Best Recipes from Meetings--You
asked for them, you got 'em!
Black
Bean Soup
~Laurie Nessel
Amounts are approximate
3 - 15 oz. cans black beans (or home cooked equivalent)
3 - 15 oz. cans diced stewed tomatoes (roasted garlic or Mexican spice)
5 large or 8 small cloves garlic (can never have too much garlic), minced
1 large or 3 small onions (sweet varieties are best), diced
1 lb package frozen sweet white corn kernels
4-6 tbls. balsamic vinegar
6 tbls. olive oil
1 large bunch fresh cilantro
Cayenne red pepper
Cumin
Oregano
Chili powder
Dump beans and tomatoes in crock-pot (or on stovetop pot). You can drain beans and tomatoes or not. I drained it for the soup at the party but usually include the juices. Sauté diced onions and minced garlic in 6 tbl. olive oil with spices on low heat, no cover. For spices, I use app.. 2 tsp. each of red pepper, cumin, oregano and chili powder. When onions are translucent, transfer to bean and tomato mixture. Add coarsely chopped cilantro and cover. Cook until steamy and cilantro is limp, 1.5-2 hours in crock pot, 1/2 - 3/4 hour on stove. Add frozen corn and balsamic vinegar. Let soup reheat but don't cook the corn. Best the second day.
NEW (you
tried it at the Kim Fields Wkshp)!! BOBOTIE
(A typical South African dish)
~Jean Donaldson
This recipe was given to me by Stephen Long, a South African bead
expert who lives in Cape Town. His mother served it to me at a family
dinner on my recent Beadventure visit to South Africa.
Pre-heat oven to 325 degrees Fahrenheit.
2 lb ground beef or lamb
2 onions, chopped
2-3 slices white bread
2 tablespoons curry (1 tbsp. hot, 1 tbsp mild)
1 C. milk
1/2 C. seedless raisins
1-1/2 to 2 tbsp. sugar
2 tbsp. vinegar
2 tsp. salt
2 eggs
1-2 tbsp. butter
2-3 bay leaves
Brown the ground meat slightly in a saucepan for a few minutes. Soak
the bread in a little milk then mix it well with the ground meat. Fry
the onion a golden brown color and add to mixture.
Stir in curry, raisins, salt, vinegar. Bind all with an egg.
Place the mixture in a buttered dish (9x12).
Whip the second egg with the milk and pour over top. Place the bay
leaves on top.
Bake for approximately 1 hour.
Serve with white rice and pumpkin or butternut that's been cooked with
a bit of sugar and cinnamon. Another common side dish is hot, chunky
fruit chutney. For salad, serve a traditional Malay salad called
sambals: Finely diced onion (salted and let stand for about an hour),
finely diced tomato, chili powder, then soak all in vinegar and add a
bit of brown sugar for flavor. Before serving, add a few teaspoons of
freshly squeezed lemon and finely cut cilantro.
Breakfast Dish
~Tracy Baginski
1 c. half and half
2 c. finely grated cheddar
Caramel Corn
Chicken Broccoli Rice Casserole
~Jean Donaldson
1
onion, chopped
3 Tbsp. oil
2-3 C. uncooked chicken, cut in 1"pieces
10-3/4 oz. can cream of chicken soup (I used cream of celery)
12 oz. can evaporated milk
2 C. cubed Velveeta cheese
3 C. cooked rice
2 C. frozen broccoli cuts, thawed
1/4 tsp. pepper
4 oz. can mushrooms, drained
1. Sauté onion in oil in skillet.
2. Add chicken and sauté until no longer pink.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on low 2-3 hours.
This is a good dish for potluck or fellowship meals. I put the ingredients
in the slow cooker the night before and refrigerated.
Hot Beef Dip
Old World Raspberry Bars
PUMPKIN PIE CAKE
~Juanita Dunn
3 eggs
1 cup sugar
1 can (12 ounces) evaporated milk
1 can (30 ounces) pumpkin pie filling mix (must use flavored pie filling,
not pure pumpkin)
1 box (about 18 ounces) yellow cake mix
1 cup (2 sticks) melted butter
1 cup chopped pecans
Whipped cream for garnish (optional)
Heat oven to 350 degrees, In a large bowl, whisk the eggs, sugar, evaporated
milk and pumpkin pie filling mix. Pour into a greased 9- by 13- inch
pan. Sprinkle dry cake mix over batter. Drizzle melted
butter over cake mix. Cover with chopped pecans.
Bake 60 to 70 minutes, being careful not to let the pecans burn. Cool
and serve with whip cream if so desired.
Enjoy!!!!!!!!!!!!!!!
Reuben Dip
