“30 MINUTE POSOLE”
**a rich stew**
1 small yellow onion
2 Tbsp. vegetable or canola oil
2 Tbsp. flour
2 Tbsp. mild chili powder
3 oz. tomato paste
1/2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper (optional)
3/4 tsp. salt
2 c. water
3 c. chicken broth
4 oz. can chopped green chiles
15 oz can hominy, drained
1 1/2 c. shredded pork, chicken or beef (precooked)
1 fresh lime
1/2 bunch fresh cilantro
Finely dice onion, add to large soup pot along with oil. Saute the onion in oil over medium heat for 3-5 mins or until tender and transparent. Add flour, chili powder and continue to saute for 2 mins more. The mixture will be fairly dry, so stir continuously to prevent burning. Add 2 c. water, tomato paste, cumin, garlic powder, cayenne pepper and salt to pot. Whisk the ingredients together until the tomato paste is dissolved. Allow mixture to come to a simmer, at which point it will thicken. Finally, add chicken broth, shredded meat, diced chiles, and hominy. Stir to combine and then heat through (about 10 mins). Chop limes and cilantro for topping. Can squeeze lime wedge over soup.
“BLACKBERRY CREAM PIE”
4 c. berries
Place berries in an unbaked pie shell.
2/3 c. sugar
4 Tbsp. flour
1/4 tsp. salt
1/2 tsp. cinnamon
1 c. cream
Combine. Mix ingredients together and pour over berries. Bake for 10 mins at 400 degrees. Then bake approximately 25 more mins at 350-375.
KWIX COOKBOOK, 3RD EDITION, 92, Doralee Alton
“HEALTHY SALMON VEGETABLE CASSEROLE”
1 can cream mushroom soup
1 c. skim milk
1 1/3 c. uncooked instant rice
1/2 c. cream cheese
6 oz. can salmon, flaked, drained & deboned
2 c. (16 oz) can green beans, drained
1 16 oz drained can carrots
1 Tbsp. dried onion flakes
2 Tbsp. chopped pimentos
1/3 c. french fry onion rings
Preheat oven to 350. In a medium size bowl, mix soup and milk. Heat until warm. Add the rice, cover and let stand 5 mins. Add cream cheese, salmon, green beans, carrots, onion flakes and pimentos. Mix well. Spray a 8×8 dish with butter flavored cooking spray. Pour mixture into dish. Bake and cover for 30 mins. Top with onion rings and bake uncovered for another 10 mins. Makes 4 servings
5 lb potatoes, how can I make sure to get ones that are good and not bad ones?
–dig into middle/bottom and smell them.
–don’t buy in bag instead buy from potato bin (individual potatoes)
–buy 10lb keep in basement
I have 3/4 c. cream cheese icing leftover, what can you use it for?
===between graham crackers
===put on strawberries or bananas
===use coffee to make Popsicles (use about a can worth of cream cheese frosting and a cup of brewed coffee. Freeze mixture overnight.
===Blend together 2 1/2 c. of sliced strawberries (until it becomes a puree) and your leftover frosting. Freeze mixture overnight and enjoy in morning.
To store: refrigerate frosting after 2 hours as cream cheese will not last long outside of fridge. Store in a covered container in fridge. Can freeze in Ziploc bags (make sure to press flat). To thaw: thaw in fridge overnight (do not leave on counter to thaw as it will cause bacteria to form and can make you sick).
What can you do with basil leaves?
===store it dried—had to be completely dried–put in oven on top rack on low temperature (2-4 hours) or microwave a few at a time and microwave for a minute at a time or can use a dehydrator 6-12 hours. Can put in airtight container and will last 1-2 years or if preferred fresh, can put in vase with a few inches of lukewarm water and put a plastic bag (produce section), Walmart bag, bread loaf bag over it loosely and set out at room but don’t set out where cold.
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