'Hot Summer Nights' - Spice up your life!

This Wednesday, June 2, 2010 at 7:00 pm in the YW room. Dinner will be served. Guest speaker: Michelle Davis.

Hope to see you there!

Cooking Class Recipes

Honey Cornbread

1 2/3 cup flour
3/4 cup cornmeal
2 Tblsp. baking powder
1 1/4 tsp. salt
8 Tblsp. butter (1 stick)
1 scant cup sugar
1/2 cup honey
2 eggs
1 2/3 cup milk

Preheat oven to 325. Grease and flour an 8 x 8 baking pan and set aside. Combine flour, cornmeal, baking powder and salt in mixing bowl and set aside. Place butter and sugar in large bowl of mixer and cream until smooth. Add honey and eggs, and beat to blend, scrapping bottom and sides of bowl frequently. Beat in half of the milk. Beat in half of the flour mixture. Repeat with remaining milk and flour mixture. With mixer at lowest speed, continue to mix for 4 minutes. Pour batter into prepared pan and bake in oven 40-45 minutes or until toothpick inserted in center comes out clean.

Cooking Class Recipes

Cafe Rio Burritos

1 lb rice
1 bunch cilantro, chopped
2 limes, juiced
3 cloves of garlic
4 cups water
1 packet Hidden Valley Ranch
1 cup buttermilk
3 tomatillos, chopped
2 cloves garlic
1 cup fresh cilantro
1 tsp. cayenne pepper
lime juice
pork tenderloin
1 16 oz. jar salsa
2 cups brown sugar

These burritos have three main parts: the rice, the pork and the dressing. The first 5 ingredients are for the rice. To prepare, add teaspoon of oil in skillet. Add rice, cilantro and garlic and saute 3-4 minutes. Put mixture in rice cooker and add 4 cups of water and lime juice. Turn on rice cooker. From the Ranch packet to the lime juice are the dressing. Put in blender and blend.

Place the pork in a crock pot. Add some water or chicken broth. Cook covered on high for 5 1/2 hours. Carefully remove the pork from the pot and empty the water. Shred the pork and put it back into the crock pot. Add all the other ingredients and cook another 3 hours on high. Add beans, Monterey Jack cheese and salsa and large tortillas.

Enchilada Sauce:
2 6.5 oz. cans tomato sauce
1 28 oz. can crushed tomatoes
1/3 cup chili powder
1 Tblsp. dried oregano
1 tsp. paprika
2 tsp. ground cumin
2 tsp. ground black pepper
1/2 tsp. salt
1 clove garlic, minced
1 Tblsp. olive or canola oil
1 onion, minced
1 green bell pepper, chopped

In a medium sauce pan, combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat. Meanwhile, coat fry pan with oil and saute onion. Stir in sauce. Cook 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 minutes more.

Lime-Spiked Black Bean Dip
2 cans black beans, rinsed and drained
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. ground red pepper

Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrots, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with tortilla chips.

Cooking Class Recipes

Tortilla Soup with Pinto Beans

Fresh or dried cilantro
4 cloves garlic
Diced onion or dried flakes
1 small can of green chilies
10 oz. can diced tomatoes
3 quarts chicken broth (homemade)
2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper flakes
2 cups pureed pinto beans or 1 can refried beans
1 shredded chicken breast

In a blender, add 1 cup chicken broth, cilantro, cumin, salt, green chilies, garlic, onion and can of tomato dices. Puree and pour into a stock pot. Add rest of the chicken stock. Boil over medium heat for 10 minutes. In a blender, puree the pinto beans. Add to the stock pot and cook over medium heat for 10 more minutes.

Add shredded chicken and heat through. Ladle into bowls. Garnish with avocado, cheese, chopped tomato or fried tortilla strips.

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Chicken and Pinto Bean Enchiladas

1/2 cup diced onion
3 cups of pinto beans with some of the cooking liquid
Taco seasoning
1 tsp. salt
1 tsp. pepper
1 tsp. red pepper flakes
1 shredded chicken breast
1 cup grated cheese
2 cups homemade enchilada sauce
10 flour tortillas

In a large skillet, fry onions in a little oil. Add pinto beans, taco seasoning, salt, pepper, red pepper flakes. Smash beans. Add shredded chicken breast. Pour some enchilada sauce in the bottom of a 9 x 13 pan. Fill tortillas with the bean and chicken mixture and a little cheese. Roll up and place on top of enchilada sauce. Pour remaining enchilada sauce on top. Sprinkle with remaining cheese. Bake at 350 for 20-30 minutes. Garnish with avocado, tomato dices, or sliced black olives.

Cooking Class Recipes

Black Bean and Chicken Tortilla Casserole

1 cup chicken broth
2 cans green chilies
1 or 2 cups shredded chicken breast
2 tsp. olive oil
1 cup chopped onion
1 cup evaporated milk or homemade evaporated milk
1 cup shredded cheese
1 cup homemade enchilada sauce
12 corn tortillas
1 or 2 cups cooked black beans
Diced tomatoes
Cooking spray
1/2 cup extra sharp cheese
Crushed tortilla chips

Ina pan, warm broth, green chilies and chicken. In a small fry pan, add oil and cook onion. Add to chicken mixture. Add milk. Spray a 9 x 13 pan with cooking spray. Tear corn tortillas. Layer tortillas, chicken mixture, black beans, tomatoes and cheese. Repeat layers again. Top with cheese and tortilla chips. Bake in 350 oven for 20-30 minutes just to warm through. Great served with cornbread and a salad.

Homemade Evaporated Milk:
1 cup water and 2/3 cup powdered milk

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Homemade Chicken Noodle Soup

Noodles:
1 1/4 cup flour (or 3/4 c. whole wheat flour and 1/2 c white flour)
2 large eggs

Put the flour into a large bowl and make an indentation in the center. Beat the eggs and pour into the indentation. With a fork, gradually pull the flour into the eggs. When it is a rough mass, knead until smooth adding a little more flour if needed. Cover with plastic wrap and rest 30 minutes. Roll and cut into desired shapes. This makes 1/2 lb. pasta.

If you intend to use your fresh pasta within a week, place loosely in an airtight container before it dries and refrigerate. You may keep fresh pasta frozen for up to a month. You can dry it for long term storage by hanging for 4 hours or bunching loosely and setting on a towel to dry. Dry pasta stored in a tightly sealed container in a cool dry cabinet will keep indefinitely.

Soup:
2-3 quarts chicken broth
1/4 cup butter
3/4 cup flour
1 shredded chicken breast
1 cup white beans
Add any of the following:
Diced carrots, diced celery, diced mushrooms, diced zucchini, diced green pepper, diced cabbage, corn. Season to taste.

With the butter and flour, make a roux. Add broth slowly while mixing. Add chicken, beans and vegetables. Simmer on low for 30 minutes or until vegetables are tender. Ten minutes before serving, add noodles and bring to a boil.

"Hot Summer Nights"

Mark your calendars now for our summer social! Wednesday, June 2, 2010 at 7:00 pm in the YW room. Dinner will be served. Guest speaker: Michelle Davis.

We are looking for sisters to share their favorite homemade salsa that night. If you would like to share yours, please contact Debbie Bagley or Mary Mull.