Alternative Cooking Class a Great Success!

We had a wonderful evening learning new ways to cook food without electricity! A special thanks to Ronnalynn Dean, Vaughn & Kay Anderson, and Jerry & Aimee Shuldberg.

Here's a couple recipes for your Dutch Oven Cooking:

Dutch Oven Potatoes - by Vaughn & Kay Anderson
12 inch dutch oven
7-8 potatoes pealed and sliced, enough to fill your oven with in inch from the top
1 onion
1/2 pound bacon (can be pepper or smoke)
1 can diced chilies or a diced jalapeno
2 cans cream of mushroom soup
1 cup shredded cheese (enough to cover the top at the very end)
Black pepper, Creole seasoning and Cumin to taste
Salsa - optional
Instructions: Brown bacon - set aside. Leave a little oil to saute onions and peppers till soft. Add soup, seasonings and bacon together. It will be easier to mix everything before the potatoes are added. Then add potatoes - mix until coated with soup mixture. Cook until tender. (About 45 min - 1 hour.) Stir occasionally so the bottom won't burn. Sprinkle cheese on top. Serve when chesse is melted. Can also be served with salsa.


Dutch Oven Orange Rolls - by Jerry and Aimee Shuldberg
Ingredients:
2 tubes buttermilk refrigerator biscuits
1 square margarine
1 orange
2 cups powdered sugar
Directions:
Melt butter in homemade aluminum bowl placed on top of hot dutch oven lid. Dip both sides of biscuits in margarine, fold in half and pinch at top. Place biscuits side by side in pan. Bake in 10" dutch oven with 8-10 coals on bottom and 12-16 coals on top, for about 25 minutes. Cut zest from orange. Put in Ziploc bag with powdered sugar, then squeeze juice from orange into the Ziploc bag. Close bag and mix by squeezing bag until consistency of thin frosting. Pour icing over rolls. Return to oven 1-2 minutes.

Salsa Recipes

Black Bean Salsa

2 med. tomatoes, chopped
2 T. lime juice
1/4 c. green onions, chopped
1/2 t. salt
1 can drained corn (optional)
2 T. fresh cilantro
1 can black beans, rinsed and drained
1 garlic clove, pressed
1/8 t. pepper

Drain and rinse black beans, mix all ingredients together, cover and refrigerate for 1-2 hours to blend flavors. Serve with tortilla chips, or over chicken/fish.

Salsa Recipes

Marie Connell's Salsa

1/2 bushel tomatoes peeled and cored.
Cook on low. Bring to boil. Simmer 1 hour.

Chop the following ingredients and add to tomatoes after they have cooked one hour:
10 Anaheim peppers
6 diced green peppers
6 chopped onions
3 bulbs garlic
5-20 jalapenos (I use one small can)
3 sweet red peppers
2 cups vinegar
1/4 cup salt
2 1/2 cups sugar
3-4 small cans tomato paste

Simmer 6 hours stirring as needed. Process pints 30 minutes or freeze. Can half recipe. Makes 26 pints.

Salsa Recipes

Heather's (Dahl) Famous Salsa

1 can (14 oz) whole peeled tomatoes
1 jalapeno
1/2 bunch of green onions (cut in thirds)
1/2 tsp "Fines Herbs"
2 shakes oregano leaves
1 tsp. salt
2 minced garlic cloves or 1 tsp. minced garlic
15 cilantro leaves
1 shake cumin
1 shake red peppers
The juice from one lime

Drain tomato juice from whole tomatoes and put into a blender. Add jalapeno, onions, and all the herbs. Blend for 3-4 seconds (yes seconds). Add tomatoes and blend for 2 seconds more.

Can be served immediately or chilled for a couple of hours and the flavors will come out even more. ENJOY!

Salsa Recipes

Pat Romney's Salsa

36 large tomatoes skinned and cubed
6 large onions chopped
4 jalapeno peppers chopped
3 yellow peppers chopped
3 buttons garlic chopped (or use garlic press)
1 1/2 tsp. oregano
3+ Tblsp. salt (salt to desired taste)
3 green bell peppers chopped
2 red bell peppers chopped
1/2 cup sugar (or more if desired)
1 cup white vinegar

Simmer on medium heat until desired thickness (probably at least 2 hours). The longer, the thicker it will be. Stir frequently. Put in bottles, put tops on, turn upside down and they will seal themselves.

Salsa Recipes

Mandy Hunt's Bottled Salsa

36-40 large tomatoes (x 2 if using Roma)
6 large onions
4 green peppers
*7 hot or 21 chili peppers
2 TBS salt
1 1/2 tsp. minced garlic (I use the bottled stuff)
1 TBS cumin
1 TBS oregano
1 cup white vinegar
6 cans tomato paste
1/2 cups sugar

Directions: Dice tomatoes, onions, and green pepper. Run the hot peppers (and whatever seeds and veins you chose to leave in) through a blender of food processor, mix with other ingredients and heat thoroughly. Ladle into hot jars and process in water bath. Check extension service for time (I did 20 minutes for pints and about 40 minutes for quarts).

*When handling these peppers, always wear gloves. They will burn your skin and the more veins or seeds you leave in, the hotter your salsa will be.

Salsa Recipes

Merilee's (Parke) Famous Salsa (formerly known as Edith's Famous Salsa!)

4 cloves of garlic
1/2 - 3/4 onion
21/2-3 lbs. of tomatoes
1 bunch cilantro
2 medium sized jalapenos

Boil garlic, tomatoes, and jalapenos until tender. When done, puree the garlic and jalapenos with a little of the water that they were boiled in. Pour into a bowl. Puree tomatoes, and add to the other mixture. Stir together, put lid on bowl, and refrigerate for at least 2 hours. Chop cilantro, onions, and add in. Allow to sit for 1 hour, so that the flavors can mix. Add salt, and chili powder to taste (both kinds of chili powder).

Salsa Recipes

Karen Pedersen's Salsa:

Single recipe makes 5-6 pints or about 3 quarts.

Wash and scald tomatoes. Peel. My family likes smooth salsa, so at this point, I gently puree them in my blender, but this step is not necessary. Cut in quarters if you are not pureeing. Cook for at least 1 hour in a large heavy pot. Skim off juice while cooking.

Chop the following by hand or food processor. I puree these too, not until it is totally liquid, but until it is a nice thick and smooth paste. Be sure to wear gloves while doing your jalapeno peppers. If they are good, hot ones, they will blister your bar hands.

2 large white onions
1 sweet red pepper
2 large green peppers
1/2 medium sized garlic clove, minced
2-4 jalapeno peppers (I love my salsa HOT so I use at least 4 of the hottest peppers I can find. If you leave your seeds in it will be even hotter. I leave the seeds in.)

Mix this in the tomato mixture in the pot and cook down another 45 minutes - 1 hour. The longer you cook it the thicker it will be, but it will also make less salsa.

Then add:
1 Tbs. white sugar
1 Tbs. Brown sugar
1/4 c. apple cider vinegar
6 tsp. salt

Cook again for another 30 minutes. Fill bottles and process * for 10 minutes to seal.

*Note from Karen: I have never processed my jars in the 15+ years I have canned salsa. If you turn them over right after putting your lids on, they will seal from the heat. I just lay out several layers of towels on my kitchen table and turn my jars upside down there and leave them over night. I have never not had a jar seal.

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.