Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

BEAN FILLING

2 tbsp canola or olive oil
2 tsp ground cumin
1 onion, finely diced
1/2 green pepper, finely diced
1/2 red bell pepper,finely diced
2 (1-3) hot red or green
1 peppers, finely diced
1 15 oz. can diced tomatoes,
1 with juice
1 15 oz can black beans,
1 rinsed and drained
2 tbsp chopped fresh cilantro
1 (optional)
1 salt and pepper to taste

CORN BREAD TOPPING

1 cup yellow cornmeal
3/4 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp

1/2 lb hot italian sausage
6 oz red peppers, roasted, drain and chopp
6 oz green peppers, fried
6 firm white bread, quartered
1 1/2 cup monterey jack cheese
1 1/2 cup milk
1 tsp chili powder
1/2 tsp salt
6 eggs, beaten

Instructions:

In medium skillet; saute sausage 10 minutes or until lightly browned.
Cool slightly; cut crosswise into thin slices. Place in bowl. Add
peppers; toss to combine. Preheat oven to 350~. Generously grease 2
qt. shallow baking dish. Reserve

1 cook's illustrated 5/6/93
1 tbsp vegetable oil
1 tbsp garlic -- minced
1 tbsp serrano or jalapeno chile --
1 minced
1 1/2 lb asparagus, snapped --
1 steamed
1 slightly undercooked
2 tbsp soy or fish sauce
1 tsp dark soy sauce (opt'l)
1 tbsp water
1 tbsp sugar
1 cup basil -- chopped
3 large chiles of your choice --
1 slice
1 diagonal into thin ovals --
1 or 9 thin strips cut
1 red pepper

Instructions:

Heat a wok or large, deep skillet over high heat. Add oil and ...

1 info below

Instructions:

Lay whole peppers or chiles directly on the BBQ grill, under a
broiler or over a gas flame. Grill or broil, turning frequently,
until the chiles' skins are evenly blackened and charred all over,
but flesh is still crisp.

Put the chiles into a paper bag for a few minutes to cool and steam -
this helps further loosen the skins; rinsing under running water will
help remove stubborn bits. Rub and peel off the charred skins, then
slit and ...

FALSE

Instructions:

Remove the stems and seeds from the chile pods, wash and dry . Place
the chile on a cooking sheet and bake at 350 F until pods are soft.
Puree pods and water into a paste in the blender. Mix flour and oil
and brown. Add Chile puree, bring to a boil and simmer to the
consistancy of gravy. Add crushed garlicand salt to taste. Simmer an
additional 30 minutes.

Servings: Seperate eggs. Beat egg yolks and add
cracker crumbs. Beat egg whites until

1/2 cup vegetable oil
8 stale 12inch torn in 1inch pieces
2 1/2 tbsp chili powder blend,, or to taste
1/2 tsp sea salt,, or to taste

Instructions:

In a cast iron skillet, heat the oil to the smoking point, then add
the tortilla pieces and fry them. Turn them often, until they are
crisp and evenly colored.

Drain the oil and lower the heat. Sprinkle the chili powder and salt
over the tortilla pieces. Cook, 1 to 2 minutes, tossing constantly.

Cool on paper towels to

4 each medium summer squash, sliced
1/4 cup butter or maragarine
1 each 15 oz can corn, drained
1/2 cup onion, thinly sliced
1/2 tsp salt
1 each dash pepper
1 each 4 oz can chopped green chili
1 cup milk
1/2 cup grated cheddar cheese

Instructions:

Saute' squash in butter until soft. Reduce heat and add corn, onions,
salt, pepper and green chili. Mix well and add milk. Simmer until
well blended. Add cheese and cover until cheese is melted.

Servings: 4

3/4 cup chopped onion
1 tsp chopped garlic
2 tbsp olive oil
2 lb venison shoulder or leg,
1 ground
2 tsp red chili flakes
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cloves
2 cup canned whole tomatoes,
1 seeded and chopped
2 tbsp red wine vinegar
2 tbsp raisins
1/4 tsp salt
1/4 tsp black pepper

Instructions:

In a large pan,saute onion and garlic in the oil until onion is
golden.Add ground venison,chili flakes,oregano,cumin,coriander

3 tbsp butter
1/2 tsp chili powder
1/2 tsp pepper, freshly ground
1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp dried red pepper flakes
8 cup popped corn

Instructions:

In a heavy saucepan, melt butter over med. heat. Stir in remaining
ingredients except popcorn. Boil 1 min. Drizzle over popcorn, toss
to coat evenly. Serve at once.

Source: Theatre Popcorn Popper leaflet

From: Suewoodward

Servings: 8