Blackbean Tostadas
April's Hot Angel Wings
Santa Fe Mushrooms
Desert Snow Shrimp
Roast Beef Spread
Cheese & Salsa Crostini
Round Rock Texas Bean Melt
Stuffed Jumbo Mushrooms
Texas Fire Balls
Killer Guacamole
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1 teaspoon ground cumin 1 1/2 tablespoons wine vinegar, or to taste 1/4 cup olive oil 2 (15-ounce) cans black beans,drained and rinsed 1/3 cup chopped drained sun dried tomatoes, packed in oil 1 avacado 2 scallions, chopped Salt and freshly ground pepper to taste Vegetable oil for frying tortillas Four 7-inch corn tortillas | |||
| Instructions: In a small bowl whisk together cumin, vinegar, and salt to taste and whisk in olive oil. In a small bowl, combine the beans, tomatoes, avacodo, peeled, pitted, and cubed and the scallion, stir in the dressing and sallt and pepper to tasted, and toss the mixture well. In a small skillet heat 1/2-inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are crisp and golden, transferring them as they are fried to paper towels to drain. Divide the tortillas between 4 plates, and top them with the black bean mixture. | |||
| Yield : 4 servings. |
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2 1/2 lbs. chicken wings 2 teaspoons Tabasco sauce 2 teaspoons vinegar 1 cup Ranch Dressing 1 cup Crushed cornflakes 1/4 cup Parmesan cheese grated Salt and pepper to taste | |||
| Instructions: Cut off and discard the wing tips. Divide wings at joint. Brush wings well with Ranch dressing. Mix cornflake crumbs and Parmesan cheeese. Roll chicken in crumb mixture. Arrange in single layers in greased backing dish. Bake for 45 minutes on 375 degrees. Combine Hot Tabasco sauce and vinegar in bowl and beat until bleded. Pour over Baked chicken while it is still hot from the oven and serve with lots of Blue cheese or Ranch dressing. | |||
| Yield : 10 servings. |
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1 lb. button mushrooms 1/2 lb. Italian sausage (loose) 1 medium yellow onion 1/4 cup bread crumbs 1 egg 1/4 cup "killer Salsa" you can find recipe in salsa section salt and pepper to taste | |||
| Instructions: Mix ground sausage chopped onion and chopped baccon and saulte in fry pan . Take colled mixture and place in button mushroom. Place mushrooms in baking dish and bake in 350 drgree oven for 10 minutes or untill mushrooms are browned on top. Serve with a spoonful of Killer salsa over each muchroom. Easy and tastes divine! | |||
| Yield : 4 servings |
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| 8 oz. Philadelphia Cream Cheese 1 can (6 oz.) cocktail shrimp - chilled 1 small bottle Heinz Cocktail Sauce 1 box Wheat Thin crackers | |||
| Yield : 50-plus crackers. |
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| 1/2 lb. cooked roast beef (in manageable chunks) 1 medium onion, quartered 1/3 cup mayonnaise salt and pepper to taste | |||
| instructions:Put roast beef and onion quarters in food processor. Pulse until mixture is coarsely ground.Turn mixture out into a bowl, add salt and pepper, horseradish and mayonnaise. (Taste it at this point, add more horseradish if you like it real zippy). Serve with saltine crackers. | |||
| Yield : 24-30 crackers |
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| 2 egg whites 1/4 cup finely chopped green onions 1/4 cup chopped ripe olives 1/4 cup shredded reduced-fat sharp Cheddar cheese 1/4 cup shredded reduced-fat Monterey Jack cheese 4 slices pumpernickel bread, crusts removed 1/3 cup thick and chunky salsa | |||
| instructions :Place egg whites in medium bowl. Beat on Speed 7 for 1 to 1-1/2 minutes, or until stiff peaks form. Add onions, olives and cheeses. Beat on Speed 1 for 10 to 20 seconds, or until combined. Spread mixture on bread slices. Place on ungreased baking sheet. Bake at 350 degrees F for 15 to 20 minutes, or until puffed and golden brown. Cut each slice into quarters. Top each quarter with about 1 teaspoon salsa. | |||
| Yield: 8 servings (2 crostini per serving). |
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4 ounces Monterey Jack cheese 1 can (20 oz.) red kidney beans 1 cup tomato puree 2 tablespoons chopped green chilies 1 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1 teaspoon chili powder 2 tablespoons butter or margarine 1/2 cup chopped onion 1 clove garlic, minced |
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| instructions : Assemble and attach Rotor Slicer/Shredder using fine shredder cone (No. 1). Turn to Speed 4 and shred cheese into bowl. Add beans, tomato puree, chilies, salt, cumin, coriander and chili powder. Attach bowl and flat beater. Turn to Speed 2 and mix until beans are partially mashed, about 1-1/2 minutes. Melt butter in large skillet over medium heat. Add onion and garlic and saute 3 minutes. Add bean mixture and simmer 5 minutes or until cheese melts. Serve warm with taco chips. | |||
| Yield : 4 cups. |
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| 1 slice firm white bread, broken into 1-inch pieces 1 shallot, quartered 1 clove garlic 14 ounces jumbo mushrooms, cleaned 6 ounces ground sausage 1/2 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1-2 tablespoons margarine or butter 1/2 cup freshly grated Parmesan cheese | |||
| instructions :Position multi-purpose blade in work bowl. Add bread. Process until finely crumbled, about 5 seconds. Set aside. With processor running, add shallot and garlic through feed tube. Process until finely chopped, about 5 seconds. Remove stems from mushrooms. Add stems to work bowl. Pulse 3 times, about 1 second each time, until finely chopped. In large skillet over medium heat, cook sausage until no longer pink. Drain well. Add shallot, garlic and mushroom stems. Cook and stir for 4 to 5 minutes, until vegetables are tender. Add sausage mixture to work bowl. Add bread crumbs, dry mustard and Worcestershire sauce to work bowl. Process until thoroughly mixed, about 5 seconds. Melt margarine in skillet over medium-low heat. Add mushroom caps. Cook for 1-1/2 to 2 minutes on each side, until slightly soft. Place on ungreased cookie sheets. Fill with sausage mixture. Sprinkle with Parmesan cheese. Bake at 350 F for 10 minutes, until hot and bubbly. | |||
| Yield : 16 to 18 mushrooms (2 to 3 mushrooms per serving). |
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1 pound ground beef (extra lean) 1 pound sausage meat, loose(Hot Italian) 5 or 6 jalapeno peppers, seeded and chopped 2 large onions, chopped fine 3 to 4 cloves garlic, minced 1 teaspoon Kraft parmesan cheese grated 1 teaspoon dehydrated Scoth Bonnet Peppers or (habinaro peppers) optional salt and pepper to taste 1 1/2 cups of hot picante sauce Texas Fire Balls | |||
| instructions : Place all ingredients in bowl, withholding picante sauce. Form mixture into small meat balls and bake in 400 degree over for about 20 minutes or until well done. The last 5 minutes , remove from oven and pour picante sauce over top and return to oven for another five minutes.. | |||
| Yield : 24 servings. |
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5 cloves of garlic 5 tablespoons of fresh lime juice (about 3 limes) 2 jalapeno peppers 3 Hass avacadoes (the dark skin kind) 1/2 white or yellow onion finely diced 1 teaspoon kozher salt 1/2 small bunch of cilantro leaves minced Note- to make hotter you may substitute serrano peppers or super hot habinero peppers ! | |||
| Instructions:
Seed the hot peppers and peel the garlic and onion. Chop the garlic coarsely,sprinkle with the salt and chop some more until you have a coarse paste.Chop up the peppers with this so you have a thick, gooey garlic-salt-pepper sort of sludge. Scrape this into a bowl, taking care to scrape all the garlic and pepper juices in, too. Mix two of the five tablespoons of fresh lime juice in with this and put this aside until you're almost ready to serve the guacamole.You can make this a few hours before your're ready to make the finished product. When you're ready to make the guacamole, peel and pit the avacadoes. Mash them, preferably by hand using a fork . Mix in the above goo and the rest of the fresh squeezed lime juice and the finely chopped onion. You can now add the minced cilantro and blend into the mixture . You are now ready for the best guacamole ever... | |||
| Yield : serves 5 to 10 people |
salsaz@austin.rr.com
