Broccoli Slaw

Another recipe from my sister, Cori Staples.

Yield: 6 servings (3/4 c.)

4 c. broccolli coleslaw mix
1 can (11 oz.) Mexicorn, drained
1/2 c. salsa
2 T. reduced fat mayonnaise
2 t. sugar
1/2 t. salt
1/8 t. pepper
3 T. cider vinegar

1. Combine the coleslaw mix, mexicorn, and salsa in a large bowl.
2. In another, smaller bowl, combine the mayonnaise, sugar, salt, and pepper. Gradually whisk in the vinegar.
3. Pour the mayonnaise mixture over the vegetable mixture and toss to coat evenly.
4. Cover and refrigerate for at least two hours.
   

Black Bean and Rice Enchiladas

Another recipe courtesy of my sister, Cori Staples. Your family won't even notice there's no meat!

Yield: 8 enchiladas

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 T. olive oil
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes with green chilies
1/4 c. picante sauce
1 T. chili powder
1 t. ground cumin
1/4 t. crushed red pepper flakes
2 c. cooked brown rice
8 flour tortillas (6 inches; I use 10 inch tortillas)
1 c. salsa
1 c. (4 oz.) reduced-fat shredded cheddar cheese
3 T. chopped fresh cilantro
(I'd add at least a little lime juice)

Saute the green pepper, onion, and garlic together in oil in a large saute pan until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 c. of the filling mixture down the center of each tortilla. Fold sides over filling and roll up. Place in a 13x9 inch casserole dish coated with non-stick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Strawberry Vinaigrette Salad

This is courtesy of my sister, Cori Staples.

Vinaigrette:
1 c. smashed strawberries
1/2 t. salt
1/3 c. berry or raspberry vinegar (maybe pomegranate vinegar)
1/4 t. onion powder
1/2 t. onion salt
1 c. oil
3/4 c. sugar

Put all the vinaigrette ingredients in a blender and blend until smooth.

Salad:
Use three kinds of lettuce plus one package of spinach. Sprinkle slivered almonds and sliced strawberries on the salad.

College Fajitas

This was a recipe born of desperation when I didn't have much in the way of vegetables around and needed to go shopping but didn't have the time. I could always substitute salsa if I didn't have much tomato or pepper.

Servings: Should be enough for 6-9 tortilla shells full

1-2 large chicken breasts, cut into chunks.
2-4 tomatoes, cut into chunks.
1 medium onion, cut into chunks.
1-2 green peppers, cut into chunks.
1 package taco seasoning mix
Salsa

Season the chicken with salt and pepper and brown it with a little oil or butter in a large saute pan. Add the vegetables, the amount of water on the taco seasoning package, and the taco seasoning mix. Add salsa to taste or enough to make up for not having much tomato or pepper; cook until the onion and pepper are tender.

Microwave Monkey Bread

1/3 c. firmly packed brown sugar
3 t. butter or margarine
1 T. water
1 can (7.5 oz.) refrigerator biscuits
1/3 c. chopped nuts (optional)

1. Combine the brown sugar, butter, and water in a glass pie plate. Microwave on full power 1 minute.
   
2. Stir to melt the butter and dissolve the sugar. Stir in the nuts.
3. Cut each biscuit into quarters and add to the sugar mixture. Stir to coat each piece. Push the mixture and buscuits evenly away from the center. Place a microwave-safe drinking glass in the center for even cooking.
4. Microwave on full power for 2-2/12 minutes until the biscuits are no longer sticky when lightly touched. (Rotate after 1 minute if the microwave doesn't rotate.)
5. Let the mixture stand for 1-2 minutes to carry-over cook before serving.
   

French Bread Pizza

Yield: 4 pizzas

1 loaf fresh french bread
Pizza sauce (or tomato sauce simmered with salt, pepper, garlic, oregano, basil, and, if available, bay leaf, maybe thyme or rosemary too)
Mozzarella cheese
Pizza toppings such as pepperoni, olives, green pepper, pineapple, onion, and browned ground beef or sausage.

1. Tip the bread on its side and cut the loaf lengthwise so that the top is separated from the bottom. Cut both pieces in half. I cut a little away from the top to make the pieces stable when I place them on a cookie sheet.
   
2. Put the four pieces of bread on a cookie sheet or baking sheet. Top with the pizza sauce, pizza toppings, and cheese.
3. Broil the pizzas in the oven until the edges and cheese are slightly brown or until the ingredients (like pepper) are cooked.
   
4. Let cool enough to eat comfortably and enjoy.
   

Ham Chowder

This recipe is from my grandma, Lucy Cornaby. Lots of the wonderful flavor comes from scalding the milk.

1 c. small bits cooked ham
1 medium onion, diced
1 1/2 T. butter
1 c. cold water
1 c. uncooked cubed potatoes
2 T. flour
1/2 t. salt
1/8 t. pepper
2 c. scalded milk
1 medium can corn

Brown ham and onion in butter. Add the water and potatoes; cook until the potatoes are tender. Blend flour, salt, and pepper with 1/4 c. of the scalded milk and mix as well as possible to eliminate lumps; add the flour mixture, the rest of the scalded milk, and the corn to the potatoes. Simmer until slightly thickened.

To scald milk: Put the milk in a heavy saucepan and heat it over medium heat, stirring constantly, until the milk is nearly boiling. (180-185 degrees F if you have a candy thermometer.) Small bubbles or a little bit of froth should develop. To scald in the microwave, put the milk into the microwave and cook on High for about 5 minutes.

Adapting to Ultra-Gel: This will hold up better as left-overs and be easier to thicken if made with Ultra-Gel, though there may be flavor advantages to at least using part flour. If using only Ultra-Gel, add the milk, salt, and pepper directly to the potatoes. Whisk in about 1 1/2 T. of Ultra-Gel for the same thickness as the original recipe.

If you don't want to mess with a thickening, consider using a roux. Add one part flour to one part butter (not margarine) in a frying pan and cook over medium heat until the combination turns a nice amber color. Any remaining can be frozen in small amounts. About 2-3 T. roux could be substituted for at least most of the butter and all of the flour in this recipe; add to the potatoes with the scalded milk. The soup should thicken as the soup cooks. Add Ultra-Gel or more roux if the soup still isn't as thick as you'd like.