Saturday, February 17, 2007

Ingredients:
1/2 stick unsalted butter
1 lb.(2 medium) baking potatoes, peeled and chunked
1/3 cup whipping cream
2 cups chopped onions
2 cups grated Monterey Jack, or mozzarelle cheese, or combination of both
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
2 bay leaves
6 long green chiles (1 cup or canned chopped green chiles can be substituted)
3 1/2 cups chicken broth homemade or canned

Directions:
In a 4 qt. saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring twice, until the potatoes are very tender, about 25 minutes. Cool soup slightly, discard bay leaves, and puree in food processor. (This is really messy, but careful not to do too much at a time). Return soup to pan, stir in green chiles and set over medium heat. Bring to a simmer and cook, uncovered, stirring frequently until the soup has thickened, about 15 minutes (Don't worry that it is not really thick). Stir in the cream and adjust seasoning if desired. (This can all be done up to 3 days ahead and rewarmed over low heat, stirring frequently.) Ladle soup into bowls, sprinkle with cheese (and crumbled tortilla chips if desired).
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Ingredients:
16 oz cream cheese, softened
1 small can crushed pineapple, drained
1/4 cup green bell pepper, chopped
1 teaspoons season salt
½ pecans, finely chopped (set this aside)

Directions:
Mix above ingredients together (use only 1/4 cup of the pecans) and shape into ball. Refrigerate for a couple of hours and then roll in remaining 1/4 cup of pecans until completely covered. Refrigerate until ready to serve. Tastes best when made 24 hours in advance.
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Friday, February 2, 2007

Servings: 8

Preparation Time: 30 minutes

Ingredients:3 large egg yolks
14 oz can condensed milk, sweetened
1/2 cup Key lime juice, freshly squeezed
1 tablespoon lime zest, grated
1 cup heavy whipping cream
1 Graham Cracker Crust

Directions:Pre-heat oven to 350 degrees.

Filling: Beat the egg yolks with electric beaters until thick, about 4 minutes. Beat in the condensed milk, lime juice and grated lime zest. In a separate bowl, beat one egg white until stiff. Fold the egg white into the mixture of egg yolks, juice and milk until throughly mixed and pour into cooled pie shell. Bake for 8 minutes and let it cool completely. Cover and refrigerate for at least 4 hours. When ready to serve, beat the heavy whipping cream until stiff (do not sweeten it) and spoon it over the pie. You can substitute with a ready made pie crust and Cool Whip if desired.

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Servings: 12

Start to Finish Time: 10 minutes

Ingredients:
1 pound coleslaw, shredded
2 packages chicken flavored ramen noodles
2/3 cup salad oil
1/3 cup sugar (I use 8 packets of Splenda as a sugar substitute)
1/2 cup apple cider vinegar
1 cup almond, sliced
1 cup sunflower seeds

Prepare dressing by mixing oil, sugar, vinegar and ramen noodles seasoning packets together and set aside. Just before serving, mix the almonds and sunflower seeds with the coleslaw and crumble the ramen noodles on top Toss with the dressing and serve. (You may not need all of the dressing, start with about half and add more according to taste.)
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Servings: 8
Preparation Time: 1 hours
Ingredients:
1 cup sugar
1/2 cup margarine
4 eggs
2 tsp vanilla extract
2 cups flour, sifted
1 tbsp baking powder
1 tsp salt
2 cups milk, 2% lowfat
11 ozs condensed milk, sweetened, canned
11 ozs evaporated milk, canned

Directions:
Preheat oven 350. Prepare & bake cake: Sift flour, baking powder, salt & set aside. Mix sugar & butter until fluffy, blend in eggs, 1 cup of milk & vanilla, then add flour mixture. Pour into 9" square pan & bake 40-45 min. When cake is cook, mix remaining 3 milks & pour over cake. Refrigerate 1 hour. Serve with fresh fruit & Cool Whip.
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Servings: 6
Preparation Time: 30 minutes

This soup is a traditional Costa Rican recipe given to me by my sons' Grandmother in 1969 before her Grandsons were born. They both loved this soup as children.

Ingredients:
1 chayote squash, diced small
1 can corn, drained
1 tsp chicken bouillon granules
5 ozs evaporated milk
1 1/2 cups water
1/2 cup sweet green peppers, diced fine
1/8 tsp black pepper, coarsely ground salt, to taste
3 tbsp cilantro, minced fine

Directions:
Bring chayote, water & chicken buillion to a boil and simmer on low for 10 minutes. Add remaining ingredients (except for the cilantro) and bring to a boil. If the soup appears too thick, add more water. Simmer on low for 15 minutes. Add cilantro just before serving.

Options:
You may substitute sweet red peppers, or combine with green peppers for color. Lawry's Seasoning Salt may be substituded for regular salt.
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Servings: 6

Prep Time: 30 Minutes

Ingredients:
1/2 medium Onion, diced
2 garlic cloves, minced
1/2 cup bell pepper, diced
1/2 cup celery stalk, diced
1/2 cup carrot, diced
3 tablespoons olive oil
1 pound kielbasa sausage* (see NOTE below about chicken or shrimp)
1/2 teaspoon paprika, ground
3 tablespoons cilantro, chopped fine
1 teaspoon Lawry's Seasoning Salt
1/8 teaspoon oregano, crushed
10 ounces RoTel Diced Tomatoes & Green Chiles, canned (If Ro-Tel is not available, use a finely diced large tomato with all it's juice and dice up a couple of mild to medium hot chili peppers.)
2 1/3 cups water
2 cups long-grain white rice

Directions:
Using a heavy 4 quart pot, saute garlic onion, peppers, celery and carrots in olive oil until onions and celery are clear. In a separate container bring the water and RoTel diced tomatoes & green chiles together to boil. ( I use a large, one quart, measuring cup in the microwave, set on high for 5 minutes.)

Add rice to sauteed vegetables and continue to saute on medium heat until the rice is very hot and crackling. About 2-3 minutes. DO NOT LET THE RICE TOAST

Add the meat, seasoning salt, oregano and cilantro and liquid. Quickly bring pot to a full boil and cover tightly for 25 minutes on low simmer. DO NOT REMOVE THE LID AT ANY TIME.

Turn off the heat, leave the pot stand on the burner for 15-20 minutes. DO NOT REMOVE THE COVER.

NOTE: Kielbasa needs to be sliced about a 1/4" thick. The Kielbasa sausage can be subsituted for a pound of cooked chicken or cooked shrimp. Chicken needs to be cubed in bite size chunks and added with the liquid. Shrimp must be headed peeled and precooked. The stock from the shrimp can be substituted for the water. You can keep the shimp tender by not adding it until the rice has completely finished cooking and cooled for 20 minutes.There should be enough liquid to come up about 1/2" to 3/4" over the level rice when it begins to boil. All of the vegetables and meats are optional. If you leave the them out, use a little less water.

"This Recipe evolved from several different rice & meat casseroles I used to make while living in Costa Rica"
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