Paco’s Cornbread
| Recipe Shared By Lynette Sipe Artwork By Alison McDonald Ingredients: 1 box of Jiffy cornbread mix |
| Directions:
Mix all together. Grease an 8×8 baking dish and cook at 350 degrees for 30 minutes on the middle rack. |
| Recipe Shared By Lynette Sipe Artwork By Alison McDonald Ingredients: 1 box of Jiffy cornbread mix |
| Directions:
Mix all together. Grease an 8×8 baking dish and cook at 350 degrees for 30 minutes on the middle rack. |
| Recipe Shared By Sherri Graffenberger Artwork By Alison McDonald Ingredients: In large bowl: 1 can (16 ounces) kidney beans, rinsed and drained In small bowl: 4 1/2 tablespoons red wine vinegar |
| Directions:
Pour contents of the small bowl over vegetables in the large bowl and mix. Cover and refrigerate for at least 4 hours or overnight. Mix and serve. |
| Recipe Shared By MaryAnn McVay Artwork By Alison McDonald Ingredients: 1 pound tri-color penne pasta |
| Directions:
Preheat oven to 375 degrees. In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook as directed or until al dente, do not overcook; drain. In a large skillet over medium heat, sauté garlic with prosciutto and the undrained sun-dried tomatoes with their oil until heated through. Toss with penne, roasted vegetables, chicken and Parmesan. Place in a 9 x 13” baking dish. Cover and bake in the preheated oven for 25 minutes. Uncover and bake for 15 minutes longer. |
| Recipe Shared By Ed Franco Artwork By Alison McDonald Ingredients: 3 serrano chiles |
| Directions:
Heat a griddle or frying pan over high heat. Remove husks from tomatillos and stem the serranoes. Rinse them off. Add a thick slice of onion (I usually use white, but I think any onion will do). Peel garlic cloves. Place all vegetables onto the griddle and roast until they are blackened – about ten minutes. Turn the veggies over so that everything is uniformly blackened. That will give the sauce a nice smoky taste. The garlic cloves will blacken first. Using tongs, toss them into a blender or food processor. As everything else blackens, throw them in with the garlic. Don’t worry about chile and tomatillo skins, they will just add texture. As everything blackens, you can turn down the heat to medium or medium low. By the way, some recipes call for boiling the tomatillos and chiles, etc. FORGET IT! You will want that smoky taste and aroma. Add a teaspoonful or cube of chicken bouillon and a little water for desired consistency – 1/4 of a cup. Blend the mixture on high for a good 30 seconds or more until the chile sauce is nice and smooth. At this point you can add a small handful of chopped cilantro if you like. Take a deep breath of the chile sauce while it’s still in the blender. If your hair stands on end, it will be just right. Fill a glass container with the sauce and refrigerate. The sauce is just like a bottled commercial sauce, it will keep for several weeks. Use the sauce on just about everything, from eggs to soup to meats, fish and poultry. You can also use the sauce to prepare enchiladas or if you are ambitious, tamales. Share the sauce with your children and grandchildren, your friends and neighbors. They will be SO IMPRESSED AND GRATEFUL! |
| Recipe Shared By Martha Swanson Artwork By Alison McDonald Ingredients: 2 eggs |
| Directions:
Put eggs, oil, sugar and vanilla in mixing bowl and mix well. Add zucchini and mix. Add flour, baking powder, baking soda, cinnamon, salt and nutmeg and mix well. Add nuts and blend. Divide the batter between two 7 ½” by 4 ½”, greased bread pans. Bake for 1 hour at 325. Test for doneness by inserting a toothpick in mid loaf. It should come out clean. This can be baked in muffin tins or in different sized bread pans. Baking times will differ. I baked this with yellow summer squash, and replaced the all-purpose flour with gluten free flour and 1 teaspoon of xanthum gum and it was just fine. |
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