Salsa Corn Chowder
2 Tbsp. vegetable oil
1 1/2 c. chopped onion
1/2 c. chopped celery
3 1/2 c. low fat or nonfat milk
3 Tbsp. cornstarch
2 17-oz. cans whole kernel corn, drained
1 8-oz. pkg. pasteurized processed cheese spread, diced
1 c. mild picante sauce
Heat oil in large Dutch oven, saute onion and celery until tender; stir occasionally. Combine 1/2 c. milk with cornstarch. Add mixture and remaining milk to vegetables; continue stirring, bring to a boil and reduce heat. Add corn, cheese and salsa; stir until cheese is melted and soup is heated through. Garnish wih cilantro. Makes 8 cups.
2 c. shredded beef
1 16-0z. can spicy refried beans
1/2 c. picante sauce
1 c. shredded cheddar cheese
1/4 tsp. cumin
2 l-lb. loaves frozen bread dough, thawed and each cut to eighths
1 egg, beaten
Blend first five ingredients together in a bowl; set aside. Flatten each bread dough eighth into a 5-inch circle. Spoon 1/4 c. meat filling into center of each dough half. Fold dough over filling to make a half circle. Press edges together with fork to seal.
Place empanadas on lightly greased baking sheet; cover with plastic wrap and let rise in warm place for 15-20 minutes. Remove wrap, brush with egg, and bake at 350 degrees for 20-25 minutes or until golden brown. Makes 16.
(Previous two recipes courtesy of Rosarita.)
Pasta Salad with Italian Green Beans and Mushrooms
2 Tbsp. olive oil
2 1/4 c. mushrooms, trimmed and quartered
1/4 c. medium size pitted black olives, halved
1/4 c. sun-dried tomaties in oil, rinsed, patted dry, and coarsely chopped
8 oz. bow-tie or medium size shell pasta
1 9-oz. pkg. frozen Italian green beans
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1/4 tsp. each dried oregano and marjoram, crumbled
In a 10-inch nonstick skillet, heat 1 tbsp. oil over high heat. Add mushrooms and saute, stirring frequently for five minutes or until the mushrooms have softened and are lightly colored. Transfer to a large salad bowl and add the olives and sun-dried tomatoes.
In a large saucepan of boiling unsalted water, cook the pasta for 10 minutes or until tender but still firm to the bite. During the last 5 minutes of cooking add the green beans. Drain, rinse under cold water and drain again. Transfer to salad bowl.
Meanwhile, in a small bowl, whisk together the vinegar, mustard, oregano, marjoram and remaining 1 tablespoon of oil. (Or put all ingredients in a small jar wih a tight-fitting lid and shake vigorously.) Pour the dressing over the salad and toss until well coated. Serve at room temperature. Serves 4.
Fruit for dessert
Fruit is a perfect ending for almost any meal: