Week 24 - Mexi-Bean Ensalada (Bean Salad)

 Mexi-Bean Ensalada (Bean Salad)

Week 24 of 52

Salad #3

This recipe is from the Pace Picante Sauce - 40th Anniversary Recipe Collection - A Treasury of Tex-Mex Cooking cookbook, published in 1987. One big difference in my recipe, is that it turned out I didn't have cumin in my kitchen, so I substituted chipotle powder. I also believe I should have used less of the chipotle seasoning; I think I doubled it and it was a little overpowering. The green beans were perfectly cooked (if I may say so) and I would make this again, but would try it with cumin as suggested. 

Ingredients:

1lb fresh green beans, cut into 1-inch pieces (I "guesstimated" mine)

1/2 cup diced red onion (I used 1/2 of a red onion)

1 medium red or green pepper, diced (I used green, because the store I shopped at didn't have red)

1/2 cup picante sauce (Pace is suggested and is what I used, but it does not have to be Pace)

2 tablespoons vegetable oil (I used canola oil)

1/2 teaspoon salt

1/4 teaspoon ground cumin (I used 1/2 teaspoon chipotle powder)

1 clove garlic, minced (I used 1 teaspoon minced garlic from a jar)

Directions:

In boiling water, cook green beans about 8-10 minutes, until they are crisp-tender (I cooked them for 10 minutes). In a large bowl, combine your diced onion and dice pepper. Add beans. Mix and add picante sauce, oil, salt, cumin and garlic. Stir until well combined. Chill for several hours, stirring every so often. Toss salad again before serving. Makes 6 to 8 servings. 

Mexi-Bean Ensalada

Week 23 - Orange Julius

 Orange Julius

Recipe 23 of 52

Drink #2

This is a special post in memory of Sheila Ross.  Sheila, our sisters and I all belonged to a Masonic youth group called the International Order of Job's Daughters, now called Job's Daughters International. Sheila's sister and I were very, good friends in high school and have kept in touch, like many, via Facebook.  In 1991, we were all members of our state's Grand Bethel. "Bethel" means "meeting place" and local, state and the international "chapters" were called "bethels". In 1991 Sheila's sister was in charge of "ways & means" fundraising and took charge of putting together a cookbook. This recipe is from the 1991 Job's Daughters Cookbook which she put together. Sheila's name and recipe are printed with the permission of Sheila's closest living relative, her sister, Kathy. 

This recipe made a delightful, frothy drink. I made it as is, with the exception of using Stevia instead of sugar, but you could surely add some vodka or gin, to make an alcoholic version. Also, instead of the optional topping of a scoop of vanilla ice cream, I used whipped cream and added some sprinkles. To further lower the sugar, you could try using a low sugar orange juice concentrate, if you can find it. 

Ingredients:

6 oz can frozen orange juice (I used half of a 12 oz can)

1 cup milk

1 cup water

1 teaspoon vanilla

10 ice cubes (I'm sure you could use more if you want a thicker drink)

1/4 cup sugar (or powdered Stevia)

Vanilla Ice Cream (optional)

Whipped Cream (optional)

Colorful candy sprinkles (optional)

Directions:

Put all ingredients into a blender and process for 1/2 to 1 minutes or until the ice cubes are crushed. Poor into glasses and top with vanilla ice cream or whipped cream. Sprinkles add a pretty touch. Makes 5, 8 oz servings or just use a bigger glass like I did!

Orange Julius

Week 22 - Cranberry Walnut Cream Cheese Spread

 Cranberry Walnut Cream Cheese Spread

Recipe 22 of 52

Appetizer #3

    This appetizer come from Holloway Campus Faculty & Staff Favorite Recipes published in 2016. This facility is I believe, in Texas, as the lady who published it, is the sister of a retired co-worker of mine. She and her sister submitted this recipe to the book. This spread was super easy to make. You can serve it on toasted bread, crackers, bagels or use it stuff celery with it. I tried it first on crackers (picture attached) and then today had it in a tortilla roll-up as a snack. Yum. If you're going to make this for a party, I would consider doubling the recipe. I really liked this spread and will make it again. 

Ingredients:

1 8oz package cream cheese, softened

1/4 cup fresh cranberries or dried cranberries (I used dried cranberries and chopped them)

1/4 cup chopped walnuts

4 slices apple, chopped (I used half of a cosmic apple, peeled and chopped)

2 tablespoons lemonade or orange juice (I used bottled strawberry lemonade)

Directions:

Place cranberries/craisins and chopped walnuts in a bowl. Add the softened cream cheese and smoosh (my word) it all together with a large spoon until thoroughly combined. Stir in lemonade or orange juice, one tablespoon at a time, making sure that each tablespoon is well incorporated. Use immediately or chill. 

Cranberry Walnut Cream Cheese Spread

Cranberry Walnut Cream Cheese Spread on Crackers