Chili Cornbread Salad

 

Chili Cornbread Salad

(15 servings)

 

Ingredients:

1 pkg. (8½ oz.) Cornbread Mix

1 can (4 oz.) Chopped Green Chiles, undrained

1/8 tsp. Ground Cumin

1/8 tsp. Dried Oregano

pinch Rubbed Sage

1 cup Mayonnaise

1 cup Sour Cream

1 envelope Ranch Salad Dressing Mix

2 cans (15 oz.) Pinto Beans, rinsed and drained

2 cans (15¼ oz.) Whole Kernel Corn, drained

3 medium Tomatoes, chopped

1 cup Green Pepper, chopped

1 cup Green Onions, chopped

10 strips Bacon, cooked and crumbled

2 cups Cheddar Cheese, shredded

Directions:

Prepare cornbread batter according ot package directions.  Stir in chiles, cumin, oregano and sage.  Spread into a greased 8x8 baking pan.  Bake in a pre-heated 400-degree oven until a toothpick inserted in the center comes out clean, about 20-25 minutes.  In a small bowl, combine mayonnaise, sour cream and, dressing mix; set aside.  Crumble half of the cornbread into a 9x13 dish.  Layer half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.  Repeat the layer.  The dish full be very full, cover and refrigerate for at least 2 hours before serving.

Notes:              You could half the recipe if you have a smaller group eating.

Ideas for Future Efforts

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Calico Beans

 

Calico Beans

(10 servings)

 

Ingredients:

4 strips Bacon, chopped

1 small Onion, chopped

1 lb. Ground Chuck

1 can (15 oz.) Pork and Beans

1 can (15 oz.) Kidney beans

1 can (15 oz.) Butter Beans, drained

½ cup Ketchup

1 cup Brown Sugar, packed

3 tbsp. Vinegar

Directions:

In a large skillet over medium-high heat, cook bacon, onion and beef until browned and cooked through.  Drain and set aside.  Using a 4-quart casserole dish or Dutch oven sprayed with nonstick spray, combine the beef mixture with the beans, ketchup, brown sugar and vinegar.  Cover with lid or foil and place in a pre-heated 350-degree oven for one hour.  Remove and serve immediately or serve at room temperature.

Notes:              If you don’t like butter beans like me, use another type.  Pinto or black beans would work well here.  Just rinse before adding to pot.

Ideas for Future Efforts

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Summer Side Dishes

 We’re about halfway through the summer and I’m sure everyone has done some grilling and eating outside already.  By now you might be looking for something different for a good side dish to go with your meal.

Well, this week I have two for you to try out.

On Wednesday, we have “Calico Beans” or at least a version of them.  Then on Thursday, try our “Chile Cornbread Salad” for something refreshing and a little different.

So keep on grilling and enjoying the summer.  “Happy Cooking” until next time and don’t forget to help spread the link to these recipes.  Thanks.

Rhubarb Dumplings

 

Rhubarb Dumplings

(12 servings)

 

Ingredients:

Dough:

2 cups All-Purpose Flour

2 tbsp. Sugar

2 tsp. Baking Powder

¼ tsp. Salt

2½ tbsp. Cold Unsalted Butter

¾ cup Milk

Filling:

2 tbsp. Unsalted Butter, softened

2 cups Fresh Rhubarb, finely chopped

½ cup Sugar

½ tsp. Cinnamon

Sauce:

1½ cups Sugar

1½ cups Water

1 tbsp. All-Purpose Flour

1/3 cup Unsalted Butter

½ tsp. Cinnamon

¼ tsp. Salt

1 tsp. Vanilla

Directions:

In a medium sauce pan, combine sauce ingredients (except for vanilla) and bring to a boil.  Cook and stir continuously for 1 minute.  Remove from heat, add vanilla and set aside.  For the dough, in a medium bowl, combine flour, sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  Add milk and mix together, being careful not to over mix.  Gather sough into a ball, an on a floured surface, roll out into a 12x9 rectangle.  Spread with softened butter; arrange rhubarb on top.  Combine sugar and cinnamon and sprinkle over rhubarb.  Roll up from the long side and place on a cutting board, seam side down.  Cut roll into 12 slices.  Arrange slices, cut side up, in a greased 9x13 baking dish.  Pour sauce over slices.  Bake in a pre-heated 350-degree oven for 35-40 minutes or until golden brown.

Notes:              You could make this gluten-free by using GF flour in the recipe.

Ideas for Future Efforts

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Rhubarb Sour Cream Pie

 

Rhubarb Sour Cream Pie

(8 servings)

 

Ingredients:

1 (9-inch) Unbaked Pie Crust (see note)

4 cups Fresh Rhubarb, chopped

1 large Fresh Egg

1½ cups Sugar

1 cup Sour Cream

1/3 cup All-Purpose Flour

½ cup All-Purpose Flour

½ cup Brown Sugar

¼ cup Unsalted Butter, melted

Directions:

Press crust into a 9-inch pie pan and poke with a fork.  Spread rhubarb evenly over bottom of crust.  In a medium bowl, whisk together egg, sugar, sour cream and 1/3 cup of flour until smooth.  Pour over rhubarb.  Ina small bowl, mix together ½ cup of flour and ½ cup brown sugar.  Stir in melted butter until mixture is crumbly.  Sprinkle over the top of pie.  Bake for 15 minutes in a pre-heated 400-degree oven, then reduce heat to 350-degrees.  Continue baking for 40 minutes or until the edges have puffed and topping is golden.  The center may still be slightly jiggly.  Cool completely before slicing and serving.

Notes:              You can use a refrigerated pie crust already in a pan, one that needs to be unrolled or make your own.

Notes:              You could also convert this recipe to gluten-free by using a GF crust and GF flour.

Ideas for Future Efforts

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Rhubarb Time Again

 For those that like rhubarb, it’s that time of year again.  For those that don’t know if they like it or not, it’s time to try rhubarb.

This week we have two different recipes for rhubarb.  Wednesday’s recipe is for “Rhubarb Sour Cream Pie” and it’s a must.  Then on Thursday we have “Rhubarb Dumplings” for you to try.

These two recipes call for fresh rhubarb and that’s a must for them.  There are many other rhubarb recipes where you can use fresh or frozen rhubarb.  You check them out if you’re a rhubarb fan.

If you don’t have rhubarb growing in your yard, try the farmer’s markets in your area or your favorite grocery store.

So until next time, “Happy Cooking” and please share our link with others.  Thanks.