P's Bean Dip
Ok all you vegetarian types, this one's for you! Low fat and lots of taste, we served this one at our reception and there was nothing left. Folks were taking it home in any type of container they could scrounge up!
Ingredients:
3 cans of black beans, drained
1 28 oz can of tomatoes
1 medium onion chopped
1 tablespoon of garlic powder
1 tablespoon of paprika
2 teaspoons of cayenne powder
1 cup of roasted red peppers
1 1/2 cup of Cilantro chopped
3 teaspoons of hickory smoke
2 tablespoons of malt vinegar
Directions:
Puree the red peppers in the food processor. Add the beans and puree. Add the cilantro and pulse to chop and incorporate the cilantro. Pour into a mixing bowl. Puree the tomatoes in the processor. Add the remaining spices and vinegar and puree. Pour into the mixing bowl. Mix the whole thing together in the bowl. Serve slightly chilled or at room temp. This also makes a heck of an underlayment for Nachos! If you can’t find liquid smoke use Worcestershire sauce.
Number of Servings: about 1/2 gallon
Preparation Time: 20 minutes
Potato Gratin
Ingredients:
2 russett potatoes peeled and sliced thru a mandolin ( means sliced super thin)
half a vidalia onion chopped fine
half a box of mixed mushrooms cleaned but not washed
1.5 cups of cream
salt and pepper
fresh thyme - the leaves of five stalks
half a hand full of fresh chives chopped fine
half a brick of fresh parmesean grated fine
Directions:
Get a very large mixing bowl put all of the above in it and mix with your hands. Go ahead get into it but don't squish the spuds. Put it all into a pyrex bowl and bake at 400F for 40 mins like you are baking a potato. When the dish is glazed remove it let cool 10 mins and serve
Number Of Servings:3-4
Preparation Time:10 mins.
Altha's Creamed Corn
Ingredients:
2 cans of creamed corn
touch of corn starch
2 eggs
broccoli puree
tbsp of brown sugar
Directions:
mix everything and bake at 350 until it is like a souffle.
Dr. Jonson's Beans
Ingredients:
2 cans of Campbells pork and beans
1 package of cream cheese (8 oz)
1/2 cup cheddar cheese
1/2 cup Tipperary cheese
heaping spoonful of dry rub (see below)
1 medium onion
1 tsp fresh thyme
2 tsp of molassas
1 tbsp of honey
Ingredients for the dry rub:
1 tsp hot chili powder
1 tsp ceyenne pepper
1/2 cup brown sugar
3 tablespoons of coarse salt
Directions:
Dry rub: Combine all ingredients and set aside.
Heat and glaze a large high topped sauce pan with EVOO. Brown the onions, add the beans. Heat but do not let boil, add the cream cheese and let it melt into the mix. Add the dry rub, molassas, honey and herbs. Regain the heat but do not let it go beyond a simmer. Add the tipperary cheese and mix completely.
Just get a wiff of that aroma...oh my!
Number Of Servings:4-6
Preparation Time:15 minutes
Balsamic Roasted Veggies
Ingredients:
1 zucchini squash
1 large yellow onion
1 red pepper
1 yellow pepper
fist full of cherry tomatoes
2 stalks of fresh thyme
1/4 of good EVOO
1/4 cup of high quality balsamic vinegar
1/4 cup of red wine vinegar
Directions:
Preheat the oven to 400 degrees. Cut all the veggies into bite sized pieces and half the tomatoes. Place all the veggies in a large bowl. Add the liquid product and stir gently to coat. Add a healthy amount of salt and pepper. Place on a large flat pan and roast until the onions are carmelized. Serve hot.
Number Of Servings:2
Preparation Time:5 minutes, faster with good knife skills
Stuffed Celery
Ingredients:
quarter of a poblano pepper ( raw)
some stalks of celery cut into bite sized pieces
ome rasher of cream cheese
some roasted red pepper
three cloves of garlic
exrta virgin olive oil
two shallotts
salt and pepper
one carrot peeled
Directions:
Mix all of this stuff in a food processor and frap it up. Add some salt and pepper and it makes a mousse. Spread it up on a celery stalk and eat it !
low cal and wonderfully tasty
Number Of Servings:several
Preparation Time:5 mins
Yukon Gold Mashed Potatoes
Ingredients:
4 Yukon Gold potatoes ( leave the skins on for a richer taste)
1/2 stick of butter
1/2 cup of heavy cream
1/3 cup of fresh chives diced fine
salt and pepper to taste
Directions:
Quarter the potatoes and place in a sauce pan containing cold water. Add salt and bring to a boil. The potatoes are done when they slide off the edge of a knife. Drain and replace into the sauce pan. While the potatoes are cooking and in a separate sauce pan using low heat heat the cream and butter and half the chives until it turns liquid. Add some of the cream and butter mixture and blend with a potato masher or an electric mixer. Add salt and pepper and the balance of the chives. Mix until they look like something you would love to eat. Add more cream a little bit at a time until you get the desired consistency tasting and reseasoning as you go. Serve immediately.
Number Of Servings: 2 - 3
Preparation Time: 15 minutes
Cook time about 20 minutes
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