Black Bean Burger

These look dried out, but they aren't at all.

6 cups cooked black beans
1 red bell pepper, diced
1 green bell pepper, diced
1/2 onion  or 4 green onions, diced
1 T minced garlic, or 1/2 t garlic powder
2 t cumin
1 1/2 c panko bread crumbs, or other bread crumbs

2 T fresh chopped cilantro

1T vegetable oil

1. Puree 1/2 the beans
2. Saute the peppers and onions until tender
3. Mix veggies with  both bowls of beans. Add bread crumbs and cilantro.
4. Form into patties and saute in skillet until golden brown.

Serve with Picante sauce.

Deviled Eggs

How to boil eggs.
1. Place 12 eggs in large pot full of tap water and let set for 10 minutes.
2. Cover with water about an inch over eggs.
3. Bring to a boil.
4. Remove from stove top and stir. (This helps center the yolks in the whites.)
5. Cover and let sit 17 minutes.
6. Move pan to sink and run cold water over eggs until they are cool.
7. Let eggs sit in a bath of ice water for 17-20 minutes to make it easier to remove shell.
 

Ingredients 1 dozen boiled eggs, sliced in half lengthwise 1/2 cup chopped/drained spinach (subst. 1/4 c parsley) This means 1/2 c before squeezing the juice out. "Refluff" the spinach after it's dry. 1/4 cup mayonnaise 1/4 cup bacon bits 2½Tablespoon apple cider vinegar 1T sugar 2 t. black pepper 1/4 t salt

Mash yolks then add all other ingredients. Scoop into a pastry bag then pipe into whites.

 

Black-eyed Pea Salsa

15 ounces Black-eye beans canned

2 Tomato, raw, diced

2 Limes

1/2 teaspoon Cumin seed, ground

1 Tablespoon Olive oil

1 Tablespoon Cilantro, chopped

1 /4 teaspoon Salt

1 Green Onion Bunch

2 Garlic clove minced

Place peas in a colander, rinse with cold water and drain.

Extract the juice from the limes (about 3 Tablespoons).

Chop the onion bunch and combine with the rest of the

ingredients.

Stir in peas.

Cover and refrigerate at least 4 hours.

Serve with tortilla chips.

Yields 2 1/2 cups.

Artichoke Dip

1 c mayonaise

2 cans artichokes

1 c mozzarella cheese, grated

1 c parmesan cheese, grated

1/8 t garlic powder

Mix and bake 40-50 minutes at 350 degrees until bubbly and golden brown on top. Serve with crackers.

Fried Zucchini

2 zucchini

Flour

Egg

Parmesan cheese, grated

Vegetable oil

Slice zucchini into 1/4" circles.

Break an egg into a plastic bag.

 Squish the egg.

Coat chopped zucchini with  egg.

 Add 1 cup of flour to bag and shake to coat the zucchini.

 Separate each piece  to insure good coating.

 Let sit and allow the egg to soak up the flour. More flour may be needed to coat the zucchini.

In skillet, heat oil on high heat. Fry zucchini on one side until  golden. Turn  and cook other side. Remove and sprinkle with parmesan cheese .

Spanish Rice

3 T bacon drippings

1 c uncooked white rice

1 med onion, chopped fine

1 minced garlic clove

1 1/2 c canned tomatoes

2 T carrots, minced

1/2 c frozen peas(optional)

2 T green pepper, minced or chile pepper if spicier flavor desired

1 t cumino

1 can beef or chicken broth

Salt and pepper to taste

Brown the rice in the bacon drippings.  (This is the most important step in the preparation of this dish.)

Add the remaining ingredients, cover, and cook slowly until all liquid is absorbed, about 25 minutes.

San Antonio Cookbook II 1976

San Antonio Symphony League

Ranch Potatoes

1 lb  potatoes, cut into 1/2" cubes

1 1/2T ranch dressing powder

1/8 c vegetable oil

 Bake 35 minutes at 450°

Pour vegetable oil into a vegetable bag or gallon ziplock bag.

Add seasoning to bag and mix well.

Add potatoes to the bag.

Shake bag to even coat  the potatoes.

Place onto baker's glazed cookie sheet or onto silpat. Silpat is the best idea- they stick to everything else.