Mexican White Bean Soup-Crockpot Version

Makes: 6 servings

ingredients

• 6
  cups water
• 8
  ounces dried navy beans ( 1 1/4 cups)
  
  
• 1
  large onion, chopped (1 cup)
• 2
  stalks celery, sliced (1 cup)
• 2
  medium carrots, sliced (1 cup)
• 3
  cloves garlic, minced (3 tsp of minced garlic in the jar)
• 1
  tablespoon vegetable oil
  
  
• 2
  teaspoons ground cumin
• 1/8 - 1/4
  teaspoon cayenne pepper flakes
• 3
  teaspoons chicken bouillon mixed with 3 cups water
  
  
  
  Right before you serve the soup, add:
• 1
  cup salsa verde or canned tomatillos if that's what you have on hand
  
  
• Topping:
  Dairy sour cream 
  1/4   cup chopped cilantro
  
  
  
  Optional:
  1 orange
• 
  

directions

1.Soak beans overnight in the 6 cups of water. Discard water and rinse beans.

OR

Rinse beans. In a 4- to 5 quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain off the water and rinse beans.

2.Add all ingredients, including the 3 cups of water, into a crockpot and cook until beans are tender, approx 8 hours.

3.Scoop about half the soup into a blender and blend slightly. (You can also use a fork or potato masher and just mash the soup until it's the thickness you like.)  Return to crock. Add salsa verde. Top with chopped cilantro and sour cream. 

Optional:

Finely shred 1 teaspoon peel from orange; then juice the orange. Stir in both orange juice and peel.

Makes 6 servings.

Eastwood Cornbread Dressing

Maxine Eastwood (turned 90 years old in June 2013) uses this recipe for her famous Thanksgiving dressing. This is 1/2 the regular recipe, "Dressing for a Crowd". 
Source: United Methodist Women in San Antonio
I've been after her for years to give me the recipe, and she finally gave it me this year. 

Mix dry ingredients together:
8 c cornbread (make up 1 package of Pioneer cornbread mix)
1/2 loaf white sandwich bread (cut into pieces, layout on cookie sheet and lightly toast, then crumble)
1/2 t poultry seasoning
1/2 t sage
1/2 t pepper
1/2 t salt
2 t garlic powder

Then add:
3 c celery, sliced (6 stalks)
1 1/2 c chopped onion
2-3 green onions, chopped

Next, add:
1 stick butter, melted

Mix together, then add to dressing mix, taking care to not over mix:
1 can cream of chicken soup
1 can water
3 c beef broth (3 cubes, 3 c water)
3 eggs

Mix just until ingredients are combined, be careful not to over mix. You want to have some texture left in the bread. Mixture will be very wet. Pour into 9X13 baking pan and cook uncovered at 350 degrees for 1 hour. Serves 6-8.

Southern Skillet Corn

6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter
Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.


Read More http://www.kevinandamanda.com/recipes/side-dishes/southern-skillet-corn.html#ixzz1LNgkmvy2

Cupcake Ham and Vegetable Quiche

Ingredients:

• 5 oz of frozen chopped spinach
• 4 whole eggs
• 3/4 c fat-free shredded cheddar cheese
• 2-3 slices of ham, diced fine
• 1/2 poblano pepper chopped fine
• 1/4 c chopped onion
• few drops of hot-pepper sauce

Instructions:

1. Microwave spinach for 2-3 minutes on high. Drain excess liquid.(Squeeze out the excess when it's cool enough to touch)
2. Generously coat aluminum cupcake liners or cupcake pan with cooking glaze. You have to treat the liners, trust me. The eggs stick if you do not and you loose a lot of the quiche. Who knew?
3. Spoon evenly into muffin cups and bake at 350 degrees for 20 minutes or until knife inserted in the center comes out clean.

These can be frozen and reheated in the microwave. Any combination of vegetables and cheeses may be used.

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.

Baked Potatoes

Wash potatoes.
Wrap potatoes in foil.
Place in crockpot, adding no water.
Cook on high for at least 3 hours until tender.

If  you need to speed up the process, poke potatoes and microwave potatoes  for 3-5 minutes, then wrap in foil and place in slowcooker.