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all recipes below Vegetarian Chili
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Chili Cheese Cornbread |
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Prepare the cornbread
according to package directions. Add
sugar, vanilla, chiles and cheese. Roast
1 cob of fresh corn on a grill or directly on the burner of your stove. Place the mixture in
a cast iron skillet (or baking dish) and bake at 400 degrees for 25
minutes.
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Ingredients: - 1 recipe of cornbread from the box of cornmeal Add: - 3 Tb. sugar - 1/2 tsp. vanilla - 1 4oz. can diced mild chiles - 1/2 cup cheddar cheese (or cheese of choice) - corn of 1 cob |
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Ginger Lemonade |
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In a drinking glass, freshly squeeze the
juice of 1-2 lemons to obtain about 2-3 tablespoons of juice.
Peel and grate a 1 inch chunk of fresh ginger.
Press
the juice of the grated ginger through a cheesecloth or mesh bag, directly
into the lemon juice. Add the maple syrup (or sweetener of choice). Add
the sparkling water and ice cubes to fill the glass. Stir well. |
Ingredients: |
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Taco Salad |
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Combine and toss |
Ingredients: - 1 head of iceberg lettuce, chopped - 1 - 16oz. can ranch-style beans - 1 cup sharp cheddar cheese, grated - 1 cup Fritos corn chips - 2 chopped tomatoes - onion, chopped (optional) - 1/2 bottle (8oz.) Catalina Dressing (or Ranch or French, as desired) |
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Almond
Brittle |
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Grease a large cookie sheet with butter. Have all ingredients measured out in advance of beginning to cook. Mix the baking powder and soda together. In a 5 inch deep (at least) saucepan, over medium-high heat, place the sugar, Karo syrup, water and salt. Boil
this until it is a thick syrup. Stir continuously. When the mixture begins
to ìthreadî Remove from the heat, add the vanilla and butter, stir vigorously, then quickly add the pre-mixed baking soda and baking powder. Stir quickly and briefly, as the mixture starts to turn foamy and rise considerably in the saucepan. Turn the candy out onto the buttered pan without stirring or handling, so as not to break the tiny honeycomb bubbles in the candy. One swipe across the top of the candy mass is all that you can do to shape it on the baking dish without loosing the bubbles that create the honeycomb effect. Allow to cool, then break into pieces and store in an airtight container. |
Ingredients: - 1 cup sugar - 1/3 cup clear Karo syrup - 1/3 cup water - 1/2 tsp. salt - 1/4 teaspoon baking powder - 1/2 teaspoon baking soda - 2 tsp. butter - 1 cup halved or slivered almonds (or pecans or peanuts) - 1 1/2 tsp. vanilla |
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Vegetarian Chili |
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1.
In a soup pot, sautÈ the onion and bell pepper in broth
until tender. 2.
Add the olive oil and sausage, using a spatula to chop it up
while cooking for 3-4 minutes. 3. Add the remaining ingredients and simmer for 3-4 hours, adding water as needed. |
Ingredients: - 1/2 cup vegetable broth - 1 onion, peeled and chopped - 1 green bell pepper, seeded and chopped - 1/4 cup olive oil - 8 ounces meatless sausage - 1 (28 ounce) can chopped tomatoes - 1 (27 ounce) cans kidney beans or beans of choice (Scarlet Runner Beans pinquito and chili beans used in this recipe) - 5 to 6 cups water - 1/4 teaspoon pepper - 1 teaspoon salt - 2 rounded tablespoons Bac-ums (imitation bacon bits) - 1 rounded tablespoon chili powder pinch of cayenne (optional) |
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copyright 2000, Regina Campbell |
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