Chili Cornbread Salad (Jill Walker)

From the Recipe Shoebox.

The ingredients:
1 pkg. (8-1/2 oz.) Jiffy cornbread muffin mix

1 can (4-oz) chopped green chilies

1/8 tsp. oregano

1/8 tsp. cumin

1 cup mayonnaise

1 cup sour cream

1 envelope ranch dressing mix

2 cans (15-oz. each) pinto or kidney beans, rinsed, dried

2 cans (15-1/4 oz. each) whole kernel corn, drained

3 medium tomatoes, chopped

1 large green pepper, chopped

1 bunch green onions, chopped

10 bacon strips, crumbled

2 cups cheddar cheese, shredded

Prepare cornbread mix as indicated on box, then stir in chilies, cumin, and oregano and spread in greased pan.  Bake at 400 degrees for 25 minutes.  

In a bowl combine mayonnaise, sour cream, and dressing mix.  In a separate bowl, mix corn, tomatoes, green pepper, green onion, bacon, and cheese.  

Crumble 1/2 of cornbread into 9X13" pan.  Then layer 1/2 beans, then 1/2 mayonnaise mixture, and 1/2 corn/bacon mixture.  Repeat layers.  Refrigerate 2 hours.   Serve with a fruit salad and corn bread.   Makes 8-10 main dish servings.

CARROT LYONNAISE - Kelly Neilsen

1 lb. carrots 1 chicken bouillon cube 1/2 c. boiling water 4 tbsp. butter 1-2 med. onion, sliced 1 tbsp. flour 1/4 tsp. salt Dash of pepper 3/4 c. water Pare carrots and slice or cut in julienne strips about 3 x 1/4 inch thick. Dissolve bouillon cube in the 1/2 cup boiling water. Add carrots and cook covered for 10-15 minutes. Don't overcook. Meanwhile, melt butter in skillet. Saute onions until done. Stir in flour, salt and pepper. Add the 3/4 cup water. Bring to boil. Add carrots and chicken stock. Bring to boil. Simmer 1 minute, stirring gently.

Grilled Bundle of Veggies - Jill Walker

8 oz whole fresh mushrooms
8 oz cherry tomatoes
1 c sliced zucchini
1 T olive or vegetable oil
1 T butter or margarine, melted
1/2 t salt or salt-free blend
1/2 t onion powder
1/2 t Italian seasoning
1/8 t garlic powder

Put veggies on double thickness of heavy-duty foil. Combine remaining ingredients and drizzle over vegetables. Fold foil and seal tightly. Grill, covered, 20-25 minutes or until tender.

Parmesan Zucchini Strips - Jill Walker

1/3 c seasoned bread crumbs
1/4 c Parmesan
1 egg
zucchini, cut into strips

Dip in egg, then in bread/cheese combined. Bake at 450° 20-25 minutes or until tender.

Zucchini Provencal - Jill Walker

Ingredients

• 1 small onion, thinly sliced
• 1 tablespoon olive or vegetable oil
• 1 medium zucchini, cubed
• 2 plum tomatoes, peeled, quartered and chopped
• 2 tablespoons chopped green pepper
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons minced fresh parsley (optional)
  

Directions

1. In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.

** For the record, the leftovers are really good in scrambled eggs the next morning!

Salsa - Dawn Johnson

SALSA
1/2 bushel tomatoes
6-8 large onions
4 green peppers
4 red peppers
3-5 jalapenos
6 Anaheim peppers
1 1/2 - 2 cups vinegar
1 large handful brown sugar
Small handful salt

AFTER COOKING FOR 2 HOURS add to taste:
garlic powder
onion salt
chili powder

PROCESS IN JARS FOR 20 MINUTES

** Notes: The brown sugar adds sweetness.
Always remember that the seeds of the peppers are very hot,
so protect your hands and do not touch your face while preparing.
You can add the seeds or not. I did not add the seeds.
This recipe was shared through out our married student housing ward at BYU.

Sesame Mandarin Quinoa Salad

1 Cup uncooked quinoa

1/3 Cup Extra Virgin Olive Oil

1 Tablespoon Balsamic Vinegar

1 Tablespoon sugar substitute, like splenda or something similar

2 Tablespoons sesame oil

Pinch of kosher salt and fresh cracked pepper

1/2 Cup sweet peppers, chopped

1/4 Cup chopped green onions, the green part

1/4 Cup fresh parsley, chopped

1/4 Cup crumbled feta cheese

1 Cup mandarin oranges

1. Prepare quinoa according to package directions. Transfer to a large bowl to cool. In a small bowl whisk the oil, balsamic vinegar, sugar substitute, sesame oil, salt and pepper until well combined. Pour over cooled quinoa and mix to combine. Add the sweet peppers, green onions, parsley, feta and mandarin oranges. Refrigerate until ready to serve.

4 servings

Pickled Asparagus - Colette Hokanson

8 pts asparagus spears
6 C water
6 C white vinegar (5%)
6 T salt
Garlic, 1 clove per jar

Yield 8 pts

Procedure: wash asparagus well in cool water.
Cut into jar length spears
Combined water, vinegar, salt
Heat to boiling
Pack asparagus into pint or quart jars (tip ends down for easier removal)
Put 1 clove garlic in each jar
Cover with boiling brine, leaving ½ in. headspace
Adjust jar lids and use conventional boiling water canner processing
10 minutes for pints. 15 minutes for quarts

**Do not eat for 6 months to allow food to pickle.