Recipes

 

Dan's Salad

Ingredients: baby spinach leaves, walnuts, blue cheese, cherry tomatoes, avocados, lime juice.

On a large plate, arrange a bed of baby spinach leaves. Generously sprinkle walnut pieces and crumbled blue cheese over the spinach. Add halved cherry tomatoes. Cut two avocados into thin slices, and arrange the slices in a circle around the plate. Dress with fresh-squeezed lime juice to taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mike and Ellen's Poblanos Rajas al Vincente

Ingredients: poblano chiles, yellow onion, cream, salt, photo of J-Scott dancing naked with rubber chicken mounted on a popsicle stick.

  1. Wash several poblano chiles
  2. Using tongs, roast each poblano by hand over the open flames of a gas range stove until skin is thoroughly charred.
  3. Place roasted poblanos inside a paper bag, shut the top, place bag under a dish towel, and let the chiles sweat for at least 30 min.
  4. Remove poblanos from bag and remove skins under cool running water.
  5. Cut each poblano from stem to bottom, devein, remove seeds, and slice poblano flesh into 1/8" wide strips.
  6. Slice 1/2 yellow onion into strips.
  7. Add onion strips and 1 tablespoon of canola oil to a skillet or saucepan and bring to low heat.
  8. Sauté onion until nearly caramelized.
  9. Raise heat to medium, add poblanos to skillet, and sauté, tossing occasionally, for about 10 minutes.
  10. Add cream, about to the level of the poblanos (or to taste), and heat for about 20 minutes, stirring occasionally, until the cream is hot, but don't allow the cream to come to a boil.
  11. Add dash of salt to taste (optional).
  12. Transfer to bowl and garnish with photo of J-Scott dancing naked with rubber chicken. Serve immediately and/or store remainder in refrigerator for several days. The dish may be served warm or cold, as a side salad or filling for tacos, etc.

     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ken and Christine's Pumpkin with Rice Stuffing

Ingredients: 5- to 6-pound pumpkin, 2 tablespoons margarine or butter, 1 medium onion, chopped (1/2 cup), 1 medium stalk celery, thinly sliced (1/2 cup), 1 1/2 cups cooked brown rice, 1/2 cup cooked wild rice, 1/2 cup raisins, 1 teaspoon salt, 2 slices whole wheat bread cut into cubes, 1 cup apple cider.

Heat oven to 375. Cut 1-inch slice from top of pumpkin to form lid. Remove seeds and fibers from pumpkin. Melt margarine in 10-inch skillet over medium heat. Cook onion and celery in margarine, stirring occasionally, until tender. Stir in remaining ingredients except cider. Fill pumpkin with rice mixture. Poor cider over rice mixture. Cover with pumpkin lid.

Place pumpkin in ungreased square pan, 8x8x2 or 9x9x2 inches. Bake about 2 hours or until pumpkin is tender. Let stand 15 minutes. To serve, remove lid and cut pumpkin into wedge.

6 servings.