Recipe Party Round 2!!

The last party was such a hit (and so yummy) I decided to do it again!  Here are the recipes:


Salsa Verde

• 1 thick piece of white onion
• 10 tomatillos out of their husks, rinsed and cut in quarters
• 2 jalapeños stems removed
• ½ clove garlic
• Heavy pinch of salt
• ½ bunch cilantro

Put everything in a blender (except the cilantro). Blend until mildly chunky. Add the cilantro stems down, blend. Ready to eat once the cilantro is incorporated.

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Cabbage Salad

Dressing:

• 1 part rice vinegar (4 oz)
• 2 part vegetable oil (8 oz)
• 3 Tbsp sugar
• 1 Tbsp soy sauce
• 1 Tbsp worchestershire sauce
• 2 Tbsp peanut oil
  
• shredded cabbage
• chopped green onions
• toasted slivered almonds
• crushed Top Ramen

In a 20 oz container, combine all the ingredients for the dressing, and shake. Let sit for a few hours (overnight is best), shaking occasionally.

When ready to serve, toss/shake all the ingredients together (including the dressing). I like to put everything in a 

container with a lid and shake.

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Easy Lemon Bars

Ingredients:

• 1 package (18.25 oz) Yellow cake mix
• 1/3 cup Butter or margarine, softened
• ½ cup Pecan halves, chopped
• 1 package (3 oz.) Lemon cook and serve pudding and pie filling (not instant)
• 1 can (14 oz.) Sweetened condensed milk (not evaporated)
• 3 each Lemons
• 1 cup Powdered sugar

Directions:

1. Preheat oven to 350°. Combine cake mix and butter in bowl; mix until

crumbly. Stir in pecans; mix well. Reserve 1 cup of the crust mixture for crumb

topping. Press remaining crust mixture evenly over bottom of pan.

2. Whisk pudding mix and sweetened condensed milk in bowl until smooth.

Zest one lemon using lemon zester. Juice lemon to measure 2 tbsp. juice. Add

lemon zest and juice to pudding mixture; mix well. Pour filling over crust, spreading

evenly. Sprinkle with reserved crust mixture.

3. Bake 25-28 minutes or until light golden brown. Remove from oven; cook

10 minutes. Juice remaining lemon to measure 3-5 tsp. juice. Combine powdered

sugar and enough lemon juice to make a thick glaze; drizzle over crumb topping.

Cool completely; cut into bars.

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Baked Southwestern Egg Rolls

Ingredients:

• 2 cups frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp. ground cumin
• ½ tsp. chili powder
• 1 tsp. salt
• ½ tsp. pepper
• ¼ tsp. cayenne pepper
• 1 package egg roll wrappers (about 24 total)

Directions:
In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.  

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Balsamic Jicama Salad

Ingredients:

• 1/2 large Jicama
• 2 cucumbers
• 1/2 yellow onion
• Balsamic Vinaigrette (store bought)

Chop the jicama and cucumbers into 1/2 inch pieces. Dice onions and mix with cucumbers and jicama. Dress 

with vinaigrette. Chill for 1 hour before serving. 

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Limoncello- Careful! This has been known to cause nudity!!

Ingredients:

• 15 fresh lemons plus a few leaves
• 1 4 quart jar
• 1/2 gallon 100 proof good vodka
• 2 cups bottled water
• 1-5 cups sugar

Scrub lemons and leave in warm water. Pat dry and zest. Be careful to not get any pith. 

Place in 4 quart jar. Add vodka and seal. Allow to rest for 20 days in a cool dark place. Shake every 2 days. After 20 days open the jar. Make a simple syrup by mixing equal parts sugar and water. Add sugar and water to a pan and heat over medium and stir until sugar dissolves. Allow the mixture to cool and then pour into the jar. Allow to rest for another 20 days in a cool dark place. Shake it every 2 days. It may appear cloudy (that's OK).

After 20 days pour into a very large bowl, strain out zest and peel by pouring over cheesecloth. Transfer 

Limoncello into a bottle. 

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Mac n' Cheese

Ingredients:

• 1/2 sticks butter
• 6Tbs flour
• 1 tsp salt
• 1/4 tsp pepper
• 1qt 1/2 n 1/2
• 1 Cup water
• 1 lb Velveeta cheese
• 1 lb macaroni
• Shredded cheddar cheese.

Cook macaroni. Drain and run under cool water. Melt butter. Add flour, slat, pepper and whisk until smooth. Add 1/2 n 1/2 and water. Cook over medium heat until thick. Stir constantly for about 20 mins. Add cubed Velveeta until melted. Add macaroni to cheese sauce. Bake at 350 for 30 minutes or until bubbling. Sprinkle cheddar cheese on top. 

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Chile Verde

Ingredients:

• 4 pounds pork shoulder (or chicken breasts)
• 1 green bell pepper seeded and diced
• 1 small onion diced
• 10 tomatillos (peel of outer wrapper)
• 1 (4 oz) can diced chiles
• 1 (14.5 oz) can diced tomatoes with juices
• 4 cloves garlic, minced
• 2 tsp cumin
• 1 TBS oregano
• 1/2 tsp red pepper flakes
• 1/4 cup chopped cilantro leaves

Trim any visible fat from the meat. Put it in a 6 quart slowcooker. Add bell pepper and onion. Dice the tomatillos or put them in a food processor. Add over meat. Add chiles, tomatoes, garlic and seasonings. stir to get everything down the sides of th emeat. Ad chopped cilantro to the top. Cover and cook on low for 8-10 hours or on high for 6 hours. Serve with rice, corn tortillas, shredded cheese and sour cream. 

We had it on tortilla chips. Very tastey.

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Chocolate Chocolate Chip Banana Muffins

• 5 bananas mashed
• 1 cup sugar
• 1 tsp vanilla
• 1 3/4 Cup flour
• 1/4 c cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder 1/4 water
• 1 tsp cinnamon
• chocolate chips

Preheat oven to 350. Mix all ingredients together. Scoop into a muffin tin lined with muffin flutes. Bake for 20 mins, or until a toothpick inserted in the middle comes out clean.