GUACAMOLE DIP

 Guacamole Dip                                          served at Tortilla class    recipe by    Ann Garrett

3-4 avocados  mashed

1 med white onion chopped

1 roma tomato  chopped

1 jalpeno pepper  chopped fine

Juice of 1 lemon

Salt   

½ tsp garlic salt                                                                         

Cilantro Lime Rice

 

Cilantro Lime Rice             by ward member    Cari Richards                                                                              

4 Cups Chicken Broth

2 tsp Salt

2 Tbs Butter

2 Cups White Rice

2 Tbs Lime Juice

2 Cups Fresh Cilantro Stemmed and Diced

 

Instructions

Put chicken broth in a large saucepan, add rice, butter, and salt. Bring to a boil. Boil for one minute, then cover and reduce heat to simmer. Cook rice for 15-18 minutes, or until water is absorbed and rice is cooked through. Fluff rice with a fork. Add lime juice and cilantro, then stir to combine

 

 

 

 

SPANISH RICE

SPANISH RICE                                             by Mexican friend                                     Concha Kurocik

                                           made and served at Tortilla class 

2 cups long grain rice

2 Tbs. oil (I use 1 ½ Tbs.)

2 garlic cloves chopped

½ onion chopped

Scant 2 cups chicken stock (broth)

1 tsp salt or less                                                                 

¾ cup canned diced tomatoes

 

Heat oil- fry rice until golden brown. Stir frequently to prevent burning.  When rice is golden brown add chopped garlic and onion, stir and fry for a minute or more. 

Add tomatoes and 2 cups chicken broth and salt.  Let come to a boil.  Place lid on pan and lower heat to simmer until liquid is absorbed and rice is tender.

REFRIED BEANS

 

REFRIED BEANS                                                                                          Concha Kurocik

 

Rinse Pinto beans and put in a large pot covered 1” with water to soak overnight.

In morning drain off water and add enough clear water to cover beans 1-2”.

Bring water to a boil then reduce heat and let simmer for about 1-1½ hours, until beans are tender.  Check every half hour to add more water if needing.

Cook until soft- adding desired amount of salt part way through cooking. (approx. ½ tsp per cup of dried beans.  Drain water.

 

To refry:  Heat oil or bacon dripping in skillet.  Add beans and spices, gently mash with potato masher until the texture you like and beans are consistency of soft mashed potatoes. Reserved bean broth can be added to get desired consistency.   

 

Seasoning:  (for 2 cups dried beans)

            ½ to 1 tsp Paprika

            ¼  to ½ tsp garlic powder

            ¼ to ½ tsp. ground cumin

 

To use as side dish, or to spread on tostados or flour tortillas for burritos or quesadillas with cheese.

 

** 1 cup of dried beans yields about 3 cups cooked beans.

 (1)15-oz can of beans equals about 2 cups cooked beans.

 

*Instapot/Pressure Cooker- soaking beans not required. Turn valve to sealed and cook on high pressure/manual for 45 minutes. Allow the pressure to naturally release for 25 minutes. Remove lid and test beans to make sure they are tender.

 

FLOUR TORTILLAS Makes 1 dozen

 Flour Tortilla                from demo and hands on class by  Concha Kurocik

2 heaping cups flour

1 tsp. baking powder

½ tsp salt

Mix dry ingredients together

 

Add scant ¾ cup shortening to dry ingredients- mixing until crumbling

(texture will resemble corn meal)

            Test:  grab a handful of mix and squeeze, if mixture crumbles add 1 Tbs. more shortening.  If mix adheres together readily- add ¼ c. more flour.

 

Add 1 to 1 ¾ cup hot water:  Start with 1 cup mixing together with hands or pastry blender gathering all flour together.

·       On humid days it takes less water. On hot, dry days you may need to add more.                                         

            Test:  place four fingers into dough.  If fingers come out clean dough is ready.

Divide dough into 12 golf ball size portions, forming balls.  Lay out single layer and cover with plastic to rest 10-15 minutes.

 

Roll out into circles using just enough flour to keep from sticking. 

* A 11” long dowel (diameter of broom stick) works well as a rolling pin. Larger rolling pins are more difficult rolling out tortillas.  Place on a hot griddle 400 degrees browning on each side as tortilla turns bubbly (about 10-15 seconds)

 

            *Tips:   If tortillas are brittle- you are over cooking

                        If tortillas are translucent you’ve used too much shortening

 

Summer Salsa and Winter Version

1 tsp salt

Winter Salsa Recipe                                                        Cari Richards

popular recipe served at our ward tortilla demo

 

16 oz can tomatoes

½ bunch fresh cilantro

½ onion

1 tsp wet garlic

1 good squirt of lime juice

½ tsp cumin

1 tsp salt

 

 

Summer Salsa Recipe                                                           

16 medium tomatoes

½ bunch fresh cilantro

1 onion

1 tsp wet garlic

1 good squirt of lime juice

4 Tbs vinegar

16 oz tomato sauce

2 tsp salt

2 tsp sugar

 

 

Combine all ingredients into a blender and pulse to blend to desired consistency.

Store in the fridge for up to one week.  I like to add some bell pepper and 

one can diced peppers for a double recipe- adds a little kick

Alfredo Sauce Quick and Easy

                                                           makes 4 servings                                     adapted from allrecipes.com

 1/2 cup butter                                             

! (8 oz) Cream cheese

2 tsp. garlic powder

2 cups milk

6 oz. grated Parmesan cheese

1/8 tsp. black pepper

Melt butter in medium sauce pan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth.  Add milk, a little at a time whisking to smooth out lumps Stir in Parmesan cheese and pepper. Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too log.  Toss with hot pasta to serve. 

Sour Cream Lemon Pie

 Sour Cream Lemon Pie                      adapted from Sherrie Hansen  friend/cousin

This pie was a hit at our Provident Living Pie demo

 INGREDIENTS

9 in pie crust baked and cooled completely

    Bake crust at 450-475 degrees until lightly brown for 8-10 minutes.

Pie Filling:

1 cup sugar

4 TBS cornstarch

1 cup milk

2 lemons juiced (about 1/2 cup juice)

1 TBS lemon zest

3 large egg yolks, lightly beaten

4 TBS cold butter (cubed)

1 cup sour cream

whipped cream (optional)

 

1.  To heavy bottomed saucepan, add sugar and cornstarch. Whisk to combine and slowly whisk in milk and lemon juice.  Heat over MED-HIGH heat, stirring often, until mixture is thickened and bubbly.  Reduce heat to LOW , and cook 2 minutes longer, stirring very often.  Remove from heat.

2.  Lightly beat eggs in a small mixing bowl.  At this point we need to temper the eggs to avoid curdling. To do this add a spoonful of the hot mixture from the saucepan, into the bowl with the eggs. Whisk it well. Add another few spoonfuls, whisking the mixture after each addition, until the egg yolks are pale yellow and you have added about half the hot mixture then add egg yolk mixture to saucepan. Stir everything until smooth, and continue to cook the mixture on MED heat until it comes to a low boil. Cook it about two more minutes, then remove it from heat.

3. Add cubed butter and lemon zest and stir until smooth. Allow the pudding to cool without stirring for at least 20-30 minutes, and then fold in the sour cream until no white streaks remain. Spoon mixture into prepared pie crust and smooth evenly.

*option- spread a 1/2 cup sour cream sweetened with powdered sugar over pie before refrigerating

4.  Cool in refrigerator 4 hours or more and serve topped with whipping cream