Ingredients:
1 pound of lean ground turkey
1 pack of taco seasoning
1 pack of Ranch dressing Seasoning mix
1 medium onion
1 can of chicken or beef broth
1 can pinto beans
1 can black beans
1 can Mexican corn
1 can Rotel tomatoes
1 can Mexican tomatoes (or just add regular diced tomatoes if you can’t find)
1 can diced tomatoes
Directions:
Brown the turkey with the onion. Add it with all of the other ingredients in soup pot and cook until hot. If it is too thick, add a little water or more stock.
Mexican Cornbread
Ingredients:
1 ½ cups self rising cornmeal
2/3 cup vegetable oil
2 eggs
1 cup sour cream
1- 8 ounce can cream style corn
¼ up chopped onion
2 T green bell pepper
2 T chopped jalapeno peppers
1 cup shredded cheese – cheddar or a Mexican blend is good
Directions:
Combine cornmeal, oil, eggs, sour cream and corn in bowl. Mix well. Stir in onion and peppers. Layer half the batter, then pour on the cheese, and then pour the remaining batter on top in greased skillet. Bake at 350 degrees for 45 minutes.
Alternate recipe for the cornmeal mix if you can’t find self-rising.
¾ cup all-purpose flour
¾ 1 cup yellow cornmeal
3 teaspoons baking powder
1/4 teaspoon salt
Mix all the dry ingredients together then add the rest of the items as listed above.
Tomato Basil Bisque
Ingredients:
1 tablespoon olive oil
1/2 large onion, chopped
1 tablespoon chopped garlic
3 ounces fresh basil or ¼ cup dried
2 cups half-and-half
1 28-ounce can whole, chopped or crushed tomatoes
Salt and Fresh Ground Pepper to taste
Directions:
If I am using whole tomatoes, I like to go ahead and blend them to break them down. In a Dutch oven or soup pot, cook onion in olive oil over medium high heat, about 4 minutes. Stir in garlic and cook about 30 seconds. Add desired amount of salt and fresh ground pepper. Stir in basil and cook about 30 seconds. Add half and half and canned tomatoes, or the ones you blended ahead of time. Simmer 10 to 15 minutes. Puree contents of the pot with an immersion blender or if you don’t have one, just use a blender or food processor. Just work in batches.
Grilled Cheese and Apple Sandwiches
Ingredients:
Sourdough bread
Sharp cheddar cheese
Apples slices
Butter or margarine
Grilling machine or sandwich press
Directions:
Start by buttering both pieces of bread on one side only. Place thin slices of cheese on one piece of the bread (the side that’s not buttered) Next, place a few thin slices of apple on top of the cheese. Place the other buttered piece of bread on top and place in a grilling machine or sandwich press. Lower the lid and keep until the sandwich is nice and golden. If you don’t have a griller or a sandwich press, you can fry them in a non stick skillet on the stove. Just turn to brown evenly.
Simple Apple Pie
Ingredients:
1 ready-to-use refrigerated pie crust (1/2 of 15 oz. pkg)
4 ounces of whipped cream cheese
3 red or green apples (1 1/4 lb. ) thinly sliced- peelings are okay
¼ cup sugar
¼ brown sugar
2 tbs flour
¼ cup chopped walnuts
1tsp cinnamon sugar (just mix cinnamon & sugar to make your own)
vanilla ice cream or whipped topping
Directions:
Heat oven to 450.Line a 9 inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center. Toss apples and nuts with sugar and flour. Spoon the apples and walnuts over cream cheese. Fold crust partially over apples. (all around the plate) Sprinkle with cinnamon sugar. Bake 25 min., covering loosely with foil for last 5 min. Cool.
Serve with ice cream Share
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