Super Bowl Salsa
Super Bowl Salsa
Posted by grinkc at recipegoldmine
com 1/16/2002 2:02 am
Source: Country Bob’s Newsletter
2 (15 oz) cans black beans, drained & rinsed
1 (11 oz) can Niblets corn, drained
1 cup prepared chunk-style salsa
1 medium red bell pepper, diced
3 scallions, sliced
1/2 cup cilantro, chopped
1/2 cup Country Bob’s All Purpose Sauce
1 tbsp lime juice
1 tsp cumin
1/2 tsp garlic powder
Salt & pepper to taste
Combine all ingredients in a bowl
Serve immediately or refrigerate in airtight container for up to 3 days
Yield: 6 cups (about 24 servings)
Rum-Honey Fritters
Rum-Honey Fritters
2 cups all-purpose flour
1/2 tsp baking powder
Salt
2 Tbsp granulated sugar
1 egg, beaten
2 Tbsp butter, melted
About 1 cup milk
Vegetable oil
Sift flour, baking powder & salt into a large bowl
Stir in sugar, then add egg, butter & just enough milk to form a soft, but not sticky, dough
Turn onto a lightly floured surface & knead lightly until smooth
Divide dough in 8 to 12 pieces; shape each piece into a ball
Cover & let st& 30 min
On a lightly floured surface, shape balls into flat cakes
Using the back of a metal spoon, make a shallow indentation in the top of each cake
Heat a deep-fat fryer two-thirds full of oil to 375 deg F
Fry a few cakes at a time for 5 min or until golden brown & puffy
Drain on paper towels
Serve fritters in individual bowls topped with syrup
Syrup
2 Tbsp honey
1 tbsp rum
1 (3-inch) cinnamon stick
1 tbsp butter
Place all ingredients in a heavy saucepan
Bring slowly to a boil, stirring frequently
Turn heat down & simmer, stirring occasionally, for 20 min, or until mixture thickens to a syrup
Remove cinnamon stick
For a more distinct rum flavor, you may wish to omit the rum while the syrup is cooking, then add the rum after you remove the saucepan from the heat
Arroz Con Leche
Arroz con Leche (Rice Pudding)
1 cup long grain rice
3 cups whole milk
1 cup evaporated milk
1/2 cup granulated sugar
1 stick cinnamon
1/2 cup raisins
1/2 tbsp br&y
1 tsp vanilla extract
Ground cinnamon
Preheat oven to 350 deg F
Soak the rice in hot water for 10 min
Drain & place in a 2-quart pan with a lid
Add 2 cups of milk to the rice & stir
Bring to a boil, covered, over medium-high heat
As soon as the milk begins to boil, place the covered pan in the oven for 15 min, then remove
The milk should be completely absorbed & the rice cooked
Meanwhile, in another pan heat the remaining cup of milk, evaporated milk, sugar & the cinnamon stick
Allow to barely simmer for 5 min
Add the raisins, br&y & vanilla extract & simmer for an additional 10 min
Add the rice & continue cooking, stirring often, for 5 min
Serve in individual dishes & sprinkle with ground cinnamon