Post by JJ Judkins on Aug 26, 2012 12:33:56 GMT -6
RECIPES FOR FRIDAY
Pumpkin-Dandelion Soup
Cream of Dandelion Soup
Mexican Chex Mix
Seven-Layer Bean Dip
So-Simple Salsa Dip
Frozen Strawberry Margaritas
RECIPES FOR FRIDAY
Pumpkin-Dandelion Soup
Prepare in advance:
1 large handful Dandelion greens:
Chop leaves into bite-sized pieces. Cook in boiling water until tender. Pour off water and taste. If they seem too bitter for your taste, boil again and strain.
1 small pumpkin:
Bake whole pumpkin on baking sheet at 350° for 1 hour or until completely soft, so that you can put a fork or knife easily through it. Let cool. Cut in half and discard seeds. Rind will peel easily.
1 medium to large onion, chopped
6 cloves garlic, minced
2 Tbsp. butter or olive oil
6 cups water
4 cups mashed pumpkin, prepared as above
1 cup heavy cream
½ tsp nutmeg
1½ tsp salt
1. Sauté onion and garlic in oil or butter in a heavy-bottomed soup pot.
2. Add 6 cups water
3. Add dandelion greens and pureed pumpkin to soup. Stir well.
4. Add salt. Cook at a gentle simmer for 30 minutes.
5. Just before serving add 1 cup heavy cream and ½ tsp nutmeg.
Cream of Dandelion Soup
4 cups chopped dandelion leaves
2 cups dandelion flower petals
2 cups dandelion buds
1 Tbsp butter or olive oil
1 cup chopped wild leeks (or onions)
6 cloves garlic, minced
4 cups water
2 cups half-n-half or heavy cream
2 tsp salt
1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time, pour off bitter water.
2. In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.
3. Add 4 cups water.
4. Add dandelion leaves, flower petals, buds, and salt.
5. Simmer gently 45 minutes or so.
6. Add cream and simmer a few minutes more.
Garnish with flower petals.
Mexican Chex Mix
1 bag (3.5 oz) PopSecret butter-flavor microwave popcorn, popped
8 cups Corn Chex cereal
4 cups corn chips
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1/3 cup grated Parmesan cheese
1 package (1.25 oz) Old El Paso taco seasoning mix
1. Remove and discard unpopped kernels from popped popcorn. In 2-gallon resealable food-storage plastic bag, mix popcorn, cereal, corn chips and crackers. Drizzle with melted butter.
2. Seal bag and shake until well coated. Add cheese and taco seasoning mix. Seal bag and shake until well coated.
Seven-Layer Bean Dip
1 can (16 oz) Old El Paso refried beans
1 package (1.25 oz) Old El Paso taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) Old El Paso chopped green chiles
1 cup Old El Paso salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
Tortilla chips, if desired
1. In medium bowl, stir together refried beans and taco seasoning mix. Spread mixture on large platter.
2. In another medium bowl, stir together cream cheese and chiles. Carefully spread over bean mixture.
3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
So-Simple Salsa Dip
1 package (8 ounces) cream cheese
1 cup Old El Paso Thick 'n Chunky salsa
Nacho or tortilla chips, if desired
1. In 1-quart saucepan, heat cream cheese and salsa over low heat about 5 minutes, stirring occasionally, until cream cheese is melted.
2. Keep warm in heatproof dish. Serve with chips.
Frozen Strawberry Margaritas
1 can (6 ounces) frozen limeade concentrate, thawed
1 package (10 ounces) frozen strawberries in syrup, thawed
3 cups water
3/4 cup apple juice
1 liter lemon-lime soda pop, chilled
1. Place limeade and strawberries in blender. Cover and blend until smooth. Add water and tequila. Pour into 2-quart plastic container. Cover and freeze about 24 hours or until slushy.
2. To serve, place 2/3 cup slush in each glass and fill with 1/3 cup soda pop; stir.
Pumpkin-Dandelion Soup
Cream of Dandelion Soup
Mexican Chex Mix
Seven-Layer Bean Dip
So-Simple Salsa Dip
Frozen Strawberry Margaritas
RECIPES FOR FRIDAY
Pumpkin-Dandelion Soup
Prepare in advance:
1 large handful Dandelion greens:
Chop leaves into bite-sized pieces. Cook in boiling water until tender. Pour off water and taste. If they seem too bitter for your taste, boil again and strain.
1 small pumpkin:
Bake whole pumpkin on baking sheet at 350° for 1 hour or until completely soft, so that you can put a fork or knife easily through it. Let cool. Cut in half and discard seeds. Rind will peel easily.
1 medium to large onion, chopped
6 cloves garlic, minced
2 Tbsp. butter or olive oil
6 cups water
4 cups mashed pumpkin, prepared as above
1 cup heavy cream
½ tsp nutmeg
1½ tsp salt
1. Sauté onion and garlic in oil or butter in a heavy-bottomed soup pot.
2. Add 6 cups water
3. Add dandelion greens and pureed pumpkin to soup. Stir well.
4. Add salt. Cook at a gentle simmer for 30 minutes.
5. Just before serving add 1 cup heavy cream and ½ tsp nutmeg.
Cream of Dandelion Soup
4 cups chopped dandelion leaves
2 cups dandelion flower petals
2 cups dandelion buds
1 Tbsp butter or olive oil
1 cup chopped wild leeks (or onions)
6 cloves garlic, minced
4 cups water
2 cups half-n-half or heavy cream
2 tsp salt
1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time, pour off bitter water.
2. In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.
3. Add 4 cups water.
4. Add dandelion leaves, flower petals, buds, and salt.
5. Simmer gently 45 minutes or so.
6. Add cream and simmer a few minutes more.
Garnish with flower petals.
Mexican Chex Mix
1 bag (3.5 oz) PopSecret butter-flavor microwave popcorn, popped
8 cups Corn Chex cereal
4 cups corn chips
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1/3 cup grated Parmesan cheese
1 package (1.25 oz) Old El Paso taco seasoning mix
1. Remove and discard unpopped kernels from popped popcorn. In 2-gallon resealable food-storage plastic bag, mix popcorn, cereal, corn chips and crackers. Drizzle with melted butter.
2. Seal bag and shake until well coated. Add cheese and taco seasoning mix. Seal bag and shake until well coated.
Seven-Layer Bean Dip
1 can (16 oz) Old El Paso refried beans
1 package (1.25 oz) Old El Paso taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) Old El Paso chopped green chiles
1 cup Old El Paso salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
Tortilla chips, if desired
1. In medium bowl, stir together refried beans and taco seasoning mix. Spread mixture on large platter.
2. In another medium bowl, stir together cream cheese and chiles. Carefully spread over bean mixture.
3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
So-Simple Salsa Dip
1 package (8 ounces) cream cheese
1 cup Old El Paso Thick 'n Chunky salsa
Nacho or tortilla chips, if desired
1. In 1-quart saucepan, heat cream cheese and salsa over low heat about 5 minutes, stirring occasionally, until cream cheese is melted.
2. Keep warm in heatproof dish. Serve with chips.
Frozen Strawberry Margaritas
1 can (6 ounces) frozen limeade concentrate, thawed
1 package (10 ounces) frozen strawberries in syrup, thawed
3 cups water
3/4 cup apple juice
1 liter lemon-lime soda pop, chilled
1. Place limeade and strawberries in blender. Cover and blend until smooth. Add water and tequila. Pour into 2-quart plastic container. Cover and freeze about 24 hours or until slushy.
2. To serve, place 2/3 cup slush in each glass and fill with 1/3 cup soda pop; stir.