Archive for the ‘Southwestern’ Category

Southwestern Salsa Bread

1 (16 ounce) jar prepared salsa (1 2/3 cups)
3 cups bread flour
1 cup cornmeal
2 teaspoons active dry yeast

Place all ingredients into the pan in the order suggested by the bread machine manufacturer; select basic white bread setting and start.

Makes a 1 1/2 pound loaf.

Southwestern Dip

2 (16 ounce) cans refried beans
3 cups shredded Cheddar cheese
2 cups shredded Monterey jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 (16 ounce) jar salsa or picante sauce
1 (4 ounce) can diced green chiles
1/2 cup sliced scallions
1 (4 1/2 ounce) can chopped black olives, drained
1/4 cup chopped cilantro

Heat refried beans, cheeses, garlic powder and salt. Stir in remaining ingredients. Heat through. Makes plenty!!

Southwestern Eggs

1/4 cup corn
1/2 cup green bell pepper, diced
1/2 cup onion, diced
1 cup fresh tomato, chopped
1 teaspoon black pepper
1 (4 ounce) can green chiles, diced
6 eggs
1/2 cup Cheddar cheese, grated
Salsa
Corn tortillas

In a baking dish, mix together the first six ingredients. Microwave on HIGH, covered, for 5 minutes.

Stir mixture and then break eggs over the top. Pierce each yolk and egg white at least once. Combine cheeses and sprinkle on top. Cover dish, return to microwave and cook on HIGH for 3 to 5 minutes or until the eggs are done. Let stand for 3 minutes. Serve with warm corn tortillas and side of salsa.

Serves 4.

Southwestern Muffins

1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped sweet yellow pepper
1/4 cup finely chopped onion
2 tablespoons vegetable oil
3/4 cup diced cooked ham
1 1/2 cups blue or yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
2 eggs, beaten
1 cup milk
1/2 cup whipping cream
1/4 cup vegetable oil
1/4 cup butter or margarine, melted

Saut? peppers and onion in oil until tender; stir in ham.

Combine cornmeal, flour, baking powder, salt and sugar in a large bowl; make a well in center of mixture.

Combine eggs and remaining ingredients; add to dry ingredients with pepper mixture, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full. Bake at 425 degrees F for 15 to 20 minutes or until golden. Remove from pans immediately.

Yields about 2 dozen.