Jalapeno Corn Bread. Texas-Style Chili Con Carne

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1 Lois, Pat B, Sharon Jalapeno Corn Bread... 2 Texas-Style Chili Con Carne... 2 Virgin Margaritas... 3 Mexican Chopped Salad with Honey Lime Dressing... 3 Pumpkin Marble Cheesecake... 4 Pumpkin Apple Dip... 4 Black Bean Sweet Potato Chili... 5

2 Jalapeno Corn Bread 1 1/2 C yellow cornmeal 1/2 C flour 4 jalapeno chilies, chopped 2 Tbs sugar 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 1/2 C buttermilk 2 eggs, beaten 3 Tbs melted butter Combine all dry ingredients. Combine wet ingredients, then mix with the dry ingredients. I substituted 1 can of chopped mild chilies for the jalapeno chilies and added 1 C thawed sweet corn and 1/2 C grated cheddar. Butter an 8 x 8 inch pan and bake in a preheated 450º oven for 25 minutes or until toothpick inserted in center comes out clean. Texas-Style Chili Con Carne 3 Tbs ancho chili powder or 3 medium pods, toasted and ground 3 Tbs New Mexico chili powder or 3 medium pods, toasted and ground 2 Tbs cumin seeds, toasted and ground 2 tsp Mexican oregano 7 1/2 C, plus 2/3 C water 4 lbs. chuck roast trimmed of excess fat and cut into 1 inch cubes 2 tsp salt 8 slices bacon, cut into 1/4 inch pieces 1 C chopped onion 5 medium garlic cloves, minced 4-5 small jalapeno chilies, minced 1 C crushed tomatoes 2 Tbs fresh lime juice 5 Tbs masa harina Mix chili powders, cumin and oregano in small bowl and stir in 1/2 C water. Set aside. Toss beef with salt. Set aside. Fry bacon until fat is rendered, about 10 minutes. Remove bacon using slotted spoon to paper towel-lined plate. Remove all but 2 tsp fat to small bowl. Set both aside. Brown beef in four batches (about 5 minutes per batch), adding more bacon fat as needed.

3 Add onions to pot and sauté for 5 minutes, then add garlic and jalapeno chilies. Sauté about 1 minute longer or until fragrant. Add wet spice mixture and cooked 2-3 minutes. Add bacon, beef cubes, crushed tomatoes, lime juice and 7 C water. Bring to simmer and cook about 2 hours. Mix masa harina with 2/3 C water and add to chili. Simmer an additional 5 to 10 minutes. Virgin Margaritas 1 can limeade concentrate, thawed 1/2-3/4 C orange juice Prepare limeade as directed on can. Add orange juice and stir. Mexican Chopped Salad with Honey Lime Dressing Salad 2 1/2 cups chopped romaine lettuce 1 can (15.5 oz) black beans, rinsed and well drained 3/4 cup chopped seeded tomato 3/4 cup chopped peeled jicama 3/4 cup fresh corn kernels, uncooked (or frozen or canned) 3/4 cup thinly sliced radishes Half a ripe avocado, diced 1 red bell pepper, chopped 1/4 cup crumbled reduced-fat feta cheese Honey-Lime Dressing 1/4 cup fresh lime juice 1/4 cup olive oil 2 tbs honey 2 tbs finely chopped fresh cilantro 1 garlic clove, peeled and minced 1 tsp chopped jalapeño pepper (use canned for less heat) Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Makes 4 servings

4 Pumpkin Marble Cheesecake 20 gingersnap cookies, crushed into crumbs, about 1 cup crumbs 1/2 cup pecans, finely chopped 1/ cup (1/2 stick) butter, melted 2-8 oz. containers cream cheese, softened 3/4 cup sugar 1 tsp. vanilla 3 eggs 1 cup canned pumpkin 1 tsp. cinnamon 1/4 tsp. ground nutmeg Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. In a medium bowl, combine the cookie crumbs, pecans, and butter until blended. Press into the bottom and up the sides of the springform pan. Bake for 8 to 10 minutes. Remove from the oven and let cool. In an electric mixing bowl, combine the cream cheese, 1/2 cup of the sugar, and the vanilla. Add the eggs, one at a time, beating well after each addition. Remove 1 cup of the batter, cover, and refrigerate for 15 minutes. Add to the remaining batter the rest of the sugar (1/4 cup), the pumpkin, cinnamon, and nutmeg, and mix until well blended. Remove the reserved batter from the refrigerator and spoon about 1/2 onto the crust in dollops. Then, layer the pumpkin batter over the top. Spoon the remaining half of the reserved batter over the top. Using a butter knife, swirl through the batters several times, creating a marble effect. Bake for 50 to 60 minutes. Remove from the oven and let the cheesecake cool in the pan. Refrigerate for at least 3 hours before serving. Yield: 10 servings Pumpkin Apple Dip 8 oz cream cheese 1/2 cup brown sugar 1/2 cup solid pack pumpkin 1/2 tsp ground cinnamon 24 slices apples Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add cinnamon, and beat until smooth. Cover and chill 60 minutes. Serve with apples.

5 Black Bean Sweet Potato Chili 2 cups dried black beans or 2 15 ounce cans black beans 2 cloves garlic peeled and smashed 1 teaspoon salt 1 medium sized sweet potato 12 to 16 ounces peeled and cut into half inch cubes 3 tablespoons vegetable oil 1 medium sized onion, chopped finely 4 cloves garlic minced 1 tablespoon ground cumin 1/8 teaspoon ground cinnamon 1 teaspoon dried oregano 1/4 teaspoon cayenne 1 teaspoon smoked paprika ½ teaspoon salt 2 to 2 ½ cups tomato puree 2 tablespoons tomato paste dissolved in ¼ cup water 1-2 Chipotle Chile in Adobe sauce minced place the beans in a soup pot and cover with water, plus a few inches. Soak for at least 4 hours or overnight at room temperature. Drain. Return the beans to the pot, add four and a half cups of water to cover, plus the garlic. Bring to a boil, and cook at a hard boil for 5 minutes. Skim off any scum that rises to the top. Lower heat to medium low and cook, covered, for at least one hour, until beans are tender to the bite. Cooking time will depend on the age of the beans older beans take longer. Season the beans with salt and remove the garlic cloves. Bring about 3 cups of water to a boil in a medium-size saucepan and add the sweet potato cubes. Return to a boil, cover, and cook for 2 minutes. Drain and run under cold water, and set aside in a small bowl. Heat the oil in a deep skillet over medium heat and add the onion. Cook until softened, about 6 minutes. Add the garlic, followed by the cumin, cinnamon, oregano, cayenne, smoked paprika and salt, and stir to combine. The mixture will be pasty. Add the sweet potato cubs, stirring to coat with the aromatics and spices. Cook for an additional 3-5 minutes over medium low heat. Add 2 cups of the tomato puree and increase heat to medium, bringing to a lively simmer. Stir in the tomato paste mixture and the chipotle chilies, lower heat, and cook until well blended about 10 minutes, stirring regularly to keep from sticking and burning.

6 Pour the sweet potato mixture into the beans and stir to combine. Simmer over medium low heat until you are satisfied with the overall consistency and texture of the chili, about 30 minutes; if the mixture seems too sick, stir in more tomato puree or water. Serve hot as is, over rice or with tortillas or corn bread. Reheats well in fact the chili deepens in flavor on the second and third days. Yield 6 servings

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