Baked Asparagus
by Renaye Fewless

1 lb fresh asparagus
2 T butter
1 T olive oil
1 T balsamic vinegar

Drizzle olive oil on a cookie sheet. Roll whole asparagus in it,spread out, and bake at 350° for 15- 20 minutes or until tender. Melt butter, add balsamic vinegar, stir, and drizzle over baked asparagus or use as a dipping sauce.

No-Sweat Refrigerator Pickles

(no cooking required)

by Brian and Karen Cool

Four pounds pickling cukes

2 quarts water

2 ½ cups white vinegar

½ cup kosher salt

1 tablespoon alum

Garlic to taste

Handful of Dill

Dissolve Salt & Alum in Vinegar and Water, place Dill & cloves of Garlic in gallon jar (you may choose to use quart jars).   Cut pickling Cukes off a little at each end, wash & place in jar(s).  Pour vinegar mixture over Cukes covering completely.  Let stand 36hrs at room temp., then place in fridge.

Notes: Makes one gallon - The amounts of ingredients for these pickles are easily scaled up or down, so don’t wait till you’ve got four pounds.  Do wait at least a week to taste them.

Spanish Rice (as a simple side dish)

by Brian and Karen Cool

4 c. Rice

10 c. Water

4 ½ Tbsp Tomato with Chicken bouillon

5 (or 10) Jalapeno Peppers (depending on whether you want it hot or mild).

Brown (Fry) rice in a Dutch oven, then add 4 ½ Tbsp bouillon and fry a little more. Add 10 c. water & peppers, cover & simmer until rice is done. 

This recipe needs nothing more, but it can be the beginning of a more elaborate dish.  Try adding small amounts of any or all of the following; your favorite (finely sliced or ground) fried meat, chili powder, cumin, whole baby onions, diced green peppers, chopped tomatoes.

Aunt Barb's Chocolate Zucchini Cake
Contributed by Jess Taylor

3 squares unsweetened chocolate 4 eggs
3 c. sugar 1 ½ c. oil
3 c. flour 1 ½ tsp. baking powder
1 tsp. baking soda 3 c. grated zucchini
1 c. chopped walnuts (optional)

Melt chocolate over hot water, allow to cool. In a large bowl beat eggs until thick and light. Gradually add sugar ¼ cup at a time, beating well each time. Add oil and chocolate until well blended. Mix dry ingredients in a separate bowl. On low speed add dry ingredients to the wet batter until smooth (batter will be quite thick). Stir in zucchini and optional nuts. Bake in a greased 13x9x2 pan for 1 hour or until knife inserted into center comes out clean. Once cool, top with following frosting, if desired.

Chocolate Frosting

4 tsp. butter 1 ½ c. cocoa powder (baking)
2 scant c. powder sugar ¼ c. milk
1 tsp. vanillaCream butter.

Add cocoa and powder sugar alternating with milk and vanilla. Frosting is a thicker frosting, and should not be runny.

Posole

by Amanda Sutherland

Ingredients:

·        1 lb tomatillos

·        6c chicken broth

·        2 medium-sized onions, chopped

·        1 chicken cooked and deboned

·        4 garlic cloves, chopped

·        2 jalapeno peppers, seeded and quartered

·        1 (30-ounce can) white hominy, drained

·        1t salt

·        Garnish:

·        1/2c fresh cilantro, chopped

·        1/4c sour cream

·        8 lime wedges

    Directions

Discard husks and stems from tomatillos. Cook whole tomatillos in boiling water for 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.

Place stock and next six ingredients in a large stockpot; bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in pureed tomatillos and salt; cook 5 minutes or until heated. Serve with cilantro, sour cream, and lime wedges.