by Brenda Arnold
Elotes Tatemados By: Brenda Arnold
- 10 dry chilies
- 1 dozen ears un-husked sweet corn, yellow or white
- 5 tsp salt dissolved in 1 cup of water
- 1 dozen Mexican limes, halved
- 1/4 cup butter, melted
Over a medium flame, heat a large, heavy, dry skillet. Sauté chiles for 30 seconds, or until they turn a dark red. Use a blender or food processor and grind the chilies finely, set aside. On a barbecue, roast the un-husked ears for 30 minutes. Remove the ears, cool, and take off the outer leaves along with the silk, returning them to the barbecue. Use the salt water to coat the ears, and then a heavy coat of butter. Roast until the kernels turn a golden color, and the marinade has soaked into each ear. Squeeze lime juice over the corn, dust with just a pinch of the toasted ground chili. Sprinkle with salt to taste.
Yankee Baked Beans By: Brenda Arnold
Take your old baked bean recipe and double the taste with this creative Yankee bean recipe for the fourth of July! Makes 12 servings.
- 1 pound dried great Northern beans, soaked overnight
- 1 teaspoon canola oil
- 1 large onion, chopped
- 1/2 pound bacon, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 pinch red pepper flakes
- 1/4 cup pure maple syrup
- 1/4 cup tomato puree
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard powder
- 1 ham bone with some meat
- 3 cups boiling water, or as needed
- 1 1/2 tablespoons apple cider vinegar
1. Heat oil in a large skillet over medium-high heat. Add onions and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
2. Place the soaked beans in a 3 1/2 quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree , Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaves to the top.
3. Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.
Green Beans with Walnuts By: Brenda Arnold
- 1 1/2 pounds fresh green beans, cut into 2 inch pieces
- 1/2 cup coarsely chopped walnuts
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
1.Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain.
2.In a large skillet over medium heat; cook walnuts in oil for 1-2 minutes or until lightly browned, stirring occasionally. Add beans, garlic, seasoned salt and pepper. Cook until heated through.
New Year's Eve Black Eyed Peas By: Free Holiday Ideas
The old story goes that black eyed peas were hardy and could grow anywhere so that's why they're good luck for the New Year. During the Civil War, many plantations were destroyed, but the black eyed peas kept growing!
Prep Time: 20 minutes Cook time: 2 hours Yield: Large pan
- 1 pound bag of dried black eyed peas
- 1 tablespoon bacon drippings
- 1 large onion, chopped
- 1 ham bone
- 2 garlic cloves, minced
- 1 cup ham, cubed
- 1/4 tsp. cayenne pepper or Tabasco sauce
1. Rinse peas.
2. In a large soup pot, add peas and cover with cold water.
3. Bring to a boil over high heat, then cover pot and set on simmer for an hour.
4. In a large skillet, add bacon drippings, onion and garlic and cook a few minutes until tender.
5. Add the onion and garlic, ham, ham bone, cayenne pepper or Tabasco sauce to the pot.
6. Pour in more water to cover all ingredients and bring to a simmer.
7. Cover and cook for another hour until black eyes peas are tender
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