Simple Dishes
Posted
Tue, 11/01/05
Surprisingly good stuff from Con-Agra Foods:
Green Chili Spoonbread
Vegetable oil
Preheat oven to 350-degrees F. Grease a one-quart casserole dish with vegetable oil. In a saucepan, combine evaporated milk, water, corn meal and salt. Cook, stirring constantly, over medium-low heat until mixture is thickened. Remove mixture from heat. Stir in green chiles, sugar and cilantro. Add eggs one at a time, stirring well after each addition. Pour into greased baking dish or loaf pan. Bake, uncovered, for twenty to twenty-five minutes or until knife inserted near center comes out dry. Sprinkle with grated cheddar cheese. Bake an additional two to three minutes or until cheese is melted. Suggestion: Serve with salsa.
And:
Wild Rice & Turkey Soup
Bring wild rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until rice is tender, about forty to forty-five minutes. Drain off excess liquid; fluff rice with a fork and cook uncovered five minutes more. Set cooked rice aside. Melt butter in a soup pot over medium heat. Add finely chopped onion and celery; cook and stir until onion is translucent, about five minutes. Stir in flour; cook until it turns pale yellowish-brown, about three to five minutes. Gradually whisk in turkey stock until no lumps of flour remain. Stir in the carrot. Bring mixture to a simmer; cook, whisking constantly, until stock is thick and smooth and carrot is tender, about two more minutes. Stir in the cooked wild rice, turkey, salt, black pepper and almonds. Return to a simmer; cook two more minutes to heat ingredients. Stir in lemon juice and half-and-half; bring soup almost to a boil and serve hot.
Utter yum!
Tags: Bread & Cookies;
Leftovers;
Poultry;
Soups & Stews
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