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READERS' RECIPES
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STUFFED GREEN CHILES WITH BLACK BEAN SAUCE Cook's note: This is one of my favorite recipes from Dr. Dean Ornish. Ingredients 1 1/2 cups cooked brown rice 1/2 cup red bell pepper, diced 1 tbs. roasted ground cumin 1 tbs. roasted ground coriander 1/4 tsp. black pepper, freshly cracked 1/4 tsp. sea salt 1 tbs. cilantro, chopped 8 whole green chilies, fresh roasted or canned 4 oz. vegetable stock 2 oz. nonfat jalapeño Jack cheese, grated 3 tbs. red onion, minced 1 tsp. garlic, minced 1 tsp. ground cumin 1 tsp. ground coriander 1/2 tsp. chili powder 1 tbs. dry sherry 2 tbs. tomato paste 1/4 tsp. jalapeño pepper, minced 1 1/2 cups cooked black beans 1/2 cup fresh tomato, chopped (for garnish) 1 tbs. cilantro, chopped (for garnish) Preparation Combine the first seven ingredients. Fill the chili peppers with the mixture and place them on a baking sheet that’s lightly oiled or coated with nonstick cooking spray. Sprinkle the grated cheese on top of the stuffed peppers. Place the stock in a pan. Add the onion, garlic, chili powder, sherry and remaining cumin and coriander, and cook for three minutes. Add the tomato paste, pepper and beans, and cook for five more minutes. Bake the stuffed chilies in an oven preheated to 350 degrees. Meanwhile, place the cooked beans in a blender or food processor, and process until smooth and creamy. Add small amounts of stock or water, if necessary, to thin the mixture. Place the black bean sauce on a serving platter, then place the stuffed chilies on top and garnish with the chopped tomato and cilantro. Makes 4 servings. – Janet Honaker, Huntington Beach MOM'S SPAGHETTI SALAD Cook's note: This was a favorite recipe of my mother’s (who preferred to use Wishbone Italian salad dressing). Ingredients 1 lb. spaghetti, broken into 2 large cucumbers, chopped 3 small tomatoes, chopped 1 red onion, chopped 1 16-oz. bottle of Italian salad dressing 1 bottle of McCormick Salad Supreme 1-inch pieces, cooked, then drained Preparation Mix all the ingredients together in a large bowl and chill overnight. Makes 10 servings. – Kathy DeSalvo, Huntington Beach POPPY SEED WINE CAKE Ingredients 1 package Duncan Hines Butter Cake mix 3 1/2 oz. package of vanilla instant pudding mix 4 eggs 1/2 cup oil 1/2 cup cream sherry 1/3 cup poppy seeds Preparation Combine the cake and pudding mixes with the eggs, oil, sherry and poppy seeds, and mix at medium speed until the batter is smooth, about five minutes. Pour the batter into a greased bundt or angel food cake pan, and bake in a preheated oven at 350 degrees for one hour. Allow the cake to cool for 15 minutes, then remove the cake from the pan. Sprinkle with powdered sugar and enjoy! Makes 6 to 8 servings – Kathy DeSalvo and Carolyn Stewart, Huntington Beach LEMON SQUARES Ingredients 1 cup flour 1/2 cup butter 1/4 cup powdered sugar 2 eggs 1 cup granulated sugar 1/2 tsp. baking powder 2 1/2 tbs. lemon juice, freshly squeezed Dash of salt Preparation Mix the flour, butter and powdered sugar using your fingertips until it’s thoroughly blended. Pat evenly onto the bottom of an 8-inch-by-8-inch baking pan and cook for 20 minutes in a preheated oven at 350 degrees. Meanwhile, beat together the eggs, granulated sugar, baking powder, lemon juice and salt. Pour the mixture over the baked crust, and return the pan to the oven. Cook for an additional 20 to 25 minutes. Sprinkle the squares with powdered sugar and serve! Makes 4 servings – Michele Colombero, Huntington Beach |
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