Southwest Pasta Salad

2 cups (8 ounces) uncooked rotini pasta
1 cup frozen sweet corn
1 jar (16 ounce) medium garlic cilantro salsa
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 can (15 ounce) black beans, drained and rinsed
1 can (2.25 ounce) sliced ripe olives, drained

Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain and rinse with cold water.

In a large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.

Cover and refrigerate at least 2 hours before serving.

Makes 8 servings.



Pyrex Smart Essentials 4-Quart Glass Mixing Bowl

Raspberry-Glazed Wings

3/4 cup seedless raspberry jam
1/4 cup cider vinegar
14 cup soy sauce
13 (about 3 lbs) whole chicken wings

In a saucepan, combine jam, vinegar, soy sauce, garlic and 1 teaspoon black pepper. Bring to a boil for 1 minute.

Cut chicken wings into 3 sections and discard wing tips. Place wings in a large bowl, add raspberry mixture and toss to coat. Cover and refrigerate for 4 hours.

Line 10×15-inch baking pan with foil and grease the foil. Use slotted spoon to place the wings in the pan and reserve marinade. Bake at 350 degrees for 30 minutes and turn once.

Cook reserved marinade for 10 minutes, brush over wings and bake 25 minutes longer.


Farberware Purecook Hybrid Ceramic Nonstick Bakeware Baking Sheet and Cookie Pan, 10″ x 15″, Aqua


Old Fashioned Veal Stew

3 lb To 3 1/2 lbs boneless veal -shoulder cubed
1 teaspoon salt
5 tablespoons butter
18 peeled white onions
water
1 lb fresh mushrooms, quartered
6 2/3 cups chicken stock
2 carrots peeled and cut into -strips
1 teaspoon lemon juice
3 tablespoons flour
1 onion
2 egg yolks
2 celery tops
1 cup heavy cream
1 leek
salt
1 teaspoon thyme
white pepper
1 bay leaf
2 tablespoons finely chopped parsley
4 parsley sprigs

In a heavy casserole, blanch the veal by covering with cold water, bringing it to a boil over high heat and boiling for one minute. Drain, and rinse under cold water.

Return the veal to the casserole (which has been wiped clean) and add 6 cups of the chicken stock, carrots, onion, celery, leek, herbs and salt. The meat should be covered in liquid; if not, add more water. Bring to a boil and simmer over moderate heat partially covered for 1-1 1/2 hrs until the meat is tender.

Meanwhile, combine 2/3 cups of the chicken stock, 2 tablespoons of butter and the white onions in a skillet. Bring to a boil and simmer 15-20 minutes. Remove with a slotted spoon to a bowel.

Stir the mushrooms and lemon juice to the remaining liquid in skillet. Bring to a boil, cover and simmer for 5 minutes. With a slotted spoon, remove the mushrooms to the bowl with the onions. Pour all remaining liquid into the simmering veal.

When the veal is done, remove from casserole. Strain the stock through a fine sieve, return to casserole and boil until reduced to 1/2.

In a small saucepan, melt 3 tablespoons of butter and stir in flour. Cook this “roux” for 2 minutes and remove from heat. Pour the reduced stock in and blend with a whisk. Then return it to the heat, and cook stirring constantly until the sauce comes to a boil and thickens. Simmer for about 10 minutes. Remove from heat.

In a bowl whisk together egg yolks and cream. Whisk in the hot sauce 2 tablespoons at a time until 1/2 cup has been added. Then reverse the process and whisk the egg-cream-sauce mixture into the hot sauce. (This is to prevent curdling). Bring to a boil in the sauce pan, season with salt and white pepper and a few drops of lemon juice.

Place the veal and vegetables in the large casserole and pour the sauce over. Toss and heat gently. Sprinkle with parsley and serve.

Yield: 6 servings


Ipow Stainless Steel Fine Tea Mesh Strainer Colander Sieve with Handle for Kitchen Food Rice Vegetable, set of 3

Pollo en Salsa Verde

Also known as Mexican Chicken in Green Sauce

1/2 cup shelled pumpkin seeds (pepitas)
1 cup chopped cilantro (coriander leaves)
1 cup chopped scallions (spring onions)
1 cup chopped canned or fresh tomatillos
1 jalapeño or other hot green chile, seeded and chopped, or to taste
About 1/2 cup chicken stock or water
3 tablespoons vegetable oil
2-3 lbs chicken parts
Salt and freshly ground pepper to taste

Toast the pumpkin seeds in a dry skillet over moderate heat until lightly browned, 2 to 3 minutes.

Combine in a blender with the cilantro, scallions, tomatillos, jalapeño, and enough chicken stock to make a smooth, thin paste.

Heat the vegetable oil in a large heavy skillet, preferably non-stick, over moderate heat. Season the chicken with salt and pepper and brown on all sides in the hot oil. Add the green sauce and enough additional chicken stock to make a thin, soupy sauce. Bring to a boil, reduce the heat, and simmer uncovered until the chicken is tender, 20 to 30 minutes.

Serves 4 to 6


Hamilton Beach Power Elite Multi-Function Blender with Glass Jar and Chopper

Lemonade Muffins

1 1/2 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1 (6 ounce) can frozen lemonade, thawed
1/4 cup milk
1/3 cup cooking oil
1/2 cup chopped walnuts

Mix dry ingredients in a bowl.

In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil. Add to dry mix, stirring until just moistened. Gently stir in nuts.

Spoon into prepared pans and bake and bake at 375° F. for 15-20 minutes or tests clean.

While hot, brush with remaining lemonade and sprinkle with white sugar.

Yield: 8-9 Large Muffins


Cooking with Walnuts: 51 Recipes using Walnuts