Green Salsa

Ingredients

8 Green Tomatillos

1/2 large Onion

Fresh Green chiles serranos, quantity as you want

1 clove garlic

Salt and pepper

10 Leaves of Cilantro, optional

Directions

Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chiles serranos for 1 or 2 minutes. Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the "salsa", cook 20 min or more.

Couche-Couche

Ingredients:

1/4 cup vegetable oil

2 cups corn meal

3/4 cup flour

1 Tablespoon baking powder

1 teaspoon salt

1 cup water

1/2 cup milk

Directions:

Heat oil in 10 inch black iron pot. Mix all dry ingredients. Add water and milk – being sure it is not too dry (it will be thick). Put into hot oil, cover to steam and form a crust (about 10 minutes). Uncover and stir, and break into small pieces. Lower heat, stir frequently while cooking the next 15 minutes. Serve with cold milk as a cereal.

Serves: 4

Chicken with Ham and Cheese

Ingredients:

6 chicken breasts halves, skinned and boned

6 ounces Swiss cheese, sliced

6 thin slices of ham

1/4 cup flour

1/3 cup butter

1/2 cup water

2 Tablespoons instant chicken bouillon

1/3 cup white wine

1 (3 ounce) can sliced mushrooms, drained

2 Tablespoons flour

1/2 cup water

Directions:

Preheat oven to 350 degrees. Place chicken breasts, boned side up, on a cutting board and pound chicken lightly with a mallet to make 1/4 inch thick cutlets, working from the center out. Place a slice of cheese and ham on each piece of chicken. Tuck in sides, roll and fasten with wooden toothpicks. Coat with 1/4 cup flour. Heat butter in skillet and brown chicken in butter. Remove chicken and place in a 7 x 11 baking dish. Combine 1/2 cup water, bouillon, mushrooms and wine in the same skillet. Heat and stir to remove crusty bits from skillet. Remove toothpicks from chicken and pour sauce over chicken. Bake for 1 to 1-1/4 hours at 350 degrees or until tender. Transfer chicken to warm serving platter. Blend 2 Tablespoons flour with 1/2 cup water. Stir into drippings from pan. Cook on top of stove, stirring until thick. Pour over chicken and serve.

Servings: 6

Pasta with Pesto

Ingredients:

2 cups fresh basil leaves

4 garlic cloves, chopped

1 cup pine nuts, walnuts or pecans, toasted

3/4 cup good-quality olive oil

1/2 cup (2 ounces) freshly grated Parmesan cheese

1/2 cup (2 ounces) freshly grated Romano cheese

Salt and freshly ground pepper to taste

1 pound hot cooked pasta

Directions:

Process the basil, garlic and pine nuts in a food processor fitted with a steel blade or in batches in a blender until finely chopped. Add the olive oil gradually, processing constantly until incorporated. Add the Parmesan cheese, Romano cheese, salt and a generous grinding of pepper and process just until combined. Spoon approximately 1/2 to 3/4 cup of the pesto over hot cooked pasta on a serving platter. Stored the leftovers, covered. in the refrigerator.

Note: Freeze pesto in ice cube trays for future use in all types of recipes. Add chopped cooked chicken or steamed shrimp for a hearty entrée.

Yields: 2 cups

Pasta with Salmon and Dill

Ingredients

1 pound Radiatore, Wagon Wheels or other medium pasta shape, uncooked

1 pound salmon steaks, or one 14-oz. can salmon, drained

Freshly ground pepper

4 tablespoons chopped fresh dill

3 stalks celery, chopped (1 cup)

1 medium onion, chopped (1 cup)

1 carrot, sliced

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon white wine vinegar

Directions

Preheat oven to 350º F. Prepare pasta according to package directions; drain. Place the salmon in a non-reactive baking dish; season with pepper. Cover with aluminum foil and bake for 25 minutes. Remove the foil and cool. Remove the skin and bones; discard. Flake the salmon into large pieces and place in a large mixing bowl (If using canned salmon, place directly in the bowl and season with pepper). Add dill, celery, onion, carrot and pasta. In a small bowl, whisk together oil, lemon juice and vinegar. Add salmon and pasta and toss gently. Serve well chilled.

Cheese-Crusted Barbecued Beans

Ingredients:

1 medium Vidalia onions, coarsely chopped

1 clove of garlic, minced

2 Tablespoons vegetable oil

4 (16-ounce) cans plain baked beans, drained

1/2 cup catsup

1/4 cup light molasses

1 cup shredded sharp cheddar cheese

1/2 cup dry bread crumbs

2 Tablespoons melted butter or margarine

Directions:

Saute the onions and garlic in the oil in a saucepan for 5 minutes or until golden brown and tender. Remove from heat. Stir in the beans, catsup and molasses. Spoon into a 2-quart baking dish. Combine the cheese, bread crumbs and butter in a bowl and mix well. Sprinkle over the bean mixture. Bake at 350 degrees for 30 minutes or until brown and bubbly.

Note: Sweet onions, such as Vidalia, are usually only available seasonally. More robust onions can be sweetened by soaking in milk for several minutes after slicing or chopping.

Serves: 12 - 16

Smoked Oyster Spread

Ingredients:

2 (3-3/4 ounce) cans smoked oysters, drained

2 (8-ounce) packages softened cream cheese

2 teaspoons Worcestershire sauce

2 Tablespoons mayonnaise

1 Tablespoon lemon juice

1/8 teaspoon salt

1/4 teaspoon garlic salt

2 to 3 green onions, chopped

Directions:

Chop smoked oysters by hand. Add remaining ingredients and mix well. Pour into a four-cup mold and chill two to three hours. Unmold, decorate with parsley, and serve with crackers.

Servings: 8