Blue Cornbread Madeleines

Ingredients:

1 cup all purpose flour

1 cup blue cornmeal (yellow may be substituted)

1 Tablespoon baking powder

1/4 teaspoon salt

2 eggs

1 cup milk

6 Tablespoons butter, melted

1/4 cup honey

1/4 cup corn kernels, canned, drained

1/4 cup chopped fresh cilantro

Directions:

Preheat oven to 425 degrees. Stir together flour, cornmeal, baking powder and salt. In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in corn and cilantro. Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well buttered and floured madeleine pans, filling each shell 3/4 full. Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.

Note: These are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins.

Yields: 24 – 30

Green Bean and Potato Salad

Ingredients:

1 package frozen French-cut green beans, cooked and drained

4 medium potatoes, boiled, peeled and diced

1 medium onion, chopped

4 – 6 Tablespoons bacon drippings

3 – 5 Tablespoons vinegar

Salt and pepper

1/2 to 3/4 cup mayonnaise

1 small can (8 ounce) tiny whole beets or sliced beets

(optional)

Directions:

Mix warm beans, warm potatoes and onion. Add 4 Tablespoons bacon drippings and 3 Tablespoons vinegar. Taste for seasoning. Add salt, pepper, more bacon drippings or vinegar as needed. Let stand at room temperature for about 1 hour. (Bacon fat will congeal if salad is refrigerated too soon.) Then refrigerate salad. Just before serving, mix in mayonnaise. Garnish with drained beets if desired. A good change from potato salad.

Serves: 8

Smothered Pork Chops with Red Wine

Ingredients:

8 thick center-cut pork chops

Salt and pepper to taste

6 Tablespoons olive oil

2 onions, sliced

2 large bell peppers, sliced

2 cups red wine

4 (14-ounce) cans petite-cut diced tomatoes

2 teaspoons beef bouillon granules

1 cup chopped fresh parsley

Directions:

Season the chops with salt and pepper. Heat the olive oil in a large Dutch oven over high heat. Brown the chops on both sides in the hot oil. Remove the chops to a platter using a slotted spoon, reserving the pan drippings. Cook the onions and bell peppers in the reserved pan drippings until they start to caramelize, adding additional oil if needed.

Deglaze the pan with the wine, stirring with a wooden spoon to loosen any browned bits. Stir in the undrained tomatoes and bouillon granules. Return the pork chops to the Dutch oven. Simmer, covered, for 45 minutes, stirring occasionally. Stir in the parsley and cook for 15 minutes longer. Season with salt and pepper.

Serves: 8