Tip of the Month
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Way back in the "Black Ages" I promised everyone that I'd publish more recipes. So here are a couple that you might enjoy.
- Cook about 1 pound of ground chevon in a large frying pan. Pour off the grease (Note - you can substitute ground beef).
- To the cooked meat, add one 16 oz can of cooked pinto beans(drained), one 11 oz can of cream of mushroom soup, one 11 oz can of cream of chicken soup, one 4 oz can of green chilis (drained), 8 oz of salsa, and 8 oz of enchilada sauce.
- Stir the concoction well.
- Line the bottom of a large casserole with flour or corn tortillas.
- Pour half of the meat mixture into the casserole.
- Add about 1/2 pound grated cheddar-type cheese.
- Add the other half of the meat mixture, and cover with another 1/2 pound cheddar-type cheese.
- Place in a 350 degree oven and heat until the cheese has melted - around 1/2 hour.
- Remove casserole from oven, and dig in.
- Cover portion with chopped lettuce, tomatoes and onions, add more salsa, and sprinkle on some more cheese. Sour cream is optional.
This is a one-dish meal. All that needs to be served with it is a drink of some sort. Its quick, its easy, and its delicious. What more could we want?
This next recipe comes to me from Pam, in Florida. Its great as a side condiment for chevon, lamb, pork or chicken.
Pam's Mango Chutney
Put all in pot except mangos and bring to boil til sugar dissolves - medium
heat. Add mangos to boiling mixture and cook for about 30 minutes til thick. To can this - exactly enough for 12 jelly jars - have jars/lids sterilized
and hot. Ladle mixture into jars, wipe rims, put on lids, put in boiling
water bath for 10 minutes, turn jars upside down to cool.
- 6 large greenish mangos (do NOT use really ripe mangos) peeled, seeded and sliced
- 6 garlic cloves chopped
- 2 cups sugar
- 3 apples peeled and chopped (yellow is best)
- 12 oz golden raisins
- 1 T. Mustard seeds
- 2 T. Fresh ginger, peeled and chopped
- 1 cup balsamic vinegar
- 1 cup red wine vinegar
- 6 hot peppers chopped
- 1/4 t. allspice
- 1/4 t. nutmeg
- 1/2 t. cinnamon
So try these out, and enjoy. Maybe the next time, I'll remember to offer a few more recipes in a more timely fashion.