[CH] Southwestern T'giving recipes
Judy Howle (howle@ebicom.net)
Mon, 23 Nov 1998 11:41:48 -0600
http://www.parentsplace.com/fun/thanksgiving/gen/0,3476,10306,00.html
Samples:
Marinated Mushrooms and Onions
This is a great do ahead recipe that is sure to thrill
all of the mushroom fans in your life. Not only can
you make these far in advance, they actually taste
better if they marinate for a few days.
12 ounces button mushrooms, cleaned and
stemmed
1/3 cup olive oil
1/3 cup balsamic vinegar
3 minced garlic cloves
1 teaspoon crushed red pepper (or to taste)
1/4 teaspoon mexican oregano
salt and pepper
1 large spanish onion, sliced into rings
red and green pepper flowers (see garnishes)
Place the mushrooms in a flat serving dish. Place
the rest of the ingredients, except the red and
green pepper flowers into a small heavy saucepan.
Bring the ingredients to a boil and cook until the
onions soften. Pour the marinade over the
mushrooms and arrange the onion slices around
the mushrooms attractively. Let the mushrooms
marinate at room temperature for 4 hours, stirring
frequently. Refrigerate for at least 24 hours.
Garnish with red and green pepper flowers.
Corn with Chiles
This is a very easy side dish with a great color that
is more savory than hot. Commercial canned green
chiles are not hot at all. For those of you that like
your dishes with a bit of zing, substitute hot pepper
oil for the olive oil. If you cannot find hot
pepper oil,
use a dash or two of tabasco.
20 ounces frozen corn
1 small diced onion
3 tablespoons olive oil
4 ounces canned green chiles
salt and pepper to taste
red pepper flowers (see garnishes)
Defrost the frozen corn and drain. Saute the onion
in the oil for 2 minutes, then add the corn and
peppers. Cook until the corn and onions are tender.
Add salt and pepper and serve hot.
Judy "MsChile" Howle
Flavors of the South; Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor at Suite 101
http://www.suite101.com/topics/page.cfm/462