Guest guest Posted June 8, 1999 Report Share Posted June 8, 1999 Here's a picnic menu * Corned Bread with Sundried Tomato, Basil and Parmesan * Cornbread Stuffed Red Peppers with Black Beans * Mango Salsa (McCune) * Chipotle Yogurt Orange Sauce When I heard about the july 4th picnic I thought about ratatouille salad, ravioli with veggies and shaved parmesan - then I remembered these. If you want to " grill/bbq " the stuffed peppers were wonderful. To see cooknotes and a photo click <a href= " http://wizard.ucr.edu/~phannema/recipes/cornpepp.htm " > http://wizard.ucr.edu/~phannema/recipes/cornpepp.htm</a> * Exported from MasterCook * Corned Bread with Sundried Tomato, Basil and Parmesan Recipe By : Hanneman: Kitchen PATh cookbook Serving Size : 4 Preparation Time :0:20 Categories : Eat-Lf Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 ounces corn muffin mix -- Jiffy ® 1 medium egg 2 tablespoons rehydrated tomatoes, sun-dried -- finely chopped 1/3 cup corn kernels 2 fresh basil leaves -- or more 1 pinch diced red chili peppers 2 tablespoons grated parmesan cheese -- low or no fat 1/2 cup 1% low-fat milk CORNED BREAD WITH SUNDRIED TOMATO - Empty one (8.5 oz) box of Jiffy brand cornbread mix into a bowl. add 2 sun-dried tomato chips, softened and finely diced; 1/3 cup corn kernels; 2 or 3 chopped fresh basil leaves; a little red chile dice (optional); 2 tablespoon grated romano or parmesan cheese; add 1/2 cup of 1% lowfat milk to moisten the batter. Bake at 400F for about 15 mins. (from 12 to 18 mins). Yields: 1 johnny cake (8-inch square or 7x9-inch pan); or 6 to 10 muffins; 2 to 2-1/4 cups stuffing crumbs. McNote: ingredient links: cornmeal; tomatoes, sun-dried; red pepper flakes phannema - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 435 0 5309 0 0 4714 0 0 * Exported from MasterCook * Cornbread Stuffed Red Peppers with Black Beans Recipe By : McCune; Vegetables on the Grill Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 2/3 cup red onion -- 1/4 " dice 4 tablespoons pecan pieces -- coarsely chopped 2 small garlic clove -- minced 1 cup cooked black beans 1 tablespoon chives -- minced 1 tablespoon fresh thyme 2 1/2 cups cornbread stuffing -- See Advanced Prep 1/2 cup beer -- to moisten Salt and black pepper -- to taste 4 large red bell peppers ADVANCE PREPARATION: Substitute your favorite cornbread recipe; e.g.: Corned Bread with Sundried Tomato, Basil and Parmesan; or use a packaged cornbread stuffing. To dry the crumbled cornbread, use a slow oven (250 to 275 F): about 15 minutes. PEPPERS. Red, yellow or orange; with stem attached, if possible. Cut the tops off the peppers and remove and discard the seeds and core from the inside of the peppers. Place peppers and tops in a microwave container designed for steaming, (on a rack) and cook on high for aboug 6 to 8 mins or until almost done. Set aside. STUFFING Heat oil in a large skillet over medium to medium low heat. Cook the onion without browning until soft, approximately 4 minutes. Add the pecans and garlic and cook for another 2 to 3 minutes. Turn off heat. Drain and rinse the black beans; cut the herbs. Add to the cornbread and toss. Stir in the beer (i.e., lager like Foster's) until the cornbread is moistened lightly. Season with a little salt, lots of pepper. Set aside. Loosely fill the peppers with the cornbread mixture. Set tops on and secure to the pepper with toothpicks. Cook the precooked peppers on a covered grill in an appropriate rack over a low fire for 15 mins. until stuffing is hot and peppers are smoky. Tip: temp should read 180F when inserted into middle of the stuffing. Serve with the Chipotle Yogurt sauce, mango salsa and a mix green salad: Mc Menu: 774 cals (26.2% ff) 22.9g fat. Optional: Toss the salad with a fatfree Southwestern dressing (commercial) and crisy tortilla strips (optional). For Your Info: Chipotle chilies are smoked and dried jalapeno peppers -- powerfully hot, but with a deep, rich smoky flavor. The chipotle sauce, mellowed with yogurt and brown sugar, is less intense, but a little goes a long way. Tested with Pat's Corned Bread with Sundried Tomato, Basil and Parmesan. MC-Per Serving: 645 cals (27.2% ff) 19.4 g fat. Recipe from Kelly McCune; Vegetables on the Grill (HarperPerennial). Original recipe cooked the raw peppers on the grill for 60 minutes, turning frequently. This speeded-up version tested Jun 22 1997 and posted on The Kitchen PATh http://wizard.ucr.edu/~phannema Recipe can be halved. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 1089 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Salsa (McCune) Recipe By : Kelly McCune; Vegetables on the Grill Serving Size : 4 Preparation Time :0:00 Categories : Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium mango -- peel, seed & dice 1/2 cup red onion -- chopped 3 tablespoons chopped arugula leaves -- (about 1 bunch) (or watercress -- or frisee) 1 tablespoon white wine vinegar -- or malt vinegar 1/4 cup lime juice -- (about 2 limes) 1 lime -- Zest of 2 teaspoons olive oil -- or more 1/2 teaspoon sugar salt and pepper -- to taste MANGO: Look for a firm, slightly underripe mango. Combine the mango, onion, and arugula leaves in a bowl. Whisk the vinegar, lime juice, zest, olive oil, and sugar together and combine with the mango mixture. Add salt and pepper, to taste and let the salsa stand for 1/2 hour at room temperature or longer in the refrigerator. Serve at room temperature. Use: See Cornbread stuffed Peppers and Chipotle Sauce; McCune. Tested Jun 22 1997 and posted on The Kitchen PATh http://wizard.ucr.edu/~phannema - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 48 0 0 0 0 0 0 0 * Exported from MasterCook * Chipotle Yogurt Orange Sauce Recipe By : McCune: Vegetables on the Grill Serving Size : 4 Preparation Time :0:00 Categories : Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 whole canned chipotle chilies with adobo sauce -- optional 1/2 cup boiling water -- or vegetable broth 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon 1 pinch grated orange peel salt and pepper 1 cup plain lowfat yogurt -- or to taste CANNED CHIPOTLES usually come packed in a mild red adobo sauce. If you do not like the sauce, rinse first. Then proceed. This sauce can be quite hot. Make the chipotle broth and add it to taste to the yogurt. The brave may use as much as 3-1/2 ounces of chipotles adobo. CHIPOTLE BROTH: Process the chilies, water, and brown sugar in a food processor or blender until smooth. Add orange zest, salt and pepper to taste. CHIPOTLE YOGURT SAUCE. Place the desired amount of yogurt in a bowl to serve. Add chile broth, to taste. Use a fork or mini whisk to blend. Refrigerate all unused portions. Broth may be used to season chilies, soups, salad dressings and salsas. Inspired by Kelly McCune; Vegetables on the Grill (HarperPerennial). This tamed version was tested Jun 22 1997 and posted on The Kitchen PATh http://wizard.ucr.edu/~phannema Recipe can be halved. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2626 0 0 0 0 0 0 0 - - - - - Revised! MasterCook Resource Network. Easier to navigate. Get the FAQ and Tip-sheet on MC5 and earlier versions. Find web pages that offer MasterCook formatted recipes, links to buster, patches and advice, or add your webpage! 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