Tuesday’s Taste Tempters 1.25.11

Tuesday’s Taste Tempters 1.25.11

Posted: Tuesday, January 25, 2011 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipes come from the cookbook “Tin Can Magic: Over 400 Recipes Made with Pantry Ingredients” (ISBN: 978-1-4392-2557-8/$18.99) by Captain Sally Ecklund. It may be purchased at several online bookstores.

Spiced Pecans
1 pound pecan halves
1 teaspoon cold water
1/4 teaspoon salt
1/2 teaspoon vanilla
1 egg white
1/2 cup sugar or sweetener
1 teaspoon ground cinnamon

Beat the egg white and water until frothy. Add the pecans and vanilla and stir to coat. Mix the sugar, salt and cinnamon in a bowl. Add to the nut mixture and mix well. Bake on a cookie sheet which has been sprayed with cooking spray. (To save clean up, you may line the cookie sheet with aluminum foil and then use the cooking spray.) Bake at 225 for 45 minutes, stirring every 15 minutes. Cool and store in a closed container.

Taco Dip
1 can kidney beans, drained
1 can black beans, drained
1 can chopped green chilies, drained
1/2 cup finely chopped onion
1 can whole kernel corn, drained
1 can stewed tomatoes
1 envelope taco seasoning mix

Mix all ingredients in a slow cooker. Cook on low five hours or on high for three hours. Serve with tortilla chips. This dip makes a nice presentation when served in individual small paper cups for individual personal dips.

Hot Spiced “Cider”
1 64-ounce can apple juice
1 cup canned orange juice
1/2 cup brown sugar
2 cinnamon sticks
2 tablespoons lemon juice from bottle

Mix all ingredients and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove the cinnamon sticks and serve hot.

Mexican Coffee
3 cups brewed coffee, hot
1 teaspoon unsweetened cocoa powder
1/4 teaspoon vanilla flavoring
1/4 cup brown sugar
1 teaspoon ground cinnamon

Combine all ingredients and serve hot.

Biscuit Squares
3 cups baking mix
1 cup yellow or butter cake mix
3/4 cup water

Mix all ingredients and stir until just moistened. Knead 10 times on a floured board. Put the dough into a 9-inch pan which has been coated with cooking spray. Score the surface of the dough, making nine squares. Bake at 425 for 12 to 14 minutes until golden brown. Break the biscuits apart at the score marks.

Chuckwagon Stew
1 can chili beans
1 can mixed vegetables, drained
3 cups water
2 teaspoons chili powder

Combine all ingredients and cook over medium heat for 10 minutes.

Published in The Messenger 1.25.11

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