Black Beans Relish

This is a dramatic relish: dark, with bright red pieces of bell pepper and tomato. Serve it with tortillas, salads, and simple grilled chicken or poached fish.

Ingredients:

1    -  can (15 oz.) black beans, rinsed and drained
1    -  medium tomato, finely chopped (about 3/4 cup)
1    -  serrano chilli, seeded and finely chopped
1/2 -  cup chopped red bell pepper
1/4 -  cup finely chopped red onion
2    -  tbsp. white wine vinegar
1    -  tbsp. vegetable oil
1/4 -  tsp. salt

Procedure:

•  Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.

Good for 2 1/2 relish.

Book: Betty Crocker's Southwest Cooking 

Santa Fe Chicken

image courtesy of kraftrecipes.com

Ingredients:

Black Bean Relish (see Sauce Label)

8    -  boneless,skinless, chicken breast halves

1/4 -  cup vegetable oil

2    -  tbsp. lime juice

1/2 -  tsp. salt

1/4 -  tsp. pepper

2    -  cloves garlic

1    -   medium onion, finely chopped (about 1/4 cup)

1    -  can (14 oz.) artichoke hearts, drained and cuts into fourths

Procedure:

•  Prepare Black Bean Relish (see Sauce Label); reserve. Place chicken breast in shallow glass or plastic dish. Mix remaining ingredients except artichoke hearts; pour over chicken. Cover and refrigerate.
• Set oven control to broil. Remove chicken from marinade; reserve marinade. Place chicken in greased broiler pan (without rack); brush with marinade. Broil chicken with tops about 4 inches from heat until light brown, about 10 minutes.
• Turn chicken; brush with marinade. Arrange artichoke hearts around chicken. Broil until chicken is done, 8 to 11 minutes longer. Serve with Black Bean Relish (see Sauce Label).

 Good for 8 servings.


Book: Betty Crocker's Southwest Cooking

Caramel Sauce

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Ingredients:

1     -  cup packed brown sugar

1/2  -  cup whipping cream

¼    -  cup cor syrup

1     -  tbsp. margarine or butter

2     -  tsp. ground cinnamon

Procedure:

• Heat all ingredients to boiling over medium heat, stirring constantly; reduce heat to low.
• Simmer uncovered 5 minutes.

Pecan-breaded Lamb Chops

image courtesy of ifood.tv

 

Ingredients:

1    -  egg white

1    -  tbsp. Dijon-style mustard

1/2 -  cup finely chopped pecans

1/2 -  cup soft bread crumbs (about 1 1/3 slices bread)

1    -  clove garlic, finely chopped

6    -  lamb loin or shoulder chops, about 1 3/4 inch thick

2    -  tbsp. veg. oil

2    -  tbsp. brandy

Procedure:

•  Beat egg white slightly in small bowl; stir in mustard. Mix pecans, bread crumbs and garlic. Dip lamb chops into mustard mixtures; coat with pecan mixture.
• Heat oil in 10 inch skillet until hot. Cook lamb in oil over low heat until deep golden brown, about 10 minutes on each side. Remove from heat ; immediately sprinkle brandy around lamb in skillet.

 Good for 6 servings.

Book: Betty Crocker's Southwest Cooking

Spicy Texas Barbecue Sauce

image courtesy of incredifood.com

 Here is a gutsy sauce made specially for beef and pork. Like all barbecue sauces, it is meant to be used generously.

Ingredients:

1     -  cup catsup
1/2  -  packed brown sugar
1/4  - cup lime juice
2-3  - tbsp. ground red chillies
1     -  tbsp. veg. oil
1     -  tbsp. Worcestershire sauce
3     -  medium onions, chopped
2     -  jalapeno chillies, seeded and finely chopped
2     -  cloves garlic, finely chopped
1     -  can (12 oz.) tomato paste
1     -  can (12 oz.) beer

Procedure:

•  Heat all ingredients to boiling in a 2-quart saucepan; reduce heat low. cover and simmer 1 hour, stirring occasionally. 

Good for 5 cups sauce.

Book: Betty Crocker's Southwest Cooking

Spicy Texas Spareribs

image courtesy of incredifood.com

Ingredients:

Spicy Texas Barbecue Sauce

4 1/2   -  lbs. fresh pork, spareribs, cut into serving pcs.

1         -  lemon sliced

1         -  large onions

Procedure:

•  Prepare Spicy Texas Barbecue Sauce; reserve. Heat oven to 325 degree. Place pork spareribs, meaty sides up, on rack in shallow roasting pan. Place lemon and onoin slices on pork. Cover and bake for 2 hours.
• Pour 2 cups of the Spicy Texas Barbecue Sauce over pork. bake uncovered, brushing with sauce 2 to 3 times, until done, about 2 hours longer. Heat any remaining sauce and serve with pork.

Good for 6 servings.

Book: Betty Crocker's Southwest Cooking  

Spicy Pork Roast

image courtesy of foodnetwork.co.uk

Ingredients:

1/4   -  cup sugar

1      -  tsp. ground red chillies

1      -  tsp. dried oregano leaves

1/2   -  tsp. pepper

2      -  lb. pork boneless loin roast

Procedure:

•  Mix sugar, ground red chillies, oregano and pepper; rub over pork roast. Cover and refrigerate within 30 minutes.
•  Heat oven 325 degree Celsius. Place pork, fat side up on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork and does not rest in fat. Roast uncovered until thermometer registers 170 degree, about 2 hours.

Good for 6 servings.

Book: Betty Crocker's Southwest Cooking