Calling All Cooks!
Feb 28, 2009 04:00PM ● By Super Admin
Cowboy Salsa
by Susie Glover
2 avocados, cubed
1 tomato, diced
1 11-ounce can shoe peg corn, drained
1 15-ounce can black-eyed peas, rinsed
2/3 cup chopped cilantro
1 bunch green onions, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
2/3 tsp. cumin
Splash of lemon juice
3/4 tsp. salt
1/8 tsp. black pepper
Mix all ingredients together and start dipping.
English Muffin
& Ham Strata
by Cathy Carmichael
6 cups diced English muffins
2 cups diced ham
2 cups shredded Cheddar and Jack cheese
1 1/2 cup milk
3-4 eggs, beaten
1/4 cup Dijon mustard
Salt and pepper to taste
Coat 9 x 13-inch pan with cooking spray. Line bottom of pan with half of muffin pieces. Top with one-half of ham. Sprinkle cheese on top. Repeat layers using remaining ham and cheese.
In a large bowl whisk milk, eggs and mustard. Pour over the top of the strata. With a large spatula, press down on top to moisten. Wrap or freeze for later, or heat oven to 350 degrees and bake for 45-60 minutes, until cheese is melted.
Iris’ Red Velvet Cake
by Iris Shipton
1 box red velvet cake mix
1 small box instant vanilla pudding
4 eggs
1 cup vegetable oil
1 1/2 cup milk
Icing
1 block cream cheese (8 ounces), softened
1 container whipped topping (8 ounces)
1/2 cup sugar
1 cup confectioner’s sugar
Preheat oven to 325 degrees. Mix cake mix, pudding, eggs, milk and oil, and bake cake in a 9 x 13-inch pan. Cool completely. Mix cream cheese and sugar, then add confectioner’s sugar and whipped topping. Spread onto cake to frost.
Serve and store in pan.
The Basic Paradise
by Basic Urban Kitchen & Bar
1 ounce X-Rated Brand Vodka
1/2 ounce banana liqueur
1/2 ounce peach schnapps
2 ounces orange juice
Splash of Grenadine
Cherry for garnish
Add vodka, banana liqueur and peach schnapps to an ice-filled glass, fill remainder of glass with orange juice (approximately two ounces). Finish with a splash of Grenadine and a cherry, then enjoy!
For more of our featured recipes from this month's cover story be sure to pick up this month's copy of Style-Roseville Granite Bay Rocklin. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email [email protected], or call 916-988-9888.
by Susie Glover
2 avocados, cubed
1 tomato, diced
1 11-ounce can shoe peg corn, drained
1 15-ounce can black-eyed peas, rinsed
2/3 cup chopped cilantro
1 bunch green onions, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
2/3 tsp. cumin
Splash of lemon juice
3/4 tsp. salt
1/8 tsp. black pepper
Mix all ingredients together and start dipping.
English Muffin
& Ham Strata
by Cathy Carmichael
6 cups diced English muffins
2 cups diced ham
2 cups shredded Cheddar and Jack cheese
1 1/2 cup milk
3-4 eggs, beaten
1/4 cup Dijon mustard
Salt and pepper to taste
Coat 9 x 13-inch pan with cooking spray. Line bottom of pan with half of muffin pieces. Top with one-half of ham. Sprinkle cheese on top. Repeat layers using remaining ham and cheese.
In a large bowl whisk milk, eggs and mustard. Pour over the top of the strata. With a large spatula, press down on top to moisten. Wrap or freeze for later, or heat oven to 350 degrees and bake for 45-60 minutes, until cheese is melted.
Iris’ Red Velvet Cake
by Iris Shipton
1 box red velvet cake mix
1 small box instant vanilla pudding
4 eggs
1 cup vegetable oil
1 1/2 cup milk
Icing
1 block cream cheese (8 ounces), softened
1 container whipped topping (8 ounces)
1/2 cup sugar
1 cup confectioner’s sugar
Preheat oven to 325 degrees. Mix cake mix, pudding, eggs, milk and oil, and bake cake in a 9 x 13-inch pan. Cool completely. Mix cream cheese and sugar, then add confectioner’s sugar and whipped topping. Spread onto cake to frost.
Serve and store in pan.
The Basic Paradise
by Basic Urban Kitchen & Bar
1 ounce X-Rated Brand Vodka
1/2 ounce banana liqueur
1/2 ounce peach schnapps
2 ounces orange juice
Splash of Grenadine
Cherry for garnish
Add vodka, banana liqueur and peach schnapps to an ice-filled glass, fill remainder of glass with orange juice (approximately two ounces). Finish with a splash of Grenadine and a cherry, then enjoy!
For more of our featured recipes from this month's cover story be sure to pick up this month's copy of Style-Roseville Granite Bay Rocklin. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email [email protected], or call 916-988-9888.