Tex-Mex Burger with Cajun Mayo

Ingredients

• 1/2 cup mayonnaise
• 1 teaspoon Cajun seasoning
• 1 1/3 pounds ground beef sirloin
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup diced white onion
• 1 clove garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 4 slices pepperjack cheese
• 4 hamburger buns, split
• 4 leaves lettuce
• 4 slices tomato

Directions

1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Dried Beef Cheeseball

Ingredients:

• 1 8oz. pkg. cream cheese
• 1 3oz. pkg or jar dried Beef – chopped fine
• 1 Tbls. mayo
• Onion and garlic salt to taste
• Milk to soften

Preparation:

Mix all together and roll into a ball. Refrigerate until ready to serve.

Mexican Cornbread

Ingredients

• 1 cup yellow cornmeal
• 1 cup sifted all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup whole milk or buttermilk
• 1/3 cup sour cream
• 1/4 cup vegetable oil
• 2 tablespoons chopped jalapenos, or to taste

Directions

Preheat oven to 425 degrees F.

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

Mexican Dip

Ingredients

• 2 teaspoons olive oil
  1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans
  1 tablespoon minced chipotle pepper in adobo
• 4 tablespoons lime juice
  1/4 teaspoon ground cumin
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded and diced (about 2 cups)
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

Directions

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

San Mateo Kate’s Chicken Enchilada

Ingredients:
•1 pkg of 12 flour tortillas
•chicken breasts, cubed in large chunks
•1 4 oz can mushrooms
•1 can chopped green chilies
•1 small onion, chopped
•½ lb grated Cheddar cheese
•½ lb grated Monterey Jack cheese
•1 can cream of mushroom soup
•1 can cream of chicken soup
•1 small container sour cream or 1 can cream of celery soup
•salt and pepper to taste

Preparation:
Grease 9×13 glass baking dish. Cut tortillas into strips. Layer ⅓ of the tortilla strips on bottom of baking dish. Layer ½ of the chicken cubes. In a saucepan combine soups, sour cream, mushrooms, chilies, salt, pepper, and onion; heat through. Pour ½ of the soup mixture over the chicken. Sprinkle ⅓ of the combined grated cheeses. Layer another ⅓ of the combined grated cheeses. Layer another ⅓ of the tortilla strips, rest of the chicken, soup mixture, and ⅓ of the cheese. End with layre of tortilla and top with the rest of the cheese. Bake at 350° until bubbly.

Mushroom Bisque

Serves 6-8

Ingredients:
•3/4 lb fresh mushroom
•2 cups green onions thinly sliced
•1 cup heavy cream
•5 cups chicken stock or bouillon
•1/4 cup dry sherry
•1 4-oz. Stick of butter
•3 Tbls flour
•Fresh ground pepper & salt to taste

Preparation:
Melt the butter in a large saucepan.  Stir in onions, cover and simmer over low heat for 20 mins.  Do not let onions brown.  Stir in the flour and cook for one minute.  Pour in the stock and bring to boil.  Finely chop 1/2 lb mushroom and add to the stock.  Reduce to simmer and cook, partially covered, for 10 minutes.  Puree in a food mill or blender being careful of hot liquid.  Return to the pot, and stir in the cream and sherry.  Taste and correct for seasonings.
Thinly slice remaining muchrooms.  Place on the bottom of a large tureen or individual serving bowls and pour the soup over them.  Serve.

Ugly Bean Dip

Ingredients:
•1 can black beans (Kuners) drained
•1 can white Shoepeg corn drained
•½ cup red onion chopped
•½ cup green pepper chopped
•1 fresh jalapeño seeded and chopped
•2 Roma tomatoes chopped
•Fresh cilantro chopped (to taste)

Dressing:
•½ cup Hidden Valley Ranch Dressing
•¼ cup creamy Italian dressing
•½ tsp Chili powder
•½ tsp Garlic powder
•½ tsp pepper
•¾ tsp Tabasco sauce

Mix together dressing, pour over chopped items.  Stir, chill and serve with tortilla chips.