Salt Dough

Source: homemadegrits.blogspot.com via Caitlin on Pinterest

Not for eating!  This was a great dough for rolling out and making handprint ornaments.  It was easy to make and roll out.  Since it wasn't too sticky, the toddlers at my house for a craft morning didn't mind pressing their hands against it!

Ingredients:
Yield: 12 small hand prints

4 cups flour
1 cup salt
1 1/2 cups water

Directions:Combine ingredients and knead dough for 15 to 20 minutes.
Roll dough out and cut around hand or cut circles out for making hand imprints.
Use cookie cutters for ornaments or gift tags.
If necessary, slightly dampen pieces to make them stick together.
Make a small hole for the hanger and prick to prevent air bubbles.
Bake at 300ºF about 20 to 25 minutes or until golden.

You may have to bake considerably longer depending on how thick your items are. They may not feel hard right away but will harden as they cool.
I baked ours on parchment paper.  They came up off the surface quite easily!
Paint and decorate as desired. Acrylic paints work best and use a varnish to make them shiny. 

On a second try (the following day), I had Laura use finger paint to make her handprint impression on the raw dough.  After the painted dough was cooked and cooled, we sprayed it with clear varnish to make it shiny.  Looks great!

Christmas Pork

Pork tenderloin is probably my favorite food.  I don't care how it's prepared - it's always delicious.  For the past few years, I have made what I call "Christmas Pork" to serve at our annual holiday party.  I made it up, and it changes a bit every year based on what ingredients I have on hand, so here is the loose "recipe" I follow:

Ingredients (all amounts approximate)
One pork tenderloin (two per package)
1 1/2 cup Apple cider
1/2 cup Orange Juice
1 T orange zest (if available)
1 T Honey (or more!)
2 Cinnamon sticks
Cloves
Nutmeg
Rosemary (if you're so inclined!)
Ground Cinnamon
Garlic Salt

In small saucepan, heat apple cider, orange juice, orange zest (if available), honey, and cinnamon sticks over medium heat.  Add cloves and nutmeg (and sometimes rosemary!) to taste.  Simmer till mixtrue becomes frothy.  Remove from heat and cool completely.

Remove tenderloin from packaging.  Cut into thirds (six short sections of meat).  Rinse and dry thoroughly; set in casserole dish.  Rub with garlic salt and ground cinnamon.  Let sit 5-10 minutes to let juices absorb the rub.  Pour cooled marinade over pork.  Let sit at least an hour (the longer, the better!).

Preheat oven to 350*

Heat cast iron skillet (or very heavy pan) over medium-high heat.  Add meat to skillet.  Transfer extra marinade back into saucepan for later.  Sear meat sections on all sides, till halfway cooked.  Move seared meat back to casserole dish.  Bake at 350* for 30 - 60 minutes, depending on size of meat.  Let sit on counter for 10 minutes before slicing.

While meat sits, reheat marinade in saucepan until it begins to reduce.  Pour into gravy boat to serve over sliced pork.  Enjoy!

Typing this out makes it seem really complicated.  It's not.  I just love how sweet the marinade makes the meat.  Searing the meat first helps seal in the flavor, and cook the meat faster!

Apple Cider Sangria

Source: mylifeasamrs.com via Caitlin on Pinterest

Nate and I were looking for a new punch to serve at our annual holiday party this year.  We have made Algonquin Bar Punch for the last few years.  It's tasty, but takes some prep time.  We were ready for something new.  I went to my latest recipe source, Pinterest, to find some ideas.  Apple Cider Sangria won.

Apple Cider Sangria
yield: 6 1/2 cups

Ingredients:

For the Spiced Apple Cider:2 cups apple cider (the real stuff - opaque in color & found in the refrigerator section)
1/3 cup sugar
2 cinnamon sticks
1/2 teaspoon cloves (this was a lot of clove... I'd use less next time)
1/4-1/2 teaspoon ground allspice (I didn't have this, so I threw in some nutmeg?)
1/2 teaspoon orange zest
2 orange slices (rounds)

For the Spiced Apple Cider Sangria:1 bottle inexpensive Spanish red wine (we used a cheap Cabernet Sauvignon)
2 cups spiced apple cider (recipe above)
1/2 cup orange juice
1/2 cup brandy (we added extra brandy!)

Directions:

For the Spiced Apple Cider: Mix together all ingredients in a medium sized saucepan. Bring to a simmer over medium-high heat and then remove from heat and allow to cool completely. Strain before using.

For the Spiced Apple Cider Sangria:Mix ingredients together in a large pitcher and garnish with orange wheels and cinnamon sticks. To serve, pour over ice.  Enjoy!

Orange Cranberry Bread

Me: Mom, I'm at the grocery store. Could you tell me the ingredients for that fabulous cranberry bread you make?
Mom: Oh! I just use the recipe on the back of the bag of cranberries.
Me: Oh. That's easy.

So here, my friends, is the Ocean Spray Orange Cranberry Bread!

Ingredients:

2 cups flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

3/4 cup orange juice

1 T grated orange peel

2 T vegetable oil

1 egg, well beaten

1 1/2 cup cranberries, coarsely chopped

1/2 cup chopped nuts (optional)



Preheat oven to 350*
Grease 9x5 loaf pan
Mix all the dry ingredients in a medium bowl.
Add orange juice, grated peel, vegetable oil and egg.  Mix well.
Add cranberries and optional nuts.
Spread into loaf pan.
Bake for 55 minutes or until toothpick comes out clean.

Cool for at least 15 minutes before removing from pan.  Slice, serve and enjoy!

As a bonus, I got to use the Cuisinart to chop all those cranberries in record time!  I also got to see the look on Laura's face as she insisted on eating a raw cranberry.  They are tart!

Peanut Sauce

This is a great toddler-friendly dipping sauce, which I pair with Chicken Satay.  Just leave out the spicier ingredients in both recipes!

Ingredients:
3/4 C soy sauce
1/4 C peanut butter (smooth)
1 tsp red pepper flakes
1/2 tsp ground ginger
4 T sugar
2 tsp white wine
1/2 C canola oil
1/2 C water
1 tsp black pepper
1/2 tsp garlic salt
1/2 tsp salt
2 tsp freshly minced garlic

Blend all of the ingredients in saucepan over medium high heat and bring to a boil.
Boil for about 5 minutes.
Sauce will thicken slightly.
Sauce can store in air tight container in refrigerator for at least a week.

Serve over cooked noodles (about 3/4 of the sauce for 1 lb of pasta).
Makes a great dipping sauce for broccoli, sugar snap peas, snow peas, chicken or shrimp.

Corn Casserole

A friend made this for dinner on a recent visit.  It was absolutely delicious, toddler-friendly and easy to make.  I plan on making this again very soon.  And possibly as part of Thanksgiving dinner!

Preheat oven to 400*

2 cans corn (drained) or frozen (thawed)

1 can Campbell’s cream of celery soup

1 onion, chopped

A couple of sticks of celery, chopped up (optional)

1 small jar pimentos (drained)

1 or 2 c. shredded cheddar cheese (depending on how much cheese you want!)

Mix all together.

Spray baking dish with cooking spray and then put mixed ingredients into dish.

Crush up Ritz crackers and sprinkle on top.

Pour some melted butter on the crackers.

Bake at 400* degrees for about 45 minutes.

Slow Cooker Butter Chicken

I haven't tried this recipe yet, but am eager to give it a chance!

Stir-fry on medium heat until chicken has color and onions are translucent:
4-6 boneless chicken thighs, cubed
1 onion, diced
3 cloves garlic, minced
2 T butter
2 T oil

Transfer to crockpot and add:
15 green cardamom pods held in cheesecloth (um... could I just add some ground cardamom??)
2 tsp curry powder
1 T curry paste (mild for me!!)
1 tsp cayenne powder (optional)
2 tsp tandoori masala
1 tsp garam masala
1 can coconut milk
1 cup plain yogurt
1 can tomato paste
Salt to taste

Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours
Serve with basmati rice and warm naan bread.

Rose Sangria

We enjoyed some very tasty sangria at a wine festival recently.  The vineyard giving out the sangria wasn't that great, but they sure knew how to mask some flawed wines!

Rose Sangria
makes 1 gallon

Mix:
1 bottle rose wine
1 bottle sweet white wine (recipe calls for Traminette)
1 cup sugar

Add:
1 liter lemonade
1 liter gingerale
2 cups strawberries, diced

Keep an eye out for this at the upcoming BadBash!

Apple Pie

My mom always made the best apple pie.  When I begged her for the recipe, it turns out I didn't have too far too look.  Fannie Farmer, once again, coming through with simple and delicious recipes.  Of course, my mom tweaked the recipe here and there.  Here is her verison!

Basic dough for 9" 2 crust pie (Um... I use Pillsbury in the dairy section...)
3/4 cup sugar
dash of salt
2 tsp cinnamon (or even a dash or two more)
1/2 tsp nutmeg
1/4 cup flour
6-8 large, firm, tart apples (about 10 cups)
2 tbls butter

Preheat over to 425*
Line a pie plate with half the pastry dough
Mix the sugar, salt cinnamon, nutmeg and flour in a large bowl
Peel, core and slice apples and toss them in the sugar mixture, coating them well
Pile them into the lined pan and dot with butter
Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top.
Roll out top crust on cutting board.  Use cookie cutters to cut pretty shapes.  Position shapes over the pie to make a pretty design.  Pretty pies are tasty pies.
Bake 10 minutes at 425*
Lower the heat to 350*, bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

Serve warm, cold, a la mode, with a glass of milk, with a glass of dessert wine.  Just enjoy!

Sloppy Joes

Yield: Makes 6 servings

Ingredients
1 pound ground lean beef or turkey
1/2 onion, finely chopped (about 3/4 cup)
1 carrot, chopped
1 1/2 cups summer squash, diced
1 6-ounce can tomato paste
3 garlic cloves, minced
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste

3 ounces cheddar cheese, thinly sliced
6 hamburger buns

Tip: I also added a healthy dollop of ketchup to add sweetness and flavor.

Preparation
1. Preheat the broiler. In a large skillet over medium-high heat, sauté the ground beef or turkey until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.

2. Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.

3. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.

4. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.

This had my toddler (who eats like a bird) asking for "moh"!

Braised Short Ribs Provencale

A few years ago, I found some really lovely short ribs in the butcher case of my local grocery store.  I had no idea what to do with them, but I just had to have them.  I got them home and searched Epicurious for a recipe.  I found this one, and decided to make it my own.  I'll let you know throughout where I varied from the directions.

Braised Short Ribs Provencale

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 pounds individual short ribs (not cross-cut flanken)
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 12 garlic cloves, peeled
• 1 tablespoon herbes de Provence
• 2 tablespoons all-purpose flour
• 2 cups hearty red wine, such as Zinfandel or Shiraz
• 1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
• One 14 1/2-ounce can diced tomatoes in juice, drained
• 1 bay leaf
• 8 ounces baby-cut carrots
• 1/2 cup Mediterranean black olives, such as Niçoise, pitted --> I skip the olives and add potatoes for a heartier, more stew-like dinner.
• 3 tablespoons chopped fresh parsley for garnish --> I usually skip garnishes.

Preparation

1. Position a rack in the center of the oven and preheat to 300°F.

2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.

3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.

4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. (I add a little water about halfway through to make it a stew, but this isn't necessary) During the last 15 minutes, add the baby carrots and your potatoes if you go my route!.

5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.  I haven't done this, preferring to leave it as a stew, but I'll try the reduction next time!

6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot. A nice loaf of bread is a welcome addition on the side!

Never Fail Fudge

The stuff childhood dreams are made of:

My mom used to make this all the time.  It is delicious, easy, and travels well for housegifts.  Yum.  So here is the recipe for your munching pleasure, courtesy a jar of Marshallow Fluff.

Ingredients
2 1/2 cups sugar
1/4 cup butter or margarine
1 small can evaporated milk
1 jar (7 1/2 oz) Marshmallow Fluff
3/4 tsp salt
---
3/4 tsp vanilla
1 large (12 oz.) bag semi-sweet chocolate pieces

Directions
Combine first five ingredients
Stir over low heat until blended
Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling
Boil slowly, stirring constantly, for five minutes (use soft ball test) <--whatever that means!
Remove from heat
Stir in chocolate and vanilla until chocolate is melted
Turn into buttered 9x9-inch pan
Cool completely before cutting

ENJOY!

Five Alive Chicken

Source

Do you remember that citrus drink in the '80's, Five Alive?  It was a mix of orange, lemon, lime, grapefruit and tangerine juices.  A hodgepodge of citrus, that I hear is still widely available in Canada in the UK.  My parents always had a carton of Five Alive in the fridge.  The liked to drink it and it made a delicious chicken marinade in a pinch.

I was craving some Five Alive Chicken the other night, and set out to recreate the yumminess with juices I had on hand.

Ingredients:
1/2 cup OJ
1/2 cup lemonade
1/2 cup limeade
1 tbs garlic powder
1 tsp thyme

Mix all the ingredients in a tupperware
Add chicken, seal, and shake
Let sit in fridge overnight (or at least 30 minutes)
Grill to perfection

This could not be an easier - or tastier - way to achieve deliocious grilled chicken.  I had pre-cut my chicken breasts into small pieces before marinating.  They cooked quickly on the grill, and yielded a lot of food for our little family. The chicken is good on its own or paired with whatever you want!

Deviled Egg Chickens

I started making these as a three-year-old and was always so proud of the results!

Hard boil a dozen eggs. (Put eggs in saucepan of cold water, just to cover, and bring to a rolling boil. Cover. Turn off heat and let sit on warm burner for 12 minutes).

Slice eggs lengthwise and scoop yolks into medium sized bowl.
Mash 1/4 C mayonnaise, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dry mustard into the yolks.
Add more mayonnaise if needed to make a smooth but not dry or soupy consistancy.
Adjust seasonings to taste.

Cut 12 (1/4") rounds from large end of carrot with a crinkle cutter. Cut rounds in half.
With paring knife, cut 4 (1/4") rounds from large end of carrot; cut each into 6 wedges.
Mound each egg half with some of the yolk filling.
Place a crinkle carrot "comb" on top of mound.
Stick a small carrot wedge "beak", point out, in front of the mound.
Place a small frozen pea on either side of the "beak" to make "eyes"

Voila! Chickens!

Chicken Taos

This is a very family-friendly meal.  My toddler loves the chicken - we can't cut it up fast enough!

Ingredients:
12 pieces of chicken, cubed (boneless breasts or thighs work well)

¼ cup flour

2 teaspoons salt

¼ teaspoon pepper

¼ cup butter

1 cup chopped onion

¼ teaspoon garlic powder

2 tablespoons Worcestershire sauce

1 jar chili sauce*

1 ½ cups chicken broth

½ cup dry sherry

 Roll chicken in combined flour, salt and pepper (or place in Ziploc and shake!)

Melt butter in large high-walled sauce pan, add chicken and brown.

Push browned chicken to one side.

Add onions and sauté until transparent.

Stir in remaining ingredients.

Bring to a boil.

Reduce heat and simmer for 35 minutes.

Serve chicken and sauce over rice or egg noodles.

*Chili sauce can be found near the ketchup and cocktail sauces

I often make a double-batch of this, as the chicken and sauce freeze and reheat really well.  I usually serve it over the egg noodles, with a layer of fresh spinach in between – by the time you are ready to eat, the spinach is wilted and tastes fantastic!

Paris Breakfast

2 tablespoons sweet butter

2 eggs

½ cup milk, at room temperature

1 tablespoon Grand Marnier or Kirsch

2 tablespoons granulated sugar

½ cup flour

Juice of one lemon

Confectioner’s sugar

Preheat oven to 400*

Place a 10” glass pie pan in the oven to heat.

Add butter to the pan.

When melted, brush the sides and bottom.

Keep in the hot oven until ready to use

The plate must be very hot!

Put the eggs, milk, Grand Marnier, lemon juice and granulated sugar into blender.

Blend briefly at low speed.

Add the flour and blend at high speed till light and frothy.

Scrape the sides with a rubber spatula and blend a few seconds more.

Immediately pour the blended mixture into the pie plate.

Bake for fifteen minutes.

Dust with confectioner’s sugar and serve immediately with maple syrup or jam.

Serves two – double the recipe, using two pie plates to serve four!

Pesto Palmiers

1 container prepared pesto

½ cup freshly grated parmesan cheese

1 package frozen puff pastry

Preheat oven to 375*

Roll out 1 sheet of puff pastry to about 11x15”

Spread with pesto and then top with parmesan cheese.

Roll from top of long side in toward center.

Roll from bottom of long side into toward center, with both rolled edges meeting at the middle.

Cut into ¼” slices and place on baking sheets.

Bake 12 to 15 minutes, or until puffed and golden.

*I sometimes make these with prosciutto and honey mustard instead of the pesto!

Ham and Noodle Casserole

Several years ago, my mom made ham meatloaf in an attempt to use up some leftover ham. It was vile. Not even my dad would eat it. Ham. Meatloaf. And this from a woman who, in my memory, had never made anything less than delicious. The ham meatloaf was my mother's one culinary disaster, and we've never let her live it down.


Tonight, I was faced with the final remnants of an Easter ham. We were sandwiched and quiched out. But what to do with the leftover? I actually thought my mom wasn't so crazy for attempting the ham meatloaf. But I wasn't ready to stoop to that low.
I broke out my trusty Fannie Farmer cookbook, and looked up "ham" in the index at the back. Low and behold, there is an entire section of the book devoted to ham leftovers. Including several recipes for "ham loaf." I quickly skipped over those recipes. But then I found one with some promise:

Ham and Noodle Casserole
This sounds a lot like tuna noodle casserole, but I wouldn't know because I don't eat tuna. But I had the ingredients on hand, including more than enough ham. Result? DELICIOUS. I will definitely be making this again. And so, in case any of you are faced with too much ham, please enjoy this recipe!

Ingredients:
4 tablespoons butter
1 small onion, finely chopped
2 eggs, slightly beaten
1 cup sour cream
1/2 cup grated Gruyere or Swiss cheese (I always add extra cheese!)
1 1/2 cups chopped cooked ham
Salt and pepper to taste
1/2 pound egg noodles, 1/4 inch wide, cooked
(I added some julienned uncooked spinach for something green)

Directions:
Preheat the oven to 350*F.
Butter a 2-quart casserole dish.
Melt the butter in a skillet and cook the onion over medium heat until soft (5 minutes or so).
In a small bowl, mix the eggs and sour cream, then add the onion, cheese and ham (and spinach).
Add salt and pepper to taste.
Put the cooked noodles into the casserole, then add the sauce and toss gently.
Bake for 45 minutes or until a straw inserted in the middle comes out clean.

Fannie Farmer adds that this can be made with leftover pot roast, beef stew, or chicken.
Bon Appetit!

Buttermilk Scones

Ingredients:

3 C all purpose flour

1/3 C sugar

2 1/2 tsp baking powder

3/4 tsp salt

1 1/2 sticks unsalted butter, cold, cut into tiny 1/4" pieces

1 C buttermilk (1 T white vinegar plus 1 C milk)

1 T grated lemon or orange zest

raisins (optional)

Variations, in place of raisins:

1 C white chocolate chips and 1 C raspberries

1 drained small can diced pineapple with 1 C shredded coconut

1 C cinnamon chips with 1 C toasted walnuts or pecans

1 C cinnamon chips with 1 diced banana or pear or plums

OR invent something new!

Directions:

Preheat oven to 425, use middle rack.

Stir together dry ingredients.

Add cold butter pieces, tossing to coat in the flour as you add them.

Blend in butter pieces with fingertips until mixture resembles coarse oatmeal.

Add raisins (or other fillings).

Add buttermilk and zest; mix until moistened (soft dough with rough look).

Press into ball.

Knead on floured surface about 10 times, turning.

Cut in half or thirds.

Flatten each into 1/2" thick round.

Cut into 6-8 triangles.

Place scones on baking sheet and bake 10-12 minutes until tops and bottoms are golden brown.

Cool on rack.

Potato & Spinach Gnocchi

1 1/2 pounds spinach
1 3/4 pounds peeled potatoes
1 3/4 cups all-purpose flour, plus extra for dusting
2 egg yolks, lightly beaten
1/4 tsp nutmeg
1/4 cup warm olive oil or melted butter
2/3 cup Parmesan cheese, freshly grated
Salt

Pinch off spinach stems and wilt leaves in a pan with just the water that clings after washing.
Drain, squeezing out as much liquid as possible.  Chop.
Cook potatoes in lightly salted, boiling water until tender.  Mash while still hot.
Combine potatoes, spinach and flour.
Season with salt and nutmeg, beat in egg yolks, and knead the dough for a few minutes.
Shape the dough into several long rolls, about 2/3 inch in diameter.
Cut into 3/4 inch lengths and press gently against underside of grated to create texture.
Dust lightly with flour.
Bring a large pan of lightly salted water to a boil.
Add gnocchi a few at a time and remove with a slotted spoon as they rise to the surface.
Place in a drainer to remove moisture.
Arrange on a warm serving dish, drizzle with olive oil or melted butter, sprinkle fresh parmesan.

Serves four.

Black Bean Croquettes with Fresh Salsa

I found this online!
Black Bean Croquettes with Fresh Salsa
Makes 4 servings, 2 croquettes & 1/2 cup salsa each

Active time: 25 minutes
Total: 45 minutes



2 15-ounce cans black beans, rinsed

1 teaspoon ground cumin

1 cup frozen corn kernels, thawed

1/4 cup plus 1/3 cup plain dry breadcrumbs, divided

2 cups finely chopped tomatoes

2 scallions, sliced

1/4 cup chopped fresh cilantro

1 teaspoon chili powder, hot if desired, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 avocado, diced



1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Green Bean Fries

Oil for frying
1 pound fresh green beans, trimmed
1/2 cup water
1 egg
1/2 cup milk
2 cups seasoned bread crumbs
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 cup all-purpose flour

1) Heat oil in a deep fryer or electric skillet to 375*
2) Combine green beans and water in saucepan.  Cover and bring to a boil.  Cook until the beans are bright green, about four minutes.  Drain and transfer to bowl of cold water.  Set aside.
3) In one bowl, whisk egg and milk together.  In a separate bowl, mix bread crumbs, chili powder, garlic powder and onion powder.  Drain the green beans and toss with flour to coat, shaking off excess.  Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
4) Fry beans in batches so they are not touching.  Cook until golden brown and crispy, about 2 minutes.  Drain on paper towels.

**Can be baked at 375* for 20 minutes
**Can be frozen

Zucchini Appetizer Squares

3 cups shredded zucchino (3-4 small, leave peal on)
1 cup Bisquick
1/2 cup finely chopped onion
1 cup grated parmesan
1 cup shredded Swiss or Cheddar
2 Tbsp dried parsley or 1/4 cup fresh parsley chopped
1 tsp dried oregano
Dash of pepper
1 clove garlic
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350*
Grease 9x13 pan
Mix all ingredients very well, beating with mixer on high speed.
Bake until golden brown, about 40-45 minutes.
Cut into squares.

Can be cooked longer for a more firm square.
Can be served hot or cold.