newleft.gif (10645 bytes)

all recipes below

Chili Cheese Cornbread

Ginger Lemonade

Taco Salad

Almond Brittle

Vegetarian Chili

512 SHOW

Chili Cheese Cornbread

Prepare the cornbread according to package directions.  Add sugar, vanilla, chiles and cheese.  Roast 1 cob of fresh corn on a grill or directly on the burner of your stove.  

Cut the corn off the cob and add to the cornbread mixture.

Place the mixture in a cast iron skillet (or baking dish) and bake at 400 degrees for 25 minutes.

- 1 recipe of cornbread from the box of cornmeal
- 3 Tb. sugar
- 1/2 tsp. vanilla
- 1   4oz. can diced mild chiles
- 1/2 cup cheddar cheese (or cheese of choice)

- corn of 1 cob

Ginger Lemonade

In a drinking glass, freshly squeeze the juice of 1-2 lemons to obtain about 2-3 tablespoons of juice.  Peel and grate a 1 inch chunk of fresh ginger. 

 Press the juice of the grated ginger through a cheesecloth or mesh bag, directly into the lemon juice. Add the maple syrup (or sweetener of choice). Add the sparkling water and ice cubes to fill the glass. Stir well.

- 2  to 3 Tb. fresh squeezed lemon juice
- 2 tsp. fresh ginger
- 3 Tb. Grade A or B maple syrup
- sparkling mineral water
- ice cubes

Taco Salad

Combine and toss

- 1 head of iceberg lettuce, chopped
- 1 -  16oz. can ranch-style beans
- 1 cup sharp cheddar cheese, grated
- 1 cup Fritos corn chips
- 2 chopped tomatoes
- onion, chopped (optional)
- 1/2 bottle  (8oz.) Catalina Dressing (or Ranch or French, as desired)

Almond Brittle

Grease a large cookie sheet with butter. Have all ingredients measured out in advance of beginning to cook. Mix the baking powder and soda together. In a 5 inch deep (at least) saucepan, over medium-high heat, place the sugar, Karo syrup, water and salt.

Boil this until it is a thick syrup. Stir continuously. When the mixture begins to ýthreadţ 
(flying up into the air like fine spider webs when dripped off a spoon),  add the almonds and stir constantly until the candy begins to turn a light golden color. 

Remove from the heat, add the vanilla and butter, stir vigorously, then quickly add the pre-mixed baking soda and baking powder. Stir quickly and briefly, as the mixture starts to turn foamy and rise considerably in the saucepan.  

Turn the candy out onto the buttered pan without stirring or handling, so as not to break the tiny honeycomb bubbles in the candy. One swipe across the top of the candy mass is all that you can do to shape it on the baking dish without loosing the bubbles that create the honeycomb effect. Allow to cool, then break into pieces and store in an airtight container.

- 1 cup sugar
- 1/3 cup clear Karo syrup
- 1/3 cup water
- 1/2 tsp. salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tsp. butter
- 1 cup halved or slivered almonds (or pecans or peanuts)  
- 1 1/2 tsp. vanilla

Vegetarian Chili

1.      In a soup pot, saut╚ the onion and bell pepper in broth until tender.

2.      Add the olive oil and sausage, using a spatula to chop it up while cooking for 3-4 minutes.

3.      Add the remaining ingredients and simmer for 3-4 hours, adding water as needed.

- 1/2 cup vegetable broth
- 1 onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1/4 cup olive oil
- 8 ounces meatless sausage
- 1  (28 ounce) can chopped tomatoes
- 1  (27 ounce) cans kidney beans or beans of choice 
(Scarlet Runner Beans pinquito and chili beans used in this recipe) 
- 5 to 6 cups water
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 2 rounded tablespoons Bac-ums
(imitation bacon bits)
- 1 rounded tablespoon chili powder
pinch of cayenne (optional)
back to recipes

|| Home || About the Show || Regina's Desk ||
|| Our Regular Guests || Resources || PBS ||

logopbs2.GIF (2274 bytes)

copyright 2000, Regina Campbell