SUNSHINE SQUASH
1 butternut squash, about 2 pounds, peeled, seeded and diced
1 can(14-1/2-ounce) tomatoes, undrained
1 can(about 15-ounces) corn, drained
1 medium onion, coarsley chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1-” pieces
1 canned green chili, coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon plus 1-1/2- teaspoons tomato paste
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW 6 hours or until squash is tender. Remove about 1/4- cup cooking liquid and blend with tomato paste. Stir into slow-cooker. Cook 30 minutes or until mixture is slightly thickened and heated through. Serves 6- 8.
CROCKPOT CHICKEN TORTILLAS
Meat from 1 whole chicken OR canned chicken or parts
1 can cream of chicken soup
1/2 c. green chili salsa
2 tbsp. quick cooking tapioca
1 med. onion, chopped
1 1/2 c. grated cheese
1 doz. corn tortillas
Black olives
Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the c hicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.
Chili Rellano
• 3 7-oz. cans whole green chilies, drained
• 3/4 lb. each of jack and mild cheddar cheeses
• 12 oz. evaporated milk
• 3 T. flour
• salt
• 4 eggs
• Tabasco Sauce
• 10-oz. can green chili salsa
Make batter of flour, eggs, milk and salt. Pour half of batter in bottom of 9 x 12-inch casserole dish. Layer chillies on batter. Shred cheeses and sprinkle over chilies.
Pour rest of batter over cheese. Bake at 325° for 45 minutes. Pour salsa with Tabasco over casserole. Bake 15 minutes longer. Best served hot, but let sit a few minutes before serving so casserole doesn’t run.
BLACK BEANS WITH BEAN CURD
1 cup Dried red beans
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 cup Stock
2 each Cakes tofu
2 tablespoons Oil
1 each Green onion — chopped
1 teaspoon Garlic — chopped
1 each Green chili — sliced
1 tablespoon Salted black beans
1 pinch Black pepper
Soak dried beans. Boil until tender. Drain & mash.
Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30 seconds. Add black beans, tofu & mashed red beans. Cook gently for 5 minutes. Sprinkle with pepper & serve.