Here’s the Mexican Corn Dip recipe from the Labor Day Party:

2 cans Mexican style corn (drain well)
3-4 chopped green onions
1 sml can chopped green chilis
1-2 seeded fresh jalapeno peppers chopped (where baggies on hands when handling jalapeno)
1/4C Mayo
2-3T sour cream
I use more sour cream if that’s what I have and vice versa. You could even substitute cream cheese.

Serve with blue corn chips.

Here is the Mexican Cornbread I brought to the tennis party. Enjoy!

2 eggs, lightly beaten
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded cheese
1 large onion chopped
1 (8oz) can cream-style corn
1 can chopped green chilles
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350. Grease an 8 or 9 inch square baking dish or a cast iron skillet.

In large bowl combine eggs, corn oil, and buttermilk. Add shredded cheese, creamed corn, onions, and chilles. Mix well.

In small bowl wisk together corn meal, flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to egg and corn mixture.

Pour into greased pan and bake for 30 – 40 minutes or until an inserted toothpick comes out clean.

Can serve warm or at room temp but is best warm!

For Channuka – Potato Latkes

4 Baking Potatoes peeled
1/2 onion (I like to use the sweet ones)
2 eggs
1 tsp. salt
4 tbsp. flour

Put the potatoes and the onions in a food processor with the blade and chop finely. Add remaining ingredients and mix together.
Place into a sieve to get rid of some of the liquid.
Pour oil into a large frying pan, enough to cover 1/2 inch, and heat.
Once it is hot, place tablespoons of the mixture into the hot oil, flatten and cook for 5 minutes on each side.
Drain onto paper bags (the kind from the store.)
Serve with Apple sauce and/or sour cream!
ENJOY

Chile Cheese

This is like a crustless quiche that is great for appetizers or brunch. You can vary this recipe by adding whatever you feel will taste good… but this very basic recipe is a great stand-by.

(10 servings)

Ingredients:

1/2 cup flour

1/2 teasp salt

10 eggs

4 cups, (blend of shredded Guyeure, white and yellow cheddar cheeses)

1 teaspoon baking powder

2 cups cottage cheese

1/2 cup butter. Melted

8 ounces diced roasted Anaheim chiles

Directions:

Preheat oven to 350 degrees. In a medium bowl, beat eggs until light and

lemon colored. Add remaining ingredients and blend until smooth.

Pour into a lightly buttered 9 x 13 baking pan and bake 35 minutes or until top is browned

Sausage, Wild Mushroom and Sourdough Stuffing

Every Thanksgiving I make this stuffing. It uses the best ingredients from my Wine Country heritage – wine (of course), sourdough bread, fresh herbs and wild mushrooms! It is simple and can be a bit of “chef’s delight” as each batch is a little different. I never stuff the turkey as I believe it increases cooking time and really doesn’t add to the stuffing’s flavor. Additionally, this should always be made on Thanksgiving and not assembled in advance. It’s best if it is done just before you intend to serve it.

This recipe is more of a guideline – as you should taste as you go to perfect the flavor to your personal; tastes. I guarantee this recipe will not be dry and is loaded with good flavor if you make sure you use all fresh, good quality ingredients.

Ingredients:

1 pound sourdough bread, cubed 1/2 inch thick
1 pound bulk Boulder pork sausage
1/4 stick butter (possibly more)
1 large yellow onion, chopped
3-5 large celery stalks, chopped
3 garlic cloves, minced
3/4 cup, good quality chicken stock/broth (not low sodium)
1/4 cup dry white wine
1.5 pounds crimini, oyster and other wild mushrooms that chop well, chopped – not too small
1/2 cup (or more) chopped fresh poultry seasoning (not dried!)
1/2 – 3/4 cup fresh chopped parsley
2 eggs, beaten until blended
Instructions:

Place bread cubes on a large baking sheet… toast at 400 degrees until lightly brown (about 12 min) Transfer the bread to an extra large bowl.

In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.) Drain fat… transfer to the large bowl with the bread.

Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan. Add the onion and celery and saute’ for 1.5 minutes. Add garlic at the very end until fragrant (about 1 min). Transfer to the bowl with the bread.

In the same pan, add some butter and a splash of wine and saute’ the mushrooms until juices are rendered. Add to the bread. Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated. Dust with salt and petter and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend. Mixture should be very well blended and moist.

Butter a large, deep baking dish (at least 13 x9). Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes. Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer)

Happy Thanksgiving!