Saturday, September 6, 2008

Cookin' up a Storm..Literally!

I've got two slow cookers going today, making both the Vegetarian Enchilada Casserole and some vegetable soup. I'll also be using that new muffin tin for our favorite corn muffins. If Ike happens to hit, we'll be having a heck of a hurricane party to eat up all of this food! Anyone care to join us?

Vegetarian Enchilada Casserole

Makes 5 to 6 Servings

28 oz Canned crushed tomatoes
4 oz Canned diced green chiles
14 1/2 oz Canned chunky salsa
1 1/2 tb Ground cumin
6 oz Canned tomato paste
1/2 ts Garlic powder
30 oz Canned black beans
5 Corn tortillas
Rinsed and drained
2 1/4 oz Canned sliced ripe olives
15 1/4 oz Canned whole kernel corn

Stick to corn tortillas here as they yield a more desirable result than the flour variety, which falls apart in the slow cooker. For best results, don't cook beyond the time recommended in the recipe. Sprinkle shredded Cheddar or Monterey Jack cheese over the top, if you like, just before serving.

1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture in to the bottom of a 4-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.

2. Cover and cook on the low heat setting about 5 hours. Serve hot.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Kenny Rogers' Corn Muffins

Serves/Makes: 12

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn


Preheat oven to 400 degrees. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.


Helena S. said...

Oh, that sounds delicious! I just ate some lovely veggie casserole too made by my sweet husband.

Mother of Invention said...

Your kitchen looks so cozy and warm! You sure must love to cook and have some great recipes!