Common Cuisine |

Of course the easiest way to make guacamole is to buy two avocados and a packet of mix and just stir them all together. My two objections to this are that first, I usually am lucky to make it home with avocados, let alone remember to also purchase the spice packet; and second it is so expensive just to get the avocados that I hate to spend another dollar on spices. So here is my completely non-scientific approach to making guacamole less expensive and fresher tasting at the same time. Don’t worry about the proportions, just put in a little of each and it will be great, I promise!

• 2-3 avocados
• juice of 1/2 a lime
• 2 Tbsp salsa
• a sliver of fresh chopped red onion
• 2 Tbsp finely chopped cilantro leaves
• 1 whole jarred jalapeno, seeds removed and finely chopped
• 1/4 tsp salt, to taste
• a couple shakes each garlic powder, cumin, and chili powder (if desired), to taste
• Bag of tortilla chips and baby carrots

Cut the avocados in half. Use a spoon to scoop out the flesh. Use a fork to gently mash the flesh. Now don’t stir it again until everything else is added! Add remaining ingredients, except tortilla chips and carrots. Stir everything together, purposely leaving some chunks for texture. Chill for an hour if desired, then serve with chips and veggies, and you are a genius!

Man this is good stuff. Every crumb of it always gets eaten. In the interest of making it a little less decadent for everyday, I use reduced fat sour cream and only 1/4 cup butter. But for fiesta time, it’s the real deal all the way, and nobody can resist!

• 1 pkg Jiffy cornbread mix
• 1 can sweet corn, drained
• 1 can cream corn
• 2 eggs
• 1 cup sour cream
• 1 stick (½ cup) butter, melted
• 1/3 -1/2 cup sugar, according to preference

Preheat oven to 350. Combine all ingredients in a large bowl and stir until just mixed. Pour mixture into a 9″ x 13″ glass baking dish. Bake for 45 to 60 minutes, or until beginning to brown on top. Let stand five minutes before serving.

Thanks to Mary Lee Hackman for this fabulous recipe.

• 1 lb ground beef
• 1 can condensed tomato soup
• 1 cup salsa
• ½ C milk
• 6-8 fresh tortillas, cut into 1″ pieces, or ½ pkg tortilla chips
• 1 cup shredded Cheddar cheese

Preheat oven to 400. In skillet over medium-high heat, cook beef until browned, stirring to crumble meat. Pour off fat.

Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 qt shallow baking dish. Cover.

Bake for 30 minutes or until bubbly. Sprinkle with remaining cheese.

Serves 4.

This is one of my all-time favorite party foods. For some reason, though, I always forget to buy the chips. Make sure you don’t do the same!

• 1 can bean dip, refried beans, or pureed black beans
• 1 avocado, diced* (or mashed in a bowl with a fork)
• 1 cup sour cream, with 2 tsp taco seasoning mix (1/2 packet) stirred in
• 1 1/2 cups shredded Cheddar and/or Monterey Jack cheese
• 2 med chopped tomatoes
• 2 green onions, chopped
• 1 4 oz can sliced black olives
• 1 bag corn chips

In a shallow dish (a pie plate will work well), layer above ingredients (except chips) in the order given. For best effect use a clear glass dish. Serve with chips.

*To dice an avocado, cut it in half and remove the pit. Slice into the flesh, not through the skin, making a grid pattern. Scoop out the flesh with a spoon.

Here I have turned classic enchiladas into a layered dish, thereby relaxing the need for an exact count of how many enchiladas each person might want. This is one of those dishes I never make just a single recipe of. Either I make two and freeze one, or I double or triple the recipe for a crowd.

• ½ cup sour cream
• 2 cups shredded cheese
• 5 green onions, chopped
• 1 (10 oz) can enchilada sauce
• 8 tortillas
• 2 cups chopped, cooked chicken
• ½ tomato, chopped
• 8 black olives, sliced (optional)

Preheat oven to 350°.

In medium bowl, combine sour cream, cheese, and green onions. Pour enchilada sauce into a shallow dish. Cut tortillas into quarters.

Dip one-third of wedges into enchilada sauce, and layer in bottom of 2 qt casserole dish. Layer one-third of chicken on top of tortillas. Layer one-third of sour cream-cheese mixture on top of chicken.

Repeat layers two more times. Pour remainder of enchilada sauce on top. Top with chopped tomatoes and olives. Bake for 20-30 minutes, until bubbly in middle.

Serves 4-6.

One-dish meals mean you can concentrate all your efforts on one dish, and your dinner is ready as soon as the dish is. Invent your own specialty using the following formula:

Choose one Sauce Maker:

• 1 can cream soup (mushroom, chicken, potato, asparagus, etc.)
• 1 can cheddar cheese soup (try fiesta nacho for kick)
• 2 cans diced tomatoes, undrained (try Italian or Mexican seasoned)

Choose one Vegetable:

• 1 can drained green beans, sweet peas, asparagus cuts and tips, corn, or chopped spinach
• 1 1/2 cups thawed frozen broccoli, corn, green beans, peas, or spinach.

Choose one uncooked pasta/rice:

• 2 cups elbow macaroni
• 1 cup regular rice
• 4 cups wide egg noodles
• 3 cups small pasta shells

Choose one protein:

• 2 (6 oz) cans tuna, drained
• 2 cups chopped cooked chicken, ham or turkey
• 1 pound ground beef, browned and drained

Choose one or more extras (optional):

• 1 (3 oz) can sliced mushrooms, drained
• ¼ cup sliced ripe olives
• ¼ cup chopped red or green bell pepper
• ¼ cup chopped onion
• ¼ cup chopped celery
• 1 (4½ oz) can chopped green chilies
• 1 packet taco seasoning mix

Choose one or two toppings:

• ½ cup shredded Mozzarella, Swiss, or Cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 1 cup cracker crumbs
• 1 cup herb-seasoned stuffing mix

Include all the Basics:

• 1 cup sour cream
• 1 cup milk
• 1 cup water
• 1 tsp salt
• 1/2 tsp pepper

Combine the Basics with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Protein, and, if desired, Extras. Spoon into a lightly greased 13 x 9 baking dish.

Bake, covered, at 350° for 1 hour and 10 minutes. Uncover and sprinkle with toppings; bake 10 more minutes.

Makes 6-8 servings.

Before beginning, start your rice. Cook 1 cup of white rice with 2 cups water, loosely covered, in the microwave for 17 minutes, stirring twice.

Choose one Protein:

• 1 pound fresh or frozen medium shrimp in shells, thawed, peeled and deveined
• 1 pound boneless pork, partially frozen and thinly sliced into bite-size strips
• 2 boneless skinless chicken breasts, cut into 1-inch pieces
• 1 pound beef top round steak, partially frozen and thinly sliced into bite-size pieces

Choose one Vegetable 1:

• 8-10 baby carrots, thinly bias (diagonally) sliced
• 1 cup broccoli flowerets
• 1 cup fresh asparagus cut into 1 inch lengths
• ½ cup cauliflowerets, thinly sliced

Choose one Vegetable 2:

• 2 cups chopped Chinese cabbage
• 1 cup fresh pea pods, halved lengthwise
• 1 cup fresh mushrooms thinly sliced
• 2 medium tomatoes, cut into wedges and seeded

Choose one Crunchy Ingredient:

• 1 8 oz can water chestnuts, drained and thinly sliced
• 1 cup walnut pieces
• 1 cup dry-roasted peanuts
• 2 stalks celery, thinly sliced

Include all the Basics:

• 1/3 cup cold water
• 2 tsp cornstarch
• 2 Tbsp soy sauce
• 1 Tbsp dry white wine (optional)
• 2 Tbsp cooking oil
• 1 clove garlic, minced
• 4 green onions, thinly sliced
• ½ cup fresh bean sprouts

Prepare your choices from Protein and Vegetables 1 and 2; set aside. Stir water into cornstarch; stir in soy sauce and wine. Set aside.

In covered saucepan cook Vegetable 1 in boiling salted water for 3 minutes. Drain well; set aside. Preheat wok or large skillet over high heat; add cooking oil. Stir-fry garlic in hot oil for 30 seconds. Add green onions and stir-fry 1 minute.

Add Crunchy Ingredient and bean sprouts. Stir-fry 1 to 2 minutes. Remove from wok. Add Vegetables 1 and 2. Stir-fry 1 minute. Remove from wok.

Add more oil, if necessary. Add half of the Protein to wok; stir-fry 2 to 3 minutes until browned. Remove Protein. Stir-fry remaining Protein 2 to 3 minutes. Return all Protein to wok. Add Crunchy Ingredient and bean sprouts.

Stir soy sauce mixture; stir into wok. Cook and stir till thickened and bubbly. Return Vegetables 1 and 2 to wok; cover and cook 1 minute more.

Serve with rice.

Serves 4 to 6.