Chipotle in a Bowl
Rice:
2 c. rice, uncooked
2 T. vegetable oil
1 c. chopped onions
½ tsp. pepper
1 tsp. salt
4 tsp. chicken base
1 tsp. cumin
1 tsp. oregano
1 tsp. garlic powder
4 c. water
Beans:
2 c. black beans, cooked
½ tsp. cumin
1½ tsp. chili powder
¾ tsp. lemon pepper
½ tsp. salt
1½ tsp. cilantro
Chicken:
1½ lb. chicken breast strips
2 T. lemon juice
1½ tsp. seasoned salt
1½ tsp. oregano
1½ tsp. cumin
1 tsp. garlic salt
½ tsp. paprika
½ tsp. chili powder
Shredded cheese
Fry and brown rice and onions in oil. Add the rest of the rice ingredients. Cook until rice is soft. Simmer beans with its list of seasonings for 10 minutes. Marinate chicken breast strips in the remaining seasonings given. Stir-fry chicken in oil. Put prepared rice and beans in a greased 9×13” pan. Place chicken on top. Sprinkle with shredded cheese. Bake at 350°F for 30 minutes. Serve with lettuce, tomatoes or salsa, and Ranch dressing. Can spread sour cream over rice and beans.
Rhubarb Dream Bars
Crust:
1 c. flour
½ c. sugar
½ c. butter, room temp.
Pat into a 9×9 pan; bake for 15 min. at 350°F. For a 9×14 pan, make 1.5x recipe.
Filling:
2 lg. eggs
1 c. sugar
¼ c. flour
¼ tsp. salt
1 c. rhubarb
Pour over baked crust, then add cream cheese filling on top. Bake at 350°F for 45 min.
Cream Cheese filling:
8 oz. cream cheese
⅓ c. sugar
1 tsp. vanilla
If rhubarb is a little on the green side, add a little more sugar so it’s not so tart.
8 oz. cream cheese
⅓ c. sugar
1 tsp. vanilla
If rhubarb is a little on the green side, add a little more sugar so it’s not so tart.
Baked Asparagus
This delicious recipe, common in some circles in the Valley, is earmarked in my collection from the late Vera Heatwole, a respected local icon for whom a book has been written, Vera’s Journey, by Judy Yoder, 2010 Vision Publishers LLC. Shared by permission of her daughter, Vera Rose.
1 No. 2 can asparagus tips or 15 to 20 tips of fresh asparagus
4 T. butter
4 T. flour
2 c. buttered bread crumbs
5 hard-cooked eggs
1½ c. rich milk
1 tsp. salt
⅛ tsp. pepper
Brown the bread crumbs in 2 T. butter. Place half of the crumbs in the bottom of a baking dish. Add cooked asparagus and chopped eggs in alternate layers. Add seasoning. Cover with remainder of crumbs. Make a white sauce of 2 T. butter, flour and milk. Pour sauce over contents of the casserole and bake at 350°F for 45 minutes. Serves 6.
