Sarah’s Recipes
By Sarah Witmer
Quite unintentionally, a Southwest theme developed this month…
Fiesta Baked Corn
From Favorites from our Kitchens: Rohrer Family & Friends cookbook by Janet Rohrer; shared with permission of the author.
2 c. (whole kernel) corn
1 c. grated (cheddar) cheese
1 c. soft bread crumbs
¼ c. green pepper, chopped
½ fresh jalapeño, chopped (opt.)
½ c. milk
2 T. butter, melted
1 T. onion, chopped
1 t. salt
¼ t. cumin
2 eggs, beaten
Combine all ingredients in bowl. Pour into greased 8”x8” baking dish. Bake in 350°F oven for 30 minutes.
Nacho Chili
From Julie Showalter, featured on her cooking blog. Follow along at: https://onmysideofthemountain.wordpress.com/
1 lb. ground hamburger
½ t. salt
½ c. diced onion
¼ t. pepper
1 (8 oz.) can tomato sauce
½ c. ketchup
1 t. mustard
2 t. chili powder
1 t. Worcestershire sauce
2-3 T. brown sugar
Brown hamburger and drain off any grease; add remaining ingredients in order listed. Heat to a simmer, stirring constantly so it doesn’t scorch. Remove from heat and enjoy. Julie shares, “We typically would eat this on baked potatoes, it’s also good with some cheese melted over the top and used as a nacho cheese dip.”
Homemade Tortillas
From my new friend and neighbor Marimar Diaz; we met by divine appointment and it is quite the story!
2 c. Maseca flour
1 T. all-purpose flour
¼ t. salt
2 c. hot water
(Requires a tortilla press*)
Mix dry ingredients together, then add one cup water and mix with your hand; add the second cup and mix until the dough doesn’t stick to your hand. Make a ball about the size of an egg or a small plum (see picture); flatten just a little. Marimar shares a secret to using the tortilla press – save a bag from the produce section at the grocery store to tie over the top portion of the press. Cut a circle from a plastic zippered bag for the base. The tortilla will not stick to the lid portion and can be peeled from the bottom plastic! She says she doesn’t grease her skillet, but if necessary, put a little oil on a napkin or paper towel and wipe the surface. In the skillet, the tortilla is ready to flip when an air bubble forms in the center of the dough on both sides. *email me at sarah.witmer@thechimneyrockchronicle.com if you would like to borrow one. I also welcome recipe submissions!
