Curtido (Mexican Cabbage Slaw)

Curtido (Mexican Cabbage Slaw)

Ingredients 1/2 small (2-pound) green cabbage, cored and very thinly sliced (about 4 cups) 1/2 medium white onion, peeled and very thinly sliced (about 1/2 cup) 2 carrots, peeled and shredded (about 1/2 cup) 1 small jalapeño, ribs and seeds removed, minced (optional) 3 tablespoons 

Beans Tex-Mex Style

Beans Tex-Mex Style

INGREDIENTS: 1 pound bag of dry black or pinto beans (rinsed & picked over for stones and small rocks) 1/2 chopped onion OR 2 tsp onion powder 2 cloves minced garlic OR 1/2 tsp garlic powder 2 tsp cumin powder 1 1/2 tsp salt (added 

East Coast New Pickles

East Coast New Pickles

5-6 pickling cucumbers, blossom ends trimmed 2-3 garlic cloves Handful of chopped fresh dill ¼ teaspoon hot pepper flakes 2 tablespoons pickling or kosher salt 4 cups water Directions: Pack a two-quart jar tightly with the cucumbers, interspersing among them the garlic, dill, and pepper 

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

Preheat the oven to 425. Line baking sheet with parchment paper or foil. Mix together in large bowl: 1 1/2 lbs potatoes, quartered 3 Tbsp olive oil 2 Chopped rosemary Salt & pepper Place in a layer on the baking sheet & bake for 35-40 

Hash Brown Casserole

Hash Brown Casserole

Serves 8-10 people 1 (2 lb.) package frozen hash brown potatoes, thawed for 30 minutes 1 c. diced onion 1 can cream of chicken soup 1 (1 lb.) carton sour cream 1 stick margarine, melted 8 oz. sharp cheese, grated Salt and pepper to taste