It is official. Saturday is going to be recipe day on my blog. It is ironic in a way, since I have spent a great deal of my life calling myself the undomestic diva, but I am sure sharing a few recipes will not mean I have gone over to the “other side.”
I am providing two recipes today. One is for those of you who do not eat meat; the other is more for your reading pleasure (you will see what I mean when you read it). Both of these recipes are from my family’s cookbook (one we all contributed to at the initiation of my sister Peggy about 22 or so years ago.)
The first is one of my contributions, and it is really good. And there is no meat in it, so it is good for all those of you who have given it up. It even breaks my personal rule of not more than five ingredients—but you will be happy I did:
Mexican Bean Salad
1 – 19 oz. Can red kidney beans, drained and rinsed
½ cup diced green bell pepper
1 small onion, finely chopped
2 tbsp. Cider vinegar
1 tbsp. olive oil
1 tbsp. chopped fresh parsley
1 clove garlic, crushed
½ tsp. chilli powder or to taste
1/8 tsp. ground cumin
3 cups shredded lettuce
2 medium sized tomatoes, coarsely chopped (1 /2 cups)
In large bowl combine ingredients except lettuce and tomatoes; toss well to mix. Refrigerate covered, at least one hour before serving.
To serve: Place ½ cup shredded lettuce on six plates; top with ½ cup of bean mixture; garnish with ¼ cup chopped tomatoes. Makes 6 servings at 120 calories per serving; 3 grams of fat, and 12 mg. sodium.
Sounds pretty precise for me, eh? Of course I have served it without the lettuce, and just heaped in a bowl and not composed onto six plates. And cumin—don’t have it, so did not miss it—but those of you with a more varied spice cupboard probably have it.
This recipe came from my “healthy” cooking days, but it tastes really good despite that (lol).
Here is the second recipe, which is my brother John’s, and is delightfully whimsical (no one has ever called him whimsical before I will bet). This is his recipe, verbatim:
Fried Bologna Sandwich
I usually only cook this magnificent creation when Starr’s not at home (Starr is his wife).
Tools: big heavy frying pan
Temp: as hot as the damn thing will go!
Ingredients: bologna, 5 or 6 thick slices; a dab of butter or margarine
Directions: Heat the stove (high) and the frying pan. As soon as the pan starts to glow add butter. At this point make sure that the exhaust fan is set at high – everything works better on high. When the smoke subsides and the butter is a brownish colour – add a few slices of bologna – cut it like a four leaf clover to keep the little sucker from curling in the pan.
As soon as the bologna turns near black – it is done. Remove from the pan and set on the counter to drain – (you can clean up the mess after). Get 2 slices of bread (your choice), spread liberally with mayonnaise, mustard, slices of tomato, cucumber, radish, lettuce etc.
Turn on the Yankee Workshop and have lunch with Norm.
P.S. Goes well with chips, dill pickles, and beer.
His daughter Chay wrote me a note when she read on the blog that I was going to share this recipe and wondered if it was just a “Geauvreau” treat, but said she talked to some of her friends and they were familiar with fried bologna sandwiches too. So we are not all that weird. Well, yes we are, but that is another story…..
Do you have any wonderful and weird recipes you think only your family likes?