Recipes

Pumpkin Soup Recipe

Check out this new fall recipe!

From Mary's Kitchen

Growing up in Camarillo and going to Rio Mesa High School in El Rio and having so many Hispanic friends, I always enjoyed good Mexican food at El Tecolote or Mike’s as we called it. Here is a fun recipe that you can serve as you enjoy the songs.

Holy Guacamole

By Mary Rice Hopkins

2 large avocados, peeled and pitted
1 tomato, seeded and diced
1/2 red onion, diced
1/2 cup finely chopped cilantro
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic salt
Juice from 1 lime
Salt and pepper to taste

Mash up the avocados with a fork. Add the vegetables, cilantro and spices. Squeeze in lime juice to taste as well as salt and pepper. Serve with some very fun tortilla chips.

Italian Sausage Tortellini Soup

From Christian Macey

1 lb. Sweet Italian sausage
1 cup chopped onion
2 garlic cloves, sliced
5 cups beef broth (4 parts broth / 1 part water)
1 large can, 1 regular can chopped or diced tomatoes (Use the juice too)
1/2 tsp. basil
1/2 tsp. oregano
1 1/2 cups sliced zuccini
8 oz. Garlic cheese tortellini
2-3 sliced carrots
1-2 head cabbage
grated parmesan

Brown sausage in large pot. (Take the skin off)
Saute onion and garlic until tender.
Add everything except cabbage, zuccini, and tortellini. Bring to boil.
Reduce heat and simmer uncovered for 30 minutes.
Add zuccini, tortellini, and cabbage.
Simmer covered 35-45 minutes.

Keep some extra broth on hand; it reduces quickly!

Tastes even better the second day.

Arroz con Pollo

Recipe by Mary Rice Hopkins

3-4 pounds of chicken, cut up
Salt, pepper, paprika to taste
1 lg. onion, chopped
1 small green pepper, chopped
2 small garlic cloves, minced
1 small can pimento, diced
1/4 to 1/2 tsp. chili powder
2 buillion cubes
1/4 to 1/2 pound pre-cooked pork sausages (or one cup diced ham)
14 oz. Can tomatoes
1 cup raw long grain rice
10 oz. Package frozen peas

Season chicken pieces with salt, pepper, and paprika. Put all ingredients except rice and peas in crock pot. Cover and cook on low heat for 6-8 hours (or on high for 4 hours). Turn to high for 1-2 hours before serving. Add rice and peas. Cover and continue cooking on high until rice is tender. Stir occasionally.

Need some music to go along with this? Check out Mary’s new Spanish album!!

Grilled Salmon Fillets with Dill Sauce

From Tracy Mogster

1/2 cup mayonnaise
1/2 cup sour cream
2 Tbs. minced fresh dill, or 2 tsp. dried
2 Tbs. minced parsley
1 scallion, minced
1 1/2 tsp. fresh lemon juice
1/4 tsp. freshly ground pepper
4 7-oz. Salmon fillets
2 Tbs. olive oil
1/2 tsp. salt

1. In a small bowl, combine mayonnaise, sour cream, dill, parsley, scallion, lemon juice, and 1/8 tsp pepper. Cover dill sauce and refrigerate until serving time.
2. Prepare a hot fire. Brush both sides of salmon with oil and season with salt and remaining 1/8 tsp. pepper. Place fish on an oiled grill set 4-6 inches from coals. Grill, turning once, until salmon is lightly browned outside and just opaque in center, about 8 to 10 minutes. Serve with dill sauce on the side.

Japanese Salad

From Mary’s Mom, Kay Rice Birdwell

2 oz. slivered almonds
2 Tbs. oil
1/4 cup sesame seeds
2 bundles of green onions, sliced very thin
1 head of cabbage, sliced fine
ramen noodles

Dressing
1/4 cup sigar
3/4 cup oil
1 tsp. salt
6 Tbs. rice vinegar

Brown slivered almonds in oil. Add sesame seeds, green onions, cabbage, and noodles.
Mix dressing and pour over salad. Toss well.