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Monday, May 28, 2012
Our producer, Katie, comes out from behind the camera and the control room to whip up some of her favorite "go-to" dishes. From a great corn/bean dip to hummus, she has some practical advice for everyone in the kitchen. Her recipes are below: Spiced Sweet Roasted Red Pepper Hummus
White Corn Bean Dip (courtesy Ryan Scott)
This recipe tastes better if you make it the day before
2 15 oz. cans of black beans, rinsed & drained
2 11 oz. cans of shoepeg corn, rinsed & drained
6 Tbsp fresh squeezed lime juice
5 Tbsp extra virgin olive oil
1 ½ tsp cumin
¼ cup chopped fresh cilantro
½ red onion, finely chopped
3 jalapenos, veined & seeded, finely chopped
1 cup chopped tomatoes
1 or 2 small cans sliced black olives
Mix all ingredients together.
Calico Beans (courtesy Gloria Pinkowski)
½ lb. hamburger
½ lb. bacon, cut in ½” pieces
1 cup chopped onion
½ cup catsup
¾ cup brown sugar
1 tsp. salt
1 tsp. mustard
1 2 lb can pork & beans (do not drain)
1 2 lb can lima or northern beans (do not drain)
1 2 lb can kidney beans (do not drain)
Brown hamburger, bacon & onion. Then drain the grease.
Put in a very large bowl, and add in the remaining ingredients.
Mix all ingredients well. Transfer to a casserole dish (or two, because this makes a lot)
Bake, uncovered, for 1 hour at 350
Spring Green Salad
Bag of Spring Greens
Thinly sliced red onion
Feta Cheese
Chopped Walnuts
Craisins
Favorite Vinaigrette Dressing
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Milwaukee