CALABACITAS

A quick introduction from my mother-in-law, Pam. (This is her recipe.*)

"When the roadside food stands start selling corn...Neil's first comment is always..."Yeah, Calabacita time." Here is the world famous recipe. The story behind Calabacitas is really a Mari story. While I was pregnant with Mari, living in Minnesota, we had friends from Mexico named Marisela and Rauel Stahl. Marisela was the daughter of the Mayor of Mexico who was seeking a safe spot for his daughter to live due to political unrest in Mexico. They moved to Minneapolis and we became friends. Marisela's maid/cook taught me how to make calabicitas and it has become a family fave. We named our Mari after her. "

CALABACITAS
6 ears of corn (cut kernels off cob)
1 med. onion (chopped)
3 zucchini (chopped)
2 med. tomatoes (chopped)
Sour Cream
Mozzarella cheese
Fry onion until light in small amount of oil. Add chopped tomatoes, about 1/2 t. of garlic salt, 1/2 t. of pepper and 1/2 t. of salt. Cook for a few minutes over medium heat. Then add chopped zucchini and fresh corn. Add more seasonings to taste and simmer until tender for about 15/20 minutes. Put sour cream over top and add shredded mozzarella cheese. Put in oven long enough to melt cheese.

*Or rather, this is the recipe of the "'Mayor of Mexico's' defected daughter's Minneapolis maid."

SLOW COOKER TURKEY AND WILD RICE CASSEROLE

6 slices bacon, cut into 1/2-inch pieces
1 pound turkey breast tenderloins, cut into ½-inch to 1-inch pieces
½ cup carrots, chopped
½ cup onion, chopped
½ cup celery, chopped
1 tsp, crumbled dried porcini mushroom, optional
2 cans chicken broth (14 ½ oz)
1 can cream of chicken soup
¼ tsp. dried marjoram leaves
1/8 tsp. pepper
2 T. soy sauce
1 ¼ cups wild rice, rinsed and drained
½ sour cream
2 T. butter

1.Cook bacon in a skillet over medium heat, until almost crisp. Stir in turkey,. Cook 3-5 minutes, until turkey is browned. Sir in onion, carrot and celery. Cook two minutes, stirring occasionally; drain.

2.Beat one can of the broth and the soup in a slow-cooker, using wire whisk until smooth. Stir in remaining can of broth, the marjoram, pepper, and soy sauce. Stir in the turkey mixture and wild rice.

3. Cover and cook on high setting for 30 minutes.

4. Reduce heat to low setting. Cook 6-7 hours or until wild rice is tender and liquid is absorbed. Stir in sour cream and butter before serving.

6 servings.

YUMMY POTATOES

Really, these are Funeral Potatoes. But, better. So, skip funeral hopping tonight, and just make a pan of these instead.

32 oz. shredded frozen hash browns
1/2 cup melted butter or margarine
1 can cream of chicken
12 oz. grated cheese
1/2 cup milk
1 cup sour cream
1 t. salt
2 cups crushed cornflakes
2 T. melted butter

Thaw potatoes. Melt 1/2 cup butter in 9x13" pan. Layer 1/2 of the potatoes in the pan. Mix next 5 ingredients. Pour 1/2 of it over the potatoes. Layer remainder of the potatoes and cheese mixture. Top with cornflakes and 2 T. melted butter. Bake 45 minutes @ 350 degrees uncovered.

SWEET POTATO CASSEROLE

This is must for Thanksgiving. Even if you swear that you hate sweet potatoes, you will love this casserole. Of course, anything would taste good with this much sugar and butter, even your socks.*

3 cups heaping, mashed sweet potatoes, boiled or baked
1 cup sugar
1/2 cup butter
1 t. vanilla
1/4 cup pure maple syrup
2 eggs

Topping:

1/3 cup flour
1 cup brown sugar
1 cup chopped pecans or walnuts
1/3 cup butter

Mix well with mixer and pour into a greased casserole dish. Mix topping in bowl. Crumble on top. Bake @ 350 degrees for 25-30 minutes.

*Cooking your socks is not recommended.