OH MELO VELO 2003

Recipes from the Potluck

Tortilla Casserole

(from Janet Edgerton via Runner's World magazine April 1993)
  • 1.5 cups light ricotta cheese (one 15 oz. container)
  • 1 large egg white
  • nonstick cooking spray
  • 1.5 cups Picante sauce (or salsa).
  • 6 corn tortillas
  • 1 can red kidney beans (or black beans), rinsed well and drained
  • 1 cup shredded part-skim mozzarella cheese
  • 1 tbsp. grated Parmesan cheese
Preheat oven to 350.
Combine ricotta cheese and egg white, stir until smooth; set aside.
Spray the bottom and sides of a 2-quart casserole dish with nonstick cooking spray,
Layer #1: spread 1/2 cup of Picante sauce to cover the bottom of the pan.
Layer #2: place three tortillas on top of the sauce.
Layer #3: spread half the ricotta cheese mixture on top of the tortillas.
Layer #4: spread half of the kidney beans on top of the cheese,
Layer #5: top with 1/2 cup of Picante sauce.
Layer #6 :place the remaining three tortillas on top of the Picante sauce,
Layers #7, 8, and 9: the remaining ricotta cheese mixture, kidney beans, and Picante sauce.
Layer #10: mozzarella cheese, then sprinkle with Parmesan.
Cover, and bake 35-40 minutes or until bubbly.

Serves four.
Per serving: 433 cal; 58 g carb; 28 g protein; 12 g fat

PACE-Setter Texas Caviar

(from David Cole via Pace Picante Sauce 40th Anniversary Recipe Collection)
  • 1 can (14 oz) black-eyed peas, drained
  • 1 can (15-1/2 oz), white hominy, drained
  • 2 medium tomatoes, seeded and chopped
  • 4 green onions, very thinly sliced
  • 2 garlic cloves, minced
  • 1 medium green pepper, finely chopped
  • 1/2 cup chopped onion
  • 1/4 to 1/3 cup chopped fresh cilantro or parsley, as desired
  • 1 cup Pace picante sauce

Combine all ingredients; mix lightly.
Cover; chill at least 2 hours or up to 24 hours, stirring occasionally.
Drain.

Makes 7 cups.

Notes from DLC: we use Pace medium sauce (yellow top; regular, not chunky).
Fresh cilantro makes a big improvement.

Green Bean Casserole

(from Mike Benson)
  • 2 cans of French style green beans
  • 1 can mushroom soup
  • 1 can dried onion rings
Mix ingredients in casserole dish, reserve half of the onion rings.
Bake about 40 mins at 325F.
Add remainder of onion rings to top of dish,
Bake 5 more minutes and you're ready to enjoy.

Pizza

(from Chet Buell)

Crust:
In a bread maker add the following:
  • 1-1/2 C water
  • 2 tbs olive oil
  • 2 tsp salt
  • 3 C bread flour
  • 1-1/2 C whole wheat flour
  • 2 tsp sugar
  • 2 tsp yeast
From here on it is a bit on the to taste side of things:
  • Oregano 1 tbs
  • Thyme 1 tbs
  • Basil 1 tbs
  • Red Peper crushed 1 tbs
  • Garlic (minced) approx 2 tbs
  • Rosemary 1 tsp
Start the bread maker & watch it for a bit as you might need to add some water.

Sauce:
  • 1 Onion Peeled & sliced lengthways
  • 2 tbs minced garlic
  • 1 tbs Oregano
  • 1 tbs Thyme
  • 1 tbs Basil
  • 1 tsp crushed Red Peper
  • 1 28 oz can Whole Tomatoes
  • 1 6 oz can Tomato Paste
  • Olive oil
In a large skillet, sauté the Onion, Garlic, Thyme, Oregano, & Basil in some olive oil till the onion is translucent.
Add the tomatoes & crush them with your hands (must be done with the hands, for authentic flavor), simmer for a few minutes.
Add the Tomato Paste and simmer for 15-20 minutes.
Remove from the heat & cool to use as pizza sauce or serve hot over pasta.

The Pizza:
  • 3 Tomatoes
  • 1 Onion
  • Frozen Spinach
  • Mozzerella Cheese
  • Black Pepper
  • Romano Cheese
Preheat the oven with a pizza stone to 400 Degrees
Split the dough in to two equal size balls then toss the dough to a good pizza shape (if tossing is not in your abilities then spread the dough out on a flat flour dusted surface)
Spray the top of the dough with some olive oil & top with a light dusting of Black Pepper.
Spread shredded Mozzerella Cheese over the crust then top with sliced Tomatoes, Spinach, Grated Romano Cheese.
Final layer must be the onion, this will give the onion a slightly crunchy texture & fill your house with a wonderfull aroma.
Bake on the stone for 10-15 minutes, Move the pizza off the stone to a higher rack in your oven & bake for 2-5 minutes to give the onion a slight browning.

Fruit Salad

(from Friederike Jayes)
  • 1 large apple
  • 2 fresh pears
  • 2 bananas
  • 1 can of skinless mandarin oranges,
  • 1 can of peaches (sorry no fresh ones at this time of the year)
  • 2 cups of blueberries
  • 1/4 cup crushed pecans
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • a few raspberries
Wash raisins and cranberries
Soak them in Amaretto (just enough to cover them, about 15 min)
Peel and dice all other fruit.
Sprinkle apple and bananas with lemon juice immediately after dicing
Mix everything carefully
Decorate with raspberries
Serve with whipped cream

Hummus and Spinach Artichoke Dip

(from Friederike Jayes)

You can't beat the taste of Fresh Market's Deli
Serve with pita bread wedges and "Garden of Eatin" blue sesame chips

Ritter Sport

(from Friederike Jayes)
  1. Fly to Germany
  2. Go to the store between 9:00 and 6:30 (ALDI will give you more for your money)
  3. Buy at least 6 multipacks of Ritter Sport Mini Chocolates mixed flavors
  4. Pack well in your suitcase together with the other 10 pounds of chocolates so they don't get crushed, and don't melt and don't raise suspicion during luggage x-rays
  5. Upon entry into the US declare "no food" (seriously, I asked, chocolate does not count)
  6. Store in a cool dry place and don't get tempted to eat it until the Oh Melo Velo potluck