235 E. Baseline Road Suie K-101
Tempe, Arizona 85283
(480) 820-2321
(From Baseline, between Mill and Rural, turn south on College and
the Ace of Clubs is the second building on the right)
POT LUCK RECIPES
How to Peel a Hard Boiled Egg Without Peeling. It works!! Just click here to find out how.
Salsa Stoup With Avocado Smash And
Double Quesadilla
Courtesy FoodNetwork.com
2 tablespoons extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 ribs celery, chopped with greens
3 cloves garlic, chopped
Salt and pepper
1 (28-ounce) can stewed tomatoes
1 can crushed tomatoes
2 cups vegetable or chicken stock
3 tablespoons chopped cilantro or flat-leaf parsley
6 flour tortillas, 6 to 8 inches
1 cup shredded Cheddar, available in pouches on dairy aisle
3 scallions, chopped
4 ounce brick Pepper Jack or chipotle cheese, shredded, about 1 cup
Sour cream, to pass at table
Avocado Smash, recipe follows
Preheat oven to 300 degrees F. Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.
Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra-virgin olive oil. Cook 10 minutes in the oven to melt cheese and crisp up tortillas. Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces.
Serve bowls of stoup with 3 wedges quesadilla along side each bowlful. Pass the Avocado Smash and the sour cream for topping soup or quesadillas.
Avocado Smash:
1 avocado
2 tablespoons chopped cilantro leaves
3 scallions, thinly sliced
1 lime, juiced
1 cup sour cream
Salt and freshly ground black pepper
1 plum tomato, finely chopped
Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good
Recipes While the potatoes and eggs are boiling, combine relish, onions, pimiento, and celery in very large bowl. Peel and chop boiled eggs and add to the large bowl of other ingredients. Peel the potato skins off and chop the potatoes. I just do this in the bowl. Mix all the ingredients together. Add salad dressing and mustard. Salt and pepper to taste. Place in the refrigerator until cold. Black-eyed Pea and Corn Salsa Submitted by Charlotte Katz Dressing: Can be prepared 1 day in advance. Low fat recipe (approx. 130 calories per serving)
NOTHING ABOUT BRIDGE.
Some have asked for recipes of items served in our Pot Lucks and here is the beginning! Email me to share yours right here.
Recipes
My family’s recipe for:
Potato Salad
This served 36 of us (along with all the other delicious dishes) Submitted by Linda Green
1½ C. sweet relish,
2 onions, chopped
1 small jar of diced pimiento
1 stalk of celery chopped (the good part)
5 eggs, boiled
60 new potatoes, boiled with skins on
1 teaspoon of mustard
1 ½ Cups of Kraft Miracle Whip salad dressing
(I didn’t use mayonnaise, but you can)
Salt and pepper to taste.
Wash new potatoes with skins on and place in large pan and boil until mostly soft. Let cool. Boil 5 eggs at the same time.
(From Ruth Chris Steak House)
2 T Olive Oil
2 T red wine vinegar
2 T honey
3/4 t salt (or to taste)
1/2 t black pepper
Veggie Mixture:
2 Cans (15 oz each) black-eyed peas
(she usually uses 1 can of black beans and 1 can black-eyed peas)
2 Cans whole kernal corn (drained)
1 Cup diced celery
1 Cup diced red pepper
(She sometimes mixes bell pepper colors)
1/3 Cup diced onion
3 T chopped fresh cilantro
1 T minced seedless jalapeno peppers (milder if you use minced chilis)
To make dressing, combine oil, vinegar, honey, salt and pepper in small mixing bowl and whip until honey is well blended with all other ingredients; set aside.
Open peas and pour into a colander in sink and rinse with cold water until clean of brine (and if using black beans - rinse until all black gook is gone). Do not over-handle or peas will break up. Open corn and drain but don't rinse. Place remaining vegetables and cilantro in large bowl; add peas and corn and mix gently. Pour dressing over mixture and stir with a rubber spatula. Place in covered container and store in fridge. Makes 7-8 cups.
“This is a rather non-exacting recipe and measurements/ingredients can be changed - * sometimes add chopped tomatoes (when tomatoes are really good); sometimes I add a bit of garlic, etc. I almost always use more cilantro than is called for. Enjoy.” Charlotte Katz. 
