American BBQ: Fire and Ice Salad

Fire and Ice Tomatoes
(from S. Living 1987)

6 tomatoes, peeled and quartered
1 onion, sliced
1 green pepper
1 cucumber
¾ c cider vinegar
¼ c water
1 T plus 2 t. sugar
1 ½ t celery salt
1 ½ t. mustard seed
½ t. salt
½ t red pepper
1/8 t. pepper

Combine vegetables and set aside. Add the remaining ingredients in a saucepan and boil for one minute. Pour mixture over vegetables, cover and chill at least 8 hours. Serve with a slotted spoon. Yield: 10 servings.
Changes: added zucchini and yellow squash, sugar, vinegar and red pepper (ended up a little too much) to taste, celery seed instead of salt and fresh black pepper liberally.

American BBQ:


2 ½ c fresh berries with 1 c sugar, let sit
½ c butter melted and let cool a bit

Mix together:
1 c flour
2 t. baking powder
½ t. salt

Add 1 c. milk, add butter and berries and mix gently. Bake at 375 for 45-55 minutes. I doubled this for the cooking club and it seemed to be doughier than usual. Used at least 8 c. of berries too. ?

Tortilla Soup

From Sean and Kelly, base recipe found on

Nonstick vegetable oil spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth — [ I always use better than bullion — it’s the best broth by far if you can’t make your own!]
4 tablespoons chopped fresh cilantro

4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeño chili

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

[ Note: This could have used a bit more punch — maybe including all the seeds from the jalepeno?? Also, I would add corn and perhaps some canned chiles in the future. ]

Tex Mex rice

From Sean and Kelly:

3/4 cup onion, chopped
2 tb Olive Oil
1 c Rice, raw
1/4 ts Black Pepper
2 Garlic Cloves
2 1/2 c Vegetable Broth
1 1/2 ts Ground Cumin
1 Red Bell Pepper

Mince garlic. Remove seeds and dice bell pepper. In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned. Add chicken broth and bring to a boil. Stir in cumin and black pepper. Cover tightly and simmer 20 minutes. Remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes.

[ I actually sauteed the red pepper with the onion accidently, but it tasted fine. 🙂 ]