2(14 ounces) cans black beans, drained and rinsed 2cup frozen corn, thawed 1red bell pepper, finely chopped 2jalapeno peppers, seeded and finely minced 3green onions, minced ¼cup chopped cilantro 4large cloves garlic, minced 2limes, juiced ½cup extra virgin olive oil Salt and pepper, to taste In a large bowl combine the first nine ingredients; season with salt and pepper.Stir to mix well.Refrigerate 1 hour before serving; salsa will keep in refrigerator for 3 days.Salsa is great with fish, chicken or pork.Also can be served as an appetizer with baked tortilla chips or pita chips. Makes about 8 cups
The recipe that traveled from Gary to Patti years before they worked together on Too Many Cooks!
In the early 1990s, Gary received this recipe from a client in his events planning business. He passed the recipe along to a friend, Sue, who shared it with Patti in 1996 when Patti was working on a newspaper article. Since that time, Patti has turned to the recipe for holiday dinners. "It offers a colorful, slightly sweet addition to a menu featuring my spicy pork tenderloin, Gruyere potatoes and cranberry chutney," she says.
Carrot Soufflé Makes 4 to 6 servings 1 pound carrots 4 ounces butter, melted 3 eggs 1/2 cup sugar 3 tablespoons flour 1 teaspoon baking powder 1 teaspoon vanilla Salt to taste
1. Peel carrots. Cook them in salted water until soft. Drain well. 2. In a blender, combine melted butter, eggs, sugar, flour, baking powder and vanilla. Blend well. Add carrots and blend until the mixture resembles a milkshake. Add salt to taste. 3. Bake in an 8-by-8-inch greased glass dish at 275 degrees for 45 minutes, until just firm.
Gary says, "It sounds like it wouldn't be good, but everyone loves it!"