Layered Bean Dip and a Tribute to Fundraiser Cookbooks

I have a relatively small collection of fundraiser cookbooks. One is from my grandmother’s church, two are from hospital auxiliary groups, two are from elementary schools, two are from overseas women’s groups, and one is from a law firm that donated the proceeds to charity. I would really like to have more fundraiser cookbooks, because these books are treasure troves of all the great regular kinds of foods that people eat. The recipes are contributed by moms and grandmothers—veterans of the kitchen who know what it’s like to try and put a meal together while juggling kids, job, and everything else. So when I go hunting for a recipe, I almost always start with these because there’s a good chance that I’ll find what I’m looking for, or at least something very similar.

Today’s recipe is a good variation on the layered bean dip. It’s called “Walking Tostada” and it’s from the ClearGourmet fundaiser cookbook, submitted by Lana Crist and Elsbeth Simon. This dip is great for parties, poker or Bunco night, or just whenever the mood strikes. Read more

Andrea’s Red Rice and Beans

I’ve been making this dish for about eight years. This little creation was my attempt to eat healthy on a budget. It’s a take-off on hispanic beans and rice using some Sazon Goya, black beans, garbanzos, yellow corn, and tomatoes. It makes a good sized batch, and you can freeze it in small containers to pull out for easy lunches to take to the office.

If you eat rice regularly and have not been introduced to the wonders of rice cookers, I highly recommend trying it. You can get a decent model for under $40 and they run like a charm. I got hooked on rice cooked this way while living in Saipan, but inexpensive rice cookers were simply not available on the island in the late 80s, and I couldn’t justify shelling out a couple hundred dollars for one of the beautiful Zojirushi models at Joeten or the Korean grocery store in Chalan Piao. So I waited several years and two countries before finally buying a rice cooker for about $75 in Al Khobar, Saudi Arabia. I’ve never been without one since. Read more

Black Bean Soup

Another regular from our winter soup kitchen. It’s very easy and tasty, great for a quick weeknight meal. Puréed black beans, salsa, and cilantro give this soup a great consistency and flavor. It’s delicious served with tortilla chips and a queso dip.

Equipment

blender
sharp knife
6 quart pot

Ingredients

1 medium onion, chopped Read more

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