There seems to be a gremlin in my kitchen playing havoc with my appliances. I first began to notice when the big front eye on my stove would work one day and not the next. So now I jiggle it a little before I turn on the eye. Sometimes it works, sometimes it doesn’t.
Our coffee maker has a clock on it and is the only clock in my kitchen. Last Saturday, I had to emcee a beauty pageant at Carroll Academy. It started at 10:30 in the morning, and I was to arrive at 10. I woke up in plenty of time to leisurely drink my coffee and get dressed and ready to leave my house at 9:30. As I walked past the coffee maker, I saw that I was running late for some unknown reason. I began to step things up a bit, but on the bedroom clock, I had plenty of time. The kitchen gremlin was tampering with my coffee maker clock, and it was gaining about 15 minutes for every 5.
I made a big pot of homemade vegetable soup last weekend. Steve loves for me to butter and toast crackers as an accompaniment. I prepared them and started my toaster oven and nothing happened. I started it again — nothing. Strike three for the kitchen gremlin. I use this toaster all the time. Steve did bring up the fact that we got it for a wedding present 35 years ago, and perhaps it was just old age. You may be right, Coach. I’ll cut the gremlin some slack on that one.
I’m headed out soon to purchase a new toaster oven, a new eye for my stove and a clock for the kitchen. I hope the kitchen gremlin is visiting someone else for a while.
I hope you will give today’s recipes a try. They have a bit of a South of the Border flair. Thanks for reading.
TOMATO AVOCADO AND CORN DIP
1 ripe avocado, pit removed, peeled and chopped
2 large tomatoes, seeded and chopped
1 (16-ounce) can whole kernel corn, drained
2 tablespoon lime juice
1 (15-ounce) can black beans, rinsed and drained
2 tablespoon chopped fresh cilantro
1 envelope Wish Bone house Italian and dressing mix
Mash avocado and tomato in a medium bowl with a fork. Stir in remaining ingredients and refrigerate. Serve with tortilla chips or fresh vegetables.
MEXICAN ROLL-UPS
2 (8-ounce) blocks cream cheese, softened
1 (16-ounce) sour cream
1 small can chopped chilies
1 small can finely chopped black olives
2 packages taco seasoning mix
2 cup shredded cheddar cheese (May use Monterey Jack with peppers for a little more kick.)
8 large flour tortillas, 8 to 10 inches
Mix together cream cheese, sour cream, green chilies, black olives, taco seasoning and cheese. If tortillas have been refrigerated, heat in microwave for a few seconds to be more pliable. Spread mixture over tortillas and tightly roll each. Refrigerate overnight or until firm. Slice and serve with your favorite salsa.
SPICY DEVILED EGGS
12 eggs, hard-boiled and halved
1 ounce dry ranch dressing mix
¼ cup mayonnaise
¼ cup ranch dressing
2 tablespoons sweet relish
1 teaspoon mayonnaise
½ teaspoon cayenne pepper
Paprika and jalapeno slices for garnish
Remove yolks from eggs. Mix them with dressing mix, mayonnaise, ranch dressing, sweet relish, mustard and cayenne pepper together until smooth. Spoon into egg white halves. Sprinkle with paprika and a slice of jalapeno.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
