Yesterday was an enjoyable Sunday at the home church gathering in Richmond. We sat around the living room and sang hymns various ones called out, listened to the children answer Bible questions, heard several dads pray, and listened to the teaching. We enjoyed getting to see the families again that we've gotten to gradually know and learning of new ways to pray for them. We finished up with communion gathered around the kitchen as each dad gave the bread and juice to each of their own family members.
Here are the recipes for the two dishes we prepared for the Mexican potluck--Refried Beans and Colorful Corn Salad. Although we had never fixed homemade refried beans before, Hannah found a recipe in her Sue Gregg cookbook; and they turned out good, although next time I will add more liquid.
The corn recipe is from my friend Brenda and one which I've taken to many potlucks. I love cumin in anything, and it is a very tasty spice in this salad. And these were only two of the Mexican dishes on the counter! Taco salad, Spanish rice, and Spicy Burritos were added which made a truly deluxe Mexican fiesta!
Colorful Corn Salad
- 20 oz frozen corn, thawed
- 2 cups diced green pepper (I used 1)
- 2 cups diced red pepper (I used 1)
- 2 cups diced celery (I used 1)
- 1 cup minced fresh parsley
- 1 cup chopped onion
- 1/2 cup shredded Parmesan cheese (I omitted)
- 2 tsp cumin (I used less, 1 tsp)
- 1 1/2 tsp salt (I used less, 1/2+ tsp)
- 3/4 tsp pepper (I used less, 1/2 tsp)
- 1/2 tsp hot pepper sauce (I omitted)
- 1/8 tsp cayenne pepper
- 3 TBSP olive oil
- 2 garlic cloves, minced
- 6 TBSP lime or lemon juice
In a large bowl combine the first 12 ingredients. In a microwave safe dish combine oil and garlic. Microwave uncovered on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat. Cover and refrigerate until serving. 16 - 18 servings.
Cook 5 1/2 cups (or 2 lbs.) dry pinto beans
Saute onion and garlic in oil and butter:
- 1/4 cup melted butter (unsalted preferred)
- 1/4 cup olive oil
- 2 onions, chopped
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
Place drained cooked beans, reserving bean liquid, in mixing bowl; add onion, garlic, and remaining ingredients:
- 3 TBSP chili powder
- 4 tsp ground cumin
- 2 tsp salt, to taste
Blend beans with electric mixer or by hand with potato masher, adding amount of reserved bean liquid until beans are the consistency desired.
Top with grated cheddar cheese; heat in oven to melt cheese. Garnish with fresh chopped parsley if desired. [2 lbs of beans equals a lot! If I made this dish for just our family, I would definitely only use 1 lb of beans.]