Goodies from the Denouement Potluck and Barbecue

Rakefet’s Sweet Potato and Black Bean Chili


2 lbs. sweet potatoes, peeled and cut into cubes
1/2 tsp. dried chipotle pepper
1/2 tsp. salt
2 tbsp. olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, sliced
2 tbsp. ancho chili powder or to taste
1 tbsp. ground cumin
1/4 tsp. dried oregano
1 28 oz  can diced tomatoes
1 cup water, or more if needed
1 tbsp. cornmeal
1 tsp. salt or to taste
1 tsp. white sugar
1 tsp. unsweetened cocoa powder
2 (15 ounce) cans of black beans, rinsed and drained
1 pinch cayenne pepper or to taste
1/2 cup sour cream for topping
1/4 cup fresh cilantro for topping

Directions:  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Combine sweet potatoes, chipotle pepper, 1/2 tsp salt, and 1 tbsp olive oil in a large bowl and toss to coat, Spread sweet potatoes on the baking sheet in a single layer.

3.  Roast potatoes in the preheated oven until the outside is crunchy and inside is tender, 20-25 minutes.  Set aside to cool.

4. Cook and stir remaining 1 tbsp. olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chili powder, cumin and oregano in a large pot over medium heat.  Cook and stir until onion is softened, about 5 minutes.

5.  Pour tomatoes and water into the onion mixture and bring to a simmer.  Add cornmeal, 1 tsp salt, sugar, and cocoa powder.  Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.

6. Stir black beans and cooled sweet potatoes into the onion-tomato mixture.  Add more water if mixture is too thick.  Simmer until heated through, about 15 minutes.  Season with salt and cayenne pepper to taste.  Serve topped with sour cream and cilantro.


Amanda Parsons’ Tomato Quiche

  1.  Crust: Use a pastry cutter to cut 1/4 cup cold butter into a cup of flour and a dash of salt. Slowly add, a few drops at a time, up to 3 tbsp of cold water, mixing constantly until the dough sticks to itself.  Roll into a circle and place in a pie pan, fluting the edges between your thumb and forefinger.

2.  Cheese: 1/4 to 1/3 lb. Swiss or sharp cheddar, grated.  Spread over the bottom of the pie crust.

3.  Filling: saute two tomatoes, sliced thin, in olive oil with fresh basil and dill.

4.  Custard: Beat together 3 eggs and a cup of milk (for a large pie pan, use 4 eggs and 1 1/2 cups of milk) Add a pinch of salt and pepper.  Pour over the top.  Dust with paprika. Bake 35-40 minutes at 375 F.


Carol Martinez’ Devils’ Food Layer Cake

1/2 cup butter
1 3/4 cup sugar
3 eggs, separated
2 1/2 cups sifted cake flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 1/3 cups cold water

Cream shortening and 1 cup of the sugar til light.  Add vanilla and egg yolks, one at a time, beating well after each.  Sift together dry ingredients; add to creamed mixture alternately with cold water, beating after each addition.  Beat egg whites til soft peaks form.  Fold into batter; blend well.  Bake in two greased and lightly floured 8″ round pans at 350 F for 35-40 minutes.  Frost with your favorite chocolate frosting.

Joanne’s Deviled Eggs

Hardboil some eggs, cut them in half and scoop out the yolks.  Mash up the yolks with some mayo, not too much, salt and dijon mustard, until it tastes right.  Spoon the yolks back into the whites, arrange them on a plate, and just before serving, sprinkle with paprika.

Abby’s Apple Salad

2 large apples
one head of lettuce
1/2 cup of cranberries
1/2 cup toasted sliced almonds
Poppyseed dressing

Chop lettuce.  Cut apples into bite sized pieces.  Toss apples, cranberries, almonds and poppyseed dressing with lettuce.  Serve immediately.