Goldy's Kitchen Cookbook Read Online Free Page A

cups chopped onions
    1 to 2 tablespoons prepared dry chili mix, to taste
    1 cup canned black beans, well drained
    Contents of one 4-ounce can chopped green chiles
    1 cup grated Cheddar cheese
    1 cup grated Monterey jack cheese
    Â½ cup finely chopped fresh cilantro
    Â½ jalapeño chile, seeded and finely chopped
    3 tablespoons picante sauce
    1 teaspoon salt
    16 egg-roll wrappers (from a 1-pound package)
    Spicy Guacamole Dipping Sauce (recipe follows) or store-bought guacamole (see Note )
    1. In a large skillet, heat the 2 tablespoons oil over medium-high heat until the oil ripples, and is hot but not smoking. Add the chicken and onions, stir well, then add the dry chili mixture and stir again. Stir for several minutes, until the onions turn translucent and the chicken has turned white and is just cooked. Remove the pan from the heat and add the beans, chiles, cheeses, cilantro, jalapeño, picante sauce, and salt.
    2. On a very lightly floured surface, working with 1 egg-roll wrapper at a time, spoon ¼ cup of the filling into each egg roll. Roll up, following the package directions. Repeat for all 16 egg rolls.
    3. Pour vegetable oil into a large skillet to a depth of ½ inch. Using a deep-fry thermometer that does not touch the bottom of the pan, heat the oil to 370˚F. Place no more than three egg rolls at a time into the oil and fry until the egg rolls are golden brown, about 3 minutes per side. Drain on paper towels. Serve with the dipping sauce.
    Makes 16 egg rolls

Spicy Guacamole Dipping Sauce
    1 avocado
    Juice of 1 lime
    1 cup regular or light sour cream
    Â½ cup medium-hot picante sauce
    â…“ cup finely chopped fresh cilantro
    1 tablespoon freshly grated onion
    Â½ seeded jalapeño chile, finely chopped and whirled in a small blender or food processor
    Peel, pit, and scoop the avocado into a bowl or food processor. Add the rest of the ingredients and either mash or process until well combined and smooth. Chill before serving.
    Makes 1¾ cups
    Note:    If you are using store-bought refrigerated guacamole, use 1 cup of it. Then stir in ½ cup sour cream, ¼ cup picante sauce, ⅓ cup cilantro, freshly grated onion to taste, and one-quarter of a very finely chopped jalapeño. Stir well.

Chile Con Queso Dip
    â€”CHOPPING SPREE—
    This is Goldy’s (and my) take on a very simple recipe, good for kids who like Tex-Mex food.
    1 pound lean ground beef
    12 ounces Velveeta, sharp Cheddar flavor or regular, cut into 1-inch cubes
    Â½ cup medium picante sauce
    Corn chips and/or crudités, for serving
    1. In a large skillet, cook the ground beef over medium-high heat, stirring frequently, until browned but not overcooked.
    2. Add the Velveeta cubes, reduce the heat to medium-low, and stir until the Velveeta has melted. Turn the heat to low and add the picante sauce. Heat just until bubbling and serve with chips and/or crudités.
    Makes 8 to 12 servings

Diamond Lovers’ Hot Crab Dip
    â€” CHOPPING SPREE —
    People love substantial, hot dips that contain crab and artichokes; they seem very exotic. The buttered bread crumbs provide a crunchy foil for the creamy dip. I developed this recipe when Goldy was called upon to cater a jewelry show.
    2 shallots, peeled and finely chopped
    6 tablespoons (¾ stick) unsalted butter, divided
    Contents of one 14-ounce can artichoke bottoms, drained and patted dry or contents of one 14-ounce can of artichoke hearts, drained and patted dry
    24 ounces cream cheese, at room temperature
    1 tablespoon Dijon mustard
    â…“ cup regular or light sour cream or crème fraîche (for homemade crème fraîche, see here )
    1 cup freshly grated Parmesan cheese
    1 pound pasteurized crabmeat, flaked and picked over to remove any stray bits of cartilage
    2 cups fresh bread crumbs, preferably made from homemade bread (brioche is best)
    Â½ cup finely chopped fresh parsley
    Corn chips and crackers, for serving
    1. Preheat the oven to 350˚F.