Polish Lowland Sheepdog - pons - pon the dog










International Recipe Exchange





We are featuring Southwestern recipes this month



Chipotle Meatloaf



  • 1 ounce dried chipotle chilies, stemmed
    2 ripe medium sized Italian Roma tomatoes, cored
    3 garlic cloves, peeled
    2 cups water
    2 Tablespoons olive oil
    1 medium onion, diced
    3 celery stalks, diced
    1 teaspoon ground cumin
    1/8 teaspoon ground nutmeg
    11/4 pounds ground beef
    11/4 pounds ground turkey
    1/2 cup unseasoned bread crumbs
    11/2 teaspoons salt
    3 large eggs, beaten to blend



  • Combine chipotles, tomatoes, garlic and water in medium saucepan.
    Season with salt and pepper.
    Bring to boil.
    Reduce heat and simmer until reduced by 1/3, about 20 minutes.
    Transfer to a food processor and puree until smooth, then strain.
    Heat oil in heavy large skillet over medium high heat.
    Add onion and celery and sauté until tender, about 10 minutes.
    Add cumin and nutmeg and stir 1 minute.
    Remove from heat. Transfer to large bowl. Cool.
    Preheat oven to 375º F.
    Add beef, turkey, bread crumbs and salt to onion mixture.
    Add ½ cup chipotle sauce.
    Mix until well blended. Add eggs and mix well.
    Press mixture into 9 x 5inch loaf pan.
    Brush top with some of remaining chipotle sauce.
    Bake meatloaf until a meat thermometer registers 160ºF, about 1 hour.
    Transfer to rack. Cool slightly. Drain off any grease.
    Turn meatloaf out onto platter. Serve with remaining sauce.




Southwest Corn and Potato Soup



Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.

Yield: Makes 6 main-course servings

3 tablespoons olive oil
1 large onion, chopped
1 fresh jalapeño, seeded and finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)
3 1/4 cups reduced-sodium chicken broth (26 fl oz)
1 cup water
1 (10-oz) package frozen corn (not thawed)
3 tablespoons fresh lime juice
1/4 cup finely chopped fresh cilantro

Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges


Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.

Meanwhile, peel potatoes and cut into 1-inch pieces.

Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.

Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.

Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.

Stir in lime juice, cilantro, and salt to taste





1 Lg. onion, chopped
1 T. butter
1 1/4 cup chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 t. garlic powder
4 boneless skinless chicken
3/4 cup shredded cheddar cheese
In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder Place chicken over rice ; cover and simmer for 10 minutes. Turn chicken ; cook 10-15 minutes longer or until meat juices run clear. Remove from the heat. Sprinkle with cheese ; cover and let stand for 5 minutes.



Avocado-Corn Salsa


A fresh salsa of avocado and corn is great with simple sauted fish or just about anything Southwestern-inspired huevos rancheros, a quick quesadilla or atop rice and beans.

4 servings |


  • 1 medium avocado, diced
  • 3/4 cup frozen corn, thawed
  • 1/2 cup quartered grape tomatoes
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons lime juice
  • 1/4 teaspoon kosher salt


Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl.