These recipes were contributed by Jeff Johnston, a Mansfield resident, and originally appeared in the MansfieldNOW April 2015 issue.
Jeff’s First-place Chili
- 2 lbs. hot sausage
- 2 lbs. venison sausage
- 1 large yellow onion, finely chopped
- 3 10-oz. cans Ro-Tel
- 2 6-oz. cans tomato paste
- Water
- Salt and pepper, to taste
- Chili powder, to taste
- 4 fresh jalapeños, ribbed, seeded and diced
- Combine sausages and onion in frying pan. Cook over medium heat until meat is brown and onions are translucent. Reduce heat.
- Add Ro-Tel, tomato paste and enough water to cover mixture. Then add seasonings, to taste. Stir. Simmer on low for 4 hours.
- Right before serving, add the fresh jalapeños, stir and enjoy!
Spicy Corn Dip
- 2 Tbsp. unsalted butter (divided use)
- 4 cups whole kernel corn (canned or frozen)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup yellow onion, finely chopped
- 1/2 cup red bell peppers, finely chopped
- 2 tsp. fresh garlic, minced
- 2 fresh jalapeños, ribbed, seeded and minced
- 1/2 cup green onions (green and white parts), chopped
- 1 cup mayonnaise
- 16 oz. Monterey Jack cheese, shredded (divided use)
- Chili powder to taste
- Preheat oven to 350 F.
- Melt 1 Tbsp. of butter in a large skillet over medium heat. Add the corn, salt and pepper. Cook for about 5 minutes, or until the kernels are golden brown, stirring occasionally. Pour the corn into mixing bowl.
- Melt remaining butter in the same skillet; add onion and bell pepper. Cook over medium heat for about 2 minutes, until translucent, stirring often. Add garlic, jalapeños and green onions. Cook for an additional 2 minutes, until vegetables are softened. Pour vegetable mixture into bowl with corn and let cool.
- Add mayonnaise, 8 oz. cheese and chili powder into the bowl with other ingredients. Mix well. Pour into an 8-inch-square baking dish and top with remaining cheese. Bake for 10-12 minutes, until golden brown and bubbly. Serve hot with your favorite corn chips.
Cornbread Pudding
- 1 1/4 cups butter-flavored cracker crumbs (divided use)
- 1/2 cup butter, melted
- 3 Tbsp. unsalted butter (divided use)
- 1 1/4 cups milk (divided use)
- 2 cups yellow corn (canned or fresh)
- 1/2 tsp. salt
- 2 Tbsp. flour
- 1/2 cup yellow onion, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1 jalapeño, ribbed, seeded and finely chopped
- 1 Tbsp. fresh garlic, minced
- 1/2 tsp. onion salt
- 2 eggs, beaten
- Preheat oven to 400 F.
- Set 1/2 cup of crumbs aside for later. In a bowl, combine remaining crumbs with butter. Line a 9-inch baking pan with crumb mixture.
- In a skillet, combine 2 Tbsp. unsalted butter, 1 cup milk, corn and salt. Bring to a boil. Reduce heat and cook for about 3 minutes.
- In a small bowl, add flour and remaining milk. Mix until smooth. Slowly pour into hot corn mixture, stirring constantly.
- In a separate skillet, add remaining unsalted butter, onion, bell pepper, jalapeño and garlic. Cook until translucent.
- Combine corn mixture with vegetables. Cook for 2-3 minutes, or until thick. Let cool slightly. Add onion salt and eggs slowly, stirring constantly.
- Pour into the crumb-lined pan. Top with 1/2 cup of crumb mixture. Bake for 20 minutes.
You must be logged in to post a comment.