Kokopelli Chile Cornbread

Kokopelli's Kitchen has some really exciting news to announce to all of the Kokopelli lovers out there. "Kokopelli's Stories and Recipes" has just been published this past month. This book, created by Bruce Fischer, provides the story of Kokopelli, the Southwest's most colorful character. The book also provides twenty-nine southwestern recipes - appetizers, side dishes and main dishes.

To introduce this book to the public, we are sharing the recipe for Kokopelli Chile Cornbread. Permission to print granted by Phoenix Publishing Group(www.phoenixpublishinggroup.net).

KOKOPELLI CHILE CORNBREAD

• 1 cup CORNMEAL
  
• 1 cup FLOUR
  
• 1 Tbsp. BAKING POWDER
  
• 1 tsp. SEA SALT
  
• 1 cup SKIM MILK
  
• 2 EGGS, slightly beaten
  
• 1 can (4 oz.) diced GREEN CHILES
  
• 1 can (15 oz.) creamed CORN
  
• ½ cup SALSA
  
• 1 cup shredded CHEDDAR CHEESE
  

Mix all ingredients together in a small bowl. Pour into a nonstick 9x13 inches baking pan. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Serve warm or allow to cool.

Southwest Recipes for July 4th Picnics

Happy Independence Day from Kokopelli’s Kitchen! On July 4th, 1776, a great nation was born declaring its independence from the Kingdom of Great Britain. It is now known as the United States of America. Enjoy the neighborhood parades and colorful fireworks, as well as your family picnics and barbeques.

Want to add a taste of the southwest to your table this year? Then, check out these contest winning recipes we found in "From the Queen's Cookbook". Permission to reprint the recipes has been granted by Adobe Milling in Dove Creek, Colorado.

LAYERED ANASAZI BEAN SALAD (White Ribbon 1989 by Genevieve Wells)

• 6 cups shredded LETTUCE
  
• 2 cups cooked, drained ANASAZI BEANS
  
• 1 (8 oz) can drained WATER CHESTNUTS
  
• ½ cup thin sliced GREEN ONION
  
• ½ cup thin sliced CELERY
  
• 1 (10 oz) package GREEN PEAS
  
• 2 cups MAYONNAISE
  
• ¼ cup PARMESAN CHEESE
  
• 1 Tbsp. LEMON JUICE
  
• 1 tsp. SEASON SALT
  
• ¼ tsp. GARLIC POWDER
  
• PEPPER to taste
  
• 1 cup grated CHEDDAR CHEESE
  
• 1 lb. cooked crisp BACON
  
• 4 chopped boiled EGGS
  
• 2 to 8 TOMATO wedges
  

Layer the first six ingredients in a shallow 3 to 4 quart baking dish. Combine mayonnaise, cheese, lemon juice, salt, garlic powder and pepper in medium size bowl. Spread mixture over top of vegetables. Marinate and cover overnight. Garnish with eggs, bacon, cheese and tomato wedges.
SOUTHWESTERN DIP (Red Ribbon 1982 by Lu Millican)
--Red Ring (bean dip)

• 2 (10½ oz) cans JALAPENO BEAN DIP

--White Ring (sour cream dip)

• 16 oz carton SOUR CREAM
  
• 1 (¼ oz) can MILD GREEN CHILIES

--Green Center (guacamole)

• 3 medium ripe AVOCADOS
  
• 1 medium ripe TOMATO

--TORTILLA CHIPS
--Ripe OLIVES
--¼ cup chopped ONION or GREEN ONION
--1 Tbsp. LEMON JUICE
--SALT and PEPPER to taste
--Garnish with: GREEN ONION TOPS, chopped fine Ripe TOMATO Ripe OLIVES ONION TOPS.
Chill the bean dip. Combine sour cream and green chilies and add salt to taste. Mash avocados, tomato and chopped onion with a fork to a fine paste. Add lemon juice, salt and pepper to taste. Put 1 pit in a bowl to prevent darkening until serving. Just before serving, put the Bean Dip (red ring) in a ring around a nice serving plate. Put the Sour Cream Dip (white ring) inside the Bean Dip; place the Guacamole (green center) in the center. Garnish and serve with tortilla chips. Variations:

• Use taco seasonings in sour cream dip.
  
• Make your own jalapeno bean dip! Mash cooked and drained pinto beans, add chile powder and jalapeno pepper to taste.