We solicit your help today in finding two recipes with an ethnic flair: a dessert called Tres Leches and a chicken enchilada casserole that calls for corn tortillas, not flour tortillas.
Thanks to longtime helper William Corbin for finding this recipe for blueberry snow, which falls into the trifle category.
Blueberry Snow
1 (10-inch) angel food cake
1/2 cup confectioners sugar
1 (8-ounce) package cream cheese
1/2 teaspoon vanilla extract
1 cup milk
1 (16-ounce) carton frozen whipped topping, thawed
1 (21-ounce) can blueberry pie filling
Break angel food cake into small pieces and spread into the bottom of a 9- by 13-inch baking dish. Mix together confectioners sugar, cream cheese, vanilla and milk until smooth. Fold in whipped topping. Pour over cake pieces. Pour blueberry pie filling over all. Chill for 4 hours or overnight.
Here’s the M&M’s cornbread recipe you asked for; this one is more accurately called a cornmeal cake. “Deb in Georgia” sent this one from the annual National Cornbread Festival in South Pittsburg, Tenn.
M&M’s Cornmeal Cake With a Cookie Variation
1 cup Martha White self-rising cornmeal
1 cup Martha White self-rising flour
1 egg
1/2 cup smooth peanut butter
1/2 cup sugar
1/2 cup M&M’s
1 cup Mayfield buttermilk
Blend all ingredients together and pour into a greased pan. Bake at 375 F until golden brown, about 30 minutes.
For cookies: Follow the same recipe, but use only half the buttermilk. Spoon out onto a greased cookie sheet. Bake for 15 minutes or until lightly brown. Remove from heat and cool.
D.J. Marrs included this lettuce-free green salad in a recent collection.
Fresh Green Bean Salad Vinaigrette
1 pound fresh green beans
1 medium onion, sliced
2 tablespoons vegetable oil
2 tablespoons fresh lemon or lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped celery
2 medium tomatoes for garnish
Trim beans and cut into 1-inch lengths. In a medium saucepan bring 1 inch of water to a boil. Add beans, cover and steam 5 to 8 minutes, until just crisp. Drain beans. In a large bowl mix together beans, onion, oil, lemon juice, salt and pepper. Cover and chill 1 hour. Add celery and mix lightly. Cut tomatoes into wedges and garnish salad servings.
A certain anonymous reader sent an assortment of answers for the request for gluten-free dining. “The three best supermarkets in Chattanooga to buy gluten-free foods are Village Market in Collegedale, Earth Fare and Greenlife. Chebe is a tapioca-starch product sold in these stores to make a great cheese bread. The Against the Grain brand is also excellent. A taste test by two diners showed a unanimous preference for Fat Daddy’s gluten-free pizza. Bonefish Grill, Olive Garden, Chili’s and an increasing number of other restaurants offer gluten-free items. Check online and at the restaurant for specific foods that are acceptable. Often salad dressings and soy sauces have gluten in them.”
Jody Meraz shared the following recipe with his family, who declare it’s the best recipe they’ve had. Here’s the recipe, with a reminder that the jalapenos may be omitted, if desired.
Jody’s Cornbread
2 cups canned creamed corn
2 cups shredded sharp Cheddar cheese
4 eggs
1 tablespoon honey
1 cup buttermilk
1 teaspoon salt
2 to 4 pickled jalapenos, finely diced
2 boxes Jiffy cornbread mix
1 stick melted butter
Mix all ingredients together in a large bowl. Place in greased large iron skillet or 9- by 13-inch pan and bake at 350 F for 45 minutes. Serve hot.