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CELEBRATE CINCO de MAYO IN STYLE WITH FESTIVE RECIPES FROM CABOT CREAMERY COOPERATIVE
Easy-To-Make Recipes For Friends And Family Gatherings That Commemorate The Historic Victory Of The Mexican Army
CABOT, Vt. (May 1, 2009) – Cinco de Mayo is a date of great pride and importance for the Mexican and Chicano communities. The date, May 5th marks the victory of the smaller Mexican Army over the larger, more powerful French Army at the Battle of Puebla in 1862. To help commemorate the occasion, Cabot Creamery Cooperative offers up a host of delicious Mexican-influenced recipes that are sure to add sizzle and spice to your Cinco de Mayo celebration – all of which are available at http://www.cabotcheese.coop
“Cinco de Mayo marks a great day in the history of Mexico,” says Cabot Chef of Staff, Jon Ashton. “Over the years, the pride and history of that historic occasion has spread well beyond the borders of Mexico and is now celebrated throughout the United States, many parts of Central America, and beyond. Cinco de Mayo is a festive holiday marked by parades, colorful costumes, flamenco, and family gatherings. And a big part of the celebration is, of course, Mexican food. Cabot has developed a wide-range of delicious, recipes that complement Cinco de Mayo celebrations. Two of my favorites are Cabot’s Tamale Skillet Supper and Cabot’s Black Bean Chili Dip,” Ashton says. “They’re easy to make and they are the perfect addition to your Cinco de Mayo celebration.”
Spice up your Cinco de Mayo celebration with Cabot’s Tamale Skillet Supper and Cabot’s Black Bean Chili Dip noted below or visit http://www.cabotcheese.coop for dozens of other delicious recipes that are perfect for this beloved holiday.
Tamale Skillet Supper
Makes 6 servings
1-pound ground beef chuck
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15-ounce) can kidney beans, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
Cooking Spray
1 (16-ounce) tube prepared polenta*, cut into 1/4-inch-thick slices
4 ounces grated Cabot 50% Reduced Fat Cheddar
Chopped fresh cilantro or parsley (optional)
1. In large skillet over medium-high heat, combine ground beef, onion and bell pepper; cook until beef is browned, about 5 minutes, breaking it up with spoon. Drain well. Stir in beans and tomatoes and cook, stirring occasionally, until mixture is thickened, about 10 minutes longer.
2. Preheat oven to 375ºF.
3. Coat 1 1/2-quart baking dish with cooking spray. Line bottom and sides of dish with some of polenta slices, leaving enough to cover top. Spoon in beef mixture, then sprinkle with cheese. Top with remaining polenta slices.
4. Bake for 25 minutes, or until lightly browned and bubbly. Let stand for 10 minutes before serving. Sprinkle with cilantro or parsley, if desired.
* Find prepared polenta in produce section of supermarket.
Nutrition Analysis
Calories 317, Total Fat 13g, Saturated Fat 6g, Sodium 687mg, Carbohydrates 28g, Dietary Fiber 4g, Protein 25g, Calcium 166mg
Black Bean Chili Dip
Makes 2 cups for about 8 servings
1 (15-ounce) can black beans, rinsed, drained and partially mashed
1/2 cup drained canned whole kernel corn
1/3 cup salsa
1/4 cup water
2 teaspoons chili powder
Cooking spray
1 1/4 cups shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar Cheese (5 ounces)
2 tablespoons drained canned green chilies
1. Preheat oven to 375 degrees.
2. Combine beans and next 4 ingredients; pour into a small casserole dish coated with cooking spray.
3. Sprinkle with cheese and green chilies.
4. Cover and bake at 375 degrees for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes. Serve with tortilla chips.
Note: For a quick afternoon snack any day of the week, this dip can also be mixed together ahead of time and portioned into individual serving dishes. Microwave each dish, as needed, on HIGH for 1 minute at a time until filling is bubbly and cheese is melted.
Nutrition Analysis Calories 69, Total Fat 2g, Saturated Fat 1g, Sodium 259mg, Carbohydrates 8g, Dietary Fiber 2g, Protein 7g, Calcium 140mg
ABOUT CABOT CHEESE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located through New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
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