Recipes, Etc. salutes our “Torch Bearer,” Dana Groves, for Indiana’s Bicentennial Celebration. She shares with us a few of her favorite recipes.
Festive Mint Cream Dessert
Total Time: Prep: 25 minutes plus freezing
Ingredients: 3/4 cup butter, divided l package (16 ounces) chocolate cream-filled sandwich cookies, crushed 8 cups mint chocolate chip ice cream, softened l l/2 cups milk chocolate chips l cup confectioners sugar 3/4 cup evaporated milk l carton (16 ounces) frozen whipped topping, thawed Chocolate syrup and red and green sprinkles, optional
Directions: 1. In a microwave, melt l/2 cup butter. Stir in cookie crumbs. Press into a 13 inch x 9 inch dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm. 2. In a large saucepan, combine chocolate chips, confectioners sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm. 3. Spread whipped topping over ice cream (dish will be full). Cover and freeze until firm or overnight. 4. Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles. Yield: 24 servings.
Etc. — Dana says that she stumbled upon this dessert a few years ago and has made it countless of times for her family’s Christmas parties and the holiday luncheons at the Old Republic. It’s always a big hit according to Dana.
Corn and Bean Salsa
Ingredients: 1 can black beans (drained) 1 can petite diced tomatoes (drained) 1 can yellow corn (drained) 1 can white corn (drained) 1 red onion diced 1 red pepper diced 1 avocado sliced into small chunks 5 green onions diced Cilantro Fresh squeezed lime juice Toss all of the above into a bowl (except lime juice) and mix; add lime juice to taste. Refrigerate.
Etc. — Some call this recipe “Cowboy Caviar.” Dana got this recipe from a friend. It’s more of an appetizer, and she makes it quite a bit, especially for parties. She’ll make a batch just for herself to eat throughout the week. “It’s so delicious and healthy. This is especially good with tortilla chips or a great topping on fish or chicken,” Dana said.
Thanks, Dana, and we are proud of you!