Doughnuts & Deadly Schemes - Culinary Competition Mystery #3

Recipes

Canned Tuna Ceviche

2 - 5 oz. cans of water-packed tuna, drained

1 tbsp. minced onion

¼ c. diced cucumber

¼ c. diced radishes

¼ c. diced bell pepper

1 tbsp. chopped cilantro leaves

2 tbsp. fresh lime juice (or more, to taste)

Hot sauce, to taste

Flake the tuna in a medium-sized bowl. Add all of the vegetables and cilantro. Pour lime juice over top and add hot sauce to make as mild or hot as you would like. Stir, cover, and refrigerate for at least half an hour. Serve with tortilla chips, crackers, or as a topping for tostadas or tacos.

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Mexican Orzo Salad

Salad:

1 c. orzo, cooked according to directions & cooled

1 c. frozen corn kernels, thawed

4 green onions, green parts only, thinly sliced

½ c. diced tomato

½ c. diced red or orange bell pepper

½ c. diced cucumber

¼ c. roughly chopped cilantro leaves

1 Tbsp. finely chopped pickled jalapenos

4 oz. queso fresco cheese, crumbled

Dressing:

⅓ c. lime juice

⅓ c. mayonnaise (light is okay)

1 tbsp. mild chili powder

½ tsp. ground cumin

In a large bowl, gently mix together all of the salad ingredients. Whisk together the dressing, until smooth. Pour over the salad and mix. Keep chilled until ready to serve. Makes 4-6 servings.

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Peach Pie Iced Tea

4 bags of black tea

1 cinnamon stick

¼ c. light brown sugar

1-11 oz. can peach nectar

1 tsp. vanilla extract

Bring 3 cups of water to a boil in a medium saucepan. Remove from heat. Add tea bags and cinnamon stick. Stir in the brown sugar until dissolved. Steep for 10 minutes. Remove tea bags and cinnamon stick. Transfer to a pitcher for serving. Stir in peach nectar and vanilla extract. Chill and serve over plenty of ice.

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Basic Beer Bread

3 c. all-purpose flour

1 tbsp. baking powder

1 tbsp. sugar

1 tsp. salt

1-12 oz. bottle beer*, at room temperature

2 tbsp. melted butter, divided

* The beer flavors this simple bread, so keep that in mind when choosing a brew.

Preheat oven to 375°F. In a medium-size mixing bowl whisk together dry ingredients until combined. Pour in all of the beer. Mix until just combined; batter will be lumpy.

Brush a 9x5x3-inch loaf pan with some of the butter. Pour in the batter and brush remaining butter on top. Bake for 35 to 45 minutes or until a skewer inserted near the center comes out clean. Remove from pan and cool on a rack.