A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from February 22, 2008
Veggie Confetti or Vegetable Confetti (Veggie Confetti Taco; Veggie Confetti Chili)

“Vegetable confetti” (or “veggie confetti”) is a combination of vegetables that are cooked together. Recipes for “vegetable confetti” date to at least 1930.
“Veggie confetti tacos” and especially “veggie confetti chili” are two popular Texas recipes. Some “confetti tacos” and “confetti taco salad” and “confetti chili casserole” and “confetti taco chili” recipes (below) are not vegetarian, however.
Recipe Tips: Cooking Terms
Vegetable Confetti
A combination of fresh vegetables that are sliced and then sautéed together to allow the flavors of each vegetable to enhance the others. Generally the mixture may consist of onions, corn, squash, and tomatoes.
Texas Cooking
Vegetable Confetti
If you can’t resist fresh vegetables at the Farmers’ Market, or if your own garden is coming in so fast you’re up to your ears in fresh produce, this recipe is an outstanding way to enjoy summer’s gifts.
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
3 cups okra, rinsed, trimmed and sliced
2 cups fresh corn (cut from cob)
4 large ripe tomatoes, peeled and chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices crisp bacon, crumbled
Melt butter in large skillet over medium heat; add the olive oil.
Add the onion and sauté for a few minutes; then add the okra, corn, tomatoes, salt and pepper. Stir and cover. Lower heat and simmer for 15 minutes, stirring occasionally.
Before serving, sprinkle with crumbled bacon. Makes 6 or 8 servings.
Detroit (MI) News Recipe Box
Confetti Taco Salad
Adapted from “The Sleepover Cookbook” by Hallie Warshaw, Sterling Publishing Co., 2000.
1 pound lean ground beef or turkey*
1 envelope (1.25 ounces) taco seasoning
1 15-ounce can kidney beans, rinsed and drained
1 large tomato, chopped
1 head lettuce, torn into small pieces
2 cups shredded cheddar cheese
8-10 ounces king-size corn chips
1 can black olives, sliced
Jars of favorite salad dressings
Wash hands.
In a medium-size frying pan, cook the beef until brown and crumbled.
Using a slotted spoon, remove the beef from the pan and drain on paper towels.
In a large mixing bowl, combine the beef and taco seasoning.
Add the beans, tomato, lettuce, cheese, corn chips and olives.
Toss the entire mixture together.
Serve the salad in individual bowls and add your favorite salad dressing.
Yields 6 servings.
* Note: You may substitute 3 cups cooked shredded chicken for the ground meat.
Per serving (without salad dressing): 663 calories; 38 g fat (13 g saturated fat; 52 percent calories from fat); 48.5 g carbohydrates; 93 mg cholesterol; 1,291 mg sodium; 9 g fiber. 
Sloppy Joe Confetti Tacos
1 lb lean ground beef
1 (4 5/8 ounce) box taco shells
1 (15 1/2 ounce) can sloppy joe sandwich sauce
1 small red bell pepper , chopped
1 (11 ounce) can sweet whole kernel corn , drained
1 (2 1/4 ounce) can sliced olives , drained
1 cup romaine leaves , thinly sliced
1/2 cup shredded colby-monterey jack cheese
1. Heat oven to 350*.
2. In a 10 inch skillet, cook ground beef over medium high heat 5 to 7 minutes, stirring frequently, until cooked through; drain.
3. Meanwhile, heat taco shells as directed on box.
4. Stir sloppy joe sauce, bell pepper and corn into ground beef. Cook 2 to 3 minutes longer, stirring occasionally, until mixture is hot and bubbly.
5. Spoon about 1/4 cup beef mixture into each warmed taco shell; top with olives, lettuce and cheese.
2 August 1930, Lethbridge (Alberta, Canada) Herald, pg. 6, col. 5:
Vegetable Confetti
Two cups sliced cucumber, one cup chopped tomato, one cup chopped sweet pepper, one small onion sliced thin, cracker crumbs, pepper, salt, butter and three-quarters cup water. Mix vegetables and put a layer of them in a shallow baking dish. Sprinkle with cracker crumbs, salt and pepper and dot with bits of butter. Add another layer of the vegetables and repeat as above. Add water and bake in a moderately hot oven until vegetables are cooked and top browned.
5 August 1962, Bridgeport (CT) Post, pg. B9, col. 7:
Serves 9
Calories per serving 68
2 potatoes, peeled and cut up
1 package frozen, chopped spinach, thawed and squeezed of moisture
1 medium onion, peeled and cut up
3 stalks of celery, cut up
3 medium carrots, scraped and cut into pieces
2 eggs
1/3 cup flour
1 1/4 teaspoons salt
1/5 teaspoon pepper
Put all the vegetables through the meat grinder. Stir in the remaining ingredients and pour into a lightly greased 8 inch square baking pan or casserole of similar size. Bake in 350 degree oven for 1 hour. 
14 March 1971, Salina (KS) Journal, pg. 30, cols. 1-2:
On a chilly and blustery day, try this Mexican-inspired casserole. It’s meat, vegetables and bread all in one—similar to tamale pie, but the topping is cornbread with bright bits of red pimento, green chiles, crisp chopped bacon and grated cheese.
Just add salad and dessert for a complete meal.
Confetti chili casserole
1 1/2 lb. ground beef
1 large onion
1 clove garlic
1/2 tablespoon chili powder
1 teaspoon cumin seed
1 teaspoon oregano
1 1/2 teaspoons salt
1 can (No. 2 1/2) tomatoes
1/2 square baking chocolate (...)
Google Books
Food Processor Cook Book
by the editors of Sunset Books and Sunset magazine
Menlo Park, CA: Lane Publishing Company
Second Edition
Pg. 72:
Chopped vegetable “confetti” makes a fresh and colorful stuffing for whole trout.
Google Groups: alt.politics.clinton
Newsgroups: alt.politics.clinton, alt.politics.reform
From: .(JavaScript must be enabled to view this email address) (The White House)
Date: 9 Feb 1995 23:27:44 -0500
Local: Thurs, Feb 9 1995 11:27 pm
Subject: CLINTON: 1995-02-09 Clintons Host Chancellor Kohl at Official Dinner
Oriental vegetable confetti and rice noodle crisps
Google Books
The Vegetarian Chili Cookbook:
80 Deliciously Different One-Dish Meals
by Robin Robertson
Boston, MA: Harvard Common Press
Pg. 24:
Veggie Confetti Chili
New York (NY) Times
January 18, 2002
Lobster martini, with avocado, grapefruit, orange, cucumber and mint, is an edible umbrella drink, and seared scallops are jollied along with colorful bits of vegetable ‘‘confetti.’‘
Cortney’s Miscellaneous Stuff
Sunday, May 07, 2006
Confetti Taco Chili…
3 lb. ground beef
2 cups chopped onions
1 pkg. taco seasoning mix
4 15.5oz. cans diced tomatoes with green chilies, undrained
2 15oz. cans tomato sauce
1 1lb. pkg. frozen corn
4 15.5oz. cans southwestern black beans with cumin and chili spices, undrained
4 cups chili cheese-flavored corn chips
2 cups shredded cheddar cheese
In an 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until corn is tender, stirring occasionally.
Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally. Spoon into individual serving bowls. Sprinkle each serving with about 1/4 cup chips and 2 tablespoons cheese.
December 14, 2006
Taco Update: Torchy’s Tacos
If you’re feeling the veggie vibe, you’ll almost certainly love the Veggie Confetti taco, made of eggs, chilis, and cheese on a flour tortilla.
Torchy’s Tacos
1207 South 1st Street
Monday-Sunday 7am-11pm
Big Oven (March 17, 2007)
Veggie Confetti Chili
6 Servings
Serve over rice and top with cheddar cheese. Keeps in the fridge for a week or so (if it lasts that long!). Excellent flavor and texture!
Veggie Confetti Chili Ingredients
1 tablespoon Olive oil (or safflower oil)
1 cup Red onion chopped
2 medium Carrots diced
2 cloves Garlic (or more to taste)
1 small Green bell pepper diced
1 small Red bell pepper diced
1 small Sweet potato peeled and diced
2 cups Corn kernels fresh or frozen
2 cups Tomatoes diced (fresh or canned)
4 tablespoons Chili powder
1 can (6 oz) Tomato paste
1 teaspoon Cumin (ground)
1 teaspoon Salt
2 cups Vegetable stock (or water)
2 cups Pinto beans (cooked)
1 cup Great northern beans (or other white beans; cooked) 
Instructions for Veggie Confetti Chili
Heat the oil in a large chili pot over medium heat. Add the onion, carrots, and garlic. Cover, and cook until softened, about 5 minutes. Add the bell peppers, sweet potato, corn, tomatoes, chili powder, tomato paste, cumin, salt, and water or stock to the chili pot, and stir to combine. Bring to a boil, stirring frequently. Lower the heat, and simmer, covered, for 30 minutes, or until vegetables are tender. Add the pinto and great northern beans, and simmer, uncovered, for 15 minutes longer to heat through and thicken.
28 September 2007, Santa Fe (NM) New Mexican, pg. PA80:
A plump quesadilla was stuffed with vegetables—peppers, onions, zucchini, tomatoes, and spinach—rather than the more-typical veggie confetti. This is the sort of “kid’s meal” that’s cheesy enough to please a child and vegetably enough to satisfy a nutrition-conscious mom.
Jenny from the Block
Saturday, November 3, 2007
Veggie Confetti!
Roasted veggies are definitely not your Mama’s old steamed or boiled to the point of overcooked veggies! Roasting is easy and tastes great - what more could you ask for??!! I roast anything and everything using the same method. Drizzle with a little bit of extra virgin olive oil and salt and pepper to taste. Then into a 400 degree oven for about 15-20 minutes depending on the size of the veggie. I recently saw a recipe for balsamic grilled veggies and decided to add that to my roasting regime by drizzling with a little balsamic vinegar. The combo is yummy and the aesthetic result can’t be beat. Here’s my “veggie confetti” consisting of zucchini, yellow squash and cherry tomatoes.
Goods and Services (CANCELLED) IC 030. US 046. G & S: pasta salad, bagels, and sandwiches. FIRST USE: 19950829. FIRST USE IN COMMERCE: 19951113
Mark Drawing Code (1) TYPED DRAWING
Serial Number 74732652
Filing Date September 21, 1995
Current Filing Basis 1A
Original Filing Basis 1B
Published for Opposition September 10, 1996
Registration Number 2020503
Registration Date December 3, 1996
Owner (REGISTRANT) Progressive Bagel Concepts, Inc. CORPORATION DELAWARE 1526 Cole Boulevard Golden COLORADO 80401
Attorney of Record Mark I. Feldman
Type of Mark TRADEMARK
Live/Dead Indicator DEAD
Cancellation Date September 6, 2003

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Friday, February 22, 2008 • Permalink

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