1 1/3 cup black beans
1 lb beef top round, boneless, cut in 1-inch cubes
1 1/4 teaspoon cumin seeds
1 1/4 teaspoon oregano
1/3 teaspoon dried sage
1 small bay leaf
1 scallion, finely chopped
1/3 teaspoon cayenne pepper
2/3 teaspoon paprika
1 garlic clove, minced
1 1/2 tablespoon red wine vinegar
1/3 teaspoon black pepper
1 tablespoon dried parsley, finely chopped
1 tablespoon cilantro
1 tablespoon olive oil
1 onion, finely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 1/2 tablespoon jalapeno peppers, finely chopped
2 cup canned tomatoes, with juice, chopped
4 cup bean cooking liquid
Sort and rinse black beans. Place in heavy pot, cover with cold water (at least 2 inches above level of beans). Bring to boil; simmer until tender (about 1 1/4 hours) adding more water if necessary. When tender, drain beans, reserving bean cooking liquid.
Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush finely. Combine ground cumin seeds with the oregano, sage, bay leaf and scallions.
Heat olive oil in skillet, add onions and saute until translucent. Add green, red and jalapeno peppers. Saute 1 to 2 minutes. Remove vegetables with slotted spoon to heavy pot. Add beef and brown. Add to sauteed vegetables.
Add remaining ingredients to beef-vegetable mixture. Bring to boil, then simmer until beef is tender (about 1 hour). Add beans the last 15 minutes of cooking to heat through.
2 large grapefruit
2 large oranges
2 teaspoon vegetable oil
1/2 cup thinly sliced onion, separated into rings
1 tablespoon white wine vinegar
1 teaspoon honey
1/8 teaspoon salt
8 cup loosely packed torn spinach leaves
1/4 cup plain croutons
Peel and section grapefruit and oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup juice. Discard membranes.
Heat oil in a large Dutch oven over medium heat. Add onion, and saute 30 seconds. Stir in reserved juice, vinegar, honey, and salt. Add fruit and spinach; cook 1 minute or until spinach begins to wilt, tossing gently. Yield: 4 servings (serving size: 1-1/2 cups salad and 1 tablespoon croutons).
Arrange spinach mixture on individual salad plates; top with croutons.
3 1/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup butter or margarine
1 1/2 cup sugar
2 tablespoon molasses
1 tablespoon water
1/2 teaspoon grated orange or lemon peel
2 cup powdered sugar
2 tablespoon milk or light cream
1/2 teaspoon vanilla
Stir together flour, baking soda, cinnamon, ginger, and nutmeg. In a large mixer bowl beat butter or margarine till softened. Add sugar and beat till fluffy. Add egg, molasses, water and peel ;and beat well. Gradually add flour mixture, beating till well mixed. Cover and chill about 2 hours. Roll dough 1/8" thick. Cut with cookie cutters (star). Place on ungreased cookie sheet. Bake in a 375°F oven about 8 minutes or till done. Remove and cool. With decorating bag and writing tip pipe on a design with Lace Icing.
Makes about 100 cookies
Lace Icing: Stir together 2 cups Sifted Powdered sugar , 1/2 teaspoon vanilla and enough light cream or milk (about 2 tablespoons) to make icing of piping consistency. If desired, tint with a few drops food coloring.
To Make A Wish: Place cookie in the palm of your hand and press in the center with one finger of your other hand. If the cookie breaks into three pieces and you can eat all three without saying a word, you get to make a wish.
Sweet And Sour Pork
1 egg yolk
2 teaspoon water
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 lb pork cut into 1 inch cubes
2 cup peanut oil
1 garlic clove -- minced
2 green peppers
1 cup pineapple chunks in juice
3 cup glutinous rice
Sauce: 3/4 cup water 1 tablespoon cornstarch 1 tablespoon soy sauce 1 tablespoon catsup 4 tablespoons sugar 4 tablespoons wine vinegar 1 dash hot pepper sauce
Sauce: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside.
Pork: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth. Add the cubed pork and mix to coat well. Drain off the excess mixture from the pork cubes. Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340°F. Use a thermometer if you can; it is more reliable than a wok with a temperature gauge. Add the drained meat and cook until golden brown, about 10-13 minutes. Remove with a slotted spoon and keep meat warm. Pour off all the oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to wok. Place over medium-high heat. When oil is hot, add the garlic and green peppers. Stir-fry for about 2 minutes, or until garlic is light brown. Add the pineapple, the sauce you prepared ahead of time and the pork. Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve over steamy hot rice.
1/2 tablespoon yeast
3 cup flour, bread
1/4 cup sugar
3/4 teaspoon salt
2 tablespoon oil
1 eggs; room temp
1/2 cup milk; warm
1/2 cup water; warm
1/4 cup butter; melted
3 tablespoon sugar
3 tablespoon sugar, brown
1/4 cup nuts, chopped
1 tablespoon cinnamon, ground
1 cup sugar, powdered
1 1/2 tablespoon butter; melted
1/4 teaspoon extract, maple
2 tablespoon coffee; hot
Place ingredients into pan in the order listed.
Select manual or dough setting.
After the machine has completed the second rising, it will beep. In the Hitachi I cheat and take it out about 10 min before the beep as it has reached the top of the pan.
On a lightly floured surface, roll or pat to 12"x9" rectangle. Brush with melted butter. Combine sugars, nuts, and cinnamon; sprinkle over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on greased 13"x9" pan. Or cut 9 slices, throw away the two end pieces and place in 9" round pan, with one in the middle and the rest arranged around the outside. (looks real nice) Cover; let rise in a warm place until almost double in volume, (about 30 minutes).
Preheat oven to 375°F. Bake 20-25 minutes.
To prepare glaze, combine sugar, melted butter, maple extract, and hot coffee. Blend until smooth. Drizzle over hot rolls.
1 lb mushrooms
1/2 lemon, juiced
1 tablespoon butter
2 tablespoon minced shallot
1/2 bay leaf
1/4 teaspoon dried thyme
2 cup whipping cream
1 1/2 cup chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon cornstarch dissolved in 1 tsp water
1 tablespoon chopped parsley, garnish
Chop mushrooms with lemon juice in food processor. Melt butter in large skillet over medium heat. Add shallot and sauteé lightly. Add mushrooms, bay leaf and thyme and cook, stirring frequently, until liquid is completely evaporated, about 10 minutes. Blend cream, chicken stock, salt and pepper and bring to boil. Reduce heat and simmer 20 minutes. Add dissolved cornstarch and simmer 10 minutes longer. Adjust seasoning. Ladle into heated bowls and sprinkle with parsley. Makes 4 to 6 servings.
Chocolate Chip cookies
3/4 cup granulated sugar
1 cup brown sugar
1 cup butter
1 tablespoon vanilla
2 eggs, slightly beaten
3 cup flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 cup semi-sweet chocolate chips
1 cup chopped nuts (optional)
Preheat oven to 350°F
In a large bowl, combine sugars; add in butter and cream together with the sugar. Add vanilla and eggs; mix together.
In a separate bowl sift the dry ingredients and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using).
Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350°F. Remove from oven and cool on wire racks.
Variation: For ice cream sandwiches, turn one cookie face down, place a scoop of ice cream on it and top with another cookie.
Yield: 2 1/2 dozen.
1 tablespoon yeast
1 tablespoon sugar
1 cup water, warm
1/4 cup oil
1/2 cup cornmeal
1/2 teaspoon salt
2 cup flour
Combine yeast, sugar, warm water and oil. Let yeast dissolve; add corn- meal, salt and flour. Knead 5 minutes, using additional white flour if necessary. Place in greased bowl, turn. Let rise until doubled in bulk. Punch down. Roll into rectangle 10 x 16 inches. Cut with a pizza cutter into 10 equal sized rectangles. Wrap around hot dog pinching edges together. Bake 350°F for 20 minutes.
Options: wrap 1/2 slice of American cheese around hot dogs or put 1 tablespoon chopped raw onion inside hot dog wrap before baking. Wraps 10 hot dogs.
2/3 cup butter
1 1/4 cup brown sugar
3/4 cup granulated sugar
3 beaten eggs
1 1/2 cup chunky-style peanut butter *
6 cup old-fashioned oats ~ not
2 teaspoon baking soda
1 1/2 cup raisins
1 pkg (12 oz) chocolate chips
* Were made using Jif brand peanut butter. If unavailable, use another brand, but add several tablespoons water to mixture.
Melt butter over low heat. Blend in sugars, eggs and peanut butter; mix until smooth.
Add oats, soda, raisins and chocolate chips (mixture will be sticky).
Drop on greased baking sheet with No. 20 ice cream scoop or large spoon. Flatten slightly. Bake at 350°F for about 15 minutes for large cookies, 3-in diameter. Remove to cooling rack.
The Icons below will guide you to the other March Recipe Pages