tied-up beans (frijoles maneados)
Tied-Up Beans (Frijoles Maneados)
1 ancho chile (optional)
Water (optional)
2 cups Beans from the Pot or other cooked whole
pinto beans, plus 1/2 cup of the cooking liquid
1/3 cup milk
1/2 onion, minced
1 garlic clove, minced
1/2 teaspoon cumin seeds, toasted and ground
4 to 6 ounces asadero or mozzarella cheese, grated
Preheat oven to 350 degrees F.
Soak the chile in enough hot water to cover it, if you wish to have a more spicy version of the dish. When the chile is pliable, cut it into thin slices.
In a food processor, pur?e the beans and their liquid with the milk. In a baking dish, warm the fat over medium heat. Stir in the onion, garlic, cumin and ancho slices and warm through. Remove the dish from the stove and stir in the beans. Transfer the beans to the oven and bake them for 1 hour, or until they appear very thick and begin to dry out.
Stir in the cheese and return the beans to the oven, baking just until the cheese has melted through, about 5 minutes.
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spanish rice
Spanish Rice
2 pounds ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 (28 ounce) can tomatoes
2 (8 ounce) cans tomato sauce
1 cup water
2 1/2 teaspoons chili powder
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 cup raw rice
Brown beef in skillet and drain off fat. Put all ingredients into crockpot. Stir thoroughly. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 hours.
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spinach parmesan
Spinach Parmesan
2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) container sour cream
1/3 cup Parmesan cheese
1/3 teaspoon garlic salt
3 slices white bread, cubed
3 tablespoons margarine, melted
Cook spinach according to package directions. Drain and press water out of spinach. Mix spinach, sour cream, cheese and garlic salt. Pour into buttered baking dish and top with bread cubes. Pour margarine over bread cubes. Bake at 350 degrees F until bread cubes are lightly browned, about 20 minutes. Can be prepared ahead and refrigerated before baking.
Variation
Stuff spinach mixture into tomatoes, drizzle with melted margarine and bake.
Human life is a continuous thread which each of us spins to his own pattern, rich and complex in meaning. There are no natural knots in it. Yet knots form, nearly always in adolescence. — Henri Estienne
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jarred sauerkraut
Jarred Sauerkraut
Pioneer women made sauerkraut in this manner.
6 pounds mature cabbage
4 tablespoons salt
Cold water
Remove outer leaves and cut cabbage very fine. Mix well with the salt. Pack firmly into clean sterile jars. Fill jars with cold water. Ensure that water goes all the way to the bottom of the jars. Remove air bubbles by inserting a knife where you can see bubbles in the jars. Put caps on and screw the bands tight. The sauerkraut will ferment in about 4 or 5 days.
When fermentation is over, wash the outsides of the jars, tighten the bands, and store without processing.
You will be able to use the sauerkraut in your favorite recipes in 6 to 8 weeks. This will keep for many months in a cool place.
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