Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 lb Pinto Beans

  3. 1 Onion, chopped

  4. 1 Green Pepper, chopped

  5. 1 lb Ground Beef, extra lean -or-

  6. -Ground Turkey

  7. 2 To 3 Garlic Cloves, minced

  8. 1 tb Chili Powder

  9. 2 ts Cumin

  10. 2 ts Cayenne Pepper

  11. 28 oz Can Tomatoes, drained

  12. 6 oz Can Tomato Sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to400 deg F.

  2. In a mixing bowl, sift together the flours, baking powder, and salt. Inanother bowl, combine 1/3 cup of the sugar with the melted butter until itdissolves. Stir in the milk, then combine the wet with the dry ingredientsand work together to form a soft dough. Turn the dough out onto awell-floured board and knead for a minute or so. Divide the dough into 2equal parts, form into smooth balls, and roll out to to fit the bottom of apie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for12-15 minutes, or until dough is golden brown.

  3. In the meantime, combine the crushed strawberries with the remaining 3 Tsugar in a small bowl. Cover until ready to use.

  4. Allow the baked dough to cool until it is just warm to the touch. Place 1round on a serving plate, spread it with the berries, and top with theother round of dough. Cut into wedges to serve; this is best served freshand warm. Top each serving with a bit of cold, stiffly beaten heavy creamif you'd like.

  5. Sprinkle sliced strawberries with sugar; set aside.

  6. Beat milk with lemon juice until thick. Fold in strawberries and whippedcream. Divide among crepes; fold. Garnish with additional whipped cream anda strawberry centered on the cream. Soak gelatin in milk, in custard cup. Set cup in boiling water; stir untilgelatin is completely dissolved.

  7. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berriesand lemon juice. Chill until slightly thickened; beat until foamy. Fold inwhipped cream. Pour mixture in metal ice-cube tray. Cover with foil;

  8. freeze.

  9. NOTE: I have also made this with approx 1/2 of 1 pint of freshstrawberries, well crushed. I then froze it in a Donvier ice cream maker.

  10. Delicious! * hulled, cleaned, and halvedCombine strawberries and sugar. Cover; let stand 15 minutes.

  11. Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, andbrandy until smooth. Fold in yopurt.

  12. Spoon strawberries into 4 sherbert dishes. Cover with topping; garnishwith almonds and chocolat


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