Ingredients Jump to Instructions ↓

  1. 1/2 pounds Pinto Beans

  2. 1 Onion, chopped

  3. 1 Green Pepper, chopped

  4. 1 pounds Ground Beef, extra lean -or- Ground Turkey

  5. 2 To 3 Garlic Cloves, minced

  6. 1 tablespoon Chili Powder

  7. 2 teaspoons Cumin

  8. 2 teaspoons Cayenne Pepper

  9. 28 ounces Can Tomatoes, drained

  10. 6 ounces Can Tomato Sauce

  11. '

Instructions Jump to Ingredients ↑

  1. ''' '' Preheat oven to 400 deg F.

  2. In a mixing bowl, sift together the flours, baking powder, and salt.

  3. In another bowl, combine ⅓ cup of the sugar with the melted butter until it dissolves. Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so.

  4. Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes, or until dough is golden brown.

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

  6. Allow the baked dough to cool until it is just warm to the touch.

  7. Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold, stiffly beaten heavy cream if you'd like.

  8. Sprinkle sliced strawberries with sugar; set aside.

  9. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream. Yields 6 servings.

  10. Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved.

  11. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray.

  12. Cover with foil; freeze.

  13. NOTE: I have also made this with approx ½ of 1 pint of fresh strawberries, well crushed. I then froze it in a Donvier ice cream maker. Delicious! * hulled, cleaned, and halved Combine strawberries and sugar. Cover; let stand 15 minutes.

  14. Prepare topping. Beat together yolks, ⅓ cup sugar, vanilla, nutmeg, and brandy until smooth. Fold in yopurt.

  15. Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish with almonds and chocolate. Yield 4 servings.


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