|1/2 pound Pinto Beans
|1 medium Onion, chopped
|1 medium Green Pepper, chopped
|1 pound Ground Beef, extra lean -or Ground Turkey
|2 Cloves Garlic , minced
|1 tablespoons Chili Powder
|2 teaspoon Cumin
|2 teaspoon Cayenne Pepper (optional)
|28 ounces Can Tomatoes, drained
|6 ounces Can Tomato Sauce
Preparation / Directions:
Preheat oven to
400 deg F.
In a mixing bowl, sift together the flours, baking powder, and salt. In
another bowl, combine 1/3 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. 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.
In the meantime, combine the crushed strawberries with the remaining 3 T
sugar in a small bowl. Cover until ready to use.
Allow the baked dough to cool until it is just warm to the touch. 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.
Sprinkle sliced strawberries with sugar; set aside.
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.
Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until
gelatin is completely dissolved.
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. Cover with foil;
NOTE: I have also made this with approx 1/2 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.
Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and
brandy until smooth. Fold in yopurt.
Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish
with almonds and chocolat