BEAN BURRITOS
1 t olive oil
16 ounces red kidney beans
16 ounces black beans
16 ounces homemade salsa
(see recipe earlier in
guide)
1 large green pepper, diced
1 large red or yellow pepper, diced
1 (8 oz) pkg shredded taco cheese
1 (8 count) pkg burrito size tortillas
Waxed paper
Freezer bags
Heat the oil in a skillet.
Add the diced peppers to the pot and heat over medium flame,
stirring well.
Add the beans to the pan, stir well, and cook over a low flame for
about 5 minutes, until well mixed and heated through.
Cover the mixture in the pan with the salsa.
Place over medium high heat.
Bring to a boil.
Reduce heat to low and simmer 15 minutes.
Bring back to a boil to reduce the liquid of the mixture so that it
no longer looks too watery.
When the mixture becomes as thick as you like, remove it from the
heat. Let it cool for about 10 minutes so that you can handle it
safely.
Lay a tortilla flat on a piece of waxed paper.
Place about 6 T of the bean and pepper mixture onto the tortilla and
then sprinkle with about an ounce of the shredded cheese.
Begin to roll up the sides of the tortilla to tuck in the ends and
any mixture spilling out of the bottom or top. Roll until completely
closed.
Repeat with each tortilla until you have filled all of the
tortillas.
Wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to three months.
To cook, unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito
is beginning to thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non-stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito begins to brown.
Serve with Mexican side dishes like rice, guacamole, sour cream, and
more salsa or pico de gallo.
Remember, if you are boiling your own beans, soak at least overnight
and cook thoroughly. If you are using canned beans, look for
low-sodium and drain and rinse well.
SIDE DISHES
Here are a couple of handy side dishes that can help you turn a
simple dish into a complete meal.
CLOVER LEAF BISCUITS
1 3/4 C warm water, should be 105 to 115 degrees (check with
thermometer)
2 pkg active dry yeast
1/2 C sugar
1 T salt
1 egg
1/4 C soft butter or margarine
6 C sifted all-purpose flour
1 T butter or margarine, melted
Freezer paper
Rinse a large bowl with hot water.
Pour the warm water into the bowl.
Add the yeast, sugar and salt.
Stir the ingredients together until completely dissolved.
Add the egg, soft butter and 3 C of flour.
Beat together with an electric mixer on medium speed until smooth.
Slowly add 1 more C of flour and continue to beat another 2 minutes.
Add the remaining 2 C of flour to the mixture.
Use your hands to work in the flour, kneading well.
Continue until all the flour is mixed in and the consistency becomes
smooth and elastic.
Brush the top of the dough with the melted butter.
Cover the bowl with a damp towel.
Place the bowl in the refrigerator and allow the dough to rise for 2
hours. The dough should double in size in that time.
Punch down the dough and allow it to rise again.
The dough may be stored in the refrigerator up to 2 days before use.
Be sure dough stays covered and punch the dough once a day until
ready to use.
When you are ready to make the rolls, remove 1/3 of the dough from
the refrigerator.
On a lightly floured surface, divide the dough in half.
With your palms, roll each half of the dough into a 16-inch long
rope.
Cut each rope into 18 pieces.
Roll each piece into a smooth ball.
Place 3 balls each in muffin cups that have been sprayed lightly
with a non-stick cooking spray.
When all the muffin cups are full, cover with a towel and place in a
warm place.
Let rise again for 1 hour or until dough has doubled in size.
Preheat oven to 275 degrees.
Bake the rolls for 20 minutes, or until they are starting to brown.
Remove and cool completely.
Wrap each roll in freezer paper and freeze for up to 12 months.
When ready to use, preheat the oven to 450 degrees.
Unwrap the rolls and place them on an ungreased cookie sheet.
Bake 5 to 10 minutes or until light golden brown.
Use the rest of the dough within three days, either as fresh
biscuits, or a second batch for the freezer.
FROZEN CREAMY BROCCOLI
2 lb fresh broccoli cut into 2 in pieces
1 C water
1/2 t salt
1 small onion, chopped
8 ounces button mushrooms
3 T butter or margarine
8 ounces water chestnuts, drained
16 ounces vegetable stock
(see recipe above)
1/2 lb cream cheese, cubed
1/4 t garlic salt
1/4 t pepper
1 C shredded cheddar cheese
Freezer containers
Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes, and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender, about 5 minutes, and drain
well.
Place the broccoli, onion, mushrooms and water chestnuts together in
a large mixing bowl.
In a small saucepan over low heat, stir the cream cheese and stock
together.
Cook until the cheese is completely melted and the mixture is
smooth, being sure to stir constantly so the cheese doesn't burn.
When smooth, add the garlic salt and pepper. Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place the mixture into freezer containers.
Freeze for up to 1 month.
When ready to eat, place in the refrigerator to thaw overnight.
Preheat oven to 350 degrees.
Lightly spray a 2-qt casserole with a non-stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more
minutes or until cheese has melted completely.
DESSERTS
What meal would be complete without a wonderful dessert? You can
make these ahead of time and enjoy them slice by slice or as a whole
pie or cake for a larger gathering.
EASY AS PIE APRICOT PIE
1 T lemon juice
4 C apricots, sliced
3/4 C light brown sugar, packed
1/4 C sugar
2 T quick cooking tapioca
1/2 t salt
Freezer piecrust for 2 crusts (see the recipe in the
Pantry
Section
)
2 T butter or margarine
Heavy duty aluminum foil
Place the apricots in a large mixing bowl.
Add the lemon juice.
Toss lightly.
In a separate bowl, combine the brown sugar, regular sugar, tapioca
and salt.
Add the apricots and toss lightly, being sure to cover the apricots
with the mixture.
Let stand 15 minutes.
Line a 9-inch pie plate with the aluminum foil, extending the foil 6
inches beyond the plate.
Fill the foil with the pie filling.
Fold the foil over the top of the filling.
Freeze until firm, several hours, or overnight.
Remove from the freezer.
Wrap in another layer of aluminum foil or put in a large freezer
bag.
Freeze for up to six months.
To bake, remove both the piecrust and the filling from the freezer.
Allow the piecrust to come to room temperature.
Roll out one crust on a floured surface to make an 11-inch circle.
Place in the pie plate.
Fill crust with the filling.
Dot the top of the filling with butter.
Roll out the second crust to a 10-inch circle.
Place on top of pie and crimp the edges together.
Trim any excess crust from around the pan.
Cut slits in the top to vent the steam.
Preheat oven to 425 degrees.
Bake the pie 45 to 50 minutes or until crust is a golden brown.
Freeze any of the leftover pie in slices for a quick sweet treat any
time. You can heat it in the microwave for about 30 seconds to
defrost and heat through.
MINTY ANGEL FOOD CAKE
1 Angel Food Cake (see recipe below)
1/3 C graham crackers, crushed
3 pints Peppermint ice cream, slightly soft
1 10-inch tube pan
Aluminum foil
Freezer wrap
Bake Angel Food Cake according to recipe below.
Cut cake in two three-width wise, so that you have three 9 x 4
1/4-inch sections.
Place the ice cream into a large mixing bowl.
Add the crushed graham crackers.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place the base of the cake on a piece of aluminum foil large enough
to cover the entire cake when completed.
Remove the ice cream from the freezer and spread 1/3 of the mixture
over the top of the cake.
Add the next, middle section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish off the top with the rest of the ice cream.
Place in freezer for 2 hours to set.
Cover tightly with the aluminum foil if not serving immediately.
Cake can be stored in the freezer for up to 1 month.
To serve, remove from the freezer.
Unwrap and allow to thaw for about 10 minutes.
Slice and serve.
If you have any remaining, cut up quickly into slices and return to
the freezer to keep for up to a month, for a sweet treat any time.
This recipe will work well with any flavor of ice cream, but mint is
very refreshing any time of year. It can also be festive around the
holiday season.
You can add nuts, cherries, slices strawberries or even marshmallows
to each layer, depending on what flavor of ice cream you choose.
Fat-Free and Easy Angel Food Cake
Ingredients:
2 C flour
1 1/2 C sugar
3 t baking powder
1/4 t salt
1 C skim milk, hot
1 t vanilla
1/4 t almond flavoring
7 to 8 lg egg whites
1/2 t cream of tartar
Preheat oven to 350 degrees.
Line a 9 x 13-inch pan with foil so that edges hang over the
outside.
Grease and lightly flour the bottom of the pan.
Sift the dry ingredients into a large bowl.
Add the hot skim milk and flavorings.
Beat 2 minutes with hand mixer until well-blended.
In a separate bowl, beat the egg whites with cream of tartar just
until stiff.
Fold the stiff egg whites into the flour mixture until barely
combined. Do not over mix.
Bake 30 to 35 minutes at 350 degrees.
Let cool in pan for at least 20 minutes, then lift out carefully
using foil.
Peel away foil gently and let cool thoroughly before icing.
FROZEN ICE CREAM BONBONS
3 pts soft vanilla ice cream
1 C mixed candied fruit
1/4 C light rum or 1/4 cup cream with 1 T of rum flavoring
1 C heavy cream
2 T sugar
Pastel food coloring
A plastic mold such as a plastic egg box or ice cube tray
Freezer wrap
Place the ice cream in a large mixing bowl.
Add the candied fruit and rum or rum and milk mix.
Mix together well, working quickly so the ice cream doesn't melt.
Place the ice cream mixture into the mold of choice.
Place in the freezer and freeze until firm, a few hours or even
overnight.
Place a serving platter in the freezer for about 30 minutes.
Unmold the ice cream bonbons and place on the chilled platter.
Place them back in the freezer for about 20 minutes.
