PEPPERMINT "COUGH DROPS"

I got this recipe from the Tombstone Epitaph. Foods teh Western Way newspaper. They print old recipes from the American Frontier days.
Sorry about being 3 days late. I had a cold. :(

1/2 cup sugar
2 Tablespoons water
5 drops peppermint (or other flavor)
A few drops of beet juice (or similar, for color)

Stir sugar and water over a low fire until the sugar is melted. Continue stirring for five minutes, no less, and add mint. Drop by 1/2 teaspoon onto waxed paper and allow to cool.

RANCH STYLE MEXICAN BEANS

Beans are a very important staple in your diet. I have seen many a times Mothers giving their children beans to eat and the child won't eat them but beg for a treat or cake. Then they continue to throw a fit until the Mother gives in. Start your children out young to eat the things that are good for them and this will not be a problem. When mine were growing up, candy and treats were just that, TREATS. They grew up on fresh vegetables and learned to love them cooked in many different ways. You always hear youngsters saying how they love Grandma's cooking, because that is what Grandma does, she COOKS. She doesn't open a box or can that often and she makes a good, pleasant meal that is appeasing to the eyes and the smells while cooking or baking, work up a childs appetite to eat and get those saliva glands working. So here is a tasty bean meal your whole family will love. Let your children help you out and they will also be proud of the meal, as well as love eating it.

1 cup cooked kidney beans
2 tablespoons chili sauce
2 tomatoes minced
2 buttons of garlic diced
3 whole cloves
1/2 teaspoon of cinnamon
3 tablespoons of olive oil
2 teaspoons of lemon juice
1 small onion (diced)
Pinch of salt

Mix beans with chili sauce, onion, tomatoes and garlic, cook for 25 minutes. Add cinnamon and cloves, lemon juice and olive oil and cook another 20 minutes. Salt to taste. Serve with tortillas or Mexican cornbread.

HOMINY CASSEROLE

Now we will get into some vegetables. This recipe calls for hominy. It is not something many people eat, but we eat alot of hominy here at our house. My husband loves it. You would be surprised at some of the different ways you can cook hominy. Give it a chance and try it out at your table. You will see kids and family REALLY love it. :)

2 - No. 2 can size canned hominy
1 cup scalded milk
1 cup bread crumbs
1 cup grated cheese
2 eggs, slightly beaten
1 tablespoon butter
1 tablespoon chopped green pepper
2 tablespoons hot chili sauce
1 tablespoon chili powder
1 tablespoon grated onion
1 tablespoon chopped parsley
Salt & Pepper to taste

Mix all ingredients in order given & place in buttered casserole, reserving some crumbs for top. Bake in 350 degree oven for 40 minutes.

CHEESE NACHOS, SALSA CRUDA AND HOT SAUCE (3 MORE RECIPES)

I am including 3 quick and easy recipes from my Mexican Cookin' postcard cookbook. Let me know if anyone likes it or has a recipe to add.

CHEESE NACHOS

Tortillas
Cheddar Cheese
Jalapenos
Cooking Oil

Cut toritillas in quarters and cook until crisp in one-half inch of hot cooking oil. On a cookie sheet, arrange crisp tortilla triangles and on each one place a thin slice of cheese. Top with a small slice of jalapeno- and put under broiler until cheese is melted. Serve immediately.

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SALSA CRUDA (uncooked tomato sauce)

2 very ripe large tomatoes, peeled and chopped fine
2 or more canned serrano (Green) chilies, chopped
1 small onion, finely chopped
1 tablespoon fresh coriander, chopped
Salt & pepper
Pinch of sugar

Mix all ingredients, taste for seasoning and serve cold. Makes about 2 1/2 cups.

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HOT SAUCE

4 green chilies (chopped fine)
1 clove garlic (chopped fine)
1 tablespoon cooking oil1 can (14 1/2 oz.) tomatoes
1/2 teaspoon salt

Saute chilies & garlic a few minutes in about one tablespoon cooking oil and add cut-up tomatoes. Add salt and simmer about 5 mintues. Serve cold.

GUACAMOLE & NACHOS

How about some Guacamole and Nachos.

GUACAMOLE

3 avocados

1 - 41/2 oz. can Taco Sauce

1 tablespoon onion (finely chopped)

1 tablespoon green chili (peeled & minced)

1/2 teaspoon salt

Mash peeled and seeded avocados in Taco Sauce; add remaining ingredients, minced very fine. Mix and serve on lettuce leaves.

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NACHOS

12 torillas

1 - 10 oz. can jalapeno Peppers

1 - 15 oz. can refried beans

1/2 lb. sliced cheddar cheese

Cut tortillas into quarters. Fry in deep fat until crisp. Drain. Spread refried beans on ech tortilla quarter. Cut jalapeno peppers crosswise into circles. Place one round slice of jalapeno pepper on top of beans, cover with a triangle of cheese. Place in oven and heat until cheese is melted. Salt to taste. ( You can actually rearrange these any way you like to)

AVOCADO SALAD & AVOCADO-CAULIFLOWER SALAD

Here are two avocado recipes from my little postcard cook book called 'Mexican Cookin'. Enjoy.

AVOCADO SALAD

1 large avocado
1/2 cup mayonnaise
1/2 cup dairy sour cream
Dash of cayenne pepper2 teaspoons lemon juice
2 teaspoons chopped onion
1/2 teaspoon garlic salt

Cream avocado; add remaining ingredients and chill.

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AVOCADO-CAULIFLOWER SALAD

4 cups fresh or frozen cauliflowerets
4 large ripe avocados
1/4 cup olive oil
1/2 teaspoon sugar
2 tablespoons vinegar
3/4 cup mayonnaise
1 teaspoon paprika
Salt & Pepper to taste

Cook and drain cauliflower. If necessary, break in bite-size pieces; cool. Cut avocados in halves, remove pits and peel off skins. Cut in bite-size cubes. Cover with remaining ingredients.

MEXICAN POTATO SALAD

Here is a tasty potato salad they will all love. This is from my postcard 'Mexican Cookin' booklet. Enjoy!

3 cups diced cooked potatoes

2 tablespoons chopped onions

1 tablespoon minced green bell pepper

3/4 cup finely diced celery

1 hard-boiled egg

1 tablespoon hot chili sauce

5 tablespoons oil

2 tablespoons vinegar

1 teaspoon salt

1/4 teaspoon pepper

Combine ingredients in the order given. Chill and serve on lettuce leaf. Serves. 6.

MEXICAN COTTAGE CHEESE

1 pint cottage cheese
1/2 cup green bell pepper, chopped
1 tablespoon pimientos, chopped
2 tablespoons hot chili sauce
1/2 teaspoons salt
2 teaspoons lemon juice.

Mix all ingredients in blender until smooth. Makes about 2 cups. Serve with corn chipes or potato chips or crackers.

SAUCE - SALSA (HOT SAUCE) & BEAN AND CHEESE DIP

Good morning. Today I have 3 different recipes, all from the same postcard mailing cook book, Mexican Cookin'. The first one is simply called 'Sauce', then there is 'Salsa (Hot Sauce)' and the last one is 'Bean and Cheese Dip'. The Mexican Cookin' postcard cookbook that I have was illustrated by Pat McCarthy with special consultant Angelita Guerrero. It was printed in the U.S.A. Copyrighted in 1972 in Amarillo, Texas . NO, not going to sell it. I do how ever know that when I die, my daughter says she may pick out about 5 of my favorite recipe books to keep & she says she is not sure where the rest will go. I have some news. I will be giving them away myself, or selling them or something. We will see... :) They won't go in the garbage. I am far from dying right now anyway. I STILL collect recipes and cookbooks. - If you have some YOU don't want, send them to me, I love em all. Just send them to 7961 E. St. Hwy. 97 Waelder, Texas 78959

SAUCE

1/2 cup onion, chopped
1 clove garlic, minced
2 tablespoons butter
1 tablespoon flour
1/4 cup chili powder
1/2 teaspoon oregano
1 tablespoon salt
1 cup tomato puree
1 cup water

Cook onion & garlic until tender. Add flour; blend. Add rest of ingredients. Simmer 10 minutes. 6-8 servings.

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SALSA (HOT SAUCE)

2 peeled tomatoes
1 onion
1 jalapeno pepper
2 tablespoons salad oil
2 teaspoons lemon juice
Salt & Pepper to taste
Pinch of oregano, crushed

Chop tomatoes, onion and pepper. Mix with salad oil, lemon juice and seasonings. Keep in refrigerator until ready to serve.

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BEAN AND CHEESE DIP

1 lb. pinto beans, cooked
4 tablespoons bacon drippings
1 onion, chopped finely
2 cloves garlic, crushed
1/2 lb. cheddar cheese, grated
Jalapenos

While beans are still hot, pour off liquid, reserving some in the event the dip needs moistening. Mash beans well with potato masher. Set aside.

In large frying pan, saute onion and garlic in about four tablespoons bacon drippings until onion is clear. Add mashed beans and mix well. Cook over low fire for about ten minutes, stirring occasionally, until mixture is hot. Add grated cheese and some chopped jalapenos, making it as hot as you like it. Serve in chafing dish and have bowl of crips tortilla triangles nearby to dip into the bean dip.

SPANISH STYLE SHRIMP SALAD & SALSA VERDE (GREEN SAUCE)

If you love Mexican food and Shrimp, you'll like this. My husband is a big shrimp lover, but because of his heart problems, I have to limit his shrimp meals to about 1 a month. Then it is a liberal portion. He does very well on his own watching how much of it he eats.

The other recipe is another Mexican favorite. Salsa Verde. I am sure alot of you have gone to a Mexican restraunt and munched on the chips and Salsa. Hope you like these. Both of these recipes are from the postcard recipe book I have called Mexican Cookin'.

SPANISH STYLE SHRIMP SALAD

2 cups plus 6 shrimps, cooked, cleaned & deveined

3 medium potatoes, boiled & cubed

4 hard boiled eggs, chopped fine

1 small onion, finely chopped

2 tablespoons minced parsley

1/2 cup chopped pimiento stuffed olives

2 tablespoons lemon juice

Salt & Pepper to taste

1/2 teaspoon hot chili sauce

1/2 cup mayonnaise

1 tablespoon vinegar

Lettuce

6 anchovy fillets

6 thin green-pepper rings

Reserve the 6 extra shrimps for garnish. In wide bowl, combine shrimp, potatoes, eggs, onion, parsley and olives. Sprinkle with lemon juice and toss lightly. In separate bowl combine salt & pepper, chili sauce, mayonnaise, sour cream and vinegar. Beat with rotary beater. Pour over mixture in first bowl and toss lightly. Divide salad among 6 lettuce-lined salad plates. Place an anchovy fillet across each serving, then a green-pepper ring in center. In center of pepper ring, place a shrimp.

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SALSA VERDE (GREEN SAUCE)

1 10-oz. can Mexican green tomatoes drained

1 small white onion, finely chopped

2 or more canned serrano (Green) chilies, chopped

1 clove garlic, chopped

8 sprigs fresh coriander, chopped

Salt & Pepper

Combine all ingredients in blender, blend for a second or two, or mix and mash thoroughly. Taste for seasoning. Makes about 1 1/2 cups.

ENJOY!!

THREE BEAN SALAD, GARBANZO SALAD, GREEN BEAN SALAD, & JALAPENO SPREAD

Today I am going to be posting 4 quick recipes from the Mexican Cookin' Postcard book. They are quick and easy and you will like them. :)

THREE BEAN SALAD

1 - 15oz. can Pinto Beans
1 - 15 oz. can green beans
1 - 15 oz. can yellow beans
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup sugar
1/4 cup vinegar
1/4 cup salad oil
2 tablespoons hot chili sauce
1 teaspoon salt
1 teaspoon black pepper

Place vegetables in large container with cover. Combine remaining ingredients, mixing wello. Pour over vegetables. Chill in refrigerator at least 4 hours before serving.
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GARBANZO SALAD

1 15-oz. can Garbanzos, drained
4 green onions chopped
1/4 cup chopped parsley
1 4- oz. jar pimientos, chopped
1/4 cup vinegar
2 tablespoons salad oil
1 tablespoon salt
1/2 teaspoon sugar
2 teaspoons chili sauce
1/2 teaspoon black pepper

Combine all ingredients. Refrigerate in covered dish at least 2 1/2 hours before serving. Serves 5.
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GREEN BEAN SALAD

1 can whole green beans
1 clove garlic
1/2 cup olive oil
Juice of 2 lemons

Drain water from string beans. Place in bowl, cover with lemon juice, minced garlic, and olive oil. Cover dish and let stand for two hours in refrigerator. Serve on lettuce leaves, using same dressing in which the beans have been marinated. Little paprika improves flavor of dressing.
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JALAPENO SPREAD

5 jalapeno peppers
1 lb. sharp cheddar cheese
1 large onion
3 cloves garlic
1 1/4 cup mayonnaise

Remove tops and seed from peppers. Put first four ingredients through a food grinder. Mix in mayonnaise. Store in covered crock in refrigerator until ready to serve.
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CORN-CABBAGE SALAD

Over the next few days, I will be posting some Mexican Recipes. I have an old postcard book that you can stick a stamp on and mail it, and this little postcard book is filled with Mexican Cookin'. It was copyrighted in 1972 and I doubt there are very many of them out there left. So I have a nice little collectors item. The recipes are old fashioned and some (for the 70's) are more modern. They are all delightful and I have tried every one of them over the years. My husband is of Mexican descent & we love Tex-Mex, as well as any Mexican recipes and food. I hope you enjoy this also.
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1/2 head medium cabbage, shredded
2 cups whole kernel corn
1 cup vinegar
3/4 cup sugar
1/2 teaspoon chili powder
1 cup chopped bell pepper
1 teaspoon dry mustard
2 teaspoons red chili sauce
1/2 teaspoon salt

Cook over medium heat all ingredients together to boiling; cook, covered, 15 minutes or until vegetables are tender. Stirring occasionally. Drain. Serve hot as vegetable. (Or, spoon into containers with tight covers. Refrigerate until serving time. Drain and serve cold as relish.) Makes 4 cups.

FLOUNDER WITH SWEET PEPPERS AND TOASTED PINE NUTS

I clipped this recipe out of a Health mag. Can not remember which one, I only put a date on the back of it. It is dated 1989 with a note on Whitefish. The note reads: Whitefish has a delicate troutlike flavor that calls for subtle seasonings such as lemon, parsley, asparagus, or mild cheeses. Some other great ways to prepare are: 1). stuff a whole gutted whitefish with sprigs of fresh dill. Rub the outside of the fish with olive oil, then grill until cooked through. Serve hot or cold. 2). Poach whole gutted fish, then remove skin and bones. Serve with chopped avocado and lime juice for drizzling. 3). Substitute flaked cooked whitefish for canned tuna or salmon in a fish salad recipe.

2 tablespoons pine nuts

1 pound flounder (or other small fillet)

2 tablespoons cornmeal

2 teaspoons sweet butter

1 shallot, minced

1 sweet red or yellow pepper, cut into julienne strips

1 teaspoon balsamic vinegar

1/4 cup chicken stock (There is a recipe for this further down the blog list)

Toast pine nuts by placing them in a hot nonstick skillet and stirring frequently over medium-high heat until toasted, about 2 minutes. (Be careful not to let them burn.) Remove from heat and set aside.

Sprinkle fish with cornmeal.

In a large nonstick skillet, melt butter over medium heat. Add fish and saute until cooked through, about 2 minutes on each side.

Remove fish from the pan and place on individual serving plates.

Add shallots & peppers strips to the hot pan & saute until fragrant and slightly wilted, about 2 minutes. Then add vinegar and stock, increase heat to high, and boil until liquid is reduced by half. Pour over fish, top with pine nuts, and serve hot. Makes about 4 servings.

LEMON-PEPPER CHICKEN SAUTE

Today I have a recipe from a McCormick Recipe card. McCormick sells spices and this spice recipe was using Lemon-Pepper. I got this card in 1998. We are always looking for different ways to cook & use chicken. I hope you like it. :)

1 1/4 tsp. Lemon & Pepper Seasoning Salt
4 (about 1 lb.) boneless, skinless chicken breast halves
2 tbsp. butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onion
3/4 cup chicken broth (I have a recipe below)
1 tbsp. flour
1/4 cup sour cream
1 tsp. Parsley Flakes

1. Rub Lemon & Pepper on chicken. In large skillet, melt butter over medium heat. Saute chicken 7-10 min. per side or until done; remove from skillet. Keep warm.

2. Add carrots and onions to skillet. Saute 2 min. Whisk together broth and flour. Pour over vegetables; bring to boil. Simmer 2 min.

3. Add sour cream and parsley. Simmer 2 min. Spoon over chicken. Makes 4 servings.

This recipe card has a website on it at the bottom. It is www.mccormick.com This recipe is very easy to make and has big flavor.

MUSHROOM POTATO SOUP

This recipe I saved from the Country Woman Collectors Keepsake Edition magazine Sept/Oct 2005. This recipe won 4th place in the contest, but in our home, it won 1st place, as we love mushrooms, potatos and soup. I hope you enjoy this recipe. Leave a little comment if you have a chance, especially if you have tried these recipes.

2 medium leeks, sliced
2 large carrots, sliced
6 tablespoons butter, divided
6 cups chicken broth (theres a recipe for that below this article)
5 cups diced peeled potatoes
1 tablespoon minced fresh dill
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 pound sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup heavy whipping cream

In a Dutch oven or soup kettle, saute the leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, saute the mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushrooms. In a small bowl, combine the flour and cream until smooth; gradually stir into soup. Bring to a boil; cook & stir for 2 minutes or until thickened. Yield: 12 servings (3 quarts).

This recipe has 'Meet the Cook' - Clare Wallace, Lynchburg, Virginia.

CLASSIC CHICKEN BROTH

This recipe you can make in your slow cooker. I use a dutch oven, but anything you have is okay. What did you folks think about the ice cream treats below? :) Yesterday was another scorcher here in Texas. I took a blog day off. Hope you all had a wonderful day.

1 stewing chicken (about 5 pounds)
2 medium size carrots, pared
1 large white parsnip, pared
1 large onion, chopped (1 cup)
2 stalks celery with leaves, chopped
One handful of parsley
10 cups of water
2 tablespoons salt
12 peppercorns

1. Combine chicken with giblets, but not livers, in a 5-quart slow cooker (there is a difference between a slow cooker and a crock pot). Add carrots, parsnip, onion, celery, and parsley; pour water over; sprinkle with salt and peppercorn; cover.

2. Cook on low (190 to 200 degrees) for 10 hours, or on high (290-300 degrees) for 5 hours, or until chicken is tender; remove chicken and vegetables from broth.

3. Strain broth through cheesecloth into a large bowl. (There should be about 12 cups). Cool chicken until cool enough to handle; remove and discard skin and bones. Save chicken meat for use in casseroles or cold salads.

4. Refrigerate broth, up to four days, leaving the fat layer on the surface until ready to use; then life\t off and discard. To freeze broth, pour into recipe-size plastic freezer containers to within 1/2-inch of top; seal; label and date. Freeze. Plan to use within 3 months.

I clipped this recipe out of a magazine.

Tortilla Casserole and Tex-Mex "Quiche"

Today I have two recipes to share with you. One from Shelly in Ohio who sent in Tortilla Casserole for me to post, she clipped this one out of her favorite food magazine. The other one, I want to share with you is a Texas favorite, Tex-Mex "Quiche". I clipped this one from FC magazine. Thank you Shelly for sharing your recipe with us.

Tortilla Casserole (Sent to me via email from Shelly in Ohio)

1 pound boneless sirloin steak
6 tablespoons lime juice
1/2 teaspoon ancho chile pepper
1/4 teaspoon salt
1 large red onion, 1/2-inch slices
2 ears fresh corn (about 1 1/4 cups)
2 tablespoons olive oil
1 15-oz can black beans
1 15-oz can kidney beans
2 seeded jalapeno peppers, sliced into 1/8 inch rounds
1 teaspoon chopped chipotle pepper
1/4 cup low-sodium chicken broth
1/2 teaspoon lime zest
6 corn tortillas
2 cups Monterey Jack cheese, shredded
4 tomatoes, 1/4-inch slices
1 1/2 teaspoons chopped oregano

Preheat grill to medium-high heat. Marinate the steak with 2 tablespoons of the lime juice, ancho powder, and salt for 30 minutes. Toss the onion and corn in olive oil. Grill onion until tender, corn until golden brown, and steak to rare. Cut steak into 3/4-inch pieces, chop onion, cut kernels from the cob, and transfer all to a large bowl. Preheat oven to 400 degrees f. Toss beans, both peppers, chicken broth, remaining lime juice, and lime zest with the steak. Place 2 tortillas in the bottom of a 9 by 13 inch casserole dish and sprinkle with 3/4 cup of the cheese. Spoon 1/3 of the steak and bean mixture evenly over the cheese and top with 1/3 of the tomato slices and 1/2 teaspoon of oregano. Repeat to complete 3 layers, cover with aluminum foil, and bake for 20 minutes. Bake, uncovered, for 10 minutes. Serve immediately. Makes 8 servings

Tex-Mex "Quiche"

2 ounces nacho-cheese tortilla chips, finely crushed (1/2 cup crushed)
2 tablespoons butter, melted
1/2 pound ground beef
1 tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 small green pepper, cored and diced in 1/2 inch pieces (about 1 cup choppedd)
4 ounces white mushrooms, cleaned, trimmed and quartered (large mushrooms cut into sixths)
3 scallions, trimmed and chopped (about 1/3 cup)
1 cup taco-flavored shredded cheese blend
6 eggs
3/4 cup milk

1. Heat oven to 350 degrees. Combine crushed chips and melted butter in a medium bowl. Stir until crumbs are evenly moistened. Press into the bottom of a 9-inch fluted quiche pan, or on the bottom and slightly up the sides of a 9-inch glass or ceramic pie plate.

2. Bake crust in 350 degree oven for 10 minutes. Set aside.

3. Meanwhile, add meat to a large nonstick skillet over medium-high heat. Cook, stirring to break apart lumps, for 4 minutes or until pieces are no longer pink. Add chili powder, 1/2 teaspoon of the salt, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and cook 1 minute.

4. Add green pepper, mushrooms and scallions; lower heat to medium. Cook, stirring occasionally, 4 minutes. Remove from heat.

5. Sprinkle 1/2 cup of the cheese over the baked crust. Top with the meat-vegetable mixture. In a medium bowl whisk together the eggs, milk, remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour over meat mixture in dish. Sprinkle top with remaining 1/2 cup cheese.

6. Carefully transfer dish to 350 degree oven. Bake quiche 25-30 minutes or until cooked through and cheese on top begins to brown. Remove from oven. Let cool 5 minutes before serving. Makes 6 servings. Prep time is 15 minutes. Cook time is 9 minutes. Bake: at 350 degrees for 35-40 minutes.

Red White & Blue Ice Cream Floats

I clipped this wonderful summer heat relief recipe from an H.E.B. newspaper flyer. The children have a blast making this as well as eating it, and who wouldn't. I thought this recipe would be appropriate for today as at the moment, our temperatures here in Texas are topping the in the 90's and it is stiffling. So here's a treat, enjoy!

1/2 gallon H.E.B. Creamy Creations 1905 Vanilla Ice Cream
1 package Hill Country Fare Frozen Blueberries
6 cans (12 oz.) H.E.B. Wild Red Soda, cold
1 aerosol can Hill Country Fare Whip Cream
1 cup Hill Country Fare Pecan Pieces
1 jar (4 0z.) H.E.B. Harvest Moon Cherries with Stems

1. Layer 1 large scoop ice cream, 2 tablespoons frozen blueberries, 1 more scoop of ice cream and 2 tablespoons blueberries in 6 tall 16-ouce glasses or mugs (place in freezer for 30 minutes before using).

2. Slowly pour cold Red Soda over ice cream and blueberries.

3. Top each Wild Red Rumble Float with whipped cream and one Tablespoon pecan pieces and a cherry. ENJOY!

Makes: 6 servings

Garlic Bean Soup

I got this recipe off the back of a bag of Garbanzo beans. H.E.B. quality Garbanzo beans. Have you ever eaten Garbanzo beans? They are so good. Try this recipe or maybe improvise your own.
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2 cups chopped onion
1 cup sliced carrot
1/2 cup sliced celery
12-14 medium cloves garlic, peeled, crushed
2 tablespoons olive oil
2 cans (14 1/2 oz each) chicken broth or vegetable broth
2 1/2 cups dry Garbanzo Beans, cooked as instructed on pkg rinsed and drained

Saute onion, carrot, celery, and garlic in oil in large saucepan 3-4 minutes. Add chicken broth and cooked beans; heat to boiling. Reduce heat and simmer until vegetables are tender, 5-8 minutes. Process soup in processor or blender until smooth. Serve in bowls; sprinkle with chives.
6 servings (about 1 cup each)

When I make garbanzo beans, I don't blend or process them, I like the beans cooked with some beef and herbs as I try to cut out as much salt as I can. I do not eat pork so anytime a recipe calls for pork, I substitute it with something else.

Cherry Pineapple Surprise

This recipe is off the can of Lucky Leaf Cherry Pie Filling or topping (21 oz. can)

1 can (20 oz.) crushed pineapple, with juice
1 can (21 oz.) Lucky Leaf Cherry Pie Filling
1 pkg. (18 oz.) yellow cake mix
1 c. butter, melted
1 pkg. (7 oz.) flaked coconut
1 c. chopped Macadamia nuts

In 13" X 9" baking dish with non-stick cooking spray, layer pie filling over pinapple. Sprinkle cake mix evenly over top. Drizzle with butter. Sprinkle with coconut and nuts. Bake at 350 degrees for 50 - 60 minutes until nicely browned and bubbly. Sevings: 12