Cuban Black Bean Soup


* 2 tablespoons vegetable oil
* 1 medium onion, diced
* 2 celery stalks, sliced
* 4 cloves garlic, minced
* 3 cans black beans
* 1 can chicken broth
* 2 tablespoons canned diced jalapenos
* 1 ham hock
* salt to taste


Heat oil in a stock pot over medium high heat. Saute onion and celery for 3-5 minutes. Add garlic and saute for an additional 2 minutes. Add black beans, chicken broth, jalapenos and ham hock. Bring to a boil, then cover and simmer for 30 minutes.

Remove ham hock. Slice off any extra ham from the bone, dice and put back into soup. Salt to taste.

Black Bean Salad


* 1 tomato, chopped
* 2 tablespoons fresh cilantro, chopped
* 1/2 cup red onion, diced
* 1 teaspoon salt
* 1 teaspoon vegetable oil
* 1 can black beans, drained


Mix all ingredients together.

Beef with Mushroom and Rosemary Sauce


* 1 pound sirloin steak
* 8 ounces mushrooms, sliced
* 1 cup red wine
* 1 cup green onions, chopped
* 1 1/2 teaspoons fresh rosemary, chopped
* 1 teaspoon balsamic vinegar
* 4 cloves garlic, minced
* 1 can beef broth


Combine mushrooms, wine and steak in a large zip-lock bag. Marinate in the refrigerator for 30 minutes.

Remove the steak from bag, reserving marinade. In a large non-stick skillet with cooking spray over medium high heat, cook steak 4 minutes a side. Remove from pan.

Combine the onions, rosemary, vinegar, garlic and beef broth in the pan. Add remaining marinade. Bring to a boil a reduce to 2 cups, stirring frequently.

Cut the beef into thin slices and place on a serving platter. Spoon the mushroom mixture over the beef.

Cooking Light Magazine

Beef Stew


* 4 tablespoons olive oil
* 2.5 pounds stew meat, cubed
* 4 teaspoons combination of basil, oregano, thyme, savory and marjoram
* 4 teaspoons salt
* 4 teaspoons pepper
* flour
* 1 cup onion, chopped
* 1/2 cup celery, chopped
* 1/2 cup carrots, chopped
* 4 tablespoons garlic, minced
* 1 cup red wine
* 2 bay leaves
* 4 carrots, chopped
* 3 potatoes, chopped into 1 inch squares


Season meat with the combination of spices, salt and pepper (2 teaspoons each). Dredge in flour. In a large stock pot over medium-high heat, heat olive oil and brown each side of the meat. Remove from pot.

In the stock pot, add olive oil. Saute onion, celery, carrots and garlic for 5 minutes. Add the combination of spices, salt and pepper to the vegetables (2 teaspoons each). Add the beef and wine. Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours. Add potatoes and carrots and cook for 45 minutes longer.

Joy of Cooking

Beef Bourguignonne


* 4 pounds sirloin steak, cut into 1/4″ x 4″ strips
* 6 pieces bacon
* 2 cloves garlic, minced
* 2 pounds mushrooms, sliced
* 2 bay leaves, crushed
* 2 teaspoons parsley, chopped
* 1 teaspoon thyme
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup butter
* 1/2 cup flour
* 2 14 ounce cans beef broth
* 1 cup burgandy wine


In a medium skillet over medium high heat, saute bacon pieces, then remove from pan. Add beef to pan and brown in bacon drippings. Add garlic, mushrooms, bay leaves, parley, thyme, salt and pepper. Stir well. Add bacon and remove from heat.

In a large skillet, melt butter then add flour. Stir together to make a roux and cook a few minutes until light tan. Add beef broth and burgandy wine. Place beef mixture in pan. Cover and simmer for 1 1/2 hours.

Beef and Bean Burritos


  • 1 1/2 pounds ground beef
  • 1 can refried beans
  • 1 cup salsa


In a large saute pan on medium-high heat, brown ground beef about 5 minutes. Drain fat from pan. Add the can of beans and salsa to pan, mixing well with the beef.

Apple Pie


* 2 1/2 pounds apples, peeled, cored and sliced 1/4 inch thick
* 3/4 cup sugar
* 2-3 tablespoons flour
* 1 tablespoon fresh squeezed lemon juice
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 2 tablespoons butter


Prepare pate brisee.

Preheat oven to 425 degrees.

Combine 6 cups sliced apples, sugar, flour, lemon juice, cinnamon and salt in a medium mixing bowl. Stir together, then let sit for 15 minutes. Pour the mixture into the bottom crust, then dot with butter pieces. Cover with top crust, then sprinkle top of pie with cinnamon and sugar.

Bake for 30 minutes, then reduce temperature to 350° and bake an additional 30-45 minutes.

Almond Peach Cobbler


* 2 cups flour
* 1 tablespoon sugar
* 1/4 teaspoon salt
* 6 tablespoons chilled butter, divided into 6 pieces
* 6 tablespoons ice water
* 6 cups peaches, peeled (about 3 3/4 punds)
* 3/4 cup brown sugar, divided
* 2 1/4 tablespoons flour
* 1 tablespoon vanilla extract
* 1 teaspoon ground cinnamon
* 1/4 cup sliced almonds
* 1 egg
* 1 teaspoon water
* 1 tablespoon sugar


Preheat oven to 375°.

Place flour, sugar and salt in a food processor and pulse 2-3 times. Add butter pieces and pulse 10 times, until the mixture resembles coarse meal. With processor on, slowly add ice water through chute, processing until just combined (do not form a ball).

Gently press dough into a 4″ circle. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Place dough on the plastic wrap. Cover with an additional 2 lengths of plastic wrap, again overlapping. Roll dough into a 15×13″ rectangle. Place in freezer 5 minutes. Remove from freezer and remove top plastic sheets. Fit dough, uncovered side down, into a 2 quart baking dish coated with cooking spray, allowing dough to extend over the edges. Remove remaining plastic wrap.

Combine peaches, 1/2 cup brown sugar, 2 1/2 tablespoons flour, vanilla, and cinnamon in a large bowl. Toss gently. Spoon into prepared dish. Fold the edges of the dough over the peach mixture. Sprinkle 1/4 cup brown sugar over the mixture, then sprinkle with almonds. Combine the egg and water in a small bowl. Brush the egg mixure over the dough and sprinkle with sugar. Bake for 45 minutes. Let stand 30 minutes before serving.

Pogen’s Gingersnap Cookies


* 1/4 cup butter
* 1/2 cup vegetable shortening
* 1 cup packed brown sugar
* 1/4 cup molasses
* 1 egg
* 2 1/4 cup all-purpose flour?sifted
* 2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon powdered ginger
* 2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves


Preheat the oven to 350 degrees F.

Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy.

Sift together the dry ingredients; combine both mixtures.

Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet.

Bake for 8 minutes, or until golden brown.

Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch.

Makes 4 dozen.

Chicken Enchiladas


* 3 tablespoons vegetable oil
* 1 1/2 pounds chicken breasts
* salt and pepper to taste
* 2 teaspoons ground cumin
* 2 teaspoons garlic powder
* 1 teaspoon Mexican Spice Blend
* 1 red onion, chopped
* 2 cloves garlic, minced
* 1 cup frozen corn, thawed (optional)
* 5 canned whole green chiles
* 4 canned chipotle chiles
* 1 (28 oz) can stewed tomatoes
* 2 cups cheddar and jack cheeses, shredded
* 16 corn or flour tortillas
* 1 1/2 cups enchilada sauce
* cilantro, chopped
* sour cream

Heat oil in a medium saute pan. Season chicken with salt and pepper and brown for 7 minutes a side (until cooked). Sprinkle with cumin, garlic powder and Mexican Spices before turning. Remove chicken.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stire will. Add canned tomatoes and saute for 1 minute.

Shred chicken breasts and add to saute pan. Dust the mixture with flour.

Microwave the tortillas on high for 30 seconds. Coat the bottom of 2 13×9 inch pans with a ladle of enchilada sauce. In a shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with the remaining enchilada sauce and cheese. Bake for 15 minutes at 350 until cheese melts. Garnish with cilantro and sour cream.