|Cooking class photos Burry & Michi|
|1/2 onion, chopped |
1 T. vegetable oil
1 lb. ground beef
2 cloves garlic, crushed
1/8 tsp. cumin
1/4 tsp. pepper
1/4 tsp. salt
Cheddar cheese, grated
and crushed garlic in hot oil. |
Add ground beef and brown.
Stir and simmer over low heat for 15 minutes drain.
Spoon mixture into heated taco shells and garnish with shredded lettuce, grated cheese, and chopped tomatoes.
Makes 12 tacos
C. flour |
2 tsp. salt
1/3 C. shortening or butter
1 1/2 C. warm water
|In a large bowl, combine the flour
and the salt. |
Cut in the shortening until the mixture resembles coarse meal.
Add the water and mix until dough-like. Knead the dough in the bowl for 1 minute.
Turn the dough onto a floured surface. Cover and set aside for 30 minutes.
Divide the dough into 18 balls. Roll each ball between both hands until smooth, then flatten into discs. Wrap in plastic and set aside for 1 hour.
Roll out each disc to a 10-inch round. Heat a skillet or griddle. Place each round on a griddle and count to 10, then turn over. Keep counting and turning until each tortilla has golden spots and has stopped bubbling.
Wrap in a kitchen towel, cool and wrap individually in foil and store in a plastic bag until ready to use. May be refrigerated for one week or frozen. (Makes 18)
c Water |
2 c Pinto
1/2 c Onion Chopped,
1/4 c Vegetable Oil
1 t Salt
1 t Cumin Seed
2 ea. Cloves Garlic -- Crushed
1ea. Bacon -- Slice
|Mix the water, beans, and onion in a 4-quart
Pot. Cover and heat to boiling. |
Boil 2 minutes and remove from the heat; let stand for 1 hour.
Add just enough water to the beans to cover.
Stir in the remaining ingredients and heat to boiling.
Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours (add water during the cooking time if necessary); drain the beans.
Beans can be covered and refrigerated up to 10 days.
|Pico De Gallo|
tomato, chopped |
1 onion, chopped
5 cilantro sprigs, chopped or dry cilantro
1 jalapeno pepper, chopped
1 lemon, cut in half
tomato, onion, cilantro, and pepper in a serving dish.|
Squeeze lemon juice over mixture, add salt to taste, and serve.
|Sherryﾕs chocolate chip cookieis|
|1/4 c. granulated
1 stick or half cup butter
3/4c. brown sugar
1と1/4 c. flour
1/2 tsp. Baking soda
1/2 tsp. Baking powder
1 c. chocolate chips
oven to 350.|
In a large mixing bowl, cream together the butter, sugars, and egg. In another bowl, mix together the flour, baking soda, and baking powder.
Combine the wet and dry ingredients.
Stir in chocolate chips.
With your fingers place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
Bake for 9 to 10 minutes or until edges are light brown.
Makes 15 cookies.