- from Pillsbury’s “Mexican Cooking”
- 1 tablespoon oil
- ½ cup chopped onion
- 1 15 oz. can of black beans, drained and rinsed
- 1 cup salsa
- 2 tablespoons butter
- 8 eggs
- Four 6-inch soft corn tortillas, warmed
- ¼ cup crumbled feta cheese
- ¼ cup fresh cilantro.
Heat the oil in a medium skillet over medium high heat. Add onions; cook 3-4 minutes or until softened. Stir in the beans and ½ cup of the salsa, mashing the beans with the back of a spoon. They should be slightly lumpy. Reduce heat to medium; cook 6-8 minutes or until the beans are softened and thoroughly heated, stirring occasionally.
Meanwhile, melt butter in a large skillet over medium heat. Add the eggs 1 at a time; cook 4-6 minutes or until yolks are cooked, occasionally spooning the butter over the eggs. To serve, place a warm tortilla on each of 4 individual plates. Top each with ¼ of the bean mixture, 2 eggs, 2 tablespoons remaining salsa, and 1 tablespoon each feta cheese and cilantro. This makes 4 servings.
BEEF POT ROAST WITH BEER
-from Better Homes & Gardens “Meat Cook Book”
- 3-4 lb. beef rump roast
- 2 T plus ¼ cup flour
- 2 T shortening or butter
- 1 tsp salt, dash pepper
- ½ cup beer plus more for gravy
- 2 bay leaves
- 6 small onions, peeled and left whole
- 4 carrots, pared and cut into 1 inch pieces
- 2 T ketchup
Coat the roast with 2 T of flour, and brown it in a Dutch oven on all sides in 2 tablespoons shortening or butter. Season with salt and pepper. Add the beer and bay leaves; cover and simmer 1-1/2 hours. Remove the bay leaves.
Add the onions and carrots and cook another hour or until the meat and vegetables are tender. Remove to a platter & keep warm.
Skim fat from the meat juices and add enough beer to make 1-1/2 cups. Combine 1/2 cup cold water with ¼ cup flour and mix well. Stir into the juices with 2 tablespoons ketchup. Cook, stirring, until thickened and bubbly and season to taste. Cook and stir 2-3 minutes longer. This serves 6-8.