Once a Month Cooking Recipes + Taffy Bars

Black Bean Soup

2 Cans black beans Undrained or 1 lb. dry beans cooked according directions *
1 C chicken both (I use 1 C water and 1 bouillon cube)
1 small onion, chopped
4 cloves garlic, minced
1 16 oz jar thick and chunky salsa or homemade
4 tsp lime juice
2 t ground cumin
1/4 t crushed red pepper
Toppings:
chopped fresh cilantro
sour cream or plain yogurt

Place 1 can black bean soup with liquid, and broth in a blender, cover blend until smooth. Coat a large saucepan with cooking spray, cook onion and garlic over med-high for 4-5 min. Add blended beans remaining whole beans with their liquid, the salsa, lime , cumin, red pepper, and bring to a boil. Reduce heat to low. Cover. Cook, stirring occasionally for 25-30 minutes. Top with yogurt and fresh cilantro.


Italian Vegetable Casserole
2-4 C white beans, cooked
1 bag washed fresh or 1 bag 20 oz. frozen spinach
1 clove garlic
1/2 onion chopped
3 carrots shredded
1 C tomato sauce
1C tomato paste
3/4 tsp oregano
1/4 tsp salt
1/8 tsp pepper
3C shredded jack cheese
1C cottage cheese
Parmesan Cheese
Saute garlic, onion, in some oil. Add carrots, and spinach, and cook 3-4 minutes. Stir in tomato sauce, paste and spices. Spread 1/2 beans in glass 9 X 13 casserole. layer 1/2 cottage cheese, 1 C jack cheese, and vegetable mixture. Repeat, and end with last cop of jack. Sprinkle with Parmesan cheese. cover dish, freeze. To cook thaw and bake, uncovered 375 for 1 hour. Serves 6 -8



Chicken Curry

10 servings 

8 c. cooked brown rice

1/2 c. olive oil

2 c. chopped onions

1/2 c. chopped green pepper

6 c. cooked chicken, chopped

2 T. flour

2 T. curry powder 

1½ t. salt

1 c. water

1/2 c. lemon juice

2 c. tomato sauce

4 cloves garlic, crushed


Cook onion and green pepper in oil until tender. Add chicken . Sauté briefly. In separate bowl mix flour, curry powder and salt. Slowly stir in water and lemon juice to make paste. Add tomato sauce and garlic and pour mixture over chicken mixture. Mix. To freeze, freeze in ziploc plastic bag. Freeze rice in separate ziploc bag. To serve, thaw. Place rice in casserole dish. Place chicken mixture over top of rice. Heat through on 350°, about 30 min.



Easy Chicken Pot Pie

2-3 cups chopped cooked chicken
20oz. frozen mixed veggies or fresh + I add some onion and potato to mine
2 can cream chicken or mushroom soup or 2 1/2 cups white sauce


Crust
2 cups self rising flour
1 - 1 1/2 cups milk
1 stick margarine melted
2 eggs

Will resemble pancake batter.

Mix the filling ingredients and bag, label and freeze.

Mix the crust ingredients and bag, label and freeze.

To prepare thaw and pour filling into 13 X 9 pan and pour thawed crust mix on the top. Bake 350 for 1 hour or until crust is done and filling hot and bubbly.


Taffy Bars

1 cup shortening

1 cup brown sugar

2 cups all purpose flour

1 egg

Mix together and pat crust into a jelly roll pan. Bake at 350 for 10-15 minutes until lightly

browned. As soon as you remove it from the oven, pour 12 oz. of semi sweet chocolate

chips over the crust. Let it set for a few minutes until soft and spread over crust and

sprinkle with nuts. Cut into squares. I get at least 32 squares. These are rich and you

may wish to cut them smaller.

Puerto Rican Sofrito Beans With Rice

I found it!!!!!!!

I had a major panic this last week when I realized I was about down to my last Sofrito in the freezer and to make matters worse my recipe had totally disappeared. I searched everywhere I could think of in my house. I called several friends that I share recipes with to see if I had given it to them - no one had it! Tonight I found it~ I am so happy! I cleaned out a whole lot of things in my search so I guess it can be a blessing to lose some things:)

This is a very flavorful dish and served over rice is so satisfying. It is also very economical. I originally found this recipe in a
.99 or less cookbook. This made a wonderful once a month cooking recipe too!

1 green bell pepper, cut into quarters
1 small onion, cut in half
1/2 cup chopped cilantro
3 Tablespoons olive oil, divided
1 Tablespoon minced garlic
1 1/2 teaspoons salt, divided
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 medium tomatoes, chopped or canned chopped tomatoes
1 can tomato sauce 8 ounces
2 cups cooked black beans drained or 1 -15 oz. can
2 cups cooked red beans drained or 1 -15 oz. can

Place bell pepper, onion, cilantro in food processor until finely chopped.
Heat 2 Tablespoons oil in large skillet.
Add bell pepper mixture, garlic, 1/2 teaspoon salt, cumin and ground red pepper; cook 5 minutes.
Stir in tomatoes and tomato sauce; cook 5 minutes.
Stir in beans and cook 5 minutes.
At this point you may freeze or refrigerate if you are not planning to eat it immediately. Or continue to simmer 20 minutes or so until done.

Serve over rice.

I hope you enjoy this recipe as much as we do!