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Show Mexican treat By JANET WEAVER Record Correspondent Before you start your Christmas sewing, here's a hint you should know. Where it originally came from I have no idea, but Barbara Mitchell was the one who introduced it to ladies in the first Ward Relief Society, and it's being passed on. It's a life saver! If you have trouble threading a needle with yarn for tying quilts afghans or whatever and you can't keep track of a regular needle threader, try this ! Have a piece of type paper or paper of equal stiffness and thickness available. Then cut off a piece narrow enough (when toicied m half) to go through the eye to the needle. Lay your yarn in the fold of the paper and push the paper through the needle. Presto, you're ready to sew! Thank's loads to Barbara and all those who have passed it on since she taught them. And now how about this yummy dish lor supper. Sure to please all those Mexican food lovers. Thanks goes to Jesse Gardner for sharing. MEXICAN BEAN PIE Crust 2 c. yellow cornmeal Vi tsp. salt 1-3 to 3-4 c. hot stock (beef or bean, enough to make a stiff batter) 2 T. brewers yeast 3 T. cooking oil Filling 1 onion, chopped xk c carrot, chopped xk c celery, chopped 1 c. kidney beans 3 T. soy sauce 1 pinch cayenne 1 Tsp. (or less) cumin 14 c. stock. j If desired, crumble 1 lb. j fried ground round to make a one meal dish j plus 1-3 c. or more of grated sharp cheese. Saute onions, carrots and celery in oil. Add red beans, meat and i seasonings. Turn into j crust. Bake at 350 degrees for 25 minutes, j Add cheese. I |