This recipe for Frozen Beef and Bean Burritos (oamc) brings together 1 lb dried pinto bean, 1 large sweet onion, chopped, 4 tablespoons lard or 4 tablespoons vegetable shortening in a practical dish for home cooking. It takes about 2 hrs 45 min to prepare and cook. It makes approximately 15 servings.
This is a recipe from an old Sunset Desserts Cookbook, likely from the 1970’s, that was lost during a move. I searched high and low on the internet for this exact recipe, as I remembered it, to no avail. I finally found a copy of the recipe I had handwritten and placed in my mother’s very old cookbook many years ago. Eureka! I wanted to post it here, so that I wouldn’t lose it, and to share so others could enjoy them as well. I used to make these occasionally as a special treat for our family and for holidays and events. Rich and buttery with that wonderful coconut taste with a powdered sugar coating similar to wedding cookies. These are pretty simple to make and are “jr. chef assistant” friendly, especially for little hands to coat them in powdered sugar. Probably one of the best things about these cookies is that they are so great for a “make-ahead” cookie, as the dough is refrigerated and sliced, so you can break up the prep time into different days. Also, the baked cookies improve in flavor as they mature, so another “do-ahead” advantage. They are ideal for “care packages” to mail, if cushioned and packed securely, as they don’t go stale. I hope you enjoy these as much as our family and guests have 🙂
Thaw and marinate your chicken at the same time in this wonderful concoction! Toss it all in a zipper seal bag and throw in the refrigerator. Ready the next day to throw on the grill! Use bone in or boneless. This marinade will cover about 4 lbs of chicken.
These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.
This bacon and chicken pasta salad is like a club sandwich in a bowl. It will keep overnight in the fridge, so makes a perfect portable lunch that can be made the night before. Each serving provides 527 kcal, 40g protein, 50.5g carbohydrates (of which 7.5g sugars), 17g fat (of which 4.5g saturates), 7g fibre and 2.6g salt.
Your Kitchen Concierge
Recipe finder and budget meal ideas