PINTO POT OF BEANS

Combine the creamy pink texture of pinto beans with a whole grain such as brown rice and you have a virtually fat-free high quality protein meal. Dried pinto beans are generally available in prepackaged containers as well as bulk bins; both canned and dried pinto beans are available throughout the year.

Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate and manganese, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, potassium, and copper.



Check a chart of the fiber content in foods and you'll see legumes leading the pack. Pinto beans, like other beans, are rich in fiber. A cup of cooked pinto beans provides 58.8% of the recommended daily intake for fiber. Soluble fiber forms a gel-like substance in the digestive tract that combines with bile (which contains cholesterol) and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulitis.

Ingredients

• 1 pound dry pinto beans
• 1 (29 ounce) can reduced sodium chicken broth
• 1 large onion, chopped
• 1 fresh jalapeno pepper, chopped
• 2 cloves garlic, minced
• 1/2 cup green salsa
• 1 teaspoon cumin
• 1/2 teaspoon ground black pepper
• water, if needed

Directions

1. Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

HEDGE BALLS

What exactly are hedgeapples? Well, hedgeapples (also known as monkey balls, horse apples and green brains) are the fruit of the osage orange tree, which is native to the Red River valley in southern Oklahoma and northern Texas. While the hedgeapple has no apparent odor to the human nose, the essential oil in hedgeapples is naturally repellant to many insects.

These freaky hedgeballs (also known as hedge apples, horse apples, osage oranges, monkey balls, mock oranges and green brains) have supposed mystical powers over our spider enemies.
Nobody really knows why, but spiders hate the smell of these in your home and it will make a difference to your spider visitations!

 For insects such as spiders, roaches, cockroach, crickets, ants, water bugs, rodents, and fleas. ...

Folklore provides numerous claims that hedge balls are repellent to insects and spiders. The fruit of the hedge ball has been placed in households for ages. So if you are looking for an environmentally safe way to control insects in your home, hedge balls may be an answer.

The hedge ball average life span in an air condition environment is 2-3 months, although some can develop spots at an early stage. Hedge balls should only be discarded once most of the green has disappeared. They are grown on a shrub like a tree. They are of course non-edible, but not toxic. They are available in produce departments from the second week of August to mid-November.

They look like green brains, lying in clusters along roadsides, from September through December.


At hedgeapple.com you can find lots more information about these weird and wonderful fruits, as well as read testimonials from folks freed from fleas and other insects. Give it a shot! You’ve got nothing to lose but the bugs!

BANANA Streusel Bread or Muffins

No Nuts or glaze

INGREDIENTS:

1/3 cup brown sugar 1 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter, softened 2 eggs 1/2 cup Nuts{optional} 1/2 cup Powdered sugar{optional}

1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk 2 bananas, peeled and mashed with 1/2 pkg. softened cream cheese

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2.	Mix brown sugar and cinnamon together in a bowl.
3.	Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
4.	Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the banana and half the brown sugar mixture. Lightly swirl banana mixture into batter with a butter knife or spoon. Pour the remaining batter over banana layer; top with remaining banana and brown sugar mixture. Lightly swirl  banana into batter; swirl brown sugar mixture through banana using a finger or spoon.Top with nuts if desired.
5.	Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean,  40 minutes. I like to glaze mine while warm with a 1/2 cup powdered sugar and a Tablespoon hot butter{thin with water if needed}...mix and drizzle over the bread...Enjoy! *Note...these make great muffins also...

BANANA CAKE

Banana Cake

1/2 c. shortening

1 c. sugar

2 eggs

2-1/4 c. flour

1/2 tsp baking soda

1 c. mashed bananas (2-3 bananas)

1/4 c. sour milk *(you can make sour milk by adding just a little vinegar to milk and let it sit about 10 mins until it curdles)

1 tsp. vanilla

nuts

——————————–

Mix all together in order

Bake at 350
2 -9″ pans 25-30 mins.9×13 pan 35-40 mins.

FROSTING

1/4 c. margarine

1 box powdered sugar

1/2 c. bananas (1-2 bananas)

1/2 tsp. lemon juice

nuts

                                             ENJOY!!

CHERRY BEER BREAD

Cherry Beer Bread

Ingredients:
4 cups all purpose flour
1 tsp sea salt
1 pkg active dry yeast
12 oz beer
1/4 cup sweetened dried cherries (cranberries also work nicely)
1/2 cup chopped nuts (pecans, walnuts or hazelnuts)
1/4 cup olive oil
1 egg white
1 tsp water
2 tsbp  sugar

Directions:

1. Add beer, yeast and 2 cups flour to stand mixer bowl. Stir by hand until well mixed. Cover and place in refrigerator overnight.
2. Remove mixture from refrigerator and let sit at room temperature for one hour.
3. Place bowl in stand mixer and attach dough hook.
4. Add salt and remaining flour. Mix at low speed until dry ingredients are incorporated. Increase speed to medium and knead dough for approximately two minutes. If dough is sticky add flour 1 tsbp at a time until the dough no longer sticks to the bowl. The dough should be smooth and elastic.
5. Remove from mixer and place on lightly floured surface. Knead in cherries and nuts.
6. Coat bottom and sides of a large mixing bowl with olive oil. Place dough in bowl turning to coat all surfaces. Cover with a dishcloth* and allow to rise in a warm area one to two hours or until doubled in size.
7. Punch down dough and let rest five minutes.
8. Remove from bowl and form a round loaf.
9. Place a piece of parchment paper or silpat mat on a baking sheet.
10. Place loaf on baking sheet. Cover and allow to rise for one to two hours or until doubled in size.
11. Preheat oven to 350 F.
12. Lightly beat egg white and water. Brush lightly over loaf covering all exposed surfaces.
13. Sprinkle with sugar. You may also sprinkle with additional nuts if desired.
14. Bake for 30 minutes or until bread sounds hollow when tapped.
15. Remove from oven and allow to cool on baking rack.
16. Dig in and enjoy!

Mediterranean Crescent Pockets

INGREDIENTS

1/2

cup  chicken or turkey salad

1/4

cup crumbled feta cheese

1/4

cup chopped pitted kalamata olives

1/4

cup chopped red bell pepper

1

can (8 oz)  refrigerated crescent dinner rolls

 DRECTIONS

1In bowl, mix chicken or turkey  salad, cheese, olives and bell pepper.2Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal). Spoon tuna mixture in center of each rectangle. Fold dough over filling; press edges with fork to seal. Place on ungreased cookie sheet.3Bake at 375°F 12 to 15 minutes.

PIEROGIS

This recipe has been a family favorite passed on from generation to generation.

Bacon version

Ingredients

• Sauerkraut Filling:
• 2 tablespoons butter
• 1/3 cup chopped onion
• 1 1/2 cups sauerkraut, drained and minced
• salt and pepper to taste
•  
• Potato Filling:
• 3 tablespoons butter
• 1/2 cup chopped onion
• 2 cups cold mashed potatoes
• 1 teaspoon salt
• 1 teaspoon white pepper
•  
• Dough:
• 3 egg
• 1 (8 ounce) container sour cream
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder

Directions

1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
2. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
3. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
4. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
5. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

                            Fry them in a little butter for color.
*"old counry" version with a mixture of seasoned hamburger, onion, beaten egg mixed will and placed inside the dough. Boil them and lightly brown the dough in a greased cast iron skillet after they had cooled from the boiling procedure. Serve them up with sour cream if desired. 


*add chopped crispy bacon to the potato filling for a change.YUMMY !!