Burritos

Here is a start of another week of recipes....

Burritos
Mrs. Anthony Garcia, Jr.

1 package white flour tortillas( 12)
1 quart pinto beans , navy or brown beans
1 medium size onion, diced
1 1/2 cup American cheese, grated

Place beans in skillet and mash with spoon. Fry mashed beans with diced onion, stirring occasionally to a thick warm mixture. spread on tortilla with bean mixture and sprinkle with grated cheese. Fold tortillas in rolls and sprinkle with remaining cheese. Place burritos on cookie sheet and bake 15 minutes or until cheese is thoroughly melted and tortillas begin to brown slightly at 350 degrees. Serve warm with hot sauce.

Pickled Three Bean Salad

Another canning recipe from workbasket....

Pickled three Bean Salad

1 1/4 - 1 1/2 pound green beans
1 1/4 to 1 1/2 pound wax beans
1 pound lima beans
2 cup sliced celery
1 large onion, sliced
1 red pepper, diced
2 1/2 cup sugar
3 cup white vinegar
1 1/4 cup water
1 Tablespoon mustard seed
1 teaspoon celery seed
4 teaspoon salt

  Prepare home canning jars and lids according to manufacturer`s instructions.

Wash beans, trim ends, cut into 1 1/2-inch pieces. Shell lima beans. combine beans, celery, onion and pepper in a large saucepan. Cover with boiling water and cook 7-8 minutes. Drain. Bring sugar, vinegar, water, mustard seed , celery seed and salt to a boil. Simmer 15 minutes. Add drained bean mixture . Heat to boiling. Carefully pack into hot jars, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 15 in a boiling water bath canner. Makes about 5 pint jars.

Green Bean Salad

This recipe really don`t have that many ingredients, and I would say other canned veggies could be added to your taste.

Green Bean Salad
Mrs. Wiley Morris

1 small head lettuce
1 can mixed salad vegetables, drained
1/4 cup mayonnaise
1/2 cup onion, finely chopped

Combine and refrigerate.

Pure and simple recipe.

South of the Border Beans

I think this recipe could be a side dish, but it was in the main dish catergory of the Kansan`s Silver Spoon Cookbook of 1967.


South of the Border Beans
Mrs. Edwin D. Shutt

1 Tablespoons vegetable shortening
2 Tablespoons onion, finely chopped ( I used the whole onion when I tried this)
2 Tablespoons green pepper
1/4 pound grated cheese
1 Tablespoon worcestershire sauce
1/4 teaspoon salt
2 teaspoons chili powder
1 No. 2 Can red kidney beans ( I used pork and beans)

Heat shortening. Add onions and green pepper. Add cheese and stir over low heat. Add seasonings and gently stir in beans. Heat.

L. P. N.`s bean soup

I do not know what the L. P. N. stand for , but this soup is good and simple to make.

L. P. N. `s Bean soup
Mrs. Joseph W. Ruzick

9 oz navy beans
5 quarts boiling water
2 quarts ham stock, ( I used beef broth)
3 oz tomato puree ( I used tomato paste)
1/2 teaspoon pepper
pinch of nutmeg
2 oz carrots ( used canned )
2 oz onions
2 oz ham scraps
1 Tablespoon flour
1 Tablespoon butter
salt to taste

Soak beans overnight. Combine with other ingredients and cook until beans are tender.