Wednesday, May 27, 2015

Framingham Public Library

"Thanks for another wonderful program! Attendees really enjoyed it and learned a lot. The recipes were great choices."
Michelle L., Framingham, Massachusetts

Saturday, May 23, 2015

Cris' Special Birthday

"Great job last night!"
Arlene L., Bellingham, Massachusetts

Friday, May 15, 2015

Super Nachos

15-16 oz can refried beans
3/4 to 1 lb ground beef
1 small onion, diced
Taco seasoning, to taste
4 oz can seeded and chopped chilies (mild or hot)
2 C Cheddar or Monterey Jack cheese, shredded
12 to 14 oz salsa
1/2 C scallions, diced
1 C black olives, sliced 

1 C sour cream
1 C guacamole
Nacho chips

Spread refried beans evenly over the bottom of a greased 9”x13” pan or (2) 9-inch pie plates. Brown beef and onion in a skillet, adding taco seasoning, to taste. Spread meat mixture over refried beans. Top with layers of chilies, cheese and salsa. Bake at 400° for 15 to 18 minutes, or until cheese is melted. Sprinkle with scallions and olives. Garnish with sour cream and guacamole. Scoop up mixture with nachos.

Hint: To reduce the fat in this recipe, use fat free refried beans, lean ground beef, chicken or turkey and low fat cheese and low fat sour cream. Vary the spiciness of the chilies and salsa to suit your palate.

Friday, May 1, 2015

Rhubarb Crunch

Fruit mixture:
1 lb rhubarb, cut into 1" slices
1/2 C sugar
1&#189 T flour

1/2 C brown sugar
1/2 C oatmeal
3/4 C flour
6 T butter or margarine 

Combine rhubarb, sugar and flour. Spread in a greased 8 or 9-inch square pan. For topping, combine brown sugar, oats and flour. Blend in butter or margarine with a fork or pastry blender until crumbly. Sprinkle over rhubarb mixture. Bake at 350° for 35 to 40 minutes, or until golden. Serve warm or at room temperature. Garnish with whipped cream or vanilla ice cream, if desired..

Hint: You can make the topping in the food processor using the steel blade. This can also be baked in a pie plate or decorative quiche dish.