Gingerbread Pancakes

 
1⅓ C flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
1/4 tsp baking soda
Dash salt
1 egg
1½ C milk
1/4 C molasses
1 T canola oil
Oil for frying pancakes

Combine dry ingredients in a mixing bowl. In another bowl, beat egg, milk, molasses and oil. Add milk mixture to dry mixture and stir just until combined. The batter should be slightly lumpy. Using a ¼-cup measure or ladle, drop batter onto a hot and lightly greased skillet or griddle. When bubbles form on the surface of the pancakes, turn over and cook until edges are golden. Serve immediately.

Yield: 17 or 18 pancakes

Hint: These are delicious garnished with whipped cream and/or strawberries.

Framingham Public Library

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Happy Holidays!”

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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

Garnish:
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.