Soak the mung beans overnight in cold water, then drain well.
Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water.

Stir in the remaining ingredients except the oils, beating until well mixed.
If you don’t have any kim chee you can use finely chopped Chinese cabbage.
In this case, add a little chili powder to the pancake batter.

Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils.
Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface.
Flip over and cook the other side.
As they cook, stack the pancakes under a cloth until the remainder are done.
Serve hot or cold with chili and soy sauce dips.

2 c Dry Pinto Beans

Water To More Than Cover 1/2 lb Meat *

1 Large Onion Chopped

1 Clove Garlic

1 tb Red Chili Powder

1/4 ts Ground Cumin

1/2 ts Oregano

* Meats should include only one of the following: Saltpork, Ham Hock, or diced bacon. ~—————————————————— ~—————–
Add salt to taste if other than Salt Pork is uxed.
Soak beans in water overnight.
Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.

1 pound ground turkey

1 small onion

1 small green pepper

1 can (16 oz.) green beans

1 can (16 oz.) diced potatoes

1 can (16 oz.) stewed tomatoes

1 can tomato soup

Brown turkey in skillet.
Pour browned turkey into Dutch oven. Add chopped oni on and chopped green pepper.
Mix in green beans, diced potatoes, stewed tomato es, can of tomato soup.
Heat until warm through.
Salt and pepper to taste.
( Use “Salt Sense”.) 4 servings.

Calories 354, fat 5.5 gm, calories from fat 14%, sodium 1302 mg.

ReadyCare

busted by sooz

—Chipotle Paste—
8 ounces dried chipotle chiles

6 cloves garlic — peeled

1 cup corn oil

1 teaspoon salt

1 teaspoon pepper

—Chicken Breasts—
4 whole skinless boneless chicken breasts — halved

1/4 cup vegetable oil

1 large white onion — minced

2 cups sour cream

1/4 cup chipotle paste — see recipe above

2 teaspoons bouillon powder

1 cup grated cheddar cheese

salt and pepper — to taste

First, prepare chipotle paste.
Soak chiles in water overnight. Drain, open and remove seeds and veins.
In a blender process chiles, garlic, salt and pepper.
Heat oil in a deep saucepan and fry mixture.
Cook, stirring constantly, until thick (about 1 hour). Remove from heat.

Once chipotle paste is finished cooking, prepare chicken breasts.
Heat oil in saucepan and saute onion.
Season chicken breast with salt and pepper, fry on both sides.
Mix sour cream and chipotle paste.
Add mixture to saucepan.
Add chicken bouillon powder and grated cheese.
Cook for 10 minutes.

To serve, place chicken breast on plate, cover with sauce. Garnish with steamed vegetables and refried beans sprinkled with cotija or Parmesan cheese.