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  Beef & bean chili
 
Yield: 6 Servings
 
1/2 lb Pinto Beans      1 Onion chopped
1 Green Pepper chopped      1 lb Ground Beef extra lean -or- -Ground Turkey
2 To 3 Garlic Cloves minced      1 tb Chili Powder
2 ts Cumin      2 ts Cayenne Pepper (optional)
28 oz Can Tomatoes drained      6 oz Can Tomato Sauce
 ''''''''''''''''''''''''''''''''''''''''''''''''''''''' '' Preheat oven to 400 deg F. In a mixing bowl sift together the flours baking powder and salt. In another bowl combine 1/3 cup of the sugar with the melted butter until it dissolves. Stir in the milk then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts form into smooth balls and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes or until dough is golden brown. In the meantime combine the crushed strawberries with the remaining 3 T sugar in a small bowl. Cover until ready to use. Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate spread it with the berries and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold stiffly beaten heavy cream if you'd like. Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream. Yields 6 servings. Soak gelatin in milk in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved. Combine yogurt sugar and salt. Stir in gelatin mixture. Stir in berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze. NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries well crushed. I then froze it in a Donvier ice cream maker. Delicious! * hulled cleaned and halved Combine strawberries and sugar. Cover; let stand 15 minutes. Prepare topping. Beat together yolks 1/3 cup sugar vanilla nutmeg and brandy until smooth. Fold in yopurt. Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish with almonds and chocolate. Yield 4 servings.

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