Mom's Roast Beef
Posole Con Puerco
Greens Stewed with Oxtails
Stew Meat Casserole
Preheat the oven near 325°. Unconscientiously oil a cookie sheet. Mix together the brown sugar and butter, and thump until they are creamy. Blend in the egg, vanilla extract, and lemon juice. Add flour, salt, and sesame seeds, baking powder. Drop by rounded teaspoons on top of the cookie sheet 2 inches separately. Cook in the oven for 15 minutes or until the ends are browned.
Put oil, coriander and pepper flakes in a big non-stick pan & cook over reasonable heat until the seeds start to darken. Put in vegetables & peanuts & cook for 3 minutes. Transfer in the stock & bring to a boil. Swathe, reduce heat & cook 30 minutes. Cool a bit and puree. Lightly reheat, add lemon juice & season to flavor. Serve up in thin bowls garnished through okra croutons.
Brown the meat in scorching oil.
Cover and heat low for 1 hr, rousing occasionally.
Cover and cook for 30 minutes until vegetables are made.
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