2003
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June 2003

“Home Page,” Friend, June 2003, 19

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You can show your love and appreciation for your father by cooking him a meal. With an older person’s help, you can prepare these recipes for a lunch or dinner. The “Salsa Dip and Vegetables” or the “One-Dish Magic Cobbler” would make a delicious family home evening treat, too.

Beef and Bean Burritos

Note: Some people think that this recipe tastes even better chilled the next day.

1/2 pound (227 g) ground beef

1 can (16 ounces/454 g) refried beans

8 flour tortillas (6″/15 cm in diameter)

1 cup grated cheddar cheese, divided

1 can (4 ounces/113 g) chopped green chilies

1 cup sour cream

  1. In a skillet over medium heat, brown the ground beef; drain.

  2. Spread 1/4 cup refried beans in the center of each tortilla. Top each with an equal amount of ground beef and 2 tablespoons cheese.

  3. Fold the sides in, then roll up the ends over the filling. Arrange the burritos seam-side-down in a greased 9″ x 13″ (23 cm x 33 cm) baking pan. Top them with the green chilies and the remaining cheese.

  4. Bake uncovered at 350° F for 20 minutes or until heated through.

Serve each burrito with sour cream.

One-Dish Magic Cobbler

By Sandy Harvey

1/4 cup butter/margarine, softened

1/2 cup sugar

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1 can (22 ounces/624 g) sliced peaches with juice

butter or margarine

1/2 teaspoon sugar

  1. In a two-quart casserole dish, cream together the first butter/margarine and the first sugar. Mix in the flour, baking powder, salt, and milk. Spread the batter evenly in the dish.

  2. Carefully drain the juice from the peaches into a large glass. Arrange the peaches evenly over the batter. Pour 1 cup of the juice on top of the peaches; drink or discard the remaining juice.

  3. Dot the cobbler with a few pieces of butter/margarine; sprinkle on the second sugar.

  4. Bake uncovered at 375° F for 45 minutes. The “magic” happens while the cobbler bakes—the fruit goes to the bottom, and the dough rises to the top!

Salsa Dip and Vegetables

1 package (8 ounces/227 g) cream cheese, at room temperature

1 cup salsa

fresh raw vegetables of your choice—such as cauliflower, carrots, celery, broccoli—cut into bite-size pieces

Place the block of cream cheese in a serving dish and pour the salsa over the top. Serve with the vegetables.

Illustrated by Elise Black