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Chalupa
1 lb. pinto beans
3 lb. pork roast
7 c. water
1/2 c. onion, chopped
2 cloves garlic, minced
1 Tbsp. salt
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. oregano
4 oz. chopped green chili peppers (one can).
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved. Serves 8.
Don't forget that the flavors of wine and cheese depend upon the types of infecting microörganisms.
~Martin H. Fischer
Many wonder what the difference is between jelly, preserves, jam, and marmalade. In all cases, jelly is the common denominator. Jelly is fruit juice with added sugar, cooled and congealed, usually by the addition of gelatin or pectin. Preserves preserve the largest percentage of the original fruit, containing whole chunks of it in addition to jelly. Jam is jelly plus fruit pulp. Marmalade has bits of fruit and the rinds in a jelly. Although the orange variety is most common, it is often made from other citrus fruits. Spread either of the four on toast, add a nice cup of tea, and you have one sweet treat.
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