Ingredients

• 2 (15-oz.) cans black beans, rinsed and drained
• 1 (14 1/2-oz.) can diced Mexi-can tomatoes, drained
• 1 (11-oz.) can vacuum-packed corn kernels
• 1 (7-oz.) can diced mild green chilies (optional)
• 1/4 cup fresh cilantro, chopped or 1 tbl. dried cilantro leaves
• 1/4 cup green onions, chopped or 1 tbl. dehydrated onions
• 2 tbls. red wine vinegar
• 1 tsp. salt
• Hot pepper sauce, to taste

Directions

1. In a bowl, toss all ingredients. Eat immediately, or cover and put in an ice chest with ice to chill (for taste only, not required for safety).

2. Serve with tortilla chips or crackers or pita bread.

3. Discard leftovers.

Ingredients

• 2 eggs
• 1/2 cup all purpose flour
• 1/2 cup brown sugar (packed)
• 1/2 cup sugar
• 1 stick of melted butter
• 1 Six ounce bag of chocolate chips
• 1 – 9 inch unbaked pie shell

Directions

1. Preheat oven to 325 degrees.

2. Beat eggs until they are just foamy. Then beat in the flour and brown sugar. Then add sugar and butter until it is all well mixed. Add the chocolate chips last. Pour it all in the pie shell and bake for an hour.

3. During the baking process, the chocolate chips settle to the bottom, the brown sugar and butter meet in the middle, and the eggs and sugar form a light crust on top. Together this forms a pie with the look and taste of a good ol’ fashioned chocolate chip cookie.

For a twist try adding the nuts of your choice, or use peanut butter chips. Serve a bit warm with some whipped topping and you’re set!

Ingredients

• 9 c. cake flour
• 2 tbsp. sugar
• 1 tbsp. salt
• 3 c. shortening
• 2 c. water
• Thick fruit filling like cherry pie filling
• Shortening for deep fat frying
• GLAZE:
• 8 lbs. powdered sugar
• 1/2 c. cornstarch
• 1/3 c. powdered milk
• 1 tsp. vanilla extract
• 2 1/2 c. warm water

Directions

To make pies, combine in large mixing bowl the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water a little at a time until the four mixture is moistened. Form into 4 balls. Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half. Cramped edges to seal. Heat shortening; fry a few pieces at a time in deep fat until golden brown. Cool on wire rack. Meanwhile, in large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool. Yields about 40 pies.

Ingredients

• Crust
• 1/2 cup butter
• 1 1/2 cups flour
• 1/2 t salt
• Mix and press into 10″ pie pan.
• Filling
• 4 cups fresh peaches
• 2 T flour
• 1 cup sugar, divided (1/4 cup and 3/4 cup)
• 1 egg
• 1/4 t salt
• 1/4 t vanilla
• 1 cup sour cream

Directions

Slice peaches and spinkle with 1/4 cup sugar.

Combine 3/4 cup sugar, flour, egg, salt and vanilla. Fold in sour cream. Stir in peaches. Pour into crust and bake at 400 for 15 minutes, then turn down to 350 for 20 minutes then place *crumb mixture on top and bake at 400 for 10 minutes.

*Crumb Mixture (mix together until crumbly, set aside)

1/3 cup sugar
1/3 cup flour
1/4 cup butter
1 t cinnamon

Ingredients

• 2 c. graham cracker crumbs
• 2 Tbsp. melted butter
• 1/4 tsp. nutmeg
• 3 eggs
• 1 can (1 1/3 c.) sweetened condensed milk
• 2 Tbsp. lemon juice
• grated rind of 1 lemon
• 2 c. canned, drained and sieved applesauce
• 1/2 c. blanched slivered almonds

Directions

Mix graham cracker crumbs, melted butter and nutmeg. Stir well. Spread a layer of crumbs on bottom of spring mold pan which has been buttered. Beat egg yolks well. Add condensed milk, lemon juice, grated rind and applesauce. Beat egg whites until stiff and fold into the mixture. Pour on top of crumbs in pan. Cover with remaining crumbs and the almonds. Bake in a 350 degrees oven for 50 minutes. Serve either hot or cold.