Authors: Debra Shiveley Welch
1
/4
cu
p
h
o
ney
1 clove
roasted g
a
rlic
1/8
cu
p
s
p
i
n
a
c
h(
f
o
r co
l
o
r
) Oli
v
e
o
il
Sea
salt a
n
d
p
e
pp
e
r
t
o
taste
Pre
-
heat
ov
e
n
t
o 3
2
5 d
e
grees
f
Oil
skillet
(prefera
b
ly
cast
iro
n
),
bring
t
o
m
e
d
h
igh
h
eat.
R
u
b s
h
an
k
s with
o
il, salt a
n
d
pe
pp
e
r.
Sear s
h
an
k
s
u
n
til
n
i
cely
b
row
n
e
d all
ov
er.
Place s
h
a
nk
s
on
h
ea
t
ed
p
late.
Ta
k
e
s
k
illet
o
ff
h
eat
a
n
d
add
o
n
ion, celery, carr
o
t
and
g
a
rlic. Sauté
until
tender.
D
e
glaze
pan
with
s
t
ock
reduce
by
half. Add
t
o
m
ato
p
u
ree.
Ret
u
rn
sha
n
ks to
s
k
illet a
n
d
b
r
i
n
g
to
a
bo
il, co
v
e
r, p
u
t
i
n
ov
e
n
an
d
co
o
k
f
o
r
2
h
our
s
o
r
un
ti
l
v
e
r
y
t
e
nd
er
.
P
u
t
r
o
aste
d
p
o
b
lan
o
s,
g
arlic, spi
n
ach
a
n
d
h
on
ey
i
n
t
o
b
le
nd
e
r
or
pr
o
cessor,
b
l
end
u
n
til
s
m
oo
t
h. Keep
b
len
d
ing,
sl
o
wly
a
dd
i
ng
o
il
un
til e
m
u
lsifie
d
.
Add
salt
a
n
d
p
ep
p
er to
taste.
Ser
v
e s
h
an
k
s
on
r
o
asted
corn
salsa
t
o
p
with
r
o
asted
p
o
b
lano sauce, and
a little goat c
h
eese.
Three Sister
Soup
1 ham
hoc
k
,
p
o
r
k ne
c
k or salted
po
rk – a
p
p
r
oxi
m
ately 8
o
u
nces
1
m
e
d
i
u
m
on
i
o
n
w
ith
t
h
e
s
k
in
3
m
edium
potatoes
or
t
wo la
r
g
e, peeled
a
n
d
diced
1
butternut squash, peel
e
d
a
n
d cut in
t
o
bite-s
i
ze pieces.
T
h
e
bulbous
part sav
e
d
fo
r bak
i
n
g
.
8
o
u
nces
g
reen be
a
n
s
1 1
5
.
2
5
c
a
n
o
f sweet
c
o
r
n
,
d
r
a
ined
8
c
u
p
s
of wa
t
e
r
.
Place
pork
and
onion
in
w
a
ter
and
b
o
il
for
approxi
m
at
el
y
one
hour
or
un
til
li
qu
id
is
red
u
ced
to
six
c
up
s.
Re
m
ov
e
ha
m
ho
ck
a
n
d
on
i
o
n
a
n
d
d
i
scar
d
.
Add
s
q
uash
and
potat
o
es
and
cook
un
til
al
m
o
st
te
nd
e
r.
Add gre
e
n
be
a
n
s
an
d
c
o
o
k
ap
p
ro
x
i
m
ately six
m
i
n
u
tes.
Ad
d
c
o
r
n a
n
d
s
e
rv
e
.
Cedar
W
o
ma
n’s
A
z
tec Chocolate
Chees
e
cake
12 o
z
.
Se
m
i Sweet
Ch
o
c
olate,
f
i
nely cho
pp
ed
1
/3
cu
p
Ka
l
u
a
h
1
Ta
b
lespo
o
n
w
ater
2
teas
p
oo
n
s
v
a
n
illa e
x
tract
2
pounds
cre
a
m
cheese,
at
room
t
e
m
p
erature
1
3
/4
cu
p
s
sug
ar
1
teas
p
oon
Mexican
c
i
n
n
a
m
o
n (you
can
substit
u
te what it
i
s in
y
o
ur pan
t
r
y
)
1 tea
s
poon ca
y
enne
4
l
a
r
g
e
eg
gs
P
o
sition
a
rack
in
t
h
e
ce
n
ter
o
f
t
h
e
o
v
en
and
pre
h
eat
to
3
2
5 F.
Lig
h
tly
bu
tte
r
a
n
9
-
i
n
c
h
r
ou
n
d
s
p
r
in
g f
o
rm
p
an
t
h
a
t
i
s
a
t
leas
t
2
i
n
c
h
e
s
d
e
e
p
.
I
n
a
h
ea
v
y p
o
t,
m
e
l
t
t
h
e
ch
o
c
o
late
with
t
h
e
Kalua
h
, water
and
v
a
n
illa. W
h
en melte
d
,
re
m
ov
e
fr
o
m t
h
e
h
eat
a
n
d
let
stand
un
til
c
oo
l.
In
a
lar
g
e
m
i
x
i
n
g b
o
w
l
,
us
in
g
a
h
a
n
d
held
electr
i
c
mi
xer
at
m
ed
i
u
m speed,
beat
cr
e
am c
h
eese
u
n
til
s
m
oo
t
h
.
C
o
m
b
i
n
e
su
g
ar
wi
t
h
cin
n
a
m
o
n
and
cayen
n
e.
A
d
d