| 19 | 20 | 21 | 22 | 23 |
| 1 | 32 | 63 | 95 | 126 |
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Roll out dough out about 1/2 inch thick, cut into 5 inch squares and place a heaping
tablespoon of filling on each square. Add a little cheese and bring all four corners
together and pinch to seal. Place on greased baking sheet.
Set in warm place to rise 15-20 minutes. Bake at 350F for 20 minutes or until golden
brown. Spread butter over the tops and allow to cool.
About the Author: Lauryn Hale writes historical romance novels. Her first novel, THE
UNDERTAKER, is due out in the winter 2001 with Awe-Struck E-Books. Visit her
website to learn more.
Author's URL: http://www.geocities.com/laurynhale
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Black Bean Salad
From: M. D. Benoit
I picked up the taste of black beans on my first trip to Costa Rica. The Costa Ricans
serve, for breakfast, a rice mixed with eggs and black beans. It was heaven. Once I was
back in Canada, I began experimenting with this tasty bean. The contrast between the
bean and the other vegetables is pleasing to the eyes. This salad is perfect for a hot
summer day.
1
1
1
1
1
1
1
1
9-oz. can black beans, or 2 cups cooked black beans
green onion, chopped
/2 green pepper, chopped
/2 red or yellow pepper, chopped
large tomato, diced
cup frozen or fresh corn, cooked al dente
tbsp. coriander or parsley, chopped
tbsp. fresh sweet basil (optional)
Salt and pepper
Vinaigrette:
2
1
1
1
tbsp. red wine vinegar
tsp. Dijon mustard (optional)
shallot, minced
/8 tsp. salt
Ground black pepper to taste
5
tbsp. olive or vegetable oil
Mix all vegetables and herbs together.
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