Mary Warren's Page

3 – 4 Cans garbanzo beans (chick peas) I use Progresso, they seem to be the best flavor and stay soft. Or if you prefer dried, let the dried beans soak overnight. Just be aware that sometimes they never soften which is why I use canned.

Beef stew meat (or steak cut in cubes, I usually use round steak)

Boneless pork chops cut in cubes

Chorizo (4-5, or to taste)

Med potatoes (cubed)

1 onion diced

2-3 cloves garlic smashed

salt and pepper to taste…

In this recipe you can use either canned or dry black beans. If you use dry, use “black turtle” beans (you can get them at Publix) or use canned Progresso beans. (the store brands don’t really taste as good)

Either canned or dry beans if dry use 1 – or ½ pound,

Canned use 2 cans or use 2 cans for every three people.

One large onion (diced)

2 – 3 cloves garlic smashed

1 med green pepper (cut in quarters, diced or small strips)

½ - 1 cup olive oil (depending on…

3 cans great northern beans + 3 cans water

1 can chopped turnips (or a half bag of fresh)

1 slice ham (the kind you buy by the slice) or ham chunks

4 med potatoes

1 med to large onion diced

1 – 2 cloves garlic (smashed)

chorizo to taste (the Cuban kind that you find at Publix) dried and pressure closed (I usually use 4 – 5 sausages sliced) This is made and dried in Miami by Cuban chefs. The Mexican style does not taste near as good in this soup.

In about…

Dough:

You will need:

Abt ½ stick butter, cut in Tblspns.

Abt. 2-2-1/2 cups Plain flour

Abt. 1 tsp. salt

One Whole package Vigo ‘yellow rice seasoning’

1. Put water and butter, and salt in small pot

2. Bring to slow boil

3. Add seasoning mix

4. Let Cool

5. After mixtures cool completely

a. Put flour in bowl and make a well in center

b. Gradually add the liquid mixture

c. Mix together (should be moist, but not too…