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Appetizer -- Black Bean Quesadillas
1 Tbsp. olive oil
1 small sweet onion, chopped
2 cloves
garlic, minced
One half tsp. ground cumin
Two thirds cup
salsa
1 15-oz. can black beans
One quarter cup fresh
cilantro, chopped
2 Tbsp. fresh lime juice
6 oz. crumbled
Feta cheese
8 - 10 flour tortillas
Sour cream and salsa
Sliced jalapeno peppers.
Heat oil in a skillet and saute onion and garlic. Add cumin, salsa and
black beans, cook for several minutes and remove from heat. Stir in
cilantro, lime juice and Feta cheese.
Spread mixture evenly over half of the tortillas and place a tortilla
over mixture on top of each tortilla. Cut into 4 equal pieces and top
with sour cream, additional salsa and jalapeno peppers.
The Skinny: Use low fat sour cream.
6 - 8 cups cooked lobster meat, cut into bite-sized pieces
1
cup mayonnaise
One quarter cup celery, chopped
1 small
sweet onion, chopped
2 Tbsp. fresh lime juice
One
quarter cup fresh cilantro, chopped
Salt and pepper to taste
One half tsp. hot
2 cups all-purpose flour
One half cup powdered sugar
1
cup butter, softened
4 eggs beaten
2 cups sugar
One quarter cup lemon juice
One quarter cup flour
1 tsp.
baking powder
Additional powdered sugar
Combine flour and powdered sugar; add
The Jungle Boys (our 15 and 16 year olds) started school this week. They actually did quite well in preparing for the return. Both Boys began “practicing” for waking up for school about a week before the actual day of return. They would set their alarm clocks for the required wake up time,
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