Wednesday, May 30, 2012

May 30: Feijoada- Brazilian Black Bean Soup


This recipe is straight from Brazil. My brother-in-law, Shannon, served a mission there and I assume he brought home this recipe. My sister Robyn is a pro at making it. It is so delicious!


Sort 1 lb black beans. Soak overnight.
Next morning:
Bring the beans to boil in water about 2” above beans.
Reduce heat to low.

Add:
1 chopped onion                                                
¼ tsp garlic powder                                          
Small salt pork   
Ham hock
1 bay leaf                                               
Cook on low heat for several hours.
About 2 to 3 hours before serving, add desired meats or more water, if necessary.
Suggested meats: Italian and/or German sausage links
                      Hillshire Farms sausage cut in 2” sections
                      Unsliced bacon

May 29: Strawberry Tropical Smoothie



3 c pineapple juice
2 c sugar    
3 c hot tap water                                            
3 oz lemonade frozen concentrate   
3 oz frozen orange juice concentrate    
1 qt fresh or frozen strawberries
Freeze pineapple juice in ice cube trays. Stir together sugar and hot tap water.  Let cool.  Blend pineapple juice cubes, orange juice, lemonade, and strawberries. Add water gradually and mix thoroughly. Garnish glass with fresh strawberry, mint or colorful toothpick umbrellas. Makes 10 servings.