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.