Updated Thursday, November 8th, 2007
Yield: Serves 8.
Frijoles Refritos: Mash 2 cups of cooked and seasoned beans, and fry in 3 tablespoons butter or bacon drippings. Turn onto a heated platter, sprinkle with grated Monterey Jack cheese, and serve with Salsa Picante.
Burritos: Spread some Frijoles Refritos on heated flour tortillas. Sprinkle with minced onion or grated cheese or bits of cooked meat, roll up, and eat.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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