Monday Musings: All I want for Christmas is….

Reading is to the mind what exercise is to the body.
~ Sir Richard Steele ~

I can’t tell you the number of times in the past few weeks I’ve heard someone say, “I don’t know what to get my mom, dad, sister, best friend – insert the role of the wonderful person in your life – for Christmas. S/he has everything!”

We all know that no one truly has everything. What you’re really saying is that you don’t have a clue what to get them that is fresh and new and speaks to their soul beyond Christmas morning. Something special they’ll remember having even if they don’t remember it came from you. A gift they’ll carry inside them forever.

It’s why I think the finest gift you can give to a reader is another book. The finest gift you can give to a writer is another reader…and a book.  🙂

It may seem simplistic, but a good book will never go out of style. The presentation hasn’t changed much over the years, even though many are now available through Kindle and Nook and other hand held devices. They’re all generally rectangular with covers and lots and lots of words inside. You can carry them everywhere you go. And many of them reach inside us and touch our souls forever.

In this fast-paced world of electronics, games, home-delivered DVDs, online TV program downloads, etc. it’s too easy to miss the simple pleasures…like reading a new story. A good book can carry you into a fantasy world so completely you forget the refrigerator just went on the fritz and its replacement has traumatized your credit card. A wonderful story can calm you after a frenetic day at work so you have the energy to smile at your child and snuggle with him. You can explore new worlds where characters just like you find alternative ways to resolve their problems, and experience vicariously that moment when a man and a woman discover their lust has grown into love or a villain is served justice. You may even leave the planet altogether and live a completely different life as a space princess for several hours.

I’m a reader who has stacks and stacks – fine, entire walls of bookshelves – filled with my TBR (To Be Read) books. I’m now the proud owner of a Kindle which is stacking my novels a bit more neatly. But that doesn’t mean I wouldn’t be thrilled to receive another book. Or two. Or half a dozen.

If I’m lucky, someday soon, I’ll find myself filling my fantasy of sitting on a beach in Maui pulling one story after another from a bag in the sand. Food, drink, and the occasional decadent bonbon magically delivered and cleaned up by a six-foot elf with naughty eyes. Minimal clothing. Even more minimal distractions like phones and comput….okay, maybe just enough wireless internet service to chat with friends but nothing that resembles w.o.r.k.

Oops, sorry – got a little sidetracked there with my letter to Santa! 🙂  I’m pretty sure the jolly guy isn’t handing out Maui vacations this year. He looks a bit skinny to me, poor dear. And my own naughty-eyed, six-foot elf could use a vacation, too, so maybe I can fetch my own bonbons.

Anyway, back to my musings. If your hard-to-buy-for loved one is a reader your shopping dilemma can be easily solved. Find out what new releases she’s dying to read. Ferret out the name of his favorite author. Listen to your friends and discover new authors to introduce to your reader. Encourage that little munchkin in your life to read with a fun new book about making best friends or meeting trolls, squirrels, or friendly dragons that live in their room.

If your reader is also a writer, gift her with Christmas cheer by buying her book. There are so many wonderful authors to be discovered on the bookstore retail shelves, on Kindle and Nook. Another gift your favorite author is sure to love is a review of their latest release on Amazon, on the Barnes & Noble website. It’s a gift that costs you nothing but the time it takes to share your excitement about the story the author’s created for you.

You don’t need a fancy list for those “hard-to-buy-for” people in your life.  You don’t even have to check it twice.  No one has everything they want if they’re a reader. A book is unique, one of a kind, and there are thousands of them out there waiting to be unwrapped by some lucky “hard-to-buy-for” loved one.

Now, you’ll have to excuse me while I dash off to Amazon to make up my list for Santa. He’s going to be a busy guy if he’s going to load up the fifty or so novels I want!  Ohhhh, I want that one by Cherry Adair and that one by Barbara Freethy and that one by Allison Brennan and that one by Cynthia Woo….

Karen’s Killer Fixin’s: Rum Cake

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is RUM CAKE.

In honor of the season, here’s another favorite holiday recipe. This is NOT your Aunt Mae’s ten pound fruitcake. Similar in texture to pound cake, it’s infused with enough rum to make a party. (Just be careful not to overeat and drive. You’re not using fake rum! 🙂 ) This truly is scrumptious.

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 15 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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RUM CAKE
[Makes 1 Bundt cake]

1 pkg. yellow cake mix with pudding
¼ cup water
¾ cup rum
3 eggs
1/3 cup vegetable oil

Grease and flour tube or Bundt cake pan.  Mix dry cake mix, water, rum, eggs and vegetable oil until blended.  Pour in pan. Bake 325 degrees for 1 hour.  Take out of pan and let cool for 1 hour.  Put back in pan, poke a few ¼-inch holes in cake and pour glaze on cake.

Glaze:

¼ lb. butter
1/8 cup water
1 cup sugar
2/3 cup rum

Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove from heat. Stir in rum.  Pour rum mixture over cake and let soak in. Cover and store in refrigerator.

 

Monday Musings: ‘Twas the week before Christmas….

‘Twas the Week Before Christmas
By Karen Docter

‘Twas the week before Christmas, when all through the land
My dust bunnies had grown bold, joined the Editorial Band;

Revisions were hung by the critique rank and file,
In hopes that my manuscript would soon top the pile;

Characters were canoodling in their own special way,
While villains of danger snuck into the fray;

And my hero in his splendor, and heroine bathed in moon’s light,
Had just dissed their love for the fourth time this night;

When out of my brain there arose what I’d been missing,
Had to rush to the office to tweak a bout of kissing;

Away to my chair, I stumbled and swore,
Ripped open a Window and widened my eyes more;

The cursor, blinking cheerily on the computer screen, teased,
Tormenting my poor muse, more than it appeased;

When, what to my beleaguered senses should un-wend,
But my muse on a lotus blossom, and a close writer friend;

With a great mighty shove, so swift the prevention,
I knew in a thrice, this was editorial intervention;

So swift the editor kicked off her perch, ideas they came,
And my muse danced and sang, I knew this was the game.

“Now, Narrative! Now, Point of View! Now, Adjective and Verb!
On, Sentence! On Paragraph! On, Synopsis and Blurb!”

“To the top of the list! To the top of the pile!
Now print away! Print away! Print away, smile!”

As manuscript pages that before crazed muse envision,
When they hide behind walls, come out with permission;

So rise to the occasion the plot points they grow,
With a screen full of characterization, my muse did yet glow;

And then, in that moment, I heard my hero speak,
Those sensuous words and statement of love’s peak;

As I reached for the words, and was putting them down,
My heroine laughed and tried on her wedding gown;

From her fingers danced stars, my muse had donned glitters,
Her crown was tipped over from too many gin-and-bitters;

But she sat on my poor editor, not allowing her vent,
My muse looked like an angel, or maybe an agent;

Her face – how it glowed! Her dimples how naughty!
Her eyes full of mischief, her nose not one bit haughty!

Her gleeful expression was fixed on the page,
And the stubborn tilt of her chin was as firm as a sage;

An eraser-less pencil she clenched tight in her hand,
And an aura of contentment encircled the land;

She had purpose to her step, was lithe enough to bend,
To the winds of creativity, she was surely there to wend;

She was the vision of my heroine, an odd little perk,
And I laughed when I saw her, my psyche at work;

With a gracious smile and a nod in my direction,
She gave me the notion I could bow to her perfection;

She spoke not at all, but took over my work,
And filled all the holes; then turned with a smirk.

And saving her words, I would tomorrow sigh,
And giving me a look, out of the office she did fly.

She freed my sorry editor, dusted her off with a smile,
And away she tottered without the least bit of guile.

But I heard her exclaim, as she packed up her bikini,
“Merry Christmas to all, and to all a good ‘Finis’!”

[‘Twas the Week Before Christmas, Karen Docter © 2007]

[[Inspired by ‘Twas the Night Before Christmas, attributed to Clement Clarke Moore.]]

HAPPY HOLIDAYS!

Karen’s Killer Fixin’s: Puppy Chow

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is PUPPY CHOW.

Despite its name, this snack is NOT for the dogs! <g> As we approach the holiday season, it’s always nice to have a supply of snacks on hand for when those last minute holiday guests stop in for some eggnog. This is a great sweet snack and easy to make. Just be sure to make at least two batches because it will disappear faster than you can say, “The dog’s just snatched the turkey off the table!”

All kidding aside, just a friendly reminder: Keep your dogs and cats healthy this holiday season. Don’t allow them access to chocolates and nuts and other
goodies we all love because many of these flavors, like chocolate, are toxic to our pets!

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 14 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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PUPPY CHOW
[9 cups]

 

9 cups Chex [any variety]
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine (do not use spread or tub products, only sticks)
1 tsp. vanilla
1 ½ cups powdered sugar

Measure cereal in a large bowl; set aside.  Microwave chocolate chips, peanut butter and margarine in 1 qt. microwaveable bowl on High, 1 minute.  Stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour chocolate mixture over cereal in bowl, stirring until evenly coated.  Put into large zipper storage bag.  Add powdered sugar and gently shake until cereal is coated. Spread over waxed paper to cool. Store in airtight container.

Karen’s Killer Fixin’s: Parmesan Cheese Onion Bread

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is PARMESAN CHEESE ONION BREAD.

There’s nothing more satisfying than the aroma and taste of freshly made bread! I love onion bread. Add parmesan cheese and I’m in heaven. This is wonderful served hot and buttery alongside a bowl of rich and hearty soup…or spaghetti…or, hmmm, there’s little this bread won’t enhance.

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 13 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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PARMESAN CHEESE ONION BREAD
[Makes 2 loaves]

 

1 pkg. yeast
¼ cup warm water
1 envelope onion soup mix
2 cups water
2 T. sugar
1 tsp. salt
2 T. parmesan cheese
2 T. shortening
6 to 6 ½ cups flour
cornmeal
7 egg whites with 1 tsp. water

 

Soften yeast in ¼ cup warm water.  Combine soup mix and 2 cups water in covered saucepan.  Simmer for 10 minutes.  Add sugar, salt, Parmesan cheese and
shortening. Stir well.  Cool to lukewarm.  Stir in 2 cups flour and beat.  Stir in yeast mixture.  Add enough flour to make stiff dough.  Knead until smooth.  Place in lightly greased bowl.  Cover and let rise about 1½ hours.  Punch down. Divide in half.  Cover and let rise 10 minutes.  Shape into 2 loaves.  Place on greased baking sheet sprinkled with cornmeal.  Gash tops diagonally.  Cover and let rise about 1 hour.  Bake at 375 degrees for 20 minutes.  Brush with egg white.  Bake 10-15 minutes more until lightly brown.  Let sit on rack until cooled for easier slicing.

Karen’s Killer Fixin’s: Cheddar Cheese & Broccoli Soup

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHEDDAR CHEESE & BROCCOLI SOUP.

We make a lot of soup in our house. It’s warm and satisfying, something to look forward to when it’s especially cold and nasty outside. I have a few family favorites I throw together in a crock pot and I’ll share some of those in the weeks and months to come. However, I’m not always so on the ball (can you imagine?!) and have to wing it on occasion at the last minute. This is a family favorite I can pull together fairly quickly.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 12 recipes and counting with this posting. Hope you find some recipes you like. If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to your email Inbox. If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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CHEDDAR CHEESE & BROCCOLI SOUP
[Serves 4]

4 T. butter or margarine
3 medium carrots, diced
3 celery stalks, diced
1 onion, diced
3 T. flour
1-½ cups chicken stock
2 small bags frozen broccoli, bite sized pieces
8 oz. mild cheddar cheese, grated
2-3 cups milk [depends on preferred thickness]
¼ tsp. cayenne pepper
Salt to taste

Heat butter in large saucepan. Add carrots, celery, and onion. Sauté about 5 minutes, or until softened. Add flour; cook over low heat, stirring constantly, until flour is incorporated into the butter, about 1 minute [makes roué]. Stirring constantly, gradually add stock and then the broccoli. Bring stock to boil and simmer until broccoli is tender, about 10 minutes. Stir in grated cheese, cook over low heat until melted. Stir gently so it doesn’t burn at the bottom of the pan. Do not allow to come to a boil again. Stir in milk, warm the soup over low heat. Season with cayenne pepper and 1 tsp. salt or to taste. Sprinkle each portion with more diced cheese and serve immediately. Serve with hot bread or rolls or breadsticks.

Hints: I’ve been known to add cooked chicken chunks to this recipe, too, because we’re a meat-and-potato kind of family. This basic soup can be adjusted into a number of different soups, broccoli, cauliflower, potato, potato and corn. You can use cooked brats with the potato, and potato and corn, versions. Creativity knows no bounds with this one. One last hint, save/freeze all of your leftover gravies and mashed potatoes and such and throw it into this for an “icebox” soup that utilizes your leftovers.

Karen’s Killer Fixin’s: Cabbage Rolls

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is CABBAGE ROLLS.

I love cabbage rolls, especially during the blustery months! This recipe is fairly simple and easy to make. It will take some serious cooking time though to tenderize the cabbage and marry the flavors, so save this one for a wintry day when you can throw it into the oven in the early afternoon. Once it’s in the oven you can just sit back and read a book or play games with the family while the aromas drive you absolutely nuts until you can break out the knives and forks at dinnertime. 🙂

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 11 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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CABBAGE ROLLS
[Serves 4-5]

1 lb. ground beef
3 T. uncooked rice
1 grated onion
½ cup water
½ tsp. salt
12 large cabbage leaves
1 can (8 oz.) tomato sauce
4 T. vinegar
6 T. sugar

Combine meat, uncooked rice, onion, water, salt and pepper (to taste).  Set aside.  Boil cabbage leaves until tender.  Drain.  Divide meat into 12 equal parts.  Roll one meat portion in cabbage leaf.  (Two cabbage leaves if small, just so it’s wrapped all around.) Place seam side down in baking dish.  Combine tomato sauce, vinegar, and sugar.  Pour over cabbage rolls.  Bake, covered with tin foil, at 325 degrees for 3 hours.  Baste rolls with sauce.

[Lightly spray dish with pan coating for easier cleanup.]
[[Serve with hot rolls, French or Italian bread]]

 

 

Karen’s Killer Fixin’s: World’s Best Sugar Cookies

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is WORLD’S BEST SUGAR COOKIES.

I had half a dozen variations of the sugar cookie recipe and threw them all out when I found this one. Yeah, lots of butter and oil but these are the most sinful, melt-in-your-mouth cookies. The recipe makes a LOT. Although, if you fall in love with these as much as I did, you might want to bake two batches!

I hope you enjoy today’s Killer Fixin’s.

Happy eating!

Karen

P.S.  We’re at 10 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my blog page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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WORLD’S BEST SUGAR COOKIES
[Makes LOTS]

Cream together:

1 cup powdered sugar
1 cup sugar
1 cup margarine

Add:

1 cup oil
1 tsp. baking soda
2 beaten eggs
1 tsp. cream of tartar
2 tsp. vanilla
1/4 tsp. salt
5 cups flour

Lightly spray cookie sheet with pan coating. Roll into small balls; dip bottom of glass into sugar granules (colored sugars can be used) and press out dough.  Bake at 350 degrees, 10-12 minutes. (NOTE: Can also use nuts or coconut instead of sugar.)

Karen’s Killer Fixin’s: PUFF PASTRY CHICKEN

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is PUFF PASTRY CHICKEN.

This to-die-for recipe was given to me by one of my daughters. Not only does it taste like it was prepared by a chef in a fancy restaurant but it’s simple to make. It combines the satisfaction of a homemade pot pie with the elegance of a fine pastry. Serve with your favorite side salad or vegetable.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 9 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to
your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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PUFF PASTRY CHICKEN
[Serves 6]

3 boneless chicken breasts
1 container spreadable cheese (Rondele or Alloette brand-Garlic and Herb)
dried parsley
1 package Puff Pastry sheets (find them in the frozen section)
1 egg

Thaw the pastry sheets according to package.  While thawing, cut the chicken breasts in half (lengthwise, so that they are the same width/height as before, but thinner)  Salt and pepper them on both sides, and pan fry until cooked through.  Open up the pastry sheets and roll out with a rolling pin.  Cut into 3 even rectangles large enough to wrap a piece of chicken in.  In the middle of each rectangle, put a dollop of cheese spread (2-3 tablespoons worth) and sprinkle with parsley.  Place cooked chicken on top and wrap the pastry around it.  Place on cookie sheet with seam facing down.  Baste with the beaten egg so it shines.  Bake in 400 degree oven about 20-30 minutes until browned.  This makes 6 chicken pastries.

Karen’s Killer Fixin’s: BEEF CHIMICHANGAS

It’s time for Karen’s Killer Fixin’s!  Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is BEEF CHIMICHANGAS.

I love Mexican food, and the chimichanga tops my list of favorites. Not only are all of these ingredients generally available in my kitchen, it’s easy to make. Your family will love these.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 8 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to
your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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BEEF CHIMICHANGAS
[Serves 4]

1 green pepper (chopped)
1 onion  (chopped)
1 clove garlic (finely chopped)
1 lb. ground beef
½ cup salsa
½ tsp. salt
1 cup refried beans
1 cup shredded Jack cheese
4 10-inch flour tortillas
Canola oil for frying
Salsa
Sour cream
Guacamole

In large sauté pan, cook ground beef, onion, green pepper and garlic for 10 minutes or until beef is no longer pink.  Drain grease from pan, stir in salsa and salt, and cook for 1 minute.  Remove from heat and stir in refried beans and cheese.  Place flour tortillas on flat surface and spoon one quarter of the mixture into center of each tortilla.  Fold in the sides, then fold over the top and bottom to form chimichangas.  (You can weave a toothpick through the flaps to keep them closed.  Otherwise you need to handle them carefully to keep the ingredients from falling out.)  Heat about ½ inch of oil in saucepan over high heat for 5 minutes, or until a tiny drop of water sizzles on the pan.  Place chimichanga in the pan, flap side down, and cook for 2 minutes on each side, or until lightly browned. Remove from pan and drain on paper towels. Continue the process with the remaining chimichangas.  Serve with salsa, guacamole and sour cream.

Karen's Book Bench