Weekly Schedule and Menu (February 13-19)

February 13, 2017:

Breakfast (7:00 AM)

Appetizer (5:00 PM)

Dessert (7:30 PM)

February 14, 2017:

Breakfast (7:00 AM)

Dessert (7:30 PM)

February 15, 2017:

Breakfast (7:00 AM)

Dessert (7:30 PM)

February 16, 2017:

Dessert (7:30 PM)

February 17, 2017:

Dessert (7:30 PM)

February 18, 2017:

Dessert (7:30 PM)

February 19, 2017:

Dessert (7:30 PM)

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Weekly Schedule and Menu (February 6-12)

February 6, 2017:

Breakfast (7:00 AM)

Appetizer (5:00 PM)

Dessert (7:30 PM)

February 7, 2017:

Breakfast (7:00 AM)

Dessert (7:30 PM)

February 8, 2017:

Breakfast (7:00 AM)

Dessert (7:30 PM)

February 9, 2017:

Dessert (7:30 PM)

February 10, 2017:

Dessert (7:30 PM)

February 11, 2017:

Dessert (7:30 PM)

February 12, 2017:

Dessert (7:30 PM)

Enfrijoladas

Prep time: 

Cook time: 

Servings: 24

Ingredients

  • 30 oz. refried beans
  • 2 cups beef broth
  • cooking oil
  • 2 yellow onions, quartered
  • 1/2 tsp. salt
  • 24 corn tortillas
  • 1 cup cream
  • 1/2 cup crumbled cheese

Cooking Directions

1 Blend beans and broth until smooth.

2 Heat two tablespoons of the oil in skillet over medium heat. Add onion and cook until golden brown. Set onions aside.

3 Pour bean puree into skillet. Heat until bubbly. Stir occasionally add salt.

4 In skillet heat oil. Soften the tortillas in heated oil.

5 Transfer tortillas to bean puree and coat both sides. Fold in half and then half again into triangles. Put on serving platter.

6 Top with remaining bean puree, cream, cheese, and onion.