Tuesday, January 8, 2013

Need something tasty on a cool winter day? One of my favorites is Caldillo (Mexican Stew) served with pinto beans and warm buttered flour tortillas. The stew and beans take awhile to cook so start 3 to 4 hours before serving.  Leftovers can be frozen for use later when a quick meal is needed. Both of these recipes are in my soon to be published cookbook Dad's Home Cooking, Traditional Recipes for Preparing Healthy Family Meals.

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