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    “Home Page,” Friend, June 2003, 19

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    You can show your love and appreciation for your father by cooking him a meal. With an older person’s help, you can prepare these recipes for a lunch or dinner. The “Salsa Dip and Vegetables” or the “One-Dish Magic Cobbler” would make a delicious family home evening treat, too.

    Beef and Bean Burritos

    1/2 pound (227 g) ground beef

    1 can (16 ounces/454 g) refried beans

    8 flour tortillas (6″/15 cm in diameter)

    1 cup grated cheddar cheese, divided

    1 can (4 ounces/113 g) chopped green chilies

    1 cup sour cream

    1. In a skillet over medium heat, brown the ground beef; drain.

    2. Spread 1/4 cup refried beans in the center of each tortilla. Top each with an equal amount of ground beef and 2 tablespoons cheese.

    3. Fold the sides in, then roll up the ends over the filling. Arrange the burritos seam-side-down in a greased 9″ x 13″ (23 cm x 33 cm) baking pan. Top them with the green chilies and the remaining cheese.

    4. Bake uncovered at 350° F for 20 minutes or until heated through.

    Serve each burrito with sour cream.

    One-Dish Magic Cobbler

    1/4 cup butter/margarine, softened

    1/2 cup sugar

    1 cup flour

    2 teaspoons baking powder

    1/4 teaspoon salt

    1/2 cup milk

    1 can (22 ounces/624 g) sliced peaches with juice

    butter or margarine

    1/2 teaspoon sugar

    1. In a two-quart casserole dish, cream together the first butter/margarine and the first sugar. Mix in the flour, baking powder, salt, and milk. Spread the batter evenly in the dish.

    2. Carefully drain the juice from the peaches into a large glass. Arrange the peaches evenly over the batter. Pour 1 cup of the juice on top of the peaches; drink or discard the remaining juice.

    3. Dot the cobbler with a few pieces of butter/margarine; sprinkle on the second sugar.

    4. Bake uncovered at 375° F for 45 minutes. The “magic” happens while the cobbler bakes—the fruit goes to the bottom, and the dough rises to the top!

    Salsa Dip and Vegetables

    1 package (8 ounces/227 g) cream cheese, at room temperature

    1 cup salsa

    fresh raw vegetables of your choice—such as cauliflower, carrots, celery, broccoli—cut into bite-size pieces

    Place the block of cream cheese in a serving dish and pour the salsa over the top. Serve with the vegetables.

    Illustrated by Elise Black