Feijoada (black beans)

Bring to a boil, then reduce to low, simmering the following for about 2 hours.

4 cups cooked black beans
2-3 cans ham
3 1/2 cups water
2 tsp. beef bouillon
2-3 Tbsp. dry minced onion
2 Tbsp. dry garlic slices
a few shakes of parsley
a few shakes of bay leaves

Serve over rice, with shredded romaine lettuce, chopped green onion and tomato slices.

Peaches and Cream Pie

3/4 cup wheat flour
1 (3 ounce) package non‑instant vanilla pudding mix  (about 1/4 cup of cannery pudding)
3 tablespoons butter
1 egg 
1/2 cup milk


1 (8 ounce) package cream cheese
1/2 cup white sugar
2 1/2 cups canned sliced peaches, syrup reserved

1 tablespoon white sugar
1 teaspoon ground cinnamon

1. Preheat the oven to 350*. Drain peaches and reserve the syrup; set aside.

2. Combine flour, pudding mix, butter, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.

3. Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.

4. Bake for 30 to 35 minutes. Do not over bake.