Tied-Up Beans (Frijoles Maneados)

1 ancho chile (optional)
Water (optional)
2 cups Beans from the Pot or other cooked whole
    pinto beans, plus 1/2 cup of the cooking liquid
1/3 cup milk
1/2 onion, minced
1 garlic clove, minced
1/2 teaspoon cumin seeds, toasted and ground
4 to 6 ounces asadero or mozzarella cheese, grated

Preheat oven to 350 degrees F.

Soak the chile in enough hot water to cover it, if you wish to have a more spicy version of the dish. When the chile is pliable, cut it into thin slices.

In a food processor, pur?e the beans and their liquid with the milk. In a baking dish, warm the fat over medium heat. Stir in the onion, garlic, cumin and ancho slices and warm through. Remove the dish from the stove and stir in the beans. Transfer the beans to the oven and bake them for 1 hour, or until they appear very thick and begin to dry out.

Stir in the cheese and return the beans to the oven, baking just until the cheese has melted through, about 5 minutes.

West African Roast Pepper Chicken

1 broiler fryer chicken, cut up
1/4 to 1/2 cup peanut oil or melted butter
3/4 teaspoon salt, or to taste
1/2 to 1 teaspoon cayenne pepper
1 (4 ounce) jar can pimento, diced
1 onion, finely diced
1 tomato, peeled and diced

Brown chicken in oil. Season with salt and cayenne pepper. Arrange in baking pan and sprinkle with pimento, onion and tomato. Bake in hot oven at 400 degrees until cooked and golden brown (45 minutes to 1 hour). May cover during first part of cooking time.

Serves 4.

Irish Coffee Meringues

2 egg whites
1 cup confectioners' sugar, divided
2 teaspoons instant coffee powder (not granules)

Filling
1 1/4 cups whipped cream
2 tablespoons plus 2 teaspoons Irish whiskey

Decoration
Chocolate-covered coffee beans

Draw 2 x 7 inch circles onto a sheet of parchment paper.

Put the egg whites into a spotlessly clean and dry bowl. Add all the confectioners' sugar except 2 tablespoons. Whisk until the mixture stands in firm dry peaks. It may take 10-15 minutes.

Sieve the coffee with the remaining confectioners' sugar together and fold in carefully.

Spread the meringue carefully with a palette knife onto the circles on the silicone paper. Bake in a very low oven 300 degrees F for approximately 1 hour or until crisp. The discs should peel easily from the paper. Allow to get quite cold.

Add the whiskey to the whipped cream. Sandwich the meringue discs together with Irish whiskey flavored cream. Pipe 5 rosettes of cream on top. Decorate with chocolate coffee beans if available.

Honeyed Carrots

This popular Middle Eastern dish probably had its roots in ancient Egypt.

12 medium carrots, sliced
1/3 cup honey
2 tablespoons vegetable oil
1 teaspoon lemon juice
1/2 teaspoon salt

Heat 1 inch salted water to boiling. Add carrots. Heat to boiling; reduce heat. Cover and cook until tender, 12 to 15 minutes; drain.

Cook and stir remaining ingredients in 10-inch skillet until bubbly; add carrots. Cook uncovered over low heat, stirring occasionally, until carrots are glazed, 2 to 3 minutes.

Yields 6 servings.

Western Wagon Wheels

Serves 10.

1 pound wagon wheels, rotini or other
    medium pasta shape, uncooked
1/4 cup all-purpose flour
1/2 teaspoon pepper
1 1/2 pounds skinless, boneless chicken
    breasts, cut into bite-size pieces
3 tablespoons vegetable oil, divided
2 to 3 cups broccoli florets
2 carrots, thinly sliced
1 cup frozen whole kernel corn
1 tablespoon water
1 (18 ounce) bottle barbecue sauce

Prepare pasta according to package directions.

While pasta is cooking, combine flour and pepper in a zip-type plastic bag. Add chicken and shake until well coated.

Heat one tablespoon oil in a large skillet. Add half the chicken and stir-fry until brown on all sides. Remove from pan. Repeat with 1 tablespoon oil and remaining chicken. Remove from pan. Add remaining 1 tablespoon oil to skillet and heat . Add broccoli, carrots and corn; stir-fry 2 minutes. Add water; cover and cook 3 to 4 minutes or until vegetable are tender-crisp. Add chicken and barbecue sauce to skillet; cook until thoroughly heated.

When pasta is done, drain well. Place in a large bowl; add hot chicken mixture and toss well.