6 : md Lemons
4 : md Navel oranges
12 : oz Frozen lemonade
6 : oz Frozen orange juice
0: Cut the string beans French style in half lengthwise
1: Cook in boiling salted water until tender, about 8 minutes
2: Rinse under cold running water, drain, and set aside
3: Melt 2 tbsp of the butter with the oil in a large heavy skillet over medium heat
4: Add the onion, cook 2 minutes
5: Add the garlic and sliced chorizo
6: Continue to cook until the chorizo is lightly browned, 5 to 6 minutes
7: Add the tomatoes, basil, hot green pepper, and red bell pepper to the sausage mixture
8: Continue to cook, stirring occasionally, until the tomatoes are soft
9: Toss in the reserved beans and cook 10 minutes longer
10: Remove the skillet from the heat
11: Beat the eggs with 3 tbsp of the butter in a large bowl until smooth
12: Beat in the cornmeal, flour, baking soda, baking powder, sugar, salt, pepper, paprika and chili powder
13: Mix well
14: Stir in the chorizo/bean mixture, the olives, cheese, and hot pepper sauce
15: Rub a 10 inch cast-iron skillet with the remaining 1 tsp butter
16: Spoon the batter into the skillet, and bake until firm and golden brown, about 35 minutes
17: Cut into wedges and serve
18: Note: Author notes that he serves this as a brunch or supper dish and often with just a green salad on the side
19: Formatted for MasterCook by Mardi amdesjar@mb
20: sympatico
21: ca November 23, 1997 Recipe by: unknown cookbook Posted to MC-Recipe Digest V1 #922 by Mardi <amdesjar@mb
22: sympatico
23: ca> on Nov 25, 1997