1 lb boned/skinned chicken breast
1 tsp ground cumin
1/2 tsp salt & pepper
4 flour tortillas (reduced-fat if you want to watch calories)
1 can (15 oz) black beans
1 tsp salad oil
1/2 cup (3 oz) soft goat cheese, -broken in, to small chunks
1 cup to 1 1/2 cups green salsa*

Instructions:

*To reduce sodium in the dish use low-sodium salsa

Cut chicken into 1/2″ by 3″ strips. In a bowl, coat evenly with cumin, salt, and pepper.

Seal tortillas in foil and warm in a 350F oven until hot, about 10 minutes.

Place beans and their liquid in a 1-quart pan and cook over med-high heat until bubbling, about 5 minutes.

In a 10-12″ nonstick frying pan over med-high heat, frequently stir chicken and oil until meat is no longer pink in center, about 6 minutes.

Lay tortillas flat. Toward 1 edge of each, fill equally with chicken, beans (including most of the liquid), cheese, and 1/2 c salsa. Fold over sides and roll up tightly to enclose. Add more salsa to taste.

Per burrito: 507 cal, 12 g fat (21%), 43 g pro, 1,626 mg sod, 86 mg
chol.

Sunset Magazine, May 1996.

Servings: 4

Pastry for 3 9″ pie crusts

4 cups solid pack unsweetened pumpkin
4 tbsp flour
2 eggs
4 tbsp cinnamon
1 tbsp ginger
4c scalded milk

Mix pumpkin, sugar, eggs, spices & flour thoroughly. Add scaled milk slowly, stirring frequently. Pour into pie shell, bake 425 for 15
minutes, 350 for 45 minutes. Done when knife pulls clean out of center. Immediately serve with gingered whip cream or cinnamon ice cream and coffee. Refrigerate when done. Yields 3 9″ pies.

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