Recipe of the Month

1.  Soak the jerky for several hours - 1 hour, at the very least - to rehydrate.  Cover entirely with water.  Changing the water once or twice will help reduce the saltiness.

2.  Remove the jerky from the water, then dice into fine cubes.  Heat the oil over medium heat in a medium-size pot or Dutch oven, then add the onion.  Saute, stirring frequently, until the onion is translucent and limp, about 5 minutes.  Add the garlic and cook for a minute, stirring, then add the jerky and tomato, raise the heat to high, and continue to cook, stirring, for about another minute.  Add some freshly ground pepper.  Add the rice and bay leaf and stir to coat the rice with oil, then add the water and bring to boil.  Reduce the heat to low, cover, and cook until nearly all the water is absorbed, about 16 minutes, then turn off the heat and let sit for about 5 minutes. 

3.  When the rice is ready, gently stir in the parsley.  Taste for salt; the jerky should provide enough saltiness, but add more if desired.  In Brazil, this is often spiked with a generous does of hot sauce; try it with a dose of Tabasco or your favorite hot sauce! 

ENJOY!!

1. Place pinto Beans in large glass bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water.

2. Heat oil in large heavy saucepan or Dutch oven over medium heat. Add onion and garlic; cook and stir until onion is tender. Drain tomatoes, reserving liquid. Add tomatoes to saucepan; mix well. Add pinto beans and vegetables. Stir in vegetable juice, water and reserved tomato liquid. Add basil, sage, bay leaves and black pepper. Bring to boil over high heat; reduce heat. Cover; simmer 2 hours, stirring occasionally.

3. Slice Linguica sausage into bite size pieces. Add into soup to cook. Add pasta 15 minutes before serving. Cook, uncovered, until soup thickens. Remove bay leaves; discard. Top with Parmesan and parsley.

Makes 10 (1 1/2 cup) servings

Combine 1 cup apricot nectar, apricots and raisins; bring to boil. Cool. Stir together flours, sugar, and baking powder. Make a well in center of dry ingredients. Combine egg, milk, oil, allspice and remaining apricot nectar. Add to dry mixture, stir until smooth. Fold in raisin/apricot mixture and nuts. Turn into a greased and floured 9" x 5" x 3" pan. Bake one hour at 350oF. Cool on rack.

Preheat oven to 350°. Cover baking sheet with wax paper. Place Linguica links on baking sheet. Bake in oven for 15 to 20 minutes. Roll out crescent roll dough and cut each square into 4 triangles. Remove Linguica from oven and increase oven temperature to 375°. Slice each Linguica link into 8 pieces. Place a piece of Linguica at the long edge of each dough triangle. Roll the dough and press the tip in place. Bake in oven until puffed and golden, 8 to 10 minutes. Serve Linguica Puffs warm with mustard.