3 QT SAUCEPAN RECIPES

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Steps:

• Coat an 8- to 10-cup ring or tube pan with nonstick spray, then flour.
• Combine 3/4 cup flour, the yeast, sugar and salt in large bowl. In a 2-qt saucepan, heat milk and butter until very warm (120° to 130ºF on an instant-read thermometer). Gradually add to flour mixture; beat with an electric mixer on medium speed 2 minutes, scraping bowl occasionally.
• Add eggs, 1 cup flour and the lemon zest; beat 2 minutes on high speed. Stir in remaining 1/2 cup flour until blended.
• Spread dough evenly into prepared pan. Cover with plastic wrap and a clean kitchen towel. Let rise in a warm place until doubled, about 45 minutes.
• Meanwhile, mix sugar and water in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes or until syrupy. Remove from heat; stir in lemon juice and limoncello.
• Heat oven to 375ºF. Bake for 25 minutes or until a wooden pick inserted in cake comes out clean. Prick surface with a skewer; brush warm cake with half of the syrup.
• Run knife around edge to release; invert cake onto wire rack set over a pan. Spoon or brush remaining syrup over cake. Let cool completely. Mound berries in center.