Naan with Easy Cheesy Bean Dip-Secret Recipe Club

Sometimes when I am checking out the recipes at my assigned Secret Recipe Club blog I will come upon something that I have been thinking about making for awhile.  Such was the case with the blog Tasty Cheapskate, where I found not one but two different recipes for Naan and one for bean dip.  Since theses are something that I have been thinking about making, I decided that I need to get “off the fence” and just do it

Jeanie has been blogging since 2010 so has shared many great “tasty” and “cheap” recipes with her readers.  She feeds four children, one husband, and herself and shares my view that tasty food doesn’t have to mean expensive food

I did come upon a post that I want to point out that has nothing to do with food-How to Get Crayon Out of Washed and Dried Clothes Cheaply.  I have no children living here that I could blame that situation on if it happened now, but I would have loved having this information when it did happen when I had kids.

Now, back to the cooking.  There were two recipe for Naan,  One with yeast and Quick Naan made with baking powder.  The Quick Naan uses yogurt which I did not have on hand so I made the one with yeast.  It took a little time because of the rising, but the rest of the process was easy  I used all white whole-wheat flour instead of a combination of all-purpose and whole-wheat flour because I had it on hand.  The directions did not say how much or long to knead the dough so I kneaded it 100 times, turning the dough ball over after every 10 kneads.  After the first rising, I made 15 dough balls.  Mine may have been a bit smaller than Jeanie’s as she made 10.

I have a glass rolling pin so rolled the dough balls out between two sheets of waxed paper and was able to get them quite thin.  It took about 30 minutes to “bake” the Naan in a frying pan.  I would roll a new dough ball out while another one was “baking.”

I wanted something to eat with the Naan so made the Easy Cheesy Bean Dip.  I cannot begin to say how good these were together.  They definitely will a regular rotation at my house.

The bean dip recipe uses taco seasoning.  I never buy commercial taco seasoning as I always have all the necessary ingredients on hand to make it myself.  I use various homemade taco seasoning recipes and used the one Jeanie has on her blog.   I was hesitate to use the amount of salt called for since refried beans can be a little salty.  I did use that much salt and felt that the dip was just a little too salty for my taste.  I would recommend  omitting the salt in the seasoning recipe, tasting the dip and adding salt if it is needed.  Hubby is not much of a bean eater, and this makes a lot of dip so I am going to freeze some of it and see if that works.

Now I had a dilemma, should I post one recipe (and which one?) and just reference the other, or should I post them both.  I decided that it would be more convenient for my readers to post both recipes here instead of making them click around for the second one.

Of course there were lots and lots of other recipes on this blog that I am going to try.  Apple harvest is in full swing here and  I think Rebbeca’s Apple Cinnamon Rolls should be on my table soon.  There is a whole week of breakfast cookies posted back in 2010 that should be checked out.  Being one who has always liked fresh Brussels Sprouts, I loved the post on How Not to Hate Brussels Sprouts and am going to make them that way next time I have some on hand.

A visit to The Tasty Cheapskate will be well worth you time, and one thing you should check out is the Cheap Eats Challenge where Jeannie attempted to feed her family of six on $6 a day in 2011.

Naan
adapted from The Tasty Cheapskate
1 T. active dry yeast
1 c. warm water
14 c. sugar
3 T. milk
1 egg, beaten
2 t. salt
2 c. whole wheat flour
2 1/2 c. all purpose flour

In a large mixing bowl dissolve yeast in the warm water.  Stir in sugar, milk, egg and salt.  Mix in 1 to 2 cups flour.  Add another cup flour and then add flour 1/2 cup at a time until you can’t mix it with a spoon any more.  Turn out onto a floured surface ( I use a cookie sheet) and knead.  (I kneaded 100 times, turning the ball over after every 10 kneads.)  Let rise, covered in warm place until dough has doubled in size (about 1 hour). Punch down.  At this point you may knead in minced garlic or herbs if you like.  Make balls of dough about the size of golf balls.  Cover and let rise 30 minutes.  (This rising can be skipped if you’re pressed for time.)  Keep dough balls covered before rolling them out.  Heat a heavy bottom, oiled skillet until just above medium.  Roll dough balls out into rough circles and as thin as you can.  (I do this between two sheets of waxed paper, using new paper if the dough begins to stick.).  Place a dough circle in skillet and cook 2 to 3 minutes until air pockets begin to form.  Turn and cook on the second side another 1 to 2 minutes or until lightly browned.  Remove to pie plate or platter and repeat with remaining dough balls.  Stack cooked Naan to keep them warm.  Makes 10 to 15 pieces.  Let cool if not eating right away and store in a zip-top bag in the refrigerator or freeze.

Easy Cheesy Bean Dip

adapted from The Tasty Cheapskate
1 (8 oz.) pkg. cream cheese, softened (Place cheese in a zip-top bag and immerse bag in a bowl of hot water for 15 to 20 minutes to quickly soften the cream cheese.)
1 c. sour cream or Greek yogurt (I used sour cream)
1 (16 oz.) can refried beans
2 T. taco seasoning (I used one recipe of the homemade mix here)
1 1/2 t. onion powder
1 1/2 t. garlic powder
1 c. (8 oz.) shredded sharp cheddar cheese-divided
choice of chips, veggies, etc. for dipping (I used torn pieces of Naan)

In a medium mixing bow, blend everything together until well blended.  Spoon half the bean mixture into the bottom of a 9x13-inch baking pan.  Layer with half the cheese.  Repeat layers.  Baking at 375 for 20-30 minutes or until cheese is melted and bubbling at the edges.  May also be layered and cooked in a crockpot on low for about 4 hours.  Since I was eating this by myself, I placed some bean dip in a individual ramekin, sprinkled some cheese on the top and microwaved it for about 1 minute until the dip was hot and the cheese was mostly melted.  Makes about 10 servings.

Visit here to learn how to join in the fun of Secret Recipe Club.

An InLinkz Link-up

Easy Chickpea Spread-Secret Recipe Club

C Mom Cook was my Secret Recipe Club assignment for April.  Shelly began her blog in 2010 so it is crammed packed with great recipes.  I am really impressed by the amount of baking she does, and that she uses sourdough.  Her recipes almost make me want to make some starter of my own

Because of my sweet tooth I really want to make her Biscoff Banana Bread, Blondies, and Crispy Bars, but I will have to find the spread locally first.  It is not carried at the grocery stores where I usually shop.  Perhaps I will have to check out Walmart.

I have had a can a garbanzo beans in my pantry for awhile planning to make something out of them to see if I liked them.  I wasn’t sure that I would like hummus, and didn’t want to buy ingredients that I might never us again if I didn’t like it.  When I saw the recipe for Chick Pea Spread that contained only a few ingredients, I knew that was what I wanted to make.  I was a little torn about posting the recipe because it is so simple.  On the other hand, I think that this recipe deserves widespread distribution, and hopefully other people who are not sure about garbanzos will also give it a try

.

I used the marinate and sauce from the Five Spice Honey Chicken recipe on some country style pork ribs, and they were delicious.  Unfortunately I did not get a chance to take photos of them.

Now that I have decided that I like garbanzos and have found this recipe, I have some ideas running around in my head.  The garbanzos seemed to have a pretty neutral flavor so I think that I can branch out from this recipe and use seasonings like cumin and ranch.  I will be sharing when I have done some experimentation. 

Thanks, Shelly for a great recipe.

Easy Chick Pea Spread (from C Mom Cook)
1 (15 oz. can garbanzo beans (chick peas)
1 clove (or more, to taste garlic (I used 2 large cloves)
1 pinch salt
1 t. sesame oil (other oils may be substituted)
1 pinch pepper (this was my addition (not in the original recipe)

Drain most of the liquid from the beans, leaving just a little of it.  Pour the beans into a food processor.  Add the garlic, salt and pepper.  Process until everything is well chopped.  Add the oil and continue to process until the mixture is as smooth as you like.  Chill well before serving.  Makes about 2 cups.

You can check out Secret Recipe Club's information page to find out how to join in all the fun.

See what other group B Secret Recipe bloggers made this month below.

An InLinkz Link-up

"Fancied Up” Pork and Beans

I found this post in my drafts from back in July.  Although this is good any time of the year, it is more for summer, I think, so I thought I should get it up.

I can sometimes get pork and beans for .50 a can which is much cheaper than canned baked beans.  With a little help, the pork and beans make a great “stand-in” for baked beans.  In fact, hubby likes these better than baked beans.

The recipe started out as Teriyaki Beans and used Teriyaki Baste and Glaze.  I still make that often, but also make this with other sauces:  any flavor barbecue sauce is good, steak sauce, most any thick sauce.  You do not want a thin sauce for this as it will make the beans too sloppy.  You may also use various mustards to change the flavor.

The beans can be cooked in the oven or in a slow cooker, which is what I usually use, especially in the summer.  Add some sliced wieners, hot dogs or sausage, you have a great, easy and inexpensive one-dish meal.

Draining and rinsing one can of the pork and beans helps to keep the dish from being too saucy.

I clipped the original recipe from the newspaper many years ago.

“Fancied Up” Pork and Beans
2 cans (15 oz.) pork and beans, drain and rinse one can
1 can (15 oz.) pinto beans, drained and rinsed
1/2 c. minced onion (I often use 2 T. minced dried onion)
1/4 c. Teriyaki Baste and Glaze or other thick sauce
3 T. brown sugar (dark if you have it)
1/4 c. catsup
1 T. mustard (I use spicy brown mustard)
1 t. garlic powder

Mix all ingredient together until well blended.  Turn into a casserole or slow cooker (this is just the right amount for my 1 1/2 qt.).  Bake in a 300-degree oven for 1 hour or cook in the slow cooker for about 4-5 hours on low.  Make about 6 servings.

Linking to:  Trick or Treat Tuesday
Show Me What You Got Tuesday
Tuesday Talent Show
Tempt My Tummy Tuesday
Totally Tasty Tuesday
Tuesdays at the Table
Tasty Tuesday
Take a Look Tuesday
Get Your Craft On
Terrific Tuesday

Barbecue Pasta and Bean Salad

When I did my index for this blog, I found several drafts for posts that I had not posted.  This is one of those drafts.  I made this for a barbecue last year, and the recipe seems to have gotten lost in the shuffle.  I wanted to try a salad with a sort of barbecue dressing.  Since pasta salad seems to be mostly a summer dish, I thought that I should get this one up.

You can, of course, add cooked meat or chicken to make this more of a main dish.  Next time I make it, I think that I will add some cubed cheese.

Barbecue Pasta and Bean Salad
8 oz. rotini or other pasta
1/2 c. chopped red pepper
2 ribs celery, chopped
1/3 c. chopped onion
1 can (15 oz.) pinto, kidney or black beans, drained and rinsed
1/4 c. quartered ripe olives
1 medium dill pickle, chopped
1/2 c. mayonnaise, reg. or low-fat
1/4 c. plus 2 T. barbecue sauce
1 T. cider vinegar
3/4 t. chili powder
1/2 t. cumin
1/4 t. garlic powder
pinch cayenne pepper
1/2 t. hot sauce
salt and pepper to taste

Cook pasta according to package directions.  Drain and rinse with cold water.  Place in a large mixing bowl.  Add red pepper, celery, onion, beans, ripe olive, and dill pickle.  Combine mayonnaise, barbecue sauce, vinegar, chili powder, cumin, garlic powder, cayenne pepper, and hot sauce in a small bowl.  Mix well.  Spoon over pasta mixture and mix in well.  Salt and pepper to taste.  Cover and chill several hours before serving.  This is good with corn chips or the Cheese and Onion Nut Bread.  Makes 4 servings.

Linking to:  Tuesday Talent Show
Tempt My Tummy Tuesday
Tuesday Time Out
Totally Tasty Tuesday
Tuesdays at the Table
Tasteful Tuesday
Terrific Tuesday
Show Me What You Got Tuesday
Take a Look Tuesday
Get Your Craft On Tuesday

Ingredient Spotlight-Taco Corn and Bean Salad

Corn is the Ingredient Spotlight over at Eat at Home today.   I have always liked the so-called Frito Corn Salad that may or may not have originated with Paula Deen, but I wanted a salad that could stand in as a meatless main dish.

I added beans for more protein and taco seasoning to “up the flavor factor”.  I reduced the amount of mayonnaise and added sour cream and cream cheese.  Since I don’t like green peppers, I used red peppers and then green onions to supply the green color.  I also added chopped ripe olives.

Canned corn, cooked, frozen corn or fresh corn, cooked and removed from the cob can be used for this dish.  About 4 cups or frozen or fresh corn will be needed.

Use your favorite beans for this.  I like pinto or red beans, but black ones add a really nice color contrast.

I make my own taco seasoning to save money and avoid unwanted chemicals and preservatives, but a commercial packet may be used.  There are many recipes for homemade taco seasoning on the internet.  Just Google and keep trying them until you find one your family likes.

Although most recipes have the Fritos stirred into the salad, I find that they become soggy if there is any salad left over.  When I make this for eating at home I just set the crushed corn chips out in a bowl and let people top each serving.  If am taking this to a potluck, I sprinkle the crushed chips on top of the salad.  If there is any salad left over, I tip the bowl and let the corn chips fall into a shallow container.  I put them in a plastic bag and store them in the refrigerator.  When ready to use, I put them on a glass pie plate and microwave them a minute at a time until the corn chips are crisp again.

This salad is best made at least several hours ahead of serving.  I like to make mine the day before.

Taco Corn and Bean Salad
2 cans (16 oz.) cans whole kernel corn, well drained or 4 cups cooked frozen or fresh corn kernels
1 can (16 oz.) pinto, kidney, red or black beans, well drained and rinsed
1 c. chopped red pepper
1/2 c. chopped red onion
1/3 c. sliced green onions
1 can (3.8 oz.) sliced olives, well drained and halved
1 (3 oz.) pkg. low fat cream cheese, very soft
1/2 c. Low-fat sour cream
1/2 c. low fat mayonnaise
1 T. chili powder
1/2 T. ground cumin
1 t. salt
1 t. freshly ground black pepper
1/2 t. paprika (smoked if you have it)
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dried oregano, crushed
1/4 t. red pepper flakes (opt.)
2 c (8 oz.) shredded sharp cheddar cheese or Mexican blend
1 (10 1/2 oz.) bag Fritos, regular or Chili Cheese corn chips (I usually don’t need a whole bag)

 a large mixing bowl combine corn, beans, red pepper, red onion, green onion and olives mix well.  In a medium mixing bowl combine the very soft cream cheese, sour cream and mayonnaise.  Mix until well blend.  Add the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano and red pepper flakes, if using.  Stir until spices are well combined with the cheese/cream/mayo mixture.  Spoon mixture over the corn/bean mixture and stir until everything is coated with the dressing.  Add shredded cheese and stir until well blended.  Cover tightly and refrigerate until serving time.  Just before serving, crush enough corn chips to completely cover the top of the salad.  Sprinkle corn chip on the salad.  Serves 8 to 10.

Linking to Ingredient Spotlight

Cast Party Wednesday
Show Off Your Stuff
Wow Me Wednesday-Gingersnap Crafts
Wow Me Wednesday-Polkadots on Parade
What I Whipped Up Wednesday
Whatever Goes Wednesday

Ingredient Spotlight-Ham and Bean Soup

Although I like bean soup, I don’t make it often as beans are not hubby’s favorite thing.  However there was a bone left from the Easter ham which turned out to have great flavor so I knew I needed to make soup. 

I like to pour the ham drippings into a container and put them in the refrigerator to let the fat harden.  I then add the drippings to the water for the soup to enhance the flavor.  This particular ham bone had lots of meat on it so there was plenty for the soup.

I like lots of veggies in my soups so add onion, celery, carrots, red pepper and even cubed potatoes on occasion.   People who don’t eat some veggies served other ways seem to eat them in soup.  Vary the type and amount of herb to your liking.

Normally I make this soup a day ahead, let it sit in the fridge over night, skim off any fat that is on the top, reheat the soup and serve it with hot corn bread to sop up the liquid in the bottom of the soup bowl.

Ham and Bean Soup
1 lb. favorite white bean, pick over and discard any small rocks, etc. that might be in the beans
2 qt. water for soaking
1 ham bone
2 qt. water for cooking soup
any defatted ham drippings you might have (opt.)
2 cloves garlic, minced
2-3 bay leaves
1 medium onion chopped
1 c, diced celery
1 c. diced carrots
1/3 c. diced red pepper (opt.)
1 t. marjoram
salt and pepper to taste
additional water if desired

Pour 2 qt. water over beans and let stand over night.  Drain and rinse OR bring beans and water to a boil and boil 2 minutes.  Cover and let soak 1 hour.  Drain and rinse beans.  Put beans in cooking pot and cover with 2 qts. water.  Add any ham drippings and mix well.  Nestle ham bone in center of beans.  Add minced garlic and bay leaves.  Bring pot to a boil, cover, lower heat and simmer 1 hour or until beans are crisp tender.  Add onion, celery, carrots, red pepper, marjoram and continue cooking until vegetables are tender, about 1 more hour.  At about 45 minutes, remove ham bone let cool and remove any ham still left clinging to the bone.  Add ham back into soup pot.  Discard ham bone.  Add additional water if soup seems a little thick.  Heat through.  Ladle into bowls and serve.  I usually let each person season their own bowl with salt and pepper to taste.  Easily serves 6 to 8.

Linking to:  Ingredient Spotlight

Beef Enchilada Stuffed Shells

\

 

I love the giant pasta shells.  I think they are so cute and “up” the presentation factor when serving a pasta dish.  They are a little more time consuming, but so well worth it, I think.   I have stuffed the shells  with cheese, ground beef and Italian stuff, Italian sausage and Italian stuff, and chicken and dressing.  Recently I decided to stuff them with beef and enchilada stuff.

This dish makes 20 shells so is a good dish to take to a potluck as one shell a person is plenty for that type of occasion.  If making for a potluck, I would add 1/2 c. sliced ripe olives.  I leave the olives out if cooking for hubby.  At home, this is a great one-dish meal needing only sliced tomatoes or a side salad to complete dinner.

I make my own Enchilada Sauce, but 2 (10 oz.) cans can be substituted.  I cut the corn for this from a leftover cob of corn, but would use frozen if I had not had the leftovers.  Any kind of bean can be used for this.  I just choose to use pinto.  I had some “going stale” tortilla chips so I crushed them and added them to the top.  This is entirely optional but does add a nice little crunch to the dish.

I am sure that they would freeze well, but I haven’t tried that yet.

Beef Enchilada Stuffed Shells

1 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped red pepper
1 large clove garlic, minced
1 to 1 1/2 c. frozen whole kernel corn
1 can (15 oz.) pinto, kidney, black beans, drained and rinsed
1 pkg. (3 oz.) cream cheese
1 t. chili powder
1/2 t. cumin
salt and pepper to taste
Enchilada Sauce (see recipe below)
20 large pasta shell, cooked according to package directions
1-2 c. Mexican Blend Cheese or 1 c. each cheddar and Monterey Jack cheese
1 1/2 c. crushed corn or tortilla chips  (optional)

Brown ground beef with onion, red pepper, and garlic.  Drain if necessary.  Add corn, beans, cream cheese, garlic, cumin, salt and pepper and 2/3 c. Enchilada Sauce.  Let cook 10-15 minutes.  Cool beef mixture slightly.  Place about 2 heaping tablespoons beef mixture into each cooked shell.  Place in a greased 9x13-inch baking dish.  Sprinkle each shell with some of the cheese.  Pour remaining Enchilada Sauce over the shells.  Top with crushed chips.  Cover, bake 15 minutes in a 350 degree oven.  Remove cover and sprinkle with remaining cheese.  Bake 15 minutes longer.  Let set a few minutes before serving.  Makes 10 servings of two shells each.

Enchilada Sauce

1 (8 oz.) can tomato sauce, can rinsed with 1 can water
1 1/2 c. additional water
1 T. minced garlic
1 to 2 T. chili powder (I only use 1)
1 t. cumin
1/2 t. salt
1 t. oregano
1 (4 oz.) can diced green chilies, drained 

Combine all ingredients in a medium saucepan, adding 1 can water to tomato sauce can to rinse it out.  Bring to a boil, lower heat and simmer 30 minutes, stirring occasionally.

Linking to Hunk of Meat Monday
Ingredient Spotlight

Taco-Macaroni Supper Skillet

 Here is a quick, good one-dish dinner that can be on the table in the amount of time it would take to cook Hamburger Helper and with none of the additives.  I used my "Ready Ground Beef" from the freezer and a homemade taco seasoning.

Ready Ground Beef
I brown 3 lbs. of 15% ground beef with 1 1/2 c. each chopped onion, celery, red pepper and 3 cloves garlic.  When it is cooked, I drain it and rinse it with hot water.  I divide it into 4-5 packages and freeze.  When I am ready to use it, I thaw in the microwave for casseroles or just put in soups still frozen.  I use this anywhere 1 lb. browned ground beef is called for.  I do not worry that the amount is not a whole pound.  It doesn't really make a difference in casseroles and soups.

Taco-Macaroni Supper Skillet
1/2 to 1 lb. lean ground beef (If using Ready Ground Beef, omit onion, pepper, and celery)
1/4 c. chopped onion
1/4 c. chopped red pepper
1/4 c. chopped celery
1 pkg. taco seasoning mix (or homemade-see below)
1 can (8 oz.) tomato sauce
1 1/4 c. water
1 1/2 c. uncooked elbow macaroni
1 1/2 c. frozen corn or 1 can (16 oz.) whole kernel corn, drained
1 can (15 oz.) pinto or kidney beans, rinsed and drained or 1 can (15 oz.) chili beans, undrained
1/2 c. sour cream
1 c. (4 oz.) shredded Cheddar cheese or Mexican Blend

In large skillet brown ground beef, add onion, pepper, and celery and cook for 5-6 minutes.  Drain.  If using Ready Ground Beef start here.  Add taco seasoning mix, tomato sauce, water (use part of measured-out water to rinse tomato sauce can), corn and beans.  Bring to a boil.  Stir.  Reduce heat to medium-low.  Cover, cook 8-12 minutes or until macaroni is of desired doneness, stirring occasionally.  Top with dollops of sour cream.  Sprinkle with cheese.  Cover; let stand 2-3 minutes or until cheese is melted.  Makes 6 servings.

Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. cayenne pepper
1/4 t. oregano
1/2 t. paprika
1 1/2 t. cumin
1 t. salt
1 t. black pepper

 Mix together well.  Makes about 2 1/2 T. mix.  Use in above recipe, starting with half of mixture and increasing to taste.  It may be too spicy for children if all the mix is used.

Linking to Ingredient Spotlight

Cooking with the Journal-Tamale Casserole

This casserole was a favorite of my children when they were growing up so I made it often.  It makes a lot so leaves leftovers for my husband to eat on the nights that I work. It is a perfect dish to take to a potluck or other get-together dinner.  The use of the tamales makes it different than many ground beef casseroles.  I use Nalley's Tamales, a brand available here in the northwest.  The casserole is quick, easy, and can be made with pantry shelf ingredients.  If you have already browned up ground beef in your freezer, this is a snap to make.  You may, in fact, make this without the ground beef and use two cans of tamales.  It works just fine.  I have also omitted the noodles from time to time.

Tamale Casserole

Family Favorites from Country Kitchens

Farm Journal Books, 1973

1 lb. ground beef

1/2 c. chopped onion

1/2 c. chopped red or green pepper (omit if you don't like this)

1 (15 oz.) can tamales, cut into 1-inch chunks

1 (1 lb.) can red kidney beans, drained or 1 (1 1b.) can chili beans, undrained

1 (1 lb.) can cream-style corn

2 (8 oz.) or 1 (15 oz.) can tomato sauce

4 oz. wide noodles, cooked and drained

2 T. Worcestershire sauce

1 T. chili powder

 1/2-1 t. cumin (not in original recipe, but I use it)

1/2 c. shredded Cheddar cheese

Brown ground beef in skillet until meat begins to turn color.  Add onion and pepper.  Saute' until meat is well browned.  Set aside.  Open the can of tamales, rinse the sauce from the tamales, and remove the papers that they are wrapped in.  Cut tamales into 1-inch pieces.  Combine the tamales, beans, corn, tomato sauce, noodles, Worcestershire sauce, and chili powder and cumin in a large bowl.  Add ground beef and mix well.   Turn into greased 3-qt. casserole or 9x13-inch baking dish.  Top with cheese.  Bake in 375 degree oven 35 minutes or until hot and bubbly.  Makes 6-8 servings.

I am sharing this recipe at Potluck Sunday at Mommy's Kitchen.

Tomorrow:  Ingredient Spotlight-half n' half/cream