BAKED BEANS A LA CROCKPOT

Recipe By : Net, adapted by Annice
Serving Size : 12 Preparation Time :0:00
Categories : Legumes Crockpot
**** Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups beans — (1 1/2 lbs) (pea, navy)
1 medium onion — chopped
1/2 cup catsup
1/4 cup brown sugar — 1/2 cup if you like it very sweet
1 cup water
2 tablespoons dry mustard
2 tablespoons molasses
1 tablespoon salt
1/2 tsp ginger — or 1 " fresh, minced
1/2 cup tomato juice — if made in oven

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes
and remove from heat. Let soak 2 hours. Bring to a boil again and then
simmer about an hour, or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together
and stir into the beans.

Turn on low and cook 10 – 12 hours.

OR

Add 1/2 cup tomato juice. Cover tightly and cook in 200 oven overnight.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Fried Vegetarian Spring Rolls (Cha Gio Chay)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Appetizers
Vegetarian Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ACCOMPANIMENTS—–
Vegetable Platter
8 ounces Thin rice vermicelli (bun) — OR:
2 bn Japanese alimentary paste — noodles (somen).
Peanut sauce or Nuoc Cham
—–FILLING—–
1 ounce Cellophane (bean thread) — noodles
1 tablespoon Dried tree ear mushrooms
6 Dried Chinese mushrooms
1 large Carrot — finely shredded
1 large Leek, white part only — chopped
6 Water chestnuts — or
1/2 small Jicama — peeled and chopped
1 pound Firm bean curd (tofu) — crumbled
1 cup Fresh bean sprouts — coarsely
=09
6 Garlic cloves — minced
3 tablespoons Nuoc mam (Vietnamese fish — sauce)
2 Eggs
1/2 teaspoon Freshly ground black pepper
—–ASSEMBLY AND FRYING—–
1/2 cup Sugar
40 small Rounds of rice papers (banh — trang), 6 1/2 inches
=09
Peanut oil for frying

The book notes that true Buddhist vegetarians would not use garlic or fish
sauce and would limit the dips to plain soy or plum sauce.
Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are
great dips as well.

Prepare the Vegetable Platter, noodles and dipping sauce. Set aside.

Soak the noodles in warm water and the mushrooms in hot water for 30=
minutes; drain. Cut the noodles into 1/2-inch lengths. Remove and discard
the stems from the mushrooms; squeeze to extract most of the soaking
liquid. Mince all of the mushrooms.

Combine all of the filling ingredients in a large mixing bowl; blend well
with your hands. Set aside.

Assemble the rolls: Fill a large bowl with 4 cups of warm water and
dissolve the sugar in it.

Rice paper is quite fragile. Work with only 4 sheets at a time, keeping
the remaining sheets covered with a barely damp cloth to prevent curling.

Immerse the rice paper, one sheet at a time, into the sweetened warm water.=
Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets
without letting them touch each other. The rice paper will become pliable
within seconds.

Fold over the bottom third of each round. Put 1 generous teaspoon of
filling in the center of the folded-over portion. Press it into a compact
rectangle. Fold one side of the paper over the mixture, then the other
side. Roll from the bottom to the top to completely enclose the filling.=
Continue until all of the mixture is used. (The rolls can be prepared 1=
day in advance. Wrap and refrigerate.)
Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil
into each skillet and heat to 325F. Working in batches, add some of the
rolls without letting them touch, or they will stick together. Fry for 10=
to 12 minutes, turning often, until golden and crisp. Remove the rolls
from the oil with tongs and drain on paper towels. Keep warm in a low oven
until all of th rolls are cooked.

To serve, each diner wraps a roll in a lettuce leaf along with some noodles
and selected items from the Vegetable Platter and dips the package in the
dipping sauce.

NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F
oven just to crisp and heat through.

Yield: 40 rolls.

From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori Chang.=
1989.

Posted by Stephen Ceideberg; April 14 1991.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

IMPOSSIBLE GARDEN VEGETABLE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Pies
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Broccoli OR Cauliflower
-Fresh, chopped
1/2 c Onion — chopped
1/2 c Green pepper — chopped
1 c Cheddar cheese — shredded
1 1/2 c Milk
3/4 c Bisquick or baking mix
3 Eggs
1 t Salt
1/4 ts Pepper

Preheat oven to 400F. Lightly grease pie plate (10“x1
1/2”) Cook broccoli till almost tender; drain
thoroughly*. Mix broccoli, onion, green pepper in pie
plate. Beat remaining ingredients 15 sec in blender or
1 minute with hand beater or till smooth. Pour in pie
plate. Bake till golden brown and knife inserted in
centre comes out clean; approx. 35 – 40 minutes. Let
stand 5 minutes before cutting. Garnish with tomato
slices and parsley.

*1 pk (10 oz) frozen chopped broccoli (thawed) or
cauliflower thawed and drained may be substituted for
the fresh. Do NOT cook.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: CINNAMON SHORTBREADS
Categories: Cookies, Holidays
Yield: 24 pieces

100.00 g Plain wholewheat flour 100.00 g Plain white flour
50.00 g Cornflour 50.00 g Semolina or ground rice
2.00 ts Cinnamon (or more) 225.00 g Soft butter or margarine
100.00 g Caster sugar

Set the oven to 170 C (325 F, Gas Mark 3) and grease a 19 cm x 29 cm (7-1/2
inch x 11-1/2 inch) shallow tin with butter.

Sift the flours, semolina or ground rice and cinnamon into a large bowl or
food processor, adding the residue of bran from the sieve. Then put in the
butter or margarine and the sugar. Whizz, or beat, all the ingredients
together until they form a soft dough which leaves the sides of the bowl
clean.

Press this into the tin, leveling the surface by pressing with the back of
a metal spoon. Then prick the surface all over with a fork. Bake for about
45 minutes, until the shortbread is set and quite crispy on top and very
lightly tinged with gold. It’s more tricky to tell when these are done
than with normal shortbreads because they are already rather brown! If you
are in doubt, you can lift up one of the end pieces and look underneath it
to see if it looks done underneath. If not, carefully put it back and let
the shortbread cook for a bit longer. When it’s done, cut it into sections,
if you haven’t already done so, and leave it to cool and crisp up in the
tin.

This shortbread keeps well in a tin for several days, if it gets the
chance, and also freezes well. It defrosts very quickly; you can use it
almost straight from the freezer.

Source: Rose Elliot’s Vegetarian Christmas Typed for you by Karen Mintzias

—–

Popularity: 5% [?]

Bean Soup, Capitol House Restaurant

Recipe By : Congressional Club Cookbook, 1970
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb No. 1 White Michigan Beans
1 Smoked Ham Hock
Salt and pepper

Cover beans with cold water and soak overnight. Drain and re-cover with
water. Add the ham hock and simmer slowly for about 4 hours until beans
are cooked tender. Then add salt and pepper to suit taste. Just before
serving, bruise beans with large spoon or ladle, enough to cloud.

– - – - – - – - – - – - – - – - – -

NOTES : In the Congressional Club Cookbook of 1970, this is included
with recipe -

“”Bean Soup has been a featured item on the menu of the House of
Representatives Restaurant since long before that day in 1904 when the
then Speaker of the House, Joseph G. Cannon, of Illinois, came into the
House Restaurant and ordered Bean Soup.

Then, as now, Bean Soup was a hearty, zesty, and filling dish; but it
was typically hot and humid in Washington that day, and, therefore, Bean
Soup had been omitted from the menu. “Thunderation,”, he continued,
“from now on, hot or cold, rain, snow, or shine, I want it on the menu
every day.”

And so it has been- Bean Soup on the menu every single day since.
For our many friends who over the years continue to ask for the recipe
for this famous soup, we print it herewith, just as it has always been
made (adapted to family-sized quantity) in the House Restaurant kitchen
in the Capitol.“”

Popularity: 6% [?]

Title: WALNUT CHOCOLATE RUM BALLS
Categories: Desserts, Nuts, Candies
Yield: 1 Lot

1 c Walnuts, ground or
– finely chopped
2 c Grated “German’s sweet” or
– bittersweet chocolate
1 1/2 c Sifted confectioner’s sugar
4 tb Rum
Cocoa powder

Combine nuts, sugar, and chocolate. Moisten with rum
to form a stiff dough. Form into small balls and roll
in cocoa to coat. This recipe is not only simple, it’s
flexible. It can be made with other kinds of liquor
(amaretto, sherry, and Southern Comfort work well),
nuts (almonds or pecans, for instance) and coatings
(ground nuts, finely grated coconut, etc.) and always
comes out tasting great. Adding small chunks of nut
for texture is also effective.

—–

Popularity: 7% [?]

MICROWAVE MAPLE BACON OVEN PANCAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bisquick baking mix
1 1/2 c Shredded Cheddar or process
American cheese
3/4 c Milk
1/4 c Maple flavored syrup
1 tb Sugar
2 Eggs
12 Slices bacon (about 1/2
Pound) crisply cooked and
Crumbled

Grease and flour microwaveable pie plate,10 X 1
1/2".Beat baking mix,1/2 cup of the cheese,the
milk,syrup,sugar and eggs with wire whisk or hand
beater until only small lumps remain;pour into pie
plate.Place pie plate on inverted microwaveable dinner
plate in microwave oven.Microwave uncovered on
high (100%),rotating pie plate 1/4 turn every 2
minutes,until most of top no longer appears doughy,5
1/2 to 7 1/2 minutes.Sprinkle with remaining cheese
and the bacon.Microwave uncovered on inverted plate
just until cheese is melted,1 to 1 1/2 minutes
longer.Serve with maple flavored syrup if
desired.Makes 8 servings.

– - – - – - – - – - – - – - – - – -

Popularity: 19% [?]

Title: Brussel Sprouts And Chestnuts
Categories: Vegetables, Holiday
Servings: 6

1 1/2 lb Brussel sprouts
1/2 lb Chestnuts
1/2 ts Rosemary
1/2 ts Tarragon
1/2 ts Cumin
1 c Chicken broth
1 T Cornstarch

Fat grams per serving: Approx. Cook Time: 40
Blanche brussel sprouts in boiling water 5 – 10 minutes. Run cold water
over them. Take chestnuts, with a sharp knife, make an “X” on the top of
each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then
shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper.
Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from
oven. Pour liquid into pan and mix with cornstarch and water. Cook over
medium heat till thickened. Pour over vegetables.

Source: Neil’s Mom (Toronto Sun orig)
posted by Anne MacLellan

—–

Popularity: 9% [?]

Title: Steamed Rice Coconut Milk Cake
Categories: Cakes
Yield: 6 servings

1 lb Rice flour
3 c Granulated sugar
3 c Coconut milk
1 ts Lemon juice
1 ts Active dry yeast
1 ts Water
1 Wine rice ball, crushed to a
-powder

Combine 3 tablespoons of the rice flour, 1/4 cup of the coconut milk,
and 1/2 teaspoon of yeast with the wine rice ball. Cover and allow
to stand at room temperature for three hours.

Cook 2 1/2 cups of the coconut milk with the sugar just long enough
to melt the sugar. Remove from the heat and cool.

After the yeast-rice flour mixture has rested for three hours,
combine it with the coconut milk-sugar mixture. Mix well, cover, and
allow to rest at room temperature for another 3 hours. At the end of
the resting time, combine the mixture with the remaining coconut
milk, lemon juice, and the remaining 1/2 teaspoon of yeast, which
should first be dissolved in the teaspoon of water. Transfer to
several small bowls or pans so that the mixture fills it only halfway
to allow room for expansion. Let stand overnight, at room
temperature. The following day, steam [using the wet steaming method
as described on page 36] for 30 minutes.

Serve the cake either hot, cold, or at room temperature.

Note: A wine rice ball can be purchased in Oriental grocery stores.
They are about the size of a camphor ball, and white. To crush, use
a rolling pin or a blender.

Steaming

A steamer consists of a pot in which water is boiled and at least two
more metal inserts or layers that fit directly on the lower pot of
water, one above the other. These inserts are perforated, allowing
wet steam to circulate freely through the layers and enabling either
a large quantity of one food or several different foods to be cooked
at the same time.

MMMMM

Popularity: 18% [?]

HOT CHEESE DIP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Cheese/Eggs
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces Can minced clams — drained
1/4 cup Green pepper — finely chopped
4 Scallions — finely chopped
2 drops Tabasco sauce
10 ounces Sharp cheese spread
Garlic salt — to taste.

1. Combine all ingredients in a deep, 1 1/2-quart, heat- resistant,
non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 5 minutes
or until cheese melts. Stir at the end of each minute. 3.
Serve very hot with crisp corn chips for dipping. Makes 1 1/2 cups.

– - – - – - – - – - – - – - – - – -

Popularity: 17% [?]