1 onion, chopped
1/2 cup mushrooms, chopped
1 carrot, chopped
(1 broccoli stem, chopped – I added this)
1 cup pinto beans, cooked
1 cup small white beans, cooked
4 cups veggie broth (instead of b**f broth)
1/2 teaspoon prepared mustard
2 tablespoons minced parsley
1/4 cup dry split peas
1/4 cup dry lentils
1/4 cup pearl barley
1. “Saute” veggies in a little extra broth until very tender.
2. Combine drained beans with broth, mustard, parsley, and veggies.
Adjust consistency with more broth or water, if necessary.
3. Bring to a boil. Reduce heat, cover, and simmer 45 minutes.
4. Add split peas, lentils, and barley. Cover and simmer another hour
until all beans are tender.

Popularity: 3% [?]

Title: Black Bean Soup
Categories: Soups/stews, Beans
Yield: 20 servings

2 lb Black beans 1/2 ts Cayenne
1/2 c Sunflower oil 1 tb Mixed vegetable seasoning
1/2 lb Bacon 4 ts Ground cumin
1/2 lb Diced ham 6 qt Chicken broth (OR
8 Onions, chopped 3 Bouillon cubes AND
7 Cloves garlic, minced 6 qt Of water)
7 Stalks celery w/leaves, 1/4 c White wine
Chopped 1 c Sherry
3 c Uncooked brown rice

Wash black beans, cover with water and allow to soak overnight; rinse;
drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion,
garlic and celery. Cook at high simmer until vegetables are soft, about 30
minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a
boil; reduce heat, cover and simmer 2 1/2 to 3 hours. Let soup cool; put
through blender a little at a time until smooth. Return to soup pot;
reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.

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Popularity: 3% [?]

Absolutely Deep Dark Chocolate Fudge Biscuits

Recipe By : Paul Vincent Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 Ozs Plain Flour
2 Ozs Cocoa Powder
1 Teaspoon Bicarbonate Of Soda
1 Teaspoon Salt
8 Ozs Plain Chocolate -- broken in 16 pcs
4 Ozs Unsweetened Chocolate -- broken in 8 pcs
12 Ozs Light Brown Sugar
6 Ozs Unsalted Butter
3 Eggs
1 Teaspoon Vanilla Essence
1 1/2 Lbs Chocolate Chips

[Note: Instead of the unsweetened chocolate, I just used
an extra 4ozs of plain chocolate, and got perfect results.
I think as long as you're using *really* good plain
chocolate, say at least 55% cocoa solids, it doesn't
really matter!]

Preheat the oven to 325F / 170C / Gas 3.

Sift together the flour, cocoa powder, bicarbonate of soda,
and salt. Set aside.

Heat 1 inch of water in the bottom half of a double boiler
over medium heat. Place the plain and the unsweetened
chocolates in the top half of the double boiler. Tightly
cover the top with cling film and allow to heat for 12 to 15
minutes. Remove from the heat and stir until smooth. Keep
at room temperature until needed.

Place the soft light brown sugar and butter in the bowl of
an electric mixer fitted with a paddle. Beat on medium for
1 minute. Scrape down the bowl and beat on high for an
additional 30 seconds. Scrape down the bowl. Add the eggs,
one at a time, while beating on medium, and stopping to
scrape down the bowl after incorporating each addition.
Add the vanilla essence and beat on medium for 30 seconds.
Add the melted chocolate and beat on low for 10 seconds
more. Scrape down the bowl and beat for an additional
30 seconds. Add the sifted flour, cocoa powder,
bicarbonate of soda, and salt, and the chocolate chips,
and beat on low until thoroughly combined - about 20 to 30
seconds. Remove the bowl from the mixer and mix thoroughly
with a rubber spatula.

Portion 6 to 8 biscuits per baking sheet by dropping 2
level tablespoons of batter per biscuit onto each of 2
non-stick baking sheets. Place the biscuits on the top
and middle shelves of the preheated oven and bake for
18 to 22 minutes, rotating the sheets from top to bottom
about halfway through the baking time. Allow the biscuits
to cool for 5 to 6 minutes on the baking sheets. Transfer
the biscuits to a cooling rack to thoroughly cool before
storing in a sealed plastic container. Repeat this
procedure until all the biscuits have been baked.

Makes 3 to 3.5 dozen biscuits

>From Marcel Desaulniers’ “Death By Chocolate”

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Popularity: 3% [?]

Oatmeal Carmelitas

Recipe By : More Than Sandwiches
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces candy caramels, light
5 tablespoons light cream
1 cup all-purpose flour
1 cup oats — quick rolled
1/2 cup pecans — chopped
1/2 teaspoon baking soda
sugar
3/4 cup margarine — melted
1/4 teaspoon salt
1 package semisweet chocolate chips — 6 oz size

Melt caramels in cream in top of double boiler. Cool slightly. Set aside.
Heat oven to 350^. Lightly spoon flour into measuring cup; level off.
Combine flour with remaining ingredients except chocolate chips and pecans.
Press 1/2 of crumbs in bottom of ungreased 11×7-inch or 9 inch square pan.
Bake for 10 minutes. Remove from oven. Sprinkle with chocolate chips and
pecans. Spread carefully with caramel mixture. Bake for 15-20 minutes
longer until golden brown. Chill 1-2 hours. Cut into bars.
~Diana Rattray

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Popularity: 2% [?]

Title: SESAME BROCCOLI CAULIFLOWER SALAD
Categories: None
Yield: 4 servings

1 lb Broccoli, cut into 2-inch
-pieces
1 lb Cauliflower, separated
-in flowerets
1/4 c Chopped green onions
1/4 c Soy sauce
1 tb Toasted sesame seeds
1 tb Oriental sesame oil
1 1/2 ts Honey
1/4 ts Chili oil or
pn Cayenne pepper
Salt to taste
Lettuce leaves
Tomato wedges

1. Cook broccoli and cauliflower separately in boiling
water until crisp-tender, about 10 minutes. Rinse
under cold water to stop the cooking; drain well.
Refrigerate.

2. Mix green onions, soy sauce, sesame seeds, sesame
oil, honey, chili oil and salt. Taste and adjust
seasonings. Toss with broccoli and cauliflower. Serve
on lettuce leaves. Garnish with tomato wedges.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

—–

Popularity: 6% [?]

Title: WILD RICE AMADINE *** MM
Categories: Main dish, Beef, Grains
Yield: 8 servings

2 tb Slivered almonds
1 1/2 tb Chopped green pepper
1 tb Chopped onion
1 tb Chopped chives
1/3 c Margarine
2 2/3 c Hot water
1 ts Instant beef bouillon
4 1/2 oz Wild rice; 2 pks

Cook almonds, green pepper, onion and chives in melted margarine in heavy
2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add
hot water and instant bouillon, stirring to combine. Add rice, bring to a
boil and cook slowly, uncovered 10 minutes.
Cover and let stand 5 minutes. Drain any excess liquid from rice.

—–

Popularity: 20% [?]

Cream of Tomato Soup

Recipe By : – August/September ’97
Serving Size : 3 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c diced peeled tomatoes
1/4 c diced celery
1/4 c diced onion
1 tbsp vegetable oil
2 tbsp all-purpose flour
1 c evaporated milk
1 tsp salt — optional
1/8 tsp pepper
3 tbsp sour cream
3 tsp minced fresh parsley

In a saucepan, combine tomatoes, celery and onion; bring to a boil.
Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for
10 minutes; pour into a blender. Cover and process until smooth. In a
large saucepan, heat oil; stir in flour until smooth. Gradually add
milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in
tomato mixture. Add salt if desired and pepper; heat through. Top
individual servings with sour cream and parsley.

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Popularity: 4% [?]

Scotch-A-Roos

Recipe By : Charlotte M. Heath Serving Size : 1 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bars:
1 Cup Granulated Sugar
1 Cup Light Corn Syrup
1/2 Cup Peanut Butter
6 Cups Rice Krispies
Topping:
12 ounces Chocolate Chips
12 ounces Butterscotch Bits
1/2 Cup Peanut Butter (Optional)

Mix Sugar and Syrup together in a heavy saucepan. Heat over medium heat
until boiling, stirring constantly. (stirring is important so burning does not
occur).
Remove from heat immediately and add butter and Rice Krispies.
Spread mixture in a greased 9″ x 13″ pan.
Prepare topping. In microwave or double boiler melt together:
Spread over cereal mixture. Refrigerate for 1 hour, then cut into
squares. These can be stored in refrigerator or not, depending on how
hard you want them to be.

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Popularity: 3% [?]

Title: Casino Royale Casserole
Categories: Casseroles, Poultry
Yield: 6 servings

1 pk Broccoli,frozen,chopped (10oz
2 T Flour
1/4 t Pepper
2 c Milk
2 t Lemon juice
1 cn Mushrooms,sliced (2.5oz)
1 pk Biscuits,refrigerated
2 T Butter or margarine
1/2 t Salt
1/4 t Nutmeg
1 1/2 c Swiss cheese,grated
2 c Turkey,sliced,cooked,strips
1/4 c Parmesan cheese,grated

1. Cook broccoli according to package directions; drain thoroughly
and set aside.
2. Melt butter in saucepan.
3. Blend in flour, salt, pepper and nutmeg; cook 1 to 2 minutes.
4. Gradually add milk; cook, stirring, until slightly thickened.
5. Remove from heat; stir in Swiss cheese until melted.
6. Add lemon juice, turkey, mushrooms and broccoli.
7. Pour mixture into a lightly greased 12×8-inch baking dish;
sprinkle with Parmesan cheese and top with biscuits.
8. Bake in preheated 375′F. oven 20 to 22 minutes, or until biscuis
are golden brown.

MMMMM

Popularity: 12% [?]

Title: APPLE GRAHAM CRACKER PUDDING
Categories: Puddings, Desserts, Apples
Yield: 6 servings

6 md Apples
3 tb Butter
12 Graham crackers
3 tb Lemon juice
1/2 c Brown sugar or maple syrup
1 c Water
1 c Walnuts, chopped
1/4 ts Nutmeg

Crush graham crackers to make fine crumbs. Mix crumbs with brown
sugar and chopped walnuts; set aside. Peel, core and slice apples.
Arrange in buttered 8-inch baking dish in alternate layers with crumb
mixture. Dot top with butter and pour lemon juice and water over all.
Sprinkle with nutmeg. Cover and bake in slow oven at 350 degrees for
about 30 minutes, until apples are cooked to a jelly. Serve hot or
cold with cream or whipped cream.

MMMMM

Popularity: 6% [?]