Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely chopped fresh
-basil leaves
1 c Unhulled raw sunflower seeds
1/2 c Olive oil
1 c Fresly grated Parmesan
2 tb Sweet butter, softened
2 cl Garlic, crushed

In a blender in batches or in a food processor puree the basil with the
sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to
taste. Transfer the pesto to a small bowl and lay plastic wrap directly on
the surface to prevent discoloration. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 1/2 cups.

To use the pesto: For every pound of dried pasta cooking in a keeple of
boiling salted water, stir together in a heated serving bowl 3/4 cup pesto
and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture with lemon
juice, salt, and pepper to taste.

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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Beef bouillion
2 Egg whites and shells,
-crushed
1 c Water
2 tb Butter
1 Carrot, finely diced
1 Celery rib, finely diced
2 Scallions, finely sliced
-into rings
Salt and black pepper (to
-taste)

Pour the bouillion into a large pot. Be careful not
to allow any sediment to be added. Lightly beat the
egg whites with the water and add this to the
bouillion with the crushed egg shells. Bring the stock
to a boil and simmer for 1 hour. Skim the foam from
the top and strain the stock through a sieve that has
been lined with several layers of cheese cloth. You
now have a clear consomme. Melt the butter in a small
saucepan and add the finely diced and sliced
vegetables. Spoon 2 or 3 Tbsp. of the consomme over
the vegetables, cover the pan, and braise the
vegetables slowly for about 10 minutes or until
tender. To serve, reheat the consomme and garnish it
with the braised vegetables. Season to taste with salt
and black pepper. Serves 6 From: Coast Magazine’s
Jersey Shore Almanac Shared By: Pat Stockett

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6 8 small green and/or red
-peppers (tops removed and
-seeded)
1 10 oz. pkg. frozen corn
1 lb Ground chuck (browned and
-drained)
1 8 oz. can tomato sauce
1/4 t Salt
1/2 t Garlic salt
1/4 t Pepper
1 c Shredded cheese (I use
-Cheddar or Swiss)
1/2 t Worcestershire sauce
1/4 c Chopped onion
2 T Ketchup

Wash peppers and drain well. Combine all remaining ingredients
*except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.
Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot.
Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or
high 3-4 hours. Shared by Sonya Whitaker From: Pat Stockett Date:
01-07-95

MMMMM

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked Idaho Pinto Beans
3/4 c Milk
2 Egg whites
1/4 c Vegetable oil
1/2 c Brown sugar — packed
1 1/2 c All-purpose flour
-OR half all-purpose flour
-and half whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
1/2 c RaiSinS

Puree beans with milk in blender or food processor
until smooth. transfer to bowl. Beat in egg whites,
oil and brown sugar. Combine ingredients are
moistened. Spoon into greased or paper-lined muffin
until golden.

Variations: May substitute honey for brown sugar and
reduce the milk to 1/2 cup. May substitute chopped
dates or apples for raisins.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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1 1/4 lb Almonds; ground fine
1 c Butter
1/2 c Sugar
1 ts Vanilla
1/2 ts Salt
2 c Flour, or a little less
-(See NOTE)
1 c Pine nuts, chopped
Granulated sugar
Sweetened milk, optional

CREAM BUTTER AND SUGAR together until very soft. Then carefully blend
in the ground almonds, salt, vanilla and flour. The dough will be
rather firm. Cut off pieces about the size of prunes and roll them
into little cigar-shaped pieces about 1/2-inch thick. Roll these in
the chopped pine nuts and bend them into a half-moon shape. Place
these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20
minutes. The crescents should not be browned. Cool about 5 minutes,
then strew with a little granulated sugar or brush with heavily
sweetened milk.

MMMMM

Recipe By : Modern Maturity, March/April 1995
Serving Size : 8 Preparation Time :0:00
Categories : Soups and Chowders Beans and Legumes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon extra-virgin olive oil — (1 to 2)
1 large onion — coarsely chopped
2 medium carrots — peeled and chopped
1 large garlic clove — crushed
2 cups dried beans — soaked drained
8 cups boiling water — (8 to 10)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 bay leaves
1/4 cup Italian parsley (plus more for garnish) — chopped
salt — to taste
freshly ground black pepper — to taste
croutons for (optional) — for garnish
green olive oil (optional) — for garnish

In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute
onion, carrots and garlic until vegetables are soft but not browned, 10-15
minutes. Add drained beans and boiling water to stockpot; add thyme, bay
leaves and parsley. Cover and cook over low heat, adding boiling water
occasionally if necessary, 1 1/2 – 3 hours or until beans are soft (cooking
time varies with age of beans). When beans are soft add salt and pepper.

For thicker soup remove about 1 1/2 cups of beans, puree in food processor or
blender, and return to pot. For thinner soup add hot water (or crushed canned
tomatoes with juices). Correct seasonings. Transfer soup to tureen or
individual bowls. Garnish with chopped parsley or croutons and drizzle with a
good green olive oil. Makes 8 servings.

Notes: This recipe can be adapted to almost any kind of bean (cannellini,
Great Northern, anasazi, _pinto_, pinquito, etc. are all possibilities). From
an article on the Mediterranean diet in the March-April 1995 issue of Modern
Maturity magazine. Uploaded to the CompuServe Cooks Library on 5/13/96 by Lon
Hall.

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Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c (heaping) Pinto beans
1/3 c (heaping) Great Northern
1/3 c (heaping) Red beans
1/8 c (heaping) Kidney beans
1/8 c Small white beans
1 tb Black beans
1/4 c (scant) Garbanzo beans
1 tb Blackeye peas
2 tb Split peas
1/3 c Lentils

Total beans: about 2 cups for each recipe…Serves 10

Experiment with combining your own favorite bean
varieties.. mix them up!

Place in large pan, cover with water, soak, rinse
well, then add 2 qts. water and 1/2 lb. lean ham,
cubed. Simmer slowly 2 1/2 hours.

ADD: 1 large onion, chopped; 1 large can tomatoes; 1
Tsp. chili powder; 1 clove garlic, chopped;
salt/pepper to taste. Simmer another hour or until
done. Before serving, add 1/2 cup red wine; 1/2 cup
chopped parsley.

Nutritional Analysis per serving: 201 calories; 15.7 g
protein; 2.2 g fat (l0% calories from fat); 28.7 g
:carbohydrate; 12.5 mg cholesterol; 7.2 fiber; 816 mg
sodium. Exchange: 2 starch; 1 1/2 oz. lean meat.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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1 tb Butter or margarine
2 tb Flour
1 1/2 c Skim milk
1/2 c Lower sodium chicken broth
1 1/2 ts Dried basil
12 oz Fettuccini
1 cn SPAM Luncheon Meat, cut into
-julienne strips (12 oz)
1 pk Frozen broccoli, carrot and
-cauliflower combination,
-cooked and drained (16 oz)
2/3 c Grated Parmesan cheese

In small saucepan, melt butter. Stir in flour. Cook
and stir 1 minute. Stir in milk, chicken broth, and
basil. Bring to a boil, stirring constantly, until
thickened; keep warm. In 5-quart saucepan, cook
fettuccini according to package directions; drain and
return to saucepan. Stir in SPAM, vegetables, and
sauce. Cook and stir over medium-high heat until
thoroughly heated. Stir in Parmesan cheese.

—–

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDI M. PHELPS—–
3 c All-purpose flour
1 1/4 c Sugar
2 ts Baking powder
1 1/4 c Milk
3/4 c Vegetable oil
2 lg Eggs
4 ts Orange peel — grated
1 pk Semisweet chocolate chips
-12 oz. size

Preheat oven to 350 degrees F. Line 1/2-cup muffin
cups with foil liners. Combine flour, sugar, and
baking powder in large bowl. Make well in center of
flour mixture. In another bowl, mix milk, oil, eggs,
and orange peel. Stir milk mixture into dry
ingredients (mixture will be lumpy). Add chocolate
chips to batter. Divide batter among muffin cups.
Bake muffins until tester inserted into center comes
out clean, about 20 minutes. Transfer muffins to
rack. Serve warm or at room temperature. Source: Bon
Appetit, September 1993.

Shared and MM by Judi M. Phelps
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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1 3/4 c Plus 2 teaspoons all-purpo
-se flour
1 ts Baking soda
1/4 ts Salt
3/4 c (1 1/2 sticks) unsalted
-butter — room temp.
1/2 c Plus 2 teaspoons sugar
3 ts Finely chopped crystallized
-ginger (about
1 lg Egg white
2 ts Dark corn syrup
1 1/4 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cloves
Sugar
Powdered sugar

Recipe by: blau@diphda.crd.ge.com (lauren h halverson)
Position rack in center if oven and preheat to 350 degrees. Grease heavy
large cookie sheets. Combine flour, baking soda and salt in medium bowl.
Beat butter, 1/2 cup plus 2 tbsp. sugar and crystallized ginger in another
bowl until fluffy. At low speed, beat in egg white, corn syrup, cinnamon,
ground ginger, and cloves. Add dry ingredients and beat just until moist
clumps form. Press mixture together to form smooth dough.Form level tbsp.
of dough into 1 inch balls. Roll in sugar and place on
prepared cookie sheet, 2 inches apart. Dip bottom of glass into sugar.
Press cookies to 2 1/2 inch rounds with glass, dipping glass into sugar
before each pressing. Bake until cookies are light brown, about 13
minutes.
Let cookies stand on baking sheet 5 minutes. Transfer to rack and cool
completely. sift powdered sugar over half of each cookie. (Can be prepared
ahead. Wrap airtight and let stand at room temp 1 week or freeze 1 month.)

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