Date: Fri, 15 Apr 94 10:21:18 CDT
From: TAUB@vaxvmsx.babson.edu

BEANS CUBANO
1 large green pepper, coarsely chopped
1 tsp minced garlic
2 cans (16 oz) undrained black beans
1 jar (4 oz) sliced pimientos
3 T red wine vinegar
1/2 tsp oregano
Saute pepper and garlic in liquid of your choice 3-5 mins, until’
tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7
mins., till tender. Serve with rice.
(Adapted from Woman’s Day, 4/26/94)

Popularity: 7% [?]

Yellow Rice and Beans

3 cups long grain white rice
4 cups water
1 packet Spanish seasoning (Like Goya seasoning with saffron)
1 onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup cooked beans (I LOVE black beans)
chopped green onion
about 1/2 cup frozen peas
about 1/4 cup finely shredded raw carrot

Mix together rice, water, seasoning, onion, peppers and beans. Put in a
rice cooker, cover and turn to cook. OR … Put in a covered saucepan,
bring to boil, turn to warm and let set 20 minutes or until rice is
cooked. Fluff with fork.

Add green onion, peas and carrot. Mix gently. This is a really colorful
dish, and reminiscent of many of the rice and beans recipes I cook.

Popularity: 7% [?]

To make carmalized almonds:
(put 2 tbsp. sugar and almonds in small heavy pan
and stir all the time until sugar is dissolved on
low heat. Allow mixture to cool)

Toss all ingredients in salad

To make dressing:
Put ingredients in jar and shake vigorously.
Then pour over the salad.

Popularity: 13% [?]

Title: GAZPACHO II
Categories: Soups
Yield: 4 servings

1 ea Garlic clove, mashed
1 ea Onion, peeled chopped
5 ea Tomatoes, ripe, peeled
1 c Beef bouillon
3 tb Olive oil
2 tb Vinegar
2 tb Parsley, chopped
1 ds Paprika
1 ea Green pepper, medium choppe

Combine garlic and onion in blender and blend till
smooth. Add the remaining ingredients; cover the
container and blend the mixture till it is smooth.
Chill soup thoroughly. With the soup, serve in
separate dishes: cucumber, green pepper, tomato, onion
(all finely chopped) and croutons.

—–

Popularity: 3% [?]

Title: Brown Rice Vegetable Salad
Categories: Salads, Side dish, Rice, Vegetables
Yield: 4 servings

1 md Onion, finely chopped
1 ea Garlic cloves, crushed
2 oz Olive oil
8 oz Long-grain brown rice
3/4 pt Vegetable stock
1 ts Salt
1/2 ts Turmeric
8 oz French beans
4 oz Peas, fresh or frozen
4 oz Corn, fresh or frozen
1 ea Red bell pepper, chopped
4 oz Peanuts -=OR=- cashews

Cook the onion garlic in the olive oil until soft golden. Stir
in the rice until coated evenly with the oil. Add the stock, salt
turmeric. Bring to a boil simmer for about 40 minutes. The rice
should be tender all the liquid absorbed.

While the rice is cooking, prepare the vegetables. Cut the beans into
small chunks. Cook in boiling salted water until tender (I’d prefer
to steam them). Drain well.

Cool the rice vegetables mix together with the bell pepper.
Stir
in half the nuts place in a serving bowl. Sprinkle with the
remaining nuts. Serve with an oil vinegar dressing if liked.

Mary Norwak, “Grains, Beans Pulses”

—–

Popularity: 3% [?]

Double Apple Salad

Recipe By : Oct/Nov ’96
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Golden delicious apple — diced
1 lg Red delicious apple — diced
1 ts lemon juice
1 20 oz can pineapple chunks — drained
1 c miniature marshmallows
2/3 c flaked coconut
1/2 c chopped walnuts
1/4 c raisins
1/4 c mayonnaise
2 tbsp thinly sliced celery

In a bowl, toss apples with lemon juice. Add remaining ingredients and
mix well. Cover and chill for at least 1 hour.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Title: Broccoli with Lemon Sauce
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lg Bunch broccoli; -Sugar Free
lemon-line soda;
1 tb Lemon Juice; Sub. sweetener to
equal 1 ts
(I use apple cider vinegar) (if desired)
1 tb Water OR

Clean and trim boroccoli. Cut stalks and floweretes into about 3 inch
“trees.” Simmer gently about 12 minutes covered with water. ( I
prefer to steam). Drain. Mix lemon juice, liquid, and sweetener.
Trickle over broccoli. Heat the lemon mixture to keep the vegetable
warm. Food Exhange per serving: 1 VEGETABLE EXCHANGE

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Popularity: 3% [?]

Title: Ginger Molasses Cookies
Categories: Cookies
Yield: 1 servings

4 c Flour
1 tb Soda
2 ts Ground cloves
1 ts Salt
4 ts Ground ginger
2 ts Ground cinnamon
2/3 c Butter or margarine
2/3 c Shortening
2 c Sugar
2 Eggs
2 tb Molasses
2 tb Light corn syrup
Cinnamon and sugar mixed
Together to coat cookies

Combine flour, soda, cloves, salt, ginger, cinnamon. Do not sift.
Stir to mix well. Beat together butter, shortening, sugar til fluffy.
Stir in eggs, molasses, corn syrup until well blended. Add flour
mixture to creamed mixture. Beat until smooth pliable. Pinch off
dough by the rounded teaspoonful. Roll into smooth balls. Roll balls in
cinnamon sugar to coat completely. Place on ungreased cookie sheets.
Bake at 350 degrees 10 minutes or until cookies appear cracked, are firm
but feel soft to the touch. NOTE: I usually undercook these cookies for a
soft center. But for ginger snaps and a crispy cookie, cook them the full
time. Lilli Beach

—–

Popularity: 6% [?]

Title: Four Treasure Soup
Categories: Chinese, Soups
Servings: 9

1 cn (8 Oz.) Sliced Water 1/2 c Julienned Carrot Strips
Chestnuts Drained 4 cn (14 Oz.) Chicken Broth
1/4 lb Boned, Skinned Chicken 1 ts Garlic Powder
Breast Ground 1/4 c Dry Sherry,
1/2 c Chopped Green Onions 1 Pkg. Frozen Chinese
2 ts Soy Sauce, 1 t. Flour Pea Pods
1 ts Chinese Hot Mustard

Mince Half Of The Water Chestnuts Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard Flour. Reserve Remaining Water Chestnuts Onions. in A
Large Saucepan Mix Broth, Sherry Garlic Powder; Boil. Drop Chicken
Mixture By Teaspoonfuls Into Broth. Add Carrots Simmer 3 To 4 Min. Until
Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions Pea
Pods. Heat Through Serve Immediately.

MMMMM

Popularity: 24% [?]

Basic Pizza Dough 10/11/96

Recipe By : COOKING RIGHT SHOW #CR9724
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Teaspoons (1 envelope) dry yeast
1/2 Teaspoon sugar
3/4 Cup lukewarm water
2 Cups all-purpose flour
1 Teaspoon salt
3 Tablespoons olive oil

Mix the yeast, sugar, 1/2 cup water and 1/4 cup flour together in a bowl and
let proof for 10 minutes. Mixture should look frothy.
Add remaining flour, salt and olive oil and mix well. Turn out onto a
lightly floured work surface and knead for 8-10 minutes or until dough is
elastic and smooth. Alternately you can do this with the dough hook in a
heavy duty mixer. Dough should feel moist and tender. If it’s too stiff, add
a bit more water.

Place dough in an oiled bowl and turn to coat it evenly. Cover and let rise
in a warm spot in kitchen (at least 75 degrees) for 1-2 hours.

Yield: 1 large rectangular pizza

– - – - – - – - – - – - – - – - – -=20

Popularity: 2% [?]