1 c Flour
1 c Corn meal
1 c Graham flour
1 c Brown sugar
1 ts Salt
5 ts Baking powder
1 ea Egg
2 c Milk
3 tb Butter; melted

Sift dry ingredients, add milk and beaten egg, Beat until smooth, add
melted butter. Pour in muffin tins, bake 20 – 25 minutes.

Note: No temperature given. Assume moderate 350 – 400 F. oven.

Source: Mrs. Bessie J. Wade, Acme Grange, Lorain County, OH
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3 md Onions; diced
2 md Green peppers; diced
2 lg Stalks celery; diced
2 sm Cloves garlic; minced
1/2 sm Fresh jalapeno peppers;
8 lb Lean chuck; ground coarsely
1 cn 7 oz diced green chilies
14 1/2 oz Can stewed tomatoes
15 oz Can tomato sauce
6 oz Can tomato paste
6 oz Chili powder
Tabasco sauce to taste
12 oz Beer
12 oz Mineral water; bottled
3 Bay leaves; or 2 your choice
Garlic salt to taste
Salt/pepper to taste

Dice and saute first 5 ingredients. Add meat and
brown. Add everything else, including 1/2 can beer.
(Drink the remainder, according to Annie). Add water
JUST TO COVER TOP. Cook about 3 hours on low heat.
Stir often. Remove bay leaves. Couple of notes: Better
the 2nd day, if you can wait that long. Also, those I
substitute pure New Mexico ground red chili. Whatever
you use make sure it’s pure chili powder, no
additional seasonings added.

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Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Beans Soups Stews
Vegetarian Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried lentils — washed, picked over
2 quarts water
2 whole celery stalks — chopped
1 medium onion — chopped
2 whole carrots — chopped
1 clove garlic — minced
1 bay leaf
1/4 teaspoon thyme
1/2 cup red wine
1 can plum tomatoes

In a large soup kettle, combine all ingredients except wine and tomatoes.
Bring to a boil and simmer, over low heat for 1-1/2 hours. Add wine and
tomatoes and simmer 20-30 minutes more.

– - – - – - – - – - – - – - – - – -

Per serving: 219 Calories; 1g Fat (3% calories from fat); 17g Protein; 36g
Carbohydrate; 0mg Cholesterol; 97mg Sodium

Serving Ideas : Serve with a dollop of sour cream.

NOTES : * Better if made with vegetable stock. For non-vegetarians, beef,
corned beef, or ham stock may be used.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
2 lb Ripe tomatoes (or 2 15-oz
-cans), chopped
1 md Onion, thinly sliced
1 tb Butter
1 Bay leaf
1 tb Brown sugar, heaping
2 ts Finely chopped fresh basil
-(or 1 tsp dried)
2 Whole cloves
1 t Salt
1/2 ts Black pepper
1 pt Light cream
1 c Milk
6 lg Croutons, buttered
2 tb Chopped chives

Peel and seed tomatoes. Saute onion in butter and add
the chopped tomatoes. Add bay leaf, sugar, cloves,
salt, pepper and basil. Simmer, stirring occasionally,
until tomatoes are thoroughly cooked, about 25
minutes. Remove bay leaf and cloves and transfer
mixture to blender or food processor to puree. Strain.
Add cream and milk and heat through. Serve topped with
toasted buttered croutons. Sprinkle with chopped
chives.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

– - – - – - – - – - – - – - – - – -

This is based on a recipe in last weekend’s Philadelphia Inquirer.

Black Beans with Yellow Rice

1 1/2 c. chopped onions
1 c. diced green or red pepper
1 c. diced carrot
1 tbl. chopped garlic
2 tsp. ground cumin
1 can tomatoes (I used stewed tomatoes)
1 can (19 oz) black beans or equivalent amount cooked from scratch
1/c c. water
1 tbl seeded and minced Jalapeno pepper, or to taste (note: I buy a little
jar of Jalapeno all ready to go and love adding it to a lot of dishes)
Salt to taste

For the rice:
3/4 tsp ground tumeric
1/4 tsp ground cumin
2 3/4 c. water
1 1/2 c. rice (basmati is good)
Salt to taste

Saute veggies in a little water until they are golden, about 10 minutes. Add
remaining ingredients and cook for 30 minutes or longer.

Combine spices in a skillet and heat over low heat until fragrant, about 30
seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done
(15 minutes for white, about 40 minutes for brown). Serve beans over rice,
with some chopped cilantro and yogurt optional.

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Meatless

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti or Linguine
-OR Thin Spaghetti,
– uncooked
10 oz Frozen spinach
– thawed, well drained
2 tb Vegetable oil
1/4 c Grated Parmesan cheese
2 tb Chopped parsley
2 Garlic cloves
1/2 ts Salt
1/2 ts Dried basil
2 tb Butter or margarine
1/3 c Water
4 oz Crumbled feta cheese

Prepare pasta according to package directions; drain.
In blender or food processor, combine spinach, oil,
Parmesan cheese, parsley, garlic, salt and basil.
Blend at medium speed or process until finely chopped.
Melt margarine in water. With blender or processor
running, gradually pour in melted margarine mixture
until blended. Toss with pasta. Sprinkle feta on top
and serve.

Each serving provides: 518 Calories; 18.1 g Protein;
83.2 g Carbohydrates; 12.2 g Fat; 15.1 mg Cholesterol;
417 mg Sodium. Calories from Fat: 21%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

– - – - – - – - – - – - – - – - – -

20 oz (2 pkgs) frozen broccoli,
Cauliflower carrots with
Cheese flaveored sauce
1/2 c Sliced celery
10 3/4 oz Campbell’s Cream of
Mushroom soup (1 can)
1 c Chopped cooked chicken or
Turkey
2 oz (1 jar) diced pimiento
Including liquid
1 c Seasoned croutons, crushed

1>. Cut a large “X” across one side of each pouch of
vegetables. Place pouches cut-side down in an 8-inch
square baking dish. Microwave on high eight to ten
minutes. Set aside. 2>. Place celery in a 1-cup glass
measure and cover with plastic wrap. Mocrowave on high
two minutes, or until softened. Empty vegetables and
sauce from pouches into same baking dish. Add celery,
soup and chicken. Combine well and stir in pimiento
gently. Top with croutons. 3>. Do not cover dish.
Rotating midway through cooking, microwave on high 10
to 12 minutes, or until bubbly hot.

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1/4 c Dry mustard; Colemans 1 tb Sugar
1/4 c White wine vinegar 1/2 ts Salt
1/3 c Dry white wine 3 Egg yolks

You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested,
or leave if plain. For gift-giving, package the mustards in jars and identify
them with decorative labels. In top of a double boiler, stir together mustard,
vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg
yolks into mustard mixture. Place over simmering water and cook,
stirring with a wire whisk, until mixture thickens slightly (about 5
minutes). Pour into small jars and let cool. Cover tightly and refrigerate
for up to a month. Makes about 1 cup.

TARRAGON MUSTARD Follow recipe for Homemade Mustard; when
you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with
roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

TOMATO MUSTARD Follow recipe for Homemade Mustard; adding
1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup
tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters,
or baked ham.

LIME MUSTARD Follow recipe for Homemade Mustard; when you
remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp
lime juice. Serve with roast lamb or chicken, shrimp

1 tb Butter or margerine
1 tb Olive oil
1 sm Onion, finely chopped
1 Clove garlic, finely minced
1 c Uncooked rice (I used
-basmati)
1/4 ts Salt
1/4 ts Dried oregano, crushed
1/4 ts Ground cumin
1/4 ts Ground tumeric
1 cn 14 1/2 oz chicken broth, or
-1 3/4 chicken stock
1 sm Avocado

Place butter and oil in 2-quart pan over medium heat. When butter is
melted, add onion and garlic; cook until onion is tender.

Add rice; cook, stirring constantly, 3 minutes or until rice looks milky
and opaque.

Add salt, oregano, cumin, tumeric, and chicken broth. Bring to a boil.
cover; reduce heat and simmer 20-25 minutes or until rice is tender and all
liquid is absorbed.

Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss
gently. Turn off heat; let stand 5 minutes before serving.

NOTES: I have also made this with peeled, seeded, diced tomatoes instead
of avocado.

Source: Internet Cooking Conference

Courtesy of: Joann Pierce

—–

1 c Basmati rice (uncooked)
1 pn Saffron threads
1/4 c -Boiling water
2 c Water or vegetable stock
1 Cinnamon stick
5 Whole cloves
1/4 ts Sea salt
1/2 c Jaggery or light brown sugar
1 ts Crushed cardamom seeds
1/4 c Slivered almonds
1/4 c Currants
2 tb Canola oil

Place rice in a strainer and rinse with cool water until water runs clear.
Set aside.

Place saffron in a small glass bowl, add boiling water and let soak for 10
to 15 minutes.

Stir together rice, 2 cups water, cinnamon, cloves and salt in a large
saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer
for 15 minutes. (Do not remove cover while cooking.) Remove from heat and
set aside.

Simmer saffron water, jaggery and cardamom in a small saucepan over low
heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice.

Saute almonds and currants in oil only until currants puff slightly and
nuts turn lightly brown.

Gently fold into rice mixture, fluff with a fork, and serve.

Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol,
72 mg calcium

HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and
reduce water or broth by 2 tablespoons.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

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