1lb dried white beans (Great Northern or navy)
water to soak
1 meaty ham bone or 2 smoked ham hocks
3 qts. water, to cook
3 medium onions, chopped fine
3 cloves garlic, minced
3 stalks celery, chopped fine
1/4 c. parsley, chopped fine
1 c. cooked mashed potatoes or 1/3 c. instant potato flakes
salt to taste (I found this unnecessary)
1/4 t. freshly ground black pepper, or more to taste
snippets of parsley or chives to garnish (optional)
Rinse and sort beans, and soak overnight in water to cover. Drain
beans and place in 5qt. soup kettle with the ham bones. Add 3qts.
COLD water. Bring to boil, reduce heat and simmer over low heat
for 2 hours. Skim if necessary. In the meantime, chop onions,
garlic, celery and parsley. When beans and meat have cooked 2
hours, add chopped vegetables and potato to the pot.

Simmer 1 hour longer, or until beans are tender. Season with salt and pepper.
Remove bones and meat from soup. Die meat into 1/2-inch pieces and
return to pot. Discard bones. Reheat soup to serve. Garnish with parsley
or chives.

Popularity: 5% [?]

Title: SPINACH DIP I
Categories: Dips, Usenet
Yield: 1 batch

1 c Sour cream
1 c Mayonnaise
8 oz Water chestnuts,
-drained and diced
-(one large can)
5 Green onions,
-chopped (with tops)
10 oz Spinach (cooked),
-drained well (use one
-package of frozen
-spinach)
1 pk Knorr dry vegetable soup
-mix (a Swiss import)

Mix everything together and refrigerate overnight.
Stir again before serving. Serve with sturdy dip-ables
or crackers, as it will break chips.

NOTES:

* Party dip with spinach and water chestnuts –
People like this dip. It’s a hit a parties. It is good
to dip vegetables into, or to spread on crackers.
Yield: more than 2 cups.

: Difficulty: trivial.
: Time: 15 minutes preparation.
: Precision: Approximate measurement OK.

: shore@adobe.UUCP (Andy Shore)
: Adobe Systems Incorporated, Palo Alto, California
: led by those who smelled it cooking.

: Copyright (C) 1986 USENET Community Trust

—–

Popularity: 4% [?]

Title: HORSERADISH APPLESAUCE
Categories: Sauces
Yield: 1 servings

1 c Applesauce
4 tb Horseradish

Stir together and serve with ham, pork, or veal.

—–

Popularity: 6% [?]

Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp

Recipe By : Cooking Live Show #CL1A05/1A06
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup finely chopped scallion (about 3)
1/3 cup chopped onion
2 teaspoons finely grated peeled fresh gingerroot
1 tablespoon unsalted butter
1 1/2 teaspoon curry powder
3/4 pounds carrots — peeled and sliced
— thinly (about 2
— cups)
1 1/4 cup low-salt chicken broth — hot
1/2 cup canned unsweetened coconut milk — (up to 3/4)
2 teaspoons fresh lime juice plus additional to taste
ice water for thinning soup
garnish:
scallions brushes

In a large heavy saucepan cook chopped scallion, onion, and gingerroot
in butter with curry powder and salt and pepper to taste over
moderately low heat until softened and add carrots and broth. Simmer
mixture, covered, 15 minutes, or until carrots are very soft.

In a blender puree mixture in batches with coconut milk until very
smooth, transferring as pureed to a bowl. Stir in 1 tablespoon lime
juice and chill soup at least 6 hours or overnight.

Thin soup with ice water and season with additional lime juice and
salt and pepper.

Garnish with scallions and Crisp Shrimp

Yield: 3 cups

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Sour Cream Brunch Cake

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :1:00
Categories : Cakes Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup margarine — softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream — light
Filling:
1/2 cup pecans — chopped
1 tablespoon cinnamon
3 tablespoons brown sugar, packed

Grease and flour an angel food cake pan. Mix all ingredients
except filling , adding sour cream last. Mix filling ingredients in a small
bowl. Pour half of batter into pan, sprinkle with half of filling, remainder of
batter then remainder of filling. Bake in a preheated 350 degree oven for 1
hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]

GORTON’S NEW ENGLAND CLAM CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups American

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Gorton’s clams
1 cup Pared diced potatoes
2 tablespoons Butter
1/4 cup Chopped onion
2 cups Milk — Salt and pepper to taste
Sherry (optional)

Drain clams. Cook onion in butter. Add potatoes and clam juice and cook
until tender. Add clams and milk.
Heat and season. Do not boil.

Yield: 4 servings.

The Side and Back Panel Cookbook edited by Craig T.
Norback
From The Cookie Lady’s Files

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: FLAN ALMENDRA
Categories: Desserts
Yield: 1 servings

1/2 c Sugar
2 tb Water
1 c Milk
3 Eggs
3 Egg yolks
1 ts Vanilla
1 c Slivered almonds
1/4 c Sugar

Preheat oven to 350.

Heat sugar and water in small saucepan over medium heat. Heat and boil
until mixture caramelizes. Immediately, pour mixture into 9″ round cake
pan. Cool.

Combine rest of ingredients in a blender; process at high speed 1 minute.
Pour over caramelized sugar; cover pan with aluminum foil and place in
a large shallow pan. Pour hot water to depth of 1 inch into larger pan.
Bake for 55 minutes or until a knife inserted near center comes out
clean. Remove from water and uncover. Cool at least 30 minutes. Loosen
sides with knife and invert

—–

Popularity: 3% [?]

Title: Green Apple Sorbet (Sorbet de Pommes Vertes)
Categories: Desserts, Ices, Low-fat
Yield: 4 servings

3/4 lb Tart green apples
— (such as Granny Smith)
— unpeeled, cored,
— thinly sliced
1 1/2 tb Fresh lemon juice
3/4 c Water
3/4 c Sugar

Combine sliced apples and fresh lemon juice in medium bowl. Cover with
plastic wrap and freeze overnight.

Combine water and sugar in heavy medium saucepan. Stir over medium heat
until sugar dissolves. Increase heat and bring to boil. Cool completely.

Puree frozen apple slices and sugar syrup in processor until mixture is as
smooth as possible. Transfer apple mixture to ice cream maker and process
according to manufacturer’s instructions. Transfer sorbet to container
and freeze. (Can be prepared 1 day ahead.)

* Source: Les Loges de l’Aubergade (France)
* Published in Bon Appetit (May 1994)
* Typed for you by Karen Mintzias

—–

Popularity: 7% [?]

Date: Fri, 08 Apr 94 11:10:29 EDT
From: k_desroches@unhe.unh.edu

Curried Lentils Brown Rice

2 Fresh tomatoes
1/2 cup tomato paste
2 scallions
1/2 cup sliced mushrooms
1 granny smith apple
2 garlic cloves
1 tbsp. curry
black pepper to taste
1 cup red lentils
2 cups cooked brown pepper

Chop veggies and apple into bite-sized pieces. Saute garlic and scallions in
lemon juice, tamari, and water.

Add curry, saute just enough to blend flavors. Add the rest of the
ingredients, heat thoroughly.

Spoon the sauce over a healthy portion of lentils and rice.

Popularity: 4% [?]

Mango Relish

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Salsas
Southwestern Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe mango (peeled) — pitted and diced
2 tablespoons red bell pepper (peeled) — finely diced
3 tablespoons jicama — diced
1 tablespoon fresh cilantro — chopped
1 tablespoon serrano chile — minced
juice of 1 lime
1/2 teaspoon salt

In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with
Black Bean-Goat Cheese Enchiladas or grilled meats or poultry.

Chef’s Notes: This recipe is included in chef Stephan Pyles cookbook, __The
New Texas Cuisine__, Morrow, 1993, ($35.00).

– - – - – - – - – - – - – - – - – -

NOTES : Serve this relish with Black Bean-Goat Cheese Enchiladas or grilled
meats or poultry.

Popularity: 5% [?]