HOOSIER BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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1 lb Navy beans
6 c Water
1 t Salt
1/2 lb Ham hock
1 t Butter
1/2 c Onion, diced
1/4 c Celery, diced
Salt and pepper to taste

Measure beans and water into a deep kettle; let stand
overnight or 6 to 8 hours. Add salt and ham hock.
Cover, bring to a boil; then simmer until the beans
are tender. About 1 to 1 1/2 hours. Melt butter in a
small skillet and saute onion over medium heat until
light brown. Stir into soup. Add salt and pepper.
Randy Rigg

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Popularity: 12% [?]

Title: Strawberry Yogurt Ice Cream
Categories: Dessert
Yield: 4 servings

225 g 8 oz strawberries 75 g 3 oz sugar. 450 g Or 16 oz low fat
natural Yogurt 1 Egg white (optional).

Puree the strawberries and sugar, then sieve if preferred. Mix with
the yogurt. Freeze in an ice cream maker for 20 minutes.
Alternatively, place the mixture in a freezer until just beginning to
freeze around the edges. Whisk the egg white and fold into the part
frozen mixture. Return the ice cream to the freezer until frozen.

152 calories 636 kj. 6 g protein 32 g carbohydrate of which 32 g
sugar. 1 g fat, no saturates. Trace sodium. 1,2 g dietary fibre.

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Popularity: 26% [?]

Title: Jalapeno Poppers
Categories: Chiles, Appetizers, Cheese
Yield: 24 servings

Cut jalapeno’s in half, seed and vein. Press cream cheese into each
half. Dip into egg, then roll in bread crumbs. Freeze (to soften the
peppers). Back at 350 for about 20 minutes.

WALT

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Popularity: 11% [?]

Title: Basil Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

6 md Carrots; 1 tb Margarine; melted
1 tb Butter; melted 1/4 ts Salt;
-=OR=- 1/4 ts Basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until tender, about
10 to 15 minutes; drain. Combine remain ingredients, toss with
carrots. Food Exchanges per serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter’s Cookbook by WHOM

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Popularity: 15% [?]

Title: SHRIMP WITH CHILI GARLIC
Categories: Fish, Chinese
Yield: 4 servings

————————–BATTER————————–
4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
1/2 ts Salt
1 Egg
1 Egg white
2 tb Salt
1 1/2 lb Shrimp; peeled and deveined
2 c Peanut oil, for deep-frying

—————————SAUCE—————————
1 1/2 tb Peanut oil
5 Dried chiles; halved
3 tb Finely sliced garlic
1 ts Salt
3 tb Sugar
1 ts White rice vinegar
1/2 c Water
1 ts Cornstarch; mixed with
1 ts Water

MIX THE BATTER INGREDIENTS in a medium-sized bowl
until thick and smooth. Let the batter sit, covered,
for at least 30 minutes. Combine shrimp and batter.
Heat a wok or large deep skillet until hot and add the
oil for frying. When the oil is barely smoking,
deep-fry the shrimp for 2 minutes or until the batter
is just firm. You should do this in several batches.
Remove shrimp with a slotted spoon and drain on paper
towels. Heat a small saucepan and when hot, add the
oil, dried chiles and garlic. Stir for 30 seconds. Add
remaining sauce ingredients and simmer for 2 minutes.
Keep warm. Reheat the oil in the wok until it is very
hot, but not smoking. Deep-fry the shrimp again until
they are golden and crisp, about 2 minutes. Remove and
drain, place on a warm platter, drizzle with the sauce
and serve immediately.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 11% [?]

Title: KOTA KAPAMA (CHICKEN BRAISED WITH CINNAMON CLOVES )
Categories: Foreign, Poultry
Yield: 5 servings

1 Frying or roasting chicken*
1 Lemon (juice only)
4 tb Sweet butter oil, mixed
1/2 c Dry white wine (optional)
1 1/2 lb Peeled, chopped tomatoes
1 tb Tomato paste; mixed w/ water
1/4 c -Water to mix w tomato paste
1 Large stick cinnamon
3 Whole cloves
Salt freshly ground pepper
Fresh parsley or watercress

*Note: Chicken should be about 2-1/2 lbs., and be cut into serving
pieces.

Arrange the chicken parts in a glass or earthenware bowl and rub all
over with lemon juice. Allow to stand while heating the butter and
oil in a heavy braising pot. Slip the chicken into the fat and cook
over medium heat, turning with tongs to avoid pricking the flesh;
saute until light chestnut in color. Heat the wine in a small pan,
pour over the chicken, shake the pan, and continue cooking over low
heat. Stir in the tomatoes and tomato paste, slip the cinnamon and
cloves in among the pieces, and cover. Simmer over the lowest
possible heat for 1-1/2 hours, or until the chicken is tender and the
sauce thick. Or, transfer to a medium slow oven (325 F) to complete
the cooking. Season with salt and pepper. Serve warm over cooked
grain or mashed potatoes with green raw or cooked vegetables and
chilled wine. Garnish with parsley or watercress.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

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Popularity: 7% [?]

1 potato, chopped
1 carrot, chopped
1 stalk broccoli, chopped
1/2 sweet onion, finely chopped
3-4 cloves garlic, minced
1/4 cup balsamic vinegar
black pepper to taste
dried basil to taste

Steam the potato, carrot, and broccoli until just tender, 15-20 minutes.
Meanwhile saute the onion, garlic, and seasonings in the vinegar. Stir the
steamed vegetables into the vinegar mixture until thoroughly coated.
Serve.

Popularity: 7% [?]

Title: LINDA’S LASAGNE
Categories: Vegetarian
Yield: 6 servings

12 ea Strips lasagne; to 15
4 tb Olive oil
1 lg Onion; chopped
2 cl Garlic; crushed
2 1/4 oz Packet TVP® mince
3 ea 16 oz cans chopped tomatoes
1 ts Oregano
;Salt and pepper to taste
;stock or veg water
1 c Cottage cheese
1 c Cheddar; grated

Preheat oven 350.

Place lasagne strips in saucepan, cover with water,
and boil for a few minutes until they are starting to
soften.

Heat the oil in a large saucepan and saute the onion
and garlic. Add the TVP® mince, chopped tomatoes with
their juice, oregano, salt and pepper. Simmer 20-30
mins, adding a little stock or water if necessary to
make a moist sauce. Remove from heat.

Pour a layer of tomato sauce in a deep, large baking
dish. Spoon a layer of cottage cheese over the sauce,
then arrange a layer of lasagne over that, followed by
a layer of grated cheddar. Repeat this layering
process until you are about 1 1/2 inches away from the
top of the baking dish. Finish with a layer of tomato
sauce topped by a final layer of cheddar cheese.

Bake the lasagne 30 mins, until the cheese is brown
and bubbly.

Good source of protein, B group, calcium, iron
From Linda McCartney’s Home Cooking Typed by Lisa
Greenwood

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 4% [?]

Title: Pumpkin Cookies (Fj P.453)
Categories: Cookies
Yield: 10 servings

1 c Margarine or butter
2 1/2 c Brown sugar (packed)
4 Eggs
1 ts Vanilla
3 c Pumpkin (canned)
5 c Flour
8 ts Baking powder
1 ts Salt
1 ts Ground cinnamon
1 ts Ground nutmeg
2 c Raisin (optional)
1 c Chopped pecans (optional)

Cream the margarine and sugar together.
Add eggs and beat thoroughly.
Mix in vanilla and pumpkin.
Combine the dry ingredients and add to creamed mixture.
Stir in raisins or pecans if used.

Bake 2″ apart on paper lined (baking paper) sheet tray or lightly
greased cookie sheet. Use well rounded table spoon and then flatten
each cookie a little with the bottom of a glass that was dipped in
sugar to keep from sticking.

Conventional Oven: 350 degrees until lightly browned.
Convection Oven: 325 degrees until lightly browned.

These baking times are just a guide line. You should do what works
best for your oven. Enjoy!

These cookies should be soft and chewy.
entered recipe on 11-21-96kwc

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Popularity: 4% [?]