MIXED BEAN SOUP

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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Popularity: 49% [?]

BLACK BEAN ROOT VEGETABLE STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Black beans, soaked
1/2 md Turnip, cut into rounds
— each round halved
1/4 ts Nutmeg
2 lg Carrots, quartered
1 t Dill weed
3 lg Potatoes, quartered
2 tb Parsley
1 lg Onion, sliced
1 md Parsnip, quartered
1/2 ts Oregano
1/2 c Green peas
1/2 c Mushrooms, halved
Salt pepper
Water or stock to cover

In the bottom of a large casserole dish, arrange the
turnip slices sprinkle with the nutmeg. Layer the
rest of the vegetables in order, sprinkling in the
herbs after each layer. Top with the soaked beans.
Pour over enough water or stock to cover season with
salt pepper. Cover with a good tight-fitting lid
place in an oven pre-heated to 300F. Cook for 3 hours.
If you desire, add dumplings cook for a further 30
minutes.

NOTE: I made this recipe to emphaise the taste of the
root vegetables. Add whatever vegetables herbs you
wish. I used black beans to add some protein. If
exchanging legumes, be sure to use ones that can stand
a lot of cooking, kidney beans or chick peas, for
example.

Recipe by Mark Satterly

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Popularity: 54% [?]

Title: OLIVE MARINADE
Categories: Greek, Sauces, Ethnic
Yield: 1 servings

1 c Olive oil
1/2 c Vinegar
1 Bay leaf
1 Garlic clove
1 ts Oregano

Cut a slit in each olive. Fill a jar with olives.
Cover with marinade. Olives will keep many months and
improve with marinating.

Source: Cooking in Modern Greece – by Theresa Karas
Yianilos Typed for you by Karen Mintzias

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Popularity: 38% [?]

Title: Basque Tongue and Sauce.
Categories: Basque, Beef, Sauces
Yield: 6 servings

Basque Sauce:

3 Tb olive oil
1 cl garlic, finely chopped
1 md onion semi
finely chopped
1 green pepper,
semi finely chopped
2 sm cans of tomato sauce
1 cn whole pimento, chopped
1 ts sugar

Wash one large beef tongue or several lamb tongues well. Place the
tongue in a kettle and cover with cold water. Add 2 whole buttons of
garlic and salt and pepper to taste. Bring the water to a boil and
turn the heat down. Cover the kettle with a lid and keep the water
boiling until the tongue is tender to fork. This can take three or
more hours. When the tongue is tender, run cold water over it and
skin it. Be sure to trim the membranes under the tongue. Next slice
the tongue to about 1/4 inch slices. (The tongue can be fixed a day
or two ahead and then wrapped in saran wrap and refrigerated.

Saute the garlic, onion and green pepper until golden brown. Add
tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add
the tongue and continue simmering until the tongue is good and hot.
This dish is good hot or cold. The sauce can also be used for tripe,
pigs feet or any left over meat. Walt

MMMMM

Popularity: 47% [?]

Chilled Green Pea Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg. frozen green peas — (10 oz.)
1 1/2 Tbsp. Minute tapioca
1 Tsp. salt
1/8 Tsp. thyme
1 Dash pepper
2 C. skim milk
1 Tbsp. finely chopped onion
2 Tbsp. margarine

Prepare peas as directed on package, omitting salt in
water. DO NOT DRAIN. Combine tapioca, salt, thyme, pepper,
milk, onion and margarine in medium bowl and let stand 5
minutes. Stir tapioca mixture and add to cooked peas in
saucepan. Stir over medium heat until mixture comes to a boil.
Pour all into blender and process until smooth or desired
texture. Serve hot or chilled. Makes about 4 servings.
Note: May top chilled soup with dollop of Mock Sour
Cream if desired.

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Popularity: 56% [?]

Title: BOILED POT-STICKERS (SHWEI JOW)
Categories: Vegetarian, Chinese, Appetizers
Yield: 24 servings

————————–FILLING————————–
8 oz Regular or firm tofu
2 tb Black mushrooms, minced
-(OR Shiitake mushrooms)
— (presoaked)
2 tb Presoaked minced tree ear
1 tb Dried lily buds, minced
— (presoaked)
1 tb Green onion, minced
1/2 ts Salt
2 1/4 ts Soy sauce
2 1/4 ts Sesame oil

————————-WRAPPERS————————-
1 c All-purpose flour
1/4 c Water

———————–DIPPING SAUCE———————–
Soy sauce
Vinegar
Mushroom soaking liquid
-OR- water
Sesame oil (optional)
Chile oil (optional)

Mash the tofu to yield about 3/4 cup.
To make the filling, combine mashed tofu with the
minced ingredients, salt, soy sauce, and sesame oil.
To make the wrappers, mix flour and water by hand,
kneading just enough to make a ball of dough. Cover
and let rest for at least an hour.
Place on a lightly floured board, and knead for 2
minutes or so. With palms of your hands, roll it into
a long, cylindrical shape, 12 inches inches long, 1
inch in diameter. Cut crosswise into 1/2-inch pieces;
you will have 24. If your climate is dry, keep the
dough covered. Shape these, cut-side up, into a round
shape. Flatten them with the palm or heel of your
hand on a flour-dusted board. With a pastry roller,
small rolling pin, piece of dowel, or even an empty
jar — all of these should be wielded under the palm
of your hand — roll each into a round wrapper, 3
inches in diameter, thicker in the center, thinner
toward the edge. This is easily done by rolling the
pastry roller from the edge of the piece of dough to
the center, and back again, turning the dough
counterclockwise a little with your left hand after
each roll. Continue all the way around several times,
also turning the dough over once or twice, until you
have a thin, 3-inch wrapper.
To assemble, place 1-1/2 teaspoons filling (or as much
as the wrapper will hold) in an elongated mound in the
center of each wrapper; fold the dough over the
filling so that the edges meet. Press the edges
together for a tight seal, at the same time making
four or five tiny pleats, pinched tightly flush with
the edge. Be sure that it is completely sealed to
keep the water out and the filling in. (With
commecial wrappers, it may be necessary to moisten
half of the inside edge first to get a seal.)
Bring 4 cups water to the boil in a pot. Immerse
eight dumplings at a time for 3 minutes (add an extra
minute if frozen — do not defrost them first). Lest
they break open, add a little water to slow the boil
whenever it becomes too rapid. Stir occasionally in
case some of them stick to the bottom (true to their
name). After 3 minutes, remove the dumplings with a
slotted spoon. Cook the remaining two batches in the
same way. Serve hot, accompanied by small dipping
saucers of soy sauce and vinegar (cider or Chinese
dark), mixed in roughly equal proportions, or to
taste, and thinned with water or mushroom liquid if
too strong; add perhaps a drop of sesame and/or chile
oil. Some people like to add a little crushed garlic,
minced green onion, and/or gingerroot. Advance
preparation: These can be assembled ahead and frozen.
Do not defrost before cooking.

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Popularity: 9% [?]

PORK AND CABBAGE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Defatted pork drippings
-(from Roast Pork Shoulder)
1 c Cooked pork, diced
-(from Roast Pork Shoulder)
2 c Cabbage, coarsely shredded
1 1/2 c Boiling water
1/3 c Celery, sliced
1/4 c Green pepper, diced
1/4 ts Salt
1 d Pepper
1 Bay leaf

2 servings of about 1-1/4 cups each
206 calories per serving

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a
boil; reduce heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Popularity: 5% [?]

Spiked Jello

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 serving bo f Berry Blue Jello
4 packets Knox unflavored gelatin
5 cups boiling water
2 cups vodka

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Popularity: 9% [?]

BRIAMI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Greek
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Eggplant
2 lb Zucchini
4 md Potatoes
2 Green peppers
1 Red pepper
2 md Onions
1 c Olive oil
4 md Tomatoes
2 Garlic cloves
1 t Sugar
Salt and pepper,
-to taste

Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite
sized chunks (do not peel the zucchini or the eggplant). Remove the stems
and seeds from the peppers and slice them into strips. Peel and slice the
onions. Dice the tomatoes.

Saute the vegetables except the tomatoes in the olive oil in small batches.
Saute each batch for 2 or 3 minutes, then remove from the pan, trying to
drain some of the oil so that enough oil is left for the next batch. When
you’re done, most (if not all) of the oil should be gone from the pan.
Place the sauteed vegetables in a baking dish and toss them briefly so that
you won’t get only one kind of vegetable in one place.

Add the tomatoes into the pan and saute for a couple of minutes. Crush the
garlic and add to the tomatoes. Add the sugar, salt and pepper to taste
and simmer for another minute. Pour the tomato sauce on top of the
vegetables and bake at 350 degrees F. or until the vegetables are tender.

Serve with plenty of fresh bread and, if you like, some feta cheese on the
side.

NOTES:

* Greek vegetable casserole — This is a very colourful vegetable dish
from Greece. I got the recipe out of a Greek cookbook.

: Difficulty: easy.
: Time: 30-45 minutes preparation, 1 hour baking.
: Precision: No need to measure.

: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New Jersey, USA
: kyrimis@princeton.edu allegra!princeton!kyrimis

: Copyright (C) 1986 USENET Community Trust

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Popularity: 15% [?]

Rinse rice in cold water and drain thoroughly. Warm 1 Tbs milk, soak
saffron in it. In heavy flameproof casserole over medium heat, cook
rice with soaked saffron, remaining milk, water, and spices for 25
minutes, or until rice is tender. Reduce heat to low, add sugar, cook
15 minutes longer or until mixture blends and thickens. Remove pudding
from heat and cool. Add rose water, stir well; then refrigerate ’til
well chilled. Right before serving, melt shortening over medium
skillet and sauté cashews and raisins ’til cashews are golden. Remove
pudding from refrigerator. If too thick, stir 1/4 cup cold milk. Stir
in cashews and raisins. Spoon into bowls, decorate with a circle of
sliced almonds and a sprinkle of chopped pistachios in the center.

Popularity: 13% [?]