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

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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% [?]

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% [?]

Title: HAM PINWHEELS
Categories: Appetizers
Yield: 1 servings

1 Cream cheese, softened
1 ts Onion, gratred
1 ts Horseradish
1 ds Worcestershire sauce
100 Ham, slices

Blend cream cheese, onion, horseradish and
Worcestershire sauce until of spreading consistency.
Separate meat slices. Lay out five slices slightly
overlapping on an 18″ piece of aluminum foil. Lay out
two more rows to form a rectangle of meat. Spread
with cheese mixture. Roll up as jelly roll using foil
to bring up meat at beginning of roll. Use fingers to
roll until complete. Chill. Just before serving,
slice into one inch slices. Can be used with Corned
Beef or Smoked Beef as well. Source: Gail Teichmann

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Popularity: 5% [?]

Date: Mon, 02 May 94 12:01:27 EDT
From: mmk3@Lehigh.EDU (MARGARET M. KING)

Angel Food Cake with Strawberries and Raspberry Sauce.
(serves 6 with leftover cake, easily doubled, tripled…)

1 quart fresh strawberries sliced
1 Angel Food cake (from mix, scratch, or purchased)
Raspberry sauce (recipe to follow), room temp.

Simply place a slice of cake on a plate, add some berries, and
pour some sauce over top. Don’t add sugar to the berries, as
the sauce will do that. Very sweet, but fatfree!

Raspberry Sauce ( taken from _EATING WELL_ 9/92)
(suggested as a souffle sauce)
(can be made/stored in fridge for up to 2 days)

2 c. fresh/unsweetened frozen raspberries
2Tb. sugar
1Tb. cornstarch
3Tb. Chambord,optional
2Tb. water

In small heavy saucepan place raspberries and sugar, bringing to a boil
over medium heat. Mash berries during cooking. Dissolve cornstarch in
water, and add to mixture and stir until thickened (1min.)
Strain through sieve (I never do) to remove seeds.
Add Chambord if desired.
Makes 1.5 cups.
13 cal/TB.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol.
-Don’t know if this includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over
warm plain ff brownies, or anything chocolate, I think:) I always use
frozen raspberries for this.
Let cool and serve either chilled or room temp.

Popularity: 57% [?]

Title: GAJAR HALVA #2
Categories: Candies, Indian
Yield: 6 Servings

6 md Carrots;scraped/coarse grate
1 qt Milk
1 c Light cream
1 c Jaggery (raw cane sugar)*
1/2 c Sugar
1 1/2 c Almonds, blanched;pulverized
1/4 c Ghee
1/2 ts Cardamom seeds; crushed
1/4 c Pistachios; toasted/unsalted
1/4 c Almonds; unsalted/slivered/
-blanched/toasted

* Substitute 1 cup dark-brown sugar combined with 1 tb dark molasses

In a deep heavy 5- to 6-quart saucepan, combine the carrots, milk and
cream. Stirring constantly, bring to a boil over high heat. Reduce the
heat to moderate and, stirring occasionally, cook for 1 hour, or
until the mixture has reduced to about half its original volume and
is thick enough to coat a spoon heavily. Stir in the jaggery and the
sugar, and continue cooking for 10 minutes. Reduce the heat to the
lowest possible point, add the pulverized almonds and the ghee, and
stir for 10 minutes more, or until the halva mixture is thick enough
to draw away from the sides and bottom of the pan in a solid mass.
Remove the pan from the heat and stir in the cardamom.

With a metal spatula, spread the halva on a large heatproof platter,
mound it slightly in the center, and decorate the top with pistachios
and slivered almonds. Serve warm or at room temperature. In India,
gajar halva is also sometimes decorated with a special edible silver
leaf.

Source: Time-Life Foods of the World: “The Cooking of India”

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Popularity: 32% [?]