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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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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2 cn Old El Paso Refried Beans
1 lb Ground beef
1 pk Old El Paso Taco Seaasoning
-Mix
3/4 c Water
1 1/2 c Shredded lettuce
2 c Shredded cheddar cheese
1 cn Old El Paso Thick ‘n’ Chunky
-Salsa or Picante

MMMMM————————-TOPPINGS:——————————
Old El Paso Pickled Jalapeno
-Slices
Sour cream
Guacamole
Ripe, black olive slices
Old El Paso Tortilla Chips

1. Spread refried beans on bottom of 14″ serving platter.

2. Brown ground beef in skillet on medium heat, drain. Add taco
seasoning mix and water. Cook and stir on medium heat 10-15 minutes.
Spread over refried beans.

3. Arrange layers of lettuce, salsa and cheese on top of meat. Garnish
with desired toppings. Serve with tortilla chips.

Makes 14-16 appetizer servings.

MMMMM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Dried rice stick noodles
2 tb Vegetable oil
1 tb Coarsely chopped garlic
8 Shrimps, peeled and deveined
1 Egg — lightly beaten
1 tb Fish sauce
2 ts Sugar
2 tb Coarsely chopped peanuts
— (dry-roasted type)
1 c Bean sprouts
4 Slender green onions
— sliced in 1 inch lengths
1 Lime — quartered lengthwise

Paht Thai is a noodle dish almost everyone seems to like. A tangle of
slender rice noodles is sauteed with garlic, shallots, and an orchestra of
sweet, sour, and salty ingredients that play a piquant symphony of Thai
flavors. A handful of fresh bean sprouts provides a cooling contrast to
the hot, seasoned noodles, and circles of lime invite you to bring sourness
to center stage as you begin to eat.

Traditional ingredients are salty dried shrimp; crispy pieces of fried,
pressed bean curd; sweet-sour nuggets of pickled white radish; chopped
peanuts; flat, green garlic chives; and a balanced chorus — sweet, sour,
salty, hot — of palm sugar, tamarind, vinegar, lime, brown bean sauce, and
crushed dried red chilies.

Thai cooks blithely tinker with the classic formula to create signature
versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant
in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I
love its accessible ingredients, simple steps, and delicious results.

Instructions: ÿÿÿÿÿoak rice noodles in warm water to cover for 15
to 20 minutes. Meanwhile, prepare all the remaining ingredients and place
them next to the stove, along with a small serving platter. When the
noodles are very limp and white, drain and measure out 2 1/2 cups. Set
these by the stove as well.

Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon
of the oil and swirl to coat the surface. When the oil is very hot, drop a
piece of the garlic into the pan. If it sizzles immediately, the oil is
ready. Add the garlic and toss until golden, about 30 seconds. Add the
shrimp and toss until they turn pink and are opaque, no more than 1 minute.
Remove from the pan and set aside.

Add the egg to the pan and tilt the pan to spread it into a thin sheet. As
soon as it begins to set and is opaque, scramble it to break it into small
lumps. Remove from the pan and set aside with the shrimp.

Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
softened noodles. Using a spatula, spread and pull the noodles into a thin
layer covering the surface of the pan. Then scrape them into a clump again
and gently turn them over. Hook loops of noodles with the edge of the
spatula and pull them up the sides, spreading them out into a layer again.
Repeat this process several times as the stiff, white noodles soften and
curl into ivory ringlets. Add the fish sauce and turn the noodles so they
are evenly seasoned. Add the sugar and peanuts, turning the noodles a few
more times.

Reserving a small handful for garnish, add the bean sprouts, along with the
green onions and shrimp-egg mixture. Cook for 1 minute, turning often.
Transfer the noodles to the serving platter and squeeze the juice of 2 lime
wedges over the top. Garnish with remaining bean sprouts and lime wedges
and serve at once.

Serves 1 as a main course, 2 as an appetizer.

Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2

From: stigle@cs.unca.edu (Sue Stigleman)

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1/2 ga Vanilla ice cream
1 qt Chocolate ice cream
1 pt Orange sherbet
1 pt Lime sherbet
1 pt Raspberry sherbet
1 1/2 c Whipping cream
1/4 c Sugar
1 ts Vanilla
2 Egg whites, stiffly beaten
2 c Crushed sugar wafers

If you’re blessed with patience and a freezer –then
this polka dot climax is for you.

Line bottom of 10-inch angel food cakepan with wax
paper. Chill pan. Have ice cream and sherbet frozen
hard. Scoop into small balls and refreeze on cooky
sheet. Whip whipping cream until stiff. Fold in sugar
and vanilla.’ Blend in stiffly beaten egg whites.
Sprinkle 1/2 cup fine sugar wafer crumbs on bottom of
chilled pan. Spread with thin layer of whipped cream
mixture. On this place mixed layer of ice cream and
sherbet balls. Fill spaces with whipped cream mixture,
then sprinkle with more crumbs. Repeat layers until
pan is filled. Freeze overnight. Unmold on chilled
serving plate. Frost with 1 quart softened ice cream,
if desired. Freeze until consistency of thick cream
cheese. Sprinkle with additional sugar wafer crumbs.
Cut into wedges. Makes 14 to 16 servings.

—–

1 8 oz pkg. cream
-cheese,softened
1 6 oz pkg. Corn Tortillas
1/4 c Milk
1 10 oz can mild enchilada
-sauce
2 c Cubed,cooked chicken
3/4 c (6 oz.) container frozen
-avocado dip
1/2 c Sliced green onions
1/4 c Slivered almonds
1/2 c Dairy sour cream
4 oz (1 cup) shredded Monterey
-Jack cheese

Sliced radishes or almonds

Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
as directed on package.Spoon about 1/4 cup filling down center of each warm
tortilla;roll up.Place seam side down in ungreased 13 x 9″ baking dish.Pour
enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
with radishes or almonds.

Makes 10 enchiladas.

—–

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Potatoes
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
2 ts Thyme leaves
3 c Diced onions
2 1/2 lb Yams
2 c Celery — thinly sliced
2 c Russet potatoes — chopped
1 c Carrots — 1/4″ rounds
2 ts Dried basil
1 t Dried tarragon
10 oz Frozen peas
– thawed under hot water
2 tb Parsley — minced fresh
1 c Nonfat sour cream
1/2 c Evaporated skim milk
2 ts Spike
2 ts Salt
2 tb Dried chives

A fat free hearty creamy sweet soup that was altered
to nonfat from the original cookbook * 6 cups diced
and 2 cups cut into 1/4″ thick half circles. Bring to
a boil water thyme bay leaves onions diced yams.
Lower heat to medium cook covered about 30 min until
potatoes begin to break apart and form a broth. Add
celery russet potato carrots continue cooking 10
min. Add half circle yams basil and tarragon. Lower
heat and simmer covered until carrots and yam pieces
are tender about 10-15 min. Add peas parsley and
simmer 5 min. Turn burner to lowest heat. Blend sour
cream and milk together in a blender container and add
to soup along with the spike salt chives. Heat
gently stirring often until soup is hot but not
boiling. Adjust seasonings to taste. Nutrition (per
serving): 152 calories Total Fat 0 g (3% of
calories) Source: FOLLOW YOUR HEART VEGETARIAN SOUP
COOKBOOK, Page (s): 68 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mild pork sausage
1 md Onion, finely chopped
1 cn 11 oz. Cheddar soup
1/2 c Water
3 c Self rising flour

Crumble sausage into a large skillet; add onion and cook over low heat
until sausage browns. Drain well on paper towel. Combine all ingredients,
stirring until dry ingredients are moistened well. Drop batter by
spoonfuls about 2 inches apart on lightly greased cookie sheet. Bake at 425
degrees for 15 minutes or until lightly browned. Randy Rigg

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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Carrots, Peeled And Cut Into
– 3/4-Inch Pieces
1 lb Parsnips, Peeled And Cut
– Into 3/4-Inch Pieces
Salt To Taste
2 tb Heavy Cream
2 tb Butter Or Margarine
1 tb Bourbon
1/2 ts Tabasco Pepper Sauce
Freshly Ground Nutmeg
Freshly Ground Black Pepper

The splash of bourbon along with the Tabasco sauce
balances the sweetness of
the parsnips to give this dish a wonderfully mellow
flavor. In a 2-quart saucepan, cover the carrots and
parsnips with cold water. Add salt and bring to a boil
over medium-high heat. Reduce the heat to low, cover,
and simmer for 20 to 25 minutes, or until the
vegetables are tender but not mushy, then drain.
Puree the vegetables with the remaining ingredients on
a food processor.

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Recipe By : Bean Feast by Valerie Turvey
Serving Size : 1 Preparation Time :0:00
Categories : Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c red beans — soaked overnight
1 tbsp sauteeing liquid
2 cloves garlic — chopped
1 red pepper — sliced
1 c red wine
1 tbsp tomato paste
1 bay leaf
salt and pepper — to taste

Cook beans in unsalted water until just tender. Drain. Preheat oven to 350¡F.
Saute onion, garlic and pepper until soft. Add beans, wine, tomato paste, and
bay leaf; season with salt and pepper. Transfer to casserole and bake 45
minutes.

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Per serving: 1136 Calories; 3g Fat (2% calories from fat); 67g Protein; 181g
Carbohydrate; 0mg Cholesterol; 91mg Sodium