Chili Bean Soup

Recipe By : California Dry Bean Advisory Board
Serving Size : 6 Preparation Time :0:15
Categories : Legume Spicy
Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound pink beans — uncooked
1 teaspoon garlic salt
1 teaspoon onion salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 fl. ounces beef broth — or chicken broth
1 16 oz. can canned stewed tomatoes
5/8 ounce chili seasoning mix

Soak beans by the preferred method. (For each pound of California dry beans ad
d 10 cups hot water. You may add up to 2 teaspoons of salt per pound of beans
to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 m
inutes. Remove from heat, cover and set aside for at least 1 hour, but prefera
bly 4 hours or more. The longer soaking time is recommended to allow a greater
amount of sugars to dissolve, thus helping the beans to be more easily digeste
d. Always discard the soak water.) Drain and empty them into a large pot. Add
6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram. Cover and
simmer until beans are tender (2 1/2 to 3 hours.) Don’t let beans boil dry. Ad
d hot water as needed. Spoon out 3 cups of the cooked beans to use another day
in another way. Mash rest of beans with their liquid. Add remaining ingredie
nts, plus 1 cup hot water. Heat at least 10 minutes to blend flavors.

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Popularity: 4% [?]

GREEK STYLE POTATO SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Salads
Cols.l e

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 -2 lbs. potatoes washed
1/2 c Crumbled feta cheese thorou-
Gly rinsed and drained
1 Medium onion peeled, cut in
Half,then thinly sliced
1/2 c Fresh parsely, coarsley
Chopped
1/2 ts Salt free xtra spicy season
3 ts Salt free garlic herb season
1 t Oregano
1/3 c Lemon juice
2 tb Olive oil
2 tb Vinegar

Boil potatoes until firm but tender. Do not overcook
(15-20 minutes). Cool by placing pot of potatoes in
sink and gently running cold water over potatoes.
Drain thoroughly. Cut potatoes into 1/2 inch cubes.
Place in a large bowl with the rest of the ingredients
and toss lightly, mixing well.

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Popularity: 3% [?]

Slab O Scabs^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 To 16 raisins
2 slices Bread
Butter or margarine
Seedless berry jam
—–TOOLS—–
Toaster
Plate
Butter knife

Tear raisins into variously sized scab like pieces and set aside.

Toast bread until golden brown.

Carefully place hot toast on a plate.

Spread each slice of toast first with butter and then with jam. Artfully
arrange scabs on jam and eat.
Serves 1 wounded worshiper.

Sicko serving suggestion: Surreptitously place a raisin scab on the gauze part
of a sterile, non-medicated, bandage and apply it to the clean, dry appendage
of
your choice. Then tell your intended victim that you’re so hungry you could eat
a scab.
Whip off your bandage and chow do
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Popularity: 4% [?]

Title: Cabbage Soup I.E.S.JJGF65A
Categories: Soups, Cabbage, Jewish
Yield: 6 servings

MMMMM—————–MAMA LEAH’S JEWISH KITCHEN———————-
2 Onions,coarsely chopped
1 Carrot,peeled sliced thin
6 c Beef broth (can use boul cube
1 Small head cabbage
1/2 c Sauerkraut,rinsed under cold
Running water and chopped
1 Ripe tomato,peeled chunked
1 c Canned Italian,tomatoes cut
Into chunks
1 Clove garlic,crushed
2 c Water
Salt if necessary
Lemon wedges,optional

Saute onions and carrot in corn oil in the bottom of a 5 quart
soup kettle,until softened,about 10 minutes.Combine with remaining
ingredients, (except lemon wedges)and simmer over low
heat,covered,but with lid askew for 50 minutes.Taste for salt and
serve in hot bowls.Serve with lemon wedges if desired….This is not
my favorite cabbage soup…

MMMMM

Popularity: 6% [?]

CARROT PARSNIP PUREE

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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Popularity: 5% [?]

White Bean Chicken Chili

Recipe By : Seattle Times
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon olive oil
1 Small onion — peel/chop fine
2 Medium garlic clove — peeled/chopped
1 Medium red bell pepper — chopped fine
2 Cans white beans, 15 ounces each — undrained
4 Ounces green chiles — canned/diced
1/2 Teaspoon ground cumin
1 Teaspoon chili powder
1 Can low sodium chicken broth — 14 1/2 oz.
1/2 Pound roasted chicken breast meat — cut in 1/2 in. cubes
2 Tablespoons lime juice
2 Tablespoons cilantro — minced
6 Tablespoons salsa — optional

In a large pot heat the olive oil over medium heat. Add the onion, garlic,
and red pepper. Saute 5 minutes.
Stir the white beans, chiles, cumin, chili powder and broth. Bring to a
boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer
5 minutes.
Stir in the lime juice and cilantro. A tablespoon of salsa can be used to
garnish each serving of chili, if desired.

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NOTES : Seattle Times, best 10 recipes of 1994.

Popularity: 3% [?]

Petticoat Tails (Scottish)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
4 oz Cornflour or Rice Flour
4 oz Butter
4 oz Icing Sugar
Caster Sugar for Dredging

: Set the oven to 350F/Gas 4. Grease a baking
sheet. Cream the butter and icing sugar together in a
bowl. Sift in the flours and work into a smooth dough;
if the dough is too dry a little water can be added to
moisten. Divide into two. Roll out on a floured
surface and shape into two thin rounds. Place on the
sheet and prick all over with a fork. Mark each round
into 6 triangles. Bake for about 20-25 minutes until
pale golden in colour. Sprinkle with the caster sugar
while still warm. Cut into the triangles and cool on a
wire rack. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

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Popularity: 5% [?]