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% [?]

Date: Wed, 09 Mar 94 08:25:00 PST
From: “Hahn, Brenda”

Ziti

3/4 pound ziti
1 cup tomato sauce
4 cloves garlic, minced
2 T diced sundried tomatoes (not the oil marinated ones – the dry ones)
1 T dried chiles (or to taste)
1 T red wine
1/2 c fat free Alpine Lace mozzarella (really tastes more like monterey
jack)
Cilantro “pesto” (recipe follows)

Put up water for pasta, add pasta when ready. In the meantime: Saute
garlic in wine until soft. Add chiles, saute until fragrant. Add tomato
sauce and tomatoes. Simmer until the pasta is done. It will reduce to
about 3/4 c. When the pasta is done, drain, return to pot, add sauce and
cheese and toss.

Top with about 1 T pesto.

Cilantro “Pesto”:
Process 2 cloves of garlic in food processor. Add 1 cup cleaned cilantro
leaves. Puree to a fine paste.

Serves 4 – serve with some nice bread and spinach, lettuce and red pepper
salad.

Popularity: 4% [?]

Lamb and Tomato Casserole

Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Lamb
Main Dishes Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds lamb shoulder
2 ounces butter
1 ounce all-purpose flour
1 teaspoon marjoram
8 ounces canned tomatoes
1 large onion
2 tablespoons oil
1/4 pint beef stock
salt and pepper

Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter
and oil until the onions are soft and golden and the lamb is lightly
browned. Stir in the flour and cook for 2 minutes. Add seasoning,
marjoram, stock and tomatoes with their juice. Bring to the boil,
stirring well. Pour into crockpot, cover and cook on HIGH for 30
minutes, then on LOW for 6-7 hours.

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Popularity: 6% [?]

Title: Bean Stew
Categories: Diabetic, Main dish, Vegetarian, Vegetables, Beans
Yield: 1 servings

1 tb Pinto beans;*
1 tb Northern beans;
1 tb Lentils;
1 c Beef broth;
1 tb Carrot;
1 tb Hominy;
1 tb Onion; slice
1/2 ts Green chilies; chopped
ds Garlic powder, oregano,
Salt to taste
Fresh ground pepper;

* Makes 1 1/2 cup of soup for ONE, again!!!!! No soup
for BERT!!! Boil beans and lentils in beef broth for
10 minutes, covered. Allow to stand 1 to 2 hours or
overnight. Place softened beans and remaining
ingredients in baking dish. Bake aat 350F for 45
minutes to 1 hour or until ingredients are tender.
Food Exchange per serving: 1 MEAT EXCHANGE + 1
STARCH/BREAD EXCHANGE CAL: 225

Souce: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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Popularity: 3% [?]

Title: CROCK POT VENISON BARBECUE
Categories: Wild game, Bar-b-q
Yield: 7 servings

3 lb Venison stew meat
1 c Onion, diced
4 Garlic cloves, chopped
1 c Red wine vinegar
1/2 c Worcestershire sauce
2 ts Lawrey’s Natural Choice
Seasoning for meat
2 ts Seasoned salt
1 lb Seasoned bacon
2 c Catsup
1/2 c Molasses
1/2 c Brown sugar

Place venison, onion, garlic, vinegar, Worcestershire sauce and
seasoning in crock pot. Cook on high for 1 to 2 hours until meat is
cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses
and brown sugar. Turn crock pot on low and heat for the rest of the
day. Serve over rice potatoes or toast. NOTE: Venison can be
substituted with any red meat, just cut in 1-inch cubes.

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Popularity: 7% [?]

Title: De Luxe Apple Pie
Categories: Pies, Desserts
Yield: 1 pie

Pastry for 2-crust pie
1 c C and H Granulated Sugar
2 tb Flour
1/8 ts Salt
1/2 ts Cinnamon
4 c Diced tart apples
— (5 or 6 apples = 4 cups)
4 Canned pear halves
2 tb Rum
2 tb Butter or margarine

Line 9″ pie pan with pastry; refrigerate until used. Mix sugar,
flour, salt and cinnamon; add to apples and mix thoroughly. Set
aside. Crush pears and spread in bottom of pastry-lined pan;
sprinkle with rum. Heap apple mixture over pears; dot with butter.
Put on top crust; seal and crimp edges; cut slits for steam to
escape. Bake at 400 F for 45 minutes or until apples are tender.
Serve warm.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Typed for you by Karen Mintzias

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Popularity: 4% [?]

Wide Noodle Pasta with Red Sauce and Cannellini (LF)

Recipe By : Adapted from Healthy Indulgences by Lynn Fischer
Serving Size : 8 Preparation Time :0:20
Categories : Lynn Fischer Beans
Low Fat Meatless
Pasta 4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tomatoes — diced
12 ounces artichoke hearts — rinsed and drained
(12 to 15 oz)
7 ounces roasted red bell peppers — (1 jar) drained
1 1/2 cups fat-free chicken broth — low salt
1/4 cup sun-dried tomato pesto — bottled
1/2 teaspoon dried oregano
1/4 teaspoon Sriracha or Tabasco
4 tablespoons cornstarch
1 whole white onion — chopped
1 teaspoon olive oil — as needed
3 large cloves garlic — coarsely chop
1/2 cup white wine — (fume blanc)
15 ounces cannellini beans — cooked, drained
salt and pepper — to taste
1/4 cup chopped parsley
1 pound pasta — pappardelle
Parmesan cheese — fresh

TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke hearts,
and peppers. Transfer to a big bowl and add the chicken broth, pesto, oregano
and hot sauce. Dissolve the cornstarch in this mixture.

ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the
onion until well-browned, adding oil only if needed. Add chopped garlic to wok
and saute for 1 minute. Deglaze the pan with the wine.

BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook
into a sauce; adding more broth or water if needed. Adjust to taste with salt
and pepper. Add the cannellini beans and heat them. Add the parsley.

Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates (if
possible) and spoon sauce over, garnish with freshly grated Asiago.

Variations/Substitutions
Substitute 1 leek for the onion.
Substitute 1 16-oz can of ‘recipe ready’ ripe roma tomato concasse for the
fresh tomato.
Substitute broad egg noodles for the pappardelle.

1995 (c) Lynn Fischer: Healthy Indulgences
“Pappardelle with Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans”

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NOTES : “Pappardelle is my pasta of choice for this and many other savory
dishes. It is a long, inch-wide flat pasta. Smaller shapes like fusilli or
penne are excellent too. A sure bet for a quick dinner, this recipe takes 20
minutes from start to finish.” — Lynn Fischer
“This sauce is rich and creamy. Serve as the second course with Italian bread.”
–patH
(475 cals 3g fat) excludes low-fat parmesan cheese
Nutr. Assoc. : 0 0 0 1124 0 1448 0 1471 0 1629 0 0 0 0 0 0 0 0

Popularity: 3% [?]

Orange Liqueur Marinated Strawberries

Recipe By : Cooking Live Show #CL8865
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints strawberries — washed and
— quartered
3 tablespoons confectioners’ sugar
3 tablespoons orange liqueur
1 large orange — juice and zest
— reserved
1 lemon — juice and zest
— reserved
1 vanilla bean
1/2 pint whipping cream
1 pint premium vanilla ice cream

Toss the strawberries with the confectioners’ sugar, liqueur, juices, and
zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean
open with a knife and scrape out the seeds. Add the seeds to the whipping
cream in an ice cold bowl and whip the cream to soft peaks just prior to
serving. Serve one scoop of ice cream in a martini glass, spoon some marinated
strawberries over the ice cream and serve with a dollop of whipped cream on
top.

Yield: 4 to 6 servings

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Popularity: 5% [?]

CHEESY SAUSAGE BISCUITS

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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Popularity: 7% [?]

DUKE’S CLAM CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Potatos, new, diced
4 Ea. bacon slices, diced
6 tb Butter
3 Ea. celery ribs, diced
1 Ea. onion, medium, peeled
-and diced
2 ts Chopped fresh basil
1 t Dried marjoram
1 t Dried Italian seasoning
1/2 ts Dried thyme
2 ea Bay leaves
1 ea Pinch chopped fresh garlic
White, black and Cayenne
-peppers to taste
1/3 c Flour
4 c Whipping cream
1/2 c Half and half
1 1/4 c Clam nectar or broth
2 oz Clam concentrate (or 1
-addtl. c. clam nectar)
1 1/2 c Clams, chopped, fresh or
-frozen
1/4 ts Dill
2 tb Parsley, fresh, chopped

1. Blanch the potatoes in boiling water for 5
minutes, or until tender. Drain and set aside.

2. Cook bacon until transparent. Add butter, celery,
onion, basil, marjoram, italian seasoning, thyme, bay
leaves, garlic and peppers to taste. Cook until
vegetables are tender, about 10 minutes.

3. Stir in the flour and cook over low heat, 3 to 4
minutes. Stir in the cream, half and half, clam nectar
and concentrate. Heat to just under boiling.

4. Add potatoes and chopped clams. Bring to slow
boil and cook for 2 to 3 minutes. Discard bay leaves.
Stir in dill and parsley; serve.

Makes 8 servings.

Posted by Bob Stein. Courtesy of Fred Peters.

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Popularity: 4% [?]