BRAZILIAN BLACK BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dry black beans
3 1/2 c Chicken stock — or water
2 tb Olive oil
1 c Onion — chopped
3 Garlic cloves — chopped
1 Large carrot — chopped
1 Celery stalk — chopped
1 t Ground coriander
1 1/2 ts Ground cumin
1/2 c Orange juice
1 tb Dry sherry
1/4 ts Black pepper
1/4 ts Red pepper flakes
1 t Fresh lemon juice
1 t Salt — or to taste

Rinse the beans. cover them with water and let soak
overnite. Pour off liquid. Place in saucepan with 3
1/2 cups of stock. Saute onion and next five
ingredients in the oil and add to the soup. Bring to a
boil, cover, simmer 1 1/2 hours over very low heat.
When the beans are just about tender enough, add the
last six ingredients and simmer another 10 minutes.
Puree some of beans to thicken. Serve topped with sour
cream or yogurt.

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Popularity: 6% [?]

Peanut Brittle – [2 Pounds]

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes And Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Sugar
2 cups Peanuts
1 cup Light corn syrup
1 teaspoon Vanilla
1 cup Water
1 teaspoon Baking soda
1 tablespoon Margarine or butter

Generously butter 2 cookies sheets. In large heavy saucepan,
combine sugar, corn syrup, and water. Cook until sugar dissolves,
stirring constantly. Continue cooking until candy thermometer reaches hard
crack stage (300xF.), stirring occasionally. Remove
from heat; stir in vanilla and baking soda. Pour onto cookie sheets;
spread as thin as possible.

Cool completely; break into pieces. Store in airtight container in cool dry
place.

Makes 2 lbs.

Source: The Pillsbury Cookbook

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Popularity: 5% [?]

Date: Mon, 04 Oct 93 03:37:26 EDT
From: Lana Porter

GRAPENUTS PIE CRUST

Moisten 1 1/2 cups of Grapenut cereal with 6oz of frozen apple
juice concentrate. Spread this over the bottom of the pie pan (should
cover the bottom and sides of one pan). If the mixture is not enough,
just mix up a bit more in the same proportions.

Popularity: 3% [?]

Title: Vegetarian Barley Bean Soup
Categories: Soups, Vegetarian
Yield: 10 servings

1 c Chopped onion
2 Garlic cloves; minced
1 tb Vegetable oil
6 c Water
28 oz Canned tomatoes, chopped
— undrained
1 cn VAN CAMP’s Kidney Beans,15oz
— drained
9 oz Frozen green beans or peas
1 c Sliced carrots
1 c Sliced mushrooms
1/2 c Medium QUAKER Barley*
1 ts Basil
1/2 ts Oregano
1/2 ts Salt (optional)
1/4 ts Black pepper

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until
onion is tender. Add remaining ingredients. Bring to a boil. Reduce
heat to low; cover. Simmer 45 to 50 minutes or until barley is tender,
stirring occasionally. Add additional water if soup becomes too thick
upon standing.

Ten 1-cup servings

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 5 cups. Prepare recipe as directed
above except simmer 15 to 20 minutes or until barley is tender, stirring
occasionally.

Nutrition Information: 1 cup
* Calories 120
* Protein 5g
* Carbohydrate 22g
* Fat 2g
* Cholesterol 0mg
* Dietary Fiber 5g
* Sodium 300mg
* Percent of Calories from Fat: 13%

Exchanges: Starch/Bread 1, Vegetable 1-1/2

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Popularity: 5% [?]

Title: Green Peas Mushrooms
Categories: Diabetic, Side dishes, Side dishes
Yield: 4 sweet ones

1 c Water; 4 lg Mushrooms; sliced
2 c Green peas; fresh or frozen 3 Green onions; chopped
1 ts Vegetable oil; 1 tb Low-sodium soy sauce;

In a saucepan, bring water to a boil, add peas and cook 5 minutes or
until just tender. Drain. Meanwhile, heat oil in a non-stick
skillet and saute mushrooms and green onions until tender. Combine
with peas and toss with soy sauce.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 80; CHO: 13g;
PRO: 4g; SOD: 221mg: FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Popularity: 4% [?]

Title: ACHIOTE MARINADE BARBECUE SAUCE FOR BEEF
Categories: Sauces
Yield: 2 servings

Stephen Ceideburg

————————-MARINADE————————-
1 c Red wine vinegar
1/4 c Water
2 ts Ground cumin
3 Garlic cloves, minced
2 ts Achiote paste
1 ts Crushed red pepper
Salt and black pepper, to
-taste
1/4 c Olive oil

—————————SAUCE—————————
1 Dried pasilla chile
1 c Boiling water
2 tb Achiote paste
1 tb Olive oil
3/4 c Of the marinade

Marinade: Combine marinade ingredients.

Makes enough for 2 pounds of beef.

To use: Toss paper-thin slices (1 inch by 3 to 4
inches) of beef sirloin with the marinade in a
nonmetallic bowl. Refrigerate 6 to 8 hours or
overnight. Drain meat, reserving 3/4 cup of the
marinade. Thread meat on bamboo skewers.

Sauce: Remove and discard seeds from pasilla chile.
Coarsely chop chile and cover with boiling water. Soak
for 20 to 30 minutes. Drain, and put in a food
processor with achiote paste and olive oil. Puree. Add
the 3/4 cup marinade and blend until smooth.

To use: Brush on skewers of meat. Broil or grill until
meat is done, about 5 minutes, basting with marinade
several times. Brush again before serving.

Adapted from Time-Life’s “Cooking of Latin America.”

From an article by Heidi Haughy Cusik, The San
Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

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Popularity: 5% [?]

Tuna-Celery Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Celery — chopped
1 Onion, small — chopped fine
1 1/2 cups Water
1 can Cream of celery soup
1 can Tuna — preferably chunky
1/4 teaspoon Paprika
1/2 teaspoon Salt

Boil celery and onion together in water until tender.
Add cream of celery soup, stir well. Drain and add tuna, paprika and salt. Heat
together under low flame for 5 minutes.

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Popularity: 4% [?]

Title: Hayes Street Grill Apricot Crisp
Categories: Desserts, Ceideburg 2
Yield: 4 servings

8 tb Unsalted butter, cut in
-small pieces
4 c Pitted apricot halves
Juice of 1 lemon
2 To 8 tablespoons granulated
-sugar, to taste
1 c All-purpose flour
1 c Light brown sugar, packed
pn Salt
1 ts Ground cinnamon
Softly whipped cream,
-creme fraiche or vanilla
-ice cream

This is a dessert from one of the good ol’ San Francisco eateries.

Adapted from “A Taste of San Francisco”, Doubleday, 1990.

Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow,
round baking dish with a little of the butter.

Toss the fruit in lemon juice and granulated sugar to taste. Pile
into a baking dish.

Combine the flour, remaining butter, brown sugar, salt and cinnamon
in a bowl. Rub together with fingertips until the mixture is
crumbly. Sprinkle on top of the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbly around the edges
and the top has browned. Allow to cool briefly; serve while still
warm, with whipped cream, creme fraiche or ice cream.

Makes 4 to 6 servings.

San Mateo Times, 2/5/91.

Posted by Stephen Ceideburg; February 14 1991.

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Popularity: 4% [?]