Black-Eyed Peas (From my Garden)

Recipe By : .From my Garden SHOW #5508
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb dried black-eyed peas
1/2 stick butter
1 onion — coarsely cut
1 large shallot — quartered
3 cups water — (3 to 4)
1/4 green pepper — chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Soak peas overnight, drain, and let stand. In large skillet heat butter
and saute onion and shallot. Add peas. Mix well and cook about 8 minutes
. Pour mixture into large pot and add water to cover the peas. Bring to
a bowl and add the green pepper, salt and pepper. Lower heat and cook
for about 1 hour, until the peas are tender.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

I had a request for these so I thought I’d also post it to the group. This is
a delicious and easy recipe for baked beans that I make often during the
winter.

Baked Beans a la Crockpot

3 cups (1 1/2 lbs) beans (pea, navy, or great northern)
1 medium onion, chopped
1/2 cup catsup
1/2 cup brown sugar (dark or light works fine)
1 cup water
2 TBL dry mustard
2 TBL molasses
1 TBL salt
1 inch of fresh ginger, minced

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil again and then simmer
approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours. This is great dish to prepare the night
before and then turn on the pot when you leave for work in the morning. When
you come home at night dinner’s ready and the house smells great!

Popularity: 5% [?]

Title: “Mocheese” Filled Tamales
Categories: Vegetarian, Vegan, Tex-mex, Main dishes
Yield: 9 servings

1 Basic Masa Dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
4 oz Tofu, silken; mashed
6 oz Mochi cake; uncooked;
-grated
4 tb Miso paste, white, yellow,
-or mellow
4 tb Corn oil

To make filling:

Mix filling ingredients until smooth.

Fill and cook tamales according to “Tamales: Basic
Procedure”.

Per serving (2 tamales): 393 cal; 3 g prot; 411 md
sod; 67 g carb; 10 g fat; 0 mg chol; 36 mg calcium

—–

Popularity: 1% [?]

ANGEL BISCUITS (NO RISING NECESSARY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cake yeast
3 ts Baking powder
2 tb Lukewarm water
4 tb Sugar
5 c Plain flour
1 t Salt
1 t Soda
1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with
other dry ingredients. Cut in shortening, add
buttermilk, then add yeast mixture. Stir until all
flour is dampened. Knead on floured board a minute,
roll to desired thickness, and cut with a biscuit
cutter. Bake at 400 degrees about 12 minutes. Dough
may be kept refrigerated and used about a week. Mrs.
Leslie M. Smith

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Couscous Des Legumes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — coarsely chopped
4 Garlic cloves — chopped
2 To 3 tablespoons olive oil
1 teaspoon Cumin
1 teaspoon Paprika
1/2 teaspoon Curry powder
1/2 teaspoon Coriander
1/4 teaspoon Cinnamon
1/4 teaspoon Turmeric
1/4 teaspoon Powdered cloves
1/4 teaspoon Ground coriander
1/4 teaspoon Ground dried ginger
3 Tomatoes — chopped (canned
-OK)
6 cup Broth of choice
1 sm Sweet potato, peeled — cut
-into 1 or 2-inch chunks
1 sm Carrot, peeled — cut into
1/2 -inch slices
1 md Or 2 smallish new potatoes
-cut in chunks
1 sm To medium turnip, peeled
-cut into 1-inch chunks
1/2 Head green cabbage — cut
-into chunks
-Handful green beans
-trimmed — cut into 2-inch
-lengths — or 1/2 cup
-frozen green beans
2 Zucchini, trimmed — cut into
3/4 -inch slices or chunks
1 Green pepper, stemmed
-seeded — cut into strips
1 cup Cooked — drained chick-peas
-(canned OK)
2 cup Couscous grains
2/3 cup Raisins
3 tablespoon Butter
1 To 2 tablespoons orange
-flower or rose water

Saute onion and garlic in olive oil until softened, then stir in spices and
cook a few moments to bring out the flavors. Add tomatoes, broth, sweet
potato, carrot and potatoes. Simmer for 15 minutes, then add remaining
vegetables and simmer another 15 minutes, or until vegetables are tender.
Add chick-peas and remove from heat.

Combine couscous and raisins in a large bowl or saucepan.

Remove 2 cups of the broth from the vegetable stew and bring to a boil,
pour it over the couscous and raisins, cover, and let stand for 10 minutes.
Add butter and fluff with a fork.

To serve: Mound couscous on a platter, then sprinkle with orange flower or
rose water, and ladle on vegetables and broth. Serve immediately.

Serves 6.
Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: Citrus Berry Soup (Weight Watchers Magazine)
Categories: Soups
Yield: 6 servings

1 1/2 c Blueberries
1 c Plain lowfat yogurt
1/2 c Orange juice
2 tb Light sour cream (25 cal per
-tablespoon)
1 tb Grated lemon peel
1/2 ts Cinnamon

Posted by: Valerie Whittle Serves: 4 (1/2 cup each)

In food processor, combine all ingredients; process until smooth.
Chill soup at least 30 minutes before serving. Each 1/2 cup serving
provides: 1/2 M, 1 FR, 15 C Per serving: 94 cal, 4 g pro, 2 g fat, 16
g car, 43 mg sod, 6 mg chol

MMMMM

Popularity: 2% [?]

Title: MIKEY’S MACKEREL CAT MUNCHIES
Categories: Animal
Yield: 1 servings

1/2 c Canned mackerel, drained
1 c Whole-grain bread crumbs
1 tb Vegetable oil
1 ea Egg, beaten
1/2 ts Brewer’s yeast, optional

Preheat oven to 350 degrees. In a medium-sized bowl, mash the mackerel
with a fork into tiny pieces. Combine it with the remaining
ingredients and mix well. Drop mixture by 1/4 teaspoonfuls onto a
greased cookie sheet. Bake for 8 minutes. Cool to room temperature
and store in an airtight container in the refrigerator.

from “Cat Nips!” by Rick and Martha Reynolds ($ 8.95; Berkley)

reprinted in the Sacramento Bee, December 12, 1992

MMMMM

Popularity: 3% [?]

MEXICAN VEGETABLE PART:

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned
Last
Summer)
1/4 c Green pepper, chopped
3/4 c Onions , sliced how you like
‘em
2 tb Chopped fresh cilantro
1 tb Lime juice
1 cn Pinto beans
2 3 cloves garlic, pressed or
Minced
1/4 c Chuncky picante sauce
Corn meal-crust part:
1/2 c Skim milk
1/4 c All purpose flour
1/4 c Yellow cornmeal
1/4 ts Chili powder
2 Eggs/egg whites/egg
-substitute, beaten
1/2 c Reduced fat monterey jack
-or cheddar cheese, or
-some combo thereof

saute the onions and pepper in a large skillet over
medium heat, just until soft. stir in rest of
vegetable ingredients; simmer 15 minutes or so. salt
and pepper to taste.

in a mixing bowl combine cornmeal crust ingredients;
whisk briefly then turn in to a vegetable-sprayed pie
dish. bake at 475 for 10 minutes or until puffy and
brown. add vegetable mixture, then sprinkle cheese on
top. bake ten minutes more or so or just until the
cheese is the way you like it.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Aldilla

Recipe By : Debbie Holland
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
1 1/2 lbs flank steak
1 lg Carrot — chopped
3 tsp Chili powder
1 lg Green pepper — chopped
1/2 c Flour
2 lg Tomatoes — chopped
1 1/2 tsp Salt
1/4 c Red wine
1/2 tsp Pepper
1 Hot chilli pepper — seeded
3 tbsp Vegetable oil

1. Score steak and rub with chili powder; coat with a mixture of flour,
1/2 teaspoon saltnad 1/4 teaspoon of seasoned pepper; pound steak on both
sides with a wooden mallet or the edge of a plate to tenderize; cut into 6
pieces. 2. Brown steak in hot oil in a large skillet. Remove and reserve.
Saute onion, carrot, green pepper and tomato in pan drippings; add
remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. 3.
Combine steak and sauteed vegetables in slow cooker; add wine and hot
chili pepper; cover. 4. Cook on low for 8 hours or on high for 4 hours, or
until meat is tender.
Source: Family Circle, CASSEROLE COOKERY
RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POT MEALS

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3714 0

Popularity: 5% [?]

PASTELITOS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
500 g Plain flour
170 g Butter, chilled and cut into
-small pieces
Tablespoon salt
2 ts Fresh lemon juice
1 Egg
240 ml Iced water
130 g Butter, melted and cooled
60 g Plain flour
360 g Quince paste, mixed with
150 ml Of any sweet wine.
Syrup:
450 g Sugar
200 ml Water
Vanilla essence
Oil or vegetable shortening
-for deep-frying

To make the puff pastry: Cut the butter into the flour
and salt until the consistency of crumbs. Gradually
mix in the lemon juice and add the egg. Then, working
the dough continuously with the fingers, add the water
3 tablespoons at a time. When all the water has been
ab- sorbed and the dough is quite smooth, place it on
a lightly floured surface and knead it for about 10-15
minutes until smooth and elastic. Leave to rest 20-30
minutes, covered with a dry tea towel. Roll out the
dough thinly, to about 80 cm square. Brush the surface
with some of the melted butter, dust it with flour and
smooth the flour evenly into the butter with the hand.
Fold the dough in half and repeat the buttering and
flouring process. Then repeat the process twice more
(4 times in all) until the dough is only 20 cm square.
Roll out to about 40 cm square and trim to a perfect
39 cm square. Cut the dough into 36 x 6.5 cm squares.

To assemble: Place about 1 teaspoon of quince filling
in the centre of half the squares, then top each with
another square at a 45- degree angle so you end up
with an eight-pointed star, and press the dough around
the filling to secure it firmly. Shape the pastelito
into a flower by putting a forefinger in turn on each
point of the star, pointing inwards to the centre,
then use your thumb and middle ringer to pinch the
adjoining points of the bottom square up around the
forefinger. This is less complicated than it sounds.

To make syrup: Heat the sugar and and water into a
small saucepan, stirring until the sugar is thoroughly
dissolved. Boil steadily without stirring for 5-10
minutes until glossy and thickened. Stir in a few
drops of vanilla essence and keep warm.

To deep fry: Put about 7-8 cms of oil or shortening in
two deep pans or saucepans. Heat one pan on medium
heat (to about 75 degrees C) and the other until it is
hot (180 degrees C). Drop 2 or 3 paste- litos into the
warm fat and fry for 3-4 minutes, basting once or
twice, until the layers of puff pastry begin to
separate and open up like a flower. Do not let colour,
but rapidly remove the pastelitos to the pan of hot
oil, and fry on both sides for about 2 minutes until
golden brown. Drain the pastelitos on absorbent paper,
then dip in the warm syrup and place on a serving
plate. Serve at room temperature.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]