Generic Impossible Pie
--------------------------FILLING-------------------------- 1 1/3 c Milk 4 Eggs 5/8 c Bisquick 1/2 ts Garlic salt 1/4 ts Pepper, black 1 ts Herbs -----------------------THINGS TO ADD----------------------- 1 c Meat, cooked; chopped 1 1/2 c Vegetables; bite-sized 1 c Mushrooms; pieces 6 Onions, green; thinly sliced 1/2 Onions; chopped or rings 2 Bell peppers; rings/chopped 1 c Cheese, shredded Meat can be chicken, turkey, beef, ham, or even bacon. Vegetables can be anything your family likes and you have in the freezer or garden: green beans, corn, carrots, peas. If you use a watery vegetable such as tomatoes or zucchini, be sure to drain well. Cheese can be whatever will go well with the meat: ham and swiss, beef and cheddar, chicken and monterey jack, garden vegetables and parmesan, shrimp or crabmeat and almost anything. For a vegetable quiche, just use v
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Garniture … La JardiniŠRe
1 pk Frozen Cauliflower Flowerets 1 pk Frozen Asparagus Tips 1 pk Frozen Brussels Sprouts 2 c Fresh or frozen Green Peas 1 c Small Pearl Onions (canned) 1 c Fresh or frozen String Beans 2 c Tiny Carrots (canned) or -small frenched carrots Butter and sugar for glazing 2 Boiled Turnips, diced -------------------------------FOR GARNISHING------------------------------- Parsley Sprigs Small Red Peppers Heat all the vegetables. The carrots should be glazed by saut‚ing in a bit of butter and sugar. The turnips should be tossed in butter. Arrange the hot vegetables in small mounds around the platter of beef, alternating for color. Garnish with parsley and small red peppers. With the vegetables, serve a separate bowl of Hollandaise sauce. Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses Julia Grant Posted by: Sandy May 11/93
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Guisado Rico
3 lb Pork roast,lean end cut 1 cn Tomatoes,cut into quarters -(16 oz) 2 Large onions,chopped 4 Garlic cloves,chopped fine 12 Green chiles,cut into -thin 2"" strips 2 Jalapeno peppers,chopped -fine (optional) 1/2 ts Dried oregano 1 Large bay leaf 1/2 ts Dried basil leaves 1/2 cn Beer 2 cn Chicken broth (14 oz ea) 1 c Chopped scallions 1/2 c Fresh cilantro Salt to taste 1. Puncture the roast with a sharp knife and insert two split garlic cloves. 2. Warm the oven at 325'F. Roast the pork in the oven until it's done. 3. Allow the meat to cool. Save the meat juice. Discard the excess fat and cut the meat into bite-size cubes. 4. Place the meat in a cooking pot. Add the meat juice. 5. Add the oregano, garlic, bay leaf, onions and salt. Add water if the meat juice is not enough. 6. Cover the pot and simmer over medium heat for about 20 minutes. 7. Add the chiles, tomatoes,
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Grandma's Greek Garbanzo Soup^
2 md Onions, chopped 2 Stalks celery, chopped 2 cl Garlic, minced 5 c Chicken stock 2 Carrots, chopped 1 Red bell pepper, chopped 1 cn (16oz) no salt added tomato -sauce 1/4 ts Pepper 2 cn (1 lb0 garbanzo beans, -rinsed and drained 1 c Cooked white kidney beans, -rinsed and drained 1 tb Chopped parsley Saute onions, celery and garlic in 1/2 cup stock in a large saucepan until soft. Add carrots, bell pepper, tomato sauce, pepper and remaining stock. Simmer 20 minutes. Add 1 cup garbanzo beans and the kidney beans. Cook 2-3 minutes. Puree half the mixture in a food processor fitted with the metal blade and return to pan. Add remaining garbanzo beans and parsley. cook 5 minutes. Serve hot.
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Grandma Wexler's Baked Beans
1/2 lb Bacon, diced 1 md Onion, minced 1 ga Water 1/2 c Molasses 1/2 c Brown sugar 2 c Ketchup 2 tb Prepared mustard 1 1/2 lb Navy beans, picked over, Rinsed, and soaked Overnight in water to cover Salt and freshly ground Pepper to taste Saute bacon in large pot until browned; add onion and cook until browned, about 4 minutes. Add water, molasses, brown sugar, and mustard; bring to a boil. Drain beans and add to pot; return to boiling, reduce heat to a slow simmer. Cook 4 to 5 hours until beans are soft, adding water as necessary. Season with salt and pepper. Makes 20 servings. Recipe: Chuck Ozburn in Pok, New York
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Gods Own Beans
12 Strips of thick sliced -peppered bacon,diced 3 Cloves of Garlic, diced 2 c Onion, diced 1/2 c Red Bell Pepper diced. 2 lg Anaheim chili, chopped small 2 cn Baked Beans, 2 lb can -brand ""BUSH"", brown can -with bacon brown sugar 1 cn Frijoles Negros 15oz drained -brand ""El Elbro"" 5 Neem/Curry leaf, crushed -or Bay leaf 1 tb Marjoram, freshly chopped 2 tb Summer Savory, chopped 2 tb Fresh Thyme, chopped 4 Shakes of Worcestershire -Lea and Perrins 1 Hot pepper of choice, diced Below is what I use... 3 serranos or 1 Thai-hot Melt bacon on low heat in a 6 qt. or larger heavy pan. Pour off most of the fat. Add garlic, onion, red pepper, and anaheim chile. Cook on medium heat until onion is transparent. Add everything, stir, cook on low for 35 minutes, stirring often. Taste to see if a shot of Hot sauce would help.
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Gramma's Chocolate Cookies
1 c Brown sugar 1/2 c Butter or margarine 1 Egg 1/2 c Cocoa 1 1/2 c Flour 1/2 ts Baking soda 1/2 c Milk 1 ts Vanilla 1/2 c Chopped walnuts -----------------------------------ICING----------------------------------- 1 c Confectioners sugar 2 tb Cocoa 1/2 ts Vanilla 2 tb Butter Milk Nothing, absolutely nothing, was as delectable as these cookies that my grandmother taunted us with. Preheat oven to 350ř. In a large bowl, combine brown sugar and butter; mix well. Beat egg and add to creamed mixture; mix well. Add cocoa and mix. In a separate bowl, measure flour and baking soda. Add dry ingredients alternately with milk to egg and cocoa mixture. Stir in vanilla and chopped nuts. Drop by teaspoonfuls onto a cookie sheet and bake at 350ř for 10-12 minutes. Remove to wire racks and let cool. While cookies are baking, make icing by combining all ingredients. Thi
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Golden Couscous
1 c Carrot juice 1 c Vegetable broth 1 T Margarine or butter 1/4 t Salt 1 c Couscous 1 T Lemon juice 2 T Finely chopped fresh dill In a medium saucepan, combine the carrot juice, broth, margarine and salt. Bring to a boil and stir in the couscous. Bring back to a boil, cover and remove from the heat. Let sit 10 minutes. Stir in the lemon juice and dill just before serving. From The Austin American Statesman types by jessann :)
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Garden Vegetable Mix
6 c Water 1 tb Salt 1 Med Head Cabbage, Shredded 3 c Chopped Celery 1 pk (10 oz) Frozen Corn 1/4 ts Garlic Powder 1 1/2 ts Dried Basil 1 lb Fresh Green Beans 2 c Chopped Carrots 1 pk (10 oz) Frozen Peas Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat. Remove from heat. Cook quickly by setting kettle in sink of icewater. Put vegetable mix into four 1-qt containers, leaving 1/2 inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months Makes about 15 cups of Mix.
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Garden Casserole
2 c Brown rice, cooked 2 c Broccoli, 1/2 inch slices 4 Carrots julienne strips 2 Zucchini (Med) sliced diag. 1 c Fresh green beans, sliced 1 sm Cauliflower (Small) 16 oz Marinara sauce (legal) Grated Soy Kaas (optional) TEAR cauliflower into flowerettes SPREAD rice on bottom of 10X8 inch baking dish STEAM vegetables and place on top of rice TOP with marinara sauce COVER and bake at 350 for 30 minutes SPRINKLE with grated soy kaas and return to oven to melt (Optional) GARNISH with a few zucchini slices
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Gourmet's Boston Baked Beans
2 c Dried navy beans, picked ove - and rinsed 3/4 lb Salt pork 1/2 c Molasses 1/2 ts Dry mustard (english style) 1/4 ts Paprika 1 ts Onion, grated In a bowl, combine the beans with 4 cups cold water and let them soak overnight. Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover. Simmer, covered, for 60 minutes. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid. To the kettle, add a quarter lb. piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans. In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion. Pour the mixture over the beans and stir in. Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as ne
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Grape Tartlets with Almond Crust
--------------------------------ALMOND CRUST-------------------------------- 1/4 c Almonds; slivered blanched 1 1/2 c Flour, all purpose 1/4 ts -Salt 3 tb Brown sugar; firmly packed 1/2 c Butter;cold, unsalted,1stick -cut into small pieces 1 lg Egg; cold 1/2 ts Almond extract 1/4 ts Lemon zest;freshly grated -----------------------------------GLAZE----------------------------------- 3/4 c Apricot preserves 3 tb Sherry --------------------------------TO ASSEMBLE-------------------------------- 3/4 lb Grapes; preferably an -assortment of 2-3 colors, -halved if necessary, -seeded 1/4 c Almonds, slivered; lightly -toasted ""Take these to a picnic in the pans that they were baked in to prevent crushing. Assemble them not more than 6 hours before serving time. For a single 10 inch tarts, bake the crust for 15 minutes with foil in and a further 20 to 30
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Green Beans with Water Chestnuts
12 oz Fresh green beans 1/2 c Chicken broth 1 ts Finely chopped ginger root 1 sm Clove garlic, finely chopped 1/3 c Thin sliced water chestnuts 1 ts Soy sauce Freshly ground pepper Slice the green beans and water chestnuts ahead of time, but cook just before meal time. Serve tender-crisp and piping hot. Thin, fresh asparagus spears can be substituted for green beans. Wash and drain green beans. French-cut in half lengthwise; set aside. Combine chicken broth, ginger root and garlic in a frypan; bring to a boil. Add green beans and water chestnuts. Sprinkle with soy sauce. Cover tightly and steam 7 to 8 min until tender-crisp. If moisture has not dried off, remove cover, raise heat briefly and shake pan to evaporate remaining liquid. Season to taste with pepper. 3/4 cup serving - 44 calories, 1 fruits veg. choice 9 grams carbohydrate, 2 grams protein Source: Ch
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Garbanzo Stew (Lf)
1/2 c -Water Onion; chopped 2 Garlic cloves; minced 16 oz Tomatoes; chopped 1/2 ts Paprika; 1/2 ts Dried oregano; 1/4 ts Pepper; black ds Hot pepper sauce; 16 oz Garbanzo beans; drained - rinsed 1 c Winter squash; peeled -diced 1 1/4 c Spicy tomato juice 2 c Fresh spinach; chopped --------------------------------PER SERVING-------------------------------- 210 x *cals 7 x *gm protein *gm fat 41 x *gm carbo 669 x *mg sodium 9 x *gm fiber Place water, onion and garlic in a large pot. Cook, stirring occasionally, until onion is softened slightly, about 5 minutes. Add tomatoes (including tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo beans, squash and tomato juice. Cover and cook for 30 minutes, until squash is tender. Stir in spinach and cook until softened, about 2 to 3 minutes. Serves 4. Author's Note: Serve this hearty dish ov
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Garden Vegetable Soup
1 c cabbage -- shredded 1 c carrots -- thinly sliced 1 c zucchini -- chopped 1 c green beans 1 c fresh corn kernels 1/2 c green pepper -- chopped 1/2 c onion -- chopped 3 tbsps margarine 3 c milk 1/4 c flour 1 tbsp bouilion 1 tomato -- chopped 1 tbsp fresh basil -- minced 1 tsp salt Combine all veggies and margarine in 2 qt micro-safe casserole dish. Cover and microwave on high 9-10 min or until veggies are tender, stirring once. Stir in milk, flour, bouilion, tomato, basil, and salt. Microwave high, uncovered, 9-10 min or until mixture boils and thickens, stirring twice.
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Ground Turkey and Black-Bean Chili
1 tablespoon Oil 2 cups Finely chopped red pepper 1 cup Chopped onion 1/2 cup Finely chopped carrot 2 large Garlic cloves -- minced 4 teaspoons Chili powder 2 teaspoons Ground cumin 1 pound Ground turkey breast 2 15oz cans black beans -- rinced drained 3 cups Canned chicken broth 1 tablespoon Tomato paste Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, carrot and garlic; saute until tender, about 12 min. Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 min. Add beans, broth and tomato paste and bring to boil. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour. Season with salt pepper. 260 calories; 10 g fat.
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Ghost Cookies
<TABLE cellSpacing=2 cellPadding=3 border=0><TBODY>6 oz Vanilla flavored almond bark 15 1/2 oz Nutter butter cookies Small black jelly beans Melt almond bark following package directions. Dip 2/3 of each cookie in melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath. For eyes, cut jelly beans in half and place on cookies. Cool completely before removing from rack. Source: Gifts That Taste Good
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Great Chili Chicken
-Judi M. Phelps 2 T Olive oil 2 lg Whole chicken breasts; boned -skinned, and diced 3 c Tomato juice 2 c Onion; diced 1/2 c Celery; diced 1/2 c Green pepper; diced 2 Apples; cored and sliced but -not peeled) 2 T Chili powder 1 ts No-salt seasoning 2 cl Garlic; minced 1/2 ts Cumin 1 ts Basil 3 dr Tabasco sauce 2 cn Kidney beans (14 oz each) -undrained In a Dutch oven, heat the oil and brown the chicken slightly. Add all of the remaining ingredients except the kidney beans and simmer for 1 hour. Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness. Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat Gourmet Chicken Cookbook. Shared and MM by Judi M. Phelps - The San Jose Kid.
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Green Papaya Salad (Som Tam)
4 oz Green papaya 1 Garlic clove 3 sm Red or green chilis 1 tb Roast peanuts 1 oz Long beans; chopped into - 1-inch (2.5 cm) lengths - OR - French beans 2 tb Lemon juice 3 tb Light soy sauce 1 ts Sugar 1 md Tomato -- chopped into segments 2 lg Chinese cabbage leaves Peel the outer skin from the green papaya and finely shred the flesh on a cheese grater or chop very finely into long thin shreds. Set aside. In a mortar, lightly puond the garlic, add the chilis and lightly pound while occasionally stirring with a spoon to prevent the resulting paste from thickening. Add the long beans and slightly bruise them. Add the shredded papaya, lightly pound and stir until all the ingredients are blended together. Add the lemon juice, soy sauce and sugar and stir into the mixture. Finally add the tomato, stirring once. Arrange the Chinese cabbage leaves on a serving dish and
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Frijoles Negros (Black Beans
1/2 lb Salt pork 1 lg Onion, chopped 2 Cloves garlic, minced - or pressed 2 1/2 c Dried black beans - about 1 pound 1 ts Crumbled dry epazote leaves 5 c Water 4 c Beef or chicken broth Salt Cook pork over medium high heat in a 4 or 5 qt. pan until fat begins to melt. Add onion and garlic and cook, stirring often, until onion is soft (about 5 min.). Sort beans and discard debris; rinse well. Add beans and epazote to pan and pour in broth and water. Raise heat to high and bring to boil. Reduce heat, cover and simmer for 2 to 2 1/2 hours (or until beans are tender). If beans are too soupy, boil over medium high heat, stirring often until thick enough. Season with salt. 6 to 8 servings.
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Garbanzo Bean Soup
2 1/2 C dried garbanzo beans 3 T olive oil 1 large onion -- finely diced 1 small carrot -- finely diced 1 stalk celery -- finely diced 9 C broth 1/4 C fresh lemon juice To serve: 2/3 C sour cream 3 T chopped fresh dill Supposedly serves 9, what an odd number to see in the servings... 1. Place the garbanzo beans in a bowl, cover with 3 inches of water and soak for at least 8 hours or up to 10. Or for a quick cooking method, cover beans with boiling water and set aside to cook for 1 hour, then continue with the recipe. (What a lot of fuss..no wonder folks don't use dry beans....the easiest way is to soak your beans one night (in the fridge in warm weather so they don;t ferment), pour off the cooking water, dump into crock pot, cover with water, can add a piece of kombu, a sea veggie, and cook on low all day. drain, and freeze in freezer bags in use sizes (1 C, 2 C etc)
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Frijoles Borrachos ('Drunken' Beans)
2 1/2 c Dried pinto or kidney beans - (about 1 lb) 2 tb Salad oil 2 sl Bacon, thick-sliced, diced 2 Jalape¤os or other small hot - chiles, stemmed, seeded - and chopped 3 Garlic cloves, minced - or pressed 1 lg Onion, chopped 1 Bottle (12 oz) beer 2 c Chicken broth (regular - strength) or water 1 cn Tomato sauce (8 oz) 1 tb Dry oregano leaves 2 ts Ground cumin Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for at least 12 hours. Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, add bacon and cook until lightly browned. Add chiles, onion, and garlic and continue to cook, stirring until vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, until beans are tender an
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Frijoles a La Charra ( Ranch Beans )
4 sl Bacon 3 Jalapeno chiles, stems and -seeds removed, diced 1 sm Onion, diced 1 qt Cooked pinto beans along -with juice 1 lg Tomato, chopped 1/4 ts Garlic powder Freshly ground black pepper 2 tb Chopped cilantro Saute the bacon, Jalapenos, and onion until well browned. Add the beans, tomato, and spices. Bring to a boil, add the cilantro, reduce the heat and simmer for 15 minutes. Chile Pepper Magazine June 1993 Serves: 6 Heat Scale: Mild
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Garlicky Shrimp& Cannellini Beans (Mf)
16 ounces white beans -- drained and rinsed 2 tablespoons extra virgin olive oil minced clove of garlic water or chicken broth 8 ounces peeled shrimp -- deveined --and cut into 1/2-inch pieces --weighed after peeling 1/4 cup chopped fresh parsley or basil salt and crushed red pepper flakes Simmer beans, olive oil and garlic for 10 minutes. Add some water or chicken stock to make the mixture soupier. Add shrimp, cover and simmer 5 minutes or until shrimp turns pink. Add parsley and season well to taste with salt and crushed red pepper. Busted by Gail Shermeyer &lt;4paws@netrax.net&gt; on Jul 12, 97
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Green Bean Nest with Scallop Eggs
--------------------------------VINAIGRETTE-------------------------------- 3/4 c Olive oil 1/4 c Sherry vinegar Fresh tarragon Fresh savory Salt, pepper -----------------------------------SALAD----------------------------------- 2 1/2 lb Sm tender green beans * 1/2 c Unsalted butter 1 1/2 lb Bay scallops 1/3 c Mayonnaise 2/3 c Sour cream 1 ts Lemon juice, or to taste 1 tb Chopped green onions ** *Note: Green beans should be trimmed. **Use green tops of onions only. To make vinaigrette, combine oil, vinegar, tarragon and savory and season to taste with salt and pepper. Shake well in covered jar. To make salad, cook beans in large pot of boiling salted water until just crisp-tender. Drain. Place beans in cold water to stop cooking, drain and refrigerate. Melt butter in skillet over medium heat. Saute scallops just until done, 1 to 2 minutes. Chill scallops. Just
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Fuzzy's Fantastic South Texas Road Meat Chili
3 md Bell peppers; chopped 3 md Onions; chopped 2 Fresh Jalapenos; deveined Seeded 4 Garlic cloves 4 lb Chuck; coarsely ground 5 lb Venison; coarsely ground 6 Drops Tabasco 7 oz Green chiles; diced 28 oz Stewed tomatoes Water Salt and pepper to taste Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning. Forrest (Fuzzy) Goodhue
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Gado Gado I (Mixed Vegetables with Peanut Sauce)
1/2 c Peanut Butter 1 Clove Garlic, minced 1 tb Brown Sugar 1 c Coconut Milk 1 tb Lemon Juice Salt to taste 1 c Sliced Cabbage 1 c Sliced Carrots 1 c Green Beans, cut in 1"" -slices 1 lb Spinach 1 c Bean Sprouts 2 md Potatoes, boiled and sliced 2 lg Hard Boiled Eggs 1 md Cucumber, sliced 1/2 c Fried Onion Flakes 2 c Shrimp Puffs* Make a sauce by mixing peanut butter, garlic, sugar, coconut milk, lemon juice and salt. Bring to a boil, reduce heat, and simmer for 2 minutes. Add water if the sauce is too thick. Boil cabbage, carrots, green beans and spinach in water for 20 minutes. One minute before other vegetables are done, add bean sprouts, stir and drain. Place vegetables on a large serving plate and garnish with sliced potatoes, sliced eggs, sliced cucumber, onion flakes and Shrimp Puffs. Serve with peanut sauce on the side. *
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Glens Chile
3 lb Coarsely ground beef chuck 1 c Chopped red chile 3 T Chile powder 1/2 t Oregano 1 Pepper to taste 12 oz Tomato paste 3 Medium onions, chopped 2 Garlic cloves, minced 1 T Salt 1/4 t Cumin seed 1 qt Water 32 oz Canned kidney beans Brown meat in large, heavy iorn skillet. Add onions, red pepper and garlic;saute until onions are limp. Stir in chile powder, salt, oregano, cumin and pepper to taste. Add water and tomato paste; simmer 1 1/2 hour or longer. Add beans and simmer 30 minutes. Taste and adjust seasonings. When correct, cool and store at least 24 hours before serving.
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Ground Turkey Chili
2 cups dried black beans, pinto beans, or red kidney beans and 2 quarts water —or— 8 cups canned black beans, pinto beans or red kidney beans, plus liquid 2 large chopped onions 2 tablespoons oil or butter 1 pound ground turkey 2 teaspoons soy sauce 4 stalks celery -- 1 inch slices 1/2 cup chopped green bell pepper 4 1/2 cups chopped fresh tomatoes,peeled, cored or 4 1/2 cups chopped canned tomatoes 1/2 teaspoon salt 2 tablespoons cumin 2 teaspoons paprika 2 tablespoons chili powder 1/4 teaspoon cayenne powder (optional) or 1/2 minced jalape&#324;o chili (optional) 1/2 cup chopped scallions or onions, for topping -- (optional) 1 cup grated cheese, for topping -- (optional) For dried beans: Soak them overnight, use soaking water and add to it to equal the appropriate measure of water. Brown the turkey in half the oil and stir in the soy sauce. Sauté t
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Garbanzo Sandwich Spread
1 cn Garbanzo beans (chickpeas) x Lemon juice x Chopped onion x Chopped tomato x Salsa x Chopped cilantro x Dash cayenne x Salt Do you like garbanzo beans? I take a can of garbonzo beans, smash them up in a bowl with a little lemon juice, chopped onion, chopped tomato, a little salsa, chopped cilantro, and a dash of cayenne pepper and salt, and use it as a spread on bread. Warning: if you are taking this to work, assemble it right before you eat it, otherwise the bread gets soggy. Val, Vkc@plaza.ds.adp.com. Fatfree Digest [Volume 9 Issue 50] Aug. 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
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Half-Hour Chili
1 tablespoon Vegetable oil 3 Onions -- chopped 1 Carrot -- chopped 1 tablespoon Minced jalapeno peppers 2 Cloves garlic -- minced 3 teaspoons Chili powder 1 teaspoon Ground cumin 1 28-oz. can tomatoes* -- choppe 1 14-oz. can tomatoes* -- choppe 1 teaspoon Brown sugar 2 15-oz. cans red kidney beans 1/3 cup Fine-or medium-grain bulgur 1/2 cup Ow-fat yogurt 1/3 cup Hopped scallions 1/4 cup Hopped fresh cilantro or par In a Dutch oven or a large saucepan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or until the onions and carrots are soft. Add tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 minutes, or until thckened. Serve with yogurt, scallions and cilantro or parsley on th
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Green Bean Curry
-================ -(aka Country Curry or -Jungle Curry) Ingredients: 1 lb fresh green beans [if necessary, you may substitute whole frozen ones] 2 T Thai Curry Paste (I like to use the ""Key"" brand packets of either ""Country Curry"" or ""Red Curry""; but they are all flavorful. Mae Ploy and Tommy Tang are other good brands. 2 T vegetable oil Bamboo shoots (optional; I like to use a large can of bamboo tips because they are tender and I can cut them into 1/4 inch thick round slices. You can also use a couple of the small cans of sliced bamboo shoots, but they will not absorb the flavor as well. I think carrots cut into coins would also be good, if you like those. I tried potatoes once, but they just disintegrated.) 6 c chicken broth Clean and pick green bean tips. In a dutch oven (or equivalent size vessel), heat oil. Add curry paste and ""fry"" until fragrant, about 1 minute. Add broth, green beans,
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Ground Beef Enchiladas
2 Lb. ground beef 1/4 C. onion 1 garlic clove -- mashed with 1/2 Tsp. salt or garlic salt 1/2 shredded carrot -- (1/2 to 1) 1/4 C. water 2 Tbsp. flour 1/4 Tsp. oregano 1/4 Tsp. cumin 1 Tbsp. Chile powder 1 Tsp. instant bouillon Brown meat in frying pan. Add garlic, onion, carrot, oregano, cumin, Chile powder and instant bouillon. Stir until blended. Sprinkle flour on top. Stir in. Simmer until meat and carrots are tender. For Tacos: Cook corn tortillas in hot oil, few minutes each side. Fold in 1/2. Drain on paper towels. Fill each taco with spoonful of taco meat. May use prepared shells. For Enchiladas: Fill softened tortillas with meat filling and shredded Jack cheese. Bake about 20 minutes. For Chimichangas: Fill flour tortillas with meat filling, cheese and refried beans. Roll up tightly. Be sure to fold edges and sides. Fry in hot oil for a few minutes on
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Green Bean & Onion Casserole
3 tb Butter 3 tb Flour 1 tb Mustard,prepared yellow 1/2 ts Salt 1/4 ts Tabasco sauce 1 cn Green beans,undrained(16oz) Milk 1 cn Onions,small whole(16oz) 1 c Bread cubes,buttered 1. Melt butter; add flour, stirring until smooth.~ 2. Add mustard, salt, Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.~ 3. Add beans and drained onions.~ 4. Place in a greased 1-quart casserole; border with buttered bread crumbs.~ 5. Bake in preheated 375'F. oven 30 minutes, or until bread crumbs brown.~
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Grandpa Snub's Chili
2 tablespoons vegetable oil 2 pounds boneless pork shoulder -- cut in 1-inch cubes 1 onion -- chopped 1 small green bell pepper -- chopped 2 garlic clove -- minced 3 tablespoons chili powder 1 teaspoon paprika 1/2 teaspoon celery seed 1/2 teaspoon salt 1/2 cup pimiento-stuffed green olives -- sliced 3 tablespoons olive juice -- from jar 32 ounces canned pinto beans -- undrained 1 cup water 1 teaspoon Tabasco pepper sauce In large heavy saucepan or Dutch oven heat oil. Add pork; cook over medium-hig h heat until browned. Add onion, green pepper, garlic, chili powder, paprika, celery seed and salt. Cook 15 minutes or until vegetables are tender. Stir in olives and olive juice. Cover. Simmer 1 hour or until meat is tender; stir o ccasionally. Stir in beans, water and TABASCO sauce. Cover. Simmer 30 minute s; add more water if necessary to prevent sticking.
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Green Bean Casserole
2 16oz. cans whole green beans -- drained 1 can cream of mushroom soup 1 large can french fried onions -- divided in half 1/2 cup milk 1 teaspoon soy sauce dash pepper Combine all ingredients except for 1/2 of the onions and put in a pammed baking dish. Bake at 350 for 25 minutes. Top with onions and bake 5 minutes more.
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Garden Soup
6 c Water 2 c Tomato juice; 1 c Potato; peeled chopped 1 c Onion; chopped 1 c Lima beans; 3/4 c Chicken; chopped cooked 1/2 c Carrots; sliced 1/2 c Celery; chopped 2 tb Chicken bouillon granules; -flavored 1 ts Garlic powder; 1 1/2 ts Worcestershire sauce; Combine all ingredients in a large Dutch oven. Cover and bring to a boil. Reduce heat and simmer 45 minutes to 1 hour. Serve hot. Food Exchange per serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84; CHO: 6mg; CAR: 15gm; PRO: 4gm; FAT: 1gm; SOD: 250mg; Source: All New Cookbook for Diabetic and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master.
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Gourmet Bean Soup (Mason Jar Gift)
2 tb parsley 1 bay leaf 3/4 ts marjoram 3/4 ts Thyme 10 c chicken or ham stock 1/2 c butter 1 c onion; chopped 4 carrots; chopped 3 celery ribs; chopped 2 garlic; minced 1/2 lb ham; cubed 1 cn diced tomatoes; 28 oz. 1 tb prepared mustard salt and pepper to taste Wash beans and soak overnight. In an 8 quart Dutch Oven, combine beans with Parsley, bayleaf, marjoram, and thyme. Add Chicken or Ham stock. Bring to boil and skim off foam. Reduce heat, and simmer 2 1/2 hours or until beans are tender. In a skillet, melt butter and saute' onion, carrots, celery and minced garlic. Add to beans and stock. Finally, add Ham, can of tomatoes, mustard, and salt and pepper. Simmer awhile longer and then enjoy. A very hearty soup that's great in a snowstorm!! -----
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Green Bean, Zucchini and Potato Stew
1/4 cup olive oil 1 cup chopped onion 1 pound fresh green beans -- trimmed halved -- crosswise 1/4 teaspoon cayenne pepper 8 ounces zucchini -- cut into -- 1-inch-thick slices 8 ounces russet potatoes -- peeled cut into -- 1-inch cubes 3/4 cup chopped fresh italian parsley 1 can italian-style tomatoes -- drained juices -- reserved tomatoes -- chopped (28-ounce) Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and saute 5 minutes. Add green beans and cayenne pepper and saute until onion is t ranslucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoe s and their juices over vegetables. Bring to boil. Reduce heat. Cover and si mmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at ro
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Glossary Of Hindi Terms For Shopping Ingredients
-No ingredients FLOURS British term Hindi term Whole wheat flour Atta All purpose flour Maida Barley flour Jowar ka atta Rice flour Chaaval ka atta Chickpea flour Gram flour Besan Millet flour Bajri or Bajra ka atta BEANS British term (pulses) Hindi term Split peas, yellow Bengal gram Chana dal Chick peas (or garbanzo beans) Kabuli chana Black gram beans Urad dal Mung beans,whole Whole green gram Sabat mung dal Mung beans,split Split green gram Dhuli mung dal Lentil (split or whole) Masoor ki dal Black eyed Peas Black eyed peas or Cowpeas Chowley or Lobia Red lentils,split Red gram (split) Arhar/Tuver dal Kidney bean Rajmah HERBS Hindi Term Coriander leaves (cilantro) Hara dhania or kothmir Basil Tulsi Bay leaves Tej patta Mint leaves Pudina Curry leaves Curry patta or mitha neem Fenugreek leaves Hari methi Garlic Lasun Fresh ginger Adrak SPICES Hindi term Aniseed or fenne
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Green Beans with Fried Bean Curd
Ingredients 2 each tofu cakes 4 tablespoon oil 2 tablespoon soy sauce 1 tablespoon dry sherry 1/2 pound french beans 1 teaspoon salt 1 teaspoon cornflour
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Garbanzos and Couscous
1 Sm Onion -- chopped 3 Med Carrots -- chopped 1 Can Tomatoes, Canned -- diced, 14 1/2 oz. ca 1 Can Garbanzo Beans, Canned -- 15 oz can 1 C Chicken Broth -- reduced sodium 3 Cl Garlic -- minced 1/4 Tsp Nutmeg 1/4 Tsp Cinnamon 1 Tsp Cumin 1/2 Tsp Turmeric 1/4 Tsp Cayenne 1 1/2 C Couscous, Cooked Throw everything in the pot and mix it up. (no couscous though]. Cover; cook on low 8-10 hours {High:3-4 hours}. Add cooked couscous during last 15 minutes of cooking. 6 to 8 servings.
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Green On Green Pasta Soup
4 tablespoons vegetable oil 2 leeks (white and green parts) -- cleaned and sliced 2 cloves garlic, thinly sliced 1/2 medium cabbage, -- shredded finely 6 cups water or homemade chicken broth 2 zucchini, trimmed, seeded cut into -- 1/2"" half moons 1/2 pound green beans cut into 1"" lengths 1/2 cup orzo or other small shaped pasta 10 ounces frozen ""petite"" peas, -- thawed Salt and freshly ground pepper 1 tablespoon each chopped parsley, mint and chives 1 tablespoon chiffonade of basil Garnish: Freshly grated Parmesan or Romano cheese, Pesto or other herb paste In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook for a couple of minutes until they begin to soften. Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted. Add the remaining water, zucchini and green beans,
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Green Chile Chicken Casserole
1 16oz can refried beans nonfat 8 chicken breast halves without skin 1 packet taco seasoning mix 1 1/4 oz 1 1/2 cups Las Palmas Green Chile Sauce 1 cup monterey jack cheese lowfat -- shredded 1. Heat oven to 375 degrees F. Spray 13 x 9-inch baking dish with Pam. Spread refried beans in bottom of baking dish. 2. Place chicken and taco seasoning mix in large plastic bag. Shake to coat. Arrange chicken breasts on top of refried beans. 3. In small bowl, combine enchilada sauce and cheese; mix well. Spoon over chicken. Bake for 35 to 40 minutes or until chicken is no longer pink and juices run clear. Calories per serving: 123 Calories from fat: 13 Total fat: 1.4g Cholesterol: 65mg Sodium: 72.8mg
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Frijoles Con Queso Casserole
4 C Pinto Beans -- heated 4 Oz Nonfat Cream Cheese 1 C Nonfat Yogurt 1/2 C Monterey Jack Cheese -- grated packed 1 Tbsp Water 1 1/2 C Onion -- chopped 3 Lg Cloves Garlic -- minced 3/4 Tsp Salt 1/2 Tsp Cumin 1/2 Tsp Basil Lots Of Black Pepper Lots Of Cayenne Pepper 1 Med Zucchini -- cut in chunks 2 Med Tomatoes -- chopped Dash Oregano, Basil, Salt And Pepper Cornbread Topping: 1 C Yellow Cornmeal 1/2 C Flour 1/2 Tsp Salt 1 Tsp Baking Powder 1/2 C Nonfat Yogurt 1 Lg Egg Substitute, Liquid Add cream cheese, yogurt and monterey jack cheese to hot beans and mix well. Saute onion, garlic and spices in water 5-8 min. and add to bean mixture. Mix and transfer to greased 2 qt. casserole. Saute zucchini 3 min and add tomato and spices; cool. Spread on top of bean mixture. Mix together dry ingredients for cornbread topping. Beat together
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Garbanzo Stew(Lf)
1/2 c -Water Onion -- chopped 2 Garlic cloves -- minced 16 oz Tomatoes -- chopped 1/2 ts Paprika 1/2 ts Dried oregano 1/4 ts Pepper -- black ds Hot pepper sauce 16 oz Garbanzo beans -- drained - rinsed 1 c Winter squash -- peeled -diced 1 1/4 c Spicy tomato juice 2 c Fresh spinach -- chopped -----PER SERVING----- 210 x *cals 7 x *gm protein *gm fat 41 x *gm carbo 669 x *mg sodium 9 x *gm fiber Place water, onion and garlic in a large pot. Cook, stirring occasionally, until onion is softened slightly, about 5 minutes. Add tomatoes (including tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo beans, squash and tomato juice. Cover and cook for 30 minutes, until squash is tender. Stir in spinach and cook until softened, about 2 to 3 minutes. Serves 4. Author's Note: Serve this hearty dish over brown rice or mashed potatoes, or a
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Granny Fearing's Baked Beans
1 21-ounce can pork-and-beans 1 large onion, -- finely chopped 1 12-ounce bottle ketchup 1 tablespoon yellow mustard 1 1/4 cups packed light brown sugar 1/4 cup molasses 1/2 cup sweet gherkin juice 1 teaspoon apple cider vinegar Salt and ground pepper 1/2 pound thickly sliced smoked bacon Preheat oven to 350 degrees. In a 2-quart casserole dish combine all ingredients except bacon; season to taste with salt and pepper. Criss-cross top with bacon strips. Cover with aluminum foil. Bake for 1 hour. Remove foil and continue to bake 30 minutes longer. Serve hot or cold
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Gala Hua Dal (Cooked Lentils, Peas, and Beans)
E ***** This is the basic recipe for cooking lentils or beans. Many southern and southwestern regional recipes call for cooked lentils or beans to be stirred gently into a dish near the end of cooking. Therefore, it may be a good idea ot make them a day ahead and have them ready when you begin the actual cooking. Makes 4-1/2 Cups Thick Lentil or Bean Puree 1-1/2 cups yellow lentils (arhar dal) or, red lentils (masar dal), yellow split peas (supermarket variety), or yellow mung beans (moong dal) 1/4 teaspoon tumeric 4-1/2 cups water 1. Pick lentils, peas, or beans clean and wash thoroughly in several changes of water. 2. Put the lentils, peas, or beans in a deep pot along with the tumeric and 4-1/2 cups water; bring to a boil. (Be careful, they foam a lot.) Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 40 minut
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Garden Vegetable Soup with Beef
2 oz Freeze-Dried Beef, 4 oz Textured Veg. Protien, Beef Flavored -- (TVP) 4 oz Pasta Shells 1 oz Freeze-Dried Peas 1 oz Freeze-Dried Carrots 1 oz Freeze-Dried Corn 3/8 oz Freeze-Dried Green Beans 1 tb Instant Minced Onion 2 tb Dried Parsley 1/4 c Tomato Crystals 4 Beef Bouillon, 1/4 c Bouillon Granules 1 t Basil 1/8 ts Garlic Powder 2 Env Vegetable Beef Broth Soup -- making 20-24 oz Each 3 oz Parmesan Cheese -- grated 7 c Water -- as needed Or Or 1. Package all ingredients together, except the cheese, which is bagged separately. 2. To prepare, put ingredients, except cheese, in the pot. Add 7 cups cold water and heat, covered, to boiling. Reduce head and simmer 10-20 minutes, or until vegetable and meat are the correct tenderness. 3. Add more water if soup is too thick. Add cheese on top of each serving. Makes 8-9 cups. Recipe By
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Gujrati Dal
1 c Mixed dal* 3 md Tomatoes, cut into wedges 1 sm Eggplant, sliced into sticks -- like french fries 1 md Zucchini, same as above 1/2 ts Turmeric 1 tb Chopped ginger 1 ts Chopped garlic 2 ea Green chilies, minced 4 tb Ghee 3/4 ts Black mustard seeds 3/4 ts Cumin seeds 1/3 ts Asafetida 1 ts Salt 2 tb Chopped coriander leaves Wash dal. Place legumes in a bowl cover with hot water. Soak for 2 hours, drain rinse. Put in a large pot with the turmeric, ginger, garlic, chilies 3 cups water. Boil simmer for 45 minutes. Turn off heat let cool slightly. Puree with a wire whisk. Heat ghee in a deep pot add mustard seeds. Fry for 15 seconds. Add cumin seeds cook for 10 seconds. Add asafetida cook for a second or two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4 minutes. Add eggplant zucchini cook for an addi
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Gala Hua Dal(Cooked Lentils, Peas, and Beans
***** NONE ***** E ***** This is the basic recipe for cooking lentils or beans. Many southern and southwestern regional recipes call for cooked lentils or beans to be stirred gently into a dish near the end of cooking. Therefore, it may be a good idea ot make them a day ahead and have them ready when you begin the actual cooking. Makes 4-1/2 Cups Thick Lentil or Bean Puree 1-1/2 cups yellow lentils (arhar dal) or, red lentils (masar dal), yellow split peas (supermarket variety), or yellow mung beans (moong dal) 1/4 teaspoon tumeric 4-1/2 cups water 1. Pick lentils, peas, or beans clean and wash thoroughly in several changes of water. 2. Put the lentils, peas, or beans in a deep pot along with the tumeric and 4-1/2 cups water; bring to a boil. (Be careful, they foam a lot.) Stir often to make sure they do not lump together. Cook over medium heat, partially
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Gujerati-Style Green Beans
1 lb Fresh green beans 4 tb Vegetable oil 1 tb Black mustard seeds 4 ea Garlic cloves, minced 1 ea Dried red chili, crushed 1 ts Salt 1/2 ts Sugar Black pepper Trim the beans cut into 1"" lengths. Blanch, drain rinse immediately in cold water. Set aside. Heat oil in a large skillet over medium heat. When hot, put in the mustard seeds. When the pop, add the garlic stir until they begin to darken. Add the chili stir for a few seconds. Add the beans, salt sugar. Stir to cook the beans for 7 or 8 minutes. Add pepper, stir serve.
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Ground Beef-Green Beans One Dish Meal
1 Lb. ground beef 1/2 C. onion -- chopped 1 C. celery -- chopped 1 C. sliced mushrooms or water chestnuts salt and pepper to taste 2 Cans green beans -- (16 oz.) drained 2 Cans diluted cream of mushroom soup with 1 1/2 cans water or milk 1 Bag frozen Tater Tots Brown ground beef, onions, celery and mushrooms or water chestnuts. Place half of meat mixture in bottom of 9 x 13-inch bake pan. Add string beans. Cover with remaining meat mix- ture. Pour diluted mushroom soup over all. Cover with Tater Tots and bake at 375 degrees for 30 minutes or until casserole is bubbly and potatoes are crispy.
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Grecian Green Beans Coca-Cola
2 cn (16 oz ea) small whole Green beans, drained 2 Shallots or small onions, Peeled, thinly sliced, and Separated into individual Rings 2 cl Garlic, minced 1/4 c Fresh parsley, chopped 2 tb Sugar 2 ts Oregano leaves 2 ts Prepared mustard 1/2 ts Salt 1/2 c COCA-COLA 1/4 c Olive oil 2 tb Vinegar In a large bowl, combine the garlic, parsley, sugar, oregano, mustard, salt, Coca-Cola, olive oil, and vinegar, stirring until the sugar is dissolved. Add the beans and shallots/onions; toss lightly with a fork. Pack into 1 quart jar. Cover and refrigerate several hours or overnight for the flavors to blend. Serve chilled or as a hot vegetable with steak, hamburger, or meat loaf. Makes 1 quart. Recipe: ""International Cooking with Coca-Cola"", a give-away pamphlet from The Coca-Cola Company, 1981
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Green Bean Curry (Aka Country Curry Or Jungle Curry)
1 lb Fresh green beans 2 tb Thai Curry Paste 2 tb Vegetable oil Bamboo shoots (optional) 6 c Chicken broth Clean and pick green bean tips. In a dutch oven (or equivalent size vessel), heat oil. Add curry paste and ""fry"" until fragrant, about 1 minute. Add broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid boil and cook like that for about 15-20 minutes (watching that liquid doesn't reduce too much; add water as necessary). Reduce heat to a hard simmer and continue cooking until green beans are VERY done and have absorbed the flavor of the curry broth. Serve in bowls over rice. NOTES: If necessary, you may substitute whole frozen green beans for fresh. Thai Curry Paste: ""Country Curry"" or ""Red Curry""; but they are all flavorful. Mae Ploy and Tommy Tang are other good brands. Bamboo shoots: I like to use a large can of bamboo tips
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Frijoles Borachos(Drunken Beans)
2 cn Goya pinto beans 1/2 md Onion -- chopped 1 Tomato -- chopped 2 Fresh jalapenos -- chopped 1/2 ts Cumin 2 Cloves garlic -- minced 6 oz Beer Bring to boil. Cook on low for 10 minutes until onions get soft. Salt and white pepper to taste Add fresh cilantro just before serving Recipe By : Kit Anderson
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Gratin Of Red Beans (New Orleans Style)
3 lg Onions coarsely chopped 8 fl Vegetable stock 4 Red peppers coarsely chopped 4 Stalks celery chopped 1/2 ts Cumin 1 ts Coriander pn Cayenne pepper 1/2 ts Dried thyme 1/4 ts Dried oregano 1 cn (14 oz) chopped tomatoes 1 Bay leaf Salt and freshly ground -pepper to taste 4 fl Red wine 2 cn Kidney beans (14 oz each) -drained and rinsed 2 tb Dry wholemeal breadcrumbs 2 tb Grated parmesan cheese 1. Preheat oven to 400 degrees F, 200 degrees C, gas mark 6. 2. Put the onions in a frying pan with 6 fl or 180 ml of stock. Cover. Boil for 5 minutes. Uncover. Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan. 3. Stir in peppers, celery and a splash of stock. Stir and cook until the added vegetables are softened. 4. Stir in cumin, coriander, cayenne pepper, thyme, oregano tomatoes, bay leaf, salt, pepper
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Gardiniere
---------------------------------VEGETABLES--------------------------------- 3 Red bell peppers, cut into -- large squares 2 Red banana peppers, cut into -- rings 2 md Red onions, thinly sliced 1 sm Buttercup squash, peeled, -- seeded cubed 3 c Cauliflower, cut into floret 2 c Waxed beans, trimmed halve 1 c Chinese white radish, thinly -- sliced peeled 6 Carrots, chopped 2 lg Celery stalks, chopped -------------------------------HERBS SPICES------------------------------- 1 1/2 c Pickling salt Sweet basil sprigs Vegetable oil 4 Garlic cloves 2 ts Whole white mustard seeds -------------------------------PICKLING BRINE------------------------------- 3 1/2 c Water 3 1/2 c White vinegar 2/3 c Sugar Mix together the vegetables layer in a large bowl. Sprinkle each layer with salt. Pour in just enough water to cover. Place a plate on top to ke
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H&L Speakeasy Chili
5 lb Ground round 16 oz Can, dark red kidney beans 16 oz Can, light red kidney beans 2 (16 oz) cans small red beans 1 tb Vegetable oil 3 lg Green peppers, cored and Chopped 3 Jalapeno peppers, cored and Chopped 1 lg Red onion, chopped 1 lg Spanish onion, chopped 1 lg White or yellow onion, Chopped 8 (8-10!) cloves garlic, Finely chopped 4 (28-32 oz.) cans whole Tomatoes 3 (64 oz) cans of tomato juice Chili powder to taste Salt and pepper Break up and cook meat in large frying pan until browned and crumbly. Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside. Saute green peppers, jalapenos, onions, and garlic in oil until limp. Quarter the whole tomatoes and dump with juice from pan into a large pot. Add hamburger, sauteed vegetables, and beans to pot. Add tomato juice until chili is soupy, not too thick. Season with ch
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Green Beans and Squash
1 lb Green beans,trimmed 1 Butternut squash 4 tb Butter,unsalted 1 Garlic clove,chopped 1/4 c Currant jelly 1/4 c Basil leaves,chopped 1/4 c Parsley leaves,chopped 3/4 ts Salt 1/4 ts Black pepper 1 tb Lemon juice 1/2 c Walnuts,toasted,chopped 1. Peel and seed Butternut squash, and cut into 2x1/2x1/2"" sticks. Cook green beans in 2"" boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and refrigerated. 2. Heat buuter in same pan over medium heat. Add galic; saute 2 minutes.Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted. 3. Add beans and squash; heat through. Remove from heat. Stir in lemon juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.
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Frijoles De La Olla (Pinto Beans)
1 c Pinto beans 1 Water 1 1/2 ts Salt 12 ea Tortillas 1 Salsa Day before, wash beans well and place in 3-qt. saucepan. Cover with water and let stand overnight. Next day, drain beans and rinse saucepan. Return beans to saucepan. Cover generously with water. Bring to boil, reduce heat, cover loosely and simmer until almost tender, about 1 hour. Add more water if needed to keep beans covered. Add salt and continue cooking until beans are tender, about 15 minutes. Mash some of beans, then boil until liquid reduces to thick sauce, 10 to 15 minutes longer. Meanwhile, wrap tortillas in foil and place in warm oven until heated through, about 30 minutes. Serve beans in individual bowls, accompanied by tortillas and salsa. Makes about 3 cups, about 6 servings. Each serving, without tortillas or salsa, contains about: 39 calories; 590 mg sodium; 0 cholesterol; 0 fat; 7 grams carb
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Ful Nabed (Egyptian Bean And Vegetable Soup)
Ingredients 1 cup onions, chopped 2 each garlic cloves, pressed 1/4 cup olive oil 1 teaspoon cumin seeds, ground 1 1/2 teaspoon sweet hungarian paprika 1/4 teaspoon cayenne 2
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Frijoles Borrachos('Drunken' Beans)
2 1/2 c Dried pinto or kidney beans - (about 1 lb) 2 tb Salad oil 2 sl Bacon, thick-sliced, diced 2 Jalape¤os or other small hot - chiles, stemmed, seeded - and chopped 3 Garlic cloves, minced - or pressed 1 lg Onion, chopped 1 Bottle (12 oz) beer 2 c Chicken broth (regular - strength) or water 1 cn Tomato sauce (8 oz) 1 tb Dry oregano leaves 2 ts Ground cumin Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for at least 12 hours. Heat oil in an 8 to 10 quart pan over medium heat. When oil is hot, add bacon and cook until lightly browned. Add chiles, onion, and garlic and continue to cook, stirring until vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, until beans are tend
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Great Vegetarian Chili
1 c TVP -- reconstituted 1 1/2 c Finely chopped onions 1 1/2 ts Minced fresh garlic 1/3 c Chopped canned green -chiles, undrained 1 c Diced tomatoes 1/2 ts Vegit (salt substitute) 1 t Dried leaf oregano 1 t Cumin 1 1/4 ts Chili powder 3 c Canned red kidney beans, -drained rinsed 1 1/2 c Low-sodium tomato juice Combine the onion garlic in large skillet or saucepan cook, covered, over low heat until soft, stirring frequently to prevent scorching. Add all other ingredients and mix thoroughly. Cook over medium heat until bubbling hot. From DEEANNE's recipe files From: Date: 04/14
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Green Beans Amadine ( Mw )
1/2 c Frozen Cut Green Beans 1 ts Water 1 ts Butter Or Margarine 1 tb Slivered Almonds, Toasted 1/4 ts Lemon Juice Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 3 to 4 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 20 to 30 seconds or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans.
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Green and Gold Bean Salad
1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans, drained 1 c Diced celery 1 t Dillweed 1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds (optional) 1/2 c Salad croutons Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing. Mrs. Harold T. Cook
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Green Bean& Garlic Soup
6 c Water 1 t Salt (or to taste) 1 Thyme sprig -OR 1/4 ts Dried thyme 1 Bay leaf 1 t Olive oil 10 Garlic cloves, minced or -put through a press 1/2 lb Green beans, 1 1/2"" lengths 1 Egg Freshly ground pepper 3 tb Fresh parsley, chopped Croutons Combine the water, salt, thyme, bay leaf and olive oil in a soup pot and bring to a boil. Reduce heat to a simmer and squeeze in the garlic. Add the green beans and simmer, uncovered, for 10-12 minutes. Adjust seasonings. Beat the egg in a bowl and ladle some soup into the egg, stirring. Return to the pot, stirring all the while. Add pepper. Let simmer a few minutes, tasting to make sure the flavors blend. Serve topped with parsley and/or croutons.
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Guisadong Sitao(Sauteed Long Beans)
-----YIELD: 5 SERVINGS----- 3 c Chinese long beans (sitao) - cut into 2-inch pieces 1 ea Tb vegetable oil 2 ea Clove garlic -- minced 2 md Onion -- sliced 1 md Tomato -- sliced 1/2 c Sliced pork 1/2 c Shrimp -- shelled 1/4 c Shrimp juice (optional) 1 ea Tb soy sauce) Salt and pepper to taste In a skillet over medium heat, saute garlic in oil until lightly browned. Add onion and tomato slices and cook for 2 minutes. Add pork and soy sauce. Simmer for about 15 minutes or until pork is tender. Add shrimps, long beans, shrimp juice, a little salt and pepper, and let cook for another 10-15 minutes or until long beans are tender. Correct seasoning to taste. Transfer to a serving container and serve immediately. Serves 4-5 Note: Green beans can be used in palce of the long beans in this recipe.
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Gf Red Beans & Rice New Orleans Style
1 ts Canola oil 3 Cloves garlic, minced 2 Onions, chopped 1 Green sweet pepper, chopped 1 Stalk celery, chopped 1 ts Dried thyme 1/2 ts Dried oregano 1/2 ts Salt 1/4 ts Crushed red chili pepper 1 c Beef OR vegetable stock 2 c Cooked red kidney beans 1/4 lb Lean ham, cubed 2 c Hot cooked brown rice Fresh parsley or cilantro Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent. Stir in seasonings, pour in stock. With fork, crush about 1/3 of the beans. Add to skillet along with ham, stir well. Bring to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until thickened. Spoon over rice. Garnish with parsley. 1/4 recipe = 302 calories, 2 1/2 starch, 1 1/2 protein, 1 extra choice 5 grams total fat, 16 mg cholesterol,
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Granny's Beans
1 lb Can pork beans 1/3 Jar of chile sauce 2 tb Pickle relish 2 tb Molasses 1 ts Mustard 2 ts Vinegar Mix ingredients together and follow the instructions on the bean can. Source: Mildred Walling
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German Vegetable Soup
1 ea Soup bone, large 1 pt Tomato 1 pt Lima beans 1 pt Corn, grated 2 c Cabbage, chopped 1 ea Turnip, large, diced 1 ea Carrot, diced 1 ea Onion, sliced 1 t Flour 1/2 c Milk 1 x Salt pepper 1 x Water, cold Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and serve hot. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Green Beans Amadine
1 c Frozen Cut Green Beans 2 t Water 2 t Butter Or Margarine 2 T Slivered Almonds, Toasted 1/2 t Lemon Juice Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans.
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Gene Bartz World Famous Chili
2 pounds Hamburger 2 cans Red kidney beans -- (med cans) 2 cans Tomato soup 2 teaspoons Chili powder 1 can Ketchup -- (bean can size) Mix all ingredients and cook in crockpot on low for 8-10 hours.
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Garry's Tex-Mex Enchiladas
1 dozen corn tortillas 1/2 pound American cheese -- grated 1 large onion -- chopped 1 large can chili with beef no beans-- your favorite brand vegetable oil When I was growing up, these enchiladas with rice and refried beans was the essence of Mexican food as I knew it. I now make a lot more sophisticated types of enchilada sauces and use different cheeses but I still make these occasionally when I get the craving for them. Also, we hardly ever have a family get-together with my mother and brother without making these. It's funny how you can't really outgrow the foods you ate while growing up. Warning, this is definitely NOT low-fat chow! Add just enough vegetable oil to a frying pan to cover the bottom and heat over medium flame. Fry the tortillas in the oil just enough to heat and soften them. If the oil is too hot, or if you fry them too long, they will turn hard and
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Ground Turkey Burritos
1 lb Ground turkey or beef 1 lg Onion -- chopped 1 lg Green pepper -- chopped 2 Chiles serranos (optional) Minced 1 Clove garlic -- minced 1 cn Refried beans 1 cn Chiles -- chopped 3/4 c Picante sauce 1 ts Ground cumin 1/2 ts Oregano 1 ts Salt 1 ds Cayenne 1 c Monterey jack cheese -- Shredded 8 Flour tortillas Brown the turkey with onion, peppers and garlic. Drain exces fat. Add the remaining ingredients and simmer about 10 minutes. Let cool a bit so the mixture is a little firmer. Warm the tortillas in the microwave or individually in a frying pan to soften. Put a big spoonful in the center of each tortilla, top with some cheese, and wrap, folding the ends within. Optional additions:black beans, corn, more chiles, rice, whatever you like. Recipe By :
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Green Bean & New Potato Salad
1 sm Clove garlic 1 ts Tarragon vinegar 1/4 c Hellman's low fat mayo (1g_fat/Tbs) 1 lb New potatoes (or other Potatoes) 1 lb Fresh green beans 1 ea Salt and pepper to taste Mince garlic very finely and blend into mayo along with vinegar. Set aside to let flavors to blend. Scrub potatoes well and cut into 1-1 1/2"" pieces. Place in steamer basket and steam until just tender (10-15 min). While the potatoes steam, trim ends off green beans and snap them in half. Rinse potatoes under cold water and place in strainer to cool while you steam the green beans just until crisp-tender (3-5 min). Rinse beans under cold water until cool and place in strainer to drain. Toss potatoes and beans with mayo mixture to coat and season with salt and pepper. You can chill this or just eat it at room temperature. I imagine some red, yellow or green bell pepper would also be good with this or may
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Frijoles Puercos, Michoacan
2 oz Bacon, cut into sm. squares 6 oz Chorizo, skinned crumbled 1/3 c Dried, 1/2"" flour tortilla -squares 4 c Frijoles de Olla 4 Canned chiles largos or -canned jalapenos en -escabeche to taste 1/4 lb Queso anejo, Chihuahua, -Romano or Meunster cheese 2 oz Chicarron (fried crackling), -broken into small pieces Fry bacon in small skillet over low heat so fat renders out. Do not let bacon brown too much. Remove bacon pieces with slotted spoon. Set aside. Add crumbled chorizo to bacon fat. Fry gently without browning about 5 minutes. Remove chorizo with slotted spoon. Set aside. In same fat, fry tortilla squares until completely crisp. Drain on paper towels. Put Frijoles de Olla in heavy, wide pan and add whole chiles, bacon and chorizo. Heat through gently so beans do not scorch on bottom. When beans just begin to bubble, add cheese and chicarron. As cheese just begin
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Grune Bohnen Mit Birner
8 oz Runner beans 8 oz Sliced pealed pears 4 oz Butter 1 oz Sugar 2 oz Vinegar Salt pepper Clean and trim runner beans and slice thinly. Par boil in salted water for 12 minutes. Drain and toss in butter with pears. Sason to taste and add sugar and vinegar. Stir well.
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Green Beans with Sesame Dressing
3/4 pound green beans 1 tablespoon salt 1 1/4 cups chicken stock 2 1/2 tablespoons sesame seeds 1 1/2 teaspoons soy sauce 1 tablespoon rice wine vinegar 1 1/2 teaspoons sugar Again, the recipe called for rice wine and I substituted rice wine vinegar. Cut the beans in 2 inch lengths, then into slivers. Bring a large pan of water to a rolling boil, add the tablespoon of salt to it and put in the beans. Boil about 2-5 minutes until the beans are just tender but still crisp. Drain and quickly plunge them into cold water to set the color. Drain again and put the beans into a bowl. Pour the stock over them and set aside for 30 minutes or longer. Put the sesame seeds in a small cast-iron frying pan set over mediuhigh heat. Dtir the seeds for a few minutes until they are roasted and give out a nutty aroma. Reserve about 1/2 tablespoon of the seeds for garnish. Gri
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Green Beans with Fermented Black Beans and Pork Sauce
1 tablespoon fermented black beans, -- rinsed and drained 1 tablespoon garlic minced 1/2 teaspoon fresh minced ginger 1 tablespoon vegetable oil 1/2 pound lean ground pork 1/4 cup chicken stock 1 pound Chinese green beans, -- trimmed blanched 2 tablespoons soy sauce 2 tablespoons water 2 teaspoons cornstarch In a small bowl, mash the black beans into the garlic and ginger. In a large wok or saute pan heat the oil and cook the pork, stirring occasionally until all the pink is gone--about 10 minutes. Then add the mashed fermented beans and stock, mix together and cook for 2 minutes. Add the green beans, mix together and cook for 3 more minutes. Meanwhile, in a bowl mix together the soy sauce, 2 tablespoons of water and cornstarch until they form a paste. While stirring pour the cornstarch mixture into the liquid in the bottom of
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Garlic Bean Soup
2 c white beans 1 head garlic, roasted 1 red pepper roasted s+p chicken or vegetable stock Soak beans overnight, drain cover beans with stock in a stockpot, bring to a boil and then down to a simmer. Roast garlic and red pepper in oven for approx one hour until soft. Peel off blackened skin of Red pepper and discard. Dice and add to beans and broth. Squeeze roasted garlic out of cloves into broth. Cook approx. 2 hours until beans are tender. Puree half the mixture and return to the pot.
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Frijoles De Olla (Beans Cooked In a Pot)
4 1/2 qt Water 1 1/3 lb Dried black beans, washed -and soaked overnight 2 White onions, halved 3 Heads garlic, halved, OR 10 -cloves garlic, whole Salt to taste 30 Epazote OR cilantro leaves From the Gulf [of Campeche] area. Bring water to a boil in a large saucepan or clay pot. Add beans, onion, and garlic. Cook at a slow boil for 1 1/2 hours or until beans are done. Add salt after 1 hour of cooking. Blend 1 cup beans in a blender or food processor with a little cooking water. Add bean mixture to remaining beans. Stir in epazote. Serve beans with chopped green onion, chile serrano, chopped cilantro, and tomato or with fresh cream and grated cheese. Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori Chang, New York. 1986. ISBN 0-941434-89-3. From the collection of Karin Brewer
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Frijoles Borrachos
2 c Pinto beans 6 c -- water or more as needed 12 oz Beer 2 ts Bacon drippings or Peanut oil 1 lg Onion -- chopped 2 Garlic cloves -- minced 2 Fresh jalapenos or 1 To 2 serranos -- chopped 2 Pickled jalapenos -- chopped 1 t Chili powder 1 t Salt -- optional Pick through the beans and rinse them, watching for any gravel or grit. Soak the beans in water, enough to cover them by several inches, preferably overnight. Drain the beans, and add them to a stockpot or a large, heavy saucepan. Cover them with the water and beer. Simmer the beans, uncovered, over low heat. After 1 hour, stir the beans up from the bottom and check the liquid level. If there is not at least an inch more water than beans, add enough hot water to bring it to that level. Simmer the beans another 30 minutes, then check them again, adding water as needed. When the beans are well softened, add the r
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Frying Pan Beef-A-Roni
1 pound ground beef 1 can onion soup 1 soup can water 1 package frozen green beans 4 ounces (1 c.) elbow macaroni 1 medium onion -- chopped 1/3 cup chile sauce In frying pan, brown beef and cook onion until tender. Stir in soup, water, ch ile sauce, and green beans; bring to a boil. Add macaroni. Cover and cook on low heat 10 to 15 minutes. Stir frequently. busted by sooz
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Garbanzo Cassoulet
-----Beans----- 1 1/2 c Garbanzos -- (dry) 7 c Water 1 sm Onion -- peeled (whole) 4 Whole Cloves 2 Cloves Garlic 1 Inch Slice Fresh Ginger 1 c Carrots -- cubed -----Sauce----- 2 tb Oil 1 c Chopped Onion 1 tb Garlic -- minced 6 md Tomatoes 2 c Tomato Sauce 1 1/2 c Water 1 ts Dry Basil 1 ts Thyme Salt And Pepper -- to taste -----Topping----- 2 tb Oil 1/2 c Parsley 2 c Bread Crumbs Beans: Soak beans in water overnight. Drain, then add water to cooking pot so beans are covered with 1-2 in. of water. Stick cloves into peeled onion (left whole). Add to pot along with garlic and ginger. Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots; simmer, covered, for 20 more minutes until beans and carrots are tender. Drain, reserving cooking liquid. Discard onions, garlic and ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic til
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Garden Bean Salad
1 cn Green beans; cut (16 oz can) 2 cn Lima beans; (17 oz ea) 1 cn Kidney beans; (16 oz) 1 cn Wax beans; (16 oz) 1 cn Garbanzo beans; (15 oz) 1 lg Green pepper; chopped 3 Celery stalks; chopped 2 oz Green pimiento; -sliced, drained 1 Green onion bunch; sliced 2 c Vinegar 2 c Sugar 1/2 c Water 1 ts Salt Drain all cans of beans; place in a large bowl. Add green pepper, celery, pimiento and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate several hours or overnight.
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Grand Prize Winner Black Bean Tamale Pie (Gre
1/2 c Onions, diced 1/3 c Green peppers, diced 8 oz Ground turkey 8 oz Canned black beans, drained 8 oz Tomato sauce 1 pk Taco seasoning mix 1 c Cornmeal 2 ts Sugar 1/2 ts Salt 1 Egg, beaten 1/3 c Milk 2 tb Vegetable oil 1 c Canned corn, drained 4 oz Grated cheddar cheese Preheat oven to 350&#345;. Spray a 9"" pie plate with nonstick cooking spray and set aside. Spray a medium sized skillet with nonstick cooking spray. Saut‚ onions and green pepper until tender, about 3-5 minutes. Add turkey and cook until no longer pink, breaking the meat up into small chunks as you cook. Stir in beans, tomato sauce, and taco seasoning mix. Set aside. In a medium bowl, combine cornmeal, sugar, and salt. In a separate small bowl mix the egg, milk, and oil. Add egg mixture to cornmeal mixture and combine well. Stir in drained corn. Press the cornmeal mixtur
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Garden Harvest Chili
2 tablespoons cooking oil 2 cloves garlic -- minced 1 medium sweet red bell pepper -- chopped 1 medium green bell pepper -- chopped 1 1/2 cups fresh mushrooms -- sliced 1/2 cup onion -- chopped 1 28 oz can whole tomatoes -- cut-up, undrained 1 15 oz can tomato sauce 2 tablespoons chili powder 2 teaspoons sugar 1 teaspoon ground cumin 1 16 oz can kidney beans -- rinsed and drained 2 cups sliced zucchini 1 10 oz package frozen sweet corn -- thawed 1 1/2 cups cheddar cheese -- shredded In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and o nion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. S immer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowl s; sprinkle with cheese if desired. Diabetic Exch
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Green Papaya Salad
1 c Green cabbage, cubed 2 c Green papaya, grated 1/2 lb String beans, julienned 3 ea Garlic cloves, minced 3 ea Dried red chilies, chopped 1 tb Sugar 3 tb Soy sauce 3 tb Lime juice 3 sm Tomatoes, cut into wedges 5 tb Peanuts, roasted crushed 4 tb Cilantro leaves, chopped Place green cabbage pieces on a large serving platter arrange in layers the papaya beans. In a small bowl, mix together the garlic, chilies, sugar, soy sauce lime juice. Just before serving, pour the dressing over the salad garnish with the tomatoes, peanuts cilantro.
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Half Hour Chili
4 tb Vegetable stock 3 Onions, chopped 1 Carrot, chopped 1 tb Minced jalapeno pepper (fresh or canned) 2 Cloves of garlic, minced 3 ts Chili powder (3-4 tsp) 1 ts Ground cumin 1 Can (28 oz) tomatoes, Chopped with their juice 1 Can (14 oz) tomatoes, Chopped with their juice 1 ts Brown sugar 1 Can (15 oz) red kidney beans Drained and rinsed 1/3 c Fine or medium grain Bulgur 1/2 c Nonfat plain yogurt 1/3 c Chopped scallions 1/4 c Chopped fresh cilantro or Parsley In a Dutch oven or a large saucepan, heat the vegetable stock over medium heat. Add the onions, carrot, jalapeno peppers, garlic, chili powder and cumin. Braise, covered, for 5 to 7 minutes, or until the onions and carrots are soft. Add the tomatoes with their juice and the sugar; cook for 5 minutes over high heat. Stir in the beans and bulgur, and reduce heat to low. Simmer the chili, uncovered, for 15 m
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Green Beans with Mushrooms and Cherry Tomatoes
1 1/2 lb Fresh green beans, washed -and trimmed 1 md Onion, finely chopped 2 ts Fresh garlic, chopped 1 ts Olive oil* 1 c Fresh sliced mushrooms 1 c Cherry tomatoes, halved Steam green beans until tender. Drain and set aside. Saute onion and garlic in a medium skillet coated with olive oil, until tender. About 2-3 minutes. Add mushrooms and saute until tender. Stir in green beans and tomotoes until heated.
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Gratin Of Red Beans(New Orleans Style)
3 lg Onions coarsely chopped 8 fl Vegetable stock 4 Red peppers coarsely chopped 4 Stalks celery chopped 1/2 ts Cumin 1 t Coriander pn Cayenne pepper 1/2 ts Dried thyme 1/4 ts Dried oregano 1 cn (14 oz) chopped tomatoes 1 Bay leaf Salt and freshly ground -pepper to taste 4 fl Red wine 2 cn Kidney beans (14 oz each) -drained and rinsed 2 tb Dry wholemeal breadcrumbs 2 tb Grated parmesan cheese 1. Preheat oven to 400 degrees F, 200 degrees C, gas mark 6. 2. Put the onions in a frying pan with 6 fl or 180 ml of stock. Cover. Boil for 5 minutes. Uncover. Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan. 3. Stir in peppers, celery and a splash of stock. Stir and cook until the added vegetables are softened. 4. Stir in cumin, coriander, cayenne pepper, thyme, oregano tomatoes, bay leaf, salt, pe
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Grandmas Ohio Farm Chili
3 cn Tomato soup 4 cn Water 1 lb Hamburger 1 lb Hot sausage 1 Large onion (minced) 3 cn Kidney or chili beans 2 tb Cumin 3 Bay leaves 3 ts Tabasco 1 ts Salt Brown hamburger sausage, drain off grease, then dump it all in a big pot, bring it to a boil, then simmer for 45 minutes. Serve over a scoop of mashed potatoes in a large bowl. Tom Gail Heffner reposted on the Cooking Echo by Bud Cloyd
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Frito Casserole
1 Bag Fritos 2 Cans Chili Beans 2 Cans Tomatoes 2 Cans Corn, Whole Kernel, Canned -- drained Cheddar Cheese -- grated 1 Large Can Tomato Sauce Hot Sauce (Opt.) -- to taste 1 Lb Ground Beef -- browned, drained Layer in order: fritos, beans, meat, tomatoes, corn, cheese- then repeat. End with fritos and add tomato sauce. Microwave for 10 to 15 minutes. Top with cheese after microwaving. Serve hot.
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Green Beans
1 lb Green beans; 1/2 c Shallots; chopped 1 c Tomato; diced 4 oz (1 c) mushrooms; sliced 2 tb Margarine; 2 tb Olive oil; Salt and freshly ground -pepper Remove ends from beans. Leave beans whole or cut crosswise into 1"" pieces. Place beans in 1"" salted water (1/2 ts salt to 1 c water). Bring to a boil and cook uncovered for 5 minutes. Cover and cook until tender, 5 to 10 minutes longer. Drain beans, turn into a warm bowl, and set aside. Cook and stir shallots, tomato and mushrooms in margarine and oil until mushroom are tender, about 4 minutes. Season with salt and pepper to taste. Add vegetable mixture to beans and toss. I would cut back on the fat in this recipe.... Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g; Souce: All-In-One Diabetic Cookbook Brought you and your via Nancy O'Brion and her Meal-Master
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Gumbo
1 whole onion -- chopped 3 whole clove 1 whole green bell pepper -- diced 2 cups tomatoes -- diced 4 cups vegetable stock 1 cup cooked lima beans 1 cup fresh corn kernels -- or frozen 1 1/2 cups sliced okra 1 teaspoon salt 1/4 teaspoon allspice Saute the onion and green pepper with the cloves in water until soft. Remove the cloves. Put all ingredients in a slow cooker on high for 6 hours or low for 8-10 hours. Pretty simple! It's nice to come home at the end of the day and have everything ready. I did the lima beans in the slow cooker the night before so all I had to do was add everything else to them.
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Green Bean Almond Rice
1 tb Butter or margarine 1/2 c Slivered almonds 1/2 c Chopped onion 1/3 c Chopped red pepper 3 c Cooked brown rice -- (cooked in beef broth) 10 oz French-style green beans -- (frozen), thawed 1/8 ts Ground white pepper -OR more to taste 1/4 ts Tarragon Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onions and red pepper; cook for 2 minutes or until tender. Add rice, green beans, white pepper, and tarragon. Stir until thoroughly heated. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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Grape Nuts & Grains
From: Gaye Levy ** DTXT63A 1-1/8 c Water 1/2 c 7 grain mix 1/4 c Grape nuts 2-1/2 c Bread flour 1/4 c Flour, whole wheat 2 tb Sugar 2 tb Honey 1 ts Salt 1-1/2 tb Powdered Milk 1-1/2 ts Yeast 1-1/2 tb Applesauce (or margarine) Put all ingredients into pan and push start. This bread is really unique.
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Garbanzo Pizza
Garbanzo beans (chick-peas) Oregano Basil Rosemary Mozzerella cheese Tomatoes (or tomato sauce) Recipe by: David Dmytryshyn djd%scgrp@uunet.UU.NET 1. Bring the garbanzo beans to the point of readiness for putting in the food-processor. (i.e. open the can, or soak overnight and cook). 2. Puree the beans, adding water to make them smooth and spreadable. 3. Grease enough pan space to accommodate however much garbanzo beans you've pureed. Spread out the pureed beans on the pan(s) about pizza thickness and cover liberally with a GOOD olive oil. Now cover with with the remaining ingredients, or with whatever else is in the fridge and might go well with it. 4. Bake at about 190 &#345;C for a half hour or until just prior to burning commences. You should be able to cut pieces. If it's still rather mushy, put it in a bit longer. Author's Notes: Here's a recipe I tried yesterday, a slight modification of some
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Green Bean Bundles In Sweet Pepper Sauce
3 md Leeks (12 ounces) 12 oz Snap beans 2 tb Olive oil 3/4 c Dry white wine 3 tb Snipped fresh basil 1/2 ts Salt 4 lg Sweet red peppers, cored, -- seeded chopped Fresh basil sprigs Rinse leeks under running water. Trim root and leaves from leeks, carefully separating 1 leaf, about 2"" wide, from remaining leaves. In a large skillet, cook leaf, uncovered, in boiling water about 1 minute or until tender and bright green. Remove leaf; drain on paper towel. When cool, cut leaf lengthwise into 1/4"" wide strips. For bean bundles, trim ends and strings from beans. Gather beans into bunches of 5. Carefully tie each bundle with a cooled leek leaf strip; trim ends. Place bean bundles in steamer basket. Steam over boiling water for 15 to 20 minutes, until tender. Season with salt and pepper. Meanwhile, for sauce, chop white part of leeks. (You should have about 1
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