Hot Food & Recipes

Servings: 6 Servings
Category: Beans grain | Heaven | Kitpath
Ingredients

• 1 1/2 lb Asparagus; thin spears
• 2 tb Balsamic vinegar; or cider
• -vinegar
• 2 ts Sugar
• 2 tb Olive oil
• 1 c Finely chopped pecans
• 1 tb Minced garlic
• 3/4 ts Salt
• 1 tb Chopped fresh tarragon; may
• -be doubled
• Black pepper; to taste

Directions
This dish tastes best within an hour of being made. Serve it over to next to rice. This is good with grilled fish. Trim asparagus; slice stalks on diagonal into 1-1/2 inch pieces, start from the tip down. Set aside. Combine the vinegar and sugar in a small bowl and mix until the sugar dissolves. Set aside. Heat the oil in a large skillet. Add the pecans, and saute over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted. Be careful not to turn them. Turn heat to medium high and add asparagus, garlic and 1/2 tsp of salt. Stir-fry for about 3 to 5 minutes, or until the asparagus is just barely tender. (The thicker the longer.) Add the vinegar mixture to the asparagus, strring well. Cook over high heat for only about 30 seconds longer, then remove from heat. Stir in the tarragon, the remaining salt, and pepper to taste. Serve hot, warm or at room temp. Serves 6 prep time is 20 mins. PER SERVING: 126 cals, 11.1 g fat, 73.8% Recipe by: Mollie Katzen’s Vegetable Heaven (Hyperion, Oct97)

Servings: 4 Servings
Category: Beans | Rice | Beef
Ingredients

• 1 1/2 lb Ground beef
• 2 lb Long grain rice
• 1 Green pepper
• 1 cn Green beans
• 1 cn Corn
• 1 cn Green peas
• 1 cn Mixed vegetable
• 1 cn Campbell’s tomato soup
• 1 cn Campbell’s onion cream
• 1 pk Bacon
• 1 cn Asparagus

Directions
In large skillet, cook and stir meat and diced green pepper until meat is brown and green pepper is tender. Drain off fat. Grease baking dish, 13 x 9 x 2 inches. Spread liberal amount of ground beef (enough to cover baking dish). Spread 1/3 of the amount of rice over the meat. Spread 1/3 cup of green beans, corn, green peas, mixed vegetable over the rice. Pour 1/3 cup of tomato soup over vegetables. Pour 1/3 c. cream onion over tomato soup. Repeat this process twice, making 3 layers. Pour the liquid from the vegetables. Place bacon strips on top of third layer. Cover casserole dish with aluminum foil. Cook covered in 350 degrwee oven for 1 hour or until rice is cooked. Before serving, spread 1 can asparagus over the bacon. Makes 10 servings. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Feb 17, 1998

Servings: 1 Servings
Category: Beans | Sf chronicl
Ingredients

• 1 lb Cannellini beans; dried
• 2 Celery ribs; finely chopped
• 1 Yellow onion; finely chopped
• 2 Garlic cloves; finely
• -chopped
• 1/2 ts Dried thyme
• 2 qt Water
• Salt; to taste

Directions
Rinse the beans in a colander and pick out any stones, debris, or funky-looking beans. Place the beans in a large bowl and add cold water to cover by 2 inches. Let soak for 8-12 hours. OR: quick-soak by placing the picked-over beans in a large saucepan and cover by 1-2 inches of water. Bring to a boil, cover and remove from heat; let stand for 1 hour. OR: Use fresh cannellini beans, cooking with vegetables just until tender, 20-25 minutes. Combine the beans, celery, onion, garlic, thyme and the 2 quarts water in a larage pot. Bring to a boil, cover reduce heat and simmer until the beans are tender but notmushy, about 1 hour. Drain well, season with salt. Store in an airtight container in the refrigerator. Yields about 8 cups cooked beans. Recipe by: SF Chronicle; Sep. 24, 1997 – WEEKEND COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley on Jan 4, 1998

Servings: 4 Servings
Category: Beans
Ingredients

• 2 c Dried Anasazi or pinto beans
• 10 Coriander seeds
• 8 Juniper berries
• 1 sm Noion
• 1 tb Sunflower seed or light
• -olive oil
• 1 ts Ground red chile (opt)
• 1 ts Dried Mexican or Greek
• -oregano
• 2 1/2 qt Water
• Salt

Directions
Uncomplicated and satisfying, this recipe for anasazi beans is from Deborah Madison’s “The Savory Way.” You can find juniper berries in the spice section of specialty food markets. Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.) Bruise the seeds and berries in a mortar, and chop the onion into small squares. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so. When done, check the seasoning. Serve the beans in a bowl with the broth. Suggestion: There are lots of tasty additions you can use – cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first. Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0 milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories form fat. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Servings: 1 Servings
Category: Beans
Ingredients

• 1 1/2 lb Lean ground lamb
• 1 sm Eggplant (3/4 lb. diced)
• 1 Tomato; coarsely chopped
• 1 1/2 ts Salt
• 1 c Yogurt
• 1/4 c Parmesan grated cheese
• 1 lg Onion
• 1 Clove Garlic; minced
• 2 tb Dry Red Wine
• 1/2 ts Cinnamon
• 1 c Chopped Almonds; toasted
• 3 (8 Inch) Pita Breads; halved

Directions
In Dutch oven brown lamb with onion, eggplant and garlic over medium heat about 5 minutes. Drain off excess fat. Stir in tomato, wine, salt and cinnamon. Continue to cook, covered, for about 20 minutes until vegetables are tender, stirring occasionally. Stir in yogurt, almonds, and cheese. Spoon 1 cup hot lamb mixture in each 1/2 of pita bread. Serve immediately.

Servings: 6 Servings
Category: Beans | Main dish
Ingredients

• 1 md Zucchini, finely diced
• 1 md Carrot, finely diced
• 1 Potato, finely diced
• 1 c Water
• 2 cn Black beans fifteen ounce
• 3 Tofu dogs, sliced
• 1/4 c Catsup

Directions
In a soup pot, cook zucchini, carrot, and potato in water over medium high for 10 minutes or until vegetables are soft. Add beans, tofu dogs, and catsup and cook for 15 minutes or until thouroughly heated. Per serving: 254 calories(11% from fat). 15g protein, 3g fat, 43g carbohydrate, 246 mg sodium, 12g fiber. We’ve made this several times now and it is very tasty. A nice cold winter evening recipe. From Veggie Life November 1995. Submitted By SANDRA HOFFMAN On SAT, 18 NOV 1995 195846 -0500 (EST) From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Bean/legume | Soups/stews
Ingredients

• 1 c 15 bean mixture, soaked
• -overnight and drained
• 7 c Water
• 1 tb Canola oil
• 1 lg Red onion, diced
• 1 lg Green or red bell pepper
• -seeded and diced
• 2 Stalks celery, diced
• 3 Cloves garlic, minced
• 2 c Peeled and diced butternut
• -squash
• 15 oz Can stewed tomatoes
• 1/4 c Tomato paste
• 1 tb Dried oregano
• 2 tb Chili powder
• 1 1/2 ts Cumin
• 1 ts Black pepper
• 1 ts Salt

Directions
In a large saucepan, combine bean mixture and water; bring to a simmer. Cook uncovered over med low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain, reserve 3c cooking liquid. In another large saucepan, heat oil. Add onion, bell pepper, celery and garlic; saute 5-7 mins. Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings. Cook 30 mins over low heat, stirring occasionally. Remove from heat, cover and let stand 5-10 mins before serving. Ladle into not-chili bowls. Makes 6-8 servings. Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities. Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa Greenwood Posted to MM-Recipes Digest V3 #265 Date: Fri, 27 Sep 1996 16:33:07 -0400 From: BobbieB1@aol.com

Servings: 8 Servings
Category: Beans/legum | Beef | Main dish | Tomatoes
Ingredients

• 1 pk (16-oz) dried small white
• -beans or 1 1/4 cups dried
• -small white beans and 1 1/4
• -cups dried small red
• -beans;rinsed, drained &
• -picked over
• 4 c Very hot water
• 1 cn Diced peeled tomatoes; (28
• -ounce)
• 1 cn Diced green chiles; (7
• -ounce)
• 4 Garlic cloves; crushed
• -through a press
• 2 tb Ground cumin
• 2 tb Chile powder
• 4 ts Dried oregano
• 1 ts Ground coriander
• 1 ts Salt
• 1/4 ts Freshly ground black pepper
• 1 1/2 lb Boneless beef top sirloin
• -steak or boneless beef top
• -round steak; trimmed of fat
• -and cut into 1/2-inch cubes

Directions
This versatile mixture is excellent fare for serving a casual crowd. It makes a good filling for burritos, tacos, enchiladas, and tostadas, and is especially convenient for last-minute suppers because it freezes well, too. I like to roll it up in warm flour tortillas with shredded Cheddar cheese, chopped scallions, salsa, sour cream, and guacamole. Makes 8 to 10 servings Preparation: 1. In a 5- or 6-quart electric slow cooker, mix together the beans, hot water, tomatoes with their liquid, green chiles, garlic, cumin, chili powder, oregano, coriander, salt, black pepper, cayenne, and beef. 2. Cover and cook on the high heat setting 1 hour. Reduce the heat to the low setting and cook, covered, 8 hour longer, or until the beans and beef are tender. Season with additional salt and pepper to taste. Recipe from: THE BEST SLOW COOKER COOKBOOK EVER by Natalie Haughton HarperCollinsPublishers October 25, 1995 $17.95/concealed Wire-O binding ISBN: 0-06-017266-5 Reprinted by permission of the publisher. http://www.foodwine.com/food/egg/egg0396/beefbean.html the eGG Recipe by: THE BEST SLOW COOKER COOKBOOK EVER, by Natalie Haughton Posted to MC-Recipe Digest V1 #992 by Roberta Banghart on Jan 08, 1998

Servings: 6 Servings
Category: Beans | Chili | Ground beef | Diabetic
Ingredients

• 1/2 lb Pinto Beans
• 1 Onion, chopped
• 1 Green Pepper, chopped
• 1 lb Ground Beef, extra lean -or-
• -Ground Turkey
• 2 To 3 Garlic Cloves, minced
• 1 tb Chili Powder
• 2 ts Cumin
• 2 ts Cayenne Pepper (optional)
• 28 oz Can Tomatoes, drained
• 6 oz Can Tomato Sauce

Directions
”””””””””””””””””””””””””””’ ” Preheat oven to 400 deg F. In a mixing bowl, sift together the flours, baking powder, and salt. In another bowl, combine 1/3 cup of the sugar with the melted butter until it dissolves. Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough. Turn the dough out onto a well-floured board and knead for a minute or so. Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for 12-15 minutes, or until dough is golden brown. In the meantime, combine the crushed strawberries with the remaining 3 T sugar in a small bowl. Cover until ready to use. Allow the baked dough to cool until it is just warm to the touch. Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough. Cut into wedges to serve; this is best served fresh and warm. Top each serving with a bit of cold, stiffly beaten heavy cream if you’d like. Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream. Yields 6 servings. Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze. NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries, well crushed. I then froze it in a Donvier ice cream maker. Delicious! * hulled, cleaned, and halved Combine strawberries and sugar. Cover; let stand 15 minutes. Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy until smooth. Fold in yopurt. Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish with almonds and chocolate. Yield 4 servings. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Beans | Beef | Casseroles
Ingredients

• 2 c All Purpose Flour
• 2 ts Baking powder
• 1/2 ts Salt
• 1/4 c Butter
• 1/2 c Milk
• 1/4 c Molasses

Directions
——————————–MEAT MIXTURE——————————– 1 lb Ground beef; to 2 lbs. 3 1/2 c Pork and beans; (two 1-lb. -cans) 3 tb Instant minced onion OR 3/4 c Finely chopped onion 1/2 c Molasses 1/4 c Catsup Preheat oven to 400 degrees. Prepare Meat Mixture: In large fry pan, brown ground beef; drain. Add beans, onion, molasses and catsup; mix well. Bring mixture to a boil; remove from heat and cover to keep warm. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In large mixing bowl, combine flour with baking powder and salt. Cut in butter until crumbly. Add milk and molasses; stir just until dough clings together. On lightly floured surface, knead dough 5 or 6 times. Roll out to 12×9-inch rectangle. Spread 3/4 cup warm Meat Mixture over dough. Starting with longer side, roll up; cut into twelve 1-inch slices. Pour remaining hot Meat Mixture into 12×8 or 13×9-inch (shallow 2 or 3 qt.) baking dish. Place biscuit slices on hot mixture in baking dish forming 3 rows of 4 biscuits each. (To assure doneness, place biscuits on hot Meat Mixture.) Bake at 400 degrees for 20 to 25 minutes until biscuits are browned and bean mixture is bubbly. Serve hot. Makes 6 to 8 servings. Tip: Reheat, covered with foil, at 375 degrees for 15 to 20 minutes until bubbly. HIGH ALTITUDE ADJUSTMENT-5,200 feet. Bake at 400 degrees for 20 to 25 minutes. Recipe by David Weirich, Jr. of Williamstown, NJ. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Pillsbury’s Bake Off Cookbook 1970. Lynn’s notes: Made this 10-24-97; added 3 cloves chopped garlic to the cooking meat and assembled it early in the day–baked it at dinnertime. Great recipe; delicious! Recipe by: Pillsbury’s Bake Off Cookbook 1970 Posted to TNT – Prodigy’s Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 25, 1997