Hot Food & Recipes

Servings: 6 Servings
Category: Main dish | Ethnic | American
Ingredients

• 1 1/2 c Rice
• 1 lb Pork; fresh 1/2″ cubes
• 1 Ham slice; chopped
• 6 Andouille sausage;sliced
• 2 Onions; finely chopped
• 1 tb Butter
• 2 Garlic cloves; crushed
• 2 Thyme;fresh/minced
• 2 Parsley; fresh/minced
• 2 Bay leaves
• 1/4 ts Cloves
• 2 qt Beef broth
• 1/2 ts Chili pepper; crushed
• 1/2 ts Salt
• 1/2 ts Pepper
• 1/2 ts Cayenne pepper

Directions
Put the butter in a large heavy skillet. Add the onions and pork and brown slowly, stirring frequently. When the onions are slightly brown, add the ham and garlic, then the thyme, bay leaves, parsley and cloves. Brown for 5 minutes more, then add the sausages. Cook for 5 more minutes and add the beef broth. Cook 10 minutes more and add the rice, chili pepper, salt pepper and cayenne, adjusting these spices to your taste. Let the mixture boil for 30 minutes longer, or until the rice is done, but still firm. Serve piping hot! If you are not able to get Andouille sausage in your area, any good quality kielbasa will be an adequate substitute. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Main dish | African | Vegetarian
Ingredients

• 2 c Chick peas, soaked
• 1 1/2 c Coconut milk
• 1 md Tomato, chopped
• 3 Garlic cloves, crushed
• 1 Garlic clove, minced
• 1 1/2 ts Turmeric

Directions
Cook peas ni enough water to cover until they are about half done. Drain them, then add the coconut milk to the pot along with the tomato & spices. Continue to boil until the peas are tender. Serve hot with rice.

Servings: 6 Servings
Category: Main Dishes
Ingredients

• 1 Head cabbage
• SAUCE–
• 12 oz Tomato sauce
• 6 oz Tomato paste
• 1 c Onion — finely chopped
• 2 Cloves garlic — crushed
• 2 ts Sugar
• 1 ts Oregano
• 1/2 ts Basil
• 1/4 ts Pepper
• FILLING–
• 1 lb White beans, canned
• 1 c Onion — finely chopped
• 1 c Brown rice, cooked
• 1 ts Oregano
• 1/2 ts Dried basil
• 1/4 ts Salt
• 1/4 ts Pepper

Directions
Carefully reomove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain. To prepare sauce: combine all sacues ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes. To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well. To assemble: preheat oven to 350 degreesF. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls. Cover Tightly and bake 1 hour. Recipe By : Bobbi Hinman in the Meatless Gormet File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 8 Servings
Category: Main dishes | Legumes | Vegetarian | Vegan | Eat-lf mail
Ingredients

• 1/2 c Green pepper; chopped
• 1/2 c Scallions; chopped
• 1/3 c Water
• 2 c Pinto beans; cooked
• 1 c Corn kernels; frozen
• 3 ts Green chiles; diced (canned)
• 2 ts Garlic; minced
• 2 ts Ground cumin
• 16 Corn tortillas
• 1 Enchilada sauce; see recipe
• Sev sprigs fresh cilantro

Directions
Saute the green pepper and scallion in the water until softened, about 5 minutes. Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed vegetables. Mix well. Preheat the oven to 375 degrees. Steam the tortilla for 1 minutes or wrap then in a cloth and heat in the microwave on high for 1 minute. Dip the tortillas in heated Enchilada Sauce, being careful not to soak them. Spoon about 1/4 cup of the bean mixture on each, and roll up. Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake for 15 minutes, or until bubbly. Remove from the oven and cover with the remaining sauce. Garnish with cilantro. Serve at once. Posted Lu 3/98. Recipe by: New McDougall Cookbook (Ann Miner) Posted to recipelu-digest by badams on Mar 11, 1998

Servings: 2 Servings
Category: Main dish | Meatless
Ingredients

• 2 tb Green pepper, chopped
• 2 tb Onion, chopped
• 1 ts Oil
• 1 c Dried kidney beans; cooked
• -(unsalted, drained*)
• 1/2 c Tomato puree
• 1 c Whole-kernel corn
• 1 1/2 ts Chili powder
• 1/8 ts Salt
• 1/3 c Yellow cornmeal
• 3/4 c Water
• 1/16 ts Salt
• 1/4 ts Chili powder

Directions
2 servings of about 1 cup filling and 1/3 cup cornmeal mush each 296 calories per serving 1. Cook green pepper and onion in off in small (8-inch) frypan until tender. 2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons chili powder, and 1/8 teaspoon salt. 3. Cover and cook over low heat until flavors are blended–about 15 minutes. 4. Mix cornmeal, water, and 1/16 teaspoon salt. 5. Cook over low heat, stirring constantly, until very thick-about 3 minutes. 6. Spread cornmeal mush over bean mixture to form a crust. 7. Sprinkle 1/4 teaspoon chili powder over top of crust. 8. Cook over low heat, with lid ajar, until topping is set–about 7 minutes. *NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit the 1/8 teaspoon salt in step 2. About 270 calories per serving. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Main dish | Vegetarian
Ingredients

• 1 lb Dried cannellini beans
• - rinsed
• 4 c Vegetable stock or broth
• 1 Bay leaf
• 6 Garlic cloves
• - unpeeled, crushed slightly
• 2 lg Bulbs fennel
• 1/2 c -Olive oil, -OR- up to:
• 2/3 c Olive oil
• -Pref. Greek extra virgin
• 5 c Peeled, seeded, tomatoes *
• -(*chopped), with juice
• -fresh or canned
• 1 c Chopped fresh parsley
• 1 Lemon; juiced
• Salt
• Freshly ground black pepper

Directions
Preparation Time: 25 minutes Soaking Time: several hours Cooking Time: 1 hour 1. Soak beans in a large bowl of water to cover for several hours or overnight. Drain. 2. Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches. Add bay leaf and whole garlic cloves. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.) Don’t drain beans until fennel and tomato sauce is cooked. 3. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup. Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary. 4. Add tomato to fennel; cook 5 or 6 minutes. Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients. Add parsley and chopped fennel leaves. Season with salt and pepper. Remove from heat, add lemon juice and remaining olive oil to taste. Serve warm or at room temperature. Yield: 6 to 8 Servings Adapted from “Chicago Tribune Food Guide”, 4 March 1993 by Diane Kochlias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Main dish | Soups | Vegetables | Low-cal
Ingredients

• 1 pk SMALL PK. SMALL WHITE BEANS
• 1 TOMATO
• 1 CLOVE GARLIC
• 1 1/2 qt CHICKEN BROTH
• 1 SLICE HAM DICED
• 1 c CHOPPED CELERY
• 1 ONION
• 2 tb LIQUID SMOKE
• 2 MEDIUM POTATOES
• 2 CHICKEN BOUILLON

Directions
IN A LARGE POT, COMBINE ALL INGREDIENTS–>EXCEPT<–THE BEANS BRING TO A BOIL, AND THEN TURN TO SIMER IN A SECOND POT WITH COLD WATER, ADD BEANS. BRING BEANS TO A BOIL AND LET THEM COOL . NOW POUR OFF WATER, ADD COOL WATER,BRING TO BOIL,LOWER HEAT TO MEDIUM ALLOW TO COOK ON MED FOR 2 1/2 HOURS OR UNTIL DONE. DO NOT SEASON BEANS WHILE COOKING! WHEN BEANS ARE DONE, POUR OFF WATER,RINSE BEANS,ADD BEANS TO OTHER POT SIMMER FOR 1/2 HOUR YOU MAY SUBSTITUTE PORK CHOPS FOR HAM, AND ADD 1 TSP OF SALT From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Main dish | Seafood | Cheese
Ingredients

• 24 Uncooked large shrimp,
• Peeled and deveined
• 24 Canned whole water chestnuts
• Drained
• 12 Bacon slices, cut crosswise
• In half
• 6 tb (3/4 stick) unsalted butter

Directions
————————————-————————————- 1 8-oz. package cream cheese, Room temperature 1/2 c Mayonaise 1/2 c Sour cream 3 tb Prepared horseradish 1 tb Fresh lemon juice Hot pepper sauce (Tobasco) White Pepper Wrap 1 shrimp around 1 water chestnut. Wrap in 1 bacon piece and secure with toothpick. Repeat with remaining shrimp, water chestnuts and bacon. Melt 3 tablespoons butter in heavy large skillet over high heat. Add half of shrimp and cook until bacon browns, anbout 2-1/2 minutes per side. Transfer to large gratin dish. Repeat with remaining butter and shrimp. Preheat broiler. Beat cream cheese in medium bowl until smooth. Add remaining ingredients and beau until blended. Season with salt. Spoon sauce over shrimp. Broil until top is golden brown. Divide shrimp among plates and serve. From the KELLY HOTEL, a restored stagecoach house in Ripley, New York. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Main dish
Ingredients

• 1 ts Yeast
• 2 ts Sugar
• 25 ml Warm water
• 225 g Rice flour
• -salt to taste
• 300 ml Thick coconut milk

Directions
Dissolve the yeast and sugar in the water and set aside for 5 minutes. Sieve the flour and salt into a bowl, add the coconut milk, yeast and sugar and mix to form a smooth batter. Cover and leave overnight. Grease a hopper pan, heat it over a moderate heat and pour 75 ml of batter into the pan. Tilt the pan so batter forms a round shape, cover with the lid and cook until done. Ease the hopper from the pan with a blunt knife. From “A taste of Sri Lanka” by Indra Jayasekera, ISBN #962 224 010 0 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 3 Servings
Category: Main dishes | Pasta
Ingredients

• 4 c Pasta; cooked, al dente
• 1 c Tomatoes; chopped
• 1/4 c Basil; ripped up
• 1/2 c Mozzarella cheese; diced
• 1/4 c Onions; chopped
• Salt and pepper; to taste
• 2 tb Olive oil

Directions
Sautee olive oil, tomatoes, onion and basil with salt and pepper to taste until onions are translucent. Then add pasta to skillet and saute with sauce until hot. Take off burner and immediately add diced mozzarella Toss and serve while hot. Suggested Wine: Cascata Fireside Chardonnay, Riesling or Sweet Iris Recipe by: Cascata Winery at the Professors’ Place Posted to recipelu-digest by Nesb2 on Feb 27, 1998