Bean, Ham and Pasta Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dried pinto beans — rinsed and drained
2 tablespoons olive oil
1/2 pound smoked ham hocks — chopped
1 medium onion — finely chopped
2 cloves garlic — minced
2 2/3 cups double strength chicken broth
3 cups water
1/4 cup tomato paste
1/2 cup spaghetti — broken in 1″ pieces
or
bow-tie pasta or shells
1/4 teaspoon salt
1/4 teaspoon black pepper

In a large bowl, combine the beans and enough water to cover by 2 inches. Let
stand overnight; drain well.

In a large skillet,heat the oil over medium-high heat. Add the ham, onion, and
celery and cook, stirring often until lightly browned, about 6 minutes. Add t
he garlic and cook, stirring often, for 1 minute. Add the chicken broth, stirr
ing to scrape up the browned bits on the bottom of the skillet. Transfer to a
3 1/2-quart slow cooker.

add the drained beans, water, and tomato paste. Cover and slow cook until the
beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High.

Stir in the pasta, salt, and pepper. Turn heat to high and cook until pasta is
tender, about 30 to 60 minutes.

Using a large spoon, crush enough of the beans against the sides of the slow co
oker to reach the consistency you like. Serve immediately.

Serves 6 to 8

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Title: Grandma Weiss’s Kimmel Soup
Categories: Diabetic, Main dish, Soups/stews, Crockpot
Yield: 4 servings

2 tb Caraway seed; 1/4 ts Paprika;
1 1/4 tb Margarine; 2 tb Parsley; chopped
2 tb Flour; divided 2 ts Salt; maybe
4 c Water, divided 1 Egg;

Cut a small square of cheesecloth and tie the caraway seed in it
securely, or sew the bag closed to be srue that caraway seeds do not
fall into the soup. Set aside. In a 2-quart pot melt margarine and
stir in 1 tb of flour. Cook until light brown. Then gradually stir in
1 c of water and the paprika, stirring constantly so that misture
doesn’t lump. Add the remaining 3 cups of water. Add the caraway
seed, the parsley and t teaspoon of the salt. Cover and simmer for
15 or 20 minutes. In a small bowl stir together the remaining
tablespoon of flour, the remaining salt, and the egg. Drop by
teaspoonfuls, and the egg. Drop by teaspoons into the soup. Cook 10
minutes longer. Discard bag of caraway seeds and serve.

Serves 4; 65 calories per serving.

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OYSTER AND PLANTATION SOUP

Recipe By : CHEF PAUL PRUDHOMME
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried tarragon leaves
1 teaspoon dried ancho chile peppers
1/2 teaspoon dried thyme leaves
1 tablespoon all purpose flour
1 cup chicken stock
2 tablespoons butter
1 cup chopped onion
2 ripe plantains *see note
2 13 ounce cans unsweeteed cocnut milk
1 cup heavy cream
1 pint fresh shucked oysters — in their liquor,
— liquid inside shell

combine the seasoning mix ingredients in small bowl. Dissolve the flour in 2
tablespoons of the stock. Melt butter in a heavy 5 quart pot over high heat.
When it sizzles, add the onions and plantations and cook, stirring constantly,
until the onions begin to brown and the plantains are tender, about 8 minutes.
Add the remaining stock and deglaze the pot (that’s just a fancy professional
chef’s term for scraping and using the liquid to loosen the brown bits.) Add
the seasoning mix, flour-stock mixture, and coconut milk. Stir well, then
stir in the heavy cream. Bring just to a boil, stirring constantly, and add
the oysters and their liquor. Return to a gently boil, reduce the heat to
medium, and cook, stirring occasionally, just untilt he oysters are heated
through. about 3 minutes. Remove fromt he heat and serve.

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NOTES : PLANTATION: A TROPICAL FRUIT LARGE THAN BUT VERY SIMILAR TO BANANAS,
ARE GENERALLY COOKED BEFORE SERVING. WHETHER THEY ARE USED GREEN OR RIPE
DEPEND UPON THE PARTICULAR RECIPE. MOST LATIN AMERICAN MARKETS KEEP A GOOD
SUPPLY OF THE POPULAR FRUIT ON HAND.

Title: Frog-Eye Salad
Categories: Salads, Fruits, Pasta
Yield: 24 servings

1 pk Acini de pepe pasta
1 tb Oil
2 ts Salt
3 qt Water

MMMMM————————–DRESSING——————————-
1 c Sugar
2 tb Flour
2 ts Salt
2 Eggs; beaten
1 tb Lemon juice
1 3/4 c Pineapple juice; see below

MMMMM—————————SOLIDS——————————–
2 cn Crushed pineapple; 20oz each
2 cn Pineapple chunks; 20 oz each
– drain pineapples; reserve
– juice and use in recipe
3 cn Mandarin oranges; 11 oz each
1 lg Cool whip

Cook macaroni in water, oil and salt. Drain, rinse and cool. Combine
sugar, flour, and salt. Gradually stir in pineapple juice and eggs.
Cook over moderate heat until thickened. Cool. Combine sauce and
macaroni. Cover and refrigerate overnight. Add to the macaroni
mixture the pineapple, oranges, and cool whip. Refrigerate. Makes
about 6 qts, but EASY TO CUT IN SIZE.

MMMMM

VEGETABLE LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
2 ea Garlic cloves, minced
1 lg Onion, diced
1 ea Green pepper, diced
2 ea Celery stalks, diced
2 ea Carrots, diced
1/2 lb Fresh mushrooms, sliced
2/3 c Tamari
1 ea Salt to taste, if needed
1 t Parsley
1/4 ts Cayenne pepper
4 lg Potatoes, boiled mashed
1/4 c Soy milk
1/3 c Vegetable oil
3 tb Orange juice
1/2 ts Salt
1 1/2 c Whole wheat flour

Heat oil in a skillet Add the garlic onions
saute for 3 minutes. Add the carrots, celery, green
peppers mushrooms continue to saute for 5 minutes.
Season well with the herbs spices, including the
tamari.

Combine the mashed potatoes with the soy milk. Add
the saute to the potato mixture.

In a bowl, combine the oil, orange juice salt.
Gradually add the flour til lthe texture is moist
pliable. Roll the dough out on a floured board.
Place rolled dough in a rectangular casserole so that
the edges flop over the sides. Spoon the vegetables
into the centre of the dough. moisten the edges of the
dough seal into a loaf shape.

Place on a cookie shhet or leave in the casserole,
making sure that whatever you use is oiled to prevent
sticking. Bake for 40 minutes at 375F.

Serve with vegetables on the side, such as mashed
turnip, peas or beans, cabbage. Or whatever.

“The Cookbook For People Who Love Animals”

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Title: Vanilla Wafers
Categories: Cookies
Yield: 40 servings

1/2 c Butter; unsalted
1/2 c Crisco
2/3 c Sugar
1/2 ts Salt
2 ts Vanilla
2 Eggs
2 1/2 c Flour

In large bowl, use mixer to cream butter, crisco and sugar. Add salt and
vanilla, mix well. Add eggs one at a time, beating well after each. Stir
in flour, mix well. Drop by heaping teaspoonful, 2 inches apart on
ungreased cookie sheet. Flatten each. Bake in preheated 375~ oven for 8-10
minutes, or til edges are light brown. Remove from cookie sheet while
still hot.

—–

Sweet Onion Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Relishes Gifts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg onions — peeled
2 lg red bell peppers — seeded
2 c apple cider vinegar
3 c dark brown sugar
1 1/2 tbsps kosher salt
1/2 tsp cumin seeds

Using a food processor, coarsely chop the onions and peppers. Process only
two at a time, otherwise they turn into paste.
Mix all the ingredients in a large, heavy stockpot and cook over medium
heat together until onions begin to become translucent, about 15 minutes.
Prepare 8 half-pint jars, lids and rings according to manufacturer’s
instructions. Spoon the relish into the jars, filling to 1/2 inch from rim.
Clean the rims and seal according to manufacturer’s instructions. Process
sealed jars in boiling water for 10 minutes.

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Per serving: 1044 Calories; 1g Fat (1% calories from fat); 9g Protein; 265g
Carbohydrate; 0mg Cholesterol; 11762mg Sodium

Cheers, Sheri

Sheri McRae sherae@zeta.org.au
Our comedies are not to be laughed at.
– movie mogul Samuel Goldwyn

Title: CHEESE AND SPINACH BORAG
Categories: Cheese/eggs
Yield: 8 servings

4 c Spinach; blanched, drained,
– and chopped
1 lb Monterey Jack cheese, grated
1/3 c Cream cheese
1 Egg; beaten
1 tb Fresh parsley, chopped
1 ds Cayenne pepper
1/2 ts Salt
1/4 ts Pepper
1 pk Phyllo dough
1/2 c Butter (or as needed)
– melted
1 c Milk
1 Egg

In a medium bowl place the blanched spinach, Monterey Jack cheese,
cream cheese, the first beaten egg, parsley, cayenne pepper, salt,
and pepper. Mix the ingredients together so that they are well
blended.

On a buttered flat baking pan place 2 sheets of the phyllo dough.
Brush on the melted butter. Repeat this process until half of the
phyllo dough is used. Spread on the cheese-spinach mixture. Place 2
sheets of the phyllo dough on top. Brush on the melted butter.
Repeat this process until the rest of the sheets are used. Carefully
slice the layers into squares.

In a small bowl place the milk and the second egg, and beat them
together. Generously brush the mixture on top of the squares.

Preheat the oven to 350 F. Bake the squares for 30 to 40 minutes, or
until they are a light golden brown.

Source: Papa Garo’s – Redondo Beach, California “Southern California
Beach Recipe” by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed
for you by Karen Mintzias

MMMMM

Title: LEMON SOY MARINADE
Categories: Sauces
Yield: 1 servings

3 tb Soy sauce
1 tb Ginger, fresh, or:
2 Garlic clove, minced
1/4 c Lemon juice
1/4 ts Ginger, ground

Combine, add meat and chill from 1 hour to overnight.
Make enough for about one pound of meat.

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Tom’s Bean Loaf (I made it up as I went along)

6 oz canned kidney beans
1 cup cooked brown rice
finely chopped vegetables
garlic (lots)
3 tbsp Country-style dijon mustard (I used Grey Poupon — don’t know if
other brands exist)
2 tbsp molasses

Mash the beans into paste and add the mustard and molasses. Mix well.
You can chop up whatever vegetables you like — I used onion, yellow,
red and green peppers, and celery. Once I’d chopped the vegetables, I
think I had about a cup of them. Chop up the garlic. I used about
half a head. Also note that the measurements on the mustard and
molasses are approximate. I judged the amounts of them I wanted by
the consistency of the paste rather than actually measuring them. I
am sure about the bean and rice measurements, though. Finally, I put
all the ingredients together and mixed them, sprayed a loaf pan with
non-stick spray, and put the whole thing in the oven at F 350. I
baked the thing for 45 minutes and it was still a bit juicier than I
wanted. You might want to try baking it for an hour. I poured some
mushroom gravy from a can over it and it was both tasty and hearty.