Title: Bean Burritos with Salsa Mexicana
Categories: Main dish, Vegetarian
Yield: 10 servings

10 Flour tortillas
2 1/2 c Dried pinto beans
6 c Water
2 md Onions; diced
1 pn Salt (optional)

MMMMM———————–SALSA MEXICANA—————————-
1 1/2 md Ripe tomatoes; diced
1/4 c Diced jalapeno peppers
1/2 md Onion; diced
1 tb Chopped fresh coriander
— (cilantro)
1 Green onion; chopped

Wash and drain the beans. In a large pot bring the beans, water,
onions, and salt to a boil. Lower the heat, cover, and simmer,
adding more water if necessary, until the beans are tender and will
mash easily (approximately 3 hours).

Blend the ingredients for the salsa in a small bowl. Set aside.

Drain and mash the beans with a potato masher or electric mixer.

Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in
oven for 8 to 10 minutes. Spoon some of the bean mixture onto each
tortilla, top with green onions and salsa, and roll into a burrito.

Makes 10 burritos and 1-1/2 cups salsa.

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

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Title: Marshmallow Icing
Categories: Toppings
Yield: 6 servings

1 1/2 c Sugar
1/8 ts Cream of tartar
8 Diced marshmallows
OR 1 1/2 Tbsp marshmallow
-cream
3/4 c Boiling water
1 Egg white, stiffly beaten
1 ts Vanilla
Few grains salt

Combine sugar, water, cream of tartar, and salt. Boil to soft ball
stage (236 F). Add marshmallows to egg white. Add sirup slowly,
beating constantly, until thick and creamy. Add flavoring.

The Household Searchlight

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Title: Chocolate Cheesecake Pudding
Categories: Dessert
Yield: 4 nice size

1 c Vanilla Yogurt 1 pkg (4 serving) chocolate instant pudding (can
use other puddings if= desire) 1=BD c cold lowfat or skim milk

Pour milk and pudding mix into a bowl. Beat until well blended, 1-2
minutes, using a mixer to mix well. Mix in yugart until blended.
Spoon intodessert dishes if desired can garnish with chocolate
sprinkles or= coconut.

175 calories per serving if regular pudding is used or 110 calories if
sugar fee pudding is used.

I always enjoyed this dessert whenever my mother would serve it. From:
Arlenes@holly.Colostate.Edu Date: Wed, 17 Jan 1996

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Date: Fri, 04 Mar 94 08:34:04 CST
From: “Lu Bozinovich ”

Orange Salsa

2 large (Florida) oranges, peeled, pith removed and diced (1 1/2 c)
1 large tomato, seeded and diced (1 c)
1/3 c minced red onion
1 t grated orange peel (I recommend you use organic, if you do this)
1 t minced garlic
1 t minced ginger root
1/2 jalapeno chili pepper, minced fine (2 t)
1/4 t salt
1 T fresh cilantro, or coriander

In a bowl combine all ingredients except the cilantro and chill, covered,
until ready to serve. Before serving, stir in the cilantro.

HEARTY RUSSIAN BEET SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Navy beans, dry
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
8 Whole peppercorns
2 Cloves garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 Large red onion
1 t Salt (opt)
8 Beets for soup
2 Small beets
2 c Green cabbage, shredded
2 Large leeks, sliced
3 Medium potatoes, cut
Into eighths
1 cn (1 lb 13 oz) tomatoes
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (opt)
2 tb Flour
1 tb Butter, melted
1/2 c Sour cream (opt)

Cover beans with water and allow to soak overnight;
cook until tender; drain; set aside. Place beef,
bacon and water in large soup pot; bring to a boil.
Skim fat from surface. Add bay leaf, peppercorns,
garlic, parsley, carrot, celery, onion and salt.
Cover and simmer over low heat for about 1 1/2 hours.

Scrub beets for soup and cook in boiling water until
tender, about 45 minutes; drain and discard water;
cool. Peel and cut each beet into eighths. Scrub
small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into
another pot and add cooked beets, cabbage, leeks,
potatoes, tomatoes, tomato paste, vinegar, sugar, beef
and bacon. Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to
soup. Simmer 20 minutes more.

Mix flour and butter together to form paste. Stir
into soup to thicken slightly. Strain raw beets,
saving liquid and discarding beets. Add beet liquid
to soup.

Additional sugar or vinegar may be added for sweeter
or more sour flavor. Slice meat and arrange in
individual soup bowls. Pour hot soup with vegetables
over meat. Garnish each serving with a dollop of sour
cream, if desired.

– – – – – – – – – – – – – – – – – –

Title: CORIANDER CHICKEN SALAD
Categories: Salads, Poultry, Chinese, Misc
Yield: 6 servings

1 c Coriander; chopped
3 Scallions (including tops)
-minced
2 Chicken breasts, boneless
-and skinless
3 tb Butter or margarine
1/4 c Sesame seeds; toasted
Garlic clove; minced
1/2 Head of iceberg lettuce;
-shredded

———————-SESAME DRESSING———————-
1 tb Dry mustard
1 tb -Water
1/2 c Sesame oil
1/2 c Salad oil
1/4 c Soy sauce
3 ts Sugar
1 tb Lemon juice
1/4 ts Chinese 5-spice powder

Cut chicken into strips (optional: soak in soy sauce
for one hour). Fry chicken in butter and garlic until
brown. Reduce heat and simmer until done. Cool in the
refrigerator. Toss cooled chicken with coriander,
sesame seeds and scallions. Toss in sesame dressing
(see below). Serve over a bed of shredded lettuce.
DRESSING: Make a paste of mustard and water. Blend
in other ingredients until homogeneous. Optional: let
dressing sit at room temperature over night to get
well-blended mixture (but it tastes fine freshly made,
too)

—–

Title: HOT AND SOUR SOUP WITH TOFU
Categories: Chinese, Soups
Yield: 8 servings

3 tb Vegetable oil
2 lg Sweet red peppers, cored,
-seeded and cut into
-3/4"x1/4″ strips
-(about 3/4 cup)
1 sm Bunch green onions, cut
-diagonally into 3/4″ pieces
-(about 1 1/2
-cups)
2 c Chicken broth, canned OR
-homemade
2 c Vegetable stock OR water
-(stock recipe in next post)
2 tb Soy sauce
2 ts Red wine vinegar
1/2 ts Crushed red pepper flakes
1/4 ts Salt
1/8 ts Pepper
2 tb Cornstarch
3 tb Water
1 ts Oriental sesame oil
1/2 lb Snow peas, fresh or frozen
1 lb Firm tofu, drained and cut
-into 1/2″ cubes
1 cn (8 oz.) sliced water
-chestnuts, drained

Heat oil in large saucepan over medium-high heat. Add
pepper and onion; stir fry about 5 minutes.
Add chicken broth, vegetable stock and soy sauce.
Bring to boiling. Lower heat; simmer for about 5
minutes. Stir together vinegar, red pepper flakes,
salt, pepper, cornstarch, water and sesame oil in a
small bowl until smooth. Add to soup with fresh snow
peas; cook for about 5 minutes or until thickened and
bubbly. Add tofu, frozen snow peas if using, and water
chestnuts. Gently heat through.

—–

Tomato-Basil Soup (Weir)

Recipe By : YOU SAY TOMATO, by Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 medium yellow onion — chopped
8 sprigs fresh basil — tied together
with kitchen string — plus
1/2 cup loosely packed fresh basil leaves — cut
into thin strips
8 large ripe tomatoes — peeled
seeded and chopped
4 cups chicken stock
coarse salt
freshly ground black pepper

Heat the olive oil in a large soup pot over medium-high heat. Add the onion
and cook, stirring occasionally, until soft, about 7 minutes. Add the basil
sprigs, tomatoes, chicken stock and 1 cup water and bring to a boil over
high heat. Reduce the heat to medium-low and simmer until the liquid is
reduced by one-quarter, about 20 minutes. Cool for 10 minutes. Remove the
basil and discard.

In a blender, puree the soup in several batches until smooth, 2-3 minutes
per batch. Strain into a clean pot and bring to a simmer over medium heat.
Season to taste with salt and pepper.

To serve, ladle the soup into bowls and garnish with the basil leaves.

Notes: This soup can be made up to a day in advance and stored in the
refrigerator until ready to serve. Reheat over medium heat until hot, about
5 minutes. Charleston.net July 22, 1998 ANN BURGER’s Wednesday column

Kitpath@earthlink.net 8/27/98 [Per serving: 88 cals, 4g fat]

– – – – – – – – – – – – – – – – – –

Title: Maryland Crab Soup
Categories: Soups, Seafood, Crab
Yield: 8 servings

-Roy Crockette, Jr.
30 oz Beef Broth
6 c Water
1/4 c Onion or Leeks; chop
2 1/2 tb Old Bay Seasoning
16 oz Tomato; chop
1/4 lb String beans
2 Celery Stalks; slice
8 oz Kernal Corn
4 Carrots; slice
5 c Potatos; slice
16 oz Crab Meat

Saute onion combine w/broth, water Old Bay
seasoning; Add vegetables simmer 1 1/2 hrs; Add crab
meat simmer 1 1/2 hrs more.

—–

Title: BAKED APPLE MICROWAVE
Categories: Desserts, Diabetic, Microwave, Fruit, Lo/no-fat
Yield: 1 servings

1 Apple, about 8 oz
— cored and peeled
2 tb Orange or apple juice
— (unsweetened)
1/8 ts Ground cinnamon
1 pn Grated nutmeg
2 tb Raisins

Core and peel each apple. Place each apple in individual glass
casserole, fill center with raisins, pour juice over raisins.
Sprinkle with cinnamon and nutmeg. Cover (wax paper) and bake in
microwave on high about 2 min (CHECK – your apples could be
different) until tender. Serve warm.

Estimated cost per serving about 63 cents, allowing 50 cents for the
apple.

From: ELIZABETH RODIER

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