BeanHearder’s Pie:

Preheat oven to 375F.

The Filling:
1 medium onion
several garlic cloves
spash of red wine
1 red pepper
2 cups frozen corn
another spash of red wine
1/2 lb mushrooms
1 19oz tin kidney beans
28 oz tin Italian tomatoes
1/2 lb green beans
1 T chili powder
1 T corriander sead
1 tsp cumen
splash of hot sauce
2 T cocoa powder
1 T oregeno

Cut up the garlic and onion. In a large Dutch oven, saute garlic and
onion in the wine until soft. Add the red pepper and the corn and cook
over medium heat until the corn is tender. Remove from pot and set
aside.

In another splash of wine, saute the mushrooms until soft. Add the
kidney beans, tomatoes, green beans and spices, and simmer for 15
minutes over low heat. Add the corn/pepper mixture back in for three
more minutes.

The Topping:
2 lb potatoes
1/2 cup milk
1 egg replacement
nutmeg

Cut up and boil the potatoes for 15 minutes. Drain. Add the milk,
ersatz egg and nutmeg, and beat with a hand mixer.

Place the filling in a large casserole dish, and spread the mashed
potatoes over top. Bake for 30 to 40 minutes. Let stand for 5-10
minutes, and serve.

Salmon Spread Supreme

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Fish And Seafood
Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Smoked Salmon
2 Teaspoons Onion — minced
1 Clove Garlic — minced
2 Teaspoons Celery — finely chopped
1 Tablespoon Mustard
2 Tablespoons Sweet Pickle — finely chopped
1 1/4 Cups Mayonnaise
1 Dash Worcestershire
2 Tablespoons Parsley — chopped

Remove skin and bones from fish and flake well.

Mix all ingredients together and chill one hour before serving.

(Adapted from a recipe in “Fish and Seafood – Dividend Foods”,
Charlotte M. Dunn, University of Wisconsin, UW Sea Grant report 118)

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Date: Sun, 17 Jul 94 15:11:39 PDT
From: Heather Brown

Fat Free Pineapple Upside Down Cake (from the back of the
cornstarch box)

Topping: 1/4 cup brown sugar
2 tablespoons light Karo corn syrup
1 tablespoon lemon juice
7 pineapple rings (packed in juice)
7 maraschino cherries (optional)
Cake: 1 cup flour
1/4 cup corn starch
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2/3 cup skim milk
2 egg whites
1/3 cup Karo light
1 teaspoon vanilla

Preheat your oven to 350. Spray a 9″ pan with non-stick
spray. Add the first three topping ingredients to the bottom
of the pan, stir and then put them in the heated oven for
3 minutes. Add the pineapple rings in the configuration of
your choice (I put one in the middle of each side of the pan,
one in the middle, and then cut the last two in half and put
them around the corners). Add cherries to the center of the
rings.

Combine first four cake ingredients and stir. In another bowl,
whisk together the sugar and milk for one minute, and then
blend in the other liquid ingredients. Stir in the dry ingredients.
Pour by spoonfuls into the pan on top of your fruit configuration.
Bake 35-40 minutes. Loosen immediately and invert. 12 servings.
200 calories, 0 grams fat.
—————
Notes: you need to add the cake batter very gingerly, since otherwise
the batter gets under the pineapple layer. I had this happen and
half the cake stuck to the pan (should have used a non stick rather
than glass!). I covered the error with a thin layer of the fatfree
frosting I was using for the fatful cake (one of the frostings with
sugar, egg white, cream of tartar and a lot of beating).

Cucumber Yogurt Soup With Fresh Mint

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Cucumber — * see note
3 Tablespoons Fresh Mint — chopped
2 Large Scallions — ** see note
1 1/2 Tablespoons Dill — freshly snipped
1 Clove Garlic — crushed
2 Cups Low-Fat Yogurt — (or non-fat)
Salt And Freshly Ground White Pepper — to taste
—–Garnishes—–
Cucumbers — sliced
Radishes — sliced
Scallions — chopped
Hard-Boiled Egg — grated (optional)

* “European” hothouse cucumber, split and coarsely chopped,
or 2 medium cucumbers, peeled, seeded, and coarsely chopped

** green and white parts included.

1. In a food processor or blender process the cucumber, mint,
scallions, dill, and garlic until well-combined but not smooth.
Add the yogurt and continue to puree until smooth.

2. Chill for 4-6 hours or overnight.

3. Adjust seasonings and serve the soup with the accompanying
garnishes of cucumbers, radishes, scallions and egg.

Serves: 4

This light soup uses low-fat yogurt as the base in place of the more
traditional sour cream. Not much salt is needed since the flavor of
the soup is enhanced naturally with the fresh herbs.

Cooking Notes:

Fresh mint is much more pungent than dried. However, bunches of fresh
mint can be wrapped in foil and frozen. Just cut off what you need and
chop.

Cucumbers should be stored separately from fruits and vegetables which
produce ripening ethylene gas, such as tomatoes, pears and peaches.

Cucumbers, a relative of melons, are very high in water, giving them
refreshing properties that no doubt prompted the description “cool as
a cucumber.”

If you are fortunate enough to pick up the little pickling cucumbers,
they are crisper, have less water, and can be substituted
successfully. You can use 5 small ones in place of the large European
cucumber. They similarly don’t need peeling since they are unlikely to
have wax on them.

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Title: Denise’s Diet Soup
Categories: Soups/stews, Vegetables
Yield: 8 servings

1 Clove garlic, minced
1 Onion, chopped
1 Leek, white part only sliced
1 Red or green pepper, chopped
1 Zucchini, sliced
8 oz Mushrooms, sliced
1 pk Frozen chopped spinach
14 oz Can stewed tomatoes
16 oz Chicken bouillion
12 oz V-8 juice
1 tb Chili powder
1 ts Paprika
5 1/2 ts Oregano
2 Bay leaves
Cayenne pepper, to taste
4 oz Blue cheese, crumbled

Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini,
pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in
microwave until soft, add to vegetables. Add remaining ingredients
except blue cheese, bring to a boil, then reduce heat and simmer
about 20 minutes. Add about 1 tb of crumbled blue cheese to each
serving. Choice of vegetables can vary, depending on availability and
personal preferences.

MMMMM

Bowl of the Wife of Kit Carson

Recipe By : Dudley Cable-Larche of The Fort, near Denver, CO
Serving Size : 1 Preparation Time :0:10
Categories : Soups Southwestern Cuisine
American Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cooked chicken or turkey meat — in
piece
1/4 cup rice — cooked
1 cup rich chicken broth
1/4 cup garbanzo beans — cooked
1 pinch leaf oregano
1/4 whole chipotle pepper — chopped
1/4 whole avocado — sliced
1/4 cup Monterey Jack or Muenster Cheese — cubed

Heat broth to boiling and add chicken (or turkey), garbanzos, chipotle pepper,
rice and oregano. Serve in large individual bowls, and add cheese pieces and
avocado just prior to serving.

CHEF’S NOTE: The proper name of this soup is Caldo Tlalpeno. The chipotle
pepper called for is a special smoked chile pepper, properly called the
chile chipotle adobado, available from specialty shelves in the grocery store
in cans.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 2805 1258 327 618 3390 0 62 916 0

Garlic Ice Cream

Recipe By : “Michelle M. Davis”
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Whole Milk
1/4 Tea Garlic — freshly chopped
1 Vanilla Bean — split in half
1 C Heavy Cream
1 1/2 Cups Granulated Sugar
9 Egg Yolks

1. Put milk, garlic and vailla in a saucepan. Bring to a boil and
remove from heat.

2. In mixing bowl, blend cram, sugar egg yolks.

3. Strain the scalded milk mixture into the egg and sugar mixture,
stirring constantly.

4. Return the combined mixture to the pan and stir continuously over
moderate heat until it coats the back of a spoon, about 10-15 minutes.

5. Cook in an ice bath. Add Cream mixture. Freeze until firm.

>From the Cuisine section of the “Weekly Planet” Tampa Bay area, Florida
Mar 16-22, 1995 issue

– – – – – – – – – – – – – – – – – –

NOTES : O.K. garlic lovers, I just found this recipe in a weekly newpaper. I
have not tried it. First one to make it needs to report on findings.

Serves 4-5.

PEG JENNING’S WHISKEY-FLAVORED CRAB SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–EPICUREAN DELIGHT: BEARD—–
—–SOUP—–
1 lb Crab meat
1/2 c Milk
2 tb Butter
—–CREAM SAUCE—–
3 tb Butter
3 tb Flour
2 c Milk
1 1/2 c Cream, heavy
4 tb Scotch whiskey

Heat crabmeat in milk and butter. Make cream sauce by cooking butter and
flour together slowly for 2 minutes, then whisking in milk, and salt and
pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in
crabmeat as soon as it simmers. When it is just at boiling point, stir in
whiskey. Serve in heated cups with a sprinkling of parsley.

No good cook is above profiting by another’s mistakes. When his friend
Mrs. Jennings added a splash of Scotch instead of using sherry in the crab
soup she made for him, Beard didn’t object to the flavor but did add her
recipe to his lifetime collection.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
and Luscious echoes

– – – – – – – – – – – – – – – – – –

Title: Honey Mustard Sauce 2
Categories: Mustard, Sauces
Yield: 4 servings

3/4 cup Dijon mustard 2 tbs cider vinegar 2 tbs honey 1 1/2 tsp hot
pepper sauce Directions: In a small bowl, whisk together the
ingredients until they are thouroughly combined. If desired, the
mustard can be made hotter by adding cayenne.

___

MMMMM

New England Clam Chowder

Recipe By : Pillsbury Kitchens’ Cookbook
Serving Size : 5 Preparation Time :0:00
Categories : Soups Darlene’s

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Slices Bacon
1 Large Potato — peeled and cubed
1 Medium Celery Stalk — chopped
1 Small Onion — chopped
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Thyme
2 Cans Minced Clams — 6 1/2 oz.
Reserved Liquor
1/4 Cup Flour
3 Cups Milk

In large saucepan,fry bacon until crisp; drain on paper towel. To drippings
add potato, celery, onion, salt, pepper, thyme and liquor from clams. Heat
to boiling and cook covered, about 10 minutes or until vegetables are tender.
Combine flour and milk, add to vegetable mixture. Heat over medium heat
until mixture thickens, stirring occasionally. Stir in clams. Heat through,
but do not boil. Garnish with crumbled bacon.

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