Title: Minted Split And Fresh Pea Soup
Categories: Soups ste, Vegetarian, Low fat, Food proces, Side dish
Yield: 5 servings

3/4 c Split Peas — dried
3 c Water
1 pk Peas, Frozen — thawed, 10
: oz
3 TB Mint — fresh, chopped
1/2 ts Salt — or to taste
1/8 ts Pepper — or to taste

Place split peas and water in a saucepan over med.
heat. Simmer until tender, about 30 min. Add peas
and continue simmering until they are cooked, 6 – 7
min. Cool slightly.

Place peas, water, salt, and pepper in a food
processor. Process until smooth. Serve hot or chill
and serve.

Recipe By : Bean Power by Tamara Holt

—–

Jackson Salad

Recipe By : Calif Home Economics Teachers in “Party Foods”
Serving Size : 6 Preparation Time :0:20
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup bacon — crisp crumbled
1 14 oz can artichoke hearts — drained and chopped
1 14 oz can hearts of palm — drained and chopped
1/4 cup green onions — finely chopped
2 tablespoons parsley — finely chopped
2 cloves garlic — pressed
1 ounce fresh lemon juice
3 ounces salad oil
1/4 pound bleu cheese — crumbled
salt and pepper — to taste
romaine lettuce

Fry bacon until crisp; drain well and crumble; set aside. In a salad bowl,
combine chopped artichoke hearts, hearts of palm, onions and parsley. Add
garlic, lemon juice, oil, bleu cheese, salt and pepper and bacon. Mix well,
cover and refrigerate. Wash and dry romaine lettuce and tear leaves into small
pieces. To serve, mix chilled ingredients with romaine and serve on chilled
salad plates.

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Per serving: 280 Calories; 25g Fat (77% calories from fat); 8g Protein; 8g
Carbohydrate; 23mg Cholesterol; 443mg Sodium

NOTES : “This salad won a $25,000 prize in a cooking contest. It can be served
as a great beginning or even as a main dish salad.”

Title: Wild Zucchini Rice Salad
Categories: Vegan, Salads
Yield: 2 servings

1/4 c Wild rice; dry, mixed with
1/4 c Brown rice; dry
1 sm Zucchini; up to 2; grated
1 ea Tomato; cut in wedges or
-chunks
1 ea Red bell pepper;or yellow
-or purple bell pepper
-cut in strips
1/2 bn Spinach; or less
-torn small
1 ea Avocado; cut in chunks

Cook the dry rices. (Soak the wild rice in 1/2 cup water for 2-4
hours. Then cook it in 1/2 cup water for 15-20 minutes and then add
the brown rice and cook together for 45-60 minutes longer. Add extra
water if necessary.) The rices will make 1 cup cooked. Cool or chill.
Mix all the ingredients together and toss with a favorite dressing.
This makes a great main dish for two or a side dish for four.

SERVES: 2-4 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by
Anne MacLellan

MMMMM

Title: Pumpkin Chiffon Pie
Categories: Pies
Yield: 6 to 8 servings

1 ?? cream cheese; softened
1 tb sugar
2 ?? vanilla pudding mix
-(instant)
1 ?? pumpkin
1 ts cinnamon; ground
.5 ts ginger; ground
.25 ts cloves; ground
1 nuts (optional); chopped
1 whipped topping (optional)
1.5 c whipped topping (frozen);
-thawed
1 graham cracker crust (8 or 9
– in)
1 c milk; cold

In a mixing bowl, beat cream cheese and sugar until smooth. Add whipped
topping and mix well. Spread into crust. In another bowl, beat milk and
pudding mixes on low speed until combined; beat on high for 2 minutes.
Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over
cream cheese layer. Chill. Garnish with nuts and/or more whipped topping
if desired. Yield: 6-8 servings.
—–

Title: SAI WO DUCK B1
Categories: Chinese, Poultry, Main dish
Yield: 4 servings

1 md Duckling, dressed
Soy sauce; for duckling
2 Stalks celery
1 Whole green onion
4 Thin slices ginger root
5 Chinese black mushrooms,
-presoaked
2 Pieces dried mandarin orange
-peel (size of a half-dollar)
-presoaked
5 Thinly sliced pieces
-bamboo shoots
10 Star anise seeds
1 1/4 ts Salt
1/4 ts Sugar
1 ds Pepper
1 ts MSG (optional)
1 tb Cornstarch
1 tb Soy sauce
Chinese parsley
Vegetable oil (for frying)

————————–GARNISH————————–
Loose lettuce leaves

This dish will require a good deal of time to prepare
but will turn out well.

Rub soy sauce over duckling. Boil enough oil to cover
the bird in large deep-fry pan. Add duck, fry until
entire bird is well-browned. Remove, drain on
absorbent toweling. Use sharp cleaver to slash duck
from breast to lower belly. Don’t cut through bone.
Place duck in pan, stuff cavity with celery, onion,
ginger root, black mushrooms, orange peel, bamboo
shoots, anise, 1 tsp. salt, sugar, pepper, MSG.
Distribute evenly. Place on platter, elevate in a
steamer. Cover, steam for 2-1/2 hrs. Make sure water
is replenished as it evaporates. Remove platter, allow
duck to cool. Discard all ingredients except bamboo
shoots mushrooms. Save all juices for gravy.
Carefully remove wings legs. Gently separate flesh
from carcass with hands, starting from slash keeping
skin intact.

Be sure not to make any more holes in skin, to keep
bird in its natural shape.(Carcass will make good
soup.) Spread duck, meat side up, on a deep platter.
De-bone the legs, place w/ wings. Spread mushrooms
bamboo shoots on duck meat. Replace in steaming
utensil steam again 20 minutes. Remove. Line large
serving platter with lettuce leaves. Turn platter with
duck upside-down so that duck rests on leaves, skin
side up. Pour cooking juices into saucepan. There
should be 2 cups liquid. Bring to boil, on high heat.
Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir
continuously until gravy thickens. Pour gravy over
whole duck. Garnish with Chinese parsley serve
immediately.

Chopsticks are recommended.

Temperature (s): HOT Effort: DIFFICULT Time: 04:00
Source: KAN’S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE:WAN FU WHITE WINE

—–

Date: Fri, 06 Aug 93 12:54:06 EDT
From: Lucinda Rasmussen

One of our favorite quick (but incredibly messy) meals is “fried” brown
rice. I find I like it even better than the fried white rice I get at
Chinese restaurants. We had this last night:

“Fried” Brown Rice

3-4 cups leftover cooked brown rice (refrigerated overnight)
1 tsp minced ginger
1 tsp minsed garlic
1 large onion, chopped
1/2 lb mushrooms
1 grated carrot
a few green onions, sliced
a handful of frozen peas
any other compatible veggies you have in your refrigerator, chopped
soy sauce or tamari to taste

In a LARGE non-stick skillet, saute the ginger, garlic, onion, mushrooms
and any other veggies that need pre-cooking for about 5 minutes. Transfer
to a bowl. Dry off the bottom of the skillet, return to heat (oops, I
forgot the heat setting — medium high does really well) and add rice.
Dry fry it for a while, until some of it turns golden brown. Then add back
the cooked veggies, the green onions and peas. Sprinkle with soy sauce to
taste and mix all well. Heat thoroughly. Enjoy! Then spend the rest of the
week getting rice granules out of your stove.

Cranberry-Apricot Relish

Recipe By : Bobby Flay, Mesa Grill/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
2 whole jalapeno — minced and seeded
1/2 cup red onion — finely diced
2 tablespoons ginger — finely minced
4 cups cranberries
2 cups orange juice — fresh
2 tablespoons light brown sugar
1/2 cup honey
8 ounces dried apricot halves — julienned
1 tablespoon curry powder
salt and pepper

Melt the butter in a medium saucepan over medium heat. Add the jalapenos,
onion,
ginger, and 2 cups of the cranberries and cook for 5 minutes, or until the
cran
berries have popped.
Increase the heat to high, add the orange juice, brown sugar, and honey, and
bri
ng to boil. Reduce heat to medium and simmer for 10 minutes. Add the remaining
2
cups of cranberries and simmer for 5 minutes. Add the apricots, curry powder,
s
alt, and pepper. Mix well and remove the pan from heat. Pour the relish into a
s
hallow non alumininum container and let cool at room temperature. Pour the
mixtu
re into a bowl, cover and refrigerate.

– – – – – – – – – – – – – – – – – –

Per serving: 1850 Calories; 29g Fat (13% calories from fat); 18g Protein; 418g
C
arbohydrate; 66mg Cholesterol; 62mg Sodium

Serving Ideas : This could replace your standard cranberry sauce

NOTES : This relish will keep up to 2 weeks in the refrigerator. This recipe
mak
es about 5 cups of relish

1 box orange supreme cake mix
1 (3 oz.) box orange Jello
1 sm. can Angel Flake coconut
4 eggs
3/4 c. Wesson oil
1 sm. can crushed pineapple
1 (1 lb.) box confectioners’ sugar
Dissolve Jello in 1 cup boiling water. Let cool. Mix sugar with
pineapple (do not drain pineapple). Set aside. In large bowl mix
the cake mix, eggs, Jello and Wesson oil. Beat 4 minutes. Pour in
large rectangular pan. Bake for approximately 30 minutes at 350
degrees. Poke holes in cake while still hot. Pour pineapple and
sugar over cake, then sprinkle coconut on top.

CREAMY SEAFOOD PASTA SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Medium shell pasta
1 lb Mixed seafood (scallops,squid
Shrimp, and/or firm white
Fish fillets) cut into 2″
Pieces
1 1/2 c Diced sweet red peppers
1 c Diced sweet green peppers
3/4 c Diced red onions
3/4 c Thinely sliced carrots
1/2 c Chopped green onions
—–DRESSING—–
1 c 2% yogurt
1/3 c Light mayonnaise
1/2 c Chopped fresh dill or
1 1/2tbsp dried
2 tb Lemon juice
2 ts Crushed garlic
1 t Dijon mustard

1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Rinse with cold water. Drain and place in
serving bowl.
2. In medium nonstick skillet sprayed with vegetable spray, saute
seafood just untill cooked, approximately 3 minutes. Set aside.
3. Add red and green peppers, onions, carrots and green onions to
pasta. Add seafood.
4. Make the dressing: In small bowl combine yogurt, mayonnaise,
dill, lemon juice, garlic and mustard. Pour over pasta. Toss and
chill TIPS: firm fish filets can be used with or instead of mxed
seafood. Be careful not to over cool. Grilled fish instead of
sauteed makes an excellent variation. Make ahead>> Pasta salad and
dressing can be prepared early in day. Do not toss untill ready to
serve. From Rose Reisman Brings Home Light Pasta.

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MIXED BEAN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c (heaping) Pinto beans
1/3 c (heaping) Great Northern
1/3 c (heaping) Red beans
1/8 c (heaping) Kidney beans
1/8 c Small white beans
1 tb Black beans
1/4 c (scant) Garbanzo beans
1 tb Blackeye peas
2 tb Split peas
1/3 c Lentils

Total beans: about 2 cups for each recipe…Serves 10

Experiment with combining your own favorite bean
varieties.. mix them up!

Place in large pan, cover with water, soak, rinse
well, then add 2 qts. water and 1/2 lb. lean ham,
cubed. Simmer slowly 2 1/2 hours.

ADD: 1 large onion, chopped; 1 large can tomatoes; 1
Tsp. chili powder; 1 clove garlic, chopped;
salt/pepper to taste. Simmer another hour or until
done. Before serving, add 1/2 cup red wine; 1/2 cup
chopped parsley.

Nutritional Analysis per serving: 201 calories; 15.7 g
protein; 2.2 g fat (l0% calories from fat); 28.7 g
:carbohydrate; 12.5 mg cholesterol; 7.2 fiber; 816 mg
sodium. Exchange: 2 starch; 1 1/2 oz. lean meat.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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