BROAD BEAN AND VEGETABLE SOUP – SHAWRBAT FOOL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 cups large broad beans, soaked for
about 24 hours I Tablespoon olive oil 2 medium
onions, chopped 4 cloves garlic, crushed I hot pepper,
finely chopped 2 medium tomatoes, chopped into small
pieces I medium carrot, finely chopped I medium
potato, diced into 1/2-inch
cubes 1/2 c finely chopped coriander leaves 2
teaspoons salt 1 teaspoon pepper 1 teaspoon cumin 8
cups water Drain beans, remove skins, and set beans
aside.
Heat oil in a saucepan; then sout6 onions, garlic,
and hot pepper for 10 minutes. Add remaining
ingredients and bring to boil. Cover and cook over
medium heat for 1 hour or until broad beans are
well-cooked, stirring a few times and adding more
water if necessary.

Note: 4 cups of pre-cooked fava beans can be
substituted for the 2 cups of dry beans. If the
cooked fava beans are used, cook the soup for only
about 40 minutes.

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CARAMELIZED RIPE PLANTAINS

Recipe By : COOKING LIVE SHOW #CL8788
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ripe plantains
1 tablespoon butter
1 tablespoon sugar

Peel the plantains and slice them into 1/2-inch rounds. Heat the
butter to
foaming in a heavy skillet over medium heat. Add the plantain slices
to the
butter and cook for 5 to 8 minutes, or until they are lightly browned
and
slightly caramelized. Sprinkle the plantain slices with the sugar,
allow
the sugar to caramelize slightly, then remove the plantains from the
skillet. Serve warm.

These plantain slices are also particularly good when served over
vanilla
ice cream, topped with the caramelized butter from the pan.

Yield: 6 to 8 serving

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Title: IMAM BAYILDI (BRAISED EGGPLANT WITH TOMATOES
Categories: Middle east, Turkish, Vegetable, Eggplant, Time/life
Yield: 6 servings

3 md Eggplant; (about 1 lb. ea.)
;as long and as narrow as
;possible
4 tb Salt
2 ts Salt
6 md Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
5 md Tomato; fresh, ripe, peeled,
;seeded and finely chopped,
;or 1 1/2 cup chopped,
;drained, canned tomatoes
1/2 c Olive oil
6 lg Garlic cloves; peeled
2 tb Parsley; finely chopped,
;prefer flat leaf parsley

With a sharp knife, cut off the stem and peel each
eggplant lengthwise, leaving 4 evenly spaced 1 inch
wide strips of peel intact. Slicing between the
strips, cut each one in half. Cut side up, make three
or four 4 inch long lengthwise slashes through the
thickest part of each half, spacing the slashes about
1 inch apart. Sprinkle the eggplants with 1 tablespoon
of the salt and arrange them in two or three layers in
a large flat bowl or pan. Pour in enough cold water to
cover them by 1 inch, weight with a heavy casserole,
and let the eggplants rest at room temperature for at
least 30 minutes.
Meanwhile, drop the onion rings into a large
colander set in a deep plate. Sprinkle the onions
with 3 tablespoons of the salt, turning them about
with a spoon to coat them evenly. Let stand at room
temperature for at least 30 minutes, then rinse the
onions under warm running water and squeeze them
gently but completely dry. Place them in a bowl, add
the tomatoes and the remaining 2 teaspoons of salt and
toss together thoroughly.
Pour 2 tablespoons of the oil into a heavy casserole
large enough to hold the eggplants in one layer.
Drain the eggplants, rinse them under cold water and
pat dry with paper towels. Arrange the eggplants cut
side up in the casserole. Force as much of the
onion-tomato mixture as possible into the slashes and
spread the rest on top. Place a garlic clove on each
eggplant half, and sprinkle them with the remaining 6
tablespoons of oil. Pour in the cup of water and bring
to a boil over high heat. Reduce the heat to low and
simmer covered for 1 hour and 15 minutes, or until the
eggplants are tender. Cool in the casserole to room
temperature.
To serve, arrange the eggplants n a large platter or
individual serving plates, spoon the cooking juices
around them and sprinkle with parsley.

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Cherokee Bean Balls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Brown beans
4 cups Cornmeal
1/2 cup Flour
1 teaspoon Soda

Boil beans in plain water until tender. Put cornmeal, flour and soda in large
mixing bowl. Mix well. Add boiling beans and some of the juice to the cornmeal
mixture to form a stiff dough. Roll in balls and drop in pot of boiling hot
water. Let cook for 30 minutes at slow boil.

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APPLE N’ SPICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Apple sauce
2 ea Eggs
1/3 c Vegetable oil
1/2 c Chopped nuts
1/2 c Raisins
2 1/2 c Carnation Basic Muffin Mix

In a medium bowl, combine apple sauce, eggs, oil,
nuts and raisins. Stir in Carnation Basic Muffin Mix
until just moistened. Spoon batter equally into 12
greased or paper lined muffiin cups. Bake in 350 F
oven for 20-25 minutes until muffins spring back when
lightly touched. Cool slightly; remove from muffin
cups.

Per muffin approx: 222 calories, 5 g protien, 10 g
fat, 28 g carbohydrate Source: Carnation Instant Skim
Milk Powder

From the collection of K. Deck

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Title: Gourmet Bean Soup (Mason Jar gift)
Categories:
Yield: 1

2 tb parsley
1 bay leaf
3/4 ts marjoram
3/4 ts Thyme
10 c chicken or ham stock
1/2 c butter
1 c onion; chopped
4 carrots; chopped
3 celery ribs; chopped
2 garlic; minced
1/2 lb ham; cubed
1 cn diced tomatoes; 28 oz.
1 tb prepared mustard
salt and pepper to taste

Wash beans and soak overnight. In an 8 quart Dutch Oven, combine beans

with Parsley, bayleaf, marjoram, and thyme. Add Chicken or Ham stock.

Bring to boil and skim off foam. Reduce heat, and simmer 2 1/2 hours or

until beans are tender. In a skillet, melt butter and saute’ onion,

carrots, celery and minced garlic. Add to beans and stock. Finally, add

Ham, can of tomatoes, mustard, and salt and pepper. Simmer awhile longer

and then enjoy.

A very hearty soup that’s great in a snowstorm!!

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Batter Biscuits

Recipe By : Traditional Appalachain recipe from Eastern Kentucky
Serving Size : 1 Preparation Time :0:00
Categories : Breads – Quick To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tbsp Salt
1/2 Tbsp Baking Powder
1/4 Tsp Baking Soda — or less to taste
2 1/3 C Flour
1 Qt Buttermilk — or more as needed
2 Eggs
1/2 Lb Butter

Preheat oven to 425°. Mix dry ingredients. Add buttermilk until about the
consistency of pancake batter. Beat eggs and add to batter. Batter must
be slightly thinner than pancake batter and beaten very smooth. Melt
butter. Put 1/2 tsp. in each hole of small muffin tins. Heat on surface
until butter is very hot. Spoon 1 tbsp. of batter into each hole and bake
for 20 minutes. Turn out and serve immediately with your favorite jam or
preserves.

Makes 5 dozen biscuits.

Source: “Mountain Measures”– Junior League of Charleston, WV
ed. 1974

Typed for you by billspa@icancect.net

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Title: Queen of Sheba Meatloaf
Categories: Meatloaf
Yield: 10 servings

2 tb Virgin olive oil
3 tb Butter
4 Garlic cloves, crushed
2 md Onions, finely chopped
1/2 c Finely chopped fresh Italian
-parsley
1 t Fennel seeds
2 1/2 lb Lean ground lamb
1 lb Ground hot sausage, casing
-removed
Juice of 1 lime
1/4 c Dry vermouth
3/4 c Dry bulgur wheat, soaked for
-30 minutes in water to
-cover
2 lg Eggs, lightly beaten
3 tb Ketchup
1 t Sesame oil
2 tb Dried mint
1 t Ground allspice
1/4 t Dried rosemary
1 t Ground cinnamon
1/2 t Grated nutmeg
1/8 t Black pepper
2 tb Worcestershire sauce
1/4 c Toasted pine nuts
1/3 c Pistachios
3 tb Bay leaves, split in half

Preheat oven to 375’F. Thoroughly coat a Bundt pan with olive oil.

In a large saute pan, heat the olive oil and 2 tablespoons of butter.
Add the garlic and onions. Saute until the onions are transluscent,
about 3 minutes. Add the parsley and fennel seeds.

Remove half the onion mixture and combine with the ground lamb in a
large bowl. Set aside the other half of the onion mixture.

Add the ground sausage to the saute pan, and brown. Add the lime
juice and vermouth. Remove from the heat. Add this mixture to the
reserved onion mixture. Set aside.

Squeeze the excess water from the bulur wheat. Mix with the lamb. Add
the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon,
nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this
mixture in half. Press half the lamb mixture into the pan. Arrange
the sausage mixture on top of the lamb. Sprinkle the pine nuts and
pistachios evenly over the sausage layer.

Press the other half of the lamb mixture on top of the nut layer. Dot
the loaf with the remaining tablespoon of butter and place the broken
bay leaves on top of the loaf.

Bake for 1 hour or until done. Remove the bay leaves. Let the loaf
sit for 15 minutes before inverting it onto a round serving platter.
Serves 8-10.

MMMMM

Cold Zucchini Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. zucchini
3 C. chicken broth
1 Tsp. dried marjoram
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
2 C. milk
1 C. heavy cream
chopped parsley for garnish
salt and pepper to taste

Trim, wash and slice zucchini. Put in saucepan with
broth and marjoram. Cook until tender (about 20 minutes).
Puree through a food mill or in a blender. Melt the butter or
margarine and add flour to make a creamery mixture. Cook,
stirring 2 or 3 minutes, and remove from the heat. Cool
slightly. Heat milk until it comes to a boil. Add the milk to
the cooled butter mixture. Return to heat and cook, stirring
for 15 minutes or until flour taste is gone. Salt and pepper.
Add to pureed zucchini and chill thoroughly. Stir cream into
chilled soup before serving. Garnish with parsley.

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Pix Rowe Miller’s Family Fish Chowder – Katherine Hall Pag

Recipe By : The Body in the Basement – Katherine Hall Page
Serving Size : 1 Preparation Time :0:00
Categories : Fish Seafood Soups Stews
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 slices bacon — 1/4″ thick
3 cups yellow onion — diced
6 medium potatoes — peeled
1 pound haddock
1 pound cod
2 cans evaporated milk — 3 cups
1 cup whole milk
salt and pepper

Fry the bacon, remove from the pan, and place on a paper towel. Saute the
onions in the bacon fat and set the pan aside.

Cut the potatoes in half the long way, then into 1/4″ slices. Put them in a
nonreactive pot large enough for the chowder. Cover the potatoes with water
and boil until tender. Be careful not to put in too much water or hte chowder
will be soupy. While the potatoes are cooking, cut the fish ointo generous
bite-sized pieces. When the potatoes are ready, add the fish to the pot, cover
and simmer until the fish flakes.

When the fish is done, crumble the bacon and add it to the pot along with the
onionbs and any grease in the pan, the evaporated and whole milks. Bring the
mixture to a boil, cover, and turn the heat down. Simmer for 5 minutes and add
salt and pepper to taste.

Chowder invariably tastes better when made a day ahead.

VARIATIONS:

The chowder is still quite delectable with olive oil instead of bacon fat. You
may also use salt pork. Two kinds of fish make for a more interetsing chowder,
but these can be any combination of the following: haddock, cod, pollack,
monkfish, and hake. Finally, there is the question of garnishes: dill, chopped
parsley, oyster crackers, butter are all good.

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