Title: MICROWAVE BLACK BEAN BURRITOS
Categories: Microwave, Mexican, Beans
Yield: 2 servings

2 ts Vegetable oil
1 sm Onion, finely diced
1 sm Jalapeno pepper, seeded,
-finely diced
1 Clove garlic, minced
1/4 ts Ground cumin
1/4 ts Dried oregano
1/4 ts Chili powder
1 pn Ground coriander seeds
16 oz Black beans, rinsed, drained
3 tb Water
Salt
Freshly ground pepper to
-taste
1/2 Avocado, pitted, peeled,
-diced
1 Plum tomato, diced
1 Scallion, minced
1 tb Minced fresh coriander
-(cilantro)
2 ts Fresh lime juice
1 pn Grated lime zest
4 Flour tortillas, warmed

Info: posted by Perry Lowell, April 1993 from Good Food magazine, October
1988

This recipe gets 30% or less of its calories from fat. This is not a low
sodium recipe, however eliminating added salt can reduce sodium content.

Makes 2 servings.

Garnishes: shredded romaine lettuce, sliced red onion, grated Monterey
Jack cheese, and sour cream.

1. Stir oil, onion, jalapeny, and garlic together in 9-inch glass pie
plate. Cover with plastic wrap, leaving one corner open for vent.
Microcook on HICH power 1 minute. Stir in cumin, oregano, chili powder,
and ground coriander; microcook, covered and vented, 1 minute. Stir in
beans and water; microcook, covered and vented, 2 minutes. Transfer 1/2
cup bean mixture to blender or food processor and puree. Stir back into
remaining beans. Season to taste with salt and pepper.

2. Combine avocado, tomato, scallion, fresh coriander, lime juice, and
zest in small bowl. Season salsa to taste with salt and pepper.

3. When ready to serve, microcook beans, covered and vented, until very
hot, 1-3 minutes. Serve beans with tortillas, salsa, and garnishes.

Nutrition Information per Tablespoon: 573 calories 22 g protein 80 g
carbohydrates 19 g fat (29% of calories) 548 mg sodium 0 mg cholesterol

—–

VEGAN: BARLEY MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Butter or oil
1 md Onion, chopped
3 c Fresh sliced mushrooms
2 Cloves garlic, pressed
2 tb Dry white wine
1/2 ts Dried thyme
1 1/2 c Washed barley
1/2 c Soy flakes (optional)
8 c Broth (use your favorite)
Salt and pepper to taste
2 tb Chopped fresh dill or
1 tb Dried
1 tb Dry sherry

Saute the onion in the fat until translucent. Add
mushrooms and garlic, stirring, for 2 minutes. Add the
wine and thyme, saute another 3 minutes. Add barley,
stir and saute another 3 min. Addd the soy flakes and
the broth, bring to a full boil and reduce to simmer,
for 40 min. Season with salt and pepper, stir in
sherry and dill. >From Fast Vegetarian Feasts by
Martha Rose Shulman. Enjoy! 🙂 JuneLZ

– – – – – – – – – – – – – – – – – –

Title: Savory Swiss Steak
Categories: Crockpot, Meats
Yield: 6 Servings

1 1/2 lb Round steak
1/4 c Flour
2 ts Dry mustard
1 ts Salt
1/4 ts Pepper
2 tb Butter
2 tb Oil
1 Onion, finely chopped
2 Carrots, peeled and grated
2 Stalks celery,finely chopped
1 cn (16 oz) tomatoes
2 tb Worcestershire sauce
1 tb Brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in half the
butter and oil. Transfer to crockpot. Heat remaining butter and oil in
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes,
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over
meat. Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with
sauce spooned over. Sprinkle with parsley. Source: The Crockery Pot
Cookbook
: by Lou Seibart Pappas
: ISBN 0-911954-11-2

From the collection of K.Deck

—–

Date: Mon, 09 Aug 93 11:24:08 EDT
From: jdg@ulysses.att.com

Black Bean Salsa

1 can black beans or equivalent
1 red, 1 green pepper, diced
kernels of 4 ears of corn, cooked
even more jalapenos, diced
cumin, coriander, chile powder to taste (about 1 tsp each)
chopped cilantro

Mix and chill.

Black Bean Vegetable Burrito

Recipe By: Terry Pogue
Serving Size: 4
Preparation Time: 0:00
Categories: Tortilla things

Amount Measure Ingredient Preparation Method
1/2 yellow bell pepper julienned
1/2 red bell pepper julienned
1/2 cup mushroom sliced
1/2 cup corn
1 carrot julienned
1 can black beans drained
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons brown sugar
dash salt
1/4 cup balsamic vinegar
4 flour tortillas

Saute peppers and carrot in a little olive oil until just barely tender.
Add the mushrooms and corn. Saute until nice color.
Add the brown sugar, chili powder, cumin, salt and stir around.
Add the vinegar and deglaze the pan. You may need to add a splash of water
depending on how much water is in the vegetables and how much chili powder
you use. Add the drained beans and heat through. Microwave tortillas for 45
seconds in damp paper towel to soften. And fill with the cooked mixture and
serve with salsa and sour cream if desired.
—–
Notes: I hope you enjoy this dish I designed a few years ago. The play
between the brown sugar and balsamic vinegar is quite nice.

German Potato 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 pound bacon — cooked and diced
1 onion — chopped
1 leek — trimmed and chopped
2 carrots — peeled and diced
1 cup chopped cabbage
1/4 cup chopped parsley
4 cups beef broth
1 pound potatoes — washed and diced
1 bay leaf
2 teaspoons black pepper
1 teaspoon salt
1/2 teaspoon caraway seed
1/4 teaspoon nutmeg
1/2 cup sour cream

Combine onion, leek, carrots, cabbage, parsley, broth, and potatoes to Crock-Po
t. Stir in seasonings. cover and cook on Low 8 to 10 hours or High 4 to 5 hou
rs. Remove bay leaf. Using a slotted spoon remove potatoes and mash. Combine
potatoes with sour cream. Return to Crock-Pot and stir. Stir in bacon pieces
. Serve.

Serves 6 to 8

For the 6-quart, use 6 cups of beef broth, 2 leeks, 3 carrots,dices, and 2 poun
ds of potatoes. Season as desired.

– – – – – – – – – – – – – – – – – –

Title: Pineapple Gelatin
Categories: Diabetic, Desserts
Yield: 6 servings

2 tb Unflavored gelatin 1/4 ts Cinnamon
1/2 c Cold water 1/4 ts Orange extract (optional)
1/2 ts Lemon juice 20 oz Can unsweetened
cr.pineapple

Sprinkle gelatin over cold water in a small bowl and allow 5 minutes
to soften. Dissolve over hot water.

Mix remaining ingredients in blender until smooth. Add gelatin
mixture and whip until blended. Pour into 3 cup mold and refrigerate
until set. Garnish with whipped topping.

Adapted from Fancy, Sweet Sugarfree by Karen Barkie, 1985 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

Title: Rhubarb Mousse with Strawberry-Gin Sauce
Categories: Mousse
Yield: 6 servings

3 c Diced rhubarb
1/2 c Brown sugar
1 pk Unflavored gelatin
1/4 c Tanqueray or other juniper-
-flavored gin, such as
-Gilbey’s or Beefeater
2 c Cream
2 Egg whites
1/4 c Sugar
2 c Strawberries, hulled
5 tb Sugar
1/4 c Lemon marmalade, the type
-with shreds of lemon rather
-than chunks
2 tb Tanqueray gin

(From “Pacific Northwest Palate,” by Susan Bradley.)

Sprinkle the brown sugar over the rhubarb and let sit for an hour.
Put in a saucepan, cover, and simmer gently for 15 minutes or so,
until fully tender and quite thick. Puree in a processor.

Soften the gelatin in the gin for 10 minutes. Combine with the
rhubarb and heat to dissolve the gelatin. Set into an ice-water bath
(a large bowl filled halfway with ice and a couple of cups of water.)
Cool until cold to the touch, but do not allow the gelatin to set.

With an electric mixer, combine the cream and rhubarb mixture. Whip
until fluffy and light. Do not overwhip or the cream will break down.

Beat the egg whites until soft peaks form. Add the sugar and continue
until stiff peaks have formed. Carefully fold the egg whites into the
rhubarb and cream mixture. Turn the mousse into a clear glass, 6-cup,
straight-sided souffle dish or into individual 1-cup souffle dishes
and refrigerate for 2 hours or more.

To make the Strawberry Gin Sauce, puree the strawberries and sugar
together in a processor. Strain through a sieve and reserve. Warm the
marmalade just to melt. Combine the marmalade, the gin, and the pureed
strawberries, mixing well. Chill thoroughly.

Serve each portion of mousse topped or surrounded with sauce; pass the
sauce separately.

MMMMM

INDIAN BROILED FISH WITH MANY SPICES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish*shell East/orient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Lemon juice
2 tb Dry mustard
2 ts Ground cumin
1 t Ground coriander
1 t Salt
1/4 ts Garam masala
-(optional, See NOTE)
4 Swordfish or halibut steaks,
– 1-inch thick (about 2 lb)
2 tb Melted margarine or butter

The fragrant brushing of spices called for here will
add a piquant flavor redolent of Indian cooking to
fish steaks, whether swordfish or halibut. Mix
together all ingredients except fish and margarine.
Spread mixture evenly on both sides of fish. Place
fish in shallow glass or plastic dish. Cover and
refrigerate at least 12 hours. Set oven control to
broil or 550F. Arrange fish on rack in broiler pan and
drizzle with melted margarine. Broil with tops about 4
inches from heat until light brown, about 7 minutes.
Turn. Drizzle with melted margarine. Broil until fish
flakes easily with fork, 5 to 7 minutes longer. NOTE:
Garam masala is a blend of ground spices with many
variations. It is available in Indian markets and at
some supermarkets.

– – – – – – – – – – – – – – – – – –

Title: Warm Bean and Tomato Salad with Basil
Categories: Salads
Yield: 2 servings

1/2 lb Green Beans, ends removed
2 ea Large Dry Shallots, chopped
1 c Chickpeas, drained 19oz
2 tb Fresh Basil, chopped
1 x Salt
3 tb Olive Oil
1 tb Balsamic or Red Wine Vinegar
2 ea Tomatoes, seeded, chopped
1 tb Lemon Juice, fresh
1 x Freshly Ground Black Pepper

* You can use 1 teaspoon of dried basil instead of the fresh stuff.
Remove the ends from the beans and cut into 1 12 inch lengths. Cook
in boiling water until just tender, about 5 – 7 minutes. Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium
heat; cook the shallots until softened, about 2 minutes. Add balsamic
vinegar and cook until liquid is reduced. Drain chickpeas and stir in
chickpeas and green beans; cook until heated through, about 2
minutes. In a serving bowl, combine the bean mixture with tomatoes,
olives and basil. Whisk together the remaining oil with lemon juice
and pour over salad; season with salt and pepper to taste. Serve warm
or at room temperature. Serves 2 as main course, 4 as side dish. From
The Gazette, 91/03/06.

MMMMM