Lawry’s Black Beans

Recipe By : Lawry’s Foods via LA Times
Serving Size : 6 Preparation Time :0:00
Categories : Beans and Legumes California
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — uncooked
10 slices bacon — julienned
1 medium sweet red pepper — diced
1 medium green pepper — diced
1 medium yellow pepper — diced
1 medium onion — chopped
2 cloves garlic — minced
2 sprigs fresh cilantro — minced
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 quarts chicken stock
salt and pepper — to taste
1 cup Lawry’s Italian dressing

The day before preparing recipe, soak the black beans in cold water in the
refrigerator overnight. Use an over-sized container to allow for expansion.

Drain the beans. Wash thoroughly in cold water to rinse away any coloration
to the water. Place beans in fresh water to cover in a kettle. Cook until
the beans are al dente or slightly firm. Pour into a colander and discard
water. Rinse again in cold water to prevent any further cooking.

Meanwhile, saute the bacon until half cooked. Drain off the fat. Continue
cooking the bacon, then add diced peppers, onion, garlic, cilantro, cumin and
cayenne pepper. Saute until peppers are tender-crisp. Add to precooked black
beans in kettle. Gradually add chicken stock and continue cooking until most
of the cooking liquid is absorbed, leaving a moist, but not dry bean mixture.

Season to taste with the salt and pepper. Add the Italian dressing and stir
well. Chill. Stir well before serving. Makes 6 servings.

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NOTES : Although it is no more, Lawry’s California Center in Los Angeles
served these wonderful black beans as a side dish. They make a great
accompaniment to tacos al carbon or almost any grilled meat or poultry.

Title: Nut Bread
Categories: Bread Osg1966
Servings: 1

4 c Flour
6 ts Baking powder
1 c Sugar
1 c Nut meats
1 ts Salt
1 c Sweet milk
2 ea Eggs

Mix dry ingredients and nut meats, add milk and eggs. Put in 2
buttered pans and let stand for 20 minutes. Bake in moderate 350 F.
oven for 45 to 60 minutes.

Source: Laura Huffman, Jackson Grange, Wood County, OH
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Title: Carob Chip Cookies
Categories: Mcdougall, Desserts, Low Fat, Vegan, Not Tried
Yield: 48 servings

3 c Whole-wheat flour
1 ts Baking soda
3/4 c Unsweetened applesauce
3/4 c Honey
2 ts Vanilla;1 ts if Watkins
3/4 c Unsweetened carob chips
1/2 c Chopped nuts;or sunflower
;seeds (optional)

In a large bowl, mix together flour and baking soda. In a separate bowl,
compine applesauce, honey and vanilla. Add dry ingredients to liquid
ingredients. Add carob chips and nuts (if desired) and mix well.

Drop cookie dough by teaspoonfuls onto a non-stick or lightly oiled cookie
sheet. Flatten dough with fork. Bake at 350 for 13 minutes. Makes 48
cookies.

Per cookie: 55 Cal; 1g prot; 0.9g fat; 12g carb; 0 chol; 18mg sod.

From May 1990 Vegetarian Times Magazine page 37 Article by Mary McDougall
Formatted to MM by J.Duckett1 (Kat)

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: Peanut Butter Balls or Eggs
Categories: Candies
Yield: 6 servings

1 lb Margarine
2 c Peanut butter
3 lb Confectioners’ sugar
3 ts Vanilla
6 oz Package semi-sweet chocolate
-chips
1/4 lb Paraffin wax

Cream margarine and peanut butter together. Add sugar and vanilla.
Mix together and form desired shape. Place on cookie sheets lined
with wax paper and place in the refrigerator for about 10 minutes.

Put toothpick into balls and dip into chocolate. Put back on waxed
paper and remove toothpick. You can also use a spoon to dip them.

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Title: Chicken Noodle Yogurt Soup
Categories: Soups/stews, Poultry, Pasta
Yield: 6 servings

2 tb Safflower oil 1 ts Mixed vegetable seasoning
1 Onion, chopped 5 Sprigs parsley,
chopped fine
2 qt Chicken broth, (OR 2 ts Basil
2 Bouillon cubes AND 3 Carrots
2 qt Water) 6 oz Wide egg noodles
3 Chicken bouillon cubes 3 c Cubed cooked chicken
5 Cloves garlic, minced 2 tb Arrowroot
1 ts Thyme 2 c Yogurt, plain
1/4 c Soy sauce 7 Green onions, chopped

Pour oil into soup pot; add onion and cook 5 minutes. Add broth bouillon
cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots. Cover
and bring to a boil; reduce heat and simmer 30 minutes. Stir in noodles
and cook uncovered 10 minutes; add chicken. In separate bowl, stir
arrowroot into yogurt; blend well. Add to soup, stirring as needed.
Increase heat to boiling and allow soup to thicken a little. Garnish with
chopped green onions.

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Title: Rogig (Grape Walnut Candy)
Categories: Armenian, Candies
Yield: 1 servings

3 qt Grape juice
3 c Flour
3 c Sugar
1 c Cornstarch
3/4 c Corn syrup
Walnut halves

First, string the walnut halves on thread. Using medium to heavy
cotton thread, cut thread to about 24 inches long. With a thin
needle, carefully pass the thread through the walnut halves, leaving
some extra string exposed on either end. Knot both ends of the string.

Blend flour, sugar, cornstarch and corn syrup. Add juice and mix until
smooth. Pour half of the mixture into a large, heavy saucepan, bring
to a boil and boil, stirring constantly, until mixture is thick.
Remove from heat.

Dip one string of walnuts at a time into the hot grape juice mixture
several times, and let the excess coating drip into the pan. Transfer
the walnuts to a drying rack – you can rig up a rack by propping a
broom handle between two chairs; place a pan and newspapers
underneath to catch the drips – and dry overnight. Reserve leftover
cooked grape mixture.

The next day, cook the remaining grape mixture. Pass the remaining
mixture through a sieve and add to the grape mixture in the pan. Dip
the walnuts several more times in the hot grape mixture. Hang to dry
several days in a dark, cool place. To store or serve, remove walnuts
from the string and rll rogig in powdered sugar. Store in a covered
jar or tin.

NOTE: White grape juice or other fruit juices such as pear or apple
can be used.

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Rotini Kidney Bean Casserole

Recipe By : Ron Wright, St. Catharines, Ontario, Canada
Serving Size : 5 Preparation Time :0:00
Categories : Bologna Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound rotini (or other pasta)
1 can kidney beans — 14 ounce
1 can tomatoes — 19 ounce
2 onions — thinly sliced
2 slices bologna — 1/2 inch thick
1 can tomato sauce — 8 ounce
1 tablespoon celery salt
1 tablespoon dry mustard
1/2 teaspoon garlic salt
1 tablespoon parmesan cheese
2 tablespoons red wine vinegar
2 tablespoons parsley

Cook rotini in boiling salted water until tender. Grease large casserole dish
generously with margarine or butter.
In a large bowl, mix together tomatoes, kidney beans, onions, celery salt, dry
mustard and garlic salt. Put a layer of rotini in casserole dish then over it
add tomatoes, kiney beans, onions, and spices which have been mixed together.
Add bologna and remainder of rotini. Over this spoon tomato sauce then add
parmesan cheese, vinegar, and parsley flakes. Bake in a 325 F oven for 45 to
50 minutes. 5 servings.

– – – – – – – – – – – – – – – – – –

Per serving: 198 Calories; 4g Fat (16% calories from fat); 13g Protein; 31g
Carbohydrate; 7mg Cholesterol; 1639mg Sodium

NOTES : Published in the St. Catharines Standard, 1973.

Title: CHOCOLATE LACE CORNUCOPIAS
Categories: Cookies
Servings: 30

1/2 c Firmly packed brown sugar
1/2 c Corn syrup
1/4 c Margarine or butter
4 Squares BAKER’S Semi-Sweet
-Chocolate
1 c All-purpose flour
1 c Finely chopped nuts
Whipped cream or COOL WHIP
-Whipped Topping, thawed

Heat oven to 350’F. Microwave sugar, corn syrup and margarine in large
microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate
until completely melted. Gradually stir in flour and nuts until well
blended. Drop by level tablespoonfuls 4″ apart, onto foil-lined cookie
sheets.

Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes
or until cookies can be easily peeled off foil. Remove foil; finish
cooling cookies on wire racks that have been covered with paper towels.

Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at
350’F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a
time, and roll, lacy side out, to form cones. Cool completely. Just before
serving, fill with whipped cream.

Makes about 30 cornucopias.

Prep time: 20 minutes. Baking time: 12-13 minutes.

SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart
saucepan. Bring to boil over medium heat, stirring constantly. Remove from
heat; stir in chocolate util completely melted. Continue as directed.

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Title: Golden Sugar Cookies
Categories: Desserts, Cookies, Londontowne
Yield: 1 servings

2 1/2 c Sifted flour
1 ts Baking soda
1 ts Cream of tartar
1/4 ts Salt
1 c Butter
1/2 ts Vanilla
1 ts Lemon flavoring
2 c Sugar
2 Egg yolks

Sift the first 4 ingredients together. Cream butter and extracts
together until butter is softened. Add sugar gradually, creaming
until fluffy after each addition. Add yolks one at a time, beating
well after each addition. Add dry ingredients in 4ths, beating until
just blended. Make balls (1 inch), about 2 inches apart on ungreased
sheets. Bake at 350 degrees for 10 minutes or until golden brown.
Mrs. William W. LaViolette

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Tropical Fruit Brulee

Recipe By :
Serving Size : 6 Preparation Time :0:25
Categories : Desserts Fruit
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Almond Flavored Amazake
3 Tbsp Arrowroot
1 Tsp Vanilla Extract
1/4 Tsp Cinnamon
1/4 Tsp Ginger
1/8 Tsp Ground Mace — or nutmeg
3 Tbsp Dark Rum — optional
Butter Flavored Cooking Spray
1 Mango — ripe, peel chop
1/2 Pineapple — fresh, cut in chunks
1 Banana — peel slice
2 Kiwi Fruit — peel slice
1 Pomegranates — seeds removed
1 Tbsp Maple Sugar — granules

Pour amazake into a med saucepan and slowly heat just to boiling point.
Dissolve arrowroot in 1/4 C cold water and add to amazake. Stir with a
whisk and continue cooking until mixture thickens. Remove from heat and
stir in vanilla, cinnamon, ginger, mace and rum. Set aside.

Preheat oven to broil. Lightly coat six ovenproof ceramic dishes with
nonstick cooking spray.

Divide fruit equally among dishes. Spoon amazake custard over fruit and
sprinle with maple granules. Place dishes in preheated broiler about 4″
from heating element and cook 5 – 8 min, or until bubbly and lightly
browned. Serve immediately.

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NOTES : PREP TIME: 10 min
COOKING TIME: 15 min.

Cal 119.8
Fat 0.6 g
Carbs 26.1 g
Protein 0.9 g
Sodium 3 mg
Dietary Fiber 2.6 g
CFF 4.4%