Title: Caribbean Black Beans
Categories: Veg-cook, August
Yield: 1 servings

1 1/2 Chopped onions
3 Garlic cloves, chopped fine
2 T Olive oil
1 T Fresh grated ginger root
1 t Fresh thyme or 1/2 t dried
1/2 t Ground allspice
4 1/2 c Drained cooked black beans
(three 16-oz cans)
3/4 c Orange juice
Salt and black pepper to
Taste

Saut the onions and garlic until barely soft. Add the spices and saut
until very soft. Stir in the beans and orange juice and saute for about 15
minutes, stirring occasionally to prevent burning. Mash a few of the beans
with a fork or that back of a spoon. Add salt and pepper to taste.

From the _Moosewood Cooks At Home_ book, again. They are a little dry on
their own. The book recommends serving them with Mango Salsa. This is good
but more work. They could probably be served with regular, store-bought
salsa and/or sour cream and/or guacamole.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#183, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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When I need a chocolate experience, I’ll put together what I’m told is
an Italian-style hot cocoa. I initially saw the recipe in the middle of
an article in The New Yorker, which went something like this. (Sorry
that I don’t know the by-weight equivalents.)

Mix
1/2 cup cocoa powder
1/3 cup white sugar
1 teaspoon cornstarch
with
1/4 cup water
in a saucepan over medium heat, stirring constantly. Once this
mixture comes to a boil, add 2 cups of liquid (water, brewed coffee,
skim milk; the author recommended a cup of water and skim milk each)
and stir over heat until heated through and mixed.

This produces a thick, quite rich brew, not for children, but highly
chocolate-concentrated. Clearly, it’s pretty much just empty calories,
but not that much of them, and the fat is only what comes in your cocoa.

Title: QUICK TACOS
Categories: Misc, Mexican
Yield: 6 servings

2 tb Veg. oil
1 Med onion, chopped
1 Clove garlic
2 c Chopped cooked chicken
2 c Tomato puree
1 4oz can green chilies*
Salt and pepper
6 Med corn tortillas
2 c Shredded Monterey Jack chees
1 Large, thinly sliced avocado
Hot salsa

Saute onion and garlic until onion is translucent. Discard garlic. Add
chicken, puree and chilies. Season with salt and pepper. Reduce heat and
simmer 10 minutes. Spoon some chicken mixture into each shell. Filleach
with some cheese, avocado, lettuce, and salsa. From: Rick Carney, Prodigy
Food Wine Board

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Spicy Kale and Chick-Pea Stew

Recipe By : talmy@rand.org (Shel Talmy)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups chickpeas — dried
10 cups water
2 large onions — chopped coarse
3 large garlic cloves — minced
1/4 cup olive oil
2 green bell peppers — chopped coarse
1 1/2 pounds kale — stems removed, leave
2 cans plum tomatoes — chopped, undrained
6 ounce tomato paste
2 1/2 tablespoon chile powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried hot red pepper flakes
1 teaspoon ground cumin
1 teaspoon sugar
1 bay leaf
steamed couscous or rice as an accompanime

Chickpeas should be soaked overnight in enough water to cover them by 4
inches, drained, and rinsed.
In a large saucepan simmer the chickpeas in the water, covered partially,
for 1 1/2 hours, or until they are tender. In a heavy kettle cook the
onions and the garlic in the oil over moderate heat, stirring
occasionally, until the vegetables are golden, add the bell peppers, and
cook the mixture, stirring, for 10 minutes. Add the chick-peas with the
cooking liquid, the kale, the tomatoes with the juice, the tomato paste,
the chili powder, the thyme, the oregano, the red pepper flakes, the
cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer
the stew, stirring occasionally, for 1 hour. Discard the bay leaf, season
the stew with salt, and serve the stew on the couscous or rice. Makes
about 14 cups, serving 8 to 10.

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Title: Special Fried Peanuts
Categories: Snacks
Servings: 8

Peanut oil
Peanuts
Salt

Fill deep-fat fryer with peanut oil. Let heat to 375’F. Put raw shelled
peanuts in frying basket and drop down into hot oil. When white peanuts
start turning brown, take basket out and let drip. Pour out on paper
toweling; salt while hot. After they are cool, place in airtight containers
to keep fresh.

MMMMM

Title: Antipasto
Categories: Appetizers, Dips
Yield: 10 servings

2 ea Green peppers
2 ea Stalks of celery
1 ea Garlic clove
1 ea Flowerets of med cauliflower
1 c Tuna fish drained
1 t Granulated sugar
1 ea Medium onion
3 ea Carrots
1/2 lb Sliced mushrooms
2 T Oil
1 ea Juice of one lemon
13 oz Bottle of ketchup

Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5
minutes. Pour into sterilzed jars, cool and refrigerate. When
serving, place antipasto in a pretty dish, surround with crackers.

MMMMM

Title: Mushroom Vegetable Soup
Categories: Crockpot, Diabetic, Soups/stews, Main dish, Vegetables
Yield: 6 servings

1 lb Mushrooms; fresh 2 c Water
2 tb Margarine, divided 1/4 c Tomato paste;
1 c Carrot; finely chopped 2 ts Parsley flakes or
1 c Celery; finely chopped 1/4 c Fresh parsley; minced
1 c Onion; finely chopped 1 Bay leaf;
1 Garlic; clove minced 1/2 ts Ground pepper; freshly
13 3/4 oz Can condensed beef broth; 2 tb Dry sherry

Wash mushrooms; slice half of them and set aside. Chop remaining
mushrooms and saute them in 1 tb margarine in a large pot. Add all
the vegetables (except the sliced mushrooms) and cook 6-7 minutes,
stirring often. Stir in all other ingredients except the mushrooms,
the remaining margarine, and the sherry. Simmer, covered, for 1
hour. Puree soup in the blender or food proscessor fitted with steel
blade. Saute the sliced mushrooms in the remaining 1 tb of margarine.
Return pureed soup to pot; and sauteed mushrooms and sherry. Reheat
over moderate heat, stirring.

Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 1 FAT EXCHANGE

CHO: 12g; PRO: 5g; FAT: 5g; CAL: 108;
Low-sodium diets: Omit salt. Substitute unsalted beef broth and
unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton

MMMMM

CHUTNEY BARBECUE GLAZE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chutneys

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Crushed pineapple, 20 oz can
1/2 c Chutney, cut-up
2 tb Brown sugar
2 tb Butter
1 t Salt
1 t Ginger, ground

In a saucepan combine all ingredients. Bring to a
boil; reduce heat and simmer 15 minutes. Use to baste
lamb, pork or ham the last 15 minutes of grilling.
Pass remainder.

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Countdown Casserole

Recipe By : Quick Easy Casseroles
Serving Size : 6 Preparation Time :0:10
Categories : Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp olive oil
2 c ground turkey breast — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
3 c frozen corn — thawed
4 c Hash Brown Potatoes
3/4 c skim milk
1/2 tsp salt
1/4 tsp black pepper
1/2 c fat-free cheddar cheese — grated

Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray;
set aside. In a skillet, heat oil over medium heat. Add turkey, onions, and
bell peppers. Cook until turkey is longer pink and vegetables are tender.
Stir in corn, hash brown potatoes, milk, salt, and black pepper. Bake,
covered, for 30 minutes or until heated through. Top with cheddar cheese.
Bake for 3 minutes more or until cheese has melted.

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Nutr. Assoc. : 0 694 0 0 0 0 0 0 0 0

Title: Baking Powder Biscuits Ii
Categories: Breads
Yield: 6 servings

3 c Ready-mixed flour 1 c Milk
7 tb Shortening

Sift flour, measure, and sift. Cut in shortening with 2 spatulas. Add
milk. Turn onto lightly floured board. Knead lightly and pat into sheet
1/2 inch thick. Cut with floured cutter. Bake in hot oven (450ø F) 12
minutes. 16 servings. The Household Searchlight – 1941

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