Vegetable Chili with Millet

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Kidney beans — dried
picked over — rinsed
2 tablespoons Olive oil
2 medium Onions — peeled, diced
4 each Garlic cloves — peeled, minced
1 large Bell pepper — green
cored, seeded — 1/4″ dice
1 each Jalapeno pepper — trimmed, minced
4 cups Water
1 can Plum tomatoes (35 oz)
1/2 cup Tomato sauce
3 tablespoons Chili powder
1 tablespoon Cumin — ground
1 teaspoon Turmeric
1 teaspoon Oregano — dried
1 cup Millet — rinsed, drained
Salt
—–GARNISH—–
2 cups Yogurt — plain
1 bn Scallions — trimmed, cut in roun
2 each Oranges — peeled, sectioned, c

Place the beans in a large saucepan. Add boiling water just to cover and let
set 1 hour. Drain the beans, cover with fresh water, and bring to boil over
high heat. Reduce heat to medium, cook, partially cover, until tender but not
soft – about 50 minutes to an hour. Drain and set aside.
Heat oil in large saucepan over medium-high heat.
When hot but not smoking, add onions, garlic, bell pepper, jalapeno. Reduce
heat to medium and cook, stirring frequently, until onions turn translucent –
about 9 minutes. Add reserved beans, 2 cups water, tomatoes, tomato sauce,
spices and oregano. Mix well and bring to boil. Reduce heat to medium-low,
cook, partially covered, 1-1/2 hours. Add millet and remaining 2 cups water,
stir, and continue cooking until millet and beans are cooked through but not
mushy, the flavors have mellowed and chili is rich and aromatic – at least 2
hours. Stir occasionally, being sure mixture doesn’t stick to bottom of pan.
Salt to taste.
To serve, lade the chili into warmed bowls, and either top with yogurt,
scallions and oranges or pass them seperately.

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LEMON CHIFFON PIE #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored
Gelatine
1/2 c Cold water
4 Eggs — separated
1 c C and H Granulated Sugar
2 ts Grated lemon peel
1/2 c Lemon juice
1/4 ts Salt
1 Baked 9″ crumb crust — OR-
Pastry shell
Sweetened Whipped Cream

In sauce pan soften gelatine in cold water. Add
slightly beaten egg yolks, 1/2 cup sugar, lemon peel
and juice. Cook stirring constantly until sugar is
dissolved and gelatine ismelted. (About 5 minutes. )
Cool stirring occasionally until firm but not hard.
In large mixing bowl beat eggs with salt until foamy;
gradually beat in remaining 1/2 cup sugar until stiff
peaks form. Set aside. Beat thickened gelatine
mixture until light and fluffy. Gently fold in beaten
egg whites. Heap lightly into pie shell. Refrigerate 3
hours or longer until firm. Top with sweetened
whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in
deep 1 quart glass bowl. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Microwave
on medium power (50%) 4 minutes stirring every minute
until sugar is
dissolved and gelatine is melted. Precede {sic} as
directed in recipe.

Reprinted with permission from _Pies On Parade_ (Jean
Porter, C and H Sugar Kitchen) Electronic format by
Karen Mintzias

Recipe By :

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Banana Cream Pie

Recipe By : Parade 1979
Serving Size : 6 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***Crust***
1 cup chopped cashews or macadamia nuts
1/2 cup flaked coconut
2 tablespoons brown sugar
1 egg white
***Filling***
3 egg yolks
5 teaspoons cornstarch
3/4 cup granulated sugar
1 1/2 cups milk
1/4 teaspoon salt
1 tablespoon unsalted butter
1 teaspoon vanilla
1/2 cup heavy cream
2 ripe bananas
1/2 cup finely chopped cashews or macadamia nuts

Preheat oven to 375F. In a bowl, combine nuts, coconut and sugar. Beat
egg white until stiff. Fold into nut mixture. Press mixture evenly into
8-inch pie plate. Build up the sides slightly. Bake for 7 minutes, or
until lightly browned. Remove from oven and cool on wire rack. Crust will
tighten up as it cools.

In a heavy medium saucepan, beat egg yolks. Mix in cornstarch and sugar.
Stir in milk, salt and butter. Cook mixture slowly over medium heat,
stirring constantly for 5-7 minutes. Filling should be bubbling and thick.
Remove from heat and stir in vanilla. Transfer custard to a glass bowl,
cover with plastic wrap, and chill in refrigerator for two hours. Two
hours before serving, whip heavy cream to stiff peaks and fold into
custard. Peel and slice one banana. Arrange evenly over bottom of crust.
Spoon custard filling into crust. Cover with plastic wrap and chill for
two hours more. Before serving, sprinkle chopped nuts evenly over filling.
Peel, slice and arrange second banana in a circular fashion on top of the
pie. Place a few slices decoratively in the center. Serve immediately.

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RICH DELICIOUS ORANGE TEA MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar,
2 ts Baking powder,
1/2 ts Salt
1/2 c Butter or margarine melted,
1/2 c Fresh orange juice
2 Eggs,
1 1/2 c Flour,
Grated rind of 1 orange
—–TOPPING—–
Sugar cubes
Orange juice

Preheat oven to 375øF, prepare pans. Combine first 4
ingredients blend well. Melt butter, take off heat
stir in orange juice, rind eggs. Beat. Stir dry mix
into wet mix and blend until just moistened. Spoon
into pans, soak 1 sugar cube in orange juice for each
muffin and place on top of batter. Bake for 15-20 mins
or until done. Makes 8-9 large muffins.

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Title: Chocolate Oatmeal Cookies
Categories: Hershey’s, Cookies, Lauri
Yield: 48 Servings

1 c Butter or margarine,softened
1 1/2 c Granulated sugar
1 c Packed light brown sugar
2 Eggs
2 t Vanilla extract
1 1/2 c All-purpose flour
1/2 c Hershey’s cocoa
1 t Baking soda
1/2 t Salt
3 c Quick cooking or reg. oats
1/2 c Chopped nuts

Heat oven to 350F. In large mixer bowl, beat butter and sugars until
light and fluffy; blend in eggs and vanilla. In separate bowl, stir
together flour, cocoa, baking soda and salt; gradually add to butter
mixture, mixing well. Stir in oats and nuts. (Batter will be
stiff.) Dro by rounded Tbsp. onto ungreased cookie sheet. Bake 11 to
12 minutes or until set; cookies will be slightly moist in center. DO
NOT OVERBAKE. Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely.

MMMMM

MELON BALLS IN WATERMELON SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 sm Watermelon
1/2 c Sugar
2 tb Light rum
1 c Cantaloupe balls
4 c Honeydew melon balls

Cut watermelon into cubes; press cubes through a strainer or food mill to
make 2 cups juice.

Combine watermelon juice, sugar, and rum in a large bowl; stir until sugar
dissolves. Add melon balls; tossing well. Cover and chill 2 hours or
overnight.

SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.

– – – – – – – – – – – – – – – – – –

2 handfuls of black beans, cleaned, soaked and cooked for 8 hours
1 bag frozen corn
1 medium onion
1 red bell pepper
5 cloves garlic
1/4 c. fresh cilantro
1/4 t. salt
juice of one lemon, one lime, one orange

Roast pepper and garlic in a 350 oven for about 30 minutes, place
pepper in paper bag for 20 mintes to steam. Peel pepper and
squeeze meat out of garlic cloves. Mix *drained* beans, cooked
corn, chopped onion, cut up pepper (I use scissors to cut my
pepper and my cilantro), chopped roasted garlic, cut up cilantro.

Add salt to taste and the juices. Let sit overnight.

Tempura Green Beans, Yellow Beans And Tofu

Recipe By : Bon Appetit August 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beans Peas Bon Appetit Magazine
Tofu Restaurant, Inn, Tavern B B

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all purpose flour
1/2 cup cornstarch
2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups ice water
6 tablespoons low-sodium soy sauce
1/4 cup fresh lime juice
1 1/2 teaspoons wasabi paste*
1/2 teaspoon dried crushed red pepper
14 ounces firm tofu
vegetable oil — for frying
24 yellow wax beans — trimmed
24 thin green beans — trimmed

Combine first 5 ingredients in blender. Add 1 3/4 cups water and blend until s
mooth. Transfer batter to shallow dish.

Whisk soy sauce, lime juice, wasabi and red pepper in small bowl to blend.

Cut tofu horizontally into 1/2-inch-wide slices. Cut each slice into 1/2-inch-
wide logs. Arrange tofu in single layer on several layers of paper towels. Co
ver with paper towels. Let stand 1 hour.

Pour enough oil into heavy large Dutch oven to reach depth of 3 inches. Heat o
il to 375øF. Working in batches, dip beans into batter, shake off excess and
ad
d to oil. Fry until golden, stirring often, about 3 minutes per batch. Using
slotted spoon, transfer to paper towels; drain. Repeat with tofu and batter.

Serve beans and tofu with sauce.

Notes: A lime and soy dipping sauce accompanies this appetizer from A Pacific C
afe in Kapaa, on the Hawaiian Island of Kauai.

*Wasabi (horseradish) paste is sold at Japanese markets and some supermarkets.

A Pacific Cafe; Kauai, HI

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

Title: Bbq Beans
Categories: Crockpot, Bean/legume
Yield: 6 servings

1 cn Pork and beans; ex large
1/2 c Ketchup
2 tb Mustard; dry
1/2 c Onions; chopped
1/3 Barbecue sauce; bottled
Brown sugar; if you like

MMMMM———————–SECOND CHOICE—————————-
1 cn B M Baked beans; huge can
1 c Onions; chopped
3/4 c Ketchup
2 tb Grey Poupon mustard; well
-rounded
14 oz Barbecue sauce

Mix all ingredients in crock pot and cook on high 8 to 10 hours or
overnight.

MMMMM

African Vegetarian Stew

Recipe By : Holiday Cookbook, American Diabetes Association
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Soups/Stews
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 small Kohlrabies — peel cut in chunks
2 Sweet Potatoes — peel cut in chunks
1 large Onion — chopped
2 Zucchini — sliced thick
5 Tomatoes — or 16 oz. canned
15 ounces garbanzo beans — liquid included
1/2 cup couscous — or bulgar wheat
1/4 cup Raisins — dark or golden
1 teaspoon Ground Coriander
1/2 teaspoon Ground Turmeric
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cumin
3 cups Water

Combine all the ingredients in a large saucepan. Bring to a boil, lower
the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be
substituted for the kohlrabi.

– – – – – – – – – – – – – – – – – –

NOTES : One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2
Sodium: 22 Potassium: 658 Cholesterol: 0
Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Posted from the Echo’s Library 04/29/94 by Frank Skelly