Bean Dip (based on La Leche League International Cookbook)

Recipe By : also called “Somethings Wrong With This)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups beans — cooked
1/2 cup onion — minced
4 ounces green chili peppers — canned diced
2 tablespoons vinegar — cider preferred
1/2 teaspoon salt
1 dash tobasco sauce
1 teaspoon cumin powder
1 teaspoon oregano — crushed, dried
1 teaspoon garlic powder
1 teaspoon chili powder
2 cups grated cheese

drain freshly cooked hot beans and toss into food processor with remaining
ingredients. Process until cheese is melted and mixture is smooth. Taste,
adding additional vinegar and or seasoning to taste. Serve hot with chips or
tortillas.

Serves well in a cock pot or bean pot heated in an oven at 350 degrees for 30
minutes. The heavy ceramic hold heat and keeps the dip warm longer.

Can also be used as a sandwich filling or burrito filling.

Original recipe by Roberta Bishop Johnson, Champaign, Illinois. Variations by
Vaughan
”Whole Foods for the Whole Family", La Leche League International Cookbook
ISBN 0-912500-09-3

– – – – – – – – – – – – – – – – – –

NOTES : Beans can be pinto, red, pink, kidney. Black beans also work well
Green Chilis are optional. Use Jalapanos if there are chili heads to be fed.
Cheese can be cheddar, colby, jack, etc. Fetta works well as does mixed
cheeses.
Vinegar amount can vary from 1 to 4 tablespoons depending on the amount of
chili
Tobasco and chili powder are optional (for not-chili-heads)
I like a chipolte chili or two in this for heat and flavor
Author noted that family thought there was something wrong with the flavor of
the dip, but could not identify it until the dip was gone — and what was wrong
was the dip was gone.

Several sources note that the gas production (flatulance) can be substantially
reduced by soaking the beans for a few hours and then draining off the water,
repeating this process 2-3 times. The sacrides removed in the soaking and
draining will change the nutrition or taste, but will reduce the gas.

Title: Deep Dish Peach Cobbler
Categories: Bakery, Cobblertype, Typed
Yield: 1 servings

16 oz Can sliced peaches in syrup
1 tb Lemon juice
2 tb Granulated sugar
2 ts Cornstarch
1/8 ts Ground cinnamon
1/4 c Baking mix
2 tb Milk (to 3)
Frozen vanilla yogurt; opt

Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding
water if necessary to make 2/3 cup; set syrup mixture aside. Turn
peaches into 1 quart casserole and drizzle with lemon juice; set
aside.

In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon
until free of lumps; whisk in peach juice and bring to a boil over
medium heat, stirring often. When syrup comes to a simmer and is
slightly thickened, pour over peaches and set aside while you make
drip biscuits.

In a small bowl, stir together baking mix and milk just to blend.
Divide in half and spoon over peaches to make 2 drop biscuits. Bake
20 minutes, or until topping is browned and peaches are bubbling.
Serve warm or cold with frozen vanilla yogurt if desired.

Makes 2 servings

Per serving Calories: 257 Protein: 3 grams Fat: 3 grams Cholesterol:
1 mg Carbohydrate: 73 grams Sodium 256 mg Exchanges: 3 fruit, 1/2
bread

Source: Oregonian FoodDay Typos by Dorothy Flatman 1995

MMMMM

Title: Cranberry-Orange Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 12 servings

1/2 c Cranberries; chopped finely 1 Egg;
1 Oranges; ground with skins 1/2 ts Vanilla;
1/4 c Raisins; 1/2 c Whole wheat flour;
2 tb Brown sugar; 1/2 c All-purpose flour;
2 2/3 tb Margarine; 1 ts Baking powder;

This is half of the original recipe with pan size adjusted.

Combine the cranberries, oranges, raisins, and brown sugar in a mixing
bowl. Set aside.

Cream the margarine until light and fluffy. Add egg and beat well.
Blend in the vanilla. Gradually add the dry ingredients to the
creamed mixture.

Stir in the cranberry mixture and pour the batter into a greased 8
inch square baking pan. Bake at 350 F for 30 to 40 minutes or until
browned on top. Cool in the pan on a wire rack. Cut into bars.

One bar – 86 calories, 1 fruit exchange, 1/2 fat exchange 14 grams
carbohydrate, 2 grams protein, 3 grams fat 55 mg sodium, 78 mg
potassium, 11 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier Nov 93

MMMMM

Southern Smokies Catfish Pate

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Creole Appetizers

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

1/3 c Flaked smoked catfish

1 pk Cream cheese,softened (8 oz)

1/2 c Butter or margarine,softened

2 tb Red wine

1 tb Lemon juice

1/2 Clove garlic,crushed

1/8 ts Black pepper

Toast fingers

Lemon wedges

1. Combine all ingredients except toast and lemon wedges in a processor

bowl; process until ingredients are mixed well.

2. Chill in molds or crocks.

3. Serve on toast fingers; squeeze lemon wedges over pate.

– – – – – – – – – – – – – – – – – –

Title: LEMONY SWEET POTATO PIE
Categories: Desserts
Yield: 8 servings

3 Egg yolks
1 c Sugar
1 tb Flour
1 1/2 c Milk
1/2 ts Lemon extract
1 ts Lemon peel,grated
2 tb Butter,at room temperature
1 c Sweet potatoes,mashed,cooked
1 Pie shell,unbaked,9″
Sweetened whipped cream

1. Preheat oven to 400’F.
2. Beat egg yolks with sugar and flour. Add milk, lemon extract, lemon
peel, butter, and mashed potatoes; beat until well blended.
3. Pour into unbaked pie shell and place on middle rack of preheated
oven. Bake 10 minutes, then reduce heat to 325’F. and continue to
bake until pie is firm. Serve warm topped with well-chilled sweetened
whipping cream.

MMMMM

Title: BACON HORSERADISH DIP
Categories: Dips
Yield: 2 servings

1 c Mayonnaise
1 c Sour cream
1/4 c Bacon bits
1/4 c Horseradish

Stir all ingredients until well mixed. Cover; chill.
Makes 2 cups.

—–

Crawfish Stuffing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

1/4 c Butter or margarine

1 tb Flour

1/2 c Onion,minced

1 tb Garlic,minced

1/2 c Parsley,chopped

1/2 ts Salt

1/2 ts Black pepper

1/2 ts Cayenne pepper

1 Egg,beaten

4 c White bread,chopped

4 c Breadcrumbs

2 lb Crawfish tails,chopped

1. Melt butter in large saucepan; add flour and stir over heat until light

brown.

2. Add onion and garlic; saute.

3. Remove from heat; add parsley, seasonings, egg, chopped bread and

crawfish tails and stir until mixed.

– – – – – – – – – – – – – – – – – –

Date: Wed, 11 May 94 07:08:14 +0200
From: Annice Grinberg

This is extremely light and refreshing. From a small amount of ingredients,
you get an enormous amount of freeze. Caution: the stuff splatters like
crazy while you are beating it up. You might want to cover your mixer with
a towel or something during the process. Also, be sure to use a large bowl.

LIGHT STRAWBERRY FREEZE

1 egg white
1/2 cup powdered (icing) sugar
1 pint very ripe strawberries
1/2 t vanilla

Beat egg white till frothy. Beat in sugar. Add vanilla and stawberries, and
beat at high speed until light and greatly expanded. Freeze.

Best used within a few days, as the texture changes after that.

Date: Sun, 26 Sep 93 16:43:16 CDT
From:

Orange Spice Couscous Cake

spices (ahem.. conservative estimates, you might bump up the amounts)
1/16 tsp cloves (grind yourself rather than using pre-ground powder)
1/16 tsp allspice
1/16 tsp cinnamon
(in fact, the spice mix came from Anna Thomas’ _The Vegetarian Epicure_
book from 1975 (?) and the book has been reprinted several times, so it’s
still around in bookstores …my copy is lost or may be in the basement,
so these are approximations, if you have the book, look for the orange
spice drink recipe and copy from there). if I find the book, i’ll post
for sure.

2 cups orange juice
1 cup dry couscous
1 tbs (or more) orange blossom honey (I only use honey in the glaze, but
mention it here as an afterthought since the cake might have been sweeter
— but the best bet is not to use it the first time and let the glaze
serve as the sweetener)

glaze:
juices strained from the cooking process
additional (if needed) orange juice to total about 1/3 cup of oj liquid
1 tbs mild (orange blossom, clover, or blended) honey
1/2 tsp cornstarch
2 tsp water
more spices (optional)

instructions for cake:
boil the orange juice and the spices, blend in the (afterthought.. )
honey, and add the dry couscous, let simmer 4-5 minutes, or until it
appears done. strain the couscous, retaining the juices in a small
saucepan or skillet. mold the couscous into a bombe shape, ie. a very
rounded half sphere (squish out the air if you are the tactile type).
place this on a flat serving platter. then make the glaze (recipe
follows) and pour the hot glaze all over the cake. serve while the glaze
is still warm, by cutting cake in wedges. serves about two to four.

instructions for glaze:
warm the strained juices and any additional orange juice in a small
saucepan, stir in honey (and optional spices). dilute cornstarch in water
and add to the juices and honey, keeping flame low, stirring constantly.
this will glaze up rather quickly if you are using a skillet. do not let
the honey carmelize too much or else you will have a sticky mess that
won’t pour. pour hot glaze over the bombe shaped cake. retain (or make)
extra glaze for placing on top of slices.

additions:
you might make extra glaze to add to the cake. you might serve alongside
mandarin orange segments (these can be bought canned and strained before
serving). you might add more spices to the cake or the glaze. you might
mold the cake with the orange segments (but good luck, it may not hold its
shape as easily). you might try to mold it differently — i guess that
these couscous cakes need an oiled mold but fatfree guidelines don’t
permit much added oil, perhaps a paper towel dipped in oil and swiped over
the mold will do. enjoy with tea.

RECIPE:BARLEY AND BEAN WITH FRESH MINT

1.5 cups pearled barley
3.5 cups vegetable broth or stock
2 cups fresh cooked or canned white kidney beans
2 tbs fresh mint chopped or 1 tbs dry mint

PREPARATION
In a medium sauce pan bring the 3.5 cups of vegetable broth
or stock to a boil. Slowly add the 1.5 cup of pearled barley.
Reduce heat to low and cover. Simmer 35 to 45 minutes or until
all of the broth or stock has been absorbed and the barley is
tender.

Rinse the kidney beans in a colander or sieve and allow to
drain. Chop the mint.

Add the beans to the cooked pearled barley and cook on low
until heated, approximately 5 minutes. Remove form the heat.
Add the mint and mix well. Garnish with a few mint sprigs.

Serve hot. Makes 4 side dish servings. Reheats well in a
microwave.

RECIPE BY Joe McKay