Chilled Garbanzo And Potato Salad With Onion And Garlic

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Potatoes
Salad Dressings Salads
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Red Potatoes — * see note
3 Italian Plum Tomatoes — (red-ripe)
1/2 Medium Red Onion — minced
16 Oz. Can Garbanzo Beans
1/4 Pound Fresh Spinach — ** see note
—–The Dressing—–
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
4 Cloves Garlic — minced
1/2 Teaspoon Salt
1/2 Teaspoon Fresh Ground Black Pepper
1 Tablespoon Fresh Parsley — minced
1/2 Cup Water
1/4 Teaspoon Crushed Dried Hot Red Chilies — (or to taste)

* small red potatoes, scrubbed and cut into bite-sized pieces
** washed and finely chopped (optional)

First, mix all the stuff together for the dressing in a small bowl or
a measuring cup. Let that sit for at least a few minutes usually,
if you make it first, then do the potatoes and tomatoes, that’s plenty
of time.

Next, bring about 4-6 cups of water to a boil in a saucepan (more is
better, but leave room for the potatoes), and add the scrubbed
bite-sized potato pieces. Bring back to a boil, and boil for 4-5
minutes. Do not overcook! You don’t want them to be hard, but you
don’t want them to be mush, either. Drain the potatoes, and rinse well
under cold water (or cover with cold water, then drain and rinse).

Drain the garbanzo beans and rinse them thoroughly under cold water.

Cut the tomatoes into bite-sized pieces, but smaller than the potato
pieces. Chop up the spinach (if you’re using it). Mix everything
together, including the dressing, in a bowl that is big enough to stir
it without dumping bits over the side.

Cover the bowl, and chill for at least 4 hours, tossing it once or
twice to make sure the dressing continues to coat things.

Adapted by Ron Lunde, from:
Shea MacKenzie’s The Garden of Earthly Delights Cookbook

My modifications to this recipe were to increase the garlic, cut back
a lot on the oil, increase the potatoes, omit the sweet bell pepper,
and add an extra plum tomato. This is my favorite potato salad.

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Date: Sat, 16 Jul 94 14:42:51 EDT
From: KateStuart@aol.com

Crockpot Beans and Barley

I made this recipe today in the crockpot and ate it on rice. It looked icky
but tasted lovely.

1 onion, chopped
1 carrot, chopped (I used 2, I like them)
1 cup navy beans, soaked
1/2 tsp prepared mustard
1/2 cup split peas, dried
1/4 cup pearl barley
1/2 cup mushrooms, chopped
1 cup pinto beans, uncooked
4 cups vegetable broth
3 T parsley, minced
1/4 cup lentils, dried
Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1
T of vegetable broth until tender. Add drained beans, vegetable bouillon,
mustard and parsely, bring to bil. Reduce heat, cover and simmer 45 minutes.
Add split peas, lentils and barley. Cover and simmer another hour until all
beans are tender. (Note: I like it spicy so I added lots of tabasco and
pepper). I know this is more of a “winter recipe” but I think it will be good
cold, also. Things got a bit mushy in the crockpot so it might be better to
cook on the stove.

A.j.foyt’s 500-Mile Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Stewing beef — cubed
1 pound Chorizo (Spanish sausage)
Large onions — diced
Cloves garlic — minced
Jalapeno pepper — peel+diced
3 tablespoons Olive oil
1/2 teaspoon Cayenne
3 tablespoons Chili powder
3 cans Tomato sauce (15-oz each)
1 teaspoon Salt
1 1/2 cups Water
1 can Mexican beer

Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture
is browning, add cayenne and chili powder. Stir often. Add tomatoe sauce,
salt, water and beer. Cover and cook on low heat for 30 minutes, stirring
often. Uncover and simmer for 2 hours. Serves 6-8.

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Favorite Rugelah

Recipe By : LSS Collection
Serving Size : 48 Preparation Time :0:00
Categories : Danish And Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DOUGH:
2 cups flour
1/4 teaspoon salt
1 cup unsalted butter — cold-cut into bits
6 ounces cream cheese — cut into bits
1/3 cup sour cream

FILLING:
1/2 cup sugar
1 tablespoon cinnamon
1 cup walnuts — finely chopped
1/2 cup raisins — finely chopped

OVEN: 350
Grease baking sheets.

DOUGH:
In a food processor, pulse flour, salt, butter,
cream cheese and sour cream til crumbly.

Shape pastry into (4) equal- sized disks.
Wrap; chill 2 hours or up to 2 days.

In a cup, mix together sugar and cinnamon.

Roll each pastry disk into a 9-inch round,
keeping pastry chilled til rolled.

Sprinkle rolled pastry with sugar mixture,
walnuts and raisins, dividing ingredients equally
among rounds. Press lightly into dough.

With a chef’s knife, cut each round into 12 wedges.

Roll wedges tightly from outside edge to point
(making sure filling is enclosed, as raisins
will burn if exposed.)

Place on baking sheets.

Refrigerate rugelah while rolling each batch.
Chill all rugelah 20 minutes.

Bake 22 minutes or til lightly golden.

Cool on wire racks.

Store up to 4 days in airtight containers.

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Title: Okra with Tomatoes
Categories: Vegetables, Kuwaiti
Yield: 6 servings

1 1/2 lb Fresh (or frozen) okra
6 tb Olive oil
4 Garlic cloves
— peeled and minced
2 md Onions; peeled
— cut into 3/4-inch dice
2 md Tomatoes
— peeled coarsely chopped
1 ts Ground coriander
1 1/2 ts Salt (or to taste)
1/8 ts Freshly ground black pepper
1 tb Lemon juice

Wash okra and trim it. (To trim the okra, cut off a small section at
the tip. The stem end looks prettiest if trimmed in a conical shape.)

Heat the oil in a 10- to 12-inch skillet over a medium flame. Put in
the garlic and onions. Stir and fry until onions turn translucent,
turning the heat down if necessary. Put in the okra. Stir and fry
for another minute. Now put in all the remaining ingredients plus
1/2 cup water and bring to a simmer. Cover, turn heat to low, and
cook gently for 15 to 20 minutes or until okra is tender. (Large
pods will take a bit longer to cook though).

Serve either hot or cold.

Source: Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
Typed for you by Karen Mintzias

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HOW TO, RUBS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Calorie Meats
Herb/Spice

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

A RUB IS A HGIHLY CONCENTRATED BLEND OF HERBS AND SPICES THAT FLAVORS THE
EXTERIOR OF THE MEAT AS IT GRILLS. RUBS ARE APPLIED TO THE EXTERIOR
SURFACE OF THE MEAT JUST BEFORE GRILLING; THEY NEED NO STANDING TIME.
HOWEVER FOR CONVENIENCE RUBS MAY BE APPLIED SEVERAL HRS IN ADVANCE. THE
COATED MEAT SHOULD BE REFRIGERATED UNTIL GRILLING TIME. FLAVORS BECOME
MORE PRONOUNCED THE LONGER THE RUB IS ON THE MEAT.

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Title: Candied Carrots
Categories: Diabetic, Vegetables, Low-fat/cal
Yield: 4 servings

4 Carrots (sliced) 2 ts Butter or margarine
1 ts Salt 1/2 c Lo-cal cream soda
2 tb Brown sugar replacement

Place sliced carrots in saucepan and cover with water; add salt. Cook
until crisp-tender; drain. Place in baking dish. Sprinkle carrots
with brown sugar replacement; dot with butter; add cream soda (or any
white soda). Bake at 350F for 30 minutes. Turn carrots gently 2 or 3
times during baking. 1 serving = 1 vegetable, 1/2 fat calories = 47

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Title: CHALLA * GOLDEN EGG BREAD
Categories: Breadmaker, Jewish, Breads, Brunch
Yield: 1 large loaf

1 pk Yeast
3 c Flour
4 tb Sugar
2 Eggs
6 tb Vegetable oil
1 1/2 ts Salt
3/4 c -Water; warm,

1. Combine all ingredients in the pan in the order
listed and select white bread; push start If you
don’t have a DAK follow the directions for your own
machine. You can bake it in your machine OR follow the
directions below.

2. When we make this into Challa, we remove it from
the breadmaker after the manual mode stops, (second
rise); and then braid and rise again; then put an egg
wash over the challa.

3. EGG WASH: One egg beaten with an equal amount of
water. Brush on liberally BEFORE baking and then once
during the bake. It makes the challa have a hard and
shiny crust. BEAUTIFUL. You can sprinkle on seeds of
your choice , (sesame or poppy), after the first
`wash’.

4. BAKE in a 350 degree oven until a light toasty
brown. We usually sprinkle

NOTE: When I serve this challa to company they have a
hard time believing that it comes out of our oven

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

—–

SOURDOUGH ENGLISH MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
1/2 c Lukewarm water (90 F to 105
-F)
1/2 c Basic sourdough starter,
-room temperature
1/3 c Instant nonfat dry milk
2 1/2 ts Sugar
3/4 ts Salt
3/4 c Lukewarm water (90 F to 105
-F)
3 To 3 1/2 cups all-purpose
-flour

Makes 1 dozen muffins

Cornmeal

Grease large bowl and set aside. Dissolve yeast in
1/2 cup lukewarm water in another large bowl and let
stand 5 minutes to proof. Add starter, dry milk, sugar
and salt and blend well. Mix in remaining water. Add 3
cups flour and beat until smooth. Turn dough out onto
lightly floured surface and knead until smooth and
elastic, adding remaining 3/4 cup flour as necessary.
Transfer dough to greased bowl, turning to coat all
surfaces. Cover with plastic and let stand in warm
draft-free area until doubled, 1 to 1 1/2 hours.

Sprinkle work surface and baking sheet with cornmeal.
Punch dough down and turn out onto surface. Roll to
thickness of about 1/2 inch. Cut into rounds using
3-inch cutter. Place rounds cornmeal side up on
baking sheet. Cover and let stand in warm draft-free
area until almost doubled, about 1 hour.

Preheat griddle to 275 F; grease lightly. Cook
muffins on both sides until lightly browned, turning
once, about 10 minutes per side. Transfer to wire rack
and let cool. Store in airtight plastic bags. Split
and toast just before serving.

Bon Appetite

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Title: Tiger Butter
Categories: Candies, Chocolate
Yield: 6 servings

*Ingredients:*
1 lb White chocolate
1 Jar chunky peanut butter
-(12-oz)
1 lb Semisweet chocolate, melted

Combine white chocolate and peanut buter in top of a double boiler;
bring water to a boil. Reduce heat to low, and cook until chocolate
and peanut butter melt, stirring constantly. Spread mixture onto a
waxed paper-lined 15x10x1-inch jellyroll pan. Pour semi-sweet
chocolate over peanut butter mixture, and swirl through with a knife.
Chill until firm.

Cut into 1-1/2×1-inch pieces. Store in refrigerator.

Yields about 6 dozen pieces.

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

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