Title: Like Popeye’s Red Beans and Rice
Yield: 4 servings

2 cans (15oz) red kidney beans
1 1/2 ts white pepper
1/4 ts paprika
4 tb butter; cut into pieces
1/4 ts garlic powder
4 servings rice (recipe follows)

Pour beans with their liquid into a large saucepan and place over
medium
heat. Add pepper, paprika, butter and garlic powder. When beans come to
a
boil, use a fork to mash some of them against the side of the pan. Stir

mixture constantly. In about 20 minutes, the beans will reach the

consistency of refried beans. (they will be smooth and creamy, with
some
of the whole beans intact).

To serve, pour 1/2 cup beans into a bowl and top with 1/2 cup rice.

Rice Recipe:

1 1/2 cups quick-cooking rice
1 1/2 cups water
salt

2 tablespoons butter
1/2 teaspoons garlic

Prepare rice according to package directions, using 2 tablespoons
butter
and 1/2 teaspoon garlic salt instead of the amounts of butter and salt

specified on package.

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SHRIMP SAUCE WITH SPAGHETTI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Cloves Finely Chopped Garlic
1 t Dried Oregano
1/4 c Cooking Oil
1/2 lb Cooked,shelled,
1 cn 14 oz Tomatoes
1 x Deveined shrimp
1/2 ts Garlic Salt
2 1/2 ts Salt
1 t Prepared Horseradish
1/2 ts Dried Basil
8 oz Spaghetti, cooked
1 cn 6 oz Tomato Paste
1 x Grated Cheese

Brown garlic, in oil; add tomatoes, salt and basil. Simmer, uncovered,
for 30 minutes. Stir in tomato paste and oregano; simmer for 15 minutes
longer. Stir in shrimp, garlic salt and horseradish; heat. Serve over
hot spaghetti and sprinkle with grated cheese. Yields: 4 Servings.

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Raspberry and Walnut Vinaigrette

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Tsp Honey mustard
2 Tbsp Raspberry vinegar
Sea salt to taste
3 Tbsp Walnut oil
3 Tbsp Oilive oil
1 Tbsp Minced fresh tarragon

In a bowl, whisk together mustard, vinegar, and salt to taste, add the oils
in a stream, whisking;whisk until it is emulsified Stir in tarragon. Makes
1/2 cup. ( Fresh fields)

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Not Danny Glover’s Gumbo

Recipe By : The Daily of the Univ of Washington, April 12th 1993
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews Very Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 carrot
1 package blackeyed peas — frozen
1 onion
3 stalks celery
1 green bell pepper — or red
2 tomatoes — or 1 can, chopped
1 package frozen corn kernels
1 package frozen okra
vegetable oil
bay leaves
oregano
basil
allspice
cayenne pepper
salt
black pepper

Make vegetable stock by boiling at least one carrot, several bay leaves,
and any leftover root vegetables for 45 mins in 6 cups of water. Add the
black-eyed peas and simmer about 30 mins. Chop the onion, celery, and the
bell pepper. Remove all the celery leaves from the top of the bunch,
rinse well, and chop them too. Saute the onion in a little oil. Add the
celery, with leaves, and after a few mins., the bell pepper. Sprinkle
generous amounts of the spices in the pan, and saute another minute.
Remove the carrot, vegetable pieces, and the bay leaves from the stock.
Add the onion mixture and chopped tomatoes to the stock, and stir well,
adding more water if necessary. Let simmer about 10 mins. Chop the okra
and stir in with the frozen corn; simmer another 10 mins. Adjust the
spices to taste, and serve, ideally with cornbread.

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Special Peanut Butter Cookies

Recipe By : Anne Nicol
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Food For Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chunky peanut butter
1/2 cup butter — softened
1/4 cup milk
3/4 cup chocolate chips
3/4 cup honey roasted peanuts
1/2 cup brown sugar
1/4 cup sugar
1 large egg
1 teaspoon vanilla
3/4 cup frozen miniature peanut butter cups — coarsely
chopped

Preheat oven to 375°. Combine flour, baking soda, and salt. Set
aside. Beat the peanut butter and butter together until fluffy. Add
the sugars and beat until light and smooth. Then add the egg and beat
about 3 minutes. Add the vanilla and mix well. Stir in the flour
mixture and beat thoroughly. Sprinkle milk over the mixture and beat to
soften the dough. Fold in the chips and peanuts, then carefully add the
chopped peanut butter cups. Drop in 2 T. clumps on ungreased cookie
sheet. Leave enough space between them so they can expand slightly.
Bake for 10 to 12 minutes, or until just browned. Do not overbake or
the cookies will be too dry. Remove with a spatula to a cooling rack.

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Best (And Fastest) Avocado Soup in the World

Recipe By : GIGAPLEX HOMEPAGE My favorite Recipe for the Totally Inept
Serving Size : 6 Preparation Time :0:00
Categories : All Ready Avocados
Soups,Stocks Chowder Yogurt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ripe avocados — good-sized
1/4 cup lemon juice
1 tablespoon Victorial salsa
3 cups chicken soup — (cubes dissolved in
hot water — works fine)
1 cup plain yogurt
1/4 teaspoon nutmeg
1/3 teaspoon dillweed
1/2 cup milk

Combine all ingredients (except herbs) in a blender jar, preferably the
plastic type with the blades
on the top. Blend until smooth and creamy. Chill. Serve in attractive cups
or small bowls, garnished
with herbs. Serves six.
Copyright 1995, Merrill Shindler
GIGAPLEX HOMEPAGE My favorite Recipe for the Totally Inept
MC formatting by bobbi744@acd.net ICQ# 12099532

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VEGAN: NORI ROLLS (WITH HONEY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Soy sauce
2 ts Honey
1 t Minced garlic
1 tb Grated ginger root
1 lb Extra-firm tofu or tempeh,
-cut lengthwise into
-1/2-inch strips
2 tb Rice vinegar
1 tb Superfine sugar or
-granulated white sugar
2 c Cooked short grain brown
-rice
2 Scallions minced, white part
-only
2 tb Toasted sesame seeds
5 Sheets nori
1 c Finely shredded carrots
10 Fresh spinach leaves,
-steamed and pressed dry
1 1/2 c Alfalfa sprouts

In a deep, wide dish, combine soy sauce, honey, garlic
and ginger. Add tofu or tempeh; marinate at least 30
minutes.

In a large glass bowl, combine rice vinegar and sugar.
Add rice in fourths, stirring well after each
addition. Stir in scallions and sesame seeds; mix well.

Place a sheet of nori on waxed paper or bamboo mat so
that the bottom edge of nori lies along bottom edge of
paper or mat. Moisten hands w/cold water;place
one-fifth rice mixture in center of nori, spreading it
out evenly to fill sheet. Place two strips of tofu or
tempeh in center of nori, so they run the width of the
sheet. Place one-fifth of carrots on top, and 2
spinach leaves over that, then one-fifth of alfalfa
sprouts. Roll nori from bottom by gripping both nori
and waxed paper or mat, using the paper or mat to help
you make a tight roll. Let rest, seam side down, and
repeat w/remaining rice mixture and nori.

Wet blade of serrated knife. Slice nori rolls into
rounds about 1 inch t thick. Pack together tightly in
a container w/lid. Makes 4 servings.

These will keep for about 2 days.

per serving: 298 cal; 17 g prot; 5 g fat; 44 g carb; 0
chol; 638 mg sod;
: 6 g fiber.

This is a recipe from VEGETARIAN TIMES, September 1994
issue.

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YAM APPLE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Vegetables
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Sweet potatoes, medium
1 Apple, baking, large
1/4 c Applesauce
1/2 c Water

Peel the sweet potatoes and slice thinly. Core the apple and cut into thin
slices. (May peel, if desired). Layer the apples and sweetpotatoes into a
square baking dish. Combine applesauce and water and pour over the layered
ingredients. Sprinkle with cinnamon, if desired. Cover and bake at 400
degrees for 40 minutes. May be served hot or cold.

From: The McDougall Health-Supporting Cookbook, Volume One, Mary McDougall

MM 9/16/93 by Val Rowe (GEnie: V.Rowe1)
Converted by MMCONV vers. 1.40 —
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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DAUBE DE BOEUFS AUX CHAMPIGNONS ET A L’ORANGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 kg Stewing beef
– into large pieces, each
– about 4 ounces
4 Carrots — peeled and cut
Into rounds
3 md Onions — coarsely chopped
2 Garlic cloves
1 Sprig of parsley
1 Celery rib — thickly sliced
3 Bay leaves
1 tb Thyme — fresh
– OR
1 t Thyme — dried
6 cl Marc de Provence
– or Cognac
7 1/2 dl Red wine — sturdy, such as
– Cotes de Provence
1 tb Olive oil — (1) extra virgine
6 cl Olive oil — (2) extra virgine
1 t Peppercorns — whole black
3 Cloves — whole
3 tb Butter — unsalted
500 g Mushrooms
1 tb Tomato paste
Salt
Pepper
1 Orange — grated zest and
– juice

One day before serving the stew: In a large nonreactive bowl, combine the
meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme,
marc, red wine, and the olive oil (1). Tie the peppercorns and cloves in a
piece of cheesecloth; add to the bowl and toss well. Cover and refrigerate
for 24 hours, stirring once or twice. Let the meat and vegetables return to
room temperature. With a slotted spoon, remove the meat from the marinade.
Drain well; pat dry on paper towels. Set the vegetables aside. Transfer the
liquid and the cheesecloth bag to a nonreactive large heatproof casserole.
Bring to a boil over medium-high heat. Boil for 5 minutes to reduce
slightly. Remove from the heat. In a large skillet, melt the butter in the
olive oil (2) over high heat. When the foam subsides, add half of the meat.
Saute, tossing, until browned all over, about 5 minutes. With a slotted
spoon, transfer the meat to the liquid in the casserole. Repeat with the
remaining meat. In the same skillet, saute the reserved vegetables until
browned, about 7 minutes. Transfer the vegetables to the casserole. Add the
mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set
aside. Stir the tomato paste into the casserole. Bring to a simmer over
medium-low heat. Reduce the heat to very low and simmer, skimming
occasionally, until the meat is very tender, 3 1/2 to 4 hours. Stir in salt
and pepper to taste, the mushrooms, and the orange zest and juice. Discard
the cheesecloth bag of cloves and peppercorns. (The recipe can be prepated
2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with
potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy
red wine.

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Title: FIVE CUP FRUIT SALAD
Categories: Salads
Yield: 8 servings

11 oz Can mandarin oranges, draind
13 1/2 oz Can pineapple chunks, draind
1/2 c Juice from pineapple
1 1/2 c Miniature marshmallows
2 c Sour cream
3 1/2 oz Flaked coconut
Grapes/cherries for garnish

Combine all ingredients except garnish, and chill
several hours or overnight. Serve on lettuce cups
garnished with grapes or cherries. Mrs. Robert F. Lewis

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