Title: SUE HEDGER’S MARINATED MUNG BEAN SPROUTS (KOR
Categories: Side dish, Beans, Oriental
Yield: 10 servings

2 lb Mung bean sprouts 1 ts Crushed
garlic 2 c Boiling salted water 2 tb
Toasted sesame seeds 2 lg Green onions, tops only,
MSG (optional) -finely chopped
2 tb Sesame seed oil 1 ts Salt

Pinch or cut the root end from mung bean sprouts; wash
sprouts well. Drop sprouts into boiling water, cover,
turn off heat and let sit for 2 or 3 minutes (sprouts
should remain crunchy). Drain, but do not rinse.
In a medium-size bowl, combine sprouts with green
onion tops, salt, garlic, sesame seeds, flavor
enhancer and sesame oil; mix well to blend. Makes 10
side-dish servings.

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Title: GRANNY SMITH APPLE SORBET
Categories: Desserts
Yield: 6 servings

6 Granny Smith apples, peeled
-and cored
2/3 c Lemon juice, lime juice or a
-combination of both
1/3 c Sugar
1/3 c Calvados or applejack

Slice 5 of the apples and puree in a food blender or
food processor. Chop the sixth apple finely. Combine
all ingredients and whisk together until sugar is
dissolved. Pour into 1 1/2 quart (or larger) electric
or hand-operated ice cream makers. Process until firm
following manufacturer’s instructions. Serve
immediately or freeze for later use.

From the cookbook “Apples” by Robert Berkley

AR/93

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VEGETABLE, BEAN AND PASTA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetarian
Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Canned vegetable broth
1 c Dry vermouth
1 lg White onion — chopped
1 md Fennel bulb
— trimmed, chopped
3 lg Garlic cloves — chopped
14 1/2 oz Stewed tomatoes
— (canned, Italian-style)
8 oz Penne or other tubular pasta
1 md Zuchinni — diced
1 lg Yellow crookneck squash
— diced
15 oz Canned cannellini beans
— rinsed, drained
4 Green onions — chopped

Bring broth and vermouth to boil in heavy large pot or Dutch oven over
medium heat. Add onion, fennel and garlic. Cover and cook until just
tender, about 10 minutes. Add tomatoes, pasta, zucchini and squash; cook
until pasta is almost tender, about 15 minutes. Add beans and green
onions. Cook until pasta and vegetables are tender and soup is thick,
about 10 minutes.

* Source: David Badal, Houston TX
* Published in: Bon Appetit – June 1993
* Typed for you by Karen Mintzias

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BORSCHT (BEET SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb To 1 1/2 lb beets
1 qt Water
1 1/2 ts Salt
1/4 ts Pepper
2 tb Sugar
1/3 c Lemon juice
Commercial sour cream

1. Wash, scrape and coarsely grate beets.
2. Place beets, water, salt, pepper, sugar and lemon
juice in a deep, 2-quart, heat-resistant, non-metallic
casserole. 3. Heat, covered, in Microwave Oven 10 to
12 minutes or until beets are tender.
4. Chill soup several hours or overnight.
5. Serve cold, garnished with dollops of sour cream.

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Spicy Cabbage Beef Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 large onion — chopped
5 cups chopped cabbage — bite-size pieces
2 16 oz cans red kidney beans
3 8 oz cans tomato sauce
2 cups water
1 green bell pepper — chopped
3/4 cup picante sauce
4 beef bouillon cubes
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Brown ground beef and onion over medium heat in a skillet. Drain. Pour into C
rock-Pot. Stir in cabbage, beans, tomato sauce, water, pepper, picante sauce,
beef bouillon, and seasonings. cover and cook on Low 6 to 8 hours or High 3 to
4 hours. Serve when cabbage is tender.

Serves 10 to 12

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Using two pieces from the leek top and some kitchen twine, make a bouquet
garni: place your favorite herbs (pick mild ones: the stock should taste
like chicken, not chicken soup; fresh parsley is always a safe choice) on
one piece of the leek top, cover with another piece, and tie together.
Set aside.

Wash and peel the carrot, and wash the leek and celery stick. Cut into
medium dice. In a large soup pot, heat the oil over medium heat, then
add the diced vegetables and stir, letting them soften but not brown.
Add the chicken bones and cook for another minute or two. Pour in white
vermouth and bring to a boil. When the vermouth starts boiling, add water
to the pot, until the chicken bones and vegies are completely covered.
Return to a boil, then lower the heat, and frequently skim off and discard
the foam that rises to the surface. After 10 minutes of simmering, add the
bouquet garni and the onion. Cook for 2 more hours, maybe 2 1/2. (You
might need to replenish some water as cooking progresses.)

Line a strainer with cheesecloth. Place over a large bowl and ladle the
stock into the strainer, so that all the vegies and bones are removed and the
stock is saved. Press the bones with the ladle to extract as much of their
flavor as you can.

That gets you a stock. For a strong stock, I’d take an ordinary one and
boil it down, until it’s reduced to 1/2 its original volume.

Title: Jager-Eintopf (Hunter’s Stew)
Categories: German, Soups/stews, Ground beef, Beef
Yield: 4 servings

1 1/2 c Onions; Minced 1 ts Salt
1/4 lb Mushrooms; Sliced 1/2 ts Pepper
2 tb Vegetable Oil 3 ea Potatoes; Medium
1 lb Ground Beef; Coarse Grind * 3 tb Butter
1 c Beef Broth 2 ea Eggs; Large
5/8 ts Nutmeg 4 ea Apples; Tart
1/2 ts Worcestershire Sauce 1/2 c Bread Crumbs; Fine, Dry

* Ground beef should only be ground once and be the leanest you can get.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a frypan saute onions and mushrooms in vegetable oil until soft. Add
ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
pepper. Peel the potatoes and boil them in salted water until tender,
about 30 minutes. Drain and put through a food mill or grinder. Beat in
2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat
in eggs and remaining nutmeg. Peel, core, and slice apples. Layer
mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on
bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples.
Continue with layers, ending with a layer of potatoes. Sprinkle the top
with bread crumbs, and dot with remaining butter. Bake at 375 degrees F.
for 45 minutes and then at 400 degrees F. for 10 minutes more.

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Title: Chocolate Marshmallow Nut Squares
Categories: Diabetic, Candies, Allergy, Beans
Yield: 24 servings

1 c Semisweet chocolate chips 1/2 ts Ground cinnamon
1/3 c Smooth GF peanut butter 1 1/2 c Mini GF marshmallows
2 tb Corn syrup 1/4 c Chopped nuts
1 1/2 c Cooked red kidney beans

Use gluten-free ingredients for someone on a celiac diet.

Spray 9 inch square cake pan with non-stick vegetable spray, or line
pan with waxed paper.

Melt chips and peanut butter in a large saucepan over low heat,
stirring until smooth. (Or microwave at medium about 2 1/2 minutes
until mixture can be stirred smooth.) Stir in corn syrup. Remove
from heat. Cool 5 minutes.

In food processor, puree beans and cinnamon. Stir into chocolate
mixture until well blended. Stir in marshmallows and walnuts until
coated. Cut large marshmallows with wet scissors if minis are not
available.

Press evenly into prepared pan. Chill about 45 minutes or until firm.
Cover and refrigerate at least 8 hours or up to 6 days before
serving. Cut into 24 squares.

1 square = 94 calories, 1 fruit veg. choice, 1 fats oils choice 5
grams total fat, 1 gram saturated fat, 0 cholesterol, 2 grams
protein, 11 grams carbohydrate, 21 mg sodium, 103 mg potassium

Adapted from Full of Beans by V. Currie Kay Spicer, 1993 Shared by
Elizabeth Rodier, Feb 94

MMMMM

Precious Persimmon Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Pureed persimmons
1 teaspoon Baking soda
12 tablespoons (3/4 cup) margarine — softened
1 1/4 cups Sugar
2 Eggs
1 1/3 cups All purpose flour
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 Tteaspoon vanilla extract
2 teaspoons Lemon juice
2 tablespoons Bourbon (optional)
1 cup Walnuts or pecans — (optional)
3/4 cup Currants (optional

Preheat oven to 325F. Grease muffin tins. Put the pureed persimmons in
a small bowl and stir in the baking soda. Set aside. Mix margarine and
sugar until creamy. Add eggs and beat well. Add flour, salt and
cinnamon; beat until blended. Add vanilla, lemon juice and bourbon. Stir
in nuts and currants. Fill each muffin cup 3/4 full. Bake for 45
minutes. Remove from muffin pans and let cool. Serve warm
From The Cookie Lady’s Files

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ORIENTAL VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice wine vinegar
6 black whole peppercorns
1 chunk peeled fresh ginger (about 1 1/2 x 3/4 x
3/8 inch)
1 thin 1-inch strip lemon zest
1 14- to 15- inch stalk lemon grass

Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry
16-oz bottle. Trim the bottom of the lemon grass, remove the outer leaf, and
cut it in half crosswise. Add the lemon grass to the bottle. Seal with a
cork and steep for 1 week. The vinegar should be ready to use immediately
after steeping, with a shelf life of at least 1 year.

YIELD: 2 cups

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