Nine Bean Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : American Beans
Beef Pork Ham
Poultry Soups And Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Nine Bean Soup Mix
1 quart water
2 teaspoons salt — optional
1 turkey leg OR
ham bone scraps OR
1 1/2 pounds chuck roast
1 can tomatoes–28 oz — chopped
1 large onion — chopped
1 teaspoon chili powder OR
2 teaspoons dried herbs (thyme, savory, etc)
2 teaspoons lemon juice
brown sugar — to taste
1/4 cup small pasta

Soak the beans overnight in water and salt. Next day, pour off the water
and add two quarts fresh water and the meat, and bring to a boil over high
heat. Reduce heat and simmer, covered for two hours. Add the tomatoes and
onion, chili powder or herbs and the remaining ingredients. Cook 1 hour
more. If the soup gets too thick, add broth or water. Remove the meat,
Chop it in bite size pieces, and return to soup.

This freezes well

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Title: KING RANCH CHICKEN CASSEROLE
Categories: Poultry
Yield: 1 servings

1 lb Boneless, skinless chicken
-breast (cut into small
-pieces)
2 Cans cream of mushroom soup
1 Can Rotel tomatoes
2 c Shredded cheddar
1 Bag Doritos

In non-stick pan (no oil, etc.) stir-fry chicken
pieces until done. Mix together soups and tomatoes in
large bowl. Take 11×7 glass baking dish. Spray with
Pam (or grease). Break up enough Doritos to cover
bottom of dish. Layer on 1/2 of chicken, then 1/2 of
cheese, then 1/2 of soup mixture. Layer same way
again: chips, chicken, cheese, soup. If you have any
Doritos and cheese left, sprinkle them over the top.
Bake at 350 for 1 hour.

On the side I served sour cream, tomatoes, lettuce,
and salsa. It was gone in record time!

~- Sheri Thomasson

skthom@ccmail.monsanto.com

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Title: Sweet Milk
Categories: Diabetic, Info/help
Yield: 1 batch

2 c Reconstituted nonfat milk 2/3 c Raisins

It should be made at least one day in advance of use, but reaches peak
sweetness after two or three days. Combine milk and raisins in a jar,
cover and refrigerate at least overnight. Before using, shake the jar
vigorously. Milk should be an ivory color. Strain the milk to remove
the raisins which will be mushy and a little flat tasting. Use milk
as directed .

Shared by Dick Miale and son

MMMMM

Title: Cow Chip Biscuits
Categories: Biscuits, Chuckwagon
Yield: 18 servings

3 c Flour
6 t Baking powder
3 T Lard
1 t Salt
1 T Sugar
1 1/3 c Milk (or canned milk, cut to
-half-strength with water)
Cow chips (opt, depending
-on which way the wind is
-blowing)

Sift together all dry ingredients; cut in lard until flaky pieces
form; add milk to moisten mix until sticky; turn onto floured board;
pat gently until dough is 1/2″ thick; cut biscuits from dough; place
in large (18-20") greased, warm Dutch oven (do not crowd); replace
cover of Dutch oven and place coals on top; bake approximately 20
minutes. Serve with honey or preserves or beans or chili. Makes
approximately 18 biscuits.

MMMMM

Old Fashioned Raspberry Buns (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
3 oz Caster sugar
4 oz Margarine
1 Egg, beaten
2 ds Milk
Raspberry jam
Caster sugar to dust

Set oven to 425F or Mark 7. Grease and flour baking
sheets. Sift the flour into a bowl and rub in the
margarine. Add the sugar and the beaten egg with
enough milk to make a fairly stiff consistency. Divide
the mixture into about walnut-size balls and place on
baking sheet, allowing space for them to spread
slightly during cooking. Make a small hole in the
centure of each bal1 and spoon in a little rasberry
jam. Pinch the edges together again. Dust lightly with
caster sugar. Bake for 10 minutes then reduce heat to
350F or Mark 4 and bake for a further 5 minutes. The
buns should be light golden in colour. Cool on a wire
rack

From the booklet Scottish Teatime Recipes Typed By Ray
Watson

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Title: Mimosa Ice Cream Crepes with Buttered Honey
Categories: Desserts, Ice cream
Yield: 6 servings

6 Crepes 1/2 c Sugar (less 1 tablespoon)
Mimosa blossoms 2 Egg yolks
1/2 c Milk 1/2 c Light flower honey
1 1/2 c Whipping cream 1/4 c Sweet butter

POSTED BY: Jim Bodle 2/93 Place rice in a strainer and pour the boiling
water over rice. Drain well. steep 1 hr., or until all is thick and creamy.
Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm
or chilled, with whipped cream.

Jeff Smith, “The Frugal Gourmet on our Immigrant Ancestors” Contributed
to the echo by: Kathi Crockett Now, I’d better get a recipe in here before
the troups kick me out. Here’s a fun and very easy party recipe for candied
nuts: CARMELED PEANUTS Beat egg white and water until frothy – not stiff.
Add peanuts, stir until they are well coated. Combine sugar and salt then
pour this over the nuts eggwhite mixture. Bake at 225 on a greased,
tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour.

This makes a nice, big batch and is delicious. You can also use other nuts.
I first started doing this because I was always at a loss as to what to do
with the leftover nuts from Christmas and this certainly takes care of them
in short order. It’s one of those recipes where you can’t eat just one.
Contributed to the echo by: Pat Knox Fruit Buckle

Cream together shortening and sugar. Add 1 beaten egg, then sift flour,
baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup
milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top
and sprinkle with crumb topping.

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Tempeh Tahiti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan Low-Fat
Vegetarian Fat Free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Barbeque sauce
1 1/2 Cup Water
1 Teaspoon Minced ginger
1 Garlic clove — minced
1 Cup Pineapple chunks
1 md Red bell pepper
2 Celery stalks — sliced
1 Pound Tempeh — cubed
1 Cup Snow peas
3 Cup Cooked brown rice

In a large saucepan, combine barbecue sauce, 1-1/2 cups water, ginger, garlic,
pineapple, pepper and celery and simmer over moderate heat until pepper and
celery are tender but still crisp, about 5 minutes. Add tempeh and cook 10
minutes longer. Add snow peas and cook just until bright green, less than 5
minutes. Serve over cooked brown rice.

Serves 4 to 6=20

Calories per serving: 330 Grams of fat: 6.2 Percentage fat calories: 17%
Cholesterol: 0 mg.=20

Source: Delicious! Collection – compiled and edited by Sue Frederick Typed for
you by Karen Mintzias=20

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Menudo by Patricia Hill

Recipe By : Patricia Hill
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
1 calf’s foot
1 pound posole — frozen
1 large onion — chopped
3 cloves garlic
Dried mild red chile
1/2 tsp oregano
salt — to taste
pepper — to taste

Cut the tripe into bite-sized pieces. Soften the chile in hot water.
Remove the stem and seeds (if desired) and mince. Throw everything into
the crock pot and cook all day.

Note: The calf’s foot is to add additional richness to the broth. The
calves’ feet I buy are big so I use only one. You can also use pig’s
feet or a marrow bone. Since all of these ingredients will not fit into
my crock pot I make this in two days. On the first day I cook the
bone/feet in water to cover. This makes the broth. I remove the
bone/feet and strain the broth. You could easily throw a carrot and a
few stalks of celery in for more flavor but this is not commonly done.

The second day I make the menudo. I like the tripe cut up into tiny
pieces (real men like big chunks.) Often tripe is pre-cooked to some
amount of doneness before you purchase it. It helps if you know how long
it was cooked. If you don’t know, cook it all day on the low setting.
You can use canned hominy if you wish.

I use a mild red chile and use a lot of it. It gives a nice color. Since
my husband does’t like seeds I must be carful about picking them out.
But many cooks just snap off the stem of the dried chile and grind the
pod in a mortar.

Some people add coriander. Many people add some green chile

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NOTES : Serves 6-8

Title: Homemade Slice Bake Gingersnap Cookies
Categories: Cookies, Mixes
Yield: 4 servings

2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon

Recipe by: _Make-A-Mix_ by Eliason, Harward Westover
Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream shortening and sugar. Beat in eggs and molasses; set
asid e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
Sti r flour mixture into egg and butter mixture; blend well.
Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll.
W rap rolls in waxed paper. Place the rolls in a rectangular freezer
contain er with a tight fitting lid, or into a large freezer zip-lock bag,
or wrap
well in a piece of heavy duty aluminum foil. Label with date and
contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of gingersnap cookie dough.
Pl ace some granulated sugar in a bowl. Preheat oven to 350°. Cut the
doug h into 1 1/3″ thick slices; cut each slice into a ball and roll the
balls
i n granulated sugar. Arrange balls on ungreased cookie sheets, placing
abo ut 1 1/2″ apart to allow for spreading. Bake for about 8-10 minutes, or
un til set around the edges and cracked on tops. Remove from oven and cool.
Makes about 30-36 cookies.

Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.

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Title: CAVIAR MOUSSE
Categories: Dips
Yield: 1 servings

7 Hard-Boiled Eggs
2 tb Lemon Juice
2 tb Water
1 sm Package Unflavored Gelatin
6 Anchovy Fillets
1 ts Worcestershire Sauce
1 c Mayonnaise
1 pn Onion Powder
Pepper To Taste
3 1/2 oz Caviar

Combine all ingredients and refrigerate until ready to
serve.

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