SIX-BEAN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Baby limas
1/4 c Small whites
1/4 c Blackeyes
1/4 c Garbanzos
1/4 c Pinks
1/4 c Light red kidney beans
1 t Salt
1 c Chopped onion
1 c Shopped celery
1 Clove garlic, crushed and
-minced
2 tb Butter/margarine
2 Envelopes (2 oz each)
-chicken noodle soup mix
1 c Chopped carrot
1/2 c Chopped green pepper
1/2 c Minced parsley
1/2 Bay leaf, crumbled
1/2 ts Fines herbes
1 c Fresh or canned tomatoes,
-chopped

Grated Parmesan cheese

Sort, rinse and soak beans by preferred method
(described below). To maintain color integrity, soak
white and colored beans separately. Drain. Cook onion,
celery, carrot, green pepper, parsley and garlic in
butter until soft. Combine cooked vegetables with
soup mix, 2 quarts water, bay leaf, fines herbes and
soaked beans. Simmer, covered, about 1 hour to desired
tenderness. Add tomatoes. Serve hot, sprinkled with
cheese.

Makes 1 gallon or about 16 1-cup servings.

Posted by Shelley Rodgers. Courtesy of Fred Peters.

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BUTTERMILK BREAKFAST BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
2 tb Sugar
1 1/2 ts Cream of tartar
3/4 ts Baking soda
1/2 ts Salt
1/2 c (1 stick) butter
2/3 c Buttermilk
1 Egg
Milk
Additional sugar

Makes 8 to 10

Preheat oven to 425 F. Grease baking sheet. Mix
flour, 2 Tbs sugar, cream of tartar, baking soda and
salt in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in buttermilk and egg.
Turn dough out onto floured surface and knead until
smooth; dough will be moist. Roll dough out into
circle 1/2 inch thick. Transfer to prepared sheet. Cut
into wedges. Brush top with milk; sprinkle with sugar.
Bake until golden brown, about 15 minutes. Serve
immediately

Variation: Add 2/3 cup raisins, 1/4 cup mined candied
orange peel, 1 Tbs finely grated lemon peel and 1 tsp
caraway seed to dough.

The Inn of Glenn Haven – Denver, CO. Bon Appetit

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MARYLAND BEATEN BISCUITS

Recipe By : Chesapeake Bay Cooking with John Shields
Serving Size : 18 Preparation Time :
Categories : Breads Regional Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons lard — or vegetable
— shortening
1 3/4 cups water — up to 2

(The oldest and most famous biscuit recipe of the Chesapeake Bay region
originated on the plantations of southern Maryland. The traditional
preparation can be termed, at the very least, a culinary cardiovascular-
aerobic exercise.

Its execution is best described by Joanne Pritchett, whose great-great
grandmother was a cook on a St. Mary’s plantation: “Honey, every time I know
I’m going to make these biscuits, I get myself good and mad. Normally I think
about my sister-in-law, Darlene, who ran off with my husband right after
Granny Pritchett’s funeral. That was years ago, but it still galls me into
making some of the tenderest biscuits around.”)

“It’s very simple. I just sift the flour and salt together in a bowl. Some
people, nowadays, like to use Crisco or something like that. But I believe in
lard. It gives it that certain taste.

”So then, I cut the lard into the flour with the tips of my fingers, working
it real quick. During this step I make believe I’m putting out Darlene’s
eyes.

“Then, little by little, I pour in the cold water, until I get a good stiff
dough. Put it on a real solid table with flour. Now if your table is weak,
honey, the legs’ll fall right off. I’ve seen it happen!

”Depending on my mood, I use an axe or a big old mallet. I make a ball out of
the dough to look like Darlene’s head and, baby, I let her have it. Use the
flat side of the axe or mallet, and beat the hell out of the dough till it
blisters good. Takes about half an hour, but honey, it makes them tender as
butter.

“Form the dough into balls, the size of little eggs, and flatten ‘em a bit on
the board. Put a few pokes in the center with a fork, then bake in a hot
425øF oven for about 20 to 25 minutes. Serve hot and put some liniment on
your arm, or it’ll be acting up the next day.”

Makes about 3 dozen biscuits

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Converted by MC_Buster.

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Nuclear Waste

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 measure blue curacao
1 measure Bailey’s Irish Cream
top up with one pint cider — (or lager if you
prefer)

The end result is a sort of greenish-brown liquid with scummy bits floating
in it and a THICK layer of scum on top. Tastes wonderful, though,
especially if you dunk chocolate bars in. (These are referred to as Control
Rods, and the bar of preference is a Toffee Crisp, if only because the
crisped rice pieces start floating around in the drink and making it look
even nastier)

The nuclear wastes I’ve seen mix blue curacao and orange juice (and vodka).
Turns everything a very nice shade of fluorescent green

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Title: Punkin Butter
Categories: Fruits
Yield: 1 servings

1 ts Lemon juice
1 ts Lemon rind
1 lb Pumpkin, mashed
1/2 c Orange juice
3/4 c Brown sugar
1/8 ts Ground ginger
1/8 ts Ground cinnamon
1/8 ts Ground cloves
1/4 ts Salt

Bring all ingredients to a boil in a heavy pan. Reduce heat and
simmer over low heat for 30 minutes. Chill for 4 hours. Great on
toast, English muffins.

Micha Buller Punkin Center, Arizona

(c) Phoenix Gazette, March 10, 1993.

MMMMM

Title: Scandinavian Rasberry Soup
Categories: Appetizers, Soups/stews, Fruits
Yield: 8 servings

20 oz (2 pk) Red Raspberries * 3/4 c Chablis **
1/2 c Orange Juice 1 x Fresh Orange Sections
1/4 c Lemon Juice 1 x Granishes ***
1 tb Cornstarch 1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
~————————————————————————–
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl;
add soup. Garnish as desired; serve with sour cream. Refrigerate left-
overs.

—–

Title: Congressional Bean Soup
Categories: Beans
Yield: 6 servings

1 lb dried small white beans
8 c water
1 ea meaty ham bone
1 c celery — finely chopped
1 ea onion — finely chopped
2 TB parsley — finely chopped
1 ts salt
1/4 ts pepper
1 ea bay leaf

In large pan, heat beans in water. Boil gently for 2
minutes; turn off heat and let stand 1 hour.* Pour
into slow-cooking pot. Add remaining ingredients.
Cover and cook on lowfor 12 to 14 hours or until beans
are very soft. Remove bay leaf and ham bone. Cut meat
off bone; return meat to beans. Serve hot.

Recipe By :

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Title: FRIED EGGS SHANGHAI-STYLE
Categories: Chinese, Eggs
Yield: 6 servings

1/4 lb Crab meat (or lobster)
6 Egg whites
1/2 c Milk
2 Green onions
5 Leaves Boston lettuce
1 ts Sherry
1 pn Salt
2 ts Cornstarch
3 tb Peanut oil

This recipe will introduce you to an inexpensive
gourmet treat.

Preparation: Flake crab meat into strands, removing
any cartilage. Mix with sherry. Wash onions; remove
roots and greens; finely mince white part. Wash and
pat dry lettuce leaves; arrange on round serving
plate. In a mixing bowl, beat egg whites. When eggs
begin to stiff- en, slowly add milk. When eggs are
stiff, fold in crab, onions, salt and cornstarch. Eggs
will tend to break down at this point into a frothy
soup.

Stir-frying: Heat wok to medium hot. Add oil. When
oil is heated, add egg mixture, carefully folding and
turning while eggs become firm. Remove to serving
platter. Serve.

—–

New Mexico Red Bean Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Lean grnd. beef
1 large Onion — chopped
2 Jars canned pimentos — (7oz.)
3 1/2 cups Beef broth
1 can Whole tomatoes — (28 oz.)
1 teaspoon Ground allspice
2 teaspoons Ea. cumin corriander — (ground)
4 teaspoons Oregano leaves
1/2 cup New Mexico chile
3 cans Kidney beans — drained (#303)

Crumble beef into 5-6 qt. pan over high heat. Cook; stirring, until beef is
well browned. Lift our meat and set aside. Discard all but 2 tbs. of the
drippings. to drippings, add onion and fook, stirring often, until onion is
soft. Meanwhile, puree pimentos and their liquid in blender. Return beef to pan
with pimento puree, broth tomatoes (break up with spoon) and their liquid, all
spice, cumin, corriander, oregano, ground chile, and beans. Bring to boil; then
reduce heat, cover, and simmer for 45 minn.. Uncover and continue to simmer
until thickened to you liking; stir often. Note: Substitute roasted red pepper
in place of pimento if desired. Proceed as directed.

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MUNG BEAN PANCAKES – BINDAE DUK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Pancakes Beans
Korean Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Hulled Split Mung Beans *
1 1/2 c Finely Diced Ham Or Salt
– Pork
1 1/2 c Chopped Kim Chee
3 tb Chopped Green Onions
2 ts Crushed Garlic
1 t Salt
1/2 ts Black Pepper
2 lg Eggs
Vegetable And Sesame Oils

* Mung beans which have been peeled and split in half.
Substitute soy beans, canned chickpeas (garbanzos), or
yellow lentils.
~——————————————————
~—————– Soak the mung beans overnight in
cold water, then drain well. Place in a food
processor, blender or mortar and grind to a fairly
smooth paste, adding about 1 cup cold water.

Stir in the remaining ingredients except the oils,
beating until well mixed. If you don’t have any kim
chee you can use finely chopped Chinese cabbage. In
this case, add a little chili powder to the pancake
batter.

Heat a heavy skillet and oil lightly with a mixture of
vegetable and sesame oils. Drop spoonfuls of the
batter onto the skillet and cook until golden
underneath, with small bubbles appearing on the
surface. Flip over and cook the other side. As they
cook, stack the pancakes under a cloth until the
remainder are done. Serve hot or cold with chili and
soy sauce dips.

Typed by Syd Bigger.

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