2 c cranberry beans
6 c cold water
1/2 c dry white wine
2 c beef stock
4 1/2 c chicken stock
3 cloves garlic, crushed
1 tbs tomato paste
2 tbs chopped parsley
1 c tubetti pasta, not cooked
1/3 c grated Parmesan cheese
Place the beans and the cold water in a 6-qt pot and bring to a boil. Cover
the pot and turn off the heat (leave the pot covered on the very burner you
used). Allow to stand 1 hour. Drain the beans and return to the pot. Add
the wine and the stocks and bring to a boil, cover and simmer gently for 30
minutes. Strain out half the beans and puree. Return the pureed beans to
the pot. Add the garlic, tomato paste, parsley, and the raw tubetti pasta
and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very
tender and the soup is thick. Stir the soup regularly to prevent the pasta
from sticking to the bottom of the pot. Stir in the 1/3 c of Parmesan
cheese. Garnish with chopped parsley, a drizzle of olive oil, and grated
Parmesan cheese.

Title: NAN (FRIED LEAVENED BREAD)
Categories: Indian, Vegetarian, Breads
Servings: 8

1/2 c Yogurt 2 ea Eggs, lightly beaten
1/2 c Milk 3 pk Dry yeast (1 pack=10 oz)
1/2 ts Baking soda 3 c White flour
1 ts Sugar 1/2 ts Salt
4 tb Butter/oleo 1/2 ts Poppy seed

Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.

Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.

Sift together the flour and salt. Make a well in the flour and gradually
add the yogurt mixture.

Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with
some of the remaining butter/oleo. Cover with a warm, damp cloth and set
aside in a warm place for 3 hours until the dough had risen to twice its
size.

Dust hands with flour. Knead the dough again for a few mins and divide
into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake
gently to give it an oval shape. Cover with damp cloth 20 mins.

Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with
poppy seed. Brush one side of each nan with the mixture and the other
side with warm water.

Place the warm-water side on the griddle for 1/2 minute. Remove from the
griddle and place nan under broiler for about 2 mins. Serve with curries
and tandoori dishes.

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Title: SPEEDY ANTIPASTO
Categories: Appetizers, Dips
Yield: 5 cups

2 Carrots; peel, thin slice
1/2 c Green pepper; chopped
1/3 c Sweet red pepper; chopped
1/2 c Celery; chopped
1/2 c Tiny cauliflowerets
1/2 c Pitted black olives; chopped
1/2 c Mushrooms; sliced
1/2 c Small white pickled onions
1 c Sweet pickles; chopped
1/2 c Stuffed green olives; chop
7 1/2 oz Tinned tomato sauce
2/3 c Ketchup
1 tb Olive oil
1 cn Solid water-pack tuna, drain

1. Place all ingredients except tuna in a 12-cup
microwave-safe casserole or simmer pot. Stir to mix.
cover and microwave on High for 5 minutes, or until
boiling. Stir once. 2. Microwave on Medium-low for 15
to 20 minutes, or until carrots are crisp-tender. Stir
every 5 minutes. 3. Flake and add tuna to vegetable
mixture. Refrigerate for up to 2 weeks, or freeze for
up to 3 months. Serve with crackers or French bread.

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SASSY BEAN AND BULGUR

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Vegan
Main dish Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Sunflower oil
3 oz Kidney beans — cooked
3 oz Bulgur — cooked
3 oz Brown rice — cooked
3 oz Mushrooms — sliced
3 oz Carrots — sliced
1 oz Scallions — chopped
1 oz Tomato sauce
1/2 ts Oregano
1/2 ts Salt
3 oz Spinach leaves

Preheat oven to 350 degrees. Lightly grease 4 x 8 baking pan with
sunflower oil. Combine all ingredients together except spinach leaves. Mix
well. Transfer to a baking pan and place in oven for 20 minutes. Serve on
bed of spinach leaves.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

Title: Bruce’s Favorite Fajita
Categories: Mexican
Yield: 8 fajitas

1 lb Flank Steak
1/2 c Salad Oil
1/2 c Sherry
1 tb Chili Powder
1 cl Garlic, minced
2 tb Cumin
8 x 6″ Flour Tortillas
2 c Shredded Lettuce
1 lb Monterey Jack Cheese, grated
6 x Green Onions, chopped
Taco Sauce

1) Marinate Steak in the oil, sherry, chili powder,
garlic and cumin for
several hours. Refrigerate overnight for best
results.

2) Broil or grill the steak, then carve into thin
slices across the grain.

3) Warm tortillas. Place several slices of meat on
each. Add lettuce,
cheese, onions and your favorite taco sauce. Roll
and eat like a
burrito.

From the kitchen of Peggy and Bruce Travers, Cyberealm
BBS Watertown NY 315-786-1120

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Title: Vegetable Biriyani
Categories: Veg-cook, August
Yield: 1 servings

2 c Basmati rice
1 c Vegetables steamed (green
Peas,beans,carrots,caulifwr
Etc)
2 md Size onions chopped
2 T Raisins
2 T Cashew nuts or slivered
Almonds
2 t Salt
1 t Turmeric powder
1 t Cinnamon powder
1/4 t Clove powder
1/4 t Nutmeg powder
1/4 t Chilli powder
1/4 t Coriander powder
3 T Butter

Soak the basmati rice in water for 30 min and drain well. Melt 1 1/2 T
butter in a skillet and saute’ the onions and raisins and cashew nuts till
they turn golden brown. Keep aside. Melt rest of the butter in the skillet
and add basmati rice and fry till they don’t stick together. Add all the
spices and mix well. Preheat the oven to 375F. Empty the basmati rice into
a baking pan. Add salt and 1 1/2 cup of water. Cook for 20 min or until the
rice is done. Add the vegetables, onions, raisins and cashewnuts to rice
and mix well.

From: heman@ccwf.cc.utexas.edu (Hem Ramachandran). rfvc Digest V94 Issue
#166, Aug. 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Endive Hors d’Oeuvre Hawaiian

Recipe By : ?
Serving Size : 24 Preparation Time :0:00
Categories : =

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Belgian endive
3 ounces cream cheese — softened
1 Kiwi fruit — peeled and chopped
1/4 can pineapple — crushed drained
1 small shallot — chopped fine

Trim about 1/2′ from the bottom of the endive; separate and wash the
leaves. Drain well on paper towel. Stir together cream cheese, kiwi,
pineapple and shallot until well combined. Spoon about 1 teaspoon of the
mixture into each leaf. Arrange endive on platter, cover with plastic
wrap and chill until serving time.

– – – – – – – – – – – – – – – – – –

NOTES : Simmer savor 4/19/95

Title: SHREDDED CABBAGE
Categories: Diabetic, Side dish, Vegetables
Yield: 1 servings

1 lg Cabbage; coarsely shredded
2 tb Butter or margarine;
1/2 ts Nutmeg
Salt to taste
Fresh ground pepper;

Cook cabbage in a small amount of boiling water, until
tender; drain. Press out excess moisture or pat dry.
Melt butter or MARGARINE in skillet. Add nutmeg; stir
to blend. Add cabbage; toss to coat. Add salt and
pepper. Food Exchange per serving: 1/2 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE CAL: 32

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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FUNNEL CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar,
3/4 ts Baking powder,
1 Egg — beaten,
2/3 c Milk — or more as needed,
-Oil for frying, and
Powdered sugar.
-Into a large bowl, sift
-together:
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar — and
3/4 ts Baking powder.
-Next, in another bowl,
-blend together:
1 Egg — beaten, and
2/3 c Milk — or more as needed.

It is hard to know if this should really be called a
cake, but it has historically been called a cake, so
it is a cake, even if it is fried. This desert appeals
to children of all ages, it is a homey, and homely,
classic ~ attractive in its own strange way, and very
tasty. I have seen it served with whipped cream and
fruit toppings, so let your imagination run wild with
the toppings. This is a Pennsylvania-Dutch recipe, and
was printed in the food section of the September 25,
1986 Austin American-Statesman. This recipe was
credited to Laura Worm, Louise Lightsey, and Jeanene
Demel.

Add the liquid ingredients to the dry ones. Beat
until smooth.

Fill a skillet or pan with 1 inch of cooking oil and
heat to a temperature of 375 F. Now cover the small
hole of a clean funnel with a finger. Then fill the
funnel with the batter. Carefully move your finger
away from the hole in the funnel, allowing the batter
to flow into the skillet. Move the funnel to form
patterns with the batter. Fry until golden brown,
about 1 or 2 minutes, turning once with two spatulas.
Remove to paper toweling to drain. Place on a plate
and sprinkle with powdered sugar. Serve hot. Repeat
the process until all of the batter is used up.

– – – – – – – – – – – – – – – – – –

Title: Ox Tail Soup
Categories: German, Soups/stews, Veal
Yield: 6 servings

2 lb Ox tails; disjointed or 2 ea Veal tails
1 ea Onion; medium, sliced 2 tb Vegetable oil
8 c Water 1 ts Salt
4 ea Peppercorns 1/4 c Parsley; chopped
1/2 c Carrots; diced 1 c Celery; diced
1 ea Bay leaf 1/2 c Tomatoes; drained
1 ts Thyme; dried, crushed 1 tb Unbleached flour
1 tb Butter or margarine 1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering
for 30 minutes longer or until the vegetables are tender. Strain stock and
refrigerate for an hour or more. In a blender puree the edible meat and
vegetables and reserve. Remove fat from top of stock and reheat. In a
large, dry frypan brown flour over high heat. Cool slightly. Add the butter
or margarine, blend. A little at a time, add the stock and vegetables.
Correct seasoning and add madeira just before serving.

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