BLACK BEAN SOUP #3

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Oil, olive
1/2 lb Salt pork — diced
1 lb Ham hocks — 2″ pcs.
8 lg Onions, chopped
6 Garlic cloves — minced
6 Celery stalks — chopped
2 lb Beans, black
1/2 ts Pepper, cayenne
4 ts Cumin, ground
4 cn Chicken Broth (large)
1/4 c Vinegar, wine
1 c Sherry, dry
Condiments

Heat oil in a 10 to 12 qt. pan over med. heat. Add
salt pork, ham, onion, garlic, celery. Cook, stirring
occasionally, until vegs. are very soft and lightly
browned (abt. 40 min.)
Rinse and sort beans, drain, and add to pan along
with red pepper, cumin and broth. Bring to a boil over
high heat; reduce heat, cover and simmeer until bean
mash easily–2 to 3 hrs. (If using ham hocks, remove
cool. Shred meat return to pan–discard skin
bones.) Skim and discard fat from soup.
Whirl soup, a portion at a time, in blender or food
processor until smooth. Stop here if serving next day.
Cover and refrigerate.
Return soup to pot and heat to steaming, stirring
often. Blend in vinegar and sherry.
Pass condiments at table to add to individual
servings.
CONDIMENTS: Arrange in separate bowls: 3 lb. warm
kielbasa, cut into 1/2″ slices; 6 cups hot cooked
rice; 8 hard boiled eggs chopped; 2 cups small sweet
pickle spears,and 2 cups diced bell pepper.
Unknown source.

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Rhubarb Cobbler

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Filling—–
1 1/2 Cups Sugar
3 Tablespoons Cornstarch
1/4 Teaspoon Cinnamon
2 Tablespoons Unsalted Butter
6 Cups Fresh Rhubarb — cut in 1-in. pieces
1/4 Cup Water — (plus 2 Tbsp.)
2 Tablespoons Unsalted Butter
—–Topping—–
1 Cup Flour
2 Tablespoons Sugar
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/4 Cup Unsalted Butter
1 Egg — slightly beaten
1/4 Cup Milk

Preheat oven to 400.

FILLING: Combine sugar, cornstarch, and cinnamon in a saucepan. Stir in
rhubarb and water. Cook and stir until thickened and bubbly. Stir in
butter.

TOPPING: Stir together flour, sugar, baking powder, and salt. Cut in
butter until mixture resembles coarse crumbs. Combine egg and milk; add
all at once to flour mixture.

Put filling in a 1 1/2 -quart casserole and immediately spoon topper in 8
mounds on top. Bake about 20 minutes.

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Title: Barbecue Time Baked Beans
Categories: Side dish
Yield: 8 servings

1 lb Dried navy beans
2 tb Vegetable oil
2 md Onions, cut into small dice
1 cn Italian plum tomatoes,
-drained and coarsely
-chopped (28 oz; reserve
-1/2 cup juices)
1/2 c Ketchup
1/4 c Dark molasses
1/2 c Dark brown sugar
2 tb Worcestershire sauce
1/2 t Dry mustard
Salt to taste
Freshly ground black pepper
-to taste

The secret to tender baked beans is to leave the salt out until they
are finished cooking. For some reason, salt toughens them. To pamper
your tummy, rinse off the beans when they are finished soaking in
several changes of cold water. This recipe is easy to prepare ahead
and cooks in only two hours.

1. Place the beans in a bowl, cover with cold water and soak
overnight. Drain and rinse beans very well under cold water.

2. Place the beans in a large, heavy pot. Add enough water to cover
the beans by 2". Bring water to a boil, reduce heat to a simmer and
cook for 45 minutes, or until beans are tender but not mushy. Skim
off any foam that rises to the surface. Drain the beans.

3. Place the oil in a large, heavy ovenproof casserole. Add the
onions and wilt over medium-low heat until transluscent. Remove from
heat and stir in the beans.

4. Stir in the tomatoes and reserved juices along with all remaining
ingredients except the salt and pepper.

5. Bake, covered, for 45 minutes. Uncover and bake for 30 minutes
more. Season to taste with salt and pepper.

Per serving: 327 calories, 5 grams fat, no cholesterol.

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Title: Steamed Fish with Ginger
Categories: Fish, Chinese, Ethnic
Yield: 1 servings

1 Whole fresh fish; about 1-2
-pounds (yellowtail or
-snapper)
2 Whole green onions; trimmed
2 Shredded green onions
5 sl Ginger root, 1/4″ thick;
-shredded
1 tb Soy sauce
2 tb Vegetable oil
1 ds White pepper
1/2 ts Salt (opt)

Clean the fish, wash it well in cold water inside and
out, and pat dry. Lay the fish on a plate with 2 whole
green onions under the fish. Place the dish in a
streamer, which sould be full of boiling water. Steam
the fish over high heat for 12 to 15 minutes without
opening the steamer. When fish is done, remove from
steamer. Sprinkle the fish with the shredded green
onions, ginger root and soy sauce. Heat wok on hihg,
then add about 2 tablespoons of vegetable oil. Once
the oil is hot, pour it on top of the fish. Add a
dash of white pepper and a few drops of sesame seed
oil. Serve immediately.

Nutritional info per serving: 562 cal; 60g pro, 5g
carb, 32g fat (53%)

Source: Miami Herald 3/24/96
Paul Yan, Bamboo Garden, North Miami Beach, Florida

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Title: Stir-Fried Pork with Napa Cabbage
Categories: Diabetic, Main dish, Diabetic, Vegetables
Yield: 1 servings

4 tb Beef broth 4 c Shredded Napa cabbage
1/2 ts Minced garlic 1/2 ts Salt
1/2 ts Minced fresh gingerroot 1/2 ts Red pepper flakes
1 lb Pork tenderloin, cut into 8 Green onions, chopped
1 1/2 By 1/2-inch strips

Heat broth in a large nonstick frying pan or in a wok. Stir-fry the
garlic, ginger, and green onions for 1 minute. Add pork and stir-fry
until pink color is nearly gone, about 1 minute. Mix in cabbage,
cover, and continue cooking for 3-5 minutes or until cabbage is
tender, stirring once. Season with salt and red pepper flakes to
taste. 6 Servings 1 Serving: 3/4 cup Nutritive values per serving: 2
gm. carbohydrates; 23 gm. protein; 4 gm. fat; 135 calories; 1.1 gm.
fiber; 277 mg. sodium; 70 mg. cholesterol Food Exchanges per serving:
3 Lean Meat Exchanges. Low-sodium diet: Omit salt.

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General Tso’s Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds chicken — 1 inch cubes
1 egg
1 cup flour
5 stalks bok choy — sliced
1 each red, green, and hot pepper — in strips
3/4 cup water
3 tablespoons each:soy sauce, corn starch, sugar
white vinegar, Chinese cooking wine,
2 tablespoons chinese chili paste w/ garlic
1 teaspoon each: fresh ginger, hoisin sauce
12 black peppercorns
2 cloves garlic
1 tablespoon oil for stir frying
oil for deep frying
1/2 teaspoon cayenne

Dip chix in egg, flour and fry. In bowl, mix water, soy, starch, vinegar,
hoisin,wine, sugar, chili paste, peppercorns, cayenne. Heat tbl oil in wok and
stir fry garlic and ginger. In a few seconds, add peppers and bok choy. Fry 1
min, add sauce and meat. Stir til sauce thickens and coats. Serve on rice.

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Chicken/Rice/Broccoli Casserole

Recipe By : Phyllis Shelby
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Onion — Chopped
1 Bunch Celery — Chopped
1 Lb Mushrooms — Chopped
2 Bunches Broccoli — Chopped And Cooked
1 Jar Velveeta Cheese
1 Jar Cheese Whiz
1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
1/4 Cup Crisco Oil With Roasted Garlic
1 Stick Butter Or Margarine — Melted
1 Box Minute Rice — Cooked
1 Chicken — Cut Up
Garlic Sat — Optional

**This recipe requires a very large pot such as a Dutch oven.
Cook the broccoli and rice separately. Set aside.
In a large pot, melt the butter and add the oil, pepper,and garlic salt.
Saute onions, mushrooms and celery till tender, but not brown. Mix soups
together and add to the the onion/celery/mushroom mixture. Add 1/2 can of
milk. Add cheese and mix well.
Add rice and broccoli and mix well. Layter cut chicken on top. Cover; cook
@ 350°F for about 1 hour or until chicken in done.

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NOTES :
You can add as much more of the ingredients as you want. This recipe feeds
an army on a budget. – Phyllis
Nutr. Assoc. : 0 0 0 0 4631 281 0 0 4267 0 1262 0 0

VIETNAMESE PHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak
2 lg Onions — unpeeled, halved,
-and studded with 8 cloves
3 Shallots — unpeeled
2 oz Piece ginger — unpeeled
8 Star anise
1 Cinnamon stick
4 md Parsnips cut in 2-inch
-chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions — thinly sliced
1 tb Cilantro — chopped
2 md Onions — thinly sliced
1/4 c Hot chili sauce
1 lb Rice noodles 1/4-inch wide
-(or banh pho)
1/2 c Nuoc mam (Vietnamese fish
-sauce)
Black pepper — freshly grnd.
2 c Fresh bean sprouts
2 Fresh chili peppers — sliced
2 Limes cut in wedges
1 bn Fresh mint
1 bn Fresh Asian or regular basil

Soak bone overnight in cold water. Place bones,
oxtails and flank steak in a large stock pot. Add
water to cover and bring to a boil. Cook 10 minutes,
drain and rinse pot and bones. Return bones to pot,
add 6 quarts water and bring to a boil. Skim surface
of scum and fat. Stir bones at bottom from time to
time. Add 3 more quarts water, bring to a boil again
and skim scum. Lower heat and let simmer. Char
clove-studded onions, shallots, and ginger under a
broiler until they release their fragrant odors. Tie
charred vegetables, star anise, and cinnamon stick in
a thick, dampened cheesecloth. Put it in stock with
parsnips and salt. Simmer for 1 hour. Remove flank
steak and continue simmering broth, uncovered pot, for
4-5 hours. Add more water if level goes below bones.

Meanwhile, slice beef sirloin against grain into
paper-thin slices, about 2-by-2 inches. Slice flank
steak the same way. Set aside. In a small bowl,
combine scallions, cilantro, and half the sliced
onions. Place remaining onions in another bowl and
mix in hot chili sauce. Soak rice noodles in warm
water for 30 minutes. Drain and set aside.

When broth is ready, discard bones. Strain broth
through a colander lined with a double layer of damp
cheesecloth into a clean pot. Add fish sauce and
bring to a boil. Reduce heat to simmer. In another
pot, bring 4 quarts of water to a boil. Add noodles
and drain immediately. Do not overcook noodles.
Divide among 4 large soup bowls. Top noodles with
sliced meats. Bring broth to a rolling boil, then
ladle into soup bowls. Garnish with scallions mixture
and black pepper. Serve the onions in hot chili sauce
and remaining ingredients on the side to add as
desired. Also, you can add Hoisin sauce as a dip.
Serves 4.

Source: “The foods of Vietnam” by Nicole Routhier
(Stewart, Tabori Chang)

From the rec.food.recipe archives.
From: nguyenc@rtsg.mot.com (Chuong M. Nguyen)

MM format by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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Title: GINGERED GRAPEFRUIT BASKETS
Categories: Fruits, Ice cream, Desserts
Yield: 6 servings

6 Pink grapefruits
Vanilla ice cream or frozen
Yogurt
1/3 c Firmly packed golden brown
Sugar
4 1/2 ts Finely chopped peeled fresh
Ginger
Fresh mint leaves (optional)

Cut grapefruits horizontally in half. Using
grapefruit knife or paring knife, cut all around
grapefruit halves and between membranes to release
segments. Place segments in bowl, discarding seeds.
Cut segments in bowl, discarding seeds. Cut all
membranes from 6 grapefruit halves; discard remaining
grapefuit halves.

Place large scoop of ice cream in each reserved
grapefruit half. Cover and place in freezer until
ready to use. Add sugar and ginger to grapefruit in
bowl and toss gently. Cover and refrigerate at least
2 hours or overhight.

Spoon some grapefruit mixture over ice cream in each
grapefruit basket. Garnish with mint. Serve, passing
remaining grapefruit mixture separately.

SOURCE: BON APPETIT, April ’93

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Title: Roquefort Brandy Spread
Categories: Appetizers, Spreads
Yield: 2 1/2 cups

-JUDI M. PHELPS
1 lb Roquefort Cheese
1/2 lb Cream cheese
3 T Butter
1/4 ts Dry mustard
pn Cayenne pepper
1/4 c Cognac

Put all the ingredients in an electric blender or food processor and
let soften to room temperature. Puree or beat until you have a
homogenous mixture. Transfer to a bowl, cover tightly, and
refrigerate. Makes 2-1/2 cups.

This spread can be used as a stuffing for vegetables, can be served
with raw vegetables, or can be spread on melba toast. Source: Just
For Starters by Gloria Edwinn.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi, or
jphelps@best.com

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