Title: Drunken Bean Soup
Categories: Mcdougall, Soups, Fat-Free
Yield: 6 servings

2 15 oz. cans Pinto beans,
Drained and rinsed.
1/2 c Water or beer (I’d use beer)
1/2 Medium onion, sliced
3 Cloves garlic, minced
1/2 c Fresh Cilanto leaves
1 Fresh jalapeno pepper,
Thinly sliced

Combine all ingredients in a saucepan. Simmer over low heat for 30
minutes. Taken from THE NEW McDOUGALL COOKBOOK, by Dr. John and Mary
McDougall.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Apple-Fennel Salad with Fusilli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1/4 cup Vinegar — red wine
1 1/2 tablespoons Olive oil
1 tablespoon Apple juice concentrate
-frozen — thawed
1 1/2 teaspoons Thyme — dried
1/2 teaspoon Salt
1/4 teaspoon Pepper
—–SALAD—–
8 ounce Pasta, fusilli — uncooked
3 Apples, Mcintosh — cored and
-diced
2 tablespoon Lemon juice
1/2 pound Fennel — trimmed and thinly
-sliced (about 1 cup)
1 sm Lettuce head — Boston

Dressing: In a small bowl, combine all dressing ingredients. Mix well.

Salad: Boil pasta in salted water until cooked al dente, about 10 minutes.
Drain and set aside. In a medium bowl, toss apples and lemon juice. Stir in
fennel and toss well.Combine pasta and apple-fennel mx ixture in a medium
serving bowl. Add dressing and toss well. Serve on a bed of lettuce. Serves 4.

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Chili N’awlins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Mexican
Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground round beef
1 pound Ground pork
5 cups Chopped onions
1 1/2 tablespoons Chopped garlic
7 tablespoons Chili powder
2 cans Chopped green chili peppers
3 cans (16 oz) crushed tomatoes
3 tablespoons Tomato paste
4 Bay leaves — crumbled
1 tablespoon Salt
1 tablespoon Oregano
1 tablespoon Red wine vinegar
1 tablespoon Grown sugar
2 cans 16 oz) red kidney beans
1 package Corn chips
1 Head lettuce — shredded
12 ounces Sharp cheddar cheese — shredd

In a large, heavy pot, brown the meat with the onions and the garlic. Drain off
the fat and stir in the chili powder (depending on quality, you may want more ~
we get real cool stuff up here in the north). Add chilies, tomatoes, tomato
paste, bay leaves, salt, oregano, vinegar, and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar
cheese.

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Title: Pork and Peanut Stir-Fry
Categories: Main dish, Stir-fry, Meats
Yield: 2 servings

1/4 lb Boneless lean pork
4 ts Cornstarch; divided
3 tb Kikkoman Lite Soy Sauce
— divided
1 ts Minced fresh ginger root
2 ts Distilled white vinegar
1/4 ts Garlic powder
2 tb Vegetable oil; divided
1 Onion; sliced
1 Carrot
— diagonally thinly sliced
1/3 c Unsalted roasted peanuts

Slice pork into thin, narrow strips. Combine 2 teaspoons _each_
cornstarch and lite soy sauce, ginger and pork; let stand 15 minutes.
Meanwhile, combine remaining 2 teaspoons cornstarch, 2 Tbsp. plus 1
teaspoon lite soy sauce, vinegar, garlic powder and 1/2 cup water; set
aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add
pork and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same
pan. Add onion and carrot; stir-fry 2 minutes. Add zucchini; stir-fry 2
minutes. Add pork and soy sauce mixture. Cook, stirring, until sauce
boils and thickens. Stir in peanuts.

Makes 2 to 3 servings

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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GHOUL-ADE OVER GOPHER GUTS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Cherry gelatin powder — or
10 Lemons
–or 2 cups bottled lemon ju
7 c Water
1 c Sugar
Green food coloring

Recipe by: Creepy Cuisine, Lucy Munroe
Prepare a bowl of gelatin dessert according to
the directions on the package. Chill in the freezer
for 45 minutes, or until partially set. While the
gelatin cools, squeeze the juice from the lemons into
a pitcher, being careful not to include any seeds. Add
the 7 cups of water to the lemon juice. Stir. Add
the sugar and stir again. Add green food coloring
until Ghoul-ade is the desired shade. Pour Ghoul-ade
into individual glasses, then spoon partially set
gelatin gopher guts into glasses. Include long spoons
when serving this drink to help your guests eat their
guts out!

Penny Halsey (ATBN65B).

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Title: GOODY CAKE
Categories: Cookies, Desserts, Cakes
Yield: 24 servings

1 pk Yellow cake mix
1 c Nuts
1 Stick butter/margarine
1 pk Powdered sugar (1 lb box)
1 pk Cream cheese

Mix together cake mix, nuts and butter. Press into
13×9 pan to form bottom layer. Mix together powdered
sugar and cream cheese. Blend thoroughly. Spread
over the top of bottom layer. Bake at 350* for 40-45
minutes, until golden brown. Cool and cut into small
squares. Nuts can be omitted if you prefer.

—–

Title: Baked Macaroni Cheese
Categories: Pasta
Yield: 1 servings

2 lb Bag of elbow macaroni,
-cooked
-butter or margarine
2 Eggs, well beaten
-can of evaporated milk (or
-whole milk)
8 oz *each* of medium cheddar,
-monterey jack, and colby,
-grated

In 9×13″ pan, spray with Pam. Spread half of cooked macaroni in pan.
Sprinkle half of each cheese on top, using monterey jack in middle.
Dot with butter, and pour half of egg on top. Pour evaporated milk on
top (maybe about 1/4 – scant 1/2 of can). Repeat.

Bake at 350-375F until cooked throughout, and top is brownish.

Very rich, but delish. Freezes well.

From: Nancy Bird Date: Fri 11 Ma

MMMMM

Tomato Bisque

Recipe By : Donna St. George – NY Times -8-20-97
Serving Size : 4 Preparation Time :0:45
Categories : Soups Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — chopped
1 stalk celery, — finely chopped
1 clove garlic — minced
2 pounds ripe tomatoes, peeled — coarsely chopped
5 leaves fresh basil — torn into pieces
1 sprig fresh thyme, or 1/2 teaspoon dried
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons dry red wine
freshly ground black pepper — to taste
1 cup light cream
2 teaspoons cheddar cheese — finely gratedj
Croutons for garnish

1. In a medium (4 quart) soup pot, melt the butter over low heat. Add the onion
, celery and garlic. Saute until tender, about 10 minutes. Do not allow to brow
n.

2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 2
0 minutes.

3. Puree the mixture in batches in a blender or food processor. Return to pot,
and add the light cream. Reheat, but do not boil. To serve, top with a sprinkli
ng of cheddar cheese and croutons.

– – – – – – – – – – – – – – – – – –

NOTES : 335 calories, 30 grams fat, 5 grams protein, 15 grams carbohydrate
Nutr. Assoc. : 0 0 2516 0 1514 0 3413 0 0 0 0 0 0 0

Focaccia Florentine

Recipe By : Family Circle 1-7-97
Serving Size : 12 Preparation Time :0:25
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tbsp olice oil
2 10 oz pkg frozen chopped spinach — thawed/sqeeze dry
3 oz Canadian bacon — diced
1 1/4 tsp salt
3 c all-purpose flour
1 env quick-rise yeast
1 c water
1 1/2 c shredded Fontina Cheese

Heat 2 tablespoons oil in skillet. Add spinach, bacon and 1/4 tsp salt;
saute until softened, 5 minutes. Remove from heat. Combine 1 cup
flour, yeast and remaining salt in bowl. Heat water and remaining oil
in saucepan until very warm (125-130 degrees). Gradually beat water
mixture into flour mixture. Beat in 1 1/2 cups flour with wooden spoon,
1/2 cup at a time, to make soft dough. Knead dough on floured surface
until smooth and elastic, 10 minutes, working in remaining flour as
needed to prevent sticking. Shape into ball. Cover; let rest 10
minutes.

Roll dough out on floured surface into 15×11-inch rectangle. Fit in
greased 15x11x1- inch jelly-roll pan, gently pushing dough up into
corners. Wtih finger, make indentations all over surface of dough,
pressing almost to bottom of pan. Scatter spinach over top. Sprinkle
with cheese. Cover with plastic. Let rise in warm place until almost
doubled in bulk, 30 minutes.

Bake in 400 oven for 20 to 25 minutes, until lightly browned. Cut into
12 pieces. Serve warm.

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KVASIVSKA SELIANSKA (VILLAGE SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Beef or pork stock
1 c Sour cream
1 Egg
2 tb Flour
3/4 c Mashed potatoes
1 t Dill, fresh — chopped
2 c Sauerkraut juice
1/2 c Rye bread croutons

Bring stock to a low boil, add the sauerkraut juice.

Mix the sour cream, flour, and egg. Add some of the
boiling stock-juice to the pot and simmer for 4
minutes. Add the mashed potatoes and sprinkle in the
dill. Cook for 3 more minutes. Serve in bowls and
sprinkle the croutons liberally.

ORIGIN: Lissa Dwornikov,
Liev-Ukraine, circa 1996
per Don Houston

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