Black Bean and Potato Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can black beans — drained
2 potatoes — washed and diced
1/2 pound cooked ham — diced
6 cups beef broth
1/4 cup dried chopped onions
1 4 oz can chopped jalapeno peppers — or
mild chili peppers
1 clove garlic — minced
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
sour cream — garnish
chopped tomatoes — garnish

In Crock-Pot, combine beans, potatoes, ham, broth, onion, peppers, garlic, cumi
n, oregano, thyme, and cloves. Cover and cook on Low 8 to 10 hours or on High
4 to 5 hours. Serve. Garnish bowls with sour cream and chopped tomatoes if de
sired.
Serve 6 to 8

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Title: Miniature Candy Bars
Categories: Chocolate, Candies
Yield: 1 servings

1 lb Confectioners sugar
2/3 c Sweetened condensed milk
1/2 ts Vanilla
1/2 ts Almond extract
12 oz Semisweet chocolate pieces
12 oz Butterscotch flavored pieces
1 lb Chopped Spanish peanuts

Combine confectioners sugar, sweetened condensed milk, vanilla and
almond extract in large bowl. Mix thoroughly, using hands to knead.
Roll mixture between two sheets of plastic wrap to form 13×9
rectangle. Chill in refrigerator. Meanwhile, melt chocolate and
butterscotch pieces in top of double boiler over hot water. Stir in
peanuts. Spread one half of chocolate mixture in buttered 13x9x2
baking pan. Carefully place fondant layer on top. Spread remaining
chocolate mixture on top. Refrigerate until firm. Remove from
refrigerator 10 minutes before cutting. Cut into bars. Store in
refrigerator. Makes 48 pieces. Origin: Farm Journal’s Choice
Chocolate Recipes Shared by: Sharon Stevens.

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Title: Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh
Categories: Soups
Servings: 8

1 1/4 lb Leeks 2 oz Butter
1/4 lb Roughly chopped onion 1 ea Roughly choped head
Celery
5 pt Mutton stock 1 oz Roughly chopped parsley
1 x Salt and Pepper 5 oz Double cream

Garnish: diced meat (optional)

Accompaniments: sippets

Clean the leeks thoroughly, chop them roughly, and set a little of the
green aside for garnish.

Melt the butter and cook the vegatibles under cover without browning them.
Add the stock, bring to the boil, and simmer for 1 hour, skimming if
necessary.

Rub the soup through a sieve or blend in a liquidiser. Reheat the soup,
stir in the parsley, green of leeks, and diced meat (if used). Season
with salt and pepper.

Stir in the cream, correct seasoning, and serve with sippets.

British Cookery (BTA, BFPC)

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Title: Onion Vetha Kozhambu
Categories: Vegetables, Vegetarian, East indian
Yield: 4 Servings

Lemon-size tamarind;
-soaked in 1 cup water
Pearl onions/shallots;peeled
2 Dried red chilli pods
1 1/2 ts Sambar powder
1 1/2 ts Rice flour; mixed with a
-little water for thickening
Salt; to taste
Mustard (seasoning)
Chana dal (seasoning)
Curry leaves (seasoning)
1 pn Hing
2 tb Oil

Warm oil. Season with mustard , chana dal and curry powder. Saut‚
peeled onions till translucent. Add squeezed out extract of tamarind.
Throw the sambar powder, salt and hing in. Let simmer till onions are
cooked. Add dissolved rice flour water for thickening. Stir and wait
till it simmers again a couple of minutes. Remove.

Variations:

Tomatoes with chick peas makes a delicious vatha kozhambu. Add some
slit green chillies if you would like to spike it up. Other
suggestions are diced sweet potato, diced butternut squash, daikon
(Chinese radish), drumsticks (available fresh in Indian stores or
canned, pre-cooked) all on their own.

U15297@uicvm.bitnet (Shyamala Parameswaran)

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Peach Cobbler No. 1580 Yields 6 Servings

4 Cups Peaches, Peeled 2/3 Cup Flour
Sliced 2 Tbls Brown Sugar, Packed
1/2 Cup Granulated Sugar 1/2 tsp Cinnamon, Ground
1 Tbls Flour 2 Tbls Whole Milk
1/4 Cup Butter

Preheat the oven to 400 degrees.
Combine the peaches, the first measure of flour, the sugar and the cinnamon in
a shallow (1 qt.) baking dish.
Combine the second measure of flour and the brown sugar in a mixing bowl.
Cut in the butter using a pastry blender until the mixture is the size of
small peas.
Stir in the milk until moistened.
Drop by spoonfulls onto the peaches.
Bake until a toothpick inserted into the crust comes out clean (about 30
minutes).
Let stand 5 minutes before serving.

Title: Hot Chocolate Souffles
Categories: Baking, English, Desserts
Yield: 6 servings

9 oz Semisweet chocolate, chopped
2 tb Dark rum
6 Lg Egg whites
4 Lg Egg yolks
1 tb Unsalted butter, melted
1 pn Cream of tartar

In the top of a double boiler set over simmering water, melt the
chocolate, stirring, until it is smooth. Remove the pan from the
heat, add the egg yolks, one at a time, whisking well after each
addition, and whisk in the rum and butter. Transfer mixture to a
large bowl. In a bowl with an electric mixer, beat the egg whites
with the cream of tartar and a pinch of salt until they hold stiff
peaks. Stir a quarter of the egg whites into the chocolate mixture
then fold in the remaining egg whites gently but thoroughly. Spoon
the mixture into 6 buttered 2/3 cup souffle dishes and bake them on a
baking sheet in the middle of a preheated 400f oven for 10-12
minutes, or until they are puffed and a tester comes out nearly
clean. a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel
and restaurant in Bath, England

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Title: Quaker’s: Chewy Choc-Oat-Chip (Tm) Cookies
Categories: Cookies
Yield: 5 servings

1 c Margarine/butter, softened
1 1/4 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c All-purpose flour

: l ts baking soda
l/2 ts salt (optional)
2 1/2 c QUAKER Oats uncooked
-(quick or old fashioned)
12 oz semi-sweet chocolate pieces
: l c chopped nuts (optional)

Heat oven to 375 F. Beat together margarine and
sugars until creamy. Add eggs, milk and vanilla; beat
well. Add combined flour, baking soda and salt; mix
well. Stir in oats, chocolate pieces and nuts; mix
well. Drop by rounded tablespoonfuls onto ungreased
cookie sheet. Bake 9 to 10 minutes for a chewy cookie
or 12 to 12 minutes for a crisp cookie. Cool 1 minute
on cookie sheet; remove to wire rack. Cool
completely.

Easy Bar Cookies: Press dough onto bottom of
ungreased 13×9-inch baking pan. Bake 30 to 35 minutes
or until light golden brown. Cool completely; cut
into bars. Store tightly covered. 32 BARS

High Altitude Adjustment: Increase flour to 2 cups.

Nutrition Information: l cookie Calories 110,
Calories From Fat 45, Total Fat 5g, Saturated Fat 1g,
Cholesterol 5mg, Sodium 50mg, Total Carbohydrates 15g,
Dietary Fiber 0g, Protein 1g

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CARROT-RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Desserts
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nonstick vegetable spray
1 c Flour
2 tb Wheat germ, toasted
1 1/2 ts Baking powder
1 t Baking soda
1/2 ts Salt
2 ts Brown sugar substitute
1 t Cinnamon
1/8 ts Cloves
1/8 ts Nutmeg
1 1/3 c Carrots, shredded
1/2 c Raisins, soaked in hot water
2 Eggs
2 tb Vegetable oil

Preheat oven to 350 F. Spray muffin tins. (My
suggestion: spray paper muffin cups – low fat muffins
tend to stick.)

Combine dry ingredients in a large bowl. Stir in
carrots and drained raisins.

Beat eggs with oil. Stir into flour mixture. Divide
batter evenly among 12 tins. Bake for 30-35 minutes
or until toothpick inserted in center of muffin comes
out clean.

1 muffin – 105 cal, 1 starch, 1/2 fat exchange 3 grams
protein, 4 grams fat, 16 grams carbohydrate, 1 gram
fiber 213 mg sodium, 118 mg potassium, 46 mg
cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Volume
III, 1987 Shared but not tested by Elizabeth Rodier,
Dec 93

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Title: Cherry Bounce
Categories: Beverages
Yield: 1 quart

-Sue Woodward

——————–FOODS OF THE HUDSON——————–
5 lb Sweet cherries
1 qt Rum
Brown sugar

Wash and stem cherries. Crush them between your
fingers. Pour the rum over them and let them stand 1
week. Stir them every day. After 1 week, strain them
into a bottle or screwtop jar that has been rinsed
with boiling water. Measure the juice, and add sugar
in proportion – for every gallon (see Sue’s note) of
juice, add 3/4 lb. brown sugar. Allow the Bounce to
stand 6 weeks before serving. I keep it in the
refrigerator, it is very nice cold or poured over ice
cubes.

Sue’s note – as written in the cookbook, it does say
“for every gallon” – perhaps they meant quart?

Author: Peter G. Rose

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Title: TEXAS-STYLE TORTILLA SOUP
Categories: Tex-mex, Soups, Crockpot, Meats
Yield: 8 servings

——————-SHARON MEHL – CFFM46A——————-
1/4 md Onion; chopped
-OR 1 ts. minced onion
2 Garlic cloves; minced
-OR 1/4 ts. garlic powder
2 tb Oil, vegetable
28 oz Tomatoes, whole; blended
10 1/2 oz Broth, beef condensed
-OR 2 bouillon cubes water
10 1/2 oz Broth, chicken condensed
-OR 2 bouillon cubes water
10 1/2 oz Soup, tomato, condensed
1 c -Water
1/2 c Pace picante sauce
2 ts Sauce, Worcestershire
1 ts Cumin, ground
1 ts Chili powder
1/2 ts Lemon pepper; (optional)
1 ts Salt; (optional)
4 Tortillas; corn (optional);
-cut into 1/2 inch wedges
1/2 c Cheese, cheddar (2 oz);
-shredded (optional)
2 lb Stew meat, boneless (option)
2 c Chicken mixture; (optional)
-from Chicken Flautas recipe

1. Cook onion, garlic, and stew meat (if using as
main course), in oil in Dutch oven until onion is
tender but not brown; drain well. Add tomatoes (with
juice) to Dutch oven with remaining ingredients except
tortillas and cheese.
2. Bring to a boil; reduce heat. Simmer uncovered 1
hour.
3. Add tortillas; continue simmering 10 minutes.
Ladle into soup bowls; sprinkle with cheese and serve
with additional picante sauce.

Makes 6 to 8 servings, about 9 cups soup.

**NOTE: This is so delicious, no one will believe how
easy it is to make. My “variations” are listed as the
“OR” in ingredients…found it to taste the same. I
usually don’t even mess with the tortillas and cheese.
It tastes wonderful served with “Chicken Flautas”…or
just make the chicken as indicated in the Flauta
recipe (except chunk the chicken) and just toss into
this soup! I think this could also easily be adapted
to crockpot!

Note from Pace: This spicy, tortilla-topped soup owes
its authentic south-of-the-border flavor to PACE
picante sauce and slow, siesta-like simmering. Source:
Pace Picante 40th Anniversary Cookbook

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