Bohna Soup

Recipe By : Food that REally Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
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1 lb. dried soup beans
2 qts. water
2 cups milk
salt and pepper
2 Tbsp. butter
3 slices bread — cut in cubes

1) Soak the beans overnight in water to more than cover them.
2) Pour off the water, and cover the beans with salted fresh water, or
ham broth and
boil them unitl the are tender. There should be some water left in the
beans.
3) Add the milk and simmer until it is hot.
4) Meanwhile, brown the butter carefully, add the bread cubes and stir
them around until
they are evenly coated and lightly browned.
5) Put the bread in the soup, pour the soup into bowl and serve hot.

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Serving Ideas : Summer Sausage

NOTES : For the butterthe recipet actually says, the size of half a
large egg… I think this would be about 2 Tbsp, but
you can use your own judgement.

CRUSTY CUBAN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARBARA CHAIN (RNRM97A)
-DONNA GERMAN.
1 1/8 c -water
3 c Bread flour
1 t Salt
1 tb Yeast — scant tab

and you quick cycle this is very crust and my family loves this
bread. good luck barb from sunnyvale, ca. Reformatted by Elaine Radis

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Title: Midnight Munchers
Categories: Cookies, Desserts
Yield: 24 servings

Bar——–
1 1/2 c Brown Sugar, Packed
1/2 c Butter
1 1/2 ts Vanilla
2 lg Eggs
1 3/4 c Flour
2 ts Baking Powder
ds Salt
2 oz Unsweetened Baking Chocolate
Melted And Cooled
Filling—–
1 cn Caramel Pecan Frosting,
Ready To Spread
Topping
1 c Sugar
5 tb Butter
1/3 c Milk
6 oz Semisweet Chocolate Chips

Heat oven to 350 deg. Grease 13×9 inch pan. In large
bowl, cream brown sugar and 1/2 cup butter. Blend in
vanilla and eggs; mix well. Lightly spoon flour into
measuring cup; level off. Stir in flour, baking
powder and salt; mix well. Divide dough into 2 parts;
stir chocolate into half of dough.

Drop each dough by large tablespoonfuls randomly into
prepared pan; spread evenly. Bake at 350 deg. for 17
to 22 minutes or until golden brown. Cool. Spread
filling over bars. Freeze bars for about 30 minutes.

In small saucepan combine sugar, 5 tablespoons butter
and milk. Boil 1 minute, stirring constantly. Remove
from heat; stir in chocolate chips until melted and
smooth. Pour topping over bars. Refrigerate about 30
minutes; cut into bars. Store in refrigerator. 24
bars. Typos by Pat Asher.

Recipe By : Chocolate Lovers II, Pillsbury

From: Pat Asher Date: Tue, 29
Oct 1996 16:13:18 -0600

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Title: HOMEMADE HORSRADDISH SAUCE – (TXVF47A)
Categories: Sauces, Condiments
Yield: 8 servings

1/4 c Horseradish ; grated with
1 c Sourcream
2 ts Lemon juice
1 dr Tabasco.

Horseradish is a root which is available in the
produce department of many major supermarkets. It is
then grated and can be incorporated into several
different sauces. Try mixing 1/4 C grated horseradish
with 1 C sourcream, 2t lemon juice and a drop or two
of Tabasco. You can increase the horseradish and/or
Tabasco for more intense flavor. FROM: D J MCINTYRE
(TXVF47A)

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CHAI KURDI (KURDISH TEA)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Jewish
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb India tea leaves
1 Cinnamon — stick, 4″
2 c -water, boiling
Sugar cubes

The Kurds like this sweet, aromatic tea. The cubes of
sugar are dissolved in the mouth as the tea is drunk,
the sweeter the better.

1. Put the tea and cinnamon in a tea pot and pour in
the boiling water. Allow to steep for 5 minutes.

Serve hot with sugar cubes. Serves 4.

“Sephardic Cooking” by Copeland Mark — 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to
India — Copyright 1992 Published by Donald I. Fine,
Inc., New York, N.Y.

DPileggi in Houston, Texas

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Title: DIETETIC PEANUTS
Categories: Diabetic, Chocolate, Nuts, Candies
Yield: 1 servings

1 lb Whitecoat chocolate coating
1/2 c Peanut butter

In the top of a double boiler, melt coating over hot, not boiling,
water. Add peanut butter and blend until smooth. Fill peanut molds
almost full and chill in freezer until firm. Turn over and tap
peanuts from molds. Makes about 75 peanuts. Source: Ideals Candy
Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand,
Milwaukee, Wis. 53201

From: Jeffrey Dean Date: 11-18-93

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Title: CHIMICHANGAS (DEEP FRIED BURRITOS)
Categories: Mexican
Yield: 6 servings

1 lb Ground meat, browned and
-drained
1 md Onion, chopped
1/2 c Red chile sauce or enchilada
-sauce
12 Flour tortillas
Oil for frying
2 c Cheddar cheese
2 c Shredded lettuce
2 c Chopped green onions

In a large skillet, brown meat and drain. Add onion and chile or enchilada
sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold
tortilla, tucking in ends, and fasten with wooden toothpicks. Only
assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a
large frying pan, with 1 inch of oil over medium heat, fry folded tortilla,
turning until golden about 1 to 2 minutes. Drain on paper towels and keep
warm.l Garnish with cheese, lettuce, and onion.

Yield: 12 Chimichangas or fried burritos

From: “Celebrate San Antonio – A Cookbook” by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

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SINIGANG NA BANGUS (Milkfish in Sour Broth)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 lb Bangus (milkfish)
-or white fish, dressed
2 c Water
3 md Tomatoes, sliced
1 md Onion, sliced
6 Pods green sampaloc
-(tamarind) [available as
-powdered packages]
1 cn Banana heart, drained (14 oz)
2 c Green beans,
-cut diagonally in half
1 c Spinach leaves (or cabbage,
-mustard greens or
-watercress)
1 ts Salt
1 tb Patis (fish sauce)

1. Slice fish and cut into 4-6 pieces. Salt all over.

2. Boil water and tamarind pods until pods are tender. Remove tamarind,
mash and strain back into the boiling water. (optional)

3. Add tomatoes, onions and green beans to boiling mixture and cook 15
minutes or until vegetables are almost cooked. Add fish, banana hearts,
and patis. Bring to a boil. Lower heat and simmer 3-5 minutes. Remove
from heat, add spinach leaves, and let stand for 5 minutes.

4. Serve with bagoong or patis (fish sauce).

Preparation and cooking time: 30 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Title: Pastitsio
Categories: Casseroles, Greek
Yield: 24 Servings

Karen Mintzias
1 1/2 lb Ziti thick, uncut macaroni
Salt
2 c Grated cheeses*
6 tb Melted butter
7 Eggs
6 c Saltsa Kima
6 c Medium Saltsa Aspri
1 ts Ground cinnamon
1/2 ts Grated nutmeg
1 c Bread crumbs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri
(hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
salted water until almost tender. Drain thoroughly. In a large bowl,
combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
and 4 of the eggs, lightly beaten.
Butter an 11″ x 15″ x 3″ baking pan, and in it layer half the
macaroni mixture. Separate 2 of the eggs and combine the 2 egg
whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly
over the macaroni in the pan and cover with the remaining macaroni.
Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
spices. Pour over the macaroni, spreading it into the corners with a
spatula. Sprinkle the top lightly with the remaining cheese and the
bread crumbs. Bake in a 350 degree for 45 minutes or until a golden
crust develops and the sauce bubbles. Remove from the oven and allow
to stand for 15 minutes before cutting into squares. Serve on a warm
platter. Note: Try this once using 1 1/2 pounds of ziti for an
elegant pastitsio. A very rich recipe; you can safely reduce the meat
sauce and Saltsa Aspri by one cup, if desired. From: “The Food of
Greece” by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

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Title: PEAS WITH A HINT OF MINT
Categories: Baby food
Yield: 4 portions

2/3 c Shelled fresh peas
1/2 c Trimmed green beans
Sprig of fresh mint
1 c Water

Put all ingredients in a saucepan and simmer for 10 minutes. Drain,
remove the mint, and puree the vegetables in a food mill to get rid
of the indigestible husks from the peas. Add water or formula, as
needed. In addition to perking up the flavor of the vegetables, mint
is well-known carminative, and can help relieve baby’s painful gas or
colic.

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