Southwestern Garbanzos

Recipe By : Cooking Without Fat by George Mateljan
Serving Size : 4 Preparation Time :0:00
Categories : Entree Stovetop
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c onion — chopped
2 cloves garlic — chopped
1 tbsp ginger — finely chopped
1 c tomatoes — chopped
2/3 c water
1 1/2 tsps ground cumin
1 tsp ground coriander
1/8 tsp cayenne
2 c cooked garbanzo beans
1 tbsp honey
1/4 c chopped dates
1 tbsp lime juice
cilantro and lime wedges — for garnish

In a medium skillet, combine onion, garlic, ginger, tomato and 2 tablespoons
water. Saute over medium high heat until tomato and onion soften and all
liquid has cooked off, about 5-8 minutes. Add seasonings and cook briefly to
blend flavors. Add beans, 2/3 cup water, honey and dates. Bring to boil,
cover, reduce heat and simmer 10-15 minutes. Stir in lime juice. Garnish with
cilantro and lime wedges.

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Per serving: 208 Calories; 3g Fat (11% calories from fat); 9g Protein; 41g
Carbohydrate; 0mg Cholesterol; 161mg Sodium

Serving Ideas : Serve over rice or with tortillas.

Lentils with summer vegetables

2 cups lentils (any color), rinsed and drained
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, quartered and sliced
1 – 1 1/2 tsp summer savory [I didn’t measure it exactly.]
black pepper
dried garlic [I’m out of fresh 🙁 ]
1 bay leaf
5 cups water (or use part broth if you want)

Put everything in a large pot, bring to a boil, reduce heat, cover and
simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or
maybe potatoes). Makes 4 reasonably sized servings.

The vegetables used were the ones I happened to have on hand. Vary to
suit yourself. Leeks are great in this. If I want this to be more
soup-like, I add more water and a can of tomatoes, pureed. I’ve also put
potatoes in the pot with the rest of the veggies. The possibilities are
endless…

Title: Cinnamon Shortbreads
Categories: Cookies, Holiday
Yield: 24 pieces

100 g Plain wholewheat flour
100 g Plain white flour
50 g Cornflour
50 g Semolina or ground rice
2 ts Cinnamon (or more)
225 g Soft butter or margarine
100 g Caster sugar

Set the oven to 170 C (325 F, Gas Mark 3) and grease a 19 cm x 29 cm
(7-1/2 inch x 11-1/2 inch) shallow tin with butter.

Sift the flours, semolina or ground rice and cinnamon into a large bowl or
food processor, adding the residue of bran from the sieve. Then put in
the butter or margarine and the sugar. Whizz, or beat, all the
ingredients together until they form a soft dough which leaves the sides
of the bowl clean.

Press this into the tin, leveling the surface by pressing with the back of
a metal spoon. Then prick the surface all over with a fork. Bake for
about 45 minutes, until the shortbread is set and quite crispy on top and
very lightly tinged with gold. It’s more tricky to tell when these are
done than with normal shortbreads because they are already rather brown!
If you are in doubt, you can lift up one of the end pieces and look
underneath it to see if it looks done underneath. If not, carefully put
it back and let the shortbread cook for a bit longer. When it’s done, cut
it into sections, if you haven’t already done so, and leave it to cool and
crisp up in the tin.

This shortbread keeps well in a tin for several days, if it gets the
chance, and also freezes well. It defrosts very quickly; you can use it
almost straight from the freezer.

Source: Rose Elliot’s Vegetarian Christmas
Typed for you by Karen Mintzias

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Title: Kraut Burgers (Bierochen)
Categories: Hamburger Beef Vegetables
Servings: 4

1 lb Lean Ground Beef 1 ea Large Onion, Finely
Chopped
3 T Shortening 2 ea Loaves Frozen Bread Dough*
1 ea Sm. Head Of Cabbage Shredded 1 x Salt Pepper To Taste

* Or substitute your favorite 2 loaf bread dough recipe.
————————————————————————–
Melt Shortening in skillet. Add beef, cabbage and onion. Cook until
cabbage is nearly done. Do not brown. Drain, salt and pepper to taste.
Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to
6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring
corners together and pinch sides shut. Let rise 2o minutes. Bake at 375
Degrees F. for about 20 minutes or until brown. Brush tops with melted
butter as the dough cools.

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CORN AND HAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 t Vegie oil
1 md Onion — diced
2 Shallots — diced
3/4 c Diced cooked ham
3 c Peeled, cubed raw potatoes
1 Bay leaf
3 tb Chopped fresh parsley
Salt
Freshly ground pepper
3 c Milk
4 c Fresh corn (cut from 8 cobs)
-or 4 c frozen corn
2 tb Flour
1/4 c Chopped fresh basil
Butter
Paprika

In a large pot, melt butter and oil over medium heat.
Saute onion and shallots 5 minutes, until softened not
brown. Add potatoes, 2 c water, bay leaf, parsley,
S P. Bring to boil, reduce heat and simmer 30 minutes
until potatoes are JUST tender. Meanwhile warm milk in
saucepan over low heat. Add warm milk and corn to
chowder and stir well. Put the flour in small bowl.
Take 3 to 4 tb of hot broth from pot and mix w/flour
to make a paste. Slowly add to pot, whisking to make a
smooth soup. Let soup simmer 3 to 5 minutes until
thickened and coorn is tender, but not soft. Remove
form heat, stir in basil and serve with butter.

Source: Leftovers by Kathy Grunst.

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MM: Honey Popcorn Balls

Title: Honey Popcorn Balls
Categories: Snacks
Yield: 12 balls

1 1/2 qt Unbuttered popped corn,
-salted
1/2 c Brown sugar
1/2 c Granulated sugar
1/4 c Honey
1/3 c Water
1 tb Butter

Put popped corn in oven to keep warm. Combine sugars,
honey, and water in a buttered 2-quart heavy-bottom
saucepan. heat slowly, stirring until sugar is
dissolved. Cook to firm ball stage (248 deg.). Add
butter and stir only enough to mix. Slowly pour syrup
over popcorn, tossing to mix. With buttered hands,
shape into balls. Makes about 12.

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Title: PEANUT BUTTER COOKIES
Categories: Cookies
Servings: 48

2/3 c Firmly packed light brown
-sugar
1/2 c Chunky or smooth peanut
-butter
1/3 c BLUE BONNET Margarine,
-softened
1 Egg
1/2 c Regular, Instant or Quick
-CREAM OF WHEAT Cereal
1 t Vanilla extract
1 1/4 c All-purpose flour
1/2 t Baking soda

In medium bowl with electric mixer at medium speed, beat brown sugar,
peanut butter, margarine and egg until fluffy; blend in cereal and
vanilla. Stir in flour and baking soda to make a stiff dough.

Shape dough into 1″ balls. Place 2″ apart on ungreased baking sheets.
Flatten balls with bottom of floured glass; press with fork tines to make
criss-cross pattern. Bake at 350’F. for 8-9 minutes or until lightly
browned. Remove from sheets; cool on wire racks.

Makes 4 dozen cookies.

MMMMM

RED BELL PEPPER AND CORIANDER PANCAKES WITH GUACAMOLE

Recipe By : COOKING LIVE SHOW #CL8782
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon red pepper flakes, or to taste
2/3 cup milk
2/3 cup diced red bell pepper
3 tablespoons chopped cilantro leaves
2 eggs — separated
1 tablespoon melted butter
Salt and freshly ground pepper, to taste

In a bowl combine flour, cornmeal, red pepper flakes, milk, red bell
pepper, cilantro, egg yolks, and melted butter. Season with salt and
pepper. With electric mixer beat egg whites to soft peak and fold
into
batter.

In a nonstick pan over moderate heat brush some melted butter. Drop
batter
by the spoonful into pan so that pancakes are about 1 1/2 inches in
diameter. When bubbles appear on surface of pancakes and undersides
are
golden brown, flip pancakes and allow undersides to cook until
golden.
Remove pancakes top rack to cool.

Guacamole:

1 avocado, peeled and finely diced
2 tablespoons lime juice, or to taste
1 jalapeno, seeded and diced
2 tablespoons chopped cilantro, or to taste
Salt and freshly ground pepper, to taste
3 Roma tomatoes, seeded and diced

In a bowl combine avocado, lime juice, jalapeno, cilantro, salt, and
pepper. If desired, mash with fork to smooth avocado. Add tomatoes
and fold
together.

Assembly:

When pancakes are cool, spoon about 1/2 teaspoon sour cream onto
center.
Top with an equal amount of guacamole. Garnish with leaf of cilantro.

Yield: 36 – 40 pancake

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Title: Soupe Au Pistou With 13 Vegetables
Categories:
Yield: 12 servings

1 c Small dried white beans
(Great Northern) — soaked
Overnight in
Cold Water
1 md Yellow onion — peeled,
Cut In Half And
Stuck With 2 Cloves
1 Bay leaf
4 ts Salt
1 tb Olive oil
3 md Red onions — diced
1/2 ts Pepper — freshly ground
3 Cloves garlic — minced
2 Leeks — white and light
Green Parts Only,
Washed And Sliced Th
2 Ribs celery — sliced thin
2 Carrots — peeled,
Halved lengthwise — and
Sliced thin
2 Purple turnips — peeled,
Cut into small wedges
1/2 c White wine
1 Bay leaf
Bouquet Garni:
3 Sprigs thyme
1 Sprig rosemary
Parsley (small amount)
Tied together
6 c Vegetable Stock (Or 8 Cups)
Or
Chicken stock OR
Water
1 c Small pasta such as tubetti
1 sm Bulb fennel — cored,
Cut In Half Lengthwi
And Sliced Thin
1 md Zucchini — cut in half
Lengthwise
Sliced 1/2″ Thick
2 sm Yellow squash — Sliced 1/2″
Thick
2 Ripe tomatoes (or 3) — Cored
Chunked
1 c Baby Peas (Fresh Or Frozen)
2 c Spinach leaves — washed
And
Cut into wide strips
1/2 bn Parsley — washed, picked
And chopped (about 1/2 cup)

Drain and rinse white beans. Place in medium saucepan
with enough water to cover by an inch. Add onion
halves (with cloves) and bay leaf. Bring to a boil,
reduce to a simmer, and cook covered very gently 1/2
hour. Skim any foam that has accumulated on the
surface. Add water to just cover beans if necessary.
Add 2 teaspoons salt and continue to cook 1530 minutes
until beans are creamy inside but still intact. Remove
bay leaf and onion halves, and set beans aside in
their cooking liquid until needed. In the meantime,
heat olive oil in large kettle or Dutch oven over
medium heat. Add onions, season with remaining salt
and pepper, and cook 58 minutes until softened. Add
garlic, stir, cook 2 minutes or until fragrant. Add
leeks, celery, carrots, turnips and sweat 5 minutes.
Add wine, bay leaf, bouquet garni and simmer until
wine is reduced by half. Add stock or water and bring
to the simmer. Add pasta and cook until pasta is
almost al dente. Add fennel, zucchini and squash, the
cooked white beans and their cooking liquid, and
cookfive minutes; add tomatoes and cook two more
minutes. Finally, add peas and spinach and cook 1
minute, until peas are tender. Add parsley, taste and
adjust seasoning if needed. Remove bay leaf and
bouquet garni. Serve with a dollop of pistou swirled
in. Yield: 12 servings (freezes well) Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved 10/21/96
show

Recipe By : TOO HOT TAMALES SHOW #TH

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Title: Storing Canned Foods
Categories: Canning, Information
Yield: 1 guide

If lids are tightly vacuum sealed on cooled jars, remove screw bands,
wash the lid and jar to remove food residue; then rinse and dry jars.
Label and date the jars and store them in a clean, cool, dark, dry
place. Do not store jars above 95 degrees F or near hot pipes, a range,
a furnace, in an uninsulated attic, or in direct sunlight. Under these
conditions, food will lose quality in a few weeks or months and may
spoil. Dampness may corrode metal lids, break seals, and allow
recontamination and spoilage.

Accidental freezing of canned foods will not cause spoilage unless jars
become unsealed and recontaminated. However freezing and thawing may
soften food. If jars must be stored where they may freeze, wrap them in
newspapers, place them in heavy cartons, and cover with more newspapers
and blankets.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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