Title: COWPOKE BEANS
Categories: Vegetables
Yield: 1 batch

1 lb Pinto beans, dried
Ham bone
1 Chile ancho (opt)
1 ts Salt
1/4 lb Suet; chopped
1 lg Onion; chopped
1 Garlic clove; chopped
4 Tomato, ripe; chopped
-(for authenticity, use 1
-pound canned tomatoes)
1/2 ts Cumin, ground
1/2 ts Marjoram, dried
1 1/2 T Chili powder
1 ts Salt

Cover beans with cold water and soak overnight. Next day add the ham
bone, red chili pepper and salt to the UNDRAINED beans. Bring to a
boil, reduce heat, cover and simmer gently for several hours or till
beans are tender. Drain and save liquid. Toward the end of the cooking
period, heat suet in a large skillet, stir in onion and garlic, and cook
for 5 minutes or till onions take on a little color. Add tomatoes, 1 cup
of the bean liquid and all remaining ingredients. Cook over a low heat,
stirring frequently, for 45 minutes. Combine with beans and continue
simmering gently for 20 minutes.

MMMMM

Title: Texas Triple Dip
Categories: Dips, Mexican
Yield: 12 servings

2 c Pace Picante Sauce
2 c Sour cream

MMMMM————————-GUACAMOLE:——————————
2 lg Avacados, peeled, seeded and
-mashed
4 tb Pace Picante Sauce
2 t Lemon juice
1/2 t Salt

Layer equal amounts of guacamole, dairy sour cream and Pace Picante
Sauce in a clear glass bowl. Serve with tortilla chips or corn chips.

GUACAMOLE: Combine all ingrdients; mix well.

MMMMM

NOT-AT-ALL-CLASSIC ONION SOUP

Recipe By : Ann Hodgman, “Beat This! Cookbook”
Serving Size : 3 Preparation Time :
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons unsalted butter — divided
3 cups onions — thinly sliced
2 cloves garlic — minced (large
— cloves)
3/4 teaspoon dry mustard
1/2 teaspoon salt — or to taste
1 1/2 cups chicken stock
1/2 cup dry white wine
3 tablespoons all-purpose flour
1 1/2 cups milk — warmed
1 1/2 cups Emmenthaler cheese — grated
2 tablespoons kirsch
1/2 teaspoon prepared white horseradish
salt — to taste
black pepper — freshly ground, to
— taste
1 grate nutmeg — up to 2

1. Heat 2 tablespoons butter in a medium saucepan. Add the onions,
garlic,mustard and salt. Cook over low heat until the onions are translucent,
about 15-20 minutes; don’t let them or the garlic brown. This soup isn’t
supposed to taste brown.

2. Add the chicken stock and wine. Cover the an and let it simmer over low
heat.

3. Meanwhile, in another medium saucepan, over medium heat, melt the
remaining 3 tablespoons butter. Whisk in the flour all at once and cook it
for 1 minute, whisking constantly. Then turn the heat way, way down and whisk
in the milk. Cook this mixture, whisking constantly, until it makes a smooth,
thick sauce. Add the cheese, kirsch and horseradish and whisk till combined.
Now you have a cheese sauce. Add it to the onions and mix thoroughly. Add
salt and pepper to taste, grate in a little nutmeg and cook the soup over low
heat for 10 minutes. Stir it often. Then serve it.

Notes: From Ann Hodgman’s BEAT THIS! COOKBOOK, 1993, Chapters Publishing Ltd.,
ISBN 1-881527-21-2, pages 141-142.

– – – – – – – – – – – – – – – – – –

Typos by K. Hudson Lipin, 09/03/98
– – – – – – – – – – – – – – – – – –

Red Beans And Rice (Dupree)

Recipe By : Nathalie Dupree Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Beans
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried red beans — soaked overnight
1/2 pound salt pork — diced
(or ham hock, diced)
3 cups chopped onion
1 bunch green onions with tops — chopped
1 cup chopped green bell pepper
2 large garlic cloves — chopped
1 cup fresh parsley — finely chopped
1 tablespoon salt
3/4 teaspoon ground cayenne
1 teaspoon freshly ground black pepper
1/2 teaspoon fresh oregano — finely chopped
2 bay leaves — crumbled
3 dashes hot sauce — generous
1 tablespoon Worcestershire sauce
3 cups boiled rice

Drain the beans, place them in 2 quarts of water with the salt pork, and bring
to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped
onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3
hours, stirring occasionally. Test the beans after 2 hours. They shout be
tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot
sauce, and Worcestershire. In a large pot combine with the cooked rice. May be
made ahead and reheated over low heat or in the microwave. Yield: 4 to 6
servings

– – – – – – – – – – – – – – – – – –

Title: Passover Chocolate Sponge Cake
Categories: Chocolate, Cakes
Yield: 6 servings

12 Eggs, separated -orange
1 1/2 c Sugar 1/2 lb Sweet chocolate, grated
2 tb Cold water 3/4 c Matzo cake flour
Juice and grated rind of 1

Preheat oven to 350^F.

Beat egg yolks and sugar until light and fluffy (about 7 minutes). Add cold
water, orange juice, orange rind, chocolate and cake flour. Gently fold in
stiffly beaten egg whites.

Pour into a 10-inch tube pan with removable insert. Bake for 55 to 65
minutes or until cake springs back when gently pressed. Cool completely,
inverted on cake rack, before removing from pan.

—–

PLAIN MUFFINS II

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Ready-mixed flour
3 tb Melted shortening
4 tb Sugar
1 c Milk
1 Egg, well beaten

Sift prepared flour, measure, and sift. Combine egg,
shortening, milk, and sugar. Add sifted flour and
beat only until smooth. Fill well-oiled muffin tins
2/3 full. Bake in hot oven (425 F) 15-20 minutes. 10
servings. The Household Searchlight – 1941

– – – – – – – – – – – – – – – – – –

Plains Tribes Venision and Wild Rice Stew

Recipe By : LIHA’s Family Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Meat Dishes Main Dishes
Soups Stews Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds shoulder of venision — cut in 2″ squares
2 quarts water
2 yellow onions — peeled and cubed
2 teaspoons salt
1/8 teaspoon black pepper
1 1/2 cups wild rice — washed

Place the Venision, water and onions in a large, heavy kettle and simmer,
uncovered for 3 hours or until venision is tender. Mix in the salt, pepper
and wild rice; cover and wimmer for 20 minutes. Stir the mixture, then simmer,
uncovered for about 20 minutes more or until rice is tender and most the
liquid is absorbed.

– – – – – – – – – – – – – – – – – –

Per serving: 926 Calories; 3g Fat (3% calories from fat); 37g Protein; 195g
Carbohydrate; 0mg Cholesterol; 4343mg Sodium

Tamale Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups cold water
1 1/2 cups yellow cornmeal — stone ground
1 1/2 teaspoons salt — divided
2 cups boiling water
1 large ground beef
1/2 cup onion — chopped
2 tablespoons flour
1 teaspoon chili powder
1 can tomatoes — 1 pound
1 can tomato sauce — 8 ounces
1 can whole kernel corn — 8 3/4 ounces

Combine cornmeal and cold water; mix well. Add 1/2 teaspoon of the salt to
the boiling water. Slowly add the cornmeal/cold water mixture to the boiling
water, stirring constantly; bring to a boil. Reduce the heat, partially
cover the pan, and cook slowly for about 7 minutes, stirring often.

Grease a 2-quart casserole dish. Line the bottom and sides of the casserole
with the hot cooked mush.

Fry the beef and the onion in a frying pan until brown and well crumbled;
drain off any excess grease. Stir in flour, remaining 1 teaspoon salt and
chili powder. Add the tomatoes, breaking them up into chunks with a spoon.
Stir in the tomato sauce and corn. Spoon into mush lined casserole.

Bake at 350x until hot and bubbly, about 40-45 minutes.

From _Best Recipes from the Backs of Boxes Bottles Cans and Jars_ by Ceil
Dyer

– – – – – – – – – – – – – – – – – –

This recipe looks pretty good, but . . . Tamale pie is one of those things
that I sort of “wing” without a recipe. And I make it the way my mother used
to make it, which is that sometimes I put cornmeal on the bottom and
sometimes not but I *always* put the cornmeal mush on the top (like shepherds
pie) and sprinkle a little grated cheese on the top towards the end of the
baking. So, just consider the possibilities.

Title: CHINESE COLESLAW
Categories: Low-cal, Salads
Yield: 8 servings

4 c Chinese cabbage, shredded
8 1/4 oz Pineapple, crushed, drained*
8 oz Water chestnuts, sliced **
1 c Parsley, fresh, snipped
1/4 c Green onions, sliced
1/4 c Mayonnaise, reduced calor.
1 tb Mustard, prepared
1 ts Gingerroot, grated

* packed in its own juice
** drained
~——————————————————
~—————— PER SERVING: 57 cal., 1g pro., 9g
carbo., 2g fat, 0mg chol., 80mg sodium .
Combine cabbage, pineapple, water chestnuts, parsley,
and onion. Cover and chill. For dressing, combine
mayonnaise, mustard, and gingerroot. Cover and chill.
Spoon dressing over the cabbage mixture; toss to coat.
BETTER HOMES AND GARDENS

—–

Title: Golden Raisin Loaves
Categories: Breads Fruits Yeast
Servings: 10

2 c Whole Wheat Flour; Stirred
1/4 c Sugar
2 pk Active Dry Yeast; OR
2 tb Active Dry Yeast; Bulk
1 t Salt
2 t Cinnamon; Ground
3/4 c Water
1/3 c Butter Or Regular Margarine
1/2 c Buttermilk
2 ea Eggs; Lg
1 1/2 c Raisins; Golden
2 1/2 c Unbleached Flour; Sifted
1 x Vegetable Oil
——————————VANILLA FROSTING——————————
2 c Confectioners’ Sugar
1/4 t Vanilla
2 1/2 tb Milk

NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on
Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt
and cinnamon together in a large mixing bowl. Heat the water and butter
in a saucepan over low heat to very warm (120-130 degrees F.). Remove
from the heat and stir in the buttermilk. Add to the flour-yeast mixture
and beat, with an electric mixer on medium speed, until smooth, about 2
minutes. Add the eggs and beat an additional 2 minutes, then stir in the
raisins. Gradually add the remaining 1/4 cup of whole wheat flour and
enough white flour to make a stiff but light dough. (Heaviness indicates
too much flour and the bread will not rise correctly.) Let rest for 5
minutes. Turn the dough out onto a lightly floured surface and knead
until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let
rest for 30 minutes. Punch the dough down and divide in half. Let rest
10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at
the 7-inch side, roll up tightly like a jelly roll and seal the edges.
Tuck the ends under to form rounded edges, (the loaf should be about 7 X
3-inches in size). Place on a greased baking sheet. Brush with oil and
repeat for the second batch of dough. Cover and let rise in a warm place
until almost doubled, about 30 minutes. Bake in a preheated 375 degree F.
oven for 25 minutes or until the loaves sound hollow when tapped. Remove
from the baking sheet and cool on wire racks for 20 minutes. Frost with
the vanilla icing if desired.
VANILLA ICING:
Combine the sugar, vanilla, and milk in a bowl and beat until smooth.

—————————————————————————–