from Victoria Moran’s Get the Fat Out.

EASY BEAN BAKE

1 can (16 oz) each: butter beans, great northern beans, garbanzos,
black beans, pinto beans, and kidney beans
2 cups tomato sauce
1 onion, chopped and water-sauteed
2 Tbsp prepared mustard
1 Tbsp barbecue sauce
1 tsp dry mustard
1/4 to 1/2 cup brown sugar or to taste

Preheat oven to 350 degrees. Drain beans and pour them into a
very large mixing bowl. Mix other ingredients and carefully
stir this sauce into the beans. Pour into a large, oblong
baking dish and bake for 1 hour. Serve hot or cold. (This
recipe works with just one kind of beans, of course, or
whatever variety you have in the pantry.)

ACORN SQUASH ‘N PASTA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Acine di Pepe or Ditalini
-OR Small Shells, uncooked
2 md Acorn squash
– (about 1 1/2 lb each),
– split, peeled, seeded
– and quartered
2 tb Margarine
1 lg Onion — chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium chicken broth
-(13 1/4 oz. each)
—–TOPPING—–
1 c Non-fat sour cream
1 tb Sugar

Cook squash in one inch of water in covered saucepan
for 15 minutes, or until tender. Cool. Scrape out pulp
and put back in pot. Add margarine, onion, carrots,
sugar, mace, ginger and cinnamon. Cover and simmer
gently for 10 minutes, stirring occasionally. Cook
until vegetables are tender.

Add 3 cups of the broth and puree all in a blender or
food processor. Return to the pot and add remaining
three cups of broth, bring to a boil and add pasta.
Cook, stirring occasionally, for 10 minutes, or until
pasta is done. Before serving, blend sour cream and
sugar in a separate bowl. Put dollop on top of each
bowl of soup. Serve hot.

NOTE: If soup is too thick, thin with additional
chicken broth.

Serves 4 to 6

Each serving contains: 330 Calories; 12.5 g Protein;
62.2 g Carbohydrates; 5 g Fat; 2.1 mg Cholesterol; 710
mg Sodium. Calories from Fat: 13%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

– – – – – – – – – – – – – – – – – –

Title: Scrambled Eggs With Cactus
Categories: Eggs Main dish Mexican Vegetables
Servings: 6

8 oz Nopalitos; *
1 tb Onion; Chopped
2 tb Margarine Or Butter
8 ea Eggs; Large
1/3 c Milk
1/4 ts Salt
1 ds Pepper

* Use 1 8-oz can of Nopalitos (cactus pieces) that have been drained
and rinsed.
————————————————————————–
In a 10-inch skillet, cook cactus pieces and onion in the margarine until
the onion is tender but not brown. In a bowl, beat the eggs, milk, salt
and pepper with a fork. Pour the egg mixture over the cactus pieces and
onion in the skillet. Cook without stirring over low heat until the eggs
start to set on the bottom and sides of the skillet. Lift and fold the
eggs with a spatula so that the uncooked part runs to the bottom of the
skillet. Continue lifting and folding about 5 minutes more or until the
eggs are set and cooked through but still glossy and moist. Serve hot.

—————————————————————————–

Date: Mon, 13 Feb 95 22:01:23 EST
From: ACHRISTMANN@csunet.ctstateu.edu

Harissa is hot pepper sauce from North Africa. I found this recipe in Korma’s
Great Vegetarian Dishes p.131
8 oz. fresh hot chilies
1/2 teaspoon yellow asafoetida powder (or garlic to your taste)
1 tsp. ground caraway seeds
1 ts[Cp. salt
1 1/2 tsp. fresh ground pepper
1 1/2 tsp. ground cumin
1 tsp. ground coriander

Place the chiulies in a processor and chop until coarsely
ground. Add the other ingredients (except oil) and process until
smooth.

BBQ RUB, COX’S DRY RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rub Bbq
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons PAPRIKA
4 tablespoons MSG
2 teaspoons GARLIC POWDER
2 teaspoons CAYENNE PEPPER
1 teaspoon WHITE PEPPER
1 teaspoon NUTMEG
1 teaspoon CLOVES
4 tablespoons SEASONED PEPPER
4 teaspoons ONION POWDER
3 tablespoons CHILI POWDER
1 tablespoon SALT

– – – – – – – – – – – – – – – – – –

Title: Cactus Jelly
Categories: relishes/preserves
Yield: 1 serving

see below

Do not double recipe.
Gather about 1 qt. of fruit to make 2-1/2 C. of juice. If most of the fruit
is very ripe, try to include some under-ripe ones to add pectin. Wash fruit
and place in kettle with just enough water to cover. Boil until quite tende
r and soft (extracts pectin and flavor).
Strain through two thicknesses of cheesecloth and set juice aside so sedime
nt will settle. For clear jelly, do not use sediment portion.
For each 2-1/2 C. juice, add one package of powdered pectin (more successfu
l than liquid). Bring to fast boil, stirring constantly. Add 3 T. lemon or
lime juice and 3-1/2 C. sugar. Bring to a hard boil (one you can’t press do
wn with a spoon) and boil for three minutes. The timing is very important t
o get a product that will jell.
Remove from heat, skim and pour into sterilized jelly glasses. Cover with a
layer of melter paraffin.
(I am experimenting with a non-sugar version using apple, pear and white
grape juice concentrate but at present have it all in freezer waiting for
some time to try different quantities, etc.)
By Barbara Barte, courtesy of Pima County Coop. Extension Service.

– – – – – – – – – – – – – – – – – –

Contributor: AXECLAN
Preparation Time: 0:00
—–

Grilled Portobello Mushrooms with Parmesan Crrisps

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Side Dishes
Vegetables Cheese
Grilled

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons balsamic vinegar
3 garlic cloves — minced
1 1/2 Teaspoons minced fresh thyme leaves or 1/2 teaspoon — crumbled
dried
1/2 Cup olive oil
1 1/2 Pounds Portobello mushrooms — stems discarded
18 arugula leaves — trimmed, washed
thoroughly, and spun dry (18 to 24)
6 Parmesan crisps (recipe follows) as an
accompaniment

In a small bowl whisk together vinegar, garlic, and thyme, and salt and
pepper to taste. Whisk in oil in a stream, whisking until dressing is
emulsified.
In a large resealable plastic bag drizzle dressing over mushrooms and seal.
Marinate mushrooms at room temperature, turning bag once or twice, 1 hour.
Heat a well-seasoned ridged grill pan over moderately high heat until hot and
grill mushrooms in batches, covered, 2 to 3 minutes on each side, or until
tender. Transfer mushrooms as cooked to a platter and keep warm, covered with
foil.
Divide arugula among 6 plates. Slice mushrooms thin and serve with arugula
and Parmesan crisps.
PARMESAN CRISPS
Can be prepared in 45 minutes or less.
3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano) 1
1/2 teaspoons all-purpose flour
Preheat oven to 350°F. and line a lightly greased baking sheet with
parchment paper.
In a small bowl stir together Parmesan and flour. On prepared baking sheet
spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds
gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until
golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove
carefully with a metal spatula. Crisps may be made 2 days in advance and kept
between layers of wax paper in an airtight container at room temperature.
Makes about 9 crisps.

– – – – – – – – – – – – – – – – – –

TOSSED SNOW PEAS ZUCCHINI

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Fresh Snow Peas Cut Into
1 Inch Diagonal Pieces
1 sm Zucchini, Thinly Sliced
2 Cherry Tomatoes, Quartered
1 tb Pine Nuts Toasted
1 tb Minced Shallot
1 1/2 ts Red Wine Vinegar
1 t Safflower 0R Vegetable Oil
1/8 ts Pepper

Place Peas in A Vegetable Steamer Over Hot Water. Cover, Steam 2 Min. OR
Until Crisp Tender. Drain Rinse Under Cold Water. Combine Peas, Zucchini,
Tomatoes Pine Nuts in A Medium Bowl. Combine Shallot, Vinegar, Oil
Pepper; Mix Well With A Wire Whisk. Pour Over Vegetables Toss Gently To
Mix Well. Cover Chill Thoroughly.
(Fat 6. Chol. 0.)

– – – – – – – – – – – – – – – – – –

Title: Applesauce Cupcakes
Categories: Cakes, Diabetic
Yield: 12 servings

1/2 c Margarine 1 ts Cinnamon
1 Egg 1 1/2 ts Nutmeg
1/4 c Sugar 1 c Unsweetened applesauce
1 1/2 c Flour 1 ts Vanilla
1 ts Baking soda 1/4 c Chopped walnuts
1/4 ts Salt

Preheat oven to 375 F. Cream margarine until fluffy. Beat eggs and
sugar; add to margarine and blend.

Sift together dry ingredients. Add to margarine mixture alternately
with applesauce, mixing well after each addition. Stir in vanilla
and nuts.

Spoon into 12 cupcake pans sprayed with vegetable pan spray or use
paper baking cups. Bake 15-20 min.

1 cupcake – 177 calories, 1 1/2 Starch/bread exchange, 1 1/2 fat 2.7
gm protein, 9.8 gm fat, 19.8 gm carbohydrate, 207.6 mg sodium, 53.3 mg
potassium, 1 gm fiber, 23 mg cholesterol

Source: Am. Diabetes Assoc., Family Cookbook Vol 1 1987 Shared but
not tested by Elizabeth Rodier Nov 93.

MMMMM

Title: Stuffed Monster Zucchini
Categories: Veg-cook, August
Yield: 1 servings

1 Giant zucchini
x Rice
x Lentils
x Celery
x Onion
x Garlic
x Cumin
x Thyme

This is of general interest, so I’ll post it. I, too, was recently given a
giant zucchini, big enough to effectively bludgeon someone. (ironically
enough, I got it in a butcher shop my dad dragged me in to.) I sliced it in
half horizontally, scooped out the seeds, and stuffed it with cooked rice
and lentils and baked it. Put some lentils in a pot with water and boil
them until barely soft. Throw in some rice and cook until barely done,
using as little water as possible. Meanwhile, sautee some celery, onion and
garlic (not too much garlic.) and add that to the rice and lentils, along
with some ground cumin and thyme. Throw it on the zucchini and bake at
around 350 or 400 until the zucchini is soft. The surface of the stuffing
will probably get burned and dried out, but you van just brush it aside.

From: Karsten Schoellner kss@world.std.com. rfvc Digest V94 Issue #185 Aug.
31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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