Baked Pea Beans

Recipe By : Picnics by James A. Beard
Serving Size : 12 Preparation Time :0:00
Categories : Picnic Dried Beans
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds white beans — navy pea beans
1 onion — studded with
2 cloves
1 bay leaf
1 tablespoon salt
1 pound salt pork — lean
1 pound smoked ham
3 onions
3 garlic cloves
2 teaspoons mustard powder
1/4 cup rum

^^ SOAK washed and sorted beans overnight.
^^ Drain and add fresh water to come 3 inches above the beans. Add the onion
stuck with cloves, bay leaf, and salt, and bring to a boil. Boil rapidly for 5
minutes. Skim the top, reduce the heat and simmer until the beans are tender
but not mushy.
^^ Meanwhile, put the salt pork in water and bring to a boil. Lower the heat
and simmer for 25 minutes. Remove the pork from the water and cut it first into
slices, then into small pieces. Cut the ham into strips.
^^ Peel and chop the onions and garlic cloves. Blend the mustard with a little
bean liquid. Taste the beans for seasoning. Place a layer of the beans in the
bottom of a large baking dish. Add a layer of salt pork, ham, onion, and
garlic. Repeat the layers ending with beans on top. Pour the mustard water over
the mixture, and add enough bean liquid to come to the top of the baking dish.
Bake in preheated moderate oven (350F) for 90 mins.
!! Keep the beans moist while baking; add more bean liquid or water.
^^ After 90 mins. remove and pour the run over the beans. Return to oven and
bake another 45 minutes, or until nicely browned and bubbly. Reheat at picnic
on camp stove or serve cold.
(c) 1966 by Woman’s Day Encyclopedia of Cookery. NY: Fawcett, Inc.
[mc-recipe: patH Sep 96]

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NOTES : “Beach Picnic” Menu Cold Broiled Chicken / Baked Pea Beans / Pungent
French Roll Salad / Cheese and Pears / Peanut Butter Cookies / Beverages

Title: JULIENNE BEETS WITH HORSERADISH
Categories: Harned 1994, Side dish, Vegetables
Yield: 4 servings

16 oz Sliced beets (1 can)
— undrained
1/4 c Sugar
2 tb Vinegar
1 tb Cornstarch
1 tb Lemon juice
1/2 ts Salt
2 1/2 tb Prepared horseradish
1 tb Butter or margarine
Commercial sour cream
— (opt’l.

Drain beets, reserving liquid. Set liquid aside.
Slice beets into julienne strips; set aside.

Combine beet liquid, sugar, vinegar, cornstarch, lemon
juice and salt in a medium saucepan, stirring well.
Cook over medium heat until thickened, stirring
constantly. Add horseradish and butter, stirring
until butter melts. Gently stir in beets and bring
mixture to a boil. Reduce heat; simmer 5 to 10
minutes, or until mixture is thoroughly heated. Top
each serving with a dollop of sour cream, if desired.

From _First There Must Be Food_ by Northwestern
Memorial Hospital/Chicago, IL. In _America’s Best
Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 306. ISBN
0-8487-0765-6. Electronic format by Cathy Harned.

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Duxelles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mushrooms Stuffing

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
2/3 c Onion, chopped fine
2 c Fresh mushrooms,
Chopped fine
1/4 ts Sugar
1/2 tb Worcestershire sauce
1 t Garlic minced

Saute onion in butter until transparent. Add the remaining
ingredients to skillet and cook over medium-high heat until liquid is
gone.

This mixture is great as a stuffing for boneless breasts of chicken or
veal. Add a little gouda cheese and viola!~ Freezes well too.

Source: Jane Camarota

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Title: Sue’s Simple Low Fat Quiche
Categories: Low fat, Main dish
Yield: 1 servings

Filling – tuna, pineapple, Onions, broccoli, spinach, Corn, etc
(whatever takes Your fancy)

L/F or F/F Cheese (optional) – approx 250 ml (1 cup)

Custard 150 ml milk (approx 1/4 pint) 2 eggs (I use 1 egg 1 egg
white) 30 ml (1 heaped tablespoon) flour (ordinary white/ww flour;
corn flour; potato flour, etc) pinch of mixed herbs black pepper to
taste

1) Heat oven to 180 C (350 F). Spray a quiche dish with non-stick
baking spray.

2) Place fillings in dish sprinkle cheese over.

3) Place custard ingredients in bowl (in order they are given above)
beat well to get rid of any lumps.

4) Pour custard mixture over fillings bake in oven until set
(approx 35 mins)

I normally cook mine in the microwave (50 to 70 % power for approx 15
mins) until custard is set – if necessary I brown it off in the oven
for approx 5 mins.

The above quantities are enough for a standard size quiche dish
(approx 25 cm in diameter). I normally double the ingredients and
put into a rectangular casserole dish.

Recipe by: Sue Winship Converted to MM by Donna Webster
donna@webster.demon.co.uk

MMMMM

Title: Reuben Burgers
Categories: Diabetic, Main dish, Sandwiches, Meats
Yield: 4 servings

1 lb Extra-lean ground beef; 4 sl Low-fat Swiss cheese;
1 sm Onion; minced 4 sl Rye bread;
1/2 ts Ground pepper; freshly 4 tb Russian Dressing;
4 tb To 8 tb sauerkraut; drained

Mix beef, onion, and ground pepper together and form 4 patties of
equal size about 3/4″ thick. Grill or broil, 4″ from souce of heat,
for 3 minutes on each side for medium-rear. Place 1 to 2 tb on the
center of each patty and top with one 1 oz slice of low-fat Swiss
cheese. Grill for 1 to 2 minutes, until the cheese melts. Serve each
patty open-face on a slice of toasted or grilled light rye bread.
Tope with each serving with 1 tb Russian Dressing.
Joslin Exchange per serving: 3 MEDIUM-FAT EXCHANGES + 1 BREAD/STARCH
EXCHANGE
CAL: 348; PRO: 28g; CAR: 18g;(CALORIES FROM FAT, 46%); FIB: 1g CHO:
72mg; SODIUM: 460mg* POTOSSIUM: 387mg;

Souce: Joslin Diabetes Gourmet Cookbook

*Not recommended for low-sodium diets unless raw shredded cabbage is
substituted for the sauerkraut.

MMMMM

NO-BAKE FRUITCAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Graham crackers rolled
-fine
1/2 ts Salt
1/2 ts Ground cloves
1/2 ts Allspice
1 1/2 c Chopped dates
1 c Mixed candied fruit
1/2 c Candied cherries
2 c Whipping cream (unwhipped)
1 t Cinnamon
1/2 ts Nutmeg
2 c Chopped nuts
1 c Glazed pineapple, chopped
1/2 c White raisins
2 c Miniature marshmallows

Put everything but cream and graham crackers in a
large mixing bowl. Stir together well. Whip the cream.
Add fruit mixture to the whipped cream. Add the
crumbs, gradually, mixing with hands. Put in a graham
cracker box lined with foil. Chill in refrigerator.

posted on cooking echo by Suzze Tiernan on 11-19-92

MM by Cathy Svitek

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Title: Peanut Soup
Categories: African, Soups, Ceideburg 2
Yield: 1 servings

1 pt Good stock (preferably made
-from chicken carcass with
-one onion
1 pt Shelled peanuts
1 c Milk

This is from an old, old book put out for British settlers in
Nyasaland in Africa. Not sure what that is today… The recipe is
simple and to the point and actually looks pretty good. I have some
other peanut soup recipes++Asian ones++that I’ll be posting for you
over the weekend.

Dry peanuts in the oven until the skin can be rubbed off and the nuts
are a deep biscuit in colour. Crush with a rolling pin, or mince, to
a very fine meal. Strain the stock and simmer with the nut meal for
1/2 hour or more. Season to taste. Before serving, stir in milk, or
even better, 1/2 small tin unsweetened condensed milk, add a little
butter and serve.

From “Nyasaland Cookery Book and Household Guide”. Compiled and
published by The Nyasaland Council of Women. P.O. Box 318, Limbe,
Nyasaland. No date given. [But it’s REAL old. S.C.]

Posted by Stephen Ceideburg; January 11 1991.

MMMMM

Title: SPICED BEETS
Categories: Diabetic, Vegetables, Side dish, Rice
Yield: 4 servings

1/2 c Wine vinegar;
(how about rice?)
1/4 c Water
1 Bay leaf;
1 Whole clove;
1 ts Black pepper;
3 tb Sugar Replacement
2 c Beets; sliced

Combine all ingredients except beets. Bring to a
boil. Add beets; simmer for 10 minutes, or until
tender. Micorwave: Combine all ingredients, except
beets. Cook on High for 2 minutes. Add beets. Cook
on Medium for 2 minutes. Food Exchange per serving: 1
VEGETABLE EXCHANGE; CAL: 36

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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Title: LOW CAL CHEESECAKE
Categories: Low-cal, Cakes, Desserts
Yield: 10 servings

2 Envelopes plain gelatin
6 tb Sugar
1/4 ts Salt
3 Eggs, separated
1 1/2 c Skim milk
1 ts Grated lemon rind
3 c Creamed cottage cheese
1 tb Lemon juice
1 ts Vanilla
6 tb Sugar
1/3 c Graham cracker crumbs

Mix together gelatine, 6 TBSP sugar, and salt in top
of double boiler. Beat together egg yolks and milk;
add to gelatin mixture. Place over boiling water and
cook, stirring constantly until gelatine is dissolved
and mixture thickens slightly (6 min app.) Remove
from heat and stir in lemon rind. Chill to unbeaten
egg white consistency. While mixture is chilling, beat
cottage cheese on high speed of electric mixer for 3
minutes (or press through sieve, or use food
processor). Stir in lemon juice and vanilla. Fold in
gelatine mixture. Beat egg whites until stiff, but not
dry. Gradually add 6 TBSP sugar, and beat until very
stiff. Fold gently into gelatine mixture. Turn into an
8 inch springform pan and sprinkle top with crumbs.
Chill until firm. 10-12 servings of approximately 125
calories per serving.

From the files of: Melissa Mierau, Martensville, Sk

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Title: GREAT-SHAPE COOKIES
Categories: Cookies
Yield: 30 servings

1/2 c Butter
1 c Granulated sugar
2 x Large eggs
1 tb Milk

—————-KNEAD IN 1/4 C FLOUR LATER—————-
2 1/2 c All-purpose flour,save 1/4 c
2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Almond

CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the
dough in the freezer to chill, if in a hurry, for 1-2
hours. Heat oven to 300 degrees. Grease cookie sheet
(only ONCE). No need to grease it each time.
Add ingredients together, saving out the 1/4 cup of
flour. Knead the 1/4 cup flour into the dough now,
chill. Roll out, using flour on surface, cutters and
rolling pin, generously. Try to get more flour on tiny
places.
This is a great recipe for the creased cookie
cutters, because it is delicious and dough does not
lose its shape. For this type of cutter, roll to about
1/4″ thickness, so dough is just thick enough to leave
the cutter imprints. Ordinarily, roll dough to 1/4″
thickness for best results. Any cookie will lose
detail and shape when it is too thick. This cookie is
good iced with thin royal icing. Cookie stays soft,
but is not terribly fragile. Source: Shared with me by
Mary Billersen of Cin. because I helped her replace
some favorite cookie cutters she’d lost. These cookies
have been a tradition in her family for generations.
Dolores McCann, Hamilton OH

Dolores McCann, Prodigy Food Wine Board

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