Ouisie’s BLACK BEAN SOUP

Recipe By : Ouisie’s Table
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dry
1 yellow onion — peeled, cored and
— cut in 6 wedges
4 whole cloves — stuck into one of
— the onion wedges
1 large clove of garlic — with a toothpick
— stuck through it so
— you can remove it
— easily
2 bay leaves
3 cups chicken broth — fresh, canned or
— dehydrated (taste
— whichever you
— choose and salt
— accordingly)
2 tablespoons cumin seeds
1 tablespoon olive oil
3 carrots — washed but not
— peeled, and chopped
3 celery stalks and leaves — washed and chopped
3 cloves garlic — peeled and finely
— chopped
1 tablespoon thyme — dry
1/2 teaspoon chili flakes
6 tablespoons Sour cream — preferably at room
— temperature and
— stirred so it
— spoons nicely
Fresh cilantro — washed and spun dry
Green onions — finely chopped
Wide juicy lime wedges

The night before, wash the beans thoroughly in a colander and pick
out the rocks and earth and the occasional malformed specimen. Place
them in a bowl, with enough fresh, cold water to cover them by 3 inches,
and set aside. The next day, drain the beans and put them in a large
soup pot. Cover with cold water and turn the burner on low. As the beans
heat, foam will rise to the surface; skim this off with a large cooking
spoon, and repeat until all the foam is gone. (Don’t let the pot boil,
because if you do. the skins will start to slip off and the beans won’t
hold their shape well as they cook.)
Add the onion wedges, the garlic and the bay leaves. Simmer, stirring
occasionally and adding water when the liquid gets low. When the beans
are tender (this takes from one to three hours), remove the onion wedges
and garlic. Now spoon out half of the beans, allow to cool, and puree in
a food processor with the chicken broth. Return the mixture to the pot.
Add salt to taste and simmer while you prepare the vegetables.
Toast the cumin seeds in a non-oiled saute pan and grind them with a
mortar and pestle or in an electric spice-grinder. Heat the oil in the
same pan and cook the carrots, celery, and garlic until translucent.
Add the cumin, thyme and chili flakes, and stir. Add the vegetables to
the bean pot, deglaze the pan with a little dry Vermouth or water, and
add this liquid to the beans also. Check the seasoning, simmer another
10 minutes, and your soup is ready.
Serve the soup in heated bowls so that even the last bite will be
warm. Top each serving with a teaspoon of Sour cream, chopped green
onion and cilantro, and add a lime wedge on the side for squeezing into
the soup. (Be sure to instruct your guests to do this, or they’ll miss

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 275 0 0 0 0 0 0 0 0 0
0 0

ALMOND BERRIES

Recipe By : DESSERT SHOW#DS3040
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Fresh strawberries
1/2 pint Fresh blueberries
Toasted almond slivers
Amaretto liqueur=7F

Mix berries together in bowl. Pour in 1 cup Amaretto. Toss well. Cover and
chill. Spoon into
dessert cups to serve. Sprinkle on toasted almonds.

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COCKA-LEEKE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Leeks washed and trimmed
2 c Cooked chicken breast
4 tb Butter
2 qt Chicken broth
4 Stalks of celery sliced
1 Egg yolk
2 Carrots cleaned and sliced
1 t Salt
1 t Pepper

1. Slice cleaned leeks into 1/2″ slices. Melt butter
in a large skillet and add leeks, carrots, and celery,
cook until lightly browned.

2. Add all but 2 cups of chicken broth from the boiled
chicken to the skillet.

3. Add the chicken breast cut up into small cubes.

4. Cover and simmer for approx 2 hours.

5. In the 2 cups of chicken broth you saved add the
egg yolk to it and mix well. Add this to the skillet
and continue cooking for another 3 mins.

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POTEE ESAUE (POTEE AUX LENTILLES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Lard — en des
2 sl Pain de mie — en des
— de 1/2 a 1 cm
1 Gousse d’ail — pressee
1 tb Beurre
1 lg Oignon — hache
3 Carottes — en des
250 g Celeri — en des
2 Cubes de bouillon de legumes
1/2 ts Thym
1/2 ts Marjolaine
1 d Muscade
200 g Lentilles — (tenir compte
— indications emballage
— pour le trempage
— et la cuisson
1 l — Eau (*)
1 Pomme — pelee, nettoyee,
— en des
2 dl Vin rouge
—–SOURCE—–
— D’apres: Journal Betty
— Bossi, Janvier 1988
— Rene Gagnaux, 15.05.94

Rissoler les des de lard dans la poele secher et
reserver. Dorer les cubes de pain dans la graisse du
lard, ajouter l’ail, faire revenir et reserver.
Faire retomber l’oignon dans le beurre chaud, ajouter
carotte et celeri, etuver rapidement et mettre tous
les autres ingredients, excepte pomme et vin. Couvrir
avec l’eau, porter a l’ebullition et laisser mijoter
20 minutes (ou plus longtemps si les lentilles le
necessitent) en ecumant de temps a autre et en
ajoutant eventuellement de l’eau. Ajouter les des de
pomme et le vin rouge et laisser mijoter 10 minutes.
Rectifier l’assaisonnement, en servant parsemer la
potee avec les des de lard et de pain.
(*) Une petite precision: la quantite de liquide
depend fortement de la sorte des lentilles utilisees.
Donc par precaution, prendre au depart peu de liquide
et le rajouter en cours de cuisson 🙂 Cela doit etre
une potee, pas une soupe 🙂

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Yam and Cranberry Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Holiday Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
40 ounces yams — drained
12 ounces cranberries (3 cups) — fresh,whole
1 1/2 cups sugar
1 small orange — sliced
1/2 cup pecan halves
1/4 cup orange juice (or brandy)
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon mace

Wash cranberries. Combine with sugar, orange slices, pecan halves, orange
juice and spices in a 2 quart casserole. Bake, uncovered, at 375 for 30
minutes. Stir yams into cranberry mixture; bake until hot through, about 15
minutes.

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Title: Chocolate Arabians
Categories: Cookies
Yield: 1 servings

1/4 lb Unsalted butter
1/2 c Semi-sweet chocolate chips
-(3 oz.)
2 lg Eggs
1 ts Coffee liqueur
1/2 c All-purpose flour
3/4 c Sugar
1 ts Instant espresso powder (or
-instant coffee
1/2 c Pecans (2 oz.)
24 lg Pecan halves

Recipe by: dianna@mips.com (Dianna Vosburg – Consultant)
In a medium saucepan, bring 2 inches of water to a simmer and remove from
heat. Cut butter into 1-inch pieces and put into a heatproof bowl with the
chocolate. Set the bowl over the hot water and stir until smooth. Cool
slightly. Whisk in the eggs and liqueur, then stir in the flour, sugar,
and
espresso. Chop and stir 1/2 C. of the pecans into the batter.

Adjust oven rack to middle position and heat oven to 350 degrees F. Line
two mini-muffin tins (each with 12 cups) with paper muffin cups. Spoon
batter into cups, filling them three-quarters full and placing a pecan
half
in the center of each cup of batter. Bake until batter is set and a
toothpick inserted into the centers comes out clean, about 20 minutes.

Cool 2-3 minutes in muffin tins, then transfer each piece to a wire rack.
(can store in an airtight container for three days or freeze up to 1
month.)

May be served in the paper cups, or removed from papers before serving.

—–

BASIC MUFFINS 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole-wheat flour
2 ts Baking powder
1/4 c Honey
2 c Water — or nut milk
2 tb Applesauce
1/2 ts Vanilla
1/2 ts Cinnamon
1/2 ts Mace
1/4 ts Nutmeg
1/4 ts Allspice
1/4 ts Ginger

Recipe by: McDougall Preparation Time: 0:45 Combine
dry ingredients. Combine wet ingredients. Fold dry and
wet ingredients together, until just moistened. Spoon
into lightly oiled or non-stick muffin tins. Bake at
350 degrees for 30 minutes.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

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Title: PLUM PUDDING WITH GRAND MARNIER HARD SAUCE
Categories: Desserts
Yield: 1 recipe

2 c Chopped walnuts
1 3/4 c Dried currants
1 3/4 c Golden raisins
3/4 c Chopped candied orange peel
3/4 c Chopped candied lemon peel
1/2 c Chopped candied citron
1 c All purpose flour
1 ts Salt
1 ts Ground allspice
1/2 ts Ground ginger
2 c Dried fresh breadcrumbs,
-lightly toasted
1 c Light brown sugar, firmly
-packed
3 Eggs, beaten to blend
1/3 lb Ground suet
1 Granny Smith apple, cored
-and finely chopped
1 Carrot, peeled and grated
1/4 c Fresh orange juice
1/4 c Grand Marnier
1/4 c Cognac

—————–GRAND MARNIER HARD SAUCE—————–
1 c Unsalted butter, room temp
3 c Powdered sugar, sifted
1/4 c Grand Marnier
1 Egg yolk

Preheat oven to 400F. Butter a 2 1/2-quart pudding
mold or crock. Line with waxed paper and butter paper.
Combine first six ingredients in large bowl. Mix in
flour, salt, allspice and ginger. Add breadcrumbs,
brown sugar, eggs, suet, apple, carrot, orange juice
and Grand Marnier and mix well. Pack tightly into
prepared mold. Cover with sheet of parchment or waxed
paper cut t fit top. Set mold in roasting pan. Add
enough boiling water to pan to reach halfway up sides
of mold. Cover roasting pan. Bake five hours, adding
more boiling water to pan as necessary to maintain
water level.

Remove mold from pan and lift off paper. Pour Cognac
over pudding and

replace paper. Cover tightly with foil. Cool to room
temperature. Refrigerate at least three days to mellow
flavors. (Can be stored in refrigerator up to three
months.)

When ready to serve: Preheat oven to 400F. Set mold
in roasting pan;

discard foil. Add enough boiling water to reach
halfway up sides of mold. Cover roasting pan. Bake
until hot, about 2 hours. Discard paper. Invert
pudding onto platter. Cut into wedges to serve. Pass
sauce separately.

Grand Marnier Hard Sauce, Makes about two cups:

Cream butter and sugar in processor until light and
fluffy, about one minute. Add Grand Marneir and egg
yolk and process until smooth. Transfer to serving
bowl. Refrigerate until firm. Bring to room
temperature before serving.

Bon Appetit, Vol. 29, No. 12, DEC 1984, P. 114, Kelly,
O. Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV
1995 171617 +1100

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Title: Trinidadian Sugar Cakes
Categories: Cookies
Yield: 1 servings

4 c Grated coconut
1 c Water
1 c Sugar
1/2 Tea cream of tarta
-r
1 Tea almond essence
Few drops of food colouring
— * see note

Recipe by: Nicole Farmer
* (Very few! Otherwise you’ll have flourescent!)

1. Boil sugar and water to form a light syrup.
2. When bubbles the size of small pearls appear, add grated cocunut and
cream of tartar.
3. When the cocunut mixture comes away from the sides of the pan easily,
remove from heat and beat with a spoon for 3-5 minutes.
4. Add essence and food colouring and mix well.
5. Drop by spoonfuls on an oiled cookie or enamel tray.
6. Allow to harden completely.
7. Store in an airtight container.

Tip: You can divide the mixture into batches before Step 4 and add a
different color to each batch. It looks really pretty in a glass
cookie jar after its finished.

In spite of the high sugar content, this is a really popular snack with
parents for the kids. It’s quick easy. There aren’t any preservatives.
What you see is what you get. You have to like coconut, though.

—–

Title: FIG JAM
Categories: Jams
Yield: 1 servings

2 qt Chopped figs, about 5 lbs
6 c Sugar
3/4 c Water
1/4 c Lemon juice

To prepare chopped figs, cover figs with boiling water. Let stand 10
minutes. Drain, stem and chop figs.

Combine figs, sugar, and 3/4 c. water in a large sauce pot. Bring slowly
to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir
frequently to prevent sticking. Add lemon juice and cook 1 minute longer.

Pour hot into hot jars, leaving 1/4″ head space. Adjust caps. Process 15
minutes in boiling water bath.

Yield: About 5 pints

Posted by DELLA MASIA, Prodigy ID# TXBG93A.

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