PINTO BEAN SOUP WITH MINT AND PINE NUTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pinto or Anasazi beans
1 tb Sunflower or light olive oil
1 sm Onion — finely minced
1 t New Mexican red chile
10 c — Water
Salt
1 c Half and half
2 tb Chopped cilantro
2 tb Chopped parsley
2 tb Chives, minced or
4 Scallions — finely sliced
2 tb Pine nuts — toasted

Soak beans overnight; drain. Transfer to a large soup
pot and cover the beans with fresh water. Bring to a
boil for 5 minutes, then drain and rinse them.

Warm the oil in the soup pot, add the onion and chile
and briefly cook together. Next add the beans and 10
cups of water; bring to a boil. Simmer until beans are
tender, about 45 minutes for new beans, longer for
older beans. Season to taste with salt, then continue
cooking until they are completely soft.

Puree half the beans and cooking liquid at a time in
the blender until smooth. Return the puree to the
pot. Add cream and reheat. Chop toasted pine nuts
finely. Stir in the chopped herbs, reserving some of
the chives. Ladle the soup into bowls and garnish with
remaining chives and the pine nuts.

From WWiVNet. Electronic format by Cathy Harned.

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Title: Bonbon Cookies
Categories: Cookies, Alcohol
Yield: 1 servings

3 1/2 c Vanilla wafers
2 tb Cocoa
1/2 c Powdered sugar
1/4 c Light corn syrup
1/3 c Southern comfort
1 c Walnuts; chopped
6 oz Chocolate chips
1 tb Shortening

Roll out vanilla wafers with rolling pin until fine and smooth
combine with remaining ingredients, except chocolate and shortening.
Roll into balls and dip in melted chocolate chips (melted over low
heat with shortening). Put in refrigerator overnight. Serve cold.

MMMMM

Double Corn Tortilla Cassarole

Recipe By : BH G Cooking For Today, Vegetarian Recipes
Serving Size : 4 Preparation Time :45:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tortillas, Corn
1 1/2 Cups Monterey Jack Cheese — Shredded
1 Cup Frozen Corn Kernels
4 Green Onions — Sliced
2 Eggs
1 Cup Buttermilk
1 4 Oz Can Chili Peppers — Diced

Grease a 2 quart square baking dish. Tear tortillas into bite size pieces.
Arrange half the tortillas in the baking dish. Top with half of the cheese,
half of the corn, and half of the Green onions. Repeat layering with the
remaining tortillas, cheese, corn, and onions.

Stir together eggs, buttermilk and chili peppers, Gently pour over tortilla
mixture. Bake, uncovered in a 325 degree oven about 30 minutes or until a
knife inserted near the center comes out clean. Serve warms.

Makes 4 servings.

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NOTES : The double dose of corn comes from the corn tortillas and whole kernal
corn. Serve this tangy home-style dish with your favorite salsa or picante
sauce.

Typed into Mastercook 3 by samih@ix.netcom.com

2 c. uncooked rice
1 med. onion, chopped
1 can (15 1/4 – 19 oz) red kidney beans, drained and rinsed
or equivalent dried, cooked
1 can (15-16 oz) black beans, “ ” “
or equivalent dried, cooked
1 can (15-19 oz) garbanzo beans, ” “ ”
or equivalent dried, cooked
1 can (14 1/2 – 16 oz) canned, stewed tomatoes, drained *
1 can (4 oz) chopped mild chiles, drained
10 oz. frozen green peas, thawed by placing under running water
1 cup frozen corn, “ ” “ ” “ ”

– Preheat oven to 375.
– In a 5-qt dutch oven over medium high heat, “saute” onion in
liquid of your choice (balsamic vinegar gets my vote)
’til tender, stirring occasionally. Add rice, cook while
stirring until parched and opaque.
– Add beans, tomatoes, chiles and 3 1/2 cups of water to rice
and onion in dutch oven and bring mixture to boil.
– Cover tightly place in oven, baking until rice is tender and
liquid is absorbed (around 1 hour for brown rice)
– Add peas and corn, adjust seasonings, and return to oven until heated
through.

Additional notes:

if using no-salt-added tomatoes, reserve the drained liquid
and add water to equal the 3 1/2 cups of liquid.

I add Tabasco sauce to make it a bit spicy.

Title: Chili Burgers
Categories: Hamburgers
Yield: 4 servings

1 lb Ground beef
1 md Ripe tomato, seeded and cut
-into 1/4″ dice
1/2 c Pitted black olives, chopped
1 t Finely minced garlic
1/2 t Dijon-style mustard
1 tb Chili powder
1/4 t Dried basil
1/4 t Dried oregano
Finely grated zest of 1
-lemon
2 tb Chopped fresh dill or
-parsley
Salt to taste
Freshly ground black pepper,
-to taste
4 Toasted hamburger buns
1/3 c Sour cream, for garnish (opt)
3 Scallions (3″ of green left
-on), thinly sliced (for
-garnish), (opt)

While gorund turkey and ground lamb give new excitement to burgers,
beef is still the meat of choice for Chili Burgers. (Use a light
touch when mixing beef with other ingredients. If you overmix, the
burgers will be too dense in texture.) Fresh lemon zest and dill add
a bright flavor to the robust chili spices. Garnishes are optional,
but it’s fun to serve burgers with all of your favorite chili
toppings.

1. Prepare hot coals for grilling.

2. Place beef in a bowl and mix well with the tomato, olives, garlic,
mustard, chili powder, basil, oregano, lemon zest and dill. Season to
taste with salt and pepper. Gently form the mixture into 4 patties.

3. Grill the burgers over hot coals, 3″ from heat, for about 4
minutes per side for rare meat.

4. Serve immediately on buns. If desired, top with sour cream, sliced
scallions and grated Monterey Jack cheese.

Per serving (with sour cream, scallions and cheese garnishes): 401
calories, 17 grams fat, 110 milligrams cholesterol.

MMMMM

HONEY-ORANGE PECAN SOURDOUGH ROLLS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Starter
1 pk Yeast
1/4 c Warm water
1/2 c Milk
1/4 c Butter — melted
1/4 c Honey
1/2 ts Salt
3 1/4 c Flour — approx.
—–FILLING—–
1/2 c Butter
1/2 c Brown sugar
1 tb Orange peel — grated
1/4 c Honey
1/2 c Flour
1/2 c Pecans
1 t Orange extract

Soften yeast in water; stir in milk, batter, butter,
honey, and salt. Gradually mix in 3 c of the flour;
dough will be sticky. Turn dough into a greased bowl,
turn over to grease top; cover, and let rise in a warm
place until double in bulk, about 1 1/2 hours.

Turn dough out onto a lightly floured board and knead
until smooth, about 5 min.; add flour if necessary to
prevent dough from sticking. Roll dough out into a
12×15 inch rectangle; spread orange-nut filling
evenly over dough. Starting with the long side, roll
up jelly-roll fashion. Cut across roll into 15 slices
about 1 inch each and arrange, cut-side-up in a well
greased 9 by 13 inch baking pan. Cover and let rise
until almost double, about 45 minutes.

Bake in a 350^ oven for 35 minutes or until browned on
top. Transfer rolls to a serving board; quickly scrape
out any syrup in pan and spread it over rolls. Serve
them warm or reheated in a 350^ oven, lightly covered
with foil, for about 20 minutes. Makes 15 rolls.

Source: Sourdough Jack’s Cookery by “Sourdough” Jack
Mabee.

Note: I would like to try this with cinnamon instead
of the orange flavoring.

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BUTTERHORNS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breakfast Desserts
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
3 Eggs, beaten
1/4 c Water
4 1/2 c Flour
3/4 c Scalded milk
3/4 c Butter, melted
1/2 c Sugar
1/2 c Shortening
1/2 ts Salt

Soften yeast in warm water with 1 tbs of sugar. Set
aside. In another large bowl combine milk, shortening,
sugar, and salt. Cool to lukewarm then add yeast
mixture and mix well. Add eggs. Measure in flour 1
cup at a time, mixing well until dough is smooth, soft
and elastic, and no longer sticky. Knead lightly on
floured surface. Form into ball. Place in warm bowl,
cover and let rise in a warm, draft free place until
doubled; about 2 to 2-1/2 hours with regular yeast.
Punch down, knead lightly and divide into thirds.
Roll each third into a 12 inch circle. Brush with
melted butter. Cut into 12 pie-shaped wedges and roll
(starting at wide end ending at the point) each wedge
into a crescent. Brush each crescent with melted
butter. Place on greased baking sheet and let rise
until very light (about an hour). Bake at about 375
degrees for about 12 minutes or until light golden
brown. Experiment with your oven, as the temperature
can vary between 350 and 400 degrees. If the rolls
burn on the bottom before turning light brown, the
oven is too hot.

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Title: Kolaches (Or Kolacky)
Categories: Cookies
Yield: 5 servings

1 c Butter 1 c Creamed cottage cheese
2 c Flour 1/4 ts Salt
1 c Fruit filling (see below) 1 x —–pineapple
filling——
1 c (9 oz can) crushed pineapple 1/3 c Sugar
1 tb Cornstarch 1 x ——apricot
filling——-
1 c Chopped dried apricots 1/4 c Sugar
2 tb Butter 1/8 ts Cinnamon

These are very simple, but you will find NO better cookie anywhere! On
the down side, they do require advanced preparation (overnight is best).
Included are a couple of filling recipes, but a can of pre-made will work
too. (Apricot is best) When rolling out dough, try to keep it as chilled
as possible. To cream the cottage cheese, it helps if you have a food
processor or blender, but a fork and a strong arm will do in a pinch. Mix
ingredients and chill at least 6 hours. Roll to 1/4″ thickness. Cut into 2
or 3 inch squares, and place filling or preserves in center of square.
Bring corners over filling and seal together. Bake at 350 – 25 to 30
minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine
ingredients in sauce pan, cook stirring constantly until thickened. Cool.
Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes
more. Remove from heat and add butter and cinnamon. Cool.

—–

Ellen’s Basil Boursin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs French
Harned 1994 Herb/spice
Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Garlic cloves — peeled
1/2 c Fresh sweet basil leaves
1/4 c Chives
1/4 c Fresh parsley
1/4 c Black olives — pitted
8 oz Cream cheese
Fresh basil sprig (garnish)

In a food processor, chop the garlic and herbs. Add the cream cheese;
blend until smooth. Coarsely chop the olives and add. Transfer the
mixture to a small bowl. Garnish with a sprig of fresh basil. Chill.

Ogden writes: “Boursin is a classic French herb spread. Mine is a
simplified version, good served with crackers or spread on pieces of
French bread, topped with thin slices of roast beef.”

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.

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Fudgy No-Bake Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 stick oleo or butter
1 tablespoon peanut butter
1 teaspoon vanilla
3 cups quick Mother’s oats

Combine sugar, cocoa, milk and butter. Bring to a boil for 2 minutes, then rem
ove from heat. Add peanut butter, vanilla and oats. Drop by tablespoon on wax
paper; let cool.

busted by sooz

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