COACH HOUSE BLACK BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 lb Black beans
2 1/2 qt Water
5 Strips bacon, cut in small
-pieces
2 Stalks celery, chopped
2 Medium-size onions, chopped
2 tb Flour
Rind and bone from smoked
-ham
OR 2 smoked ham hocks,
-split
3 lb Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
1/4 ts Ground pepper
2 ts Salt
3/4 c Madeira
2 Hard cooked eggs
Lemon slices, sprinkled
-with parsley

Wash beans, cover with cold water and soak overnight.
Drain and wash again. Place them in a casserole and
add 2 1/2 quarts water. Cover and simmer 90 minutes.
Cook bacon in heavy kettle for a few minutes. Add
celery and onion and cook until tender; do not brown.
Blend in flour and cook, stirring for 1 minute. Add
ham and beef bones, parsley, bay leaves, garlic,
carrots, parsnips, pepper, salt and beans with the
cooking liquid. Cover and simmer over low heat,
stirring occasionally, for 4 hours. Add more water if
necessary. Remove bone and ham rind or hocks and blend
half of the soup in blender. Remove any meat from ham
bone or hocks, chop fine and return to soup. Add
blended soup. Add wine and chopped eggs. Mix well.
Garnish with lemon.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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Honey And Orange Tea Loaf (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SR flour
6 oz Honey
1 oz Margarine
1 Egg
1 t Level baking powder
6 tb Milk
1 lg Orange Grated rind of
pn Salt
Clear honey to glaze

Set oven to 350F or Mark 4. Grease and line an 2 lb.
loaf tin. Cream the margarine and honey together in a
bowl, mixing thoroughly. Add the egg and beat
vigorously. Sieve the flour, salt and baking powder
and add alternately with the milk, to the creamed
mixture. Sprinkle in the orange rind and mix well.
Spoon the mixture into the tin. Bake for 45 minutes.
Remove from the oven, glaze with honey and return to
the oven for a further 10 minutes. Remove from the tin
and cool on a wire rack. Serve sliced and buttered.

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Spinach Lasagna

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Pasta Vegetables
Vegetarian Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
2 cloves garlic — minced
28 ounces canned tomatoes
1/4 cup fresh parsley — minced
1 bay leaf
16 ounces lasagna noodles
1 10 oz. pkg frozen spinach — cooked and drained
1 pound ricotta cheese or cottage cheese
1 egg
3/4 cup Parmesan cheese — freshly grated
1 teaspoon salt
1/2 pound mozzarella cheese — grated
1/2 green pepper — chopped
2 tablespoons oil
1 6 oz. can tomato paste
1/2 teaspoon oregano
1/4 teaspoon pepper

Saute onions, green peppers, and garlic in oil until golden, stirring
often. Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf.
Simmer uncovered for 20 minutes. Cook noodles according to package
directions and drain. Combine spinach, ricotta, egg, 1/4 cup of Parmesan,
salt, and pepper. Spoon a third of the tomato sauce in bottom of 2-quart
flat baking pan. Layer a third of the lasagna noodles, half the
spinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan.
Repeat layers using half of the remaining sauce and noodles, and all
remaining filling. Top with remaining noodles, sauce, Parmesan, and
mozzarella. Cover tightly and freeze or refrigerate. Bring to room
temperature. Bake at 350 degrees, covered, for 45 minutes, uncover, and
continue baking for 20 minutes. Let stand a few minutes before cutting to
serve.
Better if made a day or two in advance.

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SHELLFISH STEW ALLA TARANTINA

Recipe By :MOLTO MARIO SHOW #MB5666
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds mussels, — scrubbed and debearded
1 pound large shrimp, U-15 size, — peeled and deveined
1 pound calamari, cleaned of skin, — ink sac and beak
1 pound small clams or cockles, — scrubbed and drained
12 oysters, shucked, — with liquid reserved
6 tablespoons virgin olive oil
1 medium red onion, chopped into — 1/4-inch dice
1 red bell pepper, seeded and cored, — chopped into=
1/4-i
1 yellow bell pepper, seeded and cored, — chopped=
into 1/
2 tablespoons freshly chopped thyme leaves

Cut calamari into 1/2-inch rings and check oysters for sand and bits of
shell.

In a 4 quart pot, heat olive oil until smoking. Add onion, peppers and
thyme leaves and cook until softened but not brown, about 10 minutes. Add
wine and tomato sauce and bring to a boil. Add clams, shrimp and mussels
and cover.

Cook 3 to 4 minutes until clams have all opened. Add calamari and cook 2
minutes until opaque. Season with salt and pepper, add oysters and oyster
liquid and simmer 2 to 3 minutes until oysters have tightened around outer
edges. Divide shellfish over pieces of bread in 4 bowls, pour in broth and
serve.

Yield: 4 servings

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RISOTTO WITH SHRIMP TOMATOES SUN-DRIED TOMA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Plum tomatoes, cored
4 c Chicken broth combined with
2 cups water
2 tb Butter
1 tb Olive oil
1/2 md Onion, peeled and finely
Chopped
1 md Clove garlic, peeled and
Minced
2 c Arborio rice
1/4 c Tomato pesto (see note)
1/4 ts Salt
Freshly ground black pepper
To taste
SHRIMP:
1 tb Olive oil
1 md Clove garlic, peeled and
Minced
2/3 lb Medium shrimp, peeled and
Deveined
1/3 c Dry white wine
1/4 c Chopped parley
10 Basil leaves, slivered
1/8 ts Salt
Freshly ground black pepper
To taste

1. To prepare the risotto: Bring a pan of water to the
boil, add the tomatoes and time 1 minute. Drain and
rinse briefly with cold water. Peel, seed and coarsely
chop.

2. Heat the broth-water combination in a saucepan on
low heat. Keep warm.

3. In a large skillet or pot, preferably nonstick,
heat the butter and olive oil over medium heat. Add
the onion and garlic; saute 5 minutes. Add the
tomatoes and cook 5 minutes, until softened and
starting to break down. Stir in the rice, cooking for
2 minutes.

4. Slowly start to add the liquid, about a ladleful at
a time. Cook over low heat, stirring frequently.
Wait until the liquid has been absorbed each time
before adding the next ladleful. The risotto should
cook in about 35 minutes. (The finished risotto
should be creamy, with a little bite at the center of
the rice.) Stir in the sun-dried pesto during the
last 10 minutes of cooking time. Stir in the salt and
pepper.

5. When the risotto is almost done, start the shrimp.
Heat the olive oil over medium heat. When hot, add
the garlic and cook 30 seconds. Cook the shrimp until
pink, curled and cooked through. Remove the shrimp
with a slotted spoon to a plate. Add the wine and
boil until thickened to about 2 tablespoons. Put the
shrimp back into the pan, stirring to coat. Stir in
the parsley, basil, salt and pepper.

6. Spoon the shrimp over the risotto and serve.

Note: The Cibo brand of sun-dried pesto used in this
recipe can be found in the refrigerator section of
major supermarkets.

Data per serving: Calories…..353
Carbohydrates…..47g Monounsaturated fat….7g
Protein……14g Sodium……….683mg Polyunsaturated
fat….1g Fat……….12g Saturated fat……4g
Cholesterol……….67mg

(From “Cucina del Mare” by Evan Kleiman)
Submitted By CHERYL On SUN, 4
JUN 1995 184615 ~0700 (PDT)

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South West Baked Beans

Recipe By : Gerayln MacVittie
Serving Size : 8 Preparation Time :0:00
Categories : Beans Low-Fat
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans dark red kidney beans
1 can black beans
1 can white kidney beans
1 can Italian plum tomatoes
drained chopped (28oz)
1 cup chopped yellow onion
2 to 4 large garlic cloves — chopped
1/4 cup dark molasses
1/4 cup cider vinegar
2 tablespoons honey
2 teaspoons dried oregano
2 teaspoons dried mustard
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chili powder
1 pinch crushed red pepper flakes
Salt — to taste

1. Preheat oven to 350 degrees. 2. Rinse and drain beans. Place in
oven proof casserole. 3. Add remaining ingredients, folding gently
so beans don’t break up. 4. Bake, covered for 45 minutes. Remove
cover; stir and bake, uncovered, 30 more minutes or until hot and
bubbly. Serves 8-10. Posted on Prodigy by Catherine Leslie

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Title: Barbecued Vietnamese Five-Spice Cornish Game Hens
Categories: Ethnic, Bbq, Fowl
Yield: 4 servings

Stephen Ceideburg
4 Cornish game hens (14 ounces
-each)
4 Garlic cloves
2 Shallots, or 3 green onions,
-white part only
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Five spice powder
1 1/2 tb Vietnamese fish sauce
-(nouc mam)
1 1/2 tb Light soy sauce
1 1/2 tb Dry sherry

This aromatic barbecued game hen can be easily served West- ern style
with rice, cole slaw or a green salad. [But it would be better with
Thai cucumber salad or Vietnamese carrot salad. Mmmm… S.C.]

Halve the hens through the breast. Flatten with the palm of your hand.

In a mortar or food processor, pound or mince garlic, shallots and
sugar. Add remaining ingredients and mix thoroughly. Pour mixture
over hens; marinate for at least 2 hours or overnight in refrigerator.

Set hens, skin-side down, on grill and barbecue over medium coals for
15 minutes. Turn and barbecue 15 minutes longer or until they are
thoroughly cooked. Serve with Nuoc Cham dipping sauce.

MMMMM

Title: Green Beans
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

1 lb Green beans; 2 tb Margarine;
1/2 c Shallots; chopped 2 tb Olive oil;
1 c Tomato; diced Salt and freshly ground
4 oz (1 c) mushrooms; sliced -pepper

Remove ends from beans. Leave beans whole or cut crosswise into 1″
pieces. Place beans in 1″ salted water (1/2 ts salt to 1 c water).
Bring to a boil and cook uncovered for 5 minutes. Cover and cook
until tender, 5 to 10 minutes longer. Drain beans, turn into a warm
bowl, and set aside. Cook and stir shallots, tomato and mushrooms in
margarine and oil until mushroom are tender, about 4 minutes. Season
with salt and pepper to taste. Add vegetable mixture to beans and
toss. I would cut back on the fat in this recipe….
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g;

Souce: All-In-One Diabetic Cookbook

MMMMM

Chicken Stew w/Pepper Pineapple

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound boned and skinned chicken breast halves — cut up
4 medium carrots — cut 1 inch pieces
1/2 cup chicken broth
2 tablespoons gingerroot — finely chopped
(or 2 teaspoons ground ginger)
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 tablespoon cornstarch
1 8 1/4 oz can pineapple chunks in juice, drained, — reserve juice
1 medium red bell pepper (1 cup) — cut 1 inch pieces
Hot cooked rice — optional

Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and
pepper sauce in a crockpot. Cover and cook on low heat setting for 7 to 8
hours or until vegetables are tender and chicken is no longer pink in the
center. Mix cornstarch and reserved pineapple juice; gradually stir into
chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high
heat setting for about 15 minutes (I put in the green pepper about 45 minutes
before the stew is done.) or until slightly thickened and bubbly. Serve with
rice.

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PEANUT BUTTER AMARANTH LOGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c AM Amaranth
3/4 c Coconut
1 c AM Creamy Peanut Butter
1/2 c AM Sesame Tahini
1/3 c Honey
1/2 c AM Wheat Bran
1/3 c AM Sunflower Seeds
1/3 c Milk powder

Mix together Amaranth and coconut. Place on a cookie sheet in the oven
for 15 minutes at 300 F.

While the above is toasting, place the remaining ingredients in a medium
size bowl and mix.

Divide Amaranth and coconut mixture in half. Mix half of the Amaranth and
coconut mixture in with other ingredients. After rolling this mixture
into one dozen three inch x half inch logs, coat the outside with the
remaining mixture of coconut and Amaranth.

Place in the refrigerator or freezer until ready to serve.

SUGGESTION: Fine coconut will give better results.

Source: Arrowhead Mills “The Native Americans” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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