Black Bean Soup with Jalapenos

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

Amount Measure Ingredient — Preparation Method
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8 Jalapeno chiles — stems and
removed — chopped
1 tablespoon Dried crushed red chile — seeds included
2 cups Black beans — sorted and
=09
2 tablespoons Bacon fat or vegetable oil
2 medium Onions — chopped
40 milliliters Garlic — minced
1 large Ham hock
1 cup Canned tomatoes — chopped
2 teaspoons Ground cumin
1 teaspoon Ground epazote (optional)
1 teaspoon Ground coriander
1/4 teaspoon Ground cloves
1 tablespoon Red wine vinegar
cups water
3 tablespoons Tequila (optional)
Sour cream for garnish

Cover the beans with water and soak overnight, or quick soak them.

Saute the onion and garlic in the bacon fat until soft.

Combine all the ingredients, except the tequila and sour cream, in a large
pot and bring to a boil. Reduce the heat and simmer for 2-3 hours or until
the beans are soft.

Remove the ham hock and shred the meat.

Divide the soup in half, puree half of it and add back to the reamining
soup. Add the shredded meat and simmer for 15 minutes or until thickened
to the desired consistency.

Remove from the heat, stir in the tequila, garnish with the sour cream, and
serve.

Serving Suggestions: Serve as a lunch entree with warmed flour tortillas
and a citrus salad.

Source: “The Whole Chile Pepper Book,” by Dave DeWitt and Nancy Gerlach,=
1990. Little, Brown and Company.

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Title: PINEAPPLE BAVARIAN CREAM
Categories: Desserts
Yield: 8 servings

2 tb Gelatin, unflavored
1/3 c ;Water, cold
2 Egg; separated
1/2 c Sugar
1 1/2 c Milk, hot
2 c Whipped cream
2 tb Lemon juice
1 Grenadine pineapple rings
1 Creme de menthe pineapple
-rings
1 Cherry, maraschino

Servings: 8

Soak the gelatin in cold water. Beat the egg whites until stiff; set
aside. Beat the egg yolks slightly, add sugar and combine with hot
milk, cook in a double boiler until the mixture coats the spoon as
for custard. Dissolve the gelatin in the hot custard. Cool, then
fold in the whipped cream, the egg whites and the lemon juice. Line
a mold with three grenadine pineapple rings and two creme de menthe
pineapple rings and red cherries and fill with the Bavarian cream
mixture. Chill for several

hours until firm, and turn out on a platter. For Christmas use holly
as a garnish. To unmold a gelatin mixture, dip quickly into hot water
and invert on a serving dish.

40 Miracles for Your Table, 1930 from *Cakes Men Like* by Benjamin
Darling

MMMMM

Lentils with summer vegetables

2 cups lentils (any color), rinsed and drained
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, quartered and sliced
1 – 1 1/2 tsp summer savory [I didn’t measure it exactly.]
black pepper
dried garlic [I’m out of fresh 🙁 ]
1 bay leaf
5 cups water (or use part broth if you want)

Put everything in a large pot, bring to a boil, reduce heat, cover and
simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or
maybe potatoes). Makes 4 reasonably sized servings.

The vegetables used were the ones I happened to have on hand. Vary to
suit yourself. Leeks are great in this. If I want this to be more
soup-like, I add more water and a can of tomatoes, pureed. I’ve also put
potatoes in the pot with the rest of the veggies. The possibilities are
endless…

Spinach Empanadas

Recipe By : BH G (1993)
Serving Size : 60 Preparation Time :0:00
Categories : Entertain

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PASTRY dough
16 ounces cream cheese — softened
3/4 cup butter — softened
2 1/2 cups all-purpose flour — sifted to lighten
1/2 teaspoon salt
FILLING
1/4 cup finely chopped onion
3 cloves garlic — minced
4 bacon slices, cooked — crumbled
1 tablespoon bacon drippings
20 ounces frozen chopped spinach — thawed and drained
8 ounces cottage cheese
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg — beaten
or use pasteurized egg white

STEP 1 – Make the pastry.
In a large mixing bowl, beat together the cheese and the butter with a mixer
(see TIPS). By hand, gradually beat in the flour and salt. Knead the dough
lightly. Cover the dough with plastic wrap and refrigerate for 3 hours.

STEP 2 – Make filling.
In a medium skillet, cook onion and garlic in reserved bacon drippings for 3
to 4 minutes or until the onion is tender but not brown. Chop the spinach,
if necessary. Stir in the crumbled bacon, the spinach, cottage cheese,
pepper and nutmeg. Let the mixture cool.

Step 3 – Shape and fill.
On a lightly floured surface, roll out the pastry until it is 1/8 inch
thick. Using a 3-inch biscuit cutter or bowl, cut out as many pastry
circles as possible. Plase 1 teaspoon (measure) of the filling on one half
of each pastry circle (near but off-center). Moisten the edge of the circle
with the egg and fold the other half of the circle over the filling. (see TIPS)

Step 4 – Preheat and Bake
Set oven temperature to 450 degrees F. Place the pastries on ungreased
(teflon) baking sheets. Gently seal the edges of the pastries with the tines
of a fork (pie crust style). Brush the empanadas with the egg. Use the
tines of a fork to prick a vent (4 holes are enough) in each top center.
Bake for 10 to 12 minutes or until the pastry is golden. Makes 60.

Let cool on a rack. Pack in layers between waxed paper. Use butcher paper
or heavy foil to create packets. Freeze.

No info regarding freezer. One month is safe.

TIPS: Because the mixture of cream cheese and butter is a heavy one, we at
BH G recommend using a stand mixer. Let spinach thaw in sieve while dough
chills. Keep in mind that the top pastry will shrink a little more than the
bottom on when folding.

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NOTES : “Anne Mitchell of NC is proud of her Spinach Empanadas. Make and
freeze a batch or two ahead of time for special occasions.”

Title: ALHEIRAS DE MIRANDELA
Categories: Meats
Yield: 15 units

3 lb Lean beef*
1 1/2 lb Calf meat
1/2 lb Chicken
1/2 lb Turkey
1/2 lb Rabbit
1 1/2 lb Day old wheat bread
1/4 lb Ham (optional)
4 Garlic cloves
4 ts Olive oil
2 oz Pork drippings**
Paprika, salt and
-piripiri to taste
10 Feet tripe casing

* Or lean pork, or a mixture of both, for cost reasons.
** Probably a modern addition, or replacement for suet.
You may change the proportions of chicken/turkey/rabbit – it may be
all chicken, etc., provided the total amount remains the same.
You can use partridge, quail, duck, and so on…
Boil the meats together long enough to make the bones separate from
the meat by themselves. Reserve the resulting broth and set meats
aside.
In a large bowl place the thinly sliced bread and add the reserved broth.
Cover with a towel and, as soon as the bread is soft enough, mash it with
an wooden spoon. Add the mashed garlic and ground piripiri, paprika and a
little salt. Add the meats cut in very little pieces. Mix thoroughly.
When everything is completely mixed add the olive oil and the pork
drippings, hot. Fill the casing using a suitable funnel. Tie each
‘alheira’ so that it’s about 8″ long, with the filling concentrated in
the middle section, leaving the ends almost empty. Smoke for 2 or 3
hours a day, for a week. Tie both ends together before selling or using
~ the ‘alheira’ should be U shaped.
A typical way of serving ‘alheiras’ is frying them in hot oil,
and presenting them with fried eggs and potato chips. Some add
broccoli as a side dish.

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Margaret Ann’s Better Than Chili

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
2 medium onions — chopped
4 large carrots — chopped
2 red bell peppers — seeded and chopped
2 green bell peppers — seeded and chopped
32 ounces canned black beans — drained and rinsed
(2 cans or 4 cups)
1 cup bulgur — soaked as noted
32 ounces canned whole tomatoes — with juice
2 cups chicken broth — or alternative
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
Salt and black pepper
1 cup plain yogurt
6 green onions — sliced
1/4 pound grated Cheddar cheese

SOAK bulgur for 20 to 30 minutes in 2 cups boiling water.
BROTH: use chicken or vegetable, homemade or canned.

Heat the oil in a 6-quart Dutch oven. Add the onions, carrots, and the red and
green bell peppers and cook over medium heat for 5 to 8 minutes. Add the black
beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and
cayenne pepper. Bring to the boil, reduce the heat, and simmer for 30 to 45
minutes, until thickened. Season to taste with salt and pepper.

Serve in bowls with yogurt, green onions, and grated cheese as condiments for
topping the chili. Yield: 8 to 10 servings [patH mcRecipe]

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Title: [THAI] kai tam (simple chicken soup)
Categories: Chicken, Thai, Soup, Chile
Yield: 6 servings

1 sm Chicken (about
-2 pounds)
4 c Stock
1 c Sapparot (pineapple),
-cut into chunks
1 c Phak thong (pumpkin),
-cut into chunks
3 tb Hom daeng (shallots),
-thinly sliced
2 tb Nam manao (lime juice)
2 tb Nam makham piag
-(tamarind juice)
1 tb Prik ki nu daeng haeng
-(dried red chilis),
-crumbled
1 tb Kratiem (garlic), crushed

This is the chicken soup my wife calls “mothers all-purpose sickness cure”
~ I guess mothers the world over are the same, and figure that sending a
sick child to bed with a bowl of chicken soup cures most things – well at
least it cures “plumbum pendulensis academica” (being sick of school).

It is made with a small chicken. Alternatively you could make it from a
couple of chicken legs and a couple of drumsticks.

(simple chicken soup) Method

Prepare the chicken: wash it carefully, then cut off the drumsticks and the
wings, and then with a sharp knife cut down either side of the centre line,
and remove the two breasts. The wings are reserved for other dishes, and
the bones are set aside to make more stock later.

Bring the stock to a boil and add everything except the chicken, and
simmer, covered, for about 10 minutes.

Add the chicken breasts and legs, bring the mixture back to the boil, then
remove from the heat, and allow to stand, covered, for 30 minutes.

Serving Storage

Remove the chicken and place it on a serving platter. Put the soup in a
tureen and serve with a selection of dipping sauces, (and with white rice
if more sustenance is required). Garnish the soup with coriander leaves.
“Col. I.F. Khuntilanont-Philpott”

—–

Date: Thu, 01 Sep 94 12:44:51 PDT
From: Katherine Albitz

Bean Lasagne

1 can ff vegetarian refried beans
1 12 oz bottle mild taco sauce
2 cans stewed tomatoes, one drained, one not
1 cup ff cottage cheese
1 cup corn kernels, frozen is ok
10-12 lasagne noodles, uncooked
1/4 cup black olives, sliced

In a bowl mix beans with about half the juice from one can of tomatoes
and a couple of tablespoons of taco sauce. You want the beans to be
almost but not quite pourable. Mix the rest of the taco sauce and
tomato juice and set aside.

Put about a quarter of the taco sauce mixture in the bottom of a 9×13″
lasagne pan. Cover sauce with a layer of noodles. Layer, in any order
you want, the beans, corn, cheese, drained tomatoes, sauce and noodles,
being sure to end up with enough beans to cover the top with no noodles
showing. The resulting mess should be pretty wet.

Cover tightly with foil. Bake at 350 for about an hour, until the
noodles are tender. Check every 5-10 minutes after 45 minutes of cooking
to see how the noodles are doing. Remove foil, sprinkle with olives. Bake
another couple of minutes. Let sit for about 5 minutes before serving.

Serves 3-4 as a main dish. Tastes even better the next day.

Variation: If you want to pre-cook the noodles, don’t use as much tomato
juice and cook for only about 30 minutes.

Spicy Tofu

Recipe By : Diabetic Cooking from Around the World- Vilma Liacouras Cha
Serving Size : 2 Preparation Time :0:00
Categories : Appetizer Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tofu (Bean Curd)
1 tablespoon soy sauce
1 tablespoon orange juice
1/2 orange rind — diced
1/2 teaspoon peppercorns
4 green onions — sliced into rings
1 teaspoon lemon juice — or to taste

Steam the tofu for 10 minutes. While curds are steaming, make the marinade:
in a sauce pan, mix the soy sauce, orange juice, rind, peppercorns, and half
the green onions. Add 1/2 cup water. Bring to boil and simmer for 5 minutes.
Cut each piece of tifu into 18 pieces. Gently mix in the marinade and soak
the tofu cubes. Cool thoroughly. Chill until ready to serve. Divide between
two plates. Sprinkle with lemon juice and remaining onion.

Calories 94

Exchnages 1 medium-fat meat
1 vegetable
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

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CRACKED WHEAT SALAD Rioja Red Wine Vinaigrette

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Salad Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
****** Cracked Wheat Salad ******
1 1/2 cups cracked wheat
1 ounce red peppers — diced
3 tablespoons tarragon — chopped
1/2 cup fresh lemon juice
2 tablespoons honey
salt
pepper
****** Rioja Red Wine Vinaigrette ******
1/2 bottle Rioja red wine
1 tablespoon Dijon mustard
1/2 cup olive oil

In mixing bowl combine all ingredients well. Season to taste with salt and
freshly ground pepper.

Yield: 4 servings
Rioja Red Wine Vinaigrette:

In a saucepan, reduce rioja until it reaches a syrup consistency. In a food
processor, place reduced red wine and Dijon mustard. With motor running,
slowly add olive oil until emulsified. Season to taste with salt and pepper.
Serve drizzled over lamb skewers.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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