Black Bean Soup with Jalapenos

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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: Gravy for Egg Omelettes
Categories: Cheese/eggs, Oriental, Gravies, Wok
Yield: 4 servings

1 c Meat stock
Salt
2 tb Corn starch, dissolved in
1/4 c Water
Soya sauce
MSG (opt)

Heat meat stock in a small pot. Add salt, soya sauce until desired
flavor and color is achieved. (Usually medium brown color is
favored). Mix up the corn starch thoroughly in 1/4 cup water, add to
the meat stock, stir vigorously and cook until stock is thickened.
Serve over egg foo yung or chicken velvet.

MMMMM

Title: AMANA COLESLAW
Categories: Salads, Vegetables, Salli’s
Yield: 6 servings

3 1/2 c Shredded cabbage
3/4 c Shredded carrots
1/2 c Finely diced celery
1/4 c Finely diced white onion
1/2 c Mayonnaise
1/4 ts Lemon pepper
2 ts Prepared horseradish
2 tb Sugar
1 tb White vinegar
2 ts Celery seed

In a medium bowl, combine cabbage, carrots, celery and
onion. In small bowl, combine the mayonnaise, lemon
pepper, horse- radish, sugar, vinegar and celery seed.
Add to vegetable mixture. Mix well. Cover and
refrigerate at least 1 hour. Makes 6 (2/3 cup)
servings.

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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…

Title: Tortellini Meat Filling
Categories: Pasta, Veal, Pork
Yield: 1 servings

4 lb Cooked veal, pork or chicken
1/4 c Olive oil
2 md Onions; roughly diced
2 tb Finely minced garlic
2 tb Chopped fresh oregano leaves
-=OR=-
1 tb -Dried oregano
1 ts Ground coriander
1/4 c Flour
1 c All-purpose broth
-OR low-sodium chicken broth
1/2 ts Ground black pepper
1/2 ts Salt; or as desired

DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry
pan over medium heat. Add onion, garlic, oregano and coriander and cook,
stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and
cook, stirring, until the mixture thickens and bubbles. Add the salt and
pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in
the refrigerator to cool. Stuffing can be stored, covered, in the
refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing
in airtight freezer bags or containers, label and place in freezer for up
to 3 months.

Makes 6 Cups Filling

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Title: Cranberry Concentrate
Categories: Diabetic, Beverages, Fruits
Yield: 8 servings

2 c Cranberries; 2 Slices lemon;
2 1/2 c Water 12 ts Artif. sweetener
(aspartame)

Combine cranberries, water and lemon slices in a stainless steel or
enamel saucepan. Bring to a boil; reduce heat and simmer uncovered
30 min.

Add sweetener, stir until dissolved. Strain, stirring and mashing
berries until a fairly dry pulp remains in strainer. Store
concentrate in refrigerator.

OR Freeze in a shallow square pan. Cut it into 8 equal blocks, then
wrap and store them in the freezer. OR freeze in a plastic ice cube
tray that holds 2 cups and makes 16 cubes.

CRANBERRY REFRESHER Dilute 1/4 cup concentrate (1/8 recipe or 2 ice
cubes) with 3/4 cup water, sugar-free ginger ale or soda water.

1 cup serving – 1 ++ extra, 12 calories 3 g carbohydrate

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Nov 93.

MMMMM

Cardamon Rub (Poultry Seasoning) India

Recipe By : BH G (Nov 1993:234)
Serving Size : 1 Preparation Time :0:00
Categories : Herb Blends

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon fennel seed — ground
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 teaspoon ground ginger — optional

Ginger, fresh or dried? Dried ground ginger tends to be milder, more
suitable for baked goods. If you want the fiery taste of ginger, the ginger
must be fresh. Substitute up to 2 teaspoons of grated gingerroot for 1/2
teaspoon ground ginger.
Grind and blend all seasonings. Store in a small spice bottle. Above
recipe makes enough rub for 2 to 3 pounds of poultry.
USE as a rub for poultry or lamb, a seasoning for curries, vegetables,
fruit salads and, occasionally, for rice.

Example
Rub or dust on chicken (skin on) or cornish hens and bake (375F/190C) on a
rack until crispy (about 1 hour or more). Serve with saffron rice, garnish
with orange slices and fresh chopped parsley. Fresh peas (snaps or shelled)
round out the menu.

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from phannema@wizard.ucr.edu in S. Calif.

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”

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Title: Orange-Lemon Spanish Cream
Categories: Desserts, Heirloom
Yield: 1 Servings

4 1/2 ts Plain gelatine
1/2 c Orange juice
1/4 c Lemon juice
2 c Milk
3 Eggs, separated
2/3 c Sugar
Pinch of salt
1 tb Grated orange rind

Combine gelatine, orange juice and lemon juice and let
stand five minutes. Scald milk and add yolks mixed
with sugar, salt and orange rind. Cook in a double
boiler (over hot, not boiling water) until it coats
the spoon. Then add gelatine mixture. Cool. Fold in
stiffly beaten egg whites. Chill until set. Heritage
Recipes ch.

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