Crockpot Beans and Barley

I made this recipe today in the crockpot and ate it on rice. It looked icky
but tasted lovely.

1 onion, chopped
1 carrot, chopped (I used 2, I like them)
1 cup navy beans, soaked
1/2 tsp prepared mustard
1/2 cup split peas, dried
1/4 cup pearl barley
1/2 cup mushrooms, chopped
1 cup pinto beans, uncooked
4 cups vegetable broth
3 T parsley, minced
1/4 cup lentils, dried
Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1
T of vegetable broth until tender. Add drained beans, vegetable bouillon,
mustard and parsely, bring to bil. Reduce heat, cover and simmer 45 minutes.
Add split peas, lentils and barley. Cover and simmer another hour until all
beans are tender. (Note: I like it spicy so I added lots of tabasco and
pepper). I know this is more of a “winter recipe” but I think it will be good
cold, also. Things got a bit mushy in the crockpot so it might be better to
cook on the stove.

Title: Jim Crows
Categories: Candies, 1941
Yield: 6 servings

2 Squares unsweetened
-chocolate
2 c Sugar
1/2 c Cold water
1/3 c Corn sirup
1 c Chopped peanuts
1 ts Vanilla

Grate chocolate. Add water, sugar, and sirup. Boil to soft ball
stage (234 – 238 F). Remove from fire. Add peanuts and flavoring.
Cool slightly. Beat until mixture begins to crystalize. Drop by
teaspoonfuls onto waxed paper. Mrs. Bertha E. Thorson, Osage, MI.

MMMMM

BLACK BEAN ROLL-UPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Olive oil
1/2 c Onion, finely diced
1 Clove garlic, minced
1 cn Black beans, drained (15oz)
Salt and pepper to taste
4 Flour tortillas
1/2 c Jack cheese, shredded>>>>>
Jalapeno flavored.
1 Recipe: Tomatillo guacamole

Heat oil in large skillet. Add onion and garlic
and saute until onion is tender, about 5 minutes. Add
beans. Season to taste with salt and pepper. Cook
and stir mixture over low heat, while mashing.

When hot and pulpy, remove beans from heat. Spread
1/4 of mixture on each of 4 tortillas. Top each with
2 tbs. shredded cheese. Arrange tortillas on baking
sheet. Bake at 350 F. until cheese melts, about 5
minutes. To serve, top each tortilla with 1/4 of
Tomatillo guacamole and roll up tortillas and serve.

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Date: Wed, 14 Sep 94 13:36:26 EDT
From: flaminio@ed8200.ped.pto.ford.com

Dill / Lima Bean Rice
=======================

Somebody asked about cooking basmatti rice so it isn’t sticky. I use a method
that results in perfect rice every time. I cook it in a non-stick pot on the
stove, not in a rice cooker:

First, be sure to rinse the rice with cold water until most of the starch is
removed and the water pours off pretty clear. Then, add enough water to cover
the rice and boil for about 7 minutes. Test the rice by biting into a few
grains…it should be firm, but not crunchy. Be sure not to over-cook the rice
at this stage (it’s better to have it a little under-cooked).

Drain in a colander and rinse the rice with about 2-3 cups fresh water.

Put the rice back in the pot and steam with the lid on for 30-40 mins. over
low heat. The rice will develop a nice crunchy bottom that’s delicious (eat
this first so it doesn’t get soggy!)

After you drain the rice in the colander, add 1 bunch chopped dill and 1 box
frozen baby lima beans. Mix it all together and return to the pot to steam
as described above. (Again, this is for about 6 cups cooked rice.)

Title: FRUIT-FILLED PUFFS
Categories: Low-cal, Desserts, Chocolate, Passover
Yield: 12 servings

-Joyce Burton – PDPP83A
1/4 c Vegetable oil
1 ts Vanilla extract
1 c Matzo cake meal
2 tb Matzo cake meal
1/2 ts -Salt
6 lg Eggs
3/4 c Nondairy whipped topping
3 c Whole strawberries; thinly
-sliced
3 md Kiwi fruit; coarsely chopped
2 tb Chocolate syrup

1. Preheat oven to 450 F. Spray a large baking
sheet with nonstick cooking spray; set aside.
2. In medium saucepan, combine 1 cup water, the oil
and vanilla; bring to a boil. Stir in matzo cake meal
and salt; continue cooking, stirring constantly, about
1 minute, until mixture no longer sticks to side of
saucepan. Remove from heat and stir in eggs, 1 at a
time, stirring thoroughly after each addition.
3. Drop dough by 12 rounded tablespoonfuls, 2″
apart, onto prepared baking sheet. Bake 10 minutes.
Reduce heat to 400 F. and bake 10-15 minutes longer,
until browned and puffed. Cool completely on rack,
then slice in half horizontally.
4. To fill, fit a pastry bag with 1/4″ diameter star
tip. Fill bag with whipped topping. Divide fruit
evenly among bottom halves of puffs. Pipe or spoon 2
tablespoons topping over each filled half. Place tops
on puffs and drizzle 1/2 teaspoon chocolate syrup over
each.

Each serving provides: 1 FA, 1/2 P, 1/2 B, 1/2 FR, 25
C. Per serving: 178 cal, 5 g pro, 9 g fat, 20 g car,
129 mg sod, 106 mg chol. Source: “Weight Watchers”
magazine, April 1992.

—–

Sugar Cookie Jewels

Recipe By : Brighter Baking With M M’s® Chocolate Baking Bits
Serving Size : 48 Preparation Time :0:10
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ozs M M’s® Chocolate Baking Bits
1 c margarine — softened
1 egg
1 tsp vanilla
2 c unbleached flour
1 c granulated sugar
1 tsp baking soda
1/2 c granulated sugar

Preheat oven to 350. In a mixing bowl, combine baking bits, margarine, egg,
and vanilla. In another mixing bowl, combine flour, 1 cup sugar, and baking
soda. Mix wet ingredients with dry ingredients just until moistened. Shape
dough into 1″ balls. Place on prepared baking sheet about 2″ apart. With
bottom of glass dipped in remaining sugar, flatten dough very slightly so
as not to crush baking bits. Bake 12 minutes or until edges are light
brown.

– – – – – – – – – – – – – – – – – –

Per serving: 111 Calories; 6g Fat (45% calories from fat); 1g Protein; 15g
Carbohydrate; 4mg Cholesterol; 72mg Sodium

—
Anita A. Matejka

Texas, USA

4 oz (1/2 cup) dry canellini beans, soaked and drained
1/2 pint (1 1/4 cups) water
1 pound chestnuts
1 stick celery
1 onion
sauteing liquid
1 1/2 pints (3 3/4 cups) water
seasoning
Cook beans in 1/2 pint (1 1/4 cups) water til tender. Drain and reserve the
stock. Meanwhile, slit the chestnuts with a knife and bake in a moderate
oven til soft. When cool, remove the shells and skins. Chop the veggies and
soften in the sauteing liquid. Mix in the beans, chestnuts, and 1 1/2 pints
(3 3/4 cups) water and blend to a puree. Season well and dilute with a
little of the reserved bean stock to the desired consistency. Heat
thoroughly. Serve with warm french bread.

Title: MINT TRUFFLES
Categories: Candies, Chocolate
Yield: 24 servings

1 pk Mint chocolate chips (10oz)
1/3 c Whipping cream
1/4 c Butter or margarine
1 pk Chocolate sprinkles (3oz)

1. Melt chips with whipping cream and butter in heavy, medium saucpan
over low heat, stirring occasionally. Pour into pie pan. Refrigerate
until mixture is fudgy, but soft, about 2 hours. 2. Shape about 1
tablespoon of the mixture into 1-1/4 inch ball. To shape, roll
mixture in your palms. Place ball on waxed paper. 3. Place sprinkles
in shallow bowl. 4. Roll balls in sprinkles, place in petit four or
candy cases.( if coating mixture won’t stick because truffle has set,
roll between your palms until outside is soft. 5. Truffles can be
refrigerated 2-3 days or frozen several weeks. Hint: Truffles are
coated with cocoa, powdered sugar, nuts, sprinkles or cookie crumbs
to add flavor and prevent the truffle from melting in your fingers.
Makes about 24 truffles.

MMMMM

Lu’s Rice, Oats and Peaches Breakfast

1 cup cooked brown basmati rice
1/3 cup rolled oats
2 tbs dried currants
(optional sliced almonds or sunflower seeds)
2 peaches, sliced in wedges

Boil 1 cup water, add rice and stir, add oats and currants and stir. Heat
2 minutes. Transfer to bowl, add peach wedges, stir. Optionally add 1/2
cup nonfat yogurt (vanilla) or 1/2 cup soymilk.

This process heats leftover refridgerated rice and the addition of
refridgerated peaches cools the mix. YUM! High fiber goodness you can eat
on the way to work.

Title: Cream Of Mushroom Soup
Categories: Soups Vegetables Main dish
Servings: 4

4 tb Butter
1/4 c Onion; Finely Chopped
1/2 lb Fresh Mushrooms; Fine Chop
1 tb Unbleached Flour
2 c Chicken Broth
1/2 c Heavy Cream
1 x Salt Pepper; To Taste

Melt the butter in a pot and add the onion and mushrooms. Cook over low
heat for 15 minutes, stirring occasionally. Sprinkle with the flour and
cook for a few minutes more. Slowly add the stock, and heat, stirring,
until it reaches the boiling point. Reduce the heat and simmer for 20
minutes. Stir in the cream and season to taste. Reheat before serving.

COLD MUSHROOM SOUP: Use an additional 1/4 cup of heavy cream and chill.
Adjust the salt and serve in cold soup bowls with chives sprinkled on top.

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