2 to 3 cups of regular dried black beans
1 large red pepper, diced
1 large green pepper, diced
2 to 3 finely chopped carrots
2 to 3 cloves of garlic
1/2 C. finely chopped fresh cilantro or fresh parsley
1/2 C. rice wine vinegar
3 Tablespoons water
1 Tablespoon of ground cumin (more if desired)
dash of hot red pepper flakes
dash of salt (if desired)

Pick through beans and soak overnight with plenty of water tocover. In
the morning, drain the beans and add fresh water to cover.

Place beans over heat. Add one clove of garlic and bring to a
moderate boil. Cook beans for approximately 30-45 minutes until
beans are tender but NOT SOFT and mushy. The beans should be
firm enough to hold their shape. Keep a close eye on their
progress.

When beans are cooked to the tender stage, remove garlic and drain. Place
warm beans in a large serving bowl.

While beans are cooking, chop and dice the red and green peppers and
carrots. Add them to the beans. In a 2-cup measuring cup (or something
similiar),combine the rice wine vinegar, water, cumin and other
ingredients. Mince the remaining garlic and add it to the rice
vinegar dressing. Stir well to combine ingredients.

Toss the bean and vegetable mixture withtherice wine vinegar dressing.
Cover and refrigerate for a few hours before serving. I think tossintg
warm beans with dressing enhances the flavors more than if using cold
beans.

The rice wine vinegar is fairly sweet and very mild. It makes an
exceptionally delicious replacement for olive oil in just about
any salad dressing recipe. The lemon-y cilantro adds a wonderful
flavor; especially when combined with the cumin. Try to use
fresh cilantro. Dired cilantro just does not have the same impact.
You can substitute fresh parsley if desired.

Serve the bean salad over rice and spoon a little dressing over it. The
red and green peppers add beautiful color and contrast nicely with the
black beans and cilantrol. Together it makes for an attractive
presentation on the plate.

NOTES:
This is a very flavorful and easy salad to make. The cilantro
and the cumin combine to make a tasty dish. It is easy to
make and stays in the refrigerator for about 5 days.

Date: Fri, 10 Jun 94 10:17:04 CDT
From: Gary D Gott

Pinto Bean Delight.

The first evening I made a pot of plain pinto beans and served that with
fresh bread. The next evening I took the remains of the beans put them
in a pot and added

2 onions sauted in a little stock
1 green pepper sauted in the same stock
Added those to the beans and then added
2 cans tomato sauce..unsalted
1 can frozen corn
Spices
1 T. cumin
2 T. chili powder

I made a very large quanity of beans originally….Maybe 3 pounds. I had
about 2 quarts of beans in liquid left when I started the variation.

Title: CHILI CHEESE BITES
Categories: Snacks, Appetizers
Yield: 32 servings

4 tb Butter
5 ea Eggs
1/4 c Flour
1/2 ts Baking powder
1 ds Salt
4 oz Chilies, green, chopped
1 c Cottage cheese, small curd
8 oz Monterey Jack, shredded

Preheat oven to 400. Melt butter in 9″ square pan in
oven. Tip pan to coat bottom with melted butter. In
large bowl, beat eggs. Stir in flour, baking powder,
and salt. Add melted butter; set pan aside. Stir in
chilies, cottage cheese, and cheese. Blend well. Turn
batter into pan. Bake 15 minutes. Reduce heat to 350
degrees. Bake 30-35 minutes longer or until lightly
browned. Cool slightly and cut into small squares.

May be frozen. If you freeze, flash freeze. Flash
freeze means to freeze food uncovered until solid,
then wrap well and return to freezer. Use within 2-3
months. How to thaw: Place on baking sheet. Thaw 1-2
hours at room temperature. Before serving, reheat in
400-degree oven 10 minutes or until hot.

Note: The recipe may be doubled and baked in a 13"x9″
baking dish.

Sylvia’s notes: As usual, I didn’t have the right size
pan, so baked it in two pie pans for 15 minutes at 400
and then 15 minutes at 350. They were just a hair too
well browned. Quite tasty and would work well as a
potluck where they could be kept warm or nuked.

Posted on GEnie by MPGAMES-ASST [Diana]

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

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VEGETABLE AND HERB RICE ORIENTAL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box Quick Brown Rice
— (Vegetable and Herb)
5 c Water
4 tb Tamari soy sauce
1 tb Olive oil
1 t Lemon juice
1 1/2 c Mung bean sprouts

Cook contents of box according to package directions.
Add the soy sauce, oil, and lemon juice. Stir and let
simmer 5 minutes more. Add the sprouts and just heat
through. More tamari soy sauce may be added to taste.

Source: Arrowhead Mills “Quick Brown Rice” tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with
permission) Electronic format courtesy of: Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Chilled Creamed Broccoli Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C. chicken broth
1/2 C. chopped onion
2 C. broccoli cuts
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 Tsp. salt
1 Dash pepper
1 C. milk (skim milk may be used)
1/2 Tsp. crushed dried thyme
1 Small bay leaf
1 Dash garlic powder

In saucepan combine broth, onion, broccoli, thyme, bay
leaf and garlic powder. Bring to a boil. Reduce heat; cover
and simmer 10 minutes or until broccoli is tender. Remove bay
leaf. Place vegetable mixture in blender or food processor.
Cover and blend 30 to 60 seconds or until smooth. In same
saucepan melt butter. Blend in flour, salt and pepper. Add
the milk at once. Cook and stir until thickened and bubbly.
Stir in vegetable puree. Cook until heated through for a warm
soup. Refrigerate, covered, for several hours for chilled
soup.

– – – – – – – – – – – – – – – – – –

Title: Chili Seasoning Mix
Categories: Master mix
Servings: 1

1 T Unbleached Flour 2 T Instant Minced Onion
1 1/2 t Chili Powder 1 t Seasoned Salt
1/2 t Crushed Dried Red Pepper 1/2 t Instant Minced Garlic
1/2 t Sugar 1/2 t Ground Cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture
into a 6-inch square of aluminum foil and fold to make it airtight and
label as Chili Seasoning Mix. Store in a cool, dry place and use within 6
months.

Makes 1 package (about 1/4 cup) of mix. To make additional packages,
increase ingredient amounts using the above recipe.

Chili: Brown 1 lb of lean ground beef in a medium skillet over
medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16
oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer
10 minutes, stirring occasionally.

Makes 4 to 6 servings.

—————————————————————————–

Title: Drop Biscuits
Categories: Breads
Yield: 12 servings

2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/3 c Shortening
1 c Milk

Recipe by: Southern Living
Preparation Time: 0:15
Combine flour, baking powder, and salt; cut in shortening
with a pastry blender until mixture resembles coarse meal.
Add milk, stirring until dry ingredients are moistened.
Drop dough by heaping tablespoonfuls onto a lightly greased
baking sheet. Bake at 425 degrees for 12 minutes or until
lightly browned. Yield: 1 dozen.

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Chilled Summer Squash Soup With Fresh Herbs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Medium Zucchini — wash, sliced 1″
1 Large Yellow Crookneck Squash — wash, sliced 1″
1 Pattypan Squash — quartered
1 Large Onion — thinly sliced
1 Teaspoon Garlic — finely minced
3 To 3.5 Cups Chicken Broth — defatted
Salt And Freshly Ground White Pepper — to taste
2 Tablespoons Fresh Basil — finely chopped
2 Tablespoons Fresh Parsley — finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk
—–Garnish—–
Fresh Basil — chopped
Fresh Parsley — chopped

1. In a large saucepan place all the squash. Add the onion, garlic,
broth and salt and pepper; bring to a boil, cover, reduce heat and
simmer for 20 to 25 minutes, or until the vegetables are very
tender.

2. Allow to cool slightly; puree in a food processor or blender with
the basil, parsley and lemon juice until smooth. Stir in the
buttermilk. Place in a container, cover and refrigerate for 6
hours or overnight.

3. When ready to serve, whisk until smooth and adjust the seasoning
with salt and pepper. Serve chilled, garnished with chopped basil
and parsley.

Serves: 6

This soup can be prepared as below or varied by using all zucchini,
all crookneck, or even all pattypan squash. Pattypan squash, also
known as cymling or scallop squash, is a tiny saucer-shaped vegetable
with a scalloped edge. It should be firm and without blemishes. It is
best to use fresh herbs for this soup.

Variations:

Plain low-fat or non-fat yogurt can be substituted for the buttermilk.

If fresh basil is unavailable, substitute 1/4 cup parsley for the
basil-parsley combination.

Cooking Notes:

It is always important to taste food for seasoning after chilling
since the flavor is more pronounced when the food is hot.

– – – – – – – – – – – – – – – – – –

Title: GREEN BEANS IN OLIVE OIL
Categories: Appetizers, Turkish, Beans
Yield: 4 servings

1 lb Green beans
1 md Onion, chopped
2 ea Chopped tomatoes
1 ts Salt
1/3 c Extra virgin olive oil
3 1/2 ts Sugar
1/2-2 c water

Trim beans cut into 3 pieces, wash drain.

Put onion tomato into a heavy pan. Sprinkle with salt rub in
lightly with fingers. Stir in the beans, olive oil sugar, mix
well. Cover cook for 15 minutes over medium heat. Stir
occasionally. The beans will lose their colour soften. When all
the moisture has been absorbed, stir-fry the beans for 2 to 3
minutes. Add 1/2 cup water, cover simmer for 40 to 50 minutes, till
the beans are tender. Add more water if necessary, 1/2 cup at a time.
When cooked, the dish should be very moist but not watery. Serve cold
as part of a buffet.

Ayla Esen Algar, “The Complete Book of Turkish Cooking”

MMMMM

Title: Linzertorte Fingers
Categories: Cookies
Yield: 20 Servings

1 1/2 c Unblanched almonds
2 1/2 c All-purpose flour
1 pn Salt
1 ts Ground allspice
1 c Powdered sugar
1 Lemon’s peel, finely grated
1 1/4 c Unsalted butter;in sm pieces
3 Egg yolks
12 oz Raspberry jam
1 Egg
2 ts Milk
2 ts Sugar
1/2 c Sliced almonds

Finely grind unblanched almonds in a food processor or
blender; place in a large bowl. Sift flour, salt,
allspice and powdered sugar into bowl. Add lemon
peel; mix well. Make a well in the center of flour
and add butter and egg yolks; mix ingredients together
to form a soft dough. Knead lightly until smooth.
Cover bowl with plastic wrap and refrigerate 30
minutes. Preheat oven to 400 F (205 C). Divide dough
in half. Roll out one piece on a well-floured surface
to fit a 13″ x 9″ baking pan; place in pan. Spread
jam over pastry. Roll out other half of dough to fit
pan; place on top of jam. Lightly beat egg with milk
and sugar; brush pastry with glaze and sprinkle with
sliced almonds. Bake 10 minutes; reduce temperature
to 350 F (175 C). Bake 35 minutes longer or until
golden. Cool in pan. When cold, cut in 30 pieces.

—–