Title: SENATE BEAN SOUP
Categories: Soups, Usenet
Yield: 6 servings

1 lb Navy beans, dried 1/4 c Parsley (fresh),
1 Ham bone (get one -chopped fine
-with plenty of 1 c Potatoes, mashed
-meat on it) 1 t Salt (or less
12 c Water -to taste)
3 md Onions, chopped fine 1/4 t Pepper
3 Garlic cloves, minced 1/4 c Chives (fresh),
3 Celery stalks, -chopped
-chopped fine

Wash the beans and remove those that float in the wash water. Soak
beans overnight in enough water to cover them by several inches.
Drain.

In a large kettle, place 3 quarts of cold water. Add the drained
beans and the ham bone and bring to a boil. Reduce heat and simmer,
partially covered, for 2 hours. If scum forms on the surface, skim it
off.

Chop the onions, garlic, celery and parsley. Add to the pot. Add the
mashed potato to the pot. Simmer 1 more hour. Check the beans. If
they are not yet tender, then simmer some more.

Add salt and pepper. Remove the ham bone and pull the meat from it.
Cut the meat into small chunks and toss them back into the soup.
Serve piping hot into preheated bowls and sprinkle chopped fresh
chives atop each.

NOTES:

* Bean soup as served in the U.S. Senate dining room — I lived in
suburban Washington, DC, for most of my formative years. One of the
things that formed in the aforementioned years was a strong
impression that the government was full of beans. One day on a school
visit to my senator I learned just how it was that the government got
to be so full of beans, and I came away with the recipe. This is one
of the best soups I have ever tasted. Serve it with a big loaf of
fresh hot homemade whole-wheat bread, from which people just tear the
bread with their fingers.

* The House of Representatives serves a version without the onions
and garlic and mashed potatoes.

* Great Northern beans are an adequate substitute for Navy beans.
If you forgot to soak them overnight and still want to make the soup,
you can simmer them for an hour and then discard that water. The
beans end up with slightly more flavor if you cold-soak them.

* You can almost certainly get away with using instant mashed potato
flakes to acquire the 1 cup of mashed potatoes that this recipe calls
for.

: Difficulty: easy.
: Time: 8 hours soaking, 10 minutes preparation, 3 hours cooking.
: Precision: no need to measure.

: Brian Reid
: DEC Western Research, Palo Alto, California
: reid@decwrl.dec.com {ihnp4,decvax}!decwrl!reid

: Copyright (C) 1986 USENET Community Trust

MMMMM

Biscotti with Almonds/Orange/Chocolate

Recipe By : Jo Anne Merrill
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces unsalted butter — 2 sticks
1 1/2 Cups sugar
3 Tablespoons orange rind — finely grated
2 Tablespoons vanilla extract — pure vanilla
6 Cups all-purpose flour
1 Tablespoon baking powder
1 Teaspoon salt
6 eggs — beaten
1/4 Cup amaretto
2 Cups almonds, blanched — toasted,sliced
2 Cups chocolate chips — or pieces

Preheat oven to 350 degrees. In an electric mixing bowl,
combine butter, sugar, orange peel and vanilla; beat until
light and creamy. Sift together the dry ingredients. With
the mixer on slow, add dry ingredients to butter mixture and
mix until thoroughly combined. Slowly add eggs and
amaretto. Add almonds and chocolate just until combined.
Remove dough to a floured surface and form into two flat
logs about 4 inches wide and the length of your cookie
sheet. Lay the logs onto buttered sheets and place on lower
rack of the oven. Bake until lightly browned, about 45
minutes.
Remove to a rack to cool. With a serrated knife, cut the
loaves into half-inch slices, placing the cut slices flat
oon the cookie sheet. To make crisp, return them to the
lower rack of the oven and cook until golden, 15-20 minutes.
Remove the slices to a wire rack to cool then store in an
airtight container. Use a decorative tin for gift giving.
NOTE: If the biscotti lose their crispness, repeat the
crisping stage.
Jo Anne Merrill, recipe from the San Diego Union 9/1/93

PRODIGY (R) interactive personal service 09/23/93 8:40 PM

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3/4 c. vegetable oil
1 clove garlic, crushed
2 cups croutons
2 heads Romaine lettuce
1 head Boston lettuce
1 bunch watercress
3/4 c. grated parmesan cheese
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp ground black pepper
1/3 c lemon juice
2 eggs, slightly beaten
1 can anchovy fillets, drained

Pour oil into jar. Add garlic and cover. Let stand at least an hour.
Tear lettuce into large bowl. Sprinkle with cheese, salt, dry mustard
and pepper. Combine remaining ingredients and add to greens. Add
anchovy and croutons. Toss lightly until well mixed.

Homemade Mounds Bars (2)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. light corn syrup
14 oz. bag coconut
12 oz. bag chocolate chips
3/4 bar canning wax

Boil syrup for 1 minute. Add coconut and stir. Let sit for 2
hours. Wet hands and form into balls. Freeze. Then melt chocolate
chips and wax together and dip coconut balls into mixture. Place on
greased cookie sheet.

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Title: BANANA BREAD IV
Categories: Breads, Low-cal
Yield: 12 servings

1 3/4 c Whole wheat flour
1 1/4 ts Baking powder
1/2 ts Baking soda
2/3 c Sugar
1/2 c Applesauce
4 Egg whites
2 tb Skim milk
1 c Mashed ripe bananas

In mixing bowl, stir together flour, baking powder, baking soda. In
another bowl, combine sugar and applesauce; add egg whites and milk,
beating until smooth. Add flour mixture alternately with bananas to
applesauce mixture. Bake in Pam-sprayed 9x5x4-inch loaf tin for 60
minutes at 350 degrees. (If desired, bake in smaller pans for less time.)
Cool in pan 10 minutes. Remove from pan; place on wire rack. Makes 1
loaf with 0.5 grams/fat per serving.

—–

Title: Chewy Oatmeal Cookies
Categories: Cookies, Holiday, Candy and c, Celebrities
Yield: 30 servings

3/4 c shortening — butter
: flavored
1 1/4 c brown sugar — firmly
: packed
1 egg
1/3 c milk
1 1/2 ts vanilla
3 c oats, rolled (raw) — quick/
: old fashioned
1 c flour — all-purpose
1/2 ts baking soda
1/4 ts cinnamon
1 c raisins
1 c walnuts — chopped

1. Heat oven to 375 F. 2. Lightly grease cookie sheet
with shortening. 3. Combine shortening, brown sugar,
egg, milk, and vanilla; beat with mixer on high speed
to blend well. 4. Combine oats, flour, baking soda,
salt and cinnamon; add to shorteing mixture and
combine until just blended. 5. Stir in raisins and
nuts. 6. Drop by rounded tablespoonfuls onto cookie
sheet, 2 inches apart. 7. Bake for 10-13 min., or
until lightly browned. Cool 2 min. on cooling rack.

Recipe By : quaker Oatmeal boxtop

From: Kmeade@ids2.Idsonline.Com (The Me

—–

TOXIC TOMATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Tomatoes
1/2 Avocado
–peeled, pitted and chopped
4 oz Swiss cheese — grated
6 Fresh basil leaves — chopped
–or 1 tablespoon dried basi
1/4 ts Dried oregano

Recipe by: Creepy Cuisine, Lucy Munroe
Wash the tomatoes and cut them in half crosswise.
Place the halves – open side up – on a cookie sheet.
In a small bowl, mash together the avocado (sludge),
grated Swiss cheese (pus), and basil (poisonous plant
matter). Spoon the mixture on top of the tomatoes and
sprinkle with oregano (fly wings). Broil the tomatoes
for 5 minutes, or until pus begins to ooze. Carefully
remove the tomatoes from the broiler and serve hot, or
allow to cool slightly and eat them with your hands
(wearing plastic gloves, of course – to keep from
being contaminated)!

Penny Halsey (ATBN65B).

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Almond Biscotti

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Sugar
1/2 C Butter, sweet — melted
3 Tbsp Brandy
1 Tsp Vanilla
1 Tsp Almond extract
1 C Almonds, unsalted — chopped
3 Eggs
2 1/2 C Flour
1/2 Tbsp Baking powder
1/4 Tsp Salt

Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond
extract, nuts and eggs. Mix well.

Stir in flour, baking powder and salt. Form into a long loaf (or
loaves), place on a cookie sheet and bake for 20-30 minutes or until firm
and softly cakelike. Remove from oven and let cool slightly.

When cool enough to handle, slice into 1/2 inch diagonal slices and
return to cookie sheet. Bake for 15-25 miutes, turning once, until both
sides are brown-flecked and toasted. Cool thoroughly and store in an
airtight jar.

Makes 2-3 dozen.

Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried
apricots may by added.

Variation 2: for a clasic anise-flavored biscotto, substitute Pernod,
Ouzo or Anisette for the brandy and omit the almond extract. Several
tablespoons of anise seeds may be added for additional oomph.

Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A
hazelnut liqueur may be used instead of brandy. Omit the almond extract.

Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
Substitute unsalted pistachio nuts for the almonds, and add 1/4 – 1/2 cup
diced figs to the dough.

Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp
powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of
candied ginger and 1/4 cup raisins, if desired. Omit the almond extract.

Variation 6 (Paximatha): this Greek rusk dates back to the 5th century,
virtually unchanged. Substiture 1/2 to 3/4 cup toasted sesame seeds for
the almonds. Omit the almond extact and flavor the dough with 1 tsp
cinnamon and 1/2 tsp cloves.

Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute orange
flower water for the brandy.

Variation 8; Pine nuts may be used instead of almonds, though the
richness may be less desirable than the crunch of the toasted almonds.
Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended
into the dough before baking.

Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in
the top of a double boiler over just simmering water. If it “seizes” or
“tightens”, add 2 Tbsp of unsalted buter and it should smooth out again.
Dip only one side of each cookie (the chocolate won’t seal in the moisture
that way).

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Title: HONEY ALMOND GRILLING GLAZE **
Categories: Grill, Sauces, Seafood, Chicken, Pork
Yield: 2 cups

———————————BILLS20086———————————
11 tb Unsalted butter
2 tb Flour
1 c Slivered almonds
2 tb Prudhomme’s Seafood Magic
1 c Celery; chopped
1 c Honey
1 ts Fresh lemon peel; grated
1 c Chicken stock
1/8 ts Ground nutmeg

In small saucepan over medium heat, melt 3 tbls butter. Whisk in flour
until smooth, about 1 minute. Set aside. In 10″ skillet over high heat,
melt remaining 8 tbls butter. When it comes to a hard sizzle, add almonds,
Seafood Magic and celery. Cook, stirring frequently at first and constantly
near end of cooking time, about 8 minutes or until almonds are browned.
Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon
peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg;
cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture
until it is incorporated and sauce is slightly thickened, 30-60 seconds.
Remove from heat.

NOTE: Excellant on grilled seafood, chicken or pork. Brush it on right
before meat is ready to come off the grill and bring some to the table for
dipping.

—–

CHUNKY GRANOLA (WITH NO OIL ADDED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Rolled oats
1 c Nuts (more if desired,
— up to double this amount)
1/2 c Sunflower seeds
1/2 c Whole millet
-OR- whole buckwheat groats
3 c Whole wheat flour (or more)
-OR- part cornmeal,
– rice flour,
– or other whole-grain flour
1 t Salt (or more, as desired)
1/2 c Honey (or more,
— up to double this amount)
1 c -Hot water, or up to:
2 c -Hot water *
1 t Vanilla

* Note: More water makes the granola chunkier, less makes it crumbly.

Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds,
millet, flour, and salt. Mix together honey, water, and vanilla, and stir
into dry ingredients. Spread on a lightly oiled baking sheet and squeeze
mixture together to form small chunks, but don’t crowd; the chunks need to
bake clear through. Roast until golden brown, about 10 to 20 minutes.
(With the larger amount of water, reduce heat and bake longer.) As it
bakes the granola may need stirring to brown evenly. Cool thoroughly
before storing.

Variations: Replace part of the water with the freshly squeezed juice of 2
oranges (and add the grated rinds if the oranges were not sprayed with
pesticides), or use 2 teaspoons orange oil.

For “gingerbread” granola, use half molasses (for half honey) and add 2
teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves.

For a nice change, substitute maple syrup for honey.

Source: Susan Weber, _Diet for Small Planet_, by Frances Moore Lappe Typed
for you by Karen Mintzias

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