Title: FRESH PINTO BEANS WITH TOMATOES
Categories: Vegetarian, Madison
Yield: 6 servings

1 lb Fresh pinto beans
-=OR=- other shell Beans
1/4 c Fruity olive oil
1 Onion
– finely diced or grated
2 lg Ripe tomatoes; peeled,
– seeded and chopped
1/4 ts Sweet paprika
1 pn Ground cumin
1 lg Garlic clove; minced
Salt and pepper
Sugar; if necessary
1 c Water
1 tb Lemon juice
1 tb Parsley, chopped
1 tb Cilantro, chopped

SHELL THE BEANS, rinse them off and put them in a saucepan with water
to cover. Bring to a boil for 15 minutes, then drain and return the
beans to the pan. Add the oil, onions, tomatoes, paprika, cumin,
garlic, 1/2 teaspoon salt, some freshly ground pepper and a cup of
water. Cover and cook over a low flame until the beans are tender,
about an hour. Taste for salt and add more if necessary. If the
tomatoes are too acidic, add enough sugar to balance the flavor.
Remove from heat and season to taste with the lemon juice. Turn
beans, and their juices, into a serving dish. Garnish with the
parsley and cilantro.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: JELLIED VENISON SALAD
Categories: Meats
Yield: 6 servings

1 1/2 tb Unflavored gelatin
1/2 c Cold water
1 Bouillon cube
1 1/2 c Boiling water
1/4 c Vinegar
1/2 ts Salt
2 c Cooked, diced, leftover-
– roast of venison
2 tb Green pepper, chopped
2 tb Pimiento,cut in small pieces
4 Sweet pickles, chopped
2 tb Celery, diced
1 tb Onion, diced
2 tb Cooked cut green beans

Soak gelatin in cold water. Dissolve bouillon cube and gelatin in boiling
water. Add vinegar and salt. Cool this mixture and when just beginning to
set add the rest of ingredients. Pour into individual molds or greased
8-inch square baking dish. Chill and serve on a bed of lettuce with
mayonnaise.

Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)

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Title: Penne With Artichokes And Marinated Tomatoes
Categories: Home Cookin,
Yield: 4

MMMMM————————– FROM JPMD44A —————————-
1 cn Artichoke hearts (13-15
oz.)
5 Garlic cloves; minced
2 oz Somona marin. dried
tomatoes
2 tb Olive oil from mar.
tomatoes
2 tb Lemon juice
1 ts Red pepper flakes
2 tb Parsley; fresh chopped
3/4 c Bread crumbs; fresh
1 tb Garlic; chopped
12 oz Penne pasta; cooked,
drained
1 tb Romano cheese, grated
1/4 ts Black pepper; freshly
ground
1/4 ts Salt

Drain the artichokes and reserve the liquid. Add enough water to
make 1 cup liquid. Cut the artichokes in quarters. Cook and stir
the 5 cloves minced garlic into 1 1/2 tablespoons oil in a large
skillet over medium-high heat until golden. Reduce the heat to
low. Add artichokes and tomatoes; simmer 1 minute. Stir in
artichoke liquid, lemon juice, pepper flakes, parsley, salt, and
pepper. Simmer 5 minutes. Meanwhile in a separate saute pan, cook
and stir bread crumbs and 1tablespoon chopped garlic in remaining
1/2 tablespoon oil. Pour artichoke sauce over penne in large
bowl; toss gently to coat. Sprinkle with bread crumb mixture and
cheese. Source: COOKING WITH MARINATED DRIED TOMATOES

MMMMM

CREAMLESS MUSHROOM SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 c Peeled and sliced carrots
1 c Sliced onions
1 c Sliced leeks, washed, white
-and light green parts only
1/2 c Sliced celery
1 t Fresh thyme leaves
2 lb Cleaned and sliced white or
-wild mushrooms
6 c Chicken stock
1 1/2 ts Kosher salt, or to taste
Pepper, to taste
1/8 ts Minced chives
3 tb Olive oil

Melt the butter over medium heat in a large soup pot.
Add the carrots, onions, leeks, and celery, and cook
until tender but not browned, about 10 minutes.
Stir in the thyme and mushrooms and cook for 5
minutes, until the mushrooms have softened. Add the
chicken stock, salt and pepper, and simmer, covered,
for 30 minutes. Puree the soup in a food processor or
blender in as many batches as necessary. Adjust
seasoning to taste. Serve in warm bowls with a
sprinkling of chives and a drizzle of olive oil, if
desired.

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Title: RAMEN NOODLE/CHICKEN SALAD
Categories: Meat, Chicken, Pasta, Salads
Yield: 1 servings

1 pk Ramen noodles
3 c Cooked chicken — cubed
1/2 Head cabbage — finely
Chopped
1 Onion — chopped
1/2 c Slivered almonds — chopped
2 tb Sesame seeds
1/4 c Canola oil
ds Sesame oil
1 tb Sugar
3 tb Rice wine vinegar
1/2 ts Pepper
1 pk Ramen noodles seasoning
Package

Chop cabbage, add finely chopped onions and cubed cooked chicken. Add
chopped almonds and crushed ramen noodles. Mix remaining ingredients
and them pour over salad. Mix well. Serve chilled.

Recipe By : Bonnie

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HERBED LENTIL LOAF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c — water
2 c Lentils — picked over and
-rinsed
1/2 lb Firm tofu — crumbled
1/4 c Rolled oats
1/4 c Soy sauce
1/4 ts Freshly ground black pepper
1 c Fresh parsley — minced
1/2 c Fresh basil — finely chopped;
-OR
2 ts Dried basil
1 t Rubbed sage
1 tb Olive oi8l
3 Celery ribs, with leaves
-finely chopped
1 md Onion — finely chopped
1 md Onion — finely chopped
3 Garlic cloves — minced
—–TOPPING—–
1 c Raw almonds
2 tb Nutritional yeast flakes
1 tb Soy sauce
—–MUSHROOM MISO SAUCE—–
1/4 c Whole wheat pastry flour
1/3 c Nutritional yeast flakes
1/4 c Brown rice miso
1 tb Olive oil
1 sm Onion — finely chopped
1 c Mushrooms — thinly sliced
2 c — water

Preheat the oven to 350 degrees. Lightly oil an 8 x 8
baking pan.

Put 3 1/2 cups of the water and the lentils in a
large saucepan. Cover and bring to a boil over
medium-high heat, then immediately reduce the heat
andsimmer until the water is absorbed, 50 to 60
minutes.

Meanwhile, put the tofu, the remaining 1 cup water,
the oats, soy sauce and pepper in a blender and blend
until smooth. Add the parsley, basil, thyme, and sage
and pulse just to mix. Transfer to a large bowl.

Heat the olive oil in a large frying pan over
medium-high heat. Add the celery, onion, and garlic
and cook until softened, about 6 minutes. Add to the
tofu mixture.

Add the cooked lentils to the tofu-vegetable mixure,
and stir to mix. Press the mixture firmly into the
prepared pan, and bake for 15 minutes.

Meanwhile, put the almonds, yeast flakes and soy
sauce in a food processor fitted with the metal blade,
and pulse to coarsely chop.

Sprinkle the topping over the top of the lentil loaf
and bake for 15 minutes more. Let the loaf cool for 10
minutes before cutting into squares. Serve with the
Mushroom Miso Sauce on the side.

Mushroom Miso Sauce:

Put the flour in a small dry frying pan over medium
heat and toast, stirring often, until it has darkened
evenly to a light brown. Transfer the flour to a
medium bowl.

In a small bowl, stir the nutritonal yeast, miso and
hot water together.

In a medium saucepan, heat the olive oil over medium
heat. Add the onion and cook, stirring until softened,
about 5 minutes. Add the mushrooms and cook, stirring,
until lightly browned, about 5 minutes.

Meanwhile, add the 2 cups water to the browned flour
and whisk until combined.

Whisk the flour mixture into the mushrooms, and
simmer, whisking often, until the mixture is
thickened, 1 to 2 minutes. Stir in the nutritional
yeast and miso mixture. Bring just to a simmer, and
remove from the heat. Serve hot.

From DEEANNE’s recipe files

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Bis-Quick-As-A-Wink

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening

Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.
Gloria Pitzer, The Recipe Detective

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PEG’S MANY BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mixed Beans, dried
1 Chopped onion
2 Chopped green peppers
3 Grated carrots
1 sm Bunch Celery, finely diced
1 lb Diced pork (chop suey pork)
1 lb Jimmy Dean Sausage (hot)
1 Grated potato
1 tb Sweet basil, dried
1 tb Ground sage
1 t Salt
1 t Pepper
1 Dash Red pepper
1 qt Chicken Stock, thereabouts

Presoak (8 hrs) or preboil (1 hr) beans, drain and rinse. Add chicken
stock to soup pot and add beans. Turn heat on low. Add all ingredients
just like that. Do not precook meat.
The grated potato thickens the broth, another favorite thickener may be
used, I prefer the potato.
Simmer this soup for 2 hours before serving. I probably add more basil
than listed, do that to taste. Go easy on the sage but it is quite
important.
You may add a tablespoon of sugar to perk this soup up a bit, I do not
recall off hand if I did or not. Another ingredient to perk it up is a
tablespoon of vinegar–don’t overdo.

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Title: SZECHWAN PASTA SALAD
Categories: Chinese, Salads
Yield: 6 servings

2 pk Angel hair pasta
1/2 lb Turkey
2 Red bell peppers
2 md Carrots
1 cn Water chestnuts
6 Green onions
1 c Miniature corn on the cob
1/4 lb Snow peas
1 bn Cilantro
4 tb Toasted sesame seeds
DRESSING:
2 c Mayonaise
3/4 c Soy sauce
2 tb Szechwan hot oil
1/4 c Sesame oil
1 tb Dijon mustard
2 Garlic cloves

Cook angel hair pasta al dente. Dice turkey, bell
pepper and peeled carrots. Drain and slice water
chestnuts. Remove stems from cilantro and use the
leaves only save a little for the garnish. Chop green
onions. Slice the cobletts. Slice the snow peas on a
diagonal into thin strips. Toast the sesame seeds and
reserve 1 TBSP. for the garnish. Toss ingredients
together. Combine all dressing ingredients in food
processor. Add to salad and toss. Garnish with toasted
sesame seeds and cilantro.

Shared by LEXI KERN

—–

READER’S DIGEST POTATO SKIN NACHOS

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Baking Potatoes — scrubbed
1/4 teaspoon Chili Powder
1/4 teaspoon Salt
8 oz Jar of Taco Sauce
1 1/2 cups Monterey Jack or Cheddar
(shredded)
Jalapeno Peppers — seed/chop
10 milliliters Garlic — minced
2 tablespoons Fresh Parsley
1 Preheat the oven to 400 F. B

1) Remove, leaving the oven on and let cool until easy to handle.

2) Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8
of an inch thick. Half each potato shell lengthwise then half each piece
crosswise.

3) Arrange the potato skins flesh side up on an ungreased baking sheet.
Sprinkle with the chili powder and salt. Bake uncovered for 10 minutes or
until heated through.

4) Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in a
small bowl. Spoon the mixture onto the hot potato skins. With the oven rack
set 4 inches from the heat, broil the skins for 1 to 2 minutes or until the
cheese melts.

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
315-786-1120

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