Baked Bean Soup

Recipe

14 Apr

BAKED BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive Oil
1 Onion, Chopped
5 ts Chili Powder
1 1/2 ts Dry Mustard
2 c Water
2 cn Cannellini (White Kidney
Beans, (15-oz. Cans),
Rinsed, Drained
1 cn Stewed Tomatoes, With Juice
(14-1/2 Oz. Can)
3 tb Unsulfured (Light) Molasses

Heat oil in heavy large saucepan over medium heat. Add
onion and cook until soft, about 8 minutes. Add chili
powder and mustard and stir 1 minute. Add water,
beans, tomatoes with their juices and molasses. Simmer
soup 15 minutes, stirring occasionally and breaking up
large chunks of tomatoes with back of spoon. Season
with salt and pepper. Makes 2 generous servings; can
be doubled If you prefer a thicker soup, remove one
cup of the beans, mash them to a paste, then stir them
back into the soup. Coleslaw and corn bread squares
round out the menu; a simple baked apple could be the
perfect finale. Recipe from Bon Appetit, March, 1993 –
“30-Minute Main Courses” Source: Bon Appetit – March,
1993

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Filed under: Beef, Ground Beef, Mexican, Pork

Barbeque Pork *** (Nnbb09A)

Recipe

14 Apr

Title: BARBEQUE PORK *** (NNBB09A)
Categories: Main dish, Chinese, Barbecue, Asian, Pork
Yield: 8 servings

1 lb Pork tenderloin 1 ts Dark soy sauce
2 tb Honey 1 tb Sherry
3 tb Light soy sauce 1 Clove garlic; mashed
2 tb Hoisin sauce 1 tb Sugar
2 tb Catsup

trim meat and cut into strips about 2″ wide and 6″ long. Combine remaining
ingredients in bowl; pour over pork and marinate 2+ hours. Skewer pork
with
steel hangers and hang onto top rack of oven over shallow roasting pan
containing a few inches of water. Preheat oven to 425 for 10 minutes.
Roast
pork 20 minutes. With baster, coat with drippings every 5 minutes. Reduce
heat to 325 and roast 5 minutes more. Slice each strip diagonally against
the grain into 1/4″ pieces. Serve cold. Dip with Chinese hot mustard and
sesame seeds. I LOVE THIS RECIPE! Mike FROM:
MIKE CROUCH (NNBB09A)

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Filed under: Creole, Vegetables

Fruit Shake

Recipe

14 Apr

Title: FRUIT SHAKE
Categories: Beverages, Fruits
Yield: 2 servings

1 c Milk
1 Banana
1 c Strawberries
1 tb Honey
1/2 ts Vanilla

Blend all ingredients, may drink immediately or chill in freezer for
30 minutes, blend again, pour into chilled glasses.

from Mrs. Roy Rodgers, “Concho Valley Beekeepers Assoc. Honey
Cookbook”

typed and posted by teri Chesser 3/96

MMMMM

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Filed under: Poultry, Soups

French Market Soup

Recipe

14 Apr

Title: French Market Soup
Categories: Soups, Beans
Yield: 6 servings

2 c French market soup mix
2 qt Water
1 Ham hock
1 1/4 tb Salt
1/4 tb Pepper
16 oz Can whole tomatoes;
-coarsely chopped,
– don’t drain
1 1/2 c Chopped onion
1 Clove garlic; minced
1 Chili pepper; chopped
1/4 c Lemon juice

Sort and wasy 2 cups of the bean mix, place in a large heavy soup
kettle. Cover with water that reaches 2 inches above the beans. Soak
overnight. The following morning: Drain the beans, and add 2 qt
water, ham hock, salt and pepper. Cover and bring to a boil. Reduce
the heat and simmer for 1 1/2 hours until beans are tender. Add
remaining ingredients. Simmer for another 30 minutes, stirring
occasionally. Remove ham hock from the soup, take the meat from the
bone, chop and return to the soup.

Makes 2 1/2 quarts of soup

From January 1992/ FAMILY

Shared by Robert Rostrup

MMMMM

Filed under: Potatoes, Salads, Side Dish, Vegetables, Vegetarian

Passover Fruit Candy

Recipe

14 Apr

Title: PASSOVER FRUIT CANDY
Categories: Candies, Desserts, Nuts, Passover
Yield: 12 servings

-BARBARA FEUERSTEIN MPDF75A
1 lb Figs
1 lb Dates
1 lb Seedless raisins
1 Lemon
Chopped; nuts and/or coconut

At the request of many on the Food Forum Board; I’m
posting this on the Holiday Board. This is from a
book called “Secrets from Bergen Kitchens” compiled by
the Sisterhood of the Jewish Community Center of
Teaneck, NJ – copyrighted 1947. This is the only
recipe specifically called “Passover” but I will look
further for any others Grind figs, dates and raisins.
Add juice and rind of lemon. Form into balls and roll
in chopped nuts or

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Filed under: Rice, Squash

Strawberry Butter

Recipe

14 Apr

Title: Strawberry Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
8 md Strawberries, washed and
-sliced
3 tb Powdered sugar
1 Grated peel of lemon

In a blender or food processor, blend together all ingredients.

MMMMM

Filed under: Misc Recipes

Vegi Spaghetti

Recipe

13 Apr

Vegi Spagetti

1 med. green pepper, chopped
1 med. zucchini, cubed
1 small onion, diced
8 oz fresh mushrooms, sliced
2/3 C grated parmesan cheese
1 large jar spaghetti sauce (or use your own from scratch)
1/4 C sliced olives
1 t oregano
1 t garlic salt
1 16oz pack of spinach noodles

Put everything except noodles in a crock pot for 6-8 hours on med. Pour over
cooked noodles.

Filed under: Chicken, Meat Beef, Meat Dishes, Meat Entree, Meat Pork, Meat Poul, Meatless, Meatloaf, Meats, Pasta, Salads

Maple Mocha Topping

Recipe

13 Apr

Title: MAPLE MOCHA TOPPING
Categories: Cakes, Desserts
Yield: 1 servings

2 ea Egg whites (beaten until sti
1/4 c Sugar
2 t Instant coffee
1/2 t Vanilla
3/4 c Maple syrup

Beat until thickened – serve over ice cream or angel cake. Makes 2
cups for Ice Cream or Angel Cake By Fay Bottum

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Filed under: Diabetic, Master Mix

Peanutty Playdough

Recipe

13 Apr

Peanutty Playdough

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 C Creamy Peanut Butter
4 C Powdered sugar
3 1/2 C Light corn syrup
4 C Dried milk powder

assorted cake sprinkles or small candies
Note: This mixutre is too thick for most electric mixers, so mix by hand,
kneading works best.

Mix first four ingredients together until smooth. Divide into 10 15
portions. Children can mold and shape into animals, flours, cars, etc., then
decorate and eat!

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Filed under: Ethnic, Vegetarian

Puree Of Leeks

Recipe

13 Apr

PUREE OF LEEKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Leeks — very thinly sliced
Butter

Drop the thinly sliced leeks (tender green parts as
well as white) into 1/2-inch fast-boiling salted
water. Cook until very tender. Save the cooking
liquor. Whizz the leeks to a smooth, pale green
puree. Season, enrich with knobs of butter and thin
with a little of the cooking liquor if liked. Serve
garnished with a bouquet of green coriander and
triangles of fried bread. Add some soft-boiled eggs
for a quick vegetarian supper.

Source: Philippa Davenport in “Country Living”
(British), November 1988. Typed for you by Karen
Mintzias

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Filed under: New Text Import

House Of Munch

Baked Bean Soup

Barbeque Pork *** (Nnbb09A)

Fruit Shake

French Market Soup

Passover Fruit Candy

Strawberry Butter

Vegi Spaghetti

Maple Mocha Topping

Peanutty Playdough

Puree Of Leeks

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