DGGB – Beans

Recipe By : Bill Martin
Serving Size : 10 Preparation Time :1:00
Categories : Beans Chicken/Turkey
Chile Pepper Dishes Chile
Barbecue Turkey
Chicken Texican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c chicken, turkey, beef, pork, or sausage — cooked
and diced
1 can Pork N Beans — drained
1 large can Red Kidney beans — drained
1 can Black Beans — drained
1 small can Tomatoe Sauce (optional)
2 med Granny Smith apple — Cored, peeled, diced
1 lg Yellow, White or Purple Onion — diced
2 tbsps Liquid Hickory Smoke flavoring — to taste
2 c each of your favorite BBQ Sauce — to taste
1 c Pancake/Waffle syrup — to taste
1 tsp jalapeno pepper — to taste

Open and drain the three cans of beans, reserving 1/2 the liquid from the
Pork N Beans if desired. Place beans in a colander and rinse. Place the
reserved Pork N Bean liquid or the small can of Tomato Sauce in a large
stockpot, and begin heating on Medium Low. Put the beans in the stockpot,
add the previously cooked meat (s), (you can use a combination of meats.
Turkey and sausage work well), making sure to dice or slice into bit-size
chunks, (about 1″ x 1“). Add the chiles, apples and onions. Stir to mix.
After the mixture has come to a simmer, add 1 or 2 tbspns of the Liquid
Smoke. Add 1/4 to 1/3 cup of the Waffle Syrup.
At this point the mixture should be very thick. Add enough barbecue sauce
to make a thick, stew-like mixture. The liquid from the cooking apples and
onions will thin this out a little more. You don’t want too much ”juice".
Just enough to keep the beans from scorching on the bottom of the stockpot.
Stir often, and cook slowly. If and when needed add a bit more barbecue
sauce. Taste often.
Heat and simmer for about an hour, or until you’re really hungry and can’t
stand it anymore.
This is my own concoction, based on the beans served at one of my favorite
barbecue rib restaurants in Houston: Goodes Barbecue.

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Suggested Wine: Lone Star long neck.
Serving Ideas : With your favorite ribs or brisket bbq

CHEESE AND CORN TORTILLAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Ethnic
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Low-fat cottage cheese
1 c Canned kernel corn
6 oz Shredded, reduced fat
-cheddar cheese
1/4 c Sliced green onions
2 tb Chopped fresh cilantro
1/4 ts Mexican seasoning
6 Flour tortillas (6")
1/2 c Salsa

Pre-heat oven to 350 Grease 9 x 13 inch baking dish Mix first 6 ingredients
but reserve 1/2 cup cheddar cheese Spoon about 1/2 cup of mixture down
center of each tortilla Roll and arrange seam side down in baking dish Top
with salsa and remaining 1/2 cup cheddar cheese Bake at 350 for 30 minutes

Makes 6 servings; 280 calories, 8 g fat, 22 g protein, 30 mg cholesterol,
29 g carbohydrate, 560 mg sodium each

Food Wine RT [*] Category 7, Topic 6 Message 192 Mon Feb 15, 1993
D.CROZIER2 [Chiang-StL] at 00:17 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Title: ICE CREAM RIBBON PIE
Categories: Chocolate, Desserts, Candies
Yield: 8 servings

6 oz Junior Mints (4 1.6-oz box)
2 c Ice cream, softened
-strawberry, blackberry,
-cherry, peach, etc.
1 Prepared crust; vanilla,
-chocolate, or graham crumb
1 tb Butter or margarine
3 c Ice cream, softened
-vanilla or chocolate

Place one box of Junior Mints in freezer.
Melt remaining Junior Mints with butter — microwave
for about 1 minute or stir over low heat. Stir until
smooth.
Spread the 2 cups of ice cream into crust; drizzle with
melted Junior Mints. Place in freezer until chocolate is
set, about 10 minutes.
Chop cold Junior Mints; stir into vanilla (or chocolate)
ice cream. Spoon into crust. Loosely cover and freeze
several hours or overnight. Garnish as desired.

—–

Title: SKYLINE CHILI
Categories: Main dish, Chili
Yield: 1 servings

2 lb Lean ground beef
1 qt Water
4 Small onions, chopped
1 ts Garlic powder
4 ts Chili powder
2 ts Crushed red pepper
4 ts Cumin
1 tb Salt
5 Medium Bay leaves
1 ts Ground allspice
1 1/2 tb Vinegar
2 tb Worstershire sauce
6 oz Tomato paste
1 Block unsweetened chocolate

Add ground beef to water in a large pot and stir until beef separates to
a fine texture. Add all other ingredients. Stir to blend. Whisper “I
love the Reds” and “the Bengals really aren’t that bad.” Bring to a boil
and reduce heat to simmer uncovered for about 3 hours. May cover for the
last hour if desired consistency has been reached.

—–

Title: BASIC SUGARLESS VEGETARIAN MINCEMEAT
Categories: Fruits, Low-cal
Yield: 12 servings

3 c Apple pulp, some skins
1/2 lg Lemon with peel, ground
1 md Orange with peel, ground
1 c Seedless raisins, ground
1 c Seedless raisins whole
1 c Currants (or more raisins)
2 ts Cinnamon
3/4 ts Nutmeg
3/4 ts Cloves
3/4 ts Allspice (optional)
1/2 ts Salt (optional)
2 tb Flour (or 1 tb arrowroot fl)
1/4 c Date sugar (optional)
1 1/2 ts Rum flavoring (optional)

Quarter and core apples, but do not peel. Grind in
old-fashioned meat grinder (food processor makes them
too fine), using medium-coarse blade. Remove seeds
from lemon and orange, grind and add to apples. Grind
1 cup raisins.

Mix all ingredients except rum flavoring in large
bowl, stirring in spices and flour, then date sugar if
desired. Add flavoring and mix again. Place in
covered bowl or other container with tight lid;
refrigerate at least one week before using or canning.
(1/2 inch head space, boiling water bath 20 min for
pints after water returns to boil, longer for
altitudes over 1000 ft.) If any jars fail to seal,
freeze for later use.

To freeze after refrigerating for the recommended
week, place in clean freezer containers or jars,
leaving 1/2 inch at top. Cover with clean lids and
place in sharp-freeze section of freezer until frozen.
Thaw overnight in the refrigerator before using.
Makes 1 quart, enough for 2 8-inch pies.

1/4 cup 116 calories, 2 diabetic fruit exchanges
Protein 1, fat 0, carbohydrate 28 grams, 0 cholesterol
If salt omitted, 1/4 cup contains 7 mg sodium.

Source: Canning and Preserving without Sugar by Norma
M. MacRae, R.D. Third Edition 1993 ISBN 1-56440-163-4
Shared but not tested by Elizabeth Rodier Oct 93

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Title: Just Good Cookies
Categories: Cookies, Peanut butt
Yield: 24 servings

1 c Butter
1 c Peanut butter; less, if
-desired
1 c Brown sugar
1/2 c Sugar
3 Eggs
1 tb Vanilla
2 c Flour
2 ts Baking powder
2 c Rolled oats; uncooked
12 oz Chocolate chips
Coconut; optional
Raisins; optional
Peanuts; optional

Recipe by: Hunter Peak Ranch (in Amer Ctry Inn B B Cookbook)

—–

BeanHearder’s Pie:

Preheat oven to 375F.

The Filling:
1 medium onion
several garlic cloves
spash of red wine
1 red pepper
2 cups frozen corn
another spash of red wine
1/2 lb mushrooms
1 19oz tin kidney beans
28 oz tin Italian tomatoes
1/2 lb green beans
1 T chili powder
1 T corriander sead
1 tsp cumen
splash of hot sauce
2 T cocoa powder
1 T oregeno

Cut up the garlic and onion. In a large Dutch oven, saute garlic and
onion in the wine until soft. Add the red pepper and the corn and cook
over medium heat until the corn is tender. Remove from pot and set
aside.

In another splash of wine, saute the mushrooms until soft. Add the
kidney beans, tomatoes, green beans and spices, and simmer for 15
minutes over low heat. Add the corn/pepper mixture back in for three
more minutes.

The Topping:
2 lb potatoes
1/2 cup milk
1 egg replacement
nutmeg

Cut up and boil the potatoes for 15 minutes. Drain. Add the milk,
ersatz egg and nutmeg, and beat with a hand mixer.

Place the filling in a large casserole dish, and spread the mashed
potatoes over top. Bake for 30 to 40 minutes. Let stand for 5-10
minutes, and serve.

Salmon Spread Supreme

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Fish And Seafood
Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Smoked Salmon
2 Teaspoons Onion — minced
1 Clove Garlic — minced
2 Teaspoons Celery — finely chopped
1 Tablespoon Mustard
2 Tablespoons Sweet Pickle — finely chopped
1 1/4 Cups Mayonnaise
1 Dash Worcestershire
2 Tablespoons Parsley — chopped

Remove skin and bones from fish and flake well.

Mix all ingredients together and chill one hour before serving.

(Adapted from a recipe in “Fish and Seafood – Dividend Foods”,
Charlotte M. Dunn, University of Wisconsin, UW Sea Grant report 118)

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Date: Sun, 17 Jul 94 15:11:39 PDT
From: Heather Brown

Fat Free Pineapple Upside Down Cake (from the back of the
cornstarch box)

Topping: 1/4 cup brown sugar
2 tablespoons light Karo corn syrup
1 tablespoon lemon juice
7 pineapple rings (packed in juice)
7 maraschino cherries (optional)
Cake: 1 cup flour
1/4 cup corn starch
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2/3 cup skim milk
2 egg whites
1/3 cup Karo light
1 teaspoon vanilla

Preheat your oven to 350. Spray a 9″ pan with non-stick
spray. Add the first three topping ingredients to the bottom
of the pan, stir and then put them in the heated oven for
3 minutes. Add the pineapple rings in the configuration of
your choice (I put one in the middle of each side of the pan,
one in the middle, and then cut the last two in half and put
them around the corners). Add cherries to the center of the
rings.

Combine first four cake ingredients and stir. In another bowl,
whisk together the sugar and milk for one minute, and then
blend in the other liquid ingredients. Stir in the dry ingredients.
Pour by spoonfuls into the pan on top of your fruit configuration.
Bake 35-40 minutes. Loosen immediately and invert. 12 servings.
200 calories, 0 grams fat.
—————
Notes: you need to add the cake batter very gingerly, since otherwise
the batter gets under the pineapple layer. I had this happen and
half the cake stuck to the pan (should have used a non stick rather
than glass!). I covered the error with a thin layer of the fatfree
frosting I was using for the fatful cake (one of the frostings with
sugar, egg white, cream of tartar and a lot of beating).

Cucumber Yogurt Soup With Fresh Mint

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Cucumber — * see note
3 Tablespoons Fresh Mint — chopped
2 Large Scallions — ** see note
1 1/2 Tablespoons Dill — freshly snipped
1 Clove Garlic — crushed
2 Cups Low-Fat Yogurt — (or non-fat)
Salt And Freshly Ground White Pepper — to taste
—–Garnishes—–
Cucumbers — sliced
Radishes — sliced
Scallions — chopped
Hard-Boiled Egg — grated (optional)

* “European” hothouse cucumber, split and coarsely chopped,
or 2 medium cucumbers, peeled, seeded, and coarsely chopped

** green and white parts included.

1. In a food processor or blender process the cucumber, mint,
scallions, dill, and garlic until well-combined but not smooth.
Add the yogurt and continue to puree until smooth.

2. Chill for 4-6 hours or overnight.

3. Adjust seasonings and serve the soup with the accompanying
garnishes of cucumbers, radishes, scallions and egg.

Serves: 4

This light soup uses low-fat yogurt as the base in place of the more
traditional sour cream. Not much salt is needed since the flavor of
the soup is enhanced naturally with the fresh herbs.

Cooking Notes:

Fresh mint is much more pungent than dried. However, bunches of fresh
mint can be wrapped in foil and frozen. Just cut off what you need and
chop.

Cucumbers should be stored separately from fruits and vegetables which
produce ripening ethylene gas, such as tomatoes, pears and peaches.

Cucumbers, a relative of melons, are very high in water, giving them
refreshing properties that no doubt prompted the description “cool as
a cucumber.”

If you are fortunate enough to pick up the little pickling cucumbers,
they are crisper, have less water, and can be substituted
successfully. You can use 5 small ones in place of the large European
cucumber. They similarly don’t need peeling since they are unlikely to
have wax on them.

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