Date: 15 Dec 94 09:47:41 MST
From: “Gloria E. McCrary”

A Cuban friend gave me this recipe and I adapted it to a pressure
cooker (I also removed all references to olive oil).

CUBAN BLACK BEANS

2 cups black beans
5 cups water

Put cleaned, washed beans in a 4 to 6 qt. pressure cooker. Boil
beans for 2 minutes; turn heat off, cover beans and let sit for 1
hours.

Add the following ingredients:

1 or 2 bell peppers, chopped
l large onion, chopped
4 cloves garlic, minced
1/2 tsp pepper
salt or to taste
1 tsp oregano
1 bay leaf
2 tbsp sugar

Cook at 15 lbs pressure for 25 to 30 min. Open cooker when the
indicator has dropped down.

Remove about 1/2 to 1 cup of the beans and mash; return to pot and add
the following ingredients:

2 tbsp vinegar
2 tbsp red wine (cooking wine ok)

Bring to a boil and simmer for about 20 min.

Serve over white rice.

Title: Peach Pie Filling
Categories: Pies, Fruits, Canning
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/2 c Sliced fresh peaches
1 c Granulated sugar
1/4 c Clear Jel ™; plus…
1 tb Clear Jel ™
3/4 c Cold water
1/8 ts Cinnamon (optional)
1/8 ts Almond extract (opt.)
1/4 c Bottled lemon juice

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Sliced fresh peaches
7 c Granulated sugar
2 c Clear Jel ™; plus…
3 tb Clear Jel ™
5 1/4 c Cold water
1 ts Cinnamon (optional)
1 ts Almond extract (opt.)
1 3/4 c Bottled lemon juice

Quality: Select ripe, but firm fresh peaches. Red Haven, Redskin, Sun
High, and other varieties of similar quality are suitable.

Yield: 1 quart or 7 quarts.

Procedure: Peel peaches. To loosen skins, submerge peaches in boiling
water for approximately 30-60 seconds, and then place in cold water for
20 seconds. Slip off skins and prepare slices 1/2-inch thick. Place
slices in water containing 1/2 tsp. of ascorbic acid crystals or six
500-milligram vitamin C tablets in 1 gallon of water to prevent
browning. For fresh fruit, place 6 cups at a time in 1 gallon boiling
water. Boil each batch 1 minute after the water returns to a boil. Drain
but keep heated fruit in a covered bowl or pot. Combine water, sugar,
Clear Jel ™, and, if desired, cinnamon and/or almond extract in a
large kettle. Stir and cook over medium high heat until mixture thickens
and begins to bubble. Add lemon juice and boil sauce 1 minute more,
stirring constantly. Fold in drained peach slices and continue to heat
mixture for 3 minutes. Fill jars without delay, leaving 1 inch
head-space. Adjust lids and process immediately.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Rich Chicken Broth No. 1874 Yields 12 Cups

2 Tbls Butter Wings
1 Medium Onion, Chopped 3 Sprigs Parsley
2 Medium Leeks (White Pale 1/4 tsp Dried Thyme
Green Parts Only), 1/4 tsp Whole Peppercorns
Washed Sliced Thin 1 Bay Leaf
1 LARGE Carrot, Sliced Thin 1 Pinch Dried Marjoram
1 Stalk Celery w/Leaves, 4 Quarts Water
Chopped – Salt to Taste
5 lb Chicken Backs, Necks

Melt the butter in a large (8-10 Quart) kettle over medium heat.
Add the onion, leeks, carrot and celery.
Cook, stirring often, until the onions are soft but not browned.
Add the chicken pieces, parsley, thyme, peppercorns, bay leaf, marjoram and
water.
Slowly bring to a boil.
Reduce heat.
Cover.
Simmer until the broth develops a rich flavor (3 1/2-4 hours).
Strain.
Discard the solids.
Return to the kettle.
Boil gently, uncovered, until reduced to the final quantity (30-60 minutes).
Taste.
Season with salt to taste.
Refrigerate overnight.
Skim off and discard fat.
Use within 3 days.

Moroccan Harost Balls With Dates, Raisins And Nuts

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pitted dates
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup walnuts
1 tablespoon sweet red passover wine — (up to 2)

Process the dates, raisins, and walnuts in a food processor until the mixture
is finely chopped and begins to stick together. Add enough wine to make a
sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded
measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with
moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or
until firm.

Yield: about 60 pieces

– – – – – – – – – – – – – – – – – –

Date: Mon, 17 May 93 10:40:18 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Cauliflower and Garlic over Soba Noodles
—————————————-
1 package of soba noodles (any flavor)
1 medium-small head of cauliflower
1-1 1/2 Tbsp. chopped garlic (aka, MANY cloves crushed and minced)
Salt to taste

It’s that easy. Chope the cauliflower into small pieces. Cook with
the garlic and salt in enough water to heat thoroughly, and not burn.
Serve over cooked soba.

Date: Thu, 17 Mar 94 14:29:48 MST
From: (Gina Rodriguez)

SCRAMBLED MEXICAN TOFU

3 cups egg whites
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives or cilantro
1/2 pound soft tofu
1 teaspoon turmeric
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1/8 teaspoon ground cumin

In a small bowl, beat the egg whites until broken up and just beginning to
foam. Crumble the tofu finely and add to the egg mixture. Add the soy
sauce, turmeric and pepper. Set aside.

In a large nonstick skillet over medium heat, cook the tomato, onions,
garlic, chili and cumin until the onion is translucent and all the liquid
has evaporated.

Add the egg whites and tofu mixture. Stir well with a wooden spoon and
scramble over medium heat until the egg whites are cooked.

Toss in chives or cilantro.

Title: Pinapple Limeade
Categories: Drinks Juices Mexican
Servings: 8

1/2 c Sugar
3 c Pineapple Juice
1/2 c Lime Juice
1 qt Sparkling Water; Chilled

Mix all ingredients except sparling water; refrigerate until chilled.
Just before serving, stir in sparkling water. Serve over ice. Garnish
with lime slices, if desired.

—————————————————————————–

CHOCOLATE PEANUT BUTTER PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CLASSIC PILLSBURY
—- —–COUNTRY
– 1 p ckage Pillsbury AllReady Pie
cup Peanuts — finely chopped
1/2 cup Mini-chocolate chips*
—–FILLING—–
1 1/4 cups Whipping cream
1/4 cup Confectioner’s sugar
1 tablespoon Vanilla
8 ounces Cream cheese — softened
1/2 cup Creamy peanut butter
1 cup Confectioner’s sugar
1/4 cup Milk
—–TOPPING—–
2 tablespoons Finely chopped peanuts
2 tablespoons Mini-chocolate chips*

*semisweet Heat oven to 450 F. Prepare pie crust according to package
directions for unfilled one-crust pie using a 9-inch pie pan. (refrigerate
remaining crust for a later use.)Gently press 1 cup peanuts into bottom and up
sides of crust. prick crust with fork.Bake at 450 F for 10-14 minutes or until
light golden brown. cool. Sprinkle with 1/2 cup miniature chocolate chips. In
medium bowl, beat whipping cream, 1/4 cup confectioner’s sugar and vanilla
until soft peaks form; set aside. In large bowl, beat cream cheese and peanut
butter until light and fluffy. Add 1 cup confectioner’s sugar and milk, beat
until smooth and creamy. Fold in 1-1/2 cups of the whipped cream. Spoon into
cooled pie crust, spread evenly. Refrigerate at least 4 hours before serving.
Garnish with remaining whipped cream, sprinkle with topping. store in
refrigerator. 8-10 servings. Formatted for MM7 by Marge Nemeth-GNFJK05B (*P)

– – – – – – – – – – – – – – – – – –

STIFADO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 1/2 lb Boneless beef chuck
– cut into 1-1/2″ cubes
2 tb All-purpose flour
12 oz Small white boiling onions
– peeled
1 lb Tomatoes,peeled,seeded,chopd
3 Garlic cloves — minced
2 1/2 tb Chopped fresh thyme — -OR-
1 t -Dried thyme
2 1/2 tb Chopped fresh rosemary -OR-
1 t -Dried rosemary
2 1/2 tb Chopped fresh oregano -OR-
1 t -Dried oregano
1 Bay leaf — crumbled
1 t Ground cumin
2 c Dry red wine
1/2 lb Feta cheese, crumbled
Salt freshly ground pepper

Preheat over to 350 F. Heat oil in heavy 4- to
5-quart Dutch oven over medium high heat. Toss beef
with flour in large bowl. Add beef to pan in batches
and cook until brown, stirring occasionally, about 3
minutes per batch. Transfer browned beef to bowl.
Add onions to pan and cook until light brown, stirring
frequently, about 5 minutes. Add tomatoes, garlic,
herbs and cumin to pan. Stir in wine and bring to a
boil. Cover and bake in oven until beef is tender,
about 2 hours. (Can be prepared 1 day ahead. Cover
and refrigerate. Rewarm to 350 F oven before
continuing.) Stir feta into stew. Return to oven and
continue baking until cheese is heated through, about
10 minutes. Season with salt and pepper and serve.

– – – – – – – – – – – – – – – – – –

Title: STRING BEANS ALMONDINE
Categories: Kosher, Cajun, Vegetables
Yield: 4 servings

1 lb Fresh string beans OR
1 cn French-style string beans
1/4 c Liquid from beans
1/2 Stick margarine, pareve
1/2 c Slivered almonds
1/4 ts Oregano
Salt and pepper to taste

Wash fresh beans and remove ends and strings. Cover with boiling water to
which 1/2 tsp. salt has been added. Cook uncovered for 20 to 30 min, or
until tender. Drain and reserve 1/4 cup liquid. Slice beans lengthwise
into long, thin strips.

Melt magrarine in saucepan. Add almonds and saute until edges are light
brown. Remove with slotted spoon. Add 1/4 cup liquid from beans and stir.
Add string beans and heat throughly, stirring occasionally. Add oregano
and almonds; salt nd pepper to taste and mix lightly with fork until heated
through.

—–