Tom’s Bean Loaf (I made it up as I went along)

6 oz canned kidney beans
1 cup cooked brown rice
finely chopped vegetables
garlic (lots)
3 tbsp Country-style dijon mustard (I used Grey Poupon — don’t know if
other brands exist)
2 tbsp molasses

Mash the beans into paste and add the mustard and molasses. Mix well.
You can chop up whatever vegetables you like — I used onion, yellow,
red and green peppers, and celery. Once I’d chopped the vegetables, I
think I had about a cup of them. Chop up the garlic. I used about
half a head. Also note that the measurements on the mustard and
molasses are approximate. I judged the amounts of them I wanted by
the consistency of the paste rather than actually measuring them. I
am sure about the bean and rice measurements, though. Finally, I put
all the ingredients together and mixed them, sprayed a loaf pan with
non-stick spray, and put the whole thing in the oven at F 350. I
baked the thing for 45 minutes and it was still a bit juicier than I
wanted. You might want to try baking it for an hour. I poured some
mushroom gravy from a can over it and it was both tasty and hearty.

TORTILLA SOUP II

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken pieces
16 c Water
1 t Celery seed
1 t Black peppercorns
2 Garlic cloves, peeled
1 lb Tomatoes (canned),
-whole, peeled (do not
-drain — reserve the liquid)
1 Onion, cut into
-1/2-inch pieces
1 Green pepper, cut into
-1/2-inch pieces
3 Sprigs fresh cilantro
1/2 t Cumin, ground
1/4 t Cayenne or chili powder
1/4 t Ground white pepper
1 Garlic clove, minced
10 oz Corn, frozen
4 Green onions,
-coarsely chopped
Salt
1 c Rice, cooked (cook about
-3 oz of raw rice to get
-that much cooked rice)
2 t Parsley, minced
4 oz Tortilla chips
1/2 lb Cheddar cheese, grated

Combine chicken and water in stockpot. Add celery seed, peppercorns and
garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer
for about 45 minutes. Remove chicken from broth and let cool.

Strain broth and return to pot. Add tomatoes, onion, green pepper,
cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30
minutes.

Add corn and green onion. Simmer 10 minutes. While this is cooking, skin
and bone the chicken pieces and cut the meat into bite-size pieces. Add
salt to taste. Add the chicken, rice and parsley to the broth, and heat
through.

Garnish each bowl with a few crisp tortilla chips (homemade are best, or
those made in a homemade style) and some grated cheddar cheese.

NOTES:

* A spicy soup with cheese, tomatoes and corn — This is a recipe from
Salmagundi, a San Francisco soup restaurant chain.

* I usually make this with leftover chicken. You don’t actually need a
whole chicken worth, even a small amount will do. In this case, I use a
mixture of chicken broth and water (about 2/3 chicken broth) for the
liquid.

: Difficulty: easy.
: Time: 2 hours, most of it simmering.
: Precision: approximate measurement OK.

: Vicki O’Day
: Hewlett-Packard Laboratories, Palo Alto CA
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Malt Shoppe Pie

Recipe By : Long forgotten
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Ice Creams
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 graham crust — chocolate
1 pint vanilla low-fat frozen yogurt — softened
—–or ice cream
1 container Cool Whip — 8 oz., thawed
8 oz. Whoppers candy — crushed
—–(malted milk balls)

Combine yogurt and whipped topping till well blended. Reserve 1/2 cup of
crushed candy and mix remainder into yogurt mixture. Spoon into pie crust.
Top with reserved candy and freeze 4 hours.

{I have made this for years and years. Made it again this morning for a
quick dessert to take to a dinner. Quick, easy and good!}

ORIGINATOR Long Forgotten
SUBMITTED BY Grace Wagner (wgmm@main.citynet.net)
DATE 02 September 1996

– – – – – – – – – – – – – – – – – –

Title: CHINESE ALMOND COOKIES #1
Categories: Chinese, Cookies
Yield: 4 servings

2 3/4 c Sifted flour
1 c Sugar
1/2 ts Soda
1/2 ts Salt
1 c Butter
1 Slightly beaten egg
1 ts Almond extract
1/3 c Whole almonds

Sift flour, sugar, soda and salt together into bowl.
Cut in butter till mixt resembles cornmeal. Add egg
and almond extract; mix well. Shape dough into 1-inch
balls and place 2 inches apart on ungreased cookie
sheet. Place an almond atop each cookie and press down
to flatten slightly. Bake at 325 degrees for 15 to 18
minutes. Cool on rack.

Makes 4 1/2 dozen

—–

Title: Oven-Baked Beef Stew
Categories: Stew
Yield: 10 servings

4 lb Sirloin, cut in 1×2″ cubes
2 c Pinot noir or other hearty
-red wine
1/2 lb Thickly sliced bacon, cut in
-1/2″ pieces
2 T Olive oil
2 lg Onion, chopped
2 Carrots, scraped and sliced
-thin
1/4 c Butter
1/4 c All-purpose flour
4 c Chicken broth
2 lg Garlic cloves, sliced thin
2 t Tomato paste
1 1/2 t Salt, or to taste
1/2 t Pepper, or to taste

Pour the wine over the beef in a glass or ceramic bowl (metal will
give the wine an “off” taste). Cover and refrigerate for 3 hours to
marinate.

Reserving the marinade, drain the beef. Dry on paper towels. Simmer
the bacon for 10 minutes in enough water to cover. Drain and pat dry.
(This rids the bacon of smokiness and some fat.) In a dutch oven,
saute the bacon in olive oil over medium heat until crisp. Drain on
paper towels. Pour off all but 2 tablespoons of the drippings.

Working in small batches so the meat browns well, brown the beef
cubes in the bacon drippings. With a slotted spoon, remove each batch
to a bowl.

Saute the onions and carrots in the drippings until wilted and
beginning to brown, about 7 minutes. Remove with a slotted spoon to
the bowl of meat.

Heat 3 cups of broth in a saucepan. Pour out any drippings that
remain in the Dutch oven. melt the butter over medium heat in the
Dutch oven, then stir in the flour. Scrape the bottom of the pan with
a wooden spatula to keep the mixture moving. When the paste is a dark
golden brown, stir in the broth. Simmer a minute or two, then stir in
the tomato paste, salt, pepper and garlic. Add the sauteed vegetables
and meat. Stir in the reserved wine marinade.

Quickly bring to a boil. Cover and bake in a preheated 325’F. oven
about 2 hours. If the sauce gets too thick, thin it with the extra
cup of broth.

TO SERVE AFTER FREEZING: Thaw according to recommendations. Reheat in
a covered casserole at 325’F. for about 20 minutes, or until bubbly.
You might add freshly cooked vegetables (mushrooms, baby carrots,
steamed potatoes). Serves 10.

Per 1-cup serving: 454 calories, 46 grams protein, 9.5 grams
carbohydrates, 1.4 grams fiber, 21 grams fat (8.5 grams saturated),
811 milligrams sodium.

MMMMM

Peel pears, leaving stems on. Poach slowly in wine, 3T honey and
spices, basting often. Prick with a fork when soft. Remove and
arrange on serving dish.

Reduce juices to 1 cup or less and place in double boiler. Add cream,
2T honey, salt and egg yolks. Stir over heat until liquid forms a
sauce.

Pour the sauce over the pears and serve.

Title: CURRIED APPLE-WALNUT SALAD
Categories: Salads
Yield: 12 servings

2 md Red Delicious Apples
1 md Granny Smith Apple
1/3 c + 2 T. Lemon Juice
Divided
2 c Diced Celery With Leaves
2 tb Chopped Walnuts
1/2 ts Salt, 1/4 t. Pepper
1/2 ts Curry Powder
1/4 c Water
1 tb Vegetable Oil
Boston Lettuce Leaves

Core, Halve Cut Each Apple Into 24 Slices. Do Not Peel. Combine
Apples 1/2 C. Lemon Juice in A Bowl; Toss Well. Cover Chill.
Combine Remaining Lemon Juice, Celery, Walnuts, Salt, Pepper, Curry
Powder, Water Oil in A Bowl; Stir Well. Cover Chill. To Serve,
Line A Large Serving Platter With Lettuce; Drain Apples Arrange in
Individual Servings On Top Of Lettuce. Spoon Celery Mixture Around
Apples. (Fat 2. Chol. 0.)

MMMMM

SPINACH-PARMESAN BALLS

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Packages frozen chopped
-spinach, thawed and
-squeezed dry
1 1/2 c Dry breadcrumbs
1 c Grated Parmesan cheese
1/2 c (1 stick) butter, room
-temperature
2 Eggs, beaten to blend
3 Garlic cloves, minced

Makes about 40

Salt and freshly ground pepper

Preheat oven to 325 degrees F. Combine first 6 ingredients in medium bowl.

Season with salt and pepper. Form into 2-inch balls and place on baking
sheet. Bake until just brown, about 45 minutes. Serve immediately.

– – – – – – – – – – – – – – – – – –

Spicy Vegetable Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium carrots – bias-cut into 1/2″ pieces
4 cups Chinese cabbage, cut into 1″ pieces
1 medium cucumber, quartered lengthwise, seeded,
and cut into 1/2″ pieces
1/2 cup vinegar
1/3 cup sugar
1/4 cup vegetable oil
1 1/4 teaspoons salt
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 clove garlic, minced
dash bottled hot pepper sauce

In covered saucepan, cook carrots 10 minutes in enough boiling
salted water to cover. Add cabbage and cucumber; return to
boiling. Reduce heat. Cook 5 minutes more or till vegetables are
almost tender. Drain, set aside.

In screwtop jar, combine remaining ingredients. Cover and shake
well. Pour dressing over vegetables. Cover; chill several hours or
overnight, stirring occasionally. Lift from marinade with slotted
spoon.

Makes 4 cups.

– – – – – – – – – – – – – – – – – –

Title: Fall Harvest Popcorn
Categories: Snacks, Popcorn
Yield: 1 servings

2 qt Popped popcorn; unsalted
2 cn Shoestring potatoes
1 c Mixed nuts; salted
1/4 c Butter or margarine; melted
1 ts Dill weed
1 ts Worcestershire sauce
1/2 ts Lemon pepper seasoning
1/4 ts Garlic powder
1/4 ts Onion powder

Preheat oven to 325~. Combine popcorn, shoestring potatoes and nuts in
large roasting pan. Set aside. Combne butter, dill, worcestershire
sauce, lemon pepper seasoning, garlic powder and onion powder in
small bowl; pour over popcorn mixtue, stirring until evenly coated.
Bake 8-10 minutes, stirring once. Cool completely; store in airtight
containers.

MMMMM