Date: Sun, 12 Mar 95 20:17:05 EST
From: “Aliza R. Panitz”

Old Fashioned Baked Beans

[recipe] [what I made]
1 lb. great northern or small 2 lbs mixed beans – Great Northerns,
white beans Romans, and random mix.
1 tsp salt (omitted)
1 tsp dry mustard 2 tsp dry mustard
1/2 tsp fresh ground black pepper 1/2 tsp black pepper from a bottle
dash of hot sauce 1 heaping tsp hot chili condiment
1/2 cup chopped onion 1 1/2 cup coarse chopped onion
1/4 cup molasses or honey 1/2 cup (scant) honey
1/4 cup brown sugar 8 tsp white sugar
1/4 cup cider vinegar 1/2 cup white vinegar

Presoak beans. Drain. Combine dry ingredients and mix with beans; stir
in other ingredients. Pour into 1 1/2 qt. or 2 qt. baking dish or bean
pot. [Obviously, if you double the recipe like I did, you’ll need a
bigger pot :-] Pour in boiling water to cover. Cover. Bake at 300 degrees
for 6 hours; add a bit of boiling water if needed. (Crock-pot method: cook
on low 8-10 hours.)

Comments: I just dumped everything on top of the beans and stirred them;
then covered them with hot tap water. They took a lot longer than 10
hours to cook, but that might have been due to too-low heat on the crockpot.
(Also, reportedly vinegar and other acid substances need to be added at the
end of cooking else they’ll make the beans tough.)

These beans were *really* good. The caramelized onions were even better.
I’ve enjoyed the beans plain, with barbecue sauce, and with spinach and
corn added.

Irrelevant comment: This is the closest I’ve followed a recipe (except
for baking) in years. I hope y’all are suitably impressed 😉

Title: ROSEMARY TURKEY SALAD
Categories: Salads, Poultry
Yield: 2 servings

1/4 c Low Cal. Mayonnaise
1/4 c Chopped Fresh Parsley
1 tb Fresh Rosemary Leaves
1/8 ts White Pepper
1 1/2 c Cooked Turkey
1 lg Granny Smith Apple OR
Red Bartlett Pear, Cored
And Shredded
2 lg Leaf Lettuce Leaves
1 c Alfalfa Sprouts

Combine Mayonnaise, Parsley, Rosemary Pepper. Add
Turkey Apple. Toss Gently. Cover Chill Until
Ready To Serve. Place Lettuce Leaves On Individual
Serving Plates. Top Each With 1/2 C. Alfalfa Sprouts.
Spoon Half Of Turkey Mixture Onto Each Plate Serve
Immediately. (Fat 11.2. Chol. 68.)

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VEGETABLE AND BEAN BIRYANI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Aubergine — cubed
-(large is better, though)
1 pn Salt and black pepper
4 tb Vegetable oil or vegetable
-ghee
3/4 ts Poppy seeds
1 t Mustard seeds
1 pn Cayenne
1/4 ts Turmeric
3/4 ts Garam masala
1/4 ts Ground coriander
1 Red pepper — seeded sliced
3 oz Butter beans — cooked
2 Tomatoes — skinned, seeded
– chopped
8 oz Long grained brown rice
-cooked with saffron
1 oz Toasted pine nuts
1 oz Raisins
1 Coriander sprig for garnish*

Place the aubergine cubes in a colander, sprinkle with
salt and leave for 30 minutes. Rinse the cubes and
dry. Heat the oil or ghee in a large pan. Add the
poppy and mustard seeds and cook for 2 minutes,
stirring. Add the cayenne pepper, turmeric, garam
masala, coriander, aubergine, red pepper, beans,
tomatoes and salt and pepper. Cover and cook for
about 10 minutes. Layer the rice and vegetable mixture
in an ovenproof dish. Cover and cook in a preheated
moderate oven (180~C, 350~F, Gas Mark 4) for 30
minutes. To serve:

Sprinkle with toasted pine nuts and raisins. Garnish
with a coriander sprig and serve hot.

* I’ve never used sprig of coriander – can’t stand it
unless it’s ground coriander, from a packet! It’s
called cilantro in the US, isn’t it?

This recipe from Carole Bowen’s book “The Vegetarian
Cookbook”, I think.

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Title: TEATIME SHORTBREAD – BON APPETIT
Categories: Cookies, Desserts
Yield: 20 Shortbread

3/4 c (1 1/2 sticks) unsalted
-butter, room temperature
1/2 c Sugar
1 3/4 c All purpose flour
Pinch of salt

Preheat oven to 325’F. Using electric mixer, beat butter and sugar in bowl
until well combined. Sift flour and salt into butter mixture. Using
fingertips, rub mixture until moist clumps form. Gently knead until soft
dough forms. Divide dough in half. Press out 1 dough piece to 9 1/2-inch
round, about 1/4 inch thick. Roll lightly with rolling pin to smooth top.
Using 3-inch-diameter cookie cutter, cut out 8 cookies. Reserve scraps.
Repeat pressing, rolling and cutting with remaining dough piece. Gather
dough scraps together. Press out dough scraps to form round and cut out
additional cookies.

Arrange cookies on 2 large baking sheets. Pierce each cookie several times
with fork. Bake until pale golden, about 12 minutes. Cool slightly.
Transfer cookies to racks; cool completely.

Bon Appetit/October/94 Scanned edited by Di Pahl

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HOLDERMUS (ELDERBERRY MUSH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g Elderberries without stems
-(a generous lb)
Sugar to taste
1 pn Salt
1/8 l Milk (1/2 cup plus 1/2 Tbsp)
50 g Butter (3 1/2 Tbsp)
1 tb Flour

From the Allgaeu area.

Pull the elderberries off their stems and briefly cook in a skillet with
very little water. Then add either a roux or a smooth mixture of milk with
a little bit of flour. Constantly stirring, bring to a good boil. Add a
spoonful of honey. If the mush has been made with the milk/flour mixture,
then pour hot clarified butter on top.

In some places, pan-toasted bread cubes are scattered on top. The
elderberry mush is served directly in the copper skillet.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

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1/4 lb. of butter
1 lb. can, peanuts or mixed nuts (salted)
1 lb. Mini Marshmallows
1 lb. M M candy (plain)
Fresh popped popcorn to fill a large angel food cake pan. (Microwave
popcorn is not recommended.) Take out un-popped kernels.

Melt butter, add marshmallows when butter is warm. Mix until all is
melted. Pour into a large pan and mix in nuts, popcorn and then M M’s
Mix well getting all pieces coated. Press into the angel food cake pan.
Let cool. Turn out on cake plate. Keep at room temperature. It’s ready
to eat.

Title: Apple-Rhubarb Dump Cake
Categories: cakes, desserts
Yield: 1 serving

2 c Rhubarb
2 c Apple pie filling
1 pk Strawberry Jello (small size
1 c Sugar
1 Stick butter
1 1/2 c Water
1 White cake mix

Put chopped rhubarb and pie filling in greased 13×9″
baking pan. Mix sugar and Jello; sprinkle over
rhubarb. Sprinkle cake mix over that and sprinkle
water over all. Slice butter on top of cake mix. Bake
at 350 for 45 min. Serve warm with vanilla ice cream
or whipped cream. Serve cold if you’re lucky enough
to have any left.
———–

Title: Tomato Beef Bake
Categories: Main dish, Casseroles
Yield: 6 servings

6 oz Medium-size egg noodles
1 lb Ground beef
1 md Onion; chunked
2 Garlic cloves; minced
3 md Tomatoes; chunked
1 md Green pepper; chunked
1/4 c Kikkoman Soy Sauce

Cook noodles in boiling water according to package directions, omitting
salt; drain. Brown beef with onion and garlic; cook until onion is
translucent. Add remaining 3 ingredients; stir to combine. Bring to boil
and cook only until tomatoes are heated through. Stir in noodles; turn
into 2-quart baking dish. Bake, uncovered, in preheated 350 F. oven 20
minutes.

Source: DISCOVER COOKING with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

OVO/LACTO – CHILI CHEESE CUBES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Eggs
1 t Baking Powder
1 1/2 c Shredded Monterrey Jack
-Cheese
1 1/2 c Shredded Cheddar Cheese
2 oz Cans of Chopped Green Chilis
1/2 c Flour
3/4 ts Salt

Beat eggs 4 to 5 minutes until light. Add flour,
baking powder, and salt. Mix well. Fold in cheese and
chilis. Pour into greased 9x13x2 baking pan. Bake at
350 for 40 minutes. Cut into 2″ squares. Good hot or
cold.

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EASY POTATO SOUP..MAGAZINE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ea Bacon
1 t Margarine
1/4 c Onion — minced
1 c Condensed crm of potato soup
5 oz Water
5 oz Milk
1 x Cayenne pepper
1 x Salt
1 x Paprika

DIRECTIONS
~——————————————————
~— COOK BACON UNTIL CRISP. DRAIN ON PAPER TOWEL.
POUR OFF HALF THE BACON DRIPPINGS AND ADD BUTTER.
SAUTE ONION UNTIL TENDER AND LIGHTLY BROWNED. COMBINE
SOUP, MILK AND WATER IN SAUCEPAN. ADD DASH OF CAYENNE
PEPPER AND SALT. HEAT, STIRRING. CRUMBLE BACON AND
ADD TO SOUP ALONG WITH THE ONION. CONTINUE HEATING
UNTI BUBBLY. GARNISH WITH PAPRIKA.

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