about 3 c. of cooked black beans
about a 1/2 of a red pepper, diced
1-2 stalks of celery, diced
about 1-2 T. of chopped onion
1 small can of mandarin oranges, chopped
juice of 1 orange (several tablespoons)
1 T. cider vinegar
1 t. honey
1/2 t. each oregano and cumin (start with 1/4 t. and add more if you like it)
salt and pepper to taste

I tossed all the fruits and vegies together. Squeezed the orange over
and added the spices. Taste here. If it doesn’t have enough flavor,
add the vinegar. I however went overboard on the vinegar and had to add
the honey to compensate. I let it marinate overnight in the frig.

KETTLE RIVER GAZPACHO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 Tomatoes, peeled, seeded and
-coarsely chopped
1/2 Green pepper, seeded a
-diced
1 Clove garlic, finely chopped
1 sm Onion, finely sliced
1/2 English cucumber, peeled and
-chopped
4 tb Finely chopped mixed fresh
-herbs such as chives,
-parsley,oregano,
-Chervil.
2 tb Olive oil
10 tb Chili sauce
2 tb Lemon juice
1/2 c Tomato juice

Mix all the ingredients together. Heat gently over
medium heat. Serve with hot crusty bread. Can be
served chilled or at room temperature.

BREAD PUDDING MADE WITH FRENCH BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Stale, dense, french bread
4 tb Butter, softened
1/2 c Dried cherries or raisins
3 Large eggs
2/3 c Plus 2 tb sugar
4 ts Vanilla extract
1/2 ts Almond extract
1 pn Salt
4 c Milk, heated
1/4 ts Cinnamon

Slice bread 1/2″ thick. Butter 1 side of each slice.
Butter 1 1/2 qt. shallow baking dish. Arrange one half the bread,
buttered side up, in single layer in dish. Sprinkle with cherries or
raisins. Top with another layer of bread slices. Whisk eggs, 1/2 cup sugar
and vanilla and almond extracts, and salt in bowl. Whisk in hot milk. Pour
custard over bread.
Press bread into custard. Let stand 30 minutes.
Press again. Preat oven to 350 degrees. Place baking dish in larger
baking pan. Combine remaining sugar and cinnamon in bowl. Sprinkle over
pudding. Pour boiling water in large pan halfway up side of dish. Bake 45
to 50 minutes until golden. Serve warm with cream.

– – – – – – – – – – – – – – – – – –

Title: Crock Pot Stuffed Peppers
Categories: Peppers, Potato, Beef, Hamburger, Corn
Yield: 1 servings

7 sm Green and/or red peppers 1/2 ts Garlic salt
-(tops removed and seeded) 1/4 ts Pepper
10 oz Pkg. frozen corn 1 c Shredded cheese (I use
1 lb Ground chuck (browned and -Cheddar or Swiss)
-drained) 1/2 ts Worcestershire sauce
1 8 oz. can tomato sauce 1/4 c Chopped onion
1/4 ts Salt 2 tb Ketchup

Wash peppers and drain well. Combine all remaining ingredients *except*
ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 T water
in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top
of peppers. Cover and cook on low 7-9 hours or high 3-4 hours. Shared by
Sonya Whitaker From: Pat Stockett Date: 01-07-95

—–

Title: Fajita Burgers
Categories: Meats
Yield: 4 servings

1 T Olive oil
1 Onion,small red,chopped
1 Bell pepper,small,chopped
1 Garlic clove,minced
1 1/4 lb Ground chicken or turkey
1 T Lime juice
1 t Chili powder
1 t Salt
4 Flour tortillas
1 c Salsa
Guacamole

1. Prepare a hot fire in a grill. In a large skillet, heat oil. Add
onion and red pepper and cook over medium heat, stirring often, until
vegetables are lightly browned, about 4 minutes. Add garlic and cook
1 minute. Remove from heat and let cool slightly.

2. In medium bowl, combine cooked vegetables, ground chicken, lime
juice, chili powder and salt. Using wet hands, form into 4 ovals
about 2″ wide and 4 1/2″ long.

3. Place patties in center of oiled grill set 4-6″ from coals. Cook,
turning once, until browned, about 4 minutes. Transfer burgers to
outside edge of grill and continue grilling, turning once, until
burgers are cooked through and meat springs back when pressed lightly
with a finger, 8-10 minutes. Meanwhile, wrap tortillas in aluminum
foil and place on sides of grill to heat through.

4. Place warm tortillas and bowls of salsa and guacamole on table.
Let each guest place a burger on a tortilla, top with salsa and
guacamole, roll up and enjoy.

MMMMM

Title: Roquefort Biscuits
Categories: Breads, Cheese
Yield: 36 Servings

1 c Self-raising flour
1/2 c Butter; well-chilled
2 oz Roquefort
-OR other blue-veined cheese
2 oz Cheddar cheese; shredded
1/2 c Sesame seeds
Cucumber slices
Cherries

Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter
until mixture resembles coarse crumbs. Crumble in Roquefort cheese;
sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients
to form a dough. Cover and refrigerate. Place sesame seeds in a dry
skillet, stir over medium heat until golden. Remove from heat; cool.
Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shape chilled dough
into 36 equal balls. Toss each ball in toasted sesame seeds, pressing
balls flat to coat well with seeds. Arrange balls on greased baking sheets
and press lightly with a fork. Bake 10 minutes or until golden around
edges. Cool on racks and store in an airtight container. To serve, arrange
on a plate and garnish with cucumber and cherries. Makes 36.

—–

BEAN SOUP WITH DUMPLINGS

Recipe By : Jane Mullins ( Feb/Mar 96)
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups water
1 can (15 1/2 oz) kidney beans — rinsed and drained
1 can (15 oz) black beans — rinsed and drained
1 can (14 1/2 oz) Mexican-style stewed tomatoes
1 can (4 oz) chopped green chilies
1 package (10 oz) frozen corn — thawed
1 cup chopped onion
1 cup chopped carrots
3 beef bouillon cubes
3 garlic cloves — minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash salt and pepper
1 egg white — beaten
3 tablespoons milk
1 tablespoon vegetable oil

In a large saucepan over medium heat, combine the first 13 ingredients;
bring to a boil. Reduce heat; cover and simmer for 1 hour or until
vegetables are tender. For dumplings, combine flour, cornmeal, baking
powder, salt and pepper. Combine egg white, milk and oil; stir into dry
ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover
and simmer for 15-20 minutes (do not lift the cover).

– – – – – – – – – – – – – – – – – –

Title: SPICY STIR-FRIED SHRIMP
Categories: Chinese, Seafood
Yield: 4 servings

—————————SAUCE—————————
3/4 c Water
2 ts Soy sauce
1 1/2 ts Szechwan chili sauce
2 ts Cornstarch

—————————MAIN—————————
2 ts Vegetable oil
1 sm Red pepper, coarsely chopped
4 oz Snow peas,trim, cut in half
3 md Size scallions, coarse chop
1 lb Large shrimp,peel,devein
1/3 c Fresh cilantro

Mix water, soy sauce, chili sauce and cornstarch in a
measuring cup. Heat oil in a large skillet until hot
but not smoking. Add bell pepper, snow peas and
scallions. Stir-fry over high heat 3-5 minutes until
tender-crisp. Reduce heat to medium-high, add shrimp
and stir-fry 2-3 minutes until shrimp start to turn
bright pink and opaque. Stir sauce, pour into skillet
and bring to a boil, stirring often. Cover and cook
over medium-high heat 1-2 minutes, stirring once,
until shrimp are opaque at the center. Stir in
cilantro and serve immediately.

—–

Title: Yogurt – Cucumber Sauce
Categories: Sauces
Yield: 3 cups

1 Large seedless cucumber, 2 Garlic cloves, minced
—peeled and finely diced 1 t Olive oil
2 c Plain low-fat yogurt Pinch cayenne pepper
2 T Honey Kosher salt
2 t Finely shredded fresh mint

In a medium bowl, combine the cucumber, yogurt, honey, mint garlic, olive
oil and cayenne. Refrigerate for at least 1 hour or overnight. Season
with salt just before serving.

Reprinted from Food and Wine Magazine, July 1996.

—–

CHICKEN NOODLE YOGURT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Safflower oil
1 Onion, chopped
2 qt Chicken broth, (OR
2 Bouillon cubes AND
2 qt Water)
3 Chicken bouillon cubes
5 Cloves garlic, minced
1 t Thyme
1/4 c Soy sauce
1 t Mixed vegetable seasoning
5 Sprigs parsley, chopped fine
2 ts Basil
3 Carrots
6 oz Wide egg noodles
3 c Cubed cooked chicken
2 tb Arrowroot
2 c Yogurt, plain
7 Green onions, chopped

Pour oil into soup pot; add onion and cook 5 minutes.
Add broth bouillon cubes, garlic, thyme, soy sauce,
salt, parsley, basil, and carrots. Cover and bring to
a boil; reduce heat and simmer 30 minutes. Stir in
noodles and cook uncovered 10 minutes; add chicken. In
separate bowl, stir arrowroot into yogurt; blend well.
Add to soup, stirring as needed. Increase heat to
boiling and allow soup to thicken a little. Garnish
with chopped green onions.

– – – – – – – – – – – – – – – – – –