Title: Sweet and Sour Soybeans
Categories: Vegetarian Main dish Vegetables
Servings: 6

1 x Sweet-sour sauce (see below)
2 T Salad oil
1 ea Large onion cut 1″ squares
2 ea Large carrots cut 1/4″ slice
1 ea Clove garlic, minced/pressed
1 ea Green pepper *
3/4 c Fresh pineapple chuncks **
2 ea Tomatoes, cut in wedges
2 1/2 c Cooked soybeans ***

* Seeded and cut into 1″ squares
** or canned pineapple chuncks drained
*** 3 to 3-1/2 hours cooking time after sooking

Prepare sweet-sour sauce and reserve.
In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry;
1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock.

Heat oil in a wide frying pan over high heat; add onion, carrots, and
garlic and cook stirring for about 3 minutes or until vegetables are
crisp-tender. Add green pepper and cook for 1 minute. Add pineapple,
tomatoes, and soybeans and cook for 2 minutes or until hot. Stir
sweet-sour sauce, pour into pan, and continue to cook, stirring, until
sauce bubbles and thickens.

Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, 391
calories

—————————————————————————–

Baby Lima Beans or Broad Beans with Italian Sausage

Recipe By : Nathalie Dupree Cooks a Sunday Night Supper. TVFN, 1996
Serving Size : 5 Preparation Time :0:30
Categories : Sauce Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Italian bulk sausage — crumbled
1 onion — sliced
2 cups water
1 pound baby lima beans or broad beans
1/2 teaspoon ground cumin seed
1 fresh hot red pepper — seeded and chopped
Salt
Freshly ground black pepper

Place the sausage and onion in a heavy casserole or sauce pan and saute until
light brown. Add the water and bring to the boil. Add the beans, cumin seed,
and hot pepper and bring back to the boil. Cover, reduce heat and simmer 20
minutes. Season well with salt and pepper.

Yield: 4 to 6 servings

– – – – – – – – – – – – – – – – – –

BBQ RUB, HOGAHOLICS DRY RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon LEMON PEEL
1 tablespoon GARLIC POWDER
1 tablespoon ONION POWDER
1 tablespoon CHILI POWDER
1 tablespoon PAPRIKA
1 tablespoon MSG
1/2 tablespoon BLACK PEPPER
1/2 tablespoon CAYENNE PEPPER
1/2 tablespoon WHITE PEPPER
2 tablespoons SALT
2 tablespoons SUGAR

– – – – – – – – – – – – – – – – – –

Green Onion Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Condiments

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

1 Egg yolk

1 c Chopped green onions

3 tb White vinegar

1 tb Creole mustard

1/4 ts Chopped garlic clove

1/2 ts Sugar

1/2 ts Salt

1/2 ts White pepper

1 tb Worcestershire sauce

1 c Vegetable oil

Combine all ingredients in screw-top jar; shake well.

– – – – – – – – – – – – – – – – – –

CORNBREAD-APPLE-SAGE STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sticks butter
3 c Chopped onions (not
-peeled)
3 Granny Smith apples
9 c Cornbread
7 tb Dried sage or fresh
-equivalent
1 1/2 c Pecan halves
Salt and pepper to taste

Melt half of the butter and saute the onions and
apples. Move to a large mixing bowl. Melt the other
half of the butter and add to bowl with other
ingredients.

Any stuffing that is not used to stuff a fowl can be
baked in a covered casserole for 30-45 minutes at 325.

Often, this gets eaten up long before any leftover
bird …

Leslie Johnston 71621,3632

[71621,3632] CRNSTF.TXT/Asc Bytes: 597, Count: 57,
31-Aug-92

MM by Cathy Svitek

– – – – – – – – – – – – – – – – – –

Celery Potato Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup celery – including leaves — chopped
1 cup potato — sliced
1 onion — sliced
salt and pepper
3 cups milk
3 Tbsp. butter
3 Tbsp. flour

1. Cook the celery, potatoes and onions in just enough water to cover
them; until tneder.
2) Combine the milk and the flour, stirring out the lumps, and then add
to the vegeatbles
stirring until mixture has thickened.
3) Season with salt and pepper, and then melt the butter on top.

– – – – – – – – – – – – – – – – – –

NOTES : Chopped hard boiled eggs can be added to this if you like a real
chowder.

1 1/2 pounds ground turkey
3 slices turkey bacon – diced
1 small onion – chopped
(I found the smallest I could and it was still too much onion so I only
used half)
2 Tbs. flour
1 10 3/4 oz can low fat/fat free cream of mushroom or cream of potato soup
1/4 teaspoon paprika
2 Tbs. dry red wine
(I didn’t have any so I used water and it was fine)
1 cup low-fat or fat-free sour cream
In a skillet brown ground turkey and bacon until pink disappears. Drain.
In crock-pot mix together cooked ground turkey, bacon, onion, flour and
paprika. Stir in undiluted soup and wine.

(At this point I added a little more water since it wasn’t very saucy. YMMV)

Cover and cook on LOW 4 – 5 hours. Stir in sour cream. Spoon mixture
over toast and serve with steamed veggies.

Palmiers With Honey Mustard And Prosciutto

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sheet puff pastry — 18 x
11 "
3 tb Honey mustard
4 oz Prosciutto — thinly sliced
1 c Parmesan cheese — freshly
Grated
1 Egg
2 ts Water

Place the puff pastry on a work surface and spread the mustard over the
top. Arrange the prosciutto evenly over the mustard to cover all the
pastry, and then sprinkle with the Parmesan. Lightly press the cheese
into the prosciutto with a rolling pin.
starting at one long edge, roll up the puff pastry like a jelly roll just
to the middle of the dough; then roll up the other side in the same
fashion, making two rolls that meet in the center. Using a serrated
knife, cut the rolls crosswise into 1/2″ slices. Place the slices on
cookie sheets lined with parchment paper and press lightly with your hands
to flatten. Refrigerate for 15 minutes.
Preheat oven to 400 degrees.
Beat the egg and water together in a small bowl. Brush the top of each
palmier with the egg wash. Bake until puffed and lightly golden, about 10
minutes. Serve warm or at room temperature.

Recipe By : The Silver Platter Good Times Cookbook

– – – – – – – – – – – – – – – – – –

Title: Banana Nut Bread
Categories: Bread Banana Osg1966
Servings: 1

2 c Flour; general purpose
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 c Butter
1 c Sugar
2 ea Eggs
3 ea Bananas; mashed
1/2 c Nuts meats

Sift flour, measure, sift with baking powder, soda, and salt. Cream
butter, add sugar gradually, creaming the while. Add eggs, one at a
time, beating each one in thoroughly. Mash bananas, add to first
mixture. Blend in well. Stir in dry ingredients gradually. When well
mixed, add nut meats. Turn into well greased loaf pan. Bake in oven,
350 F. from 45 to 60 minutes. Remove from oven, let stand in pan a few
minutes, then remove to cool.

Source: Helen Erwin, Baughman Grange, Wayne County, OH
—–

1-1/2 cups dried black beans, about 9 ounces, sorted and soaked
overnight
Salt and pepper
1/2 medium-size carrot, diced, about 1/4 cup
1/2 celery rib, diced, about 1/4 cup
Zest of 2 limes, minced, about 1-1/2 teaspoons
3 tablespoons fresh lime juice
2 tablespoons Champagne vinegar
1 garlic clove, finely chopped
3 pinches of cayenne pepper
1/4 cup light olive oil
1 or 2 jalapeno chilies, seeded and diced
2 heaped tablespoons chopped cilantro
1 tablespoon chopped fresh mint

NOTE: Adjust the cayenne pepper and the jalapenos to taste.
Drain and rinse the beans and place them in a large saucepan. cover
generously with cold water and bring to a boil. reduce the heat and
cook at a gentle boil for 20 to 25 minutes, until the beans are
tender yet still hold their shape. Taste the beans to be sure
they’re cooked before draining them.

While the beans are cooking, bring a small pot of water to boil with
1/2 teaspoon salt. Drop the carrot into the water and cook for 1
minute, adding the celery for at least 30 seconds. Drain immediately
and rinse under cold water. Make the dressing by combining the lime
zest and juice, vinegar, garlic, cayenne, 1 teaspoon salt, and 1/4
teaspoon black pepper. Gradually whisk in the oil.

When the beans are tender, drain and toss immediately with the
dressing and jalapenos. If the chilies are very hot, add half the
amount to the salad, then add more to taste; the salad should be
spicy. Marinate for 30 minutes. Season to taste with salt and
pepper, then add the cilantro and mint before serving.