Baked Swedish Brown Beans

Recipe By : Springfield Union-News
Serving Size : 8 Preparation Time :0:00
Categories : Frugal Gourmet Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Brown beans — dried **
1/2 Cup White Distilled Vinegar
1/2 Cup Corn syrup — dark
3 Tablespoons Brown sugar — packed
2 Tablespoons Butter — melted
1 Each Cinnamon stick — small
1 1/2 Teaspoons Salt
6 Cups Water

Pick over and rinse the beans. Add the water and soak the
beans at least 12 hours. Bring the beans and soaking water to a boil. Cover
the pan and simmer for 1 1/2 hours. Add the salt, vinegar, syrup, brown sugar
,
butter and cinnamon stick. Stir to mix. Simmer, uncovered, for 1 hour, or until
the beans are tender. The liquid should be as thick as a sauce at the end of
the cooking period. If the liquid is not thickened, turn up the heat for 10
minutes, or until the
liquid is reduced. Remove the cinnamon stick. Serve hot. ** The beans used i
n
this dish are imported from Sweden and
can be found in specialty food shops or Scandinavian markets. By Jeff Smith
The Frugal Gourmet

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Chinese Noodle Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup vinegar (Brand: Zhen Jiang Chen Cu)
2/3 cup soy sauce (Brand: Lao Chou)
sesame oil — a few drops
4 cloves garlic — mashed
Hot chili Sauce — to taste

Put all the ingredients into a bowl and mix well
See recipe for Hot chili paste, better that store bought.
Quantities can vary per your own taste

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Per serving (excluding unknown items): 16 Calories; less than one gram Fat
(2% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg
Sodium

Title: Hot Bean Dip
Categories: Appetizers, Diabetic, Microwave, Vegetarian, Lacto
Yield: 16 servings

17 oz Refried Beans
1/2 c Red Salsa Sauce
1/3 c Reduced-Calorie Sour Cream
2 tb Dried Onion Flakes
1/8 ts Cayenne Pepper
1/3 c Sharp Cheddar Cheese
— (shredded)

Combine refried beans, salsa sauce, sour cream and
dried onion flakes in a 1-1/2 or 2 quart (1-1/2 or 2
L) microwave bowl.

With the microwave on MEDIUM, cook for 5 to 7 minutes,
stirring the mixture and turning the bowl every 2
minutes.

Next, stir in cayenne pepper and sprinkle with
shredded cheese.

Return to the microwave and cook on MEDIUM 1 to 2
minutes longer or until the cheese is melted and hot.
One Serving: Calories: 33 (spread only) Carbohydrates:
5 (spread only)

Exchange: 1/2 bread (spread only) Source: Diabetic
Microwave Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

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Hot Dog Onion Sauce

Recipe By : Record Oct. 1995
Serving Size : 6 Preparation Time :0:00
Categories : Sauces/Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
2 medium onions–cut into 1/4-inch slices
1/4 cup ketchup
pinch ground cinnamon
1/8 teaspoon chili powder
dash hot pepper sauce
dash salt
1/2 cup water

In a medium sized skillet, heat the vegetable oil over
medium heat; add onion slices and saute for about 7 minutes,
until golden and limp. Mix in the ketchup. Then add the
cinnamon, chili powder, hot pepper sauce and salt. Pour in
the water; stir. Bring to a boil, reduce heat and simmer,
uncovered for about 10 minutes..

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Date: Thu, 14 Apr 94 20:34:35 EDT
From: dhs6@po.CWRU.Edu (Daniel H. Steinberg)

Adapted from a recipe from a “Fast and Healthy” article by Maureen
Fischer

2 15 oz cans black beans, 1/2 cup water
1/4 cup finely chopped onion, 2 garlic cloves minced
1/4 teaspoon ground red pepper (we used more pepper)
1/8 teaspoon of cumin, 1/4 cup nonfat plain yogurt,
1/4 cup chopped tomato.

In food processor combine 1 can undrained beans and water…blend at
high speed til smooth.

Spray medium nonstick saucepan with Pam and add onion and garlic…
when they are crisp tender add pureed bean mixture remaining can of drained
beans, red pepper and cumin. When it boils serve it topped with yogurt and
tomato.

EASY BORSCHT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Beets red,cooked,cubed
2 tb Butter
1 lg Onion,finely chopped
6 oz Cabbage,cut fine in strips
2 tb Wine Vinegar, red
2 Tomatoes,peeled,cubed
1 t Sugar
4 Parsley twigs,tied together
1 Bay Leaf
1 1/8 qt Vegetable broth
Salt
Pepper
1/2 c Sour Cream
1 bn Dill, chopped

1. Saute the onion in the butter;add the beets and the
cabbage and saute. 2. Add the rest of the ingridients,
cover and simmer until all is soft;
stir often. 3. Taste again and seson, if needed;
remove parsley and bayleaf. 4. Put soup in plates or
mugs and add i dollop of sour cream in the middle
and sprinkle with dill. Serve hot. Translated by
Brigitte Sealing
Cyberealm BBS Watertown NY 315-785-8098

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Easy Layered Buckeyes

Recipe By : Home Cooking Magazine- Sept. 1998
Serving Size : 20 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup creamy peanut butter
1 package (16 oz.) powdered sugar
1 package (12 oz.) chocolate chips

Melt butter. Add peanut butter. Stir. Remove from heat. Add powdered sugar
a little at a time, stirring in until smooth. Press into 8 x 8 inch pan. Melt
chocolate chips in microwave oven on high, stirring after 1 minute and checkin
g every 30 seconds thereafter. Stir well and spread on top of peanut butter mi
xture. Let stand to cool or chill. Cut into squares. Makes 20.

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NOTES : Cut before chocolate is set or it will be very difficult to remove from
pan.

Title: Ginger Vinaigrette
Categories: Marinades, Oriental, Sauces, Salads, Vegetables
Yield: 4 servings

1/4 c Crystallized ginger, chopped
4 tb Rice wine vinegar
2 tb Soy sauce
1 ts Sesame oil
2 tb Honey or maple syrup
1 tb Dijon mustard
1/2 c Olive oil
1/2 Lemon, juice of
Hot red peppers, diced

The author writes: “Particularly good with baby Pac Choi and other
oriental greens. For a main course, marinate cooked shrimp in this
dressing before adding greens.”

In a small saucepan, combine all ingredients. Heat and simmer for 3
minutes. Pour over greens while still hot.

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Vol. 9, No. 1. Spring 1992. Pg. 14. Posted by Cathy Harned.

MMMMM

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Tarragon Green-Peppercorn Vinegar

1 cup packed fresh tarragon leaves plus sprigs for garnish,
rinsed and spun dry
1 T. freeze-dried green peppercorns, cracked coarse, plus whole
peppercorns for garnish
2 cups white-wine vinegar
Put the tarragon leaves in a very clean 1 qt glass jar and
bruise them with a wooden spoon. Add the cracked peppercorns and
the vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at 4 days to 2 weeks. Strain the vinegar
through a find sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2 pint glass jars. Add the
tarragon sprigs and the whole peppercorns and seal the jars with
the lids.

Crock-Pot Minestrone Soup

Recipe By : Rival Crock-Pot Book
Serving Size : 7 Preparation Time :0:00
Categories : Beans Crockpot
Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Onion — chopped
2 Med Carrots — thinly sliced
2 Stalks Celery — 1/2″ dice>>>
1 Med Red Bell Pepper — seed, 1/2″ dice
1 Med Zucchini — sliced 1/4″ thick
2 Cl Garlic — minced
2 Cans Vegetable Broth — 14 1/2 oz can
1 Can Tomatoes — crushed, 28 oz. can
2 Cans Kidney Beans — drained 15 1/2 oz.
2 Tsp Marjoram — dried
1/4 Tsp Black Pepper — ground coarsley
1 1/2 C Rice — cooked

Add all ingredients except the rice to Crock-Pot. Cover; cook on Low 8 to 10
hours [High: 4 to 5 hours]. Add the cooked rice and stir to combine. Serves 6
to 8.

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