New Orleans Red Beans and Rice

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :4:00
Categories : Beans Rice
Ethnic Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound red kidney beans — dried
1/2 pound salt pork
1 whole onion — chopped
2 cloves garlic — chopped
1/4 cup celery — chopped
1 quart ham or beef stock
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice

Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork.
Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock,
Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add
water when necessary during cooking; water should barely cover beans at end
of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back
to beans; stir until liquid is thickened. Serve over hot rice.

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Nutr. Assoc. : 105 0 0 620 274 129 0 0 0 0 1257

Title: Stuffed Chinese Black Mushrooms
Categories: Appetizers, Chinese, Tofu, Vegetables
Yield: 10 servings

1/4 lb Fresh tofu
1 md Chopped scallion
2 ea Garlic cloves, chopped
1/2 ts Sesame seeds, toasted
1 ts Oriental sesame oil
2 ts Fresh ground ginger
1 ts Soy sauce
1 ts Liquid sweetener
1 pn Salt
1 pn Black pepper
1/4 c Wheat germ or bread crumbs
20 lg Chinese dried blk. mushrooms
— soaked at least 20 mins.,
— cleaned and stemmed

Crush the tofu in a bowl. Mix in all the ingredients except the
mushrooms. When the mixture is thoroughly blended, stuff and top the
mushrooms with it. Either grill the stuffed mushrooms for 3-5
minutes on a lightly oiled stovetop grill, or an oiled, very hot,
thick-bottomed frying pan, or broil them for 7-9 minutes in the oven.

“Vegetarian Journal”, September/October 1994 Posted by Karen Mintzias

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Title: Herbed Sardine Spread
Categories: Appetizers
Yield: 2 Servings

3 1/2 oz Can of sardines, packed in
-oil,drained
1 1/2 oz Cream cheese, softened
1 tb Minced fresh parsley leaves
1 Scallion, minced
1 ts Fresh lemon juice, or to
-taste
Crackers or toast points as
-an accompaniment

In a small bowl with a fork mash together the
sardines, the cream cheese, the parsley, the scallion,
the lemon juice, and pepper to taste. Serve the
spread with the crackers. Makes about 1/2 cup,
serving 2 Typed in MMFormat by Cindy Hartlin Source:
Gourmet’s Short Order

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Title: Bleu Cheese Spread with Figs
Categories: Appetizers
Yield: 1 recipe

6 oz Bleu cheese, crumbled
6 oz Cream cheese
1/4 c Dry white wine
1/2 ts Worcestershire sauce
1/2 ts Paprika
1/4 ts Garlic powder
3 dr Hot pepper sauce
Paprika
Parsley
California dried figs
— sliced in rounds
Crackers

In food processor or mixing bowl, blend cheeses. Blend in wine,
worcestershire sauce, paprika, garlic powder and hot pepper sauce. If
made ahead of time, refrigerate and bring to room temperature when ready
to serve. Sprinkle with paprika and garnish with parsley. Serve with fig
slices and crackers.

Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: French Lace Cookies
Categories: Cookies
Yield: 48 servings

1/2 c Light corn syrup
1/2 c Shortening
2/3 c Packed brown sugar
1 c All-purpose flour*
1 c Finely chopped pecans
*do not use self-rising
-flour
1 This recipe.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 375 degrees. Grease cookie sheet lightly. Heat corn syrup,
shortening and brown sugar to boiling in 2-quart saucepan over medium
heat, stirring constantly; remove from heat. Gradually stir in flour and
pecans. Drop batter by teaspoonfuls about 3 inches apart onto cookie
sheet. (Keep batter warm by placing saucepan over hot water; bake only 8
or 9 cookies at a time.) Bake about 5 minutes or until set. Cool 3 to 5
minutes; remove from cookie sheet. Drizzle with melted chocolate if
desired. ABOUT 4 DOZEN COOKIES; 65 CALORIES PER COOKIE.

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Title: APRICOTS WITH ANISETTE AND FENNEL
Categories: Preserves, Desserts, Herbs
Yield: 2 quarts

3 lb Fresh apricots
2 1/2 c Water
1/2 c Anisette
2 c Sugar
4 6 inch sprigs fresh green or
Bronze fennel

———————–ALTERNATIVES———————–
Cinnamon basil and cinnamon
Liqueur are an alternative.

Prepare jars, lids and boiling water bath.

Wash and dry the apricots, then prick each one several
times. Combine the water, anisette and sugar in a pan
and cook over a med-high heat, stirring frequently,
until the mixture boils and the sugar is dissolved.
Add the apricots and simmer for 3 mins.

Fill each hot dry jar with the fruit and two fennel
springs, leaving 1/2 inch headspace. Pour hot liquid
over the fruit until just covered. Wipe the rims with
a clean towel and attach the lids securely.

Place the jars in boiling water bath, and when the
water returns to boil, process for 25 mins.

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Title: Cinnamon Apple Pork Tenderloin
Categories: Diabetic, Meats
Yield: 4 servings

1 lb Pork tenderloin 2 Apples, peeled,
cored, slice
2 tb Cornstarch 2 tb Raisins
1 ts Ground cinnamon

Preheat the oven to 400 F. Place the pork tenderloin in a roasting
pan or casserole dish with a lid.

Combine the remaining ingredients in a bowl and stir. Spoon the apple
mixture around the pork tenderloin. Cover and bake 40 minutes.

Remove the lid and spoon the apple mixture over the tenderloin.
Return to the oven and bake 15-20 minutes longer until tenderloin is
browned and cooked through.

1 serving = 267 calories, 3 med-fat protein + 1 fruit 20 grams
protein, 13 grams carbohydrate, 10 grams fat, 148 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

Title: Cake Mix Bar Cookies
Categories: Cookies, Chocolate
Yield: 16 servings

—–wendy ceracche
-dbcp84b—–
1 Cake mix *
1 Egg
1/2 c Oil
1/4 c Water
6 oz Chocolate chips **

Mix first 4 ingredients in a bowl until almost all the lumps are gone. Add
the
chocolate chips. Bake in a greased 9 X 13 pan at 350 degrees for 25
minutes.
Cool and cut into squares. * Suggested box cake mixes ~ Pillsbury Plus
Yellow,
Butter or Devil’s Food. I also used the Duncan Hines Fudge Marble mix.
You take
some of the batter and mix with the fudge packet. I needed to add a T or 2
of
water just enough to mix. First spread and pat down in pan the plain
yellow
mixture then I added the fudge mixture and swirled it in pan.
Came out great. ** Also may want to try butterscotch chips, or nuts for
variety.

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Date: Sun, 12 Sep 93 13:10:07 CDT
From:

—
Kidney Beans, Rice and Acorn Squash (or _What to Do With Acorn Squash_)

1 can Kidney beans
2 cups brown basmati rice, cooked
1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
3 tbs diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
1 tbs dried basil
1/4 tsp red/cayenne pepper
1 tbs cardamom
1 tsp cumin (I didn’t try this)
3 slices acorn squash, cooked and diced small (1 cup or more)

Heat up kidney beans then mash beans with their liquid. Mix spices and
tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add
onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

This has a pretty robust look to it, tastes sweet, spicey and a bit sour due
to the tomato. Capers may be added (1 tbs/cup) for a green juicy note. The
tomato may be wrong for this dish since the contrast is great, YMMV.

WOLFGANG PUCK’S MUSHROOM SOUP

Recipe By :
Serving Size : 46 Preparation Time :0:00
Categories : Restaurants Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms
1/2 Lemon, juiced
1 tb Butter
2 tb Minced shallot
1/2 Bay leaf
1/4 ts Dried thyme
2 c Whipping cream
1 1/2 c Chicken stock
1 t Salt
1/2 ts Freshly ground pepper
1 t Cornstarch
-dissolved in 1 T water
1 tb Chpd parsley, garnish

Chop mushrooms with lemon juice in food processor.
Melt butter in large skillet over medium heat. Add
shallot and saute lightly. Add mushrooms, bay leaf and
thyme and cook, stirring frequently, until liquid is
completely evaporated, about 10 minutes. Blend cream,
chicken stock, salt and pepper and bring to boil.
Reduce heat and simmer 20 minutes. Add dissolved
cornstarch and simmer 10 minutes longer. Adjust
seasoning. Ladle into heated bowls and sprinkle with
parsley. Makes 4 to 6 servings.

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