BEAN ENCHILADAS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 c Drained cooked beans
— (red, pink or pinto)
— mashed
2 c Shredded Cheddar cheese
— divided
1/2 c Chopped onion
2 1/4 oz Sliced ripe olives
15 oz Tomato sauce, divided
4 oz Diced green chilies
2 ts Garlic salt
12 (7 in.) corn tortillas
1 t Chili powder
1/8 ts Bottled hot pepper sauce

Combine mashed beans, 1 cup cheese,/ onion, olives,
3/4 cup tomato sauce, chilies and garlic salt taste.
Mix well. Place about 1/3 cup bean mixture along
center of each tortilla. Roll up and place in two
11-3/4 x 7-1/2 x 1-3/4-inch baking dishes. Combine
remaining tomato sauce; spoon over filled tortillas.
Sprinkle remaining cheese over sauce. Bake at 350 F.
15 to 20 minutes or until thoroughly heated. Makes 12
enchiladas or 6 servings.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

– – – – – – – – – – – – – – – – – –

Title: Sauteed Bananas with Maple Praline Sauce
Categories: Desserts, Fruits
Yield: 2 Servings

1/2 c Maple syrup
1/4 c Heavy cream
1/4 c Chopped pecans
2 Bananas, peeled and halved
-lengthwise and then
-crosswise
2 tb Unsalted butter
Vanilla ice cream as an
-accompaniment if desired

In a saucepan combine the maple syrup, the cream, and
the pecans, bring the liquid to a gentle boil over
moderate heat, and cook the mixture, stirring
occasionally, for 18 to 20 minutes, or until it is
thickened. In a skillet saute the bananas in the
butter over moderately high heat for 1 to 2 minutes on
each side, or until they are browned lightly.
Transfer the bananas to a heated platter and spoon the
sauce over them or, if desired, use the bananas and
the sauce as a topping for the ice cream. Serves 2
Typed by Cindy Hartlin@msn.com Source:Gourmet’s
Short Order

—–

Pork Chops Golden Glow

Recipe By : =

Serving Size : 5 Preparation Time :0:00
Categories : Crockpot Pork Chops
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pork chops — (5 to 6)
1/4 cup Brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves
1 can (8oz) tomato sauce
1 can (29oz) cling peach halves
1/4 cup Vinegar
Salt and pepper

Lightly brown pork chops on both sides in large skillet or slow-cooking pot
with browning unit. Pour off excess fat. Combine brown sugar, cinnamon,
cloves, tomato sauce, 1/4 cup syrup from peaches, and vinegar. Sprinkle chops
with salt and pepper. Arrange chops in slow cooking pot. Place drained peach
halves on top. Pour tomato mixture over all. Cover and cook on low for 4 to
6 hours. Makes 5 to 6 servings.

Recipe from: “Crockery Cookery” (1975 paperback)

– – – – – – – – – – – – – – – – – – =

Title: E. J.’S CHOCOLATE PEANUT BUTTER PIE
Categories: Ww, Pies, Low-cal, Desserts
Yield: 8 servings

———————————–CRUST———————————–
1 9″ Graham Cracker Pie Crust

——————————-FILLING LAYER——————————-
1 pk Sugar-free vanilla pudding*
2/3 c Nonfat dry milk powder
1 1/2 c Cold water
1/2 c Chunky peanut butter

——————————-FILLING LAYER——————————-
1 pk Sugar-free instant chocolate
Pudding mix*
2/3 c Nonfat dry milk powder
1 1/4 c Cold water

———————————-TOPPING———————————-
2 c Regular whipped topping

*4 serving size Filling Layer 1: Add dry milk powder to pudding mix.
Add water and mix until smooth. Beat in peanut butter. Spread in
bottom of pie shell. Filling Layer 2: Use same bowl from layer 1 (no
need to wash it). Add dry milk to pudding mix. Stir in water. Mix
until smooth. Pour on top of peanut butter layer. Topping: Spread on
top of pie. If desired, garnish with chocolate curls made from 1 oz.
of chocolate bar or mini chocolate chips. Chill before serving. Each
serving provides: l/2 Bread, 1 Fat, 1/2 Milk, 1 Protein, 150 optional
calories (crust, 50; topping, 50; pudding, 30; garnish, 20. Submitted
by Patricia Wyatt (DPSR32A).

—–

STRING BEANS AND ZUCCHINI CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Indian
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fresh string beans
1/2 lb Fresh zucchini
1 lg Onion
1 tb Ghee
1 t Cumin
1 t Coriander
1/2 ts Turmeric
1/4 ts Chili powder
1/2 ts Garlic powder
1/4 ts Dark mustard seeds
Salt, to taste

Wash the string beans in water. Snap the stems off.
Break beans into 2 inch long pieces.

With a vegetable brush, clean the zucchini thoroughly
under some running cold water. Cut and throw away
both ends of each zucchini, and cut into small rounds.

Peel and cut onion into small pieces.

Over a medium heat saute the onion in butter or
margarine. When the onion is soft, add mustard seeds.
When seeds start jumping, add turmeric, cumin, and
coriander powders. Saute onion again until it is
fully covered with spices.

Add string beans first. Mix and cover them for 4
minutes.

Then add zucchini next. Stir the pan. Add chili
powder, garlic powder, and salt. Cook for 8 to 10
minutes.

Serve hot or warm as a side dish.

Anadi Naik in “Vegetarian Journal Reports” Posted by
Karen Mintzias

– – – – – – – – – – – – – – – – – –

WHOLE WHEAT IRISH SODA BREAD (LARGE LOAF)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTIE COOPER VGXB82A
1 1/2 c Bread flour
1 1/2 c Whole wheat flour
1 1/3 ts Salt
1 1/3 tb Butter
2/3 c Raisins
1 1/3 ts Baking soda
1 1/3 c Buttermilk
2 2/3 tb Caraway seeds
2 ts Yeast

The only difference besides the whole wheat flour, is that this
recipe has no sugar at all…wonder why!? My Panasonic machine has a
setting for making Whole Wheat Bread and this recipe is for making
the Whole Wheat Irish Soda Bread that I tried yesterday. It was a
big hit!! BETTIE COOPER (VGXB82A)

– – – – – – – – – – – – – – – – – –

Title: DANISH PASTRIES – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
1 3/4 c Bread flour (8 1/5 oz)
3/4 c Cake Flour (3 1/2 oz)
2 1/2 tb Dry milk
3/4 ts Salt
3 1/2 tb Butter (1.4 oz)
1/2 c Water
2 ts Dry yeast
1/2 c Butter or marg.; for folding
-in the dough
1 Egg; beaten
-for brushing on top

Fillings: 1/2 – 3/4 c apricot jam or marmalade 1/4 – 1/3 c canned
fruit filling or preserves 1/2 – 3/4 c nut streusel 1/2 – 3/4 c
cheese filling

1. Place first 5 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the
dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter
between two sheets of waxed paper into a 8 x 7 inch rectangle. Place
back in the refrigerator. Chill at least 1 hour. 4. Roll out the
dough on a lightly floured surface into a 10 x 10 1/2 inches
rectangle. 5. Place the rolled out butter over two-thirds of the
dough. Fold the third without butter over the center third. 6. Fold
the remaining third on top. Seal edges. Rest the dough in the
refrigerator for 20 to 30 minutes. 7. Place the dough at right angles
to the previous position in #5. Roll out into 10 x 10 1/2 inches.
Fold into thirds. Wrap and place into refrigerator for 20 to 30
minutes. Fold and roll three times more. Wrap and chill after each
rolling. After the final folding, chill several hours or overnight.
8. Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares.
Roll each out into about 7 inch square. 9. Place the filling of your
choice in the center of each square. Brush the four corners lightly
with water to help them seal when pressed together. 10. Fold opposite
corners over the center. Press down firmly to seal together. Then
fold the other two corners over the center and press all four corners
tightly together. 11. Place on greased baking pan. Spray water on
top. 12. Proof, brush with beaten egg and bake in 357 deg. oven for
10 to 15 minutes or until golden brown.

MMMMM

SPICY APPLE RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raisin bran
1/2 c Flour
1/2 c Wheat germ – or oat bran
1/4 c Brown sugar
2 ts Baking powder
1 t Apple pie spice
1/2 ts Salt
1 t Grated lemon rind
1 c Finely chopped apple
2 Egg whites
2/3 c Apple juice
1/3 c Skim milk
3 tb Oil

In a large bowl combine cereal, flour, wheat germ,
brown sugar, baking powder, seasonings and apple; set
aside. In a small bowl combine egg whites, apple
juice, milk and oil. Mix well. Add liquid mixture to
dry ingredients; stirring just until moistened. Line
muffin cups with paper baking cups or spray bottoms
only with cooking spray; fill 2/3 full. Bake at 425
F. for 12 to 15 minutes.

per muffin: 119 Kcal 4.1g fat (0.5g sat fat) 29% CFF
210mg Na 1.8g fiber (3.3g PRO/ 4.1g FAT/ 18.9g CHO)

NOTES : 1. FAT: Try using unsweetended applesauce,
pureed prunes, or drained yogurt in place of part or
all of the oil. (with no oil, per muffin: about 91
Kcal, 0.7g fat) 2. SODIUM: Using low-sodium baking
powder would save about 60mg Na per muffin. The salt
is adding about 89mg Na to each muffin.

– – – – – – – – – – – – – – – – – –

Title: STEAMED PEARL BALLS
Categories: Appetizers, Pork, Oriental
Yield: 16 servings

3/4 c Uncooked Short Grain Rice
1 1/2 c Water
4 Dried Shiitake Mushrooms
1/2 c Hot Water
1 lb Lean, Boneless Pork
1 Egg
2 Green Onions Chopped
1/4 c Chopped Water Chestnuts
1 ts Cornstarch
1 ts Minced Gingerrot
1/4 ts Salt
1/4 ts Pepper
2 ts Low Sodium Soy Sauce

Combine Uncooked Rice 1 1/2 C. Cold Water. Let Stand
2 Hours. Drain Rice Place On Paper Towels To
Dry.Combine Mushrooms 1/2 C. Hot Water; Let Stand 15
Min. Remove Discard Mushroom Stems; Set Aside Caps.
Trim Excess Fat From Pork. With Knife Blade Process
Pork 1 Min. OR Until Finely Chopped. Add Reserved
Mushrooms, Egg Remaining Ingredients; Process 45
Sec. OR Until Well Blended. Shape Pork Mixture Into
16 (1 in.) Balls. Roll Each Ball in Reserved Rice.
Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place
Dish On A Rack in A Roasting Pan. Pour Water in
Roasting Pan To The Depth Of 1 in. Bring To A Boil.
Cover Roasting Pan.Reduce Heat To Medium Steam 20
Min. Serve Immediately.

—–

CANNING SPINACH AND OTHER GREENS

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

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

Quantity: An average of 28 pounds is needed per canner
load of 7 quarts; an average of 18 pounds is needed
per canner load of 9 pints. A bushel weighs 18 pounds
and yields 3 to 9 quarts–an average of 4 pounds per
quart.

Quality: Can only freshly harvested greens. Discard
any wilted, discolored, diseased, or insect-damaged
leaves. Leaves should be tender and attractive in
color.

Procedure: Wash only small amounts of greens at one
time. Drain water and continue rinsing until water is
clear and free of grit. Cut out tough stems and
midribs. Place 1 pound of greens at a time in
cheesecloth bag or blancher basket and steam 3 to 5
minutes or until well wilted. Add 1/2 teaspoon of salt
to each quart jar, if desired. Fill jars loosely with
greens and add fresh boiling water, leaving 1-inch
headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for Spinach and
Other Greens in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Spinach and
Other Greens in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –