TALK TKL - 10-13-97
Nuts About Grains and Legumes - Part 1 (of 2)
Coffee-Coconut Muffins
Chicken Mole
Maple Pecan Muffins
Half-Moon Bay Pumpkin Bran Muffins
Sweet Potato Puff
Candied Spice Nuts
Key West Black Beans
Autumn Muffins
Fruited Rice Salad on the Half Shell
Strawberry-Pecan bread
Western Beans & Rice
Moro Black Beans and Rice
Morning Glory Muffins
Morning glory muffins
Lentils and Rice
Sweet Tamales
Multi- Grain Bread
Zesty Pinto Bean Soup
Apricot Graham Muffins
Black Bean Soup
Fruit Candy Bars
Sugar-Free Apple-Oatmeal Bars
Black Eyed Pea Soup
Bulghur Salad
Patti Davis' Pecan Tassies
Couscous with Pine Nuts and Currants
Miss Hulling's Autumn Butternut Squash
Five Grain Pilaf
Three-Grain Medley
Whole-Grain Breakfast Cereal

Bill,DC (8:45:10 pm) : * Exported from MasterCook *
Coffee-Coconut Muffins
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:40
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine -- solid
1/2 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup brewed coffee -- strong
1/3 cup milk
2 teaspoons vanilla extract
1/2 cup black walnuts -- chopped
3/4 cup dried coconut
1/4 teaspoon almond extract -- optional
1. Grease and flour 12 muffin cups, or use paper liners.
2. Use a large electric mixer bowl. Cream the margarine, sugar and brown
sugar until very light and fluffy. Beat in the eggs one at a time.
3. Sift the flour, baking powder and salt.
4. Combine the coffee, milk, vanilla and almond extract.
5. Alternately blend the coffee mixture and the flour mixture into the
margarine mixture. Stir in the nuts and coconut. Divide the batter among the
12 muffin cups. Bake in a preheated 375-degree oven for 25-35 minutes or
until a toothpick inserted in center comes out clean.
6. Cool 5 minutes on rack and remove from muffin tins and cool longer before
enjoying with your coffee or tea.
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Betsy, NY (9:05:48 pm) :
Actually I think this is the chicken recipe someone was asking for today -
it has pecans in it:
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
Chicken Mole
2 cinnamon sticks
6 whole pecans
6 whole almonds
1/3 c. unsalted peanuts
3/4 of your blender full of chicken broth
2 pieces toast
2 sq. semisweet chocolate (size wasn't given)
4 whole chile pasilla, seeded
salt, pepper and sugar to taste
2 whole chickens boiled, skinned, cut in bite size pieces
Blend all ingredients but chicken till liquified. Mix with chicken.
Bring to boil. Reduce heat. Simmer briefly (to cook the chiles).
Serve with pinto beans, spanish rice and tortillas.
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Betsy, NY (9:06:34 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
Maple Pecan Muffins
From: The Laurel's Kitchen Bread Book
These are excellent, light chewy muffins. My husband has devoured the
whole batch in less than a day.
Ingredients:
1 1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped pecans (I used some walnuts, since the pecans are
SOOOO expensive)
1/4 - 1/3 cup maple syrup
2 Tbsp. soft margerine, or oil
1 "egg" (egg replacer)
2/3 cup water
1 tsp. vanilla
Preheat oven to 375 degrees. Grease a 12-cup muffin tin (double the
recipe if your tin makes large muffins).
Sift flour, baking powder, and salt together. Stir in nuts. Beat
syrup and butter or oil, and add egg. Add water, vanilla, and the dry
ingredients, stirring just enough to mix. Spoon into muffin tin, and
bake 12 - 15 minutes.
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Betsy, NY (9:08:16 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
Half-Moon Bay Pumpkin Bran Muffins
2 cups flour 1 cup pecans
1/2 tsp. salt 1 cup raisin bran cereal
2/3 cup sugar 3/4 cup bran
2 tsp. baking powder 2 eggs
1 tsp. soda 2/3 cup milk
1 tsp. nutmeg 1/2 cup butter, melted
1 tsp. cinnamon 1 cup pumpkin puree
1 tsp. allspice
Mix together flour, salt, sugar, baking powder, soda, and spices in a large
bowl. Add pecans, raisin bran, and bran. In another bowl whisk eggs, milk,
melted butter and pumpkin together. Add to dry ingredients, stirring
quickly. Fill muffin pans 3/4ths full and bake at 375 F 20-25 min.
Makes 21 muffins.
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Betsy, NY (9:10:16 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
SWEET POTATO PUFF
Sweet Potato Mixture
3 c fresh (cooked) sweet potatoes
4 egg whites
1/4 c sugar
1 tsp vanilla
2 Tbs flour
Topping
3 Tbs flour
1/2 c brown sugar
2 Tbs butter
1/2 c chopped pecans
Preheat oven to 350 F. Apply vegetable oil cooking spray to 1 1/2
quart casserole dish. Using a food processor or mixer, smooth
together all sweet potato mixture ingredients and pour into dish. To
make topping, crumble flour, brown sugar and butter in small bowl;
stir in pecans. Sprinkle over sweet potato mixture. Bake for 30
minutes until golden brown.
Serves 10.
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Betsy, NY (9:11:35 pm) :
Chuck and Vicky would like these:
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
Candied Spice Nuts
1 egg white
3 T water
3 c walnut (pecan) halves
1/2 c sugar
1/2 t salt
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
Beat egg white and water until frothy. Stir into nuts until all
moist.
Mix together all dry ingredients. Stir into nuts until all coated.
Spread onto greased pan. Bake 300 for 30 minutes. Stir to evenly
brown and dry.
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CarolB, Fl (9:13:03 pm) : This looks like a pretty straight forward black
bean recipe.
Key West Black Beans
Adapted from The Little Mountain Bean Bible Cookbook
1 pound black beans
1 quart cold water
6 cloves garlic -- minced
2 bell peppers -- sliced thin
2 large onions -- minced
1/3 cup olive oil
2 bay leaves
2 teaspoons salt
1 tablespoon sugar
cooked white rice
Soak beans overnight. Rinse. Cover with cold water
and boil 1 hour. Add remaining ingredients except
salt, vinegar, and sugar. Cook slowly for about 4 hours
or until beans are tender and begin to thicken. Add
salt, vinegar, and sugar just before serving.
Best if cooked a day ahead. Serve on rice with smoked
pork, ham or sausage.
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Betsy, NY (9:13:52 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
AUTUMN MUFFINS
Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup treacle (or molasses,
not blackstrap), 2 eggs, 1.1/2 cups pumpkin puree*, 1/2 cup orange
puree (1 orange pulped in a whiz, skin & all), 1/2 cup pecan nuts,
1/2 cup dried apricots, 1/2 cup sunflower seeds, 1 cup chopped
raisins
Dry Mix - 1 cup rolled rye or rolled oats, 3 cups self-raising flour
2 tsp powdered ginger
Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & treacle.
Beat in eggs, pumpkin & orange. Mix in the remaining wet mix ingredients.
Add the dry mix & mix well. Spoon into pans & bake for 30-35 mins. Makes
15-18.
* To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.
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Betsy, NY (9:15:28 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
Fruited Rice Salad on the Half Shell
4 cups cooked brown or wild rice
1/4 cup raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
2 avocados
Vinaigrette
Chill rice. Pour boiling water over raisins and apricots in small
bowl. Let stand 10 minutes, drain and cool. Heat oven to 350F.
Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove
from oven, set aside. Prepare Vinaigrette. Toss rice, raisins,
apricots, and pecans with Vinaigrette, refrigerate 1 hour. Just
before serving, halve, seed and peel avocados. Fill each half with
rice salad and serve.
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Betsy, NY (9:16:55 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
Strawberry-Pecan bread
2 eggs
1 cup granulated sugar
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 10-ounce package frozen, sliced strawberries or red raspberries in
syrup, partially thawed
1 1/2 cups coarsely chopped pecans or walnuts
1/2 cup oil
Beat eggs, sugar and oil until well combined. Add flour, cinnamon,
baking soda and salt. Beat until well blended (batter should be
thick). Stir in the partially thawed, undrained berries and the nuts.
Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350F for
55-65 minutes, or until tester comes out clean.
Let cool in pan for 10 minutes. Remove from pan and cool completely
on a wire rack. Wrap and store in refrigerator.
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Vicki,La (9:17:38 pm) : From: matejka@bga.com
Newsgroups: rec.food.recipes
Subject: Western Beans and Rice
Western Beans & Rice
1 c long-grain rice -- uncooked
1/2 tsp olive oil
1 c onions -- chopped
1 c celery -- sliced
1 clove garlic -- minced
15 ozs pinto beans -- drained and washed
8 ozs no-salt-added tomato sauce
1/2 c water
1 tbsp ketchup
1 tsp chili powder
1/4 tsp hot pepper sauce
Prepare rice according to package directions. In a skillet, heat oil over
medium heat. Add onions, and celery. Cook and stir until crisp-tender. Add
garlic, pinto beans, tomato sauce, water, ketchup, chili powder, and hot
pepper sauce. Heat thoroughly, stirring occasionally. Serve over hot rice.
Per serving: 351 Calories; 1g Fat (3% calories from fat); 15g Protein; 70g
Carbohydrate; 0mg Cholesterol; 180mg Sodium
Anita A. Matejka
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CarolB, Fl (9:17:53 pm) : This is supposed to be Gloria Estefan's recipe
used in her South Beach Cafe.
Moro Black Beans and Rice
Serves 6
4 bacon slices, chopped
5 garlic cloves, peeled and minced
1 bay leaf
2 tablespoons minced onion
1/4 teaspoon cumin
1 cup dried black beans,
presoaked in water
4 cups water
3 cups parboiled rice
Preheat the oven to 350ƒF. In a large saucepan cook bacon
over moderately high heat until it gives up its fat. Add garlic,
bay leaf, onion and cumin, and cook until garlic is soft and set
aside.
In another pan, add beans and water and bring to a boil. Add
rice stirring constantly, for 5 minutes. Simmer for 20 minutes,
and return to a boil. Put saucepan in oven, and bake for 20
minutes. Garnish with reserved bacon and garlic sauce to
taste.
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Betsy, NY (9:18:00 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
MORNING GLORY MUFFINS
4 cups all purpose flour
2.5 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
4 cups coarsely grated carrots
1 cup raisins
1 cup chopped pecans
1 cup sweetened shredded coconut
2 tart apples, peeled and grated
6 large eggs
2 cups vegetable oil
2 teaspoons vanilla
Into a large bowl sift together the flour, the sugar, the baking soda,
the cinnamon and the salt and stir in the carrots, the raisins, the
pecans, the coconut and the apples. In a bowl whisk together the ggs,
the oil, and the vanilla, add this mixture to the flour mixture, and
stir the batter until it is just combined. Spoon the batter into
well-buttered 1/3 cup muffin tins, filling them to the top, and bake
the muffins, in batches if necessary, in the middle of a preheated 350
degree oven for 30 to 35 minutes, or until they are springy to the
touch. Let the muffins cool in the tins for 5 minutes and turn them
out onto a rack. Makes about 30 muffins.
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CarolB, Fl (9:19:35 pm) : Here is a Morning Glory Muffin Recipe from Jack on
Chat or the Message board, I saved it. thanks Jack.
Jack, Texas (9:10:29 pm) : My message didn't come through, so I'll do a
recipe for my favorite muffin.
Morning glory muffins
2 1/4 cups flour1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots (4 medium-large)
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
Into large bowl, sift together flour,sugar, cinnamon, baking soda & salt
Stir in carrots, apple, coconut, raisins, nuts & pineapple.
In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowl
with dry ingredients; blend well.
Spoon batter into 16 muffin cu
ps that are greased or lines with paper
muffin liners. Fill almost to the top. Bake in a pre-heated 350 degree
oven about 35 minutes. Cool muffins in pan about 10 minutes. then turn
out onti wire rack to cool completely. Store in airtight container.
Best when allowed to "ripen" for 24 hours.
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Vicki,La (9:19:54 pm) :
From: Jean-Marie Ostiguy
Newsgroups: rec.food.recipes
Subject: Lentils and Rice
Carol this one for you hehe
Lentils and Rice
3 1/2 cups chicken broth
3/4 cup dry lentils
3/4 cup chopped onion
1/2 cup uncooked brown rice
1/4 cup dry red wine
1/2 tespoon crushed dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon marjoram
1/8 treaspoon grlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz swiss cheese, shredded and divided in half
Combine all ingredients except 1/2 of the swiss cheese. Mix well
and turn into an ungreased 2-qt casserole. Bake, covered at 350
degrees for 1 1/2 to 2 hours , stirring twice. Uncover; sprinkle
remaining cheese on top and bake an additional 2 to 3 minutes or
until cheese melts.
Serves 4
Jean-Marie Ostiguy
ostiguy@wilmington.net
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Betsy, NY (9:21:49 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
Sweet Tamales
From: arielle@taronga.com (Stephanie da Silva)
32 dried corn husks
1 cup lard
1 teaspoon salt
3 cups masa harina mix
1 1/2 cups warm water
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins
Soak husks according to directions in Basic Tamales. For tamale dough:
Beat lard and salt until fluffy. Slowly beat in masa mix alternately
with water until very light and fluffy. Add brown sugar, baking powder,
cinnamon and nutmeg, mixing until well blended.
To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons
dough on center of husks, forming a 3 x 2-inch rectangle and spreading
completely to right edge. Spoon 1 teaspoon each pecans and raisins
lengthwise down center of rectangle.
To enclose and steam tamales, proceed according to directions in Basic
Tamales. Makes 32.
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(9:21:57 pm) :
* Exported from MasterCook *
MULTI- GRAIN BREAD
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1 T Sugar
2 c Whole wheat flour
3/4 c Rye flour
3/4 c Wheat germ
3/4 c Unprocessed bran
1/2 c Nonfat dry milk powder
1/2 c Sunflower seeds
1 t Salt
1 ea Egg
1 3/4 c Boiling water
1/2 c Cracked wheat (bulgur)
1/2 c 7-grain mixture (or millet)
1 T Molasses
1 1/2 T Safflower oil
Combine boiling water with cracked wheat, 7-grain mixture, molasses and
oil. Cool to room temperature. Add first 10 ingredients in the order
listed to the pan, pour in cooled grain mixture, select white bread and
press "Start".
For a milder taste, use honey instead of molasses.
NOTE: Unless otherwise noted all ingredients should be at room
temperature.
This can be mixed on manual of the bread machine. After Second kneading,
remove dough from machine, divide into to equal portions and place in small
loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at
350 f. for 35-40 min.
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Vicki,La (9:24:00 pm) : Newsgroups: rec.food.recipes
Subject: Bean Soup
>From Cooking Light Magazine
Zesty Pinto Bean Soup
Vegetable Cooking Spray
1/2 C. Finely chopped green bell peppers
2 (15 1/2 oz) cans pinto beans, undrained
1 (14 1/2 oz) can no-salt added whole tomatoes, undrained and chopped
1 (4 oz) can chopped green chiles
1/4 C. plus 2 Tb. water
1 1/2 ts ground cumin
1/4 ts ground red pepper
1/4 C. plus 2 Tb thinly sliced green onions
Coat a saucepan with cooking spray; place over medium-high heat until hot.
Add bell pepper; saute 2 minutes. Remove from heat; add 1 can pinto beans
and mash (I didn't mash). Add remaining beans, tomatoes, and next
4 ingredients; stir well. Bring to a boil; reduce heat, and simmer,
uncovered, 10 minutes, stirring occasionally. Ladle soup into bowls;
top with onions. Yields: 6 servings (about 108 calories per 1 cup soup
and 1 Tb onions).
Protein 5
Fat 1
carbohydrate 19.9
cholesterol 0
iron 1.9
sodium 284
calcium 65
>From the Low Cholesterol Gourmet by Lynn Fischer
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Betsy, NY (9:24:04 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
APRICOT GRAHAM MUFFINS
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ
3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda
1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts
5 Tbsp melted & cooled butter or margarine, 2 large eggs
1 cup unflavoured yoghurt, about 3 Tbsp brown sugar
Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr,
soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix
until just combined. Spoon into pans & sprinkle each muffin with brown
sugar.
Bake until edges are golden brown & centre is firm to touch, about 20 mins.
Makes about 12. 206 calories per muffin.
Recipe courtesy of Sunset Magazine April 1990.
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Cora, NC (9:24:24 pm) : BLACK BEAN SOUP
3 bags of black beans, soaked in water overnight
1 c. olive oil
6-8 c. yellow onions, diced
8-10 cloves garlic, crushed
1 very meaty ham bone
4-5 qts. canned chicken broth
2 T. +1 t. ground cumin
1 T. dried oregano
3-5 bay leaves
2 T. black pepper
pinch of cayenne pepper
6 T. parsley, chopped
1/2 c. dry sherry
1 T. brown sugar
1 T. lemon juice
Heat oil in a large pot. Add onions and garlic; cook until tender. Drain
beans and add to the pot. Add cumin, oregano, bay leaves, black pepper,
cayenne pepper, parsley, and chicken broth. Bring to a boil; reduce heat and
simmer uncovered for several hours. Before serving, add remaining
ingredients and simmer for 30 minutes more. Makes a lot! Can be frozen and
reheated.
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Betsy, NY (9:24:53 pm) :
Here's one for you Velma:
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
Fruit Candy Bars
From: kyoung@prstorm.bison.mb.ca (kyoung)
Keywords:Bars, Diabetic, Fruit
1 env. unflavored gelatin 1 env.
1/4 c. water 60 mL
1 c. dried apricots 250 mL
1 c. raisins 250 mL
1 c. pecans 250 mL
1 T. flour 15 mL
2 T. orange peel (grated) 30 mL
1 t. rum extract 5 mL
Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and
stir until gelatin is completely dissolved. Combine apricots,
raisins, pecans, flour and orange peel in blender or food processor,
working until finely chopped. Add to gelatin mixture. Add rum extract
and stir to completely blend. Line 8-in. (20 cm) square pan with
plastic wrap or waxed paper. Spread fruit mixture evenly into pan,
and set aside to cool completely until candy is firm. Turn out onto
cutting board, cut into 24 bars and wrap individually.
Yield: 24 bars
Exchange 1 bar: 1 fruit
1/2 fat
Calories 1 bar: 68
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
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Betsy, NY (9:26:12 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
SUGAR-FREE APPLE-OATMEAL BARS
Ingredients:
1 cup quick-cooking oatmeal
1 cup flour
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 teaspoon baking soda
1/3 cup soft margarine (or butter)
1 egg
1 teaspoon vanilla
2/3 cup apple juice frozen concentrate, thawed
2 cups thinly sliced fresh apples
1/2 cup of nuts (I usually use pecans and use a lot more than
the 1/2 cup called for in this recipe)
1/2 cup raisins (I usually use more than the 1/2 cup called for in this
recipe)
Combine dry ingredients. Cream margarine and add egg, vanilla, and
apple juice concentrate. Stir in dry ingredients. Add thinly
sliced apples, nuts, and raisins. Spray a 9x12" pan with non-stick
spray. Spread batter evenly in pan. Bake in preheated 350 degree
oven for 25-30 minutes. Cut into 20 squares.
Yield: 20 bars
Diabetic exchanges: 1 bar = 1 bread, 1 fat
Calories: 1 bar = 110 calories
This recipe came from Diabetes in the News Magazine and the
exchanges and calorie calculations are theirs.
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Vicki,La (9:26:43 pm) : Newsgroups: rec.food.recipes
Subject: Black Eyed Pea Soup
Black Eyed Pea Soup
INGREDIENTS:
2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
2 qt chicken or turkey stock
2 lb black eyed peas
1 picnic ham w/bone, 3 to 4 lb
2 bay leaves
fresh oregano or basil to taste
fresh ground pepper to taste
PROCEDURE:
Soak beans in cold water for 6-8 hours and drain.
Cut the ham into large chunks and combine all the
ingredients in a large pot. Top off with enough
water to barely cover the ingredients. Cover pot
and simmer for 2-3 hours, stirring occasionally.
Remove the lid and simmer for 1 hour.
Can be served right away, but if you let it sit in
the refrigerator over night then reheat it, the flavor
intensifies.
Serve with hot cornbread and a glass of your
favorite red wine. Enjoy!
--
Philip D. Lee leepd@gg.dupont.com
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Betsy, NY (9:27:04 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
Bulghur Salad
4 C water
2 C bulghur wheat
1 C chopped pecans
1 C dried currants
4 Tbsp. chopped parsley
zest of one or two oranges
salt + pepper to taste
1 Tbsp. olive oil
Combine water and bulghur. Boil, then simmer covered for 25-35 minutes or
until water is absorbed. Refrigerate uncovered until cool. Add all other
ingredients. Toss and serve chilled.
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Betsy, NY (9:31:08 pm) :
Date: Mon, 22 Aug 1994 20:58:46 +0100
From: S40391060@SB.HHS.DK
Patti Davis' Pecan Tassies
1 package (3 or 4 ounces) cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 cup sifted all-purpose flour
1 egg, lightly beaten
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 tablespoon butter or margarine,softened
Dash of salt
2/3 cup chopped pecans
1. Blend cream cheese and the 1/2 cup butter or margarine until
smooth in a large mixing bowl.Add flour,blend well.Chill dough in
refrigerator about 2 hours,or overnight.
2. Shape dough into about 24 one-inch balls.Press into tiny muffin
or tart pans (1-3/4 in diameter).Place pans on jelly-roll pan.
3. Blend egg,sugar,vanilla,the tablespoon of butter or margarine
salt and pecans in a small bowl.Fill pastry cups with mixture.
4. Bake in moderate oven (375 deg.),about 20 minutes,or until
lightly browned.Cool a minute or two on wire racks before removing
from pans.Cool completly.
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Betsy, NY (9:33:40 pm) :
From: cch@salata.com (Cathy Harned)
Date: 13 Jan 96 16:36:10 -0800
Title: Couscous with Pine Nuts and Currants
Categories: Fruits, Harned 1994,
Nuts, Rice/grains, Side dish
Yield: 16 servings
1/2 lb Fresh mushrooms; sliced
1/4 c Pine nuts
1/2 c Unsalted butter melted and divided
1 c Onion; chopped
1/2 c Celery; chopped
1/2 c Fresh parsley; chopped
2 Garlic cloves; minced
1/4 c Currants; dried
1/2 ts Each salt and pepper
1/2 ts Herbes de Provence
3 c Canned chicken broth diluted
16 oz Package couscous
Saute mushrooms and pine nuts in 2 tb. melted butter in a small skillet,
until mushrooms are tender. Remove from heat; set aside.
Saute onion, celery, parsley and garlic in remaining 1/4 cup plus 2 tb.
butter in a large skillet until tender. Add reserved mushroom mixture,
currants and seasonings; stir well. Add chicken broth; bring to a boil. Add
couscous, stirring well. Cover, remove from heat, and let stand 10 minutes
or until liquid is absorbed.
Recipe from Iris Cosnow in _Hemi-demi-semi Flavors_ by The Chamber Music
Society of the North Shore/Glencoe, IL. In _America's Best Recipes: A 1990
Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 218.
ISBN 0-8487-1009-6. Electronic format by Cathy Harned.
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CarolB, Fl (9:34:42 pm) : This is not a legume, but it is ssoooo good!
MISS HULLING'S
AUTUMN BUTTERNUT SQUASH
1 (2 1/2- to 3-pound) butternut squash
1/4 cup ( 1/2 stick) plus 2 tablespoons butter, divided
1/4 teaspoon salt
1 tablespoon plus 1/2 cup packed brown sugar, divided
Pinch of white pepper
1 1/2 tablespoons shortening
6 cups sliced unpeeled Jonathan apples (about 2 pounds)
1/4 cup granulated sugar
3 cups cornflakes, crushed coarsely
1/2 cup chopped pecans
Cut the squash in half lengthwise; scrape out the seeds. Steam 30 minutes,
or bake upside down on a
piece of foil at 350 degrees until tender.
Scrape out pulp and mash or beat with mixer until smooth.
Add 1/4 cup butter, salt, 1 tablespoon brown sugar and pepper. Set aside.
Heat shortening in a small skillet. Add apples; sprinkle with granulated
sugar. Cover and simmer over
low heat until barely tender.
Spread in an 8-inch square or 9-inch round shallow casserole. Spoon the
squash over the apples.
Melt the remaining 2 tablespoons butter. Combine with cornflakes, pecans and
remaining 1/2 cup brown
sugar. Sprinkle over the squash. (Recipe may be prepared ahead up to this
point. Refrigerate; bring to
room temperature before baking.)
Preheat oven to 350 degrees. Bake until lightly browned, 12 to 15 minutes.
Serve piping hot.
Yield: 8 servings.
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Betsy, NY (9:35:48 pm) :
From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net
Title: FIVE GRAIN PILAF
Categories: Low-fat, Side dish
Yield: 12 servings
1 c Currants
1/4 c Fresh orange juice
1 ts Olive oil
1 ts Minced garlic
1/2 c Finely chopped onion
2 c Sliced mushrooms
1 c Barley
1/2 c Soft winter wheat berries
1/4 c Millet
1/4 c Wild rice
1/4 c Brown rice
3 c Chicken broth
1 c Chopped scallion
1 c Slivered, toasted almonds
1 c Minced Italian parsley
Salt and pepper
Preheat the oven to 350. Plump the currants in the orange juice for 20
minutes.
In a large Dutch oven with a tight fitting lid, heat the olive oil over
medium heat. Add the garlic and onion and saute for 5 minutes. Add the
mushrooms and saute for 3-5 minutes, until softened. Add the barley, wheat
berries, millet, wild and brown rice. Stir to coat
with the oil and cook, stirring, for 10-15 minutes. The grains should be
soft to the tooth.
Stir in the chicken brothand bring to a boil. Cover and place in oven;
bake for 30 minutes.
Remove the pilaf from the oven; stir in the scallion, currants and soaking
liquid, toasted almonds, and parsley. Season with salt and pepper to taste.
Serve immediately.
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Betsy, NY (9:37:12 pm) :
From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net
Title: THREE-GRAIN MEDLEY
Categories: Rice
Yield: 6 servings
2 1/4 c Water
1 ts Chicken Bouillon granules
1/3 c Uncooked wheat berries
1/3 c Pearl barley
1/4 c Wild rice
2 tb Chopped fresh parsley
1 tb Margarine or butter
2 ts Finely shredded Lemon peel
4 Green onions (with tops), Thinly sliced
2 Cl Garlic, finely chopped
Heat water and bouillon granules to boiling in 1-1/2-quart saucepan. Stir
in wheat berries. Cover and simmer 15 minutes. Stir in remaining
ingredients. Cover and simmer about 40 minutes or until liquid is absorbed.
6 SERVINGS (1/2 CUP EACH); 55 CALORIES PER SERVING.
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Betsy, NY (9:37:47 pm) :
From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net
Title: WHOLE-GRAIN BREAKFAST CEREAL
Categories: Breakfast, Digest
Yield: 4 servings
1 c Whole wheat berries
1 c Whole rye berries
1 c Whole triticale
1 c Whole barley
1 c Brown rice
1 c Buckwheat groats
1 c Millet
1 c Sesame seeds
1 c Flaxseed
1 c Lentils
10 c Oat groats
I mix it up, then cook a pot of it by measuring 2 cups of cereal to 5 cups
of water, bringing it to boil, & then letting it sit over night. Then I
have a bowlful each morning, heated in the microwave until the cooked
cereal is gone and I need to make more. Or you could do the same with a
smaller amount, for one serving, say, try 1/4 cup of cereal. It's very
chewy and satisfying. And of course lots of whole grains. Sometimes I just
use oatmeal instead of oat groats, since they are difficult to find and I
like the consistency that oatmeal adds. In the book he has a little
paragraph about each grain, explaining what vitamins/minerals it has & what
it's good for.
Shared by Zoe
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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END OF FILE - Part 1 (of 2)
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