Recipe: (35) recipes TALK TKL 10-13 - Nuts About Grains and Legumes - Part 2

TALK TKL - 10-13-97
Nuts About Grains and Legumes - Part 2 (of 2)
Red Lentil Soup
Lentil And Wheatberry Salad
Wheat Berry Tomato Salad (Vegan)
Wheat Berry Veggy Melt (Lacto)
Brown Rice & Wheat Berries (Vegan)
Spicy Fatfree Chili
Romaine And Apple Salad
Multigrain Hot Cereal
Berrie Good Waffles (Whole Wheat Waffles)
Carrot And Wheat Berry Soup
Indian Carrot Salad
Kidney Bean Salad
Overnight Whole Grain Cereal
Chinese Broccoli Salad With Walnuts
Lime-Scented Bulgur Pilaf with Raisins and Pinenuts
Minted Couscous with Currants and Pine Nuts
Rice and Bulgur Pilaf
Blue Cheese, Pear And Walnut Salad
Nutritional values of Selected Legumes Vs. Other Sources of Protein and Carbohydrate
Lentils and Pumpkin
Lentil-Grain Burgers
Tabouli
Boston Brown Bread
Popeye's Red Beans and Rice
Raisin Brown Bread
Red Beans and Rice
Red Beans And Ham Hocks.
Debbie1s Baked Beans
Hot Texas Chili Soup
Debbie's Baked Beans
Vegetarian Chili
Rice Pilaf with Nuts and Dried Fruits (Russia)
Kasha (Russia)
Spinach with Pine Nuts and Almonds (Spain)

Cora, NC (9:38:52 pm) : RED LENTIL SOUP
1 c. chopped onion
3 cloves garlic
2-3 T. olive oil
6 c. chicken broth
1 1/2 T. cumin
1 bay leaf
1 1/2 t. Mrs. Salt (or salt to taste)
2 slices lemon
1 1/2 c. red lentils (washed - not soaked)
Chop onion and garlic and saute in olive oil. Add remaining ingredients and
cook until lentils are tender
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Betsy, NY (9:39:19 pm) :
From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net
Title: LENTIL AND WHEATBERRY SALAD
Categories: Digest, August
Yield: 1 servings
1 c Wheat berries
2 c Water
1/2 c Lentils (this was all I had
On hand--more would be Better)
1 c Water
x Assorted vegetables
x Herbs
x Fatfree dressing
Put wheat berries and 2 cups water in a saucepan, bring to a boil, reduce
heat, cover and simmer 45 min to 1 hour, until berries are tender, but
still chewy (not mushy).
Sort lentils, removing any deformed ones and any stones that may be mixed
in. Rinse a couple of times, then put them in saucepan with 1 cup of water,
bring to a boil, reduce heat, cover and simmer about 30 minutes, again, so
they are done but not mushy.
When both lentils and wheatberries are done, drain any excess water, put
into large bowl and chill while you cut up vegetables. Vegetables can vary
according to what you have on hand. I used:
yellow summer squash green pepper sweet onion peas (I used frozen peas,
straight from the bag--they helped chill the lentils and wheatberries while
thawing) mushrooms parsley (1-2 Tbsp chopped fresh) basil (1 Tbsp chopped
fresh)
For a dressing I used some 7-Seas fatfree red wine vinegar dressing--just
enough to coat everything, but not so much that it was swimming in dressing.
The bits of red pepper in the dressing also added a little more
color to the salad. (I would have added some chopped tomato, but we were
out.) Toss everything together well and chill (if you have time; I only
chilled it about 15 minutes last night--but the veggies were all cold when
I added them--and the frozen peas helped out, too). I served this with a
crusty sourdough bread. It made 3 servings. (Two for us last night, with
enough left for my lunch today.)
From: herl jennifer l . Fatfree Digest [Volume 9
Issue 39] Posted July 30, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
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Betsy, NY (9:40:27 pm) :
From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net
Title: WHEAT BERRY TOMATO SALAD (VEGAN)
Categories: Digest, Dec.
Yield: 1 servings
2 c Cooked wheat berries
(cooled)
2 c Chopped tomatoes
1/2 c Chopped red onion
Toss above together, serve with your favorite dressing
Posted by Posted by Posted by "Rob Ryerson" to the Fatfree Digest [Volume 13
Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol
Gelles
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV. 1.80
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Betsy, NY (9:41:02 pm) :
From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net
Title: WHEAT BERRY VEGGY MELT (LACTO)
Categories: Digest, Dec.
Yield: 1 servings
2 c Cubed peeled butternut Squash
1 c Sliced carrots
1 c Sliced yellow squash
2 c Cooked wheat berries
2 tb Chopped scallion
1 tb Soy sauce
2 c Shredded non-fat (low-fat)
Jack or Mozarella Cheese
Preheat broiler. Place the hubbard squash and carrots in a steamer over
boiling water. Cover and steam 10 minutes. Add yellow squash and steam 5
minutes more (or until all are tender). In 2qt casserole, toss vegies,
berries, scallion, and soy. Sprinkle with cheese and broil 5 minutes or
until cheese is melted and browned.
Posted by Posted by Posted by Posted by "Rob Ryerson" to the Fatfree Digest
[Volume 13 Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain
Cookbook' by Carol Gelles
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
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Betsy, NY (9:41:45 pm) :
From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net
Title: BROWN RICE & WHEAT BERRIES (VEGAN) Categories: Digest, Dec.
Yield: 1 servings
2 1/4 c Water
1/3 c Wheat berries
1/3 c Brown rice
1 tb Saute fluid (pick your a Compatible favorite)
1/4 c Chopped scallion
1/4 ts Salt
1/8 ts Pepper
In 2qt pan, boil water. Add berries, return to boil. Reduce heat, simmer,
covered, 1 hour. Stir in brown rice. Cover, simmer 50 minutes longer. 5
minutes before rice is finished, saute scallion until softened. Combi ne
with rice and wheat mixture, along with spices.
Note: The original recipe called for 2 Tbs. pignoli (pine nuts), tosted in 1
Tbs butter, before adding the scallions. I simply eliminated them. I'll run
both combinations through my recipe program, and re-post if it can be done
<= 10% cff. The original recipe's 'Health Tip' suggested omitting salt,
substituting unsalted margarine, and/or eliminating the nuts.
Posted by "Rob Ryerson"
to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The
Complete Whole Grain Cookbook' by Carol Gelles
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
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Betsy, NY (9:42:27 pm) :
From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net
Title: SPICY FATFREE CHILI
Categories: Digest, Jan.
Yield: 1 servings
1 c Uncooked hard wheat berries
2 Onions chopped
2 c Cooked pinto beans
3 tb (approx) cinnamon
1/4 c (approx) chili powder
1 16 oz. jar picante sauce
2 14 5 oz. cans chili
Tomatoes
1 4 5 oz. can green chilis
1 7 oz. can jalapeno relish
Cook the wheat berries in 2.5 cups of water (it will take about an hour).
Combine the remaining ingredients and simmer while the wheat berries are
cooking. Add the wheat berries when they are done and enjoy!
If the wheat berries do not absorb all the water, drain them before adding
to the chili. They should be a little chewy. I didn't measure the cinnamon
or chili powder; the measurements should be close though. The
pinto beans were fresh.
Posted by sysbill@tenforward.cc.uky.edu to the Fatfree Digest [Volume 14
Issue 20]
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Cora, NC (9:42:48 pm) : Forgive me if I posted this before, it is just so
good in the Autumn when the apples are good.
ROMAINE AND APPLE SALAD
Romaine Lettuce
Apples, diced small
Walnuts, coarsely chopped and toasted
Blue Cheese, crumbled
Wishbone Italian Salda Dressing
Wash and dry lettuce. Tear into bitesized pieces. Assemble remaining
ingredients; toss with salad dressing just before serving.
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Betsy, NY (9:43:08 pm) :
From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net
Title: MULTIGRAIN HOT CEREAL
Categories: Breakfast, Mcdougall
Yield: 2 servings
1/4 c Brown rice, long-grain
2 tb Barley
2 tb Millet, cooked
2 tb Rye
2 tb Wheat nuts; (wheat berries)
6 Dried apricot halves; choppe
2 c Water
Recipe by: McDougall Rinse the grains and soak them in water to cover for
30 minutes. Drain. Place the soaked grains in a rice cooker or a saucepan
along with the apricots and 2 cups of water. Cook over low heat until the
water is absorbed, about 17 minutes in a saucepan; a rice cooker will shut
off automatically. Let rest for 15 minutes before serving. From the
collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Betsy, NY (9:44:40 pm) :
Title: BERRIE GOOD WAFFLES (WHOLE WHEAT WAFFLES) Categories: Digest, Feb95
Yield: 3 servings
1 c Wheat berries, (whole Berries)
1 c Edensoy Vanilla Soy Milk
2 tb Unsweetened applesauce
1 tb Egg replacer, (mixed with 6
TB water)
1/2 ts Salt, (optional)
4 ts Baking powder
1 tb Sugar
Blend berries and soy milk until smooth. Mix remaining ingredients, add to
blender and combine. Makes about 3 cups. Make 1 cup sized waffles. Cook
between 6 and 7 minutes on high. Cooking longer will add cripsness, but can
burn.
Nutrition (per serving): 259 calories Saturated fat 0 g Total Fat 2 g (6%
of calories) Protein 9 g (14% of calories) Carbohydrates 52 g (81% of
calories)
Source: The Mormon Diet Cookbook Page(s): 303 Date Published: 1992 ISBN:
1-55517-090-0
Posted by ryerson@csus.edu (Rob Ryerson) to the Fatfree Digest [Volume 15
Issue 19] Feb. 19, 1995.
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Betsy, NY (9:45:13 pm) :
Title: CARROT AND WHEAT BERRY SOUP
Categories: Digest, Feb95
Yield: 6 servings
3 md Onions, coarsely chopped
5 Cloves garlic, sliced
5 lg Carrots, coarsely chopped
1 1/2 c Dry white wine
1 c Wheat berries
2 c Water, (as needed)
28 oz Tomatoes, canned, whole,
With liquid
5 lg Carrots, coarsely chopped
1 tb Basil, to taste
Saute first onion, garlic, and first 5 carrots in the wine until the onion
has softened slightly. Add the wheat berries, water, and tomatoes. Watch
the liquid volume and increase or decrease water as needed. Simmer covered
about 1 1/2 hours.
Add the second five carrots. Simmer covered another 45 minutes.
Add basil to taste and simmer another 10 minutes.
Source: I just made this on Sun. (it's amazing how creative one can be when
faced with an odd cross-section of available ingredients).
Posted by ksp1@cornell.edu (Kimberly Phillips) to the Fatfree Digest [Volume
15 Issue 21] Feb. 21, 1995.
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Betsy, NY (9:45:52 pm) :
Title: INDIAN CARROT SALAD
Categories: Diabetic, Salads, Vegetables, Vegetarian, Side dish
Yield: 8 servings
1 tb Corn oil
1 tb Lime juice
1/2 ts Cumin; ground
1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Garlic; minced
4 c Carrots; sliced & cooked
1/2 c Wheat sprouts or cooked
Wheat berries; for garnish
Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon,
salt and grlic. Sir in carrot. Cover and refregerate until cold. Serve
chilled, garnished with wheat sprouts.
Food Exchanges per serving: 2 VEGETABLE EXCHANGES
CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61;
Low-sodium diets: This recipe is suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess.,R.D.,M.S.
and Matharine Middleton
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Cora, NC (9:46:06 pm) :
KIDNEY BEAN SALAD
1 can red kidney beans, drained
chopped celery
chopped sweet pickle (or relish)
1 hard-boiled egg, chopped
mayonnaise
Mix all ingredients together and serve.
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Betsy, NY (9:46:15 pm) :
Title: OVERNIGHT WHOLE GRAIN CEREAL
Categories: Digest, Mar95
Yield: 1 servings
1 Part mixed whole grains
(e g. wheat berries, oats,
Buckwheat, hulled barley,
Rye, millet, etc.)
3 Parts water
1/3 Part raisins (optional)
Boil water Add grains [and raisins, if using them] Stir Bring to boil again
Turn off heat Cover pot Leave overnight as is [or in a warm oven]
(NOTE: I usually add raisins to already cooked cereal because I like the
texture. They turn out differently if they are added in the cooking stage.
They plump up and are really soft, which is nice sometimes. I guess other
types of dried fruit might work too.)
You can reheat this in the morning or eat it at room temp. Suggested
toppings included any of the following:
milk-type stuff molasses fruit sesame salt maple syrup
One variation the cookbook suggests is toasting and then grinding the
grains in a hand grinder before cooking. Apparently, this makes the grains
more nutty tasting.
Source: based on something I found in the Deaf Smith Country Cookbook years
ago.
Posted by jayne@ejv.com (Jayne Spielman) to the Fatfree Digest [Volume 15
Issue 31] Mar. 3, 1995.
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Cora, NC (9:52:56 pm) : CHINESE BORCCOLI SALAD WITH WALNUTS
1 T. crushed garlic
1/3 c. walnut oil
1 T. Chinese sesame oil
1 T. soy sauce
1 t. salt
2 T. fresh lime juice
1/3 c. rice vinegar
1 T. freshly minced ginger root
2 bunches broccoli, about 1 lb. each
6 oz. mushrooms
1 1/2 c. toasted walnut halves
1. Combine the first 8 ingredients in a large bowl.
2. Cut the borccoli spears approximately 22 long, and steam just until
tender and bright green. Rinse immediately under cold running water, and
drain well. Refrigerate in an airtight container.
3. Clean the mushrooms and remove the stems. Add the caps, whole and
uncooked to the marinade. Mix well, cover and chill.
4. Stir the broccoli into the marinade within 15 minutes of serving.
Sprinkle walnuts on top at the last minute. Serve.
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Betsy, NY (9:53:49 pm) :
From: Lisa Katz lisabeth@shore.net
To: mc-recipe@mind.org, mc-recipe@mind.org, mc-recipe@mind.org X-Exported-
Lime-Scented Bulgur Pilaf with Raisins and Pinenuts
Recipe By : The Meatless Gourmet
Serving Size : 6 Preparation Time :0:00
Categories : Vegan Grains
Vegetarian Lowfat
Healthwise
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1 cup onion -- finely chopped
2 cups vegetable broth
1 cup bulgur
1/3 cup raisins
1 teaspoon lime zest -- grated
1/2 teaspoon cinnamon
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon dried thyme
2 tablespoons pine nuts -- toasted
Heat oil in a medium saucepan over medium heat. Add onion. Cook 5 minutes,
stirring frequently and adding small amounts of water if necessary, about a
tablespoon at a time to prevent sticking. Add water or broth and bring to a
boil. Stir in remaining ingredients, except pine nuts, cover, reduce heat to
low, and cook 10 minutes. Remove from heat and let stand covered 5 minutes.
Fluff bulgur with a fork and spoon into a shallow serving bowl. Top with
toasted pinenuts.
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Betsy, NY (9:54:18 pm) :
From: Lisa Katz lisabeth@shore.net
To: mc-recipe@mind.org, mc-recipe@mind.org, mc-recipe@mind.org X-Exported-
Minted Couscous with Currants and Pine Nuts
Recipe By : Bon Appetit 11/95
Serving Size : 8 Preparation Time :0:00
Categories : Grains Healthwise
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
29 ounces chicken broth
6 tablespoons butter
3 cups couscous
1/2 cup currants
1/2 cup pine nuts -- toasted
4 green onion -- thinly sliced
1/4 cup fresh mint
2 tablespoons fresh dill -- minced
Bring broth and butter to boil in medium saucepan. Remove from heat; stir in
couscous. COVER,let stand 5 minutes. Fluff couscous with fork. Transfer to
bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend.
Season with salt and pepper.
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Betsy, NY (9:54:59 pm) :
From: Lisa Katz lisabeth@shore.net
To: mc-recipe@mind.org, mc-recipe@mind.org, mc-recipe@mind.org X-Exported-
Rice and Bulgur Pilaf
Recipe By : Jane Brody Good Food Book
Serving Size : 8 Preparation Time :0:00
Categories : Grains Healthwise
Rice Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1/2 cup onion -- finely chopped
1 cup brown rice
1/2 cup bulgur
5/8 quart chicken stock
1/4 cup dried currants
1/2 teaspoon allspice
fresh ground pepper -- too taste
1/2 cup pine nuts -- toasted
In a heavy saucepan, melt the butter, add the onions sauteing it until it is
translucent. Add the rice and Bulgur, stirring them to coat them with the
butter. Then add the broth, currants, allspice, pepper and salt if desired.
Stir the ingredients to combine them well. Bring to a boil, reduce the heat
and cook about 25 minutes until liquid is absorbed. Top with pinenuts.
Per serving: 194 Calories; 6g Fat (29% calories from fat); 6g Protein; 30g
Carbohydrate; 4mg Cholesterol; 273mg Sodium
Serving Ideas : serve with a lollop of lowfat plain yogurt
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Cora, NC (9:57:50 pm) : BLUE CHEESE, PEAR AND WALNUT SALAD
1 Bartlett pear, cored and sliced lengthwise in thin strips
3/4 c. crumbled blue cheese
3/4 c. walnut halves, toasted
8 large romaine leaves, torn
1/4 c. olive oil
1/4 c. cider vinegar
3 cloves garlic, minced
5 large basil leaves, minced
1 t. salt
1 T. honey
Mix the pear, cheese, walnuts and romaine in a medium-sized salad bowl.
To make the dressing, stir the oil, vinegar, garlic, basil, salt and honey
in a small bowl with a wire whisk. Toss the dressing with the salad just
before serving.
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Betsy, NY (9:57:52 pm) :
Date: Tue, 16 Aug 1994 11:51:56 EST
From: shira lewis shira_lewis_@WFCSMTP.LEHMAN.COM
From the "Foods from Spain" magazine :)
Nutritional values of Selected Legumes Vs. Other Sources of
Protein and Carbohydrate (in grams per 100 grams of edible material)
Protein Carbo Fat
Lentils 25.0 56.4 0.8
Chick Peas 22.1 57.8 5.0
Kidney Beans 20.8 58.3 1.4
Rice 6.7 79.9 0.9
Wheat 10.9 75.0 1.1
Beef 18.7 0.0 13.0
White Fish 16.4 0.0 0.5
Eggs 12.4 0.9 11.7
Milk 3.5 5.0 3.2
Fiber Water
Lentils 4.4 11.0
Chick Peas 4.0 8.1
Kidney Beans 4.2 11.4
Rice 0.2 11.7
Wheat 3.4 11.2
Beef 0.0 67.0
White Fish 0.0 82.0
Eggs 0.0 74.0
Milk 0.0 88.0
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Betsy, NY (9:59:27 pm) :
Title: Lentils and Pumpkin
Categories: Vegetables, Grains, Vegetarian
Yield: 6 servings
2 tb Unsalted butter or olive oil
2 Onions, diced
2 Fresh chili peppers, thinly sliced
1 tb Paprika
1/2 ts Cayenne powder
1 ts Ground cumin
1 c Dried lentils
4 Tomatoes, peeled, seeded and chopped
1/4 c Tomato puree
1 Piece pumpkin, butternut or acorn squash, peeled and cut into 1-inc cubes*
1 lb Greens, such as Swiss chard, dandelion or kale, blanched 3 to 5 min.
drained and coarsely chopped (optional)
* There is no weight or measurement given for the
pumpkin/squash.
In a saucepan over medium heat, warm the butter or
oil. Add the onions and the chili peppers; cook until
the onions begin to soften, about 10 minutes.
Add the paprika, cayenne and cumin; continue to
saute' until onions are tender, a few minutes longer.
Add the lentils, tomatoes, tomato puree and water just
to cover. Simmer about 20 minutes. Add the squash;
simmer until tender, about 20 minutes. Add the
greens, if desired, during the last 5 minutes of
cooking. Transfer to a warmed dish; serve
immediately. Makes 6 servings.
No nutritional information given.
FROM: Wednesday, September 21, 1994 issue of the
Santa Rosa Press Democrat. Reprinted from
Mediterranean the Beautiful Cookbook by Joyce
Goldstein. Published by Collins. Formatted to MM by
Trish McKenna.
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Betsy, NY (10:01:48 pm) :
From: Diane Jennings CCDIANE@MIZZOU1.missouri.edu
To: eat-lf@APOLLO.IT.LUC.EDU,
from lean luscious and meatless (great book by the way!)
Lentil-Grain Burgers
Makes 12 servings
1/2 C brown rice, uncooked (3oz)
1/2 C barley, uncooked (3oz)
1/2 C dried lentils, uncooked (3-3/4oz)
4-3/4 C water
1/2 C coarsely shredded carrots
1/2 C finely chopped onions
1/2 C finely chopped celery
1 tsp dired oregano
1/2 tsp cayenne pepper
1-1/4 tsp garlic powder
1/2 tsp paprika
3/4 tsp salt
In a large, heavy saucepan, combine all ingredients.
Bring to a boil over medium heat. Reduce heat to
low and simmer, uncovered, 50 minutes, or until all
of the liquid has been cooked out and the mixture is
sticky. Stir occasionally while cooking, and stir
frequently toward the end of the cooking time.
Place misture in the refrigerator and chill thoroughly.
(overnight is best)
Preheat a nonstick sillet or briddle over medium
heat. Wetting your hands slightly, shape mixture
into burgers, using 1/2 cup of mixture for each
burger.
Cook until the burgers are nicely browned on
both sides, turning carefully.
88 calories
1/4 vegetable serving 4 g protein
1 bread serving 0 g fat
17 g carb
146 sodium
0 mg cholesterol
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Cora, NC (10:04:38 pm) : TABOULI
1 c. dry bulgur wheat
1 1/2 c. boiling water
1 t. salt
1/4 c. lemon juice
1/4 c. olive oil
1 c. chopped fresh parsley
1 c. chopped fresh mint
2-3 tomatoes, chopped
2 cloves garlic, crushed
1/2 c. chopped green onions
pepper to taste
1. Pour boiling water over bulgur wheat and let stand approximately 1/2 hour
until wheat is fluffy. Drain or squeeze liquid from wheat.
2. Add all remaining ingredients and mix well.
3. Chill overnight before serving.
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Betsy, NY (10:07:02 pm) :
Boston Brown Bread
Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :3:00
Categories : American Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole-wheat flour
1 cup rye flour
1 cup yellow cornmeal, degermed
2 teaspoons baking soda
1 teaspoon double-acting baking powder
1 teaspoon salt
2 cups buttermilk
2/3 cup molasses
3/4 cup seedless raisins
Sift together flours, cornmeal, baking soda, baking powder, and salt. Stir
in
raisins. Beat together milk and molasses and stir this mixture into dry
ingredients. Heavily butter two 1 lb coffee cans and divide batter equally
between them. Cover with butter round of aluminum foil, securing it in place
with kitchen twine. Place cans on a rack in a large soup kettle. Add boiling
water to reach halway up sides of can. Bring water to a boil, cover kettle
tightly, and simmer bread for two hours. Remove cans from kettle and allow
bread to cool for ten minutes. Turn bread out of cans and serve at once.
- - - - - - - - - - - - - - - - - -
Serving Ideas : With Boston Baked Beans, of course!
NOTES : Variation: Substitute 1 cup chopped dates for raisins.
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Betsy, NY (10:13:14 pm) :
Date: Wed, 10 Jan 1996 17:21:14 -0800
From: marthahs@ix.netcom.com (Martha Sheppard )
Here's a copycat of Popeye's Red Beans and Rice.
* Exported from MasterCook II *
Popeye's Red Beans and Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Copycats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Van Geffen VGHC42A
1 C Uncle Ben's long Grain -- Rice; cooked
2 cans Red chili beans in chili -- gravy; 1 lb ea
1 teaspoon Chili powder
1/4 teaspoon Cumin
Dash Garlic salt
In saucepan heat beans without letting it boil and stir in chili powder,
cumin and garlic salt. When piping hot, spoon chili mixture into 6 small
dishes, adding a few tb of hot, cooked rice to each serving. Season with
Chili Seasoning Mix, if desired. 270 cal, 5.9 gr fat, 60% fat. Source:
Gloria Pitzer, Bob Allison's Ask Your Neighbor Newsletter (wrv)
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Betsy, NY (10:21:08 pm) :
Date: Tue, 22 Nov 1994 20:58:06 -0500
From: Love2Bake@AOL.COM
Raisin Brown Bread
Recipe By : Safeway Monthly Mailer, adapted by Vicki Schlining
Serving Size : 2 Preparation Time :0:00
Categories : Bread: Quick/Muffins/Biscuits Vicki's Collection
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups raisins -- packed
boiling water
1/2 cup brown sugar -- packed
1/4 cup butter or margarine -- softened
1 cup cornmeal
1/2 cup molasses
1 egg
2 cups buttermilk
2 cups whole wheat flour
1 cup white all-purpose flour
2 teaspoons baking soda
Preheat oven to 350 F. Grease and flour (2) 8x4" or 9x5" loaf pan. Put
raisins in a small bowl and cover with boiling water; let stand for 5
minutes, then drain. Mix sugar and in a large bowl until creamy. Add
cornmeal, molasses, egg and milk. Combine dry ingredients and add the to wet
mixture. Add raisins. Mix well. Pour batter into the 2 pans and bake for
40-50 minutes, or until a toothpick inserted in the bread comes out clean.
Makes 2 loaves.
Variations: Substitute 2 cups snipped apricots or dates for the raisins; or
omit raisins altogether if desired.
Serving Ideas : Serve warm with cream cheese.
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Betsy, NY (10:27:35 pm) :
This isn't for crockpot but looks good:
From: paulde@Eng.Sun.COM (Paul DeBacker)
Newsgroups: rec.food.cooking
Red Beans and Rice
1 pound red beans, soaked overnight
1 medium onion, chopped
1 bunch of green onions, chopped
7 cloves of garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon worcestershire sauce
2 tablespoons tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces
1 pound pickled pork, rinsed and cut into cubes
Cooked Rice
Drain the beans. Put them in a large heavy pot and add 3 quarts of
fresh water. Cover and simmer for one hour or until the beans are
tender. Watch that the water does not boil down too far. The
beans must be covered with water at all times. Add the rest of the
ingredients, except for the rice. Add more water to cover if needed.
Simmer for 1 to 1 1/2 hours or until the liquid has thickened.
Serve over rice.
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Betsy, NY (10:28:57 pm) :
Date: Thu, 3 Nov 1994 16:17:59 -0600
From: Cris Williamson CRIS@WINROCK.ORG
Subject: Crock pot recipes
Here is a proven recipe for preparing in a crockpot. As a matter
of fact, I have this very same crock pot dish waiting for me when I get
home tonight.
RED BEANS AND HAM HOCKS.
Basically I just put the following ingredients in a crockpot:
Half of a small bag of red beans - picked and rinsed
Cut up a small onion - rinsed
Cut up a green bell pepper - without the seeds and rinsed
1 or 2 medium to large smoked ham hocks - wash and slice thru the skin
Pepper to taste
Small amount of salt (not too much since the ham hock tend to be salty)
Enough water to cover the ingredients in the crock pot
Let it cook on low for about 8 hours. I have been known to put on a pot
of beans just before going to bed or just before I leave for work. I
serve it over cooked rice with a slice of corn bread.
UUUMMMMM, so good it'll make you slap your momma!
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Cora, NC (10:43:52 pm) : Found one more before I go tonight.
DEBBIE1S BAKED BEANS
2 lbs. Great Northern beans
1 lb. salt port in 12 cubes
1/2 lb. brown sugar
3 t. salt
1/2 t. pepper
1 t. baking soda
3 onions
2 t. dry mustard
Soak beans in cold water overnight; drain and rinse. Add water to cover and
baking soda; bring to a boil and remove foam from surface. Drain; rinse
beans in several cold water rinses. Cover beans with hot water; add the
pork, bring to boil for several minutes. Take up some beans and blow on
them; if skins curl, proceed. Drain off liquid and save. Separate beans and
port and alternate in bean pot. Start with onions and end with pork. Add
sugar, salt, pepper and mustard to about 1 c. reserved liquid. Dissolve
ingredients and pour into pot. Finish filling in liquid until it shows along
side of pot. Put lid on pot. Bake at 300 degrees for six hours. Add liquid
as need for 5 1/2 hours. Remove lid last 1/2 hour of baking.
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Debbie, WI (10:50:55 pm) : Hot Texas Chili Soup (Weight Watchers)
12 oz drained cooked red kidney beans
6 oz cooked ground turkey
3 cups canned stewed tomatoes
2 cups tomato sauce
1 * cups chopped onions
1 cup canned green chilies (rinsed, drained, & chopped)
1 Tbsp plus 2 tsp chili powder
1 * tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1/4 tsp hot pepper sauce
In 3-quart slow-cooker, combine all ingredients and (2) cups water. Cover
and cook on Low four hours or on High two hours, until onions are tender.
Ladle evenly into six soup bowls.
Makes 6 servings (about 1 1/4 cups each)
(5g Fat, 8g Fiber/3 Veg, 2 Protein)
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Cora, NC (10:58:35 pm) : Here is the version with the typos removed and the
spelling corrected - I hope.
DEBBIE1S BAKED BEANS
2 lbs. Great Northern beans
1 lb. salt pork in 12 cubes
1/2 lb. brown sugar
3 t. salt
1/2 t. pepper
1 t. baking soda
3 onions
2 t. dry mustard
Soak beans in cold water overnight; drain and rinse. Add water to cover and
baking soda; bring to a boil and remove foam from surface. Drain; rinse
beans in several cold water rinses. Cover beans with hot water; add the
pork, bring to boil for several minutes. Take up some beans and blow on
them; if skins curl, proceed. Drain off liquid and save. Separate beans and
port and alternate in bean pot. Start with onions and end with pork. Add
sugar, salt, pepper and mustard to about 1 c. reserved liquid. Dissolve
ingredients and pour into pot. Finish filling in liquid until it shows along
side of pot. Put lid on pot. Bake at 300 degrees for six hours. Add liquid
as need for 5 1/2 hours. Remove lid last 1/2 hour of baking.
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Lisette, TX (11:07:11 pm) : Vegetarian Chili
This one came from my neice in Minnesota
1 can of Chili hot beans
1 can of Navy beans
1 can of Kidney beans
1 can of Northern beans
2 cans of Mexican-style stewed tomatoes
1 small can chopped green chili
1/2 tbsp chili powder
salt,pepper to taste
Puree tomatoes. Put everything in a sauce pan and simmer 20-30 mins. Put a
handful of Fritos in a bowl, ladle the chili on top, then some grated
cheddar chese.
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Margaret, MA (11:26:14 pm) : Rice Pilaff with Nuts and Dried Fruits (Russia)
2 Tbs. currants
4 prunes, pitted and julienned
4 Tbs. butter
1/4 cup dried apricots, julienned
1/4 cup chopped blanched almonds
1 Tbs. honey
1 cup long-grain white rice
1.Soak currants and prunes in warm water for about 15 minutes, then dry with
paper towel.
2.Melt butter in skillet and add apricots, currants, prunes and almonds.
Reduce heat to low and cook uncovered, about 3 to 5 minutes, or until nuts
are lightly colored.
3.Stir in honey and rice, cover with 2 cups water and bring to a boil.
Reduce heat, cover and simmer about 25 minutes until all liquid has been
absorbed.
From: Memorex Library, International Recipes
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Margaret, MA (11:27:12 pm) : Kasha (Russia)
1 cup coarse kasha (buckwheat groats)
1 egg
1 tsp. salt
8 Tbs. butter
2 cups boiling water
2 cups finely chopped onions
1/2 lb. chopped mushrooms
1.Mix kasha with egg until grains are thoroughly coated. Transfer to a
skillet and cook over moderate heat, stirring constantly until kasha is
lightly toasted and dry.
2. Add salt, 3 Tbs. butter and 2 cups boiling water. Cover tightly, reduce
to low and simmer about 20 minutes. Remove from heat, remove cover and let
rest 10 minutes.
3.Melt 3 Tbs. butter in a skillet and saute onions until soft and pale
golden. Add remaining butter and add mushooms. Saute a few minutes.Stir into
kasha and toss well. Taste for seasoning.
From: Memorex Library, International Recipes
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Margaret, MA (11:28:09 pm) : Spinach with Pine Nuts and Almonds (Spain)
1/4 cup olive oil
1 garlic clove, cut in 1/2
1/4 cup pine nuts
1/4 cup blanched slivered almonds
1 lb. freshly cooked spinach, drained
1/4 cup chopped prosciutto
1 tsp. salt
1.Heat olive oil and add garlic, stirring for 1 to 2 minutes. Remove garlic
and discard. Add pine nuts and almonds and cook 2 to 3 minutes until
slightly brown.
2.Add spinach, prosciutto and salt and toss well until heated through.
From: Memorex Library, International Recipes
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END OF FILE - Part 2 (of 2)
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