Club Food

1 lb Ground Beef

1 lb Ground Pork

1 lb Steak

1 x Bell Pepper

3 x Medium Onions

1 x Bunch Green Onions

3 x Celery Stalks

2 cn Kidney Beans

Jalapeno Peppers to taste 1 t Tobasco

2 oz Chili Powder

1/4 ts Cayenne Pepper

1 t Cumin

Garlic to taste 1 d Paprika

Sage and Oregano 1 cn Canadian Beer

1 x Shot of Tequila

16 oz Can of Tomatoes, blended

1 sm Can of Tomato Paste

1) Saute onions in butter.
Add chopped pepper, celery

and green onions.
Add peppers, spices, tomatoes and tomato
paste.
Add beer and tequila.
2) Brown meat in olive oil and add to
the mixture.
Cut

the steak into small pieces and brown.
DON’T USE THE FAT.
3)
Stir it up and let it cook.
Don’t use a lid.
It

usually takes 2 hours or more.
4) Wait until it’s almost done to
put the final

adjustment on the spices.
Add the beans about 1 hour before it
is done.
Typed for you by Peggy and Bruce Travers,Cyberealm BBS
Watertown NY 315-786-1120

1 md Onion, diced

5 Cloves garlic, minced

5 Patty pan squash, sliced

2 md Zucchini, sliced

1 Potato, cubed (note that one

Cubed equals one 6 Roma tomatoes, halved

1 cn Garbanzo beans, drained

1/4 c Brown lentils

2 T Brown miso paste

1 T Each marjoram, rosemary,

Oregano Black pepper to taste 1 T Olive oil

5 c Water

x (optional) splash of white Wine or sake Saute the onion and
garlic in a bit of olive oil until the onion turns translucent.
Add
the tomatoes and saute for a few minutes; add the patty pan and
zucchini squash, saute for another few minutes.
Add the water and
bring to a boil; add the miso paste and garbanzo beans, reduce
heat, simmer for about 10 minutes.
Add the lentils, potatoes, and
spices, simmer for another 20-30 minutes until the lentils are
done.
For a stronger flavor, add about 2 cups of broccoli florets.
From: narad@nudibranch.asd.sgi.com (Chuck Narad).
rfvc Digest V94
Issue #175 Aug.
18, 1994.
Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

1 1/3 cups small red beans (I’m sure red kidney beans would be
fine) 1 onion, peeled 1 carrot, peeled and coarsely chopped 1
celery stalk and coarsely chopped 5 pitted dried prunes 1/4 cup
balsamic vinegar 2 t tamarind concentrate 1 t Chinese chili and
garlic paste 3/4 t coriander seeds 1/4 t fenugreek 1/4 cup chopped
fresh cilantro Red onion rings for garnish

If not using a pressure cooker, soak beans overnight and drain.
Combine onion, celery, carrots, and beans in a soup pot.
Add enough
water to cover beans by 3 inches.
Bring to a boil, reduce heat, and
simmer till beans are tender but not mushy, approximately 55
minutes.

If using a pressure cooker and non-soaked beans, bring beans and
4 cups of water to high pressure for 1 minutes, remove from heat
and let sit for 10 minutes.
Open, drain beans.
Return beans to
pressure cooker, add onions, celery, carrot, and 4 cups fressh
water.
Bring to high pressure for 15 minutes.
Turn off heat, bring
pot to sink and run under cold water to reduce pressure.
Open and
check beans to see if they are fully cooked.
If not, simmer
uncovered until done.

Drain beans and remove onion, celery, and carrot.

Meanwhile, combine prunes and balsamic vinegar in nonreactive
pan and simmer for 15 minutes (don’t boil hard).
Remove prunes and
chop finely.
Add prunes back to vinegar.
Add tamarind concentrate
and chili-garlic paste to prune-vinegar mixture.

If working from whole fenugreek, grind in coffee grinder to
powder.
Lightly grind coriander seeds.
Add both to vinegar mixture.
Mix well.

Combine beans and vinegar mixture.
Chill for 2 hours.
When ready
to serve, mix in 1/4 cup cilantro and top with sliced red
onion.

Source:Please to the Table

NOTES: The official title to this recipe is “Red Beans with
Tamarind and Balsamic Vinegar”, but I call it “You’ve Got To Be
Kidding Beans”.

Here ’tis.
I give pressure cooker instructions (what I did,
although given it’s meant as a cold salad, overnight soaking + slow
simmering would help preserve the skins and make it more
presentable) as well as the original directions.

16 sm Artichokes, or

6 md Artichokes

2 To 2 1/2 pounds young fava

-beans, shelled 1/2 c Olive oil

6 Garlic cloves, peeled,

-minced 2 tb Chopped fresh winter savory

2 tb Chopped fresh thyme

1/2 ts Salt

1/2 ts Freshly ground black pepper

At no other time of year can this dish be replicated
successfully++- it epitomizes the tastes of late spring in
Provence.
Straight from the garden or the open market come either
the small, violet artichokes or burgeoning green ones, along with
pods of favas barely swollen with soft, tender beans.
Winter
savory, which grows wild on the hillsides, has just put forth its
new spring flush and is full of resinous flavor.
Serve with the
freshest, crustiest bread possible for sopping up the juices.
Prepare artichokes (see below), then cut small ones in half, larger
ones into quarters or sixths; pat dry.
Remove the skins from the
shelled favas.
Heat the olive oil in a saucepan over medium high
heat.
Add garlic and artichoke pieces; saute, stirring frequently,
for 4 or 5 minutes.
Add the fava beans and continue to cook,
stirring often, for 10 minutes.
The artichokes will begin to change
color to a deep olive green, but the favas will stay bright green.
Add the winter savory, thyme, salt and pepper.
Stir well, reduce
heat to very low, cover, and simmer until the artichokes are
tender, about 15 to 20 minutes.
Serves 4 to 6.
PER SERVING: 275
calories, 7 g protein, 24 g carbohydrate, 19 g fat (3 g saturated),
0 mg cholesterol, 263 mg sodium, 9 g fiber.
GENERAL PREPARATION OF
ARTICHOKES: Using kitchen shears, cut off the tops (with their
sharp spikes) of the side and bottom leaves.
Trim the base of the
artichoke.
Using a large, sharp chef’s knife, cut off the top inch
of the artichoke.
Unless you are going to stuff the artichoke, cut
it in half lengthwise.
With the edge of a small sharp spoon or with
a small, sharp knife, scoop out the exposed thistle.
If you are
going to stuff it, however, do not cut in half; carefully scoop out
the center leaves along with the thistle.
Put the fresh-trimmed
artichokes in acidulated water until ready to proceed with recipe.
From the San Francisco Chronicle, 4/21/93.
Posted by Stephen
Ceideberg; May 11 1993.

Servings: 4

2 c Dry Pinto Beans 1 x Water To More Than Cover

1/2 lb Meat * 1 ea Large Onion Chopped

1 ea Clove Garlic 1 T Red Chili Powder

1/4 t Ground Cumin 1/2 t Oregano

* Meats should include only one of the following: Saltpork, Ham
Hock, or diced bacon.
————————————————————————–
Add salt to taste if other than Salt Pork is uxed.
Soak beans in
water overnight.
Add salt pork, onion, garlic, chili powder, cumin
and oregano; simmer on low heat at least 4 hours or water is
absorbed and mixture is thick.
—————————————————————————–

2 c Dry Pinto Beans

1 x Water To More Than Cover

1/2 lb Meat *

1 ea Large Onion Chopped

1 ea Clove Garlic

1 T Red Chili Powder

1/4 t Ground Cumin

1/2 t Oregano

* Meats should include only one of the following: Saltpork, Ham
Hock, or diced bacon.
~————————————————————————-
Add salt to taste if other than Salt Pork is uxed.
Soak beans in
water overnight.
Add salt pork, onion, garlic, chili powder, cumin
and oregano; simmer on low heat at least 4 hours or water is
absorbed and mixture is thick.

6 tb Olive oil

1 1/2 c Zucchini, cut into 1/2-inch

–cubes (about 2 small) 1 c Onion, yellow — coarsely

–chopped 2 Garlic cloves — crushed

1 c Green pepper — cut into 1/2-

–inch cubes 2 c Tomatoes, canned — crushed

1 tb Chili powder

1 1/2 ts Cumin

1 1/2 ts Oregano — dried

1/4 c Parsley, fresh — minced

Salt and pepper to taste 2 c Beans, canned (Kidney and/or

–garbanzo) — drained

Heat olive in a large skillet.
Add zucchini, onion, garlic and
green pepper.
Saute 10 minutes until softened.
Transfer to a
saucepan and add tomatoes, chili powder, cumin, oregano, parsley,
salt and pepper.
Cook over low heat, uncovered, for 10 minutes.
Stir in beans and cook 10 minutes more on low heat.
Adjust
seasonings.
Serve chili rolled up in a warm flour tortilla or on a
bed of brown rice.
Serves 4.
Variation: Substitute unpeeled medium
eggplant, cut into 1/2-inch cubes, for the zucchini.
Source:
Unknown Posted From the files of DEEANNE [GEnie] Posted by: Unknown
[AOL] Hawk’s Kitchen Kollection – 1994

3/4 C water 2/3 c apple juice 3/4 c bulgur 1 c chopped apple 1 c
chopped zucchini 1/2 t salt 1/2 t cinnamon Heat water and apple
juice to boiling, add bulgur, and return to boil.
Reduce heat and
simmer 20 minutes, until liquid is absorbed.
While bulgur is
cooking, saute the apple and zucchini (peeled or not, as you
prefer) according to your method of choice, such as using a bit of
apple juice or water, until softened.
Stir in the salt and
cinnamon, then add the cooked bulgur.

3/4 c Onion — Chopped

1 ea Clove Garlic — Finely Chopped

2 tb Vegetable Oil

1 ea Red Bell Pepper — Large, *

2 ea Chiles — Medium Size, **

1 ea Jalapeno Chile — Seed & Chop

1 c Squash — Cubed ***

29 oz Chicken Broth — 2 cans

1/2 ts Salt

1/2 ts Pepper

1/2 ts Coriander — Ground

1 c Zucchini — Thinly Sliced

1 c Yellow Squash — Thinly Sliced

17 oz Whole Kernel Corn — Drained

16 oz Pinto Beans — Drained, 1 can

* Bell pepper should be seeded and cut into 2 X 1/4-inch strips.
** Chiles should be either poblano

or Anaheim and should be seeded and cut into 2 X 1/2-inch
strips.
*** Use either hubbard or acorn squash.
(about 1/2 pound)
~——————————————————
~—————–
Cook and stir onion and garlic in oil in 4-quart
Dutch oven over medium heat until onion is tender.
Stir in bell
pepper, poblano and jalapeno chiles.
Cook for 15 minutes.
Stir in
Hubbard squash, broth, salt, pepper and coriander.
Heat to boiling;
reduce heat.
Cover and simmer until squash is tender, aobut 15
minutes.
Stir in remaining ingredients.
Cook uncovered, stirring
occasionally, until zucchini is tender, about 10 minutes.

3/4 cup chicken stock

or canned low sodium chicken broth — fat skimmed and discarded
1 medium onion — minced

1 large clove garlic — minced

1/4 cup drained canned green chilies — coarsely chopped

3/4 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon ground cloves

1/8 teaspoon cayenne pepper

Salt 32 ounces white kidney beans-(cannellini beans)

undrained (2 cans)

TO COOK AND SERVE: Bring chicken stock to boil in a large
skillet.
Add next 8 ingredients plus 1/2 teaspoon salt; cover and
simmer to blend flavors, about 10 minutes.
Add kidney beans; simmer
until heated through, about 3 minutes.
Serve immediately.

3 lb Ground beef

2 1/2 c Tomato sauce

1 Onion; chopped

Garlic to taste – chopped 1 ts Salt

1 ts Cayenne pepper

1 ts Tabasco Sauce

1 tb Oregano; dried, crushed

1 tb Cumin; ground

6 Red peppers; 2″ long (opt)

4 tb Chili powder

1 tb Paprika

2 tb Flour

Sear the meat with the onions and garlic.
When meat is
thoroughly browned, put in tomato sauce, and add some water.
Add
all other ingredients.
Cover with 1/2″ of water and stir well.
Simmer at least an hour and a half, or longer, stirring regularly.
Towards the end, skim the grease and add the flour, mixed with warm
water, to thicken.
Serve by itself, or with beans, (cooked
separately) or with rice, corn meal mush.
This is the recipe Mike
Roy swore by.
I found it published in the Mike Roy Cookbook #2,
which I received from my mother as a gift in 1966.
The recipe was
originally from the Chili Appreciation Society International, Los
Angeles Chapter.

4 tomatoes — diced

12 ounces artichoke hearts — rinsed and drained

(12 to 15 oz) 7 ounces roasted red bell peppers — (1 jar)
drained

1 1/2 cups fat-free chicken broth — low salt

1/4 cup sun-dried tomato pesto — bottled

1/2 teaspoon dried oregano

1/4 teaspoon Sriracha or Tabasco

4 tablespoons cornstarch

1 whole white onion — chopped

1 teaspoon olive oil — as needed

3 large cloves garlic — coarsely chop

1/2 cup white wine — (fume blanc)

15 ounces cannellini beans — cooked, drained

salt and pepper — to taste 1/4 cup chopped parsley

1 pound pasta — pappardelle

Parmesan cheese — fresh

TOMATO MIX: In a food processor, coarsely chop the tomatoes,
artichoke hearts, and peppers.
Transfer to a big bowl and add the
chicken broth, pesto, oregano and hot sauce.
Dissolve the
cornstarch in this mixture.

ONION MIX Meanwhile, in a large saucepan or wok over medium
heat, sweat the onion until well-browned, adding oil only if
needed.
Add chopped garlic to wok and saute for 1 minute.
Deglaze
the pan with the wine.

BEAN SAUCE: Stirring constantly, add the tomato mixture to the
wok and cook into a sauce; adding more broth or water if needed.
Adjust to taste with salt and pepper.
Add the cannellini beans and
heat them.
Add the parsley.

Meanwhile, cook the pasta al dente.
Drain.
Serve pasta on heated
plates (if possible) and spoon sauce over, garnish with freshly
grated Asiago.

Variations/Substitutions Substitute 1 leek for the onion.
Substitute 1 16-oz can of ‘recipe ready’ ripe roma tomato concasse
for the fresh tomato.
Substitute broad egg noodles for the
pappardelle.

1995 (c) Lynn Fischer: Healthy Indulgences “Pappardelle with
Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans”

1 lb Chopped beef

1/2 c Chopped onion

1 cn Red beans – 16 oz.

1 cn Refried beans – 16 oz.

1 cn Tomato sauce – 8 oz.

1 c Water

1 ts Chopped hot red peppers

1/2 ts Salt

1/2 ts Garlic salt

1/8 ts Pepper

1/8 ts Cayenne pepper

3 tb Chili powder

1 tb Molasses

Brown beef with onions in a Dutch oven; pour off fat.
Add
remaining ingredients; cover and simmer for 1 hour, stirring
occasionally.

1 Box Wild Quick Brown Rice

2 c Cooked beans

2/3 c Diced onions

2 tb Lemon juice

2 ts Tamari soy sauce

Cook contents of box according to package directions, cool.
Add
remaining ingredients, and toss.
Source: Arrowhead Mills “Quick
Brown Rice” tri-fold Copyright 1987 Arrowhead Mills, Inc.
(Reprinted with permission) Electronic format courtesy of: Karen
Mintzias

1 cup cooked chicken — diced

8 ounces sliced water chestnuts — drained

1 cup celery — finely chopped

1 1/4 cups onion — finely chopped

1 package (6 1/4 oz) Uncle Ben’s Fast Cooking Long

Grain and Wild Rice 1 cup mayonnaise — used on serving day

1 can cream of mushroom soup — USOD, undiluted

Cook the rice according to package directions.
Mix together all
ingredients exc ept the mayonnaise and soup and freeze.

When thawed, place mixture in 11 X 7 inch baking dish.
Stir
together the mayonn aise and the undiluted mushroom soup and spread
the mixture over the top.
Bake, covered, at 325 for 1 hour.

Summary of processes: Chop: 1 cup celery, 1 1/2 cups onion
Freeze in: Large Freezer Bag Serve with: green beans, peach halves
with cottage cheese and a maraschino cher ry.

1 Box Wild Quick Brown Rice

2 tb Oil

1/2 ts Garlic

1/2 c Grated carrots

1/2 c Chopped celery

1/2 c Onions

1/2 c Mushrooms

1/2 c Beansprouts

Cook contents of box according to package directions.
Saute’
vegetables in oil until tender.
Gently blend rice and vegetable
mixture and serve.
Source: Arrowhead Mills “Quick Brown Rice”
tri-fold Copyright 1987 Arrowhead Mills, Inc.
(Reprinted with
permission) Electronic format courtesy of: Karen Mintzias

1/2 pound boneless pork loin — (or two boneless

– pork chops) cut — into 1/2-inch cubes 1 teaspoon oil

1/2 cup chopped onion

1 1/2 teaspoons ground cumin

1/4 teaspoon garlic powder

1 cup cooked wild rice

1 16 Ounce Can navy beans — drained

1 16 Ounce Can chick peas — drained

1 4 Ounce Can diced green chiles — drained

1 16 Ounce Can white kernel corn — drained

1/8 teaspoon hot pepper sauce

1 14 1/2 ounce chicken broth

chopped parsley

In 4-quart saucepan, saute onions and pork in oil over
medium-high heat until o nions are soft and pork lightly browned,
about 5 minutes.
Stir in all remainin g ingredients except parsley.
Cover and simmer for 20 minutes.
Serve each por tion garnished with
some chopped parsley.

By LizaCooks@aol.com on Jun 11, 1998.

1 lb Hamburger

1 lb Onion, sliced

1 cn Pork and beans

1 cn Mushrooms, sliced

1 c Catsup

Salt and pepper to taste Brown hamburger and onion; stir often
to break up hamburger.
Add beans, mushrooms, catsup, salt and
pepper.
Blend well.
Simmer until ready to serve.
Randy Rigg

Unbaked 10-inch single -crust pie shell 4 tb Sugar syrup

1 tb Minced orange peel

2 tb Grand Marnier

1 Vanilla bean, split and

-scraped 1 Cinnamon stick

Fresh grated nutmeg 6 Oz.
fresh cranberries

2 c Pumpkin puree

1 c Dark brown sugar, packed

1/2 ts Cinnamon

1 ts Ginger

1/2 ts Nutmeg

1/2 ts Cloves

ds Salt ds Fresh ground white pepper 4 Eggs

1 c Whipping cream

1/2 c Half and half

3 tb Bourbon

Cinnamon ice cream -(optional) Wolfgang Puck is a German-born
chef who has made his mark here in California.
He has such
goldmines as Spago’s in LA and Stars in the City plus a few more
salted away around the globe.
This is Wolfgang Puck’s very own
punkin’ pie.
How does it stack up against Grandma’s? Line a
buttered 10-inch pie dish or flan ring with pastry.
Refrigerate for
1/2 hour.
Line with parchment paper and fill with pie weights or
uncooked beans.
Bake at 350F for 25 minutes, or until crust is
golden.
Let cool.
Remove paper and beans.
Meanwhile, in large
stainless steel saucepan, combine sugar syrup, orange peel, Grand
Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg.
Bring to boil.
Stir in cranberries then reduce heat and simmer for
3 to 5 minutes or until berries are softened.
Remove vanilla bean
and cinnamon stick.
Spread mixture in thin layer on bottom of tart
shell.
(Leftover marmalade is good served on side with smoked meat,
fowl or curry.) In a bowl, combine pumpkin, brown sugar, cinnamon,
ginger, nutmeg, cloves and pepper.
Beat in eggs, cream, half and
half and bourbon, Pour into pastry shell.
Bake at 375F for 30 to 40
minutes or until set.
Serve warm with cinnamon ice cream, if
desired.
Hayward Daily Review, 10/26/92.
Posted by Stephen
Ceideberg; November 1 1992.

1 lb Dried navy beans

2 ts Unsalted butter

1 Clove garlic — crushed

1 c Onion — finely chopped

3 Strips bacon –

Cooked&crumbled 3 Strips bacon — uncooked

2 ts Worcestershire sauce

2 tb Dark brown sugar

4 tb Molasses

5 tb Chili sauce

1 tb Dry mustard — English

1 ts Curry powder

1 1/2 ts Salt

1/2 c Dark rum

1 1/2 c Tomato juice — or more as

Needed Place beans in large pot of boiling water over high heat.
Return to boiling.
Turn off heat; let stand 1 hour.
Preheat oven to
very slow (275F).
Grease 1 3/4 quart bean pot or casserole with the
butter.
Rub with garlic.
Drain

beans.
Place in large mixing bowl.
Add onion, crumbled bacon,
brown sugar, Worcestershire, molasses, chili sauce, dry mustard,
curry powder, salt and rum.
Mix well.
Stir in 1/4 cup of the tomato
juice.
Transfer to prepared bean pot.
Place uncooked bacon strips
on top.
Bake, covered in a 275F oven for 7 hours or until beans are
tender, gently stirring in additional tomato juice as liquid is
absorbed by beans.
Recipe By : The Little Mountain Bean Bible
Cookbook

9 ounces Kidney beans — (or red or

beans) 32 ounces Tomato sauce

15 ounces Turkey; ground — raw

1 medium Onion — diced

1/2 teaspoon Salt

1 tablespoon Caraway seed

1 tablespoon Chili powder — (maybe 2 t)

1 1/2 teaspoons Cumin

1/2 teaspoon Garlic powder

1/2 teaspoon Oregano — ground

1 teaspoon Celery seed

Wash beans.
Cover with water and soak in the refrigerator
overnight or a minimum of four hours at room temperature.
Put
water, beans, and salt in a soup pot and cook until beans are soft,
approximately one hour.
Add water when necessary to keep beans
covered.
Do not drain.
Brown ground turkey and onion.
Combine
turkey mixture, beans, tomato sauce and spices in soup pot.
Simmer
over low heat for one or two hours.
Add water to achieve desired
consistency.
Makes approximately 1 1/2 cups per serving.
EACH
SERVING PROVIDES: 1 1/4 VEGETABLES, 3 PROTEINS AND 10
OPTIONALS.

1 40-oz can yams/sweet

Potatoes 1 29-oz can tomato puree

1 To 2 cup dried beans (*)

1/4 c Barbecue sauce

1 tb Dehydrated onion

1 ts Black Pepper

1 tb Chili powder

1/2 ts Cinnamon

Cook up the beans normally (soak, boil, simmer).
Pour yams into pot, including liquid.
Smash lightly.
Add tomato puree, stir through.
Add spices, stir through.
Add cooked beans, stir through.
Simmer for for a few minutes to mellow out.
(*) Beans: I keep a ‘bean bucket’ of mixed beans, usually including pea beans, black-eyed peas, pinto beans, split peas, lentils, navy beans, pinto beans; often including great northern beans, roman beans, pink beans, chili beans, barley, and others.
Whenever there’s room in the bucket I pour in a bag of something that seems underrepresented.
This would probably be better with fresh yams and tomatoes, but the canned yams were on sale half price the day after Thanksgiving…
Posted by “Aliza R.
Panitz” to the Fatfree Digest [Volume 13 Issue 7] Dec.
7, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80?

1 40 oz can yams

1 29 oz can tomato puree

1 cup dried beans — (*), (1 to 2)

1/4 cup barbecue sauce

1 tablespoon dehydrated onion

1 teaspoon black pepper

1 tablespoon chili powder

1/2 teaspoon cinnamon

Cook up the beans normally (soak, boil, simmer).

Pour yams into pot, including liquid.
Smash lightly.
Add tomato
puree, stir th rough.
Add spices, stir through.
Add cooked beans,
stir through.
Simmer for fo r a few minutes to mellow out.

(*) Beans: I keep a ‘bean bucket’ of mixed beans, usually
including pea beans, black-eyed peas, pinto beans, split peas,
lentils, navy beans, pinto beans; of ten including great northern
beans, roman beans, pink beans, chili beans, barle y, and others.
Whenever there’s room in the bucket I pour in a bag of somethin g
that seems underrepresented.

This would probably be better with fresh yams and tomatoes, but
the canned yams were on sale half price the day after
Thanksgiving…

Busted by Christopher E.
Eaves <cea260@airmail.net>

2 cups navy beans

8 cups water

2 tablespoons olive oil

2 medium onions — chopped

4 large carrots — chopped

1 stalk celery — thinly sliced

1/4 teaspoon dry mustard

1 8 oz.
can tomato sauce

2 tablespoons molasses

1.
In a pressure cooker put beans, water & oil.
Pressure
cook for 30 minutes.
Use Quick Release Method.
Drain & rinse.
2.
Microwave onions, carrots, & celery until onions are soft.
3.
Put cooked vegetables into slow cooker.
4.
Add tomato sauce,
mustard, & molasses.
Mix.
5.
Add drained beans.
Mix.
6.
Put
bean broth through degreasing cup, then add enough of this broth to
barely cover mixture.
Stir.
7.
Slow cook on high 3-4 hours.

4 cups dry white (navy) beans 1 oz hijiki sea vegetable 2 cups
cooked rice 1 small red cabbage, diced small 2 tbs balsamic vinegar
tamari sauce to taste

Cook beans until tender, add hijiki towards end of cooking
process (so it won’t fall apart), saute diced red cabbage in
vinegar and water until tender.
Mix beans, rice and red cabbage.
Add tamari sauce to taste.
Let sit a few minutes so flavors will
blend.
Looks like veg-scrapple, but tastes pretty good.
It is good
without the tamari, sort of sweet and vinegary.

1 Tablespoon olive oil

1 1/2 cups onion — chopped

3 cloves garlic — finely chopped

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1/2 teaspoon powdered ginger

1 1/2 cups chicken broth

1/2 cup dry white wine

1 bay leaf — broken in half

2 cups chicken — shredded, cooked

2 cups white beans — cooked and drained

2 jalapeno peppers — minced

1 1/2 cups "PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOT">

1 lb Dries white beans

1 T Olive oil

4 Garlic cloves, chopped

2 t Ground cumin

1/4 t Ground cloves

6 c Chicken stock

2 lb Boneless chicken breasts

2 Onions, chopped

2 4 oz cans green chile,chopp

1 1/2 t Dried oregano,crumbled

1/4 t Cayenne pepper

3 c Grated monterey jack cheese

Place beans in a heavy large pot.
Add enough cold water to cover
by at least 3 inches and soak over night.
Place chicken in heavy
large saucepan.
Add cold water to cover and bring to simmer.
Cook
until just tender, about 15 minutes.
Drain and cool.
Remove skin.
cut chicken into cubes.
Drain beans.
Heat oil in same pot over
medium high heat.
Add onions and saute until translucent, about 10
minutes.
Stir in garlic, then chiles, cumin, oregano, cloves and
cayenne and saute 2 minutes.
Add beans and stock and bring to boil.
Reduce heat and simmer until beans are very tender,stirring
occasionally, about 2 hours.
Add chicken and one cup cheese to
chile and stir until cheese melts.
Season to taste with salt and
pepper.
Serve with remaining cheese, sour cream, salsa and
cilantro.

3 lb Ground turkey

4 Garlic cloves: minced

2 Red onions; diced

3 oz Diced green chili peppers

1 bn Celery; sliced

2 Red bell peppers; diced

4 Leeks; cleaned and diced

2 ts Oregano

1 c Flour

3 qt Chicken broth

2 tb Ground coriander

3 tb Chili powder

3 tb Ground cumin

2 ts Sugar

2 cn Cannelini beans

In a skillet, brown the ground turkey with the garlic and
onions.
Drain off the fat.
Place the turkey mixture in a stock pot
over medium heat.
Add the next 6 ingredients and stir until the
flour is smooth- cooked.
Add the stock and stir until the mixture
is thickened.
Add the remaining ingredients and simmer for 1 hour.
Posted by Bob Springer in Fidonet Cooking