The Online Recipe Book

1 cn Garbanzon beans

1 cn Kidney beans

1 cn Green beans

1 cn Yellow/wax beans

1 md Onion, sliced very thin

2 Scallions, chopped thinly

1 c Cider vinegar

1 c Honey (or corn syrup)

1 T Olive oil (optional – it

Cuts some of the acidity) Drain and rinse all beans. Combine with onions and scallions. Blend vinegar, oil, and honey thoroughly and pour over vegetables. Refrigerate at least four hours. From: Diana-Lynn Larweth-Herbst (AED-EWD) . Fatfree Digest [Volume 10 Issue 13] Aug. 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

1 c Black Beans

4 c Water

4 Bay Leaves

1/4 ts Celery Seed

1/2 c Chopped Celery

1 c Chopped Onion

1 Clove Garlic, Minced

1/4 ts Dry Mustard

1 ts Chili Powder

4 dr Tabasco Sauce

1 Hard Boiled Egg, Sliced

1/2 c Sour Cream

Salt And Pepper To Taste Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed and celery. Bring to a boil, cover, reduce heat and simmer 1 hour. Cook onion and garlic until tender in 1 T salad oil. Add to beans with remaining ingredients except egg and sour cream. Simmer for an additional hour or until beans are very tender. Remove bay leaves. Carefully put 1/2 through a blender or rub through a seive. Repeat. Heat. Adjust seasoning if necessary. Serve hot with 2 T sour cream and egg slices.

1 pound ground beef

2 onion — chopped

1 kidney beans — (15 1/2 oz.)

1 28 oz. can tomato

1 8 oz. can tomato sauce

1 cup green bell pepper

4 teaspoons chili powder

1 teaspoon salt

1/8 teaspoon cayenne pepper — (red)

1/8 teaspoon paprika

1 cup bisquick Baking Mix

2 tablespoons cornmeal

1 egg

1/3 cup milk

1 tablespoon cornmeal

Cook and stir meat and onions in large skillet or Dutch oven until meat is b rown. Drain off fat. Stir in kidney beans (with liquid), tomatoes (with liquid ) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; simmer uncovered until of desired consistency, about 15 minutes. Heat oven to 425′. Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat

vigorous ly 1/2 minute. Pour hot Chili con Carne into ungreased 3-quart casserole. Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespo on cornmeal. Bake uncovered 25 minutes.

1 ts Olive oil

1/4 c Chopped onion

1 Garlic clove, minced

1/2 ts Seeded and minced jalapeno

-or poblano pepper 4 oz Cooked ground beef, crumbled

2 oz Drained canned red kidney

-beans, mashed 1/2 c Canned Italian tomatoes,

-drained, seeded, and Chopped (reserve liquid) 1/4 c Canned beef broth

3/4 ts Chili powder

1/4 ts Each ground cumin and

-oregano leaves 1/8 ts Salt

2 Tostada shells (6-inch

-diameter) 1 oz Cheddar cheese, shredded

1/2 c Shredded lettuce

1/4 c Chopped fresh tomato

1/4 c Sour cream

Garnish: cilantro sprigs Preheat oven to 350F. In 10-inch skillet heat oil over medium-high heat; add onion, garlic, and jalapeno (or poblano) pepper and saute until onion is translucent, 3 to 4 minutes. Add beef, kidney beans, canned tomatoes with reserved liquid, broth, and seasonings. Reduce heat to medium and let simmer until liquid is reduced and mixture thickens, 5 to 10 minutes. Place tostada shells on nonstick baking sheet and bake until heated through, 3 to 5 minutes; transfer to serving plate. Spread half of meat mixture over each shell; sprinkle each with half of cheese, then top each with half of shredded lettuce and chopped fresh tomato. Serve with sour cream garnished with cilantro. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

2 1/2 lb Blade chuck roast OR

Meaty soup bones 2 1/2 qt Water

2 ts Salt

1 sm Onion

1/2 c Celery leaves

1 Bay leaf

2 Slices, bacon, diced

1 1/2 c Kidney beans

1/2 c Green beans, fresh/chopped

1/2 c Celery, diced

1/2 c Green peas

1/2 c Zucchini, thinly sliced

1/2 c Carrots, thinly sliced

1/4 c Onion, diced

1/4 c Parsley, chopped

1 Clove garlic, minced

1/2 c (2 oz) elbow macaroni

1 cn (6 oz) tomato paste

1 c COCA-COLA

1 tb Olive oil

1 tb Worcestershire sauce

1 tb Italian seasoning

1 ts Salt

1/4 ts Black pepper

Parmesan cheese, Grated (optional) In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts. Recipe: International Cooking with Coca-Cola, a give-away pamphlet from The Coca-Cola Company, 1981

2 C Dried Navy Beans

2 Tsp Sesame Oil — *NOTE, dark

1 Sm Onion — peeled

1 C Maple Syrup — pure

1/4 C Dark Rum — **NOTE

2 Tsp Salt

1 Tsp Dry Mustard

*NOTE: Original recipe used 2 T dark sesame oil.

**NOTE: Omit the rum if you prefer, but it lends a rich flavor. What I did since I didn’t have any rum was to use 2 t rum extract – it was really good.

Soak beans in water to cover 8 hrs or overnight.

Preheat oven to 300 deg F. Drain beans, rinse and add to a heavy kettle with 6 C fresh water. Bring to a boil; lower heat and simmer 10 min. Drain beans, reserving cooking water.

Place beans in bean pot or ovenproof casserole; mix with sesame oil. Place onion in center of pot. In small bowl, mix maple syrup, rum, salt, dry mustard and 1/2 C reserved bean liquid. Pour mixture over beans. Add just enough bean liquid to cover beans. Cover pot; bake 2 hrs.

Add remaining bean liquid. Stir well; bake until beans are soft and liquid is nearly absorbed, 1 1/2 – 2 hrs more. Add water as needed. Uncover casserole during the last 30 min of bakng. Serve hot.

Makes 8 side dish servings or 6 as a main dish.

Helpful Hints: To prepare beans in a slow cooker, simmer soaked beans in 6 C water in saucpan until beans are tender, 40 – 60 min. Drain, reserving cookign liquid. Add beans to slow cooker with 1/2 C reserved bean cooking liquid, copped onion and remaining ingredients. Cook on high 5 – 6 hrs, or low 10 – 12 hrs.

Try soaking beans using the quick soak method. Cover beans with 6 C water in a heavy pot, bring to a boil, boil gently 2 min, turn off heat, cover and let stand 1 hr. Drain; proceed with recipe.

Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com

2 md Onions — chopped

2 tb — water

1 c Brown sugar

2 tb Prepared mustard

16 oz Canned stewed tomatoes

1 tb Cider vinegar

3 cn Vegetarian baked beans (16-

-oz each) 16 oz Canned red kidney beans

-drained and rinsed

Lightly grease a heavy skillet with non-stick cooking spray or oil. Add onions and water; saute over medium-high heat until water has evaporated and onions are limp. Stir in sugar, mustard, tomatoes and tomato liquid, vinegar, baked beans and drained kidney beans. Cover and simmer 20 minutes. Per serving: 345 cal; 11 g prot; 0.8 g fat; 36 g carb; 0 chol; 1,127 mg sod; 17 g fiber; vegan Vegetarian Times 3-93/MM by DEEANNE

2 c Dry chick peas

1 lb Jar tahini

3 ea Garlic cloves

1/4 c Soy sauce, natural (tamari)

1 ea Lemon

Onion Water from cooked beans 2 ts Cumin, powdered (optional)

Paprika for garnish Parsley for garnish Soak beans overnight. Drain and place on cookie sheet. Freeze several hours. cook frozen beans in double amount of water with onion in it or cook in a pressure cooker instead of freezing first. Blend cooked beans (pureeing while still warm makes blending easier) and onion a little at a time, using as much water as necessary to keep blender going. Add garlic cloves, soy sauce and lemon juice to taste along with beans. If you’re using cumin, add it now. When all beans have been blended with other ingredients to a thick sauce, place in a large bowl. Add one jar of tahini and mix well, adding more tamari, garlic, or lemon juice if a stronger flavor is desired. (add more water for thinner consistency.) Place on a shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve with pita strips, use as a sandwich spread, or stuff into celery. VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado b) Eggplant Hoomus: mash in one medium baked eggplant (no skin) and mix with cumin added to garbanzo tahini blend. //ara kent