Procedure :

3 lb Lean rough grnd chuck steak

1 lb Lean pork shoulder

3 Medium onions chopped

1 Green Bell pepper chopped

1 Red Bell pepper chopped

8 Fresh Jalapeno peppers

-(2 seeded & chopped) -balance gashed 2 tb Fresh ground cumin

1 ts All Spice

1 tb Blackstarp molasses

12 oz (1 can) beer(not Lite)

2 oz Sour mash whiskey

1 oz Vietnamese hot sauce or

- Tabasco sauce 5 Cloves garlic crushed

3 tb * masa harina (fine yellow

-corn meal) 1 tb Soy sauce

3 Bay leaves

2 c Stewed tomatos chopped

1 c Tomato sauce

1 c Tomato paste

Saute’ onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st’s! “CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!” I believe this is from dandy Don Huston, down Floriday way… Reposted by Bud Cloyd —–

Procedure :

3 3 1/2 pounds broiler-fryer — cut up

2 quarts water

1 teaspoon salt

1 cup peeled — cubed potato

1/2 cup scraped — chopped carrot

1/2 cup cut fresh or frozen green beans — cut into 1-inch

– pieces 1/4 cup butter or margarine

1/2 cup chopped onion

1/4 cup all-purpose flour

1/2 cup fresh or frozen whole kernel corn

1/2 cup fresh or frozen english peas or butter

– beans 1 tablespoon chopped fresh parsley

1/2 teaspoon rubbed sage

3/4 teaspoon salt

1/4 teaspoon pepper

5 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sour cream

Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce hea t, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups brot h. Skim fat from broth. Set chicken and broth aside to cool slightly. Cook p otato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain.

Skin and bone chicken; cut chicken into bite-size pieces. Set aside.

Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add 1/4 cup flour, stirring until smooth. Cook, sti rring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bub bly. Remove from heat.

Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside.

Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Add s our cream, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to 1/4-inch thickness. Cut with a 21/2-inch biscuit cutter. Arrange biscuits over pie.

Bake at 400 degrees for 15 to 20 minutes or until golden.

Serve immediately.

Naomi Bawell

MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/10/98

Procedure :

1 cn Kidney beans

1/2 lb Hamburger

1 cn Tomato soup

1 tb Chili powder

1 sm Onion, chopped

Dump all into a pot. Bring to a boil. Turn down and simmer about 30 minutes. Son Steven brought this home from a boy scout campout many years ago. We have been using it ever since then. We prefer the dark red kidney beans. You can double or triple amounts. —–

Procedure :

1 lb Dried sm. fava or pink beans

Lightly salted water 1/2 c Red lentils

3 tb Lemon juice

1/4 c Olive oil

1/2 ts Cumin, ground

Salt and pepper to taste 1/2 c Green onions, chopped

Sort and rinse dried beans. Place in a large saucepan and add lightly salted water to cover. Bring to a boil. Reduce heat and cover. Simmer over low heat 2 1/2 hours. If necessary, add more water to keep beans covered. Add lentils and cover. Simmer 30 minutes longer or until lentils and beans are tender and mixture is thick but not soupy. Stir in lemon juice, olive oil, cumin, salt and freshly ground pepper. Serve hot, sprinkling each serving with a portion of green onions. *The Egyptian national dish is eaten for breakfast or any time of day with green onions and bread. Source – Middle Eastern Cooking by Rose Dosti, HPBooks.

Procedure :

2 tb EDEN Extra Virgin Olive Oil

2 md Onions; chopped

2 tb Grated ginger

1/4 ts Cayenne pepper (or more)

1/2 ts Ground cumin

2 cn EDEN BlaCk Beans (15 oz ea)

2 tb EDEN Ume Plum Vinegar

1 ts LIMA Sea Salt

3 Sweet red peppers* (opt.)

– roasted and peeled Heat oil, saute onions until translucent. Add cent. Add remaining ingredients, saute for 2 minutes, and set aside. Prepare topping. and sea salt. Simmer for 5 more minutes. Partially mash beans for a thick bean sauce consistency. * To roast peppers hold over a gas burner or put under the broiler, rotating the peppers until they are charred black. Place in a paper bag and seal. This will allow the peppers to sweat. Peel off the charred skin and run under cold water. Seed and slice the peppers into thin strips. Serve the Feijoada over rice or pasta. Garnish with red pepper strips. Annemarie Colbin, The Natural Gourmet Variations: This can be used as a bean dip with chips, or mashed for refried beans. Per serving: 137 Calories; 4g Fat (22% calories from fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 1031mg Sodium Prep Time: 5 minutes Cooking Time: 35 minutes Yield: 8 servings Copyright 1994 Eden Foods, Inc.

Procedure :

-JUDI M. PHELPS 1 5-6 lb chicken OR

1 lb Chicken gizzards

2 lb Chicken backs and

1 lb Legs and thighs

3 qt Water

1 Onion stuck with 2 cloves

1 Leek

1 Carrot

– salt 10 Peppercorns

1/2 c Onion — finely chopped

1/2 c Carrots — finely diced

1/2 c Green beans — finely cut

4 oz Egg noodles

1 c Frozen or fresh peas

Parsley — chopped

Place the whole chicken or the chicken pieces in a heavy 6-quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt, and peppercorns. Bring to a boil and skim off any scum that forms on top. Reduce the heat and simmer for 2 hours. Correct the seasoning. If you are using chicken parts, cook until they are tender 45 minutes to 1 hour. Remove the chicken, skim excess fat from the broth, and then remove the vegetables. (If you are not serving the soup till the next day, it will be easier to remove the fat if the broth is cooled and then chilled.) Pour the broth into a container, wash out the kettle, and then return the broth to it. Add the cut vegetables, the meat from the legs and thighs cut into small dice, and the gizzards thinly sliced. Bring to a boil again and cook just until the vegetables begin to tenderize and are pleasantly firm. Add the noodles (increase the amount if you like a very thick soup) and peas, and boil for 5 to 9 minutes or until they are cooked. Serve in heated soup plates or bowls and sprinkle with some chopped parsley. This deliciously filling soup is ideal for a Sunday supper, accompanied by buttered toast or hot rolls, perhaps followed by a salad or some excellent cheese and a bottle of red wine. Note: Other vegetables, such as spinach, cabbage, and zucchini, as well as mushrooms, may be added to the soup during the final cooking. Source: James Beard’s American Cookery. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com

Procedure :

1 cn Chick peas or also

-known as garbanzo beans 1 lg Onion chopped finely

2 md Potatoes

1 ts Mustard seeds

2 Or 3 pods Cardamom

1 ts Coriander

1 ts Cumin seeds

1 tb Garam Masala Vegetable Oil

1. If you are using the potatoes, start boiling them in a saucepan.

Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. 2. While the potatoes are cooking, heat the oil in a wide skillet till

it is very hot. Add the mustard seeds and wait till they start popping. Add bayleaves, cardamom and cloves. 3. Mix around for a while and then add onions. Wait till onion start

to turn golden before adding the rest of the spices (except for the Garam Masala). 4. Add chick-peas with all the liquid. Cut up the potatoes into bite

sized pieces and add to the skillet. Add Garam Masala. 5. Continue stirring the chick-peas under medium heat for 5-7 minutes

without covering. 6. Check tenderness of potatoes. If they are still too hard, add

another 1/4 cup of water and cook for another couple of minutes. 7. Salt to taste and serve.

Recipe By : Somesh Rao

Procedure :

1 lb Potatoes, cubed and cooked

1/2 lb Broccoli, cut into bit

-sized pieces, 1/2 – 3/4 cup frozen corn

1/2 – 3/4 cup frozen peas

1/2 Onion, sliced thin

-dried dill to taste, 1 – 2 -teaspoons -salt and pepper to taste ———————————-DRESSING———————————- 2 cups nonfat yogurt

1/4 cup of mustard if you like it

rice vinegar to thin Add dressing, as much as you like. Mix and chill. If you don’t like broccoli, then use green beans or carrots or whatever you prefer. Shared by Jan Gordon From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

Procedure :

***** NONE *****

Cook 4 slices bacon till crisp. Remove bacon, reserving about 3 Tbsp drippings in skillet. Drain and crumble bacon; set aside. Cook 1/2 cup chopped onion in reserved drippings till tender. Stir in two 16-ounce cans pork and beans in tomato sauce, 2 Tbsp brown sugar, 2 Tbsp catsup, 1 Tbsp Worcestershire sauce, and 1 Tbsp prepared mustard. Turn into a 1 1/2 quart casserole. Bake, uncovered, in a 350 degree oven for 1 1/2 to 1 3/4 hours, or cook in the microwave oven on HI for 10 to 12 minutes. Stir 1/2 way through cooking time, Top with bacon. Let stand a few minutes before serving.

Procedure :

— ——–MICKEY’S GOURMET CKBK——————- 1/4 c Carrots, diced

1/4 c Rutabaga, diced

1/4 c Celery, diced

1/4 c Onion, diced

1 c Crushed tomatoes

1/4 c Peas

1/4 c Froz green beans

2 tb Pearl barley, cooked, cooled

1/4 c Alphabet pasta, cooked, cool

3 c Water

2 Chicken bouillon cubes

2 Beef bouillon cubes

2 tb Cornstarch dissolved in

1/4 c Water

50′s Prime Time Cafe, Disney-MGM Studios Theme Park In

soup pot, add water and bouillon. Bring to boil; simmer, covered, 15 mins. Add carrots, rutabaga, celery, and onions; simmer 15 mins or until tender but not mushy. Separately cook, rinse, drain, and cool barley and alphabet pasta; set aside. After vegs are tender, add tomatoes, peas, and green beans. Simmer an additional 5 mins; stir in cornstarch and water. Allow soup to thicken slightly and add barley and pasta. Heat only long enough to warm all ingreds.

Procedure :

4 c Coarsely chopped onions

2 tb Peanut oil

2 Garlic cloves, minced

1 ts Grated fresh ginger

1 1/2 tb Ground cumin seeds

1 1/2 tb Ground coriander seeds

1 1/2 ts Cinnamon

1 ts Turmeric

1/2 ts Cayenne

1/2 ts Ground fennel seeds

1/4 ts Black cardamom

1/4 ts Ground cloves

2 md Zucchini, quartered & sliced

1 1/2 c Water

1 c Green beans

2 Firm, tart apples, cored &

– cubed 1/2 Red bell pepper

1 c Chopped dried apricots

1/2 c Raisins

1/2 c Strawberry conserve

Fresh lemon juice Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes. Add the zucchini & water & stir well so that the spices won’t stick to the pot. Cover & simmer for 10 minutes. Mix in the green beans, apple, peppers & dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice. Serve on a bed of rice, topped with nuts & banana. “Sundays at Moosewood Restaurant Cookbook”

Procedure :

40 oz Can kidney beans (or two

16 oz cans)

15 oz Can chickpeas

2 Cloves of garlic, minced

1 Medium onion, chopped

1 tb Olive oil

8 oz Tomato sauce

14 1/2 oz Can whole tomatoes

1 tb Oregano

1/2 ts Thyme

1 ts Cumin

1/2 ts Basil

3 tb Chili powder

Rinse kidney beans and chickpeas to remove salt. Set aside. Saute garlic and onion in olive oil. Add beans, chickpeas, and remaining ingredients and bring to a boil. Simmer for 20 minutes (or longer) until thick.

Procedure :

1/2 md Head cauliflower(about 1 lb)

1/2 lb Green beans

1 sm Red onion, sliced and

-separated into rings 1/2 c Bottled Italian dressing

1 t Dried dill weed

1/2 ts Red pepper flakes

Prepare cauliflower as directed on page 634; separate into flowerets. Prepare green beans as directed on page 617? leave beans whole. Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add cauliflowerets and beans. Cover and heat to boiling; reduce heat. Boil until crisp-tender, 6 to 8 minutes; drain. Place cauliflowerets, beans and onion rings in shallow glass dish. Shake remaining ingredients in tightly covered container; pour over vegetables. Cover and refrigerate, stirring once, at least 4 hours. Drain before serving. 8 servings; 40 calories per serving. Source: Betty Crockers Cookbook, 6th Edition

Procedure :

INGREDIENTS 1 Egg

1/2 ts Salt

2 tb Water

1/4 c Flour

DIRECTIONS Beat egg well and add salt and water. Add flour and beat well to make a batter that can be dropped from a teaspoon into boiling broth. Simmer for 10 minutes. VARIATIONS Grandma will sometimes lightly fry these with butter and combine with green beans. She also uses these when making soup. Be sure to reduce the heat to a simmer when cooking or the noodles will break up.

Procedure :

2 c Dried black beans*

3 c Water

1/2 lb Sausage (cut in 1 ” pieces)

1/2 lb Beef, any cut (1″ cubes)

1/2 lb Pork, any cut (!” cubes)

3 sl Bacon (cut in 1″ pieces)

1 Jalapeno (or green chili)

-pepper, seeded and finely -chopped (handle w/ care!) 1 Tomato, finely chopped

3 cl Garlic, finely chopped

- (or 1 t. garlic granules) Salt, pepper, and ground red – pepper to taste * To reconstitute black beans, boil in 6 cups water for 2 min. Remove from heat, cover, and set aside 1 hr. Beans will double in size Equipment: Large-size saucepan with cover or Dutch oven, mixing spoon, small size skillet 1. Put drained, soaked beans with water in large saucepan or Dutch oven and

bring to boil over high heat. Reduce heat to simmer, cove, and cook for about 1-1/2 hours or until beans are tender; stir frequently. 2. Add sausage, beef, and pork, mix well, cover, and cook over medium heat

for about 45 min. Stir frequently and add a little hot water if necessary to prevent sticking. 3. In small skillet, fry bacon over medium heat for 5 min or until crisp.

Add jalapeno, tomato, and garlic. Mix well. Reduce heat to simmer and cook for 2 minutes. Add bacon and vegetables to meat mixture and salt, pepper, and red pepper to taste. Mix well, remove from heat and serve. Serve over rice and garnish with orange slices.