14 ASSORTED RECIPES
Recipe Swap - October 13, 1997
RECIPES IN THIS FILE:
Chicken Mole
Maple Pecan Muffins
Sweet Potato Puff
Key West Black Beans
Autumn Muffins
Strawberry-Pecan bread
Western Beans and Rice
Moro Black Beans and Rice
Lentils and Rice
Zesty Pinto Bean Soup
Black Bean Soup
Sugar-Free Apple-Oatmeal Bars
Black Eyed Pea Soup
Miss Hulling's Autumn Butternut Squash
CHICKEN MOLE
2 cinnamon sticks
6 whole pecans
6 whole almonds
1/3 cup unsalted peanuts
3/4 of your blender full of chicken broth
2 pieces toast
2 squares (1 ounce each) semisweet chocolate
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.
MAPLE PECAN MUFFINS
Adapted from source: The Laurel's Kitchen Bread Book
1 1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped pecans
1/4 to 1/3 cup maple syrup
2 Tbsp. margarine, softened or oil
1 egg or egg substitute
2/3 cup water
1 tsp. vanilla
Preheat oven to 375 degrees F. Grease a 12-cup muffin tin.
Sift flour, baking powder, and salt together. Stir in nuts.
Beat syrup, butter or oil, and egg together. Add 2/3 cup water, vanilla and the dry ingredients, stirring just enough to mix. Spoon into prepared muffin tin.
Bake 12 to 15 minutes or until done.
SWEET POTATO PUFF
Makes 10 servings
FOR THE SWEET POTATO MIXTURE:
3 cups sweet potatoes, cooked
4 egg whites
1/4 cup sugar
1 tsp vanilla
2 Tbsp flour
FOR THE TOPPING:
3 Tbsp flour
1/2 cup brown sugar
2 Tbsp butter
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Apply vegetable oil cooking spray to 1 1/2 quart casserole dish.
Using a food processor or mixer, mix together all sweet potato mixture ingredients until smooth and pour into dish.
To make the 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.
KEY WEST BLACK BEANS
Adapted from source: The Little Mountain Bean Bible Cookbook
From: CarolB, Fl
Best if cooked a day ahead.
1 pound dried 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 (for serving)
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.
Serve on rice with smoked pork, ham or sausage.
AUTUMN MUFFINS
Makes 15-18 muffins
FOR THE WET MIXTURE:
1/2 cup butter or 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 blender, skin and all)
1/2 cup pecan nuts,
1/2 cup dried apricots
1/2 cup sunflower seeds
1 cup chopped raisins
FOR THE DRY MIXTURE:
1 cup rolled rye or rolled oats
3 cups self-rising flour
2 tsp ground ginger
Preheat oven to 350 degrees F; prepare muffin pans.
Mix together the margarine, sugar and molasses. Beat in eggs, pumpkin and orange. Mix in the remaining wet mix ingredients.
Combine the dry ingredients. Add to the wet mixture and mix well. Spoon into prepared pans.
Bake for 30-35 minutes.
*To make 1 1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water. Drain and puree.
STRAWBERRY-PECAN BREAD
2 eggs
1 cup granulated sugar
1/2 cup oil
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 (10 ounce) package frozen, sliced strawberries or red raspberries in syrup, partially thawed
1 1/2 cups coarsely chopped pecans or walnuts
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 9x5x3-inch loaf pan.
Bake at 350 degrees F 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.
WESTERN BEANS AND RICE
Source: Anita A. Matejka
From: Vicki,La
1 cup long-grain rice, uncooked
1/2 tsp olive oil
1 cup chopped onion
1 cup sliced celery
1 clove garlic, minced
1 (15 oz) can pinto beans, drained and washed
1 (8 oz) can no-salt-added tomato sauce
1/2 cup 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.
CarolB, Fl: This is supposed to be Gloria Estefan's recipe used in her South Beach Cafe.
MORO BLACK BEANS AND RICE
Makes 6 servings
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 350 degrees F.
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 drained beans and 4 cups 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.
LENTILS AND RICE
Source: Jean-Marie Ostiguy
From: Vicki,La
Makes 4 servings
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 teaspoon crushed dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon marjoram
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black 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 F 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.
ZESTY PINTO BEAN SOUP
Source: Cooking Light Magazine, 1990's from the Low Cholesterol Gourmet by Lynn Fischer
From: Vicki,La
Makes 6 servings
1/2 cup finely chopped green bell peppers
2 (15 1/2 oz) cans pinto beans, undrained, divided use
1 (14 1/2 oz) can no-salt added whole tomatoes, undrained and chopped
1 (4 oz) can chopped green chiles
1/4 cup plus 2 tbsp. water
1 1/2 tsp ground cumin
1/4 tsp ground red pepper
1/4 cup plus 2 tbsp thinly sliced green onions, to garnish
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. 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.
BLACK BEAN SOUP
From: Cora, NC
Makes a lot! Can be frozen and reheated.
3 bags (1 lb. each) dried black beans
Olive oil
6 to 8 cups yellow onions, diced
8 to 10 cloves garlic, crushed
1 very meaty ham bone
4 to 5 quarts chicken broth
6 tbsp. chopped fresh parsley
2 tbsp. plus 1 tsp. ground cumin
2 tbsp. ground black pepper
1 tbsp. dried oregano
3 to 5 bay leaves
Pinch of cayenne pepper
1/2 cup dry sherry
1 tbsp. brown sugar
1 tbsp. lemon juice
Soak beans in water overnight.
When ready to cook, heat oil in a large pot. Add onions and garlic; cook until tender.
Drain beans and add to the pot. Add chicken broth, ham bone, parsley, cumin, black pepper, oregano, bay leaves and cayenne pepper. Bring to a boil; reduce heat and simmer uncovered for several hours.
Before serving, add remaining ingredients and simmer for 30 minutes more.
SUGAR-FREE APPLE-OATMEAL BARS
Source: Diabetes in the News Magazine
Makes 20 bars
1 cup flour
1 cup quick-cooking oatmeal, uncooked
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup soft margarine
1 egg
1 teaspoon vanilla
2/3 cup apple juice frozen concentrate, thawed
2 cups thinly sliced fresh apples
1/2 cup of nuts
1/2 cup raisins
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-inch baking pan with non-stick spray. Spread batter evenly in pan.
Bake in preheated 350 degree F oven for 25-30 minutes.
Cut into 20 squares.
BLACK EYED PEA SOUP
Source: Philip D. Lee
From: Vicki,La
2 lb dried black eyed peas
2 quarts chicken or turkey stock
1 (3 to 4 lb) picnic ham with bone, ham cut into large chunks
2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
2 bay leaves
Fresh oregano or basil, to taste
Freshly ground pepper, to taste
Water (as needed)
Soak black eyed peas in cold water for 6-8 hours and drain.
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 overnight then reheat it, the flavor intensifies.
Serve with hot cornbread and a glass of your favorite red wine.
MISS HULLING'S AUTUMN BUTTERNUT SQUASH
From: CarolB, Fl
Makes 8 servings
This is ssoooo good!
1 (2 1/2- to 3-pound) butternut squash
1/4 cup (1/2 stick) plus 2 tablespoons butter, divided use
1/4 teaspoon salt
1 tablespoon plus 1/2 cup packed brown sugar, divided use
Pinch of ground 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 F 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 F. Bake until lightly browned, 12 to 15 minutes. Serve piping hot.
