Misc Recipes II

[Guest guest]

Just a few odds and ends.

Crossposted to SDA-veg-recipes and Veg-Recipes

--

Bonni Adamant Dilettante, so keep it simple, please.

My Obligatory Homepage http://home.att.net/~bonnithoza

" Every year, back comes Spring, with nasty little birds yapping their fool heads

off and the ground all mucked up with plants. " --Dorothy Parker

 

* Exported from MasterCook *

 

Berry Dairy Cooler

 

Recipe By : Courtney Romano, Milk Advisory Board

Serving Size : 1 Preparation Time :0:00

Categories : Beverages Breakfast

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups non fat milk

1 cup frozen raspberries -- plain

1 cup lowfat frozen berry yogurt

2 tablespoons honey

splash of ginger ale or lemon-lime soda

 

 

1. Using blender, blend until smooth. Makes three servings.

 

 

 

 

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* Exported from MasterCook *

 

Black Bean Vegetable Stew

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beans Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 Tbs. olive oil

1 onion -- diced

3/4 lb. broccoli florets

1 cup recipe-ready crushed tomatoes

1 1/2 lbs. canned black beans -- rinsed and drained

1 Tbs. rosemary -- or 3 Tbs. fresh,

chopped

1 Tbs. red wine vinegar

 

Heat oil in a heavy saucepan over medium heat. Sauté onion 5-6 minutes or until

translucent. Stir in broccoli, tomato and black beans. Season with rosemary,

vinegar, and salt and pepper to taste. Reduce heat to medium low and simmer 10

minutes or until broccoli is tender.

 

 

 

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* Exported from MasterCook *

 

Black Beans Tuscanese

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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2 tsp. virgin olive oil

1/4 cup onion -- chopped

1 clove garlic -- minced

1 lb. canned black beans -- rinsed and drained

1/2 cup recipe-ready crushed tomatoes

1 Tbs. sage -- crumbled

2 Tbs. celery leaves -- chopped

2 tsp. lemon juice

1/8 tsp. pepper

 

Heat oil in a heavy saucepan over medium heat. Sauté onion and garlic 3-4

minutes or until onion softens. Add beans, tomatoes, sage, and celery leaves.

Cover saucepan and simmer 25-30 minutes, stirring occasionally. Remove cover and

simmer 5-10 minutes or until thickened. Stir in lemon juice and pepper.

 

 

 

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* Exported from MasterCook *

 

Bok Choy with Ginger Vinaigrette

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Chinese Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 lb. bok choy -- cut into 2 inch

pieces

1 Tbs. white wine vinegar

2 tsp. Dijon mustard

2 tsp. soy sauce

1 tsp. sugar

1/2 tsp. olive oil -- optional

1 small clove garlic -- finely chopped

1 Tbs. fresh ginger -- finely chopped or

grated

 

Place bok choy in a steamer basket over boiling water. Cover pan and steam 10

minutes or until stalks begin to turn translucent and are soft when pierced.

Combine remaining ingredients in a jar with a tight fitting lid. Shake

vigorously to mix well . Transfer bok choy to a bowl. Add dressing and toss.

Serve hot.

 

 

 

 

 

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* Exported from MasterCook *

 

Buttermilk Pound Cake

 

Recipe By : " The Lost Art of Scratch Cooking " Curtis Parker

Serving Size : 1 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

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5 eggs

1 1/2 cups shortening

1 cup buttermilk

1/4 teaspoon baking soda

1 Tbl. boiling water

3 cups sugar

1 tsp. vanilla flavor

3 1/2 cups cake flour

 

1. Cream shortening and sugar together.

 

2. Add eggs one at a time, mixing batter well after each.

 

3. Mix baking soda with tablespoon of water, stir well; add to sugar, shortening

and eggs.

 

4. Add flour and milk alternatively to mixture. Mix well until batter is very

smooth.

 

5. Add vanila, continue to mix for an additional three minutes.

 

6. Pour mixture into well greased and floured cake pan and bake at 325 degrees

for 1 1/2 hours.

 

 

 

 

 

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* Exported from MasterCook *

 

Caribbean Rice & Beans

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Beans Main Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups stock

2/3 cup long grain white rice

1 1/4 tsp. olive oil

5 ounces bottled roasted red bell peppers -- drained and cut in

short thin strips

1/4 green bell pepper -- seeded and cut in

short thin strips

2 cloves garlic -- minced

1 1/4 lbs. canned black beans -- drained and rinsed

1 Tbs. plus 1 tsp. white vinegar

1/8 tsp. hot pepper sauce -- or to taste

2 Tbs. fresh cilantro or oregano -- finely chopped

 

Boil stock in a medium saucepan over high heat. Stir in rice. Immediately reduce

heat to low. Cover and simmer 20-25 minutes, or until rice is tender and liquid

is absorbed. Remove from heat and set aside. Heat oil in a heavy nonstick

skillet over medium high heat. Sauté peppers and garlic 2 minutes. Stir in next

3 ingredients. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes.

Stir in rice and cilantro and serve.

 

 

 

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