Greatest Recipes

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

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)

***** 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.

— ——–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.

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”

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.