Greatest Recipes

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

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.

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.

1/2 teaspoon olive oil

1 1/2 pounds ground chicken breast — skinless, cooked

1/2 cup onions — chopped

1/2 cup bell peppers — chopped

2 cloves garlic — minced

14 1/2 ounces crushed tomatoes

8 ounces no-salt-added tomato sauce

3 tablespoons chili powder

2 tablespoons cocoa powder

1/2 teaspoon cinnamon

1/2 teaspoon cumin

1/4 teaspoon allspice

1/8 teaspoon cloves

3/4 teaspoon salt

1/2 teaspoon black pepper

1 pound spaghetti — thin, cooked

15 ounces dark red kidney beans — drained

3/4 cup onions — chopped

3/4 cup fat-free cheddar cheese — grated

Heat oil over medium-high flame. Add chicken, onions, bell peppers, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in tomato es, tomato sauce, chili powder, cocoa powder, cinnamon, cumin, allspice, cloves , salt, and black pepper. Heat to boiling over high flame. Reduce flame and sim mer 20 minutes more. Meanwhile, heat beans in a saucepan over medium flame. Serve chili over spaghetti. Top with beans, remaining onions, and cheese.

Busted by Christopher E. Eaves <cea260@airmail.net>

6 md Artichokes

2 tb Olive oil

3 Garlic cloves, peeled,

-minced 3 sm Red potatoes (about 1/2

-pound), grated 8 Eggs, well beaten

1/2 ts Salt

1 ts Freshly ground black pepper

1 tb Chopped fresh oregano

1 tb Minced fresh chives

1 ts Minced fresh rosemary

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through. Prepare artichokes (see recipe for Young Artichokes and Fava Beans Stewed in Olive Oil) and cut them into 1/2-inch cubes. Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium heat. Add the garlic and saute until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; saute until tender, about 10 minutes, stirring often. Add the grated potatoes and cook for another 5 minutes. Add the eggs, salt, pepper and herbs. To set the eggs, let them cook for 2 or 3 minutes, without stirring, then lift the set edges and tilt the skillet slightly to let the uncooked egg run underneath. Repeat until the egg is set. Serve hot or cold, cut into wedges. Serves 4. PER SERVING: 335 calories, 18 g protein, 31 g carbohydrate, 18 g fat (4 g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber. From the San Francisco Chronicle, 4/23/93. Posted by Stephen Ceideberg; May 11 1993.

1 Stalk celery, chopped fine

2 Carrots, chopped fine

2 Onions, chopped fine

3 Cloves of garlic, minced

1 Small bell pepper, chopped

Fine 1/2 ts Grated orange zest

14 1/2 oz No-Salt-Added stewed

Tomatoes 1 lb Lean stew beef, cut into

1/2″ cubes

4 c Cooked or drained and rinsed

Canned black beans 1. Spray a medium-large pot with cooking spray and saute celery, carrots,

onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking. 2. Add orange zest and tomatoes, along with meat. Cover and simmer for

30 minutes, stirring occasionally. Add black beans and simmer,

uncovered, for 15-30 minutes more, until stew is nice and thick. Season to taste with pepper. Nutritional Analysis (per serving): Calories 172, fat 1.619g, sodium 242mg, cholesterol 15.6mg

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