Greatest Recipes

1/2 c Cooked chick peas

1/4 c Plain nonfat yogurt

2 Garlic cloves, peeled and

-blanched in boiling water -for 2 minutes 2 tb Water

1 ts Olive oil

1 ts Lemon juice

1/4 ts Ground cumin

1/4 ts Ground red pepper (cayenne)

1/8 ts Salt, or to taste

1 bn Broccoli

(From “Reader’s Digest Live Longer Cookbook: 500 Delicious recipes for Healthy Living.” May, 1993. $30). In a food processor or blender, whirl the chick peas, yogurt, garlic, water, oil, lemon juice, cumin, red pepper, and salt for 1 minute or until smooth. Set aside. Cut the florets off the broccoli and peel and slice the stems 1/2″ thick. Arrange the broccoli in a steamer or colander and set over boiling water in a large saucepan. Cover and steam for 6-7 minutes or until crisp-tender. Transfer to a warm serving dish. Spoon the sauce over the broccoli and toss to coat. Serve with roast lamb or chicken. Preparation time: 10 minutes. Cooking time: 6 minutes.

2 Medium-ripe dark-skinned

-(Haas) avocados 2 1/4 c Vegetable stock

1 1/2 ts To 2 ts curry powder

3/4 ts Salt

1/8 ts To 1/4 ts white pepper

1/2 c Heavy cream

2 tb Fresh lemon juice

Split avocados in half with a knife and remove the pits. Set aside one half. Scoop out the insides of the other three halves with a spoon and blend with 1 cup of the stock in a blender until smooth. Stir in the curry powder, salt, pepper, cream, and remaining stock. Chill. When ready to serve, garnish the soup with thin avocado slices that have been cut from the remaining avocado half and dipped in lemon juice. Serves 4 to 6. From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990 Posted by: Karin Brewer, Cooking Echo, 7/92

1 tb Olive Oil

2 Onions chopped

4 Crushed garlic cloves or

2 Minced garlic

14 oz Can Tomato sauce

1/2 c Red wine (optional)

1 Sweet green pepper

1 ts Dried leaf basil

1/2 ts Leaf oregano

1/2 ts Rubbed sage

1/4 ts Dried chilies

1 c Cooked beef, or

Cooked pork, or Cooked Chicken Heat oil in a large saucpan set over medium heat. Add onions and garlic. Saute for 2 min. Add remaining ingredients. Cover and bring to a boil, stirring often. Then, reduce heat and simmer, stirring often for at least 5 min.

4 ea Fillets of fresh cod *

1 ea Egg white

2 tb Cornstarch

2 c Oil for frying

1 ea Clove garlic

1/2 ea Leek

7 ea Chives or scallions

1 ea Bean curd

2 tb Peanut oil

4 oz Ground beef

2 tb Soy sauce

2 c Stock

2 tb Rice wine

1 tb Cornstarch mixed w/ 2 tb H2O

1/2 ts Chili powder

2 ts Sesame oil

* or well soaked Salt Cod. Cut cod diagonally in 4 pieces. Agitate the egg white and press between the fingers so that they jellylike part and the liquid part blend evenly. Dip fish in the egg white and then coat with cornstarch. Fry lightly in oil at 300F. chop garlic and leek finely. chop the chives into 1 inch lengths. Remove excess moisture from the bean curd by cutting the cake in half horizontally, then in 8 squares and wrap in clean dry cloth. Heat the wok. Add peanut oil and stir fry the meat until well cooked. Add 1 tb soy sauce. stir and pour in heated stock. Add fried cod followed by rice wine and remaining soy sauce. Cook 5 - 6 minutes. Add bean curd, cook 3 - 4 minutes. Stir in cornstarch mixture to thicken (the bean curd will break up if you mix too vigorously). Add chili powder, chives, a few drops of sesame oil. //ara Kent

1 lb Grouper, or Cod - fresh

- or frozen 2 tb Lemon juice

1/8 ts Black pepper, cracked

—————————-SPICY MUSTARD SAUCE—————————- Non-stick spray coating 1/4 c Mayonnaise dressing -Or

-salad dressing, non-fat 2 tb Chives, finely snipped

2 tb Skim milk

1 tb Parsley, finley snipped

1 tb Capers, rinsed and drained

2 ts Dijon-style Mustard

Hot-pepper sauce, bottle Thaw fish if frozen. Cut into serving-size pieces. Sprinkle fish fillets with lemon juice and pepper. Spray unheated rack of broiler pan with non-stick coating. Place fish on rack. Broil 4 inches from heat for 4 to 6 minutes or until fish flakes easily when tested with fork.

Meanwhile, for sauce, in small mixing bowl, combine mayonnaise or salad dressing, chives, skim milk, parsley, capers, Dijon-style mustard and few dashes of hot-pepper sauce. Transfer fillets to serving plates. Spoon sauce over each serving. Set the bottle of Hot Sauce on table for use if desired.

1/4 c Butter or margarine

2 Eggs

2 c Cooked, mashed pinto beans

1 c Flour

1/4 ts Salt

1 t Baking soda

1 c Sugar

1 t Cinnamon

1/4 ts Nutmeg

1/2 ts Cloves

2 c Diced apples

3/4 c Raisins

1/4 c Chopped nuts

1 1/2 ts Vanilla

—–OPTIONAL—– 4 tb Cocoa

– if Chocolate cake — is desired

Cream butter or margarine. Add eggs, one at a time, beating well. Blend in beans. Sift together dry ingredients.Add to creamed mixture, blending well. Fold in apples, raisins, nuts & vanilla.Pour into buttered 9×13″ pan. Bake in 375 F oven 45 to 50 minutes or until cake tests done. Can frost with maple frosting. Nutritional Analysis per serving: 189 Calories; 3.8 g protein; 4.9 g fat (23% calories from fat); 20.5 g carbohydrate; 29 mg cholesterol; 3 g fiber; 64 mg sodium.Exchange: 1 starch; 1.5 fat. Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise, Idaho 83707 <Electronic format by Karen Mintzias>