1 can Garbanzon beans 1 can kidney beans 1 can green beans 1 can yellow/wax beans 1 medium onion, sliced very thin 2 scallions, chopped thinly 1 cup cider vinegar 1 cup honey (or corn syrup) Drain and rinse all beans. Combine with onions and scallions. Blend vinegar and honey thoroughly and pour over vegetables. Refrigerate at least four hours. |
2 cn (16 oz.) French style beans 1 tb Dehydrated onion flakes 1 c Tomato juice 2 ts Worcestershire sauce 1 ts Dry mustard Artificial sweetener to -equal 12 tsp. sugar Drain beans and empty into bowl. Add remaining ingredients. Mix lightly and turn into baking dish. Bake at 350 degrees for 45 minutes. ----- |
2 1/2 lb Chicken, cut up (up to 3) 1/2 ts Salt 1/4 ts Pepper 1 Chicken bouillon cube 1/2 c Boiling water 1/2 c Apple juice 2 c Sliced fresh green beans, -French style 1 c Diced peeled apples 1 tb Flour 1 ts Ground cinnamon 1 oz Bread Sprinkle both sides of chicken with salt and pepper. Place chicken on a rack in a shallow open roasting pan. Bake in hot oven (450 degrees) until browned, about 20 minutes. Reduce oven temperature to 350 degrees. Remove chicken and rack; pour off any fat from pan. Return chicken to pan. Dissolve bouillon in boiling water. Pour over chicken along with apple juice. Stir in green beans. Cover and bake 25 minutes. Stir in apple. Cover and bake 10 minutes longer. Meanwhile, in small saucepan mix flour with cinnamon. Blend with 1 tablespoon of cold water. Stir in hot pan liquid. Cook and stir until mixture boils and thickens slightly. Serve with chicken and vegetables. ----- |
1 c Pinto beans 1 c Navy beans 1 c Black eyed peas 10 c Water 1 c Chicken bouillon 1 c Diced onion 1 ea 16-oz can cut tomatoes 3/4 ts Thyme 1/4 ts Pepper 1 c Red beans 1 c Northern beans 2 ea Whole bay leaves 2 lb Meaty ham bones 1 1/2 c Smoked ham 1 tb Chili powder 1/4 ts Worcestershire sauce 1 md Grated carrot Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread. |
1/4 cup baby lima beans 1/4 cup small white beans 1/4 cup black-eyed beans 1/4 cup garbanzo beans 1/4 cup pink beans 1/4 cup light red kidney beans 1 teaspoon salt 1 cup onion -- chopped 1 cup celery -- chopped 1 cup carrot -- chopped 1/2 cup green bell pepper -- chopped 1/2 cup dried parsley -- minced 1 garlic clove -- crushed, minced 2 tablespoons butter or margarine 2 envelopes chicken noodle soup mix -- 2 ounces each 1/2 bay leaf -- crumbled 1/2 teaspoon fines herbes 1 cup tomato -- chopped Parmesan cheese -- grated To soak beans: For each pound of dry beans, any variety, add 10 cups hot water. Up to 2 teaspoons of salt per pound of beans may be added to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour, but preferably four hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water. To maintain color integrity, soak beans separately. Drain beans. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomato. Serve hot, sprinkled with cheese. Note: 1 cup canned tomatoes may be used in place of the fresh tomatoes. |
10 3/4 ounces tomato soup, condensed 14 1/2 ounces Rotel tomatoes -- diced 14 1/2 ounces tomato sauce with celery,onion, peppers 15 ounces chili with no beans 15 ounces chili with beans 1 15 1/4 ounce kernal corn -- drained 15 ounces mixed vegetables -- drained 1 pound ground beef 1 tablespoon sugar Brown ground beef. Mix all ingredients together and simmer. |
-----INTO A LARGE KETTLE PUT----- 2 qt Water -----BRING TO A BOIL, THEN ADD----- 1 qt Tomatoes & juice 1 c AM 7 Grain Cereal (uncooked) 1 cn Green beans & juice 3 Celery stalks -- chopped 1 cn Whole kernel corn & juice 6 oz Jar sliced mushrooms 3 c Squash, cubed 1 tb Onion powder 2 ts Garlic powder 1 t Celery seed Sea salt -- to taste -OR- vegetable seasoning Bring to boil and simmer, covered for 1 hour. Add 1 tablespoon of AM Canola Oil before serving, and a handful of chopped parsley. Any other vegetables of choice may be added or substituted. Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |