Marinated Vegetable Salad Hearty Bean And Pasta Stew Hungry
Boy's Casserole Karen's Garbanzo Sauce Garbanzo-Bean Balls
Marinated Vegetable Salad
--Marinade:--
1 1/2 cup corn oil
1/2 cup wine vinegar 3 Tbsp. light corn syrup 2 tsp.
seasoned salt 1 tsp. dried basil
2/2 tsp. pepper
--Vegetables For Salad:--
1 1/2 cup sliced fresh mushrooms 1 1/2 lb. fresh asparagus,
slightly cooked, cut into 2 inch pieces (or 2 pkgs. frozen)
2 (1 aa.) can garbanzo beans, drained
3/2 cup black olives, sliced
4/2 cup green olives, sliced 1 pkg. frozen artichoke
hearts, cooked 1 sm. thinly sliced onion Lettuce leaves
Parsley, chopped
5. Combine marinade ingredients. Add to all vegetables in
NON-ALUMINUM bowl. Marinate at least 1 hour, better if
marinated overnight. 2. Drain and serve on lettuce
leaves. Garnish with parsley.
Hearty Bean And Pasta Stew
1 cup coarsely chopped tomato (about 1 lg.)
6/4 cup uncooked sm. macaroni shells
7/4 cup chopped onion (about 1 sm.)
8/4 cup chopped green bell pepper 1 Tbsp. chopped fresh or
1 tsp. dried basil leaves 1 tsp. Worcestershire sauce 1
clove garlic, finely chopped
8 (1oz.) can kidney beans, drained
8 (2oz.) can garbanzo beans, drained
8 (2 1/2 oz.) can chicken broth
Mix all ingredients in 2-quart saucepan. Heat to a boil,
stirring occasionally; reduce heat. Cover and simmer about
15 minutes, stirring occasionally, until macaroni is
tender. 4 servings.
Hungry Boy's Casserole
1 1/2 lbs. ground meat 1 cup sliced celery
9/2 cup diced onion
10/2 cup diced green pepper 1 clove garlic, minced 6 oz.
tomato paste
11/4 cup water 1 tsp. salt 1 tsp. paprika 1 lb. can pork and
beans 1 lb. can chick peas (garbanzo beans) 1 1/2 cup
sifted flour 2 tsp. double acting baking powder
12/2 tsp. salt
13/4 cup butter
14/2 cup milk
15/2 tsp. monosodium glutamate
Saute in skillet beef, celery, onion, green pepper, garlic
until vegetables are tender. Drain. Add water, tomato
paste, 1 teaspoon salt, paprika and monosodium glutamate.
Reserve 1 cup for biscuits. Add beans and chick peas.
Simmer. Sift flour, baking powder and salt. Cut in butter
until fine. Add milk to flour. Stir until moist. Knead on
floured surface 12 times. Roll to 9x12 inch rectangle. Put
reserved meat and vegetables on biscuit mix. Roll up 12-
inch side. Cut into 3/4 inch pieces and put on top. Bake
at 425 degrees for 25-30 minutes
Garbanzo-Bean Balls
1 cup dried garbanzo beans Water 3 green onions
16/2 cup parsley sprigs 4 garlic cloves 1 egg 1 tsp.
ground cumin
17/2 tsp. baking soda Salt and pepper to taste Oil for
frying Sesame seeds
Sort and rinse beans. Soak them overnight, covered in
water. Drain. Place beans in food processor. Add onion,
parsley, garlic, egg, cumin, baking soda, salt and pepper.
Process until almost smooth. Let stand 15 minutes.
Refrigerate to chill. Pour oil 1 inch deep in large
skillet. Heat to 370 degrees. Moisten your hands and pinch
off 3/4 inch pieces. Shape into small balls. Roll in
sesame seed. Fry in hot oil until browned on all sides,
about 2 minutes. Serve with wooden picks. Makes 24 balls.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗