From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:12 +0200


From: (Ruth)

Source: The Talisman Italian Cook Book

(Serves 8)

1 tblsp  leaf lard
1/8 #    salt pork, chopped fine
1        medium onion, chopped fine
1 clove  garlic, chopped fine
1 stalk  celery, chopped fine
2        fresh tomatoes, peeled and cut into pieces
1 tsp    salt
1/2 tsp  pepper
1 qt     warm water
2 cups   cooked whwite beans
1 cup    elbow macaroni
2 tblsp  grated Roman cheese

Melt lard in sauce pan, add chopped salt port, onion, garlic celery and
brown well.  Add tomatoes, salt, pepper, warm water and beans.  Cook 5
minutes.  Add elbow macaroni and cook 8 minutes longer.  Sprinkle with
Roman cheese and serve.  

From: (Michelle Dick)

Source: Dr. Dean Ornish's Program

Most soups and stews can be prepared in a crock pot.  Just decrease
the liquid ingredients (not as much liquid will evaporate from a
closed slow-cooker) and let it rip for 6 or more hours.

(Servings:  12)

1 lb     beans, assorted, dry
2 cup    vegetable juice
1/2 cup  dry white wine
1/3 cup  soy sauce
1/3 cup  apple or pineapple juice
vegetable stock or water
1/2 cup  celery -- diced
1/2 cup  parsnips -- diced
1/2 cup  carrots -- diced
1/2 cup  mushrooms -- diced
1        onion -- diced
1 tsp    basil, dried
1 tsp    parsley, dried
1        bay leaf
3 clove  garlic -- minced
1 tsp    black pepper -- ground
1 cup    rice or pasta -- cooked

Sort and rinse beans, then soak overnight in water. 

Drain beans and place in crockpot.  Add vegetable juice, wine, soy
sauce, and apple or pineapple juice.  Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less).  The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt. 

Cook at high for 2 hours.  Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender.  When
tender, add rice or pasta and cook for one additional hour. 

For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas. 

Nutritional Values per Serving:
Calories               170
Fat                      0.3 g
Cholesterol              0 g

From: (Ima Dove)


1 lb    Navy Beans
l       large onion
2       small jalapeno peppers (if you're brave, otherwise omit)
1       large ham bone

Simmer in about 3 quarts of water all day in crockpot on high.  (3 - 4
hours on top of stove). 

Serve with chopped tomato and chopped onion. 

From: (Bob Guilbeau)

(8 servings)

1/2 lb   dried cannellini or navy beans
1/2 lb   dried kidney beans
1/4 cup  olive oil
1/4 lb   salt pork, diced fine
1        large onion, chopped fine
5        garlic cloves, peeled and mashed
4        celery stalks, including leaves, sliced thin
3 tsp    salt
2 tsp    crushed red pepper
1 tsp    freshly ground black pepper
1 tsp    oregano
1 tsp    basil 
1        16 oz. can Italian tomatoes, drained, tomatoes chopped coarsely
1/4 cup  snipped fresh parsley, preferably Italian
1/2 cup  julliened carrot
1/2 lb   ground sirlioin
1        egg
4 tblsp  seasoned bread crumbs
1/2 lb   ditalini (tiny, tube shaped pasta)
Freshly grated Romano, Parmesan or Pecorino cheese

Rinse and pick over the dried beans.  Soak overnight in cold water. 
Drain, then place in stockpot with 10 cups cold water.  Bring to a boil,
then reduce heat to simmer while preparing vegetables.  Heat the olive
oil in a heavy skillet over medium-high heat.  Add the salt pork and
cook, stirring frequently, until the fat melts and the meat begins to
brown, about 15 minutes.  Do not allow to burn. 

Add the onion and garlic and saute gently until the onion is golden. 
Add this mixture to the beans, along with the celery, salt, red and
black pepper, oregano and basil.  Cover and simmer until beans are
tender, about 2 1/2 hours, checking frequently to make sure the liquid
has no evaporated too much.  There has to be enough liquid to cook the
meatballs and pasta in the final cooking stage.  Add more water if

About 30 minutes before the soup is finished simmering, add the
tomatoes and their juices and the parsley.  Combine the ground meat
with the egg and bread crumbs and roll into miniature balls.  Add to
the simmering soup.  Add the carrot.

About 20 minutes later, add the ditalini and cook until tender.
Serve with the grated cheese.  



Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.