Date: Mon, 16 Aug 93 09:31:12 +0200
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From: ruths@brownvm.brown.edu (Ruth) Source: The Talisman Italian Cook Book BEAN SOUP ROMAN STYLE ===================== (Serves 8) Ingredients: ------------ 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 Instructions: ------------- 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: artemis@rahul.net (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. HEARTY BEAN AND VEGETABLE STEW ============================== (Servings: 12) Ingredients: ------------ 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 Instructions: ------------- 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. Notes: ------ 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: liberty@liberty.com (Ima Dove) NAVY BEAN SOUP ============== Ingredients: ------------ 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: beau@starcaster.sps.mot.com (Bob Guilbeau) PASTA E FAGIOLI SOUP ==================== (8 servings) Ingredients: ------------ 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 Instructions: ------------- 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 necessary. 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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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