Soak the mung beans overnight in cold water, then drain well.
Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water.

Stir in the remaining ingredients except the oils, beating until well mixed.
If you don’t have any kim chee you can use finely chopped Chinese cabbage.
In this case, add a little chili powder to the pancake batter.

Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils.
Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface.
Flip over and cook the other side.
As they cook, stack the pancakes under a cloth until the remainder are done.
Serve hot or cold with chili and soy sauce dips.

2 c Dry Pinto Beans

Water To More Than Cover 1/2 lb Meat *

1 Large Onion Chopped

1 Clove Garlic

1 tb Red Chili Powder

1/4 ts Ground Cumin

1/2 ts Oregano

* Meats should include only one of the following: Saltpork, Ham Hock, or diced bacon. ~—————————————————— ~—————–
Add salt to taste if other than Salt Pork is uxed.
Soak beans in water overnight.
Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.

1 pound ground turkey

1 small onion

1 small green pepper

1 can (16 oz.) green beans

1 can (16 oz.) diced potatoes

1 can (16 oz.) stewed tomatoes

1 can tomato soup

Brown turkey in skillet.
Pour browned turkey into Dutch oven. Add chopped oni on and chopped green pepper.
Mix in green beans, diced potatoes, stewed tomato es, can of tomato soup.
Heat until warm through.
Salt and pepper to taste.
( Use “Salt Sense”.) 4 servings.

Calories 354, fat 5.5 gm, calories from fat 14%, sodium 1302 mg.

ReadyCare

busted by sooz

—Chipotle Paste—
8 ounces dried chipotle chiles

6 cloves garlic — peeled

1 cup corn oil

1 teaspoon salt

1 teaspoon pepper

—Chicken Breasts—
4 whole skinless boneless chicken breasts — halved

1/4 cup vegetable oil

1 large white onion — minced

2 cups sour cream

1/4 cup chipotle paste — see recipe above

2 teaspoons bouillon powder

1 cup grated cheddar cheese

salt and pepper — to taste

First, prepare chipotle paste.
Soak chiles in water overnight. Drain, open and remove seeds and veins.
In a blender process chiles, garlic, salt and pepper.
Heat oil in a deep saucepan and fry mixture.
Cook, stirring constantly, until thick (about 1 hour). Remove from heat.

Once chipotle paste is finished cooking, prepare chicken breasts.
Heat oil in saucepan and saute onion.
Season chicken breast with salt and pepper, fry on both sides.
Mix sour cream and chipotle paste.
Add mixture to saucepan.
Add chicken bouillon powder and grated cheese.
Cook for 10 minutes.

To serve, place chicken breast on plate, cover with sauce. Garnish with steamed vegetables and refried beans sprinkled with cotija or Parmesan cheese.

1 large hen, steamed, boned, and diced (reserve

broth) 2 large onions — chopped

1 large can V-8 vegetable juice

1 large can peeled tomatoes

1 small can peeled tomatoes

1/4 cup Worcestershire sauce

salt and pepper — to taste 2 packages frozen* baby lima beans

2 packages frozen* okra

2 packages frozen* whole kernel corn

Optional: Tabasco or other red hot pepper sauce — to taste

Cook chicken broth, diced chicken, tomatoes, juices, onions, and seasonings until fairly thick.
Add vegetables and continue to cook until vegetables are done and stew is a good consistency.
You may vary kinds of vegetables and seasonings according to your family’s taste.

This recipe calls for all “starchy” vegetables and therefore omits potatoes.

1 Quart Water

2 Medium Onions — grated fine

2 8 oz.
can tomato sauce

5 Whole Allspice

1/2 Teaspoon Red pepper

1 Teaspoon Cumin seed — ground

4 Tablespoons Chili powder

1/2 Ounce Chocolate, unsweetened — bitter

2 Pounds Ground beef

4 Garlic cloves

2 Tablespoons Vinegar

1 Large Bay leaf, whole

5 Whole Cloves

2 Teaspoons Worcestershire sauce

1 1/2 Teaspoons Salt

1 Teaspoon Cinnamon

Add ground beef to water in 4-quart pot, stir until beef separates to a very fine texture.
Boil slowly for half an hour.
Add all other ingredients.
Stir to blend, bringing to a boil.
Reduce heat and simmer, uncovered, for about three hours.
The last hour, pot may be covered after desired consistency is reached.
Chili should be refrigerated overnight so that fat can be lifted from the top before reheating and serving.
Serves eight.
Serve “three-way”, with macaroni or spaghetti and grated cheese, “four-way” as above with kidney beans, or “five-way” with beans and chopped onions. >From Cincinnati newspaper clipping;no date on clipping, I think it’s perhaps10 years old or so.

2 TB olive oil

1 lg carrot — diced

1 lg celery stalk — thinly

: sliced 1 md onion — diced

1 sm garlic clove — cut in half

1/4 Lb green beans — 1 inch

: pieces 1 md zucchini — sliced

1 cn (8-8.5oz) tomatoes

2 Cubes beef bouillon cubes

1/4 c elbow macaroni

1/2 10 Oz.
Bag spinach-coarsely

: shredded 1 cn 15-19oz cannellini beans

: (white kidney beans) drained 1 cn 8-10.5 oz red kidney beans

: - drained 6 c water

1 1/2 ts salt

1/2 ts oregano leaves

3 c cabbage — shredded

In 4 quart saucepan over medium high heat in hot olive oil, cook carrot, celery, onion, garlic and green beans until lightly browned (about 15 minutes).
Discard garlic.
Add water, salt, oregano, cabbage, zucchini, tomatoes and liquid and bouillon; over high heat, heat to boiling, stirring to break up tomatoes.
Reduce heat to low; cover and simmer 25 minutes or until vegetables are tender. Stir in macaroni, spinach and beans; Cook 10 minutes longer, or until macaroni is very tender and soup is slightly thickened.
Can be spinkled with Parmesan cheese when serving.
Recipe By : Good Houskeeping All American Cookbook From: Pat Asher <asher@mcs.Com> Date: Wed, 30 Oct 1996 05:36:24 -0600 —–

16 oz Van Camp’s Pork and Beans

– undrained 1 c Cubed cooked ham

1/4 c Aunt Jemima Syrup

-OR- Lite Syrup 2 tb Catsup

Combine all ingredients.
Simmer 10 to 15 minutes or until slightly thickened.
SIX 1/2 CUP SERVINGS MICROWAVE DIRECTIONS: In 1-1/2-qt.
microwaveable bowl, combine all ingredients.
Cover with wax paper.
Microwave at HIGH 6 to 8 minutes or until heated through, stirring once.
NUTRITIONAL ANALYSIS per serving: * calories 146 * carbohydrates 23 g * protein 9 g * fat 2 g * calcium 36 mg * sodium 690 mg * cholesterol 10 mg * dietary fiber 7 g Source: “Hurry, Let’s Eat!” Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

2 lb Ground beef

1 md Onion, chopped

2 Garlic cloves,

-minced 1/2 t Salt

60 oz Tomato sauce

8 oz Green chilies,

-diced (2 standard cans) 3 Tomatoes, sliced

1/4 c Chili powder

1/2 t Allspice, ground

2 t Red pepper, crushed

1/2 t Black pepper, ground

1 ds White pepper, ground

1 ds MSG

1 ds Oregano

1 ds Cloves, ground

1 t Sugar

Seasoned salt 1 lb Red kidney beans

8 oz Pepperoni, sliced

Fry together the ground beef, onion, garlic and some salt until the beef is browned.
Meanwhile in a large kettle, mix together the tomato sauce, green chilies and tomatoes and heat over low heat. When the hamburger is done, mix in with tomato sauce mixture.
Add the spices, salt and sugar, stir well, and adjust ingredients to taste.
It will taste hotter later than it does now.
Simmer for about 1.5 hours, and then add beans and pepperoni.
Simmer for 30 minutes longer.
Serve over rice, topped with shredded cheddar cheese.

NOTES: * A simple, prize-winning chili with beans — This recipe is one I developed on my own.
It has won several awards in chili cookoff contests.
Yield: Serves 12-16.
: Difficulty: easy.
: Time: 3 hours of intermittent attention.
: Precision: approximate measurement OK.
: Steven A.
Minneman : Fujitsu America Inc, San Jose, Ca : ihnp4!pesnta!fai!stevem : Copyright (C) 1986 USENET Community Trust

1 pkg.
white navy beans 1/2 barley 4 c.
water 2 veg.
bullion cubes chopped carrots, onions and celery (1/4 - 1/2 c.
each) 1/2 t. sage 6 squirts liquid smoke salt, pepper Soak beans overnight in cold water enough to cover.
Drain.
Out 4 c.
water in crock pot with bullion cubes.
Add chopped veggies, beans and sage.
Cook 3 hours or better on high.
Add barley, salt & pepper and liquid smoke. Cook another hour.
Voila!

Hint: Prepare this before going out for the day, add liquid smoke and barley one hour before eating.
Time will vary with crock pots and temperature but this is a SIMPLE recipe.
NO FAT.