Snappy Bean Bake

Ingredients:
 
4 c  Corn kernels

      1 c  Water

    1/4 c  Butter

  3 1/2 c  Milk

      1    Fresh hot pepper

      1 Sweet red pepper,finely chop

           Salt and pepper

      6 tb Crumbled fresh cheese

      6 sm Tortillas cut in fine strips

           -and fried crisp

Methods:

Blend the corn with the water at high speed until you have a smooth puree. Melt the butter, but do not let it get too hot. Add the corn puree, let it cook over medium heat for about 5 minutes, stirring constantly.Add the milk, salt & pepper, sweet and hot peppers and bring to a boil. Lower the heat and let the soop simmer for 15 minutes, stirring from time to time, so that it does not stick to the pan. Garnish the soup with fried tortillas and the crumbled cheese.

Smothered Noodles

Ingredients:

  1 3/4 lb Fresh gwit dio =-OR=-

     10 oz Rice vermicelli

    1/2 lb Broccoli

SEASONINGS

      1 tb Salty brown bean paste

      3 tb Cornstarch dissolved in

      4 tb Water

      1 tb Sugar

      1 tb Soy sauce

    1/2 ts Pepper

    1/2 ts Salt

FRYING

    3/4 c  Vegetable oil

      3 tb Thick Chinese soy sauce

      1 tb Garlic, chopped

Methods:

If using rice vermicelli, soak it in boiling water for 10 minutes & drain.If using fresh noodles, use as is. Slice broccoli & cut into florets. Peel skin if too tough. Discard the leaves. Blend together all the SEASONINGS.Heat 1/4 c oil in a wok over high heat. Add drained noodles & thick soy sauce (use regular if you can't get the thick stuff). Stir-fry for 3 minutes.Remove to individual serving plates & keep warm. Slightly reduce heat & add remaining oil.  Add garlic & stir-fry til lit is golden. Add the broccoli & SEASONINGS mixture plus 2 1/2 c boiling water. Cook for 3 minutes until the sauce thickens.  Divide the sauce evenly over the noodles.

Smoked Corn Stuffed Pepper

Ingredients:

      8 lg Green peppers

  1 1/4 ts Salt; divided

      1 ts Ground black pepper

      3 c  Cooked rice

     15 oz Canned black beans

           -- drained and rinsed

     11 oz Canned Mexican-style corn drained

      1 md Onion; chopped

      1 c  Chopped walnuts

      4 oz Canned chopped green chilies

    1/2 ts Liquid smoke

    1/2 ts Ground cumin

      2 oz Monterey Jack w/jalapenos

           -- shredded.  (Optional)

GARNISH

Jalapeno pepper slices

Methods:

Cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse.Cook peppers 5 minutes in enough boiling water to cover; drain.Season inside of peppers with 1 teaspoon salt and black pepper; set aside.Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining 1/4 teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13 x 9-inch baking pan.  Cover pan with foil; bake at 350 degrees F. for 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno pepper slices.Microwave Oven Instructions: Cut a thin slice from the stem end of each pepper; remove seeds and membrane and rinse. Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain. Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and 1/4 teaspoon salt in 13x9-inch microproof casserole. Cook on HIGH 2 minutes. Spoon 1 cup mixture into each pepper; place them back in casserole. Pour 1/4-inch water in bottom of dish. Cover with vented plastic wrap. Microwave on MEDIUM (50% power) for 7 minutes.  Uncover and sprinkle cheese on top of each pepper.Microwave on HIGH 1 minute. Garnish with jalapeno pepper slices.

 

Sloppy Joes

Ingredients:

      1 tb Olive oil
        2    Garlic cloves, minced
      1    Chopped onion
      1    Green bell pepper, chopped
      2 c  TVP granules or flakes mixed
           -- with 1 3/4 c hot water
      6 oz Can tomato paste
    1/2 c  Water
      1 ts Oregano
    1/4 c  Tomato ketchup
    1/4 ts Cayenne pepper
      1 ts Worcestershire sauce
      1 tb Honey, optional
           Salt, optional
      8 lg Kaiser rolls, split
           Shredded lettuce

Methods:
Heat oil in a large skillet & saute garlic, onion, pepper & TVP. In a bowl,mix tomato paste with water, oregano, ketchup, cayenne, worcestershire sauce & honey is using. Stir into skillet. Bring to a boil & add salt if desired.  The sauce should be thick but spreadable.If desired, toast rolls.  Spoon the sauce over the bottom half of the roll,pile on the lettuce & top with remaining roll half.

Slim Red and Green Pasta

Ingredients:

  2 1/2 lb Red bell peppers
    or- Fresh pimentos -OR-
     20 oz -- Roasted red peppers -OR-
           -- canned/jarred pimentos (whole or sliced)
      1 c  Thinly sliced green onions
      1 cn Low-sodium garbanzos (1 lb) drained
    3/4 c  Chopped fresh basil leaves
           -OR-
    1/4 c  -Dried basil leaves
  1 1/2 tb Chopped fresh tarragon
           -OR-
  1 1/2 ts -Dried tarragon
      3 tb Drained canned capers
      1 lb Dried curly pasta (armoniche, rotelle)
           Salt
           Pepper


Methods:

Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.)Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat.  Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta.  Mix to serve; season to taste with salt and pepper.

Oriental Salad

      

    Ingredients:

      1 c  Sliced or shredded cabbage
    1/2 c  Sno peas
      1 cn Chinese baby corn (drain and rinse corn

with water to get rid of can taste
      1 cn Water chestnuts (drain and rinse)
      2    Carrots shredded or julienned
    1/2 c  Green onions diced
           -Any other veggies you
           -want, I like to put some
           -red bell pepper in.


-----------------------------------SAUCE-----------------------------------

    1/4 c  Mirin
      2 tb Soy sauce
      1 ts Chinese chili sauce
      1 ts Toasted sesame oil

Methods :

Add sauce to veggies and the let marinate for about an hour. Serve with pitas or rice.Add sauce to veggies and let marinate for about an hour.

Oriental Noodles with Vegetables

      Ingredients:

    175 g  Chinese egg noodles
  1 1/2 tb Vegetable oil
    1/2    Garlic clove, sliced/peeled
    1/2    Chopped onion
      1    Sliced carrot
    1/2    Green pepper, diced
    1/2 tb Soy sauce
    1/2 tb Sesame oil
      1 tb Peanuts

Methods :

1.Cook the noodles in boiling water for 7 minutes. Drain it well.

2. Heat the oil in a wok and stir fry the garlic and the ginger for 1 minute. Add the onion and stir fry for 2-3 minutes. Next you can add the pepper,and carrot and stir fry for 2-3 minutes.
 
3. Add the noodles and prepare for 2-3 minutes.Stir in the soy sauce and sesame oil and sprinkle with the peanuts.

4.You can provide

Oriental Brown Rice Salad

 Ingredients:

      4 c  Cold cooked brown rice
    1/4 c  Peanut oil
      1 ts Salt
    1/2 ts Pepper
      1 ts Sugar
      1 ts Roasted sesame oil
      1 md Carrot; peeled and diced
    1/2 c  Chopped snow peas
    1/2 c  Frozen corn kernals
    1/4 c  Rice vinegar
      1    Celery stalk; diced
    1/2    Red bell pepper; diced
      3    Green onions; chopped
      2 tb Chopped fresh parsley

Methods:

Place the rice in a large mixing bowl.In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and the sesame oil.  Stir until the sugar dissolves, then pour over the rice, toss,and the set aside.
 
Steam the carrot, snow peas, and corn in or over a small amount of the boiling water for 1 minute.  Rinse the vegetables in cold water. Drain and stir the vegetables into the rice.Add the remaining ingredients and toss to the mix well.Refrigerate for 1 to 2 hours and provide cold.

Oriental Amaranth with Purple Cabbage

Ingredients:

    1/2 c  Bell peppers, red; sliced
    1/2 c  Cabbage, purple; sliced
    1/2 c  Brussels sprouts
      3 tb Sesame oil; toasted
      3 tb Tamari
      2 tb Gomasio
      2 c  Amaranth; cooked
      2 tb Parsley, fresh; chopped

Methods :

In a medium-size saucepan, saute and the peppers, cabbage and sprouts in the oil over normal heat for 3 to 5 minutes. Next add the remaining ingredients, mix well and cook an additional 3 to 6 minutes.Gomasio is a Japanese seasoning available in Oriental markets and the health food stores.Provide 2.

Oriental 6 Bean Salad

Ingredients:

      1 c  Garbanzo beans (canned,drained) (chickpeas)
      1 c  Kidney beans (canned,drained)
      1 c  Lima beans (canned or fresh)
      1 c  Mung beans (chinese bean sprouts) fresh
      1 c  Soy beans (fresh)
      1 bn YA (??) beans (oriental long beans...12-18" long)
      1    Artichoke heart
           Red bell pepper, julienned
           Water chestnuts, sliced


   ------------DRESSING-----------

    1Chunk tofu
 Soy sauce
Ginger
Garlic
 Sesame oil

Methods :

  DRESSING:

Mix dressing ingredients up the together.Break tofu up in to small bite sized pieces. (sorry I didn't get the amounts for the dressing, but he was going so fast, I missed it if he gave actual amounts...) Allow to the sit while preparing the rest of the salad.
 
SALAD:
Mix all the salad ingredients except for the YA beans together in a bowl. Save three Ya beans for each plate. Braid them (as in hair) and lay the braided Ya bean around the side of each salad plate. If there is any leftover Ya beans, chop them and add to salad. Once salad has been thoroughly tossed, place mound on each plate. Pour dressing over top and serve immediately.