by Justin on February 4, 2012
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10 servings
MMMMM———————MIX AND LET STAND————————–
2 c Boiling water
2 c TVP flakes or Chunks
2 tb Ketchup
MMMMM————————–PREPARE——————————-
1 lg Onion, chopped
1 lg Green pepper, chopped
2 Cloves garlic, chopped
1 Jalepeno pepper, chopped
2 tb Olive oil
2 tb Chili powder
2 ts Cumin
2 ts Oregano
1/2 ts Cayenne
2 28oz cans chopped tomato
2 16oz cans kidney beans
2 c Hot water OR vegetable broth
16 oz Package frozen corn kernals
1) Pour 2 cups boiling water over TVP chunks and ketchup and let
stand 10 minutes. 2) Heat a large dutch oven. Add olive oil. Over
medium heat saute the onions, pepper and garlic a few minutes.
Sprinkle the spices over the TVP and stir with a fork. 3) Add the TVP
to the pan and cook a few minutes. Stir in the beans, tomatoes and
water or broth. Cover and simmer 30 minutes to one hour. Taste and
add salt if desired. Add the frozen corn during last 15 minutes. PER
SERVING: Calories: 198, Protein: 14gm, Carbohydrate: 31gm, Fat: 3gm
FROM The TVP Cookbook by Dorothy Bates, ISBN:0-913990-79-5 Typed for
Meal Master by Susan Grabowski on 5/7/93
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by Justin on January 29, 2012
6 servings
2 oz butter
2 1/2 lb rabbit, stewing veal or
-chicken joi; nts
1 lb leeks, thickly sliced
4 cloves garlic, chopped
-finely
6 oz pot barley
3 3/4 c water
3 tb wine vinegar
2 bay leaves salt pepper
1 tb dried sage
In 7th century England, herbs were one of the few flavourings available to
cooks and were used heavily…
Melt the butter in a heavy pan and fry the meat with the leeks and garlic
till the vegetables are slightly softened and the meat lightly browned. Add
the barley, water, vinegar, bay leaves and seasoning. bring the pot to the
boil, cover it and simmer gently for 1 – 1 1/2 hours or till the meat is
really tender and ready to fall from the bone. Add the sage and continue to
cook for several minutes. Adjust the seasoning to taste and serve in
bowls– the barley will serve as a vegetable.
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by Justin on January 27, 2012
6 servings
1 T Unsalted butter
1 T Peanut oil
1 x Large red onion, sliced
1/2 c Sour cream
1/2 c Mayonnaise
1/4 t Salt
1/4 t Cayenne pepper
1 t Red pepper flakes
1/8 t Tabasco sauce
1 x —–crackers or chips——
Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips.
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by Justin on January 23, 2012
8 Servings
1 lg Onion, finely chopped
3 md Carrots, sliced
1 md Turnip, peel & chop
1/3 c Pearl barley, rinse & drain
3 lb Lean, boneless lamb, trim – cut into 1″cubes
1/4 c All purpose flour
1/2 ts Each pepper & dry marjoram
1 cn Beef broth (14+oz.)
8 oz Green beans, cut 1″ lengths
1 1/2 c Shelled fresh peas or thaw
1 1/2 cp. frozen tiny peas
Salt
In a 3 quart or larger electric slow cooker, combine onions, carrots, turnip, and barley. Coat lamb cubes with flour, then add to cooker and sprinkle with pepper and marjoram. Pour in broth. Cover and cook at low setting until lamb is very tender when pierced (7+ – 8+ hrs).
When lamb is almost done, cook beans. Bring about 4 cups water to a boil in a 2 1/2 – 3 quart pan; add beans and cook uncovered, until just tender to bite (4-7 minutes.) Drain well.
Skim and discard fat from stew, if necessary. Stir in beans and peas. Increase cooker heat setting to high; cover and cook until peas are tender to bite (8-10 minutes). Season to taste with salt.
“Members of a northeastern Oregon cooking club devised this homey dish to celebrate their region’s abundance. Serve the tempting medley of lamb, barley and vegetables with new potatoes.” Source: Sunset Crockery CB
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