by Justin on September 3, 2010
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4 servings
1/2 c Quinoa 1/4 ts Ground cardamom
2 tb Margarine 1/8 ts Ground nutmeg
3/4 c Finely chopped onion 1 c Diced sweet potato
1 tb Minced fresh ginger -(1/2″ pieces)
3/4 c Orange juice 1 c Diced butternut squash
2/3 c -Water -(1/2″ pieces)
2 tb Honey 1 1/2 c Cooked/canned butter beans
1/2 ts Salt -(drained and rinsed)
1/4 ts Ground coriander 1/4 c Chopped cranberries
Thoroughly rinse the quinoa by placing it in a large bowl and filling
the bowl with cold water. Drain the quinoa and repeat the rinsing
and draining 4 more times; set aside.
Melt the margarine in a 2-quart saucepan over medium-high heat. Add
the onion and ginger, and cook, stirring, until the onion is
softened. Stir in the orange juice, water, honey, salt, coriander,
cardamom, and nutmeg; bring to a boil. Stir in the sweet potato and
squash; bring to a boil. Cook, uncovered, 7 minutes. Stir in the
butter beans and quinoa, and return to a boil. Reduce the heat and
simmer, covered, 15 minutes. Stir in the cranberries; simmer,
covered, 5 minutes longer.
Calories: 345 Total Fat: 6.7 g
Protein: 10.8 g Saturated Fat: 1.3 g Carbohydrates:
56.0 g Cholesterol: 0 Fiber: 8.8 g Sodium: 392 mg
Source: Wholesome Harvest – by Carol Gelles (ISBN: 0-316-30735-1)
Typed for you by Karen Mintzias
Source
by Justin on September 2, 2010
6 Servings
INGREDIENTS:
1.00 Stick of butter or
Margarine. melted
1.00 Onion, chopped
1.00 c Chicken broth
1.00 tb Curry powder
1.00 Young rabbits, cut into
Pieces
0.50 c Flour
1.00 Tart apple, chopped
2.00 c Sour cream
2.00 ts Orange peel, grated
DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour.
Salt and pepper pieces. Bake on rack, turning at least one, until
rabbit is tender. Cool and debone rabbit.
Saute onion and apple in remaining butter or margarine. Add 1/4 cup of
flour. Stirring until lumps are smoothed out. At chicken broth and
sour cream slowly, stirring constantly. Simmer over well heat until
blended. Add lemon peel, curry powder, deboned rabbit and heat
thoroughly. Serve over rice. Submitted By BOB EMERT On THU, 10-07-93
(13:30)
Source
by Justin on September 1, 2010
6 servings
2 c Onions; chopped
1/4 c Butter
2 cn Tuna; 6/2 oz -drained
2 c Cheddar; shredded
3 Eggs
1 1/4 c Milk
1 c Bisquick
1/4 ts -Salt
1/8 ts -Pepper
2 Tomatoes; thinly sliced
Preheat oven to 400F. Grease pie plate 10×1 1/2″. Cook onions and
butter in 10″ skillet over low heat, stirring occaisionally, until
onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions
in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15
seconds in blender on High or 1 minute with hand beater. Pour into
plate. Bake till knife inserted in centre comes out clean, 25 to 30
minutes. top with tomato slices and remaining cheese is melted 3 to 5
minutes. Cool 5 minutes.
Source: _The Best of Bisquick_
Source
by Justin on August 31, 2010
6 servings
1 c (200g) brown lentils
2 Bay leaves
1 Stick celery, finely chopped
2 t Grated fresh ginger
2 l (8 cups) chicken stock
20 g Butter
1 lg (about 200g) red Spanish
– onion, finely chopped
2 Cloves garlic, crushed
2 md (about 260g) tomatoes,
– peeled \& chopped
1 bn (about 40 leaves) English
– spinach, chopped
2 t Cider vinegar
1 t Chopped fresh coriander
Combine lentils, bay leaves, celery, ginger and stock in large pan,
simmer, uncovered, about 30 mins or until lentils are just soft.
Heat butter in pan, add onion and garlic, cook, stirring, until onion
is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add
spinach, stir over heat until spinach is wilted. Add spinach mixture
to lentil mixture, stir in vinegar and coriander; stir until heated
through. Discard bay leaves before serving.
Posted by : Sue Rykmans.
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