In this issue:

Tuesday's Vegetarian Recipe: *Three Bean Pasta*
Requests & Replies from Subscribers:   Dilly Beans

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* Exported from MasterCook *

Three Bean Pasta

Recipe By : Real Food for Real People
Serving Size : 8            Preparation Time :0:00
Categories : Salads               Thrifty
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Egg Noodles
15 ounces Kidney Beans, canned -- rinsed and drained
15 ounces Chickpeas, canned -- rinsed and drained
1 cup Frozen Green Beans -- thawed
1 small Red Onion -- chopped
1 medium Red Bell Pepper, chopped
3 tablespoons Dijon Mustard
2 tablespoons Vegetable Oil
3 tablespoons Vinegar
3 tablespoons Chopped Fresh Parsley

Prepare pasta according to package directions; drain. Rinse under cold water and drain again. In a large bowl, stir together the pasta, kidney beans, chickpeas,
green beans, onion and bell pepper. In a small bowl, stir together the remaining
ingredients. Toss pasta with dressing and serve.

*Chickpeas and Garbanzo Beans are the same thing


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 375 Calories; 7g Fat (16.4% calories from fat); 14g Protein; 65g Carbohydrate; 7g Dietary Fiber; 54mg Cholesterol; 428mg Sodium.

Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other
Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I ate a salad that was really different. It was sweet & sour tasting, and had
sliced carrots and different colors of peppers in it. Does anyone have a recipe
for something similar? Thank you.

Debbie
        

  
Kaylin,

My son loves Reuben sandwiches- he is coming to visit in a couple of weeks and I
would love recipes for this, as well as anything else that is "Reuben", such as
casseroles, etc. Thanks.

Sheryl
       

Please send brownie recipes. Thanks.

Mike
   

~ Subscriber Responses ~
 

 

This is for Sue who was wanting a recipe for Dilly Beans, my husband makes these
and they are very good in a Bloody Mary.

Dilly Beans

2 lbs. trimmed green beans
4 heads of dill
4 cloves of garlic
1 tsp. cayenne pepper
2 1/2 cups water
1/4 cup canning salt

Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint
add 1/4 tsp. cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining
ingredients in a large sauce pan. Bring to a boil. Pour hot liquid over beans,
leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints
and quarts 10 minutes in boiling water bath. (we have only done quarts). Yield;
about 4 pints.
 
rppowell56@charter.net
 

Crisp Dilled Beans

2 lbs tender, mature green or yellow beans
4 garlic cloves
4 large heads of fresh dill
2 cups water
1/4 cup canning /pickling salt
2 cups 5% cider vinegar

Wash and stem beans, pack uniformly into 4 sterilized hot pint jars, blossom
ends down. To each pint add, 1 garlic clove and 1 head of dill. Combine water,
salt and vinegar in a 2 qt saucepan. Bring to a rolling boil, pour over beans
filling to 3/4" of jar top, wipe jar rims adjust lids. Process in boiling water
bath 5 mins Start counting processing time when water in canner returns to
boiling. Makes 4 quarts . ( I make them in the tall quilted jelly jars. That
way I get 5-6 jars per batch and use some as gifts at the holidays )

Barn Goddess                               barngoddess@gmail.com
 

Ideas for Shannon:

Plan a week or two weeks of meals at a time. You should be getting grocery store
flyers in your mailbox. If you aren't ask the grocery store managers in your area
to get you on the list for mailers. Check out the grocery ads and try to shop no
more than 2 or 3 stores per trip. Ask the store manager if they comp other stores
ads. If they are out of an item that is on special, ask for a rain check.

Make a detailed grocery list (checking your cupboards and refrigerator and
freezer to see what you have on hand) and shop to the list although if chicken is
on sale you might want to consider making more chicken meals and less beef or
pork.

Casserole type thing are good and usually cheaper than serving an actual piece of
meat. You can generally half the amount of meat and double the amount of
vegetables in a casserole and it will still taste the same.

Boxed Macaroni and Cheese prepared according to directions then add a small
amount of meat, or two canned or frozen vegetables, can of cream of soup if
desired. Changing the meat, the vegetables and adding or omitting the soup allow
a fair amount of variety.

Rice a Roni (or similar) prepared according to the directions then add things as
you would to macaroni and cheese. Grilled or sautéed vegetables are good in this
also - onion, celery, green beans.

When you have leftovers that could go into soup (vegetables, meat, gravy, rice or
noodles (potatoes DO NOT freeze well) freeze them and when you accumulate enough,
make a vegetable beef soup.

Freezer soup
 
1 lb (more or less) of beef or chicken cut into bite sized pieces and browned in
a little hot oil
onions, carrots, celery and any other vegetables you like cut into bite sized
pieces
any vegetables in your refrigerator that are still edible but a little wilted,
chopped
frozen leftovers
water to cover

Optional: 1 can diced tomatoes OR tomato sauce
a little beef or chicken bouillon or beef or chicken base
One of the following: raw or cooked potatoes cut into bite sized chunks
raw or cooked rice
noodles - add the last 10 or 15 minutes of cooking time.

If you serve soup and or a hearty salad first, you can serve a lighter meal with
a smaller portion of meat.

A chef's salad prettily arranged is a nice meal for warm days. Cover the place
with lettuce. Divide the lettuce into 4ths with a strip of cheese (American,
Swiss, cheddar, mozzarella). In between the trips of cheese add a tomato wedge
(half a tomato cut into 4 wedges), some shredded carrot, thin sliced bell pepper
or whatever other vegetables you like. In the center put a small scoop of
chicken, tuna, seafood or ham salad. If you need a heartier meal, serve a soup
first and serve with homemade bread.

If your mother never baked bread, ask around, someone will probably be more than
happy to teach you how to make bread or you can check out a cookbook from the
library and give it a try. I've always baked bread since I was a college student,
and my daughter always complained that hers never turned out right. I am a recipe
cook and she is one who throws in some flour, some yeast, a little sugar and some
liquid and goes to it. When I convinced her that bread, cakes and cookies are
things that require careful measuring she became an outstanding baker. The first
time you make bread is usually sort of a traumatic experience but just follow
the directions carefully and it should at least be edible if not outstanding.
Homemade bread impresses people. I've fortunately never had a total failure with
bread but biscuits and pie crust were experiences right out of a nightmare or
horror show. I can do both now quite nicely.

Also, if you can find copies at a used book store or your library, check out I
Never Cooked Before Cookbook (author unknown but excellent for somewhat
inexperience cooks) and Peg Bracken's I Hate to Cook Cookbook and her second one
with a similar title that is something like I Still Hate to Cook. Also, ask the
reference librarian at your local rather than college library for help in finding
a frugal cookbook.

Mary in Azusa                           Tis1947@aol.com
 

This is for sarah who wanted to make her own mayonaise.

COOKED MAYONNAISE

2 egg yolks
2 tablespoons vinegar or lemon juice
2 tablespoons water
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
Dash pepper
1 cup cooking oil

In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt
and pepper until thoroughly blended. Cook over very low heat, stirring
constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4
minutes. Pour into blender container. Cover and blend at high speed. While
blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn
off blender and scrape down sides of container with rubber spatula, if necessary.
Cover and chill if not using immediately. Makes about 1 1/4 cups

Patty                          pkift12@windstream.net
  

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