1/2 pound boneless pork loin — (or two boneless

– pork chops) cut — into 1/2-inch cubes 1 teaspoon oil

1/2 cup chopped onion

1 1/2 teaspoons ground cumin

1/4 teaspoon garlic powder

1 cup cooked wild rice

1 16 Ounce Can navy beans — drained

1 16 Ounce Can chick peas — drained

1 4 Ounce Can diced green chiles — drained

1 16 Ounce Can white kernel corn — drained

1/8 teaspoon hot pepper sauce

1 14 1/2 ounce chicken broth

chopped parsley

In 4-quart saucepan, saute onions and pork in oil over
medium-high heat until o nions are soft and pork lightly browned,
about 5 minutes.
Stir in all remainin g ingredients except parsley.
Cover and simmer for 20 minutes.
Serve each por tion garnished with
some chopped parsley.

By LizaCooks@aol.com on Jun 11, 1998.

1 lb Hamburger

1 lb Onion, sliced

1 cn Pork and beans

1 cn Mushrooms, sliced

1 c Catsup

Salt and pepper to taste Brown hamburger and onion; stir often
to break up hamburger.
Add beans, mushrooms, catsup, salt and
pepper.
Blend well.
Simmer until ready to serve.
Randy Rigg

Unbaked 10-inch single -crust pie shell 4 tb Sugar syrup

1 tb Minced orange peel

2 tb Grand Marnier

1 Vanilla bean, split and

-scraped 1 Cinnamon stick

Fresh grated nutmeg 6 Oz.
fresh cranberries

2 c Pumpkin puree

1 c Dark brown sugar, packed

1/2 ts Cinnamon

1 ts Ginger

1/2 ts Nutmeg

1/2 ts Cloves

ds Salt ds Fresh ground white pepper 4 Eggs

1 c Whipping cream

1/2 c Half and half

3 tb Bourbon

Cinnamon ice cream -(optional) Wolfgang Puck is a German-born
chef who has made his mark here in California.
He has such
goldmines as Spago’s in LA and Stars in the City plus a few more
salted away around the globe.
This is Wolfgang Puck’s very own
punkin’ pie.
How does it stack up against Grandma’s? Line a
buttered 10-inch pie dish or flan ring with pastry.
Refrigerate for
1/2 hour.
Line with parchment paper and fill with pie weights or
uncooked beans.
Bake at 350F for 25 minutes, or until crust is
golden.
Let cool.
Remove paper and beans.
Meanwhile, in large
stainless steel saucepan, combine sugar syrup, orange peel, Grand
Marnier, vanilla bean with scrapings, cinnamon stick and nutmeg.
Bring to boil.
Stir in cranberries then reduce heat and simmer for
3 to 5 minutes or until berries are softened.
Remove vanilla bean
and cinnamon stick.
Spread mixture in thin layer on bottom of tart
shell.
(Leftover marmalade is good served on side with smoked meat,
fowl or curry.) In a bowl, combine pumpkin, brown sugar, cinnamon,
ginger, nutmeg, cloves and pepper.
Beat in eggs, cream, half and
half and bourbon, Pour into pastry shell.
Bake at 375F for 30 to 40
minutes or until set.
Serve warm with cinnamon ice cream, if
desired.
Hayward Daily Review, 10/26/92.
Posted by Stephen
Ceideberg; November 1 1992.

1 lb Dried navy beans

2 ts Unsalted butter

1 Clove garlic — crushed

1 c Onion — finely chopped

3 Strips bacon –

Cooked&crumbled 3 Strips bacon — uncooked

2 ts Worcestershire sauce

2 tb Dark brown sugar

4 tb Molasses

5 tb Chili sauce

1 tb Dry mustard — English

1 ts Curry powder

1 1/2 ts Salt

1/2 c Dark rum

1 1/2 c Tomato juice — or more as

Needed Place beans in large pot of boiling water over high heat.
Return to boiling.
Turn off heat; let stand 1 hour.
Preheat oven to
very slow (275F).
Grease 1 3/4 quart bean pot or casserole with the
butter.
Rub with garlic.
Drain

beans.
Place in large mixing bowl.
Add onion, crumbled bacon,
brown sugar, Worcestershire, molasses, chili sauce, dry mustard,
curry powder, salt and rum.
Mix well.
Stir in 1/4 cup of the tomato
juice.
Transfer to prepared bean pot.
Place uncooked bacon strips
on top.
Bake, covered in a 275F oven for 7 hours or until beans are
tender, gently stirring in additional tomato juice as liquid is
absorbed by beans.
Recipe By : The Little Mountain Bean Bible
Cookbook

9 ounces Kidney beans — (or red or

beans) 32 ounces Tomato sauce

15 ounces Turkey; ground — raw

1 medium Onion — diced

1/2 teaspoon Salt

1 tablespoon Caraway seed

1 tablespoon Chili powder — (maybe 2 t)

1 1/2 teaspoons Cumin

1/2 teaspoon Garlic powder

1/2 teaspoon Oregano — ground

1 teaspoon Celery seed

Wash beans.
Cover with water and soak in the refrigerator
overnight or a minimum of four hours at room temperature.
Put
water, beans, and salt in a soup pot and cook until beans are soft,
approximately one hour.
Add water when necessary to keep beans
covered.
Do not drain.
Brown ground turkey and onion.
Combine
turkey mixture, beans, tomato sauce and spices in soup pot.
Simmer
over low heat for one or two hours.
Add water to achieve desired
consistency.
Makes approximately 1 1/2 cups per serving.
EACH
SERVING PROVIDES: 1 1/4 VEGETABLES, 3 PROTEINS AND 10
OPTIONALS.

1 40-oz can yams/sweet

Potatoes 1 29-oz can tomato puree

1 To 2 cup dried beans (*)

1/4 c Barbecue sauce

1 tb Dehydrated onion

1 ts Black Pepper

1 tb Chili powder

1/2 ts Cinnamon

Cook up the beans normally (soak, boil, simmer).
Pour yams into pot, including liquid.
Smash lightly.
Add tomato puree, stir through.
Add spices, stir through.
Add cooked beans, stir through.
Simmer for for a few minutes to mellow out.
(*) Beans: I keep a ‘bean bucket’ of mixed beans, usually including pea beans, black-eyed peas, pinto beans, split peas, lentils, navy beans, pinto beans; often including great northern beans, roman beans, pink beans, chili beans, barley, and others.
Whenever there’s room in the bucket I pour in a bag of something that seems underrepresented.
This would probably be better with fresh yams and tomatoes, but the canned yams were on sale half price the day after Thanksgiving…
Posted by “Aliza R.
Panitz” to the Fatfree Digest [Volume 13 Issue 7] Dec.
7, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80?