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 Asparagas
BeanBarbecue Time Baked Beans
Bean Stew
Black Bean & Corn Quesadillas
Black Beans
French Onion Beans
Fresh Tasting Bean Burritos
Refried Beans
Western Beans
White Bean Salad Barbecue Time Baked Bean 1 pound dried navy beans
2 tablespoons vegetable oil
2 medium-sized onions cut into small dice
1 can (28 ounces) Italian plum tomatoes, drained (reserve 1/2 cup juices) and coarsely chopped
1/2 cup ketchup
1/4 cup dark molasses
1/2 cup dark-brown sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon mustard (dry)
Salt and freshly ground black pepper, to taste Place the beans in a bowl, cover with cold water and soak overnight. Drain and rinse beans very well under cold water.
Place the beans in a large, heavy pot. Add enough water to cover the beans by 2 inches. Bring water to a boil, reduce heat to a simmer and cook for 45 minutes, or until beans are tender but not mushy. Skim off any foam that rises to the surface. Drain the beans.
Place the oil in a large, heavy ovenproof casserole. Add the onions and wilt over medium-low heat until translucent. Remove from heat and stir in the beans. Stir in the tomatoes and reserved juices along with all remaining ingredients except the salt and pepper.
Bake, covered, for 45 minutes. Uncover and bake for 30 minutes more. Season to taste with salt and pepper. (Makes 6 servings)
Note: The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water.
Bean Stew 2 tablespoons extra virgin olive oil
1 large garlic cloves, minced
2 cups chopped onions
1 green pepper, diced
1 can (28 ounce) crushed tomatoes
4 cups white beans, drained (navy, pea, cannelloni)
2 bay leaves
1 teaspoon dried oregano
1/2 cup pitted black Greek olives, preferably Calamata
Dash hot chili sauce In a large pan sauté garlic, onions and pepper in oil till soft, about 10 minutes. Add all other ingredients, except olives, and simmer, covered, 30 minutes. Add olives and simmer 5 minutes. (Makes 7 cups)
Black Bean & Corn Quesadillas 8 - 6" flour tortillas
16 ounces mixed shredded cheeses
16 ounces Black Beans, (or canned)
16 ounces corn, fresh or frozen
Small package yellow rice (prepared according to package directions)
Guacamole Salsa
Sour cream
Chopped scallions for garnish Place 4 flour tortillas on a griddle on medium heat and top with cheese, Black Beans and corn. Place remaining tortillas on top, press down firmly with a spatula and flip them to brown on the other side, 1-2 minutes. When heated through, remove them to a cutting board and let cool slightly. Cut each tortilla into 4 wedges. Place warm yellow rice in the center of a plate, arranging quesadilla wedges around outside of plate. Serve with guacamole, salsa and sour cream and garnish with chopped scallions. (Makes 4 servings)
Black Beans 1 pound black beans
4 ounces olive oil
1 large yellow onion, diced
1 teaspoon minced garlic
1 large green bell pepper diced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white vinegar
1 ounce diced pimiento Pick through beans and wash thoroughly. Soak beans in cold water for 1-2 hours. Drain and place in a pot and cover with fresh water. Cook covered on medium heat until beans are tender. Drain any remaining liquid; add remaining ingredients and cook for 15 minutes or until onions are just tender. (Makes 6 servings)
French Onion Beans 10-3/4 ounce cans Campbell’s Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon pepper
4 cups cooked, cut green beans
1 1/3 French’s French Fried Onions In a 1 1/2-quart casserole, mix soup, milk and pepper. Stir in beans and 2/3 cup of onions. Bake 25 minutes at 350 degrees until hot. Stir. Top with 2/3 cup of onions. Bake 5 minutes until onions are golden brown.
Fresh Tasting Bean Burritos 1 1/2 tablespoons olive oil, preferably extra-virgin
1 to 2 cloves garlic, pressed
1 medium (or halt of one, large) onion
1 large sweet red bell pepper
2 to 3 medium-large fresh green chilies (ancho, Anaheim, pasilla or green bell pepper)
1/2-1 jalapeno or serrano pepper (or more, to 1 taste)
1 teaspoon salt
2 to 3 teaspoons chili powder or paprika (or both)
1/2 teaspoon dried oregano
1/4-1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can of (about 16 ounces) pinto beans, with liquid
Warmed whole-wheat tortillas or pita bread: (with out lard)
Diced avocado, plain low-fat yogurt, fresh cilantro, shredded and Cheddar cheese Prepare the, vegetables. Peel the onion and slice it about 1/2-inch thick. Core and seed the bell and chili peppers then cut them into long slices about 1/2-inch thick. Remove stems and caps from jalapenos or serrano chilies, cut them in half lengthwise, scrape out all seeds, then cut into thin half-rings.
Heat the olive oil in a large (about 12-inch) sauté pan over medium-high heat. When oil is sizzling, add the onion, garlic, bell and chili peppers, and jalapeno of. Serrano pepper. Sprinkle with salt, toss with oil to coat then stir-fry about 1 minute. Add the chili powder and paprika, oregano, cumin and cayenne; cover with lid, reduce heat and simmer about 2-3 minutes, until peppers are barely tender.
Stir in the beans, liquid and all. Increase heat to high and cook, uncovered, occasionally stirring gently until most of the liquid evaporates and mixture thickens slightly.
Serve rolled into warmed whole-wheat tortillas, with garnishes on the side. To roll, place a large spoonful or two of mixture in the center of the warm tortilla. Fold over about 1 1/2 inches of the opposite ends, and then roll up, tortilla to contain filling. (Makes 4 to 6 burritos)
Refried Beans 1 tablespoon olive oil
1 small onion, minced
1 garlic clove, minced
2 cups cooked pinto beans, either homemade or canned, rinsed and drained In 10-inch skillet heat oil over medium heat. Add onion and gar-lic and cook, stirring frequently, 4 minutes, or until onion is ten-der. Add beans; mash lightly with potato masher or large spoon until they are slightly lumpy and stir in salt.
Cook, stir-ring frequently, 5 minutes, or un-til beans are heated through. (Makes 2 cups)
Western Beans 4 strips of bacon, diced
1 large onion
1/3 cup of dry lentil
1 1/3 cups water
2 tablespoons ketchup
1 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried red pepper flakes
1 bay leaf
1 can (15, oz.) pinto beans, drained
1 can (16 oz.) kidney beans, drained Lightly fry bacon in a heavy 3-qt. saucepan. Add onion and cook until transparent. Stir in remaining ingredients. Cook over medium heat for 45 minutes, or until lentils are tender, stirring once or twice. Remove bay leaf before serving. (Makes 8 to 10 servings)
White Bean Salad 2 cans (15 ounces each) white kidney or cannelloni bean, drained
1/4 cup extra virgin oil
1/4 cup lemon juice
1 tablespoon wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1 red onion, sliced
1 ripe tomato, sliced
1 green bell pepper, seeded and sliced Place beans in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, vinegar and salt and pepper. Pour over beans. Add the oregano, onion, tomato and green pepper. Toss. (Makes 6 servings)
Mushroom Oleo Onion Potato Baked French Wedge Potatoes
Duchess Potatoes
Garlic Roasted Vegetables with Potatoes
Golden Egg and Potato Salad
Grilled Herb Potato Salad
Grilled Yukon Potatoes
Hobo Pack of New Potatoes, Spinach and Pearl Onions
Mashed Potatoes with Truffle Oil
Mexican Stuffed Potato
Mustard Roasted Potatoes
Onion Roasted Potatoes
Oven Roasted Red Potatoes with Roquefort
Potato Salad with Italian Dressing
Rudy’s Potato Salad
Texas Potatoes Baked French Wedge Potatoes 4 medium potatoes, unpeeled
2 tablespoons margarine, melted
1/2 teaspoon chili powder
1/2 teaspoon dried basil
1 teaspoon crushed garlic
1 1/2 teaspoons chopped fresh parsley
1 tablespoon grated Parmesan cheese Scrub potatoes. Cut each into 8 wedges. Place on baking sheet sprayed with Pam.
Combine margarine, chili powder, basil, garlic and parsley in a small bowl. Brush to wedges, edge side up and, sprinkle with cheese. Bake at 375° for 30 minutes. Turn wedges over. Brush and sprinkle with remaining ingredients and cheese. Bake 30 minutes longer. (Makes 6 servings)
Duchess Potatoes 5 or 6 medium potatoes
1/4 cup melted butter
1/2 teaspoon salt
Dash of pepper
2 egg yolks, slightly beaten
1/3 cup cream
1 egg, beaten
2 teaspoons water
2 tablespoons melted butter
Pare potatoes. Cook in boiling salted water until done. Drain. Put through ricer to be sure there is no lumps. Add butter, salt, pepper, egg yolks, and cream to riced potatoes. Beat until light and fluffy. Use rose tube in canvas pastry bag and fill bag full of potato mixture. Force potato mixture onto greased baking sheet into rosette forms. Brush with beaten egg to which water has been added. Put in 425° hot oven to brown. Brush with melted butter after removing from oven. Serve with broiled lamb chops, roast lamb, or pork.
Duchess potatoes may be formed into cone shape and browned in the oven or used as a potato border on a plank. (Makes 5 to 6 servings)
Garlic Roasted Vegetables with Potatoes 1 whole bulb garlic (Cut 3/4-inch off top, cutting through tip of each clove and cover with foil; discard top, set aside.)
3 medium all-purpose potatoes (Cut lengthwise in half, then crosswise)
4 small onions (Cut lengthwise in half)
6 small plum tomatoes (Cut lengthwise in half)
2 medium zucchini (Cut into 3/4-inch slices)
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
1/4 cup grated Parmesan cheese
Salt In a large bowl, combine sea-soning ingredients. Add vegeta-bles; toss to coat Reserve tomato and zucchini in bowl to add later. Arrange potatoes, onions and foil -wrapped garlic on a 15-by-10-inch jellyroll pan; roast in 425° oven for 30 minutes.
Add tomato and zucchini to vegetables in pan, Continue to roast l5 minutes, or until vegeta-bles are tender.
Remove vegeta-bles to a large bowl. Unwrap garlic. Squeeze softened cloves over vegetables. Toss with cheese and season with salt as desired. May be served with roast. (Makes 8 Servings)
Golden Egg and Potato Salad 1 tablespoon plus 3/4 tea-spoon salt
2 teaspoons ground coriander
2 teaspoons onion powder
1 3/4 teaspoons dried basil
1 3/4 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground turmeric
1 1/4 teaspoons cayenne
1 teaspoon ground dried ancho chili peppers
1 teaspoon black pepper
1/2 teaspoon white pepper
6 hard-cooked eggs plus 1 fresh egg
3 cups chicken broth
1 can (13.5 ounces) un-sweetened coconut milk
2 pounds baby white pota-toes, washed but not peeled
1/2 cup plus 2 ta-blespoons olive oil, in all
1 1/2 cups chopped onions
1/2 cup seeded and chopped red bell peppers
1/2 cup seeded and chopped yellow bell peppers
1/2 cup seeded and chopped green bell peppers
3/4 cup chopped celery
3 tablespoons white balsamic vinegar
2 teaspoons sugar In a small bowl combine the salt, co-riander, onion pow-der, basil, garlic powder, dry mustard, turmeric, cayenne, ancho, black and white pep-pers and set aside.
Peel boiled eggs. In a large bowl, cut them into 1/2-inch, pieces and set aside.
In a 5-quart pot, combine the stock, coconut milk and 3 tablespoons plus 1 teaspoon of the seasoning mix. Stir well, cover, and place over high heat. Bring to a boil, then add potatoes. Cover and cook until the potatoes are tender, about 30 minutes. Re-move the potatoes and set aside to cool. Reserve 1 cup of the liquid. If there is less than 1 cup, add enough water to make 1 cup. As soon as the potatoes are cool enough to handle cut them into 1/2-inch pieces and add them to the bowl with the eggs.
In a 10-inch skillet, prefer-ably nonstick, heat 2 table-spoons of the olive oil over high heat just until the oil be-gins to smoke, about 3 or 4 minutes. Add onions, bell peppers, celery and the re-maining seasoning mix. Reduce heat to medium and cook, stirring frequently with a wooden spoon and scraping the bottom of the skillet, until the vegetables are only slight-ly crunchy, fading in color and with, a sweet flavor from cooking in the olive oil, about 10 to 12 minutes. Remove from heat, transfer vegeta-bles to a plate and let them cool in the, refrigerator or at room temperature.
In a blender, process the fresh egg until it is light -colored, about 15 seconds. Add the remaining 1/2-cup ol-ive oil in a slow, thin stream until it is absorbed. Add the reserved cooking liquid, the vinegar, and sugar and con-tinue to process, scraping down the sides of the blender, until the ingredients are com-bined into a mayonnaise, about 1 1/2 to 2 minutes.
Add the cooled vegetable mixture to the bowl of pota-toes and eggs. Add the may-onnaise and stir gently but thoroughly until the ingredi-ents are evenly distributed and coated with the mayonnaise.
Serve immediately at room temperature or refrigerate until cold. This should be eaten the day it is made. (Makes 7 servings)
Grilled Herb Potato Salad 1 1/2 pounds small rod potatoes, scrubbed
1/4 cup olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3 tablespoons mayonnaise
2 tablespoons dry white wine
1 tablespoon white wine vinegar
2 Teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 to 4, fresh rosemary branches for fire (optional)
1/3 cup thinly sliced scallions
3 tablespoons chopped pars-ley, preferably flat-leafed (Italian) Put the potatoes in a large saucepan and cover with cold wa-ter. Bring to a boil, and simmer until JUST tender. (Time will vary with size of potato; small po-tatoes should cook in 8 to 10 min-utes.) Drain and set aside.
In a shallow dish, combine the olive oil and rosemary. Let stand at least 30 minutes or up to 2 hours.
In another small bowl, whisk together the mayonnaise, wine, vinegar, mustard, salt and pep-per. Let stand at least 20 minutes or refrigerate up to 2 hours; re-turn to room temperature before using.
Prepare a hot fire in a covered gas or charcoal grill (see note). Roll the potatoes in the rosemary oil, and then thread onto metal skew-ers. If using fresh rosemary branches, dampen them with cold water and toss onto coals just be-fore cooking.
Grill the potatoes, turning oc-casionally and brushing with any remaining oil, until tender and tinged with brown, about 5 to 7 minutes.
Place the potatoes in a mixing bowl. Add the flavored mayon-naise, scallions and parsley. Toss to combine. Season with addi-tional salt and pepper to taste. Serve warm or at room tempera-ture. (Makes 4 servings)
Grilled Yukon Potatoes 12 Yukon gold potatoes (red potatoes can be substituted)
1/2 cup olive oil
Salt and pepper, to taste
2 sprigs fresh rosemary
2 sprigs fresh thyme
Cut potatoes in half length-wise. Mix raw potatoes in olive oil, salt and pepper. Place in cake pan or on cookie sheet and place sprigs of rosemary and thyme across potatoes. Roast in 375° oven until done, about 40 minutes.
Hobo Pack of New Potatoes, Spinach and Pearl Onions 12 new potatoes, about the size of golf balls
24 pearl onions, skin on, both ends trimmed
1/2 pound spinach, well-washed
1/4 cup coarsely chopped fresh sage
1/3 cup olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground pepper, to taste
Heavy-duty aluminum foil, for wrapping
Toss all ingredients together gently. Tear off four sheets of foil, each about 2 feet long, and stack them. Arrange the vegetables in the center of the top sheet and season with salt and pepper.
Fold up the foil around the vegetables, one sheet at a time, turning the package one quarter turn between sheets and making sure each sheet is well sealed around the vegetables. Place the hobo pack oh the bottom of the grill off to one side, pile coals up around it and cook for about 25-30 minutes, depending on the intensity of the heat from the coals. (Makes 6 Servings)
Mashed Potatoes with Truffle Oil 2 1/2 pounds Idaho potatoes, peeled and roughly sliced
1/2 cup heavy cream
4 tablespoons butter
1 teaspoon truffle oil (available at gourmet stores)
Salt and pepper to taste Cover potatoes with cold water and cook until tender. Drain and mash until smooth with cream, butter, salt and pepper. Add truffle oil and mix in just before serving. (Makes 6 servings)
Mexican Stuffed Potato 2 large baked potatoes
3 tablespoons each, non-fat sour cream and fat-free milk
1 cup cooked red kidney or pinto beans, drained
1 cup yellow corn kernels, cooked drained
2 tablespoons chopped cilantro
Salt and pepper to taste
1/2 cup shredded sharp cheddar cheese
1/2 cup spicy tomato salsa Bake potatoes in microwave. Cut in half lengthwise. Remove pulp. Mash with sour cream and milk Combine with beans, corn, cilantro, salt and pepper. Pile mixture into skins. Top with cheese.
Bake 20 minutes in 400° oven. Serve with salsa. (Makes 4 servings)
Mustard Roasted Potatoes Light vegetable oil cooking spray
4 tablespoons Dijon-style: mustard
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chill powder
1/8 teaspoon cayenne pepper
16 baby red potatoes Preheat oven to 400° for degrees. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder, and cayenne pepper in a large bowl. Whisk to blend.
Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes into the prepared roast-ing pan, leaving a little space be-tween them. Bake for about 45 minutes to 1 hour, until the potatoes are fork tender. (Makes 4 serving)
Onion Roasted Potatoes 1 envelope Lipton Recipe Secrets Onion Soup Mix
2 pounds of potatoes, cut into chunks
1/3 cup olive or vegetable oil In a large plastic bag, add all ingredients. Close and shake until potatoes are evenly coated. Empty potatoes into shallow baking pan. Bake in preheated 450° oven, stirring occasionally, 40 minutes, or until potatoes are tender and golden brown. Garnish with chopped fresh parsley. (Makes 8 servings)
Oven Roasted Red Potatoes with Roquefort 1 tablespoon olive oil
1/2 pound small red potatoes, halved
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup crumbled Roquefort or other blue cheese Preheat the oven to 450 degrees. Brush the olive oil on a nonstick baking sheet. Arrange the potatoes; cut sides up, on the baking sheet. Sprinkle with the salt and pepper and turn the potatoes over.
Roast the potatoes for about 20 minutes, until browned on the bot-tom. Turn them over and keep warm. Leave the oven on.
Five minutes before serving sprinkle the cheese on the potatoes. Bake about 3 minutes until the cheese starts to melt. Don't overcook or the, cheese will melt off the potatoes. (Makes 2 Servings)
Potato Salad with Italian Dressing 2 pounds small red potatoes
1 medium shallot, peeled and minced
1/2 pound green beans, trimmed, and cut into halves if long.
1/2 cup of Kalamata olives, halves and pitted
3 plum, tomatoes seeded and cut into slivers
8 basil leaves, slivered
1 1/2 cups * Italian Dressing Scrub the potatoes but do not peel. Cut in halves. Place in a steamer basket and steam over boiling water un-til tender, about 20-25 minutes. Drain and transfer to a bowl. Add 4 tablespoons of the * Italian dressing and the shallot. Refrigerate 1 to several hours.
Bring a small pan of water to the boil, add the beans and time, about 5 minutes, or until tender. Drain and plunge into ice water to stop the cooking. Pat dry and add to the potatoes.
Stir in the olives, tomatoes and, basil leaves. Add enough * Italian dressing to coat the salad. If making the salad ahead refrigerate, remove from refrigeration about 1 hour before serving. (Makes 10 servings)
Rudy’s Potato Salad 5 pounds red boiling potatoes, scrubbed and cut into 1-inch pieces
1/2 cup of sweet pickle juice
1 cup diced red onions
1 cup mayonnaise
1 cup sour cream
3 tablespoons horseradish mustard
Salt and black pepper
1 cup diced sweet pickles
1 (2 ounce jar) pimento stuffed green olives, drained and chopped
1 large rib celery, diced
1/4 cup chopped chives
5 hard boiled eggs, peeled and cut into 1-inch pieces
Chopped parsley for garnish
Paprika In a large pot boil potatoes until just tender, about 12 minutes. Drain, cool, peel and dice potatoes and transfer to large bowl. Pour the pickle juice over hot potatoes, stir gently and let cool to room temperature.
Place the diced red onion in a small bowl, cover with ice water for 20 minutes to reduce the acidity. Drain and squeeze out the excess moisture with paper towel add to potatoes.
In a medium bowl stir together the mayonnaise, sour cream, horseradish mustard, salt and pepper, pickles, olives, celery and chives. Pour this mixture over the potatoes and toss gently. Add the eggs and toss again. Sprinkle salad with paprika and chopped parsley. (Makes 10 servings)
Texas Potatoes 2 pounds frozen hash brown potatoes, broken loosely
1 can cream of chicken or cream of mushroom soup
2 cups sour cream
1 stick melted margarine
1 cup shredded Cheddar cheese
1 1/2 cups chopped onions
1 cup crushed corn flakes, for topping
Combine all ingredients ex-cept corn flakes, and put into a 9-by-13-inch pan. Sprinkle corn flakes over the top. Bake at 350 degrees for 40 to 50 minutes. (Makes 10 to 12 servings)
Succotash Tomato
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