Recipes Included On This Page Baked Beans and Fruit Bean Pancakes (Herb's) Beef Barley Stew Blueberry Crisp with Oatmeal-Almond Topping Blueberry Pie and Special Crust Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Beans and Fruit Recipe By : Full of Beans by Currie & Spicer Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked red kidney beans -- (1 liter) or Dutch brown beans 1 large onion -- coarsely chopped 2 apples -- peeled & chopped 2 navel oranges -- peeled & sliced 1/3 cup molasses -- (75 mL) or packed brown sugar 1 tablespoon cider vinegar -- (15 mL) 1 tablespoon minced fresh gingerroot -- (15 mL) or 1 teaspoon/5 mL ground ginger 2 teaspoons Dijon mustard -- (10 mL) 1/2 teaspoon salt -- (2 mL) 1/4 teaspoon freshly ground black pepper -- (1 mL) 4 drops hot pepper sauce Hot water In 8-cup (2 L) casserole, layer cooked beans, then onion, then apples; top with orange slices. In 2-cup (500 mL) measure, combine molasses, cider vinegar, gingerroot, mustard, salt, pepper and hot pepper sauce. Add enough hot water to make 2 cups (500 mL) liquid; mix well. Pour over the bean mixture. Cover and bake in 300F (150C) oven for about 1 hour or until beans and fruit are tender. Uncover and stir; bake uncovered for about 30 minutes longer or until some of the liquid has evaporated. Makes 6 servings. Authors' note: "Prepare this a day ahead. The flavours seem to mingle and mellow as the casserole rests and then is reheated (at 300F/150C)." From Full of Beans by Violet Currie & Kay Spicer; sponsored by the Ontario Coloured Bean Growers Association; published in cooperation with the Canadian Celiac Association; 1993; ISBN 0-9695688-1-9; Mighton House, Box 399, Campbellville, Ontario, Canada L0P 1B0. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 28 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 1g Fat (3.1% calories from fat); 11g Protein; 54g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 210mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Bean Pancakes (Herb's) Recipe By : Breaking the Vicious Cycle by Elaine Gottschall; 1994 Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked white beans -- well drained 1 small onion 1 egg 1/8 teaspoon baking soda Salt -- to taste Homemade yoghurt as needed Soak, cook and drain the beans. A food processor, blender or electric mixer may be used. If using a blender, place egg in blender first so that blades can turn easily. Place all ingredients in bowl or blender and blend until batter is smooth. If batter is not a consistency which can be poured easily (as for pancakes), add yoghurt, a teaspoon at a time and blend in well. Using a well-buttered frying pan, pour batter as you would pancake batter. Using medium heat, turn pancakes after about 8 to 10 minutes. Cook an addition 8 minutes on the other side. The about ingredients make 4 medium-sized pancakes. Do not use beans that have not been drained well as batter will be too watery. A large batch of beans can be prepared in advance and can be frozen in suitably sized containers. From Breaking the Vicious Cycle by Elaine Gottschall; 1994; ISBN 0-9692768-1-8. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 27 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 1g Fat (14.0% calories from fat); 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 60mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. Back to Recipe List * Exported from MasterCook * Beef Barley Stew Recipe By : Lisa Kolenich, Regina, Saskatchewan, Canada Serving Size : 3 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound lean ground beef 1/2 cup sliced celery 1/3 cup chopped onion 1 3/4 cups water 2 teaspoons reduced-sodium beef bouillon granules 1 1/2 teaspoons chili powder 1/4 teaspoon pepper 1/2 cup quick-cooking barley 14 1/2 ounces diced tomatoes -- undrained (1 can) In a large saucepan, cook the beef, celery and onion over Medium heat until meat is no longer pink and vegetables are tender; drain. Stir in water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through. Yield: 4 cups Source: "Cooking for 2 Magazine, Spring 2008, p. 35-36" S(Mc Formatting by): "Bobbie" Yield: "4 cups" Start to Finish Time: "0:30" Notes Hearty and easy to fix, this thick stew from Lisa has a comforting, chili- like flavor. "It's my best barley recipe. I'm sure you'll agree that it's a tasty dish," she writes. Tip - You can store barley in a cool dry place for up to one year. Bobbie's Note: This is a delicious soup/stew. I think some chopped green pepper could be added as well as the onion and celery. Contributed to the FareShare Gazette by Bobbie; 29 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 16g Fat (59.4% calories from fat); 15g Protein; 10g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat. Back to Recipe List * Exported from MasterCook * Blueberry Crisp with Oatmeal-Almond Topping Recipe By : Taste It - from Bon Appétit - MCT News Service Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pints fresh blueberries -- (or frozen) 1/4 cup packed golden brown sugar -- plus 2 tablespoons packed golden brown sugar -- (divided) 1/2 teaspoon ground cinnamon 1/2 cup quick cooking oats 2 tablespoons all-purpose flour 1/4 teaspoon salt 2 tablespoons chilled unsalted butter -- cut into small pieces 1/4 cup sliced almonds Preheat oven to 350 F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir together oats, flour, salt and remaining brown sugar. Add butter and rub in with fingers or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake until berries are bubbling and topping is golden, about 35 minutes. Makes 6 servings. Source: "Lansing State Journal, 6-21-09" S(Formatted by): "Bobbie" Bobbie's note: This was delicious. I used frozen berries and needed to cook about 38 minutes to brown. Contributed to the FareShare Gazette by Bobbie; 17 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 4g Fat (29.4% calories from fat); 3g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Blueberry Pie and Special Crust Recipe By : America's Test Kitchen Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Foolproof Pie Dough: 2 1/2 cups unbleached all-purpose flour -- plus more for work surface 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons cold unsalted butter -- cut into 1/4-inch slices 1/2 cup solid vegetable shortening -- cold, cut into 4 pieces 1/4 cup vodka -- cold (see note) 1/4 cup cold water Blueberry Filling: 6 cups fresh blueberries -- (about 30 ounces) [see note] 1 Granny Smith apple -- peeled and grated on large holes of box grater 2 teaspoons grated zest 2 teaspoons fresh lemon juice -- (from 1 lemon) 3/4 cup sugar 2 tablespoons quick-cooking tapioca -- ground (see note) 1 pinch table salt 2 tablespoons unsalted butter -- cut into 1/4-inch pieces 1 large egg -- lightly beaten with 1 teaspoon water From the Episode: The Best Blueberry Pie This recipe was developed using fresh blueberries, but unthawed frozen blueberries will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute. Makes one 9-inch pie. 1. For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4- inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. 3. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes. 4. For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack; heat oven to 400 degrees F. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly. 5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling. 6. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side. 7. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes. 8. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees F and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve. A little tapioca plus a grated apple creates a juicy but sliceable filling. Contributed to the FareShare Gazette by Art; 7 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 357 Calories; 21g Fat (53.7% calories from fat); 2g Protein; 39g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 328mg Sodium. Exchanges: 0 Lean Meat; 1 Fruit; 4 Fat; 1 1/2 Other Carbohydrates.

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