Recipes Included On This Page Barley Hot Dish Beef Lentil Soup Belizian Style Habanero Hot Sauce Black Bean & Corn Quesadilla Black Beans and Yellow Rice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Barley Hot Dish Recipe By :Kathleen Smeak Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ground beef 1 cup chopped onion 1/2 cup chopped celery 2 1/2 teaspoons salt 1 tablespoon cooking oil 1/4 teaspoon black pepper 1 teaspoon dried marjoram 1/2 bay leaf 2 (16 oz.) cans tomatoes 1 cup cream of mushroom soup 3/4 cup quick barley 1/2 cup chopped green pepper 1 16 ounce can peas -- or 1 pkg. frozen thawed 1 1/2 cups water -- (or if using canned Saute ground beef, onion and celery in oil in large skillet or Dutch oven until beef is well browned. Stir in all other ingredients except peas. Mix well, then carefully mix in peas, Bring to a boil. Turn into roasting or cake size baking dish (4 quart). Cover with aluminum foil and bake at 375F for 1 hour and 15 minutes. Source : "Harvest Time Sampler, New Covenant Christian Church, 1982, p. 136" S(MC formatting by): "bobbi744@acd.net" Contributed to the FareShare Gazette by Bobbie; 9 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 479 Calories (kcal); 34g Total Fat; (64% calories from fat); 24g Protein; 18g Carbohydrate; 97mg Cholesterol; 1157mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Beef Lentil Soup Recipe By :Diane M. Lynch Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 medium onion -- chopped 4 ounces fresh mushrooms -- or canned stems and 1 16 ounce can stewed tomatoes -- or whole 1 medium celery stalks -- sliced (1 to 2) 1 medium carrots -- sliced (1 to 2) 1 small green bell pepper -- (optional) 6 ounces dried lentils -- (about 1 cup) 3 cups water 1/4 cup red wine -- (if desired) 1 bay leaf 2 tablespoons snipped parsley 2 teaspoons salt 1/4 teaspoon pepper 1 beef bouillon cube rice Cook and stir ground beef and onion in a skillet until light brown; drain. Stir in mushrooms; then place mixture in a deep pot. If using canned mushrooms, include liquid. Add remaining ingredients except rice. heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lentils are tender, about 35-40 minutes. Before soup is done, prepare rice according to package directions. Add the rice to the lentil soup or serve the soup mixture over the rice as individual servings. Source : "Harvest Time Sampler, New Covenant Christian Church, 1982, p. 79" S(MC formatting by): "bobbi744@acd.net" Contributed to the FareShare Gazette by bobbi744@acd.net; 9 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 383 Calories (kcal); 21g Total Fat; (48% calories from fat); 22g Protein; 27g Carbohydrate; 64mg Cholesterol; 908mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Belizian Style Habanero Hot Sauce Recipe By :The Habanero Cookbook, DeWitt & Gerlach Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 2 garlic cloves -- chopped 1 tablespoon vegetable oil 1 cup carrots -- chopped 2 cups water 3 Habanero chilies -- minced (3 or 4) 3 tablespoons fresh lime juice 3 tablespoons white vinegar 1 teaspoon salt This sauce is similar in taste to Melinda's Saute onion in oil until soft. Add carrots and water. Bring to boil, reduce heat and simmer until the carrots are soft. Remove from heat. Add chilies, lime juice and salt to the carrot mixture. Place in processor and puree until smooth. Pour into sterilized jars and seal. MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 245 Calories (kcal); 14g Total Fat; (47% calories from fat); 3g Protein; 31g Carbohydrate; 0mg Cholesterol; 2196mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Black Bean & Corn Quesadilla Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 7 inch flour tortilla 1 tablespoon cooked or canned black beans, drained 1 tablespoon whole-kernel corn 1 tablespoon mild salsa 2 tablespoons light shredded 4-cheese Mexican blend Place flour tortilla on microwave-safe plate. On one half of tortilla, spoon beans, corn, salsa, and cheese. Fold other tortilla half over filling. Microwave on high (100%) 1 to 1-1/2 minutes or until cheese melts. Let quesadilla sit in microwave 1 minute longer. Serve immediately. If refrigerated and tightly sealed, leftover beans, corn, salsa, and cheese can be kept for up to a week, making it easy to repeat this one-serving recipe for snacks and lunches. Feel free to double or triple the ingredients for more quesadillas. - - - - - - - - - - - - - - - - - - - Per serving: 234 Calories (kcal); 5g Total Fat; (19% calories from fat); 6g Protein; 40g Carbohydrate; 0mg Cholesterol; 344mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art Guyer; 11 November, 2000. <http://fareshare.net> * Exported from MasterCook * Black Beans and Yellow Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves 1 large Spanish onion 1 large red bell pepper 4 tablespoons olive oil 1 6 ounces can tomato paste 2 tablespoons ground cumin 1 tablespoon fresh coriander -- chopped 1 teaspoon hot pepper sauce salt 2 pounds sirloin steak -- cut into 1/8-inch-wide slices Yellow Rice Contributed to the FareShare Gazette by Jennie; 12 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 2602 Calories (kcal); 183g Total Fat; (63% calories from fat); 179g Protein; 62g Carbohydrate; 569mg Cholesterol; 1962mg Sodium Food Exchanges: 1/2 Grain(Starch); 23 1/2 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates

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