Recipes Included On This Page Yellow Eye Bean Fritters - Caribe Yorkshire Buck Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Yellow Eye Bean Fritters - Caribe Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked yellow eye beans 1 cup milk 1/2 cup all-purpose flour or 1/3 cup whole wheat flour 1 egg -- beaten 1 teaspoon sugar 1 teaspoon baking powder Oil for frying Combine all the ingredients, except the oil, in a food processor and coarsely blend. There should be some texture to the mixture, it should not be completely smooth. Pour 1-2 inches of oil in a pan. Heat the oil over medium high heat. Drop large spoonfuls of the bean mixture into the hot oil. They will puff quickly. Cook until they are crisp all around. Remove with a slotted spoon and drain off the oil on paper towels. The fritters can be served with powdered sugar or syrup. An interesting variation is to replace the egg with one ripe banana. Source : "www.gourmetstore.com" Contributed to the FareShare Gazette by ChupaBabi; 15 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 462 Calories; 13g Fat (25.9% calories from fat); 20g Protein; 65g Carbohydrate; 2g Dietary Fiber; 220mg Cholesterol; 664mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Yorkshire Buck Recipe By :The Nero Wolfe Cookbook by Rex Stout et al Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter -- (15 mL) 1 pound grated Cheshire Cheese -- (454 grams) [a good sharp Cheddar can be substituted if necessary] 1 cup ale -- (250 mL) 7 large eggs 1/4 teaspoon salt -- (1 mL) 1 teaspoon dry mustard -- (5 mL) 2 dashes Tabasco sauce 6 slices Canadian back bacon 3 English muffins 2 tablespoons Dijon mustard -- (25 mL) Melt the butter in the top of a double boiler. Add the cheese and as it begins to melt, add the ale slowly, stirring constantly. Beat one of the eggs and add it along with the salt, dry mustard and Tabasco. Continue to stir until all the cheese is melted and the mixture is smooth. Lower the heat and keep hot. Poach the 6 remaining eggs and keep them warm while you fry the bacon lightly on a griddle. Split and toast the English muffins; spread them with a thin coating of Dijon mustard. Put the muffins on a serving plate and pour on the cheese. Top with a slice of bacon, a poached egg and some more cheese. Serve as hot as possible. Run the muffins under a hot broiler to glaze the tops if you desire. Serves 6. From The Nero Wolfe Cookbook by Rex Stout and the editors of The Viking Press; 1973. ISBN 0 14 00.5754 4 Rex Stout: 1886-1975 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 8g Fat (43.4% calories from fat); 9g Protein; 14g Carbohydrate; 1g Dietary Fiber; 223mg Cholesterol; 369mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

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