Recipes Included On This Page Navy Bean Stew Non-dairy Low-fat Vegan Cheeze Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Navy Bean Stew Recipe By : Margaret Bourgoujian, Oswego, NY Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dry navy beans 4 quarts water -- divided 1 1/2 pounds Italian sausage -- cut into 1/4" 29 ounces chicken broth [2 14 1/2-ounce cans] 2 cups onion -- chopped 1 1/2 cups carrots -- thinly sliced 1 15 ounce whole kernel corn 1 tablespoon minced parsley 1 1/2 teaspoons Italian seasoning Soak beans in 2 quarts of water overnight; drain. Place in a large saucepan and add remaining water. Bring to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender. Drain. In a Dutch oven, brown sausage. Add broth, onion, carrots, corn, parsley, Italian season and beans. Cover and bake at 350 degrees F. for 30 minutes. Uncover and bake 30 minutes longer or until bubbly. Yields 8-10 servings. Source : "Taste of Home, Feb'March '96, p. 45" S(Mc Formatting by): "PookyPook" NOTES : "Here's a delicious dish that I make for my husband who's on a low-salt diet," reports Margaret. "I love it too!" Bobbie's Note: This was a very unusual and delicious dish. I wanted to use a 42-ounce jar of Randall's Great Northern Beans (partially drained) and 3 Italian sausages that I had on hand. I also had two very large carrots. I used the amounts of the all the other ingredients called for in the recipe. We really loved this dish. We served it with biscuits. Contributed to the FareShare Gazette by Bobbie; 20 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 337 Calories; 27g Fat (73.8% calories from fat); 15g Protein; 7g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 973mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Non-dairy Low-fat Vegan Cheeze Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raw cashew nuts 1 cup warm water 3 tablespoons yeast flakes 1 teaspoon celery salt powder 1 teaspoon garlic powder 1 teaspoon salt 1/3 cup fresh lemon juice 4 tablespoons agar agar granules Line a small bowl or mould (the size of a 1-pound bread tin) with silver foil or cling film. Then put all the ingredients except the lemon juice, the oil and the agar into a food blender. While the blender is blending the above, add...very slowly...the lemon juice, then add...very slowly...the sunflower oil. Next, soak the agar granules in 1/2 cup cold water. Cook the agar and water until the agar becomes clear, then add to the mixture in the blender and blend for only 5 more seconds. Pour the mixture into the lined mould immediately as the setting process starts straight away. Put the cheese in the fridge overnight, then when ready to eat, empty out onto a plate and remove the lining. Slice up and taste. Source : "Vegetarian Society of Ireland" S(Formatted by Chupa Babi in MC): "03.08.06" Contributed to the FareShare Gazette by Chupa; 19 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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