Recipes Included On This Page Vegetable and Kidney Bean Stew - Irish Vin de Cerises (Cherry Liqueur) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vegetable and Kidney Bean Stew - Irish Recipe By : Vegetarian Society of Ireland Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 3 ounces mushrooms -- sliced 1 small red pepper -- de-seeded and chopped 1 carrot -- scraped and diced 1 medium-sized zucchini -- (courgette), sliced 1 rib celery -- sliced 1 small onion -- sliced 2 tomatoes -- skinned and quartered 1 can red kidney beans -- (13 oz) salt and freshly ground black pepper Heat the oil in a large saucepan and add the onion, pepper, carrot, courgette and celery. Cook gently for 10 minutes with a lid on the pan, then add the mushrooms, tomatoes, kidney beans and salt and pepper to taste. Simmer for a few minutes more until the carrot is soft. Source : "Vegetarian Society of Ireland" S(Formatted by Chupa Babi in MC): "." Contributed to the FareShare Gazette by Chupa; 10 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 462 Calories; 9g Fat (16.1% calories from fat); 24g Protein; 77g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Vin de Cerises (Cherry Liqueur) Recipe By : Debra F.Weber, Your Guide to French Cuisin Serving Size : Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds cherries with the pits -- washed and stemmed 1 cup water 1 vanilla bean 2 1/4 cups eau-de-vie -- (brandy) 9 cups red wine 1. Put the cherries in a saucepan along with the sugar and vanilla bean. Add 1 cup of water. Cook over low heat for 30 minutes. Strain the juice and allow to cool. 2. In a large, wide-brimmed jar, mix the strained juice with the eau-de- vie. Seal the jar and place in a cool dark place for 15 days. 3. After 15 days, add the wine to the cherry eau-de-vie. 4. If making the wine for gifts, pour into decorative bottles and seal. 5. Store the bottles, tightly sealed in a cool, dark place. Serve very well chilled as an aperitif or as a dessert wine. From Debra F.Weber, Your Guide to French Cuisine (www.frenchfood.about.com) Contributed to the FareShare Gazette by Claudia; 24 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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