Beans and Grains Recipes

None Topping: 4 medium potatoes, cooked and mashed (with 1/4 cup water) to yield 3 cups mashed

Sauce: 2 cups brown gravy, mushroom gravy, or other sauces (such as tomato) Filling: 1 onion, coarsely chopped

3 carrots, sliced thinly

1 green pepper, diced

1/2 lb. broccoli, cut into stems and flowers

1/4 lb. green beans, cut into 1-inch pieces

1 bunch spinach, torn into bite size pieces

Steam vegetables (except spinach) about 15 minutes, until crisp-tender. Remove from heat. Stir in spinach and 2 cups gravy. Spoon this filling into a 9″x12″ backing dish. Spread mashed potatoes over the top. Sprinkle with a small amount of paprika. Make 30 minutes at 350 degrees. HINTS: any veggies can be used, and frozen works also. Use about 8 cups chopped veggies total. From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. —–

1 pound Dried Great Northern beans

3 Carrots — sliced

3 Celery ribs — sliced

2 Onions — chopped

2 Garlic cloves — minced

2 Bay leaves

1 14 1/2 ounce tomatoes with liquid — cut up

1 teaspoon Dried basil

1/2 teaspoon Pepper

2 tablespoons Olive oil

Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the beans are servings (3 quarts) Diabetic Exchanges: One 1-cup serving equals 1 vegetable, 1 starch, 1/2 lean meat, 1/2 fat; also 140 calories , 73 mg sodium, 0 cholesterol, 22 gm carbohydrate, 8 gm protein, 3 gm fat. From Oct/Nov ‘94 Taste of Home Magazine Formatted for MM by Pegg Seevers 10/05/94

18 oz Pears,firm ones

18 oz Green Beans

18 oz Bacon

1 1/2 qt Water

1 tb Savory,fresh

1 bn Parsley

3 lb Potatoes

1.Wash beans, cut of ends,peel the string. 2.Cook the bacon in the water

for about 20 minutes;remove bacon;keep warm. 3.Add the beans and the chopped parsley to baconbroth and cook until the beans are done. 4.After 15 minutes add the pears;washed and left whole and cook another 15 minutes. 5.Slice the bacon and serve with the bean-pear-mix. 6.Serve with the

potatoes,peeled and halfed and cooked in salted water. Typed by Brigitte Sealing,Cyberealm BBS Watertown NY 315-786-1120