Tuesday, July 20, 2010

Best Recipes For You

KIDNEY BEAN BARBECUE

2 cups cooked and drained kidney beans
1/4 cup margarine
2 teaspoons garlic,pounded
1/4 cup chopped onions
1 cup tomato sauce
1/4 cup lemon-lime drink
1/4 cup pineapple juice
1 teaspoon vetsin/magic sarap
1 teaspoon salt
1/2 cup liquid from beans
2 teaspoons sugar

Melt margarine over low fire, add the onions and the rest of the ingredients, except the beans. Let boil, then add the beans. Cover and let simmer till half of the liquid is absorbed.

KIDNEY BEAN LOAF

1 cup bread crumbs
2 cups red kidney beans, mashed
1/4 pound cheese grated
1 onion, chopped and sauted in 1 tablespoon oil
2 eggs, beaten
salt, sage

Mix together all ingredients. If too dry, add more bean juice. Bake and serve with tomato sauce.

MOCK FILLET
1 cup rolled oats
1 cup ground garbanzos
1/2 cup hard-cooked eggs
1/2 cup chopped celery
1 onion, minced
1 can chopped pimiento
vetsin, salt
2 eggs, well-beaten
crumbs to bind

Mix very well. Mold in fish molder or form by hand in form of small fillet. Bake or fry. Serve with any sauce desired.

OVENLESS BAKED BEANS
2 cups cooked and drained navy beans
2 tablespoons brown sugar
1/2 cup tomato sauce
1/2 cup liquid from beans
1 medium onion, cut in rings
1 1/2 teaspoons salt
1 teaspoon vetsin
1 tablespoon margarine

Saute onion ring in hot margarine; save some onion rings for garnish. Add the tomato sauce to the sauted onion rings. Add the water, salt, sugar and vetsin and let simmer. Add the cooked beans, let simmer over low fire until half of the liquid has evaporated. Garnish with onion rings. Makes 5 serving

MONGO BEANS WITH AMPALAYA

2cups cooked mongo
1 tablespoon oil
1/2 cup sliced tomatoes, finely chopped
1 onion sliced
1 teaspoon garlic crushed
1 teaspoon salt
1 teaspoon vetsin
1 1/2 cups water
ampalaya leaves

Saute garlic and onions in hot oil and add the tomatoes. When tomatoes are thoroughly cooked add the mongo. Season with salt and vetsin and let boil. Add the ampalaya leaves, cooking only long enough to wither the leaves.

CABBAGE ROLLS

1 medium head cabbage
1 cup ground gluten
1/2 cup chopped celery
1/2 cup chopped onions
1/4 cup chopped green pepper
1/4 cup cooking oil
1 taspoon vetsin
1 cup cooked rice
Steam cabbage till leaves can be removed easily. Simmer the other vegetables (except the cabbage) in oil until near tender, then add the ground gluten and seasonings. Let simmer for a few more minutes. Add the mixture to the cooked rice. Mix well. Put 1/2 cup of the rice mixture in each cabbage leaf, fold the ends and roll. Arrange cabbage rolls in a baking dish and pour tomato sauce. Bake for one hour at slow oven. Serve with tomato sauce. Makes 5 to 6 servings.

TOMATO SAUCE
1 cup finely chopped tomatoes
1 cup tomato sauce
3/4 cup water
2 teaspoon salt
1 teaspoon vetsin
2 tablespoon oil
1/4 cup chopped onions