10 Flour tortillas

2 1/2 c Dried pinto beans

6 c Water

2 md Onions; diced

1 pn Salt (optional)

——————————-SALSA MEXICANA——————————- 1 1/2 md Ripe tomatoes; diced

1/4 c Diced jalapeno peppers

1/2 md Onion; diced

1 tb Chopped fresh coriander

– (cilantro) 1 Green onion; chopped

Wash and drain the beans. In a large pot bring the beans, water, onions, and salt to a boil. Lower the heat, cover, and simmer, adding more water if necessary, until the beans are tender and will mash easily (approximately 3 hours). Blend the ingredients for the salsa in a small bowl. Set aside. Drain and mash the beans with a potato masher or electric mixer. Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in oven for 8 to 10 minutes. Spoon some of the bean mixture onto each tortilla, top with green onions and salsa, and roll into a burrito. Makes 10 burritos and 1-1/2 cups salsa. * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

1 pound ground beef

1 16 oz can barbecue beans

1 11/5 oz can condensed bean with bacon soup

1/8 teaspoon seasoned black pepper

1/4 teaspoon garlic salt

1/2 teaspoon garlic salt

1 tablespoon instant minced onion

1/2 cup grated process American cheese

In skillet, brown ground beef; drain well. Thoroughly combine all ingredients except cheese in Crock-Pot. Cover and cook on Low for 6 to 9 hours.

Just before serving, sprinkle with grated cheese. Serve over hot cornbread

Serves 6

3 oz Dried mung bean thread

-noodles 1 sm Dungeness crabs [Or a

-couple of whatever local -crabs you have. Dungeness crabs are BIG! -S.C.] 1/2 ts Black peppercorns

1 tb Chopped fresh coriander root

4 Garlic cloves

1 ts Sugar

1 tb Golden Mountain Sauce, or

-dark soy sauce 1 tb Light soy sauce, or Thai

-fish sauce (Nam Pla) 2 ts Oyster sauce

1 tb Rice wine, or dry sherry

1 ts Asian sesame oil

2 tb Vegetable oil

3 qt Slices of ginger, crushed

4 Red chilies, chopped into

-1/2 inch pieces 6 oz Medium shrimp (36 to 40

-per count), shelled, -deveined, patted dry 4 Green onions, cut into

-2-inch lengths 1 To 1/2 cup water

1 lb Fresh fish filets, cut into

-1-inch pieces 1/2 lb Large squid, cleaned, cut

-crosswise into 1-inch rings 1/2 c Thai sweet basil leaves

Fresh coriander sprigs Thailand is truly a place for seafood lovers. There is water everywhere in Bangkok++even in the dry season. And everywhere there is water, the Thais use it to grow something to eat! Add to that the fact that the Gulf of Thailand is not far away from the city and it all adds up to good eatin for seafood lovers! The following recipe is typical of the bewildering variety of cioppino and jambalaya type seafood stews found there++and each one seems better than the last. The recipe is from Joyce Jues delightful San Francisco Chronicle column (3/13/91). It calls for the dish to be cooked in a Chinese “sandy” pot. Don gots one? Not to worry++use whatever you have on hand++wok, Dutch oven, stockpot… (And yes, Marge++there are tentacles in this!) Put the mung beans into a bowl and cover with warm water; soak until soft and pliable, about 10 minutes. Drain. Set aside. If you are using a cooked crab, have the fishmonger crack it into large pieces. To clean a live crab, be careful, and use a brush to scrub its underside and between the claws and legs to loosen the sand and grit. Rinse thoroughly with cold water. Plunge the crab into boiling water for a minute to kill it. Remove. When cool, clean, disjoint and chop the crab into large chunks. In a mortar or spice mill, pound or grind the peppercorns first, then add the coriander root and garlic, and work it into a paste. Mix together the sugar, Golden Mountain, soy and oyster sauces, rice wine and sesame oil in a bowl. Pour the vegetable oil into a 3 1/2-quart sandy clay pot casserole (or a Dutch oven) and set over medium heat. Add the coriander-garlic- pepper paste and saute lightly. Increase the heat to high. Add ginger, chiles and raw crab pieces; toss and brown for a minute. Add the shrimp an green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together. Stir in the water, cover pot, reduce heat to medium and braise for 8 minutes, stirring occasionally. If the noodles seem dry, add more water. Increase heat to medium-high, and gently stir in the fish and squid (and cooked crab if using), mix with the noodles, top with the basil leaves. Cover and cook for 3 to 5 minutes longer. Check for doneness. Garnish with fresh coriander sprigs. Bring the clay pot to the table and serve hot with rice and vegetables. Serves 4. Posted by Stephen Ceideberg; March 14 1991.

1 lb Lean Ground Beef

3 1/2 oz French Fried Onions; 1 Cn

1/4 c Bread Crumbs; Dry

10 3/4 oz Cream Of Mushroom Soup; 1 Cn

1 ea Egg; Lg

1/4 ts Thyme Leaves

1/4 ts Salt

1 ds Pepper

16 oz French Cut Green Beans; 1 Cn

Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inc pie pan. Turn the drained green beans into the

meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. —–

4 Mushrooms

2 Onions

5 Mange tout

220 g Chick peas

400 g Tomatoes with chili spices

1/2 ts Cinnamon

1 tb Natural or hazelnut yoghurt

1 tb White wine vinegar

2 ts Brown mustard seeds

White grape juice is just as good as white wine if you want to avoid the alcohol. The recipe works well without either. Preparation: chop the onions into 2cm pieces and finely dice the mushrooms. Add all the vegetables to a casserole dish, then add the spices, chickpeas, yoghurt and white wine. If possible leave to marinate for a couple of hours to let the vegetables absorb the taste. Microwave on high (650w oven) for 15 minutes, or longer if you want the vegetables to be soft rather than crunchy - say 20 minutes. Serve with Biryani rice - I use brown rice with lentils, almonds, sultanas and a mixture of vegetables such as carrots and broccoli.

1/2 lb Flank steak

1 tb Chinese fermented blk. beans

2 Garlic cloves

- peeled, chopped 2 sl Fresh peeled ginger; minced

- (quarter-sized slices) 1 lb Fresh rice noodles

3 tb Peanut oil

1 Onion; cut into 8 wedges

1 Green bell pepper; seeded

- cut into 1-inch cubes 1 pn White pepper

1 pn Sugar

1 tb Soy sauce

——————————-BEEF MARINADE——————————- 2 ts Dark soy sauce

2 ts Rice wine or dry sherry

1/2 ts Sugar

1 ts Cornstarch

1 ts Peanut or sesame oil

CUT THE BEEF into 1/4-inch thick by 1 1/2-inch long by 1/2-inch wide slices; put into a bowl and toss with the beef marinade. Set aside. Cover the black beans with water until soft, about 5 minutes. Drain and rinse off excess salt with water. Place in a small bowl and mash together with garlic and ginger into a coarse paste; set aside. Separate the strands of rice noodles. Set aside. Over high heat, preheat the wok until hot. Add half the oil and swirl it to coat the sides. When the oil is hot, add the beef; toss until the beef loses its redness, about 30-to-45 seconds. Remove to a bowl; set aside. Add remaining oil to wok. While the oil is warming add the black bean mixture; stir-fry until fragrant, about 10 seconds. Over high heat, add the onions and peppers; stir-fry until they begin to soften but are still crisp, about 1 minute. Add the rice noodles; stir-fry to coat the strands with seasoned oil, about 30 seconds. Add the white pepper, sugar and soy sauce; toss until evenly distributed. Return the beef; toss a few turns to mix in. Transfer to a serving platter. Serve immediately.

2 lb Beef shanks

2 cn Tomato sauce (small)

2 ts Sugar

1/4 ts Pepper

1 Med. onion, choppped

1 Wedge cabbage, 1″thick,chop

1 lb Cut green beans

2 qt Water

2 Beef bouillon cubes

1 t Salt

2 Whole cloves

3 Turnips, pared and diced OR>

1 Rutabaga,small

1 c Uncooked elbow macaroni

In dutch oven or kettle, combine beef, water, onion, tomato sauce, cabbage, bouillon cubes, sugar, salt, pepper and cloves. Bring to boil, simmer covered for 2 hrs. Add turnips, macaroni and beans. Simmer uncovered for 20 or 30 minutes more, or until tender.

1 9-oz. pkg. (2 cups) frozen

Chopped cooked chicken 1 c Finely chopped, peeled

Jicama 1/2 c Taco sauce

8 10-inch flour tortillas

1 6-oz. container frozen

Avocado dip, thawed 2 c Chopped lettuce

1 16-oz. can refried beans

With green chili peppers or Mexican-style beans, drained And mashed 1 8-oz. carton reduced-fat or

Regular dairy sour cream 1/2 c Chopped red sweet pepper

1/3 c Sliced green onion

1 c Shredded lower-fat or

Regular cheddar cheese, or Monterey Jack cheese with Jalapeno peppers 1/4 c Sliced pitted ripe olives

Taco sauce (optional) THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside. PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese. REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. TO SERVE, cut into wedges. Pass taco sauce. Makes 8 main-dish servings. Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek

Fire Fighters Chili No. 2682 Yields 4 Servings

1/2 Lb Italian HOT Sausage 1/2 Cup Water

1/2 Lb Lean Ground Beef 1/2 tsp Beef Flavor Instant

1 Tbls Drippings (See Cooking Bouillon Granules

Instructions) 1/3 Cup Worcestershire Sauce 1/3 Cup Onion, Chopped 3 Tbls Chili Powder

2 Cloves Garlic, Minced 1 Tbls Honey

32 oz Canned Tomatoes, 1/4 tsp Dried Red Pepper

Undrained, Chopped 1/4 tsp Celery Salt 16 oz Canned Kidney or Pinto 1/4 tsp Tabasco Sauce

Beans, Drained & - Salt Rinsed - Pepper 1/2 Cup Dry Red Wine

Remove the sausage from its casing. Brown the sausage and ground beef in a large skillet over medium heat. Remove and drain, reserving the measured amount of drippings specified in the ingredients list. Return the drippings to the skillet. Add the onion and garlic. Cook for 3 minutes. Return the meats to the skillet. Stir in all the remaining ingredients except the salt and pepper. Bring to a boil over medium-high heat. Reduce heat to a simmer. Cover. Simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

1 Green or red pepper, seeded

And chopped 1 Onion (I used red) chopped

1 To 4 Garlic Cloves minced

1 Jalapeno pepper (optional)

2 cn Black beans, drained

1 cn Corn kernals (the vacuum

Packed type), drained 1 cn Tomato paste (the small

Kind) 1 To 2 Tablespoons soy sauce

x Cumin, Thyme, Cayenne pepper (to taste, I used about 1 ts Each.

Saute vegetables in balsamic vinegar with the spices until soft and onion is clear. Add rest of the ingredients, stir up and cook till warm. (I used a 12 in. nonstick skillet and it was full to the top!) Should be thick, not liquid. Spoon into ff flour tortillas , roll up, and bake for 10-15 minutes. I had some steamed kale left over and rolled it up with the filling interesting addition, I liked it! I also added some ff soyakass jalepeno “cheese” Warning! This makes a lot! I ate 2 each evening for 5 days, and still had filling left over to freeze. It freezes well. Also, when cold, I just microwaved for 2-3 minutes (with a damp paper towel to keep the tortillas from getting tough), and that worked fine, too. I did not use a jalepeno in my version, just personal taste. Obviously, I liked them a lot to eat so many days in a row, but they were easy to fix! Hope you all like em. Yum!– Posted by Tyrrell Courtney to the Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.