Pakadeva's Recipes

Mexican Bean Casserole

1       tb           Oil
1       lg            Onion -- chopped
2                     Celery stalks -- chopped
1                      Red bell pepper -- diced
3       c             Red kidney beans -- cooked
                        Enough liquid from cooking
                        -the beans to make a puree
6       oz            Tomato paste
1       t               Cumin
1       t               Chili powder
1       t               Basil
1/2   ts              Oregano
        pn              Cayenne, if desired
        tb              Shoyu or tamari
1       c               Arame -- soaked (optional)
4      c                Brown rice -- cooked
1/2   c                Parsley -- chopped
3       lg              Tomatoes, ripe -- sliced
5                        Garlic cloves -- pressed

Heat the oil in a large skillet and saute the onion, celery and red pepper till almost tender.

Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in a blender or food processor to make a puree. Transfer the puree to a large bowl.

Add the sauteed vegetables and the soaked arame (if desired) to the bean puree and mix well.

In a separate bowl, mix the rice and parsley together.

Oil a large, deep baking dish. Place half of the rice in the bottom of the dish. Spread half of the bean mixture over the rice, top it with half of the sliced tomatoes, and then distribute half of the pressed garlic over the tomatoes. Repeat the layers.

Bake at 350 degrees for 45 minutes.

Delicious with steamed artichokes and a big green salad.

Herbed Pasta Primavera (Thanks Lee)

For the best flavor, use fresh parsley, fresh basil, and freshly shredded Parmesan cheese.

6 ounces linguine, spaghetti, or fettuccine
1 cup water
2 teaspoons cornstarch
2 teaspoons instant vegetable or chicken bouillon granules
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces fresh asparagus, cut into 1-inch pieces
2 medium carrots, very thinly bias-sliced (1 cup)
1 medium onion chopped (1/2 cup)
1 6-ounce package frozen pea pods, thawed and well drained
2/3 cup sliced almonds or chopped cashews
1/4 cup snipped parsley or 1 tablespoon dried parsley flakes
2 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil, crushed
1/4 teaspoon pepper
1/3 cup finely shredded Parmesan cheese

1. Cook pasta according to package directions; drain. Meanwhile, forsauce. in a small bowl stir together water, cornstarch, and bouillon granules. Set aside.

2. Pour olive oil into wok or large skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add asparagus, carrots, and onions; stir-fry for 2 minutes. Add pea pods, almonds or cashews,parsley, basil, and pepper. Stir-fry about 1 minute more or
until vegetables are crisp-tender. Remove vegetable mixture from wok.

3. Stir sauce. Add sauce to wok. Cook and stir until thickened and bubbly. Cook and stir one minute more. Return vegetable mixture to wok; toss to coat. Heat through.

4. To serve, spoon vegetable mixture over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 4 servings.

Janet sent...
Sweet and Sour Chicken

1 chicken cut into 8 pieces
1 16oz can Cranberry Sauce
1 package Lipton Onion soup mix
1 8oz bottle of Milano Frency Salad Dressing

Mix the Cranberry sauce, dry soup mix and salad dressing to smooth.
Pour over chicken and bake at 350 degrees for abt. 1and one-half hours
until mixture gets nice and thick and chicken is well done. Can be
cooked with or without the chicken skin.
It is really finger licking good.
Double recipe for additional chicken and try to place in one large pan.

Diana sent...
my version of swiss steak the way i make it

need chunked stew meat, fry on all 4 sides until brown, stir in sliced
potatoes, cream mushroom soup (as many as you like), canned mushrooms,
little bit of water. let cook for about 1 to 1 /2 hours. i use a
electric fry pan. will maybe need to stir a couple times. i use heinz
57 sauce when all done. yum yum

Vance sent...

CHICKEN WITH FORTY CLOVES OF GARLIC

40 unpeeled cloves of garlic ( 3 heads)
3 1/2 pound chicken
Salt and pepper
Softened butter
1/2 cup white wine
1 cup chicken stock
3 tablespoons unsalted butter
Lemon juice, to taste
Chopped parsley, for garnish

In a saucepan blanch garlic cloves in boiling water to cover for 3 to 4 minutes. Drain and peel. Sprinkle chicken inside and out with salt and pepper. Rub outside of chicken with butter and truss. Spread a flameproof baking dish with softened butter and arrange the chicken on 1 side. Roast in lower third of a preheated 425 degree for 10 minutes. Turn and roast, on the other side, basting, for 10 minutes. Reduce heat to 375, turn breast side up and add garlic. Roast for 20 minutes more, or until juices run clear. Transfer chicken to platter stand for 5 minutes, remove truss strings. Transfer garlic to platter. Keep warm
covered. Add 1/2 cup wine to pan and deglaze. Pour into saucepan and reduce to 2 tablespoons. Add 1 cup chicken stock and reduce to 1/2 cup. Remove pan from heat and swirl in tablespoons softened unsalted butter and add lemon juice to taste. Garnish with parsley.

Sandra sent...

Genoa Salami Appetizer

My favorite recipe for an appetizer is really simple, but oh, so good! It consists of taking a slice of Genoa salami and wrapping it around a small amount of cream cheese. Everybody seems to enjoy it very much.

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