Real Recipes

1 pound Dried flageolets
2 C. Chicken broth
3 C. Water
1 Onion, chopped
1 Bay leaf
1/4 tsp. Dried thyme
1 pinch Dried rosemary
1 tsp. Salt

Pick over beans. Wash under cold water. Add water and soak overnight-or, bring to boil, boil for two minutes, cover and allow to set in water for one hour. Add all ingredients, except salt, to crock pot and cook on low for 8 to 10 hours. Add salt during last hour of cooking.

1 center slice of ham, cut 1~inch thick (2 lb.)
1/3 C. water
1 Tbls. cornstarch or arrowroot powder
1/3 C. low sugar apricot jam
1 Tbls. brown sugar
2 Tbls. dry red wine
4 tsp. lemon juice
1 C. blueberries

Preheat oven to 350 degrees F. Trim fat from edge of ham slice, if necessary. Place ham slice on a rack in a shallow baking pan. Bake for 30 minutes. In a small saucepan, combine cornstarch or arrowroot powder, and water. Stir in apricot jam, brown sugar, wine, and lemon juice. Cook over medium~low heat for 5 to 6 minutes, until sauce is thickened and bubbly. Stir in blueberries. Cook 2 to 3 minutes. Spoon sauce over ham, and serve.

1 1/2 lb. lean ground beef
1 C. cheddar cheese; shredded
1 lg. egg
1/4 C. dry bread crumbs
1/4 C. onion, chopped
1/4 C. lemon juice
1/4 C. chopped green bell pepper
1/2 C. water
1/2 tsp. beef bouillon
1 tsp. salt
6 thin slices bacon, cut in ½

Heat the oven to 350º. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving.

1 cauliflower head
1 bunch broccoli
2 small onions, sliced, separated into rings
1/2 C. mayonnaise
1/3 C. vegetable oil
1/3 C. vinegar
1/4 C. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 slices bacon, cooked and crumbled

Wash cauliflower, and remove green leaves. Separate the cauliflower into flowerets, slicing the large ones into bite~sized pieces. Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly. Cut into bite~sized pieces. Combine vegetables in a large bowl. Combine remaining ingredients except bacon. Add to vegetables, tossing gently. Chill several hours, or overnight. Garnish with bacon.

1 1/2 lb. lean ground beef
1 med. onion, sliced
1 clove garlic, minced
1/4 C. soy sauce
2 Tbsp. cornstarch
1 Tbsp. molasses
1 tsp. beef bouillon, instant
3/4 C. water
6 oz. frozen Chinese pea pods
5 oz. sliced water chestnuts, drained
5 oz. bamboo shoots, drained
11 oz. mandarin orange segments

Drain the can of orange segments, but reserve the syrup for the recipe. Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Stir in the orange segments, recover and heat for about 2 minutes. Serve over cooked rice with additional soy sauce.

1 pound Dried black-eyed peas
6 C. Water
1/4 pound Salt pork, cut into slices
1 clove Garlic, minced
1 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Oregano

In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours.

1 can tuna in water
1/4 C. celery, finely chopped
1 Tbls. green pepper, (red or yellow for color, if desired)
1/2 tsp. salt
1 dash freshly ground pepper
1 Tbls. green onion, finely chopped
1/4 C. plain low fat yogurt
1 tsp. fresh lemon juice, or 1 tsp. vinegar (Maruchan seasoned gourmet rice,
available at health food market)
1 Tbls. grated American cheese

Drain tuna well, then flake it into a bowl. Add remaining ingredients and mix well. Use 1/4 C. to spread on one slice of bread, or an open~faced sandwich, or between two slices of bread for a regular sandwich; or mound on crisp lettuce.

1 pound Dried black-eyed peas
6 C. Water
1/4 pound Salt pork cut into thick slices
1 Clove garlic, minced
1 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Oregano

In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.

1 1/2 lbs. hamburger
5 to 6 slices bacon, fried
1 1/2 C. onions
1 1/2 C. potatoes
1 1/2 C. celery
1 1/2 C. peas
1 1/2 C. carrots
1 1/2 C. cooked noodles
1/2 qt. tomato juice
1 can cream of celery soup
1/2 lb. grated cheese (may use Velveeta)

Brown hamburger and onion. Cook all other veggies until almost done. You may put each one separately in the microwave. Mix everything together, except cheese, and bake in the oven at 350º for 1 1/2 hours, or until done. Put cheese on top last 15 minutes.

1 1/2 lbs. hamburger
chopped onion
1 (12 oz.) can whole kernel corn, drained
1/2 pt. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
3 C. cooked spaghetti
3 Tbls. butter
1 C. fresh bread crumbs

Brown beef and onion. Turn off burner. Add corn, sour cream, soups and spaghetti. Pour into casserole dish. Melt butter and add bread crumbs; stir until bread is covered with butter. Sprinkle bread over top of casserole. Bake at 350º for 30 minutes or until hot throughout.