Foods Recipes

3/4 c Onion -- Chopped

1 ea Clove Garlic -- Finely Chopped

2 tb Vegetable Oil

1 ea Red Bell Pepper -- Large, *

2 ea Chiles -- Medium Size, **

1 ea Jalapeno Chile -- Seed & Chop

1 c Squash -- Cubed ***

29 oz Chicken Broth -- 2 cans

1/2 ts Salt

1/2 ts Pepper

1/2 ts Coriander -- Ground

1 c Zucchini -- Thinly Sliced

1 c Yellow Squash -- Thinly Sliced

17 oz Whole Kernel Corn -- Drained

16 oz Pinto Beans -- Drained, 1 can

* Bell pepper should be seeded and cut into 2 X 1/4-inch strips. ** Chiles should be either poblano

or Anaheim and should be seeded and cut into 2 X 1/2-inch strips. *** Use either hubbard or acorn squash. (about 1/2 pound) ~------------------------------------------------------ ~----------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.

3/4 C water 2/3 c apple juice 3/4 c bulgur 1 c chopped apple 1 c chopped zucchini 1/2 t salt 1/2 t cinnamon Heat water and apple juice to boiling, add bulgur, and return to boil. Reduce heat and simmer 20 minutes, until liquid is absorbed. While bulgur is cooking, saute the apple and zucchini (peeled or not, as you prefer) according to your method of choice, such as using a bit of apple juice or water, until softened. Stir in the salt and cinnamon, then add the cooked bulgur.

6 tb Olive oil

1 1/2 c Zucchini, cut into 1/2-inch

--cubes (about 2 small) 1 c Onion, yellow -- coarsely

--chopped 2 Garlic cloves -- crushed

1 c Green pepper -- cut into 1/2-

--inch cubes 2 c Tomatoes, canned -- crushed

1 tb Chili powder

1 1/2 ts Cumin

1 1/2 ts Oregano -- dried

1/4 c Parsley, fresh -- minced

Salt and pepper to taste 2 c Beans, canned (Kidney and/or

--garbanzo) -- drained

Heat olive in a large skillet. Add zucchini, onion, garlic and green pepper. Saute 10 minutes until softened. Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper. Cook over low heat, uncovered, for 10 minutes. Stir in beans and cook 10 minutes more on low heat. Adjust seasonings. Serve chili rolled up in a warm flour tortilla or on a bed of brown rice. Serves 4. Variation: Substitute unpeeled medium eggplant, cut into 1/2-inch cubes, for the zucchini. Source: Unknown Posted From the files of DEEANNE [GEnie] Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994

2 c Dry Pinto Beans

1 x Water To More Than Cover

1/2 lb Meat *

1 ea Large Onion Chopped

1 ea Clove Garlic

1 T Red Chili Powder

1/4 t Ground Cumin

1/2 t Oregano

* Meats should include only one of the following: Saltpork, Ham Hock, or diced bacon. ~------------------------------------------------------------------------- Add salt to taste if other than Salt Pork is uxed. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.

Servings: 4

2 c Dry Pinto Beans 1 x Water To More Than Cover

1/2 lb Meat * 1 ea Large Onion Chopped

1 ea Clove Garlic 1 T Red Chili Powder

1/4 t Ground Cumin 1/2 t Oregano

* Meats should include only one of the following: Saltpork, Ham Hock, or diced bacon. -------------------------------------------------------------------------- Add salt to taste if other than Salt Pork is uxed. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick. -----------------------------------------------------------------------------