Apple Bean Bake
-
48 ounce jar Great Northern beans — drained
4 tablespoons butter or margarine
3 cups tart cooking apples — peeled, cubed
1/2 cup chopped onion
3/4 cup light brown sugar
1/2 cup catsup
1 teaspoon cinnamon
1 teaspoon salt — or to taste
Melt butter in a large skillet. Add apples and onions. Cook for 10 minutes or until apples are tender, stirring occasionally. Add brown sugar nad stir until dissolved. Blend in catsup, cinnamon and salt. Place beans in 2 quart casserole. Pour apple mixture over beans and mix well. Bake in a preheated 375
Category:Beans and GrainsCurried Shrimp Toasts
-
1 tb Peanut oil
1/2 lb Uncooked medium shrimp;
2 1/2 ts Curry powder
1/4 c Mango chutney
1 ts Soy sauce
1/4 c Mayonnaise
1 tb Mayonnaise
-peeled, deveined 1 Medium onion; chopped
1 Small yellow or red bell
-pepper, chopped 1 Small tomato; seeded, choppe
1 French bread baguette; slice
Heat oil in heavy medium skillet over medium heat. Add shrimp and 1/2 teaspoon curry. Saute until shrimp are just cooked, about 2 minutes. Using slotted spoon, transfer shrimp to bowl; cool. Add onion, bell pepper and remaining 2 teaspoons curry to skillet. Saute until tender, about 10 minutes. Add chutney and soy sauce. Cook 1 minute. Set aside. Chop shrimp and return to bowl. Add vegetables and tomato. (Can be made 4 hours ahead. Cover and chill.) Add mayonnaise to shrimp mixture. Season with salt and pepper. Toast bread. Cool slightly. Top with shrimp. COMMENTS: Aboard the Sir Francis Drake (a 165 ft. sailing vessel), these delicious hors d’oeuvres are served with cocktails. Source: Bon Appetit Magazine Shared with us through Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
Category:Appetizers
Marinated Eggplant In Olive Oil
-
4 md Eggplants (about 3 1/2 lbs.
Total) 1/2 c Salt
1 ts White vinegar
1 ts Extra virgin olive oil [go
For the greenest you can Find] 3 c Regular olive oil [all
Extra virgin would be Prohibitive for too many] 1/4 c Chopped garlic
1 ts Crushed red pepper
1 tb Dried oregano OR
2 1/2 tb Fresh oregano if available
1/2 ts Salt
Contributed to the echo by: Bill Birner Originally from: La Cucina di Andrea’s New Orleans Extra Virgin Recipes 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively
uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool.] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then
SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge.] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the
eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE there is enough olive
oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that.
Category:Vegetables
-