Notes & Info

Lemon Nut Bars

Crust: 2 cups flour 1/2 cup butter 1/4 cup brown sugar Filling: 2 cups brown sugar 3 eggs 1/2 tsp salt 1 cup shredded coconut 1/2 cup raisins 1/2 cup chopped pecans 1 1/2 tsp grated lemon rind 3 tbsp lemon juice Combine flour, butter and 1/4 cup brown sugar. Press into 9 x 13 […]

African Peanut-Pineapple Stew

1 cup chopped onion 2 cloves garlic, pressed 1 tbsp. vegetable oil 4 cups chopped greens 2 cups un-drained, crushed, canned pineapple 1/2 cup peanut butter 1 tbsp. Tabasco sauce 1/2 cup cilantro or parsley salt chopped scallions Saute’ the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions […]

Basic Slow-Cooked Beans

1 pound dried beans, sorted and rinsed 6 cups water 1 small onion, cut in half 1 crushed garlic clove 1 bay leaf Soak beans for 8 hours or overnight, covered. Drain beans, and combine all ingredients in a 5-quart electric slow cooker. Cover and cook on HIGH until tender. Times will differ depending on […]

Black Bean Cakes with Green Onion Cream and Avocado Salsa

From Cooking Light Magazine, December 2002 Cakes 1/2 cup bottled salsa 2 tsp. ground cumin 2 (19-ounce) cans black beans, rinsed and drained 1 cup dry bread crumbs, divided 1/4 cup thinly sliced green onions 1/2 tsp. salt Cooking spray Green Onion Cream 1 cup reduced fat sour cream 1/2 cup thinly sliced green onions […]

Cappuccino Brownies

From the November 1991 issue of either Gourmet or Bon Apetit … not sure which! For brownie layer 8 oz. fine-quality bittersweet chocolate ( I used Ghirardelli double chocolate chips) 3/4 cup UNSALTED butter, cut into pieces 2 tbsp. instant espresso powder, dissolved in 1/2 tbsp. boiling water 1 1/2 cups sugar 2 tsp. vanilla […]