1 lb Beef chuck,hamburger grind

1 Bell pepper(s)

4 Chiles,green,fresh whole

1 Jalapeno pepper,pickled

2 Scallions,coarsely chopped

1 cn Tomato sauce(16oz ea)

1/2 t Oregano,dried,pref. Mexican

1/2 t Cumin,ground

1 t Red chile,hot,ground

1 t Chile caribe

1 cn Kidney beans(16oz ea)

1. Form the meat into three or four hamburger patties.

2. Over a grill, charcoal broil the hamburgers until they are medium rare

on the inside and nicely crisp on the outside. Set them aside to cool. 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over

the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers. 4. Crumble the hamburgers into a large skillet or Dutch oven and add the

peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.

4 c Water

2 c Pinto Or Black Beans; 1 lb

1/2 c Onion; Chopped, 1 Md

1/4 c Vegetable Oil

1 ts Salt

1 ts Cumin Seed

2 ea Cloves Garlic; Crushed

1 ea Bacon; Slice

Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour. Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days.

1 1/3 c Water

1 c Shredded Carrots

1 ts Instant chicken bouillon

1/4 ts Salt

15 oz Can Pinto / Navy Beans,drain

8 oz Plain lo-fat Yogurt

1/2 c Shredded lo-fat Cheddar chee

2/3 c Long grain Rice

1/2 c Sliced Green Onions

1/2 ts Ground Coriander

1 ts Hot pepper Sauce

1 c Lo-fat Cottage Cheese

1 tb Snipped fresh parsley

In a large saucepan combine water, rice, carrots, green onions, bouillon granules, coriander, salt, and bottled hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till rice is tender and water is absorbed. Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon into a 10×6x2″ baking dish. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes more or till cheese melts. ************************************************************* Per serving: 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489

mg sodium, 548 mg potassium.

2/3 pound Beef flank steak

—–MARINADE—– 1 teaspoon Dry sherry

1/2 teaspoon Ginger — minced

1/3 teaspoon Sugar

2 tablespoons Oyster sauce

1 teaspoon Cornstarch

1/2 teaspoon Baking soda

—–SEASONING SAUCE—– 1/4 cup Chicken stock

1/4 cup -water

1 teaspoon Cornstarch

1/4 teaspoon Sugar

1/2 teaspoon Sesame oil

1 tablespoon Soy sauce

—–OTHER INGREDIENTS—– 1/4 teaspoon Salt

2 Dried hot red peppers — chopped

1 Carrot

2 cups Boiling water

1 cup Snow peas — or sliced

beans 1 cup Vegetable oil

1 cup Fresh mushrooms — sliced

Use a cleaver to slice beef across the grain and at an angle into thin stri ps; cut strips 2 inches long; combine marinade in a medium bowl; add beef stri ps mix well and let stand for 30 minutes. Mix seasoning sauce in a small bowl; mix well; set aside.

Add salt and carrot to water in a small saucepan; boil 15 minutes; add snow peas or green beans; cook 1 minute; remove from heat and cool vegetables in cold water; drain well; slice carrot into thin slices.

Heat oil in wok over medium heat for 1 minute; add marinated beef, sti r-frying until lightly browned; remove with slotted spoon, draining well over wok; set aside.

Remove oil from wok except 1/4 cup; heat over high heat for 30 seconds; add re d peppers; stir-fry 15 seconds; add mushrooms; stir-fry 3 minutes; add seaso ning sauce, cooked snow peas, carrots and cooked beef; stir-fry until sauce th ickens slightly. Serve hot.

Chuck in Pok Thursday 10:25 am 11/25 C.OZBURN on GEnie Formatted by Elaine Ra dis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

1 c Cooked brown rice

1 1/2 c Cooked beans — pink,

-kidney, navy, 1/2 c Wheat flour (or white)

1 tb Margarine or butter

1 md Onion — diced

1 Clove garlic — mashed

1 tb Spike or seasoning salt

—–OPTIONAL—– 1 c Cooked mashed potatoes

1/2 c Cornmeal

1/2 c Bran

1/2 c Cracked wheat

1 sm Pepper — diced

1 Grated carrot

Heat greased (I use cooking spray) grill or electric frypan on med heat. ***Or, you can grease a 13″x9″ glass baking pan and bake at 350* for 30 Min. Just spread mix in pan and cook uncovered. Use a pancake turner to cut and remove cooked urger.*** Mash beans. Add all ingredients and mix well. (If you use all of the ingredients listed your mix may be a bit dry. You might want to add a 1/4 to 1/2 cup of soy, nut, or rice milk. Of coarse you also could use whole milk. Be sure you don thin it too much or it will be mushy. Look for a hamburger consistency.) Spoon about 2 heaping Tablespoons of mix onto grill or frypan for each burger and flatten with greased pancake turner. Turn several times rather than just once on each side like conventional burgers, they have a better texture that way.

15 g Butter

1/2 l Onion

1 Green chillis

1 Garlic cloves

1 ts Grated ginger

1/2 ts Turmeric

1/2 ts Ground cardamom

1/2 ts Ground cinnamon

1 c Coconut milk

1 Strips of lemon rind

62 1/2 g Green beans

1/2 Green pepper

1/2 Red pepper

1/4 Cauliflower

1 1/2 Zucchini (courgettes)

62 1/2 g Yellow squash

2 l Potatoes

1/4 c Coconut cream

1/4 c Coriander leaves

Preparation: Finely chop the green chillis : Crush the garlic clove : Trim the green beans : Cut the peppers into strips : Cut the cauliflower into florets : Cut the zucchini into rounds : Cut the yellow squash into halves : Dice the potatoes : Chop the coriander leaves 1 In a large heavy based pan melt the butter over a low heat.

Add the onion, chilli, garlic and ginger Cook for 3-4 minutes until the onions are soft Add the cardomom, turmeric and cinnamon and cook , stirring, for 2-3 minutes.

2 Add the coconut milk and lemon rind.

Simmer gently , uncovered, for 10 minutes. Add the vegetables and cook, uncovered, until the vegetables are just tender 3 Add the coconut cream and simmer for a further 5 minutes.

Serve on a large platter, garnished with fresh coriander leaves. Any combination of vegetables may be used for this korma-like curry.