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In Chile, TV Ministry Smooths the Path Towards Church Membership
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Four-Bean Salad
A twist on the old classic, “Three Bean Salad”. If you love the beans you will enjoy this salad with even more bean varieties…
1- 14 1/2-oz can cut green beans
1- 14 1/2-oz can cut yellow beans
1- 14 1/2-oz can red kidney beans
1- 14 1/2-oz can garbanzo beans
1/2 C canola oil
1/2 C white vinegar (or lemon juice)
3/4 C granulated sugar
1 tsp salt
1/2 C chopped green pepper
1 medium white onion, sliced
Using strainer, drain all beans.
In a medium bowl, mix oil, vinegar, sugar, and salt. Set aside.
In a large bowl, combine beans, green pepper, and onion. Pour dressing over beans. Stir gently. Store in refrigerator.
Servings: 15
Submitted by Debby Shabo Wade
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Four-Bean Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Garbanzo Loaf
Here’s a very versatile recipe that can be made into a spread or entree. Adding to it’s versatility are optional ingredients that can be added in while making it a spread.
1 lg onion, chopped
1 green pepper, chopped
2 C cooked garbanzos (may use can but drain)
1/2 C peanut butter
1 C cooked Spanish style tomatoes
2 Tbsp flour
1 tsp sage
1 tsp garlic powder
1/2 to 1 tsp seasoned salt
1 C seasoned bread crumbs
Saute onion and green pepper in small amount of water until soft. Place onions and green pepper in a food processor with the rest of the ingredients blending until smooth. Place mixture into a well sprayed 9 by 13 inch pan. Bake at 350° for a minimum of 1 hour to a maximum of 1 and 1/2 hours. If using for a spread be careful not to over dry mixture in the oven. If using as an entree bake for 1 hour.
After cooling, break up loaf and mash with regular or soy mayo, chopped celery, olives, pickles, etc., to make spread. Loaf can also be frozen for use later.
Submitted by Sharon Robberson
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Garbanzo Loaf
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Italian Bread Ring
Mama Mia! You must make this flavorful ring shaped bread soon!
2 Tbsp sesame seeds
4 l/2 to 5 1/4 C unbleached white flour
1/4 C granulated sugar
1 1/2 tsp salt
2 pkg active dry yeast
1 C water
1 C skim milk
1/3 C margarine
2 eggs (optional)
Filling:
1 C grated mozzarella cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 C margarine
Generously grease a 10″ Bundt pan and sprinkle with sesame seeds.
In a large bowl, combine 1 1/2 C flour, sugar, salt, and yeast. Set aside.
In a small saucepan, heat water, milk, and 1/3 C margarine until very warm (120° to 130° F). Remove from heat and add to flour mixture. Stir, Add eggs. Beat dough for 2 to 3 minutes. Stir in enough flour to form a stiff batter.
In a small bowl, combine mozzarella cheese, seasonings, and 1/4 C margarine. Mix well.
Spoon half of batter into prepared Bundt pan. With fingers spread cheese filling evenly over batter to within 1/2″ of sides of pan. Spoon remaining batter over filling. Cover and let rise till doubled (about 30 minutes). Bake at 350° F for 30 to 40 minutes or until golden brown. Turn out onto cooling rack.
Servings: 25
Submitted by Debby Shabo Wade
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Italian Bread Ring
Article excerpt posted on en.intercer.net from Vegetarian recipes.
