Sounds good. Thanks for these. We made split pea and ham soup this past weekend. Wonderful stuff on a cold winter day. Paul
-------------- Original message ---------------------- From: ann sanfedele <[EMAIL PROTECTED]> > annsan's recipe's for Southwestern style 3 bean soup, cornbread and beef > stew > > ______ > southwestern 3 bean soup > > 1 cup pintos > 1 cup white beans > 1 cup split peas > > water to cover in a heavy 2 quart pot - preferably cast iron > put in cold water bring to boil - boil about a minute turn off > and let stand for about 1 hour > > return to stove, add > one ham bone, > 1 yellow onion, chopped > 1 tblsp marjoram, > 1 tsp ground cumin, > 1 tblsp dried rosemary, > 1 tlbsp paprika, > 1/2 tsp chili powder > pinch of nutmeg > add more water > > bring to boil, cover , simmer for 3 hours > check now and then to make sure nothing is sticking to the bottom of the pan > and add cool water to slow down simmering a bit now and then > > No salt is needed, as the ham bone should have plenty. > _______ > > Annsans Beef Stew Recipe > > 1 ½ to 2 lbs beef shin bones, cut the meat in chunks, put the bones in > as is > 1 yellow onion > 1 very large carrot, sliced thick > 4 stalks of celery sliced in 2 or 3 lengths > 4 large white or red potatoes, peeled and cut in a few pieces each > > 1 teaspoon ground rosemary > 1 tablespoon dried dill > > 1 half cup Trader Joes Marinara sauce with Roasted garlic > (or any marinara sauce, but this is the best) > > 1 half can Campbells golden mushroom soup. > (For fungi rejecters, Beef Broth can be used instead) > > 3 or 4 tablespoons grapeseed oil > > black pepper > > If you have an iron pot it will best but any large pot will do. > heat the oil and brown the meat and bones in it. then add the > onion, sliced and stir a bit more. > > Sprinkle the meat with the ground rosemary, add about 3 cups of water, > the marinara, the golden mushroom soup, the dill and vegetables except > the potatoes bring to a boil and then cover and simmer for 3 hours. > Add the potatoes and cook for another 30 to 45 minutes. > > The stew is soupy, not too thick. It is best after it has been > refrigerated overnight or even over two nights. > If the soup thickens too much, add water and a bit more golden mushroom > soup (you have saved the remaining > half a can.) > > Importrant! both the marinara sauce and the golden mushroom soup have salt > in them more than enough. Dont add salt to this stew! > > > > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions.
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