| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
|
6 |
servings |
INGREDIENTS
| 3/4 |
c |
Dried Onion Flakes |
| 2 |
tb |
(1/2 Ounce) Dried Celery Flakes |
| 1/2 |
c |
Dried parsley flakes |
| 3 |
tb |
Dried basil |
| 3 |
tb |
Dried oregano |
| 2 |
ts |
Garlic powder |
| 2 |
ts |
Coarsely ground pepper |
| 2 |
|
Beef-; (2-1/4 ounce) |
|
|
Flavored bouillon granules |
| 1 |
lb |
Dried Black-Eyed Peas |
| 1 |
lb |
Dried Kidney Beans |
| 1 |
lb |
Dried Navy Beans |
| 1 |
pk |
Small Shell Pasta; uncooked |
INSTRUCTIONS
Combine first 7 ingredients; divide evenly, and place in 6 airtight
plastic bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to
each package. Label "Herb Mix" and seal. Combine black-eyed peas and
next 3 ingredients; divide evenly and place in 6 airtight plastic
bags. Label "Bean Mix" and seal. Place one bag herb mix, 1 bag bean
mix, and bag pasta in a gift container; repeat procedure with
remaining bags. Yield: 6 (3-bags) gifts.
Directions for gift recipe card: Sort and wash bean mix; place in a
Dutch oven. Cover with water 2 inches above beans; soak 8 hours.
Drain. Combine beans, 3 quarts water, herb mix, 1 carrot, chopped,
and 2/3 cup chopped cooked ham in Dutch oven. Bring to a boil; reduce
heat, and simmer 2-1/2 hours, stirring occasionally. Add 1
(14-1/2-ounce) can Mexican-style stewed tomatoes,undrained, and
pasta; cook 20 minutes. Yield: 9 cups Note: To use the quick-soak
method, place beans in a Dutch oven; cover with water 2 inches above
beans. Bring to a boil. Remove from heat; cover, and let stand 1
hour. Drain.
By P&S Gruenwald <sitm@ne.infi.net> on Jun 12, 1998, converted by
MM_Buster v2.0l.
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