Using Garbanzo Beans (5) Collection
marinated vegetable salad 
hearty bean and pasta stew 
hungry boy's casserole 
karen's garbanzo sauce 
garbanzo-bean balls 
 
 
 
 
marinated vegetable salad 
 
--marinade:-- 
 
1-1/2 cup  corn oil
1/2 cup  wine vinegar
3 Tbsp  light corn syrup
2 tsp  seasoned salt
1 tsp  dried basil
1/2 tsp  pepper
 
--vegetables for salad:-- 
 
1-1/2 cup  sliced fresh mushrooms
1-1/2 lb.  fresh asparagus, slightly
  cooked, cut into 2 inch pieces (or
2 package  frozen)
1   1 lb.) can garbanzo beans, drained
1/2 cup  black olives, sliced
1/2 cup  green olives, sliced
1 package  frozen artichoke hearts, cooked
1 small  thinly sliced onion
  lettuce leaves
  parsley, chopped
 
1. combine marinade ingredients. add to all vegetables in non-aluminum 
bowl. marinate at least 1 hour, better if marinated overnight. 2. drain 
and serve on lettuce leaves. garnish with parsley. 
 
 
hearty bean and pasta stew 
 
1 cup  coarsely chopped tomato (about 1 lg.)
3/4 cup  uncooked sm. macaroni shells
1/4 cup  chopped onion (about 1 sm.)
1/4 cup  chopped green bell pepper
1 Tbsp  chopped fresh or 1 tsp. dried basil leaves
1 tsp  worcestershire sauce
1 clove  garlic, finely chopped
1   15 oz.) can kidney beans, drained
1   8 oz.) can garbanzo beans, drained
1   14 1/2 oz.) can chicken broth
 
mix all ingredients in 2-quart saucepan. heat to a boil, stirring 
occasionally; reduce heat. cover and simmer about 15 minutes, stirring 
occasionally, until macaroni is tender. 4 servings. 
 
 
 
hungry boy's casserole 
 
1-1/2 lb.  ground meat
1 cup  sliced celery
1/2 cup  diced onion
1/2 cup  diced green pepper
1 clove  garlic, minced
6 oz.  tomato paste
1/4 cup  water
1 tsp  salt
1 tsp  paprika
1 lb.  can pork and beans
1 lb.  can chick peas (garbanzo beans)
1-1/2 cup  sifted flour
2 tsp  double acting baking powder
1/2 tsp  salt
1/4 cup  butter
1/2 cup  milk
1/2 tsp  monosodium glutamate
 
saute in skillet beef, celery, onion, green pepper, garlic until 
vegetables are tender. drain. add water, tomato paste, 1 teaspoon salt, 
paprika and monosodium glutamate. reserve 1 cup for biscuits. add beans 
and chick peas. simmer. sift flour, baking powder and salt. cut in 
butter 
until fine. add milk to flour. stir until moist. knead on floured 
surface 
12 times. roll to 9x12 inch rectangle. put reserved meat and vegetables 
on 
biscuit mix. roll up 12-inch side. cut into 3/4 inch pieces and put on 
top. bake at 425 degrees for 25-30 minutes 
 
 
 
garbanzo-bean balls 
 
1 cup  dried garbanzo beans
  water
3   green onions
1/2 cup  parsley sprigs
4   garlic cloves
1   egg
1 tsp  ground cumin
1/2 tsp  baking soda
  salt and pepper to taste
  oil for frying
  sesame seeds
 
sort and rinse beans. soak them overnight, covered in water. drain. 
place beans in food processor. add onion, parsley, garlic, egg, cumin, 
baking soda, salt and pepper. process until almost smooth. let stand 15 
minutes. refrigerate to chill. pour oil 1 inch deep in large skillet. 
heat to 370 degrees. moisten your hands and pinch off 3/4 inch pieces. 
shape into small balls. roll in sesame seed. fry in hot oil until 
browned 
on all sides, about 2 minutes. serve with wooden picks. makes 24 balls. 
 
 
 
-- 
 
(ID: 7440) Mirror: rec.food.recipes: Sun, Jun 6, 2004


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