Subject: RECIPE: Pizza Voodoo (hot) Lines: 52 Pizza Voodoo is a crossover between Pizza Hawaii and Pizza Diavolo. As I do like it the easy way, I suggest using pizza dough ready-mix. Of course you can also use a freshly made pizza dough, but at the moment I have none of the posted recipes online to include. Okay, here it is: PIZZA VOODOO (serves 2 or 3) 1 package pizza dough ready-mix 1 can (400g) chopped tomatoes 1 can (600g) pineapple pieces 200g salame slices or ham (I prefer salame) 200g cheese slices (I like those slices from Kraft best - take the sort you like most of them) enough sambal oelek spices: oregano (wild marjoram), thyme, cayenne pepper 1.) Put the pizza dough together and spread on oiled baking tin. 2.) Spread sambal thinly (or thicker...) on the pizza dough. 3.) Make sure the tomatoes pieces are small enough, then spread the contents of the can evenly over the dough. Sprinkle some oregano and thyme on the tomato mass. (Be careful not to use too much oregano, it tastes rather strongly.) Sprinkle a fair amount of cayenne pepper on it as well. 4.) Drain the pineapple pieces and spread them on the dough. I always use the whole can, but if you fear it's too sweet for your taste you can use a lesser amount. 5.) Cut the salame (ham) slices in smaller pieces and spread them over the pineapple pieces. 6.) Cut cheese slices in smaller pieces and spread them over salame + pieneapple pieces. 7.) Put into an oven and bake about half an hour with 180 degrees C (ca. 360 degrees Fahrenheit). Just check when it is done, sometimes it takes longer, sometimes it doesn't... You may also add chopped pepperonis (chili peppers? - well, they are small and very hot) which you should add just before spreading the cheese. Subject: Medieval European Recipes Lines: 209 I think someone a while ago requested medieval recipes. These come from _The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987, British Museum Publications Ltd.). It's a great cookbook with recipes from the civilizations from the museum's collections. I personally haven't tried these recipes, but they sound interesting. I apologize in advance for any typos! Included in this post: A Tart for Ember Day Wastels Yfarced (or Toasted Stuffed Brown Rolls) Caudel of Musculs to Potage (Braised Mussels) Spit Roasted Meat with Egerdouce Sauce A Salat A Rosy Almond Cream A Tart for Ember Day ******************** Ms. Berriedale-Johnson says that ember day was sone of the many days in the year when the church forbade eating of meat (dairy, eggs, & fish were allowed). 250 g (9 oz.) wholeweat or whole meal pastry (made with 150g (6 oz) wholewheat or wholemeal flour, 40 g (1 1/2 oz) each of butter and lard with a little cold water) 40 g (1 1/2 oz) butter 150g (6 oz) onions, roughly chopped 12 fresh sage leaves, chopped, (or 1 tablesppon dried sage) 2 handfuls fresh parsley, chopped roughly 75 g (3 oz) well flavoured cheese, grated 3 eggs salt, pepper, 1/2 teaspoon each ground cinnamon, ginger 180 mL (6 fl. oz, 3/4 c.) milk 40 g ( 1 1/2 oz) raisins (optional) make the pastry and line an 18-20 cm (7-8") flan case; bake it blind melt the butter in a pan and gently cook the onions with the sage and parsley until they are just soft. Add the cheese, eggs, seasoning and milk and mix well. Add the raisins if you are using them and pour the mixutre into the flan case. Bake in a moderate oven (180 C / 350 F / Gas Mark 4) for approx. 20 minutes or till the tart is risen, firm and lightly browned. Serves 6 warm or cold. Wastels Yfarced (or Toasted Stuffed Brown Rolls) *************** (serves 6 as a starter, 3 as a main course) Ms. Berriedale Johnson explains that wastels were good quality loaves served to the gentry at a late medieval feast. 3 wholemeal or wholewheat brown rools, halved and with their crumb removed 50 g (2 oz) butter 100g (4 oz) mushrooms, chopped roughly 100g (4 oz) cooked and very well drained leaf spinich, chopped roughly 50g (2 oz) raisins salt, pepper, ground cinnamon, cloves to taste 1 large or 2 small eggs Put halved rolls in moderately hot oven for approx. 10 minutes or till they are lightly browned and crips Melt the butter in a pan and cook the mushrooms for a couple of minutes. Add the spinich and the raisins and continue to cook gently for several minutes, or till the butter has been almost absorbed by the veggies. Season to taste with the slat, pepper, and spices. Beat the egg in a bowl, add to the veggie mixture and cook it gently just long enough for the egg to slightly bind to the other ingredients. Pile the filling into the halved rolls and serve at once. Caudel of Musculs to Potage (or Braised Mussels) ***************** (serves 6) This would have been served on one of the fish eating days of the medieval calendar, and in a grand household, it would have been one of ten or fifteen of such dishes presented to the lord and his guests... 2 kg (4 1/2 lb) fresh mussels 2 tablespoons olive oil 1 large onion, very finely chopped 2 leeks, very finely sliced 40 g (1 1/2 oz) ground almonds 2 teaspoons ground ginger 1/2 teaspoon each ground saffron, cloves, salt 4 grinds of black pepper 450 mL (15 fl oz, 2 cups) milk 1-2 tablespoons white wine vinegar Clean mussels thoroughly, removing beards, and discarding any which do not close when tapped. Bring 5 cm water to the boil in the bottom or a large pan with a few slices of lemon and 150 ml (2/3 c) white wine. Drop the mussels in, turn the heat up to maximum, cover with a lid and cook briskly for 3-4 minutes or till all of the mussels have opened. Discard any that do not. Drain the remaining ones, remove from their sehells and reserved the juices. Meanwhile, cook the onion slowly in the oil till it is soft, but not coloroued. Put the leek with the almods, spices and the mild in a pan and bring to the boil. Simmer for a few minutes then add to the shelled mussels along with the onions. Bring all to the boil and simmer together for a few minutes. Add the wine vineagar to taste adn further seasoning if needed. Thin the sauce with some of the reserved cooking liquid, if you think it needs it. Serve the broth in bowls with plenty of fresh brown bread. Spit Roasted Meat with Egerdouce Sauce ************************************** In medieval Europe, the spits were turned by kitchen boys and were perioedically dusted with spices and herbs. Since forks were still almost unknown the slices of meat were eaten in the fingers but accompanied by sauces. These were laid in small dishes (sauc-ers) along the tables, and diners would dip the little finger of teh right had only into the sauce and spread it on their meat. This finger was never licked but carefully wiped on a napkin out of respect for fellow diners. In the modern kitchen-- any joing of meat can be used, but it should be well faloured if the egerdouce sauce is to be served with it. Cook it on a spit, a barbeque, or on an open rack int the oven. Sprinkly it lightly with ground mixed herbs plus a little of any spice that you fancy. Egerdouce Sauce (served six) 2 tablespoons olive oil 75 g (3 oz) onions, roughly chopped 25 g (1 oz) each of raisins and currants 1/2 teaspoon each salt, gournd ginger, mace and saffron 1/4 teaspoon ground cloves 120 mL (4 fl oz, 1/2 cup) dry white wine 90 mL (3 fl oz, 1/3 cup) wine vinegar 25 g (1 oz) sugar 75 g (3 oz) wholemeal or wholewheat breadcrumbs approx. 90 mL (3 fl oz, 1/3 c) water Gently cook the onions in the oil till they are solft. Add the fruit and spices and cook for a few minutes. Melt the sugar in the wine and venegar and add this to the onion and fruits. Simmer all toghether, covered for 15 minutes then process or liquidise. Reutrn the mixture to the pan and add the breadcrumbs and enough water to make a thick but not claggy sauce. Adjust the seasoning to taste and serve with the roast meat. A Salat ******* Serves 6 Salads, made mainly of herbs, were popular througout the Middle Ages, often served at the start of a meal, rather than after the main course. The make up of the saldad would change according to the season and what grew in the cook's herb garden, so feel free to adapt this basic recipe as desired. Do NOT make it with dried herbs! 2 bunches of watercress 2 cartons of mustard and cress 1medium leef, very finely sliced 6 spring onions or scallions, chopped small 1 bulb of fennel, slicked in thin matchsticks 1 large handful of fresh parsley, pull off into small sprigs the leaves from 1 young sprig of fresh rosemary the leaves from 4-6 prigs of fresh mint, slightly chopped 6 fresh sage leaves, slightly copped the leaves from 2 small branches of thyme a few leaves from any other herb you have (take care not to use too much of any very strong flavoured ones) sea salt and freshly ground black pepper 2-3 tablespoons wine vinegar 4-5 tablespoons olive oil Wash the cresses, herbs and fennel and dry all thoroughly. Mix them, with the leek and spring onions, in a large bowl, sprinkly with salt and pepper, and mix again. Mix the oil with the vinegar and pour over the salad just before serving. A Rosy Almond Cream ******************* Serves 6 600 ml (20 fl oz, 2 1/2 cups milk) 50 g (2 oz) ground almonds 40 g (1 1/2 oz) rice four 1/2 tesopoon ground cinnamon 1 t ground ginger 350 g (12 0z) berries or currants, fresh or defrosted 75 g ( 3 oz) sugar 1-2 tablespoons wine vinegar (don't worry-- used by ancient Rome to emphasise the flavor of the fruit) crystallised petals to decorate Put milk in pan with ground almonds, bring to boil, and simmer for 3 minutes. Meanwhile, mix the spices with the rice flour in a pan, then gradually add the hot almond milk. Coo them together till the mixture thickens slightly. Add the fruit with teh sugar. Cook them all together gently till the sugar is melted and the fruit will mixed-- it should not totally disintegrate although it should be partially mushed. Add the vineagar to taste and spoon the desert into galsses. Chill for a couple of hours but serve at room temp., decorated with another berry or with a crystallised rose or violet petal. Subject: Re: Cheesecake falls - help! Lines: 41 Jim, there are two reasons cheesecake fall: they are under cooked or they are cooled improperly. If your cake is still very damp when you cut it, it hasn't been cooked enough. This could be due to your ovens temperature being inaccurate or the altitude or humidity in your area. Cooling is also critical. You should let your cheesecake cool in the oven with the door ajar for at least two to three hours. You may want to post your recipe to see if you left out any essential ingredient. Hope this helped, Jim also !!! Newsgroups: rec.food.cooking Re: Cheesecake falls - help! When I worked at a restuarant and we didn't have time to cool it as slowly as we should we would wet a cake knife and smooth over any cracks like you might trowel cement. It worked in a pinch for me Saffron Rice For 6 servings you will need: 4 C water 2 C basmati rice 3/4 tsp salt 1/8 tsp yellow food coloring (if desired - I think this is SO GAY) pinch saffron or more if you use petals 2 TBSP corn oil margarine, altho I used less and it worked ok 2 1-inch cinnamon sticks 3 whole cardamoms 4 whole cloves Wash rice in cold water till clear. Bring 3 3/4 C water to a boil in a large s auce pan. Pour rice into boiling water, add salt, PARTIALLY cover and bring to boil again. Cook till most but not all the water is absorbed, then reduce hea t, cover completely, and simmer till water is gone. In remaining 1/4 C water, mix yellow food coloring and saffron and pour this ov er the rice, folding in gently. Continue simmering till done. In a small saucepan, heat margarine and fry whole spices 1 minute. Pour all th is over rice and cover immediately. Let it sit awhile, then serve. Total fat per serving: 4.6 Gm Saturated fat: 0.8 GM Subject: Sweet/Hot Mustard for turkey Lines: 20 Sweet-Hot Mustard Ingredients: 1 qt Mayonnaise jar (empty) Mayonnaise Prepared Mustard 1 bottle horse radish 4 chopped garlic cloves 4 tbs sugar Fill jar 3/4 full with mustard. Add horse radish garlic and sugar. Fill jar to top with mayonnaise. Season with sugar to taste. Serve with turkey. Great on sandwiches. Subject: MEXICAN STUFFED PASTA SHELLS Lines: 34 MEXICAN STUFFED PASTA SHELLS Preparation time: 25 minutes Cooking time: 12 minutes Yield: 4 to 6 servings 6 ounces jumbo pasta shells 1 tablespoon vegetable oil 1 medium onion, chopped 1 medium clove garlic, minced 1 can (16 ounces) vegetarian refried beans 1 tablespoon chili powder 1 teaspoon ground cumin Hot red pepper sauce to taste 1 can (2 1/2 ounces) sliced black olives 6 ounces shredded Monterey Jack or pepper Jack cheese Salsa for serving 1. Cook shells according to package directions. 2. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until they begin to soften, 4 minutes. Add beans and seasonings. Cook until heated through, 1 minute. 3. Drain pasta, shaking to remove as much moisture as possible. Fill with bean mixture. Arrange in a shallow casserole that is just large enough to hold shells. Sprinkle with olives and cheese. Broil 6 inches from heat source just until the cheese melts, about 1 minute. Subject: Golden Drumstick Blue Cheese Dressing Lines: 19 GOLDEN DRUMSTICK BLUE CHEESE DRESSING Makes 2 1/2 cups 1/4 pound blue cheese, melted 1 cup salad dressing or mayonnaise 1/2 cup vegetable oil 1 scant tablespoon lemon juice 1 cup sour cream Garlic powder to taste Melt the blue cheese on simmer or use the microwave on low power. Add remaining ingredients and stir vigorously to blend. Store in covered container in refrigerator until ready to use. ~Subject: Samosas (Indian) ~Lines: 39 SAMOSAS Preparation time: 30 minutes Cooking time: 3 to 4 minutes per batch Yield: 8 to 10 pastries 2 tablespoons vegetable oil 1 1/4 teaspoons whole cumin seeds 1/2 teaspoon whole coriander seeds 1 hot green chili, minced 1 piece fresh ginger, about 1/2-inch cube, minced 1 medium onion, diced 4 medium red potatoes, cooked, diced 3/4 cup peas 1/2 teaspoon salt 1/3 cup chopped fresh cilantro 8-10 eggroll wrappers Oil for deep-frying 1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cumin and coriander; cook until they are fragrant, 2 minutes. Add the chili and ginger; cook 1 minute. Reduce heat to medium and add onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes. Add potatoes, peas and salt; cook 1 minute. Remove from heat and add cilantro. Filling can be made a day ahead and refrigerated; bring to room temperature before using. 2. Spoon filling onto bottom half of eggroll wrappers, using about 1/3-cup filling for each. Fold over and trim into half-moons. Moisten fingers with water; pinch closed. 3. Heat several inches of oil to 375 degrees in a deep saucepan. Fry turnovers, several at a time, until they are crisp and golden, 2 to 3 minutes. Drain on paper towels and serve at once. ~Subject: Texas Toast ~Lines: 27 Texas toast is simply a thick slice of white bread that has been buttered (most places use tub margerine with a low water content) and grilled until lightlly brown (like a grilled cheese sandwich). Some say only butter and grill one side, others say both sides. Pick whatever you prefer. Some bread companies sell "Texas Toast" sized sliced bread. If you can find it it is ideal. If not, regular sized will do. The only difference is the thickness of the slices. The Texas toast size slices are about twice as thick as regular white bread. It is usually served along with pan gravy (aka milk or cream gravy) and fried chicken, chicken fried steak or the like. ~Subject: Sauce Espagnole ~Lines: 47 Title: Sauce Espagnole Categories: Sauces, Spanish, Masterchefs, Norleans, Arn Yield: 4 servings 2 tb Butter 1 tb Oil 1 md Onion, minced 1 md Carrot, minced 1 md Celery, stalk, minced 2 tb Flour 1 Bay leaf 1 pn Thyme 1 Garlic, clove 1/4 ts Pepper, cracked 1 md Tomato, peeled, seeded, -- chopped 1 1/2 c Stock, beef, hot Melt the butter and add the oil. Add onion, carrot, and celery and cook until they begin to brown. Add flour and brown, stirring all the while. Add bay leaf, thyme, garlic, pepper and tomato. Simmer together for a minute and add the hot beef stock. Bring to a boil and reduce heat. Simmer, skimming from time to time, for an hour or more. Strain and cool before refrigerating. Subject: COLLECTION: Passover recipes Lines: 67 Brisket of Beef 10-12 servings (depending how much beginning people eat) 1 large first-cut brisket of beef 1 large onion 1 large leek, white part only 1/4 t thyme 2 bay leaves salt and pepper to taste 1/4 c kosher wine (cognac if not for Passover) Brown meat in its own fat in dutch oven. Slice onion in food processor and add to meat. Slice leek in food processor, rinse carefully to remove all dirt, drain and add to meat. Add thyme, bay leaves, salt and pepper and wine. Cook covered over low heat, turning once or twice, until meat is tender, about 4 hours. Remove meat from sauce, slice while still warm and refrigerate. Run sauce through a food mill and refrigerate. Remove and discard fat. Meat and sauce may be frozen [separately]. Reheat, together, in a slow oven, on top of the stove, or in the microwave. [Note: I use more onion and leek than called for and don't use food processor to slice them.] Matzoh Kugel 1 lb matzoh farfel 1/2 c margarine 7 eggs 2 t vanilla 1 t cinnamon 1 t salt 1 16 oz can apricot (or more, if preferred) 1 small can (4-5 oz) crushed pineapple (or more, if preferred) [Note: I use a large can of pineapple and skip the apricot] 1 c sugar (or 3/4 c if you want it less sweet) 1 c very hot water for moistening farfel 1 c apricot/pineapple juice (from draining cans) Grease pan well with additional margarine! Moisten farfel in colandar with very hot water; squeeze out water. Mix together all ingredients. Pour into greased 9 x 14 glass baking dish [or similar capacity glass baking dish]. Dust lightly with matzoh meal. Optional: Sprinkle with parsley flakes and a little paprika. Bake at 350 for 45-60 minutes. JONATHAN'S HORSERADISH Peel fresh horseradish root(s). Cut into pieces small enough to fit in the food processor. (Suggest you do this under a range hood with the fan on high or outside.) Run the food processor until horseradish is ground finely. Stand back as far as you can while still reaching the food processor, turn your head sideways so you don't breath anything, and pour in through the spout sufficient vinegar to moisten the horseradish - small amount at a time. Turn the processor back just enough to mix the vinegar in. Add salt and sugar to taste. Store in glass jars with plastic between jar and lid. Warning: The first time he made this, he almost asphyxiated himself when he removed the lid from the food processor. Also, if you give this away, people will love it and expect more every year. Title: Hoppin' John Categories: American, Main dish Yield: 4 -6 1 c Dried fried peas (cowpeas) 4 c Water 1 md Onion, sliced 1/2 lb Bacon, thick sliced, cut -into 1/2 inch pieces 1 c Raw long grain rice 1 ts Salt Black pepper, -freshly ground, to taste Put the peas and water in a 2-quart saucepan and bring to a boil. Reduce to a simmer and cook the peas, covered, until just barely tender, about 1 hour 45 minutes. You will have to add additional water during the cooking process. Watch that the peas do not dry out. Drain the peas, reserving the water, and return them to the kettle. Saute the onion along with the bacon until the onion is clear. Add to the pot along with the rice and 2 1/2 cups of the reserved liquid. Add the seasonings. Cover and bring to a boil. Reduce heat and simmer for 15 minutes, covered. Allow the dish to rest off the heat for 10 minutes before you lift the lid. This dish looks like a normal starch dish, but the name is intriguing. In the South it is served as often as you wish, but always on New Year's Day, in which case it is to bring you good luck. I am told that the children were so fond of this dish in the old days that they would hop about the kitchen waiting for it to cook thus giving it the name. It can be made with black-eyed peas, red lentils, or dried field peas, but the remaining ingredients are always constant. Title: Hoppin' John Categories: Appetizers, American Yield: 16 servings 1 lb Dried black-eyed peas 1 lg Onion, peeled and finely -chopped 2 tb Vegetable oil 1 ts Garlic salt 1 ts Oregano 5 c Chicken stock 8 c Hot cooked rice Soak peas overnight in water to cover by 2 inches. Drain peas; set aside. In large Dutch oven, saute onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30 to 40 minutes. If made ahead, cover and reheat. For each serving, serve 1/2 c peas over 1/2 c rice. Subject: Collection: Jamaican food Lines: 150 Title: Jamaican Jerk Chicken with Papaya Salsa Yield: 4 servings CHICKEN 4 Chicken legs, quarters 1 ts Salt, seasoned, spicy -- broiler/fryer type 1/2 ts Cinnamon 2 T Hot pepper sauce 1/2 ts Allspice PAPAYA SALSA 1 1/2 c Papaya, diced 2 T Jelly, hot pepper 1/4 c Onion, red, minced 2 T Cilantro, chopped 2 T Sugar Rice, cooked 2 T Pepper, red, minced Papaya Salsa: ============= In a large bowl, mix all of the ingredients together well. Chill. Makes about 2 cups. Chicken: ======== In a shallow container, place the hot pepper sauce. Add chicken, one piece at a time, turning to coat. Sprinkle salt, cinnamon and allspice over the chicken. Place the chicken, skin side up, in a single layer in a large shallow baking dish. Bake at 400 F, basting twice with pan juices, for 45 minutes or until the chicken is fork tender. Arrange the rice and chicken on a serving platter. Spoon papaya salsa over the chicken. Title: Jamaican Rice and Peas Yield: 4 servings 1 c Kidney beans (red), dry 1 Green onion, chopped Coconut milk (see note) 3 sl Hot Pepper 1 Thyme, sprigfresh 2 1/4 c Rice (uncooked) 1 cl Gralic, crushed Salt (to taste) In a medium saucepan with a tight-fitting lid, place the washed beans. Add the coconut milk and bring to boil. Reduce the heat. Cook until the beans are tender, 1 to 2 hours. Add the thyme, garlic, green onion, and salt. Add the hot pepper if desired. Simmer for a few minutes. Add the rice. The liquid should come up to 1-inch above the rice. Add water if needed. Cover the pot. Bring to a boil again. Reduce the heat to low. Cook for 15 minutes (for regular rice) to 20 minutes (for parboiled). It should not be necessary to add more water, but if to much liquid boils away, replace it with boiling water. The rice is ready when the liquid disappears and the grains of rice are separate. Stir just before serving to evenly distribute the red kidney beans. Makes 4 to 6 servings. NOTE: For coconut milk, crack 1 mature coconut with a hammer, cut off the brown shell, and grate the coconut meat. Into a bowl, add the coconut meat and 6 cups of water. Mix well, then squeeze to extract as much liquid as possible. Press through a sieve and use as directed above. Title: Jamaican Beef Patties Yield: 24 servings 4 c All purpose flour 1 1/4 c Shortening 1 ts Salt 6 To 8 Tbsp ice water FILLING 1 lg Onion, diced fine 1 ts Each ground allspice and cinnamin 4 Garlic cloves, minced 3 Jalapeno chilies, seeded, 1 Green bell pepper, stemmed, stemmed, and minced seeded, and finely chopped 3 T Vegetable oil 4 Tomatoes minced 3/4 lb Ground beef 1 bn Green onions, minced 2 ts Each ground coriander, Salt and pepper to taste cumin, and tumeric 2 Eggs, lightly beaten Servings: 24 patties Pastry: Preheat the oven to 400 deg F. To make the dough: place the flour and salt in a large bowl; mix well. Cut the shortening into small pieces about the size of walnuts. Add to the flour and, using your fingers, rub the flour and shortening together, making a coarse, mealy dough. Add the ice water and gather the dough into a ball. The dough should be firm and not sticky. If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to make it form a ball. Divide the dough into 2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours or up to 2 days. To make the filling: in a large skillet, cook the onion, garlic, and chilies in the oil over moderate heat for about 10 minutes, stirring from time to time. Add the beef, herbs, spices, bell pepper, and tomatoes, and cook over high heat for 5 minutes, stirring constantly until the mixture is thick and saucy. Add the green onions and cook for 1 minute. Season with salt and pepper and cool to room temperature. To assemble the patties: on a lightly floured surface, divide each ball into 2 equal balls, so that you have 4 equal balls. Flatten into disc shapes, then divide each disc into 6 equal pieces and roll each into a ball. Roll each ball into a 3 1/2 inch diameter circle. Brush the edges with beaten egg. Place about 1 tablespoon of filling on one side of each circle, leaving a 1/4 inch border. Fold the dough over, making a half-moon shape. Seal the edges with the tines of a fork, and brush with the remaining egg. Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the patties are golden brown. Remove from the oven and serve immediately. Subject: McDougall Garbanzo Stew Lines: 51 Garbanzo Stew Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Mcdougall Vegetarian Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Water 1 Onion -- chopped 1 can Tomatoes (16 0z) -- chopped 1/2 teaspoon Paprika 1/2 teaspoon Dried oregano 1/4 teaspoon Black pepper Dash hot pepper sauce 1 can Garbanzo beans (16 oz) Drained and rinsed 1 cup Winter squash, peeled -- diced 1 1/4 cups Spicy tomato juice 2 cups Fresh spinach -- chopped Place water, onion and garlic in a large pot. Cook, stirring occasionally, until onion is softened slightly, about 5 minutes. Add tomatoes (including tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo beans, squash and tomato juice. Cover and cook for 30 minutes, until squash is tender. Stir in spinach and cook until softened, about 2 to 3 minutes. Serve this hearty dish over brown rice or mashed potatoes, or accompany it with thick slices of whole wheat bread.