Recipes Included On This Page Ten Bean Soup Teriyaki Chicken Pita Turkey Breast with Bulgar and Feta Cheese Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ten Bean Soup Recipe By : THE BLUE RIBBON COUNTRY COOKBOOK Serving Size : 10 Preparation Time :0:08 Categories : Volume 3-1 Jan. 2000 Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Dried Yellow Split Peas 1 Pound Dried Green Split Peas 1 Pound Barley Pearls 1 Pound Dried Black Beans 1 Pound Dried Red Beans 1 Pound Dried Pinto Beans 1 Pound Dried Navy Beans 1 Pound Dried Great Northern Beans 1 Pound Dried Lentils 1 Pound Dried Black-Eyed Peas Place all beans in a large bowl; stir until evenly distributed. Divide the bean mixture into ten 2 cup portions; place 9 of the 2 cup portions in individual zip lock bags and reserve for future use or gift giving. ****TEN BEAN SOUP**** 2 Cups Bean Mix 8 Cups Water 2 1/2 Pounds Smoked Pork Shanks 1 Large Onion, Coarsely Chopped 1 Garlic Clove, Pressed 1 16 oz. Can Whole Peeled Tomatoes, Undrained 1 10 oz. Can Tomatoes and Green Chilies 3 Tablespoons Packed Dark Brown Sugar 1 1/4 Teaspoons Salt 1/4 Teaspoon Pepper Wash and sort the 2 cups Bean Mix. Place the beans in a large, heavy bottomed kettle; add cold water to 2 inches above the beans. Cover the kettle and soak the beans overnight. Drain the beans in a sieve. Return the beans to the kettle; add 8 cups water; set aside. Rinse the pork shanks under cold, running water; add to the bean mixture. Add the onion and garlic. Cover the kettle; bring the mixture to a boil over high heat. Reduce the heat and simmer the mixture 1 1/2 hours, stirring occasionally. Then, place the tomatoes, with their liquid, in a medium mixing bowl; using the edge of a metal mixing spoon, chop the tomatoes coarsely. Add the cut up tomatoes, tomatoes and green chilies, brown sugar, salt, and pepper to the bean mixture. Cover and simmer an additional 30 minutes, stirring occasionally. Remove from the heat. Remove the meat from the pork shanks; discard the bone and fat. Cut or tear the meat into bite sized pieces and return to the soup. Cover the kettle and return the soup to a simmer; remove from the heat and serve. Posted on Fare Share 1-1-2000 by Alaska Michael <mmclaughlin@micronet.net> - - - - - - - - - - - - - - - - - - NOTES : The Bean Mix portion of this recipe calls for mixing a total of 10 pounds of various beans, even though the soup uses only 2 cups of the mix. If you prefer not to have a quantity of leftover Bean Mix, just purchase fewer of the specified beans in equal quantities. * Exported from MasterCook * Teriyaki Chicken Pita - Chancery Recipe By : Chancery Pub and Restaurant, Milwaukee Serving Size : 8 Preparation Time :0:00 Categories : Chicken Poultry Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces ready-to-cook chicken breasts cut into bite-size pieces 1/4 cup vegetable oil 1/2 cup pea pods -- stems removed 1 cup broccoli buds 1/2 cup red bell pepper strips 1 cup cut yellow squash -- sliced into half-moon shapes 1 cup cut carrots -- very thin julienne 1/2 cup teriyaki glaze -- see recipe 8 ounces jack cheese -- cut into eight slices 4 pieces greek pita bread 4 large lettuce leaves 4 pickle spears -- optional In large oven-proof skillet, saute chicken pieces in oil. When chicken is almost cooked through, add vegetables and cook an additional 1 to 2 minutes. Vegetables should be bright and firm to the bite. Do not overcook. Add teriyaki glaze to coat vegetables and chicken. Shingle cheese over chicken and vegetables and set under broiler. Broil until cheese is melted, 1 to 2 minutes. Microwave pita bread 10 seconds. Pour vegetable-cheese mixture over pita bread. Fold pita over and secure with decorative pick. Set on large leaf of lettuce and garnish with pickle spear. Serve with french fries, 5-bean salad or pasta salad. Makes 4 or 8 servings. Featured in the Journal Sentinel, October 21, 1998: Chancery Pub & Restaurants has seven locations in southeastern Wisconsin. A diner wrote, "All their food served is so terrific, but my special fondness is their Teriyaki Chicken served in a pita bread with vegetables and topped with cheese. It is -- in a word -- fantastic." Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Breast with Bulgar and Feta Cheese Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Turkey Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds turkey breast half (2 to 2 1/2 lbs) -- bone-in, thawed if frozen 1/2 teaspoon salt 1/2 teaspoon dried oregano 1 cup uncooked bulgar -- or cracked wheat 3 tablespoons lemon juice 1 teaspoon dried oregano 1/4 teaspoon pepper 4 medium green onions -- sliced (1/4 cup) 1 clove garlic -- finely chopped 1 14 1/2 ounce ready-to-serve chicken broth 1/4 cup Kalamata or Greek olives 1/4 cup crumbled feta cheese Sprinkle turkey with salt and 1/2 tsp. oregano. Mix remaining ingredients except olives and cheese in 3 1/2x6 quart slow cooker. Place turkey on top. Cover and cook on Low heat setting 4-5 hours or until juice of turkey is no longer pink when center is cut. Remove turkey from slow cooker; cut into slices. Stir olives and cheese into bulgar mixture. Serve with turkey. Makes 6 servings: Start to Finish Time: "5:20" Per Betty Crocker:Per Serving: 250 calories, 55 CFF, 6 g fat, 2 g sat fat, 85 mg cholesterol, 720 mg sodium, 20 g carbohydrate, 5 g fiber, 34 g protein Diet Exchanges; 1 1/2 starch, 4 very lean meat Posted to FareShare by bobbi744@acd.net, January '2000 Source: "Betty Crocker, Slow Cooker Meals, February 2000, #159, pg. 51" Copyright: "(c) 1999 bvy General Mills, Inc. Minneapolis, MN" MC formatting and posted on FareShare 1-2000 by "bobbi744@acd.net" - - - - - - - - - - - - - - - - - - NOTES : Success Hint: Sometimes the only place you can find the size turkey breast you need is in the freezer section. The best way to thaw a frozen turkey breast is to place it in the refrigerator. Allow about 24 hours for the 2 to 2 1/2 pound turkey breast in this recipe. Substitution: Kalamata olives are assertively flavored purple-black ripe olives soaked in a wine-vinegar marinade. They add a delightful flavor accent, but you can also use a 2 1/3 ounce can of sliced ripe olives, drained, instead.

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