Beans and Rice; Cannelloni

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Creole Vegetarian Red Beans And Rice

Meatless Cannelloni

 

* Exported from MasterCook *

 

Creole Vegetarian Red Beans And Rice

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sherilyn Cookbooks On/Line

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried red kidney beans -- (2 1/2 c.)

4 cups water

1 large onion -- chopped

2 stalks celery with leaves -- chopped

2 teaspoons Tabasco sauce

1/2 teaspoon oregano -- to 1 tsp

6 cloves garlic -- chopped

2 bay leaves

1 cup chopped green pepper

2 sprigs fresh parsley

1/2 teaspoon salt -- if desired

1/4 teaspoon freshly ground black pepper

 

Soak beans overnight in water (6 cups cold water to each pound of dry

beans). Pour into a large heavy pan or Dutch oven and add remaining

ingredients. Simmer 3 hours or until beans are tender. Add water when

necessary during cooking. Water should barely cover beans at end of

cooking time. Remove 1 cup of beans at end of cooking time and mash to

a paste (a blender may be used for this procedure). Add bean paste to

remaining beans and stir until liquid is thickened. Serve over hot

rice. Quick Method: Add 6 to 8 cups of hot water for each pound of dry

beans. Heat the water to boiling and cook the beans for 2 minutes.

Then cover the pot and let the beans stand for 1 hour. Drain, rinse and

cook the beans. Serves 8.

 

This is a recipe from our database at Cookbooks On/Line!

 

Shared by Sherilyn Schamber to Veg-Recipes, Mar. 2000

 

 

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* Exported from MasterCook *

 

Meatless Cannelloni

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Sherilyn Cookbooks On/Line

 

Amount Measure Ingredient -- Preparation Method

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8 crepes -- or manicotti

1 pint Ricotta cheese

8 ounces cream cheese

1/4 cup soft butter

1/4 cup chopped parsley

1 egg -- slightly beaten

1 green onion -- minced

1/8 teaspoon salt

1 dash pepper

Marinara sauce

1/2 cup grated Parmesan -- or Romano cheese

 

Prepare crepes or cook manicotti in boiling salted water until just

tender. Drain. Combine Ricotta and cream cheese, butter, parsley, egg,

onion, salt and pepper; mix well. Stuff crepes or manicotti with

mixture. Place in single layer in shallow baking dish, cover with

Marinara sauce and Parmesan cheese and bake at 350 degrees for 30

minutes. Makes 4 servings.

 

This is a recipe from our database at Cookbooks On/Line!

 

Shared by Sherilyn Schamber to Veg-Recipes, Mar. 2000

 

 

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