Betty Crocker assortment

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Black Bean Salad

Spicy Split Peas With Vegetables

 

* Exported from MasterCook *

 

Black Bean Salad

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 27

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Dressings

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Chile Dressing -- (below)

1 cup frozen whole kernel corn

rinsed to thaw and drained

1 cup diced jicama -- (about 5 ounces)

1 medium tomato -- seeded and chopped

(about 3/4 cup)

2 green onions -- sliced

30 ounces canned black beans

rinsed and drained

***CHILE DRESSING***

1/4 cup red wine vinegar

2 tablespoons vegetable oil

1/2 teaspoon chile powder

1/4 teaspoon ground cumin

1 small garlic clove -- crushed

 

Prepare Chile Dressing in large glass or plastic bowl. Stir in remaining

ingredients. 4 servings

 

Chile Dressing: Shake all ingredients in tightly covered container.

 

PER SERVING: calories 350; Protein 15 g: carbohydrate 55 g; Fat 8 g;

cholesterol 0 mg; Sodium 380 mg

 

 

 

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* Exported from MasterCook *

 

Spicy Split Peas With Vegetables

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 46

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups water

1 cup dried yellow split peas

2 tablespoons shredded or flaked coconut

1 teaspoon coriander seed

1/2 teaspoon fenugreek seed

1 stick cinnamon -- 1/2 inch long

1 tablespoon Ghee or vegetable oil

1/4 teaspoon salt

1/8 teaspoon ground red pepper -- (cayenne), up to 1/4

3 medium carrots -- diced

2 medium zucchini -- diced

1 medium onion -- finely chopped

1 small eggplant -- diced

2 tablespoons Ghee or vegetable oil

2 tablespoons water

1 tablespoon tamarind pulp

Hot cooked rice

Chopped cilantro

 

Indian dal is a spiced lentil, split pea, farina or dried bean mixture that

is cooked almost to a smooth texture. This dish, sambar, takes dal several

steps further, adding a variety of fresh vegetables. Our version of sambar

is flavored with a sampling of the spices loved by Indians: coriander,

fenugreek, cinnamon, and tamarind.

 

Heat 4 cups water and the peas to boiling in 2-quart saucepan; reduce heat.

Cover and simmer 45 minutes. Cook and stir coconut, coriander, fenugreek

and cinnamon in 1 tablespoon Ghee in 8-inch skillet until coconut is light

brown. Remove from heat; stir in salt and red pepper. Crush coconut

mixture with mortar and pestle until finely ground; reserve.

 

Cook carrots, zucchini, onion and eggplant in 2 tablespoons Ghee in 12-inch

skillet, stirring occasionally, until tender. Stir 2 tablespoons water

into tamarind pulp until softened. Stir tamarind mixture, coconut mixture

and peas into skillet. Cook and stir over low heat, adding water until of

consistency of soup, if necessary, until hot and well blended. Serve over

rice; garnish with cilantro. 6 servings

 

PER SERVING: Calories 315; Protein 11 g: Carbohydrate 52 g: Fat 7 g;

Cholesterol 0 mg; Sodium 450 mg

 

 

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