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By Ellen Hawks and Ellen Hawks,Sun Staff Writer | February 23, 1994
A bit of sugar is about the only similarity in these two pies. Kidney beans, masking as sweet potatoes, and chocolate chips combined with pecans and, perhaps, a bit of bourbon, will offer you a delicious culinary exploration.Lisa Stahley of Baltimore asked for the bean pie which, she wrote, "has a taste and texture similar to sweet potato pie and is an African-American specialty. I hope one of your readers can help me."Her response, two different bean pies, was from Sarah Kyle of Fallston who collects cookbooks and notes that the two recipes came from "The Bean Book for Cooks."
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By Donna Pierce and Donna Pierce,Chicago Tribune | December 19, 2007
I'll never forget dorm chili debates during my freshman year at Stephens College in Missouri. My classmates from Texas were horrified with the concept of including tomatoes and beans in a chili recipe. This was a culture shock for me, having grown up with black-bean chili made with ground chuck, hot peppers and tomatoes. A suitemate from upstate New York introduced me to this version, made without meat. It changed my attitude. Since then, I've tweaked the spices and beans several times.
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By Ellen Hawks and Ellen Hawks,Staff Writer | March 17, 1993
This Italian soup is traditionally spelled pasta e fagioli and commonly spelled pasta vasule.For those who have grown up enjoying this soup, pronouncing it is another matter. Syllables in vasule and fagioli elongate into a mellifluous "pasta e fajoooooolie" or "pasta vazooooooll."Pat Hufnagel of Ellicott City requested the soup.Responses came from many people, including Annie Ormsby of Millington and from Caroline Pacunas-Flick of Baltimore.Mrs. Flick wrote, "I am of Italian descent and have eaten a lot of pasta vasule, some with meat, some without.
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By BILL DALEY and BILL DALEY,CHICAGO TRIBUNE | March 1, 2006
A search for the simplest chicken-soup recipe led me to an old and, unfortunately, long-ignored cookbook on my shelf, Truly Unusual Soups, by Lu Lockwood. That's where I rediscovered this recipe for a chililike soup. Looking down at the splattered page brought me back to when I was 23 and just starting out in newspapers covering the small but tony Connecticut town where Lockwood managed a popular restaurant. Truly Unusual Soups was loaded with quick recipes, of which Hummingbird Bean Soup was the best.
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By Maria Hiaasen | April 16, 1997
Item: Hanover Side Dish Classics Pasta CapriWhat you get: 20 ounces (4 servings)Cost: $2.19Time to prepare: 7-9 minutes in the microwave or 7-10 minutes on stovetopReview: This satisfied a weeknight craving for veggies tossed in fancy pasta, and I didn't have to linger over the stove sauteeing garlic and stirring a white sauce. Fluffy malfalda pasta and colorful carrots, asparagus and red peppers come frozen in a bag with a small pouch of garlic and parmesan cheese sauce -- tangy, not overpowering.
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By Donna Pierce and Donna Pierce,Chicago Tribune | December 19, 2007
I'll never forget dorm chili debates during my freshman year at Stephens College in Missouri. My classmates from Texas were horrified with the concept of including tomatoes and beans in a chili recipe. This was a culture shock for me, having grown up with black-bean chili made with ground chuck, hot peppers and tomatoes. A suitemate from upstate New York introduced me to this version, made without meat. It changed my attitude. Since then, I've tweaked the spices and beans several times.
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By Ellen Hawks and Ellen Hawks,SUN STAFF | September 1, 2004
Norris Walker of Baltimore had a complaint and request. He wrote that he went out of town and when he came back, the place where he got his favorite vegetarian chili was closed and he no longer can get this dish. "I hope someone out there can help." Regina Pakos of Latrobe, Pa., responded with tester Laura Reiley's choice. "It is a delicious dish specially if you want to leave meat off the menu. I make it and love it," she said. Vegetarian Chili Serves 4 1 tablespoon canola oil 1 yellow onion, chopped 1 (28-ounce)
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By Rita Calvert and Rita Calvert,Contributing Writer | November 3, 1993
Nothing smells as homely enticing as a big pot of bubbling beans, and fortunately beans are a basic building block of the revised food pyramid. We get lots of nutrition from them without the saturated fat. This recipe shows you how to throw the entire meal together in less than 30 minutes.Salt pork has been eliminated in this version but lean cubes of pork stew meat add just as much character. Instead of heavy molasses, a small amount of orange marmalade gives a sweet character to the otherwise savory dish.
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By BILL DALEY and BILL DALEY,CHICAGO TRIBUNE | March 1, 2006
A search for the simplest chicken-soup recipe led me to an old and, unfortunately, long-ignored cookbook on my shelf, Truly Unusual Soups, by Lu Lockwood. That's where I rediscovered this recipe for a chililike soup. Looking down at the splattered page brought me back to when I was 23 and just starting out in newspapers covering the small but tony Connecticut town where Lockwood managed a popular restaurant. Truly Unusual Soups was loaded with quick recipes, of which Hummingbird Bean Soup was the best.
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By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | October 30, 1991
CRISP, COOL EVENINGS call for hearty, filling meals. This classic chili recipe, with chunks of sirloin and kidney beans, is delightful.The onion and Cheddar muffins are very easy to prepare and have an interesting crunch.Add a fresh green salad and a hearty glass of burgundy to round out the meal.The recipes are from a "Mary Emmerling's At Home in the Country" published by Clarkson Potter Publishers; 1991 -- $30.00.Chili a la Mary1 1/2 pounds boneless sirloin, cut into 3/4 -inch chunks1 tablespoon vegetable oil1 large yellow onion, chopped1 each yellow, red and green bell pepper, coarsely chopped1 to 2 jalapeno peppers, seeded and chopped2 large garlic cloves, chopped1 28-ounce can crushed tomatoes1 6-ounce can tomato paste1 cup chicken stock1/4 cup minced Mexican chili pepper, optional1 tablespoon ground cumin1 teaspoon red pepper flakes1 teaspoon rubbed sage1/4 to 1/2 teaspoon cayenne pepper2 15-ounce cans dark red kidney beans1 to 2 generous --ed Tabasco or to tasteIn large skillet, brown the beef and drain.
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By SUSAN REIMER and SUSAN REIMER,SUN REPORTER | January 11, 2006
Moosewood Restaurant Simple Suppers The Moosewood Collective Good Housekeeping Rush Hour Dinners Hearst Books / 2005 / $14.95 There is fast, and then there is fast and interesting. The cooks at Good Housekeeping provide the interest with recipes for steak with rosemary, cannellini beans and balsamic vinegar; and chicken ragout in squash bowls. This is a good cookbook not only for the rushed cook, but for the cook who hopes to have the time to do more in the kitchen someday. There are short-cut recipes for jambalaya, risotto, meat or fish with wine sauces and some interesting pastas - just the kinds of recipes you might see on a 30-minute cooking show.
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By Joe Graedon & Teresa Graedon and By Joe Graedon & Teresa Graedon,King Features Syndicate | November 14, 2004
I would like to share an acupressure tip that helps me sleep. Tape a dried kidney bean to the inside of your right wrist. This point is between the two tendons by measuring the width of three fingers up the arm from the wrist crease. This gives me about eight hours of very sound sleep. If I have to get up to go to the bathroom, I still go right back to sleep. This is cheap, safe and better than anything I have used in the past. You are describing a traditional acupressure point called the "Inner Gate."
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By Ellen Hawks and Ellen Hawks,SUN STAFF | September 1, 2004
Norris Walker of Baltimore had a complaint and request. He wrote that he went out of town and when he came back, the place where he got his favorite vegetarian chili was closed and he no longer can get this dish. "I hope someone out there can help." Regina Pakos of Latrobe, Pa., responded with tester Laura Reiley's choice. "It is a delicious dish specially if you want to leave meat off the menu. I make it and love it," she said. Vegetarian Chili Serves 4 1 tablespoon canola oil 1 yellow onion, chopped 1 (28-ounce)
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By Bev Bennett and Bev Bennett,Los Angeles Times Syndicate | April 1, 2001
Show me some red beans and rice, and I begin to salivate. A dish of hot, flavorful, creamy beans on a bed of rice is my idea of the perfect comfort food. Unfortunately, it's something I eat infrequently. Although red beans and rice would seem like a healthful dish, since the beans are high in fiber and the recipe calls for very little meat, it's a hidden land mine. Bacon is usually the culprit. The meat that gives the beans their distinctive smoky taste also adds a good amount of fat -- about 9 grams in three slices.
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By Maria Hiaasen | April 16, 1997
Item: Hanover Side Dish Classics Pasta CapriWhat you get: 20 ounces (4 servings)Cost: $2.19Time to prepare: 7-9 minutes in the microwave or 7-10 minutes on stovetopReview: This satisfied a weeknight craving for veggies tossed in fancy pasta, and I didn't have to linger over the stove sauteeing garlic and stirring a white sauce. Fluffy malfalda pasta and colorful carrots, asparagus and red peppers come frozen in a bag with a small pouch of garlic and parmesan cheese sauce -- tangy, not overpowering.
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By Elizabeth Large and Elizabeth Large,SUN STAFF | October 23, 1996
Once I would have been ashamed to use a can of beans in a recipe. I wasn't alone. Anyone who fancied herself -- or himself -- a "gourmet" cook soaked dried beans overnight and then simmered them for hours.But who has time for that anymore? What we need now are simple recipes for nutritious, good-tasting and, above all, last-minute meals for when we get home and the kids want dinner now.Start with a can of beans.It used to be canned beans were pretty much limited to red kidney beans or baked beans or (if you were in the South)
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By Bev Bennett and Bev Bennett,Los Angeles Times Syndicate | April 1, 2001
Show me some red beans and rice, and I begin to salivate. A dish of hot, flavorful, creamy beans on a bed of rice is my idea of the perfect comfort food. Unfortunately, it's something I eat infrequently. Although red beans and rice would seem like a healthful dish, since the beans are high in fiber and the recipe calls for very little meat, it's a hidden land mine. Bacon is usually the culprit. The meat that gives the beans their distinctive smoky taste also adds a good amount of fat -- about 9 grams in three slices.
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By Colleen Pierre and Colleen Pierre,Special to The Sun | November 15, 1994
As the nutrition coach for groups of runners training for the San Francisco Marathon last July and the Walt Disney World Marathon in January 1995, I was surprised at what they didn't know.They know they need plenty of carbos for energy. And they're aggressive about reducing fat for weight control. But they seem to have forgotten about protein. No wonder they're always tired.Protein from beans, lean meat, poultry and dairy products is essential to build muscle and repair damage from hard training, make red blood cells to carry oxygen for exercise, and create the enzymes and hormones that turn food into energy and coordinate body functions.
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By Colleen Pierre and Colleen Pierre,Special to The Sun | November 15, 1994
As the nutrition coach for groups of runners training for the San Francisco Marathon last July and the Walt Disney World Marathon in January 1995, I was surprised at what they didn't know.They know they need plenty of carbos for energy. And they're aggressive about reducing fat for weight control. But they seem to have forgotten about protein. No wonder they're always tired.Protein from beans, lean meat, poultry and dairy products is essential to build muscle and repair damage from hard training, make red blood cells to carry oxygen for exercise, and create the enzymes and hormones that turn food into energy and coordinate body functions.
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By Ellen Hawks and Ellen Hawks,Sun Staff Writer | May 11, 1994
Two chili recipes, one meatless and the other made with chicken, offer a very delicious difference.Susan Gonzalez of Crofton asked for a classic white chili which called for cannellini beans and chicken breast instead of red beans and beef.Mary B. Dulaney of Annapolis sent in the recipe chosen by Chef Gilles Syglowski, who noted, "It is excellent."Dulaney's white chiliMakes 4 servings1 tablespoon olive oil1 pound boneless skinless chicken breast cut into cubes1/4 cup chopped onion1 cup chicken broth1 4-ounce can chopped green chilies1 teaspoon garlic powder1 teaspoon ground cumin1/2 teaspoon oregano leaves1/2 teaspoon cilantro1/2 to 1/4 teaspoon ground red pepper1 (19-ounce)
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