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Bean Salad
Bean Salad from Tommie Anne Davis
1 can yellow Wax beans drained
1 " green string beans "
1 " garbanzo beans "
1 " dark red kidney beans including
juice
1/4 cup chopped green pepper
2 " celery thinly sliced
1/2 " sliced onions
Dressing
1 cup sugar
1 1/8 cups White Vinegar
Back:
3/4 cup oil
Mix well. Pour over
vegetables and marinate
overnight in refrigerator.
Absolutely necessary to
blend flavors. Keeps one
Month.
---
# Bean Salad
*Recipe from the kitchen of Tommie and Anne Davis*
## Ingredients
### Salad
- 1 can yellow wax beans, drained
- 1 can green string beans, drained
- 1 can garbanzo beans, drained
- 1 can dark red kidney beans, including juice
- 1/4 cup chopped green pepper
- 2 cups celery, thinly sliced
- 1/2 cup sliced onions
### Dressing
- 1 cup sugar
- 1 7/8 cups white vinegar
- 3/4 cup oil
## Instructions
1. Combine all salad vegetables in a large bowl.
2. Mix dressing ingredients (sugar, white vinegar, and oil) together well.
3. Pour dressing over vegetables and stir to combine.
4. Marinate overnight in refrigerator — absolutely necessary to blend flavors.
5. Keeps one month (refrigerated). -
Chile Con Carne
Chile Con Carne (8)
2 tbsp fat 3 cups tomatoes
1 lb chopped beef 2 cups cooked kidney beans
1 onion sliced 1 cup cooked spaghetti
1 green pepper or rice
3/4 teaspoon salt
1 teaspoon chile powder
Method:
1) Melt fat in large heavy frying pan
2) add beef and cook until
partially brown. (add onion with beef)
Back:
3) Remove seeds of green pepper and cut
into small pieces and add it to the
3 cups of tomatoes, beans, spaghetti:
4) cook 5 min
5) add meat and onion mixture to veg.
6) season with salt and chile
powder
7) cook for 10 min and serve
---
# Chile Con Carne
## Ingredients
- 2 Tbsp fat
- 1 lb chopped beef
- 1 onion, sliced
- 1 green pepper
- 3 cups tomatoes
- 2 cups cooked kidney beans
- 1 cup cooked spaghetti or rice
- 3/4 tsp salt
- 1 tsp chile powder
## Instructions
1. Melt fat in large heavy frying pan.
2. Add beef and onion and cook until partially brown.
3. Remove seeds of green pepper and cut into small pieces; add to the 3 cups of tomatoes, beans, and spaghetti.
4. Cook 5 minutes.
5. Add meat and onion mixture to vegetable mixture.
6. Season with salt and chile powder.
7. Cook for 10 minutes and serve. -
Meatball and Bean Stew
MEATBALL AND BEAN STEW
(Basic Recipe yields 10
servings)
1 pound ground
chuck
½ cup fresh bread
crumbs
¼ cup minced onion
3 tablespoons
minced fresh
parsley
1 teaspoon salt
½ teaspoon dried
oregano leaves
¼ teaspoon dried
basil leaves
1 egg
¼ cup milk
2 tablespoons
cooking oil
1 cup green pepper
strips (1-inch)
2 (15-ounce) cans
red kidney beans
1 (28-ounce) can
Italian tomatoes,
cut up
1 (15-ounce) can
tomato sauce
1 bay leaf
½ teaspoon dried
oregano leaves
½ teaspoon dried
basil leaves
Shredded
Cheddar cheese
RANGE TOP METHOD:
(1 hour cooking time)
Combine ground chuck,
bread crumbs, onion, pars-
ley, salt, ½ teaspoon ore-
gano, ¼ teaspoon basil,
egg and milk in bowl. Mix
lightly, but well. Shape the
mixture into 32 meatballs.
Heat cooking oil in 4-
quart Dutch oven over me-
dium-high heat, about 2
minutes. Brown meatballs,
16 at a time, in hot oil
about 6 minutes. Remove
meatballs. Add remaining
meatballs and brown,
about 6 minutes.
oven
Back:
Pour off all but 2 table-
spoons of pan drippings.
Saute green pepper in 2 ta-
blespoons pan drippings
over medium heat until
tender, about 6 minutes.
Stir in undrained kidney
beans, tomatoes, tomato
sauce, bay leaf, ½ tea-
spoon oregano and ½ tea-
spoon basil. Add meatballs
and mix well.
Cook over medium heat
until mixture comes to a
boil, about 10 minutes. Re-
duce heat and simmer 30
minutes, stirring occasion-
ally. Ladle into bowls and
serve topped with shred-
ded cheese.
PRESSURE COOKER
METHOD: (42 minutes
cooking time plus 20 min-
utes waiting time) Use in-
gredients as listed in basic
recipe, but add 2 table-
spoons cornstarch and ¼
cup water. Prepare meat-
balls as for range-top
method. Heat oil in 4-quart
pressure cooker over medi-
um-high heat, about 2 min-
utes. Brown the meatballs,
16 at a time, in hot oil
about 6 minutes.
Remove meatballs. Add
remaining meatballs and
brown, about 6 minutes.
Pour off all but 2 table-
---
# Meatball and Bean Stew
*Yields 10 servings*
## Ingredients
- 1 pound ground chuck
- 1/2 cup fresh bread crumbs
- 1/4 cup minced onion
- 3 Tbsp minced fresh parsley
- 1 tsp salt
- 1/2 tsp dried oregano leaves
- 1/4 tsp dried basil leaves
- 1 egg
- 1/4 cup milk
- 2 Tbsp cooking oil
- 1 cup green pepper strips (1-inch)
- 2 (15-oz) cans red kidney beans
- 1 (28-oz) can Italian tomatoes, cut up
- 1 (15-oz) can tomato sauce
- 1 bay leaf
- 1/2 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- Shredded Cheddar cheese, for serving
## Instructions
### Range Top Method
*(1 hour cooking time)*
1. Combine ground chuck, bread crumbs, onion, parsley, salt, 1/2 tsp oregano, 1/4 tsp basil, egg, and milk in a bowl. Mix lightly but well. Shape the mixture into 32 meatballs.
2. Heat cooking oil in a 4-quart Dutch oven over medium-high heat, about 2 minutes.
3. Brown meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes.
4. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in 2 Tbsp pan drippings over medium heat until tender, about 6 minutes.
5. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil. Add meatballs and mix well.
6. Cook over medium heat until mixture comes to a boil, about 10 minutes. Reduce heat and simmer 30 minutes, stirring occasionally.
7. Ladle into bowls and serve topped with shredded cheese.
### Pressure Cooker Method
*(42 minutes cooking time plus 20 minutes waiting time)*
1. Use ingredients as listed in basic recipe, but add 2 Tbsp cornstarch and 1/4 cup water.
2. Prepare meatballs as for range-top method.
3. Heat oil in a 4-quart pressure cooker over medium-high heat, approximately 2 minutes.
4. Brown meatballs, 16 at a time, in hot oil approximately 6 minutes per batch. Remove meatballs and set aside.
5. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in remaining drippings over medium heat until tender, approximately 6 minutes.
6. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil.
7. Mix cornstarch with 1/4 cup water until smooth; stir into the pot.
8. Add meatballs and stir gently to combine.
9. Close cover securely according to manufacturer's directions.
10. Place over high heat and bring to 15 pounds pressure, approximately 10 minutes.
11. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 12 minutes.
12. Remove from heat. Allow pressure to drop of its own accord — approximately 20 minutes. Do not force-release.
13. Remove bay leaf. Ladle into bowls and serve topped with shredded cheese. -
Taco Salad (Mexican Chef's Salad)
do you have it? They claim it's just like
eating a taco but in a salad bowl. K.R.,
Tigard.
A.: Taco Salad has been popular for a
few years, and yes it is very much like a
taco but the ingredients are put together a
little differently. We also call it Mexican
Chef's Salad.
TACO SALAD
(Mexican Chef's Salad)
1 onion
4 tomatoes
1 head lettuce
4 ounces grated cheddar cheese
8 ounces 1000 Island or French
dressing
Hot sauce to taste
1 package tortilla chips (any size)
1 pound ground beef
1 can (15-ounce) drained kidney
beans
1/4 teaspoon salt
1 avocado, sliced
Chop onion, tomatoes, lettuce. Toss
with grated cheese, dressing and hot
sauce to taste. Slice and add avocado.
Brown beef; add kidney beans and salt.
Simmer for 10 minutes and mix into cold
salad. Decorate with tortilla chips, avoca-
do and tomato slices. Serve pronto.
Back: blank
---
# Taco Salad (Mexican Chef's Salad)
## Ingredients
- 1 onion
- 4 tomatoes
- 1 head lettuce
- 4 oz grated cheddar cheese
- 8 oz 1000 Island or French dressing
- Hot sauce to taste
- 1 package tortilla chips (any size)
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1/4 tsp salt
- 1 avocado, sliced
## Instructions
1. Chop onion, tomatoes, and lettuce.
2. Toss with grated cheese, dressing, and hot sauce to taste.
3. Slice and add avocado.
4. Brown beef; add kidney beans and salt.
5. Simmer for 10 minutes and mix into cold salad.
6. Decorate with tortilla chips, avocado, and tomato slices.
7. Serve pronto.