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| << February16, 2003 - Cajun Cooking |
February18, 2003 - Cajun Cooking Early Tuesday Edition >> |
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Hi y'all! Is it summmer yet?? Think we are all more than ready for some warm weather! Georgette is just staying bundled up and refuses to even go near the kitchen! ***************************************** Enjoy todays recipes and great product offers! ***************************************** PICNIC BACKPACK FOR TWO WITH SITTING STOOL. Great to carry in the woods hunting or to the lake fishing. Padded shoulder straps for easy carry. Detachable beverage holder on the side. Tableware for two including plates, cups, napkins, table cloth and wood cutting board. Large middle compartment and one pouch on the front for carrying your stuff. http://www.cajuncookingrecipes.com/picnicbackpack.html ***************************************** BLACK BEAN SOUP WITH RICE 1 pound dry black beans, sorted and rinsed 1 (14-1/2-ounce) can whole tomatoes, undrained 1 cup sliced celery 1 cup chopped onion 1 cup chopped green pepper 1 smoked ham hock or ham bone 4 cloves garlic, minced 1 bay leaf 1/2 teaspoon ground red pepper 1/2 teaspoon thyme leaves 4 cups low-sodium chicken broth 4 cups water Salt and ground black pepper to taste 4 cups hot cooked rice 1/2 cup (2 ounces) shredded Cheddar cheese 1/2 cup sour cream 1/2 cup picante sauce Directions Cover beans with water; soak overnight. Drain beans and place in large saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally. Add more water if necessary during simmering. Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to beans. Puree half of soup in blender or food processor; return to pan. Season soup with salt and black pepper. Serve soup with rice, cheese, sour cream and picante sauce. Makes 8 servings. Nutrition Each serving provides 423 calories, 21 grams protein, 8 grams fat, 67 grams carbohydrate, 9 grams dietary fiber, 24 milligrams cholesterol and 328 milligrams sodium. ***************************************** We hoped you enjoyed today's newsletter. ***************************************** Come visit the website for even more recipes! http://www.cajuncookingrecipes.com/ ***************************************** THANKS FOR READING EVERYONE, ~~Peggy And That Wacky Quacky, Georgette! ***************************************** |
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February18, 2003 - Cajun Cooking Early Tuesday Edition >> |
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