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What you need:

1 chopped onion (about ¾ cup)

1 to 3 cloves minced garlic

1/3 cup bacon dripping (or oil)

1 ½ tsp salt

1 can (8 oz) tomato sauce

1 ½ tsp chili powder

¼ tsp cumin seed (or powder)

How to cook:

(1)Cover one pound (2 cups) California pink beans (or light red kidney beans) with boiling water and let stand an hour or so. Drain beans, put into a large, heavy pot, cover with boiling water again and all of the ingredients above.

(2)Cook slowly (covered), about three hours, til beans are tender and a rich sauce is formed. Add more hot water if necessary. Beans should be neither too dry nor too juicy.

Makes 8 to 10 servings as a side dish.

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What you need:

1 ½ cups small white beans

2 qts cold water

1 ½ tsp salt

¼ tsp white pepper

½ bay leaf

¼ tsp each crumbled thyme and marjoram

1 cup chopped onion

1 cup chopped celery

1 chopped carrot

A meaty bone or bones

How to cook:

Put “bone(s)” into large pot, add cold water, heat to boiling, and skim before adding soaked beans, herbs and seasonings. Cover and boil gently two hours or til beans are very tender. Take out bone and remove meat. Cut up meat and add to soup along with vegetables. Cook 30 to 40 minutes longer. Add hot water (or canned broth or canned tomatoes) if desired to thin soup to right consistency. Add salt and pepper to taste.

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Ingredients:

2 lbs. boneless beef chuck (1 ½ inch chunks)
1 ½ cups plain yogurt
¾ cup chopped onion
1 teaspoon minced garlic
1 small dried hot chili pepper (chopped)
¾ teaspoon ground cumin seed
½ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon cinnamon

Procedure:

Toss beef chunks with all remaining ingredients. Cover and refrigerate overnight. String beef on skewers. Barbecue over hot coals about 15 minutes, turning every 5 minutes. (Serves 4)

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1 1/2 cups Small White Beans

A Meaty Bone ( or bones)

2 cups Cold Water

1 1/2 teaspoon Salt ( or Garlic Salt)

1/4 teaspoon White Pepper

1/2 a Bay Leaf

1/4 teaspoon each crumpled Thyme and Marjorham

1 cup ( or more) Chopped Onion

1 cup Chopped Celery

1 Carrot (chopped)

put “bones” into large pot, add cold water, heat to boiling and skim before adding soaked beans, herbs and seasonings. Cover and boil gently 2 hours or until beans are very tender. Take out bone and remove meat. Cut up meat and add to soup along with vegetables. Cook 30 to 40 minutes longer. Add hot water ( or canned broth) ( or additionally canned tomatoes), if desired to thin soup to desired consistency. Add salt and pepper to taste.

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Ingredients:

4 or 5 Lamb flanks
Salt and Pepper
Sage
Onion (chopped)

Procedure:

Wash and drain flanks well. Arrange on meat board to roll. Salt and pepper, and sprinkle sage according to taste. Cover with chopped onion and roll (tie with string by wrapping the string in half hitches and once lengthwise.) Cover with salted water and boil till tender. Lift from water and drain. Place in 8×10 glass baking dish and set a flat object on top of rolled flanks. Set a heavier weight on top of that. Keep in refrigerator and slice when cold.

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Ingredients:

2 cups soft bread crumbs
¼ cup water
1 ½ teaspoons salt
½ teaspoon pepper
2 tablespoons chopped onion
1 small clove garlic (minced)
3 tablespoons minced parsley
1 egg
1 tablespoon soft butter
1 lb. ground raw lamb
3 tablespoons fat

Procedure:

Soak bread crumbs in water. Add egg, lamb, butter, salt, pepper, onion, garlic and parsley. Shape lightly into 8 patties. Dip in flour and simmer 15 minutes in hot fat. Turn to brown.

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Ingredients:

1 beef flank steak (1/2 lbs.)
1 tablespoon prepared mustard
¾ cup chopped onion
1/3 cup butter
¾ cup Kretschmer toasted
Wheat germ
1/3 cup minced parsley
2 tablespoons Worcestershire sauce
¾ teaspoon thyme (crumbled)
½ teaspoon salt
¼ teaspoon pepper

Procedure:

Starting at one long side, butterfly steak by slicing horizon tally to within 1/2-inch of opposite side of steak. Open steak and spread cut surface with mustard. Sauté onion lightly in butter. Combine with wheat germ and remaining ingredients. Sprinkle mixture evenly over mustard coated steak. Roll up, starting at long edge. Tie beef roll tightly in several places with string. Place in foil-lined 13x9x2 baking pan. Bake in 375 F oven 45 minutes. Remove from oven, cool, wrap in foil. Refrigerate several hours or overnight. Slice diagonally to serve.

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Ingredients:

2 cups cooked or canned GARBANZOS  (drained)

1 can ( 8 3/4 ounces) golden whole Kernel CORN ( drained)

1 cup diced ( or sliced) CELERY

1/2 cup chopped ONION

2 tablespoons diced PIMENTO

1/2 cup diced GREEN PEPPER

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