Marinated Vegetable Salad
Hearty Bean And Pasta Stew
Hungry Boy's Casserole
Karen's Garbanzo Sauce
Garbanzo-Bean Balls



Marinated Vegetable Salad

--Marinade:--

1 1/2 cup corn oil
1/2 cup wine vinegar
3 Tbsp. light corn syrup
2 tsp. seasoned salt
1 tsp. dried basil
1/2 tsp. pepper

--Vegetables For Salad:--

1 1/2 cup sliced fresh mushrooms
1 1/2 lb. fresh asparagus, slightly
cooked, cut into 2 inch pieces (or
2 pkgs. frozen)
1 (1 lb.) can garbanzo beans, drained
1/2 cup black olives, sliced
1/2 cup green olives, sliced
1 pkg. frozen artichoke hearts, cooked
1 sm. thinly sliced onion
Lettuce leaves
Parsley, chopped

1. Combine marinade ingredients. Add to all vegetables in NON-ALUMINUM
bowl. Marinate at least 1 hour, better if marinated overnight. 2. Drain
and serve on lettuce leaves. Garnish with parsley.


Hearty Bean And Pasta Stew

1 cup coarsely chopped tomato (about 1 lg.)
3/4 cup uncooked sm. macaroni shells
1/4 cup chopped onion (about 1 sm.)
1/4 cup chopped green bell pepper
1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
1 tsp. Worcestershire sauce
1 clove garlic, finely chopped
1 (15 oz.) can kidney beans, drained
1 (8 oz.) can garbanzo beans, drained
1 (14 1/2 oz.) can chicken broth

Mix all ingredients in 2-quart saucepan. Heat to a boil, stirring
occasionally; reduce heat. Cover and simmer about 15 minutes, stirring
occasionally, until macaroni is tender. 4 servings.



Hungry Boy's Casserole

1 1/2 lbs. ground meat
1 cup sliced celery
1/2 cup diced onion
1/2 cup diced green pepper
1 clove garlic, minced
6 oz. tomato paste
1/4 cup water
1 tsp. salt
1 tsp. paprika
1 lb. can pork and beans
1 lb. can chick peas (garbanzo beans)
1 1/2 cup sifted flour
2 tsp. double acting baking powder
1/2 tsp. salt
1/4 cup butter
1/2 cup milk
1/2 tsp. monosodium glutamate

Saute in skillet beef, celery, onion, green pepper, garlic until
vegetables are tender. Drain. Add water, tomato paste, 1 teaspoon salt,
paprika and monosodium glutamate. Reserve 1 cup for biscuits. Add beans
and chick peas. Simmer. Sift flour, baking powder and salt. Cut in
butter
until fine. Add milk to flour. Stir until moist. Knead on floured
surface
12 times. Roll to 9x12 inch rectangle. Put reserved meat and vegetables
on
biscuit mix. Roll up 12-inch side. Cut into 3/4 inch pieces and put on
top. Bake at 425 degrees for 25-30 minutes



Garbanzo-Bean Balls

1 cup dried garbanzo beans
Water
3 green onions
1/2 cup parsley sprigs
4 garlic cloves
1 egg
1 tsp. ground cumin
1/2 tsp. baking soda
Salt and pepper to taste
Oil for frying
Sesame seeds

Sort and rinse beans. Soak them overnight, covered in water. Drain.
Place beans in food processor. Add onion, parsley, garlic, egg, cumin,
baking soda, salt and pepper. Process until almost smooth. Let stand 15
minutes. Refrigerate to chill. Pour oil 1 inch deep in large skillet.
Heat to 370 degrees. Moisten your hands and pinch off 3/4 inch pieces.
Shape into small balls. Roll in sesame seed. Fry in hot oil until
browned
on all sides, about 2 minutes. Serve with wooden picks. Makes 24 balls.



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