Cookbook Recipies Recepies

Butter Bean Cream Soup

• 3/4 gal. / 3 l. water
• 8 oz. / 250 g. butter beans (canned)
• 1 large onion (chopped)
• 1 carrot
• 1 bunch fresh parsley
• 1 tbsp. butter or oil
• 1 tsp. salt
• Chopped fresh parsley
• 1/2 tsp. pepper
• Croutons

In a large pot with the water, add the beans, onion, whole carrot, and whole parsley. Bring to the boil and simmer on medium heat for 40 minutes, covered. Remove the carrot and parsley and, using a hand-held liquidizer or a blender, liquidize the bean soup. Add the butter and salt and simmer for another 15 minutes. Then add the chopped parsley and pepper. Serve with croutons.


Nutty Pumpkin Bread

• Makes 3 loaves
• 6 eggs
• 3 3/4 cups sugar
• 1 1/2 cups oil
• 3/4 cup water
• 3 cups cooked pumpkin
• 3 1/2 cups flour plus 2 tablespoons flour
• 3/4 teaspoon baking powder
• 3 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1 1/2 teaspoons ground cloves
• 2 cups chopped nuts
• 1 cup raisins
  

Combine eggs and sugar until thoroughly blended. Stir in oil and water and mix well. Stir in pumpkin until smooth. In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon and cloves. Stir into the pumpkin mixture until well combined. Stir in nuts and raisins. Pour into 3 greased and floured 9" by 5" by 3" loaf pans.