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Old 07-16-2008, 04:12 PM   #11
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i think the beans sound just right. pass on the summer ones, if u have time.

babe
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Old 07-16-2008, 11:58 PM   #12
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How about "Three Bean Salad"?

1 can green beans
1 can great northern beans
1 can kidney beans
Rinsed and drained

1 med. onion chopped
1 med. green pepper chopped
1/2 tea. salt
1 tea. dill weed (optional)
1/4 tea. pepper
3/4 cup sugar
1 cup oil (your choice)
1 cup vinegar (your choice)

Stir until sugar dissolves and add to beans. Refrigerate 8 hours. Serve with a slotted spoon.

Enjoy!
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Old 07-19-2008, 03:17 PM   #13
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I made an appetizer (Caramelized Onion and Goat Cheese Bites, made with store-bought pastry dough) and a cold bean dish dh assisted with that they eat back "home"... not sure if it's Turkish or Armenian. It's called Fasuliya Piyaz (which is a Turkish name, so I guess it's Turkish).

I'll let you know what the reactions are when I serve these in a couple of hours.

Thanks again for all the suggestions. They really helped me focus what direction to go.
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Old 07-19-2008, 05:24 PM   #14
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Quote:
Originally Posted by Katie E View Post
Velochic, to keep "dangerous" foods safely cool, fill a small rigid child's swimming pool full, full, full with ice and nestle the dishes with the food into the ice. This will last for many hours. Just be sure the icy pool is shaded.
Katie E,

What a great idea! I love it!
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Old 07-20-2008, 09:37 AM   #15
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Beans were a hit. Very simple, very summery. I use the freshest of ingredients from my garden, which is key because it's mostly a raw dish with few ingredients. Here's the recipe:

3 c. cooked white kidney beans, cooled
1/2 c. chopped parsley
1/4 - 1/2 c. veeeeeeeeeery thinly slice red onion
1 roma tomato, chopped
juice from 1 lemon
1/4 c. good extra virgin olive oil

Mix all together and let it sit in fridge so flavors can blend together. Take out of fridge ahead of time so that congealed olive oil can liquefy.
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Old 07-20-2008, 10:20 AM   #16
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Quote:
Originally Posted by Katie E View Post
Velochic, to keep "dangerous" foods safely cool, fill a small rigid child's swimming pool full, full, full with ice and nestle the dishes with the food into the ice. This will last for many hours. Just be sure the icy pool is shaded.
Another way to do this, for one item, is to use a cast-iron pot; it's best if it's enameled. Put ice water in the pot for about 10 minutes. It will stay cold for a long time, holding onto the cold, just as it holds on to heat.
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Old 07-20-2008, 07:38 PM   #17
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Quote:
Originally Posted by velochic View Post
Beans were a hit. Very simple, very summery. I use the freshest of ingredients from my garden, which is key because it's mostly a raw dish with few ingredients. Here's the recipe:

3 c. cooked white kidney beans, cooled
1/2 c. chopped parsley
1/4 - 1/2 c. veeeeeeeeeery thinly slice red onion
1 roma tomato, chopped
juice from 1 lemon
1/4 c. good extra virgin olive oil

Mix all together and let it sit in fridge so flavors can blend together. Take out of fridge ahead of time so that congealed olive oil can liquefy.
that sounds just wonderful. i bet it was much enjoyed.

babe
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