Recipe - Booze Balls

1 Big chopped onion
Red wine
1 cup Rough chopped mushrooms
(more if you like)
2 Cloves minced garlic
1 Bay leaf
4 (up to)
6 Peppercorns (or lots of
fresh ground pepper)
1 pn Thyme
Salt to taste
3 cn Your favorite beans (I used
pintos); drained and rinsed
(6 cups cooked beans)
Wine
1 (up to)
2 cup Frozen peas

DUMPLINGS
1 cup Flour (try One half wheat; 1/2
white)
One fourth cup Egg replacer
One fourth cup Milk
(or put 1 egg white in cup
and fill with milk to 1/2
cup level)
2 teaspoon Baking powder
One half teaspoon Salt
Lots of pepper
1 Shake of rosemary

Hi, this is one of those "It tastes better the next day" meals

Saute one big chopped onion in red wine until soft. Dump 1 cup rough
chopped mushrooms in (more if you like). Saute until liquid begins to
evaporate. Put in garlic, bay leaf, peppercorns, thyme, and salt to taste.
Put in beans. Put in enough wine to make it soupy (for every 3 wine put in
1 water). (You might want to put in 1 tsp flour mixed in water to get a
denser broth). Simmer for a long time. Let sit overnight.

On 2nd night bring to a boil, put in 12 cups frozen peas and top with
dumplings.

Dumplings: Mix all ingredients thoroughly. Drop by spoonsful on to low
boiling pot. Cover and let simmer for 10 mins (don't turn down heat!).

Both recipes adapted from the Joy of Cooking.

EKATMAN@MIDWAY.UCHICAGO.EDU

(EILEEN 'LEE' KATMAN)

REC.FOOD.RECIPES

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