3 lg Shiitake mushrooms
2 Cakes medium tofu
1 lb Cabbage, sliced
3 tbs Oil
1/2 ts Salt
2 ts Soy sauce
1 ts Mirin sauce

Methods:

Soak mushrooms in 3/4 c hot water for 1/2 hour. Put tofu onto a paper towel & leave to drain for 30 minutes.

Remove mushrooms from water, reserve liquid. Cut off & discard stems. Slice caps into 1/4″ wide strips.

Heat oil in an 8″ skillet. When hot, put in cabbage & mushrooms. Stir & fry for 1 minute, till cabbage wilts. Reduce heat to medium. Crumble tofu & it to the skillet. Add salt, soy sauce & mirin. Stir & fry for another 5 minutes.

3 tbs Olive oil
3 Leeks, chopped
1 Onion, chopped
2 Carrots, chopped
2 Ribs celery, chopped
2 cl Garlic, minced
2 c Veg broth
1/2 lb Green beans
3 c Italian plum tomatoes, chopped
1 lb Green cabbage, shredded
3 c Cooked cannellini beans
1 c Water
Salt and pepper
1 Loaf dry French bread, slice
Olive oil
Parmesan

Methods:

In hot oil, cook leeks, onion, carrot, celery, and garlic. Add broth. Simmer 10-15 mins. Add green beans, tomatoes, cabbage. Heat. Add beans, water, salt and pepper. Cover, simmer until cooked (no time given). Place a slice of bread in individual bowls; drizzle with olive oil; sprinkle with Parmesan and ladle soup on top.

1 c Finely chopped onion
2 Carrots, halved lengthwise and sliced
1 lg Rib celery — halved and sliced
1 ts Caraway seed
2 c Chopped green cabbage
2 c Water
1/4 ts Salt
1 tbs Brown sugar
16 oz Canned tomatoes — with juice
15 oz Canned white kidney beans, drained and rinsed
1 tbs Cider vinegar
1/4 c Chopped fresh parsley, optional

Methods:

Saute onion for 3 minutes in a large saucepan coated lightly with cooking spray. Add carrot and celery; saute 3 minutes. Add caraway and cook, stirring, 1 minute. Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes. Add beans and vinegar. Simmer, uncovered, 5 minutes until heated through. Stir in parsley. Serve hot with plain nonfat yogurt, if desired.

4 c. beef broth
1 c. water
1 med. size head cabbage (1 1/2 lbs.) coarsely chopped (8 c.)
1 1/2 c. sliced carrots
1 c. sliced onion
1/2 tsp. ground allspice
1 (19 oz.) can white kidney beans, rinsed & drained
1/2 c. chopped fresh dill or 2 tbsp. dried
For garnish: light sour cream, fresh dill

Methods:

Bring broth, water, cabbage, carrots, onion and allspice to a boil in a large pot. Reduce heat, cover and simmer 12 minutes until vegetables are firm-tender. Add beans and dill and simmer, uncovered, 5 minutes. Garnish with sour cream and dill.

2 (16 ounce) bags frozen lima beans
2 tablespoons green onion, chopped
2 tablespoons diced pimento, drained
2 tablespoons butter, melted
1 cup sour cream
2 teaspoons thyme, minced

Methods:

Cook beans according to package directions; drain and set aside. Saute onion and pimento in butter until onion is tender. Remove from heat and add sour cream and thyme, stirring well. Add sour cream mixture to lima beans; stir until blended. Cook over low heat until thoroughly heated. Serve immediately.

1 (10 ounce) package frozen lima beans
1 can Cheddar cheese soup
1/2 cup milk
3/4 cup chopped celery
1/4 cup chopped parsley
1 (3 ounce) can French-fried onion rings, divided

Methods:

Cook lima beans; drain. Combine lima beans, soup, milk, celery and parsley. Mix in half of onion rings. Bake at 350 degrees F for 35 minutes. Sprinkle with remaining onion rings and bake 10 minutes.

1 box frozen lima beans, cooked
1 cup crumbled blue cheese
1/4 cup consommé� or bean liquid
2 teaspoons melted butter
1/8 teaspoon paprika
2 tablespoons fine dry bread crumbs

Methods:

Mix all together, reserving bread crumbs for topping. Top with bread crumbs. Bake in moderate oven until bubbly.

1 onion, thinly sliced
1/2 cup butter or margarine, divided
2 (10 ounce) packages frozen green beans, thawed and drained
1 cup dairy sour cream
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup shredded sharp natural Cheddar cheese
1 cup soft bread crumbs

Methods:

Saute onion in 1/4 cup butter or margarine. Add to combined beans, sour cream, flour and seasonings; mix lightly. Pour into greased 1 1/2-quart casserole. Sprinkle with cheese; top with crumbs tossed with 1/4 cup melted butter. Bake at 350 degrees F for 25 minutes.

1/2 pound bacon
1 1/2 pounds green beans, broken
1/2 red pepper pod
1 teaspoon salt

Methods:

Bring bacon to boil in a large pot of water. Cover and let simmer for 1 1/2 hours. Wash beans well and drain. Put into pot with bacon. Add red pepper and salt. Cook, uncovered, for at least 25 minutes or until beans are tender and the juice has cooked down.

3 tablespoons butter
1/2 cup chopped, salted cashews
2 tablespoons honey
1 pound fresh green beans, blanched, and drained

Methods:

Saute cashews in butter over low heat for 5 minutes. Add honey and cook 1 minute longer, carefully watching so as not to burn. Pour sauce over beans and toss until coated.