Lab Food Recipes
Peanut, Cowpea, and Pigeonpea
PEANUT BRITTLE
(Recipe from James Nation)
2 cups shelled raw peanuts
2 cups sugar
1 cup light corn syrup
1/3 cup water
2 Tablespoons margarine
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
Combine sugar, corn syrup, water, margarine, and salt in a heavy saucepan. Cook over medium heat stirring CONSTANTLY until sugar dissolves. Continue
cooking stirring occasionally, until mixture reaches hard crack stage (300 degrees). Remove from heat and stir in soda, peanuts, and vanilla.
Working rapidly. spread mixture thinly onto a buttered cookie sheet. Let cool and break into pieces. Yield: about 2 pounds.
ORIENTAL 6 BEAN SALAD
1 c Garbanzo beans (canned, drained) (chickpeas)
1 c Kidney beans (canned, drained)
1 c Lima beans (canned or fresh)
1 c Mung beans (chinese bean sprouts) fresh
1 c Soy beans (fresh)
1 c black beans (canned, drained)
1 Artichoke heart
Red bell pepper, julienned
Water chestnuts, sliced
-----DRESSING-----
1 Chunk tofu
Soy sauce
Ginger
Garlic
Sesame oil
DRESSING Mix dressing ingredients up together. Break tofu up into small bite sized pieces.
Allow to sit while preparing the rest of the salad.
SALAD Mix all salad ingredients beans together in a bowl. Once salad has been thoroughly tossed, place mound on each plate. Pour dressing over top and serve immediately.
Bean
(or cpwpea) Pie
3 (16-oz.) cans of any colored bean (or cowpea), drained and mashed
3 large eggs
¾ cup melted unsalted butter
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 tablespoon fresh lemon (or orange) juice
1 cup evaporated milk
1 cup brown sugar
1 unbaked 9-inch pie shell
Preheat oven to 450° F
Combine all ingredients except pie shell. Stir to blend. When well combined, pour into pie shell. Place in preheated oven and bake for 15 minutes. Lower
heat to 350° F and bake or an additional 30 minutes or until center is set. When serving, add a dollop of freshly whipped cream to each slice. Makes 1
9-inch pie