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Recipes from Aunt Betty Jean

Aunt Betty Jean's kitchen always smells like no other place on earth. A combination of heavenly hash and devil's food makes her kitchen THE place to go and take a load off.......but only if you have time to exercise - a lot - afterwards.

Her column is updated every day or thereabouts, so check back to see what Aunt Betty's stirring up.

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Chickpea Mushroom Salad

Serves 4.

20-ounce can chickpeas (garbanzo beans)
6 slices bacon
1 cup sliced fresh mushrooms
1/4 cup lemon juice
1/2 cup thinly sliced red onion
1 small clove garlic, minced
2 tablespoons chopped parsley
1/4 teaspoon pepper
1/4 cup vegetable oil
1 cup coarsely chopped tomatoes
1 cup seasoned croutons
Romaine or iceberg lettuce leaves
Drain and rinse chickpeas; set aside.
Fry bacon in a small skillet until crisp.
Drain on paper towels, crumble, and set aside.
Pour off all but 2 tablespoons of fat.
Add mushrooms; saute in hot fat.
Remove skillet from heat; stir in 1 tablespoon lemon juice.

In a large bowl, toss together chickpeas, bacon, mushrooms, red onion, garlic, parsley, and pepper.

Combine remaining lemon juice and oil; add to salad.
Chill 1-2 hours.

Add tomatoes and croutons; toss lightly.
Serve at once on beds of lettuce.

Per serving: 422 cal, 22 g fat, 8 mg cholesterol, 46 g carbohydrates, 9 g fiber, 12 g protein, 710 mg sodium


Do you have a recipe to share?

You can Write to Aunt Betty Jean!

Include your first initial and last name and put the word RECIPE in the subject.

I'll try to use your contribution in a future column.

(Please note that these columns are written several weeks in advance so publishing it will be delayed accordingly.)


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Now you just can't do better than this.

I also have some Vegetarian Recipes, or you can visit my sister Boggie's Cooking Suggestions and Tips page, or, her Baking Recipes, or my sweet daughter-in-law Leigh's Low Fat Recipes.

See you soon with another recipe.

Toodle-loo,

Aunt Betty Jean


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