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Vegetarian 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.

Aunt Betty also prepares vegetarian dishes and wants to share some of her best recipes here.

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

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Fermenting Those Other Vegetables

Grate vegetables in a food processor and layer them alternating with layers of cabbage.

Follow the previous article on making sauerkraut for other ingredients.

  • If you are making a large batch, fermentation can be done in a stainless steel pot or in a crock.

  • Press down each layer so the vegetables will be saturated in their own juice and to remove trapped air.

  • When the container is full, cover it with a plate and weigh the plate down with a clean jar filled with water.

  • Put it in a cool place, 60-70F.

  • Check it every day and remove any foam or scum that forms on the top.
  • It should be ready in six days.


    Here's a traditional favorite of many vegetarians that never fails to satisfy.

    1/2 pound dried black beans
    1-1/4 quarts water
    1 green bell pepper, chopped
    2 tablespoons olive oil
    1/2 large onion, chopped
    4 cloves garlic, minced
    1 teaspoon hot pepper sauce
    1/4 teaspoon dried oregano
    1 teaspoon sugar
    2 teaspoons salt
    Yellow rice
    Rinse the beans and place in a pot, preferably a Dutch oven.
    Bring the beans to boil and then let simmer for about 1-1/2 hour, making sure the beans are soft. (I prefer to let the beans soak overnight.)

    Heat the olive oil in a frying pan.
    Add the green peppers, onions, garlic, pepper, and oregano.
    Cook until tender (5-6 minutes) -- be sure to keep stirring.
    Add the contents of the frying pan to the beans, along with the salt and sugar.
    Let simmer (with the cover on) for 40 minutes.
    Cook (uncovered) for 10 minutes or to desired thickness.

    Serve over hot yellow rice.

    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 VEGGIE 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 Traditional 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.


    Aunt Betty Jean

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