Bean-Stuffed Cabbage Rolls
INGREDIENTS:
3/4 c Dried onion flakes
2 (1/2 ounce) jars dried
-Celery flakes
1/2 c Dried parsley flakes
3 tb Dried basil
3 tb Dried oregano
2 ts Garlic powder
2 ts Coarsely ground pepper
2 (2-1/4 ounce) jars
-beef-Flavored bouillon
-granules
16 oz Pkg dried black-eyed peas
16 oz Pkg dried kidney beans
16 oz Pkg dried navy beans
16 oz Pkg small shell pasta
-Uncooked
3/4 c Dried onion flakes
2 (1/2 ounce) jars dried
-Celery flakes
1/2 c Dried parsley flakes
3 tb Dried basil
3 tb Dried oregano
2 ts Garlic powder
2 ts Coarsely ground pepper
2 (2-1/4 ounce) jars
-beef-Flavored bouillon
-granules
16 oz Pkg dried black-eyed peas
16 oz Pkg dried kidney beans
16 oz Pkg dried navy beans
16 oz Pkg small shell pasta
-Uncooked
Combine first 7 ingredients; divide evenly, and place in 6 airtight plastic bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to ech package. Label "Herb Mix" and seal. : Combine black-eyed peas and next 3 ingredients; divide evenly and plae in 6 airtight plastic bags. Label "Bean Mix" and seal. Place one bag herb mix, 1 bag bean mix, and bag pasta in a gift container; repeat procedure with remaining bags. Yield: 6 (3-bags) gifts. Directions for gift recipe card: Sort and wash ben mix; place in a Dutch oven=2E Cover with water 2 inches above beans; soak 8 hours. Drain. Combine beans, 3 quarts water, herb mix, 1 carrot, chopped, and 2/3 cup chopped cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2-1/2 hours, stirring occasionally. Add 1 (14-1/2-ounce) can Mexican-style stewed : tomatoes,undrained, and pasta; cook 20 minutes. Yield: 9 cups Note: To use the quick-soak method, place beans in a Dutch oven; cover with water 2 inches above beans. Bring to a boil. Remove from heat; cover, and let stand 1 hour. Drain.