Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!usc!samsung!rex!uflorida!mthvax!recipes
From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Newsgroups: rec.food.recipes
Subject: REQUEST: Hummus, and Chili using dried beans
Summary: original subject was REQUEST: Humus (sp?) and Chili
Keywords: recipe request
Message-ID: <1991Jan29.002601.17240@mthvax.cs.miami.edu>
Date: 26 Jan 91 18:50:27 GMT
Followup-To: rec.food.recipes
Organization: The Norwegian Institute of Technology
Lines: 16
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

I am writing to request two recipes:  first, hummus (not sure of the
spelling, I think it varies anyway), which is a Mid-Eastern chick-pea
dip.  I would prefer one starting with dried beans, because I am not
sure how long to soak them and I cannot find canned ones here.  Also,
if someone could furnish a recipe for pita bread to go along with it, I
would be grateful.  The simpler the recipe, the better, because I live
in a small city in Norway and do not have access to very many "exotic"
ingredients, only what the local foreign groceries decide to import.

The second one is really just a fact about chili: I have several good
recipes for it starting with canned kidney beans, but these are getting
rather expensive and so I am going to try using dried kidney beans.
How long do these need soaked, and do they need to be cooked for a
while before the other ingredients?

 -Cindy Kandolf cindy@solan.unit.no Trondheim, Norway