Sheila WB's Red Dragon Pie (by Sarah Brown)

This is another of my favourite recipes by my favourite vegetarian author Sarah Brown.

4 oz (110g) aduki beans
2 oz (50g) wheat grain or rice
2 pints (1.1 litres) water for soaking
2 pints (1.1 litres) water for boiling
1 tblspn oil
1 onion, finely chopped
8 oz (225g) carrots, diced
1-2 tbspns soy sauce
2 tblspns tomato puree
1 teaspn mixed herbs
1/2 pint (275 ml) aduki bean stock
salt & freshly ground pepper
1 lb (450g) potatoes, peeled
1 oz (25g) butter (or substitute)

Pre-heat oven to gas mark 4, 350 F (180 C )
Wash aduki beans with the grain or rice, then steep in boiling water for an hour.
Drain and cook (in separate water) for 50 mins until soft. Drain, reserving the stock.
Heat oil in saucepan, fry onion for 5 mins.
Add the carrots, cook for 2-3 mins.
Add the cooked beans and grains.
Mix the soy sauce, tomato puree and herbs with the stock.
Pour over the bean and veg mixture. Bring to boil and simmer 20-30 mins.
Add a little more liquid if necessary so final mixture is moist.
Transfer to a greased 3 pint (1.5 litre)  casserole dish.
Boil the potatoes. mash them with butter (or spread) Season. Spread over the beans and veg.
Bake for 35-40 mins until the potato is crisp and brown.

The Chinese call aduki beans 'red dragons' as they are so full of goodness. The cooking liquid is thought to be a tonic for the kidneys. Serve with a green veg and a tomato or mushroom sauce.

Cheese, Onion and Potato Casserole.

My Mum used to make this for us as children.

You will need
Casserole Dish.
Cheese (Any cheddar is best)
Potatos (Old or New)
Onions
Milk and Water
Paprika or any Seasoning Powder (Optional)

Method:
Put grated cheese in the bottom of casserole dish, follow with sliced onion, then a layer of thinly sliced raw potatos. Repeat this, Grated cheese, Onion, Potato. Finish with a layer of grated cheese. Add Milk and water in equal quantaties, almost to cover the other ingredients. Sprinkle paprika on the top. Put in the oven about 180 C. Takes one to two hours to cook depending on size of casserole. It is finished when potato is soft, Top is brown and most of the liquid has soaked into the dish. Some people prefer to have extra liquid while others prefer less. I have not given quantities as it all depends on the casserole dish and your own preferences.

Sheila's 10 minute chili (from Sheila Cave)

In large pot combine the following, placing stove on high heat:
One (largest) container of V8 tomato juice
1 large container of chi-chi's mild salsa or equiv salsa of choice
2 cans of Hunts or Heinz fire grilled n roasted tomatos
2 cans (drained) butter beans
2 cans (drained) chili beans
1 can (drained) kidney beans
1 can (drained) black beans
1 can (drained) pinto beans
1 can (drained) red beans
1 small onion of choice (yellow or white) chopped up or minced
1 tsp. of garlic salt
1 pkg. of chili seasoning (your choice on brand)


(At this point if you want to keep it vegetarian, serve as is above otherwise in a separate fry pan, fry up 2 pds. of ground hamburger, turkey, venison, or pork)
Drain meat after cooking and add to the base above.


Serve with crackers and sprinkled with cheddar cheese if you choose. This is a very healthy chili packed with antioxidants and is very flavorful with all of the beans.