J:

Sort of a holiday meal, without the central roast beast. Big
pot of bean soup was a good substitute. I would have served
salad too, but I had a few last minute cancellations. The soup
would be good with french bread, but Beth brought some yummy
foccacia which was even better so we had that instead.

Today was a rainy day and it was really easy to make all of
this in advance, except the green beans, which cook in five
minutes anyway.

12 Bean Soup (from _Great Vegetarian Cooking Under Pressure_ by
Lorna Sass).

Soak 12 Bean mixture Overnight. I bought a bag from the grocery
store that contained an assortment of 15 beans. I added black
beans and white beans to make 3 cups, doubling the recipe.
Saute 4 tsp. minced garlic and 1 coarsely chopped onion in the
pressure cooker. Add 10 cups water, beans, and

4 carrots, chopped into 1/2 inch pieces
3 bay leaves
3 Tbsp ground coriander
1 1/2 Tbsp dried mint leaves
4 tsp. ground cumin
1 Tbsp ground caraway
1/2 tsp crushed red pepper

Cook over high pressure for 14 minutes. Release pressure and
add 1/2 cup chopped fresh parsley, 1/4 cup tomato paste, 4 Tbsp
balsamic vinegar, salt and pepper to taste.

Maple Glazed Sweet Potatoes and Apples ("Bon Apetite")

3 pounds orange-fleshed sweet potatoes (about 3 very large),
peeled, cut crosswise into 1/4 inch thick rounds
1 3/4 pounds tart green apples, peeled, halved, cored, cut into
1/4 inch thick slices
3/4 cup pure maple syrup
1/4 cup apple cider
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/4 teaspoon salt

Preheat oven to 375 deg. F. In 13x9x2-inch glass baking dish,
alternate potato and apple slices in rows, packing tightly.
Combine remaining ingredients in heavy medium saucepan and
bring to boil over high heat. Pour hot syrup over potatoes and
apples. Cover dish tightly with foil and bake I hour. Uncover
casserole. (Can be prepared 3 hours ahead. Let stand at room
temperature, basting occasionaIly with pan juices.) Reduce
temperature to 350 deg F. Bake until potatoes and apples are
very tender and syrup is reduced to thick glaze, basting
occasionaliy, about 45 minutes. Let stand 10 minutes.

Cranberry Sauce

Put 1 12 oz bag fresh or frozen cranberries in a heavy
saucepan. Combine juice of one orange (save rind), 1/2 cup red
wine, water to make 1 1/4 cups. Cook berries in liquid until
they burst (10 minutes). Add

pinch salt
1/2 tsp dry mustard
1/2 tsp. lemon juice
pinch ground cloves
pinch ground ginger
1 Tbsp finely minced orange rind (orange part only)

Simmer until thick. Chill.

Green Beans with Dill

Steam 2 pounds fresh green beans until they are just tender.
Toss with a mixture of 2 Tbsp unsalted butter or margerine,
melted, and 1/2 tsp dried dill weed.