Newest ones are on top!

This is how I cook Red Beans.....1 large onion (yellow or white) 1 large green bell pepper 2 stalks of celery 3 to 4 toes of garlic Chop up all the above .... put into a large stock pot with olive oil and butter saute', add about 3 cups water and the 2lb. of red Beans and simmer, about 3 or 4 hours....... (you may have to add water as they cook. (Optional seasoning --- PicklePork - Ham Chuncks --- or Smoke Sausage(Hot is better). After the Red Beans cook place on top of the Brown Rice....... Good Luck

Terri I can't answer your questions with any authority but here is my angle on those skinless chicken breasts and crab legs. Slice and flatten several half breasts as though you were going to make a chicken cordon bleu. Mix a tub of the light Philadelphia Brand cream cheese with jalapeno peppers with bite size pieces of crab leg. Put a couple of tablespoons of this mixture on each chicken piece and roll up. Roll in WW bread crumbs. At this point I wrap in foil and freeze. When I am ready to use them I remove them from the freezer about two hours before serving time. After about an hour of thaw time, I remove the foil and quickly saute with a bit of olive oil in a Teflon pan just to brown. Put into a small baking dish with a splash of white wine or chicken broth and bake, uncovered, in a 350 oven for about 30 minutes. You want to take it out when the chicken has cooked but before the cheese melts enough to run out into the dish. This is why it is better to freeze it so that the crab that has already been cooked doesn't overcook. This combination is strange but I dare you to try it just once. ......Gail

Mary Inman's Taco Soup(with a kicker)

1/2 pound tofu granules 1/2 pound of ground beef Chopped onions 1 can kidney beans 1 can pinto beans 1 can black beans 2 cans stewed tomatoes 1 can Rotel tomatoes 1 package ranch dressing mix (no grams of sugar) look for it 1 package taco seasoning (there are some with sugar, just look for zero grams) 1 1/2 Cups water Brown beef, drain, add onions to brown. Add rest of ingredients and simmer for 45 minutes.

Roasted Cauliflower and Mushrooms betty crocker cook book 1 pound califlower flowerettes (about 3 cups) 1 cup mushrooms-chopped 1/2 cup red onion 1 tbl olive oil 2 tsp lemon juice 2 tsp balsamic vinegar (or cider vinegar) 1/2 tsp salt 1/4 tsp pepper 2 cloves garlic-chopped 1/3 cup green onions Heat oven to 350* spray baking sheet (about 9x13) with non-stick spray. Mix all ingredients except gren onion. Spread evenly on pan. Bake uncovered 40-45 minutes, stirring occasionally, until veggies are tender and golden brown. Sprinkle with green onion and serve. Serving size 6 prep time 1 hour per serving 50 cal, 2 g fat, 2 g protein, 6 g carbs, 0 cholesterol, 202mg sodium

Here's a simple and favorite recipe of ours. There are no measurements. Boil sliced squash and sliced onion in a pot until just tender. Drain and place hot into a casserole dish. Put cubed garlic cheese and jalapeno cheese (the roll kind by Kraft) in with the squash. Stir gently. Place in a 350 degree oven to heat thoroughly. Remove during heating to stir and mix cheeses. Don't overcook because the cheese seperates. YOu can add seasonings if you wish but we never seem to need any. Just add the amount of cheese you like. Also

Stuffed Peppers 1 lb. extra lean ground beef 1 small onion, chopped 1 medium tomato, chopped 1 cup cooked brown rice 1 tsp. prepared horseradish 4 large green peppers, seeds and pulp removed 1 slice low-fat cheese, cut into 8 strips In medium mixing bowl, combine crumbled ground beef, onion, tomato, rice, and horseradish. Mix well. Fill green peppers with meat mixture. Place a few wooden picks around bottom of peppers to hold up if needed. Place on roasting rack. Cover with wax paper. Microwave at High 13-17 minutes, or until meat is no longer pink and peppers are tender, rearranging after half the cooking time. Top each pepper with 2 strips of cheese. Microwave 1-2 minutes, or until cheese melts.

Italian Broccoli with Tomatoes 4 cups fresh broccoli flowerettes 1/2 cup water 1/2 tsp. oregano leaves 1/4 tsp. salt, optional 1/8 tsp. pepper 2 medium tomatoes, cut into wedges 1/2 cup shredded mozzarella cheese Place broccoli and water in 2-qt. casserold; cover. Microwave at High 5-8 minutes, or until tender-crisp. Drain. Stir in seasonings and tomatoes. Microwave, uncovered, at High 2-4 minutes, or until tomatoes are hot. Sprinkle with mozzarella. Microwave 1 minute, or until cheese melts. Calories per serving: 100

Zucchini-Crusted Vegetable Pizza Recipe By : Serving Size : 6 Preparation Time :0:50 Categories : Vegetables Main Course Low Calorie Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups grated raw zucchini 1 teaspoon salt 2 eggs 1 cup grated lowfat mozzarella cheese safflower oil -- to coat baking sheet 2 cups Basic Pizza Sauce 1 large red bell pepper 1 large green bell pepper 1/2 cup thickly sliced tomatoes 1/4 cup diced canned green chiles 1/2 cup grated Parmesan cheese 1. In a colander set over a large bowl, toss together zucchini and salt and allow to drain for 10 minutes. Run water through colander to rinse salt from zucchini, then squeeze to remove excess moisture. (Salt pulls water from zucchini and keeps crust from being too wet.) Combine in a bowl with eggs and mozzarella. 2. Preheat oven to 375 degrees F. Lightly oil a medium baking sheet. Press zucchini mixture evenly onto sheet. Bake until lightly browned and crisp (12 to 15 minutes). 3. Spread sauce over top of zucchini crust. Slice bell peppers into rings, then lay on top of pizza along with tomatoes and chiles. Sprinkle with Parmesan. Bake for 10 minutes and serve hot. - - - - - - - - - - - - - - - - - - NOTES : Vegetable crusts are a delicious and healthy way to create a pizza base. This recipe combines grated zucchini with a topping of green and red bell pepper, tomatoes, diced green chiles, and a rich tomato sauce. The pizza is a colorful and tasty addition to a buffet party and can be served in small wedges as a low-calorie appetizer.

Here is how I fix my fresh green beans for anyone who is interested. Steam or boil fresh green beans (whole with ends snapped off) until just tender. They should still be crispy. My mom also microwaves hers for about 5-10 minutes. Drain and toss hot green beans with a small amount of butter (less than a tablespoon) and seasonings as you desire. I use Tony Chacheres and garlic powder. Bake at 375 to 400 degrees in the oven while the rest of your dinner is cooking. The green beans will "roast" and will shrivel. Personally, the more shrivelled they are the better we like them. We also like them a little "blackened". My sister in law makes these too and does not use the butter. She just sprays them with Pam and the pan too. AmyT

We had cabbage tonight too. Melt a small amount of butter (a little less than a Tablespoon) in a saute pan (skillet) and add a pile of thinly sliced green cabbage. Add seasonings as desired. I had salt, pepper, garlic powder, onion powder, and a tiny bit of dill. Saute (Toss frequently) all together until cabbage becomes a little limp but is still crispy. I love this as a substitute for a green salad at supper time. I eat so much green salad that this is a nice change. Someone else posted that they liked cabbage cooked like this. I gave it a try and this is my version. Try it, I think it's good. AmyT

RE: Stuffed Peppers

Janet, I don't know how you like your peppers, but I make mine with Italian Style turkey sausage, zucchini, lots of diced onion, garlic, and red and yellow sweet peppers and stewed tomatoes, topped with a bit of mozzarella. We replace just about anything with zucchini, it is a good filler food. I also use it shredded in my meat loaf. Valerie

I have never used rice in stuffed peppers. Here is a rough guide to stuffed peppers. I do not cook by recipe. 4 parboiled green peppers cut in half., about 1 lb. of ground beef, or chopped shrimp or chopped ham, or even ground turkey. 1 large chopped onion, 3 or 4 toes of garlic chopped, 2 ribs celery,chopped, 1 or 2 whole bayleaves and parsley. 2 eggs, 2 or 3 slices of ww bread, soaked in water, ww bread crumbs, worchestershire sauce. salt, pepper and if desired a little of Tabasco. Or any other herbs or spices you might like to try. Brown what ever meat you will be using for the stuffing. Add onion, garlic, celery and brown those a bit also. add bayleaves, wet bread which has all of the water squeezed out of it. Let that fry for while, Turn off heat then add raw eggs, mixing well, butter, worchestershire sauce and parsley. If it is too loose add some ww bread crumbs. Stuff peppers with mixture, Place in casserole, top each pepper half with bread crumbs, and a pat of butter. Bake at 350* for about 1/2 our or until crumbs are browned. If desired a splash of sherry or port wine may be added while the mixture cooks. Cardini's Ceasar Salad dressing does not have sugar, nor does Sal& Judy, or Paul Newman's. If I make my own dressing, I like a mixture of olive oil, and balsamic vinegar. JoM

ZUCCHINI-LEMON PASTA FROM LHJ ONLINE http://www.lhj.com We replaced some of the oil in the sauce with cooking water from the pasta. To "julienne" the basil, stack the leaves, then roll up cigar-style and cut across into thin slices. Prep time: 20 minutes Cooking time: 12 minutes Degree of difficulty: Easy Low-fat 2 teaspoons olive oil 3 ounces Canadian bacon, cut into thin strips (1/2 cup) 1 1/2 pounds zucchini, sliced thin 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 teaspoons minced garlic 1/4 teaspoon grated lemon peel 1 pound spaghetti, cooked according to package directions (reserve 1/4 cup cooking water) 1 tablespoon fresh lemon juice 1/2 cup julienned basil Heat oil in large skillet over high heat. Add bacon and cook, stirring, 2 minutes. Add zucchini, salt and pepper; cook, stirring, just until tender-crisp, 5 minutes. Stir in garlic; cook 1 minute. Toss with lemon peel, hot pasta, reserved water, lemon juice and basil. Makes 4 servings. PER SERVING Calories 510 Total Fat 6 g Saturated Fat 1 g Cholesterol 11 mg Sodium 587 mg Carbohydrates 92 g Protein 21 g

Cauliflower and Mushrooms, Roasted Betty Crocker Cook Book 1 pound cauliflower flowerettes (about 3 cups) 1 cup mushrooms-chopped 1/2 cup red onion 1 Tbl olive oil 2 tsp lemon juice 2 tsp balsamic vinegar (or cider vinegar) 1/2 tsp salt 1/4 tsp pepper 2 cloves garlic-chopped 1/3 cup green onions Heat oven to 350�F spray baking sheet (about 9x13) with non-stick spray. Mix all ingredients except green onion. Spread evenly on pan. Bake uncovered 40-45 minutes, stirring occasionally, until veggies are tender and golden brown. Sprinkle with green onion and serve. Serving size 6. Prep time 1 hour. Per serving 50 cal, 2 g fat, 2 g protein, 6 g carbs, 0 cholesterol, 202mg sodium JudyH BR, LA

This recipe calls for white beans, but I've made this with black beans, = garbonzo beans, white beans, and chana dal. Smoky White Bean Spread with Garlic and Basil Ingredients: 1 pound dried white beans, such as cannellini or Great Northern, picked = over 2 cloves 1/2 small yellow onion, plus 1/2 cup chopped onion 4 sprigs fresh thyme=20 2 garlic cloves, peeled and chopped 3 tablespoons lemon juice 4 teaspoons salt 1 tablespoon liquid hickory smoke flavoring 1 teaspoon freshly ground black pepper 10 large basil leaves, chopped 1 tablespoon finely chopped sage In a medium bowl, cover beans with cold water and soak for at least 4 = hours or overnight. Drain beans. In a large pan, cover them with cold water. Push cloves = into onion half. Add onion half and thyme to beans. Bring to a simmer = over medium heat. Cover tightly, lower heat and cook gently, stirring = once or twice, until very tender, about 50 minutes (cooking times vary = widely; add more boiling water and continue to cook as nessecary). = Reserve one cup cooking water. Discard onion half and thyme. Drain and = cool beans. In a food processor, combine beans, chipped onion, 2/3 cup of the = reserved cooking water, garlic, lemon juice, salt,smoke flavoring, and = pepper. Process until smooth, stopping several times to scrape down = sides of work bowl and adding more cooking liquid if mixture seems too = thick. Transfer to serving bowl and stir in basil and sage.=20 (Original recipe from "Pamela Morgan's Flavors" by Pamela Morgan and = Micheal McLaughlin) I eat this in a pita loaf, sometimes with chicken. The author reccomends = it spread on a cold lamb sandwich with tomato and arugula. It also makes = a good veggie dip. The original recipe also calls for a carrot, peeled = and cut crosswise into three peices, added and discarded the same times = as the 1/2 onion. I don't use the carrot as that would be a SB no-no. =20

Refried Bean Soup > An excellent hearty, meatless soup. You won't believe that a soup this easy can taste this good. The Rotel tomatoes (tomatoes with green chilies) provide the perfect seasonings, so don't substitute plain tomatoes for them. > Adapted from Southern Living. > > 1 small onion -- chopped > 2 cloves garlic -- minced > 1 tablespoon vegetable oil > 1 can refried beans -- 31 oz > 1 can diced tomatoes -- undrained -- 16 oz > 1 can Rotel Tomatoes -- undrained -- 10 oz > 1 can chicken broth -- 14 1/2 oz > Garnishes: > * crushed tortilla chips > shredded cheese (cheddar or monterey jack) > sour cream > > Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add beans, both tomatoes and chicken broth, stirring until smooth. Be sure to mash the lumps of refried beans until completely dissolved. Bring to a boil, reduce heat, and simmer 15 minutes. > > Ladle soup into individual soup bowls; top with crushed tortilla chips, cheese, and sour cream. Serve immediately. Yield: 4 hearty servings. * use WW tortilla chips- JoM > For more recipes, visit the entire Speedy Soups feature at: http://busycooks.miningco.com/library/weekly/aa101298.htm >

SWEET POTATOES LYONNAISE 2 large sweet potatoes, baked until still slightly firm, cooled, and peeled. olive oil 1 medium onion salt and pepper to taste *Slice the sweet potatoes in thick slices, and saute' in 2 tbsp. olive oil, peanut oil, or butter until slightly browned. Slice the oinion in thin slices, and saute' in 1 tbsp.olive oil, peanut oil, or butter until lightly browned. Combine onions and sweet potatoes and sprinkle with salt and pepper to taste . Don't overdo the portions of this dish. Enjoy!

One way that my family likes sweet potatoes is to peel. cut into large chunks, (I did add white potatoes before) add some onion slices with a little water, put in a covered baking dish, now here is the good part if it is available in your area.......In the part of Louisiana I live in we can get wonderful Italian sausage.........put a lb. of this in with your potatoes, bake until done..........YUMMY!!!!!! Maybe another type of sausage could be used, or ham, etc. Carolyn H.

Any way the following recipehas always been my favorite way tomake mac and cheese. There is no flour in the cheese sauce. It's really more of a cheese custard than cheese sauce. For Sugarbusters the only change is to use whole wheat macaroni. I use the Bionaturae Organic Pasta shells(100% ssww). They have this brand and the Westbrae Whole Wheat Pasta at the Dekalb Farmer's Market in Atlanta. So if you live in the Atlanta area that's the place to go. Anyway, here's the recipe. It's originally from Cook's Illustrated magazine. * Exported from MasterCook * Stovetop Macaroni and Cheese Recipe By : Cook's Illustrated Serving Size : 4 Preparation Time :0:00 Categories : Pasta Cheese And Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1 12oz can evaporated milk 1/4 teaspoon Tabasco sauce 2 teaspoons salt 1/4 teaspoon black pepper -- freshly ground 1 teaspoon dry mustard 1/2 pound elbow macaroni(useSGWW) 4 tablespoons unsalted butter 12 ounces mild cheddar cheese(or American) -- grated Dissolve dry mustard in 1 teaspoon water. Mix together the eggs, 1 cup of the evaporated milk, tabasco sauce, 1/2 tsp of the salt,pepper and mustard mixture; set aside. Heat 2 quarts of water, to boil, in a large heavy-bottomed saucepan or dutch oven. Add 1-1/2 teaspoons salt and the macaroni. Cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter and toss well to melt. Pour egg mixture over buttered noodles, along with 3/4 of the cheese. Stir until thouroughly combinedand the cheese starts to melt. Gradually add the remaining milk and cheese, stirring constantly, until the mixture is hot and creamy, about 5 minutes. Serve immediately . - - - - - - - - - - - - - - - - - - NOTES : Serves 4 as a main dish, or 6-8 as a side dish. Ben (from Columbia,SC) P.S. You can use the pre-shredded cheese from the market if you want, but it takes longer for the cheese to melt. Ben

Ben, Try adding some dehydrated onion flakes..maybe about 1 tablespoon..adds lots of flavor. I also put bread crumbs on top..maybe you can make it a sb "legal" way with some type of legal crumbs. Adds a lot!! Another alternate way to dress it up is to addi Brocolli on the bottom of the pan and then pour the mixtures on top. Adds more flavor!! This way you have some variations. Try it and let me know what you think. ellen

This holiday dish is as tasty as it is lovely. Tiny onions are the pearls= and cranberries are the rubies in this gem of a dish adapted from a recipe in= Jane Brody's Good Food Gourmet. 16 oz frozen pearl onions, thawed 2 Tbsp butter 1/4 cup sugar Salt and pepper to taste 1 cup fresh cranberries 1/2 cup chicken broth Preheat oven to 400 degrees Fahrenheit. Melt the butter in a large skille= t and add the thawed, drained onions in a single layer. Cook, shaking pan to ro= ll onions until lightly browned. Add the sugar, salt, and pepper and stir well until sugar is dissolved. Stir in cranberries and the broth. Transfer to a glass baking dish and bake uncovered about 30 minutes. Can = be prepared no more that 8 hours in advance (or the cranberries will turn it = all red). Yield: 6 servings. ~~~~~~~~~~~~~~~~

* Exported from MasterCook *

Oven-fried Sweet Potatoes

Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium sweet potatoes 1 tablespoon canola oil 1/2 teaspoon coarse black pepper 1/4 teaspoon kosher salt 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 2 cloves garlic -- minced (2 to 3) Cut the potatoes into thin wedges. Pile them in a bowl and cover them with cold water. Let rest 15 minutes. Preheat oven to 425 degrees F. Coat a baking sheet with vegetable spray. Set aside. Drain the potatoes and dry them with paper towels. Press the potatoes with paper towels to remove all water. Transfer the potatoes to a large bowl. Sprinkle the potatoes with oil, tossing the potatoes to disburse it. Then sprinkle with pepper, salt, paprika and cayenne pepper. Bake the potatoes at 375 degrees for 20 minutes. Turn over the potatoes. Sprinkle potatoes with garlic and continue cooking for another 15 to 20 minutes or until crisp and brown. Serve immediately.

* Exported from MasterCook * Spinach Tomato Bake Recipe By : Chef's Secrets, Cinti Enquirer(8/23/98) Serving Size : 6 Preparation Time :0:00 Categories : Casserole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1 tablespoon butter -- (optional) 1/4 teaspoon salt -- up to 1/2 1 1/3 cups brown rice 2 tablespoons canola or vegetable oil 1 medium onion -- roughly chopped 1 clove garlic -- chopped finely 1/2 pound muchrooms -- sliced 16 ounces chopped -- frozen spinach, -- thawed and moisture -- squeezed salt and pepper -- to taste 12 ounces cheddar cheese -- shreded 1 1/2 pounds tomatoes -- cored and sliced -- thinly 1/4 cup Romano Cheese Bread Crumbs -- (optional) Bring water to boil and add butter and salt. Add rice, stir, cover and reduce heat to low. Simmer 35 to 45 minutes, until water is absorbed. Set rice aside. Saute onion in oil over medium heat for about 4 minutes; add garlic, mushrooms and chopped spinach. Add salt and pepper to taste, and saute another 4 to 6 minutes, until onion and mushrooms are tender. Toss sauteed vegetables with cooked brown rice and sour cream. Add more salt and pepper, if desired. Preheat oven to 350 degrees. Lightly butter a 9 by 13 inch pan or casserole and evenly layer vegetable-rice mixture over bottom. Sprinkle with 1/2 of the shredded cheddar. Layer with 1/2 of the tomato slices and add salt and pepper to taste. Sprinkle with remaining cheddar and add another layer of remaining tomatoes. Finished with grated Romano and sprinkle of bread crumbs (if desired). Bake until cheese melts and vegetables are heated through. Joyce R. 8/98

Soups

Split Pea

This is from my mothers old recipe. A lot of people like ham in there split pea, but this is different. I personally like it a lot better. Boil 1 chicken in large pot of boiling water for 1 hour. Remove chicken. Refrigerate chicken broth overnight to solidify the fat and remove the fat. Meanwhile, de-bone and de-skin the chicken either when it cools or the next day when it is cold from the refrigerator. Cut the chicken up in bite size pieces, set aside. Bring the chicken broth back to a boil add 2 lbs.. spit peas (rinsed and sorted). Add sweet onions (like vidalia) to taste approximately 2-3 medium. Cook for approximately one hour (until the peas are quite soft and have lost their shape). Season to taste with salt and pepper or Lowrys seasoning salt. Add the chicken and continue cooking until heated through. This should be quite thick although you can adjust to your taste by adding more chicken broth to thin it or simmering until thicker. Also this could be halved easily by doing 1 lb.. of split peas and adjusting the liquid according to the package directions for the peas. Note: I used to add a few carrots sliced for color and flavor. The last time I made it without carrots and it tasted fine, although if anyone has any suggestions of what could be added that would be healthy and add a little variety to it I would be grateful. Enjoy. Beth

Cream Of Sweet-Potato Soup

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sweet potatoes -- peel/slice 2 cups chicken boullion 1 teaspoon sugar substitute 1/8 teaspoon ground cloves 1/8 teaspoon nutmeg salt to taste 1 1/2 cups light cream -- half-and-half or milk Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart. From: Woman's Day 'All Appliance Cookbook #1'

Boil 1 chicken in large pot of boiling water for 1 hour. Remove chicken. Refrigerate chicken broth overnight to solidify the fat and remove the fat. Meanwhile, de-bone and de-skin the chicken either when it cools or the next day when it is cold from the refrigerator. Cut the chicken up in bite size pieces, set aside. Bring the chicken broth back to a boil add 2 lbs.. spit peas (rinsed and sorted). Add sweet onions (like vidalia) to taste approximately 2-3 medium. Cook for approximately one hour (until the peas are quite soft and have lost their shape). Season to taste with salt and pepper or Lowrys seasoning salt. Add the chicken and continue cooking until heated through. This should be quite thick although you can adjust to your taste by adding more chicken broth to thin it or simmering until thicker. Also this could be halved easily by doing 1 lb.. of split peas and adjusting the liquid according to the package directions for the peas. Note: I used to add a few carrots sliced for color and flavor. The last time I made it without carrots and it tasted fine, although if anyone has any suggestions of what could be added that would be healthy and add a little variety to it I would be grateful. Enjoy. Beth

Hi, I got a great Southwestern dish. It is a big hit around here. I ride my horses here in my home town of Houston. Dick Mary Inman's Taco Soup 1 pound of ground beef Chopped onions 1 can kidney beans 1 can pinto beans 1 can black beans 2 cans stewed tomatoes 1 can Rotel tomatoes 1 package ranch dressing mix (no grams of sugar) look for it 1 package taco seasoning (there are some with sugar, just look for zero grams) 1 1/2 Cups water Brown beef, drain, add onions to brown. Add rest of ingredients and simmer for 45 minutes.

SALADS

Pasta Salad

> I have a favorite thing I like to do with my veggies and leftover > wheat pasta. I take frozen cauliflower and broccolli and steam it. I > take reheated leftover pasta and place in a casserole dish, dump in > steamed veggies and two tablespoons melted butter, a little garlic > powder and salt and pepper to taste, toss until veggies and pasta are > well coated with butter and serve as a side dish.

Cherry Tomato and Herb Stir-Fry (Shepherd) Recipe By : MORE RECIPES FROM A KITCHEN GARDEN* Serving Size : 4 Preparation Time :0:10 Categories : Vegetables {Mailing List} Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 pint cherry tomatoes -about 3-dozen 1/2 tablespoon unsalted butter 1/2 tablespoon olive oil both butter and oil may be double -- if needed 1 large garlic clove -- minced 1 shallot OR 2-scallions -- minced 1/3 cup chopped fresh basil 1 tablespoon chopped fresh oregano salt and black pepper In a large skillet, heat butter and oil. Add garlic and shallot or scallions nad saute for 2 to 3 minutes, until fragrant. Add tomatoes and herbs, shaking pan continuously for 2 to 3 minutes, until heated through. Do not overcook. Season with salt and pepper to taste. Serve at once. SOURCE: p.108 More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.

* Exported from MasterCook * Cherry Tomato Salsa (Sunset) Recipe By : Sunset Vegetarian Serving Size : 6 Preparation Time :0:20 Categories : Entertaining Vegetarian Appetizers Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 clove garlic -- minced 1/3 cup packed cilantro 2 fresh jalapeno chiles -- seeded and finely chopped 2 cups red and/or yellow cherry tomatoes OR 12-oz-total -- halved 2 tablespoons thinly sliced green onion 2 tablespoons fresh lime juice salt and pepper 3 cups cucumber slices -- approximately tortilla chips -- optional 1. Combine garlic, cilantro, chiles, and tomatoes in a food processor or on a large chopping board; whirl or cut with a knife until coarsely chopped. 2. Transfer to a bowl and stir in onion and lime juice. Season to taste with salt and pepper. 3. Serve with cucumber slices and, if desired, tortilla chips made from stone ground whole wheat tortillas. Cut tortilla in half, then in wedges. Pan fry wedges in a little olive oil, or drizzle with olive oil and bake on a cookie sheet. Makes 6 servings (about 2 cups of salsa) PER SERVING: 22 calories (9% cals from fat), 1 g protein, 5 g Carbohydrates, 0.3 g total fat (O g saturated fat), O mg cholesterol. 8 mg sodium Recipe from (Page 14) Complete Vegetarian Cookbook by Sunset (Sunset Publishing 1993). McRecipe from [email protected] (1998-July) Notes: Mounded on crisp cucumber slices, this fresh salsa sparkles with color, especially when made with both red and yellow cherry tomatoes. - - - - - - - - - - - - - - - - - -

Fried Cucumbers With Leeks Recipe By : The Frugal Gourmet Keeps The Feast Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Sidedishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium cucumbers -- (about 1 1/2 pounds) 4 cups leeks -- julienned, cleaned -- and sliced thinly -- lengthwise 2 tablespoons olive oil 2 tablespoons butter 1 tablespoon chopped fresh parsley Salt and freshly ground black pepper to -- taste Thinly slice the cucumbers and layer on paper towels to absorb their moisture. Allow to drain for at least 30 minutes. Trim off the root end of the leeks and discard. Julienne the white part of the leeks only, discarding the dark green tops. Rinse the leeks in cold water and drain very well. Heat a large nonstick frying pan and add the oil, butter, and cucumbers. Saute over medium high heat for 5 minutes, tossing all the time. Brown the cucumbers and add the leeks and parsley. Saute for 2 to 3 minutes more, until the leeks collapse. Add salt and pepper to taste. Joyce R. 7/98

Fried Cucumbers With Sesame Oil And Garlic Recipe By : The Frugal Gourmet Keeps The Feast Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Sidedishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium cucumbers -- (about 1/2 pound) 2 tablespoons butter Salt and freshly ground pepper 2 teaspoons toasted sesame oil 1 tablespoon chopped fresh coriander Trim off the ends of the cucumbers and slice the cucumbers crosswise 1/8 inch thick. ck. Line a baking sheet with a few layers of paper towels and place a single layer of cucumber slices on to absorb some of their water.Add another layer of paper towels and another layer of cucumbers and continue with the remaining cucumbers, ending with a layer of paper towels. Allow to drain for 1 hour, then discard the paper towels. Heat a large frying pan and melt the butter. Panfry the cucumbers and salt and pepper to taste, tosssing over medium high heat for 5 minutes, or until lightly browned. Add the sesame oil and coriander and toss together. - - - - - - - - - - - - - - - - - -

Leek Fritters With Garlic Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups leeks -- cleaned and thinly -- sliced(white part -- only) 1 tablespoon olive oil 3 cloves garlic crushed 1 tablespoon parsley -- chopped 3 eggs -- beated 1 tablespoon whole wheat flour Salt and freshly ground black pepper to -- taste Olive oil for pan frying Cut off the bottoms of the leeks and discard. Thinly slice the white part only of the leeks. Rinse and drain well. Discard the dark green tops of the leeks. Heat a large frying pan and add the oil, garlic, and leeks. Saute quickly over high heat for 3 minutes. Remove to a bowl to cool. Add the remaining ingredients to the bowl and mix together. Heat a large nonstick frying pan and add the oil for frying. Measure out 1/2 cup quantities of the fritter muxture and add to the hot pan. Flatten each one slightly and fry over medium heat until golden brown on both sides. (you will have to do this in batches so there is ample room in the frying pan.) Add more oil, if necessary. Remove to drain on paper towels, and serve hot. Joyce R 7/98

* Exported from MasterCook * Wilted Spinach Chicken Fettuccine Recipe By : Pillsbury Fast and Healthy Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Pasta Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces uncooked stone ground whole wheat fettuccine 3 tablespoons olive oil 1 pound boneless -- skinless chicken -- breast halves, cut -- into strips, or use -- chicken tenderloins one 8 oz package -- (3 cups) sliced -- fresh mushrooms 3 tablespoons finely chopped shallots or 1/2 cup -- chopped onions 1 teaspoon marjoram or basil -- finely chopped, up -- to 2 1/4 teaspoon salt 1/8 teaspoon pepper 3 cups fresh spinach leaves -- torn 3 Italian plum tomatoes -- chopped (3/4 cup) Tomato slices and fresh marjoram -- if desired In large saucepan or Dutch oven, cook fettuccine to desired doneness as directed on package. Meanwhile, heat oil in large non-stick skillet over medium heat until hot. Add chicken; cook and stir until no longer pink. Add mushrooms, shallots and 1 to 2 tsp marjoram or basil; cook until thotoughly heated. Stir in salt and pepper. Drain fettuccine; return to saucepan Stir in spinach and hot chicken mixture. Cook over low heat until thoroughly heated, stirring occasionally. Stir in chopped tomatoes. Spoon onto large serving platter. Garnish with tomato slices and fresh marjoram. - - - - - - - - - - - - - - - - - -

Black-Eye Pie 5 large eggs or 1 1/4c egg substitute 1/2c milk 2 1/2c cooked black-eye peas 1/3c green onions, thinly sliced 1/4t hot pepper sauce 1 1/2c sharp cheddar cheese, shredded, divided 4 slices bacon, cooked crisp and crumbled OR 1/3c real bacon bits Heat oven to 350. Beat together eggs and milk in medium bowl; stir in black- eye peas, green onions, and pepper sauce. Stir in 1 c cheese and half of the bacon. Pour into cooking-sprayed 9-inch pie dish or quiche plate. Bake for 25-30 minutes or until center is set. Sprinkle with remaining cheese and bacon over top of pie; continue to bake 3-4 minutes or until cheese is melted.