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Page last updated:
02/16/2006 04:02 AM
1-1/4 cups crunchy peanut butter 1-1/2 cups cooked lima beans 1/4 cup onion, finely chopped 1/2 teaspoon basil 1 teaspoon salt 1/4 teaspoon pepper 1-1/4 cups soft bread crumbs 1-1/2 cups process American cheese, grated 1-1/2 cups milk 2 tablespoons parsley, chopped 4 eggs, well beaten 1-1/2 cups tomato sauce, heated
Preheat the oven to 350-degrees. Grease a 9 x 5 x 3-inch loaf pan. In a large bowl, combine all of the ingredients, except tomato sauce; mix well. Turn into loaf pan. Bake 40 to 45 minutes. Un-mold on platter; serve hot with tomato sauce. Serves: 8.
Kidney Bean and Herb Casserole 1 large onion, finely chopped 2 (20-ounce) cans kidney beans, drained cooked 2 cloves garlic, finely chopped 1 green pepper, finely chopped 1 teaspoon salt 1/4 cup shortening 1/2 teaspoon pepper 1 tablespoon flour 1/2 teaspoon oregano or thyme 2 cups canned tomatoes, drained 2 tablespoons parsley, chopped 1/4 cup cheese, shredded
In a skillet cook the onion, garlic and pepper in hot shortening until the vegetables are tender. Add the flour and stir until blended. Stir in the tomatoes and bring to a boil. Add kidney beans, salt, pepper, oregano or thyme and parsley and put mixture into a 2-quart casserole dish. Bake at 350-degrees for 40 minutes. Sprinkle with the cheese and continue to cook for an additional 5 minutes. Serves: 6.
1-1/4 pound eggplant 1-1/2 cups ripe olives, pitted and halved 3 cloves garlic, minced 1 teaspoon dried oregano 8 ounce Mozzarella cheese 15 ounce Ricotta cheese 2 cups spaghetti sauce 1/2 cup Olive oil 2 teaspoons fennel seed 1 teaspoon dried basil
Preheat the oven to 425 degrees. Cut the eggplant into thin slices. Mix the olive oil with all the herbs. Brush on both sides of the eggplant slices. Brown the eggplant slices on both sides until tender in a non-stick skillet. Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish. Repeat the layers. Top with the remaining mozzarella. Garnish with olives. Cover. Bake until hot and bubbly (about 25 minutes). Let stand 15 minutes before serving. Serves: 4.
1/2 cake firm tofu (about 1/2-cup) 1 medium green bell pepper 1 head broccoli, chopped 1/2 yellow onion, chopped 1 can (10-ounce) pineapple chunks, with juice, separated 1/2 cup mushrooms, sliced 6 tablespoons tomato catsup 5 tablespoons rice vinegar 4 tablespoons brown sugar 4 tablespoons soy sauce 1/4 cup water 4 tablespoons cornstarch 1 tablespoon olive oil
Slice the tofu into 1/2-inch cubes. Add the oil to a wok or pan, sauté the tofu, turning until golden brown. Drain on a paper towel; set aside. Add the pepper, broccoli and onion; sauté for a few minutes more. Add the mushrooms and pineapple chunks (without the juice). In a medium bowl, combine the vinegar, soy sauce, catsup, brown sugar, pineapple juice and water. Remove 1/4-cup sauce and mix in cornstarch, return to the bowl and mix. Add the sauce to the vegetables and tofu; simmer several minutes to thicken. (The longer it simmers, the more flavorful it will be.) Serve as side dish or over Chinese noodles or rice. Serves: 4
Linguine with Broccoli & Sun-Dried Tomatoes 1-1/2 pounds broccoli, cut into medium florets 8 ounces dried linguine 4 tablespoons olive oil 2 larger garlic cloves, minced Salt & freshly ground pepper 1/2 cup Romano cheese, grated Sun dried tomatoes, chopped
In a large saucepan cook the broccoli, uncovered in boiling water, high heat for 2 minutes. Remove from heat and drain, rinse with cold water and coarsely chop. Cook the linguine, al dente, drain and place in large serving bowl. Toss with 1 tablespoon olive oil. Heat the remaining oil in a large skillet. Add the garlic and sauté a few seconds. Add the broccoli, salt and pepper. Sauté for two minutes. Add the mixture to pasta bowl and toss. Add the sun-dried tomatoes and cheese. Toss and serve at once.
1 cup converted rice 2 (10-ounce) package frozen mixed vegetables, thawed 1 envelope onion soup mix 1/2 teaspoons dried thyme, crushed 1/2 teaspoons dried basil 8 ounce mild Cheddar cheese, shredded 3/4 cup chopped roasted peanuts
In a large saucepan bring 2 cups water to a boil. Stir in rice, vegetables, onion soup mix, thyme and basil. Cover; let simmer for 20 minutes or until all of the water is absorbed and the rice is tender. Remove from heat and stir in the Cheddar cheese. Before serving, sprinkle with peanuts. Yields: 4-6 servings.
1 medium onion, diced 1 teaspoons garlic powder 2 tablespoons oil 2 small cans tomato sauce 1 small can tomato paste 3 tablespoons water 1 tablespoon parsley flakes 1/4 teaspoons salt Salt, pepper & oregano, to taste Honey, to taste 1 medium cabbage 1 cup rice, uncooked 1 egg 1 teaspoons curry powder 6 tablespoons Cheddar cheese
In a skillet sauté the onion and garlic powder in oil until golden brown; set aside. Sauce: In a saucepan, combine the tomato sauce and paste with water, salt, pepper, oregano and honey. Blend in 2 tablespoons of the onion mixture. Cover and simmer. Cook the rice until tender. Wash the cabbage; remove 12 outer leaves carefully. Steam or cook until tender. In a mixing bowl combine the remaining onion mixture, rice, parsley, egg and 2 tablespoons tomato sauce. Mix well. Add the cheese, salt and curry powder (secret to good taste). Spread out leaves and fill with rice mixture. Roll up and secure with toothpicks. Fry in oil (optional). Add the tomato sauce and simmer 10 to 15 minutes.
2 cups broccoli flowerets 1 tablespoon oil 1 teaspoon sesame seed, toasted 4 ounce Fettuccine, broken up 3 tablespoons Parmesan cheese, grated 1/8 teaspoon garlic powder Pepper, to taste
In a large saucepan cook the broccoli and pasta in a large amount of boiling water for 6 to 8 minutes or just until tender, stirring once or twice. Remove from heat and drain. Add the oil to the pasta mixture and toss to coat. Add the cheese, sesame seeds, garlic powder, and pepper to taste. Toss gently to coat. Serve at once. Serves: 4 at 168 calories 5 grams fat.
1 tablespoon olive oil 1 large onion, chopped 1 large green pepper, chopped 2 garlic cloves, minced 1 (16-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 2 tablespoons chili powder 1 tablespoon cumin powder 1/2 teaspoon salt 4 cups kidney beans 1-1/2 cups corn
In a large stock pot, sauté the onions, peppers and garlic until tender. Add the remaining ingredients, and stir to blend. Cover and simmer for 20 to 30 minutes. Makes 8 cups. Per 1 cup serving: 195 calories; 2.5 grams fat (12%); 10 grams fiber.
3 cloves garlic, chopped 1-1/2 teaspoons dried basil 1 teaspoon dried Italian seasoning 1/4 teaspoon salt 10 ounces chopped frozen spinach, thawed and drained 1/2 cup shredded carrot 1 large can pasta sauce 6 pieces no cook lasagna noodles 4 ounces shredded Mozzarella cheese (soy or regular) 1 pound firm tofu 1 tablespoon Parmesan Cheese (soy or regular)
Preheat the oven to 450-degrees. Process the garlic and tofu in a food processor, pulse until smooth. Add the basil, Italian seasoning and salt; pulse a few times to blend. Transfer the mixture to a bowl and add the drained spinach, carrots and Parmesan cheese. Mix well. Spread 1/2-cup of the sauce on the bottom of an 8-inch square baking pan. Arrange 2 noodles over the sauce. Top with the tofu, followed by 3/4-cup sauce. Repeat with the remaining noodles, tofu and sauce. End with the noodles, topped by sauce and Mozzarella cheese. Cover with foil that has been sprayed with cooking spray. Bake for 30 minutes or until it is bubbly.
Bake 4 medium sweet potatoes; remove skins and mash; add 2 tablespoons of butter or margarine, mix well, then add enough milk to potatoes to make a smooth, soft consistency, beating it by hand or by electric mixer; add a small box of raisins. Just before serving, put potatoes in casserole dish and place marshmallows on top, put under broiler in oven and brown marshmallows. Quick with canned potatoes. Serves 6.
2 pounds (two medium) eggplant, peeled, cut into 1-1/2 inch cubes 3 cups tomato sauce (three 8 ounce cans) 1/8 teaspoons pepper 1/4 teaspoons salt 1/2 teaspoons garlic salt 1-1/2 teaspoons Italian seasoning 1/2 cup onion, chopped 1 cup ricotta cheese 2 cup Monterey Jack cheese, shredded 1/4 cup grated Parmesan cheese 1/3 cups soft bread crumbs 1 teaspoons butter, melted
Parboil the eggplant in salted, boiling water until just tender, approximately 5 to 10 minutes. Remove from heat and drain well. In a bowl combine the tomato sauce, pepper, salt, garlic, Italian seasoning, and onion, mix well. Spoon a thin layer of sauce mixture in the bottom of a 3-quart casserole dish. Top with the eggplant. Spread the Ricotta cheese over the eggplant. Top with the remaining sauce mixture, Monterey Jack cheese, and Parmesan cheese. In another bowl combine the bread crumbs and butter. Mix well. Sprinkle over the Parmesan cheese. Bake at 350-degrees for 45 minutes. Serves: 6 to 8.
4 tablespoons olive oil 2 cloves garlic, minced or pressed 1 pound zucchini, sliced into 1/8-inch rounds 8 eggs 3 tablespoons whipping cream or water 1/2 teaspoon oregano leaves 1/2 teaspoon salt Dash of pepper 3 tablespoons Parmesan cheese, grated 1/2 cup sliced green onions with tops, sliced 1 can (2-1/4 ounce) sliced ripe olives, drained
In a 10 or 11-inch skillet with ovenproof handle, heat 3 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the garlic and zucchini; cook, stirring occasionally, until zucchini is crisp-tender (about b minutes). Remove from heat. In a bowl, lightly beat the eggs and cream. Stir in the oregano, salt, pepper, cheese, onions, olives, and zucchini mixture. Add the remaining 1 tablespoon olive oil to pan; place over medium heat. When the oil is hot, pour in egg mixture and cook without stirring. As egg mixture begins to set, lift edges with a metal spatula and tilt pan to allow uncooked egg to flow underneath. Continue cooking until eggs are softly set and the top still looks moist and creamy. Remove from heat. Place in preheated broiler about 6 inches from the heat source, just until tops of eggs are set (about 2 to 3 minutes). Cut into wedges and serve. Serves: 4 to 6.
2 cups cornmeal 3 cups milk 3 eggs, beaten 1 teaspoon salt 1 can ripe pitted olives, chopped 1 (No.2) can cream style corn 1 (No.2) can tomatoes, sieved 2 teaspoons chili powder 2 cloves of garlic, minced 2 medium onions, chopped fine
In a double boiler combine the cornmeal, milk, eggs, salt, and pitted olives. Cook, stirring for 5 minutes. In a bowl combine the remaining ingredients with the cornmeal mixture. Mix well. Pour into a baking dish. Bake at 400-degrees for 45 minutes to 1 hour. Serves: 8.
48 large pasta shells 3/4 cup Feta cheese, crumbled 3/4 cup red pepper, finely diced 12 olives, black pitted and finely chopped 1/4 cup walnuts, finely chopped 2 tablespoons fresh parsley, chopped 1/2 teaspoon dried oregano
In a large saucepan of boiling water, cook the pasta shells as directed on package. Remove from heat and drain; rinse in cold water. Drain well, arrange the shells on a large microwave safe serving dish. Set aside. In a bowl, combine the Feta, red pepper, olives, walnuts, parsley and oregano. Mix well. Fill each pasta shells with about 1-teaspoon of the feta cheese mixture. Use a toothpick to skewer each shell. Microwave on Medium for 4 to 5 minutes or until heated through.
1 pound firm tofu 1 tablespoon olive oil 1 teaspoon pressed garlic 1/2 cup sliced green onions 1 tablespoon pastry flour 1 tablespoon nutritional yeast (optional) 1/2 teaspoon plum vinegar or brown rice vinegar 2 teaspoons teriyaki sauce or light soy sauce 1 tablespoon lemon juice
Cut the tofu crosswise in 1/4-inch slices, then cut the slices in 1-inch segments. Heat the wok or a large non-stick skillet and add the oil and garlic. Add the tofu immediately and stir fry for 1 minute. Add the green onions and stir fry for an additional minute. Dust the tofu and the onion mixture with flour and yeast. Stir fry for 2 minutes more, allowing the tofu pieces to brown and crisp slightly. Add the vinegar and teriyaki sauce, stir fry until completely absorbed. Add the lemon juice and stir fry 2 minutes longer. Serves 4.
2 large cans crescent rolls 2 packages dry Hidden Valley Ranch dressing mix 3/4 cup Italian dressing 2 (8-ounce) packages cream cheese, softened 1 pepper 3 scallions 1 stalk broccoli 1 tomato 1 carrot 1/2 cup shredded Cheddar cheese
Place the crescent rolls on a cookie sheet and press together seams. Bake at 350-degrees until golden. Set aside to cool. In a bowl combine the softened cream cheese, Ranch dressing and Italian dressing. Smooth evenly over the crust. Put the vegetables in a food processor or blender container individually to chop. Sprinkle the mixture over the cream cheese. Top with cheese. Press down with plastic wrap. Refrigerate. Cut into squares and serve.
2 cakes firm tofu (12-14 ounce) 1 medium onion, (about 1/2-cup), coarsely chopped 3 fresh green chiles, seeds removed for a milder "hot" 3 tablespoon (lite) soy sauce 1/4 cup red wine vinegar Brown sugar twin to substitute 2-tablespoons brown sugar 2 teaspoon grated fresh ginger root 2 garlic cloves, minced or pressed 1 teaspoon dried thyme 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1/2 teaspoon ground black pepper
Place the tofu cakes between two flat plates or baking pans. Weight the top with a heavy object, such as a book or can, so that the sides of the tofu bulge slightly but don't split. Let stand for at least 30 minutes to release the liquid. While the tofu is pressing, combine the jerk sauce ingredients in a food processor or blender and puree until smooth. Set aside. Preheat oven to 400 degrees. Drain the pressed tofu. Cut each cake into three slices. Stack the slices and then cut through all three layers on the two diagonals, making an X. This will make 12 triangular pieces from each block of tofu. Gently toss the tofu triangles in the jerk marinade and place them in a un-oiled 8 x 12-inch non-reactive baking dish. Spread the remaining sauce on top. Bake for 1 hour, carefully turning the tofu every 20 minutes. Serves: 14 at Per 2-oz serving: 123 calories; 7.4g fat; 8 g carbohydrates, 13.1g protein, 420mg sodium; 2.6g fiber.
1/3 cup vegetable oil 5 flour tortillas, about 9-inch 14 ounces beans with tomato sauce 2 teaspoons chili powder or to taste 1 teaspoon oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cumin 4 ounces Jalapeno Chile Peppers, drained & chopped 1-1/2 cups Monterey Jack Cheese, shredded 1/2 cup Cheddar Cheese, shredded 1 head lettuce, shredded 2 medium tomatoes, chopped 4 tablespoons Salsa or to taste
In a 10-inch skillet heat the oil over medium heat. Fry the tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered. Drain well on paper towels. Purée the beans with the sauce in a blender with the seasonings until smooth. Place one tortilla on an un-greased cookie sheet, and top with 1/4th of the bean mixture, 1/4 chilies, and 1/4 Mozzarella cheese. Repeat the layers 3 more times ending with the last tortilla on top. Sprinkle with the Cheddar cheese. Bake at 375-degrees, for 20 to 25 minutes or until heated through and the cheese melts. Let stand for 5 minutes. Garnish with the lettuce and the tomatoes, place on a warm serving plate. Cut into wedges, serve with taco sauce or salsa and raw vegetable crudités for lunch, or with Mexican rice for a supper dish.
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