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Ctrl+O &Save Ctrl+S Save &As... saveas &Import... import &Export... export Print Set&up... printsetup &Print Pages... Ctrl+P printpages Prin&t Report... printreport Send &Mail... sendmail &Run... E&xit Alt+F4 &Edit &Undo Ctrl+Z Cu&t Ctrl+X &Copy Ctrl+C &Paste Ctrl+V paste C&lear Del clear Select &All Shift+F9 selectall Select Pa&ge Shift+F12 selectpage &Size to Page F11 sizetopage F&ind... F5 Re&place... replace Aut&hor F3 author &Text &Character... F6 character &Paragraph... F7 paragraph &Regular Ctrl+Space regular &Bold Ctrl+B &Italic Ctrl+I italic &Underline Ctrl+U underline Stri&keout Ctrl+K strikeout Superscrip&t/Subscript superscriptSubscript &Normal Script normalscript Su&bscript Ctrl+L subscript Su&perscript Ctrl+Shift+L superscript &Show Hotwords F9 showhotwords &Page &Next Alt+Right &Previous Alt+Left previous &First Alt+Up first &Last Alt+Down &Back Shift+F2 &History... Ctrl+F2 history N&ew Page Ctrl+N newpage &Help &Contents F1 contents Status &Bar F12 statusbar author toggleStatus <+U!! statusbox reader <+U!8 statusbox author .&+ +E theStore decimal default svNumFormat memory clear_all openWindow number display last_key display w, "@ w, "@ theStore savekey number ?strUnderflow display strNoZeroDivide strOverflow clear_all last_key calculate .&, " calculate LBdisplay 0123456789+-*/= keyChar FALSE posNum svNumFormat strDisplayNumber Can't divide by 0. strNoZeroDivide Overflow strOverflow Underflow strUnderflow 240,180 Vstatus QVBigsmall QGraphicClip QVideoStage paused small QGBigsmall 2 UGName QVideoClip playing buttonClick ZMouseenter mouseEnter ZMouseLeave mouseLeave QcurrentClip QVideoStage paused QVideoClip playing MyPlayVideo QVideoStage Small QVBigsmall QVideoclip closeClip QVideoclip Playing pauseClip QVideoStage paused Small QVBigsmall QVideoClip playing MyStopVideo QVideoclip Z>isReady seekClip cQVideoclip QVideoclip Z>isReady seekClipFromEnd stepSize QVideoclip m{stepDist Z>isReady stepClip stepSize QVideoclip m{stepDist Z>isReady stepClipBack FALSE playingpausedstopped isReady QVideoStage successful small QVBigsmall stopped QVideoclip closed mmNotify \lastTickCount enterpage USER.EXE mmGetTickCount leavePage milliseconds $setPos \lastTickCount USER.EXE mmGetTickCount getTickCount mmGetTickCount QVideoStage paused Small whatTick QVBigsmall mmGetTickCount stopped QVideoclip thumb playing closed \lastTickCount status s_tmp_bnds pauseclip thumb updateMedia buttonDown newPos myStage milliseconds QVideostage _seekClip QVideoClip updateMedia shown QVideoClip UNname QVBigsmall RtextSingle ERecipe QRecipeTitle VNotes QGraphicClip QVideoStage RTitle Small QScale RButtonDes mmwidget_controls QGBigsmall Double Rtext QNotesName 2 UGname UVname EnterPage QVBigsmall QVideoStage Small QGBigsmall LeavePage clips Qcurrentclip Pointer QHDClipsPath Qhdpath QVideoclip Qcddrive QCDClipspath enterbook Qcurrentclip QVideoclip leavebook -$, #> Qcurrentclip QSoundVolume QButtonSound paused playing VSound MyButtonSound Qcurrentclip paused QSoundVolume playing MyPlaySound QcurrentClip paused playing MyStopSound }URollovertext RButtonDes ZMouseenter RButtonDes KRecipeMain ZMouseLeave MyGoToBook Clip cannot be played. QError MyErrorcheck updateMedi STimeEnd VLaugh1 VLaugh2 VLaugh3 VLaugh4 VLaugh5 VCtip1 VCtip2 VCtip3 VCtip4 VCtip5 VCtip6 VCtip7 VCtip8 VCtip9 VCtip10 VCtip11 VCtip12 VHints1 VHints2 VHints3 VHints4 SBUT1 SBUT1 SBUT10 SBUT11 SBUT12 SBUT13 SBUT14 SBUT15 SBUT16 SBUT17 SBUT18 SBUT19 SBUT2 SBUT20 SBUT21 SBUT22 SBUT23 SBUT24 SBUT25 SBUT3 SBUT4 SBUT5 SBUT6 SBUT7 SBUT8 SBUT9 SRAM1 SRAM10 SRAM11 SRAM12 SRAM13 SRAM14 SRAM15 SRAM16 SRAM17 SRAM18 SRAM19 SRAM2 SRAM20 SRAM21 SRAM22 SRAM23 SRAM24 SRAM25 SRAM26 SRAM27 SRAM28 SRAM29 SRAM3 SRAM30 SRAM31 SRAM32 SRAM33 SRAM34 SRAM35 SRAM36 SRAM37 SRAM38 SRAM4 SRAM5 SRAM6 SRAM7 SRAM8 SRAM9 SREC1 SREC10 SREC11 SREC12 SREC13 SREC14 SREC15 SREC16 SREC17 SREC18 SREC19 SREC2 SREC20 SREC21 SREC22 SREC23 SREC24 SREC25 SREC26 SREC27 SREC28 SREC29 SREC3 SREC30 SREC31 SREC32 SREC33 SREC34 SREC35 SREC36 SREC37 SREC38 SREC39 SREC4 SREC40 SREC41 SREC42 SREC43 SREC44 SREC5 SREC6 SREC7 SREC8 SREC9 VLaugh6 VShop1 VShop2 VShop3 VShop4 VShop5 VShop6 VShop7 VShop8 VShop9 VRF35 VRS12 VRS14 VRS15 VRV26 VRV40 VChinese trs12 trs14 trs15 trv26 VIntroa Vintrob Vintrod Vintrou Vintrov trv18 trv40 VRF11 VRF18 TRF11 TRF18 cZ%R%R% --Copyright 1991-1994 Asymetrix Corporation gives you permission e, revise reuse the --individual scripts your own --applications. You may x, however, Sentire --substantial part redistribution jproduct. retains copyright on original elements . Include notice "Portions are they --contain copied --A note on language independence: For ease translating strings readers that come functions located --The names these letters: " toggleStatus openWindow 4memory, theStore, svNumFormat = TRUE [displays initialize up formats B"clear_all" l = 0 k = 0 "0" & sysDecimal & "00" o= default = FALSE --controls numbers, checks overflow, multiple --points, sets Jkey value generic 4last_key ") >= 16 continued 0's " = 0 --replace " = 0 "0." --append "0." keystroke --This performs calculations. If no values had been entered --saved, 're repeatedly hitting same operator , no action taken. If one passed jno other If two calculated previously stored their --result displayed scrollable tape. val1. new_op op, savekey --ignore hits on "+-x/") "+-x/")) --special equal sign x"mr" x"math" have .out dividing --only operation " = 0 strNoZeroDivide() under/ c strOverflow() c strUnderflow() handler intercepts strokes If a --calculator equivalent pressed, a Emessage sent corresponding ZSTRING keyAsChar "0123456789+-*/="& ("0") ("9") ("0")) = "*" = "x" = "=" posNum num isType(REAL, >= 0 strDisplayNumber fValue If there's no dec pt don't There's a "Can't divide buttonClick 4QVideoClip, QGraphicClip, QVideoStage, QSoundClip, QGBigsmall, QVBigsmall --This function will change the display large photo no video playing Estop !, resize Mstage ~be switched VV = mediaSize Vstatus = mmStatus clip %"paused" sysLockscreen = VV = "240,180" /= 480,360 stageSizing /= StretchMedia = "big" /= 240,180 /= clipMedia mmPlay /notify UGName VV = "240,180" /= 480,360 mmclose ButtonClick ZMouseenter To Handle ZMouseLeave MyPlayVideo 4QVideoClip, QVideoStage, QcurrentClip If mmstatus clip 9 = "playing" U = "paused" mmclose s notify mmyield Qcurrentclip = QVideoclip <> NULL mmPlayable stage closeClip mmClose mediaSize /= 240,180 stageSizing /= clipmedia QVBigsmall = "Small" pauseClip = "Playing" mmPause MyStopVideo If mmstop /= 240,180 seekClip argPos isReady( mmSeek . wait seekClipFromEnd cQVideoclip stepClip stepDist stepSize = Q(mmLength l/ 20) mmPosition mmStep stepClipBack / 20) whatClip mmStatus "playingpausedstopped" FALSE mmNotify cRef, cCommand, cResult & = "v" % = "successful" If = "closed" /= 240,180 /= clipMedia notifyBefore lastTickCount "mmGetTickCount" dllFunctions("USER.EXE") function 4QVideoclip, QVideoStage DWORD = getTickCount () whatTick = + 500 <> NULL status = mmStatus "playing" mmTF = mmTimeFormat = milliseconds pos = mmPosition len = mmLength setPos B"thumb" "paused" noop() "stopped" "closed" mediaSize stage /= 240,180 stageSizing /= clipmedia QVBigsmall = "Small" System QVideoClip pauseclip s_tmp_bnds = s_tmp_wid1 = ( s_tmp_wid2 = ( ) = down newX = newY = updateMedia b(0,( 6frame 4QVideostage, myStage = newPos = q*len) seekClip TO HANDLE EnterPage 4QVideoClip, QGraphicClip, QVideoStage, QSoundClip,\ QGBigsmall, QVBigsmall, QScale, QStepSize, QRecipeTitle, QNotesName , = "Double" H = "Small" c = " = "ERecipe" mediaSize stage /= 240,180 stageSizing /= clipmedia RecordField "RButtonDes" = richText "Rtext" "RtextSingle" Recordfield "RTitle" = UNname "VNotes" = shown close UVname "mmwidget_controls" = UGname mmopen QVideoclip LeavePage /= 240,180 mmclose mmyield 4Qcddrive, QCDClipspath, Qhdpath, Qcurrentclip --Creates clips paths. QCDClipsPath = U & " CDMediaPath QHDClipsPath = m & " HDMediaPath 8= QHDClipspath QVideoclip = = cursor "Pointer" MyButtonSound , QButtonSound, QSoundVolume = "on" If If mmstatus = "playing" = "paused" mmclose notify mmyield VSound = "SBut" & mmVolume Vsound = mmplay MyPlaySound HSound If Hsound = MyStopSound 4QVideoClip, QVideoStage, QcurrentClip If ZMouseenter Text RecordField "RButtonDes" = URollovertext ZMouseLeave / = "KRecipeMain" MyGoToBook Hbook, HPage MyErrorcheck HClip 4QCurrentclip, QError --Initializes a known value 5 = mmPlayable --Restarts error checking t <> " cannot be played." MyErrorCheck indeo236 indeo236 SRam3 stimeend.wav vlaugh1.avi vlaugh2.avi vlaugh3.avi vlaugh4.avi vlaugh5.avi vctip1.avi vctip2.avi vctip3.avi vctip4.avi vctip5.avi vctip6.avi vctip7.avi vctip8.avi vctip9.avi vctip10.avi vctip11.avi vctip12.avi vhints1.avi vhints2.avi vhints3.avi vhints4.avi sbut1.wav SBUT10.WAV UT10.WAV SBUT11.WAV UT11.WAV SBUT12.WAV UT12.WAV SBUT13.WAV UT13.WAV SBUT14.WAV UT14.WAV SBUT15.WAV UT15.WAV SBUT16.WAV UT16.WAV SBUT17.WAV UT17.WAV SBUT18.WAV UT18.WAV SBUT19.WAV UT19.WAV SBUT2.WAV BUT2.WAV SBUT20.WAV UT20.WAV SBUT21.WAV UT21.WAV SBUT22.WAV UT22.WAV SBUT23.WAV UT23.WAV SBUT24.WAV UT24.WAV SBUT25.WAV UT25.WAV SBUT3.WAV BUT3.WAV SBUT4.WAV BUT4.WAV SBUT5.WAV BUT5.WAV SBUT6.WAV BUT6.WAV SBUT7.WAV BUT7.WAV SBUT8.WAV BUT8.WAV SBUT9.WAV BUT9.WAV SRAM1.WAV RAM1.WAV SRAM10.WAV AM10.WAV SRAM12.WAV AM12.WAV SRAM13.WAV AM13.WAV SRAM14.WAV AM14.WAV SRAM15.WAV AM15.WAV SRAM16.WAV AM16.WAV SRAM17.WAV AM17.WAV SRAM18.WAV AM18.WAV SRAM19.WAV AM19.WAV SRAM20.WAV AM20.WAV SRAM21.WAV AM21.WAV SRAM22.WAV AM22.WAV SRAM23.WAV AM23.WAV SRAM24.WAV AM24.WAV SRAM25.WAV AM25.WAV SRAM26.WAV AM26.WAV SRAM27.WAV AM27.WAV SRAM28.WAV AM28.WAV SRAM29.WAV AM29.WAV SRAM3.WAV RAM3.WAV SRAM30.WAV AM30.WAV SRAM31.WAV AM31.WAV SRAM32.WAV AM32.WAV SRAM33.WAV AM33.WAV SRAM34.WAV AM34.WAV SRAM35.WAV AM35.WAV SRAM36.WAV AM36.WAV SRAM37.WAV AM37.WAV SRAM38.WAV AM38.WAV SRAM4.WAV RAM4.WAV SRAM5.WAV RAM5.WAV SRAM6.WAV RAM6.WAV SRAM7.WAV RAM7.WAV SRAM8.WAV RAM8.WAV SRAM9.WAV RAM9.WAV SREC22.WAV EC22.WAV SREC24.WAV EC24.WAV SREC25.WAV EC25.WAV SREC26.WAV EC26.WAV SREC36.WAV EC36.WAV SREC9.WAV REC9.WAV vlaugh6.avi vshop1.avi vshop2.avi vshop3.avi vshop4.avi vshop5.avi vshop6.avi vshop7.avi vshop8.avi vshop9.avi vra2.avi vra3.avi vra4.avi vra8.avi vrb1.avi vrb2.avi vrb3.avi vrd2.avi vrd3.avi vrd7.avi vrf35.avi vrs12.avi vrs14.avi vrs15.avi vrs2.avi vrs3.avi vru3.avi vru4.avi vrv26.avi vrv40.avi vlanguag.avi tra2.bmp tra3.bmp tra4.bmp tra8.bmp trb1.bmp trb2.bmp trb3.bmp trd2.bmp trd3.bmp trd7.bmp trs12.bmp trs14.bmp trs15.bmp trs2.bmp trs3.bmp tru3.bmp tru4.bmp trv26.bmp vintroa.avi vintrob.avi vintrod.avi vintrou.avi vintrov.avi trv1.bmp trv1.bmp trv40.bmp vrf9.avi vrf11.avi vrf18.avi vre3.avi tre3.bmp trf11.bmp trf18.bmp trf9.bmp vrd7.avi SBUT1.WAV BUT1.WAV SRAM11.WAV AM11.WAV SRAM2.WAV RAM2.WAV SREC1.WAV REC1.WAV SREC10.WAV EC10.WAV SREC11.WAV EC11.WAV SREC12.WAV EC12.WAV SREC13.WAV EC13.WAV SREC14.WAV EC14.WAV SREC15.WAV EC15.WAV SREC16.WAV EC16.WAV SREC17.WAV EC17.WAV SREC18.WAV EC18.WAV SREC19.WAV EC19.WAV SREC2.WAV REC2.WAV SREC20.WAV EC20.WAV SREC21.WAV EC21.WAV SREC23.WAV EC23.WAV SREC27.WAV EC27.WAV SREC28.WAV EC28.WAV SREC29.WAV EC29.WAV SREC3.WAV REC3.WAV SREC30.WAV EC30.WAV SREC31.WAV EC31.WAV SREC32.WAV EC32.WAV SREC33.WAV EC33.WAV SREC34.WAV EC34.WAV SREC35.WAV EC35.WAV SREC37.WAV EC37.WAV SREC38.WAV EC38.WAV SREC39.WAV EC39.WAV SREC4.WAV REC4.WAV SREC40.WAV EC40.WAV SREC41.WAV EC41.WAV SREC42.WAV EC42.WAV SREC43.WAV EC43.WAV SREC44.WAV EC44.WAV SREC5.WAV REC5.WAV SREC6.WAV REC6.WAV SREC7.WAV REC7.WAV SREC8.WAV REC8.WAV RecipeA.tbk Page PSalads ftsIgnore ftsKeywords selPage Selectedtitle buttonUp .&+ +E mouseenter Pointer mouseleave }where Xlin= Selectedtitle = "300,50,100" --purple syslockScreen = selPage = selectedtitle selpage = cursor "Pointer" Chinese Asparagus Salad Chicken Salad Chicken Waldorf Salad Creamy Dijon Salad Dressing Creamy Garlic Parmesan Dressing Garden Pasta Salad Greek Salad with Squid Green Herb Salad Green Bean Salad Lentil Rice Salad Mandarin Chicken Salad Strange But True Salad Ten Layer Salad Tomatoes & Mozzarella wt Basil Tuna Finger Salad Waldorf Salad White Bean and Tuna Salad Cold Broccoli Salad Anne's Cold Cauliflower Saladddddadd Cauliflower Saladaddd OHidden RHotSpot -$, #> exclaim HSound OHidden MyPlaySound mouseEnter .&+ +E MyStopSound OHidden mouseLeave = cursor "exclaim" "OHidden" HSound = "SRam" & MyPlaySound To Handle MyStopSound MouseLeave **372/2*42 2/227/22/3 **2/2** *4*722/22* /2/3/22**4 **2*7/2/2/ /2*32*3722 *2*32*3 /22** 77/;77 TOOTOTOTOT LOOLOGTOTL OTOLLO DLCLK kk{kc{ +SSKK ;CC;CC;C KKD;4;<==FEE=> /2*/3 422*3722/ 7/22*2*72/ *2/22/ /7*3/22*/2 ;4*772/ /2*22*3722 ;22/;7/22* ug\WWTMTOL TOGLDOODOL OLLGLGGOLG LOLGLGLGLD GDLDDLDDLL DDLDCCKK[ $+CS[ kkzzS KKSK;34;CC ;43<;CLLC< /3**',*,/* ,/,*,*44*4 *34/434244 7;74<7<; :<:<:DD OWgg_OJ:*" **""*" *22*37*72/ 24*77/2*37 22*22*42*3 /;*2*42*3/ 2/2*3722*2 7/2/;** /22*3 /22772*/;; ;2237722*; 7422*2r OLOLOG DDGDDGDG DLLGDG LDLGLD
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URollovertext Chinese Asparagus Salad VChinese UVName UGName UNName USName Easy,Quick ftsKeywords 20 or so asparagus spears (about 1 pound), trimmed and cut into 2 inch pieces 1 tablespoon freshly squeezed lemon juice 1 garlic clove, minced 2 large beefsteak tomatoes, cut into wedges salt to taste pepper to taste 1 teaspoon olive oil 1/8 teaspoon sesame oil 1/2 teaspoon sugar 1 teaspoon soy sauce 4 lemon wedges UShoppingList This is great warm or cold -- with or without a friend. Serves 4 Ingredients 20 or so asparagus spears (about 1 pound), trimmed and cut into 2 inch pieces 1 tablespoon freshly squeezed lemon juice 1 garlic clove, minced 2 large beefsteak tomatoes, cut into wedges salt to taste pepper to taste 1 teaspoon olive oil 1/8 teaspoon sesame oil 1/2 teaspoon sugar 1 teaspoon soy sauce 4 lemon wedges What to do: In a steamer, bring water to a boil. Steam asparagus over medium-high heat for approximately 4 minutes, until bright green and just tender. Remove from heat and allow to cool. Combine all remaining ingredients in a large bowl, toss gently with the asparagus and serve over a bed of lettuce. Garnish with lemon wedges. This is great warm or cold -- with or without a friend. Serves 4 Ingredients 20 or so asparagus spears (about 1 pound), trimmed and cut into 2 inch pieces 1 tablespoon freshly squeezed lemon juice 1 garlic clove, minced 2 large beefsteak tomatoes, cut into wedges salt to taste pepper to taste 1 teaspoon olive oil 1/8 teaspoon sesame oil 1/2 teaspoon sugar 1 teaspoon soy sauce 4 lemon wedges What to do: In a steamer, bring water to a boil. Steam asparagus over medium-high heat for approximately 4 minutes, until bright green and just tender. Remove from heat and allow to cool. Combine all remaining ingredients in a large bowl, toss gently with the asparagus and serve over a bed of lettuce. Garnish with lemon wedges. This is great warm or cold -- with or without a friend. Serves 8 Ingredients 40 or so asparagus spears (about 2 pounds), trimmed and cut in 2 inch pieces 2 tablespoons freshly squeezed lemon juice 2 garlic cloves, minced 4 large beefsteak tomatoes, cut into wedges salt to taste pepper to taste 2 teaspoons olive oil 1/4 teaspoon sesame oil 1 teaspoon sugar 2 teaspoons soy sauce 8 lemon wedges What to do: In a steamer, bring water to a boil. Steam asparagus over medium-high heat for approximately 5 minutes, until bright green and just tender. Remove from heat and allow to cool. Combine all remaining ingredients in a large bowl, toss gently with the asparagus and serve over a bed of lettuce. Garnish with lemon wedges. 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Serves 8 Ingredients 1/2 cup cold water 1 tablespoon cornstarch 3/4 cup low-calorie mayonnaise 2-1/2 tablespoons Dijon mustard 1 tablespoon cider vinegar salt to taste 1/8 teaspoon pepper Here's What to do: Mix water and cornstarch in small saucepan. Cook over moderate heat for about 1 minute, stirring constantly. Remove from heat, cool slightly and refrigerate for 10 minutes. Mix cooled cornstarch mixture and all other ingredients together in a blender. Blend well. Refrigerate for 30 minutes or more before serving. Dressing will keep for up to 2 days if stored in a covered jar or airtight container and refrigerated. Put this on anything green that's not moving! Serves 8 Ingredients 1/2 cup cold water 1 tablespoon cornstarch 3/4 cup low-calorie mayonnaise 2-1/2 tablespoons Dijon mustard 1 tablespoon cider vinegar salt to taste 1/8 teaspoon pepper Here's What to do: Mix water and cornstarch in small saucepan. Cook over moderate heat for about 1 minute, stirring constantly. Remove from heat, cool slightly and refrigerate for 10 minutes. Mix cooled cornstarch mixture and all other ingredients together in a blender. Blend well. Refrigerate for 30 minutes or more before serving. Dressing will keep for up to 2 days if stored in a covered jar or airtight container and refrigerated. Put this on anything green that's not moving! Serves 16 Ingredients 1 cup cold water 2 tablespoons cornstarch 1-1/2 cups low-calorie mayonnaise 5 tablespoons Dijon mustard 2 tablespoons cider vinegar salt to taste 1/4 teaspoon pepper Here's What to do: Mix water and cornstarch in small saucepan. Cook over moderate heat for about 1 minute, stirring constantly. Remove from heat, cool slightly and refrigerate for 10 minutes. Mix cooled cornstarch mixture and all other ingredients together in a blender. Blend well. Refrigerate for 30 minutes or more before serving. Dressing will keep for up to 2 days if stored in a covered jar or airtight container and refrigerated. Creamy Dijon Salad Dressing &Button &Button &Button &Button 6NNgo^of o^ggNF 6FVgVoo^ NNFNF>> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Creamy Garlic Parmesan Dressing VHints1 UVName UGName UNName USName Easy,Quick ftsKeywords 1/2 cup buttermilk 1/2 cup non-fat mayonnaise 1 small onion, finely chopped 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 1/3 teaspoon black pepper 1 clove garlic, minced salt to taste 4 tablespoons parmesan cheese additional black pepper to taste additional parmesan cheese to taste UShoppingList Great the next day -- even better the next week! Serves 8 Ingredients 1/2 cup buttermilk 1/2 cup non-fat mayonnaise 1 small onion, finely chopped 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 1/3 teaspoon black pepper 1 clove garlic, minced salt to taste 4 tablespoons parmesan cheese additional black pepper to taste additional parmesan cheese to taste Let's get cooking: Thoroughly mix all ingredients in bowl. Just before serving, toss dressing with salad. Sprinkle additional parmesan cheese and black pepper over each portion of salad. Store dressing in a covered jar or airtight container in the refrigerator. Great the next day -- even better the next week! Serves 8 Ingredients 1/2 cup buttermilk 1/2 cup non-fat mayonnaise 1 small onion, finely chopped 1 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 1/3 teaspoon black pepper 1 clove garlic, minced salt to taste 4 tablespoons parmesan cheese additional black pepper to taste additional parmesan cheese to taste Let's get cooking: Thoroughly mix all ingredients in bowl. Just before serving, toss dressing with salad. Sprinkle additional parmesan cheese and black pepper over each portion of salad. Store dressing in a covered jar or airtight container in the refrigerator. Great the next day -- even better the next week! Serves 16 Ingredients 1 cup buttermilk 1 cup non-fat mayonnaise 1 medium onion, finely chopped 2 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 1/2 teaspoon black pepper 2 clove garlic, minced salt to taste 1/2 cup parmesan cheese additional black pepper to taste additional parmesan cheese to taste Let's get cooking: Thoroughly mix all ingredients in bowl. Just before serving, toss dressing with salad. Sprinkle additional parmesan cheese and black pepper over each portion of salad. Store dressing in a covered jar or airtight container in the refrigerator. Creamy Garlic Parmesan Dressing &Button &Button &Button &Button 6NNgo^of o^ggNF 6FVgVoo^ NNFNF>> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Garden Pasta Salad san Dressing VCTip9 UVName UGName UNName USName Easy,Quick ftsKeywords 1-10 ounce can drained artichoke hearts 1/2 pound cooked spiral or corkscrew noodles 8-10 cooked asparagus spears, cut into 2 inch pieces (lightly steamed or canned, well-drained) 5-8 mushrooms, sliced 1 small red onion, chopped 1 small red bell pepper, chopped 1-6 ounce can black pitted olives (drained) 2 tablespoons grated cheese 1/2 tablespoon cider vinegar 1/4 cup Italian salad dressing salt to taste pepper to taste 3 cups torn leaf lettuce UShoppingList Good after the company has gone home! Serves 4 to 6 Ingredients 1-10 ounce can drained artichoke hearts 1/2 pound cooked spiral or corkscrew noodles 8-10 cooked asparagus spears, cut into 2 inch pieces (lightly steamed or canned, well-drained) 5-8 mushrooms, sliced 1 small red onion, chopped 1 small red bell pepper, chopped 1-6 ounce can black pitted olives (drained) 2 tablespoons grated cheese 1/2 tablespoon cider vinegar 1/4 cup Italian salad dressing salt to taste pepper to taste 3 cups torn leaf lettuce What to do: Cut artichoke hearts into eight pieces each. In a serving bowl, combine artichoke hearts with the remaining ingredients, except lettuce. Marinate for 30 minutes in the refrigerator. Add lettuce and toss. Serve immediately. Good after the company has gone home! Serves 4 to 6 Ingredients 1-10 ounce can drained artichoke hearts 1/2 pound cooked spiral or corkscrew noodles 8-10 cooked asparagus spears, cut into 2 inch pieces (lightly steamed or canned, well-drained) 5-8 mushrooms, sliced 1 small red onion, chopped 1 small red bell pepper, chopped 1-6 ounce can black pitted olives (drained) 2 tablespoons grated cheese 1/2 tablespoon cider vinegar 1/4 cup Italian salad dressing salt to taste pepper to taste 3 cups torn leaf lettuce What to do: Cut artichoke hearts into eight pieces each. In a serving bowl, combine artichoke hearts with the remaining ingredients, except lettuce. Marinate for 30 minutes in the refrigerator. Add lettuce and toss. Serve immediately. Good after the "company" has gone home! Serves 8 to 12 Ingredients 2-10 ounce cans drained artichoke hearts 1 pound cooked spiral or corkscrew noodles 16-20 cooked asparagus spears, cut in 2 inch pieces (lightly steamed or canned, well drained) 10-15 mushrooms, sliced 1 medium red onion, chopped 1 medium red bell pepper, chopped 2-6 ounce cans black pitted olives (drained) 4 tablespoons grated cheese 2 tablespoon cider vinegar 1/2 cup Italian salad dressing salt to taste pepper to taste 6 cups torn leaf lettuce What to do: Cut artichoke hearts into eight pieces each. In a serving bowl, combine artichoke hearts with the remaining ingredients except lettuce. Marinate for 30 minutes in the refrigerator. Add lettuce and toss. Serve immediately. Garden Pasta Salad &Button &Button &Button &Button 6NNgo^of o^ggNF 6FVgVoo^ NNFNF>> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Greek Salad with Squid Dressing VHInts1 UVName UGName UNName USName Easy,Quick ftsKeywords 1 medium cucumber, peeled and coarsely chopped 2 medium tomatoes, coarsely chopped 1 green pepper, chopped 1 medium red onion, thinly sliced 1/2 cup Greek black olives 3 tablespoons red wine vinegar 5 tablespoons olive oil 2 teaspoons oregano salt to taste pepper to taste 1 pound squid tubes, cut into 1/2 inch rings 4 ounces feta cheese, crumbled lemon wedges UShoppingList Ah, Greece! Serves 6 Ingredients 1 medium cucumber, peeled and coarsely chopped 2 medium tomatoes, coarsely chopped 1 green pepper, chopped 1 medium red onion, thinly sliced 1/2 cup Greek black olives 3 tablespoons red wine vinegar 5 tablespoons olive oil 2 teaspoons oregano salt to taste pepper to taste 1 pound squid tubes, cut into 1/2 inch rings 4 ounces feta cheese, crumbled lemon wedges Let's cook: Mix cucumber, tomato, green pepper, onion and olives together in a large bowl. Add vinegar, olive oil, oregano, salt and pepper. Mix well. Boil water in a medium pan. Add squid rings and cook briefly for about 30 seconds. The squid is done when it turns white. Drain well. Place squid rings in the bowl with the dressing. Mix gently. Sprinkle with feta cheese and chill approximately 1 hour before serving. Serve with lemon wedges. Ah, Greece! Serves 6 Ingredients 1 medium cucumber, peeled and coarsely chopped 2 medium tomatoes, coarsely chopped 1 green pepper, chopped 1 medium red onion, thinly sliced 1/2 cup Greek black olives 3 tablespoons red wine vinegar 5 tablespoons olive oil 2 teaspoons oregano salt to taste pepper to taste 1 pound squid tubes, cut into 1/2 inch rings 4 ounces feta cheese, crumbled lemon wedges Let's cook: Mix cucumber, tomato, green pepper, onion and olives together in a large bowl. Add vinegar, olive oil, oregano, salt and pepper. Mix well. Boil water in a medium pan. Add squid rings and cook briefly for about 30 seconds. The squid is done when it turns white. Drain well. Place squid rings in the bowl with the dressing. Mix gently. Sprinkle with feta cheese and chill approximately 1 hour before serving. Serve with lemon wedges. Ah, Greece! Serves 12 Ingredients 1 large cucumber, peeled and coarsely chopped 4 medium tomatoes, coarsely chopped 2 green pepper, chopped 1 large red onion, thinly sliced 1 cup Greek black olives 1/3 cup red wine vinegar 1/2 cup olive oil 1 tablespoon oregano salt to taste pepper to taste 2 pounds squid tubes, cut into 1/2 inch rings 8 ounces feta cheese, crumbled lemon wedges Let's cook: Mix cucumber, tomato, green pepper, onion and olives together in a large bowl. Add vinegar, olive oil, oregano, salt and pepper. Mix well. Boil water in a medium pan. Add squid rings and cook briefly for about 30 seconds. The squid is done when it turns white. Drain well. Place squid rings in the bowl with the dressing. Mix gently. Sprinkle with feta cheese and chill approximately 1 hour before serving. Serve with lemon wedges.M Greek Salad with Squid &Button &Button &Button &Button 6NNgo^of o^ggNF 6FVgVoo^ NNFNF>> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Green Herb Salad Squid Dressing VCtip12 UVName UGName UNName USName Easy,Quick ftsKeywords 1 head Romaine lettuce 1 head Boston lettuce 1 bunch watercress 1 cup parsley, chopped (no stems) 1 green or red pepper, sliced 1 cucumber, peeled and sliced 1 cup fresh basil, chopped 3-4 tomatoes, cut into wedges 1/2 cup of your favorite dressing pepper to taste UShoppingList Here's a basic salad that's very tasty. Mmm, mmm good! Serves 4 to 6 Ingredients 1 head Romaine lettuce 1 head Boston lettuce 1 bunch watercress 1 cup parsley, chopped (no stems) 1 green or red pepper, sliced 1 cucumber, peeled and sliced 1 cup fresh basil, chopped 3-4 tomatoes, cut into wedges 1/2 cup of your favorite dressing pepper to taste Here's What to do: Wash all ingredients and dry thoroughly. Break lettuce into bite-size pieces, and combine in a large salad bowl. Serve with your favorite dressing. OPTIONS: 1 small red onion, sliced 1/2 cup black pitted olives 1/2 cup grated cheese 1 cup seasoned croutons Here's a basic salad that's very tasty. Mmm, mmm good! Serves 4 to 6 Ingredients 1 head Romaine lettuce 1 head Boston lettuce 1 bunch watercress 1 cup parsley, chopped (no stems) 1 green or red pepper, sliced 1 cucumber, peeled and sliced 1 cup fresh basil, chopped 3-4 tomatoes, cut into wedges 1/2 cup of your favorite dressing pepper to taste Here's What to do: Wash all ingredients and dry thoroughly. Break lettuce into bite-size pieces, and combine in a large salad bowl. Serve with your favorite dressing. OPTIONS: 1 small red onion, sliced 1/2 cup black pitted olives 1/2 cup grated cheese 1 cup seasoned croutons Here's a basic salad that's very tasty. Mmm, mmm good! Serves 8 to 12 Ingredients 2 heads Romaine lettuce 2 heads Boston lettuce 2 bunches watercress 2 cups parsley, chopped (no stems) 2 green or red peppers, sliced 2 cucumbers, peeled and sliced 2 cups fresh basil, chopped 6-8 tomatoes, cut in wedges 1 cup of your favorite dressing pepper to taste Here's What to do: Wash all ingredients and dry thoroughly. Break lettuce into bite-size pieces, and combine in a large salad bowl. Serve with your favorite dressing. OPTIONS: 1 medium red onion, sliced 1 cup black pitted olives 1 cup grated cheese 2 cup seasoned croutons Green Herb Salad &Button &Button &Button &Button 6NNgo^of o^ggNF 6FVgVoo^ NNFNF>> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Green Bean Salad Squid Dressing vlaugh5 UVName UGName UNName USName Easy,Quick ftsKeywords 1 pound green beans or 1-1/2 pounds thin asparagus 3 tablespoons salad oil 2 teaspoons vinegar 1/8 teaspoon pepper salt to taste 1/2 teaspoon prepared mustard 1 medium tomato, chopped 1 onion, chopped 2 tablespoons chopped pickles 2 tablespoons snipped parsley 2 teaspoons bottled capers 2 hard boiled eggs, sliced UShoppingList Jack and the Beanstalk started it all! Serves 4 to 6 Ingredients 1 pound green beans or 1-1/2 pounds thin asparagus 3 tablespoons salad oil 2 teaspoons vinegar 1/8 teaspoon pepper salt to taste 1/2 teaspoon prepared mustard 1 medium tomato, chopped 1 onion, chopped 2 tablespoons chopped pickles 2 tablespoons snipped parsley 2 teaspoons bottled capers 2 hard boiled eggs, sliced Grab your apron: Wash, trim and halve green beans crosswise, or peel bottoms of asparagus and cut into 2 inch pieces. Cook in boiling water until just tender (they should still be a little crisp), then drain and cool. Mix salad oil, vinegar, pepper, salt, and mustard. Next add tomato, onion, pickles, parsley, capers and eggs. Toss beans or asparagus with dressing and refrigerate. Great served with cold meat, chicken, or fish. Jack and the Beanstalk started it all! Serves 4 to 6 Ingredients 1 pound green beans or 1-1/2 pounds thin asparagus 3 tablespoons salad oil 2 teaspoons vinegar 1/8 teaspoon pepper salt to taste 1/2 teaspoon prepared mustard 1 medium tomato, chopped 1 onion, chopped 2 tablespoons chopped pickles 2 tablespoons snipped parsley 2 teaspoons bottled capers 2 hard boiled eggs, sliced Grab your apron: Wash, trim and halve green beans crosswise, or peel bottoms of asparagus and cut into 2 inch pieces. Cook in boiling water until just tender (they should still be a little crisp), then drain and cool. Mix salad oil, vinegar, pepper, salt, and mustard. Next add tomato, onion, pickles, parsley, capers and eggs. Toss beans or asparagus with dressing and refrigerate. Great served with cold meat, chicken, or fish. Jack and the Beanstalk started it all! Serves 8 to 12 Ingredients 2 pounds green beans or 3 pounds of thin asparagus 1/3 cup salad oil 2 tablespoons vinegar 1/4 teaspoon pepper salt to taste 1 teaspoon prepared mustard 2 medium tomatoes, chopped 2 onions, chopped 4 tablespoons chopped pickles 4 tablespoons snipped parsley 4 teaspoons bottled capers 4 hard boiled eggs, sliced Grab your apron: Wash, trim and halve green beans crosswise, or peel bottoms of asparagus and cut into 2 inch pieces. Cook in boiling water until just tender (they should still be a little crisp), then drain and cool. Mix salad oil, vinegar, pepper, salt, and mustard. Next add tomato, onion, pickles, parsley, capers and egg. Toss beans or asparagus with dressing and refrigerate. Great served with cold meat, chicken, or fish. Green Bean Salad &Button &Button &Button &Button 6NNgo^of o^ggNF 6FVgVoo^ NNFNF>> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Lentil Rice Salad Dressing UVName UGName NRs10 UNName USName Easy,Quick ftsKeywords 2 cups lentils, cooked (boil for 15 minutes then drain, should be al dente) 2 cups white or brown rice, cooked 1 cup carrot, grated 1 medium onion, chopped 2 stalks celery, chopped 2 tablespoons capers 4 tablespoons olive oil 1 teaspoon oregano 2 tablespoons grated cheese 4 tablespoons lemon juice salt to taste pepper to taste UShoppingList Cold and so tasty! Serves 8 Ingredients 2 cups lentils, cooked (boil for 15 minutes then drain, should be al dente) 2 cups white or brown rice, cooked 1 cup carrot, grated 1 medium onion, chopped 2 stalks celery, chopped 2 tablespoons capers 4 tablespoons olive oil 1 teaspoon oregano 2 tablespoons grated cheese 4 tablespoons lemon juice salt to taste pepper to taste Here's What to do: Combine all ingredients in a large salad bowl. Toss well, chill and serve. Cold and so tasty! Serves 8 Ingredients 2 cups lentils, cooked (boil for 15 minutes then drain, should be al dente) 2 cups white or brown rice, cooked 1 cup carrot, grated 1 medium onion, chopped 2 stalks celery, chopped 2 tablespoons capers 4 tablespoons olive oil 1 teaspoon oregano 2 tablespoons grated cheese 4 tablespoons lemon juice salt to taste pepper to taste Here's What to do: Combine all ingredients in a large salad bowl. Toss well, chill and serve. Cold and so tasty! Serves 16 Ingredients 4 cups lentils, cooked (boil for 15 minutes then drain, should be al dente) 4 cups white or brown rice, cooked 2 cups carrot, grated 2 medium onion, chopped 4 stalks celery, chopped 4 tablespoons capers 1/2 cup olive oil 2 teaspoons oregano 4 tablespoons grated cheese 1/2 cup lemon juice salt to taste pepper to taste Here's What to do: Combine all ingredients in a large salad bowl. Toss well, chill and serve. Lentil Rice Salad &Button &Button &Button &Button 6NNgo^of o^ggNF 6FVgVoo^ NNFNF>> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Mandarin Chicken Salad Dressing vLaugh1 UVName UGName NRs11 UNName USName Easy,Quick ftsKeywords 1 cup white wine 1/4 cup water 2 skinless, boneless chicken breast halves salt to taste pepper to taste 1 can mandarin oranges, drained 1 cup white seedless grapes, cut in half 2 stalks celery, chopped 1/3 cup plain non-fat yogurt 1/4 cup non-fat mayonnaise 4 teaspoons sugar 1 1/2 teaspoons curry powder salt to taste 1/8 teaspoon pepper UShoppingList You don't have to dress to enjoy this. This delightful combination of chicken, oranges, and celery marinated in a sweet curry cream is a refreshing dish for those hot summer nights. Serves 4 Ingredients 1 cup white wine 1/4 cup water 2 skinless, boneless chicken breast halves salt to taste pepper to taste 1 can mandarin oranges, drained 1 cup white seedless grapes, cut in half 2 stalks celery, chopped 1/3 cup plain non-fat yogurt 1/4 cup non-fat mayonnaise 4 teaspoons sugar 1 1/2 teaspoons curry powder salt to taste 1/8 teaspoon pepper Let's cook: Put 1 cup of white wine inside a large pot with 1/4 cup of water. Sprinkle with salt and pepper to taste. Add chicken to pot with wine. Cover and steam chicken over medium heat until thoroughly cooked, approximately 10 minutes or until chicken is no longer pink inside. Remove chicken from pot. Cut meat into bite-sized pieces and place in large salad bowl. Chill. Combine oranges, grapes, celery, yogurt, mayonnaise, sugar, curry powder, salt and pepper in a small bowl. Mix together with cooled chicken. Cover bowl and chill for at least two hours. You don't have to dress to enjoy this. This delightful combination of chicken, oranges, and celery marinated in a sweet curry cream is a refreshing dish for those hot summer nights. Serves 4 Ingredients 1 cup white wine 1/4 cup water 2 skinless, boneless chicken breast halves salt to taste pepper to taste 1 can mandarin oranges, drained 1 cup white seedless grapes, cut in half 2 stalks celery, chopped 1/3 cup plain non-fat yogurt 1/4 cup non-fat mayonnaise 4 teaspoons sugar 1 1/2 teaspoons curry powder salt to taste 1/8 teaspoon pepper Let's cook: Put 1 cup of white wine inside a large pot with 1/4 cup of water. Sprinkle with salt and pepper to taste. Add chicken to pot with wine. Cover and steam chicken over medium heat until thoroughly cooked, approximately 10 minutes or until chicken is no longer pink inside. Remove chicken from pot. Cut meat into bite-sized pieces and place in large salad bowl. Chill. Combine oranges, grapes, celery, yogurt, mayonnaise, sugar, curry powder, salt and pepper in a small bowl. Mix together with cooled chicken. Cover bowl and chill for at least two hours. You don't have to dress to enjoy this. This delightful combination of chicken, oranges, and celery marinated in a sweet curry cream is a refreshing dish for those hot summer nights. Serves 8 Ingredients 2 cups of white wine 1/2 cup of water 4 skinless, boneless chicken breast halves salt to taste pepper to taste 2 cans mandarin oranges, drained 2 cups white seedless grapes, cut in half 4 stalks celery, chopped 2/3 cup plain non-fat yogurt 1/2 cup non-fat mayonnaise 3 tablespoons sugar 1 tablespoon curry powder salt to taste 1/4 teaspoon pepper Let's cook: Put white wine inside a large pot with water. Sprinkle with salt and pepper to taste. Add chicken to pot with wine. Cover and steam chicken over medium heat until thoroughly cooked, approximately 10 minutes or until chicken is no longer pink inside. Remove chicken from pot. Cut meat into bite-sized pieces and place in large salad bowl. Chill. Combine oranges, grapes, celery, yogurt, mayonnaise, sugar, curry powder, salt and pepper in a small bowl. Mix together with cooled chicken. Cover bowl and chill for at least two hours. Mandarin Chicken Salad &Button &Button &Button &Button 6NNgo^of o^ggNF 6FVgVoo^ NNFNF>> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Strange But True Salad Dressing VRs12 UVName TRs12 UGName NRs12 UNName Easy,Quick ftsKeywords 1/2 cantaloupe, cut into bite sized pieces 2 tomatoes, cut into bite sized pieces 1 or 2 avocados, peel and cut into bite sized pieces 1/4 cup lemon juice UShoppingList Colorful -- a conversation piece. Lemon salad dressing is already in this -- watch! Serves 4 Ingredients 1/2 cantaloupe, cut into bite sized pieces 2 tomatoes, cut into bite sized pieces 1 or 2 avocados, peel and cut into bite sized pieces 1/4 cup lemon juice salt to taste pepper to taste Here we go: Combine the cantaloupe, tomatoes and avocados in a medium bowl. Add lemon juice, salt and pepper to taste. Mix thoroughly. Chill for 1 hour. Serve over bed of lettuce. Colorful -- a conversation piece. Lemon salad dressing is already in this -- watch! Serves 4 Ingredients 1/2 cantaloupe, cut into bite sized pieces 2 tomatoes, cut into bite sized pieces 1 or 2 avocados, peel and cut into bite sized pieces 1/4 cup lemon juice salt to taste pepper to taste Here we go: Combine the cantaloupe, tomatoes and avocados in a medium bowl. Add lemon juice, salt and pepper to taste. Mix thoroughly. Chill for 1 hour. Serve over bed of lettuce. Colorful -- a conversation piece. Lemon salad dressing is already in this -- watch! Serves 8 Ingredients 1 cantaloupe, cut into bite size pieces 4 tomatoes, cut into bite size pieces 2 or 3 avocados, peel and cut into bite size pieces 1/2 cup lemon juice salt to taste pepper to taste Here we go: Combine the cantaloupe, tomatoes and avocados in a medium bowl. Add lemon juice, salt and pepper to taste. Mix thoroughly. Chill for 1 hour. Serve over bed of lettuce. Strange But True Salad &Button &Button &Button &Button 43,,$ "$"++ /$'4' '7OW\K/ 4$;KC +> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Tomatoes & Mozzarella wt Basil VRs14 UVName TRs14 UGName NRs14 UNName USName Easy,Quick ftsKeywords 4 tomatoes 8 ounces mozzarella, sliced 20 to 30 fresh basil leaves salt to taste fresh ground pepper 4 tablespoons olive oil UShoppingList I like this for breakfast. By me, a staple. Fabulous appetizer with fresh bread. Serves 4 Ingredients 4 tomatoes 8 ounces mozzarella, sliced 20 to 30 fresh basil leaves salt to taste fresh ground pepper 4 tablespoons olive oil What to do: Slice tomatoes and place on a flat serving dish. Slice mozzarella. Arrange on plate, alternating cheese and tomato. Add fresh basil leaves, salt and pepper. Spoon oil over each helping just prior to serving. Great with hot bread! I like this for breakfast. By me, a staple. Fabulous appetizer with fresh bread. Serves 4 Ingredients 4 tomatoes 8 ounces mozzarella, sliced 20 to 30 fresh basil leaves salt to taste fresh ground pepper 4 tablespoons olive oil What to do: Slice tomatoes and place on a flat serving dish. Slice mozzarella. Arrange on plate, alternating cheese and tomato. Add fresh basil leaves, salt and pepper. Spoon oil over each helping just prior to serving. Great with hot bread! I like this for breakfast. By me, a staple. Fabulous appetizer with fresh bread. Serves 8 Ingredients 8 tomatoes 1 pound mozzarella, sliced 40 to 60 fresh basil leaves salt to taste fresh ground pepper 1/2 cup olive oil What to do: Slice tomatoes and place on a flat serving dish. Slice mozzarella. Arrange on plate, alternating cheese and tomato. Add fresh basil leaves, salt and pepper. Spoon oil over each helping just prior to serving. Great with hot bread! Tomatoes & Mozzarella wt Basili &Button &Button &Button &Button ;;C3+ "2JBBH ;;:Ra 33;22 "BBHJB RRZbbS; ;2Ray **B@BBJB RRZZbp[ ;;2JRQW @BHBJB ;2*:ZiZZ @@BJB ZZbbpk 2RWZyj 089B@ BBJBJJRR KCCK;+ "BZajiyZ bbhkS CKC;3+#++# 2Riy_ZWQgy ihh``@08@ 8BBJJRR 33:JZRZy @BJJR #33+# yg_Yayi jJRZZ` RRZZy C3++# 2:Zoojy yoijyRWQWQ jiZZhbb 3++;;#+ ;2:BZa aiqyWyqwqi RORij jijijhhpph yyQ_iaQj rqbppsph` iiyyZWR_ qjiroo ssph`` KC+33 iqojyZRR Zjqji ijqrq spsrsph``Z 332BJR JWyroor jijioq rsskh``Z :`hhz KKC;3# iiyRIIZyyj yyjii rssh``XX 33;BRZy 3+2BZb aiYRyjji jjqry +;Jbr ZRijyIQr jworr yyiZJZyj Yjwwtggyyj yyijryjq wwrygyjoji bbyjyy PPRR2 `bjjiqq hjyyi Yaqqoq qyRQt IQyqq qyWIZn yZIRZo K3Sh`ZZ PXXJJZo Kxcxx Z`Z`Z PPJPPJ JB8800 bZbA XXPXX XRPXRP@8 ZZXX``ZZXX ``h``h `hphh`ZZ`b h``ZJ:* `hhjh`b`Z` +xskkc pphR8 x`hpp :rpphph ppkpp hhppjbX rsrsrss sspZB xhkss kppkp rsrsrssr pph``b1 yrp s ppksksk ppjrr xzksrsr khhbyA srsrsrsrsp xzssr kh``b Wwr!s rrsrsrsrsr srsrssrppj phh`b (*jrssrsr s rsrsrsrsrs rsjpjj rwoyww 0sk,s srspsp Pwiiww 0skskHs rrsrs srsrssrry jyoww JspzKs rsrsrsrsrs pphh` rssrsrs srsrrssjr xxzkk :r=s rsrrs xxzkk ssrs rwwyy 3;BH0 "; PPJPR .32@@0 KKCKK RPXRRXZhh HJBB82800 rrwwiQ)' PHAH@88 HH[+s `x``x`xx rrww_ "jrsr xzzhxxh hkksskk grrsr x[xzx kzhzhkhzzh xxz x kzkssww~ rsrsrsrss pssks zkzzkkzkzk zsksrww zkzkzkzkzk rsrsrrsrsr srsrsr pssps kkskzpzkkz rsrsrsrs srrsrsrsrs *sr2s "rrJs hhbhh gwr;s bbhhbh Zwr=s rsrsrrsrsr s bbyjr X`bpphp #psrsr's byjro 8HXhphh rsrsj Rrr*s rrsrb byjoo oyyiiq jgZJB80 88KJRbjj rsrsrrs rsrrpb` byyjqowwyI `hpsrr rjjbbhhpps kzkzkz yjqoow oorjjorjrw qwwnW6 rrpb` byijqoq oworow rsrpb` yyijqq AQaQ1w jjooQI zhzzx byyro yZZ,w kssksskzz kzkzkzzkz rsrbb yyjory kzkksk rsjb` rsrjb` czzczkz yjro3w rsrbb yjr.w rsrjb rsjb` yjjr-w yjr)w rsrbX bbyjr*w yjr(w byyjr%w zkzkz rsrrj yyjr%w kzkzkzz{ yjr$w kzkzz xxchkk {zzkk s zkkzkzkz zkkzkzz yyjrr yyjro byyjro *pskkzkzk xzzkk zkkzhzz qaQ9) Bjpkz kkzzkzz rsrr` sskkzk ZZayj zzhzz Sskkzk yjyjq bbyjro qaYA1) ksrjP 08JJH8 yyaaY (0CC;;8 cchhcJC 8RbaaYY 33+##" [xcxzhkz #"+"* KCCS[ xczzkkz 622*""**2* kzhzxx{ x[xchzkkss kkczxx [xcxczhzh kksskhssks xzpsrr Bszhzxz KKCC[[R chhzh hcx{{ CS[[S yyjow "bphzz KKCKS `hzhk KCCKJ byyrr khhcx JBXZRSJSRS R[[x`` yyjr w 2khkhc ksppssps "hphcxc 8(@PHJH kppkkps Rjhh`x{ PJSS[Z`` :jch`c{ 2"hkc`c Kh`hcc 3+$"+ 8@JJRRc wwoyQ: 8JJSRcZ A)/-5 rrB2Zbcc (2@JJPRZ`` ;SCCKCC3 rJJ`h`z #KKCKKC R208H IIAAI 71)2* (*8KK 3*7.66 Tuna Finger Salad lla wt Basil VRs15 UVName TRs15 UGName NRs15 UNName USName Easy,Quick ftsKeywords 7 ounce can tuna 3 tablespoons mayonnaise 2 stalks celery, finely chopped 1 small onion, finely minced 8-10 leaves (depending on size) Romaine lettuce UShoppingList My Mamma did this a lot. Serves 4 Ingredients 7 ounce can tuna 3 tablespoons mayonnaise 2 stalks celery, finely chopped 1 small onion, finely minced 8-10 leaves (depending on size) Romaine lettuce Here we go: Mix all ingredients except lettuce in a bowl. Place a little of the tuna mixture along the center of each Romaine leaf. Arrange on a plate and you're ready to serve. Eat with your fingers! My Mamma did this a lot. Serves 4 Ingredients 7 ounce can tuna 3 tablespoons mayonnaise 2 stalks celery, finely chopped 1 small onion, finely minced 8-10 leaves (depending on size) Romaine lettuce Here we go: Mix all ingredients except lettuce in a bowl. Place a little of the tuna mixture along the center of each Romaine leaf. Arrange on a plate and you're ready to serve. Eat with your fingers! My Mamma did this a lot. Serves 8 Ingredients 2-7 ounce cans tuna 6 tablespoons mayonnaise 4 stalks celery, finely chopped 1 large onion, finely minced 16-20 leaves (depending on size) Romaine lettuce Here we go: Mix all ingredients except lettuce in a bowl. Place a little of the tuna mixture along the center of each Romaine leaf. Arrange on a plate and you're ready to serve. Eat with your fingers!!!!! 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Serves 8 to 10 Ingredients 2-15 ounce cans cannelloni, white beans, kidney or navy beans, drained 1/4 cup olive oil 2 tablespoons lemon juice salt to taste freshly ground black pepper 2 tablespoons parsley, chopped 2 seven-ounce cans tuna fish, drained 1 medium onion, minced 2 celery stalks, diced 2 teaspoons capers What to do: Place beans in a large bowl. Combine olive oil, lemon juice, salt and pepper with the beans. Add parsley, tuna, onions, celery and capers. Gently mix everything together and serve. Even better tomorrow! Serves 8 to 10 Ingredients 2-15 ounce cans cannelloni, white beans, kidney or navy beans, drained 1/4 cup olive oil 2 tablespoons lemon juice salt to taste freshly ground black pepper 2 tablespoons parsley, chopped 2 seven-ounce cans tuna fish, drained 1 medium onion, minced 2 celery stalks, diced 2 teaspoons capers What to do: Place beans in a large bowl. Combine olive oil, lemon juice, salt and pepper with the beans. Add parsley, tuna, onions, celery and capers. Gently mix everything together and serve. Even better tomorrow! Serves 16 to 20 Ingredients 4-15 ounce cans cannelloni, white beans, kidney or navy beans, drained 1/2 cup olive oil 4 tablespoons lemon juice salt to taste freshly ground black pepper 4 tablespoons parsley, chopped 4 seven-ounce cans tuna fish, drained 2 medium onions, minced 4 celery stalks, diced 4 teaspoons capers What to do: Place beans in a large bowl. Combine olive oil, lemon juice, salt and pepper with the beans. Add parsley, tuna, onions, celery and capers. Gently mix everything together and serve. White Bean and Tuna Salad &Button &Button &Button &Button 6NNgo^of o^ggNF 6FVgVoo^ NNFNF>> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Cold Broccoli Salad Salad vhints4 UVName UGName NRs18 UNName USName Easy,Quick ftsKeywords 2 bunches broccoli cut into florets 4 tablespoons olive oil 2 cloves garlic, minced salt to taste pepper to taste 4 tablespoons lemon juice UShoppingList Serves 4 to 6 Ingredients 2 bunches broccoli cut into florets 4 tablespoons olive oil 2 cloves garlic, minced salt to taste pepper to taste 4 tablespoons lemon juice Let's Cook: Parboil the broccoli until tender, about 3 minutes. In a large sauce pan, saut garlic in olive oil until golden brown. Add the drained broccoli to the pan, along with salt, pepper and lemon juice. Mix gently. Place into a serving bowl and chill for an hour or two. Serve with lemon wedges. It's even better tomorrow. Serves 4 to 6 Ingredients 2 bunches broccoli cut into florets 4 tablespoons olive oil 2 cloves garlic, minced salt to taste pepper to taste 4 tablespoons lemon juice Let's Cook: Parboil the broccoli until tender, about 3 minutes. In a large sauce pan, saut garlic in olive oil until golden brown. Add the drained broccoli to the pan, along with salt, pepper and lemon juice. Mix gently. Place into a serving bowl and chill for an hour or two. Serve with lemon wedges. It's even better tomorrow.. Serves 8 to 12 Ingredients 4 bunches broccoli cut into florets 1/2 cup olive oil 4 cloves garlic, minced salt to taste pepper to taste 1/2 cup lemon juice Let's Cook: Parboil the broccoli until tender, about 4 minutes. In a large sauce pan, saut garlic in olive oil until golden brown. Add the drained broccoli to the pan, along with salt, pepper and lemon juice. Mix gently. Place into a serving bowl and chill for an hour or two. Serve with lemon wedges. It's even better tomorrow.. Cold Broccoli Salad &Button &Button &Button &Button 6NNgo^of o^ggNF 6FVgVoo^ NNFNF>> NoVg^^ gVoNoVg fofo^ffo^f o^o^o^gooV gVgNgNNgNV oVVoVo NVoVVgVo gVgVV>E FFN>& FNVNN gVgo^foo^g NoVoV VoVoVgVoVo VVgFD NNFF> ^^ooN ^ooVo gVVgVgVoVo gVgVVg^o^o FVoVo^> Vo^oFB N^ooVVggJ >VF6? goV^^ FNVNF VoVoVoVL g^ooVo^o^^ VoV^F> /NoVVgVgV NN6H= N_Nog^oo ^oofo^VgN> FVoVgVoV V^gVg^o^oo ^o^gVgNNF? 66>66F 6NoVoVo^gF gN_gV^oV^o nnvnn fofoffof nno^fo fo^^f^ oo^o^oo^of offofoff^^ f^offoff fnfo^ofnon foffofoff ^ffo^^nV ffofo f^foffoof o^^N^ ffofo^ offo^ ^g^^go oo^oV %ffo^ V^V^of ^^oofn# ^^off fof^^on NFNNV o^^o^^f foVV^^of Noo^o^ fo^^on fnn^n offo^ fofoffn ffnonffon ffo^of 3;;33 33;;3+ >>6>6 6>6>>6>> 6>>6> 6>>6>6 >6>6> >>6>6> >6>6> 6>>6> >66>> >6>66> Anne's Cold Cauliflower Salad vctip10 UVName UGName NRs19 UNName USName Easy,Quick ftsKeywords 1 head cauliflower 4 tablespoons olive oil 4 tablespoons balsamic vinegar 2 tablespoons fresh basil 1/2 teaspoon oregano 2 tablespoons capers salt to taste pepper to taste UShoppingList My Favorite Sister Anne's Cold Cauliflower Salad Serves 2 to 4 Ingredients 1 head cauliflower 4 tablespoons olive oil 4 tablespoons balsamic vinegar 2 tablespoons fresh basil 1/2 teaspoon oregano 2 tablespoons capers salt to taste pepper to taste Grab your apron: Cut cauliflower up into bite-sized pieces. Place cauliflower in a pot with two cups of water. Steam about 3-4 minutes or until a knife goes in easily. Drain. In a salad bowl, mix all the ingredients with the cauliflower. Toss gently and chill. Serve with pride. By the way, Anne is my only sister. My Favorite Sister Anne's Cold Cauliflower Salad Serves 2 to 4 Ingredients 1 head cauliflower 4 tablespoons olive oil 4 tablespoons balsamic vinegar 2 tablespoons fresh basil 1/2 teaspoon oregano 2 tablespoons capers salt to taste pepper to taste Grab your apron: Cut cauliflower up into bite-sized pieces. Place cauliflower in a pot with two cups of water. Steam about 3-4 minutes or until a knife goes in easily. Drain. In a salad bowl, mix all the ingredients with the cauliflower. Toss gently and chill. Serve with pride. By the way, Anne is my only sister. is my only sister. s my only sister. way, Anne is my only sister. My Favorite Sister Anne's Cold Cauliflower Salad Serves 4 to 8 Ingredients 2 heads cauliflower 1/2 cup olive oil 1/2 cup balsamic vinegar 4 tablespoons fresh basil 1 teaspoon oregano 4 tablespoons capers salt to taste pepper to taste Grab your apron: Cut cauliflower up into bite-size pieces. Place cauliflower in a pot with four cups water. Steam about 3-4 minutes or until a knife goes in easily. Drain. In a salad bowl, mix all the ingredients with the cauliflower. Toss gently and chill. Serve with pride. By the way, Anne is my only sister. 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FNVf~^ owwoonUG .>ff~~uuow Yyjrj uwuuw bbhpp srsrs bpjpj srsrrjj ayyjo aaijijjr Qaaiijjrr uu~~uu~~f Yaii"w uu~~ff uu~uu~ff~~ oowwo ]g]]_U_ q&w u uuwwu]E ~~uu~u~ u~uwu~ Basic Bread Cauliflower Salad UVName UGName UNName USName Easy,Quick ftsKeywords Basic dough UShoppingList Serves 1 loaf Ingredients Basic dough Here's how: Preheat oven to 350 degrees Knead basic dough and let rise again for 1 hour. Place dough in greased loaf pan and let stand for 1 hour. Bake for 45 minutes or until golden brown. When you tap the top of the loaf, it should make a hollow sound. Serves 1 loaf Ingredients Basic dough Here's how: Preheat oven to 350 degrees Knead basic dough and let rise again for 1 hour. Place dough in greased loaf pan and let stand for 1 hour. Bake for 45 minutes or until golden brown. When you tap the top of the loaf, it should make a hollow sound. Serves 2 loaves Ingredients Basic dough Here's how: Preheat oven to 350 degrees Knead basic dough and let rise again for 1 hour. Place dough in greased loaf pan and let stand for 1 hour. Bake for 45 minutes or until golden brown. When you tap the top of the loaf, it should make a hollow sound. 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FM=5= -=WZJ@ EE=5=E= 5=E=5 -7GRP@ 55--7 8@80( FM55EE E=5=E=55 6ME5== 5-//77BBJJ ==E=5=E 55==5 -5GGJ Px`Zbr ijyjo EM=5=E=5 =--77:BJ RPJK8C@88@ `hhbjoyyoo &&.&& MMGGB: ojioq o EMWZZRR iooqoq qwqowofN6 5EE=5 ==O_yyjjbb Z`XXZ`bjww oqqoowon]> EE=5=E=5 ~~uwq jiiqo eUE-- 55=5-5=5 qiiqi MUgfn FE55== =EEMU ..66. &.66 Basic Stuffing liflower Salad VIntroB UVName UGName UNName USName Easy,Quick ftsKeywords 2 cups seasoned bread stuffing (as for fowl) 2 eggs fresh basil, finely chopped 8 mushrooms, finely shopped 2 stalks celery, finely chopped 1 carrot, shredded 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon oregano salt to taste pepper to taste 1/2 cup water or chicken stock (slightly more for a moister stuffing) UShoppingList Thanksgiving . . . Anytime! Serves 4 Ingredients 2 cups seasoned bread stuffing (as for fowl) 2 eggs fresh basil, finely chopped 8 mushrooms, finely shopped 2 stalks celery, finely chopped 1 carrot, shredded 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon oregano salt to taste pepper to taste 1/2 cup water or chicken stock (slightly more for a moister stuffing) Let's cook: Mix all ingredients in a bowl. The resulting stuffing mixture should be damp, not wet. You're now ready to stuff. Great for stuffing chicken, zucchini, mushrooms, onions, fish, calamari, sole, chops, green and red peppers, tomatoes, eggplants, celery and cabbage. Thanksgiving . . . Anytime! Serves 4 Ingredients 2 cups seasoned bread stuffing (as for fowl) 2 eggs fresh basil, finely chopped 8 mushrooms, finely shopped 2 stalks celery, finely chopped 1 carrot, shredded 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon oregano salt to taste pepper to taste 1/2 cup water or chicken stock (slightly more for a moister stuffing) Let's cook: Mix all ingredients in a bowl. The resulting stuffing mixture should be damp, not wet. You're now ready to stuff. Great for stuffing chicken, zucchini, mushrooms, onions, fish, calamari, sole, chops, green and red peppers, tomatoes, eggplants, celery and cabbage. Thanksgiving . . . Anytime! Serves 8 Ingredients 4 cups seasoned bread stuffing (as for fowl) 4 eggs fresh basil, finely chopped 16 mushrooms, finely shopped 4 stalks celery, finely chopped 2 carrots, shredded l large onion, chopped 4 cloves garlic, minced 2 teaspoons oregano salt to taste pepper to taste 1 cup water or chicken stock (slightly more for a moister stuffing) Let's cook: Mix all ingredients together in a bowl. The stuffing mixture should be damp, not wet. You're now ready to stuff. Great for stuffing chicken, zucchini, mushrooms, onions, fish, calamari, sole, chops, green and red pepper, tomatoes, eggplants, celery and cabbage. Basic Stuffinge &Button &Button &Button &Button ^_^_^_ _V^V^VV F>>F>FF> >66>6>6>>6 >6>>6>6> >>6>6 6>6>> >>6>> >>6>>6 >>6>6 >>6>> >>6>6 >6>6> >6>6>6>6> >6>6> >6>>6 6>6>6 6>>6>6> 6>6>> 6>6>>6 >>6>>6 6>6>6>>66 >>6>>6>>6 6>>6> 6>>6>6 >6>>6 6>6>>6>>6 >>6>> >6>6> 6>66> 6>66>6> >6>6>>6>6 6>6 > 6>>6> 66>6>> >6>6>6 6>6>6>6 >>6>>6 6>>6>>6>>6 >6>6> 6>6>> >>6>> >>66>> Sunny Corn Bread flower Salad VLaugh6 UVName UGName UNName USName Easy,Quick ftsKeywords 1 cup corn meal 1 cup all purpose flour 1/2 cup sugar 1/4 teaspoon salt 4 teaspoons baking powder 1 egg 1/2 teaspoon vanilla 1 cup milk or 1 10-ounce can of creamed corn 1/4 cup vegetable oil UShoppingList I could eat this in the desert, but you gotta have milk! Serves 12 Ingredients 1 cup corn meal 1 cup all purpose flour 1/2 cup sugar 1/4 teaspoon salt 4 teaspoons baking powder 1 egg 1/2 teaspoon vanilla 1 cup milk or 1 10-ounce can of creamed corn 1/4 cup vegetable oil Here's What to do: Preheat oven to 350 degrees Mix dry ingredients together. Add egg, vanilla, milk or creamed corn and oil. Beat just until smooth, approximately 1 minute (don't over mix). Pour batter into greased 8 inch square pan or greased muffin pans. Bake for approximately 20 to 25 minutes. Serve warm with butter, or covered with creamed chicken, fish or meat. I could eat this in the desert, but you gotta have milk! Serves 12 Ingredients 1 cup corn meal 1 cup all purpose flour 1/2 cup sugar 1/4 teaspoon salt 4 teaspoons baking powder 1 egg 1/2 teaspoon vanilla 1 cup milk or 1 10-ounce can of creamed corn 1/4 cup vegetable oil Here's What to do: Preheat oven to 350 degrees Mix dry ingredients together. Add egg, vanilla, milk or creamed corn and oil. Beat just until smooth, approximately 1 minute (don't over mix). Pour batter into greased 8 inch square pan or greased muffin pans. Bake for approximately 20 to 25 minutes. Serve warm with butter, or covered with creamed chicken, fish or meat. I could eat this in the desert, but you gotta have milk! Serves 20 Ingredients 2 cups corn meal 2 cups all purpose flour 1 cup sugar 1/2 teaspoon salt 3 tablespoons baking powder 2 eggs 1 teaspoon vanilla 2 cups milk or 2-10 ounce can of creamed corn 1/2 cup vegetable oil Here's What to do: Preheat oven to 350 degrees Mix dry ingredients together. Add egg, vanilla, milk or creamed corn and oil. Beat just until smooth, approximately 1 minute (don't over mix). Pour batter into two greased 8 inch square pans or greased muffin pans. Bake for approximately 20 to 25 minutes. Serve warm with butter, or covered with creamed chicken, fish or meat. Sunny Corn Bread &Button &Button &Button &Button ^_^_^_ _V^V^VV F>>F>FF> >66>6>6>>6 >6>>6>6> >>6>6 6>6>> >>6>> >>6>>6 >>6>6 >>6>> >>6>6 >6>6> >6>6>6>6> >6>6> >6>>6 6>6>6 6>>6>6> 6>6>> 6>6>>6 >>6>>6 6>6>6>>66 >>6>>6>>6 6>>6> 6>>6>6 >6>>6 6>6>>6>>6 >>6>> >6>6> 6>66> 6>66>6> >6>6>>6>6 6>6 > 6>>6> 66>6>> >6>6>6 6>6>6>6 >>6>>6 6>>6>>6>>6 >6>6> 6>6>> >>6>> >>66>> Bran Muffins flower Salad UVName UGName UNName USName Easy,Quick ftsKeywords 1 cup 100% bran 1/2 stick margarine 1 1/2 cups raw sugar (brown) 1 pint buttermilk (8 ounces) 2 eggs - beaten 2 cups All Bran cereal 2 1/2 cups whole wheat flour 1/2 teaspoon salt 2 1/2 teaspoon baking soda 1/2 cup chopped nuts (optional) 1/2 cup raisins (optional) UShoppingList What's wrong? These will keep you right! Serves 12 muffins Ingredients 1 cup boiling water 1 cup 100% bran 1/2 stick margarine 1 1/2 cups raw sugar (brown) 1 pint buttermilk 2 eggs - beaten 2 cups All Bran cereal 2 1/2 cups whole wheat flour 1/2 teaspoon salt 2 1/2 teaspoon baking soda 1/2 cup chopped nuts (optional) 1/2 cup raisins (optional) Here's how: Preheat oven to 400 degrees In a large mixing bowl, combine boiling water, bran and margarine. Add sugar, buttermilk, eggs, All Bran, flour, salt and baking soda. Mix well. Add nuts and raisins (optional). Pour into greased, 12-muffin tin. Bake for 20 minutes. What's wrong? These will keep you right! Serves 12 muffins Ingredients 1 cup boiling water 1 cup 100% bran 1/2 stick margarine 1 1/2 cups raw sugar (brown) 1 pint buttermilk 2 eggs - beaten 2 cups All Bran cereal 2 1/2 cups whole wheat flour 1/2 teaspoon salt 2 1/2 teaspoon baking soda 1/2 cup chopped nuts (optional) 1/2 cup raisins (optional) Here's how: Preheat oven to 400 degrees In a large mixing bowl, combine boiling water, bran and margarine. Add sugar, buttermilk, eggs, All Bran, flour, salt and baking soda. Mix well. Add nuts and raisins (optional). Pour into greased, 12-muffin tin. Bake for 20 minutes. What's wrong? These will keep you right! Serves 24 Muffins Ingredients 2 cups boiling water 2 cups 100% bran 1 stick margarine 3 cups raw sugar (brown) 2 pints buttermilk 4 eggs - beaten 4 cups All Bran cereal 5 cups whole wheat flour 1 teaspoon salt 2 tablespoons baking soda 1 cup chopped nuts (optional) 1 cup raisins (optional) Here's how: Preheat oven to 400 degrees In a large mixing bowl, combine boiling water, bran and margarine. Add sugar, buttermilk, eggs, All Bran, flour, salt and baking soda. Mix well. Add nuts and raisins (optional). Pour into greased muffin tins. Bake for 20 minutes. Bran Muffinso &Button &Button &Button &Button ^_^_^_ _V^V^VV F>>F>FF> >66>6>6>>6 >6>>6>6> >>6>6 6>6>> >>6>> >>6>>6 >>6>6 >>6>> >>6>6 >6>6> >6>6>6>6> >6>6> >6>>6 6>6>6 6>>6>6> 6>6>> 6>6>>6 >>6>>6 6>6>6>>66 >>6>>6>>6 6>>6> 6>>6>6 >6>>6 6>6>>6>>6 >>6>> >6>6> 6>66> 6>66>6> >6>6>>6>6 6>6 > 6>>6> 66>6>> >6>6>6 6>6>6>6 >>6>>6 6>>6>>6>>6 >6>6> 6>6>> >>6>> >>66>> Oatmeal Muffins flower Salad VLaugh6 UVName UGName UNName USName Easy,Quick ftsKeywords light vegetable oil cooking spray 2 egg whites or 1 egg 1/3 cup pure maple syrup 4 tablespoons freshly squeezed orange juice 1 cup skim milk 1 tablespoon pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 tablespoon orange zest 1 1/2 cups rolled oats 1 cup whole wheat flour 1 teaspoon baking powder 1/2 cup chopped pecans 1/2 cup raisins or dried cranberries UShoppingList A cup of coffee, an oatmeal muffin and you. Serves 12 muffins Ingredients light vegetable oil cooking spray 2 egg whites or 1 egg 1/3 cup pure maple syrup 4 tablespoons freshly squeezed orange juice 1 cup skim milk 1 tablespoon pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 tablespoon orange zest 1 1/2 cups rolled oats 1 cup whole wheat flour 1 teaspoon baking powder 1/2 cup chopped pecans 1/2 cup raisins or dried cranberries What to do: Preheat oven to 350 degrees. Coat a 12-muffin tin with vegetable oil spray. In large bowl, whisk egg whites until they become frothy. While whisking, add maple syrup, milk and orange juice. Then add vanilla, cinnamon, allspice, nutmeg, orange zest and cloves, and whisk again. Use a wooden spoon to stir in oats, flour and baking powder. Gently mix in pecans and raisins or dried cranberries. Spoon batter into muffin tins so each is 2/3 full. Bake until solid in center, approximately 15-20 minutes. A cup of coffee, an oatmeal muffin and you. Serves 12 muffins Ingredients light vegetable oil cooking spray 2 egg whites or 1 egg 1/3 cup pure maple syrup 4 tablespoons freshly squeezed orange juice 1 cup skim milk 1 tablespoon pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground nutmeg 1 tablespoon orange zest 1 1/2 cups rolled oats 1 cup whole wheat flour 1 teaspoon baking powder 1/2 cup chopped pecans 1/2 cup raisins or dried cranberries What to do: Preheat oven to 350 degrees. Coat a 12-muffin tin with vegetable oil spray. In large bowl, whisk egg whites until they become frothy. While whisking, add maple syrup, milk and orange juice. Then add vanilla, cinnamon, allspice, nutmeg, orange zest and cloves, and whisk again. Use a wooden spoon to stir in oats, flour and baking powder. Gently mix in pecans and raisins or dried cranberries. Spoon batter into muffin tins so each is 2/3 full. Bake until solid in center, approximately 15-20 minutes. A cup of coffee, an oatmeal muffin and you. Serves 24 Muffins Ingredients light vegetable oil cooking spray 4 egg whites or 2 eggs 2/3 cup pure maple syrup 1/2 cup freshly squeezed orange juice 2 cups skim milk 2 tablespoons pure vanilla extract 2 teaspoons ground cinnamon 2 teaspoons ground allspice 2 teaspoons ground cloves 2 teaspoons ground nutmeg 2 tablespoons orange zest 3 cups rolled oats 2 cups whole wheat flour 2 teaspoons baking powder 1 cup chopped pecans 1 cup raisins or dried cranberries What to do: Preheat oven to 350 degrees. Coat two 12-muffin tins with vegetable oil spray. In large bowl, whisk egg whites until they become frothy. While whisking, add maple syrup, milk and orange juice. Then add vanilla, cinnamon, allspice, nutmeg, orange zest and cloves, and whisk again. Use a wooden spoon to stir in oats, flour and baking powder. Gently mix in pecans and raisins or dried cranberries. Spoon batter into muffin tins so each is 2/3 full. Bake until solid in center, approximately 15-20 minutes. Oatmeal Muffins &Button &Button &Button &Button ^_^_^_ _V^V^VV F>>F>FF> >66>6>6>>6 >6>>6>6> >>6>6 6>6>> >>6>> >>6>>6 >>6>6 >>6>> >>6>6 >6>6> >6>6>6>6> >6>6> >6>>6 6>6>6 6>>6>6> 6>6>> 6>6>>6 >>6>>6 6>6>6>>66 >>6>>6>>6 6>>6> 6>>6>6 >6>>6 6>6>>6>>6 >>6>> >6>6> 6>66> 6>66>6> >6>6>>6>6 6>6 > 6>>6> 66>6>> >6>6>6 6>6>6>6 >>6>>6 6>>6>>6>>6 >6>6> 6>6>> >>6>> >>66>> Old English Hot Cross Buns UVName UGName UNName USName Easy,Quick ftsKeywords 2 cups milk 1 cup sugar salt to taste 1 teaspoon ground nutmeg 1/2 cup light oil 3 eggs 2 packages active dry yeast 1/2 cup warm (not too hot) water 10 cups sifted all purpose flour 1 cup seedless currants 1 cup confectioners sugar 2 tablespoons water (for icing) 1 teaspoon vanilla extract UShoppingList Oh, bloody good! Serves 25-30 buns Ingredients 2 cups milk 1 cup sugar salt to taste 1 teaspoon ground nutmeg 1/2 cup light oil 3 eggs 2 packages active dry yeast 1/2 cup warm (not too hot) water 10 cups sifted all purpose flour 1 cup seedless currants 1 cup confectioners sugar 2 tablespoons water (for icing) 1 teaspoon vanilla extract What to do: Preheat oven to 350 degrees. Combine milk, sugar, salt, nutmeg and oil in a large mixing bowl. In a separate bowl, beat eggs until frothy. Dissolve yeast in water. Add 2 cups flour, dissolved yeast and beaten eggs to milk mixture. Beat with rotary beater or by hand until completely smooth. Slowly add remaining flour and currants and turn on to a floured board. Knead until smooth and elastic on a lightly floured board (approximately 10 minutes). Set in greased bowl. Cover and allow to rise in warm place until light and double in bulk (1 1/2 to 2 hours). Punch down and roll out in rectangle 15 x 18 x 1/2 inches and cut with 3 inch cookie cutter. Place buns on greased baking sheets. Brush with melted butter, cover, let rise until double in bulk (about 1 1/2 hours). Using a knife or scissors, make a cross on each bun. Bake for approximately 25 minutes. Glaze each bun with icing made from confectioners sugar, 2 tablespoons water, and vanilla extract. Oh, bloody good! Serves 25-30 buns Ingredients 2 cups milk 1 cup sugar salt to taste 1 teaspoon ground nutmeg 1/2 cup light oil 3 eggs 2 packages active dry yeast 1/2 cup warm (not too hot) water 10 cups sifted all purpose flour 1 cup seedless currants 1 cup confectioners sugar 2 tablespoons water (for icing) 1 teaspoon vanilla extract What to do: Preheat oven to 350 degrees. Combine milk, sugar, salt, nutmeg and oil in a large mixing bowl. In a separate bowl, beat eggs until frothy. Dissolve yeast in water. Add 2 cups flour, dissolved yeast and beaten eggs to milk mixture. Beat with rotary beater or by hand until completely smooth. Slowly add remaining flour and currants and turn on to a floured board. Knead until smooth and elastic on a lightly floured board (approximately 10 minutes). Set in greased bowl. Cover and allow to rise in warm place until light and double in bulk (1 1/2 to 2 hours). Punch down and roll out in rectangle 15 x 18 x 1/2 inches and cut with 3 inch cookie cutter. Place buns on greased baking sheets. Brush with melted butter, cover, let rise until double in bulk (about 1 1/2 hours). Using a knife or scissors, make a cross on each bun. Bake for approximately 25 minutes. Glaze each bun with icing made from confectioners sugar, 2 tablespoons water, and vanilla extract. Oh, bloody good! Serves 50 to 60 buns Ingredients 4 cups milk 2 cups sugar salt to taste 2 teaspoons ground nutmeg 1 cup light oil 6 eggs 4 packages yeast, active dry 1 cup warm (not too hot) water 20 cups sifted all purpose flour 2 cups seedless currants 2 cups confectioners sugar 4 tablespoons water (for icing) 2 teaspoons vanilla extract What to do: Preheat oven to 350 degrees. Combine milk, sugar, salt, nutmeg and oil in a large mixing bowl. In a separate bowl, beat eggs until they are frothy. Dissolve yeast in water. Add 4 cups flour, dissolved yeast and beaten eggs to milk mixture. Beat with rotary beater or by hand until completely smooth. Slowly add remaining flour and currants and turn on to a floured board. Knead until smooth and elastic on a lightly floured board (approximately 10 minutes). Set in greased bowl. Cover and allow to rise in warm place until light and double in bulk (1 1/2 to 2 hours). Punch down and roll out into two rectangles, each 15 x 18 x 1/2 inches and cut with 3 inch cookie cutter. Place buns on greased baking sheets. Brush with melted butter, cover, let rise until double in bulk (about 1 1/2 hours). Using a knife or scissors, make a cross on each bun. Bake for approximately 25 minutes. Glaze each bun with icing made from confectioners sugar, 4 tablespoons water, and vanilla extract. Old English Hot Cross Buns &Button &Button &Button &Button ^_^_^_ _V^V^VV F>>F>FF> >66>6>6>>6 >6>>6>6> >>6>6 6>6>> >>6>> >>6>>6 >>6>6 >>6>> >>6>6 >6>6> >6>6>6>6> >6>6> >6>>6 6>6>6 6>>6>6> 6>6>> 6>6>>6 >>6>>6 6>6>6>>66 >>6>>6>>6 6>>6> 6>>6>6 >6>>6 6>6>>6>>6 >>6>> >6>6> 6>66> 6>66>6> >6>6>>6>6 6>6 > 6>>6> 66>6>> >6>6>6 6>6>6>6 >>6>>6 6>>6>>6>>6 >6>6> 6>6>> >>6>> >>66>> Pourri (Indian Bread) VLaugh2 UVName UGName UNName USName Easy,Quick ftsKeywords 7 cups or 2-1/2 pounds flour 2 tablespoons baking powder 3 tablespoons oil 2 teaspoons salt UShoppingList My Son David's Wife Brigitte's Indian Grandmother's Pourri (Indian Bread) Serves 4 Ingredients: 7 cups or 2-1/2 pounds flour 2 tablespoons baking powder 3 tablespoons oil 2 teaspoons salt 2 cups water (more or less as needed) Here's how: Mix all dry ingredients in a large bowl. Add 2 cups of water, kneading into a dough. Let sit for one hour. Knead again and roll out into a 5 inch flat pancake about 1/4 inch thick. Fry in a little oil (or in a non-stick pan with cooking oil spray) for 2 minutes on each side. The perfect accompaniment to curry. My Son David's Wife Brigitte's Indian Grandmother's Pourri (Indian Bread) Serves 4 Ingredients: 7 cups or 2-1/2 pounds flour 2 tablespoons baking powder 3 tablespoons oil 2 teaspoons salt 2 cups water (more or less as needed) Here's how: Mix all dry ingredients in a large bowl. Add 2 cups of water, kneading into a dough. Let sit for one hour. Knead again and roll out into a 5 inch flat pancake about 1/4 inch thick. Fry in a little oil (or in a non-stick pan with cooking oil spray) for 2 minutes on each side. The perfect accompaniment to curry. My Son David's Wife Brigitte's Indian Grandmother's Pourri (Indian Bread) Serves 8 Ingredients: 14 cups or 5 pounds flour 4 tablespoons baking powder 6 tablespoons oil 4 teaspoons salt 4 cups water (more or less as needed) Here's how: Mix all dry ingredients together in a large bowl. Add water, kneading into a dough. Let sit for one hour. Knead again and roll out into a 5 inch flat pancakes about 1/4 inch thick. Fry in a little oil (or in a non-stick pan with cooking oil spray) for 2 minutes on each side. The perfect accompaniment to curry. Pourri (Indian Bread) &Button &Button &Button &Button ^_^_^_ _V^V^VV F>>F>FF> >66>6>6>>6 >6>>6>6> >>6>6 6>6>> >>6>> >>6>>6 >>6>6 >>6>> >>6>6 >6>6> >6>6>6>6> >6>6> >6>>6 6>6>6 6>>6>6> 6>6>> 6>6>>6 >>6>>6 6>6>6>>66 >>6>>6>>6 6>>6> 6>>6>6 >6>>6 6>6>>6>>6 >>6>> >6>6> 6>66> 6>66>6> >6>6>>6>6 6>6 > 6>>6> 66>6>> >6>6>6 6>6>6>6 >>6>>6 6>>6>>6>>6 >6>6> 6>6>> >>6>> >>66>> Zucchini Bread Bread) VIntrob UVName UGName NRb10 UNName USName Easy,Quick ftsKeywords 3 cups flour 1 1/2 cups sugar 1 teaspoon cinnamon 1 pinch salt 1 teaspoon baking powder 1 teaspoon baking soda 3 cups shredded, unpeeled zucchini 1 cup raisins 1 cup chopped nuts (walnuts or pecans) 3 eggs 2 teaspoons vanilla 1 cup oil UShoppingList If the oil scares you, try 1 cup of apple sauce instead. Serves 2 loaves Ingredients 3 cups flour 1 1/2 cups sugar 1 teaspoon cinnamon 1 pinch salt 1 teaspoon baking powder 1 teaspoon baking soda 3 cups shredded, unpeeled zucchini 1 cup raisins 1 cup chopped nuts (walnuts or pecans) 3 eggs 2 teaspoons vanilla 1 cup oil Here's What to do: Preheat oven to 350 degrees Thoroughly mix flour, sugar, cinnamon, salt, baking powder, baking soda, zucchini, raisins and nuts in a large bowl Add beaten eggs, vanilla and oil. Pour into flour mixture and stir until thoroughly mixed. Divide into 2 greased loaf pans. Bake for approximately 1 1/2 hours. If the oil scares you, try 1 cup of apple sauce instead. Serves 2 loaves Ingredients 3 cups flour 1 1/2 cups sugar 1 teaspoon cinnamon 1 pinch salt 1 teaspoon baking powder 1 teaspoon baking soda 3 cups shredded, unpeeled zucchini 1 cup raisins 1 cup chopped nuts (walnuts or pecans) 3 eggs 2 teaspoons vanilla 1 cup oil Here's What to do: Preheat oven to 350 degrees Thoroughly mix flour, sugar, cinnamon, salt, baking powder, baking soda, zucchini, raisins and nuts in a large bowl Add beaten eggs, vanilla and oil. Pour into flour mixture and stir until thoroughly mixed. Divide into 2 greased loaf pans. Bake for approximately 1 1/2 hours. If the oil scares you, try 2 cups of apple sauce instead. Serves 4 loaves Ingredients 6 cups flour 3 cups sugar 2 teaspoon cinnamon 2 pinches salt 2 teaspoons baking powder 2 teaspoons baking soda 6 cups shredded, unpeeled zucchini 2 cups raisins 2 cups chopped nuts (walnuts or pecans) 6 eggs 4 teaspoons vanilla 2 cups vegetable oil Here's What to do: Preheat oven to 350 degrees Thoroughly mix flour, sugar, cinnamon, salt, baking powder, baking soda, zucchini, raisins and nuts in a large bowl Then add beaten eggs, vanilla and oil. Pour into flour mixture and stir until thoroughly mixed. Divide into 4 greased loaf pans. Bake for approximately 1 1/2 hours. 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WF>FF> F W>F>>WF_gW WFWF> >FFW> >FW_>>W _>F>FFW WWF>>W F>>FF> >FF>F_W >F>>FW>FFW >W>FF F>F>F_F>F> WFFWF>FF W>W>> >>F>F>FF>F 6>_>>F>F>F >F>WF>FF>W WF>F>>F>F> F>F>FF_FWF WF>FWFF>FW 6>F>>gFF_F W>>WW>W WFF>WF_F>> 6>_FF_N W>F6FWF F>WF>F>N>F >FFW>__ FFW>6F> W>>FW F>_Fg_ F>>FF6FF_F W>F>>FW W>WW>>W>W >WFW>W>W W6>>WF WW>>WW>WW WFW>F> WW>W>W>>6F >FF>6>>W> >WW>FW>> >FF>WF>6F> 6FF>>66 Dom's Meat Sauce tto Sauce VHints1 UVName UGName UNName USName Easy,Quick ftsKeywords 2 tablespoons olive oil 4 garlic cloves, minced 2 ounces prosciutto, chopped 2 onions, finely chopped 2 pounds lean beef, turkey, pork or veal (or any combination) 1 cup red wine 1 6-ounce can tomato paste 2 28-ounce cans of chopped tomatoes or 4 pounds peeled, chopped tomatoes salt to taste pepper to taste 1 teaspoon oregano 1 cup fresh basil, cut up UShoppingList Meat sauce, your majesty? Serves 8 Ingredients 2 tablespoons olive oil 4 garlic cloves, minced 2 ounces prosciutto, chopped 2 onions, finely chopped 2 pounds lean beef, turkey, pork or veal (or any combination) 1 cup red wine 1-6 ounce can tomato paste 2-28 ounce cans of chopped tomatoes or 4 pounds peeled, chopped tomatoes salt to taste pepper to taste 1 teaspoon oregano 1 cup fresh basil, cut up Grab your apron: In a large saucepan over medium heat, add oil, garlic, prosciutto and onions. Saut until translucent. Slowly add the ground meat of your choice, stirring with a wooden spoon until all the pink is gone and the meat is crumbly. Discard fat. Add wine, tomato paste, tomatoes, salt, pepper, oregano and stir. Simmer for one hour. Serve on your favorite pasta. I love to add pieces of fresh basil on each serving -- the green and red together...WOOF! Meat sauce, your majesty? Serves 8 Ingredients 2 tablespoons olive oil 4 garlic cloves, minced 2 ounces prosciutto, chopped 2 onions, finely chopped 2 pounds lean beef, turkey, pork or veal (or any combination) 1 cup red wine 1-6 ounce can tomato paste 2-28 ounce cans of chopped tomatoes or 4 pounds peeled, chopped tomatoes salt to taste pepper to taste 1 teaspoon oregano 1 cup fresh basil, cut up Grab your apron: In a large saucepan over medium heat, add oil, garlic, prosciutto and onions. Saut until translucent. Slowly add the ground meat of your choice, stirring with a wooden spoon until all the pink is gone and the meat is crumbly. Discard fat. Add wine, tomato paste, tomatoes, salt, pepper, oregano and stir. Simmer for one hour. Serve on your favorite pasta. I love to add pieces of fresh basil on each serving -- the green and red together...WOOF! Meat sauce, your majesty? Serves 16 Ingredients: 4 tablespoons olive oil 8 garlic cloves, minced 4 ounces prosciutto, chopped 4 onions, finely chopped 4 pounds lean beef, turkey, pork or veal (or any combination) 2 cups red wine 2-6 ounce cans tomato paste 4-28 ounce cans of chopped tomatoes or 8 pounds peeled, chopped tomatoes salt to taste pepper to taste 2 teaspoons oregano 2 cups fresh basil, cut up Grab your apron: In a large saucepan over medium heat, add oil, garlic, prosciutto and onions. Saut until translucent. Slowly add the ground meat of your choice, stirring with a wooden spoon until all the pink is gone and the meat is crumbly. Discard fat. Add wine, tomato paste, tomatoes, salt, pepper, oregano and stir. Simmer for one hour. Serve on your favorite pasta. I love to add pieces of fresh basil on each serving -- the green and red together...WOOF! 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WF>FF> F W>F>>WF_gW WFWF> >FFW> >FW_>>W _>F>FFW WWF>>W F>>FF> >FF>F_W >F>>FW>FFW >W>FF F>F>F_F>F> WFFWF>FF W>W>> >>F>F>FF>F 6>_>>F>F>F >F>WF>FF>W WF>F>>F>F> F>F>FF_FWF WF>FWFF>FW 6>F>>gFF_F W>>WW>W WFF>WF_F>> 6>_FF_N W>F6FWF F>WF>F>N>F >FFW>__ FFW>6F> W>>FW F>_Fg_ F>>FF6FF_F W>F>>FW W>WW>>W>W >WFW>W>W W6>>WF WW>>WW>WW WFW>F> WW>W>W>>6F >FF>6>>W> >WW>FW>> >FF>WF>6F> 6FF>>66 Fastest Sauce In the West UVName UGName UNName USName Easy,Quick ftsKeywords 1 tablespoon olive oil 2 garlic cloves, minced 1 jar prepared sauce -- Paul's 1/2 teaspoon oregano UShoppingList Mr. Newman...Paul, I always knew you were a wonderful cook! Serves 4 Ingredients 1 tablespoon olive oil 2 garlic cloves, minced 1 jar prepared sauce -- Paul's 1/2 teaspoon oregano Here's how: oil and garlic for about 1 minute over medium heat. Add jar of prepared sauce (Paul Newman where are you)? Add oregano and heat through. Serve on pasta, rice, fish, meat . . . surprise me! Mr. Newman...Paul, I always knew you were a wonderful cook! Serves 4 Ingredients 1 tablespoon olive oil 2 garlic cloves, minced 1 jar prepared sauce -- Paul's 1/2 teaspoon oregano Here's how: oil and garlic for about 1 minute over medium heat. Add jar of prepared sauce (Paul Newman where are you)? Add oregano and heat through. Serve on pasta, rice, fish, meat . . . surprise me! Mr. Newman...Paul, I always knew you were a wonderful cook! Serves 8 Ingredients 2 tablespoons olive oil 4 garlic cloves, minced 2 jars prepared sauce -- Paul's 1 teaspoon oregano Here's how: oil and garlic for about 1 minute over medium heat. Add prepared sauce ("Paul Newman" where are you)? Add oregano and heat through. Serve on pasta, rice, fish, meat . . . surprise me! 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Add tomato sauce, bring to a boil and immediately reduce heat, cover and simmer 1 hour. Add a teaspoon of thyme and all the cooked vegetables and cook for another 20-30 minutes. Serve with pasta or rice (the meat can be served separately). Grate cheese over top. Serves 12 or more Ingredients 4 tablespoons oil 4 garlic cloves, minced 1 onion, minced (medium) 2 carrots, grated 4 mushrooms, quartered 3/4 pound beef 1 chicken breast, cut in pieces 1/2 pound veal 1/2 pound fresh sausage 4-28 ounce cans tomato sauce 1 teaspoon thyme Here's how! garlic, onion, carrots and mushrooms until translucent. Remove and set aside. In same pan, sear all meat. Add tomato sauce, bring to a boil and immediately reduce heat, cover and simmer 1 hour. Add a teaspoon of thyme and all the cooked vegetables and cook for another 20-30 minutes. Serve with pasta or rice (the meat can be served separately). Grate cheese over top. Serves 15 or more Ingredients 1/3 cup olive oil 8 garlic cloves, minced 2 onions, minced (medium) 4 carrots, grated 8 mushrooms, quartered 1-1/2 pounds beef 2 chicken breasts, cut in pieces 1 pound veal 1 pound fresh sausage 8-28 ounce cans tomato sauce 2 teaspoons thyme Here's how! garlic, onion, carrots and mushrooms until translucent. Remove and set aside. In same pan, sear all meat. Add tomato sauce, bring to a boil and immediately reduce heat, cover and simmer 1 hour. Add a teaspoon of thyme and all the cooked vegetables and cook for another 20-30 minutes. Serve with pasta or rice (the meat can be served separately). Grate cheese over top. 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WF>FF> F W>F>>WF_gW WFWF> >FFW> >FW_>>W _>F>FFW WWF>>W F>>FF> >FF>F_W >F>>FW>FFW >W>FF F>F>F_F>F> WFFWF>FF W>W>> >>F>F>FF>F 6>_>>F>F>F >F>WF>FF>W WF>F>>F>F> F>F>FF_FWF WF>FWFF>FW 6>F>>gFF_F W>>WW>W WFF>WF_F>> 6>_FF_N W>F6FWF F>WF>F>N>F >FFW>__ FFW>6F> W>>FW F>_Fg_ F>>FF6FF_F W>F>>FW W>WW>>W>W >WFW>W>W W6>>WF WW>>WW>WW WFW>F> WW>W>W>>6F >FF>6>>W> >WW>FW>> >FF>WF>6F> 6FF>>66 Tomato Sausage Sauce VLaugh3 UVName UGName UNName USName Easy,Quick ftsKeywords 2 garlic cloves, minced 1 small onion minced 2 tablespoons olive oil 1 pound sweet Italian pork sausage (chicken or turkey sausage is good, too) 1 28-ounce can of tomatoes 1 tablespoon fresh basil 1 teaspoon thyme UShoppingList Serves 4 Ingredients 2 garlic cloves, minced 1 small onion minced 2 tablespoons olive oil 1 pound sweet Italian pork sausage (chicken or turkey sausage is good, too) 1-28 ounce can of tomatoes 1 tablespoon fresh basil 1 teaspoon thyme salt to taste pepper to taste Let's cook: In a large saucepan over medium heat, saut garlic and onion in oil until translucent. Add sausage and brown slightly on both sides. Add tomatoes, basil, thyme, salt and pepper. Heat until sauce is bubbly, then reduce heat. Cover and simmer for 1 to 1 1/2 hours (slightly less for chicken or turkey sausage). Serve on pasta of your choice with grated cheese. Serves 4 Ingredients 2 garlic cloves, minced 1 small onion minced 2 tablespoons olive oil 1 pound sweet Italian pork sausage (chicken or turkey sausage is good, too) 1-28 ounce can of tomatoes 1 tablespoon fresh basil 1 teaspoon thyme salt to taste pepper to taste Let's cook: In a large saucepan over medium heat, saut garlic and onion in oil until translucent. Add sausage and brown slightly on both sides. Add tomatoes, basil, thyme, salt and pepper. Heat until sauce is bubbly, then reduce heat. Cover and simmer for 1 to 1 1/2 hours (slightly less for chicken or turkey sausage). Serve on pasta of your choice with grated cheese. Serves 8 Ingredients 4 garlic cloves, minced 1 medium onion minced 4 tablespoons olive oil 2 pounds sweet Italian pork sausage (chicken or turkey sausage are good, too) 2-28 ounce cans of tomatoes 2 tablespoons fresh basil 2 teaspoons thyme salt to taste pepper to taste Let's cook: In a large saucepan over medium heat, saut garlic and onion in oil until translucent. Add sausage and brown slightly on both sides. Add tomatoes, basil, thyme, salt and pepper. Heat until sauce is bubbly, then reduce heat. Cover and simmer for 1 to 1 1/2 hours (slightly less for chicken or turkey sausage). Serve on pasta of your choice with grated cheese. 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Serves 2 calzones Ingredients Basic Dough 2 cups ricotta cheese l cup mozzarella, cheddar or American cheese, shredded 1 cup cooked, chopped vegetables (broccoli, parsley, onions, etc. I love spinach) Here's how: Preheat oven to 350 degrees. Divide Basic Dough into two batches. Roll dough to about 1/4 inch thick, and place in greased baking pan. Fill with half of the cheese and vegetable mixture. Fold dough over and pinch edges together tightly. With a scissors, snip 3 small holes in top for air. Repeat for the second calzone. Bake for about 45 to 60 minutes, until top is golden brown. It's ready when sides bubble. OPTIONS: you can also add meat fillings (try 3 slices of cut up ham) and different cheeses (2 teaspoons of grated cheese). A pocket full of joy! Serves 2 calzones Ingredients Basic Dough 2 cups ricotta cheese l cup mozzarella, cheddar or American cheese, shredded 1 cup cooked, chopped vegetables (broccoli, parsley, onions, etc. I love spinach) Here's how: Preheat oven to 350 degrees. Divide Basic Dough into two batches. Roll dough to about 1/4 inch thick, and place in greased baking pan. Fill with half of the cheese and vegetable mixture. Fold dough over and pinch edges together tightly. With a scissors, snip 3 small holes in top for air. Repeat for the second calzone. Bake for about 45 to 60 minutes, until top is golden brown. It's ready when sides bubble. OPTIONS: you can also add meat fillings (try 3 slices of cut up ham) and different cheeses (2 teaspoons of grated cheese). A pocket full of joy! Serves 2 calzones Ingredients Basic Dough 2 cups ricotta cheese l cup mozzarella, cheddar or American cheese, shredded 1 cup cooked, chopped vegetables (broccoli, parsley, onions, etc. I love spinach) Here's how: Preheat oven to 350 degrees. Divide Basic Dough into two batches. Roll dough to about 1/4 inch thick, and place in greased baking pan. Fill with half of the cheese and vegetable mixture. Fold dough over and pinch edges together tightly. With a scissors, snip 3 small holes in top for air. Repeat for the second calzone. Bake for about 45 to 60 minutes, until top is golden brown. It's ready when sides bubble. OPTIONS: you can also add meat fillings (try 3 slices of cut up ham) and different cheeses (2 teaspoons of grated cheese). 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UShoppingList This is OK. Trust me! Serves 6 Ingredients l package corn muffin mix (8 1/2 ounces) 4 eggs, beaten or "egg beater" equivalent or egg whites 1-10 ounce can cream of mushroom soup 1-14 ounce can cream style corn l/2 cup mozzarella, shredded or American cheese, shredded (more if you like) l package frozen chopped spinach or 2 cups left-over spinach. pepper to taste Here's What to do: Preheat oven to 300 degrees Place muffin mix in a large mixing bowl. Add all the rest of the ingredients. Mix well. Grease a large, round baking dish. Pour the souffl mixture into the baking dish. Cook about 1 hour until golden brown on top. Remove from oven and let sit for 25 minutes before serving. Great for buffets. This is OK. Trust me! Serves 6 Ingredients l package corn muffin mix (8 1/2 ounces) 4 eggs, beaten or "egg beater" equivalent or egg whites 1-10 ounce can cream of mushroom soup 1-14 ounce can cream style corn l/2 cup mozzarella, shredded or American cheese, shredded (more if you like) l package frozen chopped spinach or 2 cups left-over spinach. pepper to taste Here's What to do: Preheat oven to 300 degrees Place muffin mix in a large mixing bowl. Add all the rest of the ingredients. Mix well. Grease a large, round baking dish. Pour the souffl mixture into the baking dish. Cook about 1 hour until golden brown on top. Remove from oven and let sit for 25 minutes before serving. Great for buffets. or buffets. This is OK. Trust me! Serves 12 Ingredients 2 packages corn muffin mix (8 1/2 ounces) 8 eggs, beaten or "egg beater" equivalent or egg whites 2-10 ounce cans cream of mushroom soup 2-14 ounce cans cream style corn l cup mozzarella, shredded or American cheese, shredded (more if you like) 2 packages frozen chopped spinach or 4 cups left-over spinach. pepper to taste Here's What to do: Preheat oven to 300 degrees Place muffin mix in a large mixing bowl. Add all the rest of the ingredients. Mix well. Grease two 9 by 11 inch baking dishes. Pour the souffl mixture into each baking dish. Cook about 1 hour until golden brown on top. Remove from oven and let sit for 25 minutes before serving. Great for buffets. fets. Create or Change Recipe Notes Spinach Corn Souffle; &Button &Button &Button &Button O\dllt g_gg_ TMTOTO MTTMT l|tl|l| gdd__d \TMTTM LTT\\ l|t|l|g|gd ml|ll LOTT\\ d]__d__g W\TLLTT\d TUTMLT l|l|d__d |tldlldd ll|lld l|lg__\ l||ld mld_W lldlld tgttr ddldd |m|leg _ gglgtg mm|ld l|d|l |l}m~l d|l||m|g dd\ddld l\UTLD T\dd|ll |l|m|~g _ d|m|mm g_ggljtt ||mld_WW dl|lld W\TTU ug_WW --dl|d \ddlww ~]MU^^]g d|d\LLD lwwm_= luwu]7 |mm~U5 ll|lg TMT\\ _\LM\W\TM |mmuM TLTd\LT ||uuM LLT\\O\TT d||uuU 66>>FFNV^f ,Llld \UWd\ d\TLL 6>FNU {{LL\\ ..&&.6.& WTT_\ .6&5.5 zzkcK d\\ddT LSKCCDLL sSC[c ld|d\ d\dd\TLL 3$46>>6 >6>>6 >6>6>6 >6>6>>6 66>6>6>> 6>>6>6 >>6>6>>6 >6>6> 6>>6> >>6>6 6>6>>6>6 >>6>>6> 6>66>6> >>6>> >>6>> >6>66 6>6>6>6>6 6>>6>6>6>> 6>6>6> >>6>6>6> >6>6> >6>6> 6>>6> 6>6>F F6>>6>> >6>6> >>6>6>> >>6>> >>6>> 6>>6>6 6>6>6 6>>6>6 >6>>6> >6>>6 >6>66 F>6>6> 6>6>6 >6>>6>>6> >66>6>6 >>6>6 >>6>6>N >>6>> >>6>6 66>>6>> >>6>> >>6>> >>6>6>> 6>6>6 6>>6> 6>6>>6 F6>6> >>6>6>6 >6>6> 6>6>> 6>6>6 >6>6>> >6>6>> >>6>6>>6 >>6>6>6 >6>>6 6>6>6>> >6>>6>6>> 6>>6>> 6>6>>6> >6>>6> 6>66> >>66> 121)* 21212))2: 212212) 22122)2 122122 22122) 12212: 2122): 22122: 2122): Jeannie's Gefilte Fish UVName UGName UNName USName Easy,Quick ftsKeywords 15 pounds fish (9 pounds whitefish, 3 pounds pike, 3 pounds carp -- have your fish man grind fish together and set heads and bones aside) 2 pounds onions, sliced 4 pounds onions, chopped 1 pound carrots, cut up 1 1/2 cups matzoh meal 12 eggs 2 tablespoons salt 4 tablespoons pepper 16 ounces horse radish for garnish cooked carrot slices for garnish UShoppingList My Agent Robert's Wife Jeannie's Gefilte Fish Serves more people than I know! Ingredients: 15 pounds fish (9 pounds whitefish, 3 pounds pike, 3 pounds carp -- have your fish man grind fish together and set heads and bones aside) 2 pounds onions, sliced 4 pounds onions, chopped 1 pound carrots, cut up 1 1/2 cups matzoh meal 12 eggs 2 tablespoons salt 4 tablespoons pepper 16 ounces horse radish for garnish cooked carrot slices for garnish Here's What to do: Wrap fish heads and bones, cut up carrots and sliced onions together in a cheese cloth. Place cheese cloth in one huge pot with approximately 2 gallons of water, and add salt and pepper to taste. Boil for about 1 hour. Discard cheese cloth, fish and vegetables. Place ground fish and chopped onion in a very large mixing bowl. Add 12 slightly beaten eggs, matzoh meal and the salt and pepper. Mix well. Wet hands in cold water and shape mixture into the size of a flattened tennis ball (about 60 tennis ball size or 120 golf ball size). Drop them carefully into boiling fish stock. Simmer one hour. Let cool completely. Outstanding as an appetizer served on lettuce with horse radish, and garnished with a diagonal slice of cooked carrot. And if you don't have 120 friends, here are ingredients for a smaller batch (just enough for me, my wife and me boys!): 4 pounds fish (2 pounds whitefish, 1 pounds pike, 1 pounds carp -- have your fish man grind fish together and set heads and bones aside) 1/2 pounds onions, sliced 1-1/2 pounds onions, chopped 2 or 3 carrots, cut up 1/2 cups matzoh meal 3 eggs 1 teaspoon salt 1 teaspoon pepper 4 ounces horse radish for garnish cooked carrot slices for garnish My Agent Robert's Wife Jeannie's Gefilte Fish Serves more people than I know! Ingredients: 15 pounds fish (9 pounds whitefish, 3 pounds pike, 3 pounds carp -- have your fish man grind fish together and set heads and bones aside) 2 pounds onions, sliced 4 pounds onions, chopped 1 pound carrots, cut up 1 1/2 cups matzoh meal 12 eggs 2 tablespoons salt 4 tablespoons pepper 16 ounces horse radish for garnish cooked carrot slices for garnish Here's What to do: Wrap fish heads and bones, cut up carrots and sliced onions together in a cheese cloth. Place cheese cloth in one huge pot with approximately 2 gallons of water, and add salt and pepper to taste. Boil for about 1 hour. Discard cheese cloth, fish and vegetables. Place ground fish and chopped onion in a very large mixing bowl. Add 12 slightly beaten eggs, matzoh meal and the salt and pepper. Mix well. Wet hands in cold water and shape mixture into the size of a flattened tennis ball (about 60 tennis ball size or 120 golf ball size). Drop them carefully into boiling fish stock. Simmer one hour. Let cool completely. Outstanding as an appetizer served on lettuce with horse radish, and garnished with a diagonal slice of cooked carrot. And if you don't have 120 friends, here are ingredients for a smaller batch (just enough for me, my wife and me boys!): 4 pounds fish (2 pounds whitefish, 1 pounds pike, 1 pounds carp -- have your fish man grind fish together and set heads and bones aside) 1/2 pounds onions, sliced 1-1/2 pounds onions, chopped 2 or 3 carrots, cut up 1/2 cups matzoh meal 3 eggs 1 teaspoon salt 1 teaspoon pepper 4 ounces horse radish for garnish cooked carrot slices for garnish My Agent Robert's Wife Jeannie's Gefilte Fish Serves more people than I know! Ingredients: 30 pounds fish (18 pounds whitefish, 6 pounds pike, 6 pounds carp -- have your fish man grind fish together and set heads and bones aside) 4 pounds onions, sliced 8 pounds onions, chopped 2 pound carrots, cut up 3 cups matzoh meal 24 eggs 4 tablespoons salt 8 tablespoons pepper 32 ounces horse radish for garnish cooked carrot slices for garnish Here's What to do: Wrap fish heads and bones, cut up carrots and sliced onions together in a cheese cloth. Place cheese cloth in one huge pot with approximately 4 gallons of water, and add salt and pepper to taste. Boil for about 1 hour. Discard cheese cloth, fish and vegetables. Place ground fish and chopped onion in a very large mixing bowl. Add slightly beaten eggs, matzoh meal and the salt and pepper. Mix well. Wet hands in cold water and shape mixture into the size of a flattened tennis ball (about 120 tennis ball size or 240 golf ball size). Crop them carefully into boiling fish stock. Simmer one hour. Let cool completely. Outstanding as an appetizer served on lettuce with horse radish, and garnished with a diagonal slice of cooked carrot. And if you don't have 240 friends, here are ingredients for a smaller batch (just enough for me, my wife and me boys!): 8 pounds fish (4 pounds whitefish, 2 pounds pike, 2 pounds carp -- have your fish man grind fish together and set heads and bones aside) 1 pound onions, sliced 3 pounds onions, chopped 4 or 5 carrots, cut up 1 cup matzoh meal 6 eggs 2 teaspoons salt 2 teaspoons pepper 8 ounces horse radish for garnish cooked carrot slices for garnish Jeannie's Gefilte Fish &Button &Button &Button &Button 1212:)) 12))2:) 1212121212 ))*)2 1221 2 12122122 :))1212212 2121212121 1212212212 212)) :)21212122 121221 122121 122121 1221221221 )!21212121 22121221 1221221221 121221212 1221221221 221221221 2)221 1221221221 2212212212 1221212121 1221221221 221221221 !122121221 1221221221 1212212212 12212) 1221221221 121221 2122121221 2121212122 1221221221 1221212121 122121! 1221221221 121221 2122121221 2121212122 1221212212 21212121 1221221 121221 2122121221 2121212121 1212212212 12121 12122)2 2122121 12121221 122121221 122)2 1221221 12212121 1221212121 2122121 221221221 121221 121221)2 1221221212 1212122121 1212121 212212 1221221 122)2 1221221212 12121 )*))22!2 )*)2*)2) 2122121221 ))!2) 2212212212 212121212 21221 12122))2 122121 221221 212122121 212212)* 212122)* 2112)* >6>>6 >6>>6 >6>6>6 >6>6>>6 66>6>6>> 6>>6>6 >>6>6>>6 >6>6> 6>>6> >>6>6 6>6>>6>6 >>6>>6> 6>66>6> >>6>> >>6>> >6>66 6>6>6>6>6 6>>6>6>6>> 6>6>6> >>6>6>6> >6>6> >6>6> 6>>6> 6>6>F F6>>6>> >6>6> >>6>6>> >>6>> >>6>> 6>>6>6 6>6>6 6>>6>6 >6>>6> >6>>6 >6>66 F>6>6> 6>6>6 >6>>6>>6> >66>6>6 >>6>6 >>6>6>N >>6>> >>6>6 66>>6>> >>6>> >>6>> >>6>6>> 6>6>6 6>>6> 6>6>>6 F6>6> >>6>6>6 >6>6> 6>6>> 6>6>6 >6>6>> >6>6>> >>6>6>>6 >>6>6>6 >6>>6 6>6>6>> >6>>6>6>> 6>>6>> 6>6>>6> >6>>6> 6>66> >>66> 121)* 21212))2: 212212) 22122)2 122122 22122) 12212: 2122): 22122: 2122): Marinated Mushrooms VLaugh4 UVName UGName UNName USName Easy,Quick ftsKeywords 1/2 cup olive oil 1/2 cup water juice of 2 lemons 1 bay leaf 2 garlic cloves, chopped 6 whole peppercorns 1/4 teaspoon salt 1 1/2 pounds small whole fresh mushrooms UShoppingList Good all week long ... and then some. Serves a large group Ingredients 1/2 cup olive oil 1/2 cup water juice of 2 lemons 1 bay leaf 2 garlic cloves, chopped 6 whole peppercorns 1/4 teaspoon salt 1 1/2 pounds small whole fresh mushrooms Here's What to do: Mix olive oil, water, lemon juice, bay leaf, garlic, peppercorns and salt in large skillet. Bring to a boil, then simmer 10 minutes and remove from heat. Strain out solids and return seasoned liquid to skillet. Add mushrooms and continue to simmer for 3 minutes, stirring periodically. Allow to cool. Take mushrooms out of marinade with slotted spoon, draining carefully. Arrange on platter or in bowl. Serve at room temperature, or refrigerate and serve cold. Good all week long ... and then some. Serves a large group Ingredients 1/2 cup olive oil 1/2 cup water juice of 2 lemons 1 bay leaf 2 garlic cloves, chopped 6 whole peppercorns 1/4 teaspoon salt 1 1/2 pounds small whole fresh mushrooms Here's What to do: Mix olive oil, water, lemon juice, bay leaf, garlic, peppercorns and salt in large skillet. Bring to a boil, then simmer 10 minutes and remove from heat. Strain out solids and return seasoned liquid to skillet. Add mushrooms and continue to simmer for 3 minutes, stirring periodically. Allow to cool. Take mushrooms out of marinade with slotted spoon, draining carefully. Arrange on platter or in bowl. Serve at room temperature, or refrigerate and serve cold. Good all week long ... and then some. Serves a large group Ingredients 1 cup olive oil 1 cup water juice of 4 lemons 1 bay leaf 4 garlic cloves, chopped 12 whole peppercorns 1/2 teaspoon salt 3 pounds small whole fresh mushrooms Here's What to do: Mix olive oil, water, lemon juice, bay leaf, garlic, peppercorns and salt in large skillet. Bring to a boil, then simmer 10 minutes and remove from heat. Strain out solids and return seasoned liquid to skillet. Add mushrooms and continue to simmer for 3 minutes, stirring periodically. Allow to cool. Take mushrooms out of marinade with slotted spoon, draining carefully. Arrange on platter or in bowl. Serve at room temperature, or refrigerate and serve cold. Marinated Mushrooms &Button &Button &Button &Button 1212:)) 12))2:) 1212121212 ))*)2 1221 2 12122122 :))1212212 2121212121 1212212212 212)) :)21212122 121221 122121 122121 1221221221 )!21212121 22121221 1221221221 121221212 1221221221 221221221 2)221 1221221221 2212212212 1221212121 1221221221 221221221 !122121221 1221221221 1212212212 12212) 1221221221 121221 2122121221 2121212122 1221221221 1221212121 122121! 1221221221 121221 2122121221 2121212122 1221212212 21212121 1221221 121221 2122121221 2121212121 1212212212 12121 12122)2 2122121 12121221 122121221 122)2 1221221 12212121 1221212121 2122121 221221221 121221 121221)2 1221221212 1212122121 1212121 212212 1221221 122)2 1221221212 12121 )*))22!2 )*)2*)2) 2122121221 ))!2) 2212212212 212121212 21221 12122))2 122121 221221 212122121 212212)* 212122)* 2112)* >6>>6 >6>>6 >6>6>6 >6>6>>6 66>6>6>> 6>>6>6 >>6>6>>6 >6>6> 6>>6> >>6>6 6>6>>6>6 >>6>>6> 6>66>6> >>6>> >>6>> >6>66 6>6>6>6>6 6>>6>6>6>> 6>6>6> >>6>6>6> >6>6> >6>6> 6>>6> 6>6>F F6>>6>> >6>6> >>6>6>> >>6>> >>6>> 6>>6>6 6>6>6 6>>6>6 >6>>6> >6>>6 >6>66 F>6>6> 6>6>6 >6>>6>>6> >66>6>6 >>6>6 >>6>6>N >>6>> >>6>6 66>>6>> >>6>> >>6>> >>6>6>> 6>6>6 6>>6> 6>6>>6 F6>6> >>6>6>6 >6>6> 6>6>> 6>6>6 >6>6>> >6>6>> >>6>6>>6 >>6>6>6 >6>>6 6>6>6>> >6>>6>6>> 6>>6>> 6>6>>6> >6>>6> 6>66> >>66> 121)* 21212))2: 212212) 22122)2 122122 22122) 12212: 2122): 22122: 2122): Mussels (Green and Black) VRf18 UVName TRf18 UGName NRf18 UNName 6 tablespoons olive oil 2 garlic cloves, minced 2 tablespoons oregano 2 tablespoons parsley 1/2 teaspoon thyme 1/2 teaspoon sage 1/2 cup white wine 1 pound green and black mussels 1 pound linguini UShoppingList SRf18 USName ftsKeywords Domestically grown, and super! Serves 2 to 4 Ingredients 6 tablespoons olive oil 2 garlic cloves, minced 2 tablespoons oregano 2 tablespoons parsley 1/2 teaspoon thyme 1/2 teaspoon sage 1/2 cup white wine 1 pound green and black mussels 1 pound linguini Grab your apron! Rinse and clean mussels thoroughly in cold water. De-beard mussels. In a large saucepan, saut garlic in oil. Add oregano, parsley, thyme and sage. Add wine and mussels, then cover tightly. Cook approximately 5 minutes over medium high heat until mussels open. Do not overcook. Pour the mussels over pasta (I like linguini), and serve with fresh bread. Domestically grown, and super! Serves 2 to 4 Ingredients 6 tablespoons olive oil 2 garlic cloves, minced 2 tablespoons oregano 2 tablespoons parsley 1/2 teaspoon thyme 1/2 teaspoon sage 1/2 cup white wine 1 pound green and black mussels 1 pound linguini Grab your apron! Rinse and clean mussels thoroughly in cold water. De-beard mussels. In a large saucepan, saut garlic in oil. Add oregano, parsley, thyme and sage. Add wine and mussels, then cover tightly. Cook approximately 5 minutes over medium high heat until mussels open. Do not overcook. Pour the mussels over pasta (I like linguini), and serve with fresh bread. Domestically grown, and super! Serves 2 to 4 Ingredients 1/2 cup olive oil 4 garlic cloves, minced 4 tablespoons oregano 4 tablespoons parsley 1 teaspoon thyme 1 teaspoon sage 1 cup white wine 2 pounds green and black mussels 2 pounds linguini Grab your apron! Rinse and clean mussels thoroughly in cold water. De-beard mussels. In a large saucepan, saut garlic in oil. Add oregano, parsley, thyme and sage. Add wine and mussels, then cover tightly. Cook approximately 6 minutes over medium high heat until mussels open. Do not overcook. Pour the mussels over pasta (I like linguini), and serve with fresh bread. 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Serves 4 Ingredients 1 cup seasoned bread crumbs 2 tablespoons grated cheese 1 teaspoon oregano 1 teaspoon thyme 1 egg 1 pound calamari (fresh or frozen), cleaned and washed 2 cups marinara sauce 2 tablespoons fresh basil, chopped Here's What to do: In a bowl, mix bread crumbs, cheese, oregano, thyme and egg. Using a funnel, push about one tablespoon of stuffing into each calamari. Heat marinara sauce in medium saucepan until bubbling. Cook stuffed calamari in sauce for about 4 to 6 minutes. Add fresh basil and serve over pasta, or just as is with salad and hot Italian bread so you can sop up the sauce. This is also great on pasta! Serves 4 Ingredients 1 cup seasoned bread crumbs 2 tablespoons grated cheese 1 teaspoon oregano 1 teaspoon thyme 1 egg 1 pound calamari (fresh or frozen), cleaned and washed 2 cups marinara sauce 2 tablespoons fresh basil, chopped Here's What to do: In a bowl, mix bread crumbs, cheese, oregano, thyme and egg. Using a funnel, push about one tablespoon of stuffing into each calamari. Heat marinara sauce in medium saucepan until bubbling. Cook stuffed calamari in sauce for about 4 to 6 minutes. Add fresh basil and serve over pasta, or just as is with salad and hot Italian bread so you can sop up the sauce. This is also great on pasta! Serves 8 Ingredients 2 cups seasoned bread crumbs 4 tablespoons grated cheese 2 teaspoons oregano 2 teaspoons thyme 2 eggs 2 pounds calamari (fresh or frozen), cleaned and washed 4 cups marinara sauce 4 tablespoons fresh basil, chopped Here's What to do: In a bowl, mix bread crumbs, cheese, oregano, thyme and egg. Using a funnel, push about one tablespoon of stuffing into each calamari. Heat marinara sauce in large saucepan until bubbling. Cook stuffed calamari in sauce for about 4 to 6 minutes. Add fresh basil and serve over pasta, or just as is with salad and hot Italian bread so you can sop up the sauce. 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Mix bread crumbs, egg, chicken stock, basil, onion, salt and pepper together in a bowl to make the stuffing. The mixture should be moist, but not wet. Spray baking dish with olive oil spray. Fill mushroom cavity with stuffing mixture and place in baking dish. Add 6 tablespoons of water to the bottom of the baking dish. Spray stuffed mushrooms with olive oil spray. Top with grated cheese. Cover and bake for 20 minutes. Serves 4 to 6 Ingredients 1/2 cup bread crumbs 1 egg 2 tablespoons chicken stock or water 1 tablespoon basil 2 tablespoons chopped onion salt to taste pepper to taste olive oil spray 1 pound mushroom caps (without stems) 6 tablespoons water grated cheese Here's what you do: Preheat oven to 325 degrees. Mix bread crumbs, egg, chicken stock, basil, onion, salt and pepper together in a bowl to make the stuffing. The mixture should be moist, but not wet. Spray baking dish with olive oil spray. Fill mushroom cavity with stuffing mixture and place in baking dish. Add 6 tablespoons of water to the bottom of the baking dish. Spray stuffed mushrooms with olive oil spray. Top with grated cheese. Cover and bake for 20 minutes. ke for 20 minutes. Serves 8 to 12 Ingredients 1 cup bread crumbs 2 eggs 4 tablespoons chicken stock or water 2 tablespoons basil 4 tablespoons chopped onion salt to taste pepper to taste olive oil spray 2 pounds mushroom caps (without stems) 1/2 cups water grated cheese Here's what you do: Preheat oven to 325 degrees. Mix bread crumbs, egg, chicken stock, basil, onion, salt and pepper together in a bowl to make the stuffing. The mixture should be moist, but not wet. Spray baking dish with olive oil spray. Fill mushroom cavity with stuffing mixture and place in baking dish. Add water to the bottom of the baking dish. Spray stuffed mushrooms with olive oil spray. Top with grated cheese. Cover and bake for 20 minutes. 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6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Asparagus with Lemon Sauce Vhints3 UVName UGName UNName USName Easy,Quick ftsKeywords 2 pounds asparagus spears 4 tablespoon butter 2 tablespoons lemon juice salt to taste UShoppingList Fit for company Serves 4 to 6 Ingredients 2 pounds asparagus spears 4 tablespoon butter 2 tablespoons lemon juice salt to taste Let's get cooking: Snap off tough ends of asparagus, and use a vegetable peeler to peel off the bottom few inches of the stems. Place spears in a steamer or pot deep enough to allow asparagus to stand up. Steam for 4 to 5 minutes until just tender. If using a regular pot, add 2 inches of water, then lay asparagus down. Cover tightly and cook 4 or 5 minutes until just tender. Remove from the steamer or pot immediately after cooking so that asparagus does not overcook. Melt butter, add lemon juice and salt. Place asparagus on a serving dish. Pour piping hot lemon-butter sauce over top and serve. Fit for company Serves 4 to 6 Ingredients 2 pounds asparagus spears 4 tablespoon butter 2 tablespoons lemon juice salt to taste Let's get cooking: Snap off tough ends of asparagus, and use a vegetable peeler to peel off the bottom few inches of the stems. Place spears in a steamer or pot deep enough to allow asparagus to stand up. Steam for 4 to 5 minutes until just tender. If using a regular pot, add 2 inches of water, then lay asparagus down. Cover tightly and cook 4 or 5 minutes until just tender. Remove from the steamer or pot immediately after cooking so that asparagus does not overcook. Melt butter, add lemon juice and salt. Place asparagus on a serving dish. Pour piping hot lemon-butter sauce over top and serve. Fit for company Serves 8 to 12 Ingredients 4 pounds asparagus spears 8 tablespoon butter 4 tablespoons lemon juice salt to taste Let's get cooking: Snap off tough ends of asparagus, and use a vegetable peeler to peel off the bottom few inches of the stems. Place spears in a steamer or pot deep enough to allow asparagus to stand up. Steam for 4 to 5 minutes until just tender. If using a regular pot, add 2 inches of water, then lay asparagus down. Cover tightly and cook 4 or 5 minutes until just tender. Remove from the steamer or pot immediately after cooking so that asparagus does not overcook. Melt butter, add lemon juice and salt. Place asparagus on a serving dish. Pour piping hot lemon-butter sauce over top and serve. Asparagus with Lemon Sauce &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Artichoke Omelet melet UVName UGName UNName 2 tablespoons olive oil 8 ounce jar of artichoke hearts, drained 3 eggs (or one egg yolk and three egg whites), beaten 2 ounces mozzarella cheese, sliced salt to taste pepper to taste fresh basil leaves for garnish tomato slices for garnish UShoppingList USName ftsKeywords Breakfast, lunch or dinner. Serves 2 Ingredients 4 tablespoons olive oil 2-8 ounce jars of artichoke hearts, drained 6 eggs (or two egg yolks and eight egg whites), beaten 4 ounces mozzarella cheese, sliced salt to taste pepper to taste tomato sauce for garnish fresh basil leaves for garnish tomato slices for garnish Here we go: Heat olive oil in a large frying pan. Briefly saut the artichoke hearts. Add beaten eggs, cheese, salt and pepper. Cover and cook over low heat about 8 to 10 minutes. Uncover, place plate over pan, flip omelet onto plate and flip back into pan to cook the other side. Cook 40 seconds more. Alternatively, instead of flipping omelet, cook the top under a broiler for 1 minute. Garnish with fresh basil, sliced tomato and more cheese. Breakfast, lunch or dinner. Serves 1 Ingredients 2 tablespoons olive oil 8 ounce jar of artichoke hearts, drained 3 eggs (or one egg yolk and three egg whites), beaten 2 ounces mozzarella cheese, sliced salt to taste pepper to taste fresh basil leaves for garnish tomato slices for garnish Here we go: Heat olive oil in a 9" frying pan. Briefly saut the artichoke hearts. Add beaten eggs, cheese, salt and pepper. Cover and cook over low heat about 8 to 10 minutes. Uncover, place plate over pan, flip omelet onto plate and flip back into pan to cook the other side. Cook 40 seconds more. Alternatively, instead of flipping omelet, cook the top under a broiler for 1 minute. Garnish with fresh basil, sliced tomato and more cheese. Breakfast, lunch or dinner. Serves 2 Ingredients 4 tablespoons olive oil 2-8 ounce jars of artichoke hearts, drained 6 eggs (or two egg yolks and eight egg whites), beaten 4 ounces mozzarella cheese, sliced salt to taste pepper to taste tomato sauce for garnish fresh basil leaves for garnish tomato slices for garnish Here we go: Heat olive oil in a large frying pan. Briefly saut the artichoke hearts. Add beaten eggs, cheese, salt and pepper. Cover and cook over low heat about 8 to 10 minutes. Uncover, place plate over pan, flip omelet onto plate and flip back into pan to cook the other side. Cook 40 seconds more. Alternatively, instead of flipping omelet, cook the top under a broiler for 1 minute. Garnish with fresh basil, sliced tomato and more cheese. 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Snap off tough ends of asparagus, and use a vegetable peeler to scrape the bottom few inches of the stems. Place the asparagus in a shallow baking dish, then pour the remaining ingredients over the asparagus. Cover with foil and bake about 15 to 20 minutes until just tender. Serves 4 Ingredients 2 pounds asparagus 4 tablespoons melted butter 2 tablespoons olive oil 2 tablespoons lemon juice salt to taste 1/4 teaspoon pepper 1 tablespoon minced parsley Preheat oven to 350 degrees. Snap off tough ends of asparagus, and use a vegetable peeler to scrape the bottom few inches of the stems. Place the asparagus in a shallow baking dish, then pour the remaining ingredients over the asparagus. Cover with foil and bake about 15 to 20 minutes until just tender. Serves 8 Ingredients 4 pounds asparagus 8 tablespoon melted butter 4 tablespoon olive oil 4 tablespoon lemon juice salt to taste 1/2 teaspoon pepper 2 tablespoons minced parsley Preheat oven to 350 degrees. Snap off tough ends of asparagus, and use a vegetable peeler to scrape the bottom few inches of the stems. Place the asparagus in a shallow baking dish, then pour the remaining ingredients over the asparagus. Cover with foil and bake about 15 to 20 minutes until just tender. 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Serves 6 Ingredients 1 pound fresh wax or green beans 1 cup chicken broth 1 clove garlic, crushed 1/4 teaspoon sugar salt to taste 1 large tomato, peeled and chopped 1 tablespoon minced parsley Here's how: Clip ends of beans, then cut into 1-inch pieces. Place the beans in a medium pot with the broth and garlic. Bring to a boil and cook 6 to 8 minutes. Add remaining ingredients, cover and cook 10 more minutes. Great! Serves 6 Ingredients 1 pound fresh wax or green beans 1 cup chicken broth 1 clove garlic, crushed 1/4 teaspoon sugar salt to taste 1 large tomato, peeled and chopped 1 tablespoon minced parsley Here's how: Clip ends of beans, then cut into 1-inch pieces. Place the beans in a medium pot with the broth and garlic. Bring to a boil and cook 6 to 8 minutes. Add remaining ingredients, cover and cook 10 more minutes. Great! Serves 12 Ingredients 2 pounds fresh wax or green beans 2 cups chicken broth 2 cloves garlic, crushed 1/2 teaspoon sugar salt to taste 2 large tomatoes, peeled and chopped 2 tablespoons minced parsley Here's how: Clip ends of beans, then cut into 1-inch pieces. Place the beans in a medium pot with the broth and garlic. Bring to a boil and cook 6 to 8 minutes. Add remaining ingredients, cover and cook 10 more minutes. 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Place beans in a medium pot and cover with water. Add salt and pepper to taste. Cover and simmer for 15 to 20 minutes until just tender. Drain beans and pour warmed dressing over top before serving. Option: You can also try this with other vegetables such as asparagus zucchini, carrots, broccoli, or a mixture of your choice. Serves 4 Ingredients 1 pound green beans salt to taste 1/4 teaspoon pepper 4 tablespoons non-fat Italian-type dressing Here's how: Remove the tips from the green beans and diagonally cut into 1 inch pieces. Place beans in a medium pot and cover with water. Add salt and pepper to taste. Cover and simmer for 15 to 20 minutes until just tender. Drain beans and pour warmed dressing over top before serving. Option: You can also try this with other vegetables such as asparagus zucchini, carrots, broccoli, or a mixture of your choice. Serves 8 Ingredients 2 pounds green beans salt to taste 1/2 teaspoon pepper 1/2 cup non-fat Italian-type dressing Here's how: Remove the tips from the green beans and diagonally cut into 1 inch pieces. Place beans in a medium pot and cover with water. Add salt and pepper to taste. Cover and simmer for 15 to 20 minutes until just tender. Drain beans and pour warmed dressing over top before serving. Option: You can also try this with other vegetables such as asparagus zucchini, carrots, broccoli, or a mixture of your choice. 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Serves 6 Ingredients 3 tablespoons onion, chopped 1 clove garlic, crushed 2 tablespoons olive oil 115-ounce can stewed tomatoes 1 pound green beans, cut into 1-inch pieces salt to taste 1/4 teaspoon pepper Here's What to do: In a medium saucepan, saut onion and garlic in oil until golden brown. Add green beans, then stewed tomatoes, salt and pepper. Bring to a boil, then cover and simmer 30 minutes, stirring from time to time. My aunt Tessie loved these. Serves 6 Ingredients 3 tablespoons onion, chopped 1 clove garlic, crushed 2 tablespoons olive oil 1-15 ounce can stewed tomatoes 1 pound green beans, cut into 1-inch pieces salt to taste 1/4 teaspoon pepper Here's What to do: In a medium saucepan, saut onion and garlic in oil until golden brown. Add green beans, then stewed tomatoes, salt and pepper. Bring to a boil, then cover and simmer 30 minutes, stirring from time to time. My aunt Tessie loved these. Serves 12 Ingredients 6 tablespoons onion, chopped 2 cloves garlic, crushed 4 tablespoons olive oil 2-15 ounce can stewed tomatoes 2 pounds green beans, cut into 1-inch pieces salt to taste 1/2 teaspoon pepper Here's What to do: In a medium saucepan, saut onion and garlic in oil until golden brown. Add green beans, then stewed tomatoes, salt and pepper. Bring to a boil, then cover and simmer 30 minutes, stirring from time to time. Green Beans wt Stewed Tomatoes &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Mixed Vegetables and Tomatoes Vctip9 UVName UGName UNName USName Easy,Quick ftsKeywords 2 celery stalks, cut up 2 carrots, sliced 2 small zucchini, sliced 8 string beans, cut in half 1/2 cup peas 8-10 mushrooms, quartered 1 onion, minced 1 10-ounce can tomatoes salt to taste 1/4 teaspoon black pepper 2 teaspoons Worcestershire sauce 2 tablespoons parsley, minced UShoppingList A crowd pleaser! Serves 6 Ingredients 2 celery stalks, cut up 2 carrots, sliced 2 small zucchini, sliced 8 string beans, cut in half 1/2 cup peas 8-10 mushrooms, quartered 1 onion, minced 1 10-ounce can tomatoes salt to taste 1/4 teaspoon black pepper 2 teaspoons Worcestershire sauce 2 tablespoons parsley, minced Here's how: Place celery, carrots, zucchini, string beans, peas, mushrooms and onion in a medium pot. Cover with water, bring to a boil, then simmer for 5 minutes. Drain water and add remaining ingredients. Cover and simmer 10 minutes. A crowd pleaser! Serves 6 Ingredients 2 celery stalks, cut up 2 carrots, sliced 2 small zucchini, sliced 8 string beans, cut in half 1/2 cup peas 8-10 mushrooms, quartered 1 onion, minced 1-10 ounce can tomatoes salt to taste 1/4 teaspoon black pepper 2 teaspoons Worcestershire sauce 2 tablespoons parsley, minced Here's how: Place celery, carrots, zucchini, string beans, peas, mushrooms and onion in a medium pot. Cover with water, bring to a boil, then simmer for 5 minutes. Drain water and add remaining ingredients. Cover and simmer 10 minutes. A crowd pleaser Serves 12 Ingredients 4 celery stalks, cut up 4 carrots, sliced 4 small zucchini, sliced 16 string beans, cut in half 1 cup peas 16 to 20 mushrooms, quartered 2 onions, minced 2-10 ounce cans tomatoes salt to taste 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 4 tablespoons parsley, minced Here's how: Place celery, carrots, zucchini, string beans, peas, mushrooms and onion in a medium pot. Cover with water, bring to a boil, then simmer for 5 minutes. Drain water and add remaining ingredients. Cover and simmer 10 minutes. Mixed Vegetables and Tomatoes &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ String Beans with Bacon atoes vhints2 UVName UGName UNName USName Easy,Quick ftsKeywords 1 pound string beans 3 slices bacon 1 medium onion, chopped 4 tablespoons chicken broth salt to taste 1/4 teaspoon pepper grated cheese UShoppingList A side dish that has a future. Serves 6 Ingredients 1 pound string beans 3 slices bacon 1 medium onion, chopped 4 tablespoons chicken broth salt to taste 1/4 teaspoon pepper grated cheese Grab your apron: Cut tough tips off string beans. In a heavy saucepan, fry bacon until limp. Add onion and brown for about 2 or 3 minutes. Add string beans, broth, salt and pepper. Cover and simmer approximately 20 minutes until beans are tender. Add grated cheese and serve. A side dish that has a future. Serves 6 Ingredients 1 pound string beans 3 slices bacon 1 medium onion, chopped 4 tablespoons chicken broth salt to taste 1/4 teaspoon pepper grated cheese Grab your apron: Cut tough tips off string beans. In a heavy saucepan, fry bacon until limp. Add onion and brown for about 2 or 3 minutes. Add string beans, broth, salt and pepper. Cover and simmer approximately 20 minutes until beans are tender. Add grated cheese and serve. A side dish that has a future Serves 12 Ingredients 2 pounds string beans 6 slices bacon 1 large onion, chopped 1/2 cup chicken broth salt to taste 1/2 teaspoon pepper grated cheese Grab your apron: Cut tough tips off string beans. In a heavy saucepan, fry the bacon until limp. Add onion and brown for about 2 or 3 minutes. Add string beans, broth, salt and pepper. Cover and simmer approximately 20 minutes until beans are tender. Add grated cheese and serve. String Beans with Bacon &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Broccoli a la Caesar atoes vlaugh5 UVName UGName NRV10 UNName USName Easy,Quick ftsKeywords 2 bunches broccoli (about 4 cups) 2 tablespoons olive oil 1 clove garlic, crushed 1/4 cup water 1/4 cup white wine 1/3 cup grated cheese UShoppingList In case the President doesn't come to dinner. Serves 6 Ingredients 2 bunches broccoli (about 4 cups) 2 tablespoons olive oil 1 clove garlic, crushed 1/4 cup water 1/4 cup white wine 1/3 cup grated cheese Let's get cooking: Remove hard stems and leaves from broccoli. Cut the broccoli into bite-sized bits. If the stems are heavy, peel off the rough outer layer with a vegetable peeler. In a medium saucepan, combine broccoli with oil and garlic. Saut for 4 minutes over medium heat. Add water and wine, cover and simmer approximately 4 more minutes until just tender. Add grated cheese and serve. In case the President doesn't come to dinner. Serves 6 Ingredients 2 bunches broccoli (about 4 cups) 2 tablespoons olive oil 1 clove garlic, crushed 1/4 cup water 1/4 cup white wine 1/3 cup grated cheese Let's get cooking: Remove hard stems and leaves from broccoli. Cut the broccoli into bite-sized bits. If the stems are heavy, peel off the rough outer layer with a vegetable peeler. In a medium saucepan, combine broccoli with oil and garlic. Saut for 4 minutes over medium heat. Add water and wine, cover and simmer approximately 4 more minutes until just tender. Add grated cheese and serve. In case the President doesn't come to dinner. Serves 12 Ingredients 4 bunches of broccoli (about 4 cups) 4 tablespoons olive oil 2 clove garlic, crushed 1/2 cup water 1/2 cup white wine 2/3 cup grated cheese Let's get cooking: Remove hard stems and leaves from broccoli. Cut the broccoli into bite-size bits. If the stems are heavy, peel off the rough outside with a vegetable peeler. In a medium saucepan, combine broccoli with oil and garlic. Saut for 4 minutes over medium heat. Add water and wine, cover and simmer approximately 4 more minutes until just tender. Add cheese and serve. Broccoli a la Caesar &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Broccoli with Mustard Sauce UVName UGName NRV11 UNName USName Easy,Quick ftsKeywords 2 bunches fresh broccoli (about 2 pounds) 2 tablespoons onion, minced 2 tablespoons butter 2 tablespoons flour 1 cup milk (regular or skim) 2 tablespoons prepared mustard salt to taste 1/4 teaspoon pepper 1 teaspoon sugar 1 tablespoon lemon juice UShoppingList A favorite in Tibet. Serves 6 Ingredients 2 bunches fresh broccoli (about 2 pounds) 2 tablespoons onion, minced 2 tablespoons butter 2 tablespoons flour 1 cup milk (regular or skim) 2 tablespoons prepared mustard salt to taste 1/4 teaspoon pepper 1 teaspoon sugar 1 tablespoon lemon juice Here's What to do: Trim broccoli and peel stems, then slice into full-length pieces. Cook in boiling salted water approximately 3 minutes until just tender. Drain broccoli. Be careful not to overcook. In a medium saucepan, cook onions in butter. Slowly mix in flour and milk while stirring. Add mustard, salt, pepper and sugar, and mix thoroughly. Cook while stirring until thickened, then add lemon juice. Place broccoli in serving dish, then pour sauce on top. A favorite in Tibet. Serves 6 Ingredients 2 bunches fresh broccoli (about 2 pounds) 2 tablespoons onion, minced 2 tablespoons butter 2 tablespoons flour 1 cup milk (regular or skim) 2 tablespoons prepared mustard salt to taste 1/4 teaspoon pepper 1 teaspoon sugar 1 tablespoon lemon juice Here's What to do: Trim broccoli and peel stems, then slice into full-length pieces. Cook in boiling salted water approximately 3 minutes until just tender. Drain broccoli. Be careful not to overcook. In a medium saucepan, cook onions in butter. Slowly mix in flour and milk while stirring. Add mustard, salt, pepper and sugar, and mix thoroughly. Cook while stirring until thickened, then add lemon juice. Place broccoli in serving dish, then pour sauce on top. A favorite in "Tibet." Serves 12 Ingredients 4 bunches fresh broccoli (about 4 pounds) 4 tablespoons onion, minced 4 tablespoons butter 4 tablespoons flour 2 cups milk (regular or skim) 4 tablespoons prepared mustard salt to taste 1/2 teaspoon pepper 2 teaspoons sugar 2 tablespoons lemon juice Here's What to do: Trim broccoli and peel stems, then slice into full-length pieces. Cook in boiling salted water approximately 3 minutes until just tender. Drain broccoli. Be careful not to overcook. In a medium saucepan, cook onions in butter. Slowly mix in flour and milk while stirring. Add mustard, salt, pepper and sugar, and mix thoroughly. Cook, while stirring until thickened, then add lemon juice. Place broccoli in serving dish, then pour sauce on top. Broccoli with Mustard Sauce &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Broccoli with Class d Sauce UVName UGName NRV12 UNName USName Easy,Quick ftsKeywords 2 bunches broccoli, about 2 pounds salt to taste 4 tablespoons lemon juice 4 tablespoons olive oil 2 teaspoons grated cheese UShoppingList Good enough to eat! Serves 6 Ingredients 2 bunches broccoli, about 2 pounds salt to taste 4 tablespoons lemon juice 4 tablespoons olive oil 2 teaspoons grated cheese Here's What to do: Trim broccoli and peel stems, then slice into full-length pieces. Place the broccoli in a pot with just enough water to cover. Add salt to taste. Bring to a boil and simmer approximately 4 to 5 minutes until just tender. Drain broccoli and place in serving dish. Pour lemon juice, olive oil and grated cheese over broccoli and serve. Good enough to eat! Serves 6 Ingredients 2 bunches broccoli, about 2 pounds salt to taste 4 tablespoons lemon juice 4 tablespoons olive oil 2 teaspoons grated cheese Here's What to do: Trim broccoli and peel stems, then slice into full-length pieces. Place the broccoli in a pot with just enough water to cover. Add salt to taste. Bring to a boil and simmer approximately 4 to 5 minutes until just tender. Drain broccoli and place in serving dish. Pour lemon juice, olive oil and grated cheese over broccoli and serve. Good enough to eat! Serves 12 Ingredients 4 bunches broccoli, about 4 pounds salt to taste 1/2 cup lemon juice 1/2 cup olive oil 1 tablespoon grated cheese Here's What to do: Trim broccoli and peel stems, then slice into full-length pieces. Place the broccoli in a pot with just enough water to cover. Add salt to taste. Bring to a boil and simmer approximately 4 to 5 minutes until just tender. Drain broccoli and place in serving dish. Pour lemon juice, olive oil and grated cheese over broccoli and serve. Broccoli with Class &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Broccoli with Lemon d Sauce VCtip5 UVName UGName NRV13 UNName USName Easy,Quick ftsKeywords 1 bunch broccoli, about 1 pound salt to taste 1 tablespoon olive oil 2 tablespoons lemon juice 1/4 teaspoon pepper UShoppingList Great cold! Serves 4 Ingredients 1 bunch broccoli, about 1 pound salt to taste 1 tablespoon olive oil 2 tablespoons lemon juice 1/4 teaspoon pepper Here's how: Break broccoli head into florets. Place the broccoli in a pot with just enough water to cover. Add salt to taste. Cover and cook approximately 4 to 5 minutes until just tender. Drain broccoli and place in serving dish. Heat oil, lemon juice, salt, and pepper and pour over broccoli. Serve hot. Great cold! Serves 4 Ingredients 1 bunch broccoli, about 1 pound salt to taste 1 tablespoon olive oil 2 tablespoons lemon juice 1/4 teaspoon pepper Here's how: Break broccoli head into florets. Place the broccoli in a pot with just enough water to cover. Add salt to taste. Cover and cook approximately 4 to 5 minutes until just tender. Drain broccoli and place in serving dish. Heat oil, lemon juice, salt, and pepper and pour over broccoli. Serve hot. Great cold! Serves 8 Ingredients 2 bunches broccoli, about 2 pound salt to taste 2 tablespoon olive oil 4 tablespoons lemon juice 1/2 teaspoon pepper Here's how! Break broccoli head into florets. Place the broccoli in a pot with just enough water to cover. Add salt to taste. Cover and cook approximately 4 to 5 minutes until just tender. Drain broccoli and place in serving dish. Heat oil, lemon juice, salt, and pepper and pour over broccoli. Serve hot. Broccoli with Lemon &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Broccoli Puree d Sauce vlaugh4 UVName UGName NRV14 UNName USName Easy,Quick ftsKeywords 2 bunches fresh broccoli or 3 packages (10 ounces each) frozen broccoli 2 cups chicken broth 2 tablespoons butter or olive oil salt to taste 1/4 teaspoon pepper 1 clove garlic, minced juice of 1/2 lemon UShoppingList Serves 6 Ingredients 2 bunches fresh broccoli or 3 packages (10 ounces each) frozen broccoli 2 cups chicken broth 2 tablespoons butter or olive oil salt to taste 1/4 teaspoon pepper 1 clove garlic, minced juice of 1/2 lemon Here's how: Separate the broccoli florets from the stems. Cut the stems into 1 inch pieces. Put the broccoli florets and stems in a medium pot with the chicken broth. Cook for 8 to 10 minutes. If using frozen broccoli, follow package instructions, but cook for an additional 2 or 3 minutes. Place the cooked broccoli with the broth, butter, salt, pepper and garlic in a blender or food processor. Pure until smooth. Pour the pure d broccoli in a serving bowl, sprinkle with lemon juice, and stand back! Serves 6 Ingredients 2 bunches fresh broccoli or 3 packages (10 ounces each) frozen broccoli 2 cups chicken broth 2 tablespoons butter or olive oil salt to taste 1/4 teaspoon pepper 1 clove garlic, minced juice of 1/2 lemon Here's how: Separate the broccoli florets from the stems. Cut the stems into 1 inch pieces. Put the broccoli florets and stems in a medium pot with the chicken broth. Cook for 8 to 10 minutes. If using frozen broccoli, follow package instructions, but cook for an additional 2 or 3 minutes. Place the cooked broccoli with the broth, butter, salt, pepper and garlic in a blender or food processor. Pure until smooth. Pour the pure d broccoli in a serving bowl, sprinkle with lemon juice, and stand back! Serves 12 Ingredients 4 bunches fresh broccoli or 6 packages (10 ounces each) frozen broccoli 4 cups chicken broth 4 tablespoons butter or olive oil salt to taste 1/2 teaspoon pepper 2 cloves garlic, minced juice of one lemon Here's how: Separate the broccoli florets from the stems. Cut the stems into 1 inch pieces. Put the broccoli florets and stems in a medium pot with the chicken broth. Cook for 8 to 10 minutes. If using frozen broccoli, follow package instructions, but cook for an additional 2 or 3 minutes. Place the cooked broccoli with the broth, butter, salt, pepper and garlic in a blender or food processor. Puree until smooth. Pour the pureed broccoli in a serving bowl, sprinkle with lemon juice, and stand back! Broccoli Puree &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Carrots with Lemon d Sauce vctip3 UVName UGName NRV15 UNName USName Easy,Quick ftsKeywords 0 carrots (about 1 1/2 pounds), peeled and sliced 1 tablespoon butter 4 tablespoons lemon juice salt to taste 1/4 teaspoon pepper 1/2 teaspoon sugar grated rind of 1 lemon UShoppingList Serves 4 Ingredients 10 carrots (about 1 1/2 pounds), peeled and sliced 1 tablespoon butter 4 tablespoons lemon juice salt to taste 1/4 teaspoon pepper 1/2 teaspoon sugar grated rind of 1 lemon What to do: Place carrots in a medium pot and cover with water. Cook for 10 minutes. Drain all but about 1/2 cup of the water, then add remaining ingredients. Heat for 2 or three minutes, then serve. Serves 4 Ingredients 10 carrots (about 1 1/2 pounds), peeled and sliced 1 tablespoon butter 4 tablespoons lemon juice salt to taste 1/4 teaspoon pepper 1/2 teaspoon sugar grated rind of 1 lemon What to do: Place carrots in a medium pot and cover with water. Cook for 10 minutes. Drain all but about 1/2 cup of the water, then add remaining ingredients. Heat for 2 or three minutes, then serve. Serves 8 Ingredients 20 carrots (about 3 pounds), peeled and sliced 2 tablespoons butter 1/2 cup lemon juice salt to taste 1/2 teaspoon pepper 1 teaspoon sugar grated rind of 2 lemons What to do: Place carrots in a medium pot and cover with water. Cook for 10 minutes. Drain all but about 2/3 cup of the water, then and add remaining ingredients. Heat for 2 or three minutes, then serve Carrots with Lemon &Button &Button &Button &Button l cu: LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Carrot Puree Lemon d Sauce UVName UGName NRV16 UNName USName Easy,Quick ftsKeywords 10 to 12 medium carrots 2 teaspoons sugar salt to taste juice of 2 oranges (about 1/2 cup) grated rind of an orange 2 tablespoons any orange-flavored liqueur: Triple Sec, Grand Mariner, Cointreau, etc. UShoppingList Serves 6 Ingredients 10 to 12 medium carrots 2 teaspoons sugar salt to taste juice of 2 oranges (about 1/2 cup) grated rind of an orange 2 tablespoons any orange-flavored liqueur: Triple Sec, Grand Mariner, Cointreau, etc. Here's how: Peel carrots, slice into large pieces, and place in medium pot with 3 cups of water. Add sugar and salt, then cook until very tender (approximately 20 to 30 minutes). Remove carrots from pot and place in blender or food processor. Add orange juice, rind, and liqueur, then pure until smooth. Season to taste, and reheat before serving. Serves 6 Ingredients 10 to 12 medium carrots 2 teaspoons sugar salt to taste juice of 2 oranges (about 1/2 cup) grated rind of an orange 2 tablespoons any orange-flavored liqueur: Triple Sec, Grand Mariner, Cointreau, etc. Here's how: Peel carrots, slice into large pieces, and place in medium pot with 3 cups of water. Add sugar and salt, then cook until very tender (approximately 20 to 30 minutes). Remove carrots from pot and place in blender or food processor. Add orange juice, rind, and liqueur, then pure until smooth. Season to taste, and reheat before serving. Serves 12 Ingredients 20 to 24 medium carrots 1 tablespoon sugar salt to taste juice of 4 oranges (about 1 cup) grated rind of an orange 4 tablespoons any orange-flavored liqueur: Triple Sec, Grand Mariner, Cointreau, etc. Here's how: Peel carrots, sliced into large pieces, and place in medium pot with about 6 cups of water. Add sugar and salt, then cook until very tender (approximately 20 to 30 minutes). Remove carrots from pot and place in blender or food processor. Add orange juice, rind, and liqueur, then puree until smooth. Season to taste, and reheat before serving. 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Break cauliflower into florets. Steam in 1 cup of chicken broth for approximately 10 minutes. Remove cauliflower and transfer to baking dish in one layer. Sprinkle with cheese and dot with butter. Bake approximately 15 to 20 minutes, until top is lightly brown. Options: Broccoli works well, too. Serves 4 Ingredients 1 head cauliflower (about 2 pounds) 1 cup chicken broth 1/4 cup grated parmesan cheese 1 tablespoon butter What to do: Preheat oven to 375 degrees. Break cauliflower into florets. Steam in 1 cup of chicken broth for approximately 10 minutes. Remove cauliflower and transfer to baking dish in one layer. Sprinkle with cheese and dot with butter. Bake approximately 15 to 20 minutes, until top is lightly brown. Options: Broccoli works well, too. Serves 8 Ingredients 2 heads cauliflower (about 4 pounds) 2 cup chicken broth 1/2 cup grated parmesan cheese 2 tablespoons butter What to do: Preheat oven to 375. Break cauliflower into florets. Steam in 2 cups of chicken broth for approximately 10 minutes. Remove cauliflower and transfer to baking dish in one layer. Sprinkle with cheese and dot with butter. Bake approximately 15 to 20 minutes, until top is lightly brown. Options: broccoli works well, too. Cauliflower Baked with Cheese &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Steamed Celery Root th Cheese vrf35 UVName UGName NRV18 UNName USName Easy,Quick ftsKeywords 1 celery root, about 1 1/2 pounds 2 cups chicken broth 1 teaspoon lemon juice salt to taste 1/4 teaspoon pepper 2 tablespoons butter (or 3 tablespoons fat-free Italian dressing) UShoppingList Serves 6 Ingredients 1 celery root, about 1 1/2 pounds 2 cups chicken broth 1 teaspoon lemon juice salt to taste 1/4 teaspoon pepper 2 tablespoons butter (or 3 tablespoons fat-free Italian dressing) Here's What to do: Peel the celery root and cut into bite-sized pieces. Put the celery root in a medium pot and add broth, lemon juice, salt and pepper and cook for approximately 10 minutes until tender. Remove the celery root from the broth, add butter or Italian dressing, and serve. Serves 6 Ingredients 1 celery root, about 1 1/2 pounds 2 cups chicken broth 1 teaspoon lemon juice salt to taste 1/4 teaspoon pepper 2 tablespoons butter (or 3 tablespoons fat-free Italian dressing) Here's What to do: Peel the celery root and cut into bite-sized pieces. Put the celery root in a medium pot and add broth, lemon juice, salt and pepper and cook for approximately 10 minutes until tender. Remove the celery root from the broth, add butter or Italian dressing, and serve. Serves 12 Ingredients 2 celery roots, about 3 pounds 4 cups chicken broth 2 teaspoons lemon juice salt to taste 1/2 teaspoon pepper 4 tablespoons butter (or 6 tablespoons fat free Italian dressing) Here's What to do: Peel the celery root and cut into bite-sized pieces. Put the celery root in a medium pot and add broth, lemon juice, salt and pepper and cook for approximately 10 minutes until tender. Remove the celery root from the broth, add the butter or Italian dressing, and serve. 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Add the rest of the ingredients. Cover and simmer for approximately 15 minutes until celery becomes tender. Serves 4 Ingredients 1 onion, chopped 2 tablespoons olive oil 1 10-ounce can Italian tomatoes 1/4 teaspoon basil salt to taste 1/2 teaspoon sugar 1/4 teaspoon pepper 8-10 stalks celery, scraped and cut into 1-inch pieces 1 green pepper, chopped Let's cook: In a large saucepan, gently saut onion in oil for approximately 2-3 minutes, while stirring continually. Add the rest of the ingredients. Cover and simmer for approximately 15 minutes until celery becomes tender. Serves 8 Ingredients 2 onions, chopped 4 tablespoons olive oil 2-10 ounce cans Italian tomatoes 1/2 teaspoon basil salt to taste 1 teaspoon sugar 1/2 teaspoon pepper 16 to 20 stalks celery, scraped and cut into 1-inch pieces 2 green peppers, chopped Let's cook: In a large saucepan, gently saut onion in oil for approximately 3-4 minutes, while stirring continually. Add the rest of the ingredients. Cover and simmer for approximately 15 minutes until celery becomes tender. 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Serves 4 Ingredients Large eggplant (about 1 1/2 pounds) 6 tablespoons olive oil 1 large beefsteak tomato, sliced 1/2 pound sharp cheddar cheese or mozzarella, sliced fresh basil salt to taste pepper to taste Here's how: Peel eggplant and slice into 1/2" thick pieces. Add oil to skillet and fry eggplant slices briskly until soft. Remove eggplant and place on paper towels to remove excess oil. Place a slice of tomato on top of each eggplant slice. Cover with cheese slice. Bake in 350 degree oven until tomatoes are cooked. Top with fresh basil, add salt and pepper to taste, and serve immediately. Great snack! Serves 4 Ingredients Large eggplant (about 1 1/2 pounds) 6 tablespoons olive oil 1 large beefsteak tomato, sliced 1/2 pound sharp cheddar cheese or mozzarella, sliced fresh basil salt to taste pepper to taste Here's how: Peel eggplant and slice into 1/2" thick pieces. Add oil to skillet and fry eggplant slices briskly until soft. Remove eggplant and place on paper towels to remove excess oil. Place a slice of tomato on top of each eggplant slice. Cover with cheese slice. Bake in 350 degree oven until tomatoes are cooked. Top with fresh basil, add salt and pepper to taste, and serve immediately. Great snack! Serves 8 Ingredients 2 large eggplants (about 1 1/2 pounds each) 3/4 cup olive oil 2 large beefsteak tomatos, sliced 1 pound sharp cheddar cheese or mozzarella, sliced fresh basil salt to taste pepper to taste Here's how: Peel eggplant and slice into 1/2 inch thick pieces. Add oil to skillet and fry eggplant slices briskly until soft. Remove eggplant and place on paper towels to remove excess oil. Place a slice of tomato on top of each eggplant slice. Cover with cheese slice. Bake in 350 degree oven until tomatoes are cooked. Top with fresh basil, add salt and pepper to taste, and serve immediately. 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I do know it's great! Serves 4 Ingredients 1 eggplant 3 tablespoons olive oil 2 garlic cloves, minced 4 mushrooms, chopped 1 medium onion, chopped 1 celery stalk, chopped 2 eggs 2 tablespoons parsley grated cheese 4 tablespoons mozzarella, grated 1 cup marinara sauce Let's get cooking: Preheat oven to 350 degrees. Cut eggplant in half lengthwise, do not peel. Hollow out center of eggplant and set aside. Parboil hollowed out halves for about 5-7 minutes. Meanwhile, chop the eggplant center. In a large frying pan combine olive oil, eggplant center, garlic, mushrooms, onion and celery. Saut until translucent. Transfer to mixing bowl. Add eggs and parsley. Mix well. Fill eggplant sections half way with cooked mixture. Sprinkle with grated cheese. If desired, place 2 tablespoons of mozzarella in each eggplant center. Add remaining stuffing and top with marinara sauce and more grated cheese. Place in baking dish and bake for l hour. Excellent with chicken, fish, pasta, or a vegetarian meal with rice and a salad. I think my mom invented this. I do know it's great! Serves 4 Ingredients 1 eggplant 3 tablespoons olive oil 2 garlic cloves, minced 4 mushrooms, chopped 1 medium onion, chopped 1 celery stalk, chopped 2 eggs 2 tablespoons parsley grated cheese 4 tablespoons mozzarella, grated 1 cup marinara sauce Let's get cooking: Preheat oven to 350 degrees. Cut eggplant in half lengthwise, do not peel. Hollow out center of eggplant and set aside. Parboil hollowed out halves for about 5-7 minutes. Meanwhile, chop the eggplant center. In a large frying pan combine olive oil, eggplant center, garlic, mushrooms, onion and celery. Saut until translucent. Transfer to mixing bowl. Add eggs and parsley. Mix well. Fill eggplant sections half way with cooked mixture. Sprinkle with grated cheese. If desired, place 2 tablespoons of mozzarella in each eggplant center. Add remaining stuffing and top with marinara sauce and more grated cheese. Place in baking dish and bake for l hour. Excellent with chicken, fish, pasta, or a vegetarian meal with rice and a salad. I think my mom invented this. I do know it's great! Serves 8 Ingredients 2 eggplants 6 tablespoons olive oil 4 garlic cloves, minced 8 mushrooms, chopped 2 medium onions, chopped 2 celery stalk, chopped 4 eggs 4 tablespoons parsley grated cheese 1/2 cup mozzarella, grated 2 cups marinara sauce Let's get cooking: Preheat oven to 350 degrees. Cut eggplant in half lengthwise, do not peel. Hollow out center of eggplant and set aside. Par boil hollowed out halves for about 6-8 minutes. Meanwhile, chop the eggplant center. In a large frying pan combine olive oil, eggplant center, garlic, mushrooms, onion and celery. Saut until translucent. Transfer to mixing bowl. Add eggs and parsley. Mix well. Fill eggplant sections half way with cooked mixture. Sprinkle with grated cheese. If desired, place 2 tablespoons of mozzarella in each eggplant center. Add remaining stuffing and top with marinara sauce and more grated cheese. Place in baking dish and bake for l hour. Excellent with chicken, fish, pasta, or a vegetarian meal with rice and a salad. Stuffed Eggplant (Vegetarian) &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Stuffed Eggplant (Meat) rian) vlaugh3 UVName UGName NRV23 UNName USName Easy,Quick ftsKeywords 2 tablespoons olive oil 2 garlic cloves, minced 1/2 pound ground beef or turkey 1 large or 2 medium eggplants 6-8 mushrooms, chopped 1 onion, minced 2 tablespoons parsley, minced 1 8-ounce can tomato sauce 1/2 cup flavored bread crumbs 1 teaspoon oregano salt to taste 1/4 teaspoon pepper 1/2 cup grated cheese UShoppingList Serves 4 Ingredients 2 tablespoons olive oil 2 garlic cloves, minced 1/2 pound ground beef or turkey 1 large or 2 medium eggplants 6-8 mushrooms, chopped 1 onion, minced 2 tablespoons parsley, minced 1 8-ounce can tomato sauce 1/2 cup flavored bread crumbs 1 teaspoon oregano salt to taste 1/4 teaspoon pepper 1/2 cup grated cheese Grab your apron: Preheat oven to 350 degrees. Put oil, garlic and meat in a medium saucepan, and cook until meat loses its pink color. Pour out fat and set meat aside. Bake eggplant approximately 20-25 minutes until tender. Remove from the oven, and when cool to the touch, cut in half. If large, cut in quarters. Scoop out flesh and save the shells. Chop the flesh. Combine the chopped eggplant flesh with mushrooms, onion, parsley, tomato sauce, bread crumbs, oregano, salt and pepper. Add this mixture to the cooked meat in the saucepan. Simmer for 5 minutes. Scoop mixture into eggplant shells, top with grated cheese and bake 20 minutes. Serves 4 Ingredients 2 tablespoons olive oil 2 garlic cloves, minced 1/2 pound ground beef or turkey 1 large or 2 medium eggplants 6-8 mushrooms, chopped 1 onion, minced 2 tablespoons parsley, minced 1 8-ounce can tomato sauce 1/2 cup flavored bread crumbs 1 teaspoon oregano salt to taste 1/4 teaspoon pepper 1/2 cup grated cheese Grab your apron: Preheat oven to 350 degrees. Put oil, garlic and meat in a medium saucepan, and cook until meat loses its pink color. Pour out fat and set meat aside. Bake eggplant approximately 20-25 minutes until tender. Remove from the oven, and when cool to the touch, cut in half. If large, cut in quarters. Scoop out flesh and save the shells. Chop the flesh. Combine the chopped eggplant flesh with mushrooms, onion, parsley, tomato sauce, bread crumbs, oregano, salt and pepper. Add this mixture to the cooked meat in the saucepan. Simmer for 5 minutes. Scoop mixture into eggplant shells, top with grated cheese and bake 20 minutes. Serves 8 Ingredients 4 tablespoons olive oil 4 garlic cloves, minced 1 pound ground beef or turkey 2 large or 4 medium eggplants 12-16 mushrooms, chopped 2 onions, minced 4 tablespoons parsley, minced 2-8 ounce cans tomato sauce 1 cup flavored bread crumbs 2 teaspoons oregano salt to taste 1/2 teaspoon pepper 1 cup grated cheese Grab your apron: Preheat oven to 350 degrees. Put oil, garlic and meat in a medium saucepan, and cook until meat loses its pink color. Pour out fat and set meat aside. Bake eggplant approximately 20-25 minutes until tender. Remove from the oven, and when cool to the touch, cut in half. If large, cut in quarters. Scoop out flesh and save the shells. Chop the flesh Combine the chopped eggplant flesh with the mushrooms, onion, parsley, tomato sauce, bread crumbs, oregano, salt and pepper. Add this mixture to the cooked meat in the saucepan. Simmer for 5 minutes. Scoop mixture into eggplant shells, top with grated cheese and bake 20 minutes. Stuffed Eggplant (Meat) &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Grilled Eggplant (Meat) rian) UVName UGName NRV24 UNName USName Easy,Quick ftsKeywords 2 medium eggplants or 1 large eggplant 1/4 teaspoon pepper 4 tablespoons olive oil 4 tablespoons soy sauce 2 cloves garlic, minced 4 tablespoons fresh herbs, chopped (tarragon, oregano, sage, rosemary, thyme are all good) UShoppingList This works great with zucchini, green pepper, red pepper, mushrooms, onions, leeks and asparagus! Serves 4 Ingredients 2 medium eggplants or 1 large eggplant 1/4 teaspoon pepper 4 tablespoons olive oil 4 tablespoons soy sauce 2 cloves garlic, minced 4 tablespoons fresh herbs, chopped (tarragon, oregano, sage, rosemary, thyme are all good) Here's how: Preheat grill. Slice eggplant into 1/2" thick pieces. Make a marinade by combining all remaining ingredients in a large Zip-Lock plastic bag. Place eggplant slices in bag, close bag and mix thoroughly. Refrigerate for 1 hour, turning bag occasionally to mix marinade. Place eggplant slices on hot grill and cook for 5 to 10 minutes on each side until browned. Remove from grill and serve immediately. This works great with zucchini, green pepper, red pepper, mushrooms, onions, leeks and asparagus! Serves 4 Ingredients 2 medium eggplants or 1 large eggplant 1/4 teaspoon pepper 4 tablespoons olive oil 4 tablespoons soy sauce 2 cloves garlic, minced 4 tablespoons fresh herbs, chopped (tarragon, oregano, sage, rosemary, thyme are all good) Here's how: Preheat grill. Slice eggplant into 1/2" thick pieces. Make a marinade by combining all remaining ingredients in a large Zip-Lock plastic bag. Place eggplant slices in bag, close bag and mix thoroughly. Refrigerate for 1 hour, turning bag occasionally to mix marinade. Place eggplant slices on hot grill and cook for 5 to 10 minutes on each side until browned. Remove from grill and serve immediately. This works great with zucchini, green pepper, red pepper, mushrooms, onions, leeks and asparagus! Serves 8 Ingredients 4 medium eggplants or 2 large eggplants 1/2 teaspoon pepper 1/2 cup olive oil 1/2 cup soy sauce 4 clove garlic, minced 1/2 cup fresh herbs, chopped (tarragon, oregano, sage, rosemary, thyme are all good) Here's how: Preheat grill. Slice eggplant into 1/2 inch thick pieces. Make a marinade by combining all remaining ingredients in two large Zip Lock plastic bags. Place eggplant slices in bags, close bags and mix thoroughly. Refrigerate for 1 hour, turning bags occasionally to mix marinade. Place eggplant slices on hot grill and cook for 5 to 10 minutes on each side until browned. Remove from grill and serve immediately. Grilled Eggplant_ &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Stewed Eggplant with Tomatoes vctip9 UVName UGName NRV25 UNName USName Easy,Quick ftsKeywords 1 small onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 3 large tomatoes, peeled and chopped, or 1 16-ounce can plum tomatoes. salt to taste 1/2 teaspoon pepper 1/2 teaspoon sugar 2 medium eggplants 2 tablespoons butter UShoppingList Serves 6 Ingredients 1 small onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 3 large tomatoes, peeled and chopped, or 1 16-ounce can plum tomatoes. salt to taste 1/2 teaspoon pepper 1/2 teaspoon sugar 2 medium eggplants 2 tablespoons butter What to do: In a medium saucepan, saut the onion and garlic in oil until soft. Add tomatoes, salt, pepper, and sugar. Simmer 10 minutes, stirring occasionally. Peel eggplant and cut into serving-sized bits. In a large saucepan, saut the eggplant in butter over medium heat for about 10 minutes. Pour tomato sauce over eggplant and serve. Serves 6 Ingredients 1 small onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 3 large tomatoes, peeled and chopped, or 1 16-ounce can plum tomatoes. salt to taste 1/2 teaspoon pepper 1/2 teaspoon sugar 2 medium eggplants 2 tablespoons butter What to do: In a medium saucepan, saut the onion and garlic in oil until soft. Add tomatoes, salt, pepper, and sugar. Simmer 10 minutes, stirring occasionally. Peel eggplant and cut into serving-sized bits. In a large saucepan, saut the eggplant in butter over medium heat for about 10 minutes. Pour tomato sauce over eggplant and serve. Serves 12 Ingredients 1 medium onion, chopped 4 cloves garlic, minced 1/2 cup olive oil 6 large tomatoes, peeled and chopped, or 2-16 ounce cans plum tomatoes. salt to taste 1 teaspoon pepper 1 teaspoon sugar 4 medium eggplants 4 tablespoons butter What to do: In a medium saucepan, saut the onion and garlic in oil until soft. Add tomatoes, salt, pepper, and sugar. Simmer 10 minutes, stirring occasionally. Peel eggplant and cut into serving-size bits. In a large saucepan, saut the eggplant in butter over medium heat for about 12 minutes. Pour tomato sauce over eggplant and serve. Stewed Eggplant with Tomatoes &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Eggplant Roll-Ups th Tomatoes VRV26 UVName TRV26 UGName NRV26 UNName USName Easy,Quick ftsKeywords 1 pound ricotta 1 tablespoon finely chopped parsley 1 large eggplant 2 eggs, beaten 1 cup seasoned bread crumbs for dredging 1/3 cup olive oil 1/2 pound mozzarella, shredded 2 cups marinara sauce 1/2 cup grated cheese UShoppingList Great today, with pasta. Great tomorrow, cold in a sandwich. Serves 6 Ingredients 1 pound ricotta 1 tablespoon finely chopped parsley 1 large eggplant 2 eggs, beaten 1 cup seasoned bread crumbs for dredging 1/3 cup olive oil 1/2 pound mozzarella, shredded 2 cups marinara sauce 1/2 cup grated cheese Here's What to do: Preheat oven to 350 degrees. Mix ricotta with parsley. Peel and thinly slice eggplant lengthwise. Dip each slice of eggplant into beaten eggs, then dip in bread crumbs. Add oil to medium frying pan over medium heat. Brown eggplant slices on both sides. Remove eggplant from pan and place on paper towels to drain excess oil. Place two spoonfuls of ricotta mixture into the center of each eggplant slice. Add mozzarella and roll up eggplant slice around cheese. Place each roll seam side down in a shallow baking dish. Top with a little marinara sauce and grated cheese. Bake 35 minutes. Serve with pasta and additional sauce, cheese and a salad. Great today, with pasta. Great tomorrow, cold in a sandwich. Serves 6 Ingredients 1 pound ricotta 1 tablespoon finely chopped parsley 1 large eggplant 2 eggs, beaten 1 cup seasoned bread crumbs for dredging 1/3 cup olive oil 1/2 pound mozzarella, shredded 2 cups marinara sauce 1/2 cup grated cheese Here's What to do: Preheat oven to 350 degrees. Mix ricotta with parsley. Peel and thinly slice eggplant lengthwise. Dip each slice of eggplant into beaten eggs, then dip in bread crumbs. Add oil to medium frying pan over medium heat. Brown eggplant slices on both sides. Remove eggplant from pan and place on paper towels to drain excess oil. Place two spoonfuls of ricotta mixture into the center of each eggplant slice. Add mozzarella and roll up eggplant slice around cheese. Place each roll seam side down in a shallow baking dish. Top with a little marinara sauce and grated cheese. Bake 35 minutes. Serve with pasta and additional sauce, cheese and a salad. Great today, with pasta. Great tomorrow, cold in a sandwich. Serves 12 Ingredients 2 pounds ricotta 2 tablespoons finely chopped parsley 2 large eggplants 4 eggs, beaten 2 cups seasoned bread crumbs for dredging 2/3 cup olive oil 1 pound mozzarella, shredded 4 cups marinara sauce 1 cup grated cheese Here's What to do: Preheat oven to 350 degrees. Mix ricotta with parsley. Peel and thinly slice eggplant lengthwise. Dip each slice of eggplant into beaten eggs, then dip in bread crumbs. Add oil to medium frying pan over medium heat. Brown eggplant slices on both sides. Remove eggplant from pan and place on paper towels to drain excess oil. Place two spoonfuls of ricotta mixture into the center of each eggplant slice. Add mozzarella and roll up eggplant slice around cheese. Place each roll seam side down in a shallow baking dish. Top with a little marinara sauce and grated cheese. Bake 35 minutes. Serve with pasta and additional sauce, cheese and a salad. 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Stir in butter and serve. Serves 4 Ingredients 2 heads escarole, washed and cut into large pieces 1 cup chicken broth 1 clove garlic, crushed 2 tablespoons chopped parsley salt to taste 1/4 teaspoon thyme 2 tablespoons butter (optional) Let's cook: Mix all the ingredients in a saucepan, cover and cook for 15 minutes over medium heat, stirring occasionally. Stir in butter and serve. Serves 8 Ingredients 4 heads escarole, washed and cut into large pieces 2 cups chicken broth 2 cloves garlic, crushed 4 tablespoons chopped parsley salt to taste 1/2 teaspoon thyme 4 tablespoons butter (optional) Let's cook: Mix all the ingredients in a saucepan, cover and cook for 15 minutes over medium heat, stirring occasionally. Stir in butter and serve. 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Serves 4 Ingredients 2 garlic cloves, minced 1 small onion, chopped 2 tablespoons olive oil 1 head escarole, washed and cut into large pieces 1 cup chicken broth 1 16-ounce can cannellini beans 4 tablespoons grated cheese Grab your apron: garlic and onion in oil in a sauce pan until translucent. Add escarole and broth, bring to a boil, and simmer for 25 minutes. Add beans (do not stir) and cook for another 15 minutes. Stir gently to mix, then serve topped with grated cheese. Peasant dish fit for a king. Serves 4 Ingredients 2 garlic cloves, minced 1 small onion, chopped 2 tablespoons olive oil 1 head escarole, washed and cut into large pieces 1 cup chicken broth 1 16-ounce can cannellini beans 4 tablespoons grated cheese Grab your apron: garlic and onion in oil in a sauce pan until translucent. Add escarole and broth, bring to a boil, and simmer for 25 minutes. Add beans (do not stir) and cook for another 15 minutes. Stir gently to mix, then serve topped with grated cheese. Peasant dish fit for a king Serves 8 Ingredients 4 garlic cloves, minced 1 medium onion, chopped 4 tablespoons olive oil 2 heads escarole, washed and cut into large pieces 2 cups chicken broth 2-16 ounce cans cannellini beans 1/2 cup grated cheese Grab your apron: garlic and onion in oil in a sauce pan until translucent. Add escarole and broth, bring to a boil, and simmer for 25 minutes. Add beans (do not stir) and cook for another 15 minutes. Stir gently to mix, then serve topped with grated cheese. 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Cook in salted water until tender, about 15 to 20 minutes. Drain. Return cooked fennel to pot, and add butter, broth and parsley. Boil for several minutes to reduce broth. Place fennel in serving bowl and sprinkle with grated cheese before serving. Serves 6 Ingredients 3 large heads fennel 2 tablespoons butter 1 cup chicken broth 1 tablespoon minced parsley 1/2 cup grated cheese Here's what you do: Trim fennel and cut into fourths, lengthwise. Cook in salted water until tender, about 15 to 20 minutes. Drain. Return cooked fennel to pot, and add butter, broth and parsley. Boil for several minutes to reduce broth. Place fennel in serving bowl and sprinkle with grated cheese before serving. Serves 12 Ingredients 6 large heads fennel 4 tablespoons butter 2 cups chicken broth 2 tablespoons minced parsley 1 cup grated cheese Here's what you do: Trim fennel and cut into fourths, lengthwise. Cook in salted water until tender, about 15 to 20 minutes. Drain. Return cooked fennel to pot, and add butter, broth and parsley. Boil for several minutes to reduce broth. Place fennel in serving bowl and sprinkle with grated cheese before serving. Fennel and Cheese &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Poached Fennel atoes UVName UGName NRV31 UNName USName Easy,Quick ftsKeywords 3 medium fennel bulbs 2 cups chicken broth 3 tablespoons butter salt to taste 1/4 teaspoon pepper UShoppingList Serves 4 Ingredients 3 medium fennel bulbs 2 cups chicken broth 3 tablespoons butter salt to taste 1/4 teaspoon pepper Let's get cooking: Remove outer hard leaves and quarter the hearts. Boil in broth for about 10 minutes until tender. Drain. In a medium saucepan, melt butter and add salt and pepper. Brown fennel for 3 or 4 minutes. If necessary, add a tablespoon or two of water. The fennel should appear to be glazed. Serves 4 Ingredients 3 medium fennel bulbs 2 cups chicken broth 3 tablespoons butter salt to taste 1/4 teaspoon pepper Let's get cooking: Remove outer hard leaves and quarter the hearts. Boil in broth for about 10 minutes until tender. Drain. In a medium saucepan, melt butter and add salt and pepper. Brown fennel for 3 or 4 minutes. If necessary, add a tablespoon or two of water. The fennel should appear to be glazed. Serves 8 Ingredients 6 medium fennel bulbs 4 cups chicken broth 6 tablespoons butter salt to taste 1/2 teaspoon pepper Let's get cooking: Remove outer hard leaves and quarter the hearts. Boil in broth for about 10 minutes until tender. Drain. In a medium saucepan, melt butter and add salt and pepper. Brown fennel for 3 or 4 minutes. If necessary, add a tablespoon or two of water. The fennel should appear to be glazed. Poached Fennel &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Braised Cabbage atoes UVName UGName NRV32 UNName USName Easy,Quick ftsKeywords 1 large head cabbage 2 tablespoons butter or olive oil 1 teaspoon lemon juice 1 clove garlic, minced salt to taste 1/4 teaspoon pepper 1 tablespoon parsley, minced 2 cups chicken broth UShoppingList Serves 4 Ingredients 1 large head cabbage 2 tablespoons butter or olive oil 1 teaspoon lemon juice 1 clove garlic, minced salt to taste 1/4 teaspoon pepper 1 tablespoon parsley, minced 2 cups chicken broth Here's how: Discard any hard outer leaves of cabbage. Slice into eighths, always through the core. Place cabbage in a deep skillet with the rest of the ingredients and cook gently until tender, approximately 25 minutes. Serves 4 Ingredients 1 large head cabbage 2 tablespoons butter or olive oil 1 teaspoon lemon juice 1 clove garlic, minced salt to taste 1/4 teaspoon pepper 1 tablespoon parsley, minced 2 cups chicken broth Here's how: Discard any hard outer leaves of cabbage. Slice into eighths, always through the core. Place cabbage in a deep skillet with the rest of the ingredients and cook gently until tender, approximately 25 minutes. Serves 8 Ingredients 2 large heads cabbage 4 tablespoons butter or olive oil 2 teaspoons lemon juice 2 cloves garlic, minced salt to taste 1/2 teaspoon pepper 2 tablespoons parsley, minced 4 cups chicken broth Here's how: Discard any hard outer leaves of cabbage. Slice into eighths, always through the core. Place cabbage in a deep skillet with the rest of the ingredients and cook gently until tender, approximately 25 minutes. Braised Cabbage &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Baked Fennel au Gratin atoes vctip6 UVName UGName NRV33 UNName USName Easy,Quick ftsKeywords 3 large fennel bulbs salt to taste 1/2 teaspoon pepper 2 tablespoons melted butter 4 tablespoons grated parmesan cheese UShoppingList Serves 6 Ingredients 3 large fennel bulbs salt to taste 1/2 teaspoon pepper 2 tablespoons melted butter 4 tablespoons grated parmesan cheese Here's how: Preheat oven to 425 degrees. Trim fennel, cut bulb into quarters and boil in enough water to cover for approximately 8 minutes. Drain, place in baking dish. Season with salt and pepper. Pour the butter on top and sprinkle with cheese. Bake about 15 minutes until fennel is tender and cheese is slightly browned. Serves 6 Ingredients 3 large fennel bulbs salt to taste 1/2 teaspoon pepper 2 tablespoons melted butter 4 tablespoons grated parmesan cheese Here's how: Preheat oven to 425 degrees. Trim fennel, cut bulb into quarters and boil in enough water to cover for approximately 8 minutes. Drain, place in baking dish. Season with salt and pepper. Pour the butter on top and sprinkle with cheese. Bake about 15 minutes until fennel is tender and cheese is slightly browned. Serves 12 Ingredients 6 large fennel bulbs salt to taste 1 teaspoon pepper 4 tablespoons melted butter 1/2 cup grated parmesan cheese Here's how: Preheat oven to 425 degrees. Trim fennel, cut bulb into quarters and boil in enough water to cover for approximately 8 minutes. Drain, place in baking dish. Season with salt and pepper. Pour the butter on top and sprinkle with cheese. Bake about 15 minutes until fennel is tender and cheese is slightly browned. Baked Fennel au Gratin &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Grilled Mushrooms atoes vlaugh1 UVName UGName NRV34 UNName USName Easy,Quick ftsKeywords 12 mushroom hats, (ovoli, porcini, or any meaty mushroom) 1 tablespoon chopped parsley 2 cloves garlic, minced 3 tablespoons olive oil UShoppingList What a treat! Anytime! Serves 6 Ingredients 12 mushroom hats, (ovoli, porcini, or any meaty mushroom) 1 tablespoon chopped parsley 2 cloves garlic, minced 3 tablespoons olive oil What to do: Thoroughly clean mushrooms with damp cloth. Combine parsley and garlic with 1 1/2 tablespoons olive oil. Brush mushrooms with seasoned oil mixture, and grill bottom side down for approximately 5 minutes until crisp, yet soft. Or broil for 2 minutes on each side. Transfer to serving dish, and sprinkle with remaining oil. Add salt and pepper to taste. Serve quite hot. Option: seasoning may be added after mushrooms are grilled, rather than before. What a treat! Anytime! Serves 6 Ingredients 12 mushroom hats, (ovoli, porcini, or any meaty mushroom) 1 tablespoon chopped parsley 2 cloves garlic, minced 3 tablespoons olive oil What to do: Thoroughly clean mushrooms with damp cloth. Combine parsley and garlic with 1 1/2 tablespoons olive oil. Brush mushrooms with seasoned oil mixture, and grill bottom side down for approximately 5 minutes until crisp, yet soft. Or broil for 2 minutes on each side. Transfer to serving dish, and sprinkle with remaining oil. Add salt and pepper to taste. Serve quite hot. Option: seasoning may be added after mushrooms are grilled, rather than before. What a treat! Anytime! Serves 12 Ingredients 24 mushroom hats, (ovoli, porcini, or any meaty mushroom) 2 tablespoons chopped parsley 4 cloves garlic, minced 6 tablespoons olive oil What to do! Thoroughly clean mushrooms with damp cloth. Combine parsley and garlic with 3 tablespoons olive oil. Brush mushrooms with seasoned oil mixture, and grill bottom side down for approximately 5 minutes until crisp, yet soft. Or broil for 2 minutes on each side. Transfer to serving dish, and sprinkle with remaining oil. Add salt and pepper to taste. Serve quite hot. Option: seasoning may be added after mushrooms are grilled, rather than before. Grilled Mushrooms &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Mushrooms with Garlic atoes vhints4 UVName UGName NRV35 UNName USName Easy,Quick ftsKeywords 12 mushroom hats, (ovoli, porcini, or any meaty mushroom) 1 tablespoon chopped parsley 2 cloves garlic, minced 3 tablespoons olive oil UShoppingList 8 F Y Serves 4 Ingredients 4 cloves garlic, minced 2 tablespoons olive oil 1 1/2 pounds mushrooms, sliced 1 teaspoon oregano salt to taste 1/4 teaspoon pepper 2 tablespoons water What to do: garlic in oil until it is lightly browned. Add mushrooms and saut 2 more minutes. Add all other ingredients. Cover and steam 2 minutes. Serve mushrooms in their juice. Serves 4 Ingredients 4 cloves garlic, minced 2 tablespoons olive oil 1 1/2 pounds mushrooms, sliced 1 teaspoon oregano salt to taste 1/4 teaspoon pepper 2 tablespoons water What to do: garlic in oil until it is lightly browned. Add mushrooms and saut 2 more minutes. Add all other ingredients. Cover and steam 2 minutes. Serve mushrooms in their juice. Serves 8 Ingredients 8 cloves garlic, minced 4 tablespoons olive oil 3 pounds mushrooms, sliced 2 teaspoons oregano salt to taste 1/2 teaspoon pepper 4 tablespoons water What to do: garlic in oil until it is lightly browned. Add mushrooms and saut 3 more minutes. Add all other ingredients. Cover and steam 3 minutes. Serve mushrooms in their juice. r T ? Mushrooms with Garlic &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Mushrooms in Wine Sauce atoes vlaugh3 UVName UGName NRV36 UNName USName Easy,Quick ftsKeywords 1 tablespoon olive oil 2 cloves garlic, minced 1 1/2 pounds mushrooms, sliced thin 3 tablespoons white wine 2 tablespoons minced parsley juice of 1 lemon UShoppingList Serves 4 Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 1 1/2 pounds mushrooms, sliced thin 3 tablespoons white wine 2 tablespoons minced parsley juice of 1 lemon Here's how: In a medium saucepan over medium heat, saut garlic in 1 tablespoon of oil until golden brown. Add thinly sliced mushrooms. Stir, add wine, and saut for 2 or 3 minutes. Add parsley and lemon juice, stir, and remove from heat. Serve immediately in the mushroom juice. Serves 4 Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 1 1/2 pounds mushrooms, sliced thin 3 tablespoons white wine 2 tablespoons minced parsley juice of 1 lemon Here's how: In a medium saucepan over medium heat, saut garlic in 1 tablespoon of oil until golden brown. Add thinly sliced mushrooms. Stir, add wine, and saut for 2 or 3 minutes. Add parsley and lemon juice, stir, and remove from heat. Serve immediately in the mushroom juice. Serves 8 Ingredients 2 tablespoons olive oil 4 cloves garlic, minced 3 pounds mushrooms, sliced thin 1/3 cup white wine 4 tablespoons minced parsley juice of 2 lemons Here's how: In a medium saucepan over medium heat, saut garlic in oil until golden brown. Add thinly sliced mushrooms. Stir, add wine, and saut for 2 or 3 minutes. Add parsley and lemon juice, stir, and remove from heat. Serve immediately in the mushroom juice. Mushrooms in Wine Sauce &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Sauteed Mushroom Caps atoes UVName UGName NRV37 UNName USName Easy,Quick ftsKeywords 2 pounds mushroom caps 4 tablespoons olive oil 3 garlic cloves, minced 2 tablespoons fresh mint, chopped 2 tablespoons fresh parsley, chopped salt to taste pepper to taste UShoppingList My son's favorite! Serves 4 to 6 Ingredients 2 pounds mushroom caps 4 tablespoons olive oil 3 garlic cloves, minced 2 tablespoons fresh mint, chopped 2 tablespoons fresh parsley, chopped salt to taste pepper to taste Here's how: Thoroughly clean mushrooms and cut off stems. In a medium saucepan over medium heat, saut garlic in oil until golden brown. Remove garlic from oil, then add mushrooms to pan and saut vigorously over high heat for 4 minutes until mushrooms are crisp, yet soft. Add mint and parsley, cook another minute. Add salt and pepper to taste. Serve alone, or over toast. Great with roast, meat, fowl or venison. My son's favorite! Serves 4 to 6 Ingredients 2 pounds mushroom caps 4 tablespoons olive oil 3 garlic cloves, minced 2 tablespoons fresh mint, chopped 2 tablespoons fresh parsley, chopped salt to taste pepper to taste Here's how: Thoroughly clean mushrooms and cut off stems. In a medium saucepan over medium heat, saut garlic in oil until golden brown. Remove garlic from oil, then add mushrooms to pan and saut vigorously over high heat for 4 minutes until mushrooms are crisp, yet soft. Add mint and parsley, cook another minute. Add salt and pepper to taste. Serve alone, or over toast. Great with roast, meat, fowl or venison. My son's favorite! Serves 8 to 12 Ingredients 4 pounds mushroom caps 1/2 cup olive oil 6 garlic cloves, minced 4 tablespoons fresh mint, chopped 4 tablespoons fresh parsley, chopped salt to taste pepper to taste Here's how: Thoroughly clean mushrooms and cut off stems. In a large saucepan over medium heat, saut garlic in oil until golden brown. Remove garlic from oil, then add mushrooms to pan and saut vigorously over high heat for 5 minutes until mushrooms are crisp, yet soft. Add mint and parsley, cook another minute. Add salt and pepper to taste. Serve alone, or over toast. Great with roast, meat, fowl or venison. Sauteed Mushroom Caps &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Peas with Butter atoes UVName UGName NRV38 UNName USName Easy,Quick ftsKeywords 1 small onion, chopped 6 outside lettuce leaves 2 tablespoons butter 3 pounds fresh young peas or 2 packages (10 ounces each) frozen tiny peas salt to taste 1/2 teaspoon sugar UShoppingList Serves 6 Ingredients 1 small onion, chopped 6 outside lettuce leaves 2 tablespoons butter 3 pounds fresh young peas or 2 packages (10 ounces each) frozen tiny peas salt to taste 1/2 teaspoon sugar Here's What to do: In a medium saucepan, gently heat (do not brown), the onion and lettuce leaves in butter. Add peas, salt and sugar. Simmer until peas are just cooked, about 10 to 15 minutes. Serves 6 Ingredients 1 small onion, chopped 6 outside lettuce leaves 2 tablespoons butter 3 pounds fresh young peas or 2 packages (10 ounces each) frozen tiny peas salt to taste 1/2 teaspoon sugar Here's What to do: In a medium saucepan, gently heat (do not brown), the onion and lettuce leaves in butter. Add peas, salt and sugar. Simmer until peas are just cooked, about 10 to 15 minutes. Serves 12 Ingredients 1 medium onion, chopped 12 outside lettuce leaves 4 tablespoons butter 6 pounds fresh young peas or 4 packages (10 ounces each) frozen tiny peas salt to taste 1 teaspoon sugar Here's What to do: In a large saucepan, gently heat (do not brown), the onion and lettuce leaves in butter. Add peas, salt and sugar. Simmer until peas are just cooked, about 10 to 15 minutes. Peas with Butter &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Green Peas with Ham atoes vlaugh2 UVName UGName NRV39 UNName USName Easy,Quick ftsKeywords 3 pounds fresh peas or 2 packages (10 ounces each) frozen peas 1/2 cup prosciutto or ham, chopped 2 cloves garlic, minced 3 tablespoons water 2 tablespoons olive oil 1 small onion, minced salt to taste 1 teaspoon sugar UShoppingList Serves 6 Ingredients 3 pounds fresh peas or 2 packages (10 ounces each) frozen peas 1/2 cup prosciutto or ham, chopped 2 cloves garlic, minced 3 tablespoons water 2 tablespoons olive oil 1 small onion, minced salt to taste 1 teaspoon sugar What to do: In a casserole or pot, combine all the ingredients. Cover and simmer 5 minutes for fresh peas or 10 minutes for frozen peas. Test peas to see when ready. Season to taste. Serves 6 Ingredients 3 pounds fresh peas or 2 packages (10 ounces each) frozen peas 1/2 cup prosciutto or ham, chopped 2 cloves garlic, minced 3 tablespoons water 2 tablespoons olive oil 1 small onion, minced salt to taste 1 teaspoon sugar What to do: In a casserole or pot, combine all the ingredients. Cover and simmer 5 minutes for fresh peas or 10 minutes for frozen peas. Test peas to see when ready. Season to taste. Serves 12 Ingredients 6 pounds fresh peas or 4 packages (10 ounces each) frozen peas 1 cup prosciutto or ham, chopped 4 cloves garlic, minced 1/3 cup water 4 tablespoons olive oil 1 medium onion, minced salt to taste 2 teaspoons sugar What to do: In a casserole or pot, combine all the ingredients. Cover and simmer 5 minutes for fresh peas or 10 minutes for frozen peas. Test peas to see when ready. Season to taste. Green Peas with Ham &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Stuffed Peppers atoes VRV40 UVName TRV40 UGName NRV40 UNName USName Easy,Quick ftsKeywords 1/2 pound ground turkey 1 onion, chopped 2 tablespoons olive oil 2 cups whole kernel or 1 15-ounce can of corn, drained 3/4 cup seasoned bread crumbs 2 eggs 4 tablespoons ketchup salt to taste 6 medium-sized green or red peppers 1 cup tomato juice 4 tablespoons shredded mozzarella or grated cheese UShoppingList H e l l o m i d d l e A m e r i c a. Serves 6 Ingredients 1/2 pound ground turkey 1 onion, chopped 2 tablespoons olive oil 2 cups whole kernel or 1 15-ounce can of corn, drained 3/4 cup seasoned bread crumbs 2 eggs 4 tablespoons ketchup salt to taste 6 medium-sized green or red peppers 1 cup tomato juice 4 tablespoons shredded mozzarella or grated cheese What to do: Preheat oven to 350 degrees. In a medium saucepan, brown turkey and onion in oil. In a mixing bowl, combine browned turkey, onion, corn, bread crumbs, eggs, ketchup and salt. Cut pepper in half lengthwise. Remove seeds and membranes, then par broil peppers for 3 minutes. Fill peppers with well blended mixture and set each pepper in baking dish. Pour tomato juice in the bottom of a baking dish. Sprinkle peppers with grated cheese or mozzarella. Cover with tin foil. Bake for 1 hour. H e l l o m i d d l e A m e r i c a. Serves 6 Ingredients 1/2 pound ground turkey 1 onion, chopped 2 tablespoons olive oil 2 cups whole kernel or 1 15-ounce can of corn, drained 3/4 cup seasoned bread crumbs 2 eggs 4 tablespoons ketchup salt to taste 6 medium-sized green or red peppers 1 cup tomato juice 4 tablespoons shredded mozzarella or grated cheese What to do: Preheat oven to 350 degrees. In a medium saucepan, brown turkey and onion in oil. In a mixing bowl, combine browned turkey, onion, corn, bread crumbs, eggs, ketchup and salt. Cut pepper in half lengthwise. Remove seeds and membranes, then par broil peppers for 3 minutes. Fill peppers with well blended mixture and set each pepper in baking dish. Pour tomato juice in the bottom of a baking dish. Sprinkle peppers with grated cheese or mozzarella. Cover with tin foil. Bake for 1 hour. H e l l o m i d d l e A m e r i c a. Serves 12 Ingredients 1 pound ground turkey 2 onions, chopped 4 tablespoons olive oil 4 cups whole kernel or 2-15 ounce cans of corn, drained 1-1/2 cups seasoned bread crumbs 4 eggs 1/2 cup ketchup salt to taste 12 medium-sized green or red peppers 2 cups tomato juice 1/2 cups shredded mozzarella or grated cheese What to do: Preheat oven to 350 degrees. In a medium saucepan, brown turkey and onion in oil. In a mixing bowl, combine browned turkey, onion, corn, bread crumbs, eggs, ketchup and salt. Cut pepper in half lengthwise. Remove seeds and membranes, then par broil peppers for 3 minutes. Fill peppers with well blended mixture and set each pepper in baking dish. Pour tomato juice in the bottom of a baking dish. Sprinkle peppers with grated cheese or mozzarella. Cover with tin foil. Bake for 1 hour. 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Serves 5 Ingredients 5 large baking potatoes vegetable oil cooking spray 2 large egg whites salt to taste What to do: Preheat oven to 400 degrees. Cut each potato lengthwise into 1/2" slices, slice lengthwise into fingersticks. Coat a baking sheet with vegetable oil spray. In a large bowl combine the potatoes and egg whites and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving space between each slice. Place the baking sheet in the preheated oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 10 minutes with a spatula so that they brown evenly. Salt to taste. Serve immediately. All this and heaven too! Serves 5 Ingredients 5 large baking potatoes vegetable oil cooking spray 2 large egg whites salt to taste What to do: Preheat oven to 400 degrees. Cut each potato lengthwise into 1/2" slices, slice lengthwise into fingersticks. Coat a baking sheet with vegetable oil spray. In a large bowl combine the potatoes and egg whites and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving space between each slice. Place the baking sheet in the preheated oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 10 minutes with a spatula so that they brown evenly. Salt to taste. Serve immediately. All this and heaven too! Serves 5 Ingredients 10 large baking potatoes vegetable oil cooking spray 4 large egg whites salt to taste What to do: Preheat oven to 400 degrees. Cut each potato lengthwise into 1/2 inch slices, slice lengthwise into fingersticks. Coat a baking sheet with vegetable oil spray. In a large bowl combine the potatoes and egg whites and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving space between each slice. Place the baking sheet in the preheated oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 10 minutes with a spatula so that they brown evenly. Salt to taste. Serve immediately. Fat Free Oven-Fried Potatoes &Button &Button &Button &Button en &: LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Potato Pancakes ied Potatoes UVName UGName NRV42 UNName USName Easy,Quick ftsKeywords 1 1/2 pounds raw white potatoes, peeled 1 tablespoon of lemon juice 5 tablespoons flour 1 medium onion, peeled, grated 1 egg salt to taste 1/8 teaspoon pepper cooking oil UShoppingList Heaven, heaven! Makes about 16 pancakes Ingredients 1 1/2 pounds raw white potatoes, peeled 1 tablespoon of lemon juice 5 tablespoons flour 1 medium onion, peeled, grated 1 egg salt to taste 1/8 teaspoon pepper cooking oil Here's how: Grate the potatoes. Squeeze the excess water from the grated potatoes. If you will not be immediately cooking the potatoes, mix a tablespoon of lemon juice to the grated potato mixture to prevent them from turning brown. Place flour in bowl. Add the drained, grated potatoes. Mix in remaining ingredients. Set greased skillet over medium heat. When skillet is hot, drop in a heaping tablespoon of potato mixture. Fry until the bottom is golden brown, then flip. Add additional cooking oil as needed for the next batch. Place cooked pancakes on paper towels to remove excess oil. Serve with apple sauce or sour cream. Heaven, heaven! Makes about 16 pancakes Ingredients 1 1/2 pounds raw white potatoes, peeled 1 tablespoon of lemon juice 5 tablespoons flour 1 medium onion, peeled, grated 1 egg salt to taste 1/8 teaspoon pepper cooking oil Here's how: Grate the potatoes. Squeeze the excess water from the grated potatoes. If you will not be immediately cooking the potatoes, mix a tablespoon of lemon juice to the grated potato mixture to prevent them from turning brown. Place flour in bowl. Add the drained, grated potatoes. Mix in remaining ingredients. Set greased skillet over medium heat. When skillet is hot, drop in a heaping tablespoon of potato mixture. Fry until the bottom is golden brown, then flip. Add additional cooking oil as needed for the next batch. Place cooked pancakes on paper towels to remove excess oil. Serve with apple sauce or sour cream. Heaven, heaven! Makes about 30 pancakes Ingredients 3 pounds raw white potatoes, peeled 2 tablespoons lemon juice 2/3 cup flour 2 medium onions, peeled, grated 2 eggs salt to taste 1/4 teaspoon pepper cooking oil Here's how: Grate the potatoes. Squeeze the excess water from the grated potatoes. If you will not be immediately cooking the potatoes, mix a tablespoon of lemon juice to the grated potato mixture to prevent the potatoes from turning brown. Place flour in bowl. Add the drained, grated potatoes. Mix in remaining ingredients. Set greased skillet over medium heat. When skillet is hot, drop in a heaping tablespoon of potato mixture. Fry until the bottom is golden brown, then flip. Add additional cooking oil as needed for the next batch. Place cooked pancakes on paper towels to remove excess oil. Serve with apple sauce or sour cream. Potato Pancakes &Button &Button &Button &Button appr: LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Sweet Potato Pancakes tatoes vctip11 UVName UGName NRV43 UNName USName Easy,Quick ftsKeywords 12 ounces cooked sweet potatoes (boiled and peeled) or if canned, drained 2 eggs, beaten 1 tablespoon flour 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 3 tablespoons firmly packed brown sugar 1 teaspoon vanilla extract 1/2 teaspoon maple extract (optional) 2 teaspoons vegetable oil UShoppingList Momma, Momma. Serves 4 Ingredients 12 ounces cooked sweet potatoes (boiled and peeled) or if canned, drained 2 eggs, beaten 1 tablespoon flour 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 3 tablespoons firmly packed brown sugar 1 teaspoon vanilla extract 1/2 teaspoon maple extract (optional) 2 teaspoons vegetable oil What to do: In a large bowl, mash sweet potatoes and add all other ingredients. Blend well. Heat a non-stick skillet, then spray with cooking spray. Pour (or use a large spoon) approximately 1/4 cup of pancake mixture onto hot skillet. When middle bubbles and edges are dry, flip pancake and serve with your favorite syrup! Momma, Momma. Serves 4 Ingredients 12 ounces cooked sweet potatoes (boiled and peeled) or if canned, drained 2 eggs, beaten 1 tablespoon flour 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 3 tablespoons firmly packed brown sugar 1 teaspoon vanilla extract 1/2 teaspoon maple extract (optional) 2 teaspoons vegetable oil What to do: In a large bowl, mash sweet potatoes and add all other ingredients. Blend well. Heat a non-stick skillet, then spray with cooking spray. Pour (or use a large spoon) approximately 1/4 cup of pancake mixture onto hot skillet. When middle bubbles and edges are dry, flip pancake and serve with your favorite syrup! Momma, Momma. Serves 8 Ingredients 24 ounces cooked sweet potatoes (boiled and peeled) or if canned, drained 4 eggs, beaten 2 tablespoon flour 2 teaspoon baking powder 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/3 cup firmly packed brown sugar 2 teaspoons vanilla extract 1 teaspoon maple extract (optional) 4 teaspoons vegetable oil What to do: In a large bowl, mash sweet potatoes, and add all other ingredients. Blend well. Heat a non-stick skillet, then spray with cooking spray. Pour (or use a large spoon) approximately 1/4 cup of pancake mixture onto hot skillet. When middle bubbles and edges are dry, flip pancake and serve with your favorite syrup! 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Add oil to a medium frying pan. Cook garlic, pepper, onion, celery and mushrooms over medium heat until garlic is lightly browned and onions are translucent. Mix in rice, salt, and tomato juice. Grease a 1 1/2 quart casserole. Spread the rice and vegetable mixture in the casserole. Cover and bake for about 45 minutes, until the rice is tender and the liquid has been absorbed. Uncover and stir. Sprinkle grated cheese on top. Place casserole back in oven, uncovered, for about 5 minutes until golden brown on top. Garnish with parsley and serve. Serves 6 Ingredients 3 tablespoons olive oil 1 clove garlic, minced 1 red or green pepper, chopped 1 onion, chopped 1 celery stalk, chopped 8 mushrooms, sliced 1 cup rice salt to taste 4 cups tomato juice 1/4 cup grated cheese 2 tablespoons chopped parsley Here's what you do: Preheat oven to 350 degrees. Add oil to a medium frying pan. Cook garlic, pepper, onion, celery and mushrooms over medium heat until garlic is lightly browned and onions are translucent. Mix in rice, salt, and tomato juice. Grease a 1 1/2 quart casserole. Spread the rice and vegetable mixture in the casserole. Cover and bake for about 45 minutes, until the rice is tender and the liquid has been absorbed. Uncover and stir. Sprinkle grated cheese on top. Place casserole back in oven, uncovered, for about 5 minutes until golden brown on top. Garnish with parsley and serve. Serves 12 Ingredients 1/3 cup olive oil 2 cloves garlic, minced 2 red or green peppers, chopped 2 onions, chopped 2 celery stalks, chopped 16 mushrooms, sliced 2 cups rice salt to taste 8 cups tomato juice 1/2 cup grated cheese 4 tablespoons chopped parsley Here's what you do: Preheat oven to 350 degrees. Add oil to a medium frying pan. Cook garlic, pepper, onion, celery and mushrooms over medium heat until garlic is lightly browned and onions are translucent. Mix in rice, salt, and tomato juice. Grease a 3 quart casserole. Spread the rice and vegetable mixture in the casserole. Cover and bake for about 45 minutes, until the rice is tender and the liquid has been absorbed. Uncover and stir. Sprinkle grated cheese on top. Place casserole back in oven, uncovered, for about 5 minutes until golden brown on top. Garnish with parsley and serve. Spanish Rice &Button &Button &Button &Button LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Risotto Pancakes tatoes UVName UGName NRV45 UNName USName Easy,Quick ftsKeywords 3 tablespoons olive oil or butter 1 medium onion, finely chopped 1 1/2 cups rice (Italian Arborio rice is best) 3 or 4 cups chicken broth, heated 1/2 cup white wine pinch saffron pepper to taste 1/4 cup parmesan cheese UShoppingList Rice.....is nice! Serves 6 3 tablespoons olive oil or butter 1 medium onion, finely chopped 1 1/2 cups rice (Italian Arborio rice is best) 3 or 4 cups chicken broth, heated 1/2 cup white wine pinch saffron pepper to taste 1/4 cup parmesan cheese Let's get cooking: In a large, heavy saucepan, saut onion in oil or butter until onion is translucent. Add rice and saut briefly until rice is coated with oil. Add about 1 cup of hot chicken broth to rice. Stir until broth is almost absorbed. Continue adding chicken broth 1/2 cup at a time as the rice absorbs the broth (this will take 15 to 20 minutes). Do not allow the rice to stick to the bottom of the pan. Crush the saffron and dissolve it in the white wine. Add the white wine to the rice. At this point, the rice should be thick, but not watery. Add the pepper and parmesan cheese to the rice mixture and mix thoroughly. Place the rice mixture in a serving bowl and garnish with parsley. Options: after adding the wine, try adding any of the following ingredients: 1/2 cup cooked sausage, chopped and 1/2 cup mushrooms, chopped 1/2 cup red and 1/2 cup green peppers, chopped 1/2 cup walnuts, chopped and 1/2 cup diced cooked pears Rice.....is nice! Serves 6 3 tablespoons olive oil or butter 1 medium onion, finely chopped 1 1/2 cups rice (Italian Arborio rice is best) 3 or 4 cups chicken broth, heated 1/2 cup white wine pinch saffron pepper to taste 1/4 cup parmesan cheese Let's get cooking: In a large, heavy saucepan, saut onion in oil or butter until onion is translucent. Add rice and saut briefly until rice is coated with oil. Add about 1 cup of hot chicken broth to rice. Stir until broth is almost absorbed. Continue adding chicken broth 1/2 cup at a time as the rice absorbs the broth (this will take 15 to 20 minutes). Do not allow the rice to stick to the bottom of the pan. Crush the saffron and dissolve it in the white wine. Add the white wine to the rice. At this point, the rice should be thick, but not watery. Add the pepper and parmesan cheese to the rice mixture and mix thoroughly. Place the rice mixture in a serving bowl and garnish with parsley. Options: after adding the wine, try adding any of the following ingredients: 1/2 cup cooked sausage, chopped and 1/2 cup mushrooms, chopped 1/2 cup red and 1/2 cup green peppers, chopped 1/2 cup walnuts, chopped and 1/2 cup diced cooked pears Rice.....is nice! Serves 12 1/3 cup olive oil or butter 2 medium onions, finely chopped 3 cups rice (Italian Arborio rice is best) 6 to 8 cups chicken broth, heated 1 cup white wine pinch saffron pepper to taste 1/2 cup parmesan cheese Let's get cooking: In a large, heavy saucepan, saut onion in oil or butter until onion is translucent. Add rice and saut briefly until rice is coated with oil. Add about 1 cup of hot chicken broth to rice. Stir until broth is almost absorbed. Continue adding chicken broth 1/2 cup at a time as the rice absorbs the broth (this will take 15 to 20 minutes). Do not allow the rice to stick to the bottom of the pan. Crush the saffron and dissolve it in the white wine. Add the white wine to the rice. At this point, the rice should be thick, but not watery. Add the pepper and parmesan cheese to the rice mixture and mix thoroughly. Place the rice mixture in a serving bowl and garnish with parsley. Options: after adding the wine, try adding any of the following ingredients: 1 cup cooked sausage, chopped and 1 cup mushrooms, chopped 1 cup red and 1 cup green peppers, chopped 1 cup walnuts, chopped and 1 cup diced cooked pears Risotto &Button &Button &Button &Button IBMA: LTTLLT;C; L\TLD TT\T\T;C >6> 6>6>66 >6>6>6>6>6 >6>6>6 6>66> 6>6>6 6>6>6>6>6> 6>66>6>6>6 >6>66>6>6> >6>6>6>6>6 >6>6>6>6>6 >>6>6>6>6> 6>6>6>6> 66>6>66> >66>6 6>6>6 6>6>>6 6>66>>6>6> >>6>6>6>6> 6>6>>6>6>6 >6>66>6>6> 6>6>6 6>>66>66>6 >6>6>>6>>6 >6>6>6>6>6 6>>6>6 6>6>6>>6 6>6>6>66>6 >6>6>66>6> 6>6>6>6> >66>>6>>6> 6>6>>6>>6> >6>>6>6 6>6>6 66>6>6 6>>6>6>6 6>>66>>6>> 6>6>66>66> 66>6>6>66 >>6>6 6>>6>6>6>> 6>>6>>6 6>>6>>6>6> 6>>6>6>6>> F>>6>>6 66>6>6> >>6>6 6>6>6 >6>6>6 6>>6>6>6 >6>>6>6>6 >6>6>6 >>6>6>6>6 6>>6>> 6>6>6>6> 6>6>66>6 >>6>6>6>> 6>6>6>>6>> 6>6>6>66 6>6>> >66>66 66>6> >>6>>6 6>6>>6> >6>6>> 6>>66>>6 6>>6>>6>> 6>66>>6> >6>>6>>6 >>6>>6 >6>6>6 >66>>6>>6> >6>6>>6> 6>>6>6 >6>6>6 >66>6 6>>66> 6>6>>6>> 66>66>66>6 6>6>6>6 >66>6>66 >6>66 >6>6>66>6 >6>>6>6>6> >>6>6>>6 66>>6 >6>66>> 6>6>> 6>6>6>>6>6 6>>66> 6>66> 6>>66>66> 66>6> >6>66 >66>6 >6>6> 6>>6> >6>6> 6>>66 66>66 >6>6>>6 66>66 >66>6>6>6 >>6>>6 66>6> >66>> 6>6>6 >6>>6>6 6>>6>>6F> >>6>6 >>6>66>6>6 6>6>>6 >6>6>6>>6> 66>>6 6>6>6> >6>>6> >6>6>6 %>>6>> 66>6>6>6 >6>66> 6>66>6 >>6>6 6>6>>6>>6 >66>6> >66>6 6>6>>66 6>>6> 6>>6>66 >6>>6 6>6>6>>6>> 6>66>>66> 6>>6>6>>6> ^NFF6 +;CCK #3;CS 3;;CCBKBs BKKCKk +;CCB +3CCK KBKKBS #3CCB +;CBKK #;CKBS 3CKSSK #;CKckSC +;CCK[ +CCB; #3BKK; #3;CC #;;CC ;CBKk ;CKBKK[ CBK[3CKBKK #CKKc #+;KCKB #CKCC C;CC[ Curried Potatoes (Bahaji) vlaugh1 UVName UGName NRV46 UNName USName Easy,Quick ftsKeywords 5 or 6 large potatoes, peeled and cut into bite-size pieces 1 medium onion, chopped 1 tablespoon curry powder 4 dashes ground red pepper 1/2 teaspoon ginger 1/4 teaspoon black pepper salt to taste 4 garlic cloves, chopped 1-6 ounce can tomato paste UShoppingList My Son's Wife Brigitte's Curried Potatoes (Bahaji) Serves 5 to 6 Ingredients 5 or 6 large potatoes, peeled and cut into bite-size pieces 1 medium onion, chopped 1 tablespoon curry powder 4 dashes ground red pepper 1/2 teaspoon ginger 1/4 teaspoon black pepper salt to taste 4 garlic cloves, chopped 1-6 ounce can tomato paste 3 cups water Grab your apron: Combine all ingredients together in a large pan. Bring to a boil, then reduce heat immediately and simmer for one hour, stirring occasionally. Option: instead of fresh potatoes, use a bag of frozen browned potatoes. Cook for 30 minutes. My Son's Wife Brigitte's Curried Potatoes (Bahaji) Serves 5 to 6 Ingredients 5 or 6 large potatoes, peeled and cut into bite-size pieces 1 medium onion, chopped 1 tablespoon curry powder 4 dashes ground red pepper 1/2 teaspoon ginger 1/4 teaspoon black pepper salt to taste 4 garlic cloves, chopped 1-6 ounce can tomato paste 3 cups water Grab your apron: Combine all ingredients together in a large pan. Bring to a boil, then reduce heat immediately and simmer for one hour, stirring occasionally. Option: instead of fresh potatoes, use a bag of frozen browned potatoes. Cook for 30 minutes. My Son's Wife Brigitte's Curried Potatoes (Bahaji) Serves 10 to 12 Ingredients 10 to 12 large potatoes, peeled and cut into bite-size pieces 2 medium onions, chopped 2 tablespoons curry powder 8 dashes ground red pepper 1 teaspoon ginger 1/2 teaspoon black pepper salt to taste 8 garlic cloves, chopped 2-6 ounce can tomato paste 6 cups water Grab your apron: Combine all ingredients together in a large pan. Bring to a boil, then reduce heat immediately and simmer for one hour, stirring occasionally. Option: instead of fresh potatoes, use a bag of frozen browned potatoes. Cook for 30 minutes. 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Serves 2 Ingredients 1 acorn squash salt to taste pepper to taste browned sausage pieces (optional) 2 tablespoons butter (optional) 6 tablespoons brown sugar (optional) What to do: Preheat oven to 350 degrees. Slice squash in half. Remove membrane and seeds. Place squash halves in a baking dish. Cook for about 1 hour, or until squash is soft. Sprinkle with salt and pepper, and serve in the shell. Or, scoop out the flesh, mash and place in a bowl and serve. OPTIONS: Small pieces of browned sausage may be added to center of squash, approximately 1/2 hour into baking time. Put 1 tablespoon of butter and 3 tablespoons of brown sugar inside each hollowed out shell before baking. Good any time, any place. Serves 2 Ingredients 1 acorn squash salt to taste pepper to taste browned sausage pieces (optional) 2 tablespoons butter (optional) 6 tablespoons brown sugar (optional) What to do: Preheat oven to 350 degrees. Slice squash in half. Remove membrane and seeds. Place squash halves in a baking dish. Cook for about 1 hour, or until squash is soft. Sprinkle with salt and pepper, and serve in the shell. Or, scoop out the flesh, mash and place in a bowl and serve. OPTIONS: Small pieces of browned sausage may be added to center of squash, approximately 1/2 hour into baking time. Put 1 tablespoon of butter and 3 tablespoons of brown sugar inside each hollowed out shell before baking. Good any time, any place Serves 4 Ingredients 2 acorn squashes salt to taste pepper to taste browned sausage pieces (optional 4 tablespoons butter (optional) 12 tablespoons brown sugar (optional) What to do: Preheat oven to 350. Slice squash in half. Remove membrane and seeds. Place squash halves in a baking dish. Cook for about 1 hour, or until squash is soft. Sprinkle with salt and pepper, and serve in the shell. Or, scoop out the flesh, mash and place in a bowl and serve. OPTIONS: Small pieces of browned sausage may be added to center of squash, approximately 1/2 hour into baking time. Put 1 tablespoon of butter and 3 tablespoons of brown sugar inside each hollowed out shell before baking. 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Serves 6 Ingredients 3 medium apples, peeled, cored and sliced into crescents 1/4 teaspoon cinnamon 1 tablespoon raisins 1 tablespoon nuts 1/2 cup Grapenuts cereal 1 cup apple juice Here's how: Preheat oven to 350 degrees. Place sliced apples in an 8" pie dish. Add cinnamon, raisins and nuts. Cover top with Grapenuts. Moisten with apple juice and bake l 1/2 hours. Serve with low-fat ice cream, frozen yogurt, Haagen Daz or Ben & Jerry's There is always this dish at our house. Serves 6 Ingredients 3 medium apples, peeled, cored and sliced into crescents 1/4 teaspoon cinnamon 1 tablespoon raisins 1 tablespoon nuts 1/2 cup Grapenuts cereal 1 cup apple juice Here's how: Preheat oven to 350 degrees. Place sliced apples in an 8" pie dish. Add cinnamon, raisins and nuts. Cover top with Grapenuts. Moisten with apple juice and bake l 1/2 hours. Serve with low-fat ice cream, frozen yogurt, Haagen Daz or Ben & Jerry's There is always this dish at our house. Serves 12 Ingredients 6 medium apples, peeled, cored and sliced into crescents 1/2 teaspoon cinnamon 2 tablespoons raisins 2 tablespoons nuts 1 cup grapenuts cereal 2 cup apple juice Here's how: Preheat oven to 350 degrees. Place sliced apples in two 8 inch pie dish. Add cinnamon, raisins and nuts. Cover top with grapenuts. Moisten with apple juice and bake l 1/2 hours. 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Serves 8 Ingredients 2 1/2 squares unsweetened chocolate 1/3 cup oil 2 eggs 1 cup sugar 1/2 cup self-rising cake flour 1/2 cup walnuts, chopped 1 teaspoon vanilla What to do: Preheat oven to 350 degrees. Melt chocolate squares and shortening in a small saucepan. In a mixing bowl, combine sugar and eggs. Blend in melted chocolate mixture. Sift in flour. Stir in vanilla and nuts. Using a square 8" x 8" x 2" greased pan, pour dough in evenly. Bake approximately 20-25 minutes, until knife pulls out clean. Allow to cool before cutting into squares. Enjoy! So small, so tasty, so -- sew your pants! Serves 8 Ingredients 2 1/2 squares unsweetened chocolate 1/3 cup oil 2 eggs 1 cup sugar 1/2 cup self-rising cake flour 1/2 cup walnuts, chopped 1 teaspoon vanilla What to do: Preheat oven to 350 degrees. Melt chocolate squares and shortening in a small saucepan. In a mixing bowl, combine sugar and eggs. Blend in melted chocolate mixture. Sift in flour. Stir in vanilla and nuts. Using a square 8" x 8" x 2" greased pan, pour dough in evenly. Bake approximately 20-25 minutes, until knife pulls out clean. Allow to cool before cutting into squares. Enjoy! So small, so tasty, so -- sew your pants! Serves 16 Ingredients 5 squares unsweetened chocolate 2/3 cup oil 4 eggs 2 cups sugar 1 cup self-rising cake flour 1 cup walnuts, chopped 2 teaspoons vanilla What to do: Preheat oven to 350 degrees. Melt together chocolate squares and shortening in a small saucepan. In a mixing bowl, combine sugar and eggs. Blend in melted chocolate mixture. Sift in flour. Stir in vanilla and nuts. Using two square 8 x 8 x 2 inch greased pans, pour dough in evenly. Bake approximately 20-25 minutes, until knife pulls out clean. Allow to cool before cutting into squares. Enjoy! Brownies) &Button &Button &Button &Button FNFF> NN>NN NN>NN >N>N6 >FNNF >6>6> >6>6>> >>6>6 6>>6>> 6>6>> >6>66>6> 6>6>> >>6>6> >66>> >6>>6> >>6>6>>6 6>>6>> >6>>6 >>6>6>> >>6>> >>6>6 >>6>6 6>>6> >>6>>6 6>>6> 6>6>6 >>6>6>> 6>6>6>>6> 6>>6>6 >>6>> 6>6>6>6 6>>6> >6>>6>6 >6>>6> 6>6>> >6>6> >>6>6>> 6>>6>> >6>6> >>6>> >>6>6>6 6>>6>> 6>6>6 >6>>6 6>>6> >>6>6 >>6>>66>66 >6>6> 6>6>6>6 >>6>6>>6 6>>6> >6>>6 >>6>6 >6>>6 6>6>> >>6>> >>6>> >>6>6>>6 >>6>>6 6>6>>6> >>6>6> 6>6>6>6> >>6>6 >6>6> 6>6>6>6 >6>6>>6 >>6>6>>6> 6>6>>6 6>>66 >6>66 >6>6> >>6>>6 >>6>> >6>6> 66>6> 6>6>> Lemon Cookies VHints3 UVName UGName UNName USName Easy,Quick ftsKeywords 3 cups flour 4 eggs 4 tablespoons light vegetable oil 1 cup sugar 8 ounces cream cheese or non-fat cream cheese juice of 2 lemons rind of 2 lemons (grated) 1/2 teaspoon baking powder 1 cup confectioners sugar juice of 1 lemon UShoppingList Yes, lemons! Serves 2 or 3 dozen cookies Ingredients 3 cups flour 4 eggs 4 tablespoons light vegetable oil 1 cup sugar 8 ounces cream cheese or non-fat cream cheese juice of 2 lemons rind of 2 lemons (grated) 1/2 teaspoon baking powder For Glaze: 1 cup confectioners sugar juice of 1 lemon Dom says: Do This! Preheat oven to 350 degrees. In large mixing bowl, add flour, eggs, oil, sugar, cream cheese, grated lemon rind, juice of 2 lemons and baking powder. Mix well and knead into a dough. Let cool. Roll dough out to thickness of 1/2". Cut into circles with cookie cutter or small upside-down glass. Place on greased cookie sheet and bake for approximately 15 minutes. Let cookies cool thoroughly. For glaze: Mix 1 cup confectioners sugar and juice of 1 lemon in bowl, or enough to make runny. Dip top side of cookie in glaze and arrange on serving platter. Yes, lemons! Serves 2 or 3 dozen cookies Ingredients 3 cups flour 4 eggs 4 tablespoons light vegetable oil 1 cup sugar 8 ounces cream cheese or non-fat cream cheese juice of 2 lemons rind of 2 lemons (grated) 1/2 teaspoon baking powder For Glaze: 1 cup confectioners sugar juice of 1 lemon Dom says: Do This! Preheat oven to 350 degrees. In large mixing bowl, add flour, eggs, oil, sugar, cream cheese, grated lemon rind, juice of 2 lemons and baking powder. Mix well and knead into a dough. Let cool. Roll dough out to thickness of 1/2". Cut into circles with cookie cutter or small upside-down glass. Place on greased cookie sheet and bake for approximately 15 minutes. Let cookies cool thoroughly. For glaze: Mix 1 cup confectioners sugar and juice of 1 lemon in bowl, or enough to make runny. Dip top side of cookie in glaze and arrange on serving platter. Yes, lemons! Serves 4 to 6 dozen cookies Ingredients 6 cups flour 8 eggs 8 tablespoons light vegetable oil 2 cup sugar 16 ounces cream cheese or non-fat cream cheese juice of 4 lemons rind of 4 lemons (grated) 1 teaspoon baking powder For Glaze: 2 cups confectioners sugar juice of 2 lemon Dom says: "Do This!" Preheat oven to 350 degrees. In large mixing bowl, add flour, eggs, oil, sugar, cream cheese, grated lemon rind, juice of 4 lemons and baking powder. Mix well and knead into a dough. Let cool. Roll dough out to thickness of 1/2 inch. Cut into circles with cookie cutter or small upside-down glass. Place on greased cookie sheet and bake for approximately 15 minutes. Let cookies cool thoroughly. For glaze: Mix 2 cups confectioners sugar and juice of 2 lemons in bowl, or enough to make runny. Dip top side of cookie in glaze and arrange on serving platter. Lemon Cookies &Button &Button &Button &Button FNFF> NN>NN NN>NN >N>N6 >FNNF >6>6> >6>6>> >>6>6 6>>6>> 6>6>> >6>66>6> 6>6>> >>6>6> >66>> >6>>6> >>6>6>>6 6>>6>> >6>>6 >>6>6>> >>6>> >>6>6 >>6>6 6>>6> >>6>>6 6>>6> 6>6>6 >>6>6>> 6>6>6>>6> 6>>6>6 >>6>> 6>6>6>6 6>>6> >6>>6>6 >6>>6> 6>6>> >6>6> >>6>6>> 6>>6>> >6>6> >>6>> >>6>6>6 6>>6>> 6>6>6 >6>>6 6>>6> >>6>6 >>6>>66>66 >6>6> 6>6>6>6 >>6>6>>6 6>>6> >6>>6 >>6>6 >6>>6 6>6>> >>6>> >>6>> >>6>6>>6 >>6>>6 6>6>>6> >>6>6> 6>6>6>6> >>6>6 >6>6> 6>6>6>6 >6>6>>6 >>6>6>>6> 6>6>>6 6>>66 >6>66 >6>6> >>6>>6 >>6>> >6>6> 66>6> 6>6>> Cheese Cake UVName UGName UNName USName Easy,Quick ftsKeywords 3 8-ounce packages cream cheese l cup granulated sugar l generous teaspoon vanilla 4 eggs graham cracker crust 1 pint sour cream 1 pint fresh strawberries or blueberries UShoppingList If you're going to the electric chair, order this! Serves 8 happy people. Ingredients 3-8 ounce packages cream cheese l cup granulated sugar l generous teaspoon vanilla 4 eggs graham cracker crust 1 pint sour cream 1 pint fresh strawberries or blueberries Here's What to do: Preheat oven to 350 degrees. Put cream cheese, sugar, vanilla and eggs in a food processor and mix well, using metal blade. Pour into graham cracker crust in springform pan and bake for 50 minutes. Remove cheesecake. Do not turn oven off. Top cheesecake with 1 pint sour cream and return to oven for 5 minutes. Remove from oven. Refrigerate overnight. Serve with fresh strawberries or blueberries. If you're going to the electric chair, order this! Serves 8 happy people. Ingredients 3-8 ounce packages cream cheese l cup granulated sugar l generous teaspoon vanilla 4 eggs graham cracker crust 1 pint sour cream 1 pint fresh strawberries or blueberries Here's What to do: Preheat oven to 350 degrees. Put cream cheese, sugar, vanilla and eggs in a food processor and mix well, using metal blade. Pour into graham cracker crust in springform pan and bake for 50 minutes. Remove cheesecake. Do not turn oven off. Top cheesecake with 1 pint sour cream and return to oven for 5 minutes. Remove from oven. Refrigerate overnight. Serve with fresh strawberries or blueberries. berries. If you're going to the electric chair, order this! Serves 16 happy people. Ingredients 6-8 ounce packages cream cheese 2 cups granulated sugar 2 generous teaspoons vanilla 8 eggs 2 batches Graham Cracker Crust 2 pints sour cream 2 pints fresh strawberries or blueberries Here's What to do: Preheat oven to 350 degrees Put cream cheese, sugar, vanilla and eggs in a food processor and mix well, using metal blade. Pour into two Graham Cracker Crusts in springform pan and bake for 50 minutes. Remove cheesecake. Do not turn oven off. Top each cheesecake with l pint sour cream and return to oven for 5 minutes. Remove from oven. Refrigerate overnight. Serve with fresh strawberries or blueberries. 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Serves 1 pie Ingredients: 1/4 pound butter 1 1/2 cups graham cracker crumbs 1/3 cup powdered sugar 8-ounce package crushed pecans Here's What to do: Melt butter and add to graham cracker crumbs, sugar and crushed pecans. Line bottom and sides of springform pan with the mixture and pack down firmly. Now you are ready for your favorite filling. Great cheesecake crust. Serves 1 pie Ingredients: 1/4 pound butter 1 1/2 cups graham cracker crumbs 1/3 cup powdered sugar 8-ounce package crushed pecans Here's What to do: Melt butter and add to graham cracker crumbs, sugar and crushed pecans. Line bottom and sides of springform pan with the mixture and pack down firmly. Now you are ready for your favorite filling. Great cheesecake crust Serves 1 pie Ingredients: 1/4 pound butter 1 1/2 cups graham cracker crumbs 1/3 cup powdered sugar 8 ounce package crushed pecans Here's What to do: Melt butter and add to graham cracker crumbs, sugar and crushed pecans. Line bottom and sides of springform pan with the mixture and pack down firmly. Now you are ready for your favorite filling. Graham Cracker Pecan Pie Crust &Button &Button &Button &Button FNFF> NN>NN NN>NN >N>N6 >FNNF >6>6> >6>6>> >>6>6 6>>6>> 6>6>> >6>66>6> 6>6>> >>6>6> >66>> >6>>6> >>6>6>>6 6>>6>> >6>>6 >>6>6>> >>6>> >>6>6 >>6>6 6>>6> >>6>>6 6>>6> 6>6>6 >>6>6>> 6>6>6>>6> 6>>6>6 >>6>> 6>6>6>6 6>>6> >6>>6>6 >6>>6> 6>6>> >6>6> >>6>6>> 6>>6>> >6>6> >>6>> >>6>6>6 6>>6>> 6>6>6 >6>>6 6>>6> >>6>6 >>6>>66>66 >6>6> 6>6>6>6 >>6>6>>6 6>>6> >6>>6 >>6>6 >6>>6 6>6>> >>6>> >>6>> >>6>6>>6 >>6>>6 6>6>>6> >>6>6> 6>6>6>6> >>6>6 >6>6> 6>6>6>6 >6>6>>6 >>6>6>>6> 6>6>>6 6>>66 >6>66 >6>6> >>6>>6 >>6>> >6>6> 66>6> 6>6>> Sweet Polenta Cake n Pie Crust UVName UGName UNName USName Easy,Quick ftsKeywords 1 1/2 cups butter or light oil 1/2 cup granulated sugar, for dusting 2 egg yolks 6 ounces ground almonds 1 teaspoon vanilla 1 ounce Galliano liqueur 4 tablespoons white flour 1 envelope baker's yeast 1 cup finely ground cornmeal 6 whole eggs UShoppingList I love the corn flavor. Serves 6 Ingredients 1 1/2 cups butter or light oil 1/2 cup granulated sugar, for dusting 2 egg yolks 6 ounces ground almonds 1 teaspoon vanilla 1 ounce Galliano liqueur 4 tablespoons white flour 1 envelope baker's yeast 1 cup finely ground cornmeal 6 whole eggs Here's how: Preheat oven to 350 degrees. Coat the bottom and sides of a rectangular deep mold with butter. Sprinkle with granulated sugar. Beat the remaining butter and sugar until creamy. Stir in egg yolks, almonds, vanilla and liqueur. Combine white flour, yeast, and cornmeal. Sift into mixing bowl, then combine with butter and sugar mixture. Add whole eggs and knead until smooth. Pour batter into mold and bake 50 minutes. Allow to cool before removing from mold. Sprinkle with sugar and serve. This cake will keep for several days if wrapped in foil. I love the corn flavor. Serves 6 Ingredients 1 1/2 cups butter or light oil 1/2 cup granulated sugar, for dusting 2 egg yolks 6 ounces ground almonds 1 teaspoon vanilla 1 ounce Galliano liqueur 4 tablespoons white flour 1 envelope baker's yeast 1 cup finely ground cornmeal 6 whole eggs Here's how: Preheat oven to 350 degrees. Coat the bottom and sides of a rectangular deep mold with butter. Sprinkle with granulated sugar. Beat the remaining butter and sugar until creamy. Stir in egg yolks, almonds, vanilla and liqueur. Combine white flour, yeast, and cornmeal. Sift into mixing bowl, then combine with butter and sugar mixture. Add whole eggs and knead until smooth. Pour batter into mold and bake 50 minutes. Allow to cool before removing from mold. Sprinkle with sugar and serve. This cake will keep for several days if wrapped in foil. I love the corn flavor Serves 6 Ingredients 1 1/2 cups butter or light oil 1/2 cup granulated sugar, for dusting 2 egg yolks 6 ounces ground almonds 1 teaspoon vanilla 1 ounce Galliano liqueur 4 tablespoons white flour 1 envelope baker's yeast 1 cup finely ground cornmeal 6 whole eggs Here's how: Preheat oven to 350 degrees. Coat the bottom and sides of a rectangular deep mold with butter. Sprinkle with granulated sugar. Beat together the remaining butter and sugar until creamy. Stir in egg yolks, almonds, vanilla and liqueur. Combine white flour, yeast, and cornmeal. Sift into mixing bowl, then combine with butter and sugar mixture. Add whole eggs and knead until smooth. Pour batter into mold and bake 50 minutes. Allow to cool before removing from mold. Sprinkle with sugar and serve. This cake will keep for several days if wrapped in foil. Sweet Polenta Cake &Button &Button &Button &Button FNFF> NN>NN NN>NN >N>N6 >FNNF >6>6> >6>6>> >>6>6 6>>6>> 6>6>> >6>66>6> 6>6>> >>6>6> >66>> >6>>6> >>6>6>>6 6>>6>> >6>>6 >>6>6>> >>6>> >>6>6 >>6>6 6>>6> >>6>>6 6>>6> 6>6>6 >>6>6>> 6>6>6>>6> 6>>6>6 >>6>> 6>6>6>6 6>>6> >6>>6>6 >6>>6> 6>6>> >6>6> >>6>6>> 6>>6>> >6>6> >>6>> >>6>6>6 6>>6>> 6>6>6 >6>>6 6>>6> >>6>6 >>6>>66>66 >6>6> 6>6>6>6 >>6>6>>6 6>>6> >6>>6 >>6>6 >6>>6 6>6>> >>6>> >>6>> >>6>6>>6 >>6>>6 6>6>>6> >>6>6> 6>6>6>6> >>6>6 >6>6> 6>6>6>6 >6>6>>6 >>6>6>>6> 6>6>>6 6>>66 >6>66 >6>6> >>6>>6 >>6>> >6>6> 66>6> 6>6>> Marble Pound Cake n Pie Crust VLaugh5 UVName UGName NRd10 UNName USName Easy,Quick ftsKeywords 1/2 pound butter 1 3/4 cups sugar and 1 tablespoon white sugar 4 eggs 1/2 cup milk 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon vanilla 3 tablespoons cocoa 3 tablespoons brown sugar UShoppingList I love to play marbles -- and pound cake, too! Serves 6 to 8 Ingredients 1/2 pound butter 1 3/4 cups sugar and 1 tablespoon white sugar 4 eggs 1/2 cup milk 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon vanilla 3 tablespoons cocoa 3 tablespoons brown sugar 1 or 2 tablespoons hot water What to do: Preheat oven to 325 degrees. Cream butter and 1 3/4 cups sugar. Add one egg, beat and repeat until all eggs have been blended. Add a portion of milk, then a portion of flour, continue alternately. Add baking powder and vanilla. Grease a 9" tube pan, and fill with 2/3 batter. To remaining batter, add cocoa, brown sugar, remaining white sugar (1 tablespoon), and hot water. Mix well. Spread over white cake batter. Use a rubber spatula to fold the batter once, lightly. Bake 1 hour in center of oven. Remove from oven and allow to cool in pan for 15 minutes. Remove from pan and serve. My sister lives on this. I love to play marbles -- and pound cake, too! Serves 6 to 8 Ingredients 1/2 pound butter 1 3/4 cups sugar and 1 tablespoon white sugar 4 eggs 1/2 cup milk 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon vanilla 3 tablespoons cocoa 3 tablespoons brown sugar 1 or 2 tablespoons hot water What to do: Preheat oven to 325 degrees. Cream butter and 1 3/4 cups sugar. Add one egg, beat and repeat until all eggs have been blended. Add a portion of milk, then a portion of flour, continue alternately. Add baking powder and vanilla. Grease a 9" tube pan, and fill with 2/3 batter. To remaining batter, add cocoa, brown sugar, remaining white sugar (1 tablespoon), and hot water. Mix well. Spread over white cake batter. Use a rubber spatula to fold the batter once, lightly. Bake 1 hour in center of oven. Remove from oven and allow to cool in pan for 15 minutes. Remove from pan and serve. My sister lives on this. I love to play marbles -- and pound cake, too! Serves 6 to 8 Ingredients 1/2 pound butter 1 3/4 cups sugar and 1 tablespoon white sugar 4 eggs 1/2 cup milk 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon vanilla 3 tablespoons cocoa 3 tablespoons brown sugar 1 or 2 tablespoons hot water What to do: Preheat oven to 325 degrees. Cream butter and 1 3/4 cups sugar. Add one egg, beat and repeat until all eggs have been blended. Add a portion of milk, then a portion of flour, continue alternately. Add baking powder and vanilla. Grease a 9 inch tube pan, and fill with 2/3 batter. To remaining batter, add cocoa, brown sugar, remaining white sugar (1 tablespoon), and hot water. Mix well. Spread over white cake batter. Use a rubber spatula to fold the batter once, lightly. Bake 1 hour in center of oven. Remove from oven and allow to cool in pan for 15 minutes. Remove from pan and serve. My sister lives on this. Marble Pound Cake &Button &Button &Button &Button FNFF> NN>NN NN>NN >N>N6 >FNNF >6>6> >6>6>> >>6>6 6>>6>> 6>6>> >6>66>6> 6>6>> >>6>6> >66>> >6>>6> >>6>6>>6 6>>6>> >6>>6 >>6>6>> >>6>> >>6>6 >>6>6 6>>6> >>6>>6 6>>6> 6>6>6 >>6>6>> 6>6>6>>6> 6>>6>6 >>6>> 6>6>6>6 6>>6> >6>>6>6 >6>>6> 6>6>> >6>6> >>6>6>> 6>>6>> >6>6> >>6>> >>6>6>6 6>>6>> 6>6>6 >6>>6 6>>6> >>6>6 >>6>>66>66 >6>6> 6>6>6>6 >>6>6>>6 6>>6> >6>>6 >>6>6 >6>>6 6>6>> >>6>> >>6>> >>6>6>>6 >>6>>6 6>6>>6> >>6>6> 6>6>6>6> >>6>6 >6>6> 6>6>6>6 >6>6>>6 >>6>6>>6> 6>6>>6 6>>66 >6>66 >6>6> >>6>>6 >>6>> >6>6> 66>6> 6>6>> Rice Pudding n Pie Crust UVName UGName NRd11 UNName USName Easy,Quick ftsKeywords 1/2 cup regular rice 1 cup water 1 quart whole milk, (skim) or more 1/2 stick butter 3 eggs 2/3 cup sugar 1/2 cup plump raisins 1 teaspoon vanilla UShoppingList Serves 6 to 8 Ingredients 1/2 cup regular rice 1 cup water 1 quart whole milk, (skim) or more 1/2 stick butter 3 eggs 2/3 cup sugar 1/2 cup plump raisins 1 teaspoon vanilla Here we go: In large pot, bring water to rapid boil. Add rice, don't stir. Cover securely and cook at medium heat for seven minutes until rice is just slightly under done, and water has been absorbed. Stir in milk and butter. Return to boil, re-cover and slowly cook over low flame for one hour. Beat together eggs and sugar. Add in raisins and vanilla. While stirring, slowly add raisin mixture to rice, until rice begins to thicken. Pour into serving bowls. Top with cinnamon and sugar, if desired. Serve hot, warm, or cold. Serves 6 to 8 Ingredients 1/2 cup regular rice 1 cup water 1 quart whole milk, (skim) or more 1/2 stick butter 3 eggs 2/3 cup sugar 1/2 cup plump raisins 1 teaspoon vanilla Here we go: In large pot, bring water to rapid boil. Add rice, don't stir. Cover securely and cook at medium heat for seven minutes until rice is just slightly under done, and water has been absorbed. Stir in milk and butter. Return to boil, re-cover and slowly cook over low flame for one hour. Beat together eggs and sugar. Add in raisins and vanilla. While stirring, slowly add raisin mixture to rice, until rice begins to thicken. Pour into serving bowls. Top with cinnamon and sugar, if desired. Serve hot, warm, or cold. Serves 12 to 16 Ingredients 1 cup regular rice 2 cups water 2 quarts whole milk, (skim) or more 1 stick butter 6 eggs 1-1/2 cups sugar 1 cup plump raisins 2 teaspoons vanilla Here we go: In large pot, bring water to rapid boil. Add rice, don't stir. Cover securely and cook at medium heat for seven minutes until rice is just slightly under done, and water has been absorbed. Stir in milk and butter. Return to boil, re-cover and slowly cook over low flame for one hour. Beat together eggs and sugar. Add in raisins and vanilla. While stirring, slowly add raisin mixture to rice, until rice begins to thicken. Pour into serving bowls. Top with cinnamon and sugar, if desired. Serve hot, warm, or cold. Rice Puddingm &Button &Button &Button &Button FNFF> NN>NN NN>NN >N>N6 >FNNF >6>6> >6>6>> >>6>6 6>>6>> 6>6>> >6>66>6> 6>6>> >>6>6> >66>> >6>>6> >>6>6>>6 6>>6>> >6>>6 >>6>6>> >>6>> >>6>6 >>6>6 6>>6> >>6>>6 6>>6> 6>6>6 >>6>6>> 6>6>6>>6> 6>>6>6 >>6>> 6>6>6>6 6>>6> >6>>6>6 >6>>6> 6>6>> >6>6> >>6>6>> 6>>6>> >6>6> >>6>> >>6>6>6 6>>6>> 6>6>6 >6>>6 6>>6> >>6>6 >>6>>66>66 >6>6> 6>6>6>6 >>6>6>>6 6>>6> >6>>6 >>6>6 >6>>6 6>6>> >>6>> >>6>> >>6>6>>6 >>6>>6 6>6>>6> >>6>6> 6>6>6>6> >>6>6 >6>6> 6>6>6>6 >6>6>>6 >>6>6>>6> 6>6>>6 6>>66 >6>66 >6>6> >>6>>6 >>6>> >6>6> 66>6> 6>6>> Butter Sponge Cake n Pie Crust VHints2 UVName UGName NRd12 UNName USName Easy,Quick ftsKeywords 3 eggs 1 cup sugar 1 1/2 cups sifted cake flour 1 1/2 teaspoons baking powder salt to taste 1/2 cup milk, scalded 1 teaspoon vanilla extract 2 tablespoons melted butter UShoppingList Patty cake, patty cake, baker man. Bake me a cake as quick as you can. Great for a birthday cake! Serves 6 Ingredients 3 eggs 1 cup sugar 1 1/2 cups sifted cake flour 1 1/2 teaspoons baking powder salt to taste 1/2 cup milk, scalded 1 teaspoon vanilla extract 2 tablespoons melted butter What to do: Preheat oven to 375 degrees. Beat eggs until they are quite light. Slowly add sugar and beat until dissolved. In separate bowl, sift dry ingredients together, then add to egg combination, mixing until smooth. Allow scalded milk to cool slightly. Blend milk with vanilla and melted butter. Quickly pour milk mixture into flour mixture, stirring just until smooth and well mixed. Generously grease two 8 x 1 1/2 inch layer cake pans. Pour in batter, and bake approximately 20 to 25 minutes. Patty cake, patty cake, baker man. Bake me a cake as quick as you can. Great for a birthday cake! Serves 6 Ingredients 3 eggs 1 cup sugar 1 1/2 cups sifted cake flour 1 1/2 teaspoons baking powder salt to taste 1/2 cup milk, scalded 1 teaspoon vanilla extract 2 tablespoons melted butter What to do: Preheat oven to 375 degrees. Beat eggs until they are quite light. Slowly add sugar and beat until dissolved. In separate bowl, sift dry ingredients together, then add to egg combination, mixing until smooth. Allow scalded milk to cool slightly. Blend milk with vanilla and melted butter. Quickly pour milk mixture into flour mixture, stirring just until smooth and well mixed. Generously grease two 8 x 1 1/2 inch layer cake pans. Pour in batter, and bake approximately 20 to 25 minutes. Patty cake, patty cake, baker man. Bake me a cake as quick as you can. Great for a birthday cake! Serves 6 Ingredients 3 eggs 1 cup sugar 1 1/2 cups sifted cake flour 1 1/2 teaspoons baking powder salt to taste 1/2 cup milk, scalded 1 teaspoon vanilla extract 2 tablespoons melted butter What to do: Preheat oven to 375 degrees. Beat eggs until they are quite light. Slowly add sugar and beat until dissolved. In separate bowl, sift dry ingredients together, then add to egg combination, mixing until smooth. Allow scalded milk to cool slightly. Blend milk with vanilla and melted butter. Quickly pour milk mixture into flour mixture, stirring just until smooth and well mixed. Generously grease two 8 x 1 1/2 inch layer cake pans. Pour in batter, and bake approximately 20 to 25 minutes. Butter Sponge CakeS &Button &Button &Button &Button FNFF> NN>NN NN>NN >N>N6 >FNNF >6>6> >6>6>> >>6>6 6>>6>> 6>6>> >6>66>6> 6>6>> >>6>6> >66>> >6>>6> >>6>6>>6 6>>6>> >6>>6 >>6>6>> >>6>> >>6>6 >>6>6 6>>6> >>6>>6 6>>6> 6>6>6 >>6>6>> 6>6>6>>6> 6>>6>6 >>6>> 6>6>6>6 6>>6> >6>>6>6 >6>>6> 6>6>> >6>6> >>6>6>> 6>>6>> >6>6> >>6>> >>6>6>6 6>>6>> 6>6>6 >6>>6 6>>6> >>6>6 >>6>>66>66 >6>6> 6>6>6>6 >>6>6>>6 6>>6> >6>>6 >>6>6 >6>>6 6>6>> >>6>> >>6>> >>6>6>>6 >>6>>6 6>6>>6> >>6>6> 6>6>6>6> >>6>6 >6>6> 6>6>6>6 >6>6>>6 >>6>6>>6> 6>6>>6 6>>66 >6>66 >6>6> >>6>>6 >>6>> >6>6> 66>6> 6>6>> Sweet Potato Pie n Pie Crust VLaugh3 UVName UGName NRd13 UNName USName Easy,Quick ftsKeywords homemade crust light vegetable oil cooking spray 2 cups graham cracker crumbs 2 teaspoons ground cinnamon 1 large egg (or you may buy a prepared graham cracker pie crust) Ingredients for filling 4 medium sweet potatoes 6 large egg whites 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 2 tablespoons pure vanilla extract 5 tablespoons pure maple syrup 2 tablespoons honey 6 ounces light cream cheese 1/2 cup freshly squeezed orange juice UShoppingList One potato, two potato, sweet potato pie. Serves 12 Ingredients for homemade crust (or you may buy a prepared graham cracker pie crust) light vegetable oil cooking spray 2 cups graham cracker crumbs 2 teaspoons ground cinnamon 1 large egg Ingredients for filling 4 medium sweet potatoes 6 large egg whites 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 2 tablespoons pure vanilla extract 5 tablespoons pure maple syrup 2 tablespoons honey 6 ounces light cream cheese 1/2 cup freshly squeezed orange juice Grab your apron, and Let's cook: Preheat oven to 350 degrees. Clean sweet potatoes, prick surface with fork at least 4 times. Bake in center of oven until soft, approximately 1 hour at 350 degrees. Coat a 10" round pie pan with vegetable oil spray. Place graham cracker crumbs, cinnamon and egg in a food processor. Pulse 5 times to chop into crumbs. Spread mixture evenly in coated pie pan, pressing down until bottom is evenly covered. Peel and mash sweet potatoes in a large bowl, using fork. Place the mashed sweet potatoes and the rest of the filling ingredients in a blender. Blend until completely frothy and smooth. Pour into crust, and bake for approximately 30-45 minutes. When center is solid and no longer sticky, pie is ready. Remove from oven and allow to cool 30 minutes. Refrigerate for 1 hour, and serve. One potato, two potato, sweet potato pie. Serves 12 Ingredients for homemade crust (or you may buy a prepared graham cracker pie crust) light vegetable oil cooking spray 2 cups graham cracker crumbs 2 teaspoons ground cinnamon 1 large egg Ingredients for filling 4 medium sweet potatoes 6 large egg whites 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 2 tablespoons pure vanilla extract 5 tablespoons pure maple syrup 2 tablespoons honey 6 ounces light cream cheese 1/2 cup freshly squeezed orange juice Grab your apron, and Let's cook: Preheat oven to 350 degrees. Clean sweet potatoes, prick surface with fork at least 4 times. Bake in center of oven until soft, approximately 1 hour at 350 degrees. Coat a 10" round pie pan with vegetable oil spray. Place graham cracker crumbs, cinnamon and egg in a food processor. Pulse 5 times to chop into crumbs. Spread mixture evenly in coated pie pan, pressing down until bottom is evenly covered. Peel and mash sweet potatoes in a large bowl, using fork. Place the mashed sweet potatoes and the rest of the filling ingredients in a blender. Blend until completely frothy and smooth. Pour into crust, and bake for approximately 30-45 minutes. When center is solid and no longer sticky, pie is ready. Remove from oven and allow to cool 30 minutes. Refrigerate for 1 hour, and serve. One potato, two potato, sweet potato pie. Serves 12 Ingredients for homemade crust (or you may buy a prepared graham cracker pie crust): light vegetable oil cooking spray 2 cups graham cracker crumbs 2 teaspoons ground cinnamon 1 large egg Ingredients for filling: 4 medium sweet potatoes 6 large egg whites 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 2 tablespoons pure vanilla extract 5 tablespoons pure maple syrup 2 tablespoons honey 6 ounces light cream cheese 1/2 cup freshly squeezed orange juice Grab your apron, and Let's cook: Preheat oven to 350 degrees. Clean sweet potatoes, prick surface with fork at least 4 times. Bake in center of oven until soft, approximately 1 hour at 350 degrees. Coat a 10 inch round pie pan with vegetable oil spray. Place graham cracker crumbs, cinnamon and egg in a food processor. Pulse 5 times to chop into crumbs. Spread mixture evenly in coated pie pan, pressing down until bottom is evenly covered. Peel and mash sweet potatoes in a large bowl, using fork. Place the mashed sweet potatoes and the rest of the filling ingredients in a blender. Blend until completely frothy and smooth. Pour into crust, and bake for approximately 30-45 minutes. When center is solid and no longer sticky, pie is ready. Remove from oven and allow to cool 30 minutes. Refrigerate for 1 hour, and serve. Sweet Potato Pie &Button &Button &Button &Button FNFF> NN>NN NN>NN >N>N6 >FNNF >6>6> >6>6>> >>6>6 6>>6>> 6>6>> >6>66>6> 6>6>> >>6>6> >66>> >6>>6> >>6>6>>6 6>>6>> >6>>6 >>6>6>> >>6>> >>6>6 >>6>6 6>>6> >>6>>6 6>>6> 6>6>6 >>6>6>> 6>6>6>>6> 6>>6>6 >>6>> 6>6>6>6 6>>6> >6>>6>6 >6>>6> 6>6>> >6>6> >>6>6>> 6>>6>> >6>6> >>6>> >>6>6>6 6>>6>> 6>6>6 >6>>6 6>>6> >>6>6 >>6>>66>66 >6>6> 6>6>6>6 >>6>6>>6 6>>6> >6>>6 >>6>6 >6>>6 6>6>> >>6>> >>6>> >>6>6>>6 >>6>>6 6>6>>6> >>6>6> 6>6>6>6> >>6>6 >6>6> 6>6>6>6 >6>6>>6 >>6>6>>6> 6>6>>6 6>>66 >6>66 >6>6> >>6>>6 >>6>> >6>6> 66>6> 6>6>> Pistachio Tea Loaf n Pie Crust VCtip8 UVName UGName NRd14 UNName USName Easy,Quick ftsKeywords 2 medium zucchini, grated 1 cup vegetable oil 2 cups sugar 3 eggs 1 teaspoon baking soda 1/2 teaspoon baking powder salt to taste 2 teaspoons cinnamon 3 teaspoons cognac 1 cup pistachio nuts, shelled, peeled and chopped coarsely 2 cups all purpose flour UShoppingList Where flavor takes the cake. Serves 6 Ingredients 2 medium zucchini, grated 1 cup vegetable oil 2 cups sugar 3 eggs 1 teaspoon baking soda 1/2 teaspoon baking powder salt to taste 2 teaspoons cinnamon 3 teaspoons cognac 1 cup pistachio nuts, shelled, peeled and chopped coarsely 2 cups all purpose flour What to do: Preheat oven to 325 degrees. Mix all ingredients, except flour, until smooth. Quickly add flour, a bit at a time, while mixing well. Pour batter into greased cake tin or loaf pan. Bake until cake tester pulls out clean, approximately 1 hour. Allow cake to cool before removing from pan. Serve warm as is, or ice with cream cheese icing. Cake can also be frozen. OPTIONS: Prepare cake in bundt pan, top with cream cheese icing. Where flavor takes the cake. Serves 6 Ingredients 2 medium zucchini, grated 1 cup vegetable oil 2 cups sugar 3 eggs 1 teaspoon baking soda 1/2 teaspoon baking powder salt to taste 2 teaspoons cinnamon 3 teaspoons cognac 1 cup pistachio nuts, shelled, peeled and chopped coarsely 2 cups all purpose flour What to do: Preheat oven to 325 degrees. Mix all ingredients, except flour, until smooth. Quickly add flour, a bit at a time, while mixing well. Pour batter into greased cake tin or loaf pan. Bake until cake tester pulls out clean, approximately 1 hour. Allow cake to cool before removing from pan. Serve warm as is, or ice with cream cheese icing. Cake can also be frozen. OPTIONS: Prepare cake in bundt pan, top with cream cheese icing. Where flavor takes the cake. Serves 6 Ingredients 2 medium zucchini, grated 1 cup vegetable oil 2 cups sugar 3 eggs 1 teaspoon baking soda 1/2 teaspoon baking powder salt to taste 2 teaspoons cinnamon 3 teaspoons cognac 1 cup pistachio nuts, shelled, peeled and chopped coarsely 2 cups all purpose flour What to do: Preheat oven to 325 degrees. Mix all ingredients, except flour, until smooth. Quickly add flour, a bit at a time, while mixing well. Pour batter into greased cake tin or loaf pan. Bake until cake tester pulls out clean, approximately 1 hour. Allow cake to cool before removing from pan. Serve warm as is, or ice with cream cheese icing. Cake can also be frozen. OPTIONS: Prepare cake in bundt pan, top with cream cheese icing. Pistachio Tea Loafk &Button &Button &Button &Button FNFF> NN>NN NN>NN >N>N6 >FNNF >6>6> >6>6>> >>6>6 6>>6>> 6>6>> >6>66>6> 6>6>> >>6>6> >66>> >6>>6> >>6>6>>6 6>>6>> >6>>6 >>6>6>> >>6>> >>6>6 >>6>6 6>>6> >>6>>6 6>>6> 6>6>6 >>6>6>> 6>6>6>>6> 6>>6>6 >>6>> 6>6>6>6 6>>6> >6>>6>6 >6>>6> 6>6>> >6>6> >>6>6>> 6>>6>> >6>6> >>6>> >>6>6>6 6>>6>> 6>6>6 >6>>6 6>>6> >>6>6 >>6>>66>66 >6>6> 6>6>6>6 >>6>6>>6 6>>6> >6>>6 >>6>6 >6>>6 6>6>> >>6>> >>6>> >>6>6>>6 >>6>>6 6>6>>6> >>6>6> 6>6>6>6> >>6>6 >6>6> 6>6>6>6 >6>6>>6 >>6>6>>6> 6>6>>6 6>>66 >6>66 >6>6> >>6>>6 >>6>> >6>6> 66>6> 6>6>> Trifle io Tea Loaf n Pie Crust VIntrod UVName UGName NRd15 UNName USName Easy,Quick ftsKeywords 1 package regular vanilla pudding and pie filling mix 2 1/2 cups milk 1 7" packaged spongecake layer 1 cup sherry 1/3 cup raspberry jam 8 almond macaroons (optional) 1 cup heavy cream, whipped glazed cherries slivered almonds UShoppingList Don't trifle with me, sir! Serves 8 Ingredients 1 package regular vanilla pudding and pie filling mix 2 1/2 cups milk 1 7" packaged spongecake layer 1 cup sherry 1/3 cup raspberry jam 8 almond macaroons (optional) 1 cup heavy cream, whipped glazed cherries slivered almonds What to do! Begin preparing early: Make vanilla pudding as instructed on packaging. Use 2 1/2 cups milk for the pudding. Set wax paper directly on the surface of the pudding. Chill in refrigerator. 45 minutes before serving: Quarter spongecake, then cut each quarter crosswise. Set out 8 nappy dishes and place one slice of cake in each dish, cut size up. Pour sherry over evenly, and allow to soak for 1/2 hour. Spread raspberry jam on top of each slice, then crumble macaroons on top, if desired. Pour vanilla custard sauce evenly over each slice. Top with whipped cream, cherries and almonds. Don't trifle with me, sir! Serves 8 Ingredients 1 package regular vanilla pudding and pie filling mix 2 1/2 cups milk 1 7" packaged spongecake layer 1 cup sherry 1/3 cup raspberry jam 8 almond macaroons (optional) 1 cup heavy cream, whipped glazed cherries slivered almonds What to do! Begin preparing early: Make vanilla pudding as instructed on packaging. Use 2 1/2 cups milk for the pudding. Set wax paper directly on the surface of the pudding. Chill in refrigerator. 45 minutes before serving: Quarter spongecake, then cut each quarter crosswise. Set out 8 nappy dishes and place one slice of cake in each dish, cut size up. Pour sherry over evenly, and allow to soak for 1/2 hour. Spread raspberry jam on top of each slice, then crumble macaroons on top, if desired. Pour vanilla custard sauce evenly over each slice. Top with whipped cream, cherries and almonds. Don't trifle with me, sir! Serves 16 Ingredients 2 packages regular vanilla pudding and pie filling mix 5 cups milk 2-7 inch packaged spongecake layer 2 cups sherry 2/3 cup raspberry jam 16 almond macaroons (optional) 2 cups heavy cream, whipped glazed cherries slivered almonds What to do! Begin preparing early: Make vanilla pudding as instructed on packaging. Use 5 cups milk for the pudding. Set wax paper directly on the surface of the pudding. Chill in refrigerator. 45 minutes before serving: Quarter spongecake, then cut each quarter crosswise. Set out 16 nappy dishes and place one slice of cake in each dish, cut size up. Pour sherry over evenly, and allow to soak for 1/2 hour. Spread raspberry jam on top of each slice, then crumble macaroons on top, if desired. Pour vanilla custard sauce evenly over each slice. Top with whipped cream, cherries and almonds. Trifle &Button &Button &Button &Button FNFF> NN>NN NN>NN >N>N6 >FNNF >6>6> >6>6>> >>6>6 6>>6>> 6>6>> >6>66>6> 6>6>> >>6>6> >66>> >6>>6> >>6>6>>6 6>>6>> >6>>6 >>6>6>> >>6>> >>6>6 >>6>6 6>>6> >>6>>6 6>>6> 6>6>6 >>6>6>> 6>6>6>>6> 6>>6>6 >>6>> 6>6>6>6 6>>6> >6>>6>6 >6>>6> 6>6>> >6>6> >>6>6>> 6>>6>> >6>6> >>6>> >>6>6>6 6>>6>> 6>6>6 >6>>6 6>>6> >>6>6 >>6>>66>66 >6>6> 6>6>6>6 >>6>6>>6 6>>6> >6>>6 >>6>6 >6>>6 6>6>> >>6>> >>6>> >>6>6>>6 >>6>>6 6>6>>6> >>6>6> 6>6>6>6> >>6>6 >6>6> 6>6>6>6 >6>6>>6 >>6>6>>6> 6>6>>6 6>>66 >6>66 >6>6> >>6>>6 >>6>> >6>6> 66>6> 6>6>> PPrintRecipe ftsIgnore ftsKeywords FPrintRecipeTitle FPrintRecipeText Copyright Allegro New Media, Inc, 1995, All Rights Reserved............................ buttonclick buttonclick Dom's Recipes ZRPrintRecipe FRPrintRecipeHeading Listing List Cooking with Dom DeLuise PTimer ftsIgnore ftsKeywords FTimer ftimer Fstatus false Qtimeon Vtimer Ptimer buttonclick buttonclick 4Qtimeon "ftimer" "Ptimer" = 0 "Fstatus" = "OFF" 0,50,100" close "Vtimer" VTimer zMyButtonsound PTimer Hbook HPage Qcddrive Help.tbk MyGoToBook buttonClick buttonClick 4Qcddrive MyButtonsound Hbook = ( & "Help.tbk" HPage = "PTimer" close "VTimer" MyGoToBook ftimer Fstatus please type in time between 1 and 59 qtimeon qtimeend Ptimer buttonclick buttonclick 4qtimeon, qtimeend vtime = "ftimer" "Ptimer" > 0 (< 60 Qtimeon = " Qtimeend = 5+ Vtime "Fstatus" = "ON" 120,50,100" "please type Ibetween 1 Start Minutes Fstatus kTimer Qtimeend Qcurrentclip Fstatus False STimeEnd paused Qtimeon Ftimer ftimer HSound playing Ptimer 4Qtimestart, Qtimeend, Qtimeon, Qcurrentclip = " Vtimeleft = <= 0 "ftimer" "Ptimer" = 0 If n <> If mmstatus = "playing" = "paused" mmclose wait notify mmyield HSound = "STimeEnd" QTimeon = "False" "Fstatus" = "OFF" mmplay "Ftimer" vtimeleft PConverter FInMeasurement FOutput FInput FOutMeasurement enterpage "FInput" = "FOutput" = vcolor = "240,50,100" "FInMeasurement" "FOutMeasurement" ftsIgnore ftsKeywords Calculator Calculator tbk_wid_name memory buttonClick buttonClick 4memory display memory last_key buttonClick buttonClick 4last_key, memory "display" -- display last_key memory buttonClick buttonClick 4memory, last_key "display" "mr" display memory last_key buttonClick buttonClick 4last_key, memory "display" --subtract calculate buttonClick buttonClick calculate ( LBdisplay buttonClick buttonClick display ( decimal clear display last_key buttonClick theStore buttonDoubleClick buttonClick 4last_key "display" Jkeystroke 4theStore, op --initialize temp value operator plusminusbtn display buttonup "display" * (-1) display buttonClick buttonDoubleClick buttonClick 08052437480157360e+036 FInput FOutput BBack VConverter buttonclick buttonclick close "VConverter" BHelp PConverter zMyButtonsound VConverter Hbook HPage Qcddrive Help.tbk MyGoToBook buttonClick buttonClick 4Qcddrive MyButtonsound Hbook = ( & "Help.tbk" HPage = "PConverter" close "VConverter" MyGoToBook pz|`< FInMeasurement FInMeasurement Vselectedtext QInLine FOutput false VText aUMeasurements Please enter a number {Uweights FOutmeasurement FInput FOutMeasurement buttonclick buttonclick where 4QInLine, QOutLine VText = "FInput" If istype(real, #) = "Please enter a "FOutput" = vcolor = "240,50,100" "FInMeasurement" "FOutMeasurement" Vselectedtext = 300,50,100" < 8 "FOutmeasurement" UMeasurements = 8 > 8 Uweights Teaspoon Tablespoon Quart Gallon Liter Ounces UMeasurements Kilograms Ounces Pounds UWeights Teaspoon Tablespoon Quart Gallon Liter Kilograms Ounces Pounds >CvB;C Teaspoon Tablespoon Quart Gallon Liter Ounces Kilograms PoundsssPounds (lb))))))))))))))))))))))))))))))))))))))))))))))))))))))))))) Ounces (oz) Pounds (lb) FOutmeasurement Vselectedtext QInLine FOutput false VText Please enter a number in the IN FIELD VConvertLine ####.## FInput FConvertValues FOutMeasurement QOutLine buttonclick buttonclick where 4QInLine, QOutLine "FOutMeasurement" = 240,50,100 Vselectedtext = vcolor = "300,50,100" VText = "FInput" If istype(real, #) = "Please enter a the IN FIELD" VConvertLine = "FConvertValues" QOutline VV = * vconvert VVV = (VV, -2) "FOutput" = FConvertValues 1, .3333, 0.02083333333333, 0.01041666666667, 0.005208333333333, 0.001302083333333, 0.02202255109232, 0.1666666666667 3, 1, 0.0625, 0.03125, 0.015625, 0.00390625, 0.06606765327696, 0.5 48, 16, 1, .5, .25, .125, .2365, 8 96, 32, 2, 1, .5, .25, .473, 16 192, 64, 4, 2, 1, .25, .946, 32 768, 256, 16, 8, 4, 1, 3.778, 128 202.848, 67.616, 4.226, 2.113, 1.057, .264, 1, 33.808 6, 2, .125, .0625, .03125, 0.0078125, 0.0295625,28.35, .028, 1, .0625 1, .001, .035274, .002205 1000, 1, 35.274, 2.205 453.59, .454, 16, 111 453.59, .454, 16, 1111, , , , , D=44>4,<=44>< YYQYYQ :B<:,,$$,4 ,,44<44,D4 ",$$,4<<449 ,Yd,DBA 499A9 4:BA DAAAD aiD,F