2 md Tomatoes, seeded and chopped
1 md Zucchini, diced
1 c Frozen whole kernel corn,
-thawed
1 sm Ripe avacado, peeled, seeded
-and coarsely chopped
1/3 c Thinly sliced green onions
-with tops
1/3 c Pace Picante Sauce
2 tb Vegetable oil
2 tb Chopped fresh cilantro or
-parsley
1 tb Lemon or lime juice
3/4 ts Garlic salt
1/4 ts Ground cumin

Combine tomatoes, zucchini, corn, avacado and green onions in large
bowl. Combine remaining ingredients; mix well. Pour over vegetable
mixture; mix gently. Chill 3-4 hours, occasionally stirring gently.
Stir gently and serve chilled or at room temperature with additional
Pace Picante Sauce.

Makes about 4 cups salad.

NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole
kernel corn, drained, may be substituted for frozen corn.

MMMMM

Recipe By : Better Homes Gardens, New Cookbook
Serving Size : 16 Preparation Time :0:10
Categories : Bread/Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c unbleached flour
1 c granulated sugar
2 tsps cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 tsp baking powder
1 c zucchini — unpeeled and grated
1/4 c fat-free sour cream
2 whole egg whites — slightly beaten
1/2 tsp lemon peel — grated

Preheat oven at 350. Prepare pan a 8 x 4 x 2″ loaf pan with cooking spray
and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon,
baking soda, nutmeg, and baking powder. In another mixing bowl, combine
zucchini, sour cream, egg whites, and lemon peel. Mix dry ingredients
with wet ingredients just until moistened. Pour batter into prepared pan.
Bake 60 minutes.

– - – - – - – - – - – - – - – - – -

Per serving: 93 Calories; less than one gram Fat (1% calories from fat);
2g Protein; 22g Carbohydrate; 0mg Cholesterol; 57mg Sodium

8.00 oz Cream Cheese; Softened, 1 Pk
2.00 ea Eggs; Lg
0.50 c Sugar
2.00 tb Milk
1.00 ts Vanilla
1.00 ea Unbaked 9-inch Pie Shell
29.00 oz Peaches; Sliced, 1 Cn
1.00 tb Cornstarch
0.25 c Sugar
1.00 ts Lemon Juice
0.25 ts Almond Extract

MMMMM————————–GARNISH——————————-
1.00 x Maraschino Cherries

Beat the cream cheese in a bowl, using an electric mixer set on medium
speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk
and vanilla, beating well after each addition. Pour into the unbaked
pie shell. Bake in 375 degree F. oven for 30 minutes or until set.
Cool on a wire rack. Drain the peaches, reserving 1 cup of the
juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan.
Gradually stir in the reserved peach juice, lemon juice and almond
extract. Cook over medium heat, stirring constantly, until the
mixture boils and thickens. Remove from the heat. Arrange the
peaches in a circle, petal fashion, on top of the filling. Garnish
with maraschino cherries. Spoon the glaze over the fruit. Cover and
chill in the refrigerator for at least one hour or until set.

MMMMM

1 tb Butter
2 ea Garlic cloves minced
1 ts Thyme
5 tb Light oil
1 ts Oregano
5 ea Day old bread

Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2″ cubes.
Fry slowly until lightly brown.

MMMMM

1 lg Onion; coarsely chopped 2 Egg whites
1 T Olive oil 4 oz Part-skim mozarella cheese
1 Sweet red pepper; chopped -cut in 1/4-inch cubes
1 cl Garlic; finely chopped 1/2 c Grated Parmesan cheese
1 ts Leaf basil; crumbled 2 T Parsley; chopped
1/2 ts Lef thyme; crumbled 3/4 ts Salt; optional
1 1/2 lb Lean ground beef 1/8 ts Pepper
1/2 lb Ground pork 1/4 c Catsup
1 c Old-fashioned oats; uncooked

Preheat oven to moderate (375 degrees). Line jelly-roll pan with
aluminum foil.

Saute onion in oil in large skillet over medium heat 3 minutes. Add
red pepper, garlic, basil, and thyme, saute 5 minutes.

Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley,
optional salt, and pepper in large bowl. Add vegetable mixture.
Shape into large oval on prepared pan.

Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with
catsup. Bake 25 minutes or until cooked through. Let stand 10 minute
before slicing.

Judi’s Notes: I would bake this meat loaf in a loaf pan due to
possible grease escaping from the jelly roll pan. I would also spoon
off some of the fat from the loaf after 30 minutes.

Source: Family Circle Magazine, 5/14/91. Shared and MM by Judi M.
Phelps.

MMMMM

Recipe By : Betty Crocker Easy One-Dish Recipes (#108)(modified)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Poultry
Vegetables Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz spaghetti
1/2 c peanut butter — creamy
2 tbsp soy sauce
1 tsp ginger root — grated
1/2 c chicken bouillon
4 oz bean sprouts
1 med red pepper — sliced
2 stalks green onion — sliced
1 lb chicken breast

Cook spaghetti (the original recipe used rice noodles, just tried it
tonight and I liked it).
MIx peanut butter, soy sauce and gingerroot in saucepan.
Add chicken bouillon.
Add spaghetti, bean sprouts, bell pepper and onion. Toss.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 small zucchini, sliced and cut into quarters
1 tablespoon vegetable oil
2 onions — chopped
1 poblano chile — seeded chopped
3 cloves garlic — minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 28 oz. can tomatoes, undrained — chopped
2 cups red bell pepper — chopped
1 15 oz. can pinto beans — rinsed drained
1 15 oz. can black beans — rinsed drained
3/4 teaspoon salt, divided
freshly ground black pepper
1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
2 tablespoons vegetable shortening
1/4 cup Cheddar cheese — shredded
1 tablespoon fresh cilantro — minced
1/2 cup milk

Heat oil in a Dutch oven over medium heat until hot. Add onions; cook and
stir about 5 mins. or until tender. Add poblano, garlic, chili powder, cumin,
and oregano; cook and stir about 2 mins.
Add tomatoes, zucchini, red bell pepper, beans, and 1/4 tsp. salt; bring t
o a boil. Reduce heat to med-low, and simmer, uncovered, 5-10 mins. or until z
ucchini is tender. Season to taste with salt pepper.
To prepare dumplings, combine flour, cornmeal, baking powder, and remainin
g 1/2 tsp. salt in a medium bowl; cut in shortening with pastry blender or fork
until mixture resembles coarse crumbs. Stir in cheese and cilantro and then
add milk. Blend just until dry ingredients are moistened.
Drop dumpling dough into 6 rounds on top of simmering ragout. Cook, uncov
ered, 5 mins. Cover and cook 5-10 mins. more or until toothpick inserted into
center of dumplings comes out clean. Garnish as desired.

– - – - – - – - – - – - – - – - – -

Recipe By : Joni Bodart and Patty Campbell
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Main Dishes
Pasta Chicken
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup basil, fresh — minced
1/4 cup Italian parsley — coarsely chopped
5 cloves garlic — minced or pressed
3 roma tomato — coarsely chopped
3/4 cup romano cheese — shredded
1/2 pound linguine
1 pound boned and skinned chicken breast halves
1 LARGE Japanese eggplant — quartered lengthwise
1/3 cup olive oil
1/2 can pitted black olives — halved, optional
4 green onions — minced, optional

Combine basil, parsley and garlic and set aside. Cook the pasta al dente,
and set aside in cooking water to stay hot. LIghtly oil and grill (med heat)
chicken and eggplant till chicken is done and eggplant soft. Cut into bite
sized pieces. Drain pasta well and toss with several drizzles of olive oil,
to taste, and cheese. Add garlic and herbs and toss well. Add chicken,
eggplant, tomatoes, olives and green onions (if used) and toss again. NOTE:
This must be done quickly, so pasta stays hot, and cheese melts.
Season to taste with s p, and serve with more cheese if desired.
I like this with the olives and green onions, Patty is a purist, and thinks
that it complicates the dish unnecessarily.

– - – - – - – - – - – - – - – - – -

1/2 lb Noodles; broad egg
3 Eggs
3/4 c Sugar
1 tb Lemon juice
2 tb Shortening
3/4 c Raisins; chopped seedless
1/2 c Walnuts; chopped
1/2 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :45
Preheat oven to 400F. Cook noodles in boiling salted water till tender
but not soft. Drain well and rinse under hot water tap. Beat eggs with
sugar and lemon juice. Mix well with noodles. Melt shortening and coat
baking dish with it and pour into dish. Turn half of mixture into dish,
cover with raisins and walnuts, then add rest of mixture and top with
crumbs. Bake 45 minutes at 400F.
Source: Marion Burrows-De Gustibus
posted by Anne MacLellan

—–

1 1/2 lb Top Round Steak
2 tb Vegetable Oil
1 Clove Garlic, Minced
1 ts Salt
1 c Beef Broth
1 c Julienned Bell Pepper
1 c Thinly Sliced Celery
1/4 c Thinly Sliced Onion
1/2 c Coca-Cola
2 md Ripe Tomatoes
2 1/2 tb Cornstarch
1/4 c Coca-Cola
1 tb Soy Sauce
Hot Cooked Rice

Trim all fat from the meat and cut into pencil thin
strips. In a deep skillet or Dutch oven, heat oil,
garlic and salt. Add the meat and brown over high
heat, about 10 minutes, stirring occasionally with a
fork. Add the beef broth. Cover and simmer for 15 to
20 minutes, or until the meat is fork-tender. Stir in
the green pepper strips, celery, onions and 1/2 cup
Coca-Cola. Cover and simmer for 5 minutes. Do not
overcook; the vegetables should be crisp-tender. Peel
the tomatoes; cut into wedges and gently stir into
meat mixture. Blend cornstarch with 1/4 cup of
Coca-Cola and the soy sauce. Stir into the meat
mixture until the sauce thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice.
From: “International Cooking with Coca-Cola”, a
give-away pamphlet from The Coca-Cola Company, 1981.

—–