Vegetable cooking spray
1 medium eggplant, unpeeled
2 medium zucchini
1 large sweet potato, peeled
1 large white potato, unpeeled
2 large red peppers
1 leek
1 teaspoon dried rosemary leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
6 cloves garlic
1 can (15 1/2 ounces) Garbanzo beans, drained and rinsed
— or 1 1/2 cups dried Garbanzo beans, cooked
1 can (15 1/2 ounces) Red Kidney beans, drained and rinsed
— or 1 1/2 cups dried Red Kidney beans, cooked
1 can (15 ounces) Blackeye beans, drained and rinsed
— or 1 1/2 cups dried Blackeye beans, cooked
4 cans (14 1/2 ounces each) vegetable broth
— or fat-free reduced-sodium chicken broth
1/4 cup dry white wine (optional)
2 to 3 teaspoons white balsamic vinegar
Salt Pepper
Line large jelly roll pan with aluminum foil; spray with cooking spray. Cut
eggplant, zucchini, sweet and white potatoes, peppers and leek into 3/4 to
1-inch pieces. Arrange vegetables on jelly roll pan; spray generously with
cooking spray and sprinkle with combined herbs. Bake in preheated 425 F oven
until vegetables are browned and tender, about 30 minutes.

Spray large saucepan with cooking spray; heat over medium heat until hot.
Saute garlic until tender, 2 to 3 minutes. Add roasted vegetables, beans,
vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer,
covered, 5 to 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories 278, Carbohydrate 53 g,
Protein 13 g, Fat 4 g, % of Calories from Fat 13, Sodium 562 mg and Cholesterol
0 mg.

*This recipe is provided courtesy of the Bean Education Awareness Network
(BEAN), an information service of the American Dry Bean Board. Please send
remarks to acrawfor@mslpr.com — we are interested in your comments, needs
and suggestions. For more information and bean recipes, send a
self-addressed stamped envelope to:
BEAN
115 Railway Plaza
Dept. Net
Scotsbluff, NE 69361

Popularity: 19% [?]

Date: Thu, 30 Mar 95 13:03:14 EST
From: Marianne Cowley

I found the recipe in the rec.food.recipes archives… it does indeed
suggest adding an egg, though I’ve never tried adding one [insert
standard warnings]. Maybe I was missing the vanilla — and the
blender… moved 3 yrs ago, blender is still hiding.

Here’s the updated vlf version:

Orange Julius

6 oz frozen orange juice concentrate
8 oz nonfat milk (or 1/3c nonfat milk powder + 7oz water)
8 oz water
1 tsp vanilla extract
8-9 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes,
adding ice cubes one at a time. You may want to add a bit of sugar.

Original recipe posted by diane@sulu.biostat.washington.edu (“Diane
Janssen”), who suggested using other fruit juices and varying the amount
of milk and water to modify the richness.

Popularity: 8% [?]

LA FOGATA’S GREEN CHICKEN ENCHILADAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Tomatillos,quartered
1/2 c Water
1 Clove garlic,whole
2 Serrano chiles
1/4 ts Salt
1/4 ts Pepper
1/3 c Cilantro leaves,loosely
-packed,chopped
Chicken stock ,if needed
2 Whole chicken breasts
Lightly salted water
1 c Chicken stock
1 c Peanut oil
8 Corn tortillas
1 c Sour cream
1 lb Mozzarella cheese,grated

From: Mike Fulcher from `creative mexican cooking’ by
anne lindsay greer1and

Boil tomatillos in water with garlic,chiles,salt and
pepper until soft,about 15-20 minutes. puree cooked
sause in blender to liquefy.while blending,add washed
cilantro leaves.set aside. the sauce yield is about
2and1/2 cups.it will thicken upon standing and you may
need to thin with chicken stock. simmer chicken in
lightly salted water until tender about 10-15
minutes.cool chicken will be slightly
undercooked.shred cooked chicken and then,just prior
to serving,heat in 1 cup chicken stock.this will heat
chicken without overcooking. in medium skillet,heat
oil to 300 degrees.pass tortillas into hot oil for a
few seconds to soften and seal.remove carefully and
set aside between paper towels.do this just prior to
assembly fill softened tortillas with shredded
chicken and 1-2 tablespoons sauce.roll up and place
seam-side-down in casserole.pour green sauce over top
and garnish with sour cream and cheese. place in
375-degree oven 5-8 minutes or just long enough to
melt cheese. note:sauce may be made a day in
advance,but the dish is best when chicken is freshly
prepared.

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

Title: SPAGHETTI WITH SUPERB MEAT SAUCE
Categories: Italian, Sauces, Pasta
Yield: 16 servings

3 lb Beef Roast
1/2 ts Oregano Leaves
1/2 ts Basil Leaves
3 ts Salt
1/2 ts Parsley, Finely Chopped
1/4 c Flour
1/2 ts Rosemary Leaves, Crushed
1/4 c Olive Oil
2 c Hot Water
1/8 ts Nutmeg, Fresh Ground
4 Garlic, Squashed
24 oz Tomato Paste
1 Onion, Finely Chopped
1 qt Water
2 Bay Leaves
1 c Red Wine, Dry
1 ts Celery Salt
1/2 c Ripe Olives, Sliced
1 ts Black Pepper
1/2 c Stuffed Olives, Sliced
2 ts Sugar
8 oz Canned Mushrooms
1/2 ts Red Pepper, Crushed
4 lb Spaghetti
1 tb Season-All
Parmesan Cheese, Grated
1/4 ts MSG

Long, slow simmering of meat and herbs produces the
base for this incomparable sauce. Season roast with
salt; dredge with flour. In Dutch oven brown slowly on
all sides in hot olive oil. Add hot water, cover and
cook slowly 3 hours or until meat almost falls apart.
Tear into small pieces with fork. Add remaining
ingredients except spaghetti and cheese. Cover tightly
and simmer 2 hours longer, stirring occasionally.
Remove cover and continue cooking until sauce thickens
to desired consistency. Cook spaghetti following
directions on package, allowing 1 pound for four
servings. Ladle sauce over spaghetti. Top with cheese.
Makes about 3-1/2 quarts sauce, enough for 4 pounds
spaghetti. NOTE: Since you may not need such a large
quantity of spaghetti, freeze extra sauce in
half-pint, pint or quart freezer jars and use as
needed. I prefer to use rump roast, but chuck or round
is acceptable.

—–

Popularity: 4% [?]

SOPA DE ALBONDIGAS (MEAT BALL SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Hamburger
Pork Mexican
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROTH—–
1 Minced Onion
1 Minced Clove Garlic
2 tb Oil
4 oz Tomato Sauce
3 qt Beef Stock
—–ALBONDIGAS—–
3/4 lb Ground Beef
3/4 lb Ground Pork
1/3 c Raw Rice
1 1/2 ts Salt
1/4 ts Pepper
1 Slightly Beaten Egg
1 tb Chopped Mint Leaves

Wilt onion and garlic in oil; add tomato sauce and
beef stock. Heat to boiling point. Mix meat with
rice, egg, mint, salt and pepper; shape into little
balls. Drop into boiling broth. Cover tightly and
cook 30 minutes. Will freeze nicely.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

RED LOBSTER BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Milk
1/2 c Grated cheddar cheese
1/4 c Butter — melted
1/4 ts Garlic salt
ds Italian seasoning — generous

Combine first 3 ingredients. It will be sticky. Spoon
into 12 well-greased muffin tins. Do not use paper
liners. Combine last 3 ingredients and spread evenly
over the raw batter. Bake for about 10-15 minutes at
450 until nicely browned.

– - – - – - – - – - – - – - – - – -

Popularity: 12% [?]

CENTRAL COAST STIR-FRY VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDI M. PHELPS—–
1/4 c Carrots
1/4 c Celery
1/4 c Yellow crooked neck squash
1/4 c Zucchini
1/4 c Brocoli
1/4 c Cauliflower
2 T Oil
3 lg Cloves garlic — minced
1/2 ts Salt — optional
1/4 ts Pepper
pn Red chili pepper
1/4 ts Basil
1/4 ts Oregano
1/4 c Dry white wine
1 T Fresh parsley — chopped
1/4 Lemon

Cut carrots, celery, squash, and zucchini into 1/2 x 2-inch pieces. Break
broccoli and cauliflower into small pieces. Heat oil until almost smoking.
Add vegetables; stir to coat with oil. Add garlic, salt, peppers, basil
and oregano. Simmer 1 minute. Add wine and simmer 2 minutes or u;ntil
vegetables are cooked al dente. Add parsley and squeeze in juice of lemon
and serve immediately. Source: The Garlic Lovers’ Cookbook II.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com

– - – - – - – - – - – - – - – - – -

Popularity: 21% [?]

Title: Chile Corn Peppers
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 ts Vegetable oil; 1 sm Green bell pepper; diced
1/2 c Onion; chopped 1/2 ts Hot dried chile pepper;
2 c Whole-kernel corn OR; 1/4 c Tarragon vinegar OR;
1 pk (10 oz)whole-kernel; thawed 1/4 c White wine vinegar;
1 sm Red bell pepper; diced

In a large, non-stick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stir-fry skillet and
stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
21g; PRO: 3g; SOD: 6mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Popularity: 8% [?]

Title: ROCKY ROAD
Categories: Candies, Cookies
Yield: 8 servings

16 oz Milk chocolate bars
3 c Tiny marshmallows
3/4 c Chopped walnuts

Melt chocolate bars then stir in marshmallows and nuts. Use 8X8X2-inch
greased pan.

—–

Popularity: 31% [?]

Title: Dog Biscuits ( Doggie Treats That Are Good fo
Categories: Breads, Misc, Pets
Yield: 12 Servings

2 1/2 c WHOLE WHEAT FLOUR
1/2 c POWDERED MILK
1/2 ts SALT
1/2 ts GARLIC POWDER
1 ts BROWN SUGAR
6 tb BUTTER **
1 ea EGG, BEATEN
1/2 c ICE WATER

** BUTTER, MARGARINE, SHORTENING OR MEAT JUICES MAY
BE USED. COMBINE THE FLOUR, MILK, SALT, GARLIC POWDER
AND SUGAR. CUT IN BUTTER UNTIL MIXTURE RESEMBLES
CORNMEAL. MIX IN EGG THEN ADD ENOUGH ICE WATER TO MAKE
A BALL. PAT DOUGH TO 1/2 INCH THICK ON A LIGHTLY OILED
COOKIE SHEET. CUT OUT SHAPES WITH A COOKIE CUTTER OR
BISCUIT CUTTER AND BAKE ON COOKIE SHEET FOR 25 MINUTES
AT 3500F. REMOVE FROM OVEN AND COOL ON A WIRE RACK. TO
VARY THE FLAVOR AND TEXTURE, AT THE TIME THE EGG IS
ADDED, ADD ANY OF THE FOLLOWING: 1 CUP PUREED COOKED
GREEN VEGETABLES OR CARROTS; 6 TABLESPOONS WHOLE WHEAT
OR RYE KERNALS; 3 TABLESPOONS LIVER POWDER. (LAST TWO
ITEMS AVAILABLE IN HEALTH FOOD STORES)

—–

Popularity: 20% [?]