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

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/Eggs Main Dish
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground Beef
1 sm Onion chopped
1/2 sm Green bell pepper
1/2 ts Salt
1 t Ground black pepper
1/2 ts Ground cumin
2 c Potato Par boiled diced
4 Eggs
9 Flour tortillas
1/2 c Shredded cheddar cheese

Brown the ground beef with the onions. Drain the fat,
then add the spices and diced potatoes. Whisk the
eggs and milk slightly. Add to beef/potato mixture
over a medium high high. Mix together as in scrambled
eggs. Warm flour tortillas on a hot griddle. Put
egg/beef mixture on warmed tortilla and sprinkle with
shredded cheddar cheese. Fold the tortilla making a
burrito. Serve with salsa of your choice.

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Recipe By : The Denver Post 6/25/97
Serving Size : 6 Preparation Time :0:00
Categories : Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Pour a pint of whipping cream into a tall, narrow mixing bowl, then put the
beaters from an electric mixer in the bowl. Put everything in the freezer to
chill. Prepare biscuits using Bisquick and the recipe on the box. While
biscuits are baking, wash, hull and slice a quart of strawberries. Add 2
tablespoons or so of sugar and mash them slightly to bring on the juice. Take
the cream from the freezer and beat it with an electric mixer. Cool the baked
biscuits slightly, then split, fill and top with berries and whipping cream.

– - – - – - – - – - – - – - – - – -

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

3 tb Kikkoman Teriyaki Sauce
4 ts Vegetable oil
1 tb Honey
3/4 ts Grated lemon peel
1 tb Lemon juice
1 ts Grated fresh ginger root
3 lg Navel oranges*
— peeled and segmented
2 Grapefruit*
— peeled and segmented
Salad greens

Whisk together teriyaki sauce, oil, honey, lemon peel and juice, and
ginger; set aside. Arrange orange and grapefruit segments on 6 plates
lined with salad greens. Whisk dressing; spoon about 1 Tbsp. over each
salad.

*Other fresh fruits (strawberries, kiwi, pineapple, papaya, pears, apples)
may be substituted for part or all of the citrus.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Butter
2 To 3 jalepeno peppers — chped
2 To 4 cloves garlic — crushed
2 To 3 large onions — sliced
3 To 4 lb diced sirloin or
Fillet steak
Pinch oregano
Olive or peanut oil
1 1/2 To 2 oz chili powder
28 ounces Can tomatoes
3 1/2 To 4 1/2 c water — added as
Needed
Cayenne to taste
—–SECRET INGREDIENTS—–
A dollop of sherry wine
Blackstrap molasses — corn
Meal mush made into a paste
With water.
Salt/pepper to taste
Cumin powder
Worchestershire sauce

Saute peppers, garlic, and onion in butter. Add worchestershire sauce and cumin
to taste. In Dutch oven or large skillet, brown meat chunks along with oregano
and chili powder. Add first mixture (onions, etc), tomatoes, chili and water as
needed. Bring to a boil rapidly, while stirring constantly. Reduce heat to very
low while stirring, and add secret ingredients to taste. Add corn paste or
arrowroot to thicken if desired. Stir constantly and taste often.

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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Casseroles
Lamb Tex-Mex
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Canned lima beans — drained
2 teaspoons Salt + or -
1/4 cup Olive oil
1 3/4 pounds Cubed — lamb stew meat
1 teaspoon Freshly ground pepper
3 Bay leaves
1 teaspoon Ground coriander
2 teaspoons Dried savory
1 cup Milk
2 Medium onions
2 Tomatoes
Alt and frsh pepper to taste

Place limas in oven proof casserole, and barely cover with water. Bake at 350F
for 2 hours, adding 1 ts.
salt after 1 hour. Check from time to time, and add water if necessary if beans
dry out. Meanwhile, heat one tbls. oil in a large, heavy skillet over high heat
on stove. Add some lamb without crowding, and brown well in batches on all
sides, adding extra oil as necessary. When all the lamb is browned, transfer
meat to cast iron Dutch oven or casserole, along with remaining teaspoon salt,
pepper, bay leaves, coriander, savory, and 1/2 cup milk. Cover and bake 30
minutes. Remove cover. Add remaining 1/2 cup milk, and continue to cook 45
minutes more, until meat is falling apart and tender. Remove from oven. Cover,
and keep warm. Meanwhile, peel onions and halve them from tip to root. Place
cut
surface down on work surface and sliver each from tip to root. Toss with 1
teas.
oil, set aside. Halve the tomatoes crosswise. Sprinkle with salt and pepper,
and
drizzle with some oil. Set aside. When it’s time to put dinner on the table,
preheat broiler. Place onions in heat resistant dish, and place under broiler.
As tops begin to color, remove from oven, toss onions and then put back into
oven. Continue this process, stirring until onions are tender, about 5 minutes.
Place tomato halves on top of onions,and return to broiler for about 3 minutes,
until they wilt. Do not let them burn. Arrange onions and tomatoes on plate.
Serve lamb in one covered casserole and lima beans in another. Scoop up some
meat and onions and wrap in tortillas. Serve with sour cream and salsa along
with the lima beans as a side dish.

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Recipe By : Bobby Flay, Mesa Grill/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
2 whole jalapeno — minced and seeded
1/2 cup red onion — finely diced
2 tablespoons ginger — finely minced
4 cups cranberries
2 cups orange juice — fresh
2 tablespoons light brown sugar
1/2 cup honey
8 ounces dried apricot halves — julienned
1 tablespoon curry powder
salt and pepper

Melt the butter in a medium saucepan over medium heat. Add the jalapenos,
onion,
ginger, and 2 cups of the cranberries and cook for 5 minutes, or until the
cran
berries have popped.
Increase the heat to high, add the orange juice, brown sugar, and honey, and
bri
ng to boil. Reduce heat to medium and simmer for 10 minutes. Add the remaining
2
cups of cranberries and simmer for 5 minutes. Add the apricots, curry powder,
s
alt, and pepper. Mix well and remove the pan from heat. Pour the relish into a
s
hallow non alumininum container and let cool at room temperature. Pour the
mixtu
re into a bowl, cover and refrigerate.

– - – - – - – - – - – - – - – - – -

Per serving: 1850 Calories; 29g Fat (13% calories from fat); 18g Protein; 418g
C
arbohydrate; 66mg Cholesterol; 62mg Sodium

Serving Ideas : This could replace your standard cranberry sauce

NOTES : This relish will keep up to 2 weeks in the refrigerator. This recipe
mak
es about 5 cups of relish

1 Can sweetened condensed milk
2/3 c Real maple syrup
Pinch of salt
1 Cooked pie shell
Whipped cream

Combine sweetened condensed milk, syrup, and salt in saucepan. Heat
(stirring CONSTANTLY) over very low heat until bubbles in center. Cool
slightly. Pour into precooked shell. Top with whipped cream when ready to
serve.

Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau

—–

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-cal Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Chopped onion
3 Garlic cloves
1 t Olive oil
1 sm Can chopped green chiles
1/4 c Taco seasoning (packet)
1 cn Chopped tomatoes (14.5oz)
4 cn Chicken broth (14.5 oz)
2 c Chopped turkey
1/2 c Fresh cilantro
Tortilla chips
Grated cheese

Saute first three ingredients in a 4 quart sauce pan
until the onions are tender.

Add next six ingredients and allow to simmer for 15
minutes.

Put 1/2 oz. cheese and 1/2 oz. chips at the bottom of
the bowl and spoon soup over cheese and chips.

Makes eight 1.5 cup servings.

1/2 B, 1P, 1V, and 20 optional calories.

– - – - – - – - – - – - – - – - – -