Pasta Frittata

Recipe By : from Woman’s Day, 6-27-95; Budget Cook by
Nancy Dell’aria
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large eggs
3 cups cooked spaghetti (to 4 cups)
2 cups cooked vegetables — * see note
3/4 cup cheese — shredded
1/2 teaspoon salt

* Recipe pictured in magazine used broccoli, red pepper,
and mushrooms. Use whatever vegetables you choose.

Beat eggs, then stir in spaghetti, vegetables, cheese, and
salt. Spray a large nonstick skillet with nonstick cooking
spray. Over medium heat spread pasta mixture in skillet and
press down gently with spatula. Cover and cook 4 to 5
minutes until egg looks set and cheese is melted. Bottom
will brown. Cut in wedges. Serve as is or top with a
little spaghetti sauce, salsa, or ketchup. If you have any
leftover rice or sliced cooked potatoes, use those in place
of pasta.

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NOTES : Author notes this is a good way to get rid of
leftover spaghetti, even with sauce on it. Seems to me like
a good way to use up leftover veggies, potatoes, and rice as
well.

Popularity: 5% [?]

Vegetable Minestrone

Recipe By : http://www.recipe-a-day.com
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
3 Tbs Extra Virgin Olive Oil
2 small Leeks — quartered
2 stalks Celery — diced
1 medium Onion — chopped
1 1/2 tsp Salt
2 cloves Garlic — minced
2 small Zucchini — quartered, then
sliced
1 medium Potato — peeled, then diced
8 cups Water
1 cup elbow macaroni — or Shell
8 cups Swiss Chard leaves — (2 quarts) chopped
1 can Chickpeas — (16 oz.) drained
and rinsed
1 cup frozen Green Peas — thawed
Freshly Ground Black Pepper to Taste
1/2 cup Parmesan Cheese — freshly grated
1/4 cup fresh Parsley — or Basil chopped

In a soup pot or large Dutch oven, heat one tablespoon of olive oil over
medium heat. Add the leeks, celery, and onions, and season with a bit of
salt (about a half-teaspoon). Cook, stirring occasionally, until the
vegetables are softened, about 10 minutes. Add the garlic, zucchini, and
potato. Continue to cook, stirring occasionally, for about 5 minutes.
Add the water and remaining teaspoon of salt. Bring the mixture to a boil,
then reduce the heat to low and simmer until all the vegetables are tender,
about 15 to 20 minutes.
Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about
5 minutes. Add chickpeas and green peas, and continue to simmer until the
pasta is cooked to the “al dente” stage. Adjust the seasoning with salt and
pepper.
Ladle soup into bowls and drizzle with remaining two tablespoons of olive
oil, if desired. Garnish with freshly grated Parmesan cheese and fresh
parsley or basil. Serve immediately.

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NOTES : Makes about 12 cups, for 8 Servings,
Calories per 1-1/2 cups 313, Total Fat 9.0g; Fibre 11.4g. Weight Watchers’
Points per serving = 5

Diabetic Choices = 2 Starch choices, 1/2 Protein choice, 3 Vegetable choice,
1 Fat choice

Popularity: 14% [?]

OATMEAL-APPLE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Egg Beaters
1 c Skim milk
3 ts Polyunsaturated oil
1 c Whole wheat flour
3 ts Baking powder
1 c Uncooked rolled oats
1 c Raisins
1 c Peeled, chopped apples

Preheat oven to 425 degrees F. and grease muffin
tins. Mix egg whites, milk, and oil in bowl. Add dry
ingredients and mix. Fold in raisins and apples. Place
batter in muffin tins; fill each 3/4 full. Bake about
20 minutes or until centers seem dry.

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Popularity: 4% [?]

Polenta Pie (From MY Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pie Shell:
1 cup cornmeal or Polenta
4 cups boiling water or vegetable stock
2 cups corn kernels
3 tablespoons chopped rosemary
1/2 cup grated Parmesan

In a double boiler, whisk Polenta into boiling water, stirring often to
prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture
into an 8-inch greased springform pan, pressing the mixture with a spoon
to move the mixture up the sides of the pan forming an empty shell.
Allow the shell
to cool and harden.

Grill all vegetables. Season with salt and pepper. Layer the vegetables and
chopped basil in pie shell in a decorative pattern. Chill and unmold. Serve
at room temperature.

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Popularity: 12% [?]

GREEK CHOPPED MEAT STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — chopped
1 Stalk celery — chopped
2 tb Butter
1 lb Ground beef
1 Liver from turkey
– finely chopped
1 lb Mild breakfast sausage
1/2 c Dry red wine
2 tb Tomato paste
2 tb Chopped fresh parsley
1 tb Chopped fresh dill
3/4 lb Roasted chestnuts
– peeled coarsely chopped
1/4 lb Pignoli nuts
1/2 c White raisins
1/4 c White rice
1 c -water
1 lb White bread crumbs
Salt and pepper to taste

Brown onions and celery in butter. Add beef, liver,
and sausage and cook until brown. Add wine and tomato
paste, then herbs, and simmer until meat is tender.
Add nuts, raisins, and rice. Stir in water and cook,
covered, until the rice is done. Mix in bread crumbs
and season to taste. Stuff loosely into the turkey.
Stuffs a 10-12 pound turkey. —

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Popularity: 4% [?]

ARUGULA RAVIOLI WITH CHANTERELLES AND ROCCA

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the filling:
2 tablespoons extra virgin olive oil
6 pounds organic arugula
2 tablespoons garlic puree
1 cup Chanterelles scraps
Salt and pepper to taste
4 tablespoons Parmigiano cheese, grated
1/4 pound plain white pasta
For the Garnish:
1/2 cup whole Chanterelles, if large, slice
1 teaspoon extra virgin olive oil
2 cups arugula
Salt to taste
White pepper to taste
1/4 cup brown chicken sauce
4 slices shaved Parmigiano cheese

Preparation of the Ravioli Filling:Heat the olive oil in a heavy sautJ
pan,
add the arugula and allow it to wilt over high heat. Add garlic puree,
Chanterelles and season. Once wilted, add Parmigiano and remove from
heat. Chill over ice. Puree mixture in a blender until smooth. Roll out
pasta dough as thin as possible and assemble ravioli. Using a 1 1/2-inch
cookie cutter, cut out 50 rounds of pasta dough. Place 1 tablespoon of
filling in center of round, brush edges with water and top with another
round. Press edges together, squeezing out excess air. Set aside on a
sheet pan. Repeat process until all the dough has been used.
Before serving, blanch ravioli in simmering water for forty-five seconds
or until pasta is cooked. Preparation of the Garnish:
Saute the Chanterelles in olive oil, add the arugula, season and wilt.
Keep warm.
Presentation:
Place the wilted arugula and Chanterelles in the middle of a deep bowl
and crown with the ravioli, which have been warmed in the brown
chicken sauce. Add shavings of cheese and serve hot.
Yield: 50 ravioli

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NOTES :

Popularity: 4% [?]

Title: GHANA JOLLOF RICE
Categories: Ethnic, Chicken
Yield: 8 servings

Coombes
2 c Water
1 3lb chicken — cut into 8
Pcs
2 16oz cans stewed tomatoes
2 ts Salt
1/4 ts Black pepper
3/4 c Cooked smoked ham — cubed
1 c Uncooked rice
1 lg Onion — sliced
3 c Cabbage — shredded
1/2 lb Fresh green beans –
Quartered
And stems removed OR
1 10oz pk frozen beans
1/4 ts Ground cinnamon
1/4 ts Cayenne pepper

Pour water into a large pot. Add the chicken, tomatoes, salt, and
pepper. Cover; bring to a boil, reduce the heat, and simmer for 30
minutes. Stir in the ham, rice, onion, cabbage, green beans,
cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to
low. Cover and simmer until the chicken is fork-tender and the rice
is cooked, 25-30 minutes. TheAfrican-American Kitchen

Recipe By :

MMMMM

Popularity: 4% [?]

Title: SHREDDED CABBAGE
Categories: Diabetic, Side dish, Vegetables
Yield: 1 servings

1 lg Cabbage; coarsely shredded
2 tb Butter or margarine;
1/2 ts Nutmeg
Salt to taste
Fresh ground pepper;

Cook cabbage in a small amount of boiling water, until
tender; drain. Press out excess moisture or pat dry.
Melt butter or MARGARINE in skillet. Add nutmeg; stir
to blend. Add cabbage; toss to coat. Add salt and
pepper. Food Exchange per serving: 1/2 VEGETABLE
EXCHANGE + 1/2 FAT EXCHANGE CAL: 32

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

—–

Popularity: 5% [?]

Basic White Bread

Recipe By : The Bread Machine Cookbook
Serving Size : 20 Preparation Time :4:00
Categories : My Favorite Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
1/4 cup butter
1 whole egg
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1/4 cup nonfat dry milk
2 1/4 teaspoons yeast

Remember to place liquids in bread machine first, then dry ingredients,
then yeast.

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Per serving: 109 Calories; 3g Fat (24% calories from fat); 3g Protein; 17g
Carbohydrate; 15mg Cholesterol; 1

Popularity: 5% [?]

Title: Zucchini and Lemon Salad
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
3 tb Butter
1 tb Olive oil
3 md Zucchini; sliced thin (1 lb)
1 Red bell pepper; thin strips
1 sm Onion; halved, sliced thin
1 Garlic clove; minced
1 lg Tomato;peeled,seeded,cut
Into thin wedges
pn Oregano
1/4 c Parsley; chopped
1 sm Lemon;peeled, seeded and cut
Into paper thin slices
1 tb Red wine vinegar
Salt freshly grnd pepper

Melt 1 tbl of the butter in the oil in a large heavy skillet over
medium heat. Add the zucchini; cook, tossing constantly, until just
wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter
to the skillet. Add the red pepper. Cook over medium-low heat until
almost tender, about 5 minutes. Add this to the zucchini. Add the
remaining 1 Tbl butter to the skillet. Add the onion; cook over
medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add
this to the zucchini mixture. Toss the tomato with the oregano in the
skillet over medium-high heat for 1 minute. Add this to the zucchini
mixture along with the parsley, sliced lemon, and vinegar. Let
stand, covered, 1 hour. Add salt and pepper to taste before serving.

MMMMM

Popularity: 8% [?]