Title: CAULIFLOWER-BEAN SALAD
Categories: Salads, Vegetables, Easy
Yield: 10 servings

16 oz Italian Dressing; 2 8-Ounce
-Bottles
2 tb Sugar
1 ts Dry Ground Mustard
4 lg Garlic Cloves; Crushed
32 oz French Style Green Beans;
-Drained, 2 Cans
-OR
16 oz Frozen French Style Green
-Beans; Thawed
32 oz Red Kidney Beans; Rinsed And
-Drained, 2 Cans
1 c Green Onions; Chopped, About
-10 Medium
1/2 c Fresh Parsley; Chopped
1 sm Head Cauliflower; Coarsely
-Chopped, about 4 cups

————————–GARNISH————————–
Lettuce

Mix the dressing sugar, mustard and garlic in a large
glass or plastic bowl, blending well. Add the green
beans, kidney beans, onions, parsley, and cauliflower
and toss to coat. Cover and refrigerate about 3 hours
or until well chilled, stirring occasionally. Just
before serving, drain the salad. Line a salad serving
bowl with lettuce leaves and spoon the salad onto the
lettuce.

Nutritional Information Per Serving:

Calories: 150 Protein: 5 Grams Carbohydrates:
19 Grams Fat: 7 Grams Cholesterol: 0 Milligrams
Sodium: 460 Milligrams Potassium: 500 Milligrams

Posted by: Rich Harper

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Caramel Sweet Potato Casserole

Recipe By : Linda Verillo from Better Homes and Gardens Dec. 1993
Serving Size : 6 Preparation Time :0:40
Categories : Casseroles Eggs
Fruit Potatoes
Vegetables Vegetarian
Fatfree Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Egg White
1/2 C Evaporated Skim Milk
3 C Sweet Potatoes, Mashed — cooked
— (about 4 med)
1/2 C Dates — pitted, chopped
2 Tbsp Maple Syrup

In med. mixing bowl, whip together egg white and evaporated skim milk.
Add yams; stir till smooth. Add dates to mixture and mix well.
Spoon mixture into a 1 1/2 qt caserole.

For topping, pour maple syrup over top of mixture in casserole. Bake in a
350 deg. F. oven for 25 to 30 min. or until hot.

– – – – – – – – – – – – – – – – – –

NOTES : Adapted to fatfree from original recipe.

Cal. 188.9
Fat 0.4 g
Carbs 43.6 g
Protein 4.5 g
Sodium 102 mg
Dietary Fiber 4.8 g
CFF 1.7%

Tapenade

Recipe By : MOLTO MARIO MB5616
Serving Size : 1 Preparation Time :0:00
Categories : Basics Molto Mario
Exported Genie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 anchovy filets soaked in milk overnight — patted
dry
2 Tablespoons anchovy paste
1 Cup pitted olives — gaeta or calamata
1/4 Cup capers — roughly chopped
3 Tablespoons Dijon mustard
3 Tablespoons red wine vinegar
1/2 Cup extra virgin olive oil
1/2 Small red onion — roughly chopped

In a food processor, blend all ingredients until a smooth paste
is formed (about 2 minutes). Tapenade may be refrigerated
several weeks, well wrapped. yield 2 cups

– – – – – – – – – – – – – – – – – –

Title: Cranberry Pinwheels
Categories: Cookies
Yield: 1 servings

1/2 c Butter or margarine
1 1/2 c Ground cranberries
1 c Granulated sugar
1 c Ground walnuts
1 Egg
1 ts Grated orange peel
1 ts Vanilla
2/3 c Brown sugar
1 1/2 c Flour
1/4 c Milk
1/4 ts Baking powder
1/4 ts Salt

Recipe by: groll@DPW.COM (Jayne Gordon Groll) In a large bowl, cream
butter, sugar, egg and vanilla until light and fluffy. In a medium bowl,
combine flour, baking powder and salt. Gradually add to creamed mixture
until well combined. Gather dough into a ball, cover with plastic and
refrigerate for two hours.In a small bowl, combine the brown sugar and
milk. Roll out the refrigerated dough on a lightly floured pastry board,
creating a large rectangle. Spread the brown sugar mixture over the dough
Sprinkle with with the ground cranberries, walnuts and orange peel,
leaving a 1/4 inch border on each of the narrow ends. Beginning at one of
the narrow ends, roll the dough into a tight jelly roll. Wrap the roll
with wax paper, seam side down, and freeze overnight.

Preheat the oven to 375 degrees. Grease 2 cookie sheets. Cut the frozen
roll, seam side down, into 1/4 inch slices and place on greased cookie
sheets, 3 inches apart. Bake for 12 to 15 minutes or until the edges are
lightly browned. Remove from pan and cool on a wire rack.

—–

Title: FROZEN HO HO DESSERT **
Categories: Ice cream
Yield: 20 servings

——————————PATTI – VDRJ67A——————————
2 pk HoHo cakes
2 qt Ice cream, 1 qt each of 2
– different flavors, any
– you choose
13 oz Cool Whip
16 oz Oreo cookies; crushed
12 oz Hot fudge sauce
Chocolate shavings

Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9×13″ baking
pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo
cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour
fudge sauce over this, then top with Cool Whip. Garnish with shaved
chocolate. Freeze.

—–

Title: TOSTADA DIP
Categories: Appetizers, Mexican
Yield: 6 servings

16 oz Refried beans
1 1/4 oz Package taco seasoning mix
4 oz Chopped green chilies
2 1/3 oz Chopped black olives
Small onion, chopped
10 oz Shredded Cheddar cheese
Large, ripe avocado, mashed
2 Chopped tomatoes
2 pk Taco chips

Mix refried beans with taco seasoning mix. Spread on large plate [pie
plate works well – P.L.], then layer remaining ingredients. Serve with
taco chips. This can be served cold or heated through to melt cheese.
Either way, don’t count on any leftovers.

—–

Date: Thu, 01 Sep 94 13:48:56 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Soba Noodles

In my experience what you will get if you order soba noodles in a Japanese
restaurant is: soba noodles, cooked then rinsed in cold water, sitting on
a straw strainer/mat, accompanied by a dipping sauce (usually bonito-based,
but you can make it without bonito) and sprinkled with nori confetti.

DIPPING SAUCE:

make a seaweed stock by immersing several pieces of kombu (thick kelp leaves)
in cool water, let it sit overnight. To make dipping sauce, simmer:

1 c. seaweed stock
1/4 c. dark soy sauce
1/4 c. mirin (seasoned rice wine)
1 T. sugar
1 t. salt

add some green onions or sesame seeds if you like.

GARBANZO CASSOULET

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Beans—–
1 1/2 c Garbanzos — (dry)
7 c Water
1 sm Onion — peeled (whole)
4 Whole Cloves
2 Cloves Garlic
1 Inch Slice Fresh Ginger
1 c Carrots — cubed
—–Sauce—–
2 tb Oil
1 c Chopped Onion
1 tb Garlic — minced
6 md Tomatoes
2 c Tomato Sauce
1 1/2 c Water
1 t Dry Basil
1 t Thyme
Salt And Pepper — to taste
—–Topping—–
2 tb Oil
1/2 c Parsley
2 c Bread Crumbs

Beans: Soak beans in water overnight. Drain, then add
water to cooking pot so beans are covered with 1-2 in.
of water. Stick cloves into peeled onion (left whole).
Add to pot along with garlic and ginger. Bring to
boil; reduce heat, cover and simmer for 45 min. Add
carrots; simmer, covered, for 20 more minutes until
beans and carrots are tender. Drain, reserving cooking
liquid. Discard onions, garlic and ginger. Set aside.
Sauce: Heat oil in skillet. Fry onion and garlic till
onion is translucent. Stir in tomatoes. Add tomato
sauce, reserved bean cooking liquid (or water), basil
and thyme. Bring to boil; simmer, covered, for 45
minutes. Add salt and pepper to taste. Set sauce aside.

Topping: Heat oil. Fry parsley and 1 cup bread crumbs
for about 1 minute. Stir often. Mix with remaining 1
cup bread crumbs in a bowl. Set aside.

Assembly: Preheat oven to 350F. Combine bean mixture
and sauce in a deep casserole or baking dish. Sprinkle
1/3 of topping mixture on top. Bake for 15 min, then
push topping layer down with back of spoon and

sprinkle another 1/3 of topping on. Bake another 15
min, repeat procedure and add remaining topping. Bake
10 min, then place under broiler for 5 min or until
lightly browned on top.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: CURRIED TUNA SALAD IN RED PEPPER
Categories: Salads, Fish, Seafood
Yield: 1 servings

1 lg Red bell pepper
3 1/4 oz Chunk light tuna
– packed in water or oil,
– drained slightly mashed
1/2 c Canned garbanzo beans
– drained
1 2-in piece of cucumber
– preferably English
– hot-house peeled,
– and cut into fine dice
3 tb Dried currants
2 tb Slivered almonds
– lightly toasted
2 Scallions; thinly sliced
4 tb Plain low-fat yogurt
1 ts Curry powder
1/2 ts Ground ginger

CUT OFF THE TOP of the red pepper about one-third of the way down. Remove
the seeds and membranes from both the top and bottom, and the stem from the
top. Finely dice the top and put it in a medium-size bowl. Add the tuna,
garbanzo beans, cucumber, currants, almonds and scallions to the bowl, and
toss gently. Combine the yogurt with the curry and ginger, and mix it with
the tuna salad. Spoon the tuna back into the red pepper before serving.

—–

OATMEAL MILLET MUFFINS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A02
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 /14 cups boiling water
1 cup uncooked instant rolled oats
1/2 cup butter at room temperature — (1 stick)
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup millet

Preheat the oven to 350. Butter 12 muffin cups.
Stir the oats into the boiling water, cover, remove form heat and let stand
20 minutes. Cool.
Sift together the flour, baking soda and salt.
In a large mixing bowl, beat the butter until creamy. Slowly add the white
and brown sugars,
beating until smooth and creamy. Add the vanilla and the eggs and beat until
well blended.
Add the cooled oatmeal to the butter mixture and stir well to blend. Add the
flour mixture and stir.
Stir in the millet.
Spoon the batter into the muffin cups, filling about 2/3 full. Bake for
about 15 minutes, or until a
straw inserted in the center of a muffin comes out clean.
Gently run a table knife around the edge of each muffin, lift them out and
place on a rack to cool.
These muffins freeze well.

– – – – – – – – – – – – – – – – – –