Title: Mexican Rice Cakes
Categories: Snacks
Yield: 4 servings

4 Rice cakes
1/4 c Picante sauce
1/4 c Refried beans
1/3 c Shredded Cheddar cheese
1/4 c Sliced jalapeno peppers

Place rice cakes on baking sheet. Spread refried beans evenly on each
rice cake; top with picante sauce, cheese, then with peppers. Bake at 400
degrees 10 minutes. Serve immediately.

Microwave Oven Instructions:
============================
Prepare rice cakes as directed on microproof baking sheet. Cook uncovered
on HIGH (maximum power) 1-1/2 minutes; rotate after 1 minute. Serve
immediately.

Each serving provides:
* 87 calories
* 3.7 grams protein
* 3.4 grams fat
* 9.4 grams carbohydrate
* 310 milligrams sodium
* 10 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Strawberries dipped in chocolate and biscotti

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces bittersweet chocolate — (Ghiradelli)
1 long biscotti — your choice
1 quart large strawberries (unhulled) — rinshed and dried

Melt the chocolate in a bowl over hot water or using the microwave melting
directtions on the package. Turn the biscotti into crumbs by taking a rolling
pin to it after you’ve placed it in a heavy-duty plastic bag. Holding onto the
hull, dip wach berry into the melted chocolate to cover helf the berry, then
into the crumbs. Set on a sheet of waxed paper until the chocolate is firm.

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Per serving (excluding unknown items): 99 Calories; 10g Fat (76% calories from
fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges:
2 Fat; 1/2 Other Carbohydrates

Baked Garlic Soup With Herb Toast

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head garlic
1 tb Extra virgin olive oil
1 tb Balsamic vinegar — or
Brandy
1 Sprig fresh rosemary —
(3-inch)
SOUP:
3 c Vegetable broth
1/2 c Dry white wine
Salt and pepper — to taste
HERB TOAST:
1/2 Loaf bread — see note
1 Clove garlic — cut once
Lengthwise
Extra virgin olive oil
1/2 c Grated Parmesan cheese
1 tb Garlic chives — minced

Preheat the oven to 300F. Slice the top from the head
of garlic and remove most of the papery outer skin
from the head, but do not peel or separate into
cloves. Place in a small ovenproof dish. Pour the
olive oil over the top and add the vinegar and
rosemary. Cover with aluminum foil and bake until
very tender, about 1 hour. Remove from the oven and
let cool. NOTE – Prepare 1/2 loaf of whole wheat
Italian bread: cut diagonally into 1/2 inch-thick
slices. Preheat the oven to 350F. Squeeze the softened
garlic from the skins into a saucepan, and add the
broth and wine. Heat to a simmer over medium-low heat
and cook for 15 minutes. While cooking, make the herb
toast. Bake the bread slices on a baking sheet until
crisp but not golden, 6 to 8 minutes. Rub the bread
with the cut sides of the garlic clove, then brush
generously with oil. Sprinkle on a thin layer of the
Parmesan cheese and chives. Bake until the cheese is
melted, another 5 minutes. Serve immediately with the
hot soup.

Substitution for the Chinese garlic chives: 1 clove
garlic and twice as much volumn of fresh chives.

~ – – – – – – – – – – – – – – – – –

NOTES : Two stage process. First, roast/bake the
garlic. Second, use roasted garlic to flavor a broth.
Serve with herb toast. Make extra! Garlic paste can be
added to mashed potatoes, served with meats or
vegetables, or simply spread on slices of toasted
Italian bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 356

Recipe By : Maggie Oster’s Herb Garden (1993:39)
NY: MacMillan

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Spaghetti Squash Tetrazzini

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium spaghetti squash (about 1 kg
1 garlic clove — crushed
1 medium onion — chopped
10 g parsley — chopped
pinch basil
pinch ground clove
400 ml chicken broth
1 chicken breast (whole)
50 g butter
10 g shallots or scallions — chopped
1 cup mushrooms“, ”50 g sliced
30 ml flour
200 ml whipping cream
10 ml dry vermouth
5 ml lemon juice
50 g grated parmesan cheese
hot sauce
ground pepper and salt — to taste

Squash:

1. Boil squash in large pot for 45 minutes until soft. Drain and let
cool. Preheat oven to 190 øC .

2. Divide squash in half and remove the seeds. Scrape the squash out into
a bowl.

Chicken:

1. Boil onion, garlic, clove, parsley, basil and chicken broth in a
skillet. Reduce heat and add chicken. Cook for 4 minutes each side.

2. Remove chicken. Reduce broth to 1 cup. Cut chicken into strips.

Mushrooms:

1. Saute shallots or scallions in 2 Tbsp of butter for 2 minutes.

2. Add mushrooms, continue cooking until soft.

Sauce:

1. Melt remaining butter in saucepan.

2. Add flour, and cook for two minutes stirring continuously.

3. Add vermouth, nutmeg, dash of hot pepper sauce, lemon juice and salt
(if desired) and pepper. Cook until thick (4 minutes). Combine everything
into a greased baking dish and top with parmesan cheese. Bake for 20
minutes until lightly browned

Author’s Notes:
This recipe, from Bert Greene’s Greene on Greens, is a fancy way to
serve up spaghetti squash.

Difficulty : moderate
Precision : approximate measurement OK.

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Eileen

Fried Noodles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Top Ramen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Pkg. Ramen noodles (any flavor)
1 C. shredded carrots
1 C. shredded cabbage
1 Medium white onion — sliced
4 eggs
scallion
2 Tbsp. margarine
salt and pepper to taste

Put 2 tablespoons margarine in skillet, scramble the
eggs, add shredded carrots, cabbage, onion and scallion. Open
2 packages of Ramen noodles seasoning packages and mix with the
vegetables; let cook for 10 minutes. Leave in skillet. Boil
the 4 packages of noodles, following the directions on package.
Take 5 minutes off cooking time. Drain! Mix noodles in the
vegetable mixture, add 1 more package of noodle seasoning and
mix thoroughly. Serves 6.

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Tortured Tomatoes With Bird Dropping Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large Ripe tomatoes
2 tablespoons Crumbled blue cheese
Roquefort dressing
—–TOOLS—–
Serrated knife
Ziploc bag
Plate
4 Salad bowls
Spoon

Wash the tomatoes in cold water and with an adults help, cut into half inch
slices.

Place slices in plastic bag. Squeeze out any extra air and close the bag
tightly. Lay the bag on a clean plate placed in the sink. Now make a fist and
gently pound the tomato slices until they look tortured.

Divide the tortured tomatoes among the four bowls and sprinkle with a half
tablespoon of crumbled cheese.
Then, holding a spoon at least 12″ from the salad bowl (to approximate the
altitude of a low flying bird), dribble a glob of dressing onto each one.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Vegetable Pasta Sauce

Recipe By : Sherri Vaughn
Serving Size : 20 Preparation Time :0:00
Categories : Pasta Sauces
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Onion — chopped
1 Garlic Clove — minced
2 Tsp Dried Basil
2 Tsp Dried Tarragon
2 Tsp Fennel Seed
2 Tsp Dried Oregano — leaves
2 Tbsp Olive Oil
1 C Zucchini — cut in 1/2″ pcs
1/2 Lb Mushrooms — sliced
1 Med Green Bell Pepper — chopped
1 C Dry Red Wine
2 Lb Tomatoes, Red Ripe — peel, core, chop
12 Oz Tomato Paste
1 Tbsp Sugar

In 4 or 5 quart pan over medium heat, cook onion, garlic, basil, tarragon,
fennel and oregano in oil stirring often, until onion is limp (10-15 min).
Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp,
stirring often, 10 to 15 min.

Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil over high
heat, then reduce heat to low, cover, and simmer until sauce is thick,
stirring occasionally, about 45 min. Use hot or cool, cover and refrigerate.

– – – – – – – – – – – – – – – – – –

Vegetable Pasta For Crock-Pot

Recipe By : Rival Crock-Pot Book
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Pasta
Vegetables Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp Butter Or Margarine
1 Zucchini — 1/4″ slice
1 Yellow Squash — 1/4″ slice
2 Carrots — thinly sliced
1 1/2 C Mushrooms — fresh, sliced
1 Pkg Broccoli, Frozen — cuts
4 Green Onions — sliced
1 Cl Garlic — minced
1/2 sp Basil — dried
1/4 Tsp Salt
1/2 Tsp Pepper
1 C Parmesan Cheese — grated
12 Oz Fettucine
1 C Mozzarella Cheese — shredded
1 C Cream
2 Egg Yolks

Rub crock wall with butter. Put zucchini, yellow squash, carrots,
mushrooms, broccoli, onions, garlic, seasonings and parmesan in the
crock-pot. Cover; cook on High 2 hours.

Cook fettucine according to package directions; drain. Add cooked
fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow
to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.
Serves 6.

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Title: Italian Popcorn Munchies *
Categories: Popcorn, Snacks
Yield: 10 cups

MMMMM————————-BILLS20086——————————
10 c Popped popcorn
1/4 c Parmesan cheese
2 tb Fresh parsley; finely choppd
1/8 ts Garlic powder
1/2 ts Dried oregano leaves
Butter flavor non-stick
– cooking spray

Spread popcorn in jelly-roll pan. In small bowl, combine remaining
ingredients, except spray. Spray popcorn for 7-8 seconds with cooking
spray. Immediatley sprinkle with cheese-herb mixture. Toss to combine.
Store in tightly covered container.

MMMMM

Title: Easy Salmon Chowder
Categories: Soups/stews, Seafood, Main dish
Yield: 8 Servings

6 sl Bacon; Diced
1/2 c Onion; Chopped
10 3/4 oz Condensed Chicken Broth
5 1/2 oz Au Gratin Potato Mix
2 c Water
17 oz Whole Kernel Corn
1/8 ts Black Pepper
15 1/2 oz Red Sockeye Salmon; Drained
Boned, Skinned, And Broken
Into Chunks
1 1/2 c Milk
1/3 c Evaporated Milk

Fry the bacon in a 10-inch skillet until crisp, about 8 minutes.
Remove the bacon and drain on paper towels. Combine the onion,
chicken broth, au gratin potato mix (both the potatoes and sauce
mix), water, undrained corn, and pepper with the bacon in a 3
1/2-quart slow cooker. Cover and cook, on the low setting, 6 hours.
Add the salmon, milk and evaporated milk. Cover and cook, on the high
setting, 15 minutes or until thoroughly heated.

MMMMM