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.

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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

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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.

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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.

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Title: SNOW-COVERED ALMOND CRESCENTS
Categories: Cookies
Servings: 48

1 c Margarine or butter,
-softened
3/4 c Powdered sugar
1/2 t Almond extract
-OR
2 t Vanilla extract
2 c All-purpose flour
1/4 t Salt (opt)
1 c QUAKER Oats (quick or
-old-fashioned, uncooked)
1/2 c Finely chopped almonds
Additional powdered sugar

Heat oven to 325’F. Beat margarine, powdered sugar and almond extract
until fluffy. Add flour and salt; mix until wel blended. Stir in oats and
almonds. Using level measuring tablespoonfuls, shape dough into crescents.
Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light
golden brown. Remove to wire rack. Sigt additional powdered sugar
generously over warm cookies. Cool completely.

Makes about 4 dozen cookies.

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WILD RICE-PINE NUT STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Wild rice, uncooked
1 c Water
1 Green onion
1 sm Garlic clove, minced
1 t Vegetable oil
1/4 c Pine nuts or any chopped nut
1/2 ts Dried thyme

Cook the wild rice in the water until tender, about 1
hour. Add more water if needed.

Meanwhile, saute the onion, garlic, nuts and thyme in
the oil. Add the wild rice. Simmer for 10 minutes to
blend the flavors. Cool enough to stuff into quail or
one Cornish hen (or serve with chicken).

1/2 recipe – 182 calories, 1 bread exchange, 2 fat 15
grams carbohydrate, 4 grams protein, 11 grams fat 138
mg sodium, 114 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman, 1986 Shared but not tested by Elizabeth
Rodier, Nov 93

MY NOTE: Pine nuts are very expensive, about 5 times
the cost of shelled sunflower seeds in the bulk bin.
They do not have a very strong flavor.

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Title: Banana milk
Categories: Beverages, Fruits, Mcdougall
Yield: 1 servings

1 Banana; peeled and sliced
1 c Water
1/2 ts Vanilla extract; optional

Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Place all of
the ingredients in a blender and process until smooth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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PORTUGUESE-STYLE RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Linguica sausage, about 6
-ounces, cut on 1/4-inch
-dice
3/4 c Raw long-grain white rice
1 1/2 c Water
pn Salt
2 tb Chopped fresh cilantro.

Saute diced sausage in a heavy saucepan until browned,
about 5 minutes. Drain off excess fat. Add rice,
stirring well to coat grains. Add water and salt, and
bring a boil. Lower heat, cover pan, and simmer for
19 minutes, or until grains are soft and water has
evaporated. Stir in cilantro.

Serves 4.

PER SERVING: 215 calories, 6 g protein, 28 g
carbohydrate, 8 g fat (3 g saturated), 2 mg
cholesterol, 316 mg sodium, 0 g fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

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Title: Low-Fat Macaroni Salad
Categories: Low fat, Pasta, Salads
Yield: 8 servings

1 pk Macaroni, (8-Ounce)
1 lg Tomato — diced
3/4 c Chopped onions
3/4 c Chopped green pepper
3/4 c Pimiento-stuffed green
Olives — sliced
1 c Fat-free Mayonnaise
Salt and pepper

Cook the macaroni in a large pot of boiling water until tender but
still firm. Drain in a colander; rinse with cold water and drain
thoroughly.

In a large bowl, combine the macaroni with the tomato, onion, green
pepper, and olives. Toss Lightly.

Add enough fat-free mayonnaise to desired moistness. Salt and pepper
to taste. Mix well. Chill for 30 minutes before serving.

0 Grams of fat.

Recipe By : So Fat, Low Fat, No Fat

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Title: Brownie Cookies
Categories: Cookies
Yield: 48 servings

4 oz Semisweet chocolate 1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour 1 1/2 ts Baking soda
1/2 ts Baking powder 1/4 lb Unsalted butter
1 c Granulated sugar 1 tb Vanilla extract
2 ea Egg 1 tb Milk
3/4 c Finely chopped walnuts

1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and
baking powder together. Set aside. 3. In the bowl of a mixer, cream the
butter. Add the sugar slowly and continue to beat. Add the vanilla, then
the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the
dry ingredients and the milk by hand. When just blended, mix in the
walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5.
Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the
cookies, scoop out a portion of dough and roll out on a well-floured
surface. When dough is 1/4 inch thick, cut it into rounds or other desired
shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room
for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the
oven and don’t let these cookies overbrown. VARIATION: For the Brownie
Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
Lightly grease the back side of a large baking sheet. Roll the dough out
onto the baking sheet as thinly as possible so that the baked product will
crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust
harden, then slide the cookie from the sheet and cool completely. Roll over
the cookie with a rolling pin until it is crushed to a fine crumb. (There
should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of
unsalted butter. Mix it into the crumbs and pack the mixture over the
bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes
before filling in order to set the crust. Note: When I made this, I made
individual cookie crumb crusts for the “Kit’s Chocolate Mousse” recipe by
using a large muffin pan. Line each cup with waxed paper for easy removal.

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