Here they are...

**** This Weeks Winners ****

# 1 - Comfort Food

Being that it is starting to get cold here, I thought some comfort
food was in order. From Low Fat & Fast a stew with dumplings. Boy was
this good. And it uses frozen veggies along with the fresh. I only
made one change - I had some leek greens I didn't want to throw away
so I flavored the broth with them and then threw them out before I
put the veggies in. Really nice broth flavor.

* Exported from MasterCook *

Vegetable Stew with Dumplings

Recipe By : Vegetarian Times' Low Fat & Fast, p. 84
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Chilis & Stews
Vegetarian Days

Amount Measure Ingredient -- Preparation Method
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STEW:
1 tbsp oil
2 stalks celery -- cut in 1/2" slices
1 small onion -- cut in 8 wedges
3 cups vegetable broth or water -- * see note
1 1 lb bag frozen vegetables
1 bay leaf
1/2 tsp dried thyme
1/4 tsp salt
1/3 cup unbleached all-purpose flour
1/2 cup cold water
DUMPLINGS:
1 1/2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp dried parsley flakes
1/4 tsp dried dill -- ** see note
2/3 cup skim milk
1 egg -- slightly beaten***
1 tbsp canola oil

For the stew, heat oil in a 2 qt saucepan over medium heat. Cook the celery and onion, stirring, until tender-crisp, about 3 minutes. Stir in broth or water, vegetables, bay leaf, thyme and salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer for 5 minutes.

Meanwhile, for the dumplings, in a medium mixing bowl, combine 1-1/2 cups flour, baking powder, salt, parsley and dill. Add milk, egg and oil; mix well. Set aside.

In a 2 cup measure or a small bowl, combine 1/3 cup flour and cold water; whisk until smooth. Gradually stir flour mixture into stew. Bring to a boil over high heat. Drop dumpling batter by heaping tablespoons into stew. Reduce heat to medium-low; cover. Simmer until dumplings are no longer doughy, about 10 minutes. Serve.

Nutritional information: Per serving, 378 calories, 13g protein, 9g fat, 64g carbo, 54mg cholesterol, 821mg sodium, 6g fiber.

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NOTES : * I didn't have any vegetable broth so I used some Better Than Bouillon Vegetable Base and water.

** I didn't have dried dill so I used some fresh sage but doubled the amount.

*** I used the same amount of egg substitute.

Risa's note: I served this with some bread to sop up the juices and that was
it. Garnished with some chopped parsley.
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# 2 - Pasta Night

Trying to make something different with pasta every time you cook it
is difficult. Easy to get into a rut. I found a great recipe for caponata
in Vegetarian Times and decided to use it as the sauce. Made homemade
rosemary focaccia too. Easy, especially with the bread machine. Both came
out terrific. Here are the recipes I used:

* Exported from MasterCook *

Caponata

Recipe By : Vegetarian Times, December 1999, p. 28
Serving Size : 5 Preparation Time :0:00
Categories : Eggplant Grilling & Bbq

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 med eggplants -- cut lengthwise 1/2"
-- thick slices
2 tbsp olive oil
1 small onion -- minced
2 stalks celery -- chopped
1 15 oz can whole tomatoes
1/4 cup pitted oil-cured black olives -- chopped
1 tbsp capers -- drained
1/2 cup red wine vinegar
2 tsp sugar
1/4 cup fresh basil -- chopped

Arrange eggplant slices in single layer on clean kitchen towels or paper towels. Sprinkle both sides liberally with salt. Let stand 1 hour to allow bitter juices to drain.

Preheat broiler or prepare grill. Rinse eggplant slices and pat dry. Brush slices with 1 tbsp oil. Broil or grill until eggplant slices are soft and slightly charred, 4-6 minutes per side. Set aside to cool (or preheat GF Grill. When hot, place 2 slices on and close top. About 3 minutes later, turn them over and cook on the other side for 2 minutes. Remove and continue to cook all eggplant slices).

In large skillet, heat remaining 1 tbsp oil over low heat. Add onion and cook 1 minute. Add celery and cook, stirring occasionally, until tender, about 10 minutes. Add tomatoes (with liquid), olives and capers. Increase heat to medium and cook, stirring occasionally and breaking up tomatoes with spoon, until liquid is slightly reduced, about 7 minutes.

Meanwhile, coarse chop the eggplant. Add to tomato mixture and cook 1 minute. Stir in vinegar and sugar and cook, stirring occasionally, until most of liquid evaporates, about 10 minutes. Remove from heat and stir in basil.

Nutritional information: Per cup, 165 calories, 4g protein, 8g fat, 24g carbo, 0 chol, 404mg sodium and 7g fiber. - - - - - - - - - - - - - - - - - -

NOTES : I served this over pasta with marinara sauce. Made rosemary focaccia to have with it. * Exported from MasterCook *

Rosemary Focaccia (1 lb dough)

Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH:
3/4 cup water -- lukewarm
2 cups bread flour
1 tsp salt
1 tbsp sugar
1 tsp breadmachine yeast -- SAF preferred
TOPPING:
2 tbsp olive oil
1 tsp dried rosemary
1/2 tsp coarse salt
1/4 tsp freshly ground pepper

Make dough in bread machine, placing ingredients in order of manufacturer. Set for dough cycle.

When cycle is over, remove dough with floured hands and place in an oiled bowl. Cover and let sit and rise for another 30 minutes.

When 30 minutes is up, remove dough to floured surface. Roll out into a rectangular shape, as large as you can roll without making holes in dough. Place on floured sheet pan and cover. Let rise for another 30 minutes in draft-free place.

Preheat oven to 425°F. Make dimples with knuckles in dough.

In small bowl, combine topping ingredients.

When oven is ready, brush top of dough with topping ingredients. Bake for 25 minutes. Check dough about 5 minutes before It is ready when it is lightly browned. Remove. Spread with a bit more of the oil, if you like.

Serve cut into strips.

Serve with pasta, cut into strips.

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# 3 - Fish

Getting cold here in NJ. A good night for soup or stew so I made
some quick fish gumbo. Served with white rice and some hot sauce
on the side, it was a warming & delicious entree.

* Exported from MasterCook *

Easy Fish Gumbo

Recipe By : Southern Living Annual 1981, p. 6
Serving Size : 9 Preparation Time :0:00
Categories : Chilis & Stews Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 beef bouillon cubes -- OR
2 tsp Better than Bouillon Beef Base
2 cups boiling water
1/2 cup celery -- chopped
1/2 cup green pepper -- chopped
1/2 cup onion -- chopped
1 clove garlic -- minced
1/4 cup vegetable oil
1 28 oz can whole tomatoes -- undrained
1 10 oz pkg frozen cut okra -- thawed
1/4 tsp ground thyme
1 bay leaf
2 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper sauce -- such as Tabasco
1 lb fish fillets -- cut in 1" cubes
hot cooked rice

Dissolve bouillon cubes in boiling water (or whisk Better Than Bouillon Beef Base in water). Set aside.

Saute green pepper, celery, onion and garlic in hot oil in a dutch oven until tender. Add bouillon, tomatoes, okra, and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Add fish; cover and simmer an additional 15 minutes or until fish flakes easily; remove bay leaf. Serve over rice. Yield: about 9 cups.

Created by Mrs. Parke LaGourgue Cory, Neosho, Missouri.

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# 4 - Meatloaf Variation

I am always looking for new and interesting ways to cook meatloaf and
I found a winner this time - Mexicali Meat Loaf from the Southern
Living Annual 1981. Wow, what a great recipe. It was a big hit with
DH. I hope you enjoy it as much as we did!

* Exported from MasterCook *

Mexicali Meat Loaf (Adapted)

Recipe By : Southern Living Annual 1981, p. 275
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb ground turkey -- * see note
3/4 cup quick oats -- uncooked
1/2 cup tomato juice
1 egg -- beaten
2 tbsp onion -- minced
2 tsp salt
1 tbsp chili powder
1 tsp pepper
1/4 cup white sauce mix -- ** see note
1 cup milk
1/2 cup grated monterey jack cheese -- *** see note
1 11 oz can kernel corn -- drained
2 small green bell peppers -- cut in rings

Combine first 8 ingredients; mix lightly. Put into a shallow 2 qt baking dish, and shape into a loaf (or use a loaf pan). Bake at 350°F for 45 minutes. Drain off juices.

Mix together the milk and white sauce mix in a saucepan; heat, whisking constantly, until thick. Add cheese and mix well until cheese melts into sauce. Add corn; pour over meat mixture. Top loaf with pepper rings. Bake at 350°F for 20 minutes (make sure to have a sheet pan or something to catch drips). Yield: 6-8 servings.

Recipe entered into Southern Living by Mrs. F.G. Miller, Popolarville, MS

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NOTES : * original recipe called for ground beef. I used ground turkey with great results!

** I used white sauce mix and milk instead of making a roux and then a white sauce. Much easier.

*** Recipe called for 8 slices of American Cheese and I couldn't measure that out so I used grated Monterey Jack cheese for a more authentic mexicali flavor. * Exported from MasterCook *

Potatoes with Herb Butter (adapted)

Recipe By : Southern Living Annual 1981, p. 276
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg baking potatoes
1/2 cup butter or margarine
1 tbsp lemon juice
1 tbsp chives -- chopped
1/2 tsp dried whole chervil
1/2 tsp dried tarragon
1/2 tsp dried dillweed
1/4 tsp hot sauce

Scrub potatoes. Cook in boiling water about 30 minutes or until tender. Drain and cut into 1/2" slices; arrange on a serving platter, and keep warm.

Combine remaining ingredients in a small saucepan; cook over low heat until butter is melted. Pour over potatoes. Yield: 4 servings.

Original recipe by Patty Merritt, Jacksonville, NC

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NOTES : Risa's notes: I didn't use the separate herbs. I used an herb mix that had tarragon and dill already in it.

Instead of the hot sauce, I used some powdered jalapeno pepper.
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# 5 - Pasta with Mushroom Sauce

* Exported from MasterCook *

Rigatoni with Mushroom Sauce

Recipe By : Little Italy Cookbook by David Ruggerio, p. 135-136
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
1 small onion -- chopped
4 cloves garlic -- minced
1 lb white mushrooms -- washed & sliced*
1/4 cup white wine
3 anchovy fillets -- rinsed & chopped**
1 lb canned Italian plum tomatoes -- seeded & diced
2 tbsp Italian parsley -- chopped
1 lb rigatoni pasta
1/2 tsp salt
pinch pepper

Heat the olive oil in a large saucepan over medium heat. Add the onion and saute until slightly translucent. Add the garlic and continue to cook the mixture until the garlic is golden in color (do not let burn). Add the mushrooms and saute for 2-3 minutes. Add the white wine and cook until reduced by half.

Stir in the anchovies, tomatoes and parsley and simmer the mixture for 10 minutes.

While the sauce is simmering, cook the pasta as instructed on package.

Season the sauce with salt and pepper, mix well with the cooked pasta, and serve immediately.

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NOTES : * I also included some sliced shiitake mushrooms because it was what I had. Gave nice flavor.

** I didn't have anchovy fillets but I did have anchovy paste so I used what I thought was 3 fillets worth.

Risa's notes: 1) I added 1 tbsp unsalted butter at the end of the sauce to make it shiny. 2) I sprinkled on some parmesan cheese when serving.
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# 6 - Grilled Chicken on GF Grill

Not a holiday in our house so it was just a usual food night. I decided
to try another Southern Living recipe. So here is the recipe for the
side dish (not the chicken because it is my basic GF Grill chicken which
I have posted a couple of times already). It was really good.

* Exported from MasterCook *

Sweet Potato Surprise (adapted version)

Recipe By : Southern Living Annual 1981, p. 267
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 medium sweet potatoes
3/4 cup butter or margarine
1/3 cup bourbon
1/2 tsp salt
1/2 cup walnuts or pecans -- coarsely chopped
2 tbsp butter or margarine

My Microwave Version For Cooking Sweet Potatoes:

Wash sweet potatoes well; rub with olive oil. Place potatoes on paper towels in microwave - in a star design, ends meeting. Sprinkle with salt and pepper. Cover with another sheet of paper towels. Cook on HIGH for 8-10 minutes. Remove from oven and let cool until you can handle them.

When potatoes are cool to the touch; remove pulp. Combine pulp, 3/4 cup butter, bourbon, and salt. Beat with electric mixer until light and fluffy. Stir in nuts, reserving 2 tbsp for garnish. Spoon potato mixture into a lightly greased 1-1/2 qt casserole; dot with 2 tbsp butter, and sprinkle with remaining nuts. Bake at 350°F for 20 minutes.

Original recipe by Lilly S. Bradley, Salem, VA

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