Recipe: Meatless Recipes (32) Part 2 of 2 (62 total) - 01-08-98 Recipe Swap (updated)
Recipe Collections32 MEATLESS MAIN DISHES AND SIDE DISHES
(Part 2 or 2)
Recipe Swap - January 8, 1998
RECIPES IN THIS FILE:
Wild Rice with Mushrooms and Almonds
Vichyssoise
Supper Corn Chowder
Home-Style Scrambled Eggs
Broccoli Burritos
Tofu Stroganoff
Green Chile Rice
Lentil Patties (using mashed potatoes)
Pasta with Lentils
Asparagus and Emmental Tart
Asparagus and Herb-Scrambled Egg with Flour Tortillas
Asparagus Mushroom Frittata
California Vegetable Quiche with Garlic Crust
Wild Mushroom Lasagne with Bechamel Sauce
Chili Rellenos Casserole
Mushroom Lasagna
Tips For Cooking With Apples
Spaghetti Squash with Broccoli Butter Sauce
Farmer's Market Spaghetti
Cottage Cheese Loaf
Tomatoes Vinaigrette
Crunchy Fried Tomatoes
Main Dish Pasta Salad
Baked Macaroni and Cheese
Slenderized Vichyssoise
Pizza in a Tomato Shell
Quick and Cheesy Corn Pie
Hot German Potato Salad (not meatless)
Mushroom and Spinach Lasagne
Pasta Salad
California Vegetable Quiche with Garlic Crust
Bake Mine Vegetarian
WILD RICE WITH MUSHROOMS AND ALMONDS
From: BV/AR
Makes 6 to 8 servings
"Wild rice is not really rice, but the grain of a native American grass that grows in swampy, shallow water and is still harvested by Indians in boats."
1 cup uncooked wild rice
1/4 cup butter or margarine
1 (8 oz.) can mushroom stems and pieces, drained
1/2 cup slivered almonds
2 tbsp. snipped chives or chopped green onions
3 cups chicken broth (or vegetable broth)
Wash and drain rice.
Melt butter in large skillet. Add rice, mushrooms, almonds and chives; cook and stir until almonds are golden brown, about 20 minutes.
Heat oven to 325 degrees F. Pour rice mixture into ungreased 1 1/2 quart casserole.
Heat chicken broth to boiling; stir into rice mixture.
Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy.
VICHYSSOISE
From: BV/AR
Makes 4 servings (1 cup each)
1 small onion, grated
1 cup chicken broth (or vegetable broth)
1/4 tsp. salt (or to taste)
2 cups milk, divided use
1 1/4 cups potato buds instant potatoes
1 cup light cream
Snipped chives or watercress (for garnish)
In large saucepan, heat broth, onion and salt to boiling. Reduce heat; cover and simmer about 10 minutes.
Remove from heat. Add 1/2 cup of the milk. Stir in instant potatoes with fork; beat until fluffy. Gradually stir in remaining 1 1/2 cups milk; heat just to boiling. Cover and chill.
Just before serving, stir in light cream. Beat vigorously. Sprinkle each serving with chives.
SUPPER CORN CHOWDER
From: BV/AR
Makes 6 servings
5 slices bacon (or veggie bacon)
1 medium onion, thinly sliced and separated in rings
2 cups cooked or canned whole kernel corn
1 cup diced cooked potatoes
1 (10 1/2 ounce) can condensed cream of mushroom soup
2 1/2 cups milk
1 teaspoon salt
Dash ground black pepper
Butter (for serving)
Cook bacon till crisp in large saucepan. Remove bacon; pour off drippings, returning 3 tablespoons to pan.
Add onion and cook till lightly browned.
Add remaining ingredients, except bacon and butter. Heat to boiling; reduce heat and simmer a minute or two.
Top each serving with crumbled bacon and butter.
HOME-STYLE SCRAMBLED EGGS
From: BV/AR
Makes 3 servings
4 eggs
3 tablespoons finely chopped onion
3 tablespoons water
Salt, to taste
1/4 cup butter or margarine
1 cup diced cooked potatoes
1/2 cup chopped green bell pepper
1 cup diced zucchini
1 cup diced tomatoes
Beat eggs, onion, 3 tablespoons water and salt together.
Melt butter in large skillet over medium heat; add potatoes and bell pepper and cook until peppers are softened. Add zucchini and tomatoes; cook and stir 2 minutes.
Pour egg mixture over vegetables. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.
BROCCOLI BURRITOS
From: Leslie WA
2 packages (10 oz. each) frozen chopped broccoli*
1 large onion, chopped fine
1 (4 oz.) can chopped mild chilies
1 clove garlic, minced
1 tsp. dried basil leaves
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. salt
1 cup grated Monterey Jack Cheese
3/4 cup toasted wheat germ
6 to 8 flour tortillas
Small amount of cooking oil
FOR SERVING:
Sour cream
Salsa or picante sauce
In large skillet saute broccoli, onion, chilies, garlic, basil, oregano, cumin, and salt in oil over medium heat for about 5 minutes. Stir often. Remove from heat and stir in cheese and wheat germ.
Place a flour tortilla on a flat surface and spoon about 3 tablespoons of mixture toward one side. Roll into a fat cylinder leaving ends open. Place seam side down in a heated, oiled skillet. Fry a few at a time turning often until tortillas are getting crispy and golden brown.
Serve with sour cream and salsa or picante sauce. These freeze well
*I use fresh cut up broccoli, cooked for 5 minutes.
TOFU STROGANOFF
From: SueA, CA
Makes 6 servings
1 (10 1/2 ounce) package firm tofu
Vegetable cooking spray
2 teaspoons olive oil
2 cups sliced fresh mushrooms
1/2 cup shredded carrot
2 cloves garlic, crushed
2 tablespoons all-purpose flour
1 teaspoon chicken-flavored bouillon granules
1/4 teaspoon ground black pepper
3/4 cup fat free milk
3/4 cup plain fat free yogurt
3 cups hot cooked spinach egg noodles (for serving)
2 tablespoons minced fresh parsley (for garnish)
Wrap tofu in several layers of cheesecloth or paper towels; press lightly to remove excess moisture. Remove cheesecloth and cut tofu into 1/2-inch cubes; set aside.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium high heat until hot. Add tofu; saute 4 minutes. Remove from skillet; set aside.
Add mushrooms, carrot, and garlic to skillet; saute until vegetables are crisp tender. Remove from skillet; set aside.
Combine flour, bouillon granules, and black pepper, stirring until well blended. Gradually add milk, stirring until smooth. Add milk mixture to skillet bring to a boil. Cook 1 minute, stirring constantly. Stir in yogurt, tofu, and vegetable mixture. Cook over low heat until thoroughly heated (do not boil).
Serve over hot cooked noodles. Sprinkle with parsley.
GREEN CHILE RICE
From: Leslie WA
1 1/2 cups rice, uncooked
3 cups water
1 tsp salt
1 lb. Monterey Jack cheese, grated
1 (16 oz.) container sour cream
1/2 cup milk
1/4 cup butter
1 (4 oz.) can chopped green chilies
Cook rice in 3 cups water with 1 tsp salt.
Add remaining ingredients and place in a casserole.
Bake at 350 degrees F for 30 minutes until it bubbles.
LENTIL PATTIES
From: Leslie WA
Makes 5-6 servings
1/3 cup chopped bell pepper
1/4 cup chopped onion
3 tsp oil (plus additional for brushing)
1 1/4 cups cooked lentils, well drained and mashed
1 1/4 cups mashed potatoes
1/3 cup coarsely chopped walnuts
1/4 tsp sage or poultry seasoning
1/2 tsp. salt
Saute onion and bell pepper in oil, but do not brown.
Add remaining ingredients and mix together. Form into small round patties. Brush lightly with oil. Place on cookie sheet.
Bake in 400 degree F oven for 15-20 minutes.
Serve plain or with a mushroom gravy.
PASTA WITH LENTILS
Source: Cooking Light Annual, 1990
From: SueA, CA
Makes 8 servings
1 teaspoon olive oil
1 cup diced onion
1 cup diced carrot
2/3 cup chopped celery
3 cups canned no-salt-added chicken broth, undiluted
1 cup dried lentil
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon ground black pepper
10 ounces fresh linguine, uncooked
1/4 cup freshly grated Parmesan cheese
2 tablespoon minced fresh parsley
1 tablespoon chopped fresh basil
Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion, carrot, and celery; cook until vegetables are crisp-tender.
Stir in chicken broth, lentils and bay leaf. Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes or until lentils are tender. Remove and discard bay leaf. Stir in salt and pepper.
Cook pasta according to package directions. Combine pasta, lentils mixture, and remaining ingredients, tossing well.
ASPARAGUS AND EMMENTAL TART
From: CC/CA
Makes 6 servings
"Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper."
1 pound asparagus (preferably white)
2 quarts boiling water
Salt
1 (9 inch) unbaked pie crust
3 oz. well aged, coarsely grated Emmental cheese
3/4 cup milk
3/4 cup heavy (whipping) cream
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
1 tbsp Kirsch
2 tbsp finely snipped fresh dill (or 1/2 tsp dried dill weed)
1/4 tsp ground mace
1/4 tsp freshly ground black pepper
Preheat oven to 350 degrees F.
Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. Cover and cook asparagus for about 10 minutes, until very tender.
Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture.
Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center.
Combine the milk, heavy cream, eggs, Parmesan cheese, Kirsch, 1 teaspoon salt, dill, mace and pepper, and pour the liquid evenly over the asparagus.
Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting.
ASPARAGUS AND HERB-SCRAMBLED EGG WITH FLOUR TORTILLAS
From: CC/CA
Source: The American Cancer Society
Makes 8 servings
1 large egg
5 egg whites
5 tbsp fat free milk
1 tbsp chopped fresh cilantro
Freshly ground black pepper
1 tbsp canola oil
1 cup diced asparagus tips, cooked
FOR SERVING:
8 (6-inch) flour tortillas
Picante sauce
In a mixing bowl, combine egg, egg whites, and milk. Add cilantro and pepper.
In a saute pan, heat oil and add asparagus and egg mixture. Stir continuously over medium heat until set.
Serve rolled in flour tortillas and top with picante sauce.
ASPARAGUS MUSHROOM FRITTATA
Source: The American Egg Board
From: CC/CA
Makes 6 servings
1 (10 oz) pkg frozen asparagus spears
1 cup sliced fresh mushrooms
1 cup sliced onions
1 tbsp oil
8 eggs
1/2 cup low fat ricotta cheese*
2 tbsp lemon juice
1/2 tsp dill
1/4 tsp salt (optional)
Dill sprigs (for garnish, optional)
In 10-inch omelet pan or skillet with oven-proof handle over medium heat, cover and cook asparagus, mushrooms and onions until onion is tender but not brown, about 5 minutes. Remove from heat. Set aside 8 asparagus spears and 8 mushroom slices. Cut remaining spears into thirds and return to pan. Stir in oil.
Beat together eggs, ricotta cheese, lemon juice, dill weed and salt (if using) until blended. Pour over vegetables. Reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes. Remove from heat.
Meanwhile, preheat broiler.
Arrange reserved asparagus spears in spoke-fashion over eggs. Place reserved mushroom slices between asparagus spears.
Broil 6-inches from heat until eggs are set, about 3 to 5 minutes.
Garnish with dill sprigs if desired. Cut into wedges and serve from pan or slide from pan onto serving platter.
*If part-skim ricotta is unavailable, use low-fat 1% cottage cheese.
CALIFORNIA VEGETABLE QUICHE
Source: Christopher Ranch of Gilroy
From: CC/CA
Makes 1 (8-inch) quiche, 8 servings
"A delectable dish the whole family will love. With the addition of chopped fresh garlic to the custard filling and more fresh garlic mixed into the flaky crust, you can create a compelling creation that's sheer wizardry!"
FOR THE GARLIC CRUST:
1 cup all-purpose flour, sifted
1/2 tsp salt
1/4 cup shortening
2 tbsp butter or margarine
1 small garlic clove, pressed through garlic press to measure 1/8 tsp.
1 1/2 tbsp milk
FOR THE QUICHE:
2 or more large garlic cloves
2 tbsp butter
1 cup sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 cup grated fresh carrots
2 large eggs
2/3 cup milk
3/4 tsp salt
1/4 tsp tarragon, crumbled
1/4 tsp dill weed
3/4 cup grated Gruyere or Swiss cheese
Preheat oven to 425 degrees F.
TO PREPARE THE GARLIC CRUST:
Combine flour and salt. Cut in shortening and butter or margarine until particles are size of peas.
Mix garlic with milk and sprinkle over flour mixture, mixing to a stiff dough; adding a few drops more milk, if needed.
Shape into a ball. Roll crust out to a 10-inch circle. Fit into 8-inch quiche pan 3/4-inch deep. Set a sheet of foil in the quiche pan and add a half-inch layer of uncooked beans (or aluminum pie weights).
Bake in hot oven 425 degrees F. 10 minutes until crust is partially baked. Remove foil and weights.
TO PREPARE THE FILLING:
Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter and add garlic and mushrooms. Saute over moderate heat about 5 minutes, stirring constantly.
Add spinach, cover pan and turn heat low. Cook about 2 minutes longer, just until spinach is wilted. Remove from heat and add carrot (if carrot is very moist, squeeze out excess liquid).
Beat eggs; stir in milk, salt, herbs and cheese. Add vegetable mixture and mix well. Pour filling into partially baked shell.
Return to rack of oven and reset thermostat to moderate (350 degrees F). Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting.
WILD MUSHROOM LASAGNA
Source: Nancy Brandt
Makes 6-8 servings
"This recipe looks more complicated than it is. It is just very detailed."
1 oz dried porcini mushrooms
2 cups warm water
2 lbs. fresh mushrooms, cleaned
1/4 cup olive oil
1/4 cup unsalted butter
1 medium onion, finely chopped
1 (14 1/2 oz) can plum tomatoes, drained (they disappear)
1/4 cup chopped Italian parsley
Salt and pepper to taste
1 (1 lb.) box lasagna noodles (I use about 3/4 lb. fresh pasta sheets, cut into strips)
Bechamel Sauce (recipe follows)
6 oz prosciutto, thinly sliced (optional)
1/4 lb Parmesan cheese, freshly grated
2 tablespoons unsalted butter
Soak dried mushrooms for at least 30 minutes in 2 cups warm water.
Coarsely chop the fresh mushrooms by hand (processor will extract too much water). Heat oil and butter in large skillet, add the fresh mushrooms and cook over medium-high heat until all the liquid has been released and has evaporated.
With slotted spoon, remove porcini from water, reserving water. Rinse, then chop porcini coarsely. Add porcini, onion, tomatoes, and parsley to skillet.
Pour soaking liquid through a paper towel or coffee filter into the skillet (in case there's grit). Partially cover and cook until liquid has evaporated. This step is important to achieve the spectacularly intense wild mushroom flavor. Season with salt and pepper.
Cook lasagna noodles. Drain and immediately rinse each strip under cold water to prevent sticking. Lay on paper towels to drain.
Liberally butter an (8 1/2 x 10 1/2-inch) lasagna pan. Line bottom with a slightly overlapping layer of pasta strips. Spread 1/3 mushroom mixture, top with 1/4 bechamel and a sprinkling of Parmesan. Cover with slices of prosciutto and repeat process two more times. Cover with one last layer of pasta, top with the remaining bechamel sauce and Parmesan and dot with the 2 tablespoons of butter, cut into small pieces.
Bake in a preheated 425 degree F oven for 20-25 minutes or until the cheese is melted and golden brown on top. Allow to rest for 10 minutes before serving to make the cutting neater.
NANCY'S TIPS:
- I make the bechamel and mushroom mixtures a day or two ahead, but cook noodles and assemble the morning of the party. It probably could be made ahead, even frozen, but I've never tried it.
- Recipe says it serves six - with several hors d'oeuvres or a big appetizer and salad, this has served 8 with leftovers. It is rich and delicious.
BECHAMEL SAUCE
1 stick (1/2 cup) unsalted butter
1/3 cup all-purpose flour
4 cups milk
1 teaspoon ground nutmeg
1/2 teaspoon salt
Melt butter for the sauce in a small saucepan. Add flour gradually and stir for 3-5 minutes over low heat. Slowly stir in the milk. Cook and stir over medium heat until thickened and smooth, about 8-10 minutes. Season with nutmeg and salt.
CHILI RELLENOS CASSEROLE
From: Leslie WA
2 large cans whole Oretega Chilies
3 Cups Jack Cheese
3 eggs
1 cup milk
1/2 cup Bisquick
1/2 tsp. salt
Slice each chili in half or strips. Layer chili and cheese in buttered 9x13-inch pan (2-3 layers).
Beat eggs until pale yellow. Add salt, milk and Bisquick and beat well. Pour over top of chili and Cheese.
Bake at 350 degrees F for 35-40 minutes.
MUSHROOM LASAGNA
Source: E. Stevens
Makes 9 servings
"Those who like their lasagna covered with melted cheese can add a thin layer of part-skim mozzarella to this dish, and it will still be low in fat."
1 lb farmer's cheese* (or substitute well-drained cottage cheese)
1/2 lb low-fat or part-skim ricotta
2 egg whites
2 Tbsp grated Parmesan
1 Tbsp minced fresh chives
1 Tbsp minced fresh parsley
1/4 tsp freshly ground black pepper
8 oz lasagna noodles, uncooked
1 large onion, minced (1 cup)
1/4 dry red wine
1 1/2 lb mushrooms, cleaned and sliced
4 cups tomato sauce
Puree farmer's cheese, ricotta, egg whites and Parmesan. Blend in chives, parsley and pepper by hand.
In a large pot of lightly salted boiling water, cook lasagna noodles until just tender but not mushy, about 10 minutes. Remove noodles with a slotted spoon, dip into cold water and lay out flat on clean kitchen towels (not paper).
In a skillet, simmer onions in wine for about 5 minutes until very soft. Stir frequently, but keep the pot covered in between stirrings. Add mushrooms and cook until they are soft and half their original volume, about 5 minutes. Drain the vegetables.
Preheat oven to 375 degrees F.
Combine cheese mixture and all but 1/4 cup of the mushroom mixture. Spread 2 cups tomato sauce in the bottom of a 9-by-14-inch baking pan. Alternate layers of noodles, cheese, noodles, cheese, ending with a final layer of noodles. Cover with remaining sauce. Distribute reserved mushrooms over the top.
Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer. Remove from the oven and let sit for 10 minutes before cutting.
*Farmer's cheese is excellent for baking. If you can't find it, use cottage cheese and drain off the excess moisture.
TIPS FOR COOKING WITH APPLES
From: PS/WA
- Sprinkle cut apples with lemon juice to keep them from turning brown and to add flavor if late-in-the-season apples are a little tired.
-Use a melon-baller to core apples for baking. Fill the hollow with raisins, brown sugar and cinnamon.
- Choose drier, tarter green apples for baking such as Pippins, Greenings or Granny Smiths. The first two are in season for only a short time.
- Apples update traditional salads. Add chopped apple to coleslaw or chicken salad. Lighten up a Waldorf-style salad with apple, fennel, grapes, walnuts, lemon juice and a little oil.
- To quarter an apple neatly, cut it outside the core, instead of through the center. This way, you won't have to trim the core out of each piece.
SPAGHETTI SQUASH WITH BROCCOLI BUTTER SAUCE
From: PS/WA
1 medium-size spaghetti squash (about 3 1/2 pounds)
1 large bunch broccoli
4 Tablespoons butter
2 Tablespoons olive oil
2 cloves garlic, minced
1 Tablespoon minced fresh basil or 1 teaspoon dried basil
1 Tablespoon water
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Bring a large pot of water to a boil, drop in the spaghetti squash. Cover and cook over medium heat for 45 minutes or until tender.
Cut squash in half crosswise. Let cool 10 minutes or so, then carefully scoop out the seeds. Scoop out the "meat" of the squash with a fork. Squash should look sort of like strands of spaghetti. Put squash in a colander and set aside to drain.
Meanwhile, cut florets off broccoli and cut into small pieces; set aside.
Melt butter and olive oil in a large skillet, add garlic, and cook for 2 minutes. Add broccoli and basil; toss to coat well. Add 1 tablespoon water, cover pan, and cook for 2 minutes.
Serve sauce over hot spaghetti squash and top with Parmesan.
FARMER'S MARKET SPAGHETTI
Source: Nancy's Kitchen, Sierra Live, September 1994
From: Nancy/CA
Makes 4 servings
2 tablespoons olive oil
1 large onion, chopped
3 large cloves garlic, minced
1 large red bell pepper, cut into thin strips
2 cups fresh tomatoes, peeled and chopped (or 2 cans tomatoes, 16 oz. each may be, substituted)
1 cup diced eggplant
1 cup sliced fresh mushrooms
3/4 cup water (or wine)
2 tablespoons tomato paste
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
1 cup cooked black beans
Salt and pepper to taste
1 pound spaghetti, uncooked
Parmesan cheese (for serving)
Heat olive oil in a large skillet and saute onion, garlic, and red bell pepper until onion is translucent and tender. Add eggplant and mushrooms and continue to saute about 5 minutes.
Add tomato paste and 3/4 cup water or wine. Stir in basil and oregano; slowly simmer over low heat for 10 minutes.
Add black beans and chopped tomatoes. Simmer just long enough to warm the tomatoes and beans. Do not overcook. Season to taste with salt and pepper.
Cook spaghetti al dente according to package directions. Drain and put spaghetti in large shallow bowl.
Pour sauce over spaghetti. Sprinkle each serving with Parmesan cheese.
COTTAGE CHEESE LOAF
Makes 8-10 servings
From: Leslie WA
3/4 cup celery, chopped
1 large onion, chopped
1 cup walnuts or pecans, chopped
1/3 cup oil
1 tsp. salt
1 tsp. poultry seasoning
1 tsp. chicken flavored seasoning
4 eggs, beaten
1 lb. cottage cheese
2 cups breadcrumbs
1/2 small bell pepper, chopped (optional)
Saute bell pepper, celery, and onion. Mix with remaining ingredients.
Bake in casserole dish* at 350 degrees F for about 1 hour.
*I usually bake mine in 13x9-inch pan and cut in squares.
If there is any left from dinner you can mix it in a food processor with fresh onion relish and mayonnaise for a great sandwich filler.
TOMATOES VINAIGRETTE
From: BV/AR
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970
Makes 6-8 servings
8 to 12 thick tomato slices or peeled small tomatoes*
FOR THE DRESSING:
1 cup olive oil or salad oil
1/3 cup wine vinegar
2 teaspoons oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
2 cloves garlic, crushed
FOR SERVING:
Crisp lettuce
Minced green onion
Snipped fresh parsley
Arrange tomatoes in baking dish, 8x8x2-inches.
In tightly covered jar, shake oil, vinegar, oregano, salt, pepper, mustard and garlic; pour over tomatoes.
Cover and chill 2 to 3 hours, spooning dressing over tomatoes occasionally.
Just before serving, arrange tomatoes on lettuce. Sprinkle tomatoes with green onion and parsley; drizzle some of the dressing over top.
*If using small tomatoes, cut off stem ends.
CRUNCHY FRIED TOMATOES
From: BV/AR
Makes 4 servings
4 firm red ripe or green medium tomatoes
1 egg, beaten
1 cup dry bread crumbs
1/3 cup butter or margarine
Salt and pepper
Cut tomatoes into 3/4-inch slices. Dip into egg and then into crumbs.
Melt butter in large skillet. Add tomato slices and cook until golden brown on each side. Season to taste with salt and pepper.
MAIN DISH PASTA SALAD
From: BV/AR
Makes 4 servings
FOR THE SALAD:
1 cup uncooked corkscrew macaroni
2 small carrots, sliced
2 small green onions, chopped
1 (2 oz) jar diced pimiento, drained
1 cup drained canned kidney beans
3/4 cup sliced celery
1/4 cup cooked English peas
2 tbsp chopped parsley
1/4 cup Italian reduced calorie salad dressing
2 tbsp reduced calorie mayonnaise
1/8 tsp dried whole marjoram
1/8 tsp ground black pepper
FOR SERVING:
Lettuce leaves
2 medium tomatoes, sliced
2 hard-cooked eggs, cut into wedges
Parsley sprigs (for garnish)
Cook macaroni according to package directions, omitting salt. Drain.
Combine with next 11 ingredients for the salad, tossing well. Chill at least 1 hour.
To serve, spoon into lettuce-lined dish; arrange tomato slices and egg wedges around edges. Garnish with parsley.
BAKED MACARONI AND CHEESE
Makes 6 servings
From: BV/AR
1 cup uncooked elbow macaroni
2 eggs, beaten
1 cup skim milk
1 cup low-fat cottage cheese
1/4 cup (1 oz) shredded extra sharp Cheddar cheese
1/2 tsp salt
1/4 tsp freshly ground pepper
Vegetable cooking spray
1 Tbsp fine, dry breadcrumbs (for top)
Cook macaroni according to package directions, omitting salt; drain.
Combine with next 6 ingredients, mixing well.
Spoon macaroni mixture into a 1 quart baking dish coated with cooking spray; sprinkle with bread crumbs.
Bake at 350 degrees F for 1 hour.
SLENDERIZED VICHYSSOISE
Source: The Potato Board
From: CC/CA
A creamy, very lowfat version of this classic cold potato soup.
3 cups potatoes, cubed
1 1/2 cups onions, minced
4 chicken bouillon cubes
Ground black pepper, to taste
2 cups water
1 cup fat free evaporated
2 tbsp chopped chives (for garnish)
In tightly-covered, large kettle or Dutch oven, cook potatoes, onions, bouillon cubes and pepper in 2 cups water for 30 minutes or until potatoes are tender.
Puree potatoes and cooking liquid in electric blender, or press through food mill or sieve until smooth.
Stir in milk. Chill.
Serve cold, topped with chives.
PIZZA IN A TOMATO SHELL
Source: The Florida Tomato Committee
From: CC/CA
Makes 4 servings
"The taste of pizza stuffed into a tomato."
4 Florida tomatoes*
1 cup diced part skim mozzarella cheese
3 tbsp unseasoned dry bread crumbs
3/4 tsp crushed dried basil
1/2 tsp salt
1/4 tsp crushed dried oregano
1/8 tsp fresh ground black pepper
2 tsp vegetable oil
Preheat oven to 350 degrees F.
Cut a thin slice from stem end of each tomato. Scoop out pulp from tomatoes leaving 1/4-inch thick shells; coarsely chop 1/2 cup pulp. Place tomato shells in a greased baking pan.
In a small bowl combine chopped tomato, cheese, 2 tablespoons of the bread crumbs, basil, salt, oregano and black pepper. Spoon into tomato shells.
Combine oil and remaining 1 tablespoon bread crumbs. Sprinkle on top of each tomato.
Bake, uncovered, until cheese melts, about 15 minutes.
*Use tomatoes held at room temperature until fully ripe.
QUICK AND CHEESY CORN PIE
From: BV/AR
FOR THE CRUST:
2 cups biscuit mix (Bisquick)
1/2 cup cold water
2 Tbsp butter, melted
FOR THE FILLING:
1/2 cup milk
4 eggs
1 (17 oz) can cream style corn
3/4 cup (6 oz) shredded sharp Cheddar cheese
1 Tbsp minced onion
2 Tbsp minced green pepper
1/4 tsp ground black pepper
Combine first 3 ingredients; stir until a stiff batter forms. Spoon batter into a lightly greased 10-inch pie plate; spread to form a pie shell. Set aside.
Combine milk and eggs; beat well. Stir in remaining ingredients for the filling. Pour mixture into pie shell.
Bake at 375 degrees F for 50-55 minutes or until filling is set.
HOT GERMAN POTATO SALAD (not meatless)
Makes 6 servings
From: BV/AR
1/2 lb. bacon, fried crisp, cut up
Bacon grease
1/2 cup diced onion
1/2 cup chopped celery
3 tbsp sugar
1 tbsp flour
1 1/2 tsp salt
1 1/2 tsp celery seed
1 1/4 tsp ground black pepper
1/3 cup water
1/3 cup vinegar
5 medium-size potatoes, cooked, diced large
1 (1 lb.) pkg. hot dogs
Saute onions and celery in bacon grease until tender. Add sugar, flour, salt, pepper, and celery seed. Add 1/3 cup water and vinegar. Cook
until slightly thick.
Pour dressing into combined potatoes and diced bacon. Put into the bottom of a broiler pan, cover with the top. Place hot dogs on the top.
Broil 4-inches from heat.
MUSHROOM AND SPINACH LASAGNA
Source: The National Cancer Institute
From: CC/CA
Makes 8 Servings
"Low fat cheeses, spinach and whole wheat lasagna noodles boost the nutrition content of this dish."
10 oz. whole wheat lasagna noodles, cooked, drained
1 tbsp olive oil
1 chopped onion
4 minced garlic cloves
8 oz. sliced mushrooms
1 (10 oz.) package frozen chopped spinach
1 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp ground nutmeg
1 (15 oz.) container low fat ricotta cheese
1 egg
1 1/2 cups grated low fat mozzarella cheese
1 (8 oz.) can tomato sauce
Preheat the oven to 400 degrees F.
Warm the oil in a large, non-stick skillet over low heat. Add the onion and garlic. Cook until the onion is soft, about 5 minutes, stirring occasionally.
Add the mushrooms and turn the heat up to medium. Cook the mushrooms until almost all the liquid has evaporated.
Add the spinach. Increase the heat to high, and stir until almost all the liquid has cooked away. Stir in the salt, pepper and nutmeg.
Set the mixture aside. In a bowl, stir the egg into ricotta; set aside.
TO ASSEMBLE:
Set aside 1/2 cup mozzarella. Spread half the tomato sauce onto the bottom of a 9x12-inch glass or ceramic lasagna dish. Lay one-third of the pasta over the tomato sauce. Spread half the ricotta over the pasta and then half the spinach mixture over the ricotta. Sprinkle on 1/2 cup mozzarella.
Cover with another layer of pasta and then repeat the ricotta, spinach and mozzarella layers.
Lay the remaining pasta on top. Spread the rest of the tomato sauce over the pasta and then sprinkle the 1/2 cup of mozzarella on top of the lasagna.
Bake 45 minutes, until brown on top and bubbling.
PASTA SALAD
From: BV/AR
2 cups snow peas*
1 (12 oz) pkg. egg noodles (or noodles of your choice)
1 1/2 cups halved cherry tomatoes
FOR THE DRESSING:
1/3 cup fresh lemon juice
1 tsp salt
1/2 tsp freshly ground pepper
1 cup vegetable oil
SEASONINGS:
1 Tbsp dried basil (or 3 Tbsp chopped fresh basil)
1/2 cup grated Parmesan cheese
Salt, to taste
Freshly ground pepper, to taste
Garlic salt, to taste
Wash, trim and string snow peas. Blanch peas for 1 1/2 minutes in salted water. Drain. Run cold water over peas until cooled. Pat dry in paper towels and chill.
Cook pasta according to directions until just done. DO NOT OVERCOOK. Drain. Do not rinse.
Meanwhile, to make the dressing, combine lemon juice, salt and pepper in a container with a top. Swirl until salt dissolves. Add oil shake.
Place drained noodles in a bowl, add vegetables and enough dressing to coat well. Toss. Add basil, cheese, salt, pepper and garlic salt to taste. Chill. Reserve remaining dressing.
TO SERVE:
Remove from 'frig, let come to room temperature. Toss, adjust seasonings and more dressing if needed.
*Vegetables of your choice may be substituted (Julienne zucchini, broccoli flowerets, fresh asparagus).
CALIFORNIA VEGETABLE QUICHE
Source: Christopher Ranch of Gilroy
From: CC/CA
Makes 1 (8-inch) quiche, 8 servings
"A delectable dish the whole family will love. With the addition of chopped fresh garlic to the custard filling and more fresh garlic mixed into the flaky crust, you can create a compelling creation that's sheer wizardry!"
FOR THE GARLIC CRUST:
1 cup all-purpose flour, sifted
1/2 tsp salt
1/4 cup shortening
2 tbsp butter or margarine
1 small garlic clove, pressed through garlic press to measure 1/8 tsp.
1 1/2 tbsp milk
FOR THE QUICHE:
2 or more large garlic cloves
2 tbsp butter
1 cup sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 cup grated fresh carrots
2 large eggs
2/3 cup milk
3/4 tsp salt
1/4 tsp tarragon, crumbled
1/4 tsp dill weed
3/4 cup grated Gruyere or Swiss cheese
Preheat oven to 425 degrees F.
TO PREPARE THE GARLIC CRUST:
Combine flour and salt. Cut in shortening and butter or margarine until particles are size of peas.
Mix garlic with milk and sprinkle over flour mixture, mixing to a stiff dough; adding a few drops more milk, if needed.
Shape into a ball. Roll crust out to a 10-inch circle. Fit into 8-inch quiche pan 3/4-inch deep. Set a sheet of foil in the quiche pan and add a half-inch layer of uncooked beans (or aluminum pie weights).
Bake in hot oven 425 degrees F. 10 minutes until crust is partially baked. Remove foil and weights.
TO PREPARE THE FILLING:
Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter and add garlic and mushrooms. Saute over moderate heat about 5 minutes, stirring constantly.
Add spinach, cover pan and turn heat low. Cook about 2 minutes longer, just until spinach is wilted. Remove from heat and add carrot (if carrot is very moist, squeeze out excess liquid).
Beat eggs; stir in milk, salt, herbs and cheese. Add vegetable mixture and mix well. Pour filling into partially baked shell.
Return to rack of oven and reset thermostat to moderate (350 degrees F). Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting.
BAKE MINE VEGETARIAN
Source: The Idaho Potato Commission
From: CC/CA
Makes 16 servings
"Good for a crowd for lunch or meatless dinner. The cooking time includes baking the potatoes. If you're using the oven the day before making this dish you may consider baking the potatoes then."
1/4 cup olive oil
3 cups onions, chopped
4 garlic cloves, chopped
1 (104 ounce) can undrained, peeled plum canned tomatoes
1 1/2 quarts eggplants, peeled, cut julienne
1 1/4 lb. frozen French style green beans, thawed
2 tsp dried thyme, crumbled
3 tbsp chopped fresh parsley
1/4 cup chopped fresh basil
1 1/3 cups grated Parmesan cheese
16 whole potatoes, (7 to 9 oz. each), baked
8 oz. smoked mozzarella cheese, shredded (optional, for garnish)
In large heavy saucepan heat oil over medium heat; saute onion and garlic 3 minutes. Add tomatoes, eggplant, green beans, thyme, parsley, and basil. Cook 20 minutes. Add Parmesan cheese; stir to combine. Cook 1 minute longer.
Spoon over baked, blossomed potatoes. Sprinkle with mozzarella, if desired.
(Part 2 or 2)
Recipe Swap - January 8, 1998
RECIPES IN THIS FILE:
Wild Rice with Mushrooms and Almonds
Vichyssoise
Supper Corn Chowder
Home-Style Scrambled Eggs
Broccoli Burritos
Tofu Stroganoff
Green Chile Rice
Lentil Patties (using mashed potatoes)
Pasta with Lentils
Asparagus and Emmental Tart
Asparagus and Herb-Scrambled Egg with Flour Tortillas
Asparagus Mushroom Frittata
California Vegetable Quiche with Garlic Crust
Wild Mushroom Lasagne with Bechamel Sauce
Chili Rellenos Casserole
Mushroom Lasagna
Tips For Cooking With Apples
Spaghetti Squash with Broccoli Butter Sauce
Farmer's Market Spaghetti
Cottage Cheese Loaf
Tomatoes Vinaigrette
Crunchy Fried Tomatoes
Main Dish Pasta Salad
Baked Macaroni and Cheese
Slenderized Vichyssoise
Pizza in a Tomato Shell
Quick and Cheesy Corn Pie
Hot German Potato Salad (not meatless)
Mushroom and Spinach Lasagne
Pasta Salad
California Vegetable Quiche with Garlic Crust
Bake Mine Vegetarian
WILD RICE WITH MUSHROOMS AND ALMONDS
From: BV/AR
Makes 6 to 8 servings
"Wild rice is not really rice, but the grain of a native American grass that grows in swampy, shallow water and is still harvested by Indians in boats."
1 cup uncooked wild rice
1/4 cup butter or margarine
1 (8 oz.) can mushroom stems and pieces, drained
1/2 cup slivered almonds
2 tbsp. snipped chives or chopped green onions
3 cups chicken broth (or vegetable broth)
Wash and drain rice.
Melt butter in large skillet. Add rice, mushrooms, almonds and chives; cook and stir until almonds are golden brown, about 20 minutes.
Heat oven to 325 degrees F. Pour rice mixture into ungreased 1 1/2 quart casserole.
Heat chicken broth to boiling; stir into rice mixture.
Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy.
VICHYSSOISE
From: BV/AR
Makes 4 servings (1 cup each)
1 small onion, grated
1 cup chicken broth (or vegetable broth)
1/4 tsp. salt (or to taste)
2 cups milk, divided use
1 1/4 cups potato buds instant potatoes
1 cup light cream
Snipped chives or watercress (for garnish)
In large saucepan, heat broth, onion and salt to boiling. Reduce heat; cover and simmer about 10 minutes.
Remove from heat. Add 1/2 cup of the milk. Stir in instant potatoes with fork; beat until fluffy. Gradually stir in remaining 1 1/2 cups milk; heat just to boiling. Cover and chill.
Just before serving, stir in light cream. Beat vigorously. Sprinkle each serving with chives.
SUPPER CORN CHOWDER
From: BV/AR
Makes 6 servings
5 slices bacon (or veggie bacon)
1 medium onion, thinly sliced and separated in rings
2 cups cooked or canned whole kernel corn
1 cup diced cooked potatoes
1 (10 1/2 ounce) can condensed cream of mushroom soup
2 1/2 cups milk
1 teaspoon salt
Dash ground black pepper
Butter (for serving)
Cook bacon till crisp in large saucepan. Remove bacon; pour off drippings, returning 3 tablespoons to pan.
Add onion and cook till lightly browned.
Add remaining ingredients, except bacon and butter. Heat to boiling; reduce heat and simmer a minute or two.
Top each serving with crumbled bacon and butter.
HOME-STYLE SCRAMBLED EGGS
From: BV/AR
Makes 3 servings
4 eggs
3 tablespoons finely chopped onion
3 tablespoons water
Salt, to taste
1/4 cup butter or margarine
1 cup diced cooked potatoes
1/2 cup chopped green bell pepper
1 cup diced zucchini
1 cup diced tomatoes
Beat eggs, onion, 3 tablespoons water and salt together.
Melt butter in large skillet over medium heat; add potatoes and bell pepper and cook until peppers are softened. Add zucchini and tomatoes; cook and stir 2 minutes.
Pour egg mixture over vegetables. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.
BROCCOLI BURRITOS
From: Leslie WA
2 packages (10 oz. each) frozen chopped broccoli*
1 large onion, chopped fine
1 (4 oz.) can chopped mild chilies
1 clove garlic, minced
1 tsp. dried basil leaves
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. salt
1 cup grated Monterey Jack Cheese
3/4 cup toasted wheat germ
6 to 8 flour tortillas
Small amount of cooking oil
FOR SERVING:
Sour cream
Salsa or picante sauce
In large skillet saute broccoli, onion, chilies, garlic, basil, oregano, cumin, and salt in oil over medium heat for about 5 minutes. Stir often. Remove from heat and stir in cheese and wheat germ.
Place a flour tortilla on a flat surface and spoon about 3 tablespoons of mixture toward one side. Roll into a fat cylinder leaving ends open. Place seam side down in a heated, oiled skillet. Fry a few at a time turning often until tortillas are getting crispy and golden brown.
Serve with sour cream and salsa or picante sauce. These freeze well
*I use fresh cut up broccoli, cooked for 5 minutes.
TOFU STROGANOFF
From: SueA, CA
Makes 6 servings
1 (10 1/2 ounce) package firm tofu
Vegetable cooking spray
2 teaspoons olive oil
2 cups sliced fresh mushrooms
1/2 cup shredded carrot
2 cloves garlic, crushed
2 tablespoons all-purpose flour
1 teaspoon chicken-flavored bouillon granules
1/4 teaspoon ground black pepper
3/4 cup fat free milk
3/4 cup plain fat free yogurt
3 cups hot cooked spinach egg noodles (for serving)
2 tablespoons minced fresh parsley (for garnish)
Wrap tofu in several layers of cheesecloth or paper towels; press lightly to remove excess moisture. Remove cheesecloth and cut tofu into 1/2-inch cubes; set aside.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium high heat until hot. Add tofu; saute 4 minutes. Remove from skillet; set aside.
Add mushrooms, carrot, and garlic to skillet; saute until vegetables are crisp tender. Remove from skillet; set aside.
Combine flour, bouillon granules, and black pepper, stirring until well blended. Gradually add milk, stirring until smooth. Add milk mixture to skillet bring to a boil. Cook 1 minute, stirring constantly. Stir in yogurt, tofu, and vegetable mixture. Cook over low heat until thoroughly heated (do not boil).
Serve over hot cooked noodles. Sprinkle with parsley.
GREEN CHILE RICE
From: Leslie WA
1 1/2 cups rice, uncooked
3 cups water
1 tsp salt
1 lb. Monterey Jack cheese, grated
1 (16 oz.) container sour cream
1/2 cup milk
1/4 cup butter
1 (4 oz.) can chopped green chilies
Cook rice in 3 cups water with 1 tsp salt.
Add remaining ingredients and place in a casserole.
Bake at 350 degrees F for 30 minutes until it bubbles.
LENTIL PATTIES
From: Leslie WA
Makes 5-6 servings
1/3 cup chopped bell pepper
1/4 cup chopped onion
3 tsp oil (plus additional for brushing)
1 1/4 cups cooked lentils, well drained and mashed
1 1/4 cups mashed potatoes
1/3 cup coarsely chopped walnuts
1/4 tsp sage or poultry seasoning
1/2 tsp. salt
Saute onion and bell pepper in oil, but do not brown.
Add remaining ingredients and mix together. Form into small round patties. Brush lightly with oil. Place on cookie sheet.
Bake in 400 degree F oven for 15-20 minutes.
Serve plain or with a mushroom gravy.
PASTA WITH LENTILS
Source: Cooking Light Annual, 1990
From: SueA, CA
Makes 8 servings
1 teaspoon olive oil
1 cup diced onion
1 cup diced carrot
2/3 cup chopped celery
3 cups canned no-salt-added chicken broth, undiluted
1 cup dried lentil
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon ground black pepper
10 ounces fresh linguine, uncooked
1/4 cup freshly grated Parmesan cheese
2 tablespoon minced fresh parsley
1 tablespoon chopped fresh basil
Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add onion, carrot, and celery; cook until vegetables are crisp-tender.
Stir in chicken broth, lentils and bay leaf. Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes or until lentils are tender. Remove and discard bay leaf. Stir in salt and pepper.
Cook pasta according to package directions. Combine pasta, lentils mixture, and remaining ingredients, tossing well.
ASPARAGUS AND EMMENTAL TART
From: CC/CA
Makes 6 servings
"Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper."
1 pound asparagus (preferably white)
2 quarts boiling water
Salt
1 (9 inch) unbaked pie crust
3 oz. well aged, coarsely grated Emmental cheese
3/4 cup milk
3/4 cup heavy (whipping) cream
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
1 tbsp Kirsch
2 tbsp finely snipped fresh dill (or 1/2 tsp dried dill weed)
1/4 tsp ground mace
1/4 tsp freshly ground black pepper
Preheat oven to 350 degrees F.
Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. Cover and cook asparagus for about 10 minutes, until very tender.
Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture.
Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center.
Combine the milk, heavy cream, eggs, Parmesan cheese, Kirsch, 1 teaspoon salt, dill, mace and pepper, and pour the liquid evenly over the asparagus.
Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting.
ASPARAGUS AND HERB-SCRAMBLED EGG WITH FLOUR TORTILLAS
From: CC/CA
Source: The American Cancer Society
Makes 8 servings
1 large egg
5 egg whites
5 tbsp fat free milk
1 tbsp chopped fresh cilantro
Freshly ground black pepper
1 tbsp canola oil
1 cup diced asparagus tips, cooked
FOR SERVING:
8 (6-inch) flour tortillas
Picante sauce
In a mixing bowl, combine egg, egg whites, and milk. Add cilantro and pepper.
In a saute pan, heat oil and add asparagus and egg mixture. Stir continuously over medium heat until set.
Serve rolled in flour tortillas and top with picante sauce.
ASPARAGUS MUSHROOM FRITTATA
Source: The American Egg Board
From: CC/CA
Makes 6 servings
1 (10 oz) pkg frozen asparagus spears
1 cup sliced fresh mushrooms
1 cup sliced onions
1 tbsp oil
8 eggs
1/2 cup low fat ricotta cheese*
2 tbsp lemon juice
1/2 tsp dill
1/4 tsp salt (optional)
Dill sprigs (for garnish, optional)
In 10-inch omelet pan or skillet with oven-proof handle over medium heat, cover and cook asparagus, mushrooms and onions until onion is tender but not brown, about 5 minutes. Remove from heat. Set aside 8 asparagus spears and 8 mushroom slices. Cut remaining spears into thirds and return to pan. Stir in oil.
Beat together eggs, ricotta cheese, lemon juice, dill weed and salt (if using) until blended. Pour over vegetables. Reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes. Remove from heat.
Meanwhile, preheat broiler.
Arrange reserved asparagus spears in spoke-fashion over eggs. Place reserved mushroom slices between asparagus spears.
Broil 6-inches from heat until eggs are set, about 3 to 5 minutes.
Garnish with dill sprigs if desired. Cut into wedges and serve from pan or slide from pan onto serving platter.
*If part-skim ricotta is unavailable, use low-fat 1% cottage cheese.
CALIFORNIA VEGETABLE QUICHE
Source: Christopher Ranch of Gilroy
From: CC/CA
Makes 1 (8-inch) quiche, 8 servings
"A delectable dish the whole family will love. With the addition of chopped fresh garlic to the custard filling and more fresh garlic mixed into the flaky crust, you can create a compelling creation that's sheer wizardry!"
FOR THE GARLIC CRUST:
1 cup all-purpose flour, sifted
1/2 tsp salt
1/4 cup shortening
2 tbsp butter or margarine
1 small garlic clove, pressed through garlic press to measure 1/8 tsp.
1 1/2 tbsp milk
FOR THE QUICHE:
2 or more large garlic cloves
2 tbsp butter
1 cup sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 cup grated fresh carrots
2 large eggs
2/3 cup milk
3/4 tsp salt
1/4 tsp tarragon, crumbled
1/4 tsp dill weed
3/4 cup grated Gruyere or Swiss cheese
Preheat oven to 425 degrees F.
TO PREPARE THE GARLIC CRUST:
Combine flour and salt. Cut in shortening and butter or margarine until particles are size of peas.
Mix garlic with milk and sprinkle over flour mixture, mixing to a stiff dough; adding a few drops more milk, if needed.
Shape into a ball. Roll crust out to a 10-inch circle. Fit into 8-inch quiche pan 3/4-inch deep. Set a sheet of foil in the quiche pan and add a half-inch layer of uncooked beans (or aluminum pie weights).
Bake in hot oven 425 degrees F. 10 minutes until crust is partially baked. Remove foil and weights.
TO PREPARE THE FILLING:
Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter and add garlic and mushrooms. Saute over moderate heat about 5 minutes, stirring constantly.
Add spinach, cover pan and turn heat low. Cook about 2 minutes longer, just until spinach is wilted. Remove from heat and add carrot (if carrot is very moist, squeeze out excess liquid).
Beat eggs; stir in milk, salt, herbs and cheese. Add vegetable mixture and mix well. Pour filling into partially baked shell.
Return to rack of oven and reset thermostat to moderate (350 degrees F). Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting.
WILD MUSHROOM LASAGNA
Source: Nancy Brandt
Makes 6-8 servings
"This recipe looks more complicated than it is. It is just very detailed."
1 oz dried porcini mushrooms
2 cups warm water
2 lbs. fresh mushrooms, cleaned
1/4 cup olive oil
1/4 cup unsalted butter
1 medium onion, finely chopped
1 (14 1/2 oz) can plum tomatoes, drained (they disappear)
1/4 cup chopped Italian parsley
Salt and pepper to taste
1 (1 lb.) box lasagna noodles (I use about 3/4 lb. fresh pasta sheets, cut into strips)
Bechamel Sauce (recipe follows)
6 oz prosciutto, thinly sliced (optional)
1/4 lb Parmesan cheese, freshly grated
2 tablespoons unsalted butter
Soak dried mushrooms for at least 30 minutes in 2 cups warm water.
Coarsely chop the fresh mushrooms by hand (processor will extract too much water). Heat oil and butter in large skillet, add the fresh mushrooms and cook over medium-high heat until all the liquid has been released and has evaporated.
With slotted spoon, remove porcini from water, reserving water. Rinse, then chop porcini coarsely. Add porcini, onion, tomatoes, and parsley to skillet.
Pour soaking liquid through a paper towel or coffee filter into the skillet (in case there's grit). Partially cover and cook until liquid has evaporated. This step is important to achieve the spectacularly intense wild mushroom flavor. Season with salt and pepper.
Cook lasagna noodles. Drain and immediately rinse each strip under cold water to prevent sticking. Lay on paper towels to drain.
Liberally butter an (8 1/2 x 10 1/2-inch) lasagna pan. Line bottom with a slightly overlapping layer of pasta strips. Spread 1/3 mushroom mixture, top with 1/4 bechamel and a sprinkling of Parmesan. Cover with slices of prosciutto and repeat process two more times. Cover with one last layer of pasta, top with the remaining bechamel sauce and Parmesan and dot with the 2 tablespoons of butter, cut into small pieces.
Bake in a preheated 425 degree F oven for 20-25 minutes or until the cheese is melted and golden brown on top. Allow to rest for 10 minutes before serving to make the cutting neater.
NANCY'S TIPS:
- I make the bechamel and mushroom mixtures a day or two ahead, but cook noodles and assemble the morning of the party. It probably could be made ahead, even frozen, but I've never tried it.
- Recipe says it serves six - with several hors d'oeuvres or a big appetizer and salad, this has served 8 with leftovers. It is rich and delicious.
BECHAMEL SAUCE
1 stick (1/2 cup) unsalted butter
1/3 cup all-purpose flour
4 cups milk
1 teaspoon ground nutmeg
1/2 teaspoon salt
Melt butter for the sauce in a small saucepan. Add flour gradually and stir for 3-5 minutes over low heat. Slowly stir in the milk. Cook and stir over medium heat until thickened and smooth, about 8-10 minutes. Season with nutmeg and salt.
CHILI RELLENOS CASSEROLE
From: Leslie WA
2 large cans whole Oretega Chilies
3 Cups Jack Cheese
3 eggs
1 cup milk
1/2 cup Bisquick
1/2 tsp. salt
Slice each chili in half or strips. Layer chili and cheese in buttered 9x13-inch pan (2-3 layers).
Beat eggs until pale yellow. Add salt, milk and Bisquick and beat well. Pour over top of chili and Cheese.
Bake at 350 degrees F for 35-40 minutes.
MUSHROOM LASAGNA
Source: E. Stevens
Makes 9 servings
"Those who like their lasagna covered with melted cheese can add a thin layer of part-skim mozzarella to this dish, and it will still be low in fat."
1 lb farmer's cheese* (or substitute well-drained cottage cheese)
1/2 lb low-fat or part-skim ricotta
2 egg whites
2 Tbsp grated Parmesan
1 Tbsp minced fresh chives
1 Tbsp minced fresh parsley
1/4 tsp freshly ground black pepper
8 oz lasagna noodles, uncooked
1 large onion, minced (1 cup)
1/4 dry red wine
1 1/2 lb mushrooms, cleaned and sliced
4 cups tomato sauce
Puree farmer's cheese, ricotta, egg whites and Parmesan. Blend in chives, parsley and pepper by hand.
In a large pot of lightly salted boiling water, cook lasagna noodles until just tender but not mushy, about 10 minutes. Remove noodles with a slotted spoon, dip into cold water and lay out flat on clean kitchen towels (not paper).
In a skillet, simmer onions in wine for about 5 minutes until very soft. Stir frequently, but keep the pot covered in between stirrings. Add mushrooms and cook until they are soft and half their original volume, about 5 minutes. Drain the vegetables.
Preheat oven to 375 degrees F.
Combine cheese mixture and all but 1/4 cup of the mushroom mixture. Spread 2 cups tomato sauce in the bottom of a 9-by-14-inch baking pan. Alternate layers of noodles, cheese, noodles, cheese, ending with a final layer of noodles. Cover with remaining sauce. Distribute reserved mushrooms over the top.
Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer. Remove from the oven and let sit for 10 minutes before cutting.
*Farmer's cheese is excellent for baking. If you can't find it, use cottage cheese and drain off the excess moisture.
TIPS FOR COOKING WITH APPLES
From: PS/WA
- Sprinkle cut apples with lemon juice to keep them from turning brown and to add flavor if late-in-the-season apples are a little tired.
-Use a melon-baller to core apples for baking. Fill the hollow with raisins, brown sugar and cinnamon.
- Choose drier, tarter green apples for baking such as Pippins, Greenings or Granny Smiths. The first two are in season for only a short time.
- Apples update traditional salads. Add chopped apple to coleslaw or chicken salad. Lighten up a Waldorf-style salad with apple, fennel, grapes, walnuts, lemon juice and a little oil.
- To quarter an apple neatly, cut it outside the core, instead of through the center. This way, you won't have to trim the core out of each piece.
SPAGHETTI SQUASH WITH BROCCOLI BUTTER SAUCE
From: PS/WA
1 medium-size spaghetti squash (about 3 1/2 pounds)
1 large bunch broccoli
4 Tablespoons butter
2 Tablespoons olive oil
2 cloves garlic, minced
1 Tablespoon minced fresh basil or 1 teaspoon dried basil
1 Tablespoon water
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Bring a large pot of water to a boil, drop in the spaghetti squash. Cover and cook over medium heat for 45 minutes or until tender.
Cut squash in half crosswise. Let cool 10 minutes or so, then carefully scoop out the seeds. Scoop out the "meat" of the squash with a fork. Squash should look sort of like strands of spaghetti. Put squash in a colander and set aside to drain.
Meanwhile, cut florets off broccoli and cut into small pieces; set aside.
Melt butter and olive oil in a large skillet, add garlic, and cook for 2 minutes. Add broccoli and basil; toss to coat well. Add 1 tablespoon water, cover pan, and cook for 2 minutes.
Serve sauce over hot spaghetti squash and top with Parmesan.
FARMER'S MARKET SPAGHETTI
Source: Nancy's Kitchen, Sierra Live, September 1994
From: Nancy/CA
Makes 4 servings
2 tablespoons olive oil
1 large onion, chopped
3 large cloves garlic, minced
1 large red bell pepper, cut into thin strips
2 cups fresh tomatoes, peeled and chopped (or 2 cans tomatoes, 16 oz. each may be, substituted)
1 cup diced eggplant
1 cup sliced fresh mushrooms
3/4 cup water (or wine)
2 tablespoons tomato paste
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
1 cup cooked black beans
Salt and pepper to taste
1 pound spaghetti, uncooked
Parmesan cheese (for serving)
Heat olive oil in a large skillet and saute onion, garlic, and red bell pepper until onion is translucent and tender. Add eggplant and mushrooms and continue to saute about 5 minutes.
Add tomato paste and 3/4 cup water or wine. Stir in basil and oregano; slowly simmer over low heat for 10 minutes.
Add black beans and chopped tomatoes. Simmer just long enough to warm the tomatoes and beans. Do not overcook. Season to taste with salt and pepper.
Cook spaghetti al dente according to package directions. Drain and put spaghetti in large shallow bowl.
Pour sauce over spaghetti. Sprinkle each serving with Parmesan cheese.
COTTAGE CHEESE LOAF
Makes 8-10 servings
From: Leslie WA
3/4 cup celery, chopped
1 large onion, chopped
1 cup walnuts or pecans, chopped
1/3 cup oil
1 tsp. salt
1 tsp. poultry seasoning
1 tsp. chicken flavored seasoning
4 eggs, beaten
1 lb. cottage cheese
2 cups breadcrumbs
1/2 small bell pepper, chopped (optional)
Saute bell pepper, celery, and onion. Mix with remaining ingredients.
Bake in casserole dish* at 350 degrees F for about 1 hour.
*I usually bake mine in 13x9-inch pan and cut in squares.
If there is any left from dinner you can mix it in a food processor with fresh onion relish and mayonnaise for a great sandwich filler.
TOMATOES VINAIGRETTE
From: BV/AR
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970
Makes 6-8 servings
8 to 12 thick tomato slices or peeled small tomatoes*
FOR THE DRESSING:
1 cup olive oil or salad oil
1/3 cup wine vinegar
2 teaspoons oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
2 cloves garlic, crushed
FOR SERVING:
Crisp lettuce
Minced green onion
Snipped fresh parsley
Arrange tomatoes in baking dish, 8x8x2-inches.
In tightly covered jar, shake oil, vinegar, oregano, salt, pepper, mustard and garlic; pour over tomatoes.
Cover and chill 2 to 3 hours, spooning dressing over tomatoes occasionally.
Just before serving, arrange tomatoes on lettuce. Sprinkle tomatoes with green onion and parsley; drizzle some of the dressing over top.
*If using small tomatoes, cut off stem ends.
CRUNCHY FRIED TOMATOES
From: BV/AR
Makes 4 servings
4 firm red ripe or green medium tomatoes
1 egg, beaten
1 cup dry bread crumbs
1/3 cup butter or margarine
Salt and pepper
Cut tomatoes into 3/4-inch slices. Dip into egg and then into crumbs.
Melt butter in large skillet. Add tomato slices and cook until golden brown on each side. Season to taste with salt and pepper.
MAIN DISH PASTA SALAD
From: BV/AR
Makes 4 servings
FOR THE SALAD:
1 cup uncooked corkscrew macaroni
2 small carrots, sliced
2 small green onions, chopped
1 (2 oz) jar diced pimiento, drained
1 cup drained canned kidney beans
3/4 cup sliced celery
1/4 cup cooked English peas
2 tbsp chopped parsley
1/4 cup Italian reduced calorie salad dressing
2 tbsp reduced calorie mayonnaise
1/8 tsp dried whole marjoram
1/8 tsp ground black pepper
FOR SERVING:
Lettuce leaves
2 medium tomatoes, sliced
2 hard-cooked eggs, cut into wedges
Parsley sprigs (for garnish)
Cook macaroni according to package directions, omitting salt. Drain.
Combine with next 11 ingredients for the salad, tossing well. Chill at least 1 hour.
To serve, spoon into lettuce-lined dish; arrange tomato slices and egg wedges around edges. Garnish with parsley.
BAKED MACARONI AND CHEESE
Makes 6 servings
From: BV/AR
1 cup uncooked elbow macaroni
2 eggs, beaten
1 cup skim milk
1 cup low-fat cottage cheese
1/4 cup (1 oz) shredded extra sharp Cheddar cheese
1/2 tsp salt
1/4 tsp freshly ground pepper
Vegetable cooking spray
1 Tbsp fine, dry breadcrumbs (for top)
Cook macaroni according to package directions, omitting salt; drain.
Combine with next 6 ingredients, mixing well.
Spoon macaroni mixture into a 1 quart baking dish coated with cooking spray; sprinkle with bread crumbs.
Bake at 350 degrees F for 1 hour.
SLENDERIZED VICHYSSOISE
Source: The Potato Board
From: CC/CA
A creamy, very lowfat version of this classic cold potato soup.
3 cups potatoes, cubed
1 1/2 cups onions, minced
4 chicken bouillon cubes
Ground black pepper, to taste
2 cups water
1 cup fat free evaporated
2 tbsp chopped chives (for garnish)
In tightly-covered, large kettle or Dutch oven, cook potatoes, onions, bouillon cubes and pepper in 2 cups water for 30 minutes or until potatoes are tender.
Puree potatoes and cooking liquid in electric blender, or press through food mill or sieve until smooth.
Stir in milk. Chill.
Serve cold, topped with chives.
PIZZA IN A TOMATO SHELL
Source: The Florida Tomato Committee
From: CC/CA
Makes 4 servings
"The taste of pizza stuffed into a tomato."
4 Florida tomatoes*
1 cup diced part skim mozzarella cheese
3 tbsp unseasoned dry bread crumbs
3/4 tsp crushed dried basil
1/2 tsp salt
1/4 tsp crushed dried oregano
1/8 tsp fresh ground black pepper
2 tsp vegetable oil
Preheat oven to 350 degrees F.
Cut a thin slice from stem end of each tomato. Scoop out pulp from tomatoes leaving 1/4-inch thick shells; coarsely chop 1/2 cup pulp. Place tomato shells in a greased baking pan.
In a small bowl combine chopped tomato, cheese, 2 tablespoons of the bread crumbs, basil, salt, oregano and black pepper. Spoon into tomato shells.
Combine oil and remaining 1 tablespoon bread crumbs. Sprinkle on top of each tomato.
Bake, uncovered, until cheese melts, about 15 minutes.
*Use tomatoes held at room temperature until fully ripe.
QUICK AND CHEESY CORN PIE
From: BV/AR
FOR THE CRUST:
2 cups biscuit mix (Bisquick)
1/2 cup cold water
2 Tbsp butter, melted
FOR THE FILLING:
1/2 cup milk
4 eggs
1 (17 oz) can cream style corn
3/4 cup (6 oz) shredded sharp Cheddar cheese
1 Tbsp minced onion
2 Tbsp minced green pepper
1/4 tsp ground black pepper
Combine first 3 ingredients; stir until a stiff batter forms. Spoon batter into a lightly greased 10-inch pie plate; spread to form a pie shell. Set aside.
Combine milk and eggs; beat well. Stir in remaining ingredients for the filling. Pour mixture into pie shell.
Bake at 375 degrees F for 50-55 minutes or until filling is set.
HOT GERMAN POTATO SALAD (not meatless)
Makes 6 servings
From: BV/AR
1/2 lb. bacon, fried crisp, cut up
Bacon grease
1/2 cup diced onion
1/2 cup chopped celery
3 tbsp sugar
1 tbsp flour
1 1/2 tsp salt
1 1/2 tsp celery seed
1 1/4 tsp ground black pepper
1/3 cup water
1/3 cup vinegar
5 medium-size potatoes, cooked, diced large
1 (1 lb.) pkg. hot dogs
Saute onions and celery in bacon grease until tender. Add sugar, flour, salt, pepper, and celery seed. Add 1/3 cup water and vinegar. Cook
until slightly thick.
Pour dressing into combined potatoes and diced bacon. Put into the bottom of a broiler pan, cover with the top. Place hot dogs on the top.
Broil 4-inches from heat.
MUSHROOM AND SPINACH LASAGNA
Source: The National Cancer Institute
From: CC/CA
Makes 8 Servings
"Low fat cheeses, spinach and whole wheat lasagna noodles boost the nutrition content of this dish."
10 oz. whole wheat lasagna noodles, cooked, drained
1 tbsp olive oil
1 chopped onion
4 minced garlic cloves
8 oz. sliced mushrooms
1 (10 oz.) package frozen chopped spinach
1 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp ground nutmeg
1 (15 oz.) container low fat ricotta cheese
1 egg
1 1/2 cups grated low fat mozzarella cheese
1 (8 oz.) can tomato sauce
Preheat the oven to 400 degrees F.
Warm the oil in a large, non-stick skillet over low heat. Add the onion and garlic. Cook until the onion is soft, about 5 minutes, stirring occasionally.
Add the mushrooms and turn the heat up to medium. Cook the mushrooms until almost all the liquid has evaporated.
Add the spinach. Increase the heat to high, and stir until almost all the liquid has cooked away. Stir in the salt, pepper and nutmeg.
Set the mixture aside. In a bowl, stir the egg into ricotta; set aside.
TO ASSEMBLE:
Set aside 1/2 cup mozzarella. Spread half the tomato sauce onto the bottom of a 9x12-inch glass or ceramic lasagna dish. Lay one-third of the pasta over the tomato sauce. Spread half the ricotta over the pasta and then half the spinach mixture over the ricotta. Sprinkle on 1/2 cup mozzarella.
Cover with another layer of pasta and then repeat the ricotta, spinach and mozzarella layers.
Lay the remaining pasta on top. Spread the rest of the tomato sauce over the pasta and then sprinkle the 1/2 cup of mozzarella on top of the lasagna.
Bake 45 minutes, until brown on top and bubbling.
PASTA SALAD
From: BV/AR
2 cups snow peas*
1 (12 oz) pkg. egg noodles (or noodles of your choice)
1 1/2 cups halved cherry tomatoes
FOR THE DRESSING:
1/3 cup fresh lemon juice
1 tsp salt
1/2 tsp freshly ground pepper
1 cup vegetable oil
SEASONINGS:
1 Tbsp dried basil (or 3 Tbsp chopped fresh basil)
1/2 cup grated Parmesan cheese
Salt, to taste
Freshly ground pepper, to taste
Garlic salt, to taste
Wash, trim and string snow peas. Blanch peas for 1 1/2 minutes in salted water. Drain. Run cold water over peas until cooled. Pat dry in paper towels and chill.
Cook pasta according to directions until just done. DO NOT OVERCOOK. Drain. Do not rinse.
Meanwhile, to make the dressing, combine lemon juice, salt and pepper in a container with a top. Swirl until salt dissolves. Add oil shake.
Place drained noodles in a bowl, add vegetables and enough dressing to coat well. Toss. Add basil, cheese, salt, pepper and garlic salt to taste. Chill. Reserve remaining dressing.
TO SERVE:
Remove from 'frig, let come to room temperature. Toss, adjust seasonings and more dressing if needed.
*Vegetables of your choice may be substituted (Julienne zucchini, broccoli flowerets, fresh asparagus).
CALIFORNIA VEGETABLE QUICHE
Source: Christopher Ranch of Gilroy
From: CC/CA
Makes 1 (8-inch) quiche, 8 servings
"A delectable dish the whole family will love. With the addition of chopped fresh garlic to the custard filling and more fresh garlic mixed into the flaky crust, you can create a compelling creation that's sheer wizardry!"
FOR THE GARLIC CRUST:
1 cup all-purpose flour, sifted
1/2 tsp salt
1/4 cup shortening
2 tbsp butter or margarine
1 small garlic clove, pressed through garlic press to measure 1/8 tsp.
1 1/2 tbsp milk
FOR THE QUICHE:
2 or more large garlic cloves
2 tbsp butter
1 cup sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 cup grated fresh carrots
2 large eggs
2/3 cup milk
3/4 tsp salt
1/4 tsp tarragon, crumbled
1/4 tsp dill weed
3/4 cup grated Gruyere or Swiss cheese
Preheat oven to 425 degrees F.
TO PREPARE THE GARLIC CRUST:
Combine flour and salt. Cut in shortening and butter or margarine until particles are size of peas.
Mix garlic with milk and sprinkle over flour mixture, mixing to a stiff dough; adding a few drops more milk, if needed.
Shape into a ball. Roll crust out to a 10-inch circle. Fit into 8-inch quiche pan 3/4-inch deep. Set a sheet of foil in the quiche pan and add a half-inch layer of uncooked beans (or aluminum pie weights).
Bake in hot oven 425 degrees F. 10 minutes until crust is partially baked. Remove foil and weights.
TO PREPARE THE FILLING:
Meanwhile, finely chop garlic to measure 1 tablespoon. Melt butter and add garlic and mushrooms. Saute over moderate heat about 5 minutes, stirring constantly.
Add spinach, cover pan and turn heat low. Cook about 2 minutes longer, just until spinach is wilted. Remove from heat and add carrot (if carrot is very moist, squeeze out excess liquid).
Beat eggs; stir in milk, salt, herbs and cheese. Add vegetable mixture and mix well. Pour filling into partially baked shell.
Return to rack of oven and reset thermostat to moderate (350 degrees F). Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting.
BAKE MINE VEGETARIAN
Source: The Idaho Potato Commission
From: CC/CA
Makes 16 servings
"Good for a crowd for lunch or meatless dinner. The cooking time includes baking the potatoes. If you're using the oven the day before making this dish you may consider baking the potatoes then."
1/4 cup olive oil
3 cups onions, chopped
4 garlic cloves, chopped
1 (104 ounce) can undrained, peeled plum canned tomatoes
1 1/2 quarts eggplants, peeled, cut julienne
1 1/4 lb. frozen French style green beans, thawed
2 tsp dried thyme, crumbled
3 tbsp chopped fresh parsley
1/4 cup chopped fresh basil
1 1/3 cups grated Parmesan cheese
16 whole potatoes, (7 to 9 oz. each), baked
8 oz. smoked mozzarella cheese, shredded (optional, for garnish)
In large heavy saucepan heat oil over medium heat; saute onion and garlic 3 minutes. Add tomatoes, eggplant, green beans, thyme, parsley, and basil. Cook 20 minutes. Add Parmesan cheese; stir to combine. Cook 1 minute longer.
Spoon over baked, blossomed potatoes. Sprinkle with mozzarella, if desired.
MsgID: 0012840
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Meatless Recipes (30) Part 1 of 2 (62 to...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Meatless Recipes (30) Part 1 of 2 (62 to...
Board: Cooking Club at Recipelink.com
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