Greatest Recipes

1 lb Yellow squash; sliced

1/2 lb Zucchini; sliced

1 c ;water

1/2 c Onion; chopped

1/4 c Green pepper; chopped

3 tb Green onion; chopped

1/4 c Butter or margarine; melted

-and divided 1 c Herb-seasoned stuffing mix

1 ea 10-3/4 ounce cream of

-chicken soup; undiluted 1 ea 8 ounce can water chestnuts;

-drained and chopped 1/2 c Plain low-fat yogurt

1/4 c Pimiento; chopped

1 lg Carrot; grated

1/2 ts Salt

1/4 ts Pepper

: Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside. : Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside. : Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture. : Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12″ x 8″ x 2″ baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated. Yield: 6 to 8 servings. From Betty J. Casey of Alabama; December, 1990 “Southern Living”.

2 1/2 c Brown rice, cooked

3 Green onions, chopped

1 c Low fat cottage cheese

1 ts Dried dill

1/4 c Grated parmesan cheese

1/2 c 1% milk

1. Combine all in a mixing bowl. Pour into casserole dish sprayed with

nonstick spray. 2. Bake at 350F for 15-20 minutes.

One serving = 2 breads, 1 protein, 1/2 milk Per serving– 235 calories

4 c Green cabbage, sliced thinly

6 Carrots; sliced thinly

2 Onions; sliced

2 c Tofu Sour Cream (see below)

2 c Bread crumbs

1/4 c Sesame seeds

2 tb Oil

1 ts Salt

1/4 ts Pepper

2 tb Nutritional yeast

——————————TOFU SOUR CREAM—————————— 2 c Tofu (firm can be used)

1/4 c Oil

3 tb Lemon juice (or vinegar)

1/2 ts Salt

1 ts Sugar (optional)

Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil an 8″ x 8″ baking pan. Mix half the tofu sour cream into the vegies. Add the nutritional yeast to the remaining tofu. Put this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned. FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and smooth. From the New Farm Vegetarian Cookbook. From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

4 1/2 lb Chicken parts

Salt 6 Peppercorns

1 Whole clove

1 1/2-in piece of cinnamon

1 tb Sugar

1/4 c Dry sherry

3 Garlic cloves; minced

1/4 c Vinegar

1 lg White onion; thinly sliced

2 md Tomatoes; peeled and sliced

1 sm Apple; peeled, cored and

- thickly sliced 1 sm Pear; peeled, cored and

- thickly sliced 2 Bay leaves

1/8 ts Thyme

1/8 ts Oregano

——————————–FOR GARNISH——————————– 1/4 c Vegetable oil

1 Plantain; peeled and sliced

2 tb Capers; drained

15 Green olives, pitted

- halved SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 minutes longer, or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain.

1 md Onion, finely chopped

2 T Butter

8 oz Tomato sauce

-(1 large can) 4 oz Green chili peppers,

-chopped (1 can) 1/2 t Salt

2 Eggs, slightly beaten

1 c Half-and-half

-(or light cream) 11 oz Corn chips (one package)

1/2 lb Monterey jack cheese

-(cut into 1/2 inch cubes) 1/2 c Cheddar cheese (shredded)

Paprika 1 c Sour cream

Preheat oven to 350 degrees F. Saute onion in butter until transparent. Stir in tomato sauce, chopped peppers and salt. Simmer 5 minutes. Remove from heat. Combine eggs and cream. Stir into sauce. Place half the corn chips in bottom of a 1 1/2 quart casserole. Add in layers, half the Monterey Jack cheese, half the sauce. Repeat. Top with sour cream. Sprinkle with shredded cheddar cheese and paprika. Bake, uncovered, for 30 minutes. NOTES: * A casserole made with jack cheese — I got this recipe from the National Dairy Council. It’s good winter food; easy to make and rich. Don’t let the corn chips put you off; normally, such an ingredient would make me think it’s one of those recipes for people who don’t like to cook and don’t care about good food. Take my word for it: this recipe is an exception. * Ingredient notes for non-US cooks: Monterey Jack cheese is a bland American cheddar from Monterey, California. Try substituting Dunlop (Scottish), Lancashire (English), or Cantal (French). Half and half is a dairy product that is 50 percent whole milk and 50 percent heavy cream; light cream makes a reasonable substitute. Corn chips, often sold as “Fritos” or “Doritos,” are a packaged snack food made of deep-fried pressed cornmeal. I cannot think of any reasonable substitute for them in this recipe. [Ed.] : Difficulty: easy. : Time: 20 minutes preparation, 30 minutes cooking. : Precision: approximate measurement OK. : Jeff Lichtman at rtech (Relational Technology, Inc.; Alameda, California) : Saints should always be judged guilty until they are proved innocent… : : {amdahl, sun}!rtech!jeff : {ucbvax, decvax}!mtxinu!rtech!jeff : Copyright (C) 1986 USENET Community Trust

3 cups chicken — cooked and cubed

3 cups chicken broth

4 carrots — sliced 1″ thick

1 onion — chopped

4 stalks celery — sliced 1/2″ thick

8 ounces mushrooms — halved

2 garlic cloves — sliced

1 can peas — (8 oz.) canned

3 tablespoons cornstarch

1/3 cup cold water

1 biscuits — (tube or fresh)

1 freezer bag — jumbo

Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garli c; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. M ix cornstarch with cold water in measuring cup; add slowly until chicken mixtur e has consistency of gravy. Remove from heat; cool. To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; flash freeze, then wr ap in jumbo freezer bag. To prepare: thaw casserole before cooking. Place in 40 0-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from “tube” or scratch?my family e njoys their "chicken biscuits" cut with a chicken-shaped cookie cutte r) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are cooked.

Serv ing Ideas : Fruit salad

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