- 51. MEXICAN VEGETABLE CASSEROLE
- In medium saucepan combine corn, onion, green pepper and water. Bring ... mixing bowl, combine chopped squash, tomato, 3/4 cup ... Only 160 calories per serving.
Ingredients: 13 (cheese .. corn .. cornmeal .. milk .. onion .. salt ...)
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- 52. MIXED FRIED VEGETABLES
- Place all vegetables in a large bowl. Salt to taste. Pour the corn meal over vegetables, stirring to ensure that each piece is coated. Fry in the oil ...
Ingredients: 9 (cornmeal .. oil ...)
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- 53. PASTA PRIMAVERA SALAD
- Mix all ingredients together and refrigerate 24 hours before serving. Makes approximately 16 half cup servings.
Ingredients: 7 (mushrooms .. oil .. onions .. oregano .. pasta ...)
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- 54. PEAS IN A BOAT
- Parboil squash, cut top off ... Sprinkle top with bread crumbs.
Ingredients: 4 (catsup .. peas .. roux ...)
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- 55. RAGU PORK CHOPS
- Season chops with salt ... broth, spaghetti sauce, onion, green pepper and bring to ... or until chops are tender.
Ingredients: 10 (broth .. chops .. oil .. olives .. rice .. sauce ...)
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- 56. RATATOUILLE
- Using large skillet, saute onions and garlic in 2 tablespoons olive oil for 5 minutes. Add vegetables to skillet, adding more oil if necessary. Stir ...
Ingredients: 11 (basil .. oil .. parsley .. strips ...)
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- 57. ROASTED-VEGETABLE PASTA
- Served atop pasta, tasty ... Remove foil; add tomatoes, squash and olives. Bake, uncovered, ... calories, 12g fat, no cholesterol.
Ingredients: 11 (broth .. lengthwise .. oil .. olives .. parsley ...)
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- 58. SESAME CHICKEN KABOBS
- Cut chicken breasts into 1 inch pieces. Place chicken in a container to marinade. Combine next 6 ingredients in a jar; cover tightly and shake ...
Ingredients: 12 (breasts .. eights .. juice .. pieces .. sauce .. seeds ...)
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- 59. SPRING CASSEROLE
- Steam vegetables; melt butter and stir flour in; add salt and milk; cook until thick; add cheese; stir until cheese is melted; pour over vegetables. ...
Ingredients: 10 (carrots .. cheese .. flour .. milk .. onions .. salt ...)
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- 60. STUFFED ZUCCHINI AU GRATIN
- Cook zucchini in boiling water until tender (about 20 minutes). Drain and cut in half lengthwise. Scoop out centers and put shells in casserole. In ...
Ingredients: 5
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