Foods Recipes

3 tb Margarine

4 Yellow summer squash; sliced

1 Onion; medium, chopped

4 oz Green chilies; (1 can); chop

10 Saltine crackers; crushed

Salt & pepper to taste 1 1/2 c Cheddar cheese; shredded

In a skillet, melt margarine over medium heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1 1/2 qt. casserole. Top with cheese. Bake at 350 degrees for 15-20 minutes.

2 Sweet potatoes, medium

1 Apple, baking, large

1/4 c Applesauce

1/2 c Water

Peel the sweet potatoes and slice thinly. Core the apple and cut into thin slices. (May peel, if desired). Layer the apples and sweetpotatoes into a square baking dish. Combine applesauce and water and pour over the layered ingredients. Sprinkle with cinnamon, if desired. Cover and bake at 400 degrees for 40 minutes. May be served hot or cold. From: The McDougall Health-Supporting Cookbook, Volume One, Mary McDougall MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

------------------------------PARADE; 10/24/93------------------------------ 3 lg Tomatoes

2 tb Canola oil

2 md Onions; coarsley chopped

1 tb Sweet paprika

4 Pale green sweet roasting

~peppers; cored, seeded and ~cut crosswise into 1/4-inc. 1 1/4 lb Large white mushrooms; stems

~trimmed; cleaned and ~quartered 1 c Plain nonfat yogurt

1/2 c Light sour cream

1 tb All-purpose flour

3 c Egg noodles, wide; cooked OR

Rice; cooked 1 tb Parsley; chopped, for

~garnish 1. Bring a small pot of water to a boil.

2. To peel tomatoes, cut a small "X" in the bottom of

each. Place in boiling water for about 30 seconds to loosen the skins. Remove to a colander. When tomatoes are cool enough to handle, slip off the skins. Coarsley chop the peeled tomatoes; reserve. 3. Heat oil over low heat in a large, heavy pot. Ad

onions and cook,s tirring, for about 10 minutes, or until wilted. Sprinkle paprika over the onions and cook, stirring, for one minute. 4. Add peppers and reserved tomatoes. Cookover

mediumheat for 10 minutes, stirring once or twice. 5. Add mushrooms tothe vegetables and stir goulash

well. Cook for 5 minutes. 6. Place the yogurt, sour cream andflour in asmall

bowl and whisk together well. Add 1/2 cup of the juices fromthe vegetables and whisk together. 7. Off the heat, whisk the yogurt mixture into the

mushroom-vegetable goulash. Season with salt and pepper. 8. Before serving, warm goulash through over low

heat, stirring. Do not boil. Serve immediately over noodles or rice and garnish with chopped parsley. Serves 6. Per serving: 251 cal; 8 g fat; 26 mg cholesterol Posted on GEnie Food & Wine RT Oct 24, 1993 by DEEANNE >From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

1 pk Wild rice, mix -- 6 oz

1 cn Cream of chicken soup,

Condensed -- 10 3/4 oz. 4 c Chicken, cooked -- cubed

1 c Celery -- chopped

1/4 c Onion -- chopped

5 oz Waterchestnuts, canned

1 cn Mushrooms, drained -- 4 oz

3 tb Soy sauce

1 c Chicken broth

Topping: 1 1/2 c Seasoned bread stuffing --

Dry mix 1/2 c Butter or margarine --

Melted Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add broth and mix. Spread in a 13x9x2 inch dish. Sprinkle with topping; bake at 350^ 1 hour. Recipe By : Connecticut Cooks III

1 c Wild rice, uncooked

1 lb Fresh mushrooms, sliced

-thickly 1 c Minced onion

3 c Vegetable broth

3 Cloves garlic, minced

Rinse wild rice well. Combine wild rice, mushrooms, onion, and garlic in a 3 quart casserole dish. Pour broth over it all, cover, and bake at 350

degrees for about 1 1/2 hours. I use the "jumbo domestic Canadian" wild rice for the best results, but any wild rice will taste good. I usually stir after an hour of baking. The liquid is absorbed all at once toward the end, don't panic! I add a teaspoon of salt when entertaining SAD eaters, and often increase the amount of onion and garlic when my husband and I are eating alone. I am a wild rice fanatic and mail order mine from a place in Minnesota. I can e-mail the address to anyone who is interested. Anne Cox From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)