3 tb Butter or margarine

1 c Converted rice

2/3 c Onion; chopped

1 3/4 c Water

3/4 c Champagne or dry white wine

1 cn Cream of mushroom soup

1/4 ts Fresh ground pepper

1/8 ts Ground nutmeg

1/8 ts Ground red pepper(optional)

1 c Red bell pepper; julienne

Fresh parsley; finely chop Parmesan cheese (optional) Melt butter in medium saucepan.
Add rice and onion.
Cook over medium heat, stirring frequently, 3-4 minutes or until onion is tender. Add water and champagne.
Bring to a boil.
Reduce heat, cover and simmer 20 minutes.
Stir in cream of mushroom soup, pepper, nutmeg, and, if desired, ground red pepper.
Cook and stir 5 minutes, or until creamy and heated through.
Stir in red bell pepper and parsley.
Sprinkle with cheese, if desired.

1 oz Parmesan cheese

3/4 tb Black pepper

1 Clove garlic, minced

1/2 Lemon, juiced

1/2 tb MSG

1/4 tb Tabasco sauce

1/2 tb Worchestershire sauce

3/4 tb Vinegar

1 qt Mayonnaise

1/2 c Cold water

Mix all together well, and refrigerate.

Spread cheese over bottom of crust; top with chicken.
Sprinkle bacon over chicken.
Place asparagus spears in spoke pattern on top of bacon.

In small bowl, stir together remaining filling ingredients.
Pour over chicken mixture.
Bake for 40 to 45 minutes or until golden and set in center.
Let stand 10 minutes.

6 Egg yolks

1 1/4 c Sugar

1 1/4 c Mascarpone cheese

1 3/4 c Whipping cream

3/4 c Water

2 ts Instant coffee granules

1 1/2 tb Brandy

2 pk Ladyfingers

-(3-ounce) -Garnishes: -piped whipped cream, -grated unsweetened -chocolate Combine eggs and sugar in top of double boiler; beat at medium speed of an electric mixer until thick and lemon colored. Bring water to a boil; reduce heat to low, and cook 8-10 minutes, stirring constantly.
Remove from heat.
Add mascarpone, and beat until smooth.
Beat whipping cream in a medium bowl until soft peaks form; fold into chees mixture.
Combine water*, coffee granules, and brandy; brush on cut side of lady f fingers.
Line sides and bottom of a triffle bowl or 3-quart souffle dish with 36 lady fingers; pour in half of filling.
Layer remaining ladyfingers on top. Garnish if desired; cover and chill 8 hours.
Yeild: 10-12 servings From: Fred Towner Date: 08-03-93

1 pound spaghetti

3/4 cup olive oil

14 cloves garlic — chopped

1/2 teaspoon red pepper flakes

1 1/2 pounds broccoli di rape (bitter broccoli) — bunches, trimmed

2 teaspoons salt

parmesan cheese — fresh grated

Cook the pasta.
Combine oil, garlic, and red pepper flakes in a 14″ x 11″ x 2″ dish.
Heat, uncov ered, at 100% for 4 minutes.
Add broccoli and stir to coat.
Cover tightly with p lastic.
Cook at 100% for 10 minutes.
Remove from oven.
Uncover and stir well.
Add drained pasta and salt and toss to combine.
Serve hot with cheese passed on the side.

To serve four .
heat 1/3 cup oil, 6 cloves garlic in 11″ x 81/2″ x 2″ dish uncov ered for 3 minutes.
Add 3/4 lb.
broccoli, cover, and cook for 7 minutes

1 c Seven Seas Viva (or any

Brand) Italian Dressing 1 c Halved cherry tomatoes

1 c Quartered mushrooms

1 c Sliced zucchini or yellow

Squash 1/2 c Pitted ripe olives

1/2 c Red pepper strips

1/2 c Sliced carrots

1/4 c Red onion rings

8 c Torn assorted greens

1/2 lb Lois Rich fully cooked

Oven Roasted Breast of Turkey, cut into strips 2 oz Kraft Natural Shredded Mild

Cheddar Cheese Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper, carrot and onions; cover.
Refrigerate 1 to 2 hours to marinate.
Toss vegetable mixture with greens.
Top with turkey and cheese.
Serve with additional dressing if desired.
Makes 4 to 6 servings.
VARIATION: Substitute Seven Seas Free Italian or Light Italian Reduced Calorie Dressing for Seven Seas Viva Italian Dressing.
Preparation time: 15 minutes plus refrigerating.
Source: Sunday Inquirer Coupon Section

1/4 c Chopped onion

2 ts Reduced-cal margarine

1 c Diced cooked turkey (no skin

10 3/4 oz Can cream celery soup

1 1/2 c Cooked diced potato

2/3 c Cooked green peas

1/4 c Shred.low-fat proc.Am.cheese

Paprika 1.
Saute onion in margarine in nonstick skillet until tender.
2.
Add

turkey, soup, potatoes and peas.
3.
Place mixture in 1-quart nonstick casserole.
4.
Top with shredded cheese and paprika.
5. Bake at 350 F for 30 minutes.
1/2 cup serving, 1 bread exchange, 1 medium-fat meat

Source: Cookbooks for Diabetics and Their Families, U of Alabama 1984 Shared by Earl Shelsby on Cooking Oct 93.

2 c Boiling water-divided

1 pk (3 oz)lemon jello

2 c Ice cubes, divided

1 pk (3 0z)orange jello

1 cn (20 0z)crush pineapple *

2 c Min.
marshmallows

3 Lrg bananas sliced

1/2 c Fine shredded cheddar cheese

—————————COOKED SALAD DRESSING—————————
1 c Reserved pineapple juice

1/2 c Sugar

Egg,beaten 1 tb Oleo

1 c Whipping cream

2 tb Cornstarch

—————————MONA IN MI 2:56 PM ET—————————
*liquid drained * reserved.
In a mixing bowl, combine 1 c water & lemon jello.
Add 1 c ice cubes, stirring until melted.
Add pineapple.
Pour into a 13″x9″x2″ baking pan.
refrigerate until set.
Repeat with orange jello, with

remaining ice & water.
Stir in marshmallows.
Pour over lemon layer; refrigerate until set.
For dressing, combine pineapple juice, sugar egg, cornstarch & butter in a pan.
Cook over med heat stirring constsntly until thick.
Cover & refrigerate overnight.
Next day, arrange bananas with whipped cream over jello. Combine dressng with whipped cream; spread over bananas, Sprinkle with cheese.
Enjoy! 5/4

1 Can (6.5 oz) tuna

3 c Torn lettuce

1 Apple

1 Stalk celery, chopped

4 1/4 oz Chopped olives (opt.)

1/4 c Cheese, grated (opt.)

1 Boiled egg, chopped

3 tb Thousand Island dressing

Drain tuna.
Tear lettuce into bite-sized pieces.
Core apple and cut into eight wedges.
Cut each wedge crosswise into 4 or 5 chunks. Each apple piece will still have peel on one edge.
Red apples look especially nice.
Combine tuna, lettuce, apple and chopped celery. Add optional ingredients as desired.
Add Thousand Island dressing and toss until well blended.
Serve with crackers or specialty bread.

1 lb Spinach, cleaned, patted

Dry, torn into pieces Sliced raw mushrooms, (as Much as you can afford!) 6 Slices bacon, fried,

Drained, and crumbled 6 Hardboiled eggs, chilled

And sliced Radishes, one bag, sliced, (again, as many as you have) 1 Sliced red onion, optional

———————————-DRESSING———————————- 1/2 pt Sour cream

3 tb Lemon juice

1 Envelope Good Seasons GARLIC

CHEESE dressing mix (no Substitution on this one) Mix the dressing ingredients, let stand while you prepare the other ingredients.
Toss and serve.
This recipe is one of the most requested I have.
SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen Cleary I used to make this when I had to serve a BIG crowd, or take something to a potluck.
Warning, the dressing, all by itself, tastes FAR too garlicky.
Somehow it works when all mixed, tho.
And the salad keeps very well, a good make-ahead…up to 12 hours ahead or so: