Ckbk#dn1tufwfdpplfeifsfRcpeProp*tm#$8;ZZ$Wy0ZZ$Wy1ZZ$Wyz  DownloadsIr#ca#****`)#cat****=#db0****?#db0****1#dbi****;#key****A(#nat****E'#rat****p!JCBCvMPic^,6ДCBDs*tanDCBHL#4_iDPrp###4SrtC###4;,BXr$Wy00#db0****#db0****ZZ$Wy1Ckbk#dn1tufwfdpplfeifsfRcpeProp*tm#$8;ZZ$Wy0ZZ$Wy1ZZ$WyzZZ$Wyz$Wy00#db0****#db0****ZZ$Wy1Ckbk#dn1tufwfdpplfeifsfRcpeProp*tm#$8;ZZ$Wy0ZZ$Wy1ZZ$WyzZZ$Wyz$Wy0DD0(#nat****#nat****ZZ$Wy1     ZZ$Wyz$Wy0DD0CBHL#4_iCBHL#4_iZZ$Wy1ZZ$Wyz$Wy0TT0'#rat****#rat****ZZ$Wy1& ZZ$Wyz#B##A2$Wy00#ca#****#ca#****ZZ$Wy1           !" # $  %&'()*  + ,-.$./ " 0 1/22234 4 45"  26 7   2    8 %    % 9 +,  22: ; 54   + + <  /, 8 +<=2 ,   "$, >3 +? +   $  ?@ 22-<    ?A. 42B 2    CD    E F   B  !#$&')/036=EFG/IJKLMNO"!/FHIJKLMNO/FHQSTUQQ(/FHILQSTUVWXYZPWIIIV/FHILRSUWXYZ[\]^_`abcdefghijklmnopqrs[ZZ$WyzO $/) ,+BZ !|lA*{$Wy0H0,CBDs*tanCBDs*tanZZ$Wy1Temporary Book used to hold recipes before exporting to another CookbookZZ$Wyz$Wy00)#cat****#cat****ZZ$Wy1 X$,I4YDSNZV[dFnHvV\]^_R`ab/ c"d6>eTf^PhWzg LhijQklmn&o0pJUXqfrvsZZ$WyzkztsrPZ e., dHE cv\ bv a \ [) Z&> Y8[ XJ$Wy0''0CBCvMPicCBCvMPicZZ$Wy1PNG  IHDRRkk;BIDATxmlTUѺ-V*Pa-]KPZ -J%tTb|)Dh",%Mͦ]kpEvF!+HD8a?;;3vzs\{ִ8ǡWN? `# ti˵?~@o]6HJ;v4{iA (,l'566sC0Fǹs{a7ms`l|İC _ҎܬǪ=@YIѮμ GX;0}u6ocgAh:qG/pAҟge6>gן?S/Æl`Ж,*#ޟ'WoPfGÆ]`Zh OH JM}{)^ Fȋ\ղ`:}́cuߕ֦M~>޼Yo6 z3F>z;''#Wgr7vii)C] 7`BwX;$؄Eمܤy?@W2Ӱ񩾓CIǧ =OHNBB8B#FdMj K뽶xkG<WTT.asTMrgLOl\ ;b5;WIOI]zI|֭pCa`󍎎`{yxJx*2Rl 矇lцpyM7oAr(#gfee577ϝ;W6_4iR`` ?a5H)<ܹk˳L!O&lp5nw*,,-[$[bE^s9?q \kDr6$6l[Pp9 ?o>w vMDcx͘Fu`.TVGظ*rb Fd<(\233Ereiii_$ h,ڑ&Tޙ3gx p"xTH|8GxbY޶m=u޽{\)((. ‹'l I.u˞ kB;ϔznkFj?ap v)Ph$111'''|L.ӭzVX $`,#P̉0j\L%jyr7. n_DH [iqgz GPҿly$ߗ\6gJmK*Gr }",|#zW_!+ě.@e˯rFQf.7 fExr444/\æݜ-ٲ>c2`LHJ9[x\Dd"뭚#I@]c&^yU@#|MճBI*'U*md@n?j~>OK.fI[>ˆH{:t5a@-+=NCdQD%S?ϩs,opy\hjbO.Ye# ]uF'8?+\5,Pz#=Uў7;ѽIܙA_^%Άhwͣ ^ 2 4 Zq<щR/k{{ZJ: DB]es AD԰x~_ZN}pKA DdyՒx]F E&:p |BFDXSp~N`bnE3􆿩"[a2&/6Lћ0B h^/[-fm;WMىګMH5Ƙ'$ I^a laV"DHYR@'zu+o6G-GP[v&ظ<`ےWoa~ '.Y|<4( ص;7=Qu2NJKK?}7!) {hm.]: 6s{ \؝ggW3蓍˫ ׄVJx<8N2$7?TXݮfJj#r@`Kڲ9Hg5 ) lݞ;'V#YD5-@v9(ZVNV )xmM^4'o^4:a ulxU*0z<" \lC7H4:GaA$ܿ ;0i|㶄kQM; [u-r6pP644g=}|'`׭[Iw+q;D{bb !عa+^`7Ƽ-$pCI- $؝f ;NGs^ڒ-ud;l4S톊y\k[*Hr"Q+;ÂaL)aK3w@Z6!a~vV[RJ {=L>4`\Ʒ]W!#UJkc';-5٭'Ypfbp5FS>0* ۮ1-%%rdRx́yH2yj㎴X†\uN1kA/y/3X1- Bwmw30I:4[M6hK+^^;v0[-8CL6rJM۠YE*Ua^8lY?2q]=D ^Q٢sga|>R%w/$g؆RINȆSgaף=6avȝRݲ; @3dO kY4]o6lYpɨÖʣ#[{{Nmy--A(a*"ɾYZmV[a O20,nJ.^m=u0 0c6:wȡOx0 ~ 0b~GuN>F0 @Cy m|H0t@4?h @p`lT䃟j; Uw tIME LDIENDB`ZZ$WyzZZ$Wy0ppL6) Honey Baked BeansZZ$Wy1,Auth*tanCpyR*tanDirS###44IngR###4LIngR###4IngR###4IngR###4\IngR###4IngR###4xIngR###4Note*tanServ#2_iYldA#4_rYldU*tan Chris BakerNone - just enjoy the recipe(DirT*tanSaute bacon and onion until onion is tender; combine with remaining ingredients in shallow 2- quart ovenproof baking dish. Cover with lid or aluminum foil and bake at 350 F for 30 minutes. Uncover and bake 45 minutes longer.x2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@bacondicedslicesx,IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?Onionchoppedx<IAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan8@Pinto Beans, Cookeddrainedcupsd#IAmt#4_rICod#4_i INam*tanIUnt*tan ?honeycupd'IAmt#4_rICod#4_i INam*tanIUnt*tan$? Tomato Pastecupd2IAmt#4_rICod#4_i INam*tanIUnt*tan(?prepared mustard tablespoond2IAmt#4_rICod#4_i INam*tanIUnt*tan(?xWorcester Sauce tablespoonAdd chile powder if you like@ServingsZZ$WyzZZ$Wy0" | | J5@Duchess PotatoesZZ$Wy1 FDirS###4IngR###4tIngR###4DIngR###4IngR###4LIngR###4IngR###4IngR###4IngR###4Serv#2_iDi(ADirT*tan=Heat 1 inch water (salted if desired) in 3-quart saucepan to boiling. Add potatoes. Cover and heat to boiling. Cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry. Heat oven to 425. Grease cookie sheet. Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add 1/2 cup margarine, the salt and pepper. Beat vigorously until potatoes are light and fluffy. Add eggs; beat until blended. Drop potato mixture by spoonfuls into mounds onto cookie sheet. Or place in decorating bag with star tip and form rosettes or pipe in a border around meat. Brush with melted margarine. Bake about 15 minutes or until light brown. xRIAmt#4_rICod#4_i INam*tanIPrp*tan4IUnt*tanL@potatoes (about 12 medium)peeled and cut intopoundsjPIAmt#4_rICod#4_i IUnt*tanpiecesd/IAmt#4_rICod#4_i INam*tanIUnt*tan,*?milk (2/3 to 1 cup)cupx;IAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan8?margarine or buttersoftenedcupd$IAmt#4_rICod#4_i INam*tanIUnt*tan?saltteaspoond$IAmt#4_rICod#4_i INam*tanIUnt*tan ?pepperDashd"IAmt#4_rICod#4_i INam*tanIPrp*tan@eggsbeatend2IAmt#4_rICod#4_i INam*tanIPrp*tan,Margarine or buttermelted ZZ$WyzZZ$Wy0&R=TGarlic-parmesan PotatoesZZ$Wy1 6DirS###4IngR###4IngR###4tIngR###4IngR###4xIngR###4IngR###4IngR###4`IngR###4IngR ###4Serv#2_i4(DirT*tanHeat oven to 400. Spray quiche dish, 9 1 1/2 inches, with nonstick cooking spray. Mix mashed potatoes, sour cream, 1/3 cup cheese and the garlic in quiche dish; spread evenly. Arrange potato wedges in spoke fashion with 2 wedges in center on mashed potato mixture. Sprinkle with 2 tablespoons cheese. Bake 25 to 30 minutes or until hot. Sprinkle with chives. Cut into wedges. dKIAmt#4_rICod#4_i INam*tanIUnt*tan@?(package refrigerated mashed potatoes (2 1 1/4 poundmPIAmt#4_rICod#4_i INam*tan 2/3 cups)d'IAmt#4_rICod#4_i INam*tanIUnt*tan$? sour creamcupd3IAmt#4_rICod#4_i INam*tanIUnt*tan0>grated Parmesan cheesecupx@IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan4@garlicfinely chopped large clovesP<IAmt#4_rICod#4_i INam*tanA(frozen potato wedges with skins (from 24d%IAmt#4_rICod#4_i INam*tanIUnt*tan ?package)ounced;IAmt#4_rICod#4_i INam*tanIUnt*tan0@grated Parmesan cheese tablespoonsd6IAmt#4_rICod#4_i INam*tanIPrp*tan,Chopped fresh chives if desiredZZ$Wyzp Wj V T$Wy0| 0DPrp###4DPrp###4ZZ$Wy1@<#cat###4#nat###4#rat###4*Nam###4Auth###4<DirS###4IngR###4TNote###4Nutr###4lPrpT###4Serv###4Srce###4SrvI###4Wine###4(YldA###4d$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald,DEFC#4_iDEFN*tan DEFS#4_i DEFl#4_i(BGaramond Antiquad$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i Ariald$DEFC#4_iDEFN*tan DEFS#4_iDEFl#4_i ArialZZ$WyzZZ$Wy0H4pPotato Skins OlZZ$Wy1 DirS###4IngR###4dIngR###4(IngR###4IngR###4IngR###4 IngR###4IngR###4TServ#2_iZ(2DirT*tan.Let potatoes stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin sides down, in broiler pan. Brush potato flesh with margarine. Broil 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle cheese over potato shells. Broil about 30 seconds or until cheese is melted. Mix sour cream and onions; spoon onto potatoes. Top with salsa. 8 servings (2 shells each) xEIAmt#4_rICod#4_i INam*tanIPrp*tan4IUnt*tan@@potatoes (about 2 pounds)bakedlargexCIAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan8@margarine or buttermelted tablespoonsdCIAmt#4_rICod#4_i INam*tanIUnt*tan@?&shredded Colby-Monterey Jack cheese (4cupd"IAmt#4_rICod#4_i INam*tanIUnt*tan?)ouncesd'IAmt#4_rICod#4_i INam*tanIUnt*tan$? sour creamcupd;IAmt#4_rICod#4_i INam*tanIUnt*tan8?sliced green onions (5 medium)cupd#IAmt#4_rICod#4_i INam*tanIUnt*tan >salsacupZZ$Wyz$Wy0TT0SrtC###4SrtC###4ZZ$Wy1ZZ$WyzZZ$Wy0 \ \ J5Sweet Potato PieZZ$Wy1 DirS###4IngR###4IngR###48IngR###4IngR###40IngR###4IngR###4TIngR###4IngR###4IngR ###4LIngR ###4IngR ###4dServ#2_i(ZDirT*tanVHeat oven to 425. Prepare Pastry. Beat eggs slightly in 2-quart bowl with hand beater; beat in remaining ingredients except whipped cream. Place pastry-lined pie plate on oven rack; pour sweet potato mixture into plate. Cover edge with 2-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 15 minutes. Reduce oven temperature to 350. Bake until knife inserted in center comes out clean, 45 to 50 minutes. Refrigerate until chilled, at least 4 hours. Serve with whipped cream, if desired. Immediately refrigerate remaining pie. dDIAmt#4_rICod#4_i INam*tanIPrp*tan8Pastry for 9-Inch One-Crust Pie (see recipe)hPIAmt#4_rICod#4_i INam*tan@eggsd#IAmt#4_rICod#4_i INam*tanIUnt*tan @?sugarcupd0IAmt#4_rICod#4_i INam*tanIUnt*tan(?ground cinnamonteaspoond$IAmt#4_rICod#4_i INam*tanIUnt*tan?saltteaspoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(? ground gingerteaspoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(> ground clovesteaspoonxLIAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan@?sweet potatoesdrained and mashed 23 ounce canuP%IAmt#4_rICod#4_i INam*tan(1 3/4 to 2 cups)d4IAmt#4_rICod#4_i INam*tanIUnt*tan(?evaporated milk 12 ounce can}P-IAmt#4_rICod#4_i INam*tanWhipped Cream, if desiredZZ$WyzZZ$Wy0 l l J9Chili Baked PotatoesZZ$Wy1 DirS###4IngR###4IngR###44IngR###4IngR###4IngR###4 IngR###4IngR###4TIngR###4IngR ###4$IngR ###4IngR ###4`Serv#2_i(lDirT*tanhHeat oven to 375. Pierce potatoes with fork. Bake potatoes 1 1/4 to 1 1/2 hours (or microwave on High 12 to 14 minutes) until tender. Cool just until easy to handle. Heat chili beans in 2-quart saucepan over medium heat until hot. Split open potatoes; top with beans. Sprinkle with cheese, salt and pepper. Serve with Cottage Cheese Topping. Sprinkle with bell pepper. COTTAGE CHEESE TOPPING: Place all ingredients in blender. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until smooth. Add additional milk if necessary to achieve desired creaminess. d-IAmt#4_rICod#4_i INam*tanIUnt*tan(@baking potatoeslargex@IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan4? chili beans undrained 15 ounce cand3IAmt#4_rICod#4_i INam*tanIUnt*tan0>grated Parmesan cheesecup|P,IAmt#4_rICod#4_i INam*tanSalt and pepper to tasted@IAmt#4_rICod#4_i INam*tanIPrp*tan0Cottage Cheese Topping(recipe follows)d6IAmt#4_rICod#4_i INam*tanIPrp*tan,Chopped bell pepper if desiredL<IAmt#4_rICod#4_i zP*IAmt#4_rICod#4_i INam*tanCOTTAGE CHEESE TOPPINGd,IAmt#4_rICod#4_i INam*tanIUnt*tan(?cottage cheesecupsd>IAmt#4_rICod#4_i INam*tanIUnt*tan4?milk (1 to 2 tablespoons) tablespoond.IAmt#4_rICod#4_i INam*tanIUnt*tan$? lemon juice tablespoonZZ$WyzZZ$Wy0JF3Party PotatoesZZ$Wy1xDirS###4IngR###4IngR###4IngR###40Serv#2_i(DirT*tanHeat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool. Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon sour cream. Sprinkle with chives. Cover and refrigerate 2 hours or until chilled. dAIAmt#4_rICod#4_i INam*tanIUnt*tan<@A!new potatoes (about 1 1/2 pounds)smalld/IAmt#4_rICod#4_i INam*tanIUnt*tan,?fat-free sour creamcupd7IAmt#4_rICod#4_i INam*tanIUnt*tan,@chopped fresh chives tablespoonsZZ$Wyz SI N] M8 F`5 CrM B` 9A : 6 4 3 2 106+ /J5 .Z@-fW,rq+*)($<N#  $V #< $Wy00#dbi****#dbi****ZZ$Wy1;XZ\hjln#%')+-/68:###############$$$$ $ $ $$$$$$$$$$!$#$%$'$)$FZZ$WyzZZ$Wy0**H8PAlmond And Herb DipZZ$Wy1 DirS###4IngR###4IngR###4hIngR###4IngR###4IngR###48IngR###4IngR###4|Serv#2_i(DirT*tan1. Mix all ingredients well in mixing bowl. 2. Chill for 1 hour. 3. Turn out into a serving dish and garnish with chive flowers, toasted flaked almonds and dill fronds. 4. Serve with a selection of crudit - try to vary the vegetables from those used in the vegetable kebabs. Tips: Make sure the mayonnaise contains free-range eggs, or buy the vegan variety Converted by MC_Buster. d0IAmt#4_rICod#4_i INam*tanIUnt*tan$? soured cream 1/4 pint tubd/IAmt#4_rICod#4_i INam*tanIUnt*tan$@ mayonnaise tablespoonsd3IAmt#4_rICod#4_i INam*tanIUnt*tan(@ground almonds tablespoonsd3IAmt#4_rICod#4_i INam*tanIUnt*tan(@snipped chives tablespoonsd:IAmt#4_rICod#4_i INam*tanIUnt*tan4@peeled and grated cucumberouncesd6IAmt#4_rICod#4_i INam*tanIUnt*tan,?fresh chopped dill tablespoonP8IAmt#4_rICod#4_i INam*tan$salt and freshly ground black pepperZZ$WyzZZ$Wy0LLJ5y>(Steamed BroccoliZZ$Wy1dDirS###4IngR###4lIngR###4Serv#2_id(<DirT*tan8Steam for 7 minutes Converted by MC_Buster. dBIAmt#4_rICod#4_i INam*tanIUnt*tan<?#broccoli should be sufficient for 6poundsnPIAmt#4_rICod#4_i INam*tan -- people.ZZ$WyzZZ$Wy0. F3 Baked PotatoesZZ$Wy1z DirS###4IngR###4IngR###48IngR###4IngR###4@IngR###4Note*tanServ#2_ix (qDirT*tanmHeat the oven to 375. Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Pierce the potatoes on all sides with a fork to allow steam to escape while the potatoes bake. Place potatoes directly on the oven rack. Bake 1 hour to 1 hour 15 minutes or until potatoes feel tender when squeezed gently. Be sure to use a pot holder because potatoes will be very hot to the touch. To serve, cut an X in the top of each potato. Gently squeeze potato from the bottom to force the potato open. Serve with margarine or sour cream. Copyright: " General Mills, Inc. 1998." T(Bake): "1:15" P=IAmt#4_rICod#4_i INam*tan?)or more medium baking potatoes (russet ord2IAmt#4_rICod#4_i INam*tanIPrp*tan Idaho)all about the samehPIAmt#4_rICod#4_i INam*tansized6IAmt#4_rICod#4_i INam*tanIPrp*tan,Margarine or butter if desiredd>IAmt#4_rICod#4_i INam*tanIPrp*tan4Sour cream or plain yogurt if desiredEssential Equipment: nothing special To Microwave 4 potatoes: Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Pierce potatoes on all sides with a fork to allow steam to escape while the potatoes cook. Arrange potatoes about 2 inches apart in a circle on a microwavable paper towel in microwave oven. Microwave uncovered on High 11 to 13 minutes, turning potatoes over after 6 minutes, until tender when squeezed gently. Be sure to use a pot holder because potatoes will be very hot to the touch. Let stand uncovered 5 minutes. Continue with step 4 Tips The bake time and oven temperature for baking potatoes can be adjusted so that other foods can be baking in the oven at the same time. Bake potatoes in a 350 oven 1 hour 15 minutes to 1 hour 30 minutes, in a 325 oven about 1 hour 30 minutes. If potatoes are wrapped in aluminum foil before being baked, the steam cannot escape during baking, so the potatoes will be gummy instead of fluffy. ZZ$WyzZZ$Wy0@@F3XPizza MexicanaZZ$Wy1DirS###4IngR###4HIngR###4IngR###4tIngR###4IngR###4IngR###4IngR###4IngR###4(IngR ###4IngR ###4dIngR ###4 IngR ###4 IngR ###4 IngR###4 IngR###48 IngR###4 IngR###4x IngR###4 IngR###4 IngR###4<IngR###4Note*tanpServ#2_i?(DirT*tanPreheat oven to 400. Roll out the pizza dough. To make the chilpotle pure, take one chilpotle pepper and mince or pure very finely. Thin to spreading consistency by mixing in olive oil. Spread the pure evenly over the pizza rounds. Sprinkle the Muenster, Cheddar and Jack cheeses on top of the pure. Arrange the onions, tomatoes, and peppers on top of the cheese. Combine the olive oil and garlic. Drizzle it over the vegetables. Bake the pizza in the upper 1/3 of a preheated 400 oven for 15-20 minutes, or until the crust is brown and crisp around the edges. Remove from the oven, sprinkle with the herbs and Parmesan cheese, and brush the edges of the crust with olive oil. Serve immediately with cool liquid refreshment handy. Serves 3 to 4 d0IAmt#4_rICod#4_i INam*tanIPrp*tan$ Pizza Dough (see recipe)d+IAmt#4_rICod#4_i INam*tanIUnt*tan(>Chilpotle PurecupP1IAmt#4_rICod#4_i INam*tanor 1/4 cup tomato ketchup andP8IAmt#4_rICod#4_i INam*tan$Tabasco sauce-mixed to spike ketchupP<IAmt#4_rICod#4_i INam*tan(or 1/4 cup Tabasco sauce or Ortega dicedpP IAmt#4_rICod#4_i INam*tan green chilesd3IAmt#4_rICod#4_i INam*tanIUnt*tan0@?grated Muenster cheesecupd3IAmt#4_rICod#4_i INam*tanIUnt*tan0@?grated cheddar cheesecupd7IAmt#4_rICod#4_i INam*tanIUnt*tan4?grated Monterey Jack cheesecupdAIAmt#4_rICod#4_i INam*tanIUnt*tan<?"red onion, sliced into thin roundssmallP>IAmt#4_rICod#4_i INam*tan@*ripe tomatoes, cored at the top and slicedpP IAmt#4_rICod#4_i INam*tan equatoriallyP>IAmt#4_rICod#4_i INam*tan?*red bell pepper or green bell pepper,coredP7IAmt#4_rICod#4_i INam*tan#seeded, and sliced into thin roundsd.IAmt#4_rICod#4_i INam*tanIUnt*tan$? olive oil tablespoond=IAmt#4_rICod#4_i INam*tanIUnt*tan8? garlic, finely minced or pressedclove}P-IAmt#4_rICod#4_i INam*tanFresh-ground black pepperd9IAmt#4_rICod#4_i INam*tanIUnt*tan0@minced fresh marjoram teaspoonsd1IAmt#4_rICod#4_i INam*tanIUnt*tan(@minced cilantro teaspoonsxAIAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan<?Parmesan cheesefreshly gratedouncemPIAmt#4_rICod#4_i INam*tan Olive oilThis recipe is originally from Greens, our restaurant in San Francisco. Hot, spicy, well-seasoned, it is definitely pizza, but not one you'll find in Italy. Chilpotle chili peppers are jalapeos which have been dried and smoked. Very hot and very tasty, they are available in cans. There is no real substitute for chilpotle peppers, but some alternatives are listed. ZZ$WyzZZ$Wy0J9$V8Ginger Whipped CreamZZ$Wy1xFDirS###4IngR###4HIngR###4IngR###4Serv#2_iD>(DirT*tanBeat cream and sugar in medium bowl until peaks form. Fold in ginger. Cover and chill up to 4 hours (before serving, whisk cream to thicken if deflated). Description: "Also good on pie; just double the recipe." Source: "Bon Apptit 2001-01" Yield: "1 cup" d3IAmt#4_rICod#4_i INam*tanIUnt*tan0?chilled whipping creamcupx:IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0? brown sugar(packed) tablespoond?IAmt#4_rICod#4_i INam*tanIUnt*tan4@minced crystallized ginger tablespoonsZZ$WyzZZ$Wy0T> DWaxy Potatoes With CapersZZ$Wy1 Auth*tanDirS###44IngR###44IngR###4IngR###4IngR###4lServ#2_i+Australian Gourmet Traveller, December 2000(DirT*tanPlace potatoes in a large saucepan of boiling salted water and boil until tender, then drain well. Combine parsley, capers and extra virgin olive oil, season to taste with cracked black pepper and mix well. Add caper mixture to cooked potatoes and toss gently to combine. MC-formatted by Justine Pye ----- Per serving (excluding unknown items): 477 Calories; 54g Fat (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 4mg Sodium xMIAmt#4_rICod#4_i INam*tanIPrp*tan<IUnt*tanHHD"kipfler or pink fir apple potatoeshalvedgramsxCIAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan@>flat leaf parsleycoarsely choppedcupdCIAmt#4_rICod#4_i INam*tanIUnt*tan8@tiny salted capers, well rinsed tablespoonsd3IAmt#4_rICod#4_i INam*tanIUnt*tan0>extra virgin olive oilcupZZ$WyzZZ$Wy0& & P@`New Potatoes Cooked In MilkZZ$Wy1 Auth*tanDirS###4$IngR###4IngR###4IngR###4(IngR###4IngR###40IngR###4IngR###4IngR###4$Serv#2_iAustralian Women's Weekly(DirT*tanPlace potatoes in a large pan, cover with milk, slowly simmer uncovered, skimming top when necessary until the potatoes are tender. Drain and discard the milk. Layer potatoes in an ovenproof dish (1.75 litre capacity) sprinkle with topping. Cook, uncovered, in a hot oven for 15 minutes or until the potatoes are heated through. Topping: add bacon to dry pan, cook until crisp and cool. Combine bacon, basil, cheese, thyme and garlic in a bowl and mix well. Serves 4 to 6 MC-formatted by Justine Pye ----- Per serving (excluding unknown items): 68 Calories; 4g Fat (52% calories from fat); 5g Protein; 3g Carbohydrate; 13mg Cholesterol; 147mg Sodium d@IAmt#4_rICod#4_i INam*tanIUnt*tan8?new potatoes, peeled and slicedkilogramd$IAmt#4_rICod#4_i INam*tanIPrp*tan ?litremilkkPIAmt#4_rICod#4_i INam*tanToppingd/IAmt#4_rICod#4_i INam*tanIPrp*tan(@@ bacon rasherschoppedx;IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0@ fresh basilchopped tablespoonsd3IAmt#4_rICod#4_i INam*tanIUnt*tan0>grated parmesan cheesecupd5IAmt#4_rICod#4_i INam*tanIUnt*tan,@chopped fresh thyme teaspoonsx1IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?garliccrushedcloveZZ$WyzZZ$Wy0HHZE~ Potatoes And Onions With WalnutsZZ$Wy1 Auth*tanDirS###4$IngR###4hIngR###4IngR###4IngR###40IngR###4IngR###4pServ#2_iAustralian Women's Weekly=(DirT*tanHeat half the oils in baking dish, add onions, cook stirring, until onions are well browned, remove from dish. Heat remaining oils in same dish, add potatoes, cook, stirring, until potatoes are well browned all over. Add nuts and onions, mix gently. Bake in hot oven for about 15 minutes or until heate4d through. Sprinkle with oregano. MC-formatted by Justine Pye ----- Per serving (excluding unknown items): 306 Calories; 28g Fat (81% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 4mg Sodium d/IAmt#4_rICod#4_i INam*tanIUnt*tan$@ walnut oil tablespoonsd/IAmt#4_rICod#4_i INam*tanIUnt*tan$B olive oil millilitersd-IAmt#4_rICod#4_i INam*tanIUnt*tan(@onions, slicedlargex5IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0@@ new potatoesslicedlarged#IAmt#4_rICod#4_i INam*tanIUnt*tan @?walnutscupd:IAmt#4_rICod#4_i INam*tanIUnt*tan0?chopped fresh oregano tablespoonZZ$WyzZZ$Wy0LLjY!n84Spiced Apple-cider Granita With Ginger Whipped CreamZZ$Wy1 Auth*tanDirS###4<IngR###4IngR###4dIngR###4IngR###4IngR###4 IngR###4Serv#2_i1Too Busy To Cook? Eugene I. Cleary, Detroit, MI (jDirT*tanfStir first 4 ingredients in saucepan over medium heat until sugar dissolves. Remove from heat, cover and let steep 1 hour. Strain mixture into 8-inch square metal baking pan. Freeze until edges begin to set, about 1 hour. Whisk; freeze again until mixture is slushy, about 1 hour. Whisk again to blend well. Freeze without stirring until granita is frozen solid, at least 3 hours or overnight. Using fork, scrape granita until entire mixture is mass of crystals. Cover and freeze until ready to serve. Scoop granita into 6 chilled glasses. Top with Ginger Whipped Cream. Source: "Bon Apptit 2001-01" d(IAmt#4_rICod#4_i INam*tanIUnt*tan$@ apple cidercupsx;IAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan8*?golden brown sugar(packed)cupd%IAmt#4_rICod#4_i INam*tanIUnt*tan AallspicewholepP IAmt#4_rICod#4_i INam*tan A whole clovesePIAmt#4_rICod#4_i INam*tan*xP(IAmt#4_rICod#4_i INam*tanGinger Whipped CreamZZ$WyzZZ$Wy00 0 RAGrilled Potatoes With GarlicZZ$Wy1 Auth*tanDirS###4$IngR###4IngR###4tIngR###4IngR###4IngR###4XIngR###4IngR###4IngR###4,Serv#2_iAustralian Women's Weekly(mDirT*taniCut potatoes into large wedges. Place onto greased oven trays, bake in moderately hot ovven for about 30 minutes or until just tender; cool. Combine oil, garlic, herbs, mustard and juice in bowl, add potatoes, toss until potatoes are well coated with mixture. Return potatoes to oven trays, brush with butter, cook under hot grill until golden brown, turning potatoes when necessary. Serve sprinkled with salt if desired. MC-formatted by Justine Pye ----- Per serving (excluding unknown items): 176 Calories; 20g Fat (98% calories from fat); 0g Protein; 1g Carbohydrate; 16mg Cholesterol; 63mg Sodium x8IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0? old potatoespeeledkilogramd'IAmt#4_rICod#4_i INam*tanIUnt*tan$> olive oilcupx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@garliccrushedclovesd:IAmt#4_rICod#4_i INam*tanIUnt*tan0?chopped fresh rosemary tablespoond:IAmt#4_rICod#4_i INam*tanIUnt*tan0?chopped fresh parsley tablespoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(?seeded mustardteaspoond-IAmt#4_rICod#4_i INam*tanIUnt*tan$@ lemon juice teaspoonsx1IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,AbuttermeltedgramsZZ$WyzZZ$Wy0 j j H8Alu-chole With RiceZZ$Wy1T DirS###4IngR###4IngR###4IngR###4HIngR###4IngR###4PIngR###4IngR###4IngR###4TIngR ###4IngR ###4IngR ###4dIngR ###4IngR ###4 IngR###4D Serv#2_i (DirT*tan1. Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1 minute. 2. Add onion and garlic, fry until golden brown. 3. Add chopped tomatoes, curry paste and salt. Fry for a further 2-3 minutes 4. Stir in chick peas, potatoes and water. Bring to the boil,cover and simmer for 15 minutes or until potatoes are cooked. Stir in the coriander and lemon juice. Garnish and serve with rice. Follow with a fruit crumble. Converted by MC_Buster. d3IAmt#4_rICod#4_i INam*tanIUnt*tan(@@ vegetable oil tablespoonsd-IAmt#4_rICod#4_i INam*tanIUnt*tan(@cinnamon stickssmallnPIAmt#4_rICod#4_i INam*tan@ bay leavesd,IAmt#4_rICod#4_i INam*tanIUnt*tan$? cumin seedsteaspoonx9IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan4?onionfinely choppedlargex4IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?garliccrushedteaspoond4IAmt#4_rICod#4_i INam*tanIUnt*tan,?ca chopped tomatoes15 ounced?IAmt#4_rICod#4_i INam*tanIUnt*tan4@@Sharwood's Hot Curry Paste tablespoonsx:IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0@ chick peasdrained 15 oz cansx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@potatodicedouncesd$IAmt#4_rICod#4_i INam*tanIUnt*tan >waterpintd/IAmt#4_rICod#4_i INam*tanIUnt*tan$@ lemon luice tablespoonsx?IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan4@coriander leaveschopped tablespoonsqP!IAmt#4_rICod#4_i INam*tan salt to tasteZZ$WyzZZ$Wy0N;American-style GranolaZZ$Wy1 DirS###4IngR###4IngR###4HIngR###4IngR###4pIngR###48IngR###4IngR###40Note*tanServ#2_i(DirT*tan|1 tsp ground cinnamon 1. Preheat the oven to 160C/325F/Gas mark 3. 2. Combine the oil and honey and mix with the other ingredients. 3. Spread this out evenly on a non-stick baking tray and bake for about 30 minutes, turning once. Check regularly to ensure it isn't over-browning. 4. Remove from the oven when deep golden brown. Converted by MC_Buster. d-IAmt#4_rICod#4_i INam*tanIUnt*tan(? sunflower oilounced)IAmt#4_rICod#4_i INam*tanIUnt*tan$? runny honeyounced*IAmt#4_rICod#4_i INam*tanIUnt*tan$@ rolled oatsouncesxIIAmt#4_rICod#4_i INam*tanIPrp*tan0IUnt*tanD?each wholewheat flakes sesame seeds,ouncewP'IAmt#4_rICod#4_i INam*tan-- sunflower seeds,xP(IAmt#4_rICod#4_i INam*tan-- and mixed choppedkPIAmt#4_rICod#4_i INam*tan-- nuts!Makes 12 1oz servings ZZ$WyzZZ$Wy0||N;q)Sun-dried Tomato PureZZ$Wy1dDirS###4IngR###4Note*tanServ#2_i(DirT*tan1. Put the tomatoes in a food processor and blend until smooth. Store in a jar, in the fridge and use when tomato pure is required in a recipe. Converted by MC_Buster. dBIAmt#4_rICod#4_i INam*tanIUnt*tan<A#sun-dried tomatoes preserved in oilouncesMakes 8oz / 225g ZZ$WyzZZ$Wy0 t t J5JParsley PotatoesZZ$Wy1zDirS###4IngR###4PIngR###4IngR###4IngR###4IngR###4Serv#2_ixE(DirT*tanScrub the potatoes thoroughly with a vegetable brush to remove all the dirt. Peel a narrow strip around the center of each potato with a vegetable peeler. This will make the potatoes look prettier when they are served. If you're in a hurry, you don't need to peel this strip. Add 1 inch of water to the Dutch oven. Cover and heat the water to boiling over high heat. Add potatoes. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered 20 to 25 minutes or until tender when pierced with a fork; drain in a strainer. While the potatoes are cooking, place the margarine in a small microwavable bowl or measuring cup. Microwave uncovered on High 15 to 30 seconds or until melted. Rinse a few sprigs of the parsley with cool water, and pat dry with a paper towel. Chop enough parsley leaves into small pieces on a cutting board using a chef's knife to measure 1 tablespoon, or place the leafy portion of the parsley in a small bowl or cup and snip into very small pieces with kitchen scissors. Discard the stems. After draining the potatoes, return them to the Dutch oven. Drizzle the melted margarine over the potatoes, and sprinkle with the chopped parsley, salt and pepper. Stir gently to coat the potatoes. dBIAmt#4_rICod#4_i INam*tanIUnt*tan<?#new potatoes (about 10 to 12 whole)poundsd7IAmt#4_rICod#4_i INam*tanIUnt*tan,@margarine or butter tablespoonsrP"IAmt#4_rICod#4_i INam*tanParsley sprigsx4IAmt#4_rICod#4_i INam*tanIPrp*tanIUnt*tan,>salt if desiredteaspoonx8IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan0>pepper if desiredteaspoonZZ$WyzZZ$Wy0rJ9^Roasted Red PotatoesZZ$Wy1DirS###4IngR###4IngR###4IngR###4DIngR###4IngR###4IngR###4Serv#2_i(DirT*tanHeat the oven to 350. Scrub the potatoes thoroughly with a vegetable brush to remove all the dirt. Peel and slice the green onions. Place the potatoes in the ungreased pan. Drizzle the oil over the potatoes, and turn potatoes so all sides are coated. Sprinkle the onions and rosemary over the potatoes, and stir the potatoes. Bake uncovered about 1 hour 15 minutes, stirring occasionally, until potatoes are tender when pierced with a fork. d>IAmt#4_rICod#4_i INam*tanIUnt*tan8?red potatoes (about 12 small)poundsd6IAmt#4_rICod#4_i INam*tanIUnt*tan0@green onions with topsmediumd;IAmt#4_rICod#4_i INam*tanIUnt*tan0@olive or vegetable oil tablespoonsd;IAmt#4_rICod#4_i INam*tanIUnt*tan0@chopped fresh rosemary tablespoonsfPIAmt#4_rICod#4_i INam*tanORxEIAmt#4_rICod#4_i INam*tanIPrp*tan0IUnt*tan<@dried rosemary leavescrumbled teaspoonsZZ$WyzZZ$Wy0 J9vTwice-baked PotatoesZZ$Wy1 DirS###4IngR###4IngR###4IngR###44IngR###4IngR###4|IngR###4IngR###4IngR###4< Serv#2_i (DirT*tanHeat the oven to 375. Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Pierce the potatoes on all sides with a fork to allow steam to escape while the potatoes bake. Place potatoes directly on the oven rack. Measure margarine, and let it stand at room temperature to soften. Bake potatoes 1 hour to 1 hour 15 minutes or until potatoes feel tender when squeezed gently. Be sure to use a pot holder because potatoes will be very hot to the touch. When potatoes are cool enough to handle, cut them lengthwise in half. Scoop out the insides into a medium bowl, leaving about a 1/4-inch shell in the potato skin. Increase the temperature of the oven to 400. Mash the potatoes with a potato masher or electric mixer until no lumps remain. Add the milk in small amounts, beating after each addition. The amount of milk needed to make potatoes smooth and fluffy depends on the type of potato used. Add the margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy. Stir in the cheese and chives. Fill the potato shells with the mashed potato mixture. Place on an ungreased cookie sheet. Bake potatoes uncovered about 20 minutes or until hot. dIIAmt#4_rICod#4_i INam*tanIUnt*tanD@*baking potatoes (russet or Idaho), 8 to 10larged"IAmt#4_rICod#4_i INam*tanIUnt*tan?eachouncesd7IAmt#4_rICod#4_i INam*tanIUnt*tan,@margarine or butter tablespoonsd?IAmt#4_rICod#4_i INam*tanIUnt*tan4@milk (2 to 4 tablespoons) tablespoonsd$IAmt#4_rICod#4_i INam*tanIUnt*tan>saltteaspoond$IAmt#4_rICod#4_i INam*tanIUnt*tan ?pepperDashd?IAmt#4_rICod#4_i INam*tanIUnt*tan<?"shredded Cheddar cheese (2 ounces)cupdAIAmt#4_rICod#4_i INam*tanIUnt*tan8@ chopped fresh chives, if desired teaspoonsZZ$Wyz""d >)! u     " 40 ( D ZZ$Wy0@@^K&Chive And Corn Studded Mashed PotatoesZZ$Wy1 DirS###4IngR###4IngR###4`IngR###4IngR###4IngR###4(IngR###4IngR###4pServ#2_i(DirT*tan{Cook 6 pounds peeled, chopped potatoes in salted water. Strip 6 ears of fresh corn and saut corn kernels in 1/4 cup olive oil. In a mixing bowl, add potatoes and 4 cups heated milk. Mash and add corn. Finish with 1 bunch snipped chives and salt and cayenne pepper to taste. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" x2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@potatochoppedpoundsx4IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0@ fresh cornstrippedearsd'IAmt#4_rICod#4_i INam*tanIUnt*tan$> olive oilcupd IAmt#4_rICod#4_i INam*tanIUnt*tan@milkcupsx1IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,?chivessnippedbunchd0IAmt#4_rICod#4_i INam*tanIPrp*tan(Salt and pepperto tasted0IAmt#4_rICod#4_i INam*tanIPrp*tan(Cayenne pepperto tasteZZ$WyzZZ$Wy0 N7XVegetarian Paella ZZ$Wy1@b DirS###4IngR###4IngR###4,IngR###4IngR###4XIngR###4IngR###4pIngR###4IngR###4IngR ###48IngR ###4IngR ###4IngR ###4 IngR ###4 Serv#2_i` (aDirT*tan]In a large, heavy saucepan over medium heat, warm the oil. Add the onions and garlic. Saut for 1 minute. Add the water, salt and saffron. Bring to a boil. Stir in the rice and carrots. Return to a boil. Reduce the heat to low, cover and simmer for about 18 minutes, or just until the rice is tender. Uncover and quickly sprinkle the peas, chick-peas and red peppers over the rice. Cover and continue to simmer for 2 minutes, or until the rice is cooked and the liquid has been absorbed. Stir gently to fluff up the rice and distribute the vegetables. Season with the black pepper. d.IAmt#4_rICod#4_i INam*tanIUnt*tan$? olive oil tablespoond+IAmt#4_rICod#4_i INam*tanIUnt*tan(?chopped onionscupd0IAmt#4_rICod#4_i INam*tanIUnt*tan(? minced garlicteaspoond$IAmt#4_rICod#4_i INam*tanIUnt*tan @watercupsd$IAmt#4_rICod#4_i INam*tanIUnt*tan@?saltteaspoond0IAmt#4_rICod#4_i INam*tanIUnt*tan(>saffron threadsteaspoond3IAmt#4_rICod#4_i INam*tanIUnt*tan0?long-grain white ricecupd+IAmt#4_rICod#4_i INam*tanIUnt*tan(? diced carrotscupx4IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0? frozen peasthawedcupsx?IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan<? chickpeas(cooked or canned)cupvP&IAmt#4_rICod#4_i INam*tanrinsed and drainedxGIAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tanD>roasted red pepperscut into thin stripscupwP'IAmt#4_rICod#4_i INam*tanGround black pepperZZ$WyzZZ$Wy0  F3Sweet PotatoesZZ$Wy1 DirS###4IngR###4|IngR###4@IngR###4IngR###4tIngR###44IngR###4IngR###4dServ#2_is(KDirT*tanGIn large bowl, combine all ingredients, except 2 tablespoons brown sugar. Spray 2-quart casserole with nonstick vegetable spray; pour mixture into casserole and top with remaining brown sugar. Bake in preheated 400F oven for about 30 minutes. Source: "Lawry's" S(Internet address): "http://www.lawrys.com/" xFIAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan@@sweet potatoescooked, peeled andpoundsjPIAmt#4_rICod#4_i INam*tan\mashedxGIAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tanD*?light brown sugarpacked and dividedcupxCIAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan8@butter or margarinemelted tablespoonsd(IAmt#4_rICod#4_i INam*tanIUnt*tan @?cinnamonteaspoond8IAmt#4_rICod#4_i INam*tanIUnt*tan0? Lawry's Seasoned SaltteaspoondIAmt#4_rICod#4_i INam*tanIUnt*tan*?milkcupZZ$WyzZZ$Wy0ZL6$The Mashed PotatoZZ$Wy1DirS###4IngR###4IngR###48IngR###4IngR###4hIngR###4Serv#2_i(rDirT*tannMix potatoes with onion and bacon bits. Microwave on high until warm (about 2-3 minutes). Prepare EASY SPEEDY OMELET per basic instructions. Fill each omelet with about 1 cup filling. Close. Garnish with bacon slice or serve with any potato topper you choose, such as sour cream or grated cheese. Description: "Got a bowl of mashed potatoes left over from Sunday night dinner? How about those potatoes from the take-out chicken place? Creamy, mashed potatoes are the basis for this wonderful "comfort" omelet." Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " d,IAmt#4_rICod#4_i INam*tanIUnt*tan(@mashed potatoescupsd/IAmt#4_rICod#4_i INam*tanIUnt*tan,?chopped green onioncupd-IAmt#4_rICod#4_i INam*tanIUnt*tan$@ bacon bits teaspoonsx2IAmt#4_rICod#4_i INam*tanIPrp*tan IUnt*tan,@baconcookedslicesd8IAmt#4_rICod#4_i INam*tanIPrp*tan,Easy Speedy Omelet (see recipe)ZZ$WyzZZ$Wy0^^\F8!Traditional Mashed Idaho PotatoesZZ$Wy1 *DirS###4IngR###4IngR###4IngR###4XIngR###4IngR###4tIngR###4IngR###4Serv#2_i((DirT*tanPlace potatoes in large pot and add enough water to cover potatoes. Cook 13 to 15 minutes, or until very tender. Drain. Return cooked potatoes to pot and stir over medium heat about 1 minute. With potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in any optional add-ins, if desired. Serves 4 - 6 Source: "The Idaho Potato Commission" S(Internet address): "http://www.famouspotatoes.org/" xFIAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan@@Idaho Potatoespeeled and cut intopoundsqP!IAmt#4_rICod#4_i INam*tan 1 inch chunksrP"IAmt#4_rICod#4_i INam*tan(about 5 cups)d;IAmt#4_rICod#4_i INam*tanIUnt*tan8@?* hot milk (1 %, 2% or whole milk)cupd+IAmt#4_rICod#4_i INam*tanIUnt*tan @butter tablespoonsd$IAmt#4_rICod#4_i INam*tanIUnt*tan?saltteaspoond,IAmt#4_rICod#4_i INam*tanIUnt*tan$> black pepperteaspoonZZ$WyzZZ$Wy0ZZXDApricot And Pear Crunch CrumbleZZ$Wy1 *DirS###4IngR###48IngR###4IngR###4XIngR###4IngR###4IngR###40Note*tanServ#2_i(.(DirT*tan1. Halve apricots, remove stones and place in a baking dish. 2. Add the pears, peeled and thickly cut. Sprinkle a little sugar on top (optional). 3. To make the crunch crumble topping, place the flour in a bowl, add butter or margarine, and rub into flour until the mixture resembles breadcrumbs. 4. Add sugar and almonds, mix well together, and spoon over the fruit. 5. Bake at 375F/190C/gas mark 5 for 20-25 minutes until golden. Serve with Greek yogurt. Converted by MC_Buster. d%IAmt#4_rICod#4_i INam*tanIUnt*tan ?apricotspoundd%IAmt#4_rICod#4_i INam*tanIUnt*tan ?pearspoundd.IAmt#4_rICod#4_i INam*tanIUnt*tan(@soft brown sugarouncesd:IAmt#4_rICod#4_i INam*tanIUnt*tan4@85 per cent wholemeal flourouncesd2IAmt#4_rICod#4_i INam*tanIUnt*tan,@butter or margarineouncesd.IAmt#4_rICod#4_i INam*tanIUnt*tan(@flaked almondsouncesYThe combination of these delicately flavoured fruits works wonderfully well. ZZ$WyzZZ$Wy0BR=Green Chile Deviled EggsZZ$Wy1DirS###4IngR###4IngR###4IngR###4XIngR###4Serv#2_i (DirT*tanSlice eggs in half lengthwise; remove egg yolks. Set egg white halves aside. In medium bowl mash egg yolks. Stir in all remaining ingredients; mix well. Spoon about 1 rounded tablespoon egg yolk mixture into each egg white half. Cover; refrigerate at least 1 hour. Garnish with cilantro sprigs and paprika. Description: "These deviled eggs have south of the border flavor." Source: "Land O Lakes Online" Yield: "2 Dozen" T(Cook Time:): "1:00" d.IAmt#4_rICod#4_i INam*tanIPrp*tan(@Ahard-cooked eggspeeleddCIAmt#4_rICod#4_i INam*tanIUnt*tan@*?(Land O Lakes Light or Nofat Sour Creamcupd7IAmt#4_rICod#4_i INam*tanIUnt*tan,@Dijon-style mustard tablespoonsx@IAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan8?chopped green chilesdrained4 oz canZZ$WyzZZ$Wy0V L6Greek Style PizzaZZ$Wy1T DirS###4IngR###4\IngR###4IngR###4IngR###44IngR###4IngR###4TIngR###4IngR###4IngR ###4DIngR ###4IngR ###4IngR ###4D IngR ###4 Note*tan Serv#2_i Q()DirT*tan%Heat oven to 425. In small bowl stir together sour cream, basil and pepper. Spread evenly over bread shell to within 1/2-inch of edge; top with tomatoes. Arrange artichoke hearts, spinach, pepperoncini and olives on pizza; sprinkle with cheese. Place pizza on baking sheet. Bake for 14 to 18 minutes or until heated through. Description: "Try a taste of the Mediterranean with this gourmet pizza. It's great as a main dish or cut into squares for a tasty appetizer." Source: "Land O Lakes Online" T(Bake Time:): "0:14" dCIAmt#4_rICod#4_i INam*tanIUnt*tan@?(Land O Lakes Light or Nofat Sour Creamcupd4IAmt#4_rICod#4_i INam*tanIUnt*tan,?dried basil leavesteaspoond(IAmt#4_rICod#4_i INam*tanIUnt*tan >pepperteaspoondGIAmt#4_rICod#4_i INam*tanIUnt*tan@?%Round Prebaked Italian Bread Shell or12 inchlPIAmt#4_rICod#4_i INam*tanFocacciaxBIAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan<@ Roma tomatoes thinly slicedmediumxCIAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan@?fresh spinach leavestorn into smallcupkPIAmt#4_rICod#4_i INam*tanpieces*xOIAmt#4_rICod#4_i INam*tanIPrp*tan4IUnt*tanL?marinated artichoke heartsdrained, cut intocupjPIAmt#4_rICod#4_i INam*tanwedgesxEIAmt#4_rICod#4_i INam*tanIPrp*tan,IUnt*tan@@pepperoncini peppershalved, slicedsmalld@IAmt#4_rICod#4_i INam*tanIPrp*tan0@Greek kalamata olivespitted, halved**x3IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0> feta cheesecrumbledcup_*Substitute 1/2 cup chopped fresh parsley. ** Substitute 6 pitted ripe olives, chopped. ZZ$WyzZZ$Wy0\\^K&Garlic,bean And Tomato Soup With PestoZZ$Wy1hAuth*tanDirS###4$IngR###4LIngR###4$IngR###4IngR###4H IngR###4 IngR###4x IngR###4 IngR###4 IngR ###4 IngR ###4 IngR ###4 IngR ###4 IngR ###4@IngR###4Serv#2_iGood Housekeeping Institute#(DirT*tanPreheat oven to 400. Drain and rinse beans and place in saucepan with stock. Bring to the boil and boil rapidly for 10 minutes. Reduce heat , cover and simmer for 40-45 minutes until beans are tender. 2. meanwhile, separate and peel garlic cloves. place in roasting tin, drizzle with oil and bake on top rack in oven for 15 minutes. Meanwhile, roughly chop tomatoes. Add to the garlic, stir mix and bake got 10-15 minutes until garlic is lightly browned and tom- atoes are sodt. Set aside. 3, Transfer cooked beans and their liquid to a blender or food processor, then add the tomato and garlic mixture, salt and pepper. Puree until dairly smooth, then return to pan. Add the lemon juice and check seasoning. Heat through for 5 minutes. 4. Make pesto. Place garlic, salt, basil,and pine nuts in a food processor and blend until fairly smooth. Gradually blend the oil. Stir in cheese and salt and pepper to taste. 5. Ladle the soup into warmed bowls and top each serving with a spoonful of pesto. NOTE: To save tome use 14-z can borlotti or haricot beans rather than dried beans and reduce stock to 1 1/2 pints. Rinse beans before pureeing them with stock and tomato mixture in step3. Variations: Add button mushrooms to the tomato and garlic mixture with an extra tablespoon olive oil. Bake as directed, stir into cooked beans and add 4 ounces each of peas,broad beans and diced broccoli. Cook until tender and serve topped with pesto. Serves 4 This is a soup confirmed garlic lovers-a caramaelized garlic broth forms the basis of the stock, and a garlic pesto sauce is served as a garnish. Caramelising raw garlic changes its character dramatically., giving it a far sweeter and milder flavor. Cooking it this way makes garlic more digestible. x[IAmt#4_rICod#4_i INam*tanIPrp*tanDIUnt*tanX@*borlotti beans,soaked overnght or cannelli in cold wateroz.d-IAmt#4_rICod#4_i INam*tanIUnt*tan(@vegetable stockpintsd$IAmt#4_rICod#4_i INam*tanIUnt*tan ?garlicheadd/IAmt#4_rICod#4_i INam*tanIUnt*tan$@ olive oil tablespoonsd-IAmt#4_rICod#4_i INam*tanIUnt*tan(? ripe tomatoespoundd.IAmt#4_rICod#4_i INam*tanIUnt*tan$? lemon juice tablespoonsP#IAmt#4_rICod#4_i INam*tansalt and pepperiPIAmt#4_rICod#4_i INam*tanPESTOd-IAmt#4_rICod#4_i INam*tanIUnt*tan(?garlic, choppedcloved(IAmt#4_rICod#4_i INam*tanIUnt*tan ?sea saltteaspoond&IAmt#4_rICod#4_i INam*tanIUnt*tan$? basil leavesozd&IAmt#4_rICod#4_i INam*tanIUnt*tan$? pine nutsozd.IAmt#4_rICod#4_i INam*tanIUnt*tan(@virgin olive oilouncesdCIAmt#4_rICod#4_i INam*tanIUnt*tan8@freshly grated Parmesan cheese tablespoonsZZ$WyzZZ$Wy0~V?S,Vegetable And Nut Stir-fryZZ$Wy1P.DirS###4IngR###4Serv#2_i,(qDirT*tanm2. Heat the oil in a wok or frying pan and add the onion. Cook for a minute or two, add the garlic and saute for a few more minutes. 3. Add the rest of the vegetables and stir-fry for 5 minutes. 4. Add the rice and soya sauce, stir well and cook for a further 3-4 minutes. 5. Add the almonds and serve immediately. Converted by MC_Buster. P4IAmt#4_rICod#4_i INam*tan? Toast the almonds until browned.ZZ$WyzZZ$Wy0 P@Half-time Jalapeno Roll-upsZZ$Wy1@Z DirS###4IngR###4IngR###4HIngR###4IngR###4IngR###4TIngR###4IngR###4IngR###4$IngR ###4IngR ###4,IngR ###4IngR ###4D IngR ###4 Serv#2_iX (DirT*tanCombine sour cream and cream cheese in small mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in all remaining jalapeno spread ingredients by hand. Spread 3 heaping tablespoons jalapeno spread on each tortilla. Layer with lettuce leaf and roast beef. Roll up tightly. Wrap in plastic food wrap. Refrigerate at least 2 hours. Unwrap; cut each roll-up in half. Description: "Roll up deli roast beef and lettuce with a jalapeno cheese spread for a quick make-ahead appetizer. Serve remaining spread with chips or vegetable dippers." Source: "Land O Lakes Online" T(Chill Time:): "2:00" P0IAmt#4_rICod#4_i INam*tanJalapeno Spread Ingredients:d3IAmt#4_rICod#4_i INam*tanIUnt*tan0?Land O Lakes Sour Creamcupx<IAmt#4_rICod#4_i INam*tanIPrp*tan$IUnt*tan0? cream cheesesoftened 8 oz packagedMIAmt#4_rICod#4_i INam*tanIUnt*tan@?'Land O Lakes Shredded Jalapeno Process 8 ounce chunkd.IAmt#4_rICod#4_i INam*tanIPrp*tan Cheese(about 2 cups)d/IAmt#4_rICod#4_i INam*tanIUnt*tan,>chopped ripe olivescupd6IAmt#4_rICod#4_i INam*tanIUnt*tan,?sliced green onion tablespoonx<IAmt#4_rICod#4_i INam*tanIPrp*tan(IUnt*tan4?diced pimientodrained2 oz jarL<IAmt#4_rICod#4_i yP)IAmt#4_rICod#4_i INam*tanRoll-ups Ingredients:d.IAmt#4_rICod#4_i INam*tanIUnt*tan(Aflour tortillas8 inchrP"IAmt#4_rICod#4_i INam*tanAlettuce leavesd3IAmt#4_rICod#4_i INam*tanIUnt*tan(Adeli roast beef thin slicesZZ$Wyz$Wy0550#key****#key****ZZ$Wy1*tck AppetizersBagelsBeansBreadBread MachineBurgersCakes CasserolesCheeseChileCondiments & SaucesCornCrackers & Flatbreads Desserts Dough CycleEggsFood ProcessorFruit And Spice BreadsGarlicGrainsLentilsMuffinNut & Seed BreadsPastaPizza And CalzonesPotatoPulsesPulses & BeansRiceRollsSaladsSalsas, Sauces & Condiments SandwichesSnacksSoupSoups & CasserolesSourdough BreadsSpicySpreadsSweet Breads & CakesTomatoVegetable & Herb Breads Vegetables Want To Try White BreadsWhole Grain & Cereal Breads AmericanBritishEthnicFrenchGeneralGreekIndianItalianJewishMexicanMiddle Eastern Oriental Southwestern5*Almond And Herb DipAlu-chole With RiceAmerican-style Granola Apricot And Pear Crunch CrumbleBaked PotatoesBaked Vegetables In ParchmentBanana Toffee PieBarbecue Tomato Sauce Be-bop-beans Bean DhansakBlack Eyed Bean Hot PotBlack-eyed Bean PieBlack-eyed Bean StewBroad Bean PtBrown Lentil ChilliBrown Rice And Vegetable PieBrown Rice Risotto%Caramelised Parsnips And Baby OnionsCarla Lane's Aubergine BakeCarla's Vegetable LoafChantilly PotatoesCheese & Sweetcorn Flan,Cheese And Lentil Gratin From Joanna LumleyCheese And Onion Bread Bake)Cheese And Onion Flan With Peanut PastryCheesey Potato And Lentil BakeChick Pea CurryChickpea & Garlic SoupChili Baked PotatoesChilli FoccaciaChilli SpecialChillies And Pepper Con QuesoChinese Filo Vegetable Parcels'Chive And Corn Studded Mashed Potatoes,Choclolate Espresso And Roasted Pecan TorteChocolate And Pecan TiffinChocolate DelightChunky Nut And Vegetable Roast%Chunky Vegetable Soup With DumplingsCourgette EggahCreamy Vegetable PieCrispy Veg FriesCrown Nut RoastDuchess PotatoesEgg And Dill CroutesFalafel Fasta Pasta Fennel Bake Fennel Salad"Fennel Salad With Toasted WalnutsFeta Cheese Puffs Filo Baskets Flapjacks FocacciaFrench Onion SoupFresh Broad Bean And Mint SoupFresh Egg PastaFresh Herb And Flageolet SaladFresh Tomato And Pepper RelishFresh Tomato And Polenta CakesGarlic-parmesan Potatoes%Goat's Cheese And Hot Mushroom SaladGolden Pine Kernel Pilau/Golden Vegetable Casserole With Sage Dumplings'Gramma's Lentil Soup With Garlic BreadGramma's Steamed Vegetables%Gramma's Supreme Spicy Garlic Butter Greek SaladGreek Style PizzaGreen Chile Deviled EggsGreen Lentil Salad"Green Sauce With Capers And HerbsGreen Tomato Chutney&Grilled Goats' Cheese On Mango CoulisGrilled Potatoes With Garlic2Grilled Salad With Mustard And Sherry VinaigretteGrilled Tomato Sauce GuacamoleHalf-time Jalapeno Roll-upsHalloumi SkewersHearty Lentil SoupHerb Roasted New PotatoesHerby Mushroom PastaHoney Baked Beans$Hot Asparagus With Red Pepper Sauce5Hot Barbecued Aubergine With Fresh Chive VinaigretteHot Pepper Vegetable DipHungarian Braised Red Cabbage!Italian Roasted Red Pepper Plait Jambalaya26Kaffir Lime Leaf, Black Eye And Aduki Bean CroquettesKidney Bean SaladLasagneLeek And Caraway PureLeek And Potato Soup Leek MousseLeeks Cooked In Spiced Wine$Lentil And Wild Mushroom BolognaiseLentil Shepherd's Pie!Lentil, Cheese And Carrot Wedges%Linda Mccartney's Aubergine Caponata#Linda Mccartney's Chilli Non Carne Masoor DhalMeatless LoafMediterranean OmeletteMediterranean Tofu CasseroleMidwinter RoastMillet And Chick Pea BreadMinestra Di Pasta E CeciMini Cheesecakes Miso SoupMixed Berry Vacherin$Mixed Cheese And Spring Onion RollsMixed Mushroom StroganoffMixed Nut WheelsMixed Vegetable GratinMorccan Vegetable Casserole MoussakaMozzarella CrotonsMushroom & Coriander GratinMushroom And Bean RgoutMushroom And Celeriac QuicheMushroom CrostiniMushroom Pilau From John Peel6Mushroom Stuffed Peppers With Garlic And Yogurt SauceNew Potatoes Cooked In Milk-Nigel Hawthorne's Potato And Fenugreek Curry Nutty Stir-fried Vegetable Rice7Pamela Armstrong's Tuscan Bean And Roasted Tomato SoupParsley PotatoesParsnip & Ginger SoupParsnip Soup With Fresh GingerParty Potatoes&Pasta And Mushrooms With Hummus SaucePasta Italienne$Pasta With Lentil And Apricot Sauce'Pasta With Lentil And Red Pepper Sauce,Pastas With Garlic, Walnut And Rocket Sauce&Penne With Pepper And Pistachio Sauce Pesto RollsPickled WalnutsPolenta And PeppersPopeye's Choice-Potato And Leek Roulade With Marmalade SaucePotato Nachos.Potato Salad With Chopped Mint And Lemon BalmPotato Skins Ol!Potatoes And Onions With WalnutsQuick Pasta Gratin Quick Pizza RefritosRoast Garlic With Crusty BreadRoast PotatoesRoast Vegetable TartsRoasted Red Potatoes=Roasted Winter Vegetables With Horseradish & Soured Cream Sa$Rosemary Roast Potatoes With GarlicRosemary Stick Kebabs=Salad Of Red & Green Leaves With Feta, Walnuts & Mostarda FrSalad VarigataSaut Of Sweet PotatoesSauted PotatoesSavoury Coriander BatonsSavoury Onion TartSesame CrotonsSichuan BeansSmoked Hazelnut BurgersSmoked Tofu Paella*Spaghetti Neopolitana From Dannii Minogue3Spaghetti With Mushrooms, Pistachios And HazelnutsSpanish Vegetable HotpotSpecial HoumousSpiced Almond DipSpiced Cheese SavouriesSpiced Winter PuddingSpicy Celeriac BakeSpicy Courgette Soup Spicy SambaSpicy Vegan Hot Cross BunsSpicy Vegetable Fritters Spinach & Cream Cheese PancakesSpinach And Corn SaladSpinach, Peanut And Lime RollsSpinachy PancakesSplit Pea & Cumin SoupSteamed BroccoliStuffed Jacket PotatoesStuffed Mushrooms,Stuffed Peppers With A Savoury Cashew SauceSummer BurgersSun-dried Tomato PureSunflower Crumble!Sweet And Savoury Mushroom SaladSweet And Sour Broad BeansSweet Onion And Thyme TartletsSweet Potato PieSweet PotatoesSweet Potatoes Baked In FoilSwiss Chard With Lime.Tagliatelle In A Fresh Basil And Walnut Sauce2Tagliatelle With Broccoli And Wild Mushroom Sauce.Tagliatelle With Saffron And Mascarpone Sauce7The Best Cauliflower Soup Ever Made From Victoria WoodThe Mashed PotatoThree Seed SpreadTomato & Haricot Bean Soup3Tomato & Mozzarella Sauce With Penne And Pine Nuts Tortillas"Traditional Mashed Idaho PotatoesTuscan Olive BreadTwice-baked PotatoesVegan Double CreamVegetable And Nut CroquetteVegetable And Nut Stir-fryVegetable ChilliVegetable Curry.Vegetable