July 5th, 2006 by alice
Tags: Chili, Fat, Free, Vegetarian
INGREDIENTS
- 1 (8 ounce)cantomato juice
- 1 (15 1/2 ounce)cantomatoes
- 15 1/2ouncestomato sauce
- 15 1/2ounceskidney beans
- 15 1/2ounceschili beans
- chili powder
- 1 1/2cupscooked spaghetti
- fat freesaltine crackers
DIRECTIONS
- In a large pot on the stove, pour in all the above ingredients (except the spaghetti and crackers).
- Bring to a boil for 2 to 3 minutes.
- Then put on simmer for 30 minutes.
- In a seperae pot, bring water to a boil and add spaghetti.
- Cook until tender.
- Put the spaghetti on a plate and add the chil on top with crackers on the side.
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July 5th, 2006 by alice
Tags: Banana, Shake
INGREDIENTS
- 2 ripebananas
- 1/2cupskim milk
- 1teaspoonSweet ‘n Low (optional)
- 1tablespoon fat freechocolate syrup
- 8-10ice cubes
DIRECTIONS
- Combine banana, skim milk, Sweet N’ Low, and chocolate syrup in blender.
- Cover and mix for 1 minute.
- Add ice cubes, one at a time, mixing until smooth.
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July 5th, 2006 by alice
Tags: Fudge, Silky, White
INGREDIENTS
- 1 (18 ounce)packagewhite chocolate chips(3 cups total)
- 2cupsminiature marshmallows
- 1cupsweetened condensed milk
- 1/2teaspoonvanilla
- 1cuppecan halves(optional, and toasted if you wish)
DIRECTIONS
- Butter bottom and sides of a 9×9x2 inch square pan, or line with aluminum foil.
- Heat baking chips, marshmallows and condensed milk in a saucepan over low to medium heat, stirring constantly until chips and marshmallows are melted and smooth.
- Stir in vanilla and pecans.
- Pour into prepared pan immediately, then cover and refrigerate until firm, about 4 hours.
- Cut into 1-inch squares.
- To toast pecans, toss in ungreased skillet over medium-low heat for 5 to 7 minutes, stirring frequently, until browning begins; continue until golden brown.
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July 5th, 2006 by alice
Tags: Crisped, Parsnips
INGREDIENTS
- 1lbparsnips, peeled
- 1/2cupmilk(or soy milk)
- 1/2cupflour(for dredging)
- salt & freshly ground black pepper
- 1teaspooncurry powder
- 1/4cupolive oil
DIRECTIONS
- Peel parsnips and cut into pieces that are 1/2″ thick and 4″ long.
- Steam or boil for 5-8 minutes or until crisp tender. Cool.
- Toss in milk to coat and drain.
- Season flour with salt, pepper, and curry powder and roll parsnips in it, tapping off excess flour.
- Heat oil over medium-high heat.
- Working in batches, add parsnips and saute, turning frequently, until brown and crispy.
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July 5th, 2006 by alice
Tags: Asian, Vinaigrette
INGREDIENTS
- 4ouncesvegetable oil
- 1ouncemirin
- 2ouncesrice vinegar
- 2tablespoons dicedshallots
- 1teaspoon mincedgarlic
- 1teaspoon mincedfresh ginger
- 1tablespoonsesame oil
- salt
- freshlycracked pepper
DIRECTIONS
- Whisk all together.
- That’s it.
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