1/4 : c Olive oil
Salt : Salt
Oregano : Oregano
2 : lb Spaghetti
3 : Tomatoes; diced
8 : oz Medium Cheddar cheese
-- : -- shredded
2 : Cucumbers; diced
1 : bn Green onions; diced
-- : -- (or 1 md. regular onion)
1 : Green pepper; chopped
1 : Jar Salad Supreme/McCormick
8 : oz Bottle Italian dressing
Chopped : Chopped ham (opt'l.)
3 : oz Whole-wheat spaghetti
1 : Zucchine, thinly sliced
1/4 : c Celery; chopped
4 : oz Mushrooms; thinly sliced
1/3 : c Tomato juice
1 : /2 ts Garlic/herb dressing mix;dr
1 : ts Oil
1 : ts Lemon juice
SALAD: : SALAD:
8 : oz Uncooked spaghetti, broken
-into : -into thirds
6 : Green onions, cut into 1/4
-inch : -inch pieces
4 : Italian plum tomatoes, cut
-in : -in half lengthwise, sliced
4 : oz Mozzarella cheese, diced
(1 : (1 cup )
DRESSING: : DRESSING:
1/4 : c Balsamic vinegar
1 : ts Sugar
1/2 : ts Dried basil leaves
1/4 : ts Salt
None : None
1 : Eggplant/ peeled and diced
1 : lg Onion/ chopped
1/4 : c Mushrooms/sliced
1/2 : c Drinking wine
2 : 4 cloves of garlic/pressed
lg : lg Bottle prepared spaghetti
Sauce : Sauce
Spices : Spices to taste(I use tsp of
Basil, : Basil, oregano, pepper)
1/2 : c Onion slices
2 : tb Olive oil
1 : lb Ground beef
2 : Garlic cloves; minced
2 : lb Canned tomatoes; 4 cups
16 : oz Canned tomato sauce; 2 cups
3 : oz Canned mushrooms; 2/ cup
1/4 : c Parsley
1 : /2 ts Oregano
1 : ts Salt
1/4 : ts Thyme
1 : Bay leaf
1 : c Water
1 : Touch of garlic
1 : c Chopped onion
1 : lb Ground beef
3 : cn (16-oz) tomatoes; cut up
1 : cn (6-oz) tomato paste
1 : tb Brown sugar
1 : ts Salt
1/4 : ts Dried thyme; crushed
1 : Bay leaf
2 : c Water
2 : lb Ground round
2 : tb Oil
1 : cn Stewed tomatoes; (4 ounces)
-cut : -cut up
6 : oz V-8 juice
1 : lb Jar Prego Spaghetti Sauce
1 : Env onion soup mix
1/2 : c Grape jelly
1 : lb Ground Beef
1 : Onion -- chopped
2 : To 3 Cloves Garlic -- minced
2 : 15-Oz Cans Tomato Sauce
2 : 6-Oz Cans Tomato Paste
1 : tb Italian Seasoning -- or
More : More
1 : ds Ground Oregano
1/2 : ts Salt
1/4 : ts Black Pepper
1 : Or 2 Glugs White Wine
x : x Water for saute (or your
Favorite, : Favorite, but compatible
Sub : Sub )
1 : c Chopped onion
2 : Cloves garlic, minced
1 : cn Chopped peeled tomatoes,
With : With liquid (14oz)
1 : cn Tomatoe sauce (8oz)
1 : tb Parsley
1 : Bay leaf
1/2 : ts Oregano
1/4 : ts Sugar
1/4 : ts Salt
1/8 : ts Pepper
1 : c Cooked bulgur
2 : cn (46 oz) tomato juice
24 : oz Tomato paste
1 : lg Onion, cut into eighths
2 : sm Hot peppers, split and
-sliced : -sliced
6 : Cloves garlic, minced (up to
-8) : -8)
1 : tb (heaping) brown sugar
1 : Stalk celery, chopped
1 : Green pepper, cut into
-eighths : -eighths
2 : ts Salt
2 : ts Oregano
2 : ts Basil
2 : lb Hamburger or hot Italian
-sausage : -sausage
2 : md Onion
1 : Green pepper
3 : Stalks celery including the
-tops : -tops
2 : Cloves of garlic (I use LOTS
-more) : -more)
2 : lb Extra lean ground beef (up
-to : -to 3)
2 : lg Cans tomatoes
5 : Bay leaves
1 : Teas oregano (I use more)
1 : cn (3-oz) tomato paste
1 : cn (3-oz) tomato sauce
1 : cn Tomato paste
2 : cn Stewed or diced tomatos (one
-of : -of each if I have both)
1 : cn Tomato sauce
Green : Green onions
Garlic : Garlic
1 : pk Ground beef
Crushed : Crushed red pepper
md : md Red onion
Basil : Basil
Pepper : Pepper (black and cayenne-to
-taste) : -taste)
2 : tb Brown sugar (it kills the
-acidity : -acidity from the tomatos!)
0: 1
1: Preheat oven to 400 degrees
2: 2
3: Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray
4: Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently
5: Let cool
6: 3
7: Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist
8: Pour batter into a 9-inch round cake pan coated with cooking spray
9: Bake at 400 degrees for 30 minutes or until a wooden pick inserted in center comes out clean
10: Remove from pan; let cool completely on a wire rack
11: Yield: 12 servings (serving size: 1 wedge)
12: NUTRITIONAL INFORMATION: CALORIES 100 (9% from fat); FAT 1g (sat 0
13: 2g, mono 0
14: 3g, poly 0
15: 4g); PROTEIN 3
16: 8g; CARB 19
17: 8g; FIBER 0
18: 5g; CHOL 1mg; IRON 1
19: 3mg; SODIUM 381mg; CALC 105mg Recipe by: Cooking Light YEAR: 1996 ISSUE: NOV/DEC PAGE: 92 Posted to EAT-L Digest 17 Jan 97 by "Sharon L
20: Nardo" <snardo@ONRAMP
21: NET> on Jan 20, 1997
22: