8 : Plum tomatoes
1 : lb Brie (rind removed)
1 : c Fresh basil
4 : Cloves garlic minced
1 : c EX virgin olive oil
1/2 : c Kamalta olives
Salt : Salt & pepper to taste
1 : /2 lb Linguine
Freshly : Freshly grated Parmesan
1 : lb Medium shrimp
7 : tb Olive oil
2 : Cloves garlic; minced
Salt : Salt and freshly ground
-black : -black pepper to taste
1 : /2 lb Tomatoes (about 3) cut in to
-1/2" : -1/2" dice
3/4 : c Chopped fresh basil
2 : ts Balsamic or red wine vinegar
3/4 : lb Linguine or other pasta
8 : oz Uncooked farfalle; (bow tie
-pasta) : -pasta)
2 : md Yellow squash; (1-1/ cups)
Halved : Halved lengthwise and sliced
1 : md Zucchini; (-/2 cups)
Halved : Halved lengthwise and sliced
2 : c Fresh corn kernels; (3 ears)
1/2 : c Finely chopped fresh basil
1 : c Low-fat ricotta cheese
1/2 : c Low-fat buttermilk
1/4 : c Grated Parmesan cheese
3/4 : ts Salt
1/4 : ts Pepper
1 : /2 c Diced seeded tomato
1/2 : c Chopped walnuts; toasted
Basil : Basil sprig; (optional)
2 : c Cooked rice
- : - cooled to room temperature
17 : oz Whole kernel corn (canned)
-- : -- drained
1/2 : c Diced poblano pepper
1/2 : c Chopped stuffed green olives
1/3 : c Chopped green pepper
1/3 : c Sliced green onions
1 : ts Crushed red pepper flakes
3 : tb Lime juice
3 : tb Olive oil
1 : ts Crushed garlic
8 : oz Queso fresco*
Lettuce : Lettuce leaves
2 : sm Tomatoes; cut into wedges
1 : lb Pork cubes for kabobs
1/2 : c Nonfat italian dressing;
-divided : -divided
2 : sm Onion; cut into quarters
1 : sm Yellow squash; cut in half
0: Combine tomato and boiling water; let stand 10 minutes
1: Drain and dry completely with paper towels
2: Set aside
3: Cut chilled margarine into small pieces
4: Combine flour and next three ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal
5: Combine tomato, cheese and next three ingredients in a bowl; add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky)
6: With floured hands, pat dough to a 1/2 inch thickness on a floured surface
7: Cut with a two inch biscuit cutter or glass
8: Place two inches apart on a baking sheet coated with cooking spray
9: Bake at 400#161#F for 12 minutes or until golden brown
10: Serve warm
11: Per serving: 112 Calories; 3g Fat (25% calories from fat); 3g Protein; 17g Carbohydrate; 18mg Cholesterol; 188mg Sodium Posted to EAT-L Digest 28 Jan 97 by "McNamara, Kelly" <kmcnamara@LIGGETT
12: COM> on Jan 29, 1997
13: