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: Preheat the oven to 375 degrees F
1: Place eight 6-oz custard cups on a large baking sheet
2: Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside
3: Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended
4: Beat in the eggs, 1 at a time, beating until smooth after each addition
5: Fold in the cheddar cheese
6: Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot
7: Fill the custard cups 1/2 to 2/3rds full with the batter
8: Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown
9: If not golden brown after 45 minutes, bake for an additional 5 minutes
10: Serve piping hot
11: Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT
12: NET> on Nov 23, 1997