White Russian Casserole

10 Maine potatoes
2 lg onions, sliced
2 c chopped cabbage
2 c chopped cauliflower
1 lg can white kidney beans
8 c garlic, crushed
1/4 c chopped dill
2 T light cream cheese
4 T plain yogurt
1/4 c plain soymilk (or just use more yogurt)
4 slices fakin' bakin (a soy-based bacon substitute)
2 T sesame seeds
canola oil
paprika, salt & pepper

Boil or microwave the potatoes till nearly done.
When cool enough, remove the skins

Fry the sliced onions in a little oil till soft
Add the chopped cabbage, the chopped cauliflower, and
6 cloves of the crushed garlic, and fry till the cabbage
and cauliflower are just tender.

Melt the cream creese, and add to it the soymilk, yogurt
and dill. Mix together, and add to the vegetable mixture.

Drain and rinse the white beans, and add to the vegetable
mixture. mix thoroughly, and add salt & pepper to taste.

Slice the potatoes into rounds, and put half the slices on
the bottom of an oiled baking dish.
Fill with the mixture.
Fry or microwave the fakin' bakin
Cover with the remianing potatoes

Mix the remaining 2 cloves of criushed garlic with a little
bit of oil and spead over the potatoes.
Sprinkle with paprika.
Bake at 325 for about 20 minutes.
Sprinkle with the sesame seeds
Bake a few minutes more.
Serve immediately.

Variations: Use basil or cilantro instead of dill.

Lemon Bars

2 cups flour
1/2 cup icing sugar
1 cup butter
6 tablespoons lemon juice
1 lemon rind
4 eggs, slightly beaten
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder

Mix flour, icing sugar and butter and pat into 9x13 pan. Bake at 350 for 15 min. Mix remaining ingrediants well, spread over base. Bake at 350 for 25 min. Cool, Sprinkle with powdered sugar. Cut into bars.
- DeeDee

Baked Tomatoes

2 tablespoons butter
1 cup onion -- chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
2 cups bread crumbs
4 large tomatoes
2 tablespoons butter

Melt butter, add onion and saute 3 minutes. Add sugar, salt, pepper, basil and half of the bread crumbs. Stir until well mixed. Place a layer of tomatoes in a greased dish. Sprinkle with bread crumb mixture. Repeat layers ending with tomatoes. Melt remaining butter. Toss with rest of bread crumbs and sprinkle over tomatoes. Bake at 350* for 30 minutes. You can also sprinkle parmesan cheese on top.

BBQ Chicken, Asparagus & Corn Salad

olive oil flavored cooking spray
2 bunches asparagus, trimmed, cut into thirds diagonally
2 ears corn, husk removed
250 g cherry tomato
sea salt
fresh ground black pepper
1 country style rotisserie-cooked chicken, bones removed, cut into bite-sized pieces
1 avocado, halved, peeled, cut into 2cm pieces
1 small baby cos lettuce, torn
1/2 lemon, juice of
kraft lemon pepper mayonnaise, to serve

Preheat a barbeque or chargrill pan over a medium-high heat. Lightly spray the asparagus, corn and tomatoes with oil and season with salt and pepper. Chargrill the asparagus for 4-5 minutes. Set aside.
Chargrill the corn for 7-8 minutes or until slightly charred, and the tomatoes for 2-3 minutes or until just tender. Cut either side of the corn cob to remove the kernels.
In a large bowl combine the asparagus, corn, tomatoes, chicken avocado lettuce and lemon juice. Divide among serving plates and serve with the mayonnaise.

- Sonya01

Pistachio Salad

1 pkg pistachio pudding
1 can crushed pineapple
1 (9oz) container Cool Whip
1/2 cup chopped nuts
1/2 bag mini marshmallows

Mix dry pudding mix with other ingredients. Refrigerate to set.

Manhattan Deli Salad

12oz rotini noodles
1 1/4 cup chopped olives
1 cup chopped green peppers
1/4 lb hard salami, cut into small pieces
1 tbsp capers
3/4 cup Italian dressing
1 small red onion, chopped
1/2 cup Parmesan cheese

Cook noodles. Add remaining ingredients and chill for 1 hour.

Broccoli Crunch

1 stick of margarine or butter (melted)
1/2 tube of Ritz or Townhouse crackers
1 pkg of frozen chopped broccoli
1/2 cup cheddar cheese
1 sm can thinly sliced water chestnuts

After cooking and draining broccoli, place in a baking dish. Add sliced water chestnuts, cheese and most of the butter. Stir ingredients until equally distributed. Crush crackers and sprinkle on top. Add rest of butter. Bake uncovered at 350* for 30 minutesor until mixture bubbles.

Jolif Rice

1 chicken or equal amount of boneless, skinless chicken breasts
2 tbsp oil
1 med onion
1 (16oz) can stewed tomatoes
1 1/4 cup chicken stock
1 bay leaf
1/2 tsp ginger, cinnamon and thyme
1/2 tsp salt
1/4 tsp cayenne
1 cup rice
1 tbsp parsley

Brown chicken in oil on both sides. Remove from pan and keep drippings. Add onion,
cook until tender, but not brown. Drain oil off. Replace chicken into skillet.
Add tomatoes, stock and rice; mix well. Add spices. Do not stir. Cover and simmer
20-30 minutes or until rice is tender. Sprinkle parsley on top and serve.

Radish Salad

3-4 bunches of radishes
1 hard boiled egg
2-3 tablespoons sour cream
salt

Wash and thinly slice the radishes. Sieve the yolk and mix with sour cream; pour onto the radishes. Add thinly sliced egg white, salt and mix well.

Zuchini Salad

3-4 zuchini
1 tablespoon oil
1 tablespoon vinegar
2 minced garlic cloves (to taste)
salt
some parsley and dill

Clean and wash the zuchini, then cut in medium sized pieces. Boil in salt water. When ready, drain, place in the salad bowl, pour oil, vinegar, garlic and 2-3 tablespoons from the boiling liquid. Garnish with some chopped parsley and dill.

Broccoli Salad

1 bunch broccoli (cut into flowerets)
1 head cauliflower (cut into flowerets)
2 bunches green onions (diced and chopped)
1 cup real mayonnaise (nonfat if desired)
2 tablespoons red wine vinegar
1 tablespoon sugar (sugar substitute if desired)
Salt and pepper to taste
8 ounces cubed Monterey Jack cheese
4 ounces grated cheddar cheese
12-15 stuffed olives (cut in half)
1/3 cup imitation bacon bits (if desired)

Wash and prepare broccoli, cauliflower, and green onions. Set aside. Mix real mayonnaise, red wine vinegar, sugar, salt and pepper until smooth. Pour over vegetables. Add Monterey Jack cheese, cheddar cheese, olives, and bacon bits to vegetables. Toss well and chill for 12 hours.

Yield: 10 to 12 servings.

Aloha Chicken Salad

20-ounce can pineapple chunks, drained (reserving 3 tablespoons heavy syrup)
3 cups diced, cooked chicken
1 cup chopped celery
1 cup seedless grapes
1/2 cup toasted slivered almonds
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teasppon pepper
1/2 cup light cream cheese
3/4 cup light mayonnaise

In a large bowl, combine pineapple, chicken, celery, grapes, almonds, lemon juice, salt, and pepper. In a small bowl, mix thoroughly soft light cream cheese, light mayonnaise, and reserved syrup. Fold into pineapple and chicken mixture.
Serving size: 3/4 cup

Yield: 6 servings

Corn Maque Choux

12 ears of sweet corn
1 onion
1 bell peppers
2 tomatoes
1 stick of butter
1 tablespoon of salt
black pepper to taste
cayenne pepper to taste

Chop the onions and bellpepper finely. Cut corn off the cob keeping the juice. Saute onion, bellpepper, and tomato in butter until onions look almost clear. Add corn and cook for about 10 minutes. Add black pepper and cayenne pepper. Cook until tender (should be about 15-20 minutes). Adding milk can help make it tender.

Grapefruti Ambrosia

1 16-ounce can grapefruit sections
1/4 cup honey
1/2 cup flaked coconut

Thoroughly drain liquid from grapefruit sections; set aside for use another day.
In bowl, toss well grapefruit sections, honey and coconut. Serve immediately.

German Sauerkraut Salad

1-27-ounce can sauerkraut (4 cups)
2 red eating apples
1/3 cup olive oil
2 teaspoons sugar
½ teaspoon cracked pepper

Drain sauerkraut; set aside . With grater, grate eating apples, including the peel.
In large bowl, combine sauerkraut, grated apples, olive oil, sugar and pepper.
Cover and refrigerate salad at least one hour.

Braised Fennel

2 large bunches fennel
1-3/4 cups water
2 chicken-flavor bouillon
cubes or envelopes
2 tablespoons butter or
margarine, softened
1 tablespoon all-purpose
flour

With knife, cut top off each bulb of fennel just below leaves, leaving stalks and bulb about 6 inches long. Cut bulb lengthwise in half. Chop enough fennel leaves to measure 2 tablespoons; set aside. Refrigerate leftover leaves for garnish another day.
In 12-inch skillet over medium heat, heat fennel, water and bouillon to boiling. Reduce heat to low; cover and simmer 15 minutes or until fennel bulbs are tender.
Meanwhile, in small bowl with spoon, blend butter or margarine and flour until smooth. With slotted pancake turner, remove fennel to serving dish; keep warm. With wire whisk, stir butter mixture into liquid remaining in skillet. Over medium heat, cook, stirring, until mixture is slightly thickened and boils. Spoon sauce over fennel. Garnish with chopped fennel leaves.

Apple-Onion Stuffing

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup bacon drippings or butter
2 cups diced tart apples
2 tbsp granulated sugar
2 cups coarse bread crumbs
1/4 tsp each...cinnamon,nutmeg,sage and thyme
2 tbsp finely chopped parsley
2 tbsp finely chopped chives (optional)

In large saucepan, cook onion and celery until softened. Add apples and sugar.Cook,stirring,over low heat about 5 minutes. Add crumbs(you may need more than 2 cups to hold dressing together) and remaining ingredients; taste and adjust seasoning.

Hot and Spicy Potato Salad

10 small red potatoes, scrubbed thoroughly, skins left on
1/4 cup rice wine vinegar or Champagne vinegar
1/4 cup chile-infused oil
2 tablespoons fresh dill or 1 tablespoon of dried dill
3/4 cup chopped shallots
2 serrano or jalapeño chiles, stems removed, sliced into thin rings
Salt and pepper to taste

This simple potato salad is served warm and can be put together quickly after the potatoes are boiled. The recipe can be doubled or tripled easily. It's a nice change from the ordinary potato salad, and the flavors will really charge your palate.

Place the potatoes in a large Dutch-style oven and cover with water. Bring the pot to a boil and then turn it down to a low boil. Cook the potatoes, uncovered for 10 to 15 minutes, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield to the knife. Do not overcook. Drain the potatoes and place them in a large bowl.

Using a sharp knife, cut the potatoes into halves (if they are small) or in quarters (if they are large.) Sprinkle the vinegar over the top of the potatoes and then sprinkle them with the chile oil. Toss gently. Add the dill, the shallots, the pepper rings, the salt and pepper, and toss gently. Serve warm.

Orange Glazed Beets

1 can cut beets
1 Tablespoon butter or margarine
2 teaspoons flour
2 Tablespoons brown sugar
1/2 cup orange juice

Heat beets in their own liquid. In a small saucepan, melt butter. Remove from heat; add flour, brown sugar and orange juice. Return to heat, stirring constantly until thickened. Drain beets; add sauce to beets.

Couscous with Lentils

2 tablespoons Sauteing liquid
1 medium Onion -- chopped
1 1/2 cups Water
1 cup Vegetable-cocktail juice
1 cup Brown lentils -- rinsed and Drained
1 Bay leaf
1 cup Whole wheat couscous
1 medium Tomato -- coarsely chopped
1/2 cup Chopped fresh basil
2 tablespoons Grated Parmesan cheese (optional)
Saute onion in liquid of your choice for 2-3 minutes or until tender. Stir in the water, juice, lentils, and bay leaf; bring to a boil. Reduce the heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils are soft but not mushy.

Remove the pan from the heat and discard the bay leaf. Stir in the couscous, tomatoes, basil, and Parmesan. Cover and let stand for 5 minutes or until the couscous is soft. Uncover and fluff with a fork to separate the grains.

Serves 4