Stacks of Chili Serves 4 1 24 oz. can of  Chili with beans 1 16 oz. can of whole kernel corn, drained 2-3 tablespoons jalepeno pepper relish OR      Canned chopped jalepenos 6  (7 inch) flour tortillas 1/2 C. shredded cheddar cheese 1  (2 1/4 oz.) can olives, drained 1 tomato, wedged; optional Sour Cream, optional Salsa, optional  Preheat oven to 375*.  Mix chili, corn, and peppers until heated through.  On lightly greased baking sheet place 2 tortillas.  Layer mixture, cheese, olives, tortilla, mixture, cheese, olives, tortilla, mixture, cheese, olives.  Cover loosely with foil.  Bake 25 minutes, or until hot.  Cut stacks in half.  Add  optional toppings. **Note**  This recipe is easily adaptable to feed as many or as few as you need.  I've made it for as few as 2 and as many as 8.   *****************************************************************   Cooked Leeks   3-4 leeks 1 large onion 1-2 Tablespoons butter 3 to  4 zucchini or  zucchini and yellow summer squash 2 clove garlic minced 1 Tablespoon dried tarragon 1 1/2 teaspoon fennel seed 3 cups veg stock 1 cup half and half salt and black pepper to taste. -------------------------------------------------------------------------------------------------------- sauté leeks onion  in butter until soft and then add garlic and zucchini.  Sauté until  zucchini is soft.  Add fennel, tarragon, black pepper and salt.    Take half of veg and set aside.   Toss flour over remaining veg in pan until coated and add stock slowly  and whisk in  cook over low heat stirring often until starts to thicken. Remove from heat and let cool some.  Puree in blender and return to pot.    Add the veg that had been set aside and stir in half and half.  Heat through but do not let come to boil.   ******************************************************************   Egg Rolls Take all the veggies you like that taste good fried (make sure you put in chopped cabbage that is the special ingredient) and add pork, beef, chicken, what ever kind of meat you like . They sell egg roll wrappers at King Soopers and Cubs in the veggie or deli sections. Cook the  meat  then stir fry your veggies add any seasoning you like. Rap in the egg roll wrappers and deep fry in till golden brown. then enjoy. I hope you can follow this recipe.  They freeze very well .   *****************************************************************   LEEK and POTATO SOUP   for 6-8 persons Preliminary Cooking 4 cups diced potatoes 3 cups thinly sliced  (well-washed) leeks 2 quarts water 2 tsp. salt Thinly slice white and green parts of leeks.  Sauté in soup pot with 3T. butter; add 3 T. flour (preferably instant) and cook two minutes.  Heat the water; gradually add it a cup at a time to the soup pot, and add the potatoes and salt.  Simmer partly covered for 50-60 minutes.  When softened, depending on the consistency you want, either take a potato masher and thoroughly mash the vegetables, or run most or all of the mixture through a food processor.  Can be made 8 hours ahead. Final Enrichment 1/3 cup heavy cream 1 T. softened butter 2 to 3 T. minced parsley or chives Reheat to a simmer, just short of boiling.  Remove from heat.  Stir in cream and butter.  Ladle into pre-heated soup bowls and garnish with parsley or chives. For a little more flavor I'd substitute 1 cup of unsalted chicken broth for a cup of water and use Yukon Gold potatoes, cooking them about 75 minutes. Variation Follow the preceding recipe, but before pureeing the soup, stir in 1 bunch of watercress and simmer for 8 minutes.  Then puree the soup and finish the recipe. For Vichyssoise use the same recipe, but only the white part of the leeks.  After pureeing the vegetables, run through a fine sieve.  Stir in 3/4 cup heavy cream, oversalt slightly, and chill.  (Use half chicken stock with water as liquid).  To serve chill bowls, ladle in chilled soup, and garnish with minced chives.   ****************************************************************    QUICK DINNERS   2 yellow summer squash 2 zucchini 1 cup mushrooms sliced 1 large tomatoes 3-4 cloves  garlic 1-2 Tablespoons olive oil Pasta of your choice Put large pot of water to boil and toss in  your favorite pasta to cook (four servings) sauté squash, mushrooms, and garlic in olive oil until tender.  Add 1 large tomatoes chopped fine and stir till heated through. Drain pasta  and toss with veggies.  Add diced grilled chicken or my favorite smoked turkey. top with grated smoked mozzarella . Add rolls and a salad and dinner is done. You can use just about any veg you like and artichoke hearts are great as is  asparagus. I buy the frozen artichoke hearts and cook as  per package directions and then add when I do tomatoes so they mix with other veggies,  any cheese you like can be used and hard cheese works well.   *****************************************************************   HAZELNUT CHICKEN This dish is perfect for company!  For a festive meal, serve it with wild rice, asparagus and champagne. Makes 4 Servings 14 ounces skinless boneless chicken breasts, cut horizontally into 1/4" thick slices 1/4 Cup egg substitute 1/4 cup plain dried bread crumbs 1 ounce ground hazelnuts 1/2 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons salted butter 2 teaspoons corn oil 1/2 cup low sodium chicken broth 1/2 cup evaporated skimmed milk 2 teaspoons cornstarch 1 small Granny Smith apple, cored pared and sliced. 1 tablespoon (1/2 fluid ounce) hazelnut liquor 1 tablespoon (1/2 fluid ounce) dry sherry 1.  In medium bowl, combine chicken and egg substitutes, tossing well to coat thoroughly; set aside. 2.  In gallon-size sealable plastic bag, combine bread crumbs, hazelnuts, salt & pepper; seal bag and shake to blend.  Add 1 chicken slice; seal bag and shake to coat.  Place chicken slice on large plate; repeat, using remaining chicken slices. 3.  In large skillet, heat butter and oil; when foam subsides, add coated chicken slices.  Cook 1 minute on each side, until golden brown and cooked through.  Transfer chicken to serving platter; keep warm. 4.  In small saucepan, with wire whisk, combine broth, milk and cornstarch,  blending until cornstarch slightly thickened.  Add apple, liqueur and sherry; cook 5 minutes longer. 5.  To serve, spoon broth mixture over chicken. Each serving provides: 1/4 milk, 1 1/2 Fats; 1/4 fruit; 3 proteins; 1/4 Bread; 50 Optional calories. Enjoy.  It's hard to believe how healthful this is.  I have the good fortune of being a friend's "guinea pig" in testing new lowfat recipes.  What a treat!  If you wanted to, you could use real egg which is what I would do.  But I couldn't tell the difference.   ***************************************************************** Crockpot Pork My method is slightly different from yours. I put little slivers of fresh garlic into slits in the surface, then rub the entire surface generously with a mix of salt, cracked pepper, paprika, cayenne, sage, chili powder (any of your favorite spices). Then I dump it in the slow cooker and add no liquid. Turn it on high for an hour or so, then crank it down to low or medium, depending on how long you intend to leave it there. Usually I do it for 10 hours on low. This makes a tender, falling-apart roast that I like to serve on warm flour tortillas with condiments (shredded lettuce, cheeses, chopped red onion, salsas, etc.).   ****************************************************************   Beef Teriyaki 1 to 1 1/2 lb. sirloin cut in to 1/2 in x 1" strips 1/2 cup honey* 1/2 cup soy salt* 1 tablespoon Worcestershire sauce* 1/2 teaspoon fresh grated ginger*  Mix in blender or whisk together.  Place meat in glass dish and pour honey mixture over and  refrigerate over night.  Next day thread on skewers and grill to desired doneness.   ****************************************************************   Grilled Steak/ Orange Ginger Mix  together the following 1/2 cup red wine 1/3 cup orange juice concentrate thawed small amount grated ginger about 1/2 teaspoon 1/3 cup soy sauce 2 to 3 cloves fresh pressed garlic Pour over steak , cover and put in refrigerator over night. Grill till desired doneness basting with sauce when you turn it on grill.   ****************************************************************   Grilled Chicken Kabobs 3 chicken breasts cut in to  1 inch cubes cherry tomatoes bell pepper  cut in to  med. size cubes (bite size) mushrooms cut in half onion cut in to bite size pieces 1/2 cup of butter melted and 3-4 cloves of garlic finely minced into butter. thread  pepper, onion, chicken, mushrooms and tomatoes onto skewers and grill over low heat.  Brush with melted butter and garlic.  this is nice with shrimp also.   ****************************************************************   Chicken Creole 1 c chicken broth 1 6 oz can tomato paste 1 large onion, chopped 2 c chopped cabbage 1 large seeded and diced green pepper 2 large cloves minced garlic 1 bay leaf 1 Tbsp. lemon juice 1 Tbsp. Worcestershire sauce 1 Tbsp. sugar 2 tsp. dried basil 2 tsp. Dijon mustard 1/4 tsp. black pepper 3-4 drops hot pepper sauce 2 1/2 lbs. large chicken breasts, skinned and defatted 1 1/4 c uncooked long-grain white rice In bottom of crock pot, whisk together chicken broth and tomato paste until smooth. Add onion, cabbage, green pepper, garlic, bay leaf, lemon juice, Worcestershire sauce, sugar, basil, mustard, black pepper and hot sauce. Stir to mix well. Add chicken. Cover and cook on high 1 hour. Stir chicken into sauce. Reduce heat to low, and cook an additional 5 to 6 hours. Remove and discard bay leaf. A half hour before serving, cook rice according to package directions. Remove chicken. When cool enough to handle, cut into slices and discard bones. Serve chicken and vegetables over rice. Serves 5 Cal 423   fat 5 gm  sat fat 1.3 gm  Chol. 91.5 mg.   ****************************************************************   Coq au Vin 1  2 1/2 lb. broiler-fryer, cut up and skinned 2/3 c chopped green onions  8 small white onions, peeled 1/2 lb. whole mushrooms 1 clove crushed garlic 1 tsp. Spike spice (Cubs carries it) 1/4 tsp. pepper 1/2 tsp. thyme 8 small new potatoes, scrubbed 1 c chicken stock parsley, chopped 1 c Burgundy wine In stockpot, sauté green onions and chicken until chicken is browned on all sides. Add chicken and onions to crock pot with remaining ingredients except the Burgundy. Cook on low 8 to 10 hours. During last hour, add Burgundy. Serves 6 cal 379  fat 7.6 gm  sat fat 2.1 gm  chol. 87 mg   *****************************************************************   Crockpot Pot roast with mushroom gravy Take any   roast ( a flat roast like a pot roast and trim all fat off of it.) 2 cloves of garlic 1  cans of cream of mushroom soup 1 cup chopped mushrooms Put roast in crock pot with finely minced garlic.   Open mushroom soup and put on top of roast. (DO NOT ADD ANY WATER,  OR SALT)  Turn on low and  go have a great day .  One hour before serving add one cup of chopped mushrooms if you like.   If you don't have the mushrooms it will   still taste great.    The juices from meat and soup will make a rich thick  gravy and serve over mashed potatoes, rice or  noodles.   *****************************************************************   Crockpot Pork Roast   Put a pork roast and a few tablespoons of water in the pot and cook on low all night. In the morning of the day you want to serve it, fork the meat till it all falls apart into shreds. Add BBQ (homemade or bottled) sauce (1 or 2 bottles depending on the size of the roast) and stir it all in. Continue to cook on low until dinner time. This stuff is good on hamburger buns, deli rolls, cornbread, etc. I'm sorry I don't have exact measurements, but I'm the type who just throws things together. This will feed a crowd, but is really easy, and very good. You do have to start it the night before though.   *****************************************************************    Chili ground beef kidney or pinto beans onions tomato sauce stewed tomatoes salt & pepper chili powder cumin cayenne pepper   I make this in the crock pot but you don't have to.  Sauté onions, add meat and brown. Add remaining ingredients and just let it cook. Amounts of everything depend on you. For our family of 6, I start with a pound or two of meat, 1 onion, 1 jar of sauce ( I use homemade, I guess you would want tomato puree from the store, not Ragu.) and a jar of tomatoes. Season to taste. If you make this mild just  set out some extra chili powder or cayenne pepper for the more adventurous. If you need to add liquid as this cooks I usually use chicken stock.  It seems to get thicker when you cook it on the stove for a couple of hours, not as much liquid needed in the crock pot. Serve with tortillas or a loaf of French bread and some shredded cheddar cheese &sour cream.   *****************************************************************   Enchiladas & Sauce Tortillas Filling:  Seasoned ground beef              shredded chicken, or pork              Chopped onions              black onions              sliced peppers   Use any combination of the filling ingredients that you like.  Place a large spoonful  in the tortilla and roll up. Place in a large pan side by side. Bake for about 15 minutes at 350 degrees.  Top with enchilada sauce and return to oven for another 10 minutes or so. top with shredded cheddar cheese and return to oven until cheese is melted. Serve with sour cream, guacamole or whatever.    Enchilada sauce   Combine in a quart jar: 1 quart water and 3 Tbsp. chili powder In a sauce pan melt:  1/2 cup butter or marg. (original recipe called for 1 cup)                                     add 1/2 to 3/4 cup flour   stir together until smooth, add water-chili mixture, whisk together.  Add 3 cups of tomato juice or V-8.  Cook until thickened.  This is usually enough for one large pan of enchiladas.   *****************************************************************   Fajitas   1 lb. of sirloin sliced in thin strips or boneless chicken sliced thinly 1 red pepper cut into bite sized pieces 1 onion cut into bite size pieces I tend to think that a good fajita is in the marinade: 1/2 can of beef broth for the beef or chicken broth for the chicken. 1 teaspoon minced fresh garlic...I use the jar stuff 2 tablespoons lemon juice 2 tablespoons jalepeño juice (optional) 1 sm. can green chilies diced 1/2 cup red cooking wine or white for chicken 1/2 teas. cajun seasoning 1/2 teas. fajita seasoning Put meat in glass dish and cover with mixed marinade.  Cover with plastic wrap. Let marinate 3 or 4 hours....overnight is really good. Drain marinade from meat, well to get out excess. I use a cast iron skillet.  The hotter the skillet the better. Heat a couple tablespoons of oil until really hot. Drop meat in and sauté, stirring to keep from sticking and burning.  When browned add veggies.  Sauté until done to taste.  Serve on warm tortillas with your favorite toppings, refried beans and rice.   *****************************************************************   Barbecued Pork and Beans 2 pounds well trimmed, 1 inch chunks boneless pork stew meat 1 cup chopped red bell pepper 1/2 cup chopped onion 1 bottle (18 ounces) barbecue sauce 2 cans (16 ounces each) baked beans, drained 1. Mix pork, bell pepper, onion, and 1 cup of the bbq sauce in crockpot.  Cover and cook on high 4-5 hours, or low 8 - 10 hours, until pork is very tender. 2.  Stir in remaining bbq sauce and the drained beans.  Serve.  You could probably substitute any kind of meat in this recipe.   *****************************************************************   Spanish Rice   1 cup long grain rice 2 cups liquid (I use 1 can chicken broth, rest water) bay leaf paprika (gives the rice it's red color) garlic powder and onion powder Brown rice in a little oil, pour in liquid, add spices to your liking, remember the chicken broth seems to have plenty of salt, simmer 20 minutes.   *****************************************************************   Pichelsteiner Eintopf 1  pound meat (you can use Pork, Beef, Lamb, Veal or use all )cut in bite     size cubes     Salt, Pepper 1  tablespoon butter or margarine 2  Onions 4  Carrots 1  Celery (get the bulb kind) 1  Savoy Cabbage 750 gram Potatoes ( or as much as you like) 1  Bay-leave 2  cups Beef bouillon (you might need more while cooking) Season the cubed meat with salt and pepper. Cut the onions in slices and lightly brown in the butter, add the meat and slowly cook for about 5 minutes. Add the carrot slices, the cubed Celery, the in Savoy cabbage ( tear the leaves in 4 inch pieces) and the sliced potatoes in layers on top of the meat. Add the bay leave and the beef bouillon. Let everything cook on a slow heat for 1 1/2 hours. You may have to add more beef bouillon.   *****************************************************************   Chicken Pot Pie (45 min. prep, 1 hour chilling, 25-30 baking) Makes 6 servings Pastry: 1 1/2 cups all-purpose flour 1 teaspoon salt 1/3 cup chilled butter, but into pieces 1 large egg 2-3 tablespoons ice water Filling: 4 cups cubed cooked chicken 1 tablespoon butter 1 pound fresh mushrooms, slices 1/4 cup dry white wine or water 1 1/2 cups whipping cream 2 tablespoons all-purpose flour 1 1/2 teaspoons paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 3/4 cup reduce-sodium chicken broth Glaze: 1 large egg, lightly beaten 1.  To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. 2.  In a small bowl, beat together egg and water.  Add to the flour mixture; mix lightly until a soft dough forms.  Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour. 3.  To prepare the filling, place chicken in a 2-quart casserole. 4.  In large skillet, melt butter over low heat.  Add mushrooms; increase the heat to medium-high; and sauté until browned and the liquid evaporates, about 5 min.  Add the wine; cook until almost evaporated, about 2 min.  Add mushroom mixture to chicken; stir to combine. 5.  In a medium saucepan, whisk together cream, flour, paprika, salt, and pepper, over low heat; cook until thicken, about 5 min.  Whisk in broth.  Pour sauce over chicken mixture. 6.  Preheat oven to 400 degrees F. 7.  On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole.  Place on top of pie; trim and seal the edges 8.  Roll out trimmings.  Cut out leaves and flowers.  Brush pastry with glaze; add the decorations; brush again with glaze. 9.  Bake until filling is bubbly and crust is browned, 25-30 min. Transfer to a wire rack to cool slightly.  Serve warm.   ****************************************************************   Bacon and Double Cheese Quiche (30 min. prep, 30 min. chilling, 45 min. baking) Makes 8 servings Crust: 1 1/2 cups all-purpose flour 1/8 teaspoon salt 1/2 cup (1 stick) chilled butter, cut into small pieces 2-3 tablespoons cold water Filling: 10 strips lean bacon 4 large eggs 1 1/2 cups light cream 1/4 teaspoon dried thyme 1/8 teaspoon white pepper 1/2 cup shredded Gruyere cheese (about 2 oz.) 1/2 cup shredded white Cheddar cheese (about 2 oz.) 1.  To prepare the crust, in a large bowl, mix together the flour and salt.  Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form. 2.  Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms.  Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 min. 3.  Preheat oven to 375 degrees F.  On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle.  Fit into 9-inch pie pan.  Trim edge, leaving 1/4-inch overhang.  Fold under to form standup edge.  Prick dough with a fork.  Line with foil and fill with pie weights or dried beans. 4.  Bake for 10 min.  Remove the foil and weights.  Bake until lightly golden, about 5 min.  Transfer to a wire rack to cool. 5.  Meanwhile, prepare filling.  In a medium skillet, cook the bacon over medium heat until crisp, 8-10 min.  Transfer to a paper towel to drain. 6.  In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust.  Crumble bacon, Gruyere cheese, and Cheddar cheese. Bake until golden and custard is set, about 30 min.  Serve warm.     ********************************************************  Broiled Lobster   Place lobster on it's back; kill by cutting through head with a sharp knife or plunge into boiling water for 5 min. With a sharp knife, split the cooked lobster open from head to tail. Remove the black vain, small sac from the back of head, and spongy lungs. Crack claws. Place lobster, top shell side up, on a broiler rack 4" from heat. Cut tail crosswise twice (to help prevent curling). Brush with melted butter. Broil 6-8 min., Turn over and brush again with the melted butter. Broil 4-6 min. until meat and shell are pink. Serve with side dish of melted butter and lemon.     *******************************************************   Party Pizzas   1 package active dry yeast ½ tsp. dried oregano 2/3 cup warm water ¼ tsp. garlic powder 2½ cups baking mix (flour) 1/8 tsp. pepper 1 lb. ground beef 2 cups shredded mozzarella cheese 1 jar pizza sauce Grated Parmesan cheese   Heat oven to 425°F. Dissolve yeast in warm water in large bowl; stir in baking mix until dough forms. Turn dough onto floured surface. Knead lightly until smooth, about 3 min. Cover. Cook ground beef in skillet until brown; drain. Stir in pizza sauce, oregano, garlic powder and pepper. Cook over medium heat, stirring frequently, until thick, about 5 min. Divide dough into halves; roll each half into rectangle, 15 X 10 inch on lightly floured surface.  Cut into six 5 inch squares. Spoon about 3 level Tbsp. beef mixture onto center of each square; sprinkle each with 2 Tbsp. mozzarella cheese. Moisten edges of square with water. Fold dough over filling, forming a rectangle; press edges with floured fork to seal. Brush with water; sprinkle with Parmesan cheese. Place about 2 inches apart on lightly greased cookie sheet. Bake until golden brown, 20 to 25 min. Makes 1 dozen.   Note: Baked pizzas can be frozen. To serve, heat oven to 425°F. Bake frozen pizzas on ungreased cookie sheet until hot, about 15 minutes.   *******************************************************     EGGPLANT AND BURGER BUNDLES:   Lay out heavy-duty aluminum foil squares (approx. 18-inches square) for as many "bundles" as you wish to make.    Slice egg plant into the same amount of slices, as you have foil squares (approx. 3/4 - 1-inch thick).      To assemble bundles:     Place a hamburger pattie on top of each foil square.  Coat the top of each pattie with bottled chili sauce (or red cocktail sauce).  Place the eggplant slice on top of sauce.   Continue layering with potatoes which have been cut into strips (as for french fries), sliced onions, chopped green peppers.   (Can make the "bundles" as large as you wish.....this will be your main course and vegetables all "in one".)  Sprinkle the bundles with garlic powder and salt and pepper to taste. Place approx. 1 tablespoon of water  at base of each bundle just before  pulling  up all sides of aluminum foil to the  top.  Seal well.  Place bundles on a baking sheet and bake in oven at 350 degrees for approx. 2 hours.  (check after 1-1/2 hours  to make sure they're not getting too "done".)       Enjoy eating these directly out of the foil.    Is fun and very little clean-up!    Note:  if camping, cook directly over hot coals.  Will cook in less time, however.     *******************************************************   CHICKEN SALAD   1 chicken, boiled and deboned 2 small cans mandarin oranges 1 3/4 cups mayonnaise 1 1/2 cups pecan pieces 1 Tbsp. yellow mustard 1 cup diced apple 1 tsp. poppy seed   Serve with muffins or biscuits.     ********************************************************   Creole Bouillabaisse   From: The New Orleans Cookbook   Set out a deep, 10 inch heavy skillet having a tight fitting cover. (Skillet should be large enough to allow fish fillets to lie only one layer deep, or cook half of the fish at one time.)   Wipe with a clean, damp cloth, 1 lb. red snapper fillets, 1 lb. redfish fillets (if fish is frozen, thaw according to directions on the package.) Thoroughly rub into fish fillets a mixture of 2 tsp. minced parsley, 1 tsp. salt, 3/4 tsp. thyme, ½ tsp. allspice, 1/8 tsp. pepper, 2 bay leaves, finely crushed, and 1 clove garlic, finely minced or crushed. Set fillets aside. Clean and chop 1 large onion. Heat in skillet over low heat 2 Tbsp. olive oil. Add chopped onion and fillets. Cover and cook over low heat 10 minutes, turning fillets once. Meanwhile, wash 3 large ripe tomatoes. Dip into boiling water for about 1 minute to loosen skins. Peel tomatoes, cut out and discard stem ends. Cut tomatoes into ¼ inch slices and set aside. Remove fish fillets from skillet, set aside and keep warm. Pour into the skillet, stirring well 1 cup white wine. Add tomato slices and bring mixture to boiling. Add 3 or 4 lemon slices 1 cup hot fish stock or hot water, 3/4 tsp. salt, 1/8 tsp. pepper and a dash of cayenne pepper. Simmer about 25 minutes, or until liquid is reduced almost one-half. Add the fish fillets to skillet and continue cooking 5 minutes longer. Meanwhile, blend several Tbsp. of the liquid in which the fish is cooking with 1 pinch of saffron. When fish has cooked 5 minutes, spread saffron mixture over fillets. Remove fillets from sauce and place on 6 slaices buttered, toasted bread. Pour sauce over fish. Serve at once.     *******************************************************   Sausage Bean Soup   3/4 lb. bulk Italian sausage ½ cup chopped onion 1 clove garlic, minced 1 can butter beans, rinsed and drained 1 can black beans, rinsed and drained 1 can (14½ ozs.) diced tomatoes, undrained 1 can (14½ ozs.) beef broth 1 Tbsp. minced fresh basil, or 1 tsp. dried 2 Tbsp. shredded Parmesan cheese    In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parmesan cheese.  Serve with crusty French bread and salad. Serves 4 to 6.     *****************************************************   Easy Meat Pies   3/4 lb. ground beef 3/4 lb. ground pork sausage 1 medium onion, chopped 1/3 cup chopped green onions 1 clove garlic, minced 2 Tbsp. minced fresh parsley 1 Tbsp. water 2 tsp. flour ½ tsp. baking powder ½ tsp. salt ¼ tsp. pepper 2 tubes (10 biscuts each) biscuits   In a skillet over medium heat, brown beef and sausage; drain. Add onoins and garlic; cook until tender. Add parsley, water, flour, baking powder, salt and pepper; mix well. Heat through. Cover and refrigerate for at least 1 hour. On a floured surface, pat 10 biscuits into 4 inch circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5 inch circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top. Place on an ungreased baking sheet. Bake at 375°F for 12 to 14 minutes or until golden brown and filling is hot. Makes 10 pies.     ******************************************************   Oven Fried Chicken   (suitable for diabetics)   1½ cups instant nonfat dry milk powder 1 Tbsp. paprika 2 tsp. poultry seasoning ¼ tsp. pepper 4 boneless, skinless chicken breast halves   Combine the first four ingredients in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. Place in an 8 inch square baking pan that has been coated with nonstick cooking spray. Bake, uncovered, at 350°F for 30 to 35 minutes. Serves 4.   Nutritional Analysis: One serving   240 calories 204 mg. sodium 78 mg. cholesterol 15 gm carbohydrate 36 gm. protein 4 gm. fat   Diabetic exchanges: 4 very lean meat 1 starch     ******************************************************   Chicken Veggie Packet   For one serving:   1 bone-in chicken breast, skin removed 1 cup diced zucchini  ½ cup diced green pepper ½ cup frozen mixed vegetables 2 Tbsp. diced onion 1/8 tsp. dried basil 1/8 tsp. dried parsley flakes 1/8 tsp. paprika dash of salt dash of pepper   Place chicken and vegetables in the center of a large piece of heavy-duty aluminum foil, about 18in. X 13in. Sprinkle with seasonings. Fold foil around mixture and seal tightly. Place on a baking sheet. Bake 350°F for 40-50 minutes. Open the foil carefully to allow steam to escape. Prepare as many packets as needed for meal. If preparing more than one, make sure sides of packets do not touch and also cook for the longer time.     *******************************************************   Mac 'N Cheese   One of my family's favorites can be made in many different ways, with just a small change. The basic recipe follows:   2 cups uncooked elbow maccaroni 2 cans water packed tuna 1 can cream of mushroom soup 1 cup shredded cheese   Cook maccaroni. Drain tuna, pressing out as much of the liquid as possible. Put half the pasta in bottom of a deep pan. Spread 1 can of tuna on top. Spread one half of the soup on top of tuna. Sprinkle about ¼ cup cheese on top of the soup. Repeat layers, using remainder of the cheese on top. Bake in 350°F oven for about 35 to 40 minutes.   Variations: Use cream of celery soup. Use chicken, turkey, ham or beef. Use sliced hot dogs. Add 1 cup canned or frozen vegetables. Add mushrooms. Use sliced, cooked potatoes. (or canned ones)     *****************************************************    Hearty Potato Soup   8 medium potatoes, peeled and sliced 2 carrots, diced 2 stalks celery, diced 2 quarts water 1 onion, chopped 6 T butter 1/4# bacon, diced 6 T all-purpose flour 1 t salt 1/2 t pepper 1/2 t thyme 1 large bay leaf 1/4 t sugar (Spike Seasoning, to taste - optional)   In a large kettle cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid. Slightly mash vegetables and set aside. In the same kettle, saute onion in butter and bacon until soft. Stir in flour, salt, pepper and remaining seasonings; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yields 8-10 servings (approximately 2-1/2 quarts)     *******************************************************   Lamb & Lima Bean Stew   2 Tbsp. oil 3 lbs. boneless lamb stew meat 1 onion, chopped 1 carrot, chopped 1 rib celery, chopped 4 cloves garlic, minced 1 Tbsp. dried rosemary ½ cup white wine 2 cups chicken stock 1 16 oz. can plum tomatoes 1 tsp. salt 1 tsp. pepper 2 10 oz. packages frozen lima beans   In dutch oven, heat oil & brown lamb on all sides. Remove lamb and drain all but 1 Tbsp. oil. Add vegetables and cook covered about 5 minutes until soft. Add rosemary and garlic, cook 1 minute. Add wine and chicken stock, simmer 2 minutes. Add remaining ingredients and any accumilated juices except beans and simmer partially covered about 1 ½ hours. Add beans and cook 10 to 15 minutes longer till tender. Skim any fat and adjust seasoning to taste.   ******************************************************   Fried Eggplant   eggplant, cut into medium slices eggs, beaten flour oil American cheese, sliced   Heat the oil in a pan. 'Dredge' the eggplant slices in egg and then flour. Fry in the oil. While they are still hot, 'sandwich' a peice of cheese between 2 fried eggplant slices. I hope you enjoy this recipe, it makes me want to go out and buy an eggplant, but my SUPER picky family would probably turn their noses up at it!!     ************************************   Nacho Potato Soup   1package Au-Gratin potatoes 1 can whole kernel corn, drained 1 can tomatoes & green chili's, undrained 2 cups water 2 cups milk 3/4 cup cubed cheese, whatever you like   In 3 quart pan combine potatoes, sauce mix, corn, tomatoes and water, mix well.  Bring to a boil, reduce heat. Simmer for 18-20 minutes (seems to take longer for the spuds in Co.).until tender. Add milk, cheese. Cook until cheese is melted. Yield 6-8 servings  

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