Hot Food & Recipes

Servings: 6 servings
Category: Casseroles
Ingredients

• 2 ts Olive Oil
• 1 c Diced Carrot
• 1 c Fennel Bulbs; Chopped
• 1 c Diced Onion
• 6 Garlic Cloves; Minced
• 32 oz Cannellini Beans; Drained
• 1/4 c Low-Salt Chicken Broth
• 14 1/2 oz Tomato Wedges; Canned,
• -Peeled
• 2 tb Fresh Sage; Thinly Sliced
• 2 sl French Bread; Diagonally
• -Sliced
• Vegetable Cooking Spray
• Fresh Sage Leaves; Optional

Directions
Preheat oven to 425? Heat oil in a large nonstick skillet over medium-high heat. Add carrot, fennel, onion, and garlic; saut?5 minutes. Spoon carrot mixture into an 11X7 inch baking dish. Stir in beans and next 5 ingredients (beans through pepper). Trim cursts from bread. Cut bread into 1-inch cubes. Lightly coat cubes with cooking spray. Arrange bread cubes in a single layer over carrot mixture pressing cubes gently into mixture. cover mixture with foil, and bake at 425?for 25 minutes. Uncover and bake an additional 5 minutes or until croutons are golden. Garnish with sage leaves, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 16, 1999, converted by MM_Buster v2.0l.

Servings: 4 Servings
Category: Casseroles | Turkey | Tex-mex
Ingredients

• 4 ts Vegetable oil; divided
• 3/4 lb Oven-roasted turkey breast
• Cut into 2 x 1/4 inch strips
• 1 ts Dried oregano; divided
• 3/4 ts Ground cumin; divided
• 1/4 ts Pepper
• 2 lg Garlic cloves; minced
• 3/4 c Corn kernels; divided
• 3/4 c Sliced green onions
• 1/4 c Chopped fresh cilantro
• 1 lg Garlic clove; minced
• 3 tb All-purpose flour
• 1 tb Chili powder
• 1/8 ts Ground cinnamon
• 1 c Water
• 10 oz Chicken broth
• 5 Corn tortillas; (6-inch)
• Vegetable cooking spray
• 2 oz Sharp cheddar cheese;
• -shredded
• 1/4 c Sour cream
• Cilantro sprigs
• Cherry tomato slices

Directions
Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add turkey; saute 1 minute. Add 3/4 teaspoon oregano, 1/4 teaspoon cumin, pepper, and 2 garlic cloves; saute 1 minute. Add 1/2 cup corn and green onions; saute 1 minute. Spoon into a bowl, and stir in cilantro. Set aside. Heat 2 teaspoons oil in skillet over medium heat. Add remaining 1/4 teaspoon oregano, remaining 1/2 teaspoon cumin, and 1 garlic clove; saute 1 minute. Add flour, chili powder, and cinnamon; cook 1 minute, stirring constantly with a wire whisk. Gradually add water and broth; cook 5 minutes or until thickened and bubbly, stirring constantly with whisk. Pour sauce into a bowl; place plastic wrap on surface, and set aside. Brush remaining 1 teaspoon oil over both sides of tortillas. Place a large nonstick skillet over medium-high heat until hot. Add 3 tortillas, and cook 30 seconds on each side or until softened. Remove from skillet. Cut tortillas in half; set aside, and keep warm. Repeat procedure with remaining tortillas. Arrange 5 tortilla halves in bottom of an 8-inch square baking dish coated with cooking spray. Spread 1/3 cup sauce over tortillas; top with turkey mixture. Spoon 2/3 cup sauce over turkey mixture, and arrange remaining 5 tortilla halves over turkey mixture. Spread remaining 2/3 cup sauce over tortillas; sprinkle cheese and remaining 1/4 cup corn over sauce. Bake at 450 degrees for 15 minutes or until bubbly. Recipe By: Cooking Light, Sept. 1995 From: Jazzbel Date: 17 Apr 97 Eat-L List (Recipes And Food Folklore) Adapted by: Jim Weller Posted to MM-Recipes Digest V4 #3 by “Rfm” on Jan 11, 99

Servings: 6 Servings
Category: Cassarole | Mexican | Crockpot
Ingredients

• 1 1/2 lb Ground beef
• 1 Medium onion, chopped
• 2 Cloves garlic, minced
• 1/4 lb Cheddar cheese, grated
• 1 10-oz can enchilada sauce
• 1 8-oz can tomato sauce
• 2 16-oz cans chili beans
• 1 16-oz can corn, drained
• 1 6-oz can sliced black olives
• 6 Corn tortillas

Directions
Brown ground beef together with chopped onion and minced garlic. Drain and reserve. In a lightly oiled crockpot, layer the ingredients in this fashion: 1 tortilla/meat/sauce/cheese/1 tortilla/beans/cheese/corn/1 tortilla/repeat the layers. Turn crockpot on LOW for 5 to 7 hours. More frequently, this recipe can be made as a ‘lasagna’, doubling the quantities, and layering in a 9 X 13 casserole. Then the casserole can be baked (covered with foil) for 2 hours at 325 degrees F. From: Richard Douville Date: 03-29 Cooking * Posted to MM-Recipes Digest by “Rfm” on Aug 19, 98

Servings: 6 Servings
Category: Casseroles | Chicken | Rice
Ingredients

• 1 1/2 c Uncooked long grain rice
• 6 Boneless, skinless chicken
• -thighs
• 1 Cream of mushroom soup
• 1 French onion soup
• 1 Water

Directions
NOTE: To reduce fat, use reduced fat soup. Preliminary: Spray a 9 by 13 inch baking pan with non-stick spray. Adjust oven rack to middle position. Preheat oven to 375 degrees, 1. Place rice in prepared baking pan.. Top with chicken. Spread cream of mushroom soup on top. Pour onion soup and water on top. Cover with aluminum foil. 2. Bake in preheated oven for 1-1/2 hours. Contributor: Orange County Register Posted to MM-Recipes Digest V4 #3 by Jack Elvis on Jan 09, 1999

Servings: 8 servings
Category: Casseroles | Vegetables | Vegetarian | Pies & past
Ingredients

• 2 ts Olive oil
• 1 c Onion; diced
• 1 c Asparagus; cut into 1 inch
• -lengths
• 1 c Broccoli florets
• 1/2 c Corn kernels
• 6 sl Peeled eggplant; 1/4 inch
• -thick
• 6 sl Tomato; 1/4 inch thick
• 2 Whole eggs
• 2 Egg whites
• 2 c Lowfat 2% milk
• 1/2 c Unseasoned bread crumbs
• 1/2 ts Salt
• 1/4 ts Pepper
• 1/8 ts Nutmeg
• 1 c Lowfat Swiss cheese; grated

Directions
Spray a 9 inch round by 2 inch deep casserole dish with vegetable oil. Alternatively, use a disposable pie tin or spring-form pan. Heat 1 tsp of oil in a non-stick saut?pan. Saut?onion, asparagus, broccoli and corn for 2 minutes. Spread saut

Servings: 7 Servings
Category: Casseroles | Main dish | Fish
Ingredients

• 4 Pkgs frozen chopped spinach
• 2 Pkgs frozen artichoke hearts
• 2 pt Fresh oysters
• 8 tb Butter
• 1 Lg pkg cream cheese
• 1 Onion
• 1 Bunch green onions
• Parsley
• 1-2 lemons
• Italian bread crumbs

Directions
Cook artichokes and spinish according to directions. Cook oysters until edges curl and remove from liquid. Fry onion, green onions (chopped) and green pepper in butter until golden and limp. Add spinach and juice of lemon. Add cream cheese and stir until smoth. Add parsley and bread crumbs–enough to absorb butter. Add salt and pepper to taste. Arrange artichoke hearts on bottom of greased casserole, top with oysters, and then the spinach mixture. Dot with butter, bread crumbs and more lemon juice. Warm in oven. May be made in advanced, refrigerated, and heated at 350F. for about 30 minutes when ready to serve. Old Ursuline Convent Cookbook Chartres Street New Orleans, LA 1971 Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net Posted to MM-Recipes Digest V4 #6 by “John M. Hartman” on Feb 10, 1999