In this issue:

Tuesday's Vegetarian Recipe: *Herb & Garlic Grilled Vegetable Platter*
Requests & Replies from Subscribers:   7 Layer Bars

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* Exported from MasterCook *

Herb and Garlic Grilled Vegetable Platter

Recipe By : Real Food for Real People
Serving Size : 6          Preparation Time :0:00
Categories : Side Dish                  Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Zucchini -- or yellow squash, sliced
1 small Sweet Onion -- cut into wedges
12 medium Mushroom Caps -- cut into wedges
1 medium Eggplant -- thick sliced
2 medium Bell Peppers -- asst. colors, sliced in chunks
1 cup Lawry's Herb and Garlic Marinade with Lemon Juice


In large zip baggie, combine all ingredients and marinate in refrigerator for 30
minutes or overnight. Either thread onto skewers or place vegetables in grill
basket to grill over barbecue until tender.

Variations:
May cook in skillet until browned and tender.
May broil or oven roast at 450ºF until tender.

Picnic Idea: A great recipe to take along as a picnic side dish, to top a main
dish salad or to wrap up in a tortilla as a vegetarian sandwich.

Wrap Party Tip: Wrap fillings can be made up ahead and refrigerated. When ready
to serve, allow vegetables to come to room temperature, place on buffet with
tortillas and let guests serve themselves.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 91 Calories; 1g Fat (5.7% calories from
fat); 4g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1075mg
Sodium.

Exchanges: 2 1/2 Vegetable; 1/2 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I leave for work long before my family gets up in the morning but I still would
like to fix them a healthy breakfast. Is there any way to prepare eggs and freeze
them? Something where they could stick in the microwave and reheat? My family
likes scrambled eggs and egg patties for egg muffins. They don't like omelets, so
any recipes would be great. Thanks!

Teresa
 

  
We are doing the food for our son's wedding this fall. While it is inside, I was
concerned about the salads not staying cold while on the buffet. Does anyone
have any clever ideas? Two of our salads will be served in punch bowls but we
could adapt if necessary. Thanks.

Liz
    

I need the instructions for making omelets in a baggie in the microwave-
apparently they pop open when they are cooked. Do you have this?

Katie
   

~ Subscriber Responses ~
 

 
I have 30+ pages of bean and grain recipes. If you would like to have them, email
me.

Different kinds of beans can be substituted in recipes if there is a type of bean
you are less fond of. I sometimes substitute half or all of pinto beans for
kidney beans. Brown rice substitutes for white rice in many recipes except rice
pudding. (My children would not eat white rice because they had never had it home
until they were teenagers.)

Add whole grains and beans to your diet gradually until your digestive track
adjusts.

Pinto Beans with Potatoes
Categories: Main dishes, African, Rwandan, Vegetarian Yield: 6 servings

2 c Dried pinto beans, soaked
3 lg Potatoes, chopped*
2 ea Celery stalks, chopped
1 ts Salt
1 ea Onion, thinly sliced
4 tb Peanut oil (Spray your skillet heavily with Pam or other cooking spray and
cut oil down to 1 Tbls or 1 1/2 Tbls.

Cover pinto beans with enough water to cover & bring to a boil. Reduce heat &
simmer until they are just tender. Add potatoes, celery & salt & more water if
necessary. Cook over low heat. Just before the potatoes & beans are tender,
gently fry the onions in a heavy skillet. Using a slotted spoon, add the beans to
the skillet & stir until well mixed & heated through. Serve hot over rice or a
stiff porridge.

Spanish Wheat And Rice (From Pantry Cooking by Cheryl Driggs)

1-1/2 cups water
1/2 cup long grain rice brown rice
1-1/2 cups cooked wheat (page 10)
1 teaspoon beef bouillon granules
1/8 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon dried onion
1 teaspoon salt
2 tablespoons green bell pepper flakes (or 1/2 cup chopped fresh green pepper)
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (15 ounces) red kidney beans, rinsed and drained or 2 cups cooked kidney
beans

Heat water to boiling in a large skillet. Stir in all ingredients but the beans.
Bring the mixture to a boil; reduce heat and cover. Simmer for 30 to 40 minutes
or until rice is cooked. Stir in the beans and heat through. Serves 4 to 6.

Cooked whole wheat:
1 cup whole wheat berries
2 ½ to 3 cups water.
Pinch of salt
Cook over night in a crock pot on low.

Depending on the size of your crockpot you can double or triple the amounts
except for the salt.

Note: Cooked whole wheat freezes well in 1 cup (or recipe sized) freezer zip lock
bags. Be sure to label and date.

Beans And Macaroni (From Pantry Cooking by Cheryl Driggs)

1 can (15 ounces) navy beans, rinsed and drained, or 2 cups cooked navy beans
1 cup elbow macaroni, cooked and drained (do not overcook) (use whole wheat
macaroni)
1 can (14-1/2 ounces) diced tomatoes
1/4 teaspoon garlic powder
1 teaspoon beef bouillon granules
1/2 teaspoon Worcestershire sauce

Combine ingredients in a saucepan. Simmer 20 to 30 minutes until flavors are
well blended.

Mary in Azusa                      D_bnight@yahoo.com 
 

This is for Barrie, I love this beet recipe and I'm not a huge beet fan, either.
Courtesy of Taste of Home Magazine. You could certainly use cooked fresh beets
also.

Pineapple Beets
Taste of Home
SERVINGS: 4
TIME: Prep/Total Time: 15 min.

2 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 can (8 ounces) pineapple tidbits, undrained
1 can (16 ounces) sliced beets, drained
1 tablespoon butter or margarine
1 tablespoon lemon juice

In a saucepan, combine brown sugar, cornstarch and salt; add pineapple and bring
to a boil, stirring constantly until thick, about 2 minutes. Add the beets,
butter and lemon juice; cook over medium heat for 5 minutes, stirring
occasionally. Yield: 4 servings.

mary beth                   mbguba@gmail.com
 

Here is a recipe for Anita for homemade oatmeal cream pies. These are full-fat
version but they are SO worth it. I'm sure you could substitute low-fat/fat-free
ingredients to make them more healthy. This is the treat my co-workers request
the most when I tell them I'm baking something for the office.

Cookies

1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats

Cream margarine and sugars. Add molasses, vanilla and eggs and mix well.
Combine flour, salt, baking soda, and cinnamon and add slowly to creamed mixture.
Mix in oats by hand. Drop dough on ungreased cookie sheets (I use the small
Pampered Chef ice cream scoop for both cookie and filling, ensuring a nice
rounded, even cookie.) Bake at 350 for 10-12 minutes. They will look moist,
don't overcook.

Filling

4 oz cream cheese, softened
1/2 cup vegetable shortening (don't substitute butter or marg.)
1 cup marshmallow fluff
1/2 tsp vanilla extract or paste
2 tsp milk
Up to 3 cups of powdered sugar

Mix cream cheese and shortening. Add fluff and combine well. Add vanilla &
milk. Slowly add powdered sugar. Add one scoop of filling to bottom cookie and
top with another cookie. These keep well in the fridge and it only takes a few
minutes for them to soften up when you take one out to eat.

Renee              reneeblackwell@verizon.net 
 

This is for Lisa who wants flourless cookie bars. The old standby

7 LAYER BARS

1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut

Preheat oven to 350 degrees F (180 degrees C).
Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides
with butter. Spread crumbs evenly over bottom of pan. Layer chocolate chips,
butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle
coconut over condensed milk. Bake until edges are golden brown, about 25 minutes.
Let cool.

But the easiest and best tasting peanut butter cookies in the world are:

PEANUT BUTTER BALLS
Preheat oven to 350 degrees. Mix together:

1 cup sugar
1 egg
1 cup peanut butter

Honest! That's all! Use the smallest cookie scoop you have or roll 1 tsp of dough
into balls and place on ungreased cookie sheet. You can leave them in balls or
flatten them slightly with a fork. Bake for 8 to 10 minutes. (I get about 60
small cookies on a sheet)

Variation: You can flatten and put a chocolate piece in the center. Yummy!

Donna Manning                         dboza1@msn.com
 

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