Recipes Included On This Page Baked Ziti Goes Southwest Barbeque Sauce, ala Art Black Bean Cakes Blueberry (or Cherry) Torte Braised Chicken with Tomatoes and Tarragon Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Ziti Goes Southwest Recipe By : The Meatless Gourmet Easy Lowfat Favorites Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces ziti pasta -- uncooked 1 8 oz can tomato sauce -- (salt-free or regular) 1 8 oz jar salsa -- (hot or mild) 3/4 cup reduced-fat ricotta cheese 1 cup shredded reduced-fat mozzarella cheese -- (4 ounces) 1 11 oz can corn -- drained 1 4 oz can chopped green chiles -- drained 1 teaspoon dried oregano 1/8 teaspoon pepper 1 tablespoon grated Parmesan cheese Cook pasta according to package directions, using the shorter amount of cooking time given. Drain. Preheat oven to 375°F. Lightly oil an 8-inch square baking pan or spray with nonstick cooking spray. Combine tomato sauce and salsa in a small bowl. In a large bowl, combine the ricotta cheese with half of the mozzarella cheese. Stir in half the sauce, along with the corn, chiles, oregano, and pepper. Add the cooked ziti and mix well. Spoon into prepared casserole. Spread remaining sauce over top of casserole, then sprinkle with remaining mozzarella cheese and then Parmesan cheese. Cover and bake 20 minutes. Uncover and continue to bake 15 more minutes. - - - - - - - - - - - - - - - - - - NOTES : Quick Tip: This entire casserole can be prepared a day ahead and baked when needed. You will need to remove it from the refrigerator about an hour before baking and add about 20 minutes to the covered baking time. Lyn Hillman**Baked Ziti Goes Southwest**lhillman@na.ko.com Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer * Exported from MasterCook * Barbeque Sauce, ala Art Recipe By : Art Guyer Serving Size : 1 Preparation Time :1:20 Categories : Sauces Volume 3-2 Feb. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup onion -- finely chopped 1 tablespoon garlic -- finely chopped 1/2 cup catsup 1/2 cup red wine vinegar 2 tablespoons soy sauce 3 tablespoons Worcestershire sauce 6 tablespoons liquid smoke flavoring -- hickory 6 ounces tomato paste 8 ounces tomato sauce 2 tablespoons Dijon mustard 2 cups brown sugar 1/2 cup red wine 1/2 cup raspberry - chipotle cooking sauce -- see note 1 1/2 teaspoon Cajun seasoning -- see note 2 1 teaspoon garlic pepper 1/2 teaspoon black pepper 1/2 teaspoon celery seed Heat a 2 or 3 quart saucepan on top of stove. Add oil. When oil is hot, add onions followed shortly by garlic and saute until onions begin to turn translucent. Reduce heat to low as you add the remainder of the ingredients. Bring the heat on the sauce back up until it begins to boil, cover loosely and reduce heat to simmer. Simmer for one hour, stirring frequently. - - - - - - - - - - - - - - - - - - NOTES : 1. If you can't find this wonderful sweet-hot sauce, substitute 1/2 cup raspberry preserves and a teaspoon of pureed chipotle in adobo sauce. 2. You can substitute a mixture of cayenne pepper, garlic salt, and onion powder, equaling 1/2 teaspoon. Tightly cover unused portions of sauce and refrigerate for up to 6 weeks. Created, Tested, and Submitted by Art Guyer Art Guyer**Barbeque Sauce and Ribs** Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer * Exported from MasterCook * Black Bean Cakes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked or 19 ounce can black beans -- drained 1/4 cup cilantro leaves (packed) 2 teaspoons ground cumin 2 teaspoons chili powder 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 tablespoons sour cream 4 scallions [green and white parts] -- thinly sliced 1/2 red bell pepper -- seeded and finely chopped 1/4 cup dry bread crumbs or dehydrated mashed potato flakes -- (or more if needed) 2 tablespoons yellow cornmeal 2 tablespoons vegetable oil Garnish: sour cream -- chopped fresh cilantro, diced fresh red bell pepper In a food processor, puree the black beans with the cilantro leaves, cumin, chili powder, oregano, salt and sour cream. Transfer the mixture to a mixing bowl and add the scallions, red bell pepper and enough bread crumbs to bind the mixture tightly. Form the mixture into twelve 2-inch disks and dredge them in the cornmeal. In a large non-stick skillet, heat the vegetable oil. Saute the cakes for 2 to 3 minutes on each side or until the cornmeal is browned. Serve immediately garnished with sour cream, cilantro and diced red bell pepper. Art Guyer**Black Bean Cakes** Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry (or Cherry) Torte Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c. sugar 1 pkg. cream cheese -- (3 oz) 3/4 oz 1 container cool whip graham cracker crust 1 can blueberry (or cherry) pie filling Cream sugar and cream cheese together. Add cool whip. Spread cream cheese mixture over graham cracker crust. Let set in refrigerator 1/2 hour before adding pie filling over top. Refrigerate until ready to serve. Nyalae**Blueberry (or Cherry) Torte**Nyalae@aol.com| Posted to FareShare 02-2000 Visit us at http://www.FareShare.net dited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Braised Chicken with Tomatoes and Tarragon Recipe By : Cook's Magazine April 1990 Serving Size : 4 Preparation Time :0:30 Categories : Volume 3-2 Feb. 2000 Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds chicken -- cut into 8 pieces Salt Ground black pepper 3 tablespoons olive oil 4 medium shallots -- minced 1/2 cup dry white wine 1/4 cup tarragon vinegar or white wine vinegar 2 medium tomatoes, peeled, seeded -- chopped coarse 1 tablespoon dried tarragon Sprinkle chicken pieces with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken and cook over medium-high heat, turning occasionally until seared on all sides, about 12 minutes. Remove chicken; cover and keep it warm. Remove and discard all but 2 tablespoons of the pan drippings. Add shallots; saute until softened, about 1 minute. Add wine, bring to boil, and simmer until wine reduces to 1/4 cup, about 1 minute. Add vinegar, tomatoes, and tarragon; return chicken to skillet. Cover and simmer until chicken is cooked through, about 8 minutes. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Quick, aromatic chicken saute. Robin**Braised Chicken with Tomatoes and Tarragon**GrassRats@aol.com Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer

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