Recipes Included On This Page Navy Beans and Ham No Bake Cherry Cheese Pie Nutty Summer Squash with Asiago Cheese Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Navy Beans and Ham Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs. dry Navy Beans, culled, washed, and soaked in water overnight 1 Tbsp bottled, minced Garlic 1/2 lb. bone-in type Ham, cubed or 1 nice meaty Ham Bone 2 Onions, coarsely chopped 1 Carrot, grated or shredded 2 ribs Celery, sliced 2 cans Chicken Broth 1 (16-oz.) can Tomatoes, cut-up with juice 1 pinch Red Pepper Flakes, or to taste Salt and Pepper, to taste Drain beans, put into a large, preferably non-stick pot. Pour in chicken broth and just enough water to cover beans. In a skillet, saute in 1 Tbsp. Olive Oil, the raw vegetables and garlic until crisp-tender, stirring constantly, add to pot of beans. Add remaining ingredients, bring to a boil, stir, cover pot, reduce heat to simmer and cook until beans are tender. Start checking after first hour. Stir beans occasionally. Add more chicken broth a little at a time if beans get to dry before they are done and have made a nice sauce. Serve in a bowl over fluffy rice with homemade hot cornbread and lots of butter. Have a nice tossed green salad on the side. Beans freeze well. Contributed to the FareShare Gazette by Patty 02 October 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Bake Cherry Cheese Pie Recipe By : Public domain recipes converted from Meal Master format Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust -- 9" graham cracker 1/3 cup lemon juice -- concentrated 8 ounces cream cheese -- softened 1 teaspoon vanilla extract 14 ounces sweetened condensed milk -- (1 can) [not evaporated milk] 1 cup cherry pie filling In a large mixer bowl, beat cheese until fluffy. Beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers. S(Formatted by Chupa): "09.28.04" Contributed to the FareShare Gazette by Chupababi; 24 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 531 Calories; 27g Fat (45.1% calories from fat); 10g Protein; 64g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 394mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 5 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Nutty Summer Squash with Asiago Cheese Recipe By : Arthur Agatston, M.D. Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons trans-fat free margarine 2 large garlic cloves -- minced 1 medium zucchini -- cut into 3-inch strips 1 medium yellow summer squash -- cut into 3-inch strips 2 tablespoons chicken broth or vegetable broth 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup toasted walnuts -- chopped 1/3 cup shredded Asiago cheese -- (1 1/2 ounces) Melt the margarine in a large nonstick skillet over Medium-Low heat. Add the garlic and cook, stirring constantly, for 1 minute or until soft. Add the zucchini, yellow squash, broth, salt and pepper. Bring to a simmer over Medium heat. Cover and simmer, stirring occasionally, for 6 minutes, or until the zucchini and squash are tender. Remove from the heat. sprinkle with the walnuts and cheese. Makes 4 servings. Source : "The South Beach Diet Cookbook, p.152, ISBN 1-57954-957-8" S(mastercook formatting by): "Bobbie" Copyright : "(c) 2004 Arthur Agatston, M.D." NOTES : Summer squash couldn't be better! Chopped walnuts and Asiago, an Italian cheese with a nutty, rich flavor, add a surprise crunch to this delightful veggie dish. Bobbie's Note: This was a fantastic side dish!! The flavors blended very well. I did not find I needed all the cheese, I used closer to 1/4 cup. Contributed to the FareShare Gazette by Bobbie; 15 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (8.6% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 92mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

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