8 : oz Tomato Sauce
2 : tb Olive Oil
1 : tb Red Wine Vinegar
1 : Clove Garlic; Finely Minced
1 : ts Basil
1 : ts Oregano
1 : ts Black Pepper
2 : tb Chopped Onion
1 : tb Butter Or Margarine
8 : oz (1 Can) Tomato Sauce
1/4 : ts Dried Basil, Crushed
1/8 : ts Dried Thyme, Crushed
Dash : Dash Freshly Ground Pepper
1 : c Water
1 : ts Instant Chicken Bouillon
Parmesan : Parmesan Croutons
2 : tb Olive oil
1 : md Red onion; chopped
1 : md Bell pepper; chopped
2 : Or 3 garlic cloves; minced
3 : md Carrots; chopped
1/2 : lb Mushrooms; coarsely chopped
8 : c Chopped fresh seeded
-- : -- tomatoes
-or- : -or-
28 : oz Canned tomatoes
1 : ts Aniseed; crushed
1 : Bay leaf; broken
1/4 : c Dry red wine
1/4 : c Fresh oregano; chopped
1/4 : c Fresh basil; chopped
1/4 : c Italian parsley; chopped
2 : tb Lemon balm; chopped
1 : pk (8 ounce) frozen cut green
-beans : -beans OR equiv. fresh,
-lightly : -lightly cooked
1 : c Chopped tomatoes
1 : sm Onion, sliced, in rings
1 : Clove garlic, minced
1/4 : ts Oregano or basil leaves,
-crushed : -crushed
1 : /2 c Plain yogurt
3/4 : c Mayonnaise
1 : /2 tb White wine vinegar -- or to
Taste : Taste
3/4 : c Minced fresh parsley
1 : lg Red onion -- quartered and
Sliced : Sliced
3/4 : c Finely chopped fresh herbs
Basil, : Basil, dill, etc.
1 : /2 lb Tricolor pasta
4 : -6 oz. trout fillets; (fres
1 : tb Chopped parsley
1/4 : c Dry white wine
2 : tb Butter
1/3 : c Sour cream
1 : tb Chopped onion
1 : pn Chervil
1/4 : c Soft bread crumbs; buttered
1 : pn Tarragon
Salt : Salt and pepper
5 : lb Whole turkey breast, boned
1/4 : c Parsley, chopped
2 : tb Fresh thyme, minced
Salt : Salt
Pepper : Pepper
2 : oz Fontina cheese, sliced
2 : oz Prosciutto
4 : Sprigs of parsley or thyme
2/3 : c Chicken broth
1/3 : c Dry white wine
2 : tb Cornstarch
2 : tb Cold water
4 : Boiling potatoes
-(about : -(about 1 pound)
2 : sm Sweet potatoes or yams
-(about : -(about 1 1/2 pound)
1/2 : c Olive oil
2 : tb Chopped fresh parsley
1 : tb Chopped fresh tarragon
-OR- : -OR- thyme (1 tsp. dried)
1/4 : ts Red pepper flakes
1/2 : ts Freshly ground pepper
1/2 : ts Salt
0: Keywords: Vegetarian, Ovo-Lacto Soften the yeast in the warm water
1: Combine the flours, sugar and salt in a mixing bowl
2: Cut in the margarine until the mixture resembles crumbs
3: Add the milk, eggs and softened yeast
4: Mix well
5: Cover and refrigerate for 2 hours or overnight
6: Meanwhile, make the Cranberry-Orange Filling by combining the cranberries, orange, brown sugar (or fructose), and applesauce in a food processor
7: Grind until coarse
8: Transfer to a saucepan and cook over medium heat for 10 minutes
9: Cool
10: After chilling, roll the dough into an 18- by 12-inch rectangle on a floured surface
11: Spread with the filling
12: Roll up jelly roll fashion
13: Cut into 18 rolls with a sharp knife
14: Place in an oiled 13- by 9-inch baking pan
15: Let rise in a warm place for about 30 minutes, or until doubled in bulk
16: Bake in a 350-degree oven for 25 to 30 minutes, or until golden brown
17: Glaze with orange juice concentrate while still warm
18: Serves 18 One Serving = Calories: 140 Carbohydrates: 19 Protein: 3 Fat: 6 Sodium: 99 Potassium: 92 Cholesterol: 31 Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M
19: S
20: ,R
21: D
22: From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini