3/4 : c No-salt-added chicken broth
3/4 : c Sun-dried tomatoes; packed
-without : -without oil
1 : c Sliced fresh mushrooms
1/4 : c Chopped onion
1 : Garlic; minced
2 : 1/ c Cooked spaghetti squash
1 : c Seeded chopped tomato
1 : ts Dried basil
1/4 : ts Pepper
3 : tb Pine nuts; toasted
1 : tb Grated Romano or Parmesan
-cheese : -cheese
2/3 : c Beer
1/2 : c Chopped onion
1/3 : c Salsa of choice
2 : tb Sugar
1 : tb Worcestershire sauce
4 : ts Lemon juice
1/2 : ts Paprika
1/2 : ts Chili powder
1/4 : ts Pepper
6 : Top loin steaks cut 1 inch
-thick; : -thick; (London broil or
-sirloin) : -sirloin)
1 : tb Soy sauce
1 : ts Red pepper flakes
1 : lb Beef flank steak
1/4 : lb Snow peas; trimmed
0: Heat oven to 400 degrees F
1: Line with paper baking cups or grease, 12 muffin-pan cups
2: Lightly spoon flour into measuring cup, level off
3: In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well
4: In medium bowl combine milk, margarine and eggs
5: Stir in ricotta cheese and zucchini, beat well
6: Add to dry ingredients, stirring just until moistened (Batter will be stiff)
7: Fill prepared muffin cups 2/3rds full
8: Bake at 400 degrees F
9: for 20 to 25 minutes or until golden brown
10: Immediately remove from pan and serve
11: Posted to recipelu-digest Volume 01 Number 636 by jeryder@juno
12: com (Judy E Ryder) on Jan 30, 1998