Wednesday, February 29, 2012

PizzaVino's Caesar Salad with Crunchy Croutons

Crunchy croutons:
5 cups fresh focaccia bread, cubed
1/4 cup olive oil
1/4 teaspoon sea salt, or to taste

Heat the oven to 350 degrees. In a large bowl, toss the cubed focaccia with the olive oil until evenly coated, then toss with the salt. Spread the bread on a large, rimmed baking sheet and toast until golden and crunchy, 15 to 20 minutes.
Caesar salad dressing:
2 cloves garlic
3 anchovies, or to taste
Zest and juice of ½ lemon, divided
1 1/2 teaspoons red wine vinegar
Worcestershire sauce
1 egg
1 cup olive oil, more as desired
Salt and freshly ground black pepper

1. Using a mortar and pestle, or in a food processor, grind the garlic and anchovy into a paste.

2. In a medium bowl, combine the garlic-anchovy paste with the lemon zest, red wine vinegar, 1 to 2 dashes of Worcestershire sauce and egg. Whisk to combine, then whisk in the lemon juice.

3. While whisking, slowly drizzle in the olive oil to thicken and emulsify the dressing. Season and adjust the flavoring as desired. This makes about 1 cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, covered and refrigerated, for 2 to 3 days.

Caesar salad assembly:
12 cups tender romaine leaves (such as baby romaine), washed and drained
1/3 to ½ cup Caesar salad dressing, more as desired
2 to 4 tablespoons freshly grated Parmigiano-Reggiano

In a large bowl, toss the romaine leaves with dressing just to coat. Plate the salad on a serving platter or on individual plates. Sprinkle the Parmigiano-Reggiano evenly over the salad, and top with the croutons. Serve immediately.

Serves 4-6

Roxie's Chocolate Mint Meringue Cheesecake

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow
Creme (1 Jr)

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form.

Carefully spread over top of cheesecake to seal.

Bake at 450 degrees F., 3 to 4 minutes or until lightly browned.

Tuesday, February 28, 2012

Red Lobster Lemon Basil Snapper


4 each 5-6 oz. skinned salmon fillet
24 each 26-30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10-15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)

Note: Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce


Brush both sides of salmon with olive oil and season with salt and pepper.

After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.

Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.

On a medium heated grill, place the salmon flesh side down. Grill approximately 6-7 minutes per side or until the fish reaches 150 degrees.

Grill shrimp approximately 3-4 minutes per side or until 150 degrees.

Grill pineapple for 2-3 minutes per side or until there is good carmelization.

Brush all items generously with the sweet chili sauce.

To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

Serves 6

Panera Bread Roasted Red Pepper Gremolata Spread

Zesty spreads add just the right touch to your sandwich buffet.
2 tablespoons fresh Italian parsley, minced
2 teaspoons capers, drained
1 medium clove garlic, peeled and mashed
1/2 teaspoon lemon zest
1/4 teaspoon coarse sea salt
1 tablespoon red wine vinegar
14 ounces roasted red peppers, drained and patted dry

Combine all of the ingredients -- except the peppers -- in a food processor and process until very finely chopped. Add peppers and pulse until they are coarsely chopped, scraping bowl often. Adjust seasoning to taste, and serve at room temperature.

Makes 2 cups

Monday, February 27, 2012

Olive Garden Chicken Gnocchi Veronese

1/4 cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
1/2 zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in 1/2" strips
2 small branches rosemary
1 garlic clove, minced
Juice of 1/2 lemon

Veronese Sauce:
1 cup Parmesan cheese, grated
1/2 cup ricotta cheese
14 fl oz heavy cream

2 qt water
6 oz all-purpose flour
2 eggs
2 lbs russet potatoes
2 tsp salt
1 lb gnocchi (potato dumplings), cooked according to package directions

Note: You may make your own gnocchi by following the steps below,
or you may purchase them already made.


1. Wash potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.

2. Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.

3. Combine potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).

4. Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into 1/2" pieces. Push fork tines on each piece for the classic gnocchi appearance.

5. Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.


Chicken & Sauce

1. Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

2. Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

3. Heat saute pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).

4. Add marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.

5. Drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.

Capital Grille Prosciutto-Wrapped Mozzarella

1 pound large fresh mozzarella balls
15 paper thin slices prosciutto
10 ounces large or cherry heirloom tomatoes (mix of yellow and red)
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
6 slices pain rustique bread, cut in 1/4-inch thick slices on the bias (see note)
1/4 cup plus 2 tablespoons hot clarified butter (divided)
1/2 cup finely grated Grana Padano cheese (see note)
1 tablespoon extra-virgin olive oil
3/4 ounce chiffonade cut basil leaves plus 3 sprigs fresh basil for
2 tablespoons 12-year-old balsamic vinegar

Slice the balls of mozzarella cheese into about 1/2-inch-thick slices weighing about 1 1/4 ounces each.

Individually wrap the slices of mozzarella with slices of prosciutto, making certain to completely cover the cheese.

Place the wrapped mozzarella on parchment paper and refrigerate until ready to use.

Core tomatoes and cut into 1/2-inch dice. Halve or quarter smaller heirlooms tomatoes and place in a mixing bowl. Season with kosher salt and pepper. Let tomatoes rest.

Brush slices of bread on both sides with the 1/4 cup hot clarified butter and sprinkle both sides liberally with the grated cheese. Press cheese gently into the bread. Toast in a panini press over medium-high heat or in a hot sauté pan that has been coated with clarified butter, turning once, until golden brown and crisp on
each side. This will take 1 to 2 minutes per side. If using a skillet, cook slices in batches; do not crowd pan.

Preheat oven to 450 degrees.

Place remaining 2 tablespoons clarified butter in a hot skillet. Gently set pieces of wrapped mozzarella in the skillet and sauté 2 minutes per side or until exterior is crisp. Place seared mozzarella balls on a cookie sheet then transfer to oven. Cook until cheese starts to melt and is hot, about 5 minutes.

Meanwhile toss tomatoes with olive oil, the chiffonade of basil and the balsamic.

To assemble: Mound a spoonful of the tomato salad in the centers of three large, warmed dinner plates.

Arrange the grilled mozzarella, leaning it against the tomato salad, around the front and side edges of the plate. Lean two croutons on the backside of the plates. Place a sprig of basil in the center of the tomatoes and serve immediately.

Pain rustique has a thick crust similar to Italian bread.
Grana Padano cheese is available specialty food stores.
Parmigiano-Reggiano could be substituted.

Saturday, February 25, 2012

Clementine Bakery (LA) Butterscotch Brownies

3/4 cup plus 2 tablespoons (3.5 ounces) flour
11/4 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar
5 tablespoons butter, melted
1 extra-large egg
1/2 plus 1/8 teaspoon vanilla extract
1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

1. Heat the oven to 325 degrees.

2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4. Stir in the dry ingredients, then fold in the nuts.

5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6. Remove from heat and cool slightly before serving.

Servings: 12 to 16

Carrabba's Spicy Sausage Lentil Soup

2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

1. Heat up olive oil in a Dutch oven or large saucepot over medium heat. Add onion, carrot, and garlic. Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break
up the sausage into bite-size bits as it cooks. Add ham, and cook for an additional minute.

2. Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.

3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl" serving.

Makes 12 to 13 cups.

Starbuck's Blueberry Scones

Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment paper

2 Cups all-purpose flour
2 tsp baking powder
1 egg
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp fine baker's sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries

For the topping:
1 egg beaten
1 Tbsp whipping cream
Wilton's Sugar - large crystals

Cut butter into cubes and refrigerate until ready to use.

Sift the flour, salt, baking powder and sugar into a large bowl. Cut the butter into the flour mixture with pastry blender until resembles coarse meal

In a smaller bowl whisk the egg, cream and vanilla - add to the dry mixture mixing with a fork, and stir until just combined - do not over mix!

Stir in fresh blueberries.

Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible.

Place the scones on a baking sheet with silpat or parchment paper - this ensures even browning on the bottom

Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.

Bake at 375 degrees for 17 minutes and no longer. This will ensure a moister scone than normally expected.

Friday, February 24, 2012

Baskin Robbins B.R. Blast®

1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes

whipped cream

1. Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon. Makes 2 large drinks.

Mocha: For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described.

Planet Hollywood Thai Shrimp Pasta & Sauce

1/2 cup Thai Sauce (see recipe below)
1 teaspoon butter
1 teaspoon chopped garlic
16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)
1 cup julienne-cut vegetables (celery, carrots, bell pepper and/or
1 tablespoon freshly chopped cilantro, divided
1 tablespoon chopped peanuts, divided
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion (to garnish)

Prepare Thai Sauce (recipe below) and set aside. Place butter and garlic in clean, heated saute pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.
Thai Sauce:
Add cut vegetables, half of the cilantro and half of the peanuts.

Add 1/2 cup Thai Sauce (or more to taste) and mix.

Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove
shrimp from mixture.

Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish center of each bowl with the onions, remaining peanuts and cilantro.
Makes 2 servings.

El Bulli Restaurant Pollo al Chilindrón

1/4 cup spanish extra-virgin olive oil
3 tablespoons spanish extra-virgin olive oil
4 chicken legs,thighs and drumsticks separated
Salt to taste
4 cups diced spanish onions
1 cup diced green bell peppers
1 cup diced red bell peppers
2 tablespoons minced garlic
1 cup dry white wine
1 cup thinly sliced and diced jamon serrona
1/2 teaspoon sweet pimenton
2 cups plain canned tomato sauce
1 sprig fresh rosemary
1 bay leaf
2 cups flat mineral or filtered water

1.  Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.

2. Add the 1/4 cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon of water if the onions start to burn. Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, 4 to 5 minutes.

3. Add the jamón and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Season to taste with salt before serving.

Thursday, February 23, 2012

Joe's Crab Shack Crab Cakes

1 egg yolk
1/3 cup fat-free mayonnaise
2 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
8 slices of diet wheat bread, toasted
3 tablespoons chopped fresh parsley
1 pound lump crabmeat
2 tablespoons diet margarine, melted

1. Preheat oven to 350°F.
2. Beat together the first nine ingredients.
3. Be sure the bread is toasted throughout and dry.  Crush into crumbs.
4. Fold the bread crumbs and parsley into the spice mixture.
5. Form into 4 cakes.
6. Brush each cake on both sides with the melted margarine.
7. Spray a baking sheet with non-stick cooking spray.  Place the cakes on the baking sheet and bake for 30 to 40 minutes.

Serves 4

Red Robin Barbecue Chicken Salad

Barbecue sauce:
1/2 cup tomato sauce
1 teaspoon smoky Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 packet Sweet-N-Low artificial sweetener
1 teaspoon yellow mustard

1 boneless, skinless chicken breast half
2 cups chopped romaine lettuce
2 cups chopped green leaf or iceberg lettuce
1/2 cup chopped red cabbage
1 small tomato, chopped (1/4 cup)
1/2 cup fat-free refried black beans
1/2 cup shredded low-fat Cheddar cheese
1/4 avocado, sliced
1/4 cup fat-free Ranch dressing

1. Preheat the grill.
2. Make the barbecue sauce by whisking all ingredients together.
3. Place the chicken on the grill, brushing both sides generously with barbecue sauce once the chicken is half cooked. Continue to brush with the sauce as the chicken grills.
4. Combine the lettuces and cabbage and arrange on a serving plate and top with tomato.
5. In a saute pan, heat the beans.  Spread the beans over the lettuce on one side of plate.
6. Slice the cooked chicken and spread it on the opposite side of the lettuce plate from the beans.
7. Sprinkle cheese over the top.
8. Garnish with avocado slices and serve with the Ranch dressing and any remaining barbecue sauce on the side.  (If you plan to use some of the barbecue sauce for serving with the salad, separate it at the beginning so you are not using sauce that has been contaminated with raw chicken).

Serves 1

P.F. Chang's Ginger Chicken with Broccoli (Reduced Calorie Version)

1/2 cup egg substitute (such as Egg Beaters)
1/4 teaspoon white pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, sliced

Stir-Fry sauce:
1/2 cup soy sauce
2 tablespoons rice wine vinegar
6 packets Sweet-N-Low artificial sweetener
1/2 cup chicken broth

3 cups chicken broth
8 ounces broccoli florets
2 tablespoons diet Parkay margarine
2 tablespoons minced peeled fresh ginger
2 tablespoons minced green onion
1 teaspoon minced garlic
1/4 cup cornstarch
1 teaspoon Asian sesame oil

1. Marinate the chicken ahead of time by combining the egg substitute, white pepper, and salt.  Add the chicken pieces and marinate, covered, in the refrigerator for at least 3 hours.  Drain well when ready to use.  Discard the marinade.

2. Combine the ingredients for the stir-fry sauce and set aside.

3. Bring the 3 cups chicken broth to a boil in a wok or skillet, then reduce to a simmer.  Add the drained pieces of marinated chicken and cook not quite all the way through.  Remove the chicken from the pot, drain, and keep warm.

4. Put the broccoli in the simmering chicken broth and cook until crisp-tender.  Drain and arrange in a ring on a serving platter and keep warm.  Discard the broth and wipe the wok clean.

5. Heat the wok again and add the margarine.  Add the ginger, green onion, and garlic, sauteing for just a few seconds.  Add the stir-fry sauce and simmer for a few minutes.

6. Add the reserved chicken and cook all the way through, 2 to 4 minutes.  Mix the 1/4 cup cornstarch with 1/2 cup water and add to the simmering wok.  Stir in the sesame oil.  When the sauce has thickened, pour the stir-fry into the center of the broccoli ring.

Wednesday, February 22, 2012

Ruby Tuesday's White Chicken Chili

6 cups chicken stock
1 lb bag Great northern beans (soake in water overnight)
2 medium spanish onions, chopped
6 cup diced cooked chicken
2 jalaepeno peppers, seeded and diced
2 diced chili peppers
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until beans soften, stiring frequently.

Add chicken and salsa. Saute pepper, spices, and the remaining onion and garlic in the oil and add to the chili. Simmer for one more hour. Garnish with sour cream on Montrey Jack cheese.

Carabba's Italian Grill Mamma's Pomodoro Tomato Sauce

1/4 cup olive oil
1 medium onion, peeled and finely diced
1/4 cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces

This sauce is very versatile. It can be tossed with pasta, and stewed with vegetables or your favorite fish or poultry.

1. In a medium-sized stainless steel saucepan, place the olive oil and onion over medium heat and cook, stirring occasionally, for 8-10 minutes, or until onions are soft and translucent and just starting to caramelize. Add the garlic and cook 1 more minute,
2. Add the chopped tomatoes and cook for 20 minutes, stirring frequently to keep the sauce from burning.
3. When the sauce is done, add the salt and pepper to taste. Add the basil leaves to the top of the sauce and cover tightly.
4. Let the sauce sit for a few minutes, then remove the lid and stir in the basil.
5. Let cool and store in the refrigerator in an air-tight container.

Makes approximately 3 cups

P.F. Chang's Orange Peel Chicken

1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar,
chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken-breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.

Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil
out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.

Tuesday, February 21, 2012

Guacamole Open Club Sandwich

6 slices Russian rye bread
Softened butter
3 cups finely shredded lettuce
3 tomatoes, thinly sliced
*Sandwich Mix
1 cup creamy, thick Blue cheese salad dressing
12 slices crisply cooked bacon
12 pitted ripe olives
Water cress sprigs, if desired

- Spread butter on bread and place on serving plates.
- Cover each bread slice with 1/2 cup shredded lettuce.
- Place 3 or 4 tomato slices on lettuce.
- Cover each sandwich with 1/3 cup Sandwich Mix, spreading lightly.
- Pour dressing diagonally across sandwich in both directions.
- Place 2 olives in center of each sandwich.
- Place 2 bacon strips diagonally alongside olives, one on either side.
- Serve, open face, with watercress sprigs, if desired.

*Sandwich Mix
2 cups (2 medium) finely diced ripe avocado
1/4 cup finely chopped green onion with tops
2 tbsp lemon juice
1 1/2 tsp salt
1 tsp pepper
1/2 tsp garlic salt

- Mix together, avocados, green onions, lemon juice, salt, pepper and garlic salt. Let stand at room temperature for 15-minutes.
Makes about 2 cups.
Makes 6 open face sandwiches.

Brother Oliver's Navy Bean Soup

1/4 pound bacon, medium dice (one-half inch squares)
1/4 pound onions, medium dice
1/4 pound carrots, medium dice
1/4 pound celery, medium dice
1 pound dried navy beans
2 teaspoons dried granulated garlic
3 teaspoons Worcestershire sauce
1/4 cup ham base
1/4 cup chicken base
2 cups diced tomatoes
3 quarts water

Combine all ingredients in a 6-qt pot.  Bring to a boil on high heat, then reduce heat and allow to simmer 2 hours.

Makes 1 gallon.

Weight Watchers Chili Parmesan Popcorn Recipe

3/4 cup grated Parmesan cheese
1 1/2 tsp sugar
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp table salt
12 cups light microwave-popped popcorn

Combine cheese, sugar, chili powder, pepper and salt in a small
bowl; toss with popcorn.

Yields about 1 1/2 cups per serving. Serves 8.

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