Preheat oven to 325F. Dry roast pecans in a medium sized skillet over medium heat until fragrant, about 5 minutes, stirring often. Transfer to a large serving bowl & set aside. Saute onion & garlic in oil in the same skillet until just browned, about 5 minu

Chop the onion and green pepper. Drain and rinse the canned beans. Cook macaroni per instructions and drain. In a large skillet heat oil over medium high heat. Add onion, green pepper, garlic, chili powder, salt and cumin; saute for about 4 minutes until vegetables are tender. S

Steam beans, brussels sprouts, and broccoli for 8 minutes. Combine beans and walnuts with remaining ingredients and 2 ounces water. Transfer to blender and puree until smooth. Pour sauce over vegetables. Serve hot or cold. From DEEANNE s recipe files  

In 2 qt. casserole layer ingredients as follows: 1/2 crackers, crumbled 1/2 asparagus 1/2 pimientos (in strips) 1/2 mushroom soup mixed with pimiento juice 1/2 grated cheese Repeat the layers using other half of ingredients. Top with cheese or crumbled potato chips. Hea

Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for

In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve 1/2 cup a

Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly.&20; Melt 1 T butter in 8 inch skillet, preferably one with non stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan

Brown meat using oleo. Remove meat from skillet and scrape skillet with 1/2 cup water, add water to other ingredient and mix. Add mixture to a pyrex dish and bake at 400 degrees for 10 minutes. Reduce heat heat to 325 degrees and bake for an additional 1 hour. Top with crushed

Mix all the ingredients together and refrigerate overnight, be sure to cover. take out 1 hour before cooking. Bake 1 hour at 350.&20;     strongServings:4/strong  

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4 5 minutes or until spears are crisp tender. Transfer to a serving platter. Sautee pine nuts in a small s

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4 5 minutes or until spears are crisp tender. Transfer to a serving platter. Sautee pine nuts in a small sk

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4 5 minutes or until spears are crisp tender. Transfer to a serving platter. Sautee pine nuts in a small sk

Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4 5 minutes or until spears are crisp tender. Transfer to a serving platter. Sautee pine nuts in a small sk

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread. DIRECTIONS ========== Steam squash and carrots for 10 minutes. Set aside. Saute onions in oil until translucent. Dissolve miso in water. Place all ingredient

PUREE BANANAS IN BLENDER TO EQUAL 1 1/4 CUPS. IN A SMALL BOWL, MIX BRAN AND MILK TO SOFTEN SLIGHTLY. ADD CEREAL MIXTURE TO BLENDER ALONG WITH EGGS, SUGAR, BUTTER AND VANILLA. BLEND AND STIR UNTIL WELL MIXED. IN A LARGE BOWL, COMBINE REMAINING INGREDIENTS. POUR IN BANANA MIXTURE.

: omelet: 16 eggs beaten 1/2 c water 2 sticks margarine melted 1 lb bacon cooked and : crumbled 4 sm avocados peeled / 1/2" : cubes 2 c Monterey Jack cheese : grated : Salsa: 8 tomatos chopped fine 3 onions chopped fine

Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing bowl combine eggs, milk, salt, nutm

Preheat oven to 350 F. Mix all ingredients together. Let stand for 30 minutes. Turn into an oiled casserole dish and bake for 40 minutes. Source: Arrowhead Mills "Bits O Barley" tri fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of:

1. Place bacon on a paper towel lined paper plate. Heat, covered with paper toweling, 3 minutes or until crisp. 2. In a deep, 1 1/2 quart, heat resistant, non metallic casserole combine beans, onion, catsup, mustard and brown sugar. Mix thoroughly. 3. Crumble bacon and sprinkle

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slice

Preheat the oven to 300F. Slice the top from the head of garlic and remove most of the papery outer skin from the head, but do not peel or separate into cloves. Place in a small ovenproof dish. Pour the olive oil over the top and add the vinegar and rosemary. Cover with aluminum

Preheat oven to 400 degrees F. Butter a shallow 1 1/2 quart baking dish. Whisk togher the eggs, water and salt in a medium sized bowl. Pour mixture into baking dish, sprinkle with the cheese, bell pepper and chives. Bake 15 20 minutes OR until eggs are set and cheese is melted

Boil and mash potatoes, mix potatoes, grated cheese, beaten egg and butter together, season with mustard, pepper and salt to taste. If too stiff add a little milk. Pour into a buttered dish and bake until light brown (about 15 minutes in quick oven). From:   &n

Directions: Cut off tips of squash, cut each squash into 3 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Mash, reserving liquid. Combine squash and liquid with egg replacer, bread crumbs, suga

Preheat the oven to 400. Coat 12 standard muffin tin cups with nonstick spray(I use large paper muffin cups). In a medium bowl, combine the flour, oat bran, baking powder, baking soda, cinnamon, ginger and salt. Mix well. Add the egg white, buttermilk, sugar, banana, oil, honey

Makes approximately 2 dozen muffins. Combine first 8 ingredients. Add remaining ingredients. Fill MUFFIN tins 2/3 full and bake at 375 F. for 30 minutes. Dick McMillen submitted to: Floating Kitchens, cooking with Seattle s Houseboaters. Typos by Brenda Adams <[email protected]

Liquify bananas in a blender or food processor and add the yogurt and egg whites. Mix the dry ingredients, then add the liquid. Mix just till moistened. Spoon into sprayed (or non stick) muffin tins. Bake in a preheated 400 degree oven for about 25 minutes. (Use the toothpick te

Mix dry ingredients. Mash bananas and add enough milk to make 1.5 cups total. Add egg to bananas. Pour wet over dry ingredients and stir just until mixed. Spoon into 12 lightly greased/pammed muffin cups. Bake at 400 degrees for 20 minutes. Remove from cups while still hot. br

Blend and Enjoy.     strongServings:1/strong  

1. Spray muffin tins with a nonstick vegetable cooking spray; set aside. 2. With an electric mixer on medium low speed combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel. 3. Sift together the all purpose flour, whole wheat flour, baking pow

Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown.     str

Rinse barley in cold water; drain well. Set aside. Melt 2 tb. margarine in a medium skillet over medium heat; add pine nuts and cook until lightly toasted, stirring constantly. Remove pine nuts with a slotted spoon; set aside. Heat remaining 1/4 cup margarine in skille

Mix liquids and dry ingredients separately, then beat together with a hand mixer. Pour onto hot, non stick surface griddle. Thin batter with additional water if needed. Makes four waffles. May be used for pancakes also. Source: Arrowhead Mills "Amaranth Flour" tri

Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5 7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minute

Saute mushrooms and onions in butter. Don t let onions brown. Mix in barley, salt and pepper. Pour into buttered 1 1/2 qt casserole. Cover with broth to 1/2 inch above barley. Cover and bake at 350 degrees for 45 minutes, until liquid is absorbed and barley is tender. Garnish wi

Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5 7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minute

Add your favorite spice to this casserole, if you wish. Try 1/2 teaspoon of either curry powder, basil, oregano, dill or thyme or enjoy it as it is with the delicious subtle flavor of mushrooms. In a medium saucepan over medium heat cook onions & mushrooms till tender about

Crumble beef into a microwave safe plastic colander suspended over a 3 qt. casserole. Top with onion, celery, bell pepper and garlic; cover with casserole lid or vented plastic wrap. Stirring midway through cooking, microwave on HIGH for 6 minutes, or until beef is no longer pi

Preheat oven to 350 F. Lightly oil a 1 3/4 quart casserole or spray with nonstick cooking spray. Melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat. Add barley and cook 2 3 minutes, stirring frequently until lightly browned. Place in pr

Combine first 5 ingredients. Cut in the shortening until thoroughly mixed. Place in an airtight container, and store in a cool, dry place; it will keep for 6 to 8 weeks. Yield: 8 1/2 cups Recipe By :     strongServings:1/strong &nbs