Melt the margarine in a large soup kettle. Add the onion and cook over moderate heat until soft, 3 minutes. Add the carrots, cook for several minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3 minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and parsley. Bring to […]

Recipe Summary: Preparation Time: 25 minutes Number of Servings: 6 Cups of Fruits and Vegetables Per Person: 1.00 Ingredients: 4 cups cooked pinto beans 1 qt low sodium tomato juice 4 Tbsp lime juice 2 tsp reduced sodium Worcestershire sauce 16 oz can stewed no salt added tomatoes 2 cups peeled, seeded and chopped cucumber […]

Cut meat into 1″ cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and begin cooking. Meanwhile peel and cube potatoes, add to the meat and cook until meat and potatoes are tender. Measure chile powder and blue cornmeal into a bowl with enough water to make […]

Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans. Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 1/2 Hours OR Until Beans Are Tender, […]

Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally. Puree one-third of the soup in food proceessor; return puree to the pot and mix thoroughly. Serve hot or cold with a dollop of Tofu Sour Cream.

Recipe Summary: Preparation Time: 10 hours Number of Servings: 8 Cups of Fruits and Vegetables Per Person: 0.50 Ingredients: 3 carrots, thinly sliced 2 celery ribs, sliced 1 onion, chopped 4 garlic cloves, diced 20 oz can black beans, rinsed and drained 28 oz can low sodium vegetable broth 15 oz can crushed tomatoes 1-1/2 […]

Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill […]

Place ingredients in large pot and bring to boil. Add salt and pepper to taste. Reduce heat, cover and simmer for about 1 hour, or until barley is tender. Remove parsley abnd bay leaf. Divide if not using entire soup at one meal. Half a batch should serve 4 with addition of vegetables suggested below. […]

Mix chicken, onion & celery. Blend curry & mayo. Blend with chicken & vegetables. Place 3/4 Tbls. on each wrapper. Brush with egg & fold into triangle & seal edges. Heat oil to 375. Fry until golden. Serve hot with savory sauce of your choice.

1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.