Preheat oven to 375. In a bowl, combine enchilada sauce, tomatoes with their juice, and tomato paste. Mix to blend well. Stir in black beans. Spoon a third of tomato sauce mixture over the bottom of a 12 x 8-inch baking dish. Top with 3 uncooked lasagne noodles. Spread evenly with 1 cup cottage cheese […]

GARNISHES Sour cream Grated muenster cheese -=OR=- Monterey Jack cheese Chile pequins; -=OR=- other -Small dried Red Chiles DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches. Bring to a boil and skim off the foam that rises to the surface; then add […]

Cut potatoes in half lengthwise, cut each half into 4 pieces. Soak in cold water 30 min.to remove starch and avoid clumping. This step may be omitted if desired. Drain & blot dry. Put cooking oil in bowl and add potato pieces. Stir to coat well then arrange on baking sheet, sprinkle with paprika. Bake […]

Slice the chicory across in thin rings. Divide the endive into leaves & arrange in a salad bowl. Cut the fennel into quarters & then slice each quarter thinly. Mix the fennel & chicory & arrange on the endive leaves. Tear the radicchio into small pieces & place in the bowl. Slice the radishes thinly […]

In a large saucepan melt butter, add mushrooms and scallions and saute 5 minutes. Add soup and stir in sherry and cream, mixing thoroughly. Add cheese and stir over low heat until cheese has melted. Add chicken and shrimp and heat but do not boil. Just before serving stir in parsley. Serve over rice.

Heat garlic in 1 Tbls. oil. Saute 1 minute. Add remaining ingredients & pour over mushrooms. Refrigerate 6 hours or overnight.

Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In […]

–VINAIGRETTE– 1/3 c Nut oil 1/4 c Safflower oil 1/4 c White wine vinegar Juice of 1/2 lemon 2 ts Dijon mustard Black pepper 1 ts Mixed herbs Combine water & bouillon cube in a heavy pot & bring to a boil. Stir in the rices & return to a boil. Lower heat, cover & […]

Put the onion, green pepper, vinegar,sugar, celery seed, salt, and pepper in a blender container and blend until the pepper and onion are coarsely chopped. Add the tomatoes and blend until coarsely chopped. Chill and drain before serving. Yield: 1 1/4 Cups

* Potatoes should be peeled and quartered. +++++ ++++++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at […]