Curry Halibut Stroganoff Recipe

INGREDIENTS:
2 tb Butter
1/4 cup of Chopped onion
1 teaspoon of Curry powder
8 oz Halibut (cooked and flaked)
1 cn Cream of Chicken soup
1/2 cup of Plain yogurt
1/2 cup of Milk
1/2 teaspoon of Lemon juice
DIRECTIONS:
Saute chopped onion and curry powder in butter. Stir in can of chicken
soup, yogurt, milk, lemon juice and halibut. Serve over rice or noodles.
Garnish with tomato slices and parsley, or chopped unsalted peanuts,
currants and chutney. Serves 4-6 (depending on serving portions)
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute
DIRECTIONS:
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Carrot Kugel Recipe

INGREDIENTS:
SANDI BROOKS WFCJ53B
4 Eggs; separated
1/2 cup of Sugar
1 cup of Tightly packed grated carrot
1/4 cup of Shredded;peeled apple
1/4 cup of Sweet red wine
2 tb Lemon juice
1/2 teaspoon of Grated lemon rind
1/3 cup of Potato starch
-Grease for the casserole
DIRECTIONS:
In a large mixing bowl; beat the egg yolks with the sugar until
light.
Add the grated carrots, shredded apple, wine, lemon juice and rind,
and the potato starch. Blend well.
In another bowl beat the egg whites until stiff; fold them into the
yolk mixture. Turn into a well greased 1
1/2 quart casserole.
Bake for 35 minutes in a preheated 375 oven or until nicely puffed and
set.
Serve hot or cold.
Serves 6
DIRECTIONS:
I have not tried this, but it sounded like a good side dish, that is
not too heavy.
Sandi in CT. 03/28 06:11 P.M.
Formatted by Elaine Radis; 3/92

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Beef Goulash Recipe

INGREDIENTS:
1 lb Beef stew meat, cut into
1" cubes
1 md Onion,chopped
2 teaspoon of Cooking oil
1 cn Beer (1 1/2 cups)
3/4 cup of Water
1/4 cup of Tomato paste
1 tb Paprika
1/4 teaspoon of Salt
1/4 teaspoon of Caraway seed
1/4 teaspoon of Pepper
3 Potatoes (about 1 lb.)
1 cn (8 oz) sauerkraut
2 tb Snipped parsley
DIRECTIONS:
In a Dutch oven cook meat and onion in hot oil until meat is
brown.Add the beer,water,tomato paste,paprika,salt,caraway seed and
pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes
into 1" pieces.Add potatoes,UNDRAINED sauerkraut, and parsley to
skillet.Cook,covered,about 20 minutes or until vegetables are
tender.Cook,uncovered,10 minutes more or until mixture is thickened
and most of the liquid is evaporated. Serves 4.

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Cold Tofu Appetizer Recipe

INGREDIENTS:
1 pk Tofu; cubed
1 teaspoon of Grated ginger
1 Scallions; finely chopped
1 tb Soy sauce
1 tb Sake (rice wine
DIRECTIONS:
Divide the tofu into four cups. Mix together the sauce ingredients and
sprinkle them on top. Flavor with chili pepper flakes if desired. You can
also sprinkle the tofu with dried bonita flakes. busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
on Nov 08, 1997

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Acorn Squash Souffle Recipe

INGREDIENTS:
2 sm (3/4 lb. ea) acorn squash
4 teaspoon of brown sugar
: grating of fresh nutmeg
1/8 teaspoon of salt
4 TB butter
1/4 teaspoon of ground cinnamon
1 lg egg, separated
1 egg white
: fresh ground black pepper
DIRECTIONS:
Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out
seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water
in a baking dish and bake for 30 minutes
Remove from oven. Using tongs turn squash halves over. Put 1 tbs
butter in each half. Bake again for 30 minutes or until flesh is
tender. Cool for 30 minutes
Carefully remove squash from baking pan and pour butter into a bowl.
Without damaging skin, carefully scoop out flesh from each squash
half and put into same bowl. In blender or food processor, puree the
squash with the reserved butter, sugar, spices, and egg yolk. Pour
into mixing bowl
Whip the egg whites with the salt until it forms stiff peaks. FOLD
into the puree. Work quickly but carefully, preserving the egg white
volume. Pour souffle mixture into squash skin halves and bake 25 min.
or until the tops are brown and beginning to crack. Serve immediately
Notes: adjust amounts of spices to taste. this recipe always gets
compliments whenever i serve it
Shannon E. Wells
DIRECTIONS:
- - - - - - - - - - - - - - - - -
DIRECTIONS:
Recipe By : swells@ariel.unm.edu (squeedle)
DIRECTIONS:
From:
Date:

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Ortega Chicken Tacos Recipe

INGREDIENTS:
NORMA WRENN NPXR56B-
3/4 lb Skinless, boneless chicken
Breasts, cut into 1/2" cubes
2 tb Cooking oil
1/2 cup of Scallions; chopped
1/2 cup of Green pepper; chopped
12 oz Jar Ortega Mild, Medium or
Hot Thick and Chunky Salsa
1 1/2 cup of Sargento Fancy Shredded
Cheddar Cheese (about 6 oz)
11 oz Can corn with red and green
Peppers; well-drained
4 1/8 oz Package Ortega Taco Shells
Cilantro for garnish
DIRECTIONS:
In large skillet over medium heat, cook chicken in hot oil for 2
minutes, stirring constantly. Add scallions and pepper; cook 5
minutes more or until chicken is no longer pink and vegatbles are
tender. Drain mixture; set aside
In same skillet, combine 1 cup salsa, 1 cup cheese and corn. Cook
over low heat until cheese melts. Add chicken mixture; heat through.
Heat taco shells according to pacakge directions; fill with chicken
mixture. Top tacos with remaining salsa and cheese. Garnish with
cilantro if desired. Serve hot. Source: Advertisement, Better Homes
and Gardens June 1994

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Bennigan's Potato Soup Recipe

INGREDIENTS:
Garnett PJXG05A
1 3/4 oz Ham base (2-#40 scoop)
2 qt Chicken stock
8 oz Yellow onion dice
3 oz Margarine
2 lb Potatoes bite size
1 1/2 teaspoon of Black pepper
2 cup of Milk
3 oz Flour
3 oz Margarine
DIRECTIONS:
Combine chicken stock in sauce pan with ham base. Stir until lumps are
gone. In separate stock pot: melt first margarine measurement; add
onion and sautee until transparent. Addpotato bite size pieces and
pepper. Add chicken stock mix and stir until well mixed. Bring
mixture to a boil. In small pan, melt second margarine measure and
add flour to create a roux. It should be light brown in color. When
stock comes to a boil, add roux with a wire whisk. This will cause
the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup.
If you need to do this, be sure to cook the roux until a tan color.
This will get rid of the raw flour taste. If the soup is too thick,
thin it out with more milk
Recipe By :

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Grandma Mackay's Cranberry Bread Recipe

INGREDIENTS:
2 cup of Flour, all-purpose
1 tablespoon of Orange peel, grated
1 cup of Sugar, granulated
-(one large orange)
1 1/2 teaspoon of Baking powder
1 Egg, beaten
1/2 teaspoon of Baking soda
1 cup of Cranberries, halved
1 teaspoon of Salt
-or chopped
3/4 cup of Orange juice (juice
1 cup of Walnuts or pecans,
-of one large orange)
-chopped
2 tablespoon of Shortening
DIRECTIONS:
Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of
two small loaf pans
In a large bowl, sift together all the dry ingredients (flour, sugar,
baking powder, baking soda and salt). Blend very well.ix together the orange juice, orange peel, melted shortening and beaten
egg. Mix only enough to blend uniformly. Mix in the cranberries and the
nuts; stir gently. Pour the mixture into the loaf pans. Push it to the
corners, leaving the center slightly hollow
Bake about an hour at 350 degrees F. The loaves are done when a toothpick
inserted in the middle comes out clean. Cool completely before cutting. Do
not try to serve warm.

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Mediterranean Summer Salad Recipe

INGREDIENTS:
7 oz Pesto tortellini (1 box)
6 1/2 oz Can solid white tuna
in water, drained
2 md Tomatoes; cut in wedges
1/2 lb Green beans; trimmed
blanched to tender crisp
1 cn Artichoke hearts (14 oz.)
drained and quartered
1/3 cup of Nicoise olives
2 tb Thinly sliced sun-dried
-tomatoes
1 sm Red onion; cut in thin rings
2 tb Thinly sliced fresh basil
1 sm Head romaine lettuce
DIRECTIONS:
DRESSING
2 tb White wine vinegar
1 teaspoon of Chopped capers
1 teaspoon of Anchovy paste or
2 Anchovy fillets; mashed
1 teaspoon of Dijon mustard
1/4 teaspoon of Freshly ground pepper
Salt; to taste
1/2 cup of Olive oil
DIRECTIONS:
Cook tortellini in large pot of rapidly boiling salted water. Boil for
about 25 minutes or until tender, stirring occasionally. Drain
Arrange tuna, tortellini and vegetables on bed of lettuce
In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper
and salt. Slowly whisk oil into the mixture until well combined. Drizzle
over salad or serve on the side
On back of 7 oz. box Amore brand cheese tortellini. Distributed by
Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072. Posted
by Cathy Harned
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Cajun Shrimp Tacos With Tomatillo Salsa Recipe

INGREDIENTS:
CHILI SOUR CREAM-
2 cup of Sour cream
2 teaspoon of Chili powder
1/2 teaspoon of Cayenne pepper -SALSA
3/4 lb Tomatillos,* husks removed,
-rinsed, quartered (about 3
-cups)
1/2 cup of Coarsely chopped unpeeled
-green apple (such as Granny
-Smith)
2 tb Coarsely chopped fresh basil
2 tb Coarsely chopped fresh mint -SHRIMP
1 1/2 teaspoon of Chili powder
1 1/2 teaspoon of Paprika
2 lb Uncooked medium shrimp,
-peeled, deveined
2 tb Olive oil
1 tb Minced garlic
16 Purchased taco shells
1 lg Bunch watercress, trimmed
2 Avocados, peeled, pitted,
-cubed
DIRECTIONS:
*A green tomato-like vegetable with a paper-thin husk. Available at
Latin American markets and some supermarkets
For Sour Cream: Whisk all ingredients in medium bowl to blend. Season
with salt. (Can be made 1 day ahead. Chill.)
DIRECTIONS:
For Salsa: Finely chop tomatillos, apple, basil and mint in food
processor. Transfer to small bowl. Season to taste with salt. (Can be
prepared 6 hours ahead. Let stand at room temperature.)
DIRECTIONS:
For Shrimp: Combine chili powder and paprika in large bowl. Add
shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large
skillet over high heat. Add garlic and saut� until fragrant, about 1
minute. Add shrimp; saut� until opaque in center, about 5 minutes.
Season with salt and pepper. Transfer to a small bowl
Preheat oven to 350�F. Arrange taco shells on heavy large baking
sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined
basket. Arrange half of watercress on platter. Top with shrimp. Chop
remaining watercress. Place in small bowl. Place sour cream, salsa,
avocados and chopped watercress in separate bowls
Bon App�tit June 1996

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Lozenges Or Curd Cheese Pastries Recipe

INGREDIENTS:
8 oz Wholewheat shortcrust
-pastry
8 oz Cottage cheese
1 oz Raisins, finely chopped
1/2 oz Pine nuts, toasted &
-chopped
-sugar to taste
-lemon juice to taste
DIRECTIONS:
Roll the pastry out very thin and cut it into small rectangles
approximately 6x3 inches. You should have at least 24. Bake them in a
moderately hot oven (375F for ten minutes or till they are crisp and
brown. Remove them and cool on a rack. Meanwhile mix the curd cheese
with the ginger or raisins, the pine nuts and the sugar and lemon to
taste. Set aside. When you are ready to serve, sandwich together two
pieces of pastry with the cheese mixture. They can be used as a
dessert or as a snack.

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Raisin Bran Muffins Ww Recipe

INGREDIENTS:
3 oz Cereal, Bran flakes w/raisin
1 1/2 cup of Flour, whole wheat
1/4 cup of Sugar, granulated
1 tb Baking powder
1 cup of Milk, skim
6 tb Margarine, unsalted
- melted
1 Eggs
- beaten
DIRECTIONS:
Preheat oven to 400F. Combine cereal, flour, sugar and baking powder,
using a fork. Combine milk, margarine and egg; add to dry mixture, and use
a fork to combine do not overmix or beat. Spray muffins tins with cooking
spray, divide batter amoung cups and bake for 15 - 20 minutes, until
browned or toothpick comes out clean. Remove to rack and cool
Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35 Optional Calories
DIRECTIONS:
Nutritional Analysis per serving: 153 calories, 4 g.
protein, 7 g. fat, 21 g. carbohydrates, 89 mg.
calcium, 171 mg. sodium, 23 mg. cholesterol
Calories from fat: 39%
DIRECTIONS:
Original recipe from Weight Watchers "Quick Start Plus Program" cookbook.
Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]
DIRECTIONS:
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Campbell's Honey Mustard Wings Recipe

INGREDIENTS:
1 lb Campbell's dry onion with ch
Soup and recipe mix; dry
1/2 cup of Honey
1/4 cup of Spicy brown mustard
16 Chicken wings; whole or cut
Season-all; to taste
DIRECTIONS:
Recipe by: Campbell's Soup Ad, 11-94 modified by Vicki Schlining
Preparation Time: 1:00 1. In a large bowl, combine soup mix, honey,
and mustard. Set aside
2. Cut wings at joints and discard the tips, or leave the wings
whole. Add chicken to soup mixture. Toss to coat
3. Place chicken in a baking pan greased with Pam spray. Sprinkle with
Season-All. Bake at 375 degress F for about 1 hour or until chicken
is don turning once if desired. If wings are getting too brown too
soon, cover wi tin foil during the latter part of baking time.

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French-Fried Shrimp Recipe

INGREDIENTS:
2 lb Medium or large fresh shrimp
1 cup of All-purpose flour
1/2 teaspoon of Sugar
1/2 teaspoon of Salt
1 Egg; slightly beaten
1 cup of Cold water
2 tb Vegetable oil
Hot vegetable oil
DIRECTIONS:
Peel shrimp, leaving the last section of shell and tail intact. Butterfly
shrimp by cutting along outside curve almost through; remove vein. flatten
shrimp and set aside. Combine flour, sugar, salt, egg, water , and 2
tablespoons oil; beat until smooth. Dip shrimp into batter, and fry in deep
hot oil until golden. Yield: 4 to 6 servings
NOTES : Submitted by Mrs. Debra Lancaster, Hawkinsville, Georgia
Recipe by: Southern Living 1979 Annual Recipes
DIRECTIONS:
Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997

Chili Lima Beans With Fresh Dill Recipe

INGREDIENTS:
Stephen Ceideburg
1/4 cup of Large dried lima beans
1/2 tb Light vegetable oil
1/4 teaspoon of Cumin seeds
1/2 cup of Chopped onion
2 Garlic cloves, peeled,
-crushed
1 Half-inch piece fresh
-ginger, peeled
1/2 cup of Peeled, chopped tomato
2 tb Flaked coconut
2 tb Chopped fresh cilantro
2 1/2 cup of Water
1/4 teaspoon of Cayenne pepper
1/2 teaspoon of Paprika
1/2 teaspoon of Salt, or to taste
1 tb Chopped fresh dill
DIRECTIONS:
Dalnas are the ingenious creations of cooks from Orissa, in eastern
India. Traditionally, the dish is prepared with yellow mung beans,
but I have created this recipe using readily obtainable large lima
beans. To round out the menu, accompany this robust stew with rice
pilaf
Rinse lima beans. Soak in water to cover for 6 hours, or overnight.
Drain and rinse again. Set aside
Heat oil in a small heavy skillet over medium-high heat. Add cumin,
onion, garlic and ginger. Stir and cook until onion starts to brown,
about 4 minutes. Add tomato, coconut and cilantro, reduce heat and
cook until tomato is soft. Transfer to a blender, add 1/4 cup of the
water and blend until smooth. (If necessary, add more water to
facilitate blending.)
DIRECTIONS:
Combine beans, tomato-onion mixture and remaining water in a heavy 2
quart saucepan. Bring to a boil, reduce heat to medium, cover, and
cook until beans are tender, but still hold their shape, about 1
hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with
fresh dill
PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g
saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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Lebanese Baba Ghanoush Recipe

INGREDIENTS:
1 lg Eggplant, unpeeled, about 1
-lb.
1 lg Clove garlic, opeeled and
-crushed
2 tb Tahini (sesame paste)
1/2 Lemon, juice of, or to taste
Salt to taste
DIRECTIONS:
-GARNISHES-
3 tb Olive oil
Pita bread, cut into wedges
Chopped parsley
DIRECTIONS:
Using a fork, poke the eggplant at least a dozen times. Place on a baking
sheet and broil on all sides, about 4 - 5 inches from the source of heat.
Turn often until the eggplant is browned nicely all over. Total time will
be about 45 minutes
Remove the eggplant from the broiler and allow to cool for a few minutes.
Cut the eggplant in half lengthwise and scoop out soft insides, discarding
the brown ed peel. In a bowl, mash the eggplant and the remaining
ingredients, except the garnishes, with a fork. Do not use food processor
or blender, as you do not wanbt too smoth a paste.Serve on a plate with the
olive oil and parsley sprinkled over the top. Guests dip the bread wedges
into the Baba Ghanoush and go directly to heaven without passing go
serves 4 - 6 as an appetizer
Posted to JEWISH-FOOD digest V96 #116
DIRECTIONS:
From: alotzkar@direct.ca (Al)
DIRECTIONS:
Date: Tue, 31 Dec 1996 11:18:27 -0800

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Cold Mixed Noodles Recipe

INGREDIENTS:
1 lb Noodles
1 teaspoon of Peanut oil
1/2 lb Roast pork
1/2 lb Bean sprouts
1 Or
2 Cucumbers
12 -(up to)
15 Radishes
DIRECTIONS:
1. Parboil noodles as in "Parboiled Noodles #1/#2"; then toss in oil.
Refrigerate to chill (2 hours or more)
2. Shred roast pork. Blanch bean sprouts. Shred cucumbers and radishes
3. Place the chilled noodles in individual bowls and the other ingredients
in separate serving dishes. To eat: the diner spoons 1 to 2 tablespoons, at
a time, of the meat and vegetables over his noodles and mixes them all
together. (If he wishes, he may toss the vegetables first in a dip dish of
vinegar.)
DIRECTIONS:
NOTE: This dish is eaten in summer. VARIATIONS:
DIRECTIONS:
1. For the peanut oil, substitute sesame oil
2. For the pork, substitute either spiced beef, shredded; or 1/2 pound
crabmeat stir-fried briefly with 1 or 2 slices fresh ginger root, then
sprinkled with 1 tablespoon sherry
3. For the vegetables, use the blanched bean sprouts and 2 scallion stalks,
minced; then toss with 2 tablespoons peanut oil, 1 tablespoon light soy
sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, salt to taste, and a dash
of pepper
4. Serve the following sauce in a separate bowl to accompany the noodles:
Combine 1 tablespoon cornstarch, 1 teaspoon sugar and 1/2 cup soy sauce and
cook, stirring, over medium heat until the mixture thickens and is smooth.
(The diner spoons some of the sauce over his noodles, then tops them with
about 1 tablespoon of each vegetable, tossed first in vinegar.)
DIRECTIONS:
5. Place the chilled noodles in a large serving bowl. Top with 1 cup cooked
pork and 1/2 cup ham, both shredded; 1/2 cup shrimp; 1 cucumber, peeled and
shredded; and egg threads, made with 2 eggs. In a second bowl, serve the
following sauce which has first been heated: 2 cups stock, 2 tablespoons
soy sauce, 1 tablespoon peanut butter, 2 teaspoons vinegar, 1/2 teaspoon
salt, and a few drops each of Tabasco Sauce and sesame oil. (The diner
transfers some of the noodles and their topping to his own bowl and then
spoons some of the sauce over.)
DIRECTIONS:
From , ISBN 0-517-65870-4. Downloaded
from Glen's Recipe Archive, http://www.erols.com/hosey.

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Rolled-Oat Macaroons Recipe

INGREDIENTS:
2 1/2 tb Melted butter
2 Eggs, separated
2 teaspoon of Baking powder
1/8 teaspoon of Salt
1 cup of Brown sugar, packed
2 1/2 cup of Rolled oats
1 teaspoon of Vanilla
DIRECTIONS:
Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
vanilla and beat well. Whip the egg whites until they are stiff and fold
them and the salt into the other ingredients. Drop by teaspoonfuls, 3
inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal:
53, Fat: 1/5g
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

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Lucia's Broccoli And Macaroni Recipe

INGREDIENTS:
2 lg Broccoli heads
6 oz Elbow macaroni
Garlic cloves (several),
-sliced
12 sl Bacon
1 md Onion, chopped
1 tb Butter
1 tb Parmesan cheese, fresh
-(or more; and/or Romano)
DIRECTIONS:
Chop broccoli into small pieces and cook in large pot of salted water till
done. (NOT crisp tender!) Reserve broccoli and cook macaroni in same
water
Saute garlic slices in equal parts vegetable and olive oil (as needed)
until garlic is golden; discard garlic. Cut bacon into 1" pieces; saute in
oil in 2 batches and reserve. Cook onion in drippings, add to bacon
Combine all ingredients and serve warm. (Broccoli will fall apart a little
bit...)
DIRECTIONS:
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Chicken With Garlic Recipe

INGREDIENTS:
2 Chickens or chicken breasts
2 sm Heads garlic
Water
1/4 cup of Chopped Italian parsley
Salt and pepper
2 tb Unsalted butter
1 lg Lemon; juiced
DIRECTIONS:
If using whole chickens, halve chickens and bone completely except
for wing joint. If only using breasts, bone completely. Place the
heads of garlic in water to cover in a small saucepan and bring to a
boil. Drain. Peel the garlic and cut each clove into paper-thin
slices. Toss in a bowl with the parsley, and season to taste with
salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons
garlic mixture between the skin and the meat. Reserve remaining
garlic mixture. Set chicken aside. Prepare hot coals in a grill.
When the coals are ready, grill the chicken 5 to 7 minutes on each
side, or until the flesh is no longer pink. Do not overcook the
chicken or it will become dry. Heat the butter in a skillet, add the
reserved garlic mixture, and saute a few seconds. Add the lemon juice
and adjust seasonings. Heat through. Place the chicken on a large
heated platter and spoon the garlic sauce over it.

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California Bbq Sauce Recipe

INGREDIENTS:
1/4 cup of Vegetable oil
1 Garlic seperated into cloves
1 md Onion; minced
2 12 oz tomato paste
36 oz Water
1 1/2 cup of Brown sugar, packed
1 Juice of orange
1/2 cup of Apple cider vinegar
3 tb Light soy sauce
2 tb Liquid barbecue smoke.
2 tb Cayenne
1 tb Black pepper
Chichen ribs ect
In a large, well seasoned, cast-iron dutch oven with a cover, heat
1/4 cup lid slightly ajar so steam can escape, and simmer 2 hours,
stirring occassi Salt meat if desired. Do not marinate it in the
sauce. Instead, cook it slo

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Brigitte Sealing's Sausage Pasta Supper Recipe

INGREDIENTS:
3 tb Margarine
1/4 cup of Chopped onions
1/2 lb Sliced mushrooms
1 lb Turkey sausage, cut in bite
.size pieces
1/4 cup of Parmesan cheese
1/4 cup of Chopped peppers
2 cup of Vegetables, canned or frozen
1 teaspoon of Oregano
DIRECTIONS:
Heat margarine in a baking dish. Saute onions and peppers and
mushrooms. Add vegetables and sausage. Heat well and season with
seasonings. Stir in cheese. Serve over noodles with additional
parmesan cheese.

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