2 tsp Butter Or Margarine 1 Zucchini -- 1/4" slice 1 Yellow Squash -- 1/4" slice 2 Carrots -- thinly sliced 1 1/2 C Mushrooms -- fresh, sliced 1 Pkg Broccoli, Frozen -- cuts 4 Green Onions -- sliced 1 Cl Garlic -- minced 1/2 Tsp Basil -- dried 1/4 Tsp Salt 1/2 Tsp Pepper 1 C Parmesan Cheese -- grated 12 Oz Fettucine 1 C mozzarella cheese, part skim milk -- shredded 1 C 2% low-fat milk 2 Egg Yolks Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crock-pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes. Serves 6. |
Ingredients | |||
2 | tablespoon | butter or margarine | |
1 | each | zucchini, 1/4 inch slices | |
1 | each | yellow squash, 1/4 inch slices | |
2 | each | carrots, thinly sliced | |
1 1/2 | cup | mushrooms, fresh, sliced | |
1 | each | broccoli, frozen, package, cut | |
4 | each | green onions, sliced | |
1 | each | garlic, clove, minced | |
1/2 | teaspoon | basil, dried | |
1/4 | teaspoon | salt | |
1/2 | teaspoon | pepper | |
1 | cup | parmesan cheese, grated | |
12 | oz | fettucine | |
1 | cup | mozzarella cheese, shredded | |
1 | cup | cream | |
2 | each | egg yolks | |
Directions: | |||
Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crockpot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving, turn to Low for up to 30 minutes. Serves 6. |
3/4 lb Fresh noodles 6 Chinese mushrooms - soaked in warm water - and shredded 3 lg Celery stalks - shredded to about - 3-in lengths 2 Bamboo shoots - sliced and shredded 1 c Bean sprouts 2 tb Oil 1/2 ts Salt 1 c Broth and mushroom water 1/2 ts Sugar BOIL NOODLES IN SALTED WATER until just done, about 4 minutes. Drain well and rinse in cold water. Mix in a little oil to prevent sticking. Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar. Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables. Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired. |
2 c Oats 2 Egg whites 1/4 c Soy sauce 1/4 c Water 1 Sprinkle of garlic powder 1 Sprinkle of dried onions 1/2 c Diced cabbage 1 1/2 c Grated carrots Mix, shape, bake on cookie sheet at 400 degrees for about 20 minutes. I like to make these along with Rosie fries, for a "junk food" type of meal with my family. Posted by [email protected] to the Fatfree Digest [Volume 15 Issue 24] Feb. 24, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80
Vegetables / 10
Vegetable Lasagna
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Vegan Pumpkin Pie.
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Vegetable Guacamole
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