1 cup diced fully cooked ham
1 2-ounce can mushroom stems and pieces, drained
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter or margarine
8 eggs
1/3 cup milk

In a 10-inch skillet cook ham, mushrooms, onion, and green pepper in butter
or margarine over medium heat about 5 minutes or till vegetables are tender
but not brown. Beat together eggs, milk, 1/4 teaspoon salt, and dash
pepper; add to skillet. Cook, without stirring, till mixture begins to set
on the bottom and around edges. Using a large spoon or spatula, lift and
fold partially cooked egg mixture so uncooked portion flows underneath.
Continue cooking over medium heat about 4 minutes or till eggs are cooked
throughout but are still glossy and moist. Serve immediately. Serves 4.

2 lbs. lean boneless beef chuck, cut in 1-inch cubes
1/4 cup sifted all-purpose flour
2 tbs. chili powder
2 tsp. salt
1/4 tsp. pepper
1/4 cup shortening (can use canola oil)
1 large onion, chopped (1 cup)
2 cans red kidney beans
2 cans tomatoes
1 can whole-kernel corn
2 tbs. butter or margarine
2 cups hot cooked rice
1 cup (4 oz.) grated Cheddar cheese
1 can (4 oz.) sliced pimientos
1 can (3-4 oz.) hot chili peppers

Shake beef cubes with flour, chili powder, salt and pepper in a paper bag
to coat well. Brown, a few at a time, in shortening in a kettle or Dutch
oven; return all meat to kettle. Stir in onion; saute’ 5 minutes longer, or
until onion is soft. Spoon off any excess drippings; stir any remaining
flour-seasoning mixture into pan.
Drain liquid from kidney beans and add to beef mixture; stir in tomatoes;
cover. Simmer, stirring several times, 1-1/2 hrs., or until beef is tender.
Stir in kidney beans; heat just to boiling.
To serve, drain corn and heat in butter or margarine in a small saucepan.
Spoon hot chili into a heated 12-cup deep serving bowl or tureen; spoon corn
in a layer in center; top with a cone of hot rice. Or, if you prefer, omit
the butter or margarine and simply heat corn in the chili mixture. Serve the
rice separately, doubling the amount to 4 cups to guests can spoon chili
over generous servings.
Serve with grated cheese to sprinkle over and sliced pimientos and chili
peppers

2 tablespoons vegetable oil
2 large celery stalks, diced
1 large green pepper, diced
1 medium onion, diced
3 medium all-purpose potatoes, peeled and diced
3 tablespoons flour
5 cups chicken broth
2 teaspoons TABASCO brand Pepper Sauce
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 pound boneless, skinless chicken breast halves
1/4 cup fresh chopped parsley

In 5-quart saucepan, over medium heat, in hot oil, cook celery, green pepper
and onion about 5 minutes. Add potatoes; cook 5 minutes longer,
stirring occasionally. Stir flour into mixture; cook 1 minute. Add chicken
broth, TABASCO®
brand Pepper Sauce, thyme, allspice and salt. Over high heat, heat to
boiling; reduce heat to low. Cover and simmer 10 minutes.
Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable
mixture in saucepan. Cover and simmer 5 minutes longer until chicken and
potatoes are tender. Stir in chopped parsley.
Makes 6 servings.

1 pound margarine
1 pound Velveeta cheese
1 cup cocoa
4 pounds powdered sugar
2 cups chopped nuts
2 teaspoons vanilla

Melt margarine and cheese together. Mix in remaining ingredients. Spread
into greased 9-by-13-inch pan. Cool. Cut into squares. Keep in refrigerator.

Spiced Ginger Tea

1/2 cup thinly sliced fresh ginger
6 cups water
2 cinnamon sticks
2 tablespoons honey

In a saucepan, simmer the ginger, cinnamon, and water for 20 minutes, or
more if you wish a stronger tea. Add honey and
strain tea through a sieve. Serve warm.

4 servings

1/2 cup finely chopped celery
1/2 cup finely diced onion
1/2 cup chopped green bell pepper
1 (10 3/4 oz) can Healthy Request Tomato Soup
1/4 cup water
1 t Worcestershire sauce
1 t dried parsley flakes
1/4 t black pepper
2 cups hot cooked rice
4 hard boiled eggs

In a large skillet sprayed with butter-flavored cooking spray, sauté celery,
onion, and green pepper until tender, about 5 minutes. Stir in tomato soup,
water, Worcestershire sauce, parsley, and black pepper. Lower heat and
simmer 5 minutes, stirring occasionally. For each serving, place 1/2 cup
rice
on plate, slice 1 egg over rice and spoon about 1/4 cup hot sauce over top.

231 calories 7 g fat 9 g protein 33 g carbs 382 mg sodium 4 g fiber

1 large or 2 small italian sausage
1 onion, chopped,
1 large carrot, chopped
stalk of celery, chopped
1/4 cup long grain rice
1/2 cup can lentils
4 cup beef broth
1 cup diced can tomatoes
1 clove garlic, diced
1/4 tsp. pepper

Brown sausage in a large pot, breaking it into bite size pieces.
add the vegetables and cook for five minutes
add the remaining ingredients and cook until the rice is done and the
vegetables are cooked to your taste

6 oz. Can of frozen limeade concentrate
6 oz. Tequila
2 oz. Triple Sec
6 oz. Lemon-lime soda
5 C Crushed ice
Lime slices
Margarita salt

Pour limeade concentrate, tequila, Triple Sec and soda into large plastic
container, and stir to mix. Fill blender with 5 cups crushed ice. Add
limeade mixture to ice in blender and blend until slushy. Pour into salt-
rimmed Margarita glasses. Garnish with lime slices.

Empress’ Zulu Greens

Though most greens recipes are flavored with smoked meat, this
one is
flavored with vegetables instead.

Preparation time: 20 minutes
Cooking time: About 1 hour, 20 minutes
Makes 6 to 8 servings.

Ingredients:

3 pounds collard greens
2 tablespoons vegetable oil
6 medium carrots, chopped
2 medium onions, chopped
1 medium russet potato, scrubbed, cut in 1-inch cubes
1 rib celery, chopped
1 tablespoon minced fresh gingerroot
2 fresh hot chili peppers, seeded, minced
1 clove garlic, minced
2 quarts water
1 1/2 tablespoons sea salt
Cider vinegar, for serving

Fill a sink with cold water and add the collards. Agitate them to
remove the dirt, changing the water if necessary; drain. Cut off
the woody stems and cut crosswise into 1/4-inch pieces. Coarsely
chop the leaves.

Heat the oil in a kettle large enough to hold the greens. Add
carrots, onions, potato, celery, ginger, chili and garlic. Cook
over medium heat, stirring often, until the vegetables have
softened, about 6 minutes. Stir in chopped stems and water; heat
to a boil. Add a batch of collard leaves and cook until wilted.
Repeat adding batches until all fit in the kettle.

Reduce heat to medium-low and cook, stirring often, until all the
vegetables are tender, about 1 hour.

Stir in the sea salt, cover tightly and let stand for 10 minutes.
Serve with vinegar on the side.

Makes 12 muffins
1 1/2 cups all-purpsoe flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup packed light brown sugar
2/3 cup fat-free milk
1/2 cup chunky reduced-fat peanut butter 1/2 cup egg substitute
Cooking spray
1/4 cup + 2 tbsp. fruit spread (such as Polaner All Fruit)
Preheat oven to 375*.
Combine first 4 ingredients in a large bowl; make a well in the center of
mixture. Combine milk, peanut butter and egg substitute in a blender;
process until blended. Add to dry ingredients, stirring just until moist.
Spoon batter into paper-lined muffin cups coated with cooking spray, filling
about 1/2 full. Spread batter up sides of each muffin cup. Place 1 1/2 tsp.
fruit spread in center of batter in each muffin cup; cover fruit spread
completely with enough batter to fill each muffin cup 3/4 full. Bake at 375*
for 18-20 min. or until golden. Remove muffins from pan immediately and
serve warm.
Per serving: cal 161 , fat 4.2 g , sat fat 0.9g , fib 0.4 g , chol 0 mg ,
prot 5.6 g , sod 195 mg , carb 25.8g
Exchanges: 1 1/2 starch, 1 fat
Points: 3