Recipes Included On This Page Cajun Beans and Pasta Chicken Jambalaya Chipotle Mashed Potatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Cajun Beans and Pasta Recipe By : Vegetarian Times Low Fat & Fast Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces pasta (penne, macaroni, etc.) -- uncooked 1/4 cup vegetable broth or water 1 medium zucchini, cut in half lengthwise -- and sliced 1/2 cup onion -- finely chopped 1 15.5 oz can butter beans -- rinsed & drained 1 medium tomato -- seeded&chopped 2 teaspoons Cajun seasoning Cook pasta according to package directions. While cooking, heat broth (or oil) in a medium skillet over medium heat. Add zucchini and onion and cook, stirring, until tender-crisp, about 5 minutes. Stir in beans, tomato, and Cajun seasoning. Cook until hot, stirring occasionally, about 4-5 minutes. Drain pasta, toss with vegetables, add Parmesan cheese (optional), if desired. Typed by Karen C. Greenlee [greenlee@bellsouth.net] Lyn Hillman**Cajun Beans & Pasta** lhillman@na.ko.com Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : If you are unable to find butter beans w/out "pork fat", check the ethnic food section. Goya sells them. Fattier option: Use 3-4 tbsp. of olive oil in place of vegetable broth to saute veggies. Add about 1/4 cup freshly grated Parmesan cheese to tossed pasta. Nutr. Assoc. : 4363 5439 5663 0 0 0 0 * Exported from MasterCook * Chicken Jambalaya (AM) Recipe By : Michael McLaughlin Serving Size : 6 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds broiler-frier chicen -- cut up 2 c Water 3/4 tsp Salt 1/4 tsp Pepper 8 Pork sausage links 1 c Uncooked regular long-grain rice 1 1/2 tsp Chopped fresh or 1/2 tsp Dried thyme leaves 1/4 tsp Ground red Pepper (cayenne) 1 MD Onion, chopped (about 1/2 Cup) 1 lg Clove garlic, finely chopped 1 cn (16 ounces) stewed tomatoes, -- undrained Chopped fresh parsley Remove skin from chicken if desired. Place chicken, water, salt and pepper in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Remove chicken from broth. Strain broth through cheesecloth-lined sieve. Skim fat from broth.Cook sausage in Dutch oven until brown. Drain fat, reserving 1 tablespoon in Dutch oven. Add chicken. Stir in reserved broth and remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 30 to 40 minutes or until juices of chicken run clear and rice is tender. Sprinkle with parsley. Alaska Michael * mmclaughlin@micronet.net Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Mashed Potatoes Recipe By : Vegetarian Times Low Fat & Fast Mexican Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large white potatoes -- peeled & diced 1 canned chipotle chile -- (to 2) seeds removed 2 cloves garlic -- minced 1/2 cup whole milk -- hot OR soy milk 2 tablespoons butter or margarine -- softened (optional) 2 tablespoons chopped fresh parsley 1 teaspoon paprika 1/2 teaspoon salt In a medium saucepan, bring about 2 quarts of water to a boil. Place the potatoes in boiling water and cook, over medium heat, stirring occasionally, until the potatoes are easily pierced with a fork, about 20 minutes. Drain the potatoes in a colander. To a blender or food processor fitted with a steel blade, add the chipotle peppers and garlic and process until minced, about 5 seconds. Add the potatoes, milk, butter, if desired, parsley, paprika, and salt, and process until the mixture is smooth, about 10 seconds. Stop to scrape the sides at least once (leave a few lumps for a "homestyle" texture). Transfer the potatoes to a bowl and serve immediately. Typed by Karen C. Greenlee [greenlee@bellsouth.net] Lyn Hillman**Chipotle Mashed Potatoes** lhillman@na.ko.com Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - -