In this issue:

Tuesday's Vegetarian Recipe: *Tortellini Toss*
Requests & Replies from Subscribers:   Mexican Steak n'Beans

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* Exported from MasterCook *

Tortellini Toss

Recipe By : Real Food for Real People
Serving Size : 8               Preparation Time :0:00
Categories : Salad                 Side Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Italian Salad Dressing -- Zesty if desired
1/2 cup Light Cream
15 ounces Tortellini, cheese-filled -- frozen, cooked and drained
1/3 cup Grated Parmesan Cheese
1/4 cup Fresh Parsley Sprigs -- finely chopped

In a medium saucepan, heat sauce over low heat until heated through, stirring
occasionally. Add cream; cook until heated through. Spoon sauce over hot
tortellini; sprinkle with cheese and parsley. Toss to coat well. Serve hot as a
side, or cold as a salad.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 230 Calories; 8g Fat (32.3% calories from
fat); 11g Protein; 28g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 443mg
Sodium.

Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other
Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Kaylin,

Does anyone have a recipe for a slaw where the sauce for it is heated. You use
all the stuff you would normally put in slaw and then cook the sauce and pour
over it while the sauce is hot. Thank you.

Maxine
 

  
My hubby picks this up in central Florida and brings me home one each time he is
in that area. It is a meatball or maybe a piece of meatloaf, wrapped in mashed
potatoes to make a ball, drenched in breadcrumbs and deep fried. They are really
good, if anyone could help me, I would love to make them.

Judy in Florida
 

I need recipes for dessert pizza. Does anyone know how to make this? Thank you!

Joni
 

~ Subscriber Responses ~
 

This is for Heidi. I lost this recipe, too and someone on this list found it for
me. It is now my turn to return the favor.

Helen In Pa                  caziness627@atlanticbb.net

* Exported from MasterCook *

Mexican Steak 'n Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Pound Beef Round Steak -- - ¾ inch thick
1 tablespoon flour
1 teaspoon chili powder
1/4 Teaspoon Salt
1/8 Teaspoon pepper
1/8 Teaspoon ground cumin
1 Tablespoon vegetable oil
1/2 Cup Water
1/4 Cup Chili Sauce
3/4 Cup Celery -- sliced
1 medium onion -- chopped (1/2 C)
1 carrot -- cut diagonally into ½-inch slices
1 small green pepper -- cut into ¼-inch strips
1 15 Oz. Can Kidney Beans

Cut meat into 1-inch pieces. Mix flour, chili powder, salt pepper and cumin; coat
meat with flour mixture. Heat oil in 8-inch skillet; brown meat over medium heat,
about 10 minutes. Drain off fat.

Stir in water, chili sauce, celery and onion; heat to boiling. Reduce heat; cover
and simmer until meat is almost tender, 30-45 minutes. (Add small amount of water
if necessary.) Add carrot; cover and simmer 20 minutes. Stir in green pepper and
beans (with liquid); cover and simmer until green pepper is crisp-tender and
beans are hot, about 10 minutes.

Serve over rice.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 356 Calories; 8g Fat (18.9% calories from
fat); 25g Protein; 49g Carbohydrate; 19g Dietary Fiber; 22mg Cholesterol; 150mg
Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other
Carbohydrates.
 

KATHY'S MEXICAN STEAK & BEANS

2 lb. London Broil sirloin tips
1 tbsp. cumin
1 tbsp. paprika
1 tbsp. pepper
1 tbsp. flour
1 lg. can whole tomatoes
2 lg. cans kidney beans
1 can pea beans, optional
1 lb. bag carrots
1 lg. onion
1 lg. green pepper or 2 sm.
2-3 stalks celery
Garlic powder
Cumin
Chili powder

Cut meat into bite-size strips. Dip meat into mixture of flour, cumin, paprika
and pepper. Brown in bottom of Dutch oven. Add tomatoes and beans. Put on to
simmer. In separate pan sauté onion, celery and green pepper. When soft add into
Dutch oven. Cut carrots diagonally add in. Add garlic powder, cumin and chili
powder to taste. Depending on how hot you want it. Add in water if seems too
thick. Simmer at least 2 hours. Great with cornbread!

Mlibu97@aol.com
 

Beef Fried Rice

1 lb. boneless beef sirloin steak, thinly sliced
2 cups frozen stir-fry vegetables
1 cup fat-free reduced-sodium chicken broth
3 Tbsp. Light CATALINA Reduced Fat Dressing
2 Tbsp. lite soy sauce
2 cups MINUTE Brown Rice, uncooked
1 can (11 oz.) mandarin orange segments, drained
1/3 cup chopped green onions

BROWN steak in nonstick wok or large skillet sprayed with cooking spray on high
heat 3 min.

ADD stir-fry vegetables, broth, dressing, soy sauce and rice; stir. Bring to
boil; cover. Simmer 5 min. Remove from heat.

LET stand 5 min. Add oranges and onions; fluff with fork.

Cathy                    cathyl_813@hotmail.com
 

Pineapple, Ham & Rice

2 cups cooked rice
2 cups cubed ham
1 20 oz. Can crushed pineapple, undrained
1/2 cup packed brown sugar
1 TBS lemon juice
1 tsp dry mustard

In a bowl, combine all the ingredients. Put in a greased 1 1/2 qt. Baking dish.
Bake Uncovered at 350 for 25-30 minutes.

Aloha Pork Chop Skillet

2 tsp. Oil
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. Each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. Garlic powder
1-1/2 cups MINUTE White Rice, uncooked

HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. On
each side or until browned on both sides.

ADD peppers, pineapple with its juice, broth, dressing and garlic powder; mix
well. Bring to boil.

STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. Or until chops are
cooked through (160 F.) Remove from heat; let stand 5 min. Substitute 4 small
boneless skinless chicken breasts (1 lb.) for the pork chops. Prepare as
directed, increasing browning time to 5 to 6 min. On each side.

Marge                   delmarpond@earthlink.net
 

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