7 oz Green Chilis (can) whole

14 1/4 oz Firm tofu

3/4 lb Jack cheese, grated

3/4 lb Sharp cheddar, grated

7 oz Green chilis (can) diced

6 Eggs

12 oz Evaporated milk

1 c Salsa

Split whole chilis lengthwise. Remove seeds and lay flat in bottom of a 13×9 baking dish. Place tofu on paper towel and gently squeeze out excess

moisture. Crumble and blend half the tofu with jack cheese. Blend remaining half with sharp cheese. Pot chilis with a layer of Jack-mix followed by a layerr of Sharp-mix. add a layer of diced green chilis. Repeat layers until cheese and chilis ar gone. Beat eggs with milk. Pour overr casserole. Spread top of casserole with salsa. Bake at 350? oven for 45 minutes.

Source: unknown Typed for you by Joan Mershon

1 cn Chopped artichokes, plus

-liquid 2 3 large garden-fresh

-tomatoes, chopped 4 5 cloves garlic, crushed

1 lg Onion, chopped

2 tb Flour, dissolved in 1 c cold

-water -skim milk to taste -splash balsamic vinegar -lots of fresh basil, -chopped (1/2 cup, -chopped) -spinach noodles, cooked and -drained Saute onion in vinegar. Add can of artichokes and liquid. Make sure the pieces are bite-sized. Add flour and stir while cooking for approxiately 5 minutes. Skim milk can be added to thin mixture. Add the chopped tomatoes, and basil and cook for another 10-15 minutes. Serve over spinach noodles. jerde@vmdb.vet.purdue.edu (Lynn Warble) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

2 c To 2-1/2 c chicken broth

2 c Sliced carrots

4 Sprigs fresh rosemary

4 oz Sugar snap peas, halved

1 c Pearl onions

2 tb Unsalted butter

2 tb Flour

2 c Cooked chicken, cut into

-strips 1/2 lb Puff pastry

1 Egg

1 ts Water

Bring 1 C. broth to a boil, add carrots & rosemary, boil 4 minutes. Drain, reserving liquid. Discard rosemary. Blanch snap peas, drain, rinse under cold water, add to carrots. Cut a small “X” in the root end of each onion, bieng careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside. Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 - 4 minutes. Add reserved carrot liquid and enough broth to equal 2 C. Cook, whisking, until thickened. Add a sprig of rosemary, cover, set aside to cool. Lightly butter 4 - 1-1/2 C. ramekins. Place a portion of chicken in each, followed by a portion of the vegetables. Pour the thickened sauce over each mixture. Cover ramekins and place in refrigerator. On a cool, floured surface, roll out patry to form a 1/4″ thick rectangle. Cut into 4 rectangle. Whisk water and egg together, brush the outside rim of each ramekin with egg wash. Drape patry over top and seal edges. Trim any excess dough and chill in freezer for 20 minutes. Preheat oven to 475 and bake 15 to 18 minutes, til pastry is puffed and well-browned. Serves 4 (adapted from The New Basics Cookbook) * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

12 Slices Bread

Butter Solftened 1/2 Lb Bulk Sausage

1/4 C Onion — chopped

2 Tbsp Pimientos

1 C Favorite Cheese — grated

4 Whole Eggs

2 C Milk

1 Tsp Salt

Trim crusts from bread. Butter each slice.

Grease a 7 x 11 inch pan. Place 6 slices of the bread, buttered-side down, in the pan.

Cook sausage and onion, breaking up sausage as it cooks. Drain.

Stir in pimientos.

Spread meat mixture evenly over bread slices.

Top with half of the cheese.

Place other 6 slices of bread, buttered side up, on top of the cheese layer.

In a large bowl, beat eggs, milk, and salt. Pour egg mixture over bread.

Top with remaining half of cheese. Cover and refrigerate up to 18 hours.

Bake in preheated oven at 325 degrees for 50 minutes. Serve Immediately.

—–BILLS20086—– 1 1/4 lb Ground beef

3/4 c Ranch salad dressing

3/4 c Dry bread crumbs

1/4 c Onion — minced

1 t Salt

1/2 ts Black pepper

Sesame seed buns Lettuce, tomatoes, onion - slices (opt) Ranch salad dressing

In large bowl, combine ground beef, 3/4 cup salad dressing, bread crumbs, onion, salt & pepper. Shape into 6 patties. Grill over medium hot coals for 4-5 minutes for medium doneness. Place on sesame seed buns with your choice of additions. Serve with generous amount of additional salad dressing.

1 Small onion — diced

1 Clove crushed garlic

4 eggs

1 Can artichoke hearts — (14 oz.) diced

1/2 C. Cheddar cheese — grated

1/4 C. bread crumbs

1/2 C. yogurt

2 Tsp. chopped parsley

1 Dash Worcestershire

salt and pepper to taste

Saute onion and garlic in a few drops of oil until soft. Beat eggs well in large bowl. Add all other ingredients. Pour into well greased quiche dish. Bake 1/2 hour at 325 degrees until knife comes out clean. Cool slightly and serve.

2 c Green cabbage, shredded

2 c Red cabbage, shredded

1 ea Green pepper, grated

1 ea Red pepper, grated

1 ea Onion, red, grated

1 c Mayonnaise

1/2 c Oil & vinegar dressing

2 ea Carrots, grated

Toss vegetables in a glass bowl. Combine mayonnaise and dressing and pour over and toss gently. Cover & chill overnight.