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Piccadilly's Macaroni and Cheese
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Today's Recipes
True-Blue Italian Spaghetti Sauce
Ingredients
Directions
In olive oil, brown onion and garlic. Add ground chuck and simmer until light brown. Add remaining ingredients, stirring well and often. Bring to a boil and simmer for 45 mintue, uncovered, stirring occasionally. Stir in 1/4 cup Romano cheese, if desired, over sauce when cooked.
By Robin from Washington, IA
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Make beans without lard or other fat.
1. Rinse and pick through the beans. Put the beans in a large pot and add 10 cups of water. Place the pot in the refrigerator and allow the beans to soak overnight.
2. Cook the beans until they are soft. Add more water as needed while the beans are cooking.
3. Add the plantains, tomato, pepper, onion, garlic, and salt. Continue cooking at low heat until the plantains are soft.
Option: Serve with rice.
Yield:16 servings--Serving size: 1/2 cup
Each serving provides:
Calories: 133
Total fat: Less than 1 g
Saturated fat: Less than 1 g
Cholesterol: 0 mg
Sodium: 205 mg
Calcium: 39 mg
Iron: 2 mg
National Heart, Lung, and Blood Institute
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This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.
1. Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
2. Cook spaghetti in unsalted water according to package directions.
3. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.
Yield: 9 servings--Serving Size: 1 cup spaghetti and 3/4 cup sauce with vegetables
Each serving provides:
Calories: 279
Total fat: 3 g
Saturated fat: 1 g
Cholesterol: 4 mg
Sodium: 173 mg
National Heart, Lung, and Blood Institute
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Ingredients
Directions
Mix all ingredients together; roll out to 1/2 inch thick. Use cookie cutter or glass to shape biscuits. Bake 10-12 minutes or until bottom is golden brown at 350 degrees. Remove from cookie sheet and let cool. Store in covered container. (Actually for dogs)
By Robin from Washington, IA
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Ingredients
Directions
Heat dressing in large skillet on medium high heat. Add pork; sprinkle with half of the seasoning mix. Stir-fry 2 minutes. Add vegetables, rice, water and remaining seasoning mix; mix well. Bring mixture to boil. Reduce heat to medium; cover. Simmer 5 minutes. Sprinkle with cheese; cover. Let stand 5 minutes. Serves 4.
By Robin from Washington, IA
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Ingredients
Directions
Preheat oven to 400 degrees F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy.
Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. Shape dough into 1 inch balls. Place cookies 2 inches apart on ungreased baking sheets. Flatten with bottom of clean glass.
Sprinkle lightly with remaining pkg. of dry gelatin. Bake 8-10 minutes or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in covered container at room temperature. Makes about 5 dozen cookies.
By Robin from Washington, IA
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Ingredients:
1. Rinse and drain tuna for 5 minutes. Break apart with a fork.
2. Add celery, onion and mayonnaise and mix well.
Yield: 5 servings--Serving Size: 1/2 cup
Each serving provides:
Calories: 146
Total fat: 7 g
Saturated fat: 0 g
Cholesterol: 25 mg
Sodium: 158 mg
National Heart, Lung, and Blood Institute
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