Recipes

Laura From Boulder, CO
Here is a really good recipe for you, Gail.

Jany's Tiny Pepper Appetizer

Buy tiny (one mouthful size) peppers in red, orange and/or yellow. Wash. Slit each pepper stem to stern on one side. Heat grill or grill pan, brush with olive oil and grill peppers, turning occasionally, More...


until their skin is charred to your liking and peppers are soft. Remove from grill and cool enough to handle.

Mix light cream cheese, grated fresh onion, and crumbled bacon*. Insert a spoonful in each pepper - don't overfill. Regrill or reheat until filling melts. Serve warm or room temperature. Prep time: approx 15 minutes.

Proportions: for 12-15 peppers, 1/2 cup light cream cheese, 2 TBSP grated onion, 3 strips bacon - microwaved on paper towels until crisp (approx 2.5 minutes for 3 slices, unless you like it burned).
10/Jul/07 4:37 AM | Send this to a friend | I saw this yummy recipe on easy, so I took the opportunity to cut and paste it here with the other recipes.

I have had a request by Gail to put her Recipe on here. I had made it for dinner last night, and it was Yum.. from the family
HONEY THIGHS WITH SAVOURY RICE by Gail of Cockatoo

1/2 cup honey
1/3 cup soy
1/4 tsp chinese 5 spice
mix and pour over chicken
bake 30 mins 190 or 170 fan forced uncovered

3/4 cup long grain rice
1 sm red capsicum
1 stick celery
both finely chopped
125g corn kernals
2 green onions (I call them spring onions)
2 eggs beaten

cook rice 10-12 mins till tender but still with 'bite'
drain
mix with other ingreds(veg etc)
season
spoon into greased and lined small moulds or ramekins
bake for 15 mins
stand for 5 mins
loosen edges of moulds and turn out
serve moulds with chicken!

Fahrenheit Setting Celsius Setting Gas Setting
300◦F 150◦ Gas Mark 2 (very low)
325◦ 160◦ Gas Mark 3 (low)
350◦ 180◦ Gas Mark 4 (moderate)
375◦ 190◦ Gas Mark 5 (moderate)
400◦ 200◦ Gas Mark 6 (hot)
425◦ 220◦ Gas Mark 7 (hot)
450◦ 230◦ Gas 8 (very hot)
475◦ 240◦ Gas Mark 9 (very hot)
500◦ 260◦ Gas Mark 10 (extremely hot)
Broil Broil Grill

Tried to paste a temp conversion chart but it didn't go as neatly as I had hoped but I hope it helps.
Fan-forced oven means fan-assisted. Some ovens have a fan in them to assist with the heat circulation. Because they are a bit more heat efficient, the temp setting is lower that a conventional oven that does not have a fan.

Sorry, just testing to see if can get to 2nd page.

Here's a recipe using Pineapple Sage which I just copied from a website. I have NEVER made this recipe and can't even guarantee that Pineapple Sage is edible. We were talking about Pineapple Sage, so I was doing some research on the side.

Pineapple Sage Pound Cake Recipe
The bright red flowers adds that bit of wow to this cake!

1 cup butter, at room temperature
1 cup granulated sugar
1/4 cup honey
5 eggs
2 tablespoons chopped More...


pineapple sage leaves (the small, new leaves are best)
3 tablespoons coarsely chopped pineapple sage flowers, if available
1 teaspoon grated lemons, rind of
4 tablespoons well drained crushed pineapple
1 teaspoon baking powder
2 cups flour

Makes 1 loaf or 4 miniature loafs

Preheat oven to 325 degrees F.
Grease and flour four miniature loaf pans*.
Cream the butter and sugar until very light and fluffy.
Beat in the honey.
Add the eggs one at a time, making sure to beat for one minute after each addition.
Beat in the sage leaves, flowers, lemon peel, and crushed pineapple.
Stir the dry ingredients together and add to the butter mixture.
Fold these together gently, until just blended.
Pour into loaf pans.
Bake for approximately 45 minutes ( time for 1 loaf), or until golden brown (wooden pick inserted into center will come out clean).

Lemon Loaf

1 ½ cups Self Raising Flour
1 cup Sugar
3oz Melted Butter
2 well beaten Eggs
½ cup Milk
1 grated Lemon Rind
Juice of 1 Lemon

Mix Flour, Sugar, Butter, Eggs, Milk and Grated Lemon Rind together.
Bake in Medium sized Loaf Tin (lined) for 1 Hour, oven 375F/ 180C
When cooked and still hot mix ½ cup Castor Sugar with Juice of Lemon and spoon over cake before removing from Tin
Leave in Tin until Cold

A favourite with the kids - straight from the pantry if in a hurry.

EASY CHOCOLATE MUD CAKE

1 packet chocolate cake mix
1 packet chocolate instant pudding
1 packet dark chocolate chips
1 1/2 cups milk

pre heat oven to 180 C. line a 20 cm round deep cake tin with baking paper.
put pacet mixes, choc. chips and milk in bow. stir with a wooden spooin, then beat for 1-2 mins until well combined.
spoon mixture into tin and smooth the surface.
bake for 35-40 mins. stand for 10 mins on a wire rack before turning out.
dust with combined icying sugar and cocoa.

I have for a birthday cake then iced the cake with real chocolate icing and decorated with chocolate shaving.

enjoy

A Christmas Eve Tradition, or for those cold winter nights!

BASQUE SOUP

1 # hot Italian sausage
1 # mild Italian sausage
1 cup chopped onion
1/2 cup chopped celery
1 cup beef bouillon
1 1/2 cups water
1 cup red red wine
3 cans stewed tomatoes (can be spiced varieties)
4 large potatoes, sliced or diced
4 large carrots, sliced or diced
1 TBLS chopped celery leaves
1/4 chopped parsley
1 TBLS seasoned salt
1/2 tsp thyme
1/2 tsp fresh pepper
1 bay leaf
1 TBS fresh limon juice

Cut sausage into bite sized pieces. Brown sausage and remove from pan. Saute chopped onion and celery in same pan and remove. Drain off any fat from sausage into pan and combine with equal amount of flour. Add beef bouillon stirring into a gravy over low heat, slowly add water, mixing well than add wine.

Pour into a crock pot set to high, add stewed tomatoes, stir well. Then add sausage, onions and celery and remaining ingredients. Stir well, cover. In an hour or two, stir again and turn to low - serve any time after carrots and potatoes are tender. Can be left on at low for 10 hours, for those delayed in the snow. Serve with crisp rolls and salad. Tastes better everytime it is warmed up.

CHOPS, CABBAGE 'N KRAUT

This recipe may be cut in half.
Use 2 cans sauerkraut or a whole head of cabbage, if you don't want one of them.
I use Granny Smith apples as they cook well and don't turn mushy.

3-4 lb. lean chops or spareribs
Salt and pepper
1 15 oz. can sauerkraut
1/2 sm. head cabbage, thinly sliced
1 lg. onion, thinly sliced
1 apple, cored and sliced
1 tsp. caraway seeds or dill
1 c. water

Sprinkle chops with salt and pepper. Brown for 30 min. in skillet.
Put alternate layers of chops, kraut, cabbage, onion, and apple in pot.
Add caraway seeds to water and pour over all.
Cover and set on low for 6-8 hours.

Hi all , i was just searching net for some easy quick meals to cook in microwave , and found this great site , i made the lemon loaf by rola
, it was nice thankyou , looking at trying more cooking , as i like to learn to cook in mircowave , thanks

STRAWBERRY CREAM CHEESE PIE

9 1/2'' Graham Cracker Crust
8 oz. Philadelphia Cream Cheese
2 TBLS Milk
2-3 Baskets of Strawberries
1/4 Cup Sugar
2 TBLS Corn Starch
1/3 Cup Water
Red Food Coloring Optional

Bake Graham Cracker Crust - cool.

Wash Strawberries, core, set aside 8 large berries, cut the remaining berries in quarters, set aside.

Beat cream cheese till soft, add milk, beat till smooth. Spread 2/3 of cream cheese on bottom of Graham Crcker Crust. Place large uncut Strawberries on Cream Cheese coated crust.

Mix sugar, cornstarch and water, stir till dissolved. Add quartered strawberries, food coloring and bring to low boil, stirring constantly till strawberries have pureed and mixture thickens (about 20 minutes).


Pour cooked Strawberries into pie. Decorate with the remaining Cream Cheese mix. Refrigerate 3 hours. Enjoy!

Yummy Meatballs

500g mince
1tsp of herbs
2TBs of honey
1TBs of soy sauce
1/2 small onion, diced
2 cloves garlic
2tsp chicken stock powder
1/2c breadcrumbs
1 egg
Put all the ingredients together and make into small rissoles. Fry in pan, 20 - 30 minutes on low heat.
Makes 40- 50

CREOLE BLACKENED YAMS

Use: as an easy side dish when grilling.

Peel raw yams and cut into 1/2'' slices (about one medium yam / person).

Place the yam slices in a single layer in a glass baking dish, add a few drops of water, cover with plastic wrap, and steam in the microwave until tender.

Place the yam slices on the grill, brush the tops with melted butter, and immediately turn them over.

Brush the other side of the yams with butter and sprinkle on garlic powder and Creole Seasoning to taste.

Turn the yams as necessary until both sides are blackened!

Tried honey thighs with savoury rice last night - everyone loved it. thanks Gail

Andrea. Made the Easy Chocolate Mud Cake for my #2 Son's 18th Birthday. Very successful.

You're welcome Andrea. Was a huge success here then Rola had it the next night and it was a success over there too. Thank you for the feedback. Feel free to add some of your own family favourites.

Thanks Rola. My daughter (15) has also made this cake and served it hot as a dessert with whipped cream and icecream.

ITALIAN STUFFED FLANK STEAK

1-1/2 (1.5) pound flank steak
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, finely chopped
5 Tablespoons Italian (flat-leaf) parsley, chopped
1/4 teaspoon coarse black pepper
2 red bell peppers (or orange or yellow)
6 to 8 thin slices proscuitto
24 medium-size basil leaves
2 Tablespoons grated Parmesan cheese

1. Butterfly the steak: with long end of the steak facing you, run a thin sharp knife through the middle thickness of meat, leaving about 1/2 inch at the long opposite end to make a 'hinge'. Flip meat open to resemble a butterfly.
2. Combine the following marinade ingredients in a bowl: olive oil, vinegar, garlic, black pepper and 2 Tbs. of the parsley. Add butterflied steak and marinate for 2 hours at room temperature.
3. Halve the peppers lengthwise. Remove seeds. Place (skin side up) on broiler tray, four inches from heat. Broil until skins are charred black. Seal peppers in a plastic bag for 15 minutes to steam; slip off skins.
4. After 2 hours, remove steak from marinade and scrape off any excess; lay meat opened on a long piece of aluminum foil on a flat surface. Reserve marinade. Place the pepper halves on top of steak to cover it. Sprinkle with 1 Tbs. parsley. Cover with the prosciutto and add the basil in a single layer over the proscuitto. Sprinkle the surface with the Parmesan, 2 Tbs. parsley and freshly-ground black pepper to taste.
5. With the long side of the layered steak facing you, lift if from the foil and roll it tightly away from you. It should look like a jelly roll. With 6 or 8 pieces of kitchen string (about 10 inches long), tie the steak at 2 to 3-inch intervals. Slip the strings under and around the roll. Place steak in shallow baking dish and pour marinade over the top. Bake for 30 minutes in a 350º oven, basting twice, or cook on hot barbecue grill about 25 minutes. (This is the way I do it). Let rest for 15 minutes before slicing. Carefully slice into 1/2-inch slices, discarding string.

Serves 6

Wow Jane, sounds fantastic...can I come over to have some??

Cinnamon Pecans

1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1 egg white
1 Tablespoon water
1 teaspoon vanilla
1 pound pecan halves

Stir together in small bowl, cinnamon and salt; set aside. Whip together egg white, vanilla and water in large bowl until foamy and white. Add pecans and stir until coated well. Stir in sugar mixture, adding gradually and stirring well. Spread in single layer on cookie sheet. Bake at 300-325° for 45 minutes to 1 hour. Watch carefully so they don't burn! Cool COMPLETELY before storing in an airtight container. (I've given these as gifts packaged in a pretty tin)

CAROLINA PEACH CAKE

2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, well beaten
1 3/4 c. sugar
1 c. vegetable oil
2 c. sliced fresh peaches (or canned, well-drained)
1/2 c. nuts, chopped (optional)

Reserve 1/2 c. flour to dredge peaches.
Combine 1 1/2 c. flour, soda, salt, and cinnamon. Mix well and set aside.
Combine eggs, sugar and oil, beat until smooth. Add flour mixture. Beat at low speed until blended (batter will be thick).
Mix nuts into 1/2 c. flour, then add peaches. Mix lightly to coat peaches. Fold gently into batter.
Spoon batter into a greased and floured 13x9 inch pan. Bake at 375 F for 45-50 minutes or until toothpick comes out clean.
Cool completely. If desired, you can drizzle with confectioners' sugar glaze or serve with whipped cream.

Becky. YUM !!!

I second that Rolanda!

AT JANE'S REQUEST
Notes on my 'secret' orange & ginger sauce - to accompany roast duck breast fillets:
For best results start making the sauce at least two days prior to the meal. The flavours blend with time, and optimise after about 48 hours. Constituent balance is altered continuously according to taste. I start with boiling water and the thickening ingredients (see below).
THICKENERS (in combination):
grated taro; grated sweet-potato; glutinous rice-flour; pre-emulsified cornflour granules; grated spanish-onion; grated garlic.
FOR SOURNESS:
Fresh-squeezed orange-juice; Fresh lemon-juice; pomegranate-syrup (caution very sour - don't overdo); tamarind stock cube; cumquat-juice is an excellent substitute (or addition) to orange-juice, because it is exceedingly sour.
FOR SWEETNESS:
clear honey; brown sugar; small amounts of fresh liquidised pineapple and mango; roast-orange flavoured sugar
GINGER FLAVOUR:
Grated stem-ginger; ginger powder; allspice (Jamaican ginger; careful this is powerful); grated stem-ginger (very sticky process); stem-ginger syrup.
OTHER SPICES:
ground black-cardamon; finely chopped bonnet-chilli (caution - don't overdo); angustura-bitters (alcoholic extract of cinnamon and cloves); pork stock cube; sesame oil; mustard powder (for emulsification); overnight infusion of finely-chopped fresh coriander in, initially, a small amount of boiling water.
OTHER INGREDIENTS:
sake; mirin (sweet Japanese coking wine); fresh-cream (a mellowing agent).
HINTS on PROCEDURE:
Warm, or heat, the mixture several times each day.
Initially this is best done on the hob. Subsequently the microwave can be used (for sustained periods at a low setting); use one or two periods of oven-baking in a casserole at gas Mark-4). Store in refrigerator overnights at 0-5 degrees.
The recipe is similar for a PLUM-based sauce. The important difference tere of course is that plums are used in place of the oranges.

I made this dessert for my card group last night. I spent the morning typing and printing copies for everyone. It's embarrassingly easy to make

Peach-Pecan Cobbler

1/2 cup butter or margarine
3 cans (15 oz each) sliced peaches in light syrup, drained, 1 cup syrup reserved.
1 box yellow cake mix (I used Betty Crocker SuperMoist)
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 eggs, lightly beaten
1 cup chopped pecans
1 tablespoon sugar

Heat oven to 350° (325° for dark or nonstick pan). In 13x9 inch pan, melt butter in oven. Place peach slices on paper towel to absorb liquid.
In large bowl, mix cake mix (break up lumps), cinnamon, nutmeg, eggs and 1 cup reserved peach syrup with spoon until well blended. Drop batter by spoonfuls over butter in pan; spread lightly WITHOUT stirring. Arrange peach slices over batter (I cut the big slices in half, lengthwise)
Bake 25 minutes. Sprinkle evenly with pecans and sugar. Bake 10 to 15 minutes longer or until edges are deep golden brown and center springs back when touched lightly in center. Cool 30 minutes. Serve warm with vanilla ice cream.

NO-BAKE PEACH BOTTOM CHEESECAKE

4 ounces cream cheese, softened
1/4 c. sugar
1/2 c. sour cream
1 1/2 c. frozen non-dairy whipped topping, thawed
3/4 c. peach glaze, divided *
1 shortbread or graham cracker pie crust
2 c. sliced, peeled, fresh peaches
1 tsp lemon juice

In a small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined. Fold in whipped topping.
Spread half of glaze in crust. In medium bowl toss together peach slices and lemon juice. Gently stir in remaining glaze. Spoon into crust. Spread cream cheese mixture over peaches.
Refrigerate at least 4 hours or until set. Store in refrigerator.

* PEACH GLAZE
2 Tbsp. sugar
2 Tbsp. cornstarch
3/4 c. water
1 Tbsp. peach flavored gelatin
In small saucepan stir together sugar and cornstarch. Stir in water. Cook and stir over medium heat until boiling. Stir in gelatin until dissolved. Use immediately in recipe.

8 servings

NOTE: If you don't have peach flavored gelatin, lemon, orange or pineapple can be used.

BLUEBERRY TORTE

CRUST:
1 1/2 cups flour
1/3 cup sugar
1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. salt
2 egg whites, lightly beaten
1/4 cup canola oil
1 Tbs. melted butter
1 tsp. vanilla

Preheat oven to 300 degrees F. Lightly oil a 9-inch springform pan.

In a mixing bowl, stir together the flour, sugar, cinnamon, baking powder and salt with a fork. Add the egg whites, oil, butter and vanilla. Mix with fingertips until well blended. Press into the bottom of the springform pan.

FILLING:
1 large egg
2/3 cup non-fat condensed milk
2 Tbs. cornstarch
1 1/2 cups non-fat plain yogurt
finely-grated zest of one lemon
1 tsp. vanilla
3 cups blueberries (fresh or frozen)
powdered sugar

In a mixing bowl, whisk together the egg, milk, cornstarch and yogurt until smooth. Blend in grated lemon zest and vanilla. Pour over the crust. Sprinkle the blueberries evenly over the top and bake for 1 1/2 hours or until the top is just set. (The center will quiver slightly when the pan is gently shaken). Let cool in the pan on a rack. Loosen edges and remove the pan’s outer ring. Lift torte gently from bottom of pan and place on serving plate. Serve warm or chilled, dusted with powdered sugar.

Serves 12. 240 calories/7 grams fat per serving

EASY BLUEBERRY TOPPED CHEESECAKE PIE
light recipe
1 reduced fat graham cracker crust
filling:
1 8oz. reduced fat cream cheese
1 small box sugar/fat free vanilla instant pudding
1 envelope dream whip topping mix
3/4 cup 1% milk
topping
1-2 cups fresh or frozen blueberries
1 cup water
1 cup splenda sweetener
3 Tbs corn starch

topping:put berries,water,sweetener and cornstarch in med size saucepan heat on med. heat and stir until boiling and thickened,set aside to cool.
filling:put cream cheese in a mixing bowl add some of the milk and beat until smooth,add dream whip and and the rest of milk whip then add pudding ,mix and pour in graham crust,chill and as soon as berries are cool enough pour on top and will firm up nicely.
I use any fruit,peaches are really good and you can also add the berries after the thickening is made for a raw fruit like strawberries

I took the liberty of copying this from Rolanda's party page. The recipe is froj
vdV From Melbourne

Moose Juice anyone?

Moose Juice
¾ cup orange juice
½ cup orange sherbet
½ banana sliced
¼ teaspoon vanilla extract
1 tablespoon whipped cream

Directions for Moose Juice
combine the orange juice, sherbet, banana, vanilla extract in a blender. Puree until smooth.
Pour into a glass and top with whipped cream.
makes one serving.

The Moose juice goes well with a dash of vodka!

PUMPKIN CHIFFON PIE

1 envelope unflavored gelatin
1/4 cup cold water
1 cup brown sugar
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/8 tsp allspice
1 1/3 cup pumpkin
3 egg separated
1/2 cup milk
1/4 tsp cream of tarter
6 TBLS sugar
Baked pie shell

Soak gelatin in cold water.
Mix brown sugar, salt, cinnamon, ginger and allspice in a double boiler (water boiling), stir in pumpkin.
Beat egg yolks till light yellow, stir in milk and then stir into pmpkin mixture.
Mix well, cook till thickened, about 10 minutes.
Then beat in gelatin and cool until thickened.
Beat egg whites with cream of tarter, slowly adding sugar until stiff and glossy.
Fold into pumpkin mixture, pour into bake pie shell & chill.

PEAR DATE PIE

4 pears
3/4 cup dates
1 TBLS lemon juice
2/3 cup sugar
2 TBLS flour
1/2 tsp nutmet
1/4 tsp salt
Un baked pastry for two crust 9" pie
1 TBLS butter

Peel, core & dice pears to make 1 quart. Chop dates and combine with pears and add lemon juice.
Blend sugar, flour, nutmeg and salt, mix lightly with fruits.
Turn into pastry lined pan. Dot with butter
Cover with remaing pastry and seal edges. Cut 10 to 12 1/2 slits in top pastry.
Bake at 375° 45-50 minutes or until bears can be pierced with a fork.
Cool before cutting.

TIPSEY APPLE PIE

3/4 cup brown sugar, packed
2 TBLS flour
3/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
2 cups thickley sliced peeled apples
1/2 cup golden raisins
1 Tbls grated lemon peel
1/4 cup dark rum
2 TBLS butter
Pastry for 2 crust (9") pie

Combine sugar, flour, cinnamon, nutmeg and salt in large bowl.
Add apples, raisins, lemon peel and rum. Toss well.
Arrange apples in pastry-lined 9" pie plate. Dot with butter. Top with remaining pastry.
Trim & flute edges. Cut severalair vents in top of pastry.
Bake at 425° for 40 minutes, or until golden brown. [if desired, 5 minutes before baking is done, brush top crust with milk and sprinkle with granulated sugar to glaze crust.]

Eve the pies sounds YUM

This is a good on-line recipe source:

http://www.recipezaar.com/

CHRISTMAS COOKIE RECIPES:
http://www.northpole.com/Kitchen/Cookbook/cat0001.html

POLLO IN CHIANTI

1/4 cup chopped fresh Italian (flat leaf) parsley
1 Tbs. chopped (plus 12 sprigs) fresh rosemary
2 tsps. chopped fresh sage
2 garlic cloves (very finely chopped)
1/2 tsp. salt
1/4 tsp. pepper
12 boneless, skinless chicken thighs
12 slices lean prosciutto
1 Tbs. olive oil
1 cup Chianti

In a small bowl, mix together the parsley, chopped rosemary, sage, garlic, salt and pepper.

Place the chicken thighs, skinned side down, on flat surface. Cover with wax paper and flatten with hammer. Spoon about 1 tsp. of the herb mixture onto each piece of chicken, spreading it over the meat. On top, place a piece of prosciutto that has been trimmed to fit. Roll up the chicken, place a sprig of rosemary on the bundle and tie with string.

Heat the olive oil in a large skillet over high heat. Add the chicken and cook, turning frequently, until well browned - about 10 minutes. Add the Chianti and reduce heat to medium-low. Simmer, turning occasionally until the chicken is cooked through and the wine reduced to a glaze - about 20 minutes.

(I usually prepare this dish in advance through the point of simmering but before the wine is totally reduced. Then just before serving, I reheat the chicken, turning the heat fairly high to put a nice glaze on the chicken.)

FENNEL & OLIVE PASTA SAUCE

In a 2-qt. saucepan, heat 1 1/4 cups coarsely chopped FENNEL BULB and enough water to cover to boiling over high heat; cook 3 to 5 minutes or until fennel softens. Remove from heat and drain fennel well.

In large, heavy skillet, heat 2 Tbs. OLIVE OIL over medium heat. Add GARLIC (4 cloves, finely chopped) and saute until golden brown. Add PLUM TOMATOES (one 28-oz. can, undrained) with their liquid and stir with wooden spoon, breaking up tomatoes into large pieces. Stir in drained fennel and CRUSHED RED PEPPER (1/4 tsp.) Cover and cook 20 minutes, stirring occasionally, until sauce thickens slightly.

In 8-qt. saucepan, cook 12 oz. RIGATONI

Meanwhile, stir 1/3 cup pitted and halved GREEN OLIVES and 1/3 cup pitted and halved OIL-CURED RIPE OLIVES, 3 Tbs. chopped, fresh PARSLEY and 1 Tbs. CAPERS into tomato mixture and cook until heated through. Add salt and pepper to taste.

Drain pasta very well and return to saucepot. Add tomato mixture and gently toss to combine.

Sprinkle with freshly grated Parmesan cheese, if desired.

BERRY CLAFOUTI

3 eggs (egg substitute can be used)
1 1/4 cups 1% milk
2/3 cup flour
1/3 cup sugar
2 tsp. vanilla
1/4 tsp. nutmeg
1/8 tsp. salt
1 1/2 cups berries (any kind - and any combination)

In a small mixer bowl, beat all ingredients except berries on low speed until smooth.

Pour batter into a buttered quiche dish or pie plate and top with the berries. Bake at 350 (F) for 45 minutes or until a knife inserted off-center comes out clean. Let stand for 15 minutes.

8 servings