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Remove 1+1/2c white kidney beans to medium bowl mash until smooth. In 5qrt dutch oven over med-high heat in hot oil cook ham, celery, carrots, onion, zucchini, basil and pepper until veggies are tender and begin to brown.
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Apple Salad: (from mom) apples, chopped celery, chopped walnuts, chopped raisins mayonnaise (coconut) (taste of brown sugar)
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In a large skillet cook and stir onion and celery in butter until onion is tender... becomes transparent. Stir in about 1/2 of the bread cubes. Turn into deep bowl, add the remaining ingredients and toss. Stuff the turkey just before roasting.
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Rice is a staple of Cajun Country and rice flour is often used as a coating on seafood. The simple yam and chive cream sauce makes this recipe even more unique. INGREDIENTS:
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HOT BARBECUED AUBERGINE WITH FRESH CHIVE VINAIGRETTE The combination of tender barbecued aubergine flesh and this wonderfully aromatic vinaigrette is simply heavenly.
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Spicy Vegetarian Chili with Cheddar Chive Sour Cream Topping 8 oz. container of chive & onion cream cheese, softened 1 cup finely shredded cheddar cheese ½ cup sour cream ¼ cup milk Mix together milk, cream cheese and sour cream with a whisk until blended and most of the lumps are gone.
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Toss onion with olive oil in a baking dish. Cover with foil. Roast at 350°F (175°C), stirring occasionally, for about 30 minutes or until starting to soften. Remove foil and continue to roast until golden-brown and very soft.
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Cook penne until al dente and drain. Rinse. If you will be holding the penne longer than 10 to 15 minutes, toss it with a bit of olive oil to prevent sticking. In a large sautï¿¿an, heat olive oil until hot. Add garlic and shallots and cook until you can smell the aroma, 1 or 2 minutes.
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Eat Heart-Healthy; Some tasty lowfat recipes from the Cleveland Clinic Heart Center
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Cheddar Chive Crisps Yield: about 48 1/2 pound shredded cheddar cheese 1 dash cayenne 1/2 cup soft butter 2 tablespoons finely chopped chives 1/4 teaspoon salt 1 1/2 cups all-purpose flour 1. Combine cheese with butter, salt, cayenne, and chives. Sift flour, measure, and add to cheese.
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Cream Chive Dressing 1/2 c plain yogurt 2 tbsp olive oil 2 tbsp fresh lemon juice 2 tbsp minced shallot 2 tbsp finely chopped fresh chives 2 tsp sugar (optional) 1 tsp Dijon mustard 1/2 tsp salt Whisk together all ingredients until smooth. Store in refrigerator and served chilled. Makes about 1
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Broccoli Soup " 2 tablespoons margarine " 1/2 cup chopped onion " 3/4 cup chopped celery " 2  10 oz. packages frozen broccoli  thawed enough to separate " 2 cups chicken broth (fat free) " 1 cup nonfat milk " 1/2 lb.
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SHAKE UP YOUR SNACKS  PICK A BETTER SNACK DECEMBER BROCCOLI Wash. Eat. How easy is that? " Cut up broccoli and make flower bunches in a bed of cottage cheese. " Make broccoli trees by cutting up cheddar cheese chunks and putting a broccoli floret in the middle of the cheese chunk.
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Broccoli Carrot Frittata Yield: 4 servings 1- 10 ounce package frozen broccoli, chopped ½ cup diced carrots ¼ cup water 6 eggs ½ cup milk 1 Tablespoon dried minced onion 1 Tablespoon mustard ¼ teaspoon salt ¼ teaspoon pepper ½ cup shredded cheese Preheat oven to 350°F.
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Place the creamy mixture ingredients in a blender and puree until smooth and creamy. Preheat a heavy 10-inch skillet over high heat to 350°, about 4 minutes. Add the onions, 1/4 cup each of the red, yellow, and green bell peppers, and 1 tablespoon plus 1 teaspoon of the seasoning mix.
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Cauliflower With Paprika & Garlic Sauce -- VEGAN ======================================= 1 medium-sized cauliflower, about 1 1/4 lbs 1 Tbsp olive oil 3 medium-sized cloves garlic, peeled and left whole 2 Tbsp chopped fresh parsley salt 1 Tbsp sweet paprika [i.
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Texas Caviar From the kitchen of Paula Lewein 1 yellow bell pepper 1 orange bell pepper 1 red bell pepper 2 jalapeno peppers 1 (15ounce) can black­eyed peas 1 (15ounce) can black beans 1 (11ounce) can white shoepeg corn 1 (16ounce) bottle Italian dressing 4 roma tomatoes 1 bunch cilantro 1.
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Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 pepper. Combine chopped peppers and stock in heavy large saucepan.
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Preheat the oven to 375 degrees F. In one saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the sausage and brown, about 6 to 8 minutes. Remove from the heat, drain and cool completely. In another saute pan, over medium heat, add the remaining oil.
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1/2 cup nonfat plain yogurt 1 tsp. honey 2 Tbsp. chopped dill Freshly ground black pepper 1 bag (5 oz.) baby spinach, coarsely chopped (about 4 cups) 1 large red bell pepper, diced (about 1 cup) 1 stalk celery, trimmed and diced (about 1 cup) 1/4 cup thinly sliced green onions (scallions) 1 oz.
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