Free Online Recipes

1/4 c Fresh Basil; Chopped, OR

4 t Dried Basil; Crushed

1 c Sour Cream

1/4 c Carrot; Shredded

1/4 c Purple Onion; Chopped

1/4 t Salt

1/4 t Black Pepper

Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats

1 c Chopped onions

2 md Potatoes, peeled & diced

2 lg Celery stalks, diced

2 Garlic cloves, minced

6 c Water

2 Vegetable bouillon cubes

1/2 ts Mustard, basil & thyme

1/4 c Dry white wine, optional

12 oz White mushrooms, sliced

6 oz Shiitake, fresh or other

– fresh wild mushrooms 2 c Cooked navy beans

Pepper to taste 1/4 c Fresh minced parsley

Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes. Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes. Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes. Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley. Nava Atlas, “Vegetarian Celebrations”

-softened 1/4 c Dijon Mustard

1 ts Dried basil

1/3 c Black olives; finely chopped

1/4 c Scallions; finely chopped

1/4 c Red Pepper; finely chopped

18 sm Red skin potatoes; roasted

-and cut in half lengthwise Scallion tips for garnish In medium bowl with electric mixer at medium speed, beat cream cheese, mustard and basil until smooth. Stir in olives, scallions and red pepper. To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with scallion tips and serve. Makes 3 dozen appetizers Source: Reader’s Digest, April 1993

1 cn Chopped olives

1 Onion

1 c Cheddar cheese (grated)

4 oz Sour cream

4 Thighs(cooked/boned)

Butter (melted) Parmesan Cheese 2 cn Crescent rolls

Mix everything together in food processor until well mixed and pasty. Take crescent rools, seperate & roll out thin. Place 2T in center of each roll and roll up. Brush with melted butter. Sprinkle with parmesan cheese. Bake at 350 for 25 min. May use as appetizer or have several for “finger-food” dinner.

1 tb ALL-PURPOSE FLOUR

2 tb GREEN PEPPER,FINELY CHOPPED

1 tb BUTTER

1 1/4 c DRY WHITE WINE

6 oz CREAM CHEESE WITH CHIVES

1 ts PREPARED MUSTARD

1 pk BREADSTICKS/FRENCH BREAD

COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT.

1/2 c Apple; Tart, Finely Diced

1 tb White Onion; Finely Diced

1 c Sour Cream

Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini

1/2 c Chopped onion

1/2 ts Dried tarragon leaves

8 oz Can sliced mushrooms

1 c Sour cream

2/3 c Light cream

1 1/2 ts Paprika

1 ts Salt

1 tb Flour

1/2 tb Dried parsley flakes

1 1/2 lb Flounder fillets

1. In a medium-sized, heat-resistant, non-metallic skillet. melt butter in

Microwave Oven 30 seconds. Add chopped onion and heat, uncovered, in Microwave Oven 3 minutes, or until onion is soft. 2. Add tarragon leaves and mushrooms to onions and heat. covered, in

Microwave Oven 3 minutes. 3. In a small bowl, combine sour cream, light cream, paprika. salt and

flour. Add to onion-mushroom mixture. Heat, uncovered. 2 minutes in Microwave Oven. Stir. Heat, uncovered, an additional minute in Microwave Oven. 4. In a buttered, 3-quart, heat-resistant, non-metallic baking dish, pour

half of the mushroom sauce. Arrange fillets on top. Spoon remaining mushroom sauce over fish. Sprinkle with parsley flakes. 5. Heat, uncovered, in Microwave Oven 7 minutes, or until fish flakes

easily with a fork.

1 t Lemon Juice

1/2 c Sour Cream

2 tb Bacon; Crumbled, 2 strips,OR

2 tb Imitation Bacon Bits

1/4 t Onion Powder

1/4 t Hot Sauce

2 tb Cucumber; Finely Diced

Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in all the rest of the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers

1/2 c Finely chopped onion

20 oz Frozen chopped spinach

1/2 t Salt

1/8 t Pepper

1/4 t Nutmeg

6 oz Cream cheese, at room temp.

Milk (optional) 1. In a small heat-resistant, non-metallic bowl melt butter in Microwave

Oven 30 seconds. 2. Add onions and heat, uncovered, in Microwave Oven 4 minutes

or until onion is lightly browned. Stir occasionally. 3. Cook spinach. Drain well.

4. Combine browned onion, spinach, salt, pepper, nutmeg and cream cheese in

a shallow, 1 1/2-quart, heat-resistant, non-metallic casserole. If desired, add milk to make a thinner mixture. 5. Heat, uncovered, in Microwave Oven 5 to 6 minutes or until heated

through.

1 tb Butter or margarine

1 tb Finely chopped onion

1 1/2 ts Lemon juice

1/4 ts Salt

Few leaves dried marjoram, -crushed ds Paprika 6 tb White wine

4 oz Can mushroom stems & pieces,

-drained 3 tb Butter or margarine

2 tb Flour

1/2 c Heavy cream

1 ts Finely chopped parsley

1. If scallops are frozen, partially defrost according to package

directions. 2. In a deep, 1 1/2-quart,heat-resistant, non-metallic casserole

place the 1 tablespoon butter or margarine and onion. Heat, uncovered. in Microwave Oven 1 minute or until onion is tender. 3. Add scallops. lemon juice, salt, marjoram, paprika and wine.

Stir to combine. Heat. covered, in Microwave Oven 3 minutes. 4. Add mushrooms and heat. covered. in Microwave Oven 1 minute or

until scallops are tender. Do not overcook scallops as they will become tough. 5. Drain liquid and reserve. Set scallops and liquid aside.

6. Melt the 3 tablespoons of butter or margarine in a small heat-

resistant. non-metallic bowl in Microwave Oven 30 seconds. Blend in flour. 7. Gradually stir in reserved scallop liquid and cream.

8. Heat, uncovered in Microwave Oven 2 minutes or until thickened

and smooth. Stir in parsley. 9. Combine reserved scallop mixture and sauce. Spoon mixture into

4 serving shells or small non-metallic ramekins.

10. Heat, uncovered, in Microwave Oven 3 minutes. If browning is

desired, place under broiler of conventional oven several minutes or until lightly browned.