375g rigatoni
1 small brown onion, sliced thickly
1 bay leaf
2 cups milk
40g butter
2 tablespoons plain flour
1/2 cup coarsely grated romano cheese
1/2 cup coarsely grated mozzarella cheese
1/2 cup coarsely grated cheddar cheese
1/4 cup coarsely grated cheddar cheese, extra
1/4 cup coarsely grated romano cheese, extra

Preheat oven to moderately slow, 160C/140C fan-forced.
Cook pasta in large saucepan of boiling water, uncovered, until just tender.
Meanwhile, place onion, bay leaf and milk in medium saucepan. Bring to a boil. Strain. Discard solids.
Melt butter in same cleaned medium pan, add flour. Cook, stirring, 2 minutes. Remove from heat. Gradually pour in strained milk, stirring over heat until sauce boils and thickens. Stir in cheeses.
Combine cheese sauce and drained pasta in 2-litre (8-cup) ovenproof dish.
Sprinkle with extra cheeses.
Bake, uncovered, about 20 minutes or until top browns lightly.

1 pound hamburger, browned and drained
1 can tomatoes with juice
1 can Great Northern beans with juice
1 can pinto beans with juice
1 can shoepeg corn with juice
1 can green chilies and tomatoes

Mix together and let cook on high 4 hours, or low for 6-8.

1 pound hamburger
1 cup chopped onions (about 1 onion)
1 or 2 potatoes, diced
1 can diced tomatoes with chilies
1 can green beans or corn
3 cups beef broth (or 3 teaspoons beef bouillon and 3 cups water)

Brown hamburger and onions, drain off fat.
Add remaining ingredients, and simmer until the potatoes are tender.

8 medium potatoes, boiled and peeled
1 1/2 cups crumbled feta cheese
4 hard-boiled eggs, chopped
4 tablespoons finely chopped fresh cilantro
2 cloves garlic, crushed
4 tablespoons lemon juice
5 tablespoons olive oil
salt to taste
pepper to taste
1/2 cup pitted green olives, sliced in half

Cut potatoes into 1/2-inch cubes and place in a salad bowl. Add remaining ingredients, except olives and toss gently. garnish with olives, and serve immediately.

CRUST:
4 cups cooked brown rice, barley, or bulgur wheat
2 egg whites

FILLING:
2 cups sliced fresh mushrooms
2 tablespoons dry white wine or water
2 packages frozen chopped spinach, thawed and squeezed dry
2 cups evaporated skim milk
2 cups fat-free egg substitute
2 cups shredded nonfat mozzarella cheese
l teaspoon crushed fresh garlic
l teaspoon ground black pepper
1/4 cup grated nonfat Parmesan cheese

To make the crust, combine the rice and egg whites in a medium-sized bowl, and mix well. Coat two deep dish pie pans, with nonstick cooking spray.
Divide the crust mixture evenly between the two pans, and use the back of a spoon to pat the mixture over the bottom and sides of each pan. Set aside.
Place the mushrooms and the wine or water in a 3-quart pot. Cook and stir over medium heat until the mushrooms are tender and the liquid has evaporated. Remove the pot from the heat, and stir in first the spinach; then the evaporated milk; and then the egg substitute, mozzarella cheese, parsley, garlic, thyme, and pepper.
Divide the pie filling evenly between the two pies crust, and top each of the filled pies with half of the Parmesan cheese.
Bake at 375 degrees for 45 minutes, or until a sharp knife inserted in the center of each pie comes out clean. Remove the pies from the oven, and let set for 5 minutes before cutting into wedges and serving.

1 1/2 pounds ground beef
2 tablespoons grated onion
1 teaspoon salt
1/2 teaspoon dried marjoram leaves, crushed
1/8 teaspoon pepper
1 envelope mushroom gravy mix
1 can (3 to 4 ounces) sliced mushrooms, drained
2 tablespoons red wine, optional

In a large bowl combine ground beef, grated onion, salt, marjoram, and pepper; mix well. Divide meat into 6 portions; shape into oval patties about 3/4-inch thick.
Broil 3 inches from heat for 3 to 4 minutes; turn and broil other side for about 4 minutes, or until done as desired.
Prepare gravy mix as package directs; stir in mushrooms and wine, if using. Heat through.

1 can (7 1/2 oz.) Alaska salmon
1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained
1 cup plain nonfat yogurt
1/2 cup light mayonnaise
1/2 cup each chopped parsley and chopped green onions
1/2 tsp each dried basil and dill weed
1/4 tsp grated lemon peel
Assorted raw vegetables and crackers

Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers.
Chill several hours to blend flavors. Serve dip with vegetables and crackers.

3 cup cabbage, shredded
3/4 cup carrots, shredded
1/4 cup green onions, sliced
1/3 cup mayonnaise
1 tablespoon lemon juice
1 seasoned salt to taste

Mix together….

1 md Onion, chopped
2 md Zucchini, in 1″ cubes
2 14 1/2 oz. ca vegetable or chicken broth
1 28 ounce can crushed tomatoes, undrained
1 15 1/2 ounce white beans, drained/rinsed
2 tb Dried basil leaves
1/4 ts Salt
1/4 ts Pepper
1 8 ounce pkg. uncooked dry cheese-filled tortellini

Combine all ingredients except tortellini in slow cooker. Mix well. Cover and cook on Low setting for at least 6 hours.
When ready to serve, increase heat to High setting. Add tortellini. Cook and additional 20 minutes or until tortellini are soft.

1 c Oil
1 c Flour
1 Bell pepper; chopped
3 Celery stalk; chopped
3 Garlic clove; minced
2 Onion; chopped
1 Chicken; cut up
1 lb Smoked sausage or andouille
1 1/2 qt water, boiling
2 Bay leaf
1 pt Oysters
Salt
Pepper
Rice; cooked

Make a dark roux with oil and flour. Add bell pepper, celery, garlic, green onions, and onions. Saute until tender.
Add chicken and brown. Add sausage, boiling water, and bay leaves. Let simmer 1 hour.
Remove chicken from bones. Add chicken meat, salt, pepper, and oysters. Cook 10 minutes more.