1/2 medium head cauliflower, grated
4 slices bacon, chopped
1/2 cup chopped onion
1-2 tablespoons butter, optional
Salt and pepper, to taste
In a medium-large nonstick skillet, cook the bacon and onion until they just start to brown. Add the cauliflower; cook and stir until the cauliflower is tender and nicely browned all over. You can add a couple tablespoons of butter during cooking. This will speed up the browning and add nice flavor. Season to taste with salt and pepper.
Submitted by Grumblebee
Focusing on Weight Loss, Health and Nutrition from the Wasteland of Post-Katrina New Orleans, home of some of the best, unhealthiest food on the planet.
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Wednesday, March 14, 2007
COLESLAW
Shredded cabbage, or bagged coleslaw mix (or mix ½ bag coleslaw
mix plus ½ bag broccoli slaw )
½ cup mayonnaise
2-3 Tbsp pickle juice from sugar-free sweet pickles (or use 2-3
Tbsp of vinegar and 1-2 Tbsp Splenda)
Put coleslaw into mixing bowl. In another bowl, combine mayo and pickle juice (or vinegar/Splenda) and stir until combined. Stir "dressing" into coleslaw and chill until ready to eat. For crunchy slaw, stir in chopped walnuts or flaxseeds.
Submitted by renegadediabetic
mix plus ½ bag broccoli slaw )
½ cup mayonnaise
2-3 Tbsp pickle juice from sugar-free sweet pickles (or use 2-3
Tbsp of vinegar and 1-2 Tbsp Splenda)
Put coleslaw into mixing bowl. In another bowl, combine mayo and pickle juice (or vinegar/Splenda) and stir until combined. Stir "dressing" into coleslaw and chill until ready to eat. For crunchy slaw, stir in chopped walnuts or flaxseeds.
Submitted by renegadediabetic
COON-ASS VEGGIES
COON-ASS VEGGIES
A little piece of cajun flavor for you
1 Onion
2 Bell Peppers
2 Stalks Celery
3 Cloves of Garlic
2 Cans of Corn
2 Cans of Red Beans
Rice
Toss the onion, bell pepper and celery in a frying pan with a little olive oil and the garlic. Add black pepper, creole seasoning (Tony Chachere's if you got it), and little crushed red pepper. Saute them till the onions are transparent. Add the corn and the beans and saute for another 10 mins. Serve the veggies over the rice of your choice. Dee-licious. I guar-an-tee (with a nod to Justin Wilson!)
Submitted by Michael
A little piece of cajun flavor for you
1 Onion
2 Bell Peppers
2 Stalks Celery
3 Cloves of Garlic
2 Cans of Corn
2 Cans of Red Beans
Rice
Toss the onion, bell pepper and celery in a frying pan with a little olive oil and the garlic. Add black pepper, creole seasoning (Tony Chachere's if you got it), and little crushed red pepper. Saute them till the onions are transparent. Add the corn and the beans and saute for another 10 mins. Serve the veggies over the rice of your choice. Dee-licious. I guar-an-tee (with a nod to Justin Wilson!)
Submitted by Michael
CREAMED SPINACH
Spinach (fresh or frozen)
Butter
Cream
Garlic
Optional parmesan cheese
The fresh spinach will require chopping (if you have a food processor this would be the quickest way), but the frozen chopped will need to be thawed, and have the moisture drained out of it (if you don't have a food processor, this will save loads of time).
Saute a clove or two of pressed garlic in a little butter, then toss in the prepared spinach, cooking just until thoroughly warmed (if from frozen) or wilted (if fresh chopped). Now pour in some cream and heat through - don't let it boil, or you'll cause the cream to break (it'll make ugly clumps). If you want to be really elegant about it, give it a sprinkle of parmesan - fresh grated, if you're a purist.
Submitted by Calianna
Butter
Cream
Garlic
Optional parmesan cheese
The fresh spinach will require chopping (if you have a food processor this would be the quickest way), but the frozen chopped will need to be thawed, and have the moisture drained out of it (if you don't have a food processor, this will save loads of time).
Saute a clove or two of pressed garlic in a little butter, then toss in the prepared spinach, cooking just until thoroughly warmed (if from frozen) or wilted (if fresh chopped). Now pour in some cream and heat through - don't let it boil, or you'll cause the cream to break (it'll make ugly clumps). If you want to be really elegant about it, give it a sprinkle of parmesan - fresh grated, if you're a purist.
Submitted by Calianna
GARLIC GREEN BEANS
About 1 lb green beans, fresh or frozen
Extra Virgin Olive Oil to coat bottom of skillet
1 -2 tsp Thyme
1 Garlic clove, pressed
Salt & Pepper to taste
Chicken broth, about 1/8 – 1⁄4 cup
Heat olive oil in large skillet. Add beans, garlic, thyme, salt & pepper.
Saute until beans start to change color.
Add a little chicken broth. Reduce heat to low and let beans simmer until tender. You may need to add more chicken broth before the beans are done.
Submitted by renegadediabetic
Extra Virgin Olive Oil to coat bottom of skillet
1 -2 tsp Thyme
1 Garlic clove, pressed
Salt & Pepper to taste
Chicken broth, about 1/8 – 1⁄4 cup
Heat olive oil in large skillet. Add beans, garlic, thyme, salt & pepper.
Saute until beans start to change color.
Add a little chicken broth. Reduce heat to low and let beans simmer until tender. You may need to add more chicken broth before the beans are done.
Submitted by renegadediabetic
GRILLED RATATOUILLE
2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh basil leaves
1/4 cup finely chopped flat-leaf parsley leaves
Preheat grill to medium-high. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
Submitted by Marcelle Wyzdyx
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh basil leaves
1/4 cup finely chopped flat-leaf parsley leaves
Preheat grill to medium-high. Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
Submitted by Marcelle Wyzdyx
HEAD-HUNGER SOUP
6 large green onions, sliced
1 large white onion, diced
5 stalks celery, chopped (tops too)
2 large green peppers, diced
3 whole carrots,sliced
2 cloves garlic, minced
1 (20 oz) can tomatoes, diced
1(48 oz) can V-8 juice
1/3 cup beef bouillion granules
1/4 tsp celery seed
2 tsp tarragon
1 bay leaf
1/4 tsp liquid smoke
1 (10 oz) package mushrooms, sliced
1/2 head cabbage, chunked
1 bag frozen green beans
water
Spray large stock pot with cooking spray. Heat over medium heat. Saute onions green peppers, celery, and carrots until onions begin to wilt. Add garlic and stir well. Add tomatoes and V-8 juice. Stir well. Add next ingredients, stirring well after each addition. Add water just to cover. Bring to a slight boil and reduce to simmer. Cover and let cook for 1-2 hours. (I like my veggies crunchy so I use less cooking time) Remove bay leaf. Divide into freezer containers. Place one container in your fridge and the rest in the freezer. Remove and enjoy as needed.
You can change the flavors by adding different herbs and spices, as well as a variety of veggies. The combinations are limitless.
Submitted by bamagal
Montevallo, Alabama
1 large white onion, diced
5 stalks celery, chopped (tops too)
2 large green peppers, diced
3 whole carrots,sliced
2 cloves garlic, minced
1 (20 oz) can tomatoes, diced
1(48 oz) can V-8 juice
1/3 cup beef bouillion granules
1/4 tsp celery seed
2 tsp tarragon
1 bay leaf
1/4 tsp liquid smoke
1 (10 oz) package mushrooms, sliced
1/2 head cabbage, chunked
1 bag frozen green beans
water
Spray large stock pot with cooking spray. Heat over medium heat. Saute onions green peppers, celery, and carrots until onions begin to wilt. Add garlic and stir well. Add tomatoes and V-8 juice. Stir well. Add next ingredients, stirring well after each addition. Add water just to cover. Bring to a slight boil and reduce to simmer. Cover and let cook for 1-2 hours. (I like my veggies crunchy so I use less cooking time) Remove bay leaf. Divide into freezer containers. Place one container in your fridge and the rest in the freezer. Remove and enjoy as needed.
You can change the flavors by adding different herbs and spices, as well as a variety of veggies. The combinations are limitless.
Submitted by bamagal
Montevallo, Alabama
MOCK POTATOES
Yes I know it has been done a thousand times. I, however, had to come up with a way to make them so they weren't soupy so....
Take 1 head cauliflower, washed and split into florets (run through salad spinner till as dry as possible)
Place in microwave container with no added water and cook until done (7 to 10 min.).
Put in food processor and puree with 1 oz cheese.
Cool completely and freeze.
When you're ready to eat, thaw in refrigerator, then heat and serve with butter and sour cream.
Submitted by Tess
Take 1 head cauliflower, washed and split into florets (run through salad spinner till as dry as possible)
Place in microwave container with no added water and cook until done (7 to 10 min.).
Put in food processor and puree with 1 oz cheese.
Cool completely and freeze.
When you're ready to eat, thaw in refrigerator, then heat and serve with butter and sour cream.
Submitted by Tess
POTATOES A LA KANCHARA
1 potato, boiled and diced
1 tomato, blended with water, with turmeric, red chili powder and coriander powder to taste
Cumin seeds, roasted in olive oil
3 Ingredients?!! C'mon, that's stretching a little too thin. I'm assuming salt is acceptable above and beyond 3 ingredients!
Combine ingredients, and garnish with cilantro.
Submited by Kanchana,
Ann Arbor, Michigan
1 tomato, blended with water, with turmeric, red chili powder and coriander powder to taste
Cumin seeds, roasted in olive oil
3 Ingredients?!! C'mon, that's stretching a little too thin. I'm assuming salt is acceptable above and beyond 3 ingredients!
Combine ingredients, and garnish with cilantro.
Submited by Kanchana,
Ann Arbor, Michigan
QUICK & EASY VEGGIES
I am a really lazy cook, so quick and easy is right up my alley. Here's my recipe:
Take your favorite combination of 3 vegetables (let's say zucchini, carrots and baby corn) and stir fry for a few minutes in a little extra virgin olive oil with shallots and garlic.
Add the fresh herb of your choice (I like it with plenty of coriander). Top with roasted crunchy seeds/seed mix and serve with quinoa or brown rice.
Fast, yummy and healthy!
Submitted by La Nouvelle Heloise
United Kingdom
Take your favorite combination of 3 vegetables (let's say zucchini, carrots and baby corn) and stir fry for a few minutes in a little extra virgin olive oil with shallots and garlic.
Add the fresh herb of your choice (I like it with plenty of coriander). Top with roasted crunchy seeds/seed mix and serve with quinoa or brown rice.
Fast, yummy and healthy!
Submitted by La Nouvelle Heloise
United Kingdom
RATATOUILLE
1 eggplant, cut in 1-inch cubes (optional: salt heavily and
refrigerate overnight to remove excess moisture and bitter
flavor, then rinse well before cooking)
3 zucchini, cut in thick slices
2 bell peppers, stemmed, seeded and chopped
1 cup chopped onion
1 cup sliced celery
1 large can diced tomatoes
salt, pepper, basil, and garlic to taste
1⁄2 cup olive oil
1 oz. vodka (optional: there are flavors in tomatoes that can only be
brought out in alcohol)
Place olive oil in a large pot, add raw veggies & seasonings and sauté until onions are translucent. Add canned tomatoes, and vodka if desired, and simmer 30 minutes. This makes a thick stew that is traditionally served with rice or pasta; I like it with a rare steak on the side.
Submitted by Marcelle Wyzdyx
refrigerate overnight to remove excess moisture and bitter
flavor, then rinse well before cooking)
3 zucchini, cut in thick slices
2 bell peppers, stemmed, seeded and chopped
1 cup chopped onion
1 cup sliced celery
1 large can diced tomatoes
salt, pepper, basil, and garlic to taste
1⁄2 cup olive oil
1 oz. vodka (optional: there are flavors in tomatoes that can only be
brought out in alcohol)
Place olive oil in a large pot, add raw veggies & seasonings and sauté until onions are translucent. Add canned tomatoes, and vodka if desired, and simmer 30 minutes. This makes a thick stew that is traditionally served with rice or pasta; I like it with a rare steak on the side.
Submitted by Marcelle Wyzdyx
ROASTED ASPARAGUS
1 lb fresh asparagus
Kosher Salt
Extra Virgin Olive Oil
Preheat Oven to 375
Put asparagus in a flat baking dish or on a cookie sheet. Drizzle with olive oil and sprinkle with coarse salt.
Put in oven for 15 minutes to roast. If you like your asparagus done more you can adjust the time.
You can also do this with other veggies like green beans or summer squash.
Submitted by Ladyred56
Omaha, Nebraska
Kosher Salt
Extra Virgin Olive Oil
Preheat Oven to 375
Put asparagus in a flat baking dish or on a cookie sheet. Drizzle with olive oil and sprinkle with coarse salt.
Put in oven for 15 minutes to roast. If you like your asparagus done more you can adjust the time.
You can also do this with other veggies like green beans or summer squash.
Submitted by Ladyred56
Omaha, Nebraska
SAUTEED ASPARAGUS
1 bunch of asparagus
Extra Virgin Olive Oil to coat bottom of skillet
Salt & Pepper to taste
Chicken broth, about 1/8 – 1⁄4 cup
Heat olive oil in large skillet. Add asparagus, salt, & pepper. Saute until asparagus starts to change color. Add a little chicken broth. Reduce heat to low and let asparagus simmer until tender. You may need to add more chicken broth before the asparagus is done.
Submitted by renegadediabetic
Extra Virgin Olive Oil to coat bottom of skillet
Salt & Pepper to taste
Chicken broth, about 1/8 – 1⁄4 cup
Heat olive oil in large skillet. Add asparagus, salt, & pepper. Saute until asparagus starts to change color. Add a little chicken broth. Reduce heat to low and let asparagus simmer until tender. You may need to add more chicken broth before the asparagus is done.
Submitted by renegadediabetic
SESAME KALE
Here's a recipe my kids love from the recipe section of a cancer prevention book I recently published.—Lynne Eldridge (see link below)
1 pound kale (or 1 bunch)
2 cloves garlic (minced)
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon lite soy sauce
2 teaspoons toasted organic sesame seeds
1/8 cup dried seaweed (optional)
Prepare seaweed per package directions. Mince garlic cloves. Wash kale and tear into bite size pieces, keeping it somewhat wet. Heat sesame oil over medium temperature. Add garlic and saute until lightly browned. Add kale, seaweed, water and soy sauce and cook until kale is wilted, approximately 2 minutes. Add sesame seeds and serve. This recipe is excellent served chilled as well.
Kale is high in lutein, which is becoming recognized for its role in preventing the development of cancer, and in clearing cancer-causing viruses such as HPV.
Submitted by Lynne Eldridge M.D., author of Avoiding Cancer One Day At A Time, Shoreville, Minnesota
1 pound kale (or 1 bunch)
2 cloves garlic (minced)
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon lite soy sauce
2 teaspoons toasted organic sesame seeds
1/8 cup dried seaweed (optional)
Prepare seaweed per package directions. Mince garlic cloves. Wash kale and tear into bite size pieces, keeping it somewhat wet. Heat sesame oil over medium temperature. Add garlic and saute until lightly browned. Add kale, seaweed, water and soy sauce and cook until kale is wilted, approximately 2 minutes. Add sesame seeds and serve. This recipe is excellent served chilled as well.
Kale is high in lutein, which is becoming recognized for its role in preventing the development of cancer, and in clearing cancer-causing viruses such as HPV.
Submitted by Lynne Eldridge M.D., author of Avoiding Cancer One Day At A Time, Shoreville, Minnesota
SPINACH KOOTTOO
1 cup fresh spinach, washed and chopped
1 cup split peas (dal masoor or dal arhar can also be used)
1 small potato, peeled and cut into small pieces
1 tsp turmeric powder
2 small red chilis
1 tsp salt
1 tsp curry powder
2 tsp cumin seeds (jeera)
Oil (sesame or olive)
Mix all the ingredients in a medium sized WOK except red chilis, cumin seeds, oil, with water just enough to keep the ingredients just covered. Spinach will give out water while cooking. Cook till the potato pieces become tender and the lentil is cooked well, keeping the WOK closed with a lid.
When done, heat the oil in another WOK, fry cumin seeds and red chilis for a few seconds, till cumin seeds are golden brown and red chilis remain red. Pour the oil over the cooked spinach.
Spinach koottoo is ready to serve hot with steamed rice or roti (Indian bread)
1 cup split peas (dal masoor or dal arhar can also be used)
1 small potato, peeled and cut into small pieces
1 tsp turmeric powder
2 small red chilis
1 tsp salt
1 tsp curry powder
2 tsp cumin seeds (jeera)
Oil (sesame or olive)
Mix all the ingredients in a medium sized WOK except red chilis, cumin seeds, oil, with water just enough to keep the ingredients just covered. Spinach will give out water while cooking. Cook till the potato pieces become tender and the lentil is cooked well, keeping the WOK closed with a lid.
When done, heat the oil in another WOK, fry cumin seeds and red chilis for a few seconds, till cumin seeds are golden brown and red chilis remain red. Pour the oil over the cooked spinach.
Spinach koottoo is ready to serve hot with steamed rice or roti (Indian bread)
SPINACH SOUP WITH LENTILS & LEMON
1-3/4 cups precooked green lentils
1 tablespoon of olive oil (for frying)
3 leeks
4 cloves garlic
3 potatoes
3 bay leaves
4 twigs of fresh thyme
2 twigs of fresh oregano
2 veggie bouillon cubes
4-1/4 cups water
1 lb. fresh baby spinach
1/3 cup freshly squeezed lemon juice
1. Rinse and chop leeks. Peel and chop garlic and potatoes.
2. Fry leeks and garlic until soft and golden.
3. Add potatoes, bay leaf, thyme, oregano, bouillon cubes and water.
4. Cook gently for 20 min or until potatoes are soft.
5. Add lentils, baby spinach, lemon juice and cook another minute.
Smaklig måltid!
Submitted by Reilly Flanagan,
Stockholm, Sweden
1 tablespoon of olive oil (for frying)
3 leeks
4 cloves garlic
3 potatoes
3 bay leaves
4 twigs of fresh thyme
2 twigs of fresh oregano
2 veggie bouillon cubes
4-1/4 cups water
1 lb. fresh baby spinach
1/3 cup freshly squeezed lemon juice
1. Rinse and chop leeks. Peel and chop garlic and potatoes.
2. Fry leeks and garlic until soft and golden.
3. Add potatoes, bay leaf, thyme, oregano, bouillon cubes and water.
4. Cook gently for 20 min or until potatoes are soft.
5. Add lentils, baby spinach, lemon juice and cook another minute.
Smaklig måltid!
Submitted by Reilly Flanagan,
Stockholm, Sweden
SQUASH & PEPPERS
Zuchinni and Yellow Squash (choose small ones - you won't need to
remove the seeds)
Red pepper, cored and seeded
Olive oil
Italian Herb blend
Cut all three veggies into strips (1/4 inch or julienned - doesn't need to be exact, just try to be fairly consistent). Heat a little olive oil in a big skillet, and toss in the veggie strips. Saute very lightly for just a couple minutes - you want them only slightly more cooked than barely warmed (avoid mushiness!), then add a little italian herb blend and toss gently to coat.
Submitted by Calianna
remove the seeds)
Red pepper, cored and seeded
Olive oil
Italian Herb blend
Cut all three veggies into strips (1/4 inch or julienned - doesn't need to be exact, just try to be fairly consistent). Heat a little olive oil in a big skillet, and toss in the veggie strips. Saute very lightly for just a couple minutes - you want them only slightly more cooked than barely warmed (avoid mushiness!), then add a little italian herb blend and toss gently to coat.
Submitted by Calianna
WINDY SWEDE
Here comes a recipe from Sweden, so excuse my French...
I like to have beans ready in my freezer...I use them as a base for many dishes. Do this on a weekend.
Buy dried beans the kind you like--many different sorts, but make sure they are almost the same size so the beans will get done in the same time).Cook a big pot or two pots--one big sized beans, one small sized beans.
Cool off, then blend both sizes of beans together
Blend in all kinds of seeds you like- sunflower, linseedkross, buckwheat, sesame seeds, ec.
Blend in fresh-cut pieces of onion and garlic.
Blend in your favorite herbs and spices.
Put into plastic bags and store in freezer.
When you're in a hurry, put a bit of water and the "bean blend" in a frying pan and cook slightly with your favorite oil, or add fresh greens, feta, tofu or mushrooms—whatever leftovers you have. Voila! Enjoy!
Submitted by Lisbet,
Lindgren, Sweden
I like to have beans ready in my freezer...I use them as a base for many dishes. Do this on a weekend.
Buy dried beans the kind you like--many different sorts, but make sure they are almost the same size so the beans will get done in the same time).Cook a big pot or two pots--one big sized beans, one small sized beans.
Cool off, then blend both sizes of beans together
Blend in all kinds of seeds you like- sunflower, linseedkross, buckwheat, sesame seeds, ec.
Blend in fresh-cut pieces of onion and garlic.
Blend in your favorite herbs and spices.
Put into plastic bags and store in freezer.
When you're in a hurry, put a bit of water and the "bean blend" in a frying pan and cook slightly with your favorite oil, or add fresh greens, feta, tofu or mushrooms—whatever leftovers you have. Voila! Enjoy!
Submitted by Lisbet,
Lindgren, Sweden
ZUCCHINI & JICAMA SALAD
1 small red onion, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1 jalapeño, seeded and minced
2 large zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow bell pepper, finely diced
1 jicama, peeled and finely diced
Directions:
In a large bowl, combine red onion, cilantro, lime juice, olive oil, salt and jalapeño. Add zucchini, bell pepper and jicama; toss well. Serve chilled or at room temperature. Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.
Submitted by Marcelle Wyzdyx
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1 jalapeño, seeded and minced
2 large zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow bell pepper, finely diced
1 jicama, peeled and finely diced
Directions:
In a large bowl, combine red onion, cilantro, lime juice, olive oil, salt and jalapeño. Add zucchini, bell pepper and jicama; toss well. Serve chilled or at room temperature. Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.
Submitted by Marcelle Wyzdyx
Thursday, March 8, 2007
Veggie Tales Contest--A Clarification
LOL--hold on, folks! I didn't mean the recipes submitted to the Veggie Contest had to have only three ingredients--just that they had to have AT LEAST three (just to cull out the veggie, salt and butter recipes)! So don't feel limited! Thanks for everyone who's contributed thus far.
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