What You Need:

1 (10 oz.) pkg. frozen spinach
4 large firm tomatoes
1/4 C onion
1/2 t salt
1/8 t pepper
2 T parsley, minced

How to Make It:

Hollow out the centers of the tomatoes.
Throw away the seeds and chop the tomato pulp up fine.
Place the tomatoes upside down on a piece of paper towel and allow to drain.
Cook the spinach according to pkg. directions.
Once cooked allow the spinach to stand 3 minutes.
Drain the spinach.
Squeeze the spinach to help dry.
Put the spinach in a large mixing bowl.
Add the chopped tomato pulp to the spinach and mix together.
Stir in the onion.
Add the salt, pepper and parsley and mix well.
Preheat oven to 350 degrees.
Place the tomato shells in a casserole dish.
Fill the tomato shells with the spinach mixture.
Bake 8 minutes.

What You Need:

2 T canola oil
1/2 t chili paste with garlic
4 garlic cloves, minced
2 t fresh ginger, grated
8 oz shiitake mushrooms, sliced thin
1 medium bell pepper, sliced thin
1/2 C water
8 oz sugar snap peas, cut in half
2 T soy sauce
2 T seasoned rice vinegar
1 lb wheat noodles
1 T dark roasted sesame oil
1/3 C cashews, chopped

How to Make It:

Place a large pot of water on high heat and bring to a boil.
Place the oil in a skillet over medium high heat.
Add the chili paste, garlic and ginger.
Cook 45 seconds stirring constantly.
Place the mushrooms and bell pepper in the skillet.
Cook 4 minutes stirring occasionally.
Slow add the water.
Turn the heat to low.
Add the peas.
Cook 4 minutes or until the peas are just slightly tender.
Add the soy sauce and vinegar slowly.
Stir to mix well.
Remove from heat.
Cook the noodles in the boiling water for 7 minutes or until the noodles are tender to your liking.
Drain well.
Add the noodles to the skillet.
Turn the heat on medium high.
Toss the noodles to coat well.
Add the sesame oil.
Cook 1 minute and be sure to stir constantly.
Remove from heat.
Sprinkle with the cashews and serve.

What You Need:

8 new red potatoes
2 garlic cloves, minced
1 stick butter
1/2 t salt
1/2 t black pepper
1/2 t celery salt
2 t crushed dill weed.

How to Make It:

Place the washed potatoes with skins into a large pot.
Fill the pot to just above the potatoes with water.
Heat on high until water comes to a rapid boil.
Boil potatoes until soft about 20 minutes.
Drain the potatoes well
In a large skillet over medium heat melt the butter.
Once melted add the garlic.
Cook for 1 minute.
Stir in the salt, pepper, celery salt and dill weed.
Add the potatoes and coat well.
Cook 8 minutes or until the potatoes are golden brown.

What You Need:

2 T olive oil
2 T butter
3 lg. onions, sliced thin
2 t salt
1/2 t pepper
1/2 C dry white wine
1/2 C parsley, finely chopped
1 lb spaghetti pasta

How to Make It:

Cook pasta according to package directions.
Place olive oil and butter in a large skillet over medium heat.
Melt the butter completely.
Add the onions and cook on the lowest heat setting.
Cook for 40 minutes stirring occasionally.
Ones should be a golden color when done.
You want to keep from burning the onions by cooking them on low heat and very slow.
Stir in the salt and pepper.
Slowly add the wine and turn the heat to high.
Cook until the wine has almost evaporated.
Stir in the parsley.
Remove from heat.
Place the pasta in to the skillet.
Toss the pasta to cover with sauce.
Serve immediately.

What You Need:

1/2 C onion, chopped
1 garlic clove, chopped
2 T margarine
1 C white rice, uncooked
1/2 C raisins
2 1/4 C vegetable broth
2 t cinnamon
1/4 t salt
1 T cilantro

How to Make It:

Place the margarine in a large saucepan over medium heat.
Once the margarine has melted add the onion and garlic.
Cook about 5 minutes or until onion is tender.
Add the rice, raisins and vegetable broth and mix well.
Stir in the cinnamon and salt.
Bring to a rapid boil.
Reduce heat to low and cover pan.
Cook 15 minutes being sure not to remove the lid during the cooking time.
Remove from heat.
Fluff the rice and recover.
Allow to stand covered for 8 minutes.
Add the cilantro and serve immediately.

What You Need:

2 C cake flour
1 1/2 C sugar+ 1 C sugar
4 t baking powder
1 t salt
1/2 C margarine, cubed & 1/2 C margarine
3 T Canola Oil and 1/2 C Canola Oil
1 (3 oz) pkg. instant vanilla pudding
1/2 C soy milk
2 lg. eggs
1/2 C rum + 1/3 C rum
1 t vanilla extract
1/4 C water

How to Make It:

Combine the flour, 1 1/2 C sugar, baking powder and salt in a large mixing bowl.
Add the cubed margarine and 3 T canola oil.
Beat with an electric mixture until crumbly.
Combine the pudding mix, soy milk and egg into the dry mixture.
Add the rum, 1/2 C canola oil and vanilla extract.
Beat until smooth about 3 minutes.
Preheat oven to 325 degrees.
Prepare the muffin cups by spraying them completely with a non stick cooking spray.
Pour batter into prepared muffin cups.
Bake 60 minutes or until toothpick comes out clean.
Allow to cool before removing.
To make the glaze, place the water, sugar and remaining margarine into a large saucepan over medium heat.
Allow to come just to a boil.
Reduce the heat to low and cook stirring constantly until the sugar is completely dissolved, the glaze will be thick.
Remove pan from the heat.
Add the rum and stir well.
Use a fork to poke holes in the top of each muffin cake.
Pour the glaze over each muffin cake.
Allow muffin cakes to set over night to absorb the glaze before serving.

What You Need:

1 pkg. pasta, any kind
1 eggplant, peeled and cubed
2 T flour
1/2 C olive oil
1 onion, sliced
1 (16 oz) can diced tomatoes, drained
1 (6 oz) can tomato puree
1/2 t salt
1 t basil
1/8 t pepper
1/4 t sugar

How to Make It:

Prepare pasta as directed on package and drain well.
Place the oil in a large saucepan over medium heat.
Place the flour in a large bowl.
Add the eggplant cubes to the flour and toss being sure to cover each cube well.
Place the floured eggplant in the hot oil.
Cook about 6 minutes or until lightly brown.
Drain the cooked eggplant on paper towel.
Add the onion to the oil.
Cook about 5 minutes or just until beginning to brown.
Stir in the tomatoes and the tomato puree.
Add the salt, basil, pepper and sugar.
Bring the mixture to a boil.
Continue boiling stirring occasionally for 20 minutes.
Add the eggplant and cover the pan.
Continue cooking 18 minutes or until the eggplant is as tender as you like. Serve over cooked pasta.

What You Need:

2 large red tomatoes cut in chunks
1 medium red onion, sliced
1/4 C olive oil
1/8 C red wine vinegar
Salt and Pepper to taste
1/8 t oregano
1/2 t sugar

How to Make It:

Place the onions and tomatoes in a large bowl.
Pour the olive oil and wine over the vegetables.
Toss to cover well.
Stir in the salt and pepper.
Add the oregano and sugar and mix well.
Cover and refrigerate at least one hour before serving.