1 cn Garbanzo Beans — drained

And rinsed 2 cn Plum Tomatoes — (28 oz.

Each) 1 lg Yellow Onion — chopped

4 Cloves Garlic — minced

1 ts Olive Oil

1 c Dry Red Wine

1 tb Tomato Paste

1 lg Zucchini — scrubbed &

Chopped 1/2 lb Mushrooms — washed &

Sliced 1/2 c Fresh Parsley — chopped

1/4 c Fresh Basil — minced -or-

4 ts Dried Basil

1/4 c Fresh Oregano — minced

Or- 1 tb Dried Oregano

1 Carrot — grated

1 ts Salt

1 ts Fresh Ground Black Pepper

1/4 ts Dried Hot Red Chilies —

Crushed (or to taste In a large pot, saut the onion and garlic in the olive oil (put the onion in first, and add the garlic when the onion starts to look a little translucent) for about 10 minutes. Run the garbanzo beans and tomatoes through a blender or food processor until they are finely chopped, but not smooth. Add all the ingredients to the pot, and simmer, uncovered, for 45 minutes to an hour, stirring occasionally. This sauce is great over all sorts of pasta. Adapted by Ron Lunde, from: Shea MacKenzies The Garden of Earthly Delights Cookbook 20 minutes preparation, 1 hour to simmer. Makes enough for 4-6 people.

My changes were to increase the garlic, substitute a grated carrot for the honey, add oregano and mushrooms, and use another can of tomatoes rather than fresh tomatoes, and retain the texture of chopped vegetables by blending only the tomatoes and garbanzos. Recipe By :

1 pt Plain Yogurt

1 Unpeeled cucumber, chopped

-fine 1 Clove garlic, crushed

1/2 c Olive oil

Juice of 1/2 lemon 1 ts Salt

parsley To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. Serve with Melba toast as first course or as a side dish during dinner.

1 lb Brown rice, cooked

1/2 lb Sweet corn kernels, cooked

-(or 1 cup frozen corn, -or 1 can of corn drained) 1/2 c Finely chopped onion

1/2 c Finely diced red pepper

1/2 c Finely diced green pepper

2 lg Firm guavas, finely diced

-(try kiwis or tart apples) 4 tb Vegetable oil

Heat the oil in a alrge wok or pan and saute the onion until translucent. Add the diced green and red peppers and saute until tender. Reduce the heat and stir in the corn, rice, and finally the guava. Remove from heat and season to taste. Chill in the refrigerator and stir again before serving. For a flavor accent, you may toss in a vinaigrette dressing. Each serving contains 372 calories, 0 cholesterol, 16 grams fat, 6 grams protein.

1/4 c Skim milk

2 tb Sugar

1 lg Egg white

1/2 ts Vanilla extract

4 sl Whole grain bread

: Perheat the oven to 425. In a food proscessor or blender, whirl the cottage cheese, milk, sugar, egg, egg white, & vanilla for about 1 minute or until smooth. Transfer the mixture to a shallow dish, place the bread in it, and let stand for 10 minutes. Turn the bread over and let stand another 10 minutes. Meanwhile, grease a baking sheet & place it in the perheated oven for 7 minutes. : Remove the baking sheet from the oven, place the bread on it, and bake for 6 minutes. Turn the bread over & bake 5 to 6 minutes. Turn the bread & bake 5 to 6 minutes longer or until golden brown. : Cal 149, fat 3g, sodium 369mg, cholesterol 55mg, Cal from fat 18% From: Readers Digest Live Longer Cookbook : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? —–

PREPARE THE FILLING 1 tb Butter

4 c Cabbage, finely shredded

2 c Bok Choy greens, shredded

1 tb Currants (Optional)

1 Onion; thin sliced

2 Scallions; chopped

2 tb Dill, fresh, chopped *

2 tb Cilantro, fresh OR Parsley

1/2 ts Salt

PREPARE THE MUSHROOMS 1 tb Butter

1/2 lb Mushrooms, fresh, sliced

1 ts Lemon Juice, fresh

ASSEMBLE THE STRUDEL 4 Phyllo Pastry Sheets

2 tb Butter; melted

4 tb Bread Crumbs, whole Wheat

* OR 1 t -Dill, dried RECIPE DIRECTIONS SCALED FOR SERVES: 4 PREPARE THE FILLING: Melt butter in large heavy saucepan. Add Cabbage and Bok Choy greens, currants, onion and scallions. Cook over medium-high heat for 3-4 minutes or until greens begin to wilt. Add dill, cilantro and Sea Salt, and cook for 1 minute over high heat, stirring well to thoroughly incorporate herbs into vegetables. Set aside. PREPARE THE MUSHROOMS: In a separate large skillet, melt butter. Add mushrooms and saute briefly over high heat stiring frequently until they begin to soften. Remove from heat, sprinkle with lemon juice and add to vegetable mixture. Mix well. ASSEMBLE THE STRUDEL: Preheat oven to 400 F. Strain mushroom-vegetable mixture in colander, catching the liquid in a small bowl. (Reserve to add to soups, gravies etc.) Lightly butter cookie sheet. Place one phyllo sheet on damp towel, brush lightly with melted butter. Place second phyllo sheet on top of first. Sprinkle 2 tablespoons of bread crumbs on left-hand side of phyllo. Fold right side over to encase bread crumbs, making a rectangle. Brush top lightly with melted butter. Spread 1/2 the vegetable mixture along the long edge, stopping 1″ short of the sides. Roll as you would a jelly roll. Place seam side down on buttered baking sheet. Brush roll with melted butter. Repeat for second roll. Bake until golden; about 30 minutes. Cut each into 3-4 sections