Suggest a Favorite CL recipe

[Kristi]

I'm in the mood to try out some new CL recipes and thought this would be a good question to pose for suggestions:

If you had to suggest ONE CL recipe that is an absolute must-try what would it be???

Although it's extremely difficult to name only one--off the top of my head, I would probably say Mexican Chicken Casserole.

[Joyce]

Fettucini Alfredo with either:

chicken & broccoli thrown in or
Broccoli and canadian bacon or
peas and bacon

[AD]

I would say the angel biscuits which should be on the CL website. (I make them with butter in place of shortening though.)

[Rae]

My all-time fav. has to be the French-Bread Pizza with Sausage, Clams and Mushrooms. It's very easy to make, travels well for lunches and can be made ahead. Many times I have made the topping in advance and then all I have to do is put it on the french bread, sprinkle with a little cheese and bake! It's fabulous!

[Tina_B]

I absolutely love Brie and Caramelized Onion Stuffed Chicken Breasts. I'm not sure which issue it originally appeared in, but I have it in the Special Edition - Best of Cooking Light. Let me know if you are interested and I will post it.

[GayeC]

I should preface this by saying that I rarely try the more elaborate CL reicpes (don't have enough time, kids won't eat them, etc.), so my viewpoint is somewhat limited. That said, I love the White Bean Enchiladas that were in a Reader Recipes section sometime last year. They are easy and good, and DH and one out of the two kids will eat them!

[alli]

I would have to say:

Jamaican Banana Bread!!! it is soooo good and light!!! always a winner

[Pat]

You did not say if you wanted a main dish, a salad, a dessert, etc. So,

My favorite main beef recipe is Classic Beef Tenderloin from Dec., '99, page 99.

My favorite main pork recipe is Pork Tenderloin with Dried Cherry Chutney and Caramelized Onion Sauce from April, '99, p. 117 and 118.

My favorite salad recipe is Strawberries and Feta Salad from May '99, p. 168.

Now the hard part: dessert--my favorite part of any meal. It would be a tie between the Mixed Fruit Cobbler from March 2001, the Mocha Pudding Cake from June '98, p. 98.

If you want any of these recipes, I will be glad to post them.

[lengels]

My favorite recipe is the Cinnamon Apple cake. I think it was in the Oct. '99 issue. It is fabulous!

[Linda in MO]

Originally posted by MelissaAS:
I've said it before and I'll say it again: Cheese and Chicken Enchiladas (or Chicken and Cheese? I can never remember!) rule. They are fabulous- in fact, it's about time to make them again at my house (they're in the monthly rotation!)...enjoy!

Melissa, could you post that recipe when you get a chance?
Thanks!

[Jewel]

I think for desserts, the Honeyed Apple Torte and the Jamaican Banana Bread are both winners! Both taste sinful, but are very light, so they can be enjoyed in summer and winter!

As a side dish, the Vidalia Onion & Feta Risotto is a favorite in our house. Actually, any of the CL Risottos are welcome in our home!

Main dishes are too many to list...just about any Pork Tenderloin recipe, or Beef Tenderloin Recipe. We also love the Balsamic-Glazed Tuna Steaks and the oven-fried chicken recipes! http://www.cookinglight.com/bbs/biggrin.gif

[Denise]

Red Pepper Pesto Pizza! I can never stop myself from eating the entire thing in one sitting!

[LGBurns]

Since someone already mentioned the Red Pepper Pesto Pizza, I'll add another of my favorite repeaters: Fettuccini with Tofu and Finger-licking Peanut Sauce from April. Easy, delicious, and can be made with any kind of pasta (is particularly good with whole-wheat pasta).

[Emdg]

I have lots of favorites, but one I make time and again is Cannellini Beans and Greens on Garlic Toast

[This message has been edited by Emdg (edited 06-20-2001).]

[melissadh]

the following is really good as well as Herbed Meatloaf with Sun Dried Tomato Gravy.

Sweet Potato Casserole With Praline Topping

The streusel is both stirred into the casserole and sprinkled on top.

1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans, toasted
1/4 cup stick margarine, melted
1/2 teaspoon ground cinnamon
4 medium sweet potatoes, peeled and halved (about 21/2 pounds)
1/2 cup granulated sugar
11/2 teaspoons vanilla extract
1 large egg white
1 (5-ounce) can fat-free evaporated milk
Cooking spray


Preheat oven to 350`. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350` for 45 minutes.
Yield: 8 servings (serving size: 3/4 cup).

CALORIES 376 (21% from fat); FAT 8.8g (sat 1.4g, mono 4.1g, poly 2.6g); PROTEIN 5.4g; CARB 70.1g; FIBER 3.80g; CHOL 1mg; IRON 1.90mg; SODIUM 115mg; CALC 97mg

[ama47369]

We love the Soft Shrimp Tacos with Tropical Salsa. Also, Strawberry-Orange Muffins are wonderful.


Mellisadh-how do you make your sundried tomato gravy?

http://www.cookinglight.com/bbs/smile.gif Amanda

[Nancy171]

Longevity Noodles from May of 1998 is my absolute favorite.

1 tablespoon dry white wine
1 tablespoon soy sauce, low sodium
1 teaspoon white pepper
1 teaspoon fresh ginger, minced
1/2 teaspoon cornstarch
20 medium shrimp, peeled and deveined
2 tablespoons vegetable oil
2 cups shiitake mushroom caps, sliced
1 cup carrot, diagonally sliced
4 cups spaghettini, hot, cooked
1 tablespoon white wine vinegar
1/4 tablespoon salt
2 1/2 tablespoons green onion, minced

Combine first 5 ingredients in a large zip-top plastic bag; add shrimp to bag. Seal bag, and marinate shrimp in refrigerator 15 minutes. Heat oil in a large nontick skillet over medium-high heat. Add shrimp mixture, and saute 3 minutes. Add mushrooms and carrot; stir-fry 2 minutes. Stir in pasta, vinegar, and salt, and cook for 2 minutes or until thoroughly heated. Sprinkle with onions. Serves 4.


[This message has been edited by Nancy171 (edited 06-20-2001).]

[Jessica]

In terms of recipes I make over and over, I suggest the Blueberry Pound Cake from July 1998 (the one on the cover with lemon yogurt) and the barbecue chicken potpie from January 1998. We also really liked the jack cheese, red pepper, corn and green onion risotto that was in this year's April edition, I think.

[rpysher]

There are two many to list just one recipe.

I will list the easy ones that are used over and over in this house.

Maple Glazed Salmon from March 00,
the Barbecue Roasted Salmon from May 01 curried coconut chicken from March 00
Buttermilk Pancakes from December 00

[adb]

Amanda -

Can you post Soft Shrimp Tacos with Tropical Salsa? I don't remember that one and can't find it in the recipe search! Sounds yummy!

Thanks,

Amy

[foodie]

Pat,

I would love a copy of your Beef Tenderloin recipe. I have a large tenderloin in the freezer that is waiting to be used. I will have 8 people to dinner soon and have been looking for a good recipe. I hate to try something no one has tried when company is coming. THanks

[MelissaAS]

I've said it before and I'll say it again: Cheese and Chicken Enchiladas (or Chicken and Cheese? I can never remember!) rule. They are fabulous- in fact, it's about time to make them again at my house (they're in the monthly rotation!)...enjoy!

[ama47369]

Amy-here you go. http://www.cookinglight.com/bbs/smile.gif


Soft Shrimp Tacos with Tropical Salsa
Source: Cooking Light magazine
Yield: 8 servings
link to photo http://www.cooking.com/recipes/static/recipe5131.htm

For Salsa:
1/4 cup chopped green onions
1 tablespoon chopped fresh cilantro
1 tablespoon canned chopped green chiles
1 tablespoon lemon juice
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can pineapple tidbits in juice, drained

For Tacos:
Cooking spray
1 cup yellow bell pepper strips
1 cup vertically sliced red onion
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled and deveined
1 cup chopped tomato
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
8 (6-inch) flour tortillas
1 1/4 cups (5 ounces) shredded reduced-fat Monterey Jack cheese

TO PREPARE THE SALSA: Combine the first 6 ingredients in a bowl. Cover and chill.

TO PREPARE THE TACO: Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 cup shrimp mixture over one half of each tortilla, and top with about 3 tablespoons cheese and 2 tablespoons salsa; fold tortillas in half.

Nutrition Facts
Yield: 8 servings Facts per Serving
Calories: 276 Fat: 7g Carbohydrates:30g
Cholesterol: 109mg Sodium: 395mg Protein: 22g Fiber: 2g % Cal. from Fat: 23% % Cal. from Carbs: 43%






[This message has been edited by ama47369 (edited 06-21-2001).]

[adb]

Amanda -

Thank you! This is definitely going on next week's menu. Can't wait to try it.

Amy

[elnant]

Originally posted by Rae:
My all-time fav. has to be the French-Bread Pizza with Sausage, Clams and Mushrooms. It's very easy to make, travels well for lunches and can be made ahead. Many times I have made the topping in advance and then all I have to do is put it on the french bread, sprinkle with a little cheese and bake! It's fabulous!


Rae -- you read my mind. That's my favorite too! I use romano cheese instead of parmesan. Very easy to make, and delicious! (it's even good cold the next day!)

[Kristi]

Thanks for all of your suggestions and input so far! I'm taking notes!!

[Pat]

Foodie,

I hope you and your guests enjoy this as much as we do!

* Exported from MasterCook *

Classic Beef Tenderloin

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 trimmed beef tenderloin -- (3-1/2-pound)
1 1/2 cups dry vermouth -- divided
1/4 cup extra-virgin olive oil
1/2 cup minced shallots
3 tablespoons minced fresh or 1 tablespoon dried
tarragon
1 tablespoon minced fresh or 1 teaspoon dried thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 garlic cloves -- minced
Cooking spray
1 1/4 cups fat-free less sodium chicken broth
2 tablespoons tomato paste
1 teaspoon prepared horseradish

INSTRUCTIONS:

1. Fold under 3 inches of small end of tenderloin, and tie tenderloin with string at 2-inch intervals. ombine 1/2 cup vermouth, oil, and next 6 ingredients (oil through garlic) in a large zip-top plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator at least 8 hours, turning bag occasionally.

2. Preheat oven to 450 degrees.

3. Remove the tenderloin from bag, and discard marinade. Place the tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 450 degrees
for 35 minutes until thermometer registers 145 degrees (medium-rare) or 55 minutes to 160 degrees (medium). Place tenderloin on a platter, reserving drippings. Cover tenderloin with foil, and let stand 10
minutes. Remove string before slicing tenderloin.

4. Place 1 cup vermouth in a saucepan; bring to a boil, and simmer until reduced to 1/2 cup (about 9 minutes). Stir in broth; bring to a boil, and simmer 10 minutes. Stir in reserved drippings, tomato
paste, and horseradish. Serve sauce with tenderloin. Yield: 8 servings (serving size: 3 ounces meat and about 1/4 cup sauce).

NUTRITIONAL INFORMATION:
CALORIES 209 (42% from fat); FAT 9.7g (sat 3.3g, mono 4.4g, poly 0.5g); PROTEIN 24.8g; CARB 2.9g; FIBER 0.2g; CHOL 71mg; IRON 3.3mg; SODIUM 244mg; CALC 12mg

Source:
"Cooking Light, Dec, '99, p. 99"
Ratings : 5--Very Good!! 0
- - - - -

[deb]

Tina_B, I would love the recipe for Brie and Caramelized Onion Stuffed Chicken Breasts Thanks!

[Linda in MO]

Originally posted by deb:
Tina_B, I would love the recipe for Brie and Caramelized Onion Stuffed Chicken Breasts Thanks!

Here you go, deb. Looks great!

* Exported from MasterCook *

Brie-and-Caramelized Onion-Stuffed Chicken Breasts

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken , Low Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil -- divided
1 1/2 cups sliced onion -- thinly sliced
2/3 cup dry white wine -- divided
2 oz Brie or Camembert cheese -- rind removed and cut into small pieces (about 2 Tbsp)
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) boneless, skinless chicken breast halves
2 tablespoons minced onion
1 tablespoon chopped fresh sage
OR
3/4 teaspoon dried rubbed sage
2 garlic cloves -- minced
1 can low-salt chicken broth -- (10 1/2-ounce)
Sage sprigs (optional)

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.

Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth.

Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.

Serving Size: 1 chicken breast half and 3 tablespoons sauce

Source: "Cooking Light, May 1997, p.126"

Per serving: 243 Calories (kcal); 7g Total Fat; (29% calories from fat); 33g Protein; 7g Carbohydrate; 80mg Cholesterol; 246mg Sodium

NOTES : Although this elegant dish is low on calories, the melted Brie-and-onion combination creates a rich-tasting, buttery consistency.

[deb]

That was quick! It does look good. Thankyou Linda!

[makedah]

Barbecued Chicken Potpie -- haven't made it in a long time, tho.

Vanilla Sweet Potatoes (Nov. '00)

[Beth H]

Lemon-Garlic Chicken Thighs (1999 compendium)
Asta-Pasta Sausage and Pizza (Jan/Feb 2001)
Shrimp Dip -- 2000 compendium (I think)

[beaverly]

My favorite beef dish is "Beef Tenderloin with Beaujolais Jus". Quick, easy and delicious. And people rave over it. Nov/Dec 1997 magazine and 1998 CL Annual Recipes page 324. Yummy.

[This message has been edited by beaverly (edited 06-22-2001).]

[beaverly]

This was an oops. Tried to edit. Originally posted by beaverly:
My favorite beef dish is "Beef Tenderloin with Beaujolais Jus". Quick, easy and delicious. And people rave over it. Nov/Dec 1997 magazine and 1998 CL Annual Recipes page 324. Yummy.



[This message has been edited by beaverly (edited 06-22-2001).]

[Terrytx]

Would you please post that recipe beaverly, it sound great.

[Laura B]

I am not beaverly, but I had Mastercook open. Here is the recipe:

* Exported from MasterCook *

Beef Tenderloin with Beaujolais Jus

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Nov/ Dec '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (2 1/4-pound) beef tenderloin
5 teaspoons minced fresh thyme -- divided
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (750-milliliter) bottle Beaujolais or other light, fruity red wine
1 (14 1/4-ounce) can fat-free beef broth
2 garlic cloves -- minced
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon olive oil
Cooking spray

Trim the fat from tenderloin. Combine 3 teaspoons thyme, salt, and pepper; rub evenly over tenderloin. Cover and chill 2 hours.

Combine 2 teaspoons thyme, mushrooms, wine, broth, and garlic in a large saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 1 hour). Combine water and cornstarch, and stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Remove wine mixture from heat; set aside, and keep warm.

Preheat oven to 400º.

Heat oil in a large nonstick skillet over medium-high heat. Add tenderloin, browning on all sides, about 12 minutes. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400º for 20 minutes or until thermometer registers 145º (medium-rare) to 160º (medium). Place tenderloin on a serving platter, and cover with foil. Let stand for 10 minutes. Serve with Beaujolais jus.

Serving Size: 3 ounces beef and 3 tablespoons jus

Source:
"Cooking Light, November/December 1997, p.118"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 286 Calories; 9g Fat (35.9% calories from fat); 30g Protein; 6g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 494mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat.

Suggested Wine: Pinot Noir

NOTES : We recommend using a fairly good wine for the best flavor. If you have leftover beef, serve it on sandwiches with horseradish cream, which you can make by combining 3/4 cup fat-free sour cream and 3 tablespoons prepared horseradish.
Nutr. Assoc. : 26491 0 0 0 3149 1244 26122 0 0 0 0 2130706543

[beaverly]

LauraB - Thanks for posting that for Terrytx. I don't know how to post from Masterchef, so you saved me a bunch of time.

Terrytx - I have never used the fat free beef broth to make mine. That's the only change I made. Beverly

[Karen M]

Mine: Greek Style Scampi

DH: Spaghetti Pie

We also love the Chicken Tortilla Soup, Cinnamon Apple Cake, Mocha Fudge Pie, Braised Salmon with leeks and dill, Clam Chowder, Beef Stroganoff, Asparagus with Blue Cheese and Almonds, Fettuccine Alfredo, Tomato and Basil Pizza, Spinach and blue cheese stuffed chicken breasts, and Chicken A'la King.

[Terrytx]

Thanks for posting the beef recipe.

[DmOrtega]

Originally posted by Karen M:
... and Chicken A'la King.

Can you post the recipe? I am getting errors on the search. TIA!

[This message has been edited by DmOrtega (edited 06-25-2001).]

[cjm]

It's hard to pick one...
Healthy Picadillo from CL Oct. 2000 has to be close to the top though. I substitute the ground round with turkey (either ground or just shredded turkey). This is very easy and very good. I like to cook it ahead and freeze in individual serving portions.

[mandarin2j]

We love the Steak & Chicken Fajitas from June (July?) 2000. The marinade makes a great veggie marinade just plain for grilled veggies, too! For desserts, I think our favorite so far is the Caramel Whiskey Bread Pudding (Back to the Best, March '01)

[suziking]

Mine are Pan-Seared Pork Cutlets With Nectarine Salsa from 1997 and the Penne With Italian Turkey Sausage And Vegetables. That was from a while ago. I would also have to add the Mustard Maple Salmon too.

[KimberlyE]

Someone already mentioned the White Bean Enchiladas so I'll say Teriyaki Burgers from the July 2000 issue.

[schuh]

My two favorites (I have a real sweet tooth):
- Toffee Dip with Apples
- Butterscotch Bars

For main dishes, I think our favorite is Superfast Salisbury Steak.

[Karen M]

Here you go!

Chicken A La King

1 t. butter or margarine (I use olive oil)
3 C. sliced mushrooms (8 oz.)
½ C. chopped green bell pepper
¼ C. minced green onion
1/3 C. flour
1 C. milk
1 C. Chicken Stock
3 T. Sherry
2 T. cream cheese
2 C. chopped, cooked chicken
½ C. chopped roasted red bell peppers
½ t. salt
8 (1 oz) slices white bread toasted
2 T. chopped fresh parsley

Melt butter in a large nonstick skillet over med-high heat. Add mushrooms; sauté 3 minutes. Add green pepper and onions, and sauté 2 minutes. Stir flour into mushroom mixture; cook 1 minute, stirring constantly. Combine milk, stock, and sherry. Gradually add milk mixture to pan, stirring to blend. Bring to a boil over med. heat; cook 3 minutes or until thick, stirring constantly. Add cream cheese, stirring until smooth. Stir in chicken, red peppers and salt, cook 1 minute. Remove from heat. Spoon over toast and sprinkle with parsley.

4 servings; 390 calories, 10.9 g fat, 27 g protein; 45 g carb

[DmOrtega]

Originally posted by schuh:
... For main dishes, I think our favorite is Superfast Salisbury Steak.

My 8 year old son agrees.

[DmOrtega]

Karen M --- Thanks for posting the recipe.

[Gail]

Every so often I feel inclined to give a plug for my favorite CL recipe, because it seems only about three of us admitted to having tried it, and I thought it was absolutely fabulous! During one of our sessions in Birmingham, our group was asked to name favorite CL recipes. Naturally this one was greeted by a lot of huh? and howdoyouspellits?

Great stuff, highly recommended (with a few minor tweaks) and the perfect thing for summer grilling:

Churrasco with Chimichurri Sauce, mmmmm....

[nanadee]

Our favorite CL desserts is Italian Creme Cake.

[DmOrtega]

Originally posted by Gail:
Every so often I feel inclined to give a plug for my favorite CL recipe, because it seems only about three of us admitted to having tried it, and I thought it was absolutely fabulous! During one of our sessions in Birmingham, our group was asked to name favorite CL recipes. Naturally this one was greeted by a lot of huh? and howdoyouspellits?

Great stuff, highly recommended (with a few minor tweaks) and the perfect thing for summer grilling:

Churrasco with Chimichurri Sauce, mmmmm....

We like to grill chicken & sausage on the bbq and make Chimichurri sauce to put on top of it. mmmmmm.... One of our favorites.

[maclark]

Originally posted by Gail:

Great stuff, highly recommended (with a few minor tweaks) and the perfect thing for summer grilling:

Churrasco with Chimichurri Sauce, mmmmm....[/B]

I was considering making this for a dinner party this weekend; what are your suggested tweaks? Can I use a better cut of meat?

[Gail]

(heaving sigh of relief)
Thank you for even considering this recipe! I've gotten very possessive of it, even though it's CL's and not mine.

Rather than to type out exactly what I did again, please refer to an earlier review. I don't put in my two cents about recipes very often, so when I do, you can bet I think there's a reason! Anyway, here's the link: www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20010228-1-000909-3.html (http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20010228-1-000909-3.html)

Two other comments: (1) While you could do it with a pricier cut of meat, frankly I don't see the need. I got a really nice top sirloin and it was terrific following the method I used. (2) I will be honest. The first time I made the chimichurri, I wasn't thrilled with it. Different strokes, so to speak... anyway, I subbed a whole other sauce. Don't get me wrong, CL's chimi wasn't bad-- it's just that I felt the dish deserved more, so in accordance I used another recipe Vanessa provided. I'd be happy to provide it if you want, but be advised, it's of the full-fat variety.


[This message has been edited by Gail (edited 06-27-2001).]

[BonnieA]

The Carmelized Onion and Gorgonzola Lasagne from April!!!!!

It's oh-my-gawd good, and fun to play around with (try adding sun-dried tomatoes, or ham). Plus, it really impresses the guests, and makes the whole house smell just terrific.

[itsgigi]

One of the best recipes ever is the Potato-Crusted Snappr from June '99. Flounder and halibut can be substitued successfully if snapper is hard to find. Even fish haters love this!