favorite/most versatile veggie

[lorilei]

It's getting to be a long day, so I thought it would be a good time for a little survey

What's your favorite vegetable, based on its versatility? (and maybe we can share a few of our favorite recipes)

I'm a big big spinach fan, and I tend to put it in almost anything (barring desserts). I make a mean spinach "souffle", although if you want the recipe it would take me a minute to pin it down on paper :P

[Susan]

My handsdown favorite is the potato! I just can't get enough of these versatile veggies! This is my favorite recipe using potatoes:

STUFFED POTATO CASSEROLE

6-8 potatoes
1/2 C (or less) margarine or butter
1 can cream of chicken soup
1 pint sour cream
1 1/2 C cheddar cheese, grated
4 green onions, chopped (2 inside, 2 on top)
4 slices crisp crumbled bacon

Peel and boil potatoes until tender but not mushy (whole). Drain and cool.

Combine margarine. and soup and cook until dissolved. Grate cooled potatoes into large bowl. Add to soup mixture. Fold in well. Stir in sour cream. Add i C cheese and 2 onions. Stir well.

Put mixture into large casserole dish. Top with cheese, onions and bacon. Bake for 1 hour 10 min. at 350.

~~Susan~~

[ElinorC]

I'd have to agree with Susan -the potato. There must be a million and one recipes for potatoes and most of them are very good. I love the Scalloped Potato recipe [Gratin Dauphinos] (sp?)from the CL 5 Star Recipe Book. It's simple to make and really delicous. Here it is:


* Exported from MasterCook *

Scalloped Potatoes with Cheese

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Potatoes Side Dish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 garlic clove -- halved
Butter-flavored cooking spray
6 medium peeled red potatoes -- cut into 1/8-inch-thick slices
2 tablespoons margarine -- melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyère cheese
1 cup skim milk

1. Preheat oven to 425º. Rub an 11 × 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

2. Arrange half of potato in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients.

3. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425º for 50 minutes or until potatoes are tender. Let stand 10 minutes before serving.

Yield: 7 servings Serving Size: 1 cup


Source:
"Cooking Light, April 1997, p.198"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:40"

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

Per serving: 162 Calories (kcal); 6g Total Fat; (32% calories from fat); 6g Protein; 22g Carbohydrate; 9mg Cholesterol; 241mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

[lorilei]

Ok, comeon guys, let's be creative
(I guess I kind of killed it by asking for the most 'versatile' veggie, huh?)

OK -- I vote to disqualify the potato, as it is *technically* a veggie, but more of a starch in my book.

If I make potatoes for dinner, I always feel as if I have to make another "vegetable". Anyone else?

[Gail]

Originally posted by lorilei:
It's getting to be a long day, so I thought it would be a good time for a little survey

I'm a big big spinach fan, and I tend to put it in almost anything (barring desserts). I make a mean spinach "souffle", although if you want the recipe it would take me a minute to pin it down on paper :P

SPINACH!!! Absatively! Off hand I can't think of any recipes, largely because I'm the only one in the household who craves the stuff, but yes, I'd LOVE the souffle recipe, if only to eat it all myself! One of my favorite pizzas has spinach, broccoli and herbed tomatoes-- wait, let me wipe the drool off my chin-- and my favorite fish recipe is potato tiled salmon served on a bed of herbed garlic and tomato with some kind of wine sauce over it. I would KILL for that recipe... oh dear, am I getting a little carried away..?

[Natasha]

Broccoli - yum ... of course, there are many, many people out there who would disagree with me! : ) Great "survey" idea - inspires me to have a nice big salad with dinner!

[Natasha]

Oops, sorry - no recipe to offer at this point. I will give that some thought!

[lorilei]

OK, Gail, bear with me if this takes a bit of "adjusting" once you're in the midst of it.... It's not /really/ a souffle, so it's very easy. No need to worry over fallen heights.

SPINACHLE SOUFFLE

7 eggs
~1/2 cup milk
1 small carton cottage cheese
A good heap of chopped fresh spinach or 1-2 packages of frozen spinach, thawed and drained (2 pkges makes it very spinachy)
~1 cup mozzarella cheese (or any other cheese that strikes your fancy -- feta is nice)
salt - to taste

Beat the eggs until you don't feel like it anymore Add the milk and blend. Stir in spinach, cottage cheese and mozzarella until thoroughly mixed. Pour into a greased baking dish (I make mine in a deeper corningware type dish, so it is thicker and more casserole-like). Bake at 375 for 45 min - 1 hour or until cooked through. I like mine a bit browned on top

I like to serve this with fresh tomato wedges or a nice summer salad. I've also used it as a side dish. I like it so much, I even eat it cold for lunch!!

[Michele]

I know you discounted the potato - but I would have to say that my favorite veggies are sweet potatoes and pumpkin - I have a recipe for Pumpkin Soup that I've been making for a few years. My friends actually have started to request it. : ) As for sweet potatoes - I love them mashed, baked, etc. Yum!!

[lorilei]

Michele - I don't think sweet potatoes are actually "potatoes". Not starchy enough.

Plus, I'll support you on this one. Unfortunately my hubby isn't too thrilled with sweet potatoes, so I eat them very infrequently. I'm hoping as I age that I can convince him to eat Yams with me for their estrogen content! (ha!)

[Gail]

Boy, you're fast! Thanks so much for the (drool, drool) recipe. You know, your mentioning the feta makes me think, hmmm...my family DOES like spanokopitas (drool, drool, slobber, slobber), the filling of which isn't too terribly dissimilar. I just might be able to get this one by them! Thanks again.

I've just got to do something about this salivating problem...

[Deanna]

At first I thought: TOMATO. Then I thought: No, it's technically a fruit and they will call me on that.

Then I thought: Yeah, I agree with the girls on this one, it's got to be the POTATO.

But, after thinking some more (can you tell this is really making me THINK?) I think: BEANS.

Beans can be included in just about any ethnic recipe in some way or another. Not only the old standby Mexican Refried Beans, but how about KC Barbecue Baked Beans, Texas Chili, Three Bean Salad for summer, Italian Pasta Fagioli, Succotash, New Orleans Red Beans and Rice, Mideastern Hummus, Navy Bean Soup, French Cassoulet, Chinese Stir Fried Green Beans...

I could obviously go on and on...

Here is my favorite recipe for TEN BEAN SOUP from the Louisburg Cider Mill in Louisburg, Kansas, along with my favorite Southwestern appetizer, THREE BEAN AND CORN SALSA. Enjoy!


* Exported from MasterCook *

Ten Bean Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Family Recipes Soups & Stews
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound mixed beans -- washed
1 1/2 pounds ham or ham hocks
2 stalks celery -- thinly sliced
1 clove garlic -- minced
2 carrots -- thinly sliced
Juice of one lemon
Salt and Pepper
1 large onion -- chopped
1 large can tomatoes
1 large red or green pepper -- minced

Cover mixed beans (washed) with water in a 6-quart kettle. Soak 10-12 hours. Three to 4 hours before serving, drain and add 2 quarts water and ham or ham hocks.

Simmer for 2 ½ to 3 hours, then add remaining ingredients and simmer 40-50 minutes more.

Source:
"Louisburg Cider Mill"

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

Per serving: 3498 Calories (kcal); 135g Total Fat; (34% calories from fat); 257g Protein; 317g Carbohydrate; 722mg Cholesterol; 623mg Sodium
Food Exchanges: 18 Grain(Starch); 24 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3092 3654 0 0 0 3378 0 0 0 2236


* Exported from MasterCook *

Southwestern Three-Bean and Corn Salsa

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers, Dips and Spreads Southwest
Tried & True Vegetables & Sides


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups frozen whole kernel corn -- thawed
1 whole red or green bell pepper -- seeded, chopped
1 whole tomato -- chopped
1 can garbanzo beans, canned -- drained, rinsed
1 can black beans, canned -- drained, rinsed
1 can pinto beans, canned -- drained, rinsed
1/4 cup green onion -- sliced
1/4 cup balsamic vinegar or red wine vinegar
1/4 cup olive oil
2 tablespoons cilantro or oregano -- finely chopped
2 tablespoons parsley -- chopped
1 tablespoon lime juice or lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
1 Dash salt
1 small jalapeno pepper or other hot chile pepper -- seeded, chopped
1 whole garlic clove -- minced

In a large bowl, combine all ingredients; mix well.

Serve immediately, or cover and refrigerate until serving time.

Serve with fat-free tortilla chips or roll up in flour tortillas.


Description:
"Serving size: 1/2 cup"
Yield:
"8 cups"

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

Per serving: 87 Calories (kcal); 4g Total Fat; (38% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 151mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : WW Points = 2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


P.S. Obviously you can FORGET the nutritional information on the Ten Bean Soup...I didn't enter any serving number! For those of you who use Mastercook, it will be easy enough to adjust.


[This message has been edited by Deanna (edited 06-22-2000).]

[Denise]

Asparagas for me! My favorite is a recipe where you steam it for a few minutes, set aside. Toast mustard seeds (about 1tbl) in a skillet, add mustard and lemon juice and then toss the asparagus in. Yummy! I also like it roasted with a hint of olive oil and balsamic vinegar. Some nights thats a whole dinner for me!

[alisome]

Okay, going out on a limb here but I think it's the onion!

Onions in salad, on a burger, in a casserole, french onion soup, Vidalia tart, baked, fried... the list goes on and on. Is garlic a veggie?
Thanks ladies for the recipes!

[MCJiGS]

Deanna, Are you sure your "Ten Bean soup" is not really called "Ton Bean Soup"
::::giggling:::: Look at the calorie for one serving

Per serving: 3498 Calories (kcal); 135g Total Fat; (34% calories from fat); 257g Protein; 317g Carbohydrate; 722mg Cholesterol; 623mg Sodium
Food Exchanges: 18 Grain(Starch); 24 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Wow 3498 Calories that is a big bowl of soup.Or am I missing something? ~mary~

[Marcie]

Your spinach souffle sounds great! If you love it with feta, then I'll bet you'd love CL's 10/96 recipe, Spinach, Rice and Feta Pie. Please don't make me type it in (I'm too lazy) but if you're interested, maybe a kind soul has it somewhere. It's fantastic, and a staple in our house. Even my 2-yr-old will eat it.

[Marcie]

Your spinach souffle sounds great! If you love it with feta, then I'll bet you'd love CL's 10/96 recipe, Spinach, Rice and Feta Pie. Please don't make me type it in (I'm too lazy) but if you're interested, maybe a kind soul has it somewhere. It's fantastic, and a staple in our house. Even my 2-yr-old will eat it.

[Deanna]

Yes, Mary, you are missing something. Take a look at the note at the bottom of the post!

When making a pot of soup I don't always know how many servings it makes...because it depends on if you have a cup, bowl or bucket!

[lorilei]

A spinach/rice pie -- how lovely. I would love the recipe, if someone would be kind enough to post it

And Gail -- if you have a good recipe for spanikopitas, I would love to have it... I once made a Greek "pizza" that used the same basic idea. It was a base of phyllo with olive oil, spinach, olives, and tomatoes on top with feta cheese. Very delicious!! And it makes a gorgeous appetizer.

[Shirley Panek]

Lorilei -

I think this is the recipe that Marcie was talking about. Enjoy!

* Exported from MasterCook *

Spanakopita

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Miscellaneous Oct '96


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup water
1 (10-ounce) package frozen chopped spinach
1 ounce chopped sun-dried tomatoes (about 12) -- packed without oil
2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves -- minced
2 cups cooked basmati rice
1 tablespoon minced fresh oregano
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
4 ounces Feta cheese -- crumbled
8 sheets frozen phyllo dough -- thawed
Butter-flavored cooking spray

Preheat oven to 350º.

Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes. Place spinach mixture in a colander, pressing with the back of a spoon until barely moist. Set aside.

Heat oil in pan over medium-high heat. Add onion and garlic, and sauté 3 minutes. Remove from heat. Add spinach mixture, rice, oregano, pepper, salt, and cheese, stirring until well-blended. Set aside.

Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat the remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

Spoon spinach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of spinach mixture on each end.

Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

Bake strudel at 350º for 35 minutes or until golden brown. Serve warm.

Source:
"Cooking Light, October 1996, p.129"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:35"

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

Per serving: 182 Calories (kcal); 6g Total Fat; (28% calories from fat); 6g Protein; 27g Carbohydrate; 13mg Cholesterol; 385mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Serve as a first course or an entrée.


Nutr. Assoc. : 0 0 1447 0 0 0 0 0 0 0 0 0 2130706543

[BethH]

I'd like to nominate sweet bell peppers as my favorite/versatile veggie! I can't pick just one color because I love them all! My favorite recipe featuring peppers (and my other favorites, onions, corn (I'm from Indiana--it has to be a favorite), and tomatoes)is called Eschebeche and you can make it with chicken, shrimp, steak, scallops, fish--whatever. Our favorite is with fresh sushi-grade Ahi tuna, a little pricey but excellent. Here it is:

Tuna Eschebeche
Serves 4

2 bell peppers (I use one red, one orange), cut into strips
1/2 onion (any kind, Vidalia would be nice right now), cut into strips
Approximately 1/2 container grape tomatoes, cut in half
3 ears sweet corn
Fresh basil -- about a handful-- chopped
1 bunch green onion tops, chopped
2 jalapeno peppers, deseeded, deveined, and minced
2 cloves garlic, minced
1 lb tuna steak
1 cup balsamic vinegar
Olive Oil
Salt and Pepper

1. Season the tuna to taste and on a well oiled grill, sear the tuna to about Med. Rare** Then remove and let stand about 5 min. Cut into bite-sized chunks and let rest in a bowl with the cup of balsamic vinegar for at least 10 minutes.

2. In the meantime, remove the silk and husks from the corn and grill until done ~10 minutes or so. Cut the kernels from the cob and mix with chopped basil, green onion tops, salt and pepper and a little olive oil. Put in the bottom of your serving bowl.

3. Mix together sliced peppers, onion, halved tomatoes, minced garlic and jalapeno and layer on top of corn mixture.

4. Pour tuna and vinegar, along with a little olive oil over top of the peppers and toss to mix.

** Be careful not to overcook the tuna because it continues to cook after you take it off the grill!

This really is a simple, wonderful summer dish. My SO is not a huge veggie fan but he absolutely devours this dish. It is a great way to feature all the wonderful fresh veggies available right now--and especially my favorite, the bell pepper! I hope some of you try this dish, even without the nutritional info. *sorry* Thanks, everyone, for all your great recipes!

[Gail]

Originally posted by lorilei:
And Gail -- if you have a good recipe for spanikopitas, I would love to have it... I once made a Greek "pizza" that used the same basic idea. It was a base of phyllo with olive oil, spinach, olives, and tomatoes on top with feta cheese. Very delicious!! And it makes a gorgeous appetizer.

Let me get back to you-- unless Melissa happens to be around and can repost the recipe I gave her on the old board. I seem to have deleted it from my files, so I'll have to retype it from the book! I'll try to get back to you later today. Oh and BTY, your "pizza" sounds wonderful! Was that an ad lib or do you have a recipe to pass on. I'd like to try that for an hors d'oeuvre on Christmas when I usually go Greek.

[ElinorC]

I'd love the recipe for the Spinach, Rice and Feta pie if someone could post it. I couldn't find it on CL Mastercook. It sounds delicious.

Deanna, Your Southwestern Salsa sounds delicious. However, when I put it into my CL Mastercook, it came up with a lot more calories and fat than the ones you posted. Where did you get those nutritional values?

[This message has been edited by ElinorC (edited 06-23-2000).]

[Gail]

Originally posted by lorilei:
And Gail -- if you have a good recipe for spanikopitas, I would love to have it...

Lorilei, this isn't the recipe I usually make-- I'm checking to see if Melissa still has it to post-- rather another one I want to try which sounds a little more "Greek," I think, by virtue of the kefalotyri. Also, this one is made as one large pie. When I try it, I'm more inclined to just use the filling and do the phyllo in triangles.

ATHENA'S CLASSIC SPANOKOPITA
Spinach Pie

One recipe phyllo dough of choice
Oil for greasing pan
1 1/2 pounds fresh spinach
1/4 cup plus 3 tablespoons extra virgin olive oil
1/2 pound scallions (white part as well as 2 to 3 inches of green), finely chopped (about 1 cup)
1 large leek (white part as well as 2 to 3 inches of geen), coarsely chopped
2 large bunches fresh dill, chopped, or 1 bunch fresh fennel and 1 bunch dill
1 large bunch parsley, chopped
1 egg, slightly beaten
3/4 pound feta cheese, crumbled or chopped
2 tablespoons grated kefalotyri or parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cumin
Salt and freshly ground pepper
1 egg yolk
2 tablespoons milk

1. Remove phyllo dough from refrigerator. Preheat oven to 375 degrees F. Lightly oil a 10 1/2 inch pie plate.
2. Wash and chop spinach and squeeze dry thoroughly, then drain very well. Heat 2 tablespoons of the olive oil in a heavy skillet. Sauté scallions and leek for 5 to 7 minutes over medium to low heat, until the green part of the leek is bright and softened andscallions are almost translucent. Add the spinach and stir until wilted, 5 to 7 minutes. The spinach will exude liquid. Remove spinach together with scallions and leeks to a colander, and let drain completely. Set aside and cool.
3. In a large bowl, combine spinach, dill, parsley, scallions, and leek. Add egg, 1/4 cup olive oil, feta, kefalotyri, spices, salt and pepper. Mix thoroughly, preferably with a wooden spoon.
4. Divide phyllo dough in half. On a lightly floured surface, roll out first half of dough to a circle about 12 inches in diameter. Carefully place in oiled pie plate. Brush with remaining 1 tablespoon olive oil. Spread spinach filling evenly over dough.
5. Roll out remaining dough to a 12-inch circle. Carefully place over filling. Gently press top and bottom pastries together and cut away excess, leaving about 1/2 inch hanging over rim of pie plate. Roll top and bottom pastries together toward inner edge of rim to form a border crust. Make four small incisions in center of pie with a sharp knife. Lightly beat egg yolk and milk and brush pie crust with the mixture. Bake for about 40 minutes, or until crust is golden brown. Serve warm or cold.
Yield: 6 to 8 servings
(From: The Food and Wine of Greece)

If Melissa comes up empty, I'll type up the tried and true recipe for you.



[This message has been edited by Gail (edited 06-23-2000).]

[Deanna]

Elinor: The Three Bean and Corn Salsa is one of our Family Favorites. I often take it to the office for potluck days and everyone raves. You can make it as spicy as you like, by adjusting the peppers.

I just recalculated the nutritional information on the recipe and will post it again here. Thanks for bringing it to my attention. Just out of curiousity, what did you get?
* Exported from MasterCook *

Southwestern Three-Bean and Corn Salsa

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers, Dips and Spreads Southwest
Tried & True Vegetables & Sides


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups frozen whole kernel corn -- thawed
1 whole red or green bell pepper -- seeded, chopped
1 whole tomato -- chopped
1 can garbanzo beans, canned -- drained, rinsed
1 can black beans, canned -- drained, rinsed
1 can pinto beans, canned -- drained, rinsed
1/4 cup green onion -- sliced
1/4 cup balsamic vinegar or red wine vinegar
1/4 cup olive oil
2 tablespoons cilantro or oregano -- finely chopped
2 tablespoons parsley -- chopped
1 tablespoon lime juice or lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
1 Dash salt
1 small jalapeno pepper or other hot chile pepper -- seeded, chopped
1 whole garlic clove -- minced

In a large bowl, combine all ingredients; mix well.

Serve immediately, or cover and refrigerate until serving time.

Serve with fat-free tortilla chips or roll up in flour tortillas.


Description:
"Serving size: 1/2 cup"
Yield:
"8 cups"

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

Per serving: 90 Calories (kcal); 4g Total Fat; (36% calories from fat); 3g Protein; 12g Carbohydrate; 0mg Cholesterol; 151mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : WW Points = 2
Nutr. Assoc. : 0 2236 0 0 0 0 0 2140 0 384 0 3379 0 0 0 3785 0



[This message has been edited by Deanna (edited 06-23-2000).]

[Cindy Armstrong]

Originally posted by lorilei:
Michele - I don't think sweet potatoes are actually "potatoes". Not starchy enough.

Plus, I'll support you on this one. Unfortunately my hubby isn't too thrilled with sweet potatoes, so I eat them very infrequently. I'm hoping as I age that I can convince him to eat Yams with me for their estrogen content! (ha!)

Ever think about putting them into a pie? Let me know if your interested and I'll find the recipe. Seems like most men just Looove pie! Cindy A.

[Cindy Armstrong]

I'm not sure if this would qualify as a veggie or not , but how about tofu. Up here (in Canada) you can by it in oh, uh, only about a million different forms. You can make entrees, desserts, salad dressing, sandwiches, salads, the list could go on. If they sell it up here, they must sell it down there. You guys have a ton of things that I can only dream about finding in my grocery stores. And for the comment about estrogen, F.Y.I, soya products are absolutely wonderful to help sort out crazy hormones. Trust me I speak from experience, but if you need more proof just ask you doctor.

[Natasha]

Okay, I was going to come up with a good recipe using broccoli. I recall a good one that is actually available through the recipe search, so I won t key it in here. Don t know the exact name, but it is a Tofu, Mushrooms and Bell Pepper in Sweet-and-Sour Sauce dish. Hope you like it!
(P.S. I think this is the 1000th message on the Great Food BB! Do I get a prize or something?! KIDDING!! It s Friday night and it has been a crazy week. ; ) )

[This message has been edited by Natasha (edited 06-23-2000).]

[ElinorC]

Deanna,
On my Cl MasterCook program I got the following nutritional values: Using 14.5 ounce cans of the 3 beans, I came up with 318 calories and 6 grams of fat per serving of 1/2 cup each. If you use 8 ounce cans of the beans, it came to 204 calories and 5 grams of fat per serving. I think that it is pretty accurate since each of the beans themselves are more than 90 calories per 1/2 cup serving. However, I'm still going to make it cause it sounds really good. Thanks for posting it.

[Deanna]

Gosh that sounds high for 1/2 cup of beans and corn!

I'll have to check it out and get back with everyone with my findings.

Thanks a bunch for bringing this to my attention!