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German Spice Cookies (Pfeffernusse) These traditional German cookies are made with gingerbread spices and glazed with kirsch-spiked icing. By Martha Stewart Updated on October 3, 2024 Servings: 60 Ingredients Cookies 2 ? cups unbleached all-purpose flour ? teaspoon baking soda ? teaspoon ground cinnamon ? teaspoon ground allspice ? teaspoon ground cloves ? teaspoon freshly ground nutmeg ? teaspoon freshly ground pepper ? cup (1 stick) unsalted butter, room temperature ? cup firmly packed light-brown sugar ? cup unsulfured molasses 1 large egg ? teaspoon pure vanilla extract Glaze 3 ? cups confectioners' sugar ? cup whole milk, plus more if needed ? teaspoon kirsch or other cherry-flavored liqueur, optional To decorate (optional) Coarsely ground pink peppercorns ? teaspoon luster dust, preferably metallic ? teaspoon kirsch Directions Preheat oven, prep baking sheets, and combine dry ingredients: Preheat oven to 350°F. Line three baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, and spices. Set aside Beat butter sugar and molasses, add egg and vanilla: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. Before measuring the molasses, coat the measuring cup with vegetable oil cooking spray. The molasses will slide right out like a miracle, with no sticky mess left behind. Add flour mixture: With mixer on low speed, add flour mixture; beat until just combined. Form cookies: Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month. Bake: Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely. Make glaze and dip cookies: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies. Deocrate cookies (optional): While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Don’t be afraid of the. pink peppercorns: Since the pfeffernusse dough is already flavored with black pepper, it may seem like overload to decorate the cookies with even more peppercorns. However, pink peppercorns aren’t actually pepper at all—they come from a tree in the cashew family. Pink peppercorns are mildly sweet and highly aromatic, adding a beautiful, fragrant decoration to your pfeffernusse without adding more peppery heat.Variation: Decorating With Confectioners' Sugar Not a Glaze You can skip the glaze and decorations and finish the cookies with confectioners' sugar instead: Place 1 1/4 cups confectioners' sugar in a brown paper bag. After baking, transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack.Storing Pfeffernusse The cookies can be stored in an airtight container at room temperature for up to 2 weeks. Source: Martha Stewart ~~~~~ Rhonda in MO

Old-Fashioned German Potato Salad Switch up your summer side dish routine with this mayo-free, bacon-studded potato salad recipe. By Martha Stewart Updated on December 2, 2024 Servings: 8 to 10 Ingredients 4 pounds baby Yukon Gold potatoes 1 tablespoon plus 2 teaspoons kosher salt ? cup cider vinegar 1 tablespoon sugar 1 pound bacon, cut into ?-inch pieces 2 small white onions, finely diced (about 1 cup) 2 cups beef broth ? cup chopped fresh flat-leaf parsley Directions Peel potate and cook: Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes. Heat vinegar, sugar, and remaining salt: While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved. Drain potatoes: Drain potatoes into a colander. Cut potatoes into rounds: Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds and place in a large bowl. Add hot vinegar mixture to potatoes: Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside. Cook bacon: Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove bacon from skillet: Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Saute onions: Add onions to skillet; saute until translucent but not browned. Add beef broth to skillet: Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over potato salad, add bacon and parsley; serve: Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.Storing German Potato Salad Any leftover potato salad should be cooled completely before storing in an airtight container in the refrigerator for up to 3 days.Making Ahead Since German potato salad is best served warm, we recommend eating as much as you can the same day it’s made. However, the flavor won't change much if you do make it a few hours (or even one day) ahead of time.Reheating If you choose to reheat leftover German potato salad, place it in an even layer in a skillet with another splash of beef broth. Warm it up over medium heat, stirring often, until the potatoes are heated through, 5 to 8 minutes. Frequently Asked Questions What types of potatoes are used in German potato salad? German potato salad is usually made with creamier potatoes like Yukon Gold, rather than starchy potatoes such as russets. Creamy potatoes absorb the vinegar sauce better than starchy potatoes. How are American and German potato salads different? The biggest difference between traditional German potato salad and American potato salads is the use of mayonnaise. German potato salad is dairy-free because it uses a dressing made with cider vinegar and broth. It is not creamy like American potato salad which is made with mayonnaise. Also, whereas American potato salad is usually vegetarian, German potato salad includes bacon and beef broth. Should I steam or boil potatoes for potato salad? For potato salad, we recommend either boiling or steaming potatoes. For this recipe, we boil the potatoes in salted water, but steaming them would work just as well. Source: Martha Stewart ~~~~~ Rhonda in MO

Swedish Meatballs By Martha Stewart Updated on March 9, 2021 Prep Time: 20 mins Total Time: 40 mins Servings: 8 Ingredients 1 pound ground beef chuck 1 pound ground pork 3 cups panko (Japanese breadcrumbs) 1 ? cups whole milk 2 large eggs, lightly beaten 2 garlic cloves, minced Coarse salt and ground pepper ? teaspoon ground allspice 3 tablespoons butter ? cup all-purpose flour 3 cups canned reduced-sodium beef broth Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional) Directions Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.Cook's Notes Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute. Source: Martha Stewart ~~~~~ Rhonda in MO

Swedish Gingerbread House By Martha Stewart Updated on November 18, 2021 Servings: 1 Yield: 1 house Ingredients Molasses-Gingerbread Cookie Dough All-purpose flour, for dusting Caramel Syrup for Gingerbread House Royal Icing Confectioners' sugar, for dusting Directions Preheat oven to 350 degrees. On a lightly floured surface, roll out gingerbread dough to about 1/8 inch thick. Chill until firm, about 1 hour. Lightly dust top of dough with flour. Place templates on top and cut out shapes with a paring knife. (Use a small utility knife to cut out the windows.) Transfer shapes to parchment-lined baking sheets. Bake, rotating sheets halfway through, until just beginning to brown, about 15 minutes. Let cool completely. Make caramel syrup, and assemble house. Place royal icing in a pastry bag fitted with a medium plain tip (No. 5 or 6). Pipe to outline windows, doorway, and edges of chimney, including top and base. Outline the four joining points of house, sides, and top of roof. Decorate roof: Starting at the top, pipe a horizontal line of icing in a scallop pattern, making curves in even intervals; pipe another scalloped line so the peaks join the scallops above them in the middle. Pipe icicles around edges. Dust roof with confectioners' sugar. Source: Martha Stewart ~~~~~ Rhonda in MO

Swedish Pancakes Delightfully eggy and tender, these golden Swedish pancakes are the ultimate breakfast treat. By Martha Stewart Updated on May 17, 2024 Prep Time: 5 mins Cook Time: 35 mins Total Time: 40 mins Servings: 15 to 20 Yield: 60 3-inch pancakes Ingredients 3 large eggs 2 cups milk 1 cup unbleached all-purpose flour 6 tablespoons melted unsalted butter 1 tablespoon granulated sugar ? teaspoon pure vanilla extract ? teaspoon kosher salt Confectioners' sugar, for garnish (optional) Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional) Jam, for garnish (optional) Directions Combine eggs and milk: In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Tip If you don't have a food processor, you can make the batter in a blender instead. Add flour: Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Scrape the sides of the food processor as needed. Add remaining ingredients: Add remaining milk, butter, granulated sugar, vanilla, and salt. Process until smooth. Cook pancakes: Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. Serve: Serve with confectioners' sugar, fresh fruit, and jam as desired.Storage Store leftover pancakes in an airtight container in the fridge for about 2 days. Layer the pancakes with parchment paper to prevent them from sticking.Reheating To reheat Swedish pancakes, microwave them until heated through (15 to 20 seconds for a single pancake and 1 minute for a stack of five). You can also reheat them individually in a dry, nonstick skillet for about 30 seconds per side. Source: Martha Stewart ~~~~~ Rhonda in MO

FOOLPROOF PIE CRUST Printed from COOKS.COMhttps://cooks.com/271af9d7 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 sticks butter, unsalted, cut into 1 tbsp. pieces., very cold 1/4 to 1/2 cup water, cold Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week. Source: Cooks.com ~~~~~ Rhonda in MO

EMILY'S EASY APPLE CRISP Printed from COOKS.COMhttps://cooks.com/yx28u5hw 1 cup of sugar 2 tsp. lemon juice A little lemon zest 1/4 cup of water 1/4 tsp. of vanilla 1/2 tsp. of cinnamon (optional) 5 or 6 peeled and sliced large apples (Cortland works well) 3/4 cups of flour 1/4 tsp. of salt 6 tbsp. butter Preheat oven to 375°F. Combine 1/2 sugar, lemon juice, a little lemon zest, water, vanilla, and cinnamon. Peel and slice apples. Marinate apples in combination and pour into a small baking pan (square). Combine 1/2 sugar, flour, salt, butter (make sure butter is softened), and a little cinnamon. Crumble and sprinkle 2nd combination over apples evenly. Bake at 375°F for 40-50 minutes until apples are tender and crust is browned. Serve, best with warmed vanilla ice cream. Source: Cooks.com ~~~~~ Rhonda in MO

MINI PECAN TARTS Printed from COOKS.COMhttps://cooks.com/ig9fh3rk 1/2 c. butter 3 oz. cream cheese 1 c. flour Soften butter and cream cheese. Mix in flour. Roll in ball; chill. Press into small tart pans with thumb. FILLING: 1 egg 1 tsp. melted butter 2/3 c. pecans, chopped 3/4 c. lite brown sugar 1 tsp. vanilla 1/4 tsp. salt Mix together. Fill shells 1/2 full. Bake at 325°F for 25-30 minutes until shell is light brown. Source: Cooks.com ~~~~~ Rhonda in MO

MOM'S BISQUICK COBBLER Printed from COOKS.COMhttps://cooks.com/k42529rs 2 tbsp. butter 1 cup Bisquick 1/2 cup sugar 1/2 cup milk 3 cups cut-up peaches or other fruit of your choice (can be fresh, frozen (thawed) or canned) Preheat oven to 375°F. Melt 2 tablespoons butter in 8x8-inch baking dish. Mix Bisquick, sugar, and milk. Pour over melted butter. Spoon fruit over. If using canned peaches, pour on some of the juice also. Bake at 375°F for 30 minutes. Note: May double the recipe and bake in 9x13-inch pan. Source: Cooks.com ~~~~~ Rhonda in MO

ITALIAN EASTER PIE (PIZZAGAINA) Printed from COOKS.COMhttps://cooks.com/yw3gm8p7 This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas. Known in our family as "Pizzagaina", (Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests. This recipe has been a treasured favorite in our family for many generations, and now, it can be a tradition in your family, too. Dough: 4 1/2 to 5 cups flour, more if needed 1/2 cup whole milk, scalded 1/2 cup water, lukewarm 1 teaspoon honey or sugar 2 1/2 teaspoons active dry yeast 1 1/2 teaspoons salt 2 tablespoons sugar 5 tablespoons butter, melted 2 tablespoons butter flavored Crisco (or butter) 3 tablespoons lard 3 tablespoons buttermilk or sour cream 1/2 teaspoon fresh lemon juice (optional) 1 1/2 tablespoons olive oil 5 eggs (for dough) 1 egg, boiled 1 egg, mixed with 1 tablespoon water for glaze The optional lemon juice is used to help make the dough easier to handle. Shortening: All butter may be used, or a combination of butter, vegetable shortening and lard for the flakiest crust. In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust. In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105°F (or warm to the touch). Add yeast and stir well. Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes. Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread often. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise; it will just take longer. In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85°F) milk into the yeast mixture. Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85°F. Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute). Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water. Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed. Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk. When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze. Filling: 1/2 lb mortadella, sliced and chopped 1/2 lb provolone, thinly sliced 1/2 lb capicola (hot ham), very thinly sli

Nonni's Escarole & Bean Soup Enjoy this recipe from 150 Best-Ever Cast-Iron Skillet Recipes. Submitted by: from 2 T. olive oil 3 cloves garlic, minced 2 bunches escarole, cut into bite-size pieces 2 15-oz. cans cannellini beans 32-oz. container chicken broth 1/2 c. spaghetti sauce 1/2 t. dried oregano 1/4 t. pepper Heat oil in a deep cast-iron skillet over medium-low heat. Add garlic and cook until softened, but not browned. Add as much of the escarole as possible, stirring to wilt. Add remaining escarole in batches. Stir in undrained beans and remaining ingredients; increase heat to high and bring to a boil. Reduce heat to low; simmer for 5 more minutes. Makes 6 to 8 servings. Source: Gooseberry Patch ~~~~~ Rhonda in MO

Dad’s Famous Minestrone Enjoy this recipe from 101 Super-Easy Slow Cooker Recipes . Submitted by: Glenn Stracqualursi from Lakeland, FL 4 carrots, peeled and sliced 1 c. celery, chopped 1 c. onion, chopped 5 to 6 red potatoes, diced 3 zucchini, sliced 14-1/2 oz. can diced tomatoes 15 oz. can cut green beans 8 cloves garlic, chopped 3 T. olive oil 1-1/2 t. dried basil 1 t. dried rosemary 2 T. dried parsley 1/2 t. sea salt 1/2 t. pepper 3-14 oz. cans chicken broth 12 oz. bottle cocktail vegetable juice 1 bunch escarole, chopped 15 oz. can garbanzo beans 15 oz. can cannellini beans 8 oz. pkg. ditalini pasta, uncooked Garnish: grated Parmesan cheese To a slow cooker, add all ingredients in order listed except beans, pasta and garnish. Cover and cook on low setting for 8 hours. After 8 hours, stir in beans and pasta, cook for one more hour. Top servings with cheese. Serves 8 to 10. Source: Gooseberry Patch ~~~~~ Rhonda in MO

Chilled Melon Soup Enjoy this recipe from 101 Soups, Salads & Sandwiches Cookbook. Submitted by: Janice Woods from Northern Cambria, PA 3 c. cantaloupe melon, peeled, seeded and chopped 2 T. sugar, divided 1/4 c. orange juice, divided 1/8 t. salt, divided 3 c. honeydew melon, peeled, seeded and chopped Garnish: fresh mint sprigs or orange slices In a blender, process cantaloupe, half the sugar, half the juice and half the salt until smooth. Cover and refrigerate. Repeat with honeydew and remaining ingredients except garnish. Refrigerate, covered, in separate containers. To serve, pour equal amounts of each mixture at the same time on opposite sides of individual soup bowls. Garnish as desired. Makes 4 to 6 servings. Source: Gooseberry Patch ~~~~~ Rhonda in MO

French Onion Soup Enjoy this recipe from 101 Slow-Cooker Recipes. Submitted by: Robin Hill from Rochester, NY 1/4 c. butter 3 c. onion, sliced 1 T. sugar 1 t. salt 2 T. all-purpose flour 4 c. beef broth 1/4 c. dry white wine or beef broth 6 slices French bread 1/2 c. grated Parmesan cheese 1/2 c. shredded mozzarella cheese Melt butter in a skillet over medium heat. Add onion; cook for 15 to 20 minutes, until soft. Stir in sugar and salt; continue to cook and stir until golden. Add flour; mix well. Combine onion mixture, broth and wine or broth in a slow cooker. Cover and cook on high setting for 3 to 4 hours. Ladle soup into oven-proof bowls. Top with bread slices; sprinkle with cheeses. Broil until cheese is bubbly and melted. Serves 6. Source: Gooseberry Patch ~~~~~ Rhonda in MO

Christmas Eve Soup Enjoy this recipe from 101 Christmas Recipes. Submitted by: Jessica Heimbaugh from Gilbert, IA 2 c. potatoes, peeled and diced 1/2 c. carrot, peeled and diced 1/2 c. celery, chopped 1/4 c. onion, chopped 2 c. water 1-1/2 t. salt 1/4 t. pepper 1 c. cooked ham, cubed 1/4 c. margarine 1/4 c. all-purpose flour 2 c. milk 8-oz. pkg. shredded Cheddar cheese Combine vegetables, water, salt and pepper in a large soup pot. Bring to a boil over medium heat. Reduce heat; cover and simmer until vegetables are tender. Stir in ham; set aside. In a separate saucepan, melt margarine; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes, until thickened. Stir in cheese until melted; add to vegetable mixture and heat through. Serves 8. Source: Gooseberry Patch ~~~~~ Rhonda in MO

Cranberry & Blue Cheese Ball Enjoy this recipe from 101 Christmas Recipes. Submitted by: Kristie Rigo from Friedens, PA 8-oz. pkg. cream cheese, softened 1 c. sharp white Cheddar cheese, shredded 4-oz. container crumbled blue cheese 6-oz. pkg. sweetened dried cranberries assorted crackers Place all ingredients except crackers into a food processor; process until well combined. Shape cheese mixture into a ball on a length of plastic wrap; wrap well and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with assorted crackers. Makes about 3 cups. Source: Gooseberry Patch ~~~~~ Rhonda in MO

BROILED NECTARINES WITH BROWN SUGAR AND SHERRY Recipe By : Los Angeles Times 3-26-97 Serving Size : 4 Preparation Time :0:00 Categories : Desserts Fruits La_Times Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 soft, ripe nectarines 1 tablespoon butter 8 teaspoons brown sugar 8 teaspoons sweet Sherry Cut nectarines in half, remove stones and place, cut side up, on baking sheet. Divide butter among halves, placing little in each cavity. Add 1 teaspoon each Sherry and brown sugar to cavity of each nectarine half. Broil 4 to 6 inches from heat source until topping is bubbly and fruit softened, about 5 minutes. Formatted by Lynn Thomas. Source: Los Angeles Times 3-26-97.4 servings. Each serving: 155 calories; 133 mg sodium; 9 mg cholesterol; 9 grams fat; 9 grams carbohydrates; 5 grams protein; 0 gram fiber. Source: Recipe Source ~~~~~ Rhonda in MO

Black Bean & Rice Salad Categories: Salads, Main dish, Low-fat, Vegetarian, Ovo-lacto Yield: 4 servings 2 c Cooked rice - cooled to room temperature 1 c Cooked black beans 1 c Chopped fresh tomato 2 oz Cheddar cheese (optional) -- shredded 1 tb Snipped fresh parsley 1/4 c Light Italian dressing 1 tb Fresh lime juice Lettuce leaves Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves. Each serving provides: * 209 calories * 7.4 g. protein * 0.7 g. fat * 45.1 g. carbohydrate * 3.2 g. dietary fiber * 560 mg. sodium * 0 mg. cholesterol NOTE: Optional ingredients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation. Source: “Light, Lean & Low Fat” booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Source: Recipe Source ~~~~~ Rhonda in MO