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Category:Vegetarian - Author:N/A- Contributor:
Chestnuts & Rice
Ingredient:


  • 1 onion, diced
  • 1/4 lb. mushrooms
  • 1/4 stick margarine
  • 1 tsp. flour
  • 1/2 cup broth or water
  • 1 lb. chestnuts, boiled untili soft
  • 1/2 cup white wine
  • Salt & pepper to taste



      Direction:

      Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling.


      Saute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.

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Pick of the Week
Title:Tuna Vegetable Pasta Salad - Author: N/A - Contributor:
Ingredient:

  • 1/2 lb uncooked rotini
  • 1 12-1/2 oz can tuna, drained and flaked
  • 2 cups thinly sliced cucumbers
  • 1 tomato, chopped
  • 1/2 cup sliced celery
  • 1/4 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 1 cup Italian dressing
  • 1/4 cup mayonnaise
  • 1 T. prepared mustard
  • 1 tsp dill weed
  • 1 tsp salt
  • 1/8 tsp ground black pepper


Direction:
Prepare rotini according to package directions; drain. In a large bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper, and onions. In a small bowl blend Italian dressing, mayonnaise, mustard, and seasonings. Add to salad mixture; toss to coat. Cover and chill.
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