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Dish Name	Comments
100% Parmesan Chicken Breasts Submitted by Chef
ABC'S OF VEGETABLES Submitted by Chef
Aligot Submitted by Chef
ALMOND RICE Submitted by Chef	Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;
Anise Pork Roast Submitted by Chef
APPLE BROWN RICE STUFFING Submitted by Chef	Each serving provides: 247 calories, 5.3 g. protein, 7.4 g. fat, 43.2 g. carbohydrate, 5.1 g. dietary fiber, 33 mg. sodium, 0 mg. cholesterol
APPLE STUFFED SQUASH Submitted by Chef
Artichokes in Dipping Sauce Submitted by Chef
ASPARAGUS & PIMENTO Submitted by Chef
ASPARAGUS SALAD WITH PECANS Submitted by Chef	Food Exchange per serving: 1 VEGETABLE EXCHANGE: CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41
ASPARAGUS SALAD WITH RASPBERRY VINEGRETTE Submitted by Chef	Hint: make sure you only use the tender part of the asparagus. My mom taught me that you hold the tip and base of the asparagus in separate hands and then bend it until it breaks. Only use the tip end and use the base end for soup or compost it.
Asparagus with Bacon Submitted by Chef
ASPARAGUS WITH BACON 2 Submitted by Chef	* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Food Exchanges per serving: 1 VEGETABLE EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we wouldn't use it anyhow would we).
Asparagus with Hazelnuts & Tarragon Vinaigrette Submitted by Chef
Asparagus with Mushrooms & Fresh Coriander Submitted by Chef
ASPARAGUS WITH RED PEPPER SAUCE Submitted by Chef
Asparagus with Strawberry Vinaigrette Submitted by Chef
Aunt Jeanne's Chicken Salad Submitted by Chef
Avocado & Potato Salad with Horseradish Submitted by Chef
Avocado and Potato Salad with Horseradish Submitted by Chef
Baba Ghanouj Submitted by Chef
BAKED 7 BEANS & BARLEY Submitted by Chef
Baked Fish Chowder Submitted by Chef
BAKED GUAVAS STUFFED WITH MUSHROOMS AND OLIVES Submitted by Chef
Barbecued Beef Sandwiches Submitted by Chef
BARLEY AND BEAN WITH FRESH MINT (VEGAN) Submitted by Chef
BARLEY PILAF WITH PEAS Submitted by Chef
BASIC FREE GREEN SALAD Submitted by Chef
Beef and Pea Pods Submitted by Chef
Beef Fajitas 2 Submitted by Chef
Berghoff's Chicago Beer Burger Submitted by Chef
BIT-O-BARLEY STUFFING Submitted by Chef
BITS-O-BARLEY POLENTA Submitted by Chef
Blueberry Potato Salad Submitted by Chef
Bow Tie with Chicken & Vegetables Submitted by Chef
BRAISED LEEKS & GREEN BEANS Submitted by Chef
BRAISED VEGETABLES Submitted by Chef
Breadfruit "Pie" (St Lucia) Submitted by Chef	A better dish might result if a proper cheese sauce were made in the usual way.
Brigitte's Real German Potato Salad Submitted by Chef
BROCCOLI AMANDINE Submitted by Chef
BROCCOLI AND BITS-O-BARLEY BAKE Submitted by Chef
Broiled Tuna Submitted by Chef
BROWN RICE & VEGETABLE SALAD Submitted by Chef
BROWN RICE PILAF Submitted by Chef
BROWN RICE ROYAL Submitted by Chef
BROWN RICE SAUTE WITH PARSLEY AND SAGE Submitted by Chef
BUCKWHEAT GROATS Submitted by Chef
BULGUR AND LENTIL PILAF Submitted by Chef
BULGUR WHEAT & VEGETABLES Submitted by Chef
Cajun Snapper Submitted by Chef
CALIFORNIA ALMOND PILAF Submitted by Chef
CAMP TUNA AND RICE Submitted by Chef
Carolina Pulled Chicken Submitted by Chef
Champagne Mushroom Risotto Submitted by Chef
CHEDDAR BAKED POTATO SLICES Submitted by Chef
CHEESE & RICE CASSEROLE FROM JOAN JOHNSON Submitted by Chef
Cheese-Souffle Stuffed Tomatoes Submitted by Chef
CHEESY SPINACH Submitted by Chef
CHESTNUT-STUFFED MUSHROOMS Submitted by Chef
Chicken Broccoli Ziti Casserole Submitted by Chef
Chicken Cooney Submitted by Chef
Chicken Enchiladas 2 Submitted by Chef
Chicken Marengo Submitted by Chef	Can be easily prepared a day ahead and refrigerated.
Chicken on the Grill Submitted by Chef
Chicken Romano Submitted by Chef
Chilicdubb Submitted by Chef
CHINESE: STEAMED PORK DUMPLINGS (SHIU MAI) Submitted by Chef
CHINUKU JUSHI (MIXED RICE WITH ARAIMO) Submitted by Chef
Clam Casserole Submitted by Chef
Coconut Cumin Chicken Shish Kabobs Submitted by Chef
Cold Asparagus with Sesame-Ginger Vinaigrette Submitted by Chef
Collard Greens w/Ham & Black-Eyed Peas Submitted by Chef
Couscous Submitted by Chef
COUSCOUS PRIMAVERA Submitted by Chef
CREAMY SCALLOPED YUKON SPUDS Submitted by Chef
Creole Fish Submitted by Chef
crepes, wheat sugar and gluten free Submitted by Chef	i made up this recipe to go with the whole wheat crepes, for a friend with some dietary restrictions. they are quite tasty. the recipe and directions are based on the whole wheat crepe recipe, with the following flour and soy milk substitutions:
crepes, whole wheat Submitted by Chef	ve found so far, for making vegan whole wheat crepes.
CROCK POT PIZZA Submitted by Chef
CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI & MUSHROO Submitted by Chef
Cuban Roast Pork Loin Submitted by Chef
Curried Meatballs with Mango Chutney Submitted by Chef
Curry Beef Submitted by Chef
Deep Fried Spiced Tofu Submitted by Chef
Dill Marinated Salmon Steaks Submitted by Chef	*Can also be done under the broiler in the oven.
Dill Pickles Submitted by Chef
DILLED "CHILLED" CARROTS (SONF GAZAR SUBJI) Submitted by Chef
DILLED ASPARAGUS Submitted by Chef
Dilly Potato Salad Submitted by Chef
DONNA GERMAN'S TURKEY STUFFING Submitted by Chef
DULSE FRIED OYSTER MUSHROOMS Submitted by Chef
Duplicate Garbanzo Submitted by Chef
EASY BAKED BEANS Submitted by Chef
El Paso Pilaf Submitted by Chef
Falafel (Tahini Dressing) Submitted by Chef	Yield: 12 servings, 3/4 cup One Serving = 1 tablespoon Calories: 31 Protein: 1 g Fat: 3 g Carbohydrate: 1 g Fiber: 0.4 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 30 mg Exchange: 1 Fat
FESTIVAL FRIED RICE Submitted by Chef
FETTUCINI & MUSHROOMS Submitted by Chef
Finnan Haddie (Creamed) Submitted by Chef
Fish Chowder Submitted by Chef
FIVE GRAIN PILAF Submitted by Chef
Fluffy Meat Loaf Submitted by Chef
FRIED RICE FIESTA Submitted by Chef
Frittata or Vegeable Pie for a Crowd Submitted by Chef
GARBANZO and RICE SALAD 2 Submitted by Chef
Garlic-Roasted Potatoes and Greens Submitted by Chef
GARLICKY PORTOBELLO MUSHROOMS Submitted by Chef
German Onion Cake Submitted by Chef
German Potato Salad (Finsand) Submitted by Chef
Gingered Pineapple Chicken Submitted by Chef
Gnag Ba curry with mushrooms Submitted by Chef	NOTE: I make variations of this adding a bunch assorted, cubed vegetables which I stir-fry for a few moments before adding the water. Using the vegetables gives a main dish rather than just a side dish. Good vegetables in this curry are: eggplant, zucchini, corn, cauliflower, bamboo shoots (I'm not sure how Thai this ingredient is though)
GOLDEN CRUMB BROCCOLI Submitted by Chef
Gratin Dauphinois Submitted by Chef
GRATIN OF POTATOES AND PORCINI MUSHROOMS IN CREAM Submitted by Chef
GREEK MUSHROOM SALAD Submitted by Chef
Greek Potato Salad with Dried Tomatoes Submitted by Chef
Greek-Style Pork Loin Roast Submitted by Chef
GREEN BEAN ALMOND RICE Submitted by Chef
GREEN BEANS IN SPICY MISO SAUCE Submitted by Chef
GREEN BEANS SUPREME Submitted by Chef
GREEN BEANS WITH MUSHROOMS Submitted by Chef
GREEN PEAS & MUSHROOMS Submitted by Chef
Grilled Chicken Breasts Submitted by Chef
GRILLED PORTABELLAS Submitted by Chef
Grilled Sirloin Bracioles Stuffed with Provolone, Parmesan, Parsley & Garlic Submitted by Chef
Gyro Meat (Swedish Kebab) Submitted by Chef
HARVEST RICE Submitted by Chef
Hash Brown Pie Submitted by Chef
HERBED LENTILS & RICE Submitted by Chef
HERBED LENTILS AND RICE Submitted by Chef
HOME-MADE HOT WINGS Submitted by Chef
HOMESTYLE SCALLOPED POTATOES AND MUSHROOMS Submitted by Chef
Hot Dutch Potato Salad Submitted by Chef
ITALIAN ASPARAGUS Submitted by Chef	Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE
ITALIAN ASPARAGUS RICE SALAD Submitted by Chef	Each serving provides: 493 calories, 28 g. protein, 27 g. fat, 4 g. saturated fat, 37 g. carbohydrate, 4 g. dietary fiber, 51 mg. cholesterol, 781 mg. sodium
Italian Macaroni and Cheese Submitted by Chef
JERRY MARTIN'S KICK-BACK, RELAX & STIR-UP-A-SUCCESS Submitted by Chef
John's Potato Salad Submitted by Chef
Kalua Pig Submitted by Chef
KASHA STUFFED TOMATOES Submitted by Chef
Khao Pad Krapow (Fried Rice with Basil) Submitted by Chef
KOUSHRY (RICE & LENTILS) Submitted by Chef
KUBA - SHERRY B Submitted by Chef
Kugelis Submitted by Chef
Lemon Dill Sole Submitted by Chef
LENTILS BROWN RICE & BACON Submitted by Chef
Magnus' Mexican Burritos Submitted by Chef
Marinade & Seasoning Sauce B1 Submitted by Chef
MARINATED ASPARAGUS Submitted by Chef
Mashed Turnips With Roasted Garlic Submitted by Chef
Matzo Latkes (Pancakes) Submitted by Chef
Meat Maxipad Delight Submitted by Chef	Makes a delicious treat!
Mediterranean Shrimp Submitted by Chef
Memaw's BBQ Roast Submitted by Chef
MEXICAN BEANS AND BARLEY Submitted by Chef
Mexican Rice Submitted by Chef
MEXICAN RICE (MCDOUGALL) Submitted by Chef
MILLET PILAF Submitted by Chef
MIXED GRAIN MUSHROOM CASSEROLE Submitted by Chef
Mixed Salad Submitted by Chef
MONIKA'S DAL Submitted by Chef
Mugwumps Submitted by Chef
Mushroom Barley Bake Submitted by Chef
MUSHROOM BRUNCH RICE Submitted by Chef
MUSHROOM SALAD Submitted by Chef
MUSHROOMS AND CHESTNUTS Submitted by Chef
Mushrooms stuffed with Couscous Submitted by Chef
Mushrooms with onions Submitted by Chef
Natto Spaghetti Submitted by Chef
New Potato Salad with Dried Tomatoes Submitted by Chef
ORIENTAL OATS PILAF Submitted by Chef
ORIENTAL VEGETABLES AND RICE Submitted by Chef
Oven-Browned Potatoes Submitted by Chef
Parmesan Asparagus Spears Submitted by Chef
Parmesan Chicken Breast Submitted by Chef
PASTA WITH ASPARAGUS Submitted by Chef
Pate Submitted by Chef
PEACH & MINT CHUTNEY Submitted by Chef
Pesto Pasta Seafood Salad Submitted by Chef
Picante Potato Salad Submitted by Chef
Pork Chops and Rice Mexicana Submitted by Chef
Pork Roast with Orange Pecan Glaze Submitted by Chef
Portugese Stew with Turkey Sausage Submitted by Chef
Potato Salad (Prodigy) Submitted by Chef
Potato Salad Monte Carlo Submitted by Chef
Prawns a la Greque Submitted by Chef
Presto Potato Salad Submitted by Chef
Queen Lill's Submitted by Chef
QUICK SPANISH STYLE DRESSING Submitted by Chef
QUINOA CASSEROLE Submitted by Chef
QUINOA WITH SHIITAKE GRAVY Submitted by Chef
Red Beet Curry Submitted by Chef
Red Potato Salad with Grainy Mustard Dressing Submitted by Chef
Rice Primavera Submitted by Chef	Each serving provides: 255 calories, 7.5 g. protein, 9.5 g. fat, 35.4 g. carbohydrate, 5.4 g. dietary fiber, 607 mg. sodium, 11 mg. cholesterol
RICE WITH SPINACH HERBS & CHEESE Submitted by Chef
RISOTTO *** (DMDG94A) Submitted by Chef
ROASTED ASPARAGUS Submitted by Chef	Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 76; PRO: 4g; CAR: 6g; 4g; CHO: 3mg; SOD: 71mg;
Roasted New Potato Salad with Basil Vinaigrette Submitted by Chef
Roasted Onions Balsamic Submitted by Chef
Roasted Tomatoes Submitted by Chef
Rosy Beet & Potato Salad with Garlic Dressing Submitted by Chef
Rosy Beet and Potato Salad with Garlic Dressing Submitted by Chef
ROTEL CASSEROLE Submitted by Chef
SAUSAGE AND WILD RICE STUFFING Submitted by Chef
Sausage Broccoli Chowder Submitted by Chef
SAUTEED GREEN BEANS AND MUSHROOMS Submitted by Chef
SAUTEED OYSTER MUSHROOMS Submitted by Chef
Savory Zucchini and Tomato Casserole Submitted by Chef	You'll need a saute pan and a casserole dish (sprayed with Pam) as well as the ingredients.
SAVOURY MUSHROOM SAUCE Submitted by Chef
Scalloped Potatoes and Onions #4 Submitted by Chef
SEASAME SPINACH SALAD Submitted by Chef
SHIITAKE MUSHROOM AND POTATO GALETTE Submitted by Chef
SIMPLE TOFU VEGETABLES Submitted by Chef
SIMPLE VEGETABLE RAGOUT WITH PARSLEY Submitted by Chef
SKIRLIE WITH MUSHROOMS Submitted by Chef
Slow -cooked Chicken Fried Chops Submitted by Chef
SPAGHETTI SQUASH SALAD Submitted by Chef
Spanish Potato Salad Submitted by Chef
Spanish Rice #4 Submitted by Chef
SPANISH SQUASH CASSEROLE Submitted by Chef
Spicy Chicken Enchiladas Submitted by Chef
SPICY OLIVE & CHEESE RICE Submitted by Chef
SPICY RICE & NUTS Submitted by Chef
SPICY RICE AND NUTS Submitted by Chef
Spring Green Pasta Submitted by Chef	Nutritional analysis per serving: 250.3 calories; 10.9 grams total fat; (5.1 grams saturated fat); 7.8 grams protein; 29.5 grams carbohydrates; 20.5 milligrams cholesterol; 177.3 milligrams sodium.
STIR-FRIED ASPARAGUS WITH MUSHROOMS Submitted by Chef
Stir-Fry Broccoli and Mushrooms Submitted by Chef
Strobridge Meat Sauce Submitted by Chef
STUFFED PEPPERS -- THAI STYLE Submitted by Chef
SUGARED ASPARAGUS Submitted by Chef
SUMMER BASIL SALAD Submitted by Chef
Summer Fish Salad Submitted by Chef
Sweet and Pungent Beets Submitted by Chef
Sweet Potato Corn Bread Submitted by Chef
SWEET POTATO RISOTTO Submitted by Chef
Sweet Potato Stew Submitted by Chef
Swordfish with Balsamic Brown Butter Sauce Submitted by Chef
Tamarind Chicken in White Curry Sauce Submitted by Chef
THREE TOMATO SALAD Submitted by Chef
Tiajuana Torte Submitted by Chef
Tofu Scallops Submitted by Chef	Replaces any scallop recipe
Tofu Scallops with Mushrooms and Sherry Submitted by Chef	Holiday treat
Turkey Eggplant Casserole Submitted by Chef
Turkey Tuna Submitted by Chef
Tuscan Chicken Submitted by Chef
Tuscan Potato Salad Submitted by Chef
VEGETABLE & HERB CURRY Submitted by Chef
VEGETABLE ALMOND RICE Submitted by Chef
VEGETABLE AND HERB CURRY Submitted by Chef
Vegetable Marinade Submitted by Chef
VEGETABLE-BULGUR PILAF Submitted by Chef
WALNUT BARLEY Submitted by Chef
WALNUT PILAF Submitted by Chef
Western frittata Submitted by Chef
WILD RICE CASSEROLE Submitted by Chef
WILD RICE PILAU Submitted by Chef
WILD STIR FRY VEGETABLES Submitted by Chef
WONDERFUL MILLET VEGETABLE BALLS Submitted by Chef	* to cook millet, use 2 1/2 cups water per 1 cup dry millet. It does not usually need prewashing. Cook 40-55 minutes and use as a substitute for rice in rice dishes. This is one of the best grains, high in vitamins and very alkaline.
YELLOW RICE Submitted by Chef
Yet Another Chicken Enchiladas Submitted by Chef
Yummy Basserole Submitted by Chef

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