EGGPLANT AND ZUCCHINI STEW

 EGGPLANT AND ZUCCHINI STEW sautéed onion, eggplant and zucchini in a garlic, Balsamic and stewed tomato sauce. Makes 8 cups 2 T. margarine 1 med. onion, peeled and diced into large pieces (3/4 inch square) 1 lg. eggplant, diced into 1/2-3/4 inch cubes (not any larger, otherwise they won’t cook through in the allotted time) … Continue reading EGGPLANT AND ZUCCHINI STEW

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CREAMY YAM AND TARRAGON SOUP

CREAMY YAM AND TARRAGON SOUP Served hot or cold, this appetizer soup introduces any meal nicely! Makes 5-1/2 cups 3 c. cooked, mashed yams (use 3 lg. yams, peeled, cut into chunks, boiled in salted water till tender, then drained and mashed with 1/2 stick margarine) 3-1/2 c. non-dairy liquid creamer (regular or fat-free) 1 … Continue reading CREAMY YAM AND TARRAGON SOUP