INGREDIENTS

INSTRUCTIONS

1998    
Goat Cheese Crostini: Stir together 3 ounces goat cheese or cream
cheese, 1 tablespoon minced fresh tarragon or 1 teaspoon dried
tarragon, and 1/2 teaspoon pepper. Spread evenly on 8  (3/4-inch-thick)
toasted baguette slices, and broil 3 inches from  heat (with electric
oven door partially open) 1 minute or until  thoroughly heated. Makes 4
servings.  Coleslaw With Apples: Stir together 4 cups coleslaw mix; 2
Granny  Smith apples, coarsely chopped; and 1/2 cup poppy seed
dressing.  Makes 4 servings.  Zesty Greens and Tomatoes: Toss together
8 cups torn lettuce; 3 plum  tomatoes, sliced; and 1/3 cup vinaigrette.
Makes 6 servings.  Garlic Green Beans: Steam 1 pound green beans; toss
with 1 tablespoon  garlic spread. Makes 4 servings.  Roasted
Vegetables: Combine 4 medium-size new potatoes, sliced; 1  small red
bell pepper, quartered; 1 small green bell pepper,  quartered; and 2
small zucchini, cut into eighths, in a lightly  greased 15- x 10-inch
jellyroll pan. Whisk together 2 tablespoons  balsamic vinegar, 2
tablespoons olive oil, 2 teaspoons dried Italian  seasoning, 1/2
teaspoon salt, and 1/2 teaspoon pepper; drizzle over  vegetables. Bake
at 400ø for 20 to 25 minutes or until browned.  Makes 6 servings.
Zesty Steamed Broccoli: Remove flowerets from 1 bunch fresh broccoli,
and steam. Toss broccoli with 1 tablespoon butter, 1 teaspoon Dijon
mustard, and 1 teaspoon lemon juice. Makes 4 servings. Posted to
MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Apr 05,

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