INGREDIENTS

INSTRUCTIONS

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 400° 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, 1998

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