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    59 Recipes

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    From Crescent Dragonwagon's "Passionate Vegetarian" book. Very interesting way to have guacamole with much less fat by using low-fat peas to stretch the avocado.

    Recipe #81185

    I got this at Ajo, Arizona's 150th anniversary. It is credited to Mary Ann Heacock of Colorado Cactophiles. This looks like a delicious desert dessert!

    Recipe #104089

    In Tucson, there are many opportunities to harvest olives in parks and neighborhoods - they are usually ripe in November - December. You want to harvest them from the tree (not the ground!) before the first freeze. Well-watered trees that have not been treated with pesticides are best! Be gentle with the olives, and reject fruits that are soft or bruised. Plan to brine the olives within a couple of days of harvest - brining with salt leaches out the bitterness (you can't eat ripe olives off the tree). Buy your salt in bulk at the natural food store. I use 1-gallon pickle jars for the brining process and pint Ball caning jars for the finished marinated olives. This set of instructions is modified from many sources. Once you brine your own, you will be spoiled and never want to suffer store-bought olives again! Olives prepared as described will remain self-stable for at least a year. This is totally worth the hassle and wait!

    Recipe #511561

    This is sweet and tangy soup. I've used all kinds of beans: black beans, pinto beans, tepary beans -- all with yummy result.

    Recipe #168895

    I Had El Sobrante Girl's recipe for Pepperonicini and Shredded Beef (#117646) on the menu, but realized I didn't have the soup mixo or the au jus mix, so I decided to do an experiment. WOW! This was sooooo good in burritos -- it will be something that I cook often!

    Recipe #138908

    Another Rick Bayless recipe from Feb-March 2005 issue of Eating Well.

    Recipe #107686

    Modified from an Eating Well recipe I found when trying to figure out what to do with wheat berries. Original recipe called for black beans. Seems like sweet potatoes would be good, too!

    Recipe #376069

    From the American Institute for Cancer Reasearch. Lentils are rich in the nutrients and phytochmeicals that fight against cancer! 4 WW points.

    Recipe #97910

    Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock.

    Recipe #81528

    This comes from Better Homes and Gardens "Crockery Cooking."

    Recipe #67786

    Hot and humid monsoon season in Tucson means time to cook in the crock pot! I found this in BHG's "Crockery Cooking," and I am making it tomorrow! Great low-cal recipe at only 1 weight watcher point per serving.

    Recipe #95865

    stolen from the Tucson Community-Supported Agriculture newsletter; placed here for safe-keeping!

    Recipe #143817

    Found a similar recipe on the web and tweaked it, turned out pretty well!

    Recipe #350976

    From better Homes and Gardens "New Flavors from Your Crockery Cooker". Surprisingly good, freezes well, and only 5 WW points.

    Recipe #67082

    This was found on allrecipes.com. The original recipe called for a whopping 7 teaspoons of salt! We cut that considerably when we made it, and it was delicious, but still very salty. This version is salted to taste. We served this with basmati rice and it was yummy!

    Recipe #74107

    From Eating Well, Feb-March 2005. Looks impressive and easy.

    Recipe #107776

    Great for light lunch or to bring to potluck for a low-fat alternative (easily doubles). 2 WW points, from the Secrets of Fat Free Cooking cookbook. Also, olive oil can be omitted to lower fat even more.

    Recipe #66063

    Another find from the back of weight watchers magazine that was served at my housewarming party. 5 points per cup.

    Recipe #67670

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