Cooking Hot and Spicy

2 tb Chopped onion
2 Garlic cloves, minced
1 t Olive oil
1 c White or shitake mushrooms
-sliced 1 c Canned italian tomatoes,
(reserve liquid), chopped 5 sm Black olives, sliced in half
1/8 ts Crushed red pepper
2 c Cooked penne or ziti pasta
2 ts Grated parmesan cheese
Fresh basil leaves
1. In a 3 quart microwavable casserole, combine
onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute. 2. Add mushrooms and tomatoes with reserved liquid
and stir to com- bine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes.
3. Add olives and pepper and stir thoroughly.
4. To serve, in serving bowl arrange pasta; top with
mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil. Source: Weight Watchers Healthy Lifestyle Cookbook Each serving contains: 3/4 fat exchange, 2 1/8 vegetable exchange, 2 bread exchanges, 10 optional calories. Per serving: 275 calories

1 pound ground beef
1 cup chopped onion
2 cloves garlic — crushed
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 can stewed tomatoes — undrained (16 oz.)
1 can kidney beans — undrained (15 1/2
– Oz.) 1 can tomato sauce — (15 oz.)
1 can chopped green chilies — undrained (4 oz.)
1/4 cup sour cream
1/4 cup milk
1 1/4 cups Bisquick baking mix

Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef i s brown; drain.
Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans, toma to sauce and green chilies.
Heat to boiling, stirring frequently; reduce heat. Cover and simmer, stirring occasionally, 1 hour.
Mix sour cream and milk in medium bowl until smooth. Mix in baking mix until soft dough forms.
Drop dough by 6 spoonfuls onto hot chili. Cook uncovered over low heat 10 min
utes. Cover and cook 10 minutes longer.
Sprinkle with snipped parsley if desired.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98