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Favorite Recipes From Edie

        I saw this recipe on TV, demonstrated by a woman who does Heart
Smart in Detroit.  It's easy and delicious.


1 package French bread dough
1/2 onion, chopped
2 cups vegetables, chopped, such as mushrooms, carrots, broccoli, zucchini
2 tablespoons fat-free Parmesan cheese

Saute onions and mushrooms in a bit of water until soft, adding other
veggies and cooking until relatively soft.  Unroll package of fresh bread
dough and spread veggies evenly over all.  Top with Parmesan.  Roll up
carefully and place seam-side down on cooking sheet.  Bake at 350 degrees
for 25 minutes, until top is lightly browned.  If top gets too brown, cover
with aluminum foil for balance of baking time.

This recipe was changed slightly from its source, an ad for egg noodles in
one of the women's magazines.


3-4 handfuls of eggless noodles
1/2 onion, chopped
1 clove garlic, peeled and sliced in half
3/4 cup sliced mushrooms (about 4 large mushrooms, fresh, or 1 4-oz can,
reserving liquid
1/4 cup chopped green pepper
1 cup broccoli florets
1 cup fresh snow pea pods, tips and strings removed, or 1 c. frozen peas
1 tablespoon cornstarch
1 11-oz can mandarin orange segments, drained, reserving liquid
1/2 tsp. ground ginger
2 tablespoons low-salt soy sauce or tamari

        Cook pasta according to package directions.  Drain.
        Meanwhile, in a large skilled, saute onions in a bit of water until
soft.  Add garlic halves, green pepper and mushrooms and saute until
mushrooms begin to soften.  Add broccoli and cook until nearly done.
        While veggies cook, combine reserved liquids and enough water to
equal one-half to 3/4 cup.  Blend in cornstarch, ginger and soy sauce.  Add
to eggies in skillet.  Cook, stirring, until thickened.
        Toss hot pasta with vegetable mixture.  Gently stir in orange segments.