Almost Pasta Primavera RecipeWritten by Debbie
Yield: 6 servings 3 1/2 lb Spaghetti squash; 1 medium 1 tb Skim milk; 1 c Broccoli flowerets; fresh 1/2 c Part skim ricotta cheese; 1 c Zucchini; small sliced 1 tb Parmesan cheese; 1 c Mushrooms; fresh sliced 1/2 ts Imitation butter flavoring; 1 c Carrot; sliced 1/4 ts Salt; 1 Clove garlic; small crushed 1/2 ts Italian seasoning; 3/4 ts Reduced calorie margarine 1/8 ts Coarsely ground pepper; -melted Wash squash; cut in half lengthwise and discard seeds. Place squash cut side down in a Dutch oven; add 2 inches water. Bring water to a boil cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables tossing gently. Cover
Whine and Dine?!Written by Candice Barrigher
To many of us, entertaining is associated with formal dinner tables adorned with carefully laid out place settings and stuffy seating charts. One may also think of multi-course meals that contain dishes average person has never heard of. In 1950's this misconception was not a misconception; that's how our ancestors actually entertained their guests. These are things that terrify potential entertainers today! There isn't enough time in our day to accomplish feats that were accomplished decades ago. Times, they are a changing!
The reality of entertaining nowadays is that it is feasible for it to be an intimate, yet, stress-free affair. One way to ensure a successful gathering