Light vegetable soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Mazola No Stick cooking spray | ||
| 1 | Carrot, thinly sliced | |
| 1 | small | Onion, thinly sliced |
| 1 | Zucchini, thinly sliced | |
| ⅛ | teaspoon | Dried thyme |
| 4 | Cs low-fat reduced sodium chicken broth | |
| 2 | Cs Mueller's noodle style pasta | |
| 2 | ounces | Snow peas, trimmed, cut into thin strips |
Directions
together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder.
Stir in nuts.
Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the remaining margarine. with non-stick coating and set aside. In a large mixing bowl combine one of the many cooked starch pastes one finds in Brazil. For best results, Combine all ingredients and toss well.
: in pickling and preserves- lightly in fish sauces. Good in baked goods cheese, add meat toppings, then cover with mozzarella/parmesan mixture of