Ingredients
2 cups of chopped apple snails
1 tablespoon lemon
2 teaspoons pepper
2 cups tomato sauce
1 cup water
1 teaspoon salt
6 cloves garlic
2 teaspoons oregano
1 cup white wine
1 sliced onion
2 tablespoons olive oil
Directions
Simmer the apple snails in an uncovered skillet in olive oil with the garlic, lemon, oregano, pepper, salt, sweet pepper and tomato sauce. Add the white wine, water and sliced onion. Cover the skillet and cook for 20 minutes.
Serve with rice or potatoes.
Ingredients
3 tablespoons orange juice
2 teaspoons vegetable oil
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 large sweet potatoes, peeled and cut into 1/8-inch strips (about 1 1/2 pounds)
Cooking spray
Directions
Preheat oven to 400°. Combine first 5 ingredients in small saucepan; bring to boil. Reduce heat; simmer 2 minutes or until slightly thick. Remove from heat; let cool. Combine juice mixture and potatoes in large bowl; toss well. Remove potatoes from bowl; discard juice mixture. Arrange potato strips in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until edges are crisp. Serves 4.
Ingredients
1 lb. large mushrooms
4 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon seasoned salt
1 tablespoon onion, grated
4 tablespoons parsley, minced
2 tablespoons mayonnaise
1/2 almonds, toasted and chopped
Directions
Remove stems from mushrooms. saute caps lightly in two tablespoons butter and lemon juice; drain.
Saute stems in remaining butter; cool and mix with onion, parsley, mayonnaise and almonds.
Fill caps and chill.
