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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - March 30, 2007

Plowman's Share

Serves: 6


  Download this recipe.

1 10-ounce package frozen chopped broccoli
1 10-ounce package cauliflower frozen
1/4 cup onions diced
1/2 cup butter
1/4 pound mushrooms sliced
1/2 cup green bell peppers chopped
3 tablespoons soy sauce
3 russet potatoes large, baked and kept hot
1 cup sharp cheddar cheese shredded

1. Preheat oven to 300°. In a large saucepan, cook broccoli and cauliflower according to package directions; drain. Cut cauliflower into bite-size pieces. Set vegetables aside.

2. Meanwhile, in a large skillet over medium heat, sauté onion in butter for 3 minutes. Add mushrooms, green pepper and soy sauce. Sauté until vegetables are tender.

3. Cut potatoes in half lengthwise. Place in a shallow 2 1/2 -quart baking dish or individual ramekins. Spoon broccoli-cauliflower mixture evenly on top of potatoes, packing lightly. Top with mushroom mixture and sprinkle with cheese. Bake for 5 to 7 minutes or until cheese melts.

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