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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 - May 22, 2009

Vegetarian Shepherd's Pie

Serves: 6

  Download this recipe.

2 (15-ounce) cans kidney beans, rinsed and drained
1 (16-ounce) jar thick-and-chunky salsa (2 cups)
1 cup frozen whole kernal corn
1 medium carrot, chopped (1/2 cup)
1 1/2 cups warm potatoes, mashed
2 tablespoons reduced-fat or fat-free Parmesan cheese, grated
Chopped fresh parsley or chives, if desired

1. Heat beans, salsa, corn and carrot to boiling in 10-inch nonstick skillet; reduce heat to low. Cover and simmer about 15 minutes or until carrot is tender.

2. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover and simmer 5 minutes. Sprinkle with cheese and chives.

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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