* Exported from MasterCook * Eggplants With Raisin-Couscous Stuffing Recipe By : Reader's Digest-One Dish Meals, the Easy Way (adapted) Serving Size : 4 Preparation Time: 1:0 Categories : Main Dishes Family Approved Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants -- halved lengthwise 1/2 cup couscous -- or rice 1 1/2 cups chickpeas, cooked -- drained and rinsed 1 1/4 cups cherry tomatoes -- halved 1 cup nonfat yogurt 4 ounces nonfat cottage cheese 1/2 cup raisins 1/4 cup fresh basil -- minced 1/2 teaspoon salt 1/4 teaspoon black pepper Preheat the oven to 400 degreesF. Prick the eggplant skins with a fork, then warp each half in foil. Place on a baking sheet and bake for 25 minutes or until soft; cool until easy to handle. Meanwhile, prepare the couscous according to package directions. Mix the couscous, chickpeas, cherry tomatoes, yougurt, cheese, raisins, basil, salt, and pepper in a large bowl. With a spoon, gently scoop out the eggplant flesh, leaving the shells intact. Chop the flesh coursely and stir into the couscous mixture. Mound into the egplant shells. Arrange the stuffed eggplantsin an ungreased 13" x 9" x 2" baking pan, and bake uncovered for 15 minutes our until piping hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean-Stuffed Cabbage Rolls Recipe By : Bobbi Hinman in the Meatless Gormet Serving Size : 6 Preparation Time: 1:45 Categories : Grains And Beans Main Dishes Family Approved Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head cabbage --sauce-- 12 ounces tomato sauce 6 ounces tomato paste 1 cup onion -- finely chopped 2 cloves garlic -- crushed 2 teaspoons sugar 1 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon pepper --filling-- 1 pound white beans, canned 1 cup onion -- finely chopped 1 cup brown rice, cooked 1 teaspoon oregano 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon pepper Carefully reomove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain. To prepare sauce: combine all sacues ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes. To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well. To assemble: preheat oven to 350 degreesF. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls. Cover Tightly and bake 1 hour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mcdougall Cajun Red Beans And Rice Recipe By : Serving Size : 4 Preparation Time: 0:0 Categories : Digest Mar95 Mcdougall Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 onion -- chopped 1 green pepper -- chopped 2 bn scallions -- chopped 2 cloves garlic -- minced 1 8 ounce can tomato sauce 1 tablespoon worcestershire sauce 1 teaspoon dijon mustard 1/2 teaspoon ground oregano 1 bay leaf 1/8 teaspoon cayenne -- (1/8 to 1/8) pepper 1/2 teaspoon tabasco -- (1/2 to 1 1/2) sauce 1 fresh ground pepper to taste 4 cups cooked small red beans (3_15 1 oz -- ----------------------------------------