• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Rocky's Rice and Beans

  • Recipe Submitted by on

Category: Rice, Pasta

 Ingredients List

  • E *****
  • 1. Add 1 tablespoon olive oil and 1/2 clove garlic to 15 ounce can tomato
  • sauce. Add a pinch of salt and a pinch of sweet basil.
  • 2. Cook tomato sauce for 1/2 hour.
  • 3. Add 1 can (15-19 oz) cannellini beans to sauce. (White kidney beans)
  • Cook on low heat for 15 minutes.
  • 4. Add cooked rice or pasta to the sauce. If you use pasta, get small sea
  • shells.
  • 5. Enjoy
  • Recipe By : karen@mit.edu (Karen E. Walrath)
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Rocky-Road Cheesecake Cups
Categories: Cheesecakes, Low-cal
Yield: 14 Servings

-Dottie Cross TMPJ72B
2 c Chocolate wafer
- crumbs (about 36 cookies)
3 tb Butter or margarine; melted
1 tb Sugar
1 pk (8 oz.) cream cheese;
- room temperature
1/3 c Sugar
3 tb Unsweetened cocoa powder
2 Eggs
1/2 c Dairy sour cream
1/2 ts Vanilla extract
1/2 c Miniature marshmallows
1/4 c Chopped almonds

In a medium bowl, combine wafer crumbs, melted butter and 1 tablespoon
sugar. Press onto bottoms and sides of 14 (2-1/2-to 3-inch)muffin cups or
6-ounce custard cups. Refrigerate while preparing filling. Preheat oven to
350-degrees. In a medium bowl, beat cream cheese to soften; blend in 1/3
cup sugar, cocoa powder, eggs, sour cream and vanilla. Stir in marshmallows
and almonds. Spoon into crumb-lined cups. Bake in preheated oven 20 to 22
minutes or until set. Remove from oven; cool. Run a small spatula around
edge of each cheesecake to remove. Makes 14 individual cheesecakes.
From: Dottie Cross Reformatted for MM by CLM, HCPM52C

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