RATATOUILLE (6 servings, 85 calories each) 1/2 cup chopped onion 2 cloves garlic, minced 2 tablespoons oil 1/2 pound eggplant, peeled and cut into 3-by-1-inch strips 1/2 pound zucchini, cut as eggplant 2 green peppers, cut in strips 1 teaspoon dried basil or 1 stalk fresh basil leaves Salt and pepper to taste 3 tomatoes, peeled, seeded and sliced
Cook onion and garlic in oil until tender. Add eggplant and zucchini and mix well. Add green pepper and seasonings. Simmer until vegetables are almost tender. Add tomatoes and cook 15 minutes more, basting frequently with cooking liquids. Serve hot or cold. STIR-FRY PORK, CHINESE STYLE (4 servings, 320 calories each) 1 teaspoon cornstarch 1/2 teaspoon soy sauce 1 egg white 2 1/2 cups lean pork, cubed 2 tablespoons oil 2 green peppers, seeded and diced 1 can mushrooms, drained 1 tablespoon sherry
Combine cornstarch, soy and egg white. Toss pork in this mixture to coat. Heat oil. Add pork and stir until it begins to brown. Remove. Add green peppers and mushrooms and stir about 2 minutes. Return pork. Sprinkle with sherry and cook until pork is heated through. BAKED MACARONI WITH HAM AND CHEESE (6 servings, 315 calories each) 1 1/2 cups marcaroni 1 1/2 cups skim milk 6 ounces cheese, cubed 4 ounces lean, trimmed ham, diced 1 egg, lightly beaten 2 tablespoons breadcrumbs 1 tablespoon margarine, melted
Cook macaroni until barely done in boiling salted water. Scald milk. Add cheese and stir until melted. Add ham. Add egg carefully to hot liquid, beating constantly. Place macaroni in greased baking dish. Pour on ham and cheese mixture. Sprinkle with mixture of crumbs and margarine. Bake 30 minutes at 375 degrees. AROMATIC LAMB WITH CELERY (6 servings, 380 calories each) 3 tablespoons oil 2 onions, chopped 2 carrots, diced 2 pounds lean lamb, trimmed and cubed Salt and freshly ground pepper 1 1/2 teaspoons cinnamon 1 teaspoon allspice 1 1/4 teaspoons cloves 1 1/2 cups chicken broth 2 cups celery
Heat 2 tablespoons of oil in heavy pot. Cook onions and carrots until lightly browned. Remove and drain on paper towels. Brown lamb on all sides. Remove and drain all grease. Put lamb in pot. Sprinkle on onions and carrots. Add seasonings and chicken broth. Cover with tight-fitting lid and bake at 350 degrees for 1 hour, or until the meat is tender. Saute celery in 1 tablespoon oil. Drain and add to pot. Cook 10 minutes longer. GAZPACHO (8 servings, 115 calories each) 1 clove garlic 6 large tomatoes, peeled, seeded and finely chopped 2 cucumbers, peeled, seeded and finely chopped 1/2 cup minced green pepper 1/2 cup minced onion 3 tablespoons lemon juice 1 1/2 cups tomato juice 1/4 cup oil Salt and pepper to taste Dash hot pepper sauce
Rub glass bowl with garlic. Add chopped vegetables and lemon juice. Pour tomato juice and oil over the vegetables. Season. Heat or chill, as you prefer. RICE SALAD (6 servings, 135 calories each) 1 cup raw rice 2 tablespoons oil 3 tablespoons red wine vinegar 1/4 teaspoon dry mustard Salt and pepper to taste 1/2 cup minced green pepper 1/2 cup minced red onion 1/4 cup chopped parsley 1/4 teaspoon tarragon 2 tablespoons chopped chives Crisp greens and tomato wedges
Cook rice according to package directions. Mix oil, vinegar mustard, salt and pepper and pour over rice while still warm. Chill. Mix in green pepper, onion, parsley, tarragon and chives. Serve on crisp greens, with tomato wedges. MEDITERRANEAN FISH STEW (4 servings, 360 calories each) 2 medium onions, minced 2 cloves garlic, minced 1/4 cup oil 15-ounce can tomatoes, drained 1 1/2 quarts water 1 quart clam juice 1 bay leaf 2 tablespoons dried parsley 1 teasoon basil Salt and papper 3 cups potatoes, diced 1 pound white fish fillets
Cook onions and garlic in oil until tender. Add tomatoes and cook over moderately high heat 4 to 5 minutes. Add water, clam juice and seasonings and simmer 20 minutes. Add potatoes and cook until done. Add fish fillets and simmer until fish flakes easily, about 8 to 10 minutes.