RECIPES 6
Spanish Rice
Makes 4 Servings
1  cup Garden Harvests Guiso Sauce

1 cup white rice

1/2 cup diced onions
 4 tablespoons olive oil

1 1/2 cups vegetable or chicken broth

1 whole Jalapeno pepper (optional)

Heat olive oil in a skillet or pan, and stir the rice and onion until the rice is light brown.
Add the Garden Harvests Guiso Sauce and the broth, and cook for about 15 minutes or
until done.  When you add the broth and the guiso sauce, you can add the whole
jalapeno pepper for a wonderful flavor without making the rice hot or too spicy.

NOTE:  You can add 1/2 cup more guiso sauce for more flavor.  Reduce the broth by
1/2 cup if yo add more guiso sauce.
Country Squash Casserole
Makes 4 Servings
1 pound yellow squash, sliced

1 cup water

1/2 cup chopped onions

1/4 cup chopped green bell peppers

3 tablespoons chopped green onions

1 tablespoon butter

1 cup herb-seasoned stuffing mix
 3 tablespoons melted butter

10 3/4 ounces cream of chicken soup
(the healthy kind)

8 ounces water chestnuts, drained and
chopped

1/2 cup lowfat yogurt

1/4 cup chopped pimento

1 large carrot, grated

Salt and pepper to taste

Place squash in water and bring to a boil in a saucepan; cover and reduce heat; simmer
for 8 minutes or until tender; drain.  Sauté onion, green pepper and green onions in
1 tablespon butter in skillet until tender; set aside.

Mix stuffing mix with 3 tablespoons butter in large bowl; reserve 1/3 cup of mixture for
topping.  Add squash mixture, sauteed mixture, and rest of ingredients to remaining
stuffing.