Serves 16 1 tablespoon CRISCO Oil 1 -1/3 cups chopped celery 1/2 cup chopped onion 2 to 3 garlic cloves, minced2 cans (14-1/2 ounces each) no-salt added tomatoes, undrained and chopped4 cups chopped cabbage 1 -1/3 cups chopped carrots 1 can (46 ounces) no salt added tomato juice 1 can (19 ounces) white kidney beans (cannellini), drained1 can (15-1/2 ounces) red kidney beans, drained1 can (15 ounces) garbanzo beans, drained1/4 cup chopped fresh parsley 1 tablespoon plus 1 teaspoon dried oregano leaves 1 tablespoon plus 1 teaspoon dried basil leaves 3/4 cup (4 ounces) uncooked small elbow macaroni, cooked (without salt or fat) and well drained1/4 cup grated Parmesan cheese Salt and Pepper (optional)Heat oil in large saucepan on medium heat.Add celery, onion and garlic. Cook and stir until crisp-tender. Stir in tomatoes with liquid, cabbage and carrots. Reduce heat to low. Cover. Simmer until vegetables are tender.Stir in tomato juice, beans, parsley, oregano and basil. Simmer until beans are heated. Stir in macaroni just before serving. Serve sprinkled with Parmesan cheese. Season with salt and pepper, if...

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Serves 4 to 6 2 boneless, skinless chicken breast halves 1 tablespoon CRISCO Oil 1/2 cup frozen or canned baby corn cobs 1/2 cup frozen baby peas 1/2 cup diagonally-halved baby carrots 1 package (3 ounces) ramen noodles, oriental or chicken flavored, broken into 4 pieces2 cups boiling water Japanese soy sauce (optional)Chopped green onions (optional)1 cup crispy chow mein noodles Rinse chicken; pat dry. Cut crosswise into bite-size strips.Heat oil in heavy 2-quart saucepan.Add chicken, corn, peas and carrots. Saute about 3 minutes or until chicken is no longer pink in center.Add ramen noodles, contents of seasoning packet and boiling water. Stir, bring to a boil, reduce heat and simmer 3 minutes or until noodles are tender.Spoon into soup bowls. Season with soy sauce and onions, if desired. Sprinkle with chow mein noodles. Serve hot or warm. (Mixture thickens if served...

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