Served with a green salad, crusty bread and a hearty red wine, this is a very satisfying supper dish.
Add peas, thyme and water. Cook until peas are tender.
Brown ground beef; drain.
Add taco mix, water, onions, chilies and beans to browned meat. Mix thoroughly. Place mixture in tortillas; roll up and place side-by-side in 9x13 inch baking dish.
Mix soup and sour cream. Pour over burritos. Sprinkle with cheese. Bake for 40 minutes.
Top with salsa, if desired.
Add 1 1/2 cups hot water. Bring to a boil. Cover and steam slowly for 10 minutes.
Put remaining butter, onions, pepper, sage and salt in another pan and brown lightly. Add flour and 1/2 cup tomatoes. Blend well, add remaining tomatoes and boil 5 minutes.
Pour over rice, let steam until sauce has desired consistency.
Add flour, salt and pepper. Stir to a batter.
Heat a skillet over medium-high heat with butter. Drop batter by heaping spoonfuls and flatten slightly. Brown on both sides.
Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.
Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.
Cut romaine lettuce lengthwise through the center of the rib and then into 1 1/2 inch pieces.
With wire whisk, mix together the egg substitute, garlic olive oil less 1 tablespoon, Worcestershire sauce, lemon juice, salt and pepper.
In medium size skillet, on medium high heat, add the 1 tablespoon garlic olive oil. Add the cubed bread and toss until cubes are crisp.
To the prepared romaine pieces, add the dressing mixture and toss. Add the Parmesan cheese and toss together with fresh hot crusty croutons.
Sprinkle with parmesan cheese.
Bake at 350 until bubbly.
In a large mixing bowl, whip cream until stiff peaks form. Stir in marshmallows. Pour over crust. Top with pie filling. Refrigerate until ready to serve.