1/3 teaspoon onion powder

1/3 teaspoon garlic powder

1/3 teaspoon dried basil

1 1/3 dashes dry mustard

1 1/3 dashes white pepper

1 1/3 dashes dried thyme

2/3 dash black pepper

2/3 dash ground nutmeg

2/3 dash cayenne

5 1/3 ounces shrimp — peeled & deveined

CREAMY MIXTURE 4 ounces can evaporated skim milk

2 2/3 tablespoons Cream Cheese, Philadelphia Free

1/4 cup chopped onion

1/4 cup red bell pepper — chopped

1/4 cup yellow bell pepper — chopped

1/4 cup green bell pepper — chopped

2 2/3 tablespoons fish stock

1/2 cup apple juice

1 1/3 dashes garlic — minced

2 tablespoons nonfat dry milk

1 1/3 tablespoons canola Mayonnaise, Lite

1 cup cooked rice

Combine the seasoning mix ingredients in a small bowl.
Place the creamy mixture ingredients in a blender and puree until smooth and creamy.
Preheat a heavy 10-inch skillet over high heat to 350, about 4 minutes.
Add the onions, 1/4 cup each of the red, yellow, and green bell peppers, and 1 tablespoon plus 1 teaspoon of the seasoning mix.
Stir, and cook 3 minutes.
Add the stock, 1/2 cup of the apple juice, and the garlic.
Scrape the bottom of the skillet to clear it of all brown bits, and cook until most of the liquid evaporates, about 12 minutes.
Add 1/2 cup apple juice, scrape the bottom to clear it, and cook 2 minutes.
Transfer the mixture from the skillet to a blender, add the dry milk, and puree until smooth. Return the pureed mixture to the skillet over high heat,and stir in the remaining bell peppers and the remaining 1/2 cup apple juice. Cook, scraping the bottom occasionally to keep the mixture from sticking, for 7 minutes.
Add the remaining seasoning mix and shrimp, stir, and cook 3 minutes.
Stir in the creamy mixture. CAUTION: Dishes using these creamy mixtures can “break” or curdle easily if they are brought to a full boil.
Therefore, bring the liquid just to a gently boil, about 3 minutes, and stir immediately.
Reduce the heat to medium and cook, stirring continuously, until the shrimp are plump and firm, about 2 minutes. Turn off the heat.
Remove 1 cup of the liquid, strain it, and puree it with the nonfat mayonnaise.
Stir this mixture back into the mixture in the skillet.
Serve over rice or pasta.

1/2 ts Salt; optional

3/4 c Water

1 ts Orange peel; grated

1 Orange sections; peeled and

; into bite-size piece 1 tb Green onion; minced, optiona

Butter buds.; sprinkle Recipe by: The Mormon Diet Cookbook Preparation Time: 0:45 In lg saucepan, cook carrots, covered in salted water until crisp-tender, about 20 min.
Drain Add orange peel, orange sections and onion.
Sprinkle with Butter Buds.
Heat through.
Serve immediately.
Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com

1 onion — lg., chopped

1 28 oz can tomatoes — crushed

2 cups rump roast — shredded, drunken

– rump roast 1/4 teaspoon salt

1/4 teaspoon red pepper flakes

1 pound pasta — rigatoni, cooked

– and drained 1 cup provolone cheese — shredded

2 cups mozzarella cheese — shredded

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

Preheat oven to 400F.
Heat the oil in aheavy saucepan over medium heat.
Add the onion and saute for 3 minutes.

Add the tomatoes and their liquid, bring to a boil, reduce heat and simmer for 5 minutes.
Add the meat, salt and pepper flakes; simmer for 5 minutes.

Toss the sauce with the pasta.
Transfer to an ovenproof casserole about 15 x 10 x 2 inches.
Top with the cheese.

Bake about 25 minutes, until the cheese is lightly browned and the pasta is heated through.

See notes for menu suggestions.

NOTES : Serve with a lightly dressed green salad and garlic toast.
Follow with brandied figs.
By Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998.