GETTING READY 1) Preheat the oven to 400°F. MAKING 2) In a blender, grind the bread till smooth. 3) To a medium bowl, transfer the powdered bread. 4) To this, add the oil, thyme, and paprika. Mix well. 5) Into the bottom and up the sides of a 9-inch pie ..

Coat a small nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add chopped green onions; saute 3 to 4 minutes or until tender. Remove from heat, and set aside. Arrange half of bread cubes in a 9-inch quiche dish ..

Preheat oven to 325°. Grease baking dish. Drain oil from marinated artichoke hearts into a small skillet; add onion and garlic and saute until tender. Chop artichokes. Mix artichokes, oil, onions, garlic, cheese, eggs, and all seasonings in mixing bowl. Pour ..

To make the crust: Place the wild rice and salt in a 2-quart saucepan and add water to 2 inches above the rice. Bring to a light simmer and cook, uncovered, until all the liquid is absorbed, about 1 hour. Preheat the oven to 375° F. In a large bowl, combine ..

Saute onions and red pepper in butter until tender; cool slightly. Combine onion mixture, artichoke hearts, crabmeat, eggs, cheese, bread crumbs, parsley, cayenne pepper and thyme; mix well. Spoon into a lightly greased 11 x 7 x 2-inch baking dish. Convection ..

Drain 1 jar artichoke hearts, reserving marinade. Drain remaining jar, discarding marinade. Chop artichoke hearts, and set aside. Pour, reserved artichoke marinade into a skillet. Add onion and garlic; cook over medium heat until tender. Cool ..

Combine tomato and water; let stand 15 minutes. Drain and cut into thin slices. Separate breadstick dough into strips. Coil 1 strip of dough. Add second strip to end of first, pinching ends together; continue coiling. Repeat procedure with remaining strips to ..

In a large bowl, stir together the egg substitute, bread crumbs, mayonnaise, thyme, garlic powder and pepper sauce. Add the artichokes, cheese and onions. Mix until well combined. Spray an 8" X 8" baking pan with no-stick spray. Spoon the artichoke mixture ..

Prepare Quiche Crust and set aside to cool. Cook frozen artichoke hearts in a covered pan in 1/4 cup boiling water for 5 minutes. Drain well and cool for easy handling. Squeeze out excess water. Cut into quarters and reserve 8 quarters for the ..

Cook artichoke heatts according to package directions, omitting salt. Drain well; press artichoke heatts between paper rowels to remove excess moisture. Postion knife blade in food processor bowl; add artichoke heatts. Top with cover, and process until finely ..

Combine rice, 1/4 cup mozzarella cheese, egg white, and dillweed in a bowl, stirring well. Spread rice mixture in bottom and up sides of a 9-inch pieplate coated with cooking spray. Bake at 350° for 5 minutes. Set aside. Melt margarine in a small nonstick ..

Preheat oven in Convection Bake to 375°F (*350°F). Saute onions and red pepper in butter until tender; cool slightly. Combine onion mixture, artichoke hearts, crabmeat, eggs, cheese, bread crumbs, parsley, cayenne pepper and thyme; mix well. Spoon into a ..

MAKING 2. In a bowl, drain 1 jar artichoke hearts, reserving marinade. Drain the remaining jar, discarding marinade. 3. Using a knife, chop artichoke hearts, and set aside. 4. Take a skillet and pour reserved artichoke marinade into it. 5. Put in onion and ..

GETTING READY 1. Coat muffin pans with cooking spray. 2. Preheat oven to 350°F. 3. At high speed of an electric mixer beat eggs 3 minutes until thick. MAKING 4. In a bowl combine flour, baking powder and salt and add to egg mixture. 5. Beat at low speed of ..