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Meatless  Page  2
Sally Mathis   oh my, this sounds wonderful .. Carol

3 pkgs.(8oz each) cream cheese, soft
1 can (10 3/4oz) condensed cr. chicken soup
3 garlic cloves, minced
2Tbsp. minced basil or 2 tsp. dried
1/2 tsp. Italian seasoning assorted crackers or Triskets
2 cups (16 oz) sour cream, divided
1/2 c grated Romano Cheese
1 Tbsp. cornstartch
1 Tbsp. fresh Thyme, or 1 tsp. dried
1/2 coarsely ground pepper 

In a mixing bowl, beat cream cheese, 1 c sour cream and soup until smooth. Add eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper, beat until smooth.  Pour into a greased 9" springform pan. Place pan on baking sheet and bake at 350 degrees for 55 - 60 minutes or until center is almost set. Cool on wire rack for 10 minutes.
Carefully run a knife around the edge of pan to loosen;  cool 1 hour longer. Chill at least 4 hours or overnight. Remove side of pan.  Spread remaining sour cream over top.  Serve with crackers. Use bay leaves, and pimentos to make a poinsettia on top.     serves 24

Carol Hallowell

1 cup lentils.. sort and rinse
1/2 cup uncooked rice
2 cups sliced carrots
3 cup water
1 packet (3 heaping tbl) veg broth mix.. why wouldn't chick or beef be good?
1 tsp garlic (1 clove)
1 tsp basil
1 tbl olive oil

combine in pot ... bring to boil ... cover ... simmer  20-30 min.