6 - 8 large Portabello mushrooms
3 Tbsp. olive oil
1 Tbsp. soy sauce
2 cups fresh tomatoes, chopped
1 onion, chopped
One quarter cup fresh cilantro, chopped
1 tsp. fresh rosemary, chopped or one quarter tsp. dried
2 cloves garlic, minced
1 Tbsp. fresh lemon or lime juice
One quarter cup Parmesan cheese, grated
1 and one half cups milk
6 to 8 8-oz. trout fillets
One half cup flour
3 Tbsp. butter
One half cup sliced almonds
3 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
Fresh parsley for garnish
1 cup fresh asparagus after removing tough ends and cut into bite-sized pieces
2 cups chicken broth
1 and one half cups uncooked couscous
1 Tbsp. green onions, chopped
1 6-oz. package dry lemon gelatin
8 oz. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 6-oz. container whipped topping