Fun and Magic - Magic Mike the Magician - Phone .(206) 501-5973 - 700 pages of goodies.

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Fun and Magic - Magic Mike the Magician - Phone .(206) 501-5973 - 700 pages of goodies.

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Great Delicious Recipes Page 1
Collected by Magic Mike
Recipes for entres, salads, desserts, main courses, Holiday recipes.
Any recipe you want is here! And so many new recipe ideas.

As part of my service to families and individuals who come to my web site, I decided to collect recipes. So often they are having a festive family occassion and I thought these recipes would be a nice service for me to offer. SEE THEM ALL! BE PATIENT BECAUSE THIS PAGE IS PROBABLY STILL LOADING! LOOK TO SEE IF RIGHT SCROLLBAR STOPPED MOVING. If you click on any link before it is done, not all the recipes will load. In that case, hit refresh and reload to see them all. Search for a recipe or just scroll down. Use EDIT then FIND in your browser (TOP LEFT, next to FILE) to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page,depending on where your cursor is clicked on the page. Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient. Or just scroll down. You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?! Bookmark this page or make it your start page. Come back daily! I am supported by the products you find on my pages. Order from me if you can. Thank you. - Magic Mike Recipes in italics are health conscious, or lite, some are diabetic. Not all italics recipes are diabetic, only those labeled as such. Some recipes here are not health conscious at all. You must judge for yourself which ones you want, ok? If you had fun, you may donate a few $ in any currency in my tip jar, to keep this fun site funded. To read Recipe Page 2, click here. TODAY'S RECIPES. Newest recipes are bold, added to the top daily. 3-6 This is nice for a real light starter. Serve with something like meat loaf sandwiches, or even grilled cheese and you have a perfect winter supper. Winter Broccoli Soup 1 large celery rib, thinly sliced 1 medium bunch broccoli, florets only, coarsely chopped 1 medium onion, chopped 2 small parsnips, peeled and sliced 4 cups fat-free reduced sodium chicken broth, or vegetable broth Salt and freshly ground black pepper to taste 2-3 tsp. lemon juice, optional Chopped fresh parsley for garnish In deep saucepan, place celery, broccoli, onion, parsnips, broth, and pepper. Cover tightly and bring to boil over medium-high heat. Reduce heat, and simmer until vegetables are very tender, about 20 minutes. In blender, puree soup until velvet-smooth. Serve in bowls or pour into mugs. Garnish with parsley, if desired. Nutritional Information: Serves 4. Per Serving: 106 calories, 1 g. total fat 1 g. saturated fat 23 g. carbohydrates, 6 g. protein, 6 g. dietary fiber, 613 mg. Sodium _______________________________________ LITE BEER BREAD INGREDIENTS: 3 cups self-rising flour 2 Tbsp sugar 1 can lite beer, room temperature 1 egg, beaten with 1 Tbsp water DIRECTIONS: Mix flour, sugar, and beer. Pour mixture into a nonstick bread pan which has been coated with nonstick spray. Let sit 15 minutes to rise. Brush top with egg/water mixture. Bake at 375 degrees for about an hour. Yield: 16 Servings _______________________________________ This is a quick and easy side that goes great with BBQ. I dislike regular coleslaw dressing so I made this one up. You could use reg. Ranch Dressing if you like or any add ins desired. Ranch Slaw 1 bag Shredded Cabbage 1/2 to 3/4 cup Reduced or Fat Free Ranch Dressing (I've never really measured, use a little less dressing than you think you'll need as the cabbage will give off some of its moisture) Just mix and chill until ready to serve. _______________________________________ Nice and light and fairly simple to make. Good flavor and add some brocolli and you have a complete meal. For those on WW, it's 6 points per serving. LEMONY CHICKEN PASTA TOSS 2 Tablespoons cornstarch 14 1/2 oz can of chicken broth 2 tablespoons lemon juice 1 Tablespoon Dijon mustard 2 cloves garlic, minced 16 oz boneless, skinless chicken breast, cut into strips 3 Tablespoons chopped fresh parsley (OR 1 Tablespoon dried parsley) 8 oz thin spaghetti, cooked and well drained Bring a large pot of water to boil for the spaghetti. Cook the spaghetti so it will be ready when the chicken and sauce are ready. In bowl, mix cornstarch, chicken broth, lemon juice, mustard and garlic. Set aside. In a 10 inch non-stick skillet, over medium-high heat, brown chicken strips in 2 batches. Set aside. Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Stir in parsley. Toss with cooked spaghetti. _______________________________________ Scalloped Potatoes 2 tablespoon margarine 3 tablespoons flour 2 1/2 cups fat free (skim) milk 3 tablespoons grated parmesan cheese 2 pounds baking potatoes, peeled and sliced thinly ground nutmeg salt 1/2 cup shredded reduced fat Swiss cheese. divided 3 tablespoons thinly sliced chives, divided Preheat oven to 350F and coat casserole with nonstick spray. Melt margarine in medium saucepan; stir in flour and cook over medium-low heat 1 to 2 minutes, stirring constantly. Using a wire whisk gradually stir in milk, bring to a boil. cook , whisking constantly, 1 to 2 minutes or until it thickens. stir in parmesan cheese, season to taste with pepper. Layer 1/3 of potatoes in bottom of casserole. sprinkle potatoes with nutmeg, salt, 1/3 of Swiss cheese and 1 tablespoon chives. Spoon 1/3 of margarine mixture over chives. Repeat layers, ending with margarine mixture. Bake 1 hour and 15 minutes, or until potatoes are fork tender. cool slightly before serving. Makes 8 servings calories per servings 241 total fat 5 g carbs 40 g cholesterol 8 mg fiber 3 g _______________________________________ Lighter Chicken Enchiladas 1 lb shredded cooked chicken (I poached mine then shredded it) 1 can low fat cream of mushroom soup (I used 98% Campbells) 1/2 of small can evaporated skim milk 1/2 onion chopped 1 green chili pepper diced 1 pkg small corn tortillas 1 can Enchilada sauce (usually near the salsa and taco kits) shredded low fat chedder cheese (I used around of 8 oz bag) (I also put a little of the mexican blend mixed in) Pre heat oven to 350. Spray a 9x13 baking dish with non stick spray. In a small saucepan, heat the soup, evaporated milk, onion and pepper. Heat the tortillas either in a small nonstick pan or in the microwave until warm (so they don't break when they are rolled). Put a little bit of the enchilada sauce on the bottom of the baking dish and spread around (won't cover the bottom, but that is find). Place tortilla on flat surface, put handfull of shredded chicken and add soup mixture and a little bit of the enchilada sauce to the chicken. Roll the tortilla and place seam side down into the baking dish. Repeat with remaining tortillas (they can be squeezed pretty tight in the dish). Spread handfull of cheese over the top of the rolled enchiladas and pour the rest of the soup and enchilada sauce over top. Sprinkle more cheese (as much as you would like) over top and bake until hot and bubbly (approx 20 minutes depending on oven). I served with chips and salsa, shredded lettuce and fatfree refried beans. _______________________________________ Tangerine Hens Ingredients 4 Cornish game hens 4 tangerines, peeled, seeded and chopped 1 cup freshly squeezed orange juice 1/4 cup white zinfandel wine Salt to taste (optional) 4 tablespoons butter 1/4 cup minced onion 1/4 cup mushrooms, chopped 4 tablespoons pecans, chopped 1 teaspoon soy sauce 1 clove garlic minced Directions 1. Rinse hens and pat dry. 2. Mix wine, soy sauce, salt, orange juice together. 3. Rub 1 tablespoon butter inside each hen. 4. Sprinkle the cavity with salt (optional). 5. Mix the onion, garlic, pecans, mushrooms, tangerines together. 6. Stuff each hen with this mixture. 7. Heat the liquid mixture until it begins to boil. 8. Turn off and let cool for 5 minutes. 9. Pour 2 Tablespoons of this into each hen. 10. Preheat oven to 325F, then bake hens for 45 minutes. 11. Be sure to baste every 10 minutes with the liquid mixture. 12. Use a meat thermometer to check if the poultry is cooked to its proper temperature. 13. Remove to a serving platter, or arrange each cooked hen on an individual plate, and serve at once. Yield: 4 servings. Calories: 200 Protein: 35 g Sodium: 85 mg Fat: 4 g Carbohydrates: 6 g Exchanges: 4 Lean Meat _______________________________________ Peachy Pork Pican'te 1 pound boneless pork loin, cut into 3/4-inch cubes 1-2 tablespoons taco seasoning mix 2 teaspoons vegetable oil 8-ounce bottle chunky-style salsa 1/3 cup peach preserves Coat pork cubes with taco seasoning. Heat oil in large nonstick skillet over medium-high heat; add pork and cook to brown, stirring occasionally. Add salsa and preserves to pan, lower heat, cover and simmer for 15-20 minutes. Serve over rice, if desired. Serves 4 Nutrition Facts: Calories 280 calories Protein 25 grams Fat 9 grams Sodium 450 milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 24 grams _______________________________________ Quick Minestrone Ingredients 3 14-ounce cans beef broth 1 15-ounce can kidney beans, rinsed and drained 1 15-ounce can garbanzo beans, rinsed and drained 1 14-1/2-ounce can low-sodium stewed tomatoes 1 11-1/2-ounce can vegetable juice 1 6-ouncecan low-sodium tomato paste 2 teaspoons sugar 1 teaspoon dried Italian seasoning, crushed 1-1/2 cups loose-pack frozen mixed vegetables (such as an Italian blend) 2 cups fresh spinach leaves, cut into strips 2 cups cooked pasta (1 cup uncooked), such as small shells or mostaccioli Finely shredded Parmesan cheese (optional) Directions: In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 main-dish servings. Nutritional facts per serving calories: 214 , total fat: 2g , saturated fat: 0g , cholesterol: 0mg , sodium: 975mg , carbohydrate: 41g , fiber: 9g , protein: 12g _______________________________________ ITALIAN CHICKEN WITH VEGETABLES 2 lbs. boneless, skinless chicken breasts or thighs 3 medium carrots 3 medium potatoes small bottle Italian salad dressing Cover chicken pieces with Italian dressing and marinate. Peel and chop carrots and potatoes. Drain chicken. Place chicken and vegetables in a baking dish and cover with more Italian dressing. Cover and bake at 350 degrees F until done. Serves 4 to 6. _______________________________________ dish for Thanksgiving to DIE FOR! Sweet Potato Casserole with Praline Topping 3 large eggs 6 cups canned sweet potatoes-drained and mashed. The recipe didn't state whether to drain and measure and THEN mash, or what, so I drained them, mashed them and then measured them. It ended up being two of those large cans....I think 40 oz. maybe 2/3 cup white sugar 2/3 cup melted margarine 1/3 cup heavy cream 1 tsp. vanilla 1/2 tsp. cinnamon 2/3 cup brown sugar. Beat eggs in bowl. Stir in potatoes until blended. Add remaining ingredients. Mix well. Spread in greased shallow 2 quart baking dish. I used a larger dish and it took up all the space. Praline Topping 1 cup brown sugar 1/3 cup flour 1 cup finely chopped pecans 1/3 cup margarine cut into small pieces. Mix sugar, flour and nuts in bowl. Work in margarine with hands until well blended. I used a pastry cutter. Sprinkle evenly over potato mixture. Bake at 350º F. for 60-70 minutes until topping is brown. I check it at 45 minutes and usually cover it loosely with foil at that time so that the topping does not burn, since it does do easily. It took almost 75 minutes in my oven. _______________________________________ Tex-Mex Fiesta Bake 1 1/2 cups (6 oz.) shredded Monterey Jack cheese with jalapeno peppers (may use mild plain cheese, I use cheddar) 1 (6 oz.) package of Stove Top Chicken or Cornbread stuffing mix (I love this with the cornbread stuffing, but I can't find it that often, maybe I will make some cornbread stuffing for thanksgiving and use that, what an idea!) 1 2/3 cup water 1/4 cup margarine 1 medium onion, chopped 1 medium green pepper, chopped 2 tablespoons vegetable oil 2 cups shredded, cooked turkey or chicken 1 small tomato, chopped 1 (7 oz.) can whole kernel corn, drained 3/4 cup pican'te sauce (medium) Preheat oven to 375. Prepare stuffing according to the package directions using water and the margarine listed above. Spoon into bottom of greased baking dish. Cook onion and green pepper until tender. Stir in chicken, tomato, corn and pican'te sauce. Spread over top of stuffing. Bake for 15 minutes. Cover with cheese and bake another 5 minutes. Garnish with sour cream, chopped tomatoes and green peppers if desired. Note: I mix the stuffing and chicken mixture together and bake it that way. It tastes great. I love sour cream so that is a must and instead of tomatoes and green peppers, my husband and son put salsa on it. It makes for great leftovers as well _______________________________________ You can try any white-fleshed fish. Banana leaves are very easy to buy from Asian or Latin markets. If you really can't get hold of any leaves then kitchen foil will do. Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chili, and Coconut Milk 4 large banana leaves or vine leaves A little olive oil 2 fresh red chilis 2 sticks lemon grass, outer leaves removed, centers finely chopped 1 clove garlic, finely chopped 2 good handfuls fresh cilantro, roughly chopped 2 limes, juiced and zested 1 (400 milliliter) can coconut milk 2 tablespoons sesame seed oil A drizzle fish sauce 1 tablespoon soy sauce 2 heaped tablespoons finely sliced fresh ginger 4 (6 to 8 ounce /170 to 225 gram) pieces monkfish 4 rosemary sprigs or bay leaf sticks, to secure Preheat the oven to 450 degrees F (230 degrees C/gas 8). To make the banana leaves more pliable, hold for a few seconds over a gas flame. Leaving aside the fish and herb sticks, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf. Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it. This will look lovely and it is natural. Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes. Serve with plain boiled rice to mop up the juices. YUMMY Yield: 4 servings Prep Time: 20 minutes Cook Time: 15 minutes Difficulty: Medium _______________________________________ RAVIOLI WITH PUMPKIN AND SAUSAGE SAUCE SERVES 4 INGREDIENTS 1 tablespoon olive oil 3/4 pounds mild Italian sausage, bulk or link with casing removed 1 tablespoon butter 1/2 small onion, finely chopped 4 large cloves garlic, minced 1/2 cup dry sherry 1 cup water 3/4 cup canned unseasoned pumpkin 1 cup cream 1 tablespoon fresh basil leaves, cut into a chiffonade (or 1 teaspoon dried) 3 tablespoons fresh sage leaves, cut into a chiffonade (or 1 tablespoon dry rubbed) 1/8 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg Salt and pepper to taste 1 pound fresh or frozen cheese ravioli Freshly grated Parmesan cheese Heat a large sauté pan over medium-high heat. Add the oil, then the sausage. Brown the sausage, about 5 minutes, breaking it into small pieces as it browns. Using a slotted spoon, remove sausage to paper towels. Pour the grease out of the pan and then return it to the burner. Add the butter, then the onion. Sauté until the onions are tender, about 3 minutes. Add the garlic and cook another minute. Add the sherry and water; cook until slightly reduced, about 2 minutes. Add the pumpkin, cooked sausage, cream, basil, sage, cinnamon, nutmeg, salt and pepper. Reduce heat to medium and cook until thickened, about 5 minutes. Meanwhile, cook the ravioli according to package directions. Drain well. Place in pan with sauce and gently stir to combine over low heat, about 1 minute. Serve immediately, passing cheese separately. _______________________________________ Hummus Makes about 5 cups [amounts in brackets will make about 1/3 batch] 4 [1] -15 oz cans white beans * 1/2 c [3 T] Tahini, well blended 1/2 c [3 T] olive oil NOT extra-virgin 2/3 - 3/4 c [1/4 c] lemon juice * * 4 [1] cloves garlic * * * 1 t [ 1/4 t] salt - or to taste 1 to 2 t [~1/2 t] ground cumin - or to taste 1/2 t [pinch] ground pepper - or to taste Rinse beans well, drain. Make sure Tahini has not separated. Throw everything into a food processor and blend. Add lemon juice and cumin last, in small quantities, as they are what provide the 'zest'. Adjust spices to taste. If this is too thick, add small amounts of water until it reaches the desired consistency. Garnish with any fresh herbs. I used a lemon balm and purple sage bouquet. * any canned white beans will work - white kidney, great northern, navy, or cannelli [or you can go traditional and use garbanzos!]. * * Juice of three [one] large lemon, or bottled works just as well. You can also vary the taste using lime juice. * * * I like to use elephant garlic. It has great flavour, and not too much 'bite'. _______________________________________ Greek Green Beans and tomatoes Just add as much of each item as you want! Ingredients: Green beans fresh or canned, canned tomatoes (don't use fresh, there's not enough liquid) olive oil chopped onion... I like there to be almost as much onion as green bean. chopped garlic... I use at least five cloves but, it's up to you oregano, parsley, salt, pepper! I've seen this served with mushrooms added but, I've never tried it. Directions: sauté onion and garlic in olive oil until soft.. add green beans, drained if using canned add tomatoes add spices to taste.. bring to a boil and then turn heat down. Let simmer for as long as you like... The shorter the cooking time the more juices you'll have. I cook mine for an hour or so. I like it thick!! Number Of Servings: Depends on how much you make!! _______________________________________ Saurkraut, Meat, and Potatoes 32 oz jar of Sauerkraut 2 lbs meat (your choice... ribs, western ribs, chicken thighs, or beef) 6 or 7 potatoes Water Layer the sauerkraut in the bottom of a pot. If you really like sauerkraut (like me!), add more! Add enough water so that it just submerges the sauerkraut. Layer the meat on top of the sauerkraut. If you aren't using ribs or chicken thighs, cut the meat so that it is in chunks, about 2 inches by 2 inches. Wash potatoes and cut small ones into halves, larger ones into quarters, and layer on top of the meat. Cover, cook on high until it starts to boil, then turn heat down to low and let it simmer for one hour. Potatoes should be soft when pierced with a fork. Serve. Serves 4 - 5 people. No idea on the nutritional info. _______________________________________ Scalloped Potatoes 5 medium sized potatoes 3 tablespoons flour 3 or 4 tablespoons of butter or margarine salt and pepper about 1 to 1-1/2 cups milk In a 1-1/2 quart baking dish, spray with Pam to keep it from sticking. Peel and slice (very thin) potatoes to cover bottom of dish, sprinkle 1 tablespoon flour over them. Also sprinkle some salt and pepper on them. Place about 1 tablespoon butter sliced thin on top of flour. Do this again with the potatoes, flour, salt and pepper and butter. And a third time till everything is in baking dish. Put in enough milk to almost cover the potatoes and bake in oven at 325 degrees for about 1 hour or until it is golden brown. Be sure to put a sheet pan under it because it likes to bubble over. _______________________________________

Savory Chicken Squares

Serves: 4

Ingredients:

1 3 ounce package cream cheese, softened 3 tablespoons margarine or butter, melted 2 cups cubed chicken or 2 5 ounce cans of boned chicken 1/4 teaspoon of salt 1/8 teaspoon of pepper 2 tablespoons of milk 1 tablespoon chopped chives or onion 1 tablespoon pimento, if desired 1 8 oz can Pillsbury Refrigerated Quick Crescent Dinner Rolls 3/4 cup of seasoned croutons, crushed (in a pinch, I use seasoned bread crumbs, and it came back fine)

Heat oven to 350. In medium bowl, blend cream cheese and 2 tablespoons of butter until smooth. Add next 6 ingredients; mix well. Separate dough into 4 rectangles; firmly press perforations around edges to seal. Spoon 1/2 cup of mixture onto each rectangle. Pull the 4 corners of dough to the top of the mixture, twist slightly and seal edges. Place on an ungreased cookie sheet. Brush tops with reserved 1 tablespoon of butter; sprinkle with crouton crumbs. Bake at 350 for 20-25 minutes or until golden brown.
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Hearty Kale Soup

2 14.5 oz., cans Chicken Broth or home made chicken stock 2 cans of red Kidney Beans 3 medium red potatoes cut into bite size - unpeeled 1 medium onion diced 1 1/2 pounds Kielbasa (Polish Sausage) sliced 1 large bunch of fresh Kale 1/8 cup Parmasean Cheese

Slice Kielbasi a little less than 1/4" wide. You may either use sliced or you can quarter each slice.

Wash and chop off the stems of the kale. Tear or cut kale into pieces and put into large pot with all of the other ingredients except the parmasean cheese.

Cook for 1 hour over medium low heat. Serve topped with the parmasean cheese

Serve with salad and garlic bread or fresh rolls

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Corn Soufflé

1 can Whole Kernel Corn drained 1 can Cream Style Corn 2 eggs 1 box Jiffy Cornbread Mix 1/2 cup sugar 1/2 Cup oil 1/2 Cup sour cream

Mix well. Bake about an hour at 350º F, until toothpick inserted comes out clean. This is so rich and yummy. Simply heaven!

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Tomato, Basil and Onion Napolean Salad

(Per serving) Large Tomato, sliced thick (about 1/4 inch) Sweet Onion (Vidalia) sliced into approx. 1/8th inch rings Fresh Basil leaves (about 8-10 per serving) Balsamic Vinegar (about 1/4 cup) Extra Virgin Olive Oil (enough to drizzle lightly over the salad) Romano Cheese (whole, not grated) I prefer Locatele brand Monchego Cheese (whole, not grated) Coarse ground pepper, to taste Kosher Salt, to taste

Put the Balsamic Vinegar into a sauce pan and reduce it until it starts to thicken. It will thicken further after it is removed from the heat. If it becomes too thick, add more balsamic to thin it, mixing thoroughly. Be aware, the fumes from the vinegar are potent. Ideally, you can make enough for future use and keep it in a squeeze bottle for easier application. Take a salad plate with a diameter about two inches wider than the sliced tomatoes and onions. Place a slice of tomato on the bottom. Top it with a slice of onion. Continue alternating onion and tomato slices until the stack is about an inch high. Peel pieces of each cheese and place on top of the tomato and onion stack (a potato peeler works great). Stack the basil leaves and roll them together. Chiffonade the basil by slicing it with a knife on the short end. Top the tomato and onion stack with the basil strips, letting some of them fall onto the plate. Drizzle a little bit of olive oil over it all. Sprinkle with salt and pepper, to taste. Finish it off by drizzling in a zig zag pattern with the balsamic reduction. A squeeze bottle works best. Note: The balsamic will be concentrated and slightly sweet so a little goes a long way. For a variation, I've tried this by also adding roasted red peppers and cooked beets to the stack. You could also try using red onions, fresh spinach and different cheeses, such as fresh mozzerella or feta. Enjoy!
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CHEESE SPREAD FOR FRENCH BREAD

1/2 cup butter or margarine, at room temperature 1/2 cup mayonnaise 2 cups shredded mozzarella cheese 1/2 cup green onions, chopped 1 small can sliced black olives garlic powder to taste

Combine butter with mayonnaise, cheese, onions and olives. Season to taste with garlic powder. Spread on sliced French bread and broil until hot and bubbly.

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TWICE-BAKED POTATO CASSEROLE

6 medium Idaho potatoes, baked (leftovers are fine) ¼ teaspoon salt ¼ teaspoon pepper 1-teaspoon good-quality paprika 1 pound sliced bacon, cooked and crumbled or diced (spread out on baking sheet covered with aluminum foil and broil, for a quick and easy approach) 3 cups (24 ounces) sour cream 2 cups (8 ounces) coarsely shredded mozzarella cheese 2 cups (8 ounces) coarsely shredded cheddar cheese 2 green onions, finely chopped (optional)

Cut potatoes into 1-inch cubes. Place half in a greased (I use butter) 13 inch by 9 inch by 2 inch baking dish. Sprinkle with half of the salt, pepper, paprika and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 35o° Fahrenheit for 20 minutes or until cheese is melted. Sprinkle with finely chopped green onions, if desired.

Yield: 6-8 servings.

Variation: Finely chop 1 medium onion. Place chopped onion in a microwave-safe bowl, add 2 teaspoons butter, cover tightly with plastic wrap and microwave on high power for 5 minutes. Add to layers as you assemble the casserole prior to baking.

Tip: No cheese grater? Take an empty, clean (label removed) vegetable can and using a hammer and large nail poke holes ¼ inch apart from the inside out.

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Gum Drop Salad

1 (20-oz) can pineapple tidbits 1 (16 oz) can spiced white grapes 1 (11 oz) can mandarin orange sections 1 (8 oz) package mini marshmallows 1 cup assorted miniature gumdrops (remove black ones) 1/2 cup chopped nuts

Drain pineapple, grapes, and orange sections. Save juice from pineapple can. Combine with marshmallows and nuts. Set aside.

1/2 cup sugar 1/4 cup flour dash salt 1/4 cup lemon juice 1 cup pineapple juice 1 1/2 cups heavy cream, whipped

Combine sugar, flour, and salt in saucepan. Stir in lemon and pineapple juices. Cook over low heat til thickened, stirring constantly. Cool. Fold in whipped cream and fruit mixture. Chill in covered bowl for 12 to 24 hours.

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Simple Pimples

1-2 dozen cherry tomatoes Flavored soft cream cheese spread

Core tomatoes with a carrot peeler or knife, drain excess tomato juice. Using a knife fill in holes in tomatoes with cream cheese, give each pimple a gentle squeeze and arrange on a platter with lettuce.

Strained Eyeballs

6 hard cooked eggs 6 oz. whipped cream cheese 7 oz. green olives...with pimientos red food coloring

Peel eggs and cut lengthwise, remove yolks, fill in holes with cream cheese, press an olive into each eyeball, with the pimiento facing up from the eerie iris and startling red pupil, dip the tip of a toothpick in the red food coloring and draw broken eye vessels in the cream cheese and put on platter with the simple pimples.

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Creamy Oven Baked Chicken

Ingredients: 8 skinless chicken breasts 4 oz can mushroom stems and pieces, drained 1 medium onion, sliced 1 1/2 cup Country Bob's All Purpose Sauce 1 (10 3/4 oz) can cream of mushroom soup 1/2 tsp garlic salt

Directions: Heat oven to 400 degrees. Place chicken breasts in rectangular baking pan, bone side up. Mix remaining ingredients and pour over lightly. Bake for 45 minutes.

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EASY THREE BEAN BAKE

1 medium onion, chopped 14 oz.. canned stewed tomatoes, with the juice chopped 1 19 oz. canned white kidney beans, drained 1 19 oz. canned drained pinto beans 1 19 oz. canned drained chickpeas 1 cup coarsely grated carrot 1 glove crushed garlic 1/4 cup chopped fresh parsley 1 bay leaf 1/4 cup brown sugar 1 tablespoon prepared mustard 1/4 teaspoon Worcestershire sauce 3/4 teaspoon salt 1/4 teaspoon pepper

Saute onions until soft in a fry pan.(I put them in a bit of water in a cast iron fry pan). Combine the onions and the remaining ingredients in a greased 3 qt. casserole dish . stir to mix well. Cover and bake in 325 o oven for 1 1/4 hours removing cover for the last 1/2 hour of the baking. Makes 8 cups.

1 cup is one serving 192 calories, 9 g protein,1.4 g total fat, o mg cholesterol. excellent source of fiber.

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Apple Cauliflower Salad

2 lg., unpeeled Red Delicious apples, thinly sliced 1 c. chopped cauliflower 3/4 c. Poppy Seed dressing Lettuce leaves (optional)

Combine apple slices and cauliflower in a medium mixing bowl. Add Poppy Seed Dressing, and toss lightly to coat. Cover and refrigerate until thoroughly chilled. Serve salad on individual lettuce-lined plates, if desired. Yield: (includes dressing):

6 servings. Each serving: 2/3 cup. Exchanges: 1 fruit. 64 calories. 14 gm. carbohydrates, 1 gm. protein, 1 gm. fat, 1 gm. fiber, 18 mg. sodium, 0 mg. cholesterol. Weight Watcher Points - 1 Point
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Chicken and Vegetable Curry Yield: 4 Servings

Ingredients Vegetable Cooking Spray 12-16 ounces boneless, skinless chicken breast, cubed 1/2 cup chopped onion 2 cloves garlic 1 medium head cauliflower, cut into florets 2 medium potatoes, peeled, cut into 1/2-inch cubes 2 large carrots, cut into 1/2-inch slices 1-1/2 cups reduced sodium fat-free chicken broth 3/4 teaspoon ground turmeric 1/4 teaspoon dry mustard 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1 tablespoon flour 2 tablespoon cold water 1 large tomato, chopped 2 tablespoons finely chopped parsley 1-2 tablespoons lemon juice Salt, cayenne, and black pepper, to taste

Directions Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté chicken, onion, and garlic until chicken is browned, 5 to 6 minutes. Add cauliflower, potatoes, carrots, broth, and herbs to saucepan; heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, 10 to 15 minutes.

Heat mixture to boiling. Mix flour and water; stir into boiling mixture. Cook, stirring constantly, until thickened. Stir in tomato, parsley, and lemon juice; simmer 2 to 3 minutes longer. Season to taste with salt, cayenne, and black pepper.

Calories: 250; Protein: 28.4 g; Sodium: 203 mg; Cholesterol: 51.7 mg; Fat: 3.1 g; Carbohydrates: 29 g; Exchanges: 2 Vegetable, 1 Bread, 2 Meat
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Gazpacho
Serves 5 ( we use 1/2 cup servings and get more than 5)

Ingredients: 2 1/2 c. tomato or vegetable juice (I use a 48oz can of tomato juice but V8 is good) 1 c. peeled, seeded, finely chopped fresh tomatoes (only if desired, tastes fine w/o them) 1/2 c. finely chopped celery (about two stalks) 1/2 c. finely chopped cucumber (I use a whole peeled) 1/2 c. finely chopped green pepper (I use a whole one, de-seeded) 1/2 c. chopped green onion ( I use 5 whole ones, ends trimmed) 3 tbs. White wine vinegar (I use Tarragon flavored white wine vinegar) 3 lg. Clove garlic, minced 2 tsp. Finely chopped fresh flat leaf parsley (I don't add this) 1/2 tsp. Salt or to taste 1/2 tsp. Worcestershire sauce, or to taste 1/2 tsp. Fresh black pepper, or to taste

Combine all ingredients in large glass bowl and refrigerate over nite for flavors to marry.

OR TRY THIS  put veggies in food processor and pulse a few times so this is not a chunky soup (ick - don't like chunks). Add tomato juice and flavorings. Refrigerate in glass bowl for flavors to marry.

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Roasted Sticky Chicken

4 tsp salt 2 tsp paprika 1 tsp cayenne pepper 1 tsp onion powder 1 tsp thyme 1 tsp white pepper ½ tsp garlic powder ½ tsp black pepper 1 large roasting chicken -- as big as you can find 1 C onion -- quartered

1. In a small bowl, thoroughly combine all the spices. 2. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. 3. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. 4. Place in a resealable plastic bag, seal and refrigerate overnight. 5. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. 6. Roast, uncovered,at 250º for 5 hours (yes, 250 degrees for 5 hours). 7. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. 8. Let chicken rest about 10 minutes before carving.

~Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity. Roast as usual. The chicken will be moist, and have a faint lemon taste.

Per serving: 499 Calories (kcal); 36g Total Fat; (65% calories from fat); 39g Protein; 4g Carbohydrate; 163mg Cholesterol; 1574mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

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Spicy Tuna Spread

8 pitted green or black olives

1 16-ounce can white tuna, packed in water

2 tablespoons mayonnaise

3 tablespoons horseradish

1/4 cup fresh basil leaves, washed and dried

2 medium cucumbers, peeled and sliced on the diagonal

Put olives, tuna, mayonnaise, horseradish and basil in a food processor and process until smooth. Taste for seasoning, adding more horseradish if necessary. Just before serving, spread on cucumber slices, and place on serving platter. Makes 8 servings.

Per serving: 49 calories, 6.3 grams protein, 3.8 grams carbohydrates, 1.3 grams fat, 9 milligrams cholesterol, 199 milligrams sodium
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Spicy Baked Rice and Cheese

Makes 8 servings prep time: 15 in. cooking time 30 to 35 min.

1 1/3 cups long grain rice 2 2/3 cups fat- free chicken broth 1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice 3/4 cup reduced- fat sour cream 1 cup shredded reduced- fat cheddar cheese (4 oz.) 3 tablespoons chopped pickled jalapeno peppers 2 tablespoons chopped fresh cilantro for garnish

Heat oven to 375 degrees. Cook rice, using the broth as liquid, according to rice package directions. Meanwhile, coat an 8x12 inch baking dish with cooking spray. In a small bowl, combine tomatoes with sour cream. Layer half the cooked rice, half the tomato sour cream mixture and half the cheese. Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and casserole is bubbly. Garnish with cilantro and peppers.

Nutrient data per serving: 210 calories, 9grams protien,6 grams fat (24 percent from calories from fat), 3.6 grams saturated fat, 30 grams carbohydrates, 19 milligrams cholesterol, 427 milligrams sodium, 1 gram fiber.

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Simply Fabulous Spinach Salad Serves 2-4

2 C baby spinach leaves 1/2 small red onion very thinly sliced 1 small can mandarin oranges combine then drizzle with 3-4 T Russian Dressing

The secret is the Russian Dressing.. I sometimes sprinkle slivered almonds over the top.

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Such a simple main dish salad and also very low cal and healthy.

Pasta & Bean Salad

WW. Points: 4 10 ~ 1 cup servings

8 oz pasta 1 can ripe olives, drained and halved 2 cans (14 oz) diced tomatoes 2 tsp minced garlic small onion chopped 15 oz can kidney beans 1/2 cup fat free Italian salad dressing 1 bell pepper cut into strips 1 bag frozen (10 oz) stir fry veggies

Cook and drain pasta. In frying pan add garlic, beans, diced tomatoes, and veggies. Saute for five minutes. In a large bowl with a tight fitting lid, combine all ingredients and toss to mix. Store in the fridge for several hours until ready to serve.

Calories: 195 fat 1 g fiber 3

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From the American Heart Association's Quick and Easy cookbook. Tasty!

Fresh Herb Polenta

2 cups water 2/3 cup finely ground yellow cornmeal 2/3 cup cold water 1/4 teaspoon salt 1/4 cup grated or shredded Parmesan cheese (best if fresh!) 2 tablespoons snipped fresh or 1 teaspoon dried basil, crushed 1 teaspoon snipped fresh or 1/4 teaspoon dried thyme, crushed

In a medium saucepan, bring 2 cups of wtaer to a boil over high heat.

Meanwhile, in a large liquid measuring cup, combine the cornmeal, 2/3 cup cold water & salt. Slowly pour the cornmeal mixture into the boiling water, stirring constantly. Return just to boiling. Reduce heat to low & cook, uncovered, @ 5 mins. or until thick, stirring frequently. Stir in remaining ingredients. Serve immediately or:

Transfer the hot mixture to a 9-inch pie plate that has been sprayed with vegetable oil. Cover & chill until firm (at least 1 hour or overnight). Bake, uncovered, in a preheated 350-degree oven @ 30 mins. or until heated through.

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Tonkatsu is a Japanese dish made with pork cutlets deep-fried in a coating of panko crumbs and accompanied by a sauce similar to the one in this recipe. Although the dish originated in Japan, it's believed to have been based on European dishes, this recipe is made with chicken thighs to lower the calories.

Tonkatsu-Style Chicken

1 pound boneless chicken thighs 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons flour 1 whole egg 1 egg white 1 cup panko bread crumbs (found in most stores) 1 tablespoon canola oil 3 tablespoons ketchup 1 teaspoon Worcestershire sauce 1 teaspoon "lite" soy sauce 2 teaspoons honey mustard 1 tablespoon rice vinegar

Working with 1 at a time, lay a chicken thigh flat on a piece of plastic wrap, with the smooth skin facing up. Place another piece of plastic wrap on top and pound the chicken to an even 1/4 inch thickness. When all the chicken is pounded, cut each thigh into 3 pieces, each roughly 3 1/2 inches long by 2 inches wide.

Sprinkle the chicken with salt and pepper, then dredge the pieces in the flour.

Combine the egg and egg white in a bowl and beat lightly with a fork. Working with 1 at a time, dip each chicken piece in the egg, letting the excess drip off, then dredge it in the panko crumbs. Heat the oil in a large non-stick skillet over medium high. Add the chicken pieces, taking care not to crowd them, and cook for 3 minutes. Lightly coat the tops of the chicken with cooking spray, them turn the pieces over and cook another 3 minutes, or until they are cooked through. ( you can spray them once they are in the pan, before turning on the gas)

Combine the ketchup, Worcestershire sauce, soy sauce, honey mustard and rice vinegar in a bowl.

Serve 3 of the chicken cutlets fanned on each plate, and place a puddle of the dipping sauce at the base of the fan. Makes 4 servings.

For each serving, 280 calories, 27 g protein, 21 g carbohydrates, 1 g fiber, 10 g fat (2 g saturated fat) 147 mg. cholestrol, 734 mg sodium. Along with this, you can serve plain white rice and some steamed broccoli.

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GREEK LENTIL SOUP Adapted from Bean Banquet

1 pound lentils 1 large onion, chopped 3 bay leaves 3 stalks celery, chopped 1/2 cup veggie broth 2 cups canned Italian tomatoes, chopped 2 tsp dried oregano or 6 tsp chopped fresh oregano 2 tb red wine vinegar salt to taste 1/8 tsp black pepper or to taste

Cook lentils in boiling water to cover until tender. In a large pot, saute onions, celery, and bay leaves in veggie broth. When the onions are soft, add tomatoes in their juice and oregano. Cook until the vegetables are tender. Before serving, add lentils and cooking broth, vinegar, and salt & pepper. Bring to a boil, reduce heat and cook for 15 minutes. Serves 8.

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Lemon Rice with Turkey

16 medium green onions -- chopped (1 cup) 1 cup chicken broth 2 cloves garlic -- finely chopped 1 1/2 pounds uncooked turkey breast slices -- cut into 3 x 1/4 x 1/4-inch strips 3 cups cooked brown rice OR 3 cups cooked white rice 2 teaspoons grated lemon peel 1/3 cup lemon juice 1 tablespoon capers -- rinsed and drained 1/4 teaspoon pepper 3 tablespoons fresh parsley -- chopped

Cook onions, broth and garlic in 12-inch nonstick skillet over medium heat 3 minutes, stirring occasionally, until onions are tender. Stir in turkey. Cook 3 minutes.

Stir in remaining ingredients except parsley. Cook about 3 minutes or until rice is hot and turkey is no longer pink in center; remove from heat. Stir in parsley.

Per Serving: 259 Calories; 2g Fat (7.0% calories from fat); 28g Protein; 31g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 377mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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Chinese Pepper Chicken

2 tablespoons reduced-sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon sugar 2 teaspoons sesame oil OR 2 teaspoons vegetable oil 1/2 teaspoon red pepper sauce 1 (3-pound) cut-up broiler-fryer chicken -- (3 to 3 1/2 pounds) 2 tablespoons vegetable oil 1 teaspoon finely chopped gingerroot 2 cloves garlic -- finely chopped 3 medium green onions -- sliced (3 tablespoons) 1 1/2 cups sliced mushrooms -- (4 ounces) 3 medium bell peppers -- cut into 1-inch pieces

Mix soy sauce, vinegar, sugar, sesame oil and pepper sauce in shallow glass or plastic dish or heavy resealable plastic food-storage bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

Heat vegetable oil in 12-inch nonstick skillet or Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet, using tongs; keep warm.

Drain all but 1 teaspoon drippings from skillet. Heat 1 teaspoon drippings and the marinade in skillet over medium-high heat. Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers. Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender. Serve with chicken. Yield: 6 servings.

Per Serving: 246 Calories; 13g Fat (48.3% calories from fat); 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 291mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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Almost Guacamole

1 (15-ounce) can asparagus cuts -- drained 1 large tomato -- seeded and chopped (1 cup) 1 medium onion -- chopped (1/2 cup) 1 clove garlic -- finely chopped 2 tablespoons finely chopped fresh cilantro 2 tablespoons reduced-fat mayonnaise or salad dressing 1 tablespoon lime or lemon juice 3 drops red pepper sauce -- (3 to 6) Dash pepper Baked Tortilla Chips -- (see recipe) OR Reduced-fat tortilla chips -- if desired

Place asparagus in blender or food processor. Cover and blend on medium speed until smooth.

Mix asparagus and remaining ingredients except Baked Tortilla Chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips. Yield: about 32 servings.

Per Serving: 7 Calories; trace Fat (38.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 43mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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Baked Tortilla Chips

8 corn tortillas (5 or 6 inches in diameter)

Heat oven to 450F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into 8 wedges. Place in single layer on cookie sheets.

Bake about 6 minutes or until crisp but not brown; cool. Store in airtight container at room temperature. Yield: 8 servings.

Per Serving: 56 Calories; 1g Fat (9.6% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 1 Grain(Starch); 0 Fat.

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Pizza Dogs

8 beef hot dogs OR 8 turkey hot dogs 1/2 cup pizza sauce 8 hot dog buns -- split 1 cup shredded Mozzarella cheese (4 ounces) 4 medium green onions -- sliced (1/2 cup)

Heat coals or gas grill.

Grill hot dogs uncovered 4 to 6 inches from medium heat about 15 minutes, turning frequently, until hot.

Meanwhile, heat pizza sauce until hot; keep warm. Serve hot dogs on buns. Top with cheese, pizza sauce and onions. Yield: 8 servings.

Per Serving: 361 Calories; 22g Fat (56.4% calories from fat); 14g Protein; 25g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 984mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

NOTES : TO BROIL: Set oven control to broil. Place hot dogs on rack in broiler pan. Broil with tops 4 to 6 inches from heat about 15 minutes, turning frequently, until hot.

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This takes a while to cook, but only a minute to prepare. The preparation time is the only time that counts, since I can do other things while it cooks. Serve over wide noodles, accompany with a salad and bread and you've got dinner.

Fake Beef Stroganoff

1 1/2 lbs. cubed stew beef 1 can golden mushroom soup 1 can French onion soup Wide noodles

Preheat oven 15 minutes at 325*. Place soups and beef in covered casserole. Bake 3 hours.

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This one is so easy and one that is frequently requested at our house. I get creative with it sometimes. I like to use V8 instead of tomato juice and I really like garlic so I up the amount on that. I omit the salt because the other ingredients have plenty of salt for me. I always use a recipe as given the first time and then I might play with it the second time. This is a pet peeve of my husband but if I couldn't get creative I would give up cooking.

Easy Does It Spaghetti

1lb ground beef,browned and drained 2 T Dry Minced Onion 1 tsp Salt 1/2 tsp Garlic Powder 16 oz can Tomato Sauce 1 tsp Italian Seasoning 1 (4oz. can)sliced Mushrooms,Drained 3 cups Tomato Juice 4 cups Dry Spaghetti,Broken into 4" Pieces

Brown ground beef in skillet and place in crockpot. Add all remaining ingredients except dry spaghetti; stir well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 5 hours. Turn to HIGH last hour and stir in dry spaghetti. Serves 4.

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You could probably lighten this up a little with lower fat cream cheese and lower fat sour cream, but have never done it because it is so delicious this way I haven't had the heart.

Hot Crab Dip

16 ounces imitation crab meat, chopped finely (I use my food processor) 2 (8 oz.) packages cream cheese, softened 4 tablespoons mayonaisse 1 tablespoon lemon juice 1/2 pint sour cream 1 tablespoon ground mustard 1 tablespoon garlic powder 15 ounces cheddar cheese, shredded and divided

Mix the cream cheese, mayonaisses, lemon, sour cream, mustard, and garlic powder together until creamy with your mixer. Mix in with a wooden spoon the crab meat and about 3/4 of the cheese. Place into a medium sized casserole dish, cover with remaining cheese. Bake at 350 for one hour. Serve warm to hot with crackers. I love using Club crackers but any will do. _______________________________________

Pecan and Sweet Potato Casserole

4 pounds sweet potatoes or yams, peeled, boiled, & mashed 1 egg, beaten 1 Tablespoon vanilla 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 stick butter or margarine, melted 1/2 cup orange juice (or pineapple juice) 1/2 cup sugar TOPPING 1 cup chopped pecan 1/2 stick butter or margarine, melted 1 cup brown sugar

Blend in all ingredients (except topping) into peeled, boiled, and mashed sweet potatoes. To make toping, mix all ingredients together and distribute evenly over casserole. Bake in 350 degree oven for 30-35 minutes.

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Chicken Tortilla Stack

1/2 cup vegetable oil 6 (8 inch) flour tortillas 1 (8oz) carton sour cream 1/2 teaspoon seasoned salt 1/2 teaspoon hot sauce 2 1/2 cups shredded cooked chicken 2 1/2 cups (10oz) shredded Monterey Jack cheese with peppers 1 1/4 cups (5oz) shredded cheddar cheese 1/2 cup plus 2 Tablespoons minced green onions 1 1/2 Tablespoons butter, melted 1/3 cup shredded lettuce 1/4 cup chopped tomato

Heat oil to 375 degrees in a 10 inch skillet. Fry tortillas, one at a time, in hot oil 3 to 5 seconds on each side or until tortillas hold their shape and begin to crisp. Drain tortillas well on paper towels, set aside.

Combine sour cream, seasoned salt, and hot sauce. Place 1 tortilla on a lightly greased baking sheet; spread about 1 tablespoon sour cream mixture over tortilla. Sprinkle with 1/2 cup shredded Jack cheese, 1/4 cup shredded cheddar cheese and 2 tablespoons green onions. Repeat all layers 4 times. Top with remaining tortilla. Reserve remaining sour cream mixture. Brush top tortilla and sides with melted butter.

Cover with foil; bake at 400 degrees for 25 minutes. Immediately remove foil after baking; place tortilla stack on serving plate. Spread remaining sour cream mixture on top tortilla; sprinkle with shredded lettuce and chopped tomato. Cut into wedges and serve immediately. Serves 4 to 5.

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Here is an adaptation of hummus that I hope you will enjoy. Eat it with toasted pita bread or vegies of your choice.

Chipotle Hummus

Makes about 2 cups

1-1/2 cups cooked garbanzo beans 3 tablespoons tahini (see note) 1-1/2 teaspoons chopped garlic 1 tablespoon plus 1 teaspoon lemon juice, or more to taste 1 tablespoon plus 1 teaspoon lime juice, or more to taste 2-1/2 teaspoons canned chipotle chiles in adobo sauce, chopped (see note) 1 teaspoon kosher salt, or to taste 1/8 bunch cilantro, cleaned and chopped 1/2 cup plus 2 tablespoons olive oil blend (see note) Salt and pepper, to taste

Put beans through a meat grinder on a medium die, or puree them in a blender or food processor.In blender or food processor or in bowl of an electric mixer, combine garbanzo puree, tahini, garlic, lemon juice, lime juice, chipotles, kosher salt and cilantro. On low speed, mix ingredients well while adding oil in a slow, steady stream. Season with salt and pepper, and add more citrus juice if needed.

Notes: Tahini, a sesame paste, is sold in Middle Eastern markets and some grocery stores. Canned chipotle chiles are sold in the Mexican foods section of many supermarkets. I used Canola Balance, a blend of canola, soy and olive oils.

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This makes a nice lunch if you can get real country ham

Creamed Virginia Country Ham

INGREDIENTS: 3 TBSP butter 3 TBSP minced onion 3 TBSP green pepper 3 TBSP flour 1 1/2 -2 cups milk 1 cup chopped Virginia country ham 1 TBSP chopped parsley or chives 1/8 tsp paprika 2 Tbsp dry sherry

In a skillet melt the butter over medium heat,and sauté the onion and green pepper until light brown. Sprinkle in the flour and stir a few minutes. Add the milk slowly, stirring constantly. Add the ham and simmer, stirring until thickened. Remove the pan from the heat and season with the remaining ingredients. Serve over hot buttered toast, English or corn muffins or corn bread.

Serves 4-6.

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123 Chicken Fricasi (can be doubled)

1 whole chicken cut into 8 pieces 4 cups water 1/2 can tomato paste (6 oz. can) 8 cloves garlic (mashed) 1/2 teaspoon dried whole oregano 1 dash cumin 6 saffron threads or 1/2 tsp yellow food coloring 1/4 cup dry cooking wine 5 medium white potatoes (peeled & quartered) 1 tsp salt (adjust to taste after cooking potatoes)

In a large pot add ingredients in order. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Serve over Perfect White Rice see below........

Yield: 6 servings

Perfect White Rice: In a heavy bottomed pot with a tight fitting lid, add two cups of long grain rice (Mahatma if possible) wash rice in cold water until water runs clear (this removes impurities and excess starch) drain. Add enough water to cover rice by 1 inch. Add 1 tsp salt and 1 Tbsp of vegetable oil, stir once, bring to a boil uncovered and let water reduce to level of rice, stirring once.

Reduce heat to low, cover rice and simmer 5 minutes. Remove from heat and let stand covered 10 minutes. Fluff with fork and serve. No peeking: IMPORTANT DO NOT UNCOVER RICE UNTIL DONE!

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Southern Oven-Fried Chicken

Makes 4 servings

Ingredients 1/2 cup fat-free buttermilk 2-3 drops hot red pepper sauce 1/2 cup cornflakes, crushed 3 tbsp all-purpose flour 1/4 tsp salt 1/4 tsp freshly ground pepper 2 pounds chicken parts, skinned 4 tsp canola oil

Preheat the oven to 400 degrees; spray a large baking sheet with nonstick cooking spray. In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer.

NOTE: Cornflake crumbs add plenty of crunch and toastiness without all the fat; nobody will miss the traditional fried-chicken coating!

PER SERVING: 229 Calories, 10 g Total Fat, 2 g Saturated Fat, 64 mg Cholesterol, 295 mg Sodium, 11 g Total Carbohydrate, 0 g Dietary Fiber, 23 g Protein, 49 mg Calcium

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This is a low carb yummy side dish. This goes well with so many entrees.

Spinach or Broccoli Soufflé

2 10oz pkg frozen chopped spinach or broccoli, cooked I like to use fresh broccoli for this, chop well 1/4 pound shredded cheddar or Swiss cheese 1/4 cup butter 1 tbsp minced onion 1 cup cream 1 tsp salt 1/4 tsp pepper 1/8 tsp nutmeg 3 eggs, separated

Thaw and thoroughly drain spinach. (When my kids were little I used to puré the spinach) Set aside. Melt butter in saucepan over medium heat. Add onion and sauté 5 minutes. Gradually add cream, stirring until smooth. Continue cooking until slightly thickened, about 5 minutes. Remove from heat and stir in spinach or broccoli, cheese, salt, pepper, and nutmeg; set aside. Place egg white in bowl and whip until stiff but not dry. Set aside. Place egg yolks in clean bowl and whip until thick, about 1 minute. Fold spinach and cheese mixture into beaten egg whites, then fold in beaten egg yolks. Pour into a greased 1 1/2-quart dish and bake, without opening oven door, at 350F for 45 to 50 minutes. Serve immediately.

Makes 4 to 6 servings 12.3 carbs for the entire soufflé.

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Beef and it is even healthy

Steak Neapolitan

1 teaspoon oil 2 tablespoons lemon juice 4 (4 ounce) beef tenderloin steaks (about 1 inch thick) 1 cup onion, chopped small 1 cup dry Marsala wine or dry Sherry 2 tablespoons fresh Italian parsley, chopped

Heat oil in large skillet over medium-high heat until hot. Add lemon juice and steaks; cook at least 10 minutes for rare, longer as desired. Turn as necessary. May have to add more lemon juice if cooking to medium or well-done. Remove steaks from skillet and keep warm. Add onions and wine to juice mixture in skillet; cook and stir 4 minutes or until liquid is reduced to about 1/2 cup. To serve, spoon onion mixture over steaks and sprinkle with parsley. Makes 4 servings.

Nutritional Values: 180 calories, 8 grams fat, 50 mg. cholesterol, 45 mg. sodium, 5 grams carbohydrates Dietary Exchanges: 1/2 fruit, 2 1/2 lean meats OR 1/2 carbohydrate, 2 1/2 lean meat (these values are from the cookbook, "Healthy Homestyle Meals" by Pillsbury) _______________________________________

Beef Tenderloins with Dijon Mushroom Sauce

1 tsp olive oil, divided 16oz lean tenderloind beef, cut into four 1/2in thick steaks 8oz mushroom, sliced 2TBS shallot, or onion, chopped 1/3 cup beef broth 2 TBS Worcestershire sauce 1TBS Dijon Mustard Salt/Pepper to taste1 tsp olive oil, divided 16oz lean tenderloind beef, cut into four 1/2in thick steaks 8oz mushroom, sliced 2TBS shallot, or onion, chopped 1/3 cup beef broth 2 TBS Worcestershire sauce 1TBS Dijon Mustard Salt/Pepper to taste

Directions: In large nonstick skillet, heat 1/2tsp oil. Add steaks (which I seasoned first). Cook until desired doneness. Remove from skillet and keep warm.

In same skillet, heat remaining oil. Add mushrooms and shallots. Cook 2 minutes. Add borth, Worcestershire sauce, and mustard. Bring to boil. Season to taste.

Serve over steaks.

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Black Bean Salsa

1 1/2 tsp. cumin seeds 2 (15 oz.) cans black beans, rinsed and drained 1 (15.25 oz) can whole kernel corn, drained 1 red bell pepper, minced 1 small purple onion, minced 1/2 c. chopped fresh cilantro 1/2 c. chopped fresh parsley 1/3 c. freshly squeezed lime juice 1/4 c. olive oil 3 garlic cloves, crushed 1/2 tsp. salt 1 tsp. dried crushed red pepper flakes 1/2 tsp. freshly ground black pepper

Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans and remaining ingredients, toss well. Cover and store in refrigerator up to one week. Yield 6 cups. Serve with your favorite tortilla chips or roll up with fajita meat on a flour tortilla for a Chipotle-style burrito. _______________________________________

BLOODY MARY SOUP

1 1/2 Qt. Tomato soup 1 can diced tomatoes with juice 1 cup diced celery Bring to a boil in a pot. Reduce heat and simmer until celery is slightly tender. About 10 minutes.

Then add: 1 Tbs Worcestershire sauce 1/2 tsp Tabasco (use more if you like it spicy!!)

Remove from heat and add: 1 Tbs fresh lime juice

Serve in large mugs with a fresh stalk of celery (with leaves attached) in each mug.

If you like really spicy, substitute a can of tomatoes with chilis. This becomes the Mexican Bloody Mary Soup.

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Honeyed Pork and Chinese Cabbage

1 tablespoon chili oil OR 1 tablespoon vegetable oil 1 pound pork tenderloin -- cut into 1/2-inch slices 1 cup fresh pineapple chunks OR 1 (8-ounce) can pineapple chunks in juice -- drained 3 tablespoons honey 4 cups shredded napa (Chinese) cabbage -- (1 pound) Hot cooked rice -- if desired

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.

Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add pineapple and honey; cook and stir 1 minute. Add cabbage; stir-fry about 30 seconds or until hot. Serve with rice. Yield: 4 servings.

Per Serving: 243 Calories; 8g Fat (27.7% calories from fat); 25g Protein; 19g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 103mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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Honeyed Pork and Chinese Cabbage

1 tablespoon chili oil OR 1 tablespoon vegetable oil 1 pound pork tenderloin -- cut into 1/2-inch slices 1 cup fresh pineapple chunks OR 1 (8-ounce) can pineapple chunks in juice -- drained 3 tablespoons honey 4 cups shredded napa (Chinese) cabbage -- (1 pound) Hot cooked rice -- if desired

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.

Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add pineapple and honey; cook and stir 1 minute. Add cabbage; stir-fry about 30 seconds or until hot. Serve with rice. Yield: 4 servings.

Per Serving: 243 Calories; 8g Fat (27.7% calories from fat); 25g Protein; 19g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 103mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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Greek Pasta Salad

1 1/4 cups uncooked rosamarina (orzo) pasta -- (8 ounces) 2 cups thinly sliced cucumber 1/2 cup chopped red onion 1/2 cup Italian dressing 1 medium tomato -- chopped (3/4 cup) 1 (15-ounce) can garbanzo beans -- rinsed and drained (15 to 16 ounces) 1 (4-ounce) can sliced ripe olives -- drained 1/2 cup crumbled Feta cheese -- (2 ounces) or more to taste

Cook and drain pasta according to package directions. Rinse with cold water; drain.

Mix all ingredients except cheese in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours. Top with cheese. Yield: 5 servings.

Per Serving: 449 Calories; 19g Fat (37.1% calories from fat); 13g Protein; 59g Carbohydrate; 6g Dietary Fiber; 13mg Cholesterol; 811mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat.

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Easy Sesame Beef

1 pound beef boneless sirloin steak 2 tablespoons sugar 2 tablespoons soy sauce 1/4 teaspoon pepper 1/4 cup finely chopped green onions (3 medium) 2 cloves garlic -- finely chopped 1 tablespoon sesame seed 2 tablespoons vegetable oil 2 cups hot cooked vermicelli

Cut beef diagonally across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 1/2 hours.) Mix sugar, soy sauce, pepper, green onions and garlic in glass or plastic bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef mixture.

Heat sesame seed in 10-inch skillet over medium heat, stirring frequently, until golden brown. Remove sesame seed from skillet. Heat oil in same skillet over medium-high heat. Cook beef mixture in oil, stirring occasionally, until brown. Serve over vermicelli. Sprinkle with sesame seed. Yield: 4 servings.

Per Serving: 321 Calories; 14g Fat (39.3% calories from fat); 20g Protein; 28g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 559mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

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Coconut-Orange Chops

4 pork rib chops -- 1-inch thick 1/2 cup flaked coconut 1/2 cup orange juice 1 teaspoon salt Few drops of hot pepper sauce Pepper -- to taste 1 pound fresh spinach -- cleaned, stems removed 3 tablespoons toasted coconut (3 to 4 tablespoons)

In blender or food processor container, combine the 1/2 cup coconut and orange juice.

Blend or process about 30 seconds to one minute, or until nearly smooth. Strain, pressing liquid from solids. Discard solids. Add salt and hot pepper sauce to orange juice mixture.

Brush chops with orange juice mixture. Sprinkle with pepper. Broil chops 4 inches from heat for 10 minutes. Turn over and brush again. Broil 4-6 minutes more or to desired doneness.

Meanwhile, place cleaned spinach in large kettle or Dutch oven. Drizzle remaining orange juice mixture over spinach. Cover and steam 1-1 1/2 minutes.

Divide steamed spinach between 4 plates. Top with a chop and sprinkle with toasted coconut. Yield: 4 servings.

Per Serving: 242 Calories; 11g Fat (41.4% calories from fat); 23g Protein; 13g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 675mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat.

NOTES : To Grill: Prepare medium-hot coals. Brush chops as above; place on grill over coals. Grill for 12-15 minutes, turning once and brushing with orange juice mixture occasionally. Prepare spinach and serve as above.

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Venetian Scallops

1 tablespoon margarine or butter 1 small onion -- thinly sliced 1 pound sea scallops -- cut in half 1/2 cup dry white wine OR 1/2 cup chicken broth 1/2 cup whipping (heavy) cream 1/4 teaspoon freshly grated nutmeg 1/4 cup seasoned dry bread crumbs 1/4 cup freshly grated Parmesan cheese

Heat oven to 400F. Melt margarine in 10-inch ovenproof skillet over medium-low heat. Cook onion in margarine, stirring occasionally, until tender. Add scallops. Cook 5 minutes. Stir in wine. Cook uncovered until liquid is evaporated. Stir in whipping cream and nutmeg. Mix bread crumbs and cheese; sprinkle over scallops. Bake uncovered 12 to 15 minutes or until hot and bubbly. Yield: 4 servings.

Per Serving: 312 Calories; 17g Fat (51.4% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 579mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

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Corn Pudding

4 medium ears corn* 2 tablespoons sugar 2 tablespoons all-purpose flour 1/2 teaspoon salt Dash pepper 2 eggs 1 1/4 cups milk 2 tablespoons margarine or butter -- melted 1/2 teaspoon ground nutmeg

Heat oven to 350F. Grease 1-quart casserole or soufflé dish. Cut enough kernels from corn to measure 2 cups. (Scrape ears with knife to extract all pulp and milk.) Mix the corn, sugar, flour, salt and pepper in 2-quart bowl. Stir in eggs. Stir in milk and margarine; pour into casserole. Sprinkle with nutmeg.

Set casserole in baking pan on middle oven rack. Pour hot water into pan on middle oven rack. Pour hot water into pan until about 1 1/2 inches deep. Bake until knife inserted halfway between center and edge comes out clean, about 50 to 55 minutes. Yield: 8 servings.

Per Serving: 124 Calories; 6g Fat (40.2% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : *2 cups frozen whole kernel corn, thawed, or 1 can (16 ounces) whole kernel corn, drained, can be substituted for the fresh corn.

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Golden Potato-Coated Baked Chicken

4 skinless boneless chicken breast halves -- (about 1 pound) 1 egg white 2 tablespoons water 1/4 cup mashed potato mix -- (dry) 1 tablespoon cornstarch 2 teaspoons Italian seasoning 1/4 teaspoon ground red pepper -- (cayenne) Butter-flavored cooking spray

Heat oven to 425F. Spray 12-inch pizza pan or jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Remove fat from chicken.

Mix egg white and water. Mix potato mix, cornstarch, Italian seasoning and red pepper in a second bowl. Dip chicken into egg white mixture, then coat with potato mixture. Place in pan so pieces don't touch. Spray chicken lightly with cooking spray.

Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut (do not turn chicken while baking). Yield: 4 servings.

Per Serving: 154 Calories; 2g Fat (9.4% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fat.

Serving Ideas : For a fresh-tasting accompaniment to this crispy chicken, sprinkle chopped fresh basil leaves over sliced roma (plum) tomatoes. Then drizzle on reduced-calorie or fat-free Italian dressing.

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Orange-Tuna-Macaroni Salad

1/2 cup mayonnaise 1 teaspoon prepared mustard 1/4 teaspoon salt 1/8 teaspoon black pepper 2 large oranges, peeled & cut into bite-sized pieces 1 can (7 oz.) tuna, drained & flaked 2 cups cooked & drained macaroni (cooled, if you prefer) 1/2 cup diced celery 1/4 finely chopped onion

Blend mayonnaise, mustard, salt & pepper; mix with orange pieces, tuna, macaroni, celery & onion lightly but thoroughly.

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I discovered this weekend after prepping for Biscuits and Gravy that I had no milk, so I tried this cheat and converted my husband forever. It's certainly nicer than starting a roux.

Easy Sausage Gravy

1 lb sausage, cooked & crumbled 2 cans (10 3/4 oz) cream of mushroom soup 1 can water

Cook & crumble sausage in a large frying pan. Add cream of mushroom soup & water, simmer for 5 minutes and serve on top of your favorite bisquits or toast.

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One dish Eggs

6 slices of bacon, diced 1/3 cup chopped onion 1 1/2 cups frozen hash brown potatoes 1 tablespoon diced green pepper 1 tablespoon finely diced red pepper 1/2 teaspoon dill weed 1/8 tsp salt and pepper 6 large eggs 1/2 cup milk

Fry the diced bacon and onions on med-high for about 8 minutes, until onions are golden. transfer to a small bowl using a slotted spoon.Drain fat , reserving 1 tablespoon in frying pan. Add the potatoes, peppers, dill, and salt and pepper to fry pan . cook for 10 minutes, stirring occasionally. add bacon mixture.Beat eggs and milk together in small dish. Add to bacon mixture. Cook for 1 to 2 minutes, stirring constantly using a wide spatula, until eggs are cooked but not dry. Makes 3 1/2 cup . serves 4

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This is a fast and easy casserole that also freezes well in individual portions.

Mexican Chicken and Rice Casserole

1 1/2 cups uncooked long-grained rice 1 14 oz can chicken broth 1 16 oz jar salsa--divided 1/2 cup diced onion 6 boneless chicken breast halves 1 cup frozen peas 1 1/2 cups shredded cheddar cheese sliced black olives for garnish

Sprinkle uncooked rice in botton of greased 13x9 baking dish. Combine chicken broth, 1 cup salsa and diced onion. Pour all but 1 cup of this mixture over rice--stir gently to combine. Arrange chicken over rice. Pour remaining salsa mixture over chicken. Cover and bake at 350 degrees for 30 minutes. Stir peas into rice and top chicken pieces with remaining salsa and cheese. Recover and bake 30 minutes more or unitl chicken is done and liquid is absorbed. Garnish with olives before serving.

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Hi All! Just made this recipe last night, and it came out yummy. My family likes simple, hearty dishes like this.

Swiss Steak

2 lb. Chuck steak (or any flavorful but less-than-tender steak cut), trimmed of fat and cut into serving-size pieces salt, pepper, flour 2 tbsp. Bacon fat 1 small onion, chopped (about 1/2 cup) 1 cup chopped veggies- combine carrots, celery, and green or red pepper 1 clove garlic, minced 1 8 oz. can of tomato sauce 1/2 can of water

Preheat oven to 350 degrees.

Salt and pepper both sides of steak pieces, and then dredge with flour, shaking off excess. In a dutch oven, or other oven-proof pot, brown both sides of steak in the bacon fat over medium/high heat. Remove steak to a plate, and turn down the heat under the pot to medium/low. Saute the veggies and garlic in remaining fat until soft but not brown. Dump in tomato sauce, and then fill can ½ full with water and swirl around once or twice to get sauce residue, and dump into pot. Return steak to pot, along with any accumulated juices, and push down so that pieces are covered with sauce and veggies. Cover tightly and bake for 1 1/2 to 2 hours. The steak should be fork-tender by then. When done, remove steak to a serving plate. You may wish to spoon off excess fat from the sauce. Stir sauce, check for seasoning and add salt and pepper if necessary. Put sauce in a gravy boat and serve with mashed potatoes and a salad. Makes 5 to 6 servings, depending on how hungry your family is. There are seldom any leftovers at my place, since I have 2 growing boys. (Comfort food for a wintry day!)

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SPINACH ENCHILADAS

1 (10 oz.) frozen spinach, thawed & pressed dry 1 (10 3/4 oz.) can cream of chicken soup 1 (8 oz.) sour cream 1 (4 oz.) can chopped green chilies, drained 2 tbsp. minced green onion 12 (4 1/2") corn tortillas Vegetable oil 16 oz. Monterey Jack cheese, grated 3/4 c. minced onion

Combine 1st 5 ingredients in blender until smooth. Fry tortillas, one at a time in 1/4 inch oil 5 seconds on each side or until soft. Drain on paper towels. Spoon 1 tablespoon of cheese and 1 tablespoons onion on each tortilla. Roll tight.

Place seam side down in greased baking dish. Spoon spinach mixture over tortillas. Sprinkle with remaining cheese. Bake at 325 degrees, uncovered for 30 minutes

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Crock Pot Italian Beef

I am new to crock pot cooking, received one for Christmas. I was married in 1968 and that was the year of the electric knife,(I received 3) not the crock pot! I found this recipe on an internet site, wwwChefMom.com we had it the other nite and it was wonderful, if you don't like peppery, cut back on the pepperocini!

1 Rump roast 3- 5 lbs. (I had a 2 1/2lb eye of the Round) 1 pkg Good Seasons Italian Dressing Mix 1 cup water 1 pkg au jus gravy mix 2 tsps Italian seasoning 6 pepperocini peppers.

Mix together water, gravy mix, dressing mix and Italian seasoning. Pour over roast in crock pot. Add peppers, if desired. Cook on LOW about 2 hours. Break up roast and cook 1 hour more. I served this with Italian green beans and Bow Tie Pasta.

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This is a party type participating menu. You use saw horses and ply wood for the table and use news papers for a table cloth. Use Mason jars for glasses. The guests bring something for the stew. This can be cooked over an open pit fire where permitted.

Hobo Stew

In a very large pot cook 1 pound of bacon, add a coarsely cut up onion and saute. Add 2 pounds of London Broil cut in 1 inch cubes. Then add 2 pounds of boneless pork loin, trimmed and cut in 1 inch cubes. Next you add 2 pounds of Chicken Breasts cut in 1 inch squares. Add a gallon or so of stock, any flavor. Here is where the guests come in, they bring something to add to the pot, Potatoes, Carrots, Celery, Onions and Tomatoes. Any other vegetable that you like and hope the other guests also like. Thicken just before serving with a slurry.( flour and cold water) (Or cornstarch and cold water) Serve this over noodles or rice. Also the guests can bring their favorite ingredient for the salad and each guest can create their salad. Place a loaf of bread at each end of the table (still in wrapper).

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Hash Brown Potato Soup Weight Watcher (1 point per serving)

1 bag of Ore Ida Hash Browns (shredded, or cubed) 1/2 chopped onion 2 quarts FF chicken broth 1 package Fat Free Pioneer cream gravy mix (whisked in 1/2 cup of water to remove lumps)

Place first 3 ingredients into large pot and simmer for 30 minutes. Add gravy mix and stir. Simmer 15 minutes. Or, you can put all the ingredients in a crock pot on high for 3-4 hours... Perfect to throw together before church! 1 point per one cup serving

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Chicken Chilaquiles (chilaquiles, tortillas strips layered with meat, salsa and cheese, is a favorite dish in Mexico, and a popular way to use leftovers) Makes 4 servings 9x13 baking dish 400 degree oven 20 minutes

1 Large onion, thinly sliced, separated into rings 6 (6-inch) corn tortillas, cut into 1/2 in strips 1/2 Lb. cooked skinless boneless chicken breast, cut into strips, or diced 2 tomatoes, diced 1 (11-ounce) jar salsa 3/4 C low-sodium chicken broth 3/4 C grated reduced fat cheddar cheese

1. Preheat the oven to 400 degrees. Spray baking dish with nonstick spray. 2. Spray a nonstick skillet with nonstick spray and saute Onion until soft 3. Put half of the tortillas in the baking dish, covering the bottom (overlap tortilla strips if necessary). Top with 1/2 the chicken , 1/2 the tomatoes half the onion, and half the salsa, Repeat. 4. Pour in broth. Cover with foil and bake 15 mins...push tortilla's down into the broth to keep "tender". 5. Uncover, sprinkle with cheese and bake uncovered, until cheese melts

about 5 minutes longer Per serving: 296 Cal, 8 g Fat, 4 g Sat Fat, 6 mg Chol, 937 mg Sod, 31 g Carb, 4 g Fib 28 g Prot, 276 mg Calc. Weight Watcher's points 6 per serving from Cook it Quick by Weight Watchers Serve this with a salad of black beans, corn and chopped red onion. Dress the salad with a simple Mexican Vinaigrette made of olive oil, red-wine vinegar, chili powder and cilantro.

Tex-Mex Black Bean Salad 1 C canned black beans, rinsed, and drained 1 (10-ounce) pkg frozen corn, thawed 1 red onion thinly sliced Dressing 4 T red-wine vinegar 4 T olive oil 1/2 T. chili powder 2 T. cilantro Combine and let marinate while making the Chilquiles ******** Note: I have added 1 can diced green chilis (no points) but lots of flavor to the Chilaquiles Casserole, and 1 seeded finely minced Jalapeno to the Black Bean salad...Yum

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This was a recipe I believe I first saw many years ago in Redbook. Celery is very low cal. Buddy Hackett use to say it was minus 1 calorie, a person used up more calories eating it than there is in it. Evidently celery is the one vegetable that is better for you cooked than raw or so they say on TV. No matter if it is low cal or not, it is delicious and so easy to prepare.

Curried Celery

Several stocks of celery cleaned and cut on the bias. 1 tsp. (or to taste) curry powder Chicken stock to cover (can use chicken bouillon cube and water)

Cook 'til tender/crisp, drain, serve.

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My husband LOVES buffalo wings. But the amount of fat and calories in them is astounding. We use this recipe when we're craving some wings. Sorry no nutritional values available but they are 5WW points per serving.

Amazing Buffalo Chicken Serves 4

1lb boneless, skinless chicken breast 1/2 cup Frank's Red Hot sauce (brand name....use your favorite) 1 stick "I can't believe it's not butter" 1/4tsp celery seed 1TBS white vinegar 1/2 tsp tabasco sauce 1/2tsp red pepper flakes 1/4tsp black pepper 1/2tsp cayenne pepper 1/4tsp worchestershire sauce

For the sauce: In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken.

For the chicken: Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes.

Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce.

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A meatless W.W. dish but still yummy.

Vegetarian Rice Casserole

1 tablespoon olive oil 2 onions -- chopped 2 stalks celery -- chopped 1/2 green bell pepper -- seeded and chopped 1 can diced tomatoes (no salt added) -- (14.5 oz) 1/2 cup minced parsley 1 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 2 1/2 cups cooked brown rice 2 cups cooked wild rice 1 cup shredded reduced-fat cheddar cheese

Preheat the oven to 350º. In a large nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 minutes longer.

Serves 5

NOTES : Per Serving: 235 Calories, 5 g Total Fat, 0 g Saturated Fat, 3 mg Cholesterol, 326 mg Sodium, 38 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 202 mg Calcium. 5 Points Per Serving (Recipe By : Weight Watchers - Simply the Best cookbook)

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Sauteed Spinach with Mushrooms, Onions and Turkey

1/4 cup olive oil 1 pound ground lean turkey I/2 to 1 onion chopped 1 pkg. (8 oz.) sliced fresh mushrooms 2 cloves garlic, minced 2 lb. fresh spinach leaves, cleaned, torn or frozen chopped spinach Cheese, optional....parmesan, mozzarella, feta etc., salt and pepper

Heat oil in large skillet on medium-high heat. Add onions, mushrooms and garlic; cook and stir until mushrooms are tender. Reduce heat to medium. Add turkey and keep stirring til it's cooked through. Add spinach; cook and stir 5 minutes or until spinach is cooked. Sprinkle in cheese. Season with salt and pepper to taste.

PS: I am the only one in the household who eats this so I put it in individual containers and freeze for later.
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Golden Potato-Coated Baked Chicken

4 skinless boneless chicken breast halves -- (about 1 pound) 1 egg white 2 tablespoons water 1/4 cup mashed potato mix -- (dry) 1 tablespoon cornstarch 2 teaspoons Italian seasoning 1/4 teaspoon ground red pepper -- (cayenne) Butter-flavored cooking spray

Heat oven to 425F. Spray 12-inch pizza pan or jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Remove fat from chicken.

Mix egg white and water. Mix potato mix, cornstarch, Italian seasoning and red pepper in a second bowl. Dip chicken into egg white mixture, then coat with potato mixture. Place in pan so pieces don't touch. Spray chicken lightly with cooking spray.

Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut (do not turn chicken while baking). Yield: 4 servings.

Per Serving: 154 Calories; 2g Fat (9.4% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fat.

Serving Ideas : For a fresh-tasting accompaniment to this crispy chicken, sprinkle chopped fresh basil leaves over sliced roma (plum) tomatoes. Then drizzle on reduced-calorie or fat-free Italian dressing.

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Corn Pudding

4 medium ears corn* 2 tablespoons sugar 2 tablespoons all-purpose flour 1/2 teaspoon salt Dash pepper 2 eggs 1 1/4 cups milk 2 tablespoons margarine or butter -- melted 1/2 teaspoon ground nutmeg

Heat oven to 350F. Grease 1-quart casserole or soufflé dish. Cut enough kernels from corn to measure 2 cups. (Scrape ears with knife to extract all pulp and milk.) Mix the corn, sugar, flour, salt and pepper in 2-quart bowl. Stir in eggs. Stir in milk and margarine; pour into casserole. Sprinkle with nutmeg.

Set casserole in baking pan on middle oven rack. Pour hot water into pan on middle oven rack. Pour hot water into pan until about 1 1/2 inches deep. Bake until knife inserted halfway between center and edge comes out clean, about 50 to 55 minutes. Yield: 8 servings.

Per Serving: 124 Calories; 6g Fat (40.2% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : *2 cups frozen whole kernel corn, thawed, or 1 can (16 ounces) whole kernel corn, drained, can be substituted for the fresh corn.

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Venetian Scallops

1 tablespoon margarine or butter 1 small onion -- thinly sliced 1 pound sea scallops -- cut in half 1/2 cup dry white wine OR 1/2 cup chicken broth 1/2 cup whipping (heavy) cream 1/4 teaspoon freshly grated nutmeg 1/4 cup seasoned dry bread crumbs 1/4 cup freshly grated Parmesan cheese

Heat oven to 400F. Melt margarine in 10-inch ovenproof skillet over medium-low heat. Cook onion in margarine, stirring occasionally, until tender. Add scallops. Cook 5 minutes. Stir in wine. Cook uncovered until liquid is evaporated. Stir in whipping cream and nutmeg. Mix bread crumbs and cheese; sprinkle over scallops. Bake uncovered 12 to 15 minutes or until hot and bubbly. Yield: 4 servings.

Per Serving: 312 Calories; 17g Fat (51.4% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 579mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

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Coconut-Orange Chops

4 pork rib chops -- 1-inch thick 1/2 cup flaked coconut 1/2 cup orange juice 1 teaspoon salt Few drops of hot pepper sauce Pepper -- to taste 1 pound fresh spinach -- cleaned, stems removed 3 tablespoons toasted coconut (3 to 4 tablespoons)

In blender or food processor container, combine the 1/2 cup coconut and orange juice.

Blend or process about 30 seconds to one minute, or until nearly smooth. Strain, pressing liquid from solids. Discard solids. Add salt and hot pepper sauce to orange juice mixture.

Brush chops with orange juice mixture. Sprinkle with pepper. Broil chops 4 inches from heat for 10 minutes. Turn over and brush again. Broil 4-6 minutes more or to desired doneness.

Meanwhile, place cleaned spinach in large kettle or Dutch oven. Drizzle remaining orange juice mixture over spinach. Cover and steam 1-1 1/2 minutes.

Divide steamed spinach between 4 plates. Top with a chop and sprinkle with toasted coconut. Yield: 4 servings.

Per Serving: 242 Calories; 11g Fat (41.4% calories from fat); 23g Protein; 13g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 675mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat.

NOTES : To Grill: Prepare medium-hot coals. Brush chops as above; place on grill over coals. Grill for 12-15 minutes, turning once and brushing with orange juice mixture occasionally. Prepare spinach and serve as above.

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Honey Pumpkin Pie

1 16-ounce can solid pack pumpkin 1 cup evaporated low-fat milk 3/4 cup honey 3 eggs -- slightly beaten 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon rum extract 1 Pastry for single 9-inch pie crust

Combine all ingredients except pastry in large bowl; beat until well blended. Pour into pastry-lined 9-inch pie plate. Bake at 400 degrees F. 45 minutes or until knife inserted near center comes out clean. Yield: 8 servings.

Per Serving: 274 Calories; 8g Fat (25.2% calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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Harvard Squares

1/3 cup butter or margarine 1 1/2 cups graham cracker crumbs 1 7 1/2-ounce jar marshmallow creme 1/3 cup milk 1 6-ounce package semisweet-chocolate pieces 1 3 1/2-ounce can flaked coconut 1 cup chopped walnuts

Heat oven to 350 degrees F. In 13" × 9" baking pan, melt butter or margarine. Sprinkle crumbs over butter. In small saucepan, over low heat, combine marshmallow creme and milk, stirring until smooth. Pour over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool completely; cut into 2-inch squares. Yield: 24 servings.

Per Serving: 162 Calories; 10g Fat (50.9% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 76mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

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Blueberry Sally Lunn

DOUGH 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 2/3 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 teaspoon salt 1/2 cup butter or margarine (1 stick) -- cut up 1/2 cup milk 1/2 cup water 3 eggs Powdered sugar -- optional FILLING 1/3 cup sugar 1 tablespoon all-purpose flour 1 1/2 teaspoons ground cinnamon 2 cups fresh or frozen blueberries -- thawed and drained

To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120 to 130 degrees F.); stir into dry ingredients. Stir in eggs and remaining flour to make soft batter. Cover; let rest 10 minutes.

To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries. With spoon, stir batter down and beat for about 30 seconds. Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture. Spoon remaining batter evenly into pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 325 degrees F. for 50 to 55 minutes or until done. Cool in pan 5 minutes; turn out onto rack to cool completely. If desired, sprinkle with powdered sugar. Yield: 16 servings.

Per Serving: 231 Calories; 7g Fat (27.7% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 216mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

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Almond-Stuffed Pears

6 medium pears -- peeled, halved, and cored 1/3 cup dry sherry 1 1/2 cups water 2 1/4 ounces slivered almonds -- toasted and finely chopped 1 tablespoon light brown sugar 1/8 teaspoon almond extract

Place pear halves, cut side down, in a 12- x 8- x 2-inch baking dish. Combine sherry and water; pour over pears. Cover and bake at 350 degrees F. for 15 minutes.

Turn pear helves over. Combine almonds, sugar, and almond extract; stir well, and spoon equal amounts into cavity of each pear. Bake uncovered, 5 additional minutes; serve warm. Yield: 6 servings.

Per Serving: 181 Calories; 6g Fat (30.8% calories from fat); 3g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

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All Day Delicious Spaghetti Sauce

2 1 pound and 13 oz. cans of Pear Tomatoes, pureed in blender 1 1 pound and 13 oz. can of Tomato Puree 1 8 oz. can Tomato Sauce 8 Cloves Garlic, pressed 1 large Onion, chopped Salt and Pepper ( I use lots!!) 2 Tablespoons Basil - ( This is the Secret to the Sauce ) 2 Bay Leaves 1 teaspoon Rosemary 1 Tablespoon Parsley Flakes 1 teaspoon Italian Seasoning 2 teaspoons Oregano 2 Tablespoons Sugar 1 1 pound of mild Italian Sausage ( or more, depending on your taste ) 1 1 pound of Ground Round 1 small can of Tomato Paste

Brown Garlic, Onion, Ground Round and Italian Sausage in Olive Oil (Just enough oil to keep meat from sticking to bottom of pan.) Add Spices and all Tomato mixtures. Simmer at least 6 - 8 hours on low, be careful not to burn. This makes enough for company or to freeze and use later. Even after it has been frozen, it is delicious. I hope you enjoy it!!

I have always used Dry Herbs, but if I had access to Fresh Herbs or Spices, I would try to substitute. (Usually your cookbook will tell you how to make the proper adjustments.) Also, I have always made this on top of the stove in a large " Soup or Spaghetti" sized pan. ( I have no idea if it would actually work in a Crock Pot. I must admit that I am not an afficiando of Crock Pot cooking!!

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This is a recipe that my Hungarian born father-in-law tells us is a Hungarian dish. It is requested many times a year for birthday dinners and all through the year. It sounds very strange and bland but even people who don't like cottage cheese beg us to make this meal so keep an open mind.

Macaroni and Cottage Cheese with Kielbasa

1 pound macaroni (we like shells but elbow is traditional) double this if you want left overs 2 large (24 oz) containers cottage cheese--I use low fat 1/2 stick butter salt pepper

Kielbasa--amount depends on how many you're feeding.

Brown Kielbasa in skillet while you cook macaroni according to package directions. Drain well, put back in pot. Add butter, salt, pepper and cottage cheese. Stir together and serve immediately with kielbasa on side. My granddaughters like this with ketchup and I admit, it does add something to it.

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FRANCO-AMERICAN QUICK GREEN PEPPER STEAK

1 lb. boneless beef sirloin steak, 3/4" thick 2 T. vegetable oil 3 c. green or red pepper strips 1 tomato, sliced or chopped 1 medium onion, cut into wedges 1/2 t. garlic powder 1 can (10-1/4 oz) Franco-American Beef Gravy (I used a plain gravy mix and it turned out just as well) 1 T. Worcestershire sauce 4 c. hot cooked rice

Slice beef into very thin strips. Heat 1 T. oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push to one side of skillet. Heat remaining oil. Add peppers, onion, tomatoes, and garlic and cook until tender-crisp. Add gravy and Worcestershire sauce. Heat through. Serve over rice. Serves 4

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CROCKPOT BARBECUED CHICKEN

4-6 pieces chicken (I use boneless breasts) 1 bottle BBQ sauce 1/2 cup white vinegar 1/2 cup brown sugar 1 tsp. mesquite seasoning 1/2 tsp. garlic powder ( I like minced best) 1/2-1 tsp. red pepper flakes - (go easy if you like it milder)

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all.

Cook slowly in crockpot about 4-6 hours. Remember that the crockpots vary in time , so check it at the 4 hours and don't overcook it .because it will be dried out with no flavor. Serve with baked beans, potato salad and coleslaw.

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Everytime we go to a party there are way too many dips, so I started looking around and was inspired with this and everyone loves them.

Olive Appetizer

1 package any size of refrigerator crescent rolls 3 dozen large green olives (pitted w/ pimentos) (or more as needed)

Preheat oven to 375. Roll out refrigerator dough and slice into 1" x 3" strips. Roll olives in dough (like pigs in a blanket) and place on cookie sheet. Bake for 9-11 minutes until dough is golden brown. Cool and serve.

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Angel Hair Pasta with Chicken

2 tablespoons Olive Oil, divided 2 skinless, boneless chicken breast halves, cut into 1 inch cubes 1 carrot, sliced in 1/2 inch pieces 1 head of broccoli, cut into florets 1 (8 oz.) package of sliced mushrooms 2 cloves minced garlic 12 oz angel hair pasta 2/3 cups chicken broth 1 teaspoon dried basil 1/4 cup grated parmesan cheese

Heat 1 TB oil in a medium skillet over medium heat. Add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.

Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet, cook, stirring for 4 minutes. Add broccoli, mushrooms and garlic to skillet, cook stirring for 2 minutes longer.

Cook pasta.

While pasta is cooking, add chicken broth and basil to skillet. Stir to combine. Return chicken to skillet and add Parmesan. Reduce heat and simmer for 4 minutes.

Drain pasta. Place in a large serving bowl and top with chicken and vegetable mixture. Serve immediately.

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Crockpot Beef

1 3-4lb roast, any type, thawed 1 jar (16oz +/-) pickled peppers (cherry peppers, 'hot' peppers, Italian peppers), juice included

Place roast in crockpot. Dump peppers and juice over the roast. Cover and cook on high four hours or low eight hours, or until the roast is done to your taste.

Makes a great tasting roast. Can be served with the 'peppers' and or the juice. Can also cook potatoes and vegetables for a whole meal (you have to like the pepper used because everything will pick up the flavor of the pepper).

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White Clam Sauce

Heat in skillet until garlic is lightly browned:
1/4 cup olive oil 1 clove garlic, thinly sliced.
Stir in slowly:
1/4 cup water (or clam juice)
Stir in:
1/2 teaspoon chopped parsley 1/2 " salt 1/4 " oregano 1/4 " pepper
Add slowly: 1 8 oz. can clams with juice (whole or chopped).
Cook until clams are heated through.

Add:

1/2 cup sliced mushroom 1/2 cup sliced Almonds

Serve on hot spaghetti or macaroni.
Makes about 1 1/2 cups of sauce

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AVGOLEMONO SOUP

This is a very tasty and easy Greek soup which may be served cold or hot. Served cold, it is wonderful on a hot summer day.

3 cans of chicken broth 2 soup cans of water 1/4 Cup raw rice 3 eggs 1/4 Cup fresh lemon juice Optional - shredded cooked chicken 1 lemon, thinly sliced chopped fresh chives or parsley

Bring first 3 ingredients to a boil in a saucepan. Cover and simmer until rice is tender, about 15 minutes. Remove from heat. In a bowl, beat the eggs until fluffy, then beat in lemon juice. Slowly stir about 2 cups hot broth into the egg mixture and whisk vigorously. Pour back into rest of soup. Whisk until slightly thick. Add shredded cooked chicken if desired. Serve hot or refrigerate until cold. Garnish with lemon slice and chives or parsley.

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Chicken Potato Salad (5 Points) Serves 5

DRESSING: 3/4 cup fat-free mayonnaise -- *see Note 2 T. grated Parmesan cheese 1/2 t. Splenda -- ** 1/2 t. dried oregano leaves 1/4 t. onion powder SALAD: 2 c. diced cooked potatoes 2 c. Broccoli Cuts -- (from 1-Ib. pkg.)cooked until crisp-tender, drained 2 c. cooked chicken breast half -- cubed 1 jar diced pimiento -- (2-oz.) drained

In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients. Add dressing; stir gently to coat. 5 (1-cup) servings. "Serve this contemporary main dish potato salad with your favorite rolls and fresh fruit.

Per Serving (excluding unknown items): 254 Cal;7g Fat (24.2% cal. from fat); 27g Pro; 21g Carbo; 3g ; Dietary Fiber; 66mg Chol; 567mg sod. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 other carbo. NOTES : * = To lower fat substituted fat-free mayonnaise for regular ** = If diabetic substite Splenda for sugar *** = called for regular cooked chicken, dark & light meat, changed to chicken breast meat to lower fat. WW points (old program) using MC Nutritional Values = 5

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This is an original Weight Watchers recipe from a long time ago but it is delicious.

Chicken Rice Dish

1 box (6 oz.) Uncle Bens Wild Rice, prepared according to pkg. directions 36 ozs. cooked cubed chicken 1 diced green pepper 1 medium onion, chopped 1 cup celery, diced 6 oz. can sliced water chestnuts 2 cans low fat cream of mushroom soup 3/4 cup low fat mayonnaise (I use Weight Watchers)

Mix together and let set overnight in sprayed cake pan. Crumble 3 ounces potato chips on top just before baking. Bake at 350 degrees for 30 to 45 minutes.

Serves 12: 3 protein, 1 bread, 1 fat

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Salads are typically very healthy until the dressings are added. So in trying to keep the salad healthy, try this dressing. It's quite tasty!!

Honey Mustard Dressing (Makes about 1/2 cup)

1/2 cup nonfat plain yogurt 1TBS cider vinegar 2tsp Dijon mustard 2tsp honey salt/pepper to taste

In a small bowl, whisk all ingredients together until well blended.

Serving size: 1 tablespoon Per Serving: 15 calories, 1g protein, 0g fat, 15mg sodium, 0g fiber, 3g carbohydrates

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Baked Artichoke Dip Makes 2 cups

Ingredients 3/4 cup dry curd or nonfat cottage cheese 1 tablespoon unbleached flour 1 tablespoon lemon juice 1/8 teaspoon ground white pepper 1/2 teaspoon crushed fresh garlic 1 package (10 oz) frozen artichoke hearts, thawed, or 1 can (14 oz) artichoke hearts, drained 1/4 cup plus 2 tablespoons grated nonfat or reduced-fat Parmesan cheese

Place the cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender, and process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese, and process until the mixture is slightly chunky. Coat a small casserole dish with nonstick cooking spray.

Place the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees for 25 minutes, or until the edges are bubbly and the top is lightly browned. Serve hot with whole grain crackers, chunks of sourdough bread, or Pita Chips.

PER SERVING: 11 Calories, 1.2 g Protein, 0 g Fat, 43 mg Sodium, 1 mg Cholesterol, 0.6 g Dietary Fiber

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This is a low-fat pasta dish that is also very tasty. It can be made on short notice, since you probably have some of the ingredients on hand.

Colorful Bowtie Pasta with Veggies

8 oz. farfalle (bowtie), or penne pasta 2 large plum tomatoes, diced about 1 ½ cups 1 clove garlic, crushed 15-ounce can great northern or other white beans, drained 1/4 cup low-sodium chicken broth 5 cups coarsely chopped fresh spinach (about 6 oz.) 3/4 cup shredded mozzarella (3 oz.) 1/2 cup (1 oz.) Parmesan or Asiago cheese Freshly ground black pepper

Cook pasta according to package directions. While pasta is cooking, lightly grease a large (12 inch) skillet. Heat over medium-high heat; when hot, add tomatoes and garlic. Cook and stir about 2 minutes or until tomatoes are slightly soft. Stir in beans, broth, and spinach. Cook until spinach just wilts, stirring constantly. Drain pasta well and add to skillet. Stir in cheeses and season with freshly ground pepper. Toss lightly and serve immediately.

Makes four servings

350 calories, 4 grams fat, 465 mg. calcium

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Catfish with Pesto

4 catfish, orange roughy or red snapper fillets (1 1/2 pounds) 1/4 cup pesto 20 strips roasted bell pepper (from 12-ounce jar)

Heat oven to 425F. If fish fillets are large, cut into 4 serving pieces. Place fish in greased square baking dish, 8 × 8 × 2 inches. Spread pesto evenly over each piece of fish. Top each piece with 5 roasted pepper strips. Cover and bake about 18 minutes or until fish flakes easily with fork. Yield: 4 servings.

Per Serving: 223 Calories; 8g Fat (32.7% calories from fat); 21g Protein; 17g Carbohydrate; 6g Dietary Fiber; 27mg Cholesterol; 180mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Pesto

2 cups firmly packed fresh basil leaves 3/4 cup grated Parmesan cheese 3/4 cup olive or vegetable oil 1/4 cup pine nuts 3 cloves garlic

Place all ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Yield: 6 servings.

Pesto is also good tossed with hot, cooked pasta.

Per Serving: 323 Calories; 33g Fat (91.3% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 191mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 6 Fat.

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Chicken Thermidor

1 1/2 cups sliced mushrooms -- (4 ounces) 2 large shallots -- finely chopped (1/4 cup) OR 1 small onion -- finely chopped (1/4 cup) 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon granules 1 1/4 cups fat-free half-and-half OR 1 1/4 cups refrigerated fat-free nondairy creamer 1 1/2 cups cut-up cooked chicken or turkey 2 tablespoons dry white wine OR 2 tablespoons chicken broth 1/2 teaspoon dried tarragon leaves 4 slices white bread -- toasted and cut into fourths OR 4 slices whole wheat bread -- toasted and cut into fourths OR 2 English muffins -- split, toasted and cut into fourths Grated Parmesan cheese -- if desired

Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.

Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese. Yield: 4 servings.

Per Serving: 216 Calories; 4g Fat (15.8% calories from fat); 22g Protein; 21g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 310mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

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Black Bean Chili

1 large onion -- chopped (1 cup) 2 cups water 2 cups apple juice 1 tablespoon chopped fresh oregano leaves OR 1 teaspoon dried oregano leaves 2 tablespoons tomato paste 1 teaspoon ground cumin 1/8 teaspoon ground red pepper (cayenne) 2 (4-ounce) cans chopped mild green chilies -- drained 3 (15-ounce) cans black beans -- rinsed and drained 1 medium red bell pepper -- chopped (1 cup) 3 tablespoons chopped fresh cilantro 1 cup shredded reduced-fat Cheddar cheese (4 ounces) 1 cup plain fat-free yogurt

Heat onion, water, apple juice, oregano, tomato paste, cumin, red pepper and chilies to boiling in Dutch oven; reduce heat to low. Cover and simmer 30 minutes.

Stir in beans, bell pepper and cilantro. Cover and simmer about 15 minutes or until beans are hot. Serve with cheese and yogurt. Yield: 6 servings.

Per Serving: 299 Calories; 3g Fat (10.2% calories from fat); 19g Protein; 47g Carbohydrate; 13g Dietary Fiber; 5mg Cholesterol; 1292mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat.

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California Club Pasta Salad

3 cups uncooked medium pasta shells (7 1/2 ounces) 3/4 cup fat-free ranch dressing 1 medium tomato -- chopped (3/4 cup) 1/4 pound deli-style sliced fat-free ham -- cut into 1/2-inch strips 1/4 pound deli-style sliced fat-free turkey -- cut into 1/2-inch strips 2 medium green onions -- sliced (2 tablespoons) 1 (10-ounce) bag washed fresh spinach 1/4 cup imitation bacon-flavor bits

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Toss pasta, dressing, tomato, ham, turkey and onions. Place spinach on serving platter. Top with pasta mixture. Sprinkle with bacon bits. Yield: 6 servings.

Per Serving: 303 Calories; 2g Fat (6.3% calories from fat); 17g Protein; 51g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 855mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates

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Here's our hands-down favorite homemade salad dressing. Add a few artichoke hearts, Sicilian olives, caperberries, and roasted pimentos to your regular lettuce salad, along with some crusty Italian bread.

Italian Salad Dressing

1 c olive oil (first pressing, extra virgin) 1/2 c wine vinegar (Balsamic) 1/4 c water 1/4 c sugar (or 6 tb honey)* 1/2 ts salt (or 2 ts Bragg liquid aminos) 1/2 ts freshly cracked black pepper 1 tb granulated garlic 1 ts Italian seasoning (herb blend) 1 ts sweet basil 1/2 ts oregano 1/2 ts dry mustard 1/2 ts crushed fennel/anise seed

Combine dressing ingredients; allow to season at least overnight. *Adjust for salt/sweet as necessary.
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These are the best two cheese balls I have ever had, and they are very easy to make!

Dried Beef Cheese Ball

1 small jar of dried beef, minced 2 tubs of whipped cream cheese 2 tablespoons of horseradish

Mix the cream cheese and horseradish until well blended. Form into a ball, then roll in the minced dried beef until well coated. Chill until firm, then serve with crackers.

Buttery Cheddar Cheese Ball

1 small jar of Wispride cheese spread, room temperature 1 stick of butter, softened 1 bar of cream cheese, softened chopped nuts (walnuts or pecans do well)

Mix the first three ingredients until well blended. Form into a ball shape, then roll in the chopped nuts. Refrigerate until firm, then serve with crackers.
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Swiss Steak

1 4-pack of steaks{i use chuck steaks} 2 29 oz cans stewed tomatoes 2 large onions 1/2 cup sugar salt and pepper to taste garlic powder to taste 1 1/2 table spoons worcestershire sauce

directions.. cut all fat off of the steaks. if you want you can cut them into serving sized portions. in slow cooker, layer tomatoes, meat, onions and seasonings, being certain to end with a layer of tomatoes. Cook on med setting for app a6 hours. Make sure that the liquid stays ABOVE the meat. If you have to, add some water or beef broth{ it doesnt make a difference} so that the liquid stays above the level of the meat.

Serve with onion mashed potatoes, and some kind of corn. The tomato broth that is left, is very good over the mashed potatoes.

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This is a quick and easy recipe using frozen cooked meatballs. You can remove the amount needed for the recipe, and then keep the remainder in the freezer.

Meatball Minestrone

3 garlic cloves, minced 1 tablespoon olive oil 3 (15oz)can cannellini beans, undrained and divided 1 (32oz) box chicken broth 1 package of Knorr Vegetable Soup Mix 60 to 64 frozen cooked meatballs 1 (14 1/2 oz) can diced tomatoes with basil, garlic and oregano 1/2 teaspoon dried crushed red pepper 8 oz uncooked rotini pasta 1 (10oz) bag fresh spinach, torn Parmesan cheese

Sauté garlic in hot oil in a stockpot over medium-high heat 1 minute. Stir in 2 cans of beans and chicken broth, and bring to a boil.

Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and red pepper, return to a boil. Add rotini, and cook, stirring often, 15 minutes.

Stir in remaining can of beans and spinach; cook 5 more minutes. Garnish with Parmesan cheese and serve with breadsticks.

Makes about 4 quarts.

Prep time about 10 minutes, cook time 30 minutes.

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Bagels

1 1/3 cups water 2 T. honey 2 t. salt 1 1/3 cups whole wheat flour (I don't use this, I use the same equivalent of bread flour + the following amount) 2 2/3 cups bread flour 2 1/2 t. yeast

These directions are for a bread machine. However, if you don't own one all ingredients can be mixed by hand as with any other dough recipe.

Let the machine knead the dough once, and then let the dough rise 20 minutes only in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the number of desired pieces. Each piece should be rolled into a ball, then work a hole into the middle shaping the bagel into desired size. It won't be perfect like a doughnut! Place these on a well greased baking sheet, cover and let rise for only 15 to 20 minutes. Meanwhile, bring to a slight boil in a nonaluminum pan, (I use a glass pot but cast iron works too) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with desired toppings, listed below. Place on baking sheet. Bake in a preheated 550 degree oven for 8 minutes.

Toppings

poppy seed sesame seed cheddar cheese mozzarella cheese onion bits crisp fried bacon bits (imagination is your only limit!)

For jalapeno bagels, I add desired amount of sliced, drained pickled jalapenos. (Fresh works well too and gives a hotter flavor, but I prefer pickled as they are easier to work with. If you do use fresh, follow liquid amount in recipe and wear gloves! Trust me on that.) The more you add, the stronger the flavor. I then add some of the juice to the liquid called for, reducing the water accordingly. I generally add most of a 12 ounce package of chopped fried bacon to a batch. Adjust amount according to your taste. I sprinkle with grated cheddar cheese after boiling.

I've "invented" some new flavors of bagel now too. For pizza bagels, use pizza or spaghetti sauce for the liquid, adding water as needed to make dough workable. Also add chopped pepperoni to beginning. Sprinkle with mozzarella cheese after boiling. Bake as recipe calls for.

Salsa bagels are made using hot (or mild to medium, we prefer the hot) salsa in place of water, again adding water as needed to make dough workable. Sprinkle with grated cheddar cheese after boiling. Bake as recipe calls for.

Bagel Dogs and Bagel Puppies Use the basic bagel dough recipe adding 1/4 cup dehydrated onion flakes and 2 TBS poppy seeds (optional). Use enough to wrap around a hotdog, making as many as you need. Allow to rest for 15 minutes once finished, then drop into boiling water for 30 seconds to 1 minute. Place on greased baking sheet and bake at 550 degrees for 8 to 10 minutes. Watch closely to be sure they don't burn at this heat! I usually make enough to freeze once cooled. They never last long! For "puppies", use small cocktail sausages and follow above instructions. These are great canapés

This is wonderful with the bagels:

Jalapeno Pepper Jelly

1/4 cup Jalapeno peppers, very finely chopped 3/4 cup green bell pepper, very finely chopped 1 1/2 cups apple cider vinegar 6 1/2 cups sugar 1 (6oz.) bottle liquid pectin Green food color, optional

In saucepan, combine first 4 ingredients, bring to a boil. Boil 5 minutes; remove from heat. Add liquid pectin and food color. Pour into sterilized jars; seal. Great served over cream cheese with assorted crackers! For festive color change, Use red bell peppers and food coloring. _______________________________________

Swordfish With Mint Cucumber Sauce

Easy & refreshing

2 swordfish steaks or other "steak-like" fish 1/3 cup low-fat or non-fat yogurt 1/4 cup finely chopped, seeded cucumber 1 t chopped fresh mint leaves Dash pepper Lemon wedges Whole mint leaves

To make sauce combine yogurt, cucumber, mint, & pepper. Chill.

Grill or broil fish steaks to your liking. Serve with sauce spooned on top. Garnish with lemon wedges & whole mint leaves.

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CREAM CHEESE CHICKEN

4 pounds chicken thighs, without skin (can also use other chicken parts) 1/2 teaspoon pepper 1/2 teaspoon salt 1 package dry Italian Salad Dressing mix 10 1/2 oz. can cream of chicken soup 8 oz. cream cheese 1/2 cup chicken broth (may or may not need, use only if there if not enough broth after cooking the chicken) 1 large onion, chopped 2 cloves minced garlic

Layer chicken in crock pot, sprinkling each layer with the dry Italian Salad Dressing mix. Cook on low for 6 hours or until tender. About 45 minutes before done, cook the onion in 2 tablespoons chicken broth (remove some from the crock pot), then add the cream cheese, soup, salt and pepper and broth from the crockpot into the pan. Add the minced garlie and stir all ingredients until smooth. Pour this sauce over the chicken in the crock pot and cook about 45 minutes more. Serve with noodles, rice or mashed potatoes. I serve this with noodles and steamed broccoli. It's very good, though probably a bit fattening!

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Everybody loves this when I take it to potluck at church. Easy to make and delicious!

BROCCOLI/STUFFING CASSEROLE

1 (16-oz.) package frozen broccoli spears* 1 cup mayonnaise 1 1/2 to 2 cups grated medium cheddar cheese 1 can cream of mushroom soup 2 eggs 1 1/2 cups corn bread stuffing mix 1 stick margarine Additional stuffing mix for topping

COOK broccoli; drain, then chop and set aside.

SPRAY casserole dish with cooking spray.

MIX next 5 ingredients well and then mix in broccoli. Put into 9x13-inch baking dish. Cover top of casserole with additional corn bread stuffing mix. Melt margarine and pour over top (or spread soft margarine over top).

BAKE at 350 degrees F. for 35 to 40 minutes.

*Or use broccoli pieces, so you won't have to chop.

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Found another favorite light recipe. And since we are actually getting some cooler weather here in Louisiana, this is good soup.

CREAMY BAKED POTATO SOUP

4 medium white potatoes 1 (2.75oz) pkg no-fat country gravy mix 4 cups skim milk, divided 1/2 cup chopped onion 8 oz. Shredded light cheddar cheese Toppings: nonfat sour cream, cooked and crumbled turkey bacon Chopped chives, chopped green onions

Bake potatoes; cool and cut into 1-inch cubes (peel or not, as desired); set aside. Whisk together gravy mix and 1/2 cup skim milk until smooth. Set gravy mixture aside. Saute onion in a 3 1/2 quart saucepan coated with cooking spray, until onion is tender. Add the remaining 3 1/2 cups milk, and cook until thoroughly heated. Whisk in gravy mixture, whisking until smooth. Cook, whisking constantly, until mixture begins to bubble. Stir in cheese, and cook over low heat until melted. Stir in potato cubes. Cook over low heat 3 to 5 minutes. Serve with desired toppings. Yield: 5 cups.

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Here is something that is light, and low-cal, easy to make, and tastes great!

Thai Stir-Fry

Makes: 4 Servings INGREDIENTS Oriental-flavored vegetable cooking spray 1 pound round steak, fat trimmed, cut into strips 8 green onions and tops, sliced 8 ounces broccoli florets 8 ounces carrots, thinly sliced 1/3 to 2/3 cup Thai peanut sauce 1/2 cup reduced-sodium, fat-free beef broth 2 teaspoons cornstarch 1 package (6.4 oz) Thai coconut ginger rice, cooked, warm 1/4 cup finely chopped Cilantro 1/4 cup dry roasted peanuts, optional

DIRECTIONS Spray large skillet with cooking spray; heat over medium heat until hot. Saute beef until browned, about 5 minutes; remove from skillet. Add onions, broccoli, and carrots and saute until crisp-tender, 4 to 5 minutes. Stir in peanut sauce; stir in combined broth and cornstarch; heat to boiling. Boil until thickened, about 1 minute; stir in beef. Serve mixture over rice; sprinkle with cilantro and peanuts.

Nutritional Information Per Serving: Calories: 289, Fat: 6.2 g, Cholesterol: 55 mg, Sodium: 788 mg, Protein: 28 g, Carbohydrate: 30.1 g Diabetic Exchanges: 3 Vegetable, 1 Bread, 3 Meat

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Here is a light version of a popular drink.

Virgin Pina Colalda

1 cup frozen fat-free nondairy whipped topping 1 cup crushed ice 2 tbsp. crushed pineapple in juice, drained 1 tsp. rum extract 1 tsp. coconut extract

Place all ingredients in a food processor or blender. Process at the highest speed until ice is liquefied.

Makes 1 serving.

Nutrition per serving: 40 calories, 1 g protein, 0 g fat, 30 g carbohydrate, 0 g fiber, 0 mg cholesterol, 7 mg sodium

Diabetic exchanges: 2 carbohydrates

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from Cooking Light My husband and kids really like this and it is a meal in itself. Of course, you can always add a salad or bread to compliment this dish. I think it would work just as well with a sauce in a jar, if you are not inclined to make the sauce from scratch.

Chicken Parmesan

4 (4 oz) skinned, boned chicken breast halves 1/2 cup seasoned breadcrumbs 1/4 cup grated Parmesan cheese 1/2 tsp dried Italian seasoning 1/8 tsp black pepper 1/3 cup all-purpose flour 2 large egg whites, lightly beaten 2 tsp olive oil 4 cups hot cooked spaghetti (about 8 oz. uncooked pasta) 3 cups Ultimate Quick and Easy Pasta Sauce 1 cup (4 oz.) shredded part-skim mozzarella cheese Basil sprigs (optional)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.

Combine breadcrumbs, Parmesan cheese, Italian seasoning and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites and breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.

Place 1 cup spaghetti in each of 4 dishes. Spoon 1/2 cup Ultimate Quick and Easy Pasta Sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.

Preheat broiler. Places dishes on a baking sheet (I place my plates directly in the oven); broil 3 minutes or until cheese melts. Garnish with Basil sprigs if desired. Yield: 4 servings.

CALORIES 614 (19% from fat); FAT 12.8g (sat 5g, mono 4.8g, poly 1.5g) PROTEIN 49.1g; CARB 74.8g; FIBER 5.4g; CHOL 85mg; IRON 6.1mg; SODIUM 937mg; CALC 375

This recipe is from Cooking Light and is great and creates a wonderful aroma while cooking it. I use it to make a chicken parmesan recipe also from cooking light that my family just loves!

Ultimate Quick and Easy Pasta Sauce

This easy to make sauce is so tasty and versatile. You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve this sauce with your favorite pasta.

1 tsp olive oil 1 cup chopped onion 4 garlic cloves, minced 1/2 cup dry red wine or 2 Tbsp balsamic vinegar 1 Tbsp sugar 1 Tbsp chopped fresh or 2 tsp dried basil 2 Tbsp tomato paste 1/2 tsp dried Italian seasoning 1/4 tsp black pepper 2 (14.5 oz) cans diced tomatoes, undrained 2 Tbsp chopped fresh parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups (serving size: 1 cup).

CALORIES 126 (16% from fat); FAT 2.3 g (sat 0.4 g, mono 1.3g, poly 0.5g); PROTEIN 4.1g; CARB 25.2g; FIBER 3.7g; CHOL 0mg; IRON 2.8mg; SODIUM 461mg; CALC 110mg

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At first glance it doesn't seem like a light item but when compared to a Monte Cristo it doesn't seem so bad! I made them Christmas Eve morning sprinkled with a bit of powdered sugar and they were wonderful.

Croque Monsieur

4 (1 1/2 oz) slices French Bread 4 t honey mustard 6 oz reduced fat deli ham - thin slices 4 (1 oz) slices reduced fat Swiss Cheese 1/2 C fat free milk 3 lg egg whites Cooking Spray

Cut a slit in each bread slice to form a pocket and spread 1 t of mustard in each. Divide ham and cheese evenly and stuff into pockets. Whisk egg whites and milk together; dip sandwiches and coat.

Heat skillet coated with cooking spray over med high heat and cook 3 minutes on each side until golden.

If you are making fll hour - you can keep the already cooked sandwiches warm in a 200 degree oven. I only made two so I halved everything and used just two egg whites with enough milk to get the desired dipping consistency.

Cal 293, Fat 9.8 g (sat 5.2, mono .8, poly .8g) Prot 22.3, Carb 27.9, Fib 1.3, Chol 40 mg, Iron 1.6 mg, Sod 649 mg, Calc 475 mg.

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Spicy Baked Rice and Cheese Makes 8 servings prep time: 15 in. cooking time 30 to 35 min.

1 1/3 cups long grain rice 2 2/3 cups fat- free chicken broth 1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice 3/4 cup reduced- fat sour cream 1 cup shredded reduced- fat cheddar cheese (4 oz.) 3 tablespoons chopped pickled jalapeno peppers 2 tablespoons chopped fresh cilantro for garnish

Heat oven to 375 degrees. Cook rice, using the broth as liquid, according to rice package directions. Meanwhile, coat an 8x12 inch baking dish with cooking spray. In a small bowl, combine tomatoes with sour cream. Layer half the cooked rice, half the tomato sour cream mixture and half the cheese. Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and casserole is bubbly. Garnish with cilantro and peppers.

Nutrient data per serving: 210 calories, 9grams protien,6 grams fat (24 percent from calories from fat), 3.6 grams saturated fat, 30 grams carbohydrates, 19 milligrams cholesterol, 427 milligrams sodium, 1 gram fiber.

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Beefy Skillet Calzone

8 diagonally cut slices French bread -- 1/2 inch thick 2 tablespoons grated Parmesan cheese 3/4 pound beef sirloin or flank steak -- cut into thin strips 1 tablespoon olive or vegetable oil 1 small green bell pepper -- sliced 1 clove garlic -- finely chopped (1 to 2 cloves) 1 (14 1/2 ounce) can diced tomatoes with Italian-style herbs -- undrained 1 (8 ounce) can pizza sauce 1 (4 1/2 ounce) jar sliced mushrooms -- drained

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.

Cut beef into thin strips (beef is easier to cut if partially frozen). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot.

Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture. Yield: 4 servings.

Per Serving: 371 Calories; 12g Fat (28.7% calories from fat); 27g Protein; 40g Carbohydrate; 4g Dietary Fiber; 51mg Cholesterol; 1045mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat.

NOTES : Lean ground beef could be easily substituted for the beef sirloin strips. Shaved Parmesan cheese scattered over each serving adds a rich, tangy flavor.

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Carne Asada

Fresh Tomato Salsa -- see recipe 4 beef rib eye steaks -- cut 3/4 inch thick 2 tablespoons fresh lime juice 6 flour tortillas (6-inch in diameter) 1/4 cup Colby cheese -- shredded 1/4 cup Monterey Jack cheese -- shredded

Prepare Fresh Tomato Salsa. Place beef rib eye steaks in utility dish; sprinkle both sides of steaks with lime juice, rubbing into surface. Cover and refrigerate while preparing coals. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium coals (see notes). Grill steaks 7 to 9 minutes for rare to medium, turning once. Place tortilla packet on outer edge of grid, five minutes before end of cooking time. Heat tortillas 5 minutes, turning once. Top each steak with equal amounts of each cheese 1 minute before end of cooking time. Trim excess fat from steaks; carve steaks into slices. Yield: 6 servings.

Source: "National Cattlemen's Beef Association"

Per Serving: 101 Calories; 7g Fat (63.4% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds. Beef rib eye steaks will yield three 3-ounce cooked, trimmed servings per pound.

Fresh Tomato Salsa

2 medium tomatoes -- seeded and coarsely chopped 2 tablespoons green onion -- thinly sliced 1 tablespoon fresh cilantro -- chopped OR 1 tablespoon fresh parsley -- chopped 1 tablespoon red wine vinegar 1 jalapeño pepper -- seeded and minced 2 small cloves garlic -- crushed 1/4 teaspoon salt 1/4 teaspoon black pepper -- coarsely ground

Combine tomato, green onion, cilantro, wine vinegar, jalapeño pepper, garlic, salt and black pepper; cover and reserve until ready to use. Yield: 8 servings.

Source: "National Cattlemen's Beef Association

Per Serving: 9 Calories; trace Fat (9.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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Tamale Lentil Casserole

1 tablespoon vegetable oil 1 large onion -- chopped (1 cup) 1 medium green bell pepper -- chopped (1 cup) 2 cloves garlic -- finely chopped 3 cups water 1 1/4 cups dried lentils (10 ounces) -- sorted and rinsed 1 (14 ounce) can tomato sauce 1 (1.25 ounce) package taco seasoning mix

CHEESE CORNBREAD TOPPING 1/2 cup shredded Cheddar cheese (2 ounces) 1/4 cup milk 1 (8 1/2 ounce) package cornbread muffin mix 1 (8 1/2 ounce) can cream-style corn 1 large egg

Heat oil in 3-quart saucepan over medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender. Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low. Partially cover and simmer 35 to 40 minutes or until lentils are tender.

Heat oven to 400F. Grease 2-quart casserole with shortening. Prepare Cheese Cornbread Topping by mixing all ingredients until moistened. Spoon lentil mixture into casserole. Spread topping evenly over lentil mixture.

Bake uncovered 15 to 20 minutes until topping is golden brown. Yield: 6 servings.

Per Serving: 459 Calories; 11g Fat (22.0% calories from fat); 19g Protein; 72g Carbohydrate; 16g Dietary Fiber; 42mg Cholesterol; 1322mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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Buffalo Chicken Lasagne

12 pieces Lasagne -- uncooked Vegetable oil cooking spray 1 pound skinless, boneless chicken breasts -- diced 4 cups low-sodium spaghetti sauce 1 1/2 cups water 2 tablespoons hot sauce (2 to 3 tablespoons) 2 tablespoons vinegar 1 teaspoon garlic salt 1 15-ounce container part-skim Ricotta cheese 1/2 cup egg substitute 3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.

In a small bowl, combine Ricotta cheese and egg substitute. Set aside. Spray a 9 × 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another 1 1/2 cups of sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.

Preheat oven to 350F. Cover lasagne with foil and bake for 1 hour 10 minutes. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving. Yield: 10 servings.

Per Serving: 333 Calories; 13g Fat (35.5% calories from fat); 23g Protein; 31g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 1024mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 2 Fat; 0 Other Carbohydrates.

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Green Pea Salad

1 pound bag of frozen green peas 1/2 onion chopped fine 2 ribs of celery 1 cup of cheese diced in 1/4 inch cubes 2 tablespoons Zesty Italian dressing 1/2 cup Mayonnaise salt and pepper to taste

Cook peas in boiling water for about 3 minutes, on my electric stove I turn it off when it starts to boil and they will cook on their own in a covered pot. Cut up celery, onions, and cheese. I like Velvetta so I use Velvetta. Drain peas and put everything in a bowl and mix well. Put in refrigerator till served. Enjoy John, Grand Prairie, TX.

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PENNE ALLA VODKA

This is more an American-Italian recipe than an Italian-American one. I found myself making this innovative dish, which always charmed our customers, quite a bit in the early 1970s.

As simple a dish as this is, I have had requests for it in all my restaurants as far back as I can remember: I like the sauce a little feisty, so I'm generous with the crushed red pepper. You can add as much - or as little - as you like.

Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce. I prefer olive oil, but I probably don't have to tell you that by now.

Salt One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid 1 pound penne 1/4 cup extra-virgin olive oil 10 cloves garlic, peeled Crushed hot red pepper 1/4 cup vodka 1/2 cup heavy cream 2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like 2 to 3 tablespoons chopped fresh Italian parsley 3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully - they will splatter - slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

Makes 6 servings. / Lidia's Italian-American Kitchen Lidia Matticchio Bastianich Knopf

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PAUL LYNDE'S STEW

3-4 lb. lean stew meat, cubed 1 can (1 lb.) diced carrots 1 can (1 lb.) small onions 1 can (1 lb.) whole tomatoes 1 can (1 lb.) tiny peas 1 can (1 lb.) small green beans (not French cut) 1/2 can beef consommé (soup) 1 can (1 lb.) potatoes (optional) 4 T. tapioca 1 T. brown sugar 1/2 c. prepared bread crumbs 1 bay leaf 1/2 c. white wine 1 1/2 t. salt pepper to taste 1/2 c. dried onion flakes (optional)

Drain all vegetables except tomatoes. Put everything in a very large pot, cover and bake 250° for 6-7 hours. DON'T OPEN THE COVER! (serves 6-10)
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Black-Eyed Peas

This is very good. I wish all peas had this much flavor.

4 cups water 1 cup black-eyed peas, rinsed and picked over 1/2 cup olive oil 1 medium onion, chopped 1/2 teaspoon garlic, chopped 2 large tomatoes (1 pound), chopped, peeled and seeded salt and freshly ground black pepper 2 tablespoon finely chopped parsley

Bring water to boil in large saucepan. Add peas, cook for 30 minutes or until just tender. Drain and rinse with cold water*.

Heat olive oil in cast-iron (preferred) skillet. Add onion and garlic. Cook and stir two minutes. Add tomatoes. Turn heat to medium-low and cook for 30 minutes, stirring occasionally. Stir in peas; season with salt and pepper. Cook ten minutes more. Stir in parsley, serve.

*For a shortcut, you can also use 2 cans black-eyed peas and one can of whole tomatoes. Don't skimp on the cooking time; it really makes the difference.

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I have shared this recipe many times over the years and it has always been a big hit partly because it's as easy as it is good. My Aunt invented this recipe many years before I was born and I'm 48 almost 49, so I suppose that makes this an antique recipe. There are no exact measurements since it depends on how many you're serving and how much you like mustard.

Mustard Pork Chops

1 lean pork chop per serving flour, seasoned with salt, pepper and (optional) garlic and onion powder 1 bottle yellow mustard (brown mustard and spicy mustards are good too but my family prefers original yellow) PAM type spray Baking sheet Preheat oven to 375 degrees

Smear generous amount of mustard over one side of chop, drop mustard side down in flour. Smear top side, flip over in flour to cover both sides then place on a baking sheet sprayed with cooking spray. Do this with each chop. My family likes lots of mustard so I go heavy on it.

Once all chops are on baking sheet spray tops with cooking spray then bake at 375 for 30 to 40 minutes OR until chops are done and browned. Serve with mashed potatoes or rice and choice of vegetable. I suspect this will become a family favorite in a lot of homes after you try this one.
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This is one of my family favorites. It is nice to put everything in the crockpot in the morning and forget about it for the day.

POTATO SOUP

7 to 7 1/2 cups of cubed peeled potatoes 4 cups chicken broth 1 cup water (may or may not need this) 2 cups chopped onion 1/2 cup chopped celery 1/2 cup thinly sliced carrots 1/4 cup butter or margarine 2 teaspoons salt 1/4 teaspoon pepper 2 tablespoons dried dill weed 1 can (12 oz) evaporated milk

In a large crockpot, combine first ten ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk. Stir to blend and heat. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further use potato flakes & to thin soup, add regular milk.

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Hi, Here's a favorite of mine that my father used to make. It's easy and delicious!

Easy Chili 2 lbs. hamburger 1 med. onion, chopped 2 - 10 and 3/4 oz. cans condensed tomato soup 2 - 15.5 oz cans red kidney beans, drained 1-2 TB chili powder 1/4 tsp. cayenne pepper 1 tsp salt Dash of garlic salt and black pepper

Brown hamburger and onion together in a large saucepan or pot. Drain fat and add the soup (do not add water to the soup) and the kidney beans. Stir and add remaining ingredients. Stir and simmer for about 40 minutes to an hour. Can also add quartered potatoes or canned chopped tomatoes to the chile if desired. Serving suggestions: Serve over corn ships or noodles and top with grated cheddar or jack cheese.

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Rhubarb Chutney

3 cups sliced rhubarb, fresh or frozen 2 large onions, diced 2 cups lightly packed brown sugar 1/2 cup cider vinegar 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon cayenne

Into a large heave saucepan, measure all the ingredients. Bring to a boil, stirring frequently. reduce heat and boil gently for 1 hour, until mixture is the consistency of marmalade. Store in refrigerator 1 month or in a freezer for up to 1 year.

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With the changing of the seasons, soup always warms me up on these chilly evenings. This soup is very easy as well as healthy. I am on Weight Watchers and have lost nearly 70 lbs so far. These recipes really keep me going!

Cream of Cauliflower Soup

Makes 4 Servings Ingredients

2 tsp. olive oil 1 white onion, chopped 1 head cauliflower, broken in florets 3 cups low-sodium fat free chicken broth 3/4 cup evaporated skimmed milk 1/4 tsp. freshly grated nutmeg 1/8 tsp. ground white pepper Salt to taste 6 chervil or flat-leaf parsley sprigs

Preheat a large nonstick saucepan to Dutch oven over medium high heat. Pour in the olive oil and swirl to coat. Sauté the onions, stirring constantly, until tender and translucent, about five minutes. Add the cauliflower and cook, stirring, until heated through, about five minutes. Add the broth; bring to a boil. Reduce the heat to medium-low and simmer, covered, until the vegetable can be easily mashed, about ten minutes. Transfer to a blender or food processor and puree. Pour the puree back into the saucepan. Over low heat, stir in the evaporated milk, nutmeg, pepper and salt; heat to serving temperature, about one minute. Serve garnished with a chervil or parsley sprig. POINTS: 1

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I adjusted this Irish Soda Bread to our liking. It is practically fat-free which is wonderful. It is great toasted with a little low fat butter or just plain with coffee.

IRISH SODA BREAD

4 cups flour 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup raisins 3/4 cup currents 3/4 cup craisins 1/2 cup dried apple -cut up 1 tablespoon caraway seeds 2 eggs or equivilent in egg beaters 1 1/4 cups buttermilk* 1 cup non-fat sour cream

*1/4 cup powdered buttermilk makes 1 1/4 cup

Heat oven to 350°. Grease a 9 inch round cast iron skillet.

Combine flour, sugar, baking powder, baking soda, salt, fruit and caraway seeds in a large bowl. Blend eggs (or egg beaters), buttermilk and sour cream in small bowl. Add to flour mixture until flour is moistened. Dough is very sticky. Put in the skillet. Sprinkle a little flour on top.

Bake at 350° for 65 - 75 minutes or until wooden toothpick comes out clean. Cool in skillet about 10 minutes, remove and cool on wire rack.

If you want, you can add nuts, you can adjust the fruit, you can add or remove any of the fruits and replace with other kinds. Adjust to your own liking.

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Moroccan Garlic Chicken

4 skinned and boned chicken breast halves 1/2 tsp salt 1/2 tsp pepper 1 Tbsp. butter or margarine 1 medium onion, sliced 2 garlic cloves, pressed 1 medium zucchini, chopped 10 ounces couscous 1/2 c. raisins (optional) 1 Tbsp chopped fresh or 1 tsp. dried basil 1/2 tsp ground saffron

Cut chicken into bite-size pieces; sprinkle with salt and pepper. Melt butter in a large nonstick skillet over medium heat; add onion and garlic, and saute until tender. Add chicken, and cook, stirring often, 8 minutes or until done. Add zucchini, and saute 3 minutes or until tender. Remove from heat. Prepare couscous according to package directions, stir in raisins, if desired. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir in basil and saffron. Let stand 5 minutes. Stir mixture into chicken in skillet. Cook over medium-high heat 2 minutes or until thoroughly heated. Serve immediately. Yield 4 servings prep. 25 min Cook 30 min

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This recipe is low in carbs, so it would be good as a side dish on the Atkins/Zone/etc. diets if you are tired of salad. For low-fat diets, you could probably use 1 Tablespoon oil to saute garlic and mushrooms, then add 1/4 cup chicken broth and bring it to boil before adding spinach (I have not tried this, just guessing). --

Sauteed Spinach with Mushrooms

1/4 cup olive oil 1 pkg. (8 oz.) sliced fresh mushrooms 2 cloves garlic, minced 2 lb. fresh spinach leaves, cleaned, torn KRAFT 100% Grated Parmesan Cheese salt and pepper

Heat oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender. Reduce heat to medium. Add spinach; cook and stir 5 minutes or until spinach is wilted but still bright green. Sprinkle with Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

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This chutney recipe can be kept, tightly covered, in the refrigerator for several days, it is also good with pork chops, steaks and chicken.

Ham Steaks with Curried Pineapple Chutney

1 tablespoon oil 1 cup of chopped red onion 2 teaspoons curry powder 1/2 teaspoon salt 1 red bell pepper, diced 1 small jalapeno chile, minced 1 (8 ounce) can crushed pineapple, packed in its own juice 1/4 cup orange juice 1/4 cup apple cider vinegar 1/4 cup brown sugar Pinch cayenne (optional) 1 pound ham steak (see note) 1 tablespoon country Dijon mustard 4 rings canned pineapple

Preheat the broiler and coat the broiler pan with cooking spray. Heat the oil in a skillet set over medium high. Add the onion, curry powder, salt, red bell pepper and jalapeno and cook, stirring, 3 minutes, or until vegetables are softened. Add the pineapple, orange juice, vinegar and sugar and bring to a boil. Reduce the heat and let the mixture simmer, stirring occasionally, for 6 to 8 minutes, or until it has reduced and thickened. Add the cayenne, if desired. Spread the ham steak with the mustard and place the pineapple rings on top. Broil the ham steak for 8 minutes, or until lightly browned. Cut the ham into 4 equal pieces, each topped with a pineapple ring. Serve the ham with the chutney. Makes 4 servings. Enjoy NOTE: Nutritional values are for full-sodium ham steaks, toreduce sodium content, if you cannot get a lower-sodium brand ham, rinse the ham steak before cooking it and omit the mustard on top. For each serving, 321 calories, 23 g protein, 37 g carbohydrates, 2 g fiber, 9 g fat (2 g saturated fat) 51 mg cholesterol, 1,836 mg sodium.

With this I served White rice cooked according to package directions, tossed with finely chopped green bell pepper and scallions and topped with a dollop of the chutney, also steamed green beans.

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SHRIMP AND CHICKEN CREOLE 2 WW points per serving

1 cup chopped green pepper 3/4 cup chopped onion 1 teaspoon vegetable oil 2 cups peeled diced tomatoes 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 teaspoon red pepper 1/8 teaspoon pepper 2 1/2 cups uncooked, cleaned small fresh shrimp 1 cup chopped, cooked chicken

1. Saute green pepper and onion in oil .in a large skillet until vegetables are tender.

2. Stir in tomatoes, salt, garlic powder, chili powder, red pepper, and pepper. Bring to a boil. Reduce heat, and simmer, uncovered, 20 to 30 minutes or until mixture thickens.

3. Stir in shrimp and chicken (mixture will thin when shrimp is added). Return to a boil; reduce heat, and cook 1 to 2 minutes or until shrimp turn pink.

Exchanges: 2 lean meat, 1 veg Per serving: cal 116 , fat 2 g, carb 7 g, fib 1 g, chol 97 mg, prot 17 g, sod 271 mg Points: 2 Yield: 6 (1 cup) servings Note: Shrimp and Chicken Creole may be served over hot cooked rice that has been cooked without salt or fat. This will change the W.W. points.

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Tangy Chicken with Shiitake Crust

6 large chicken breasts -- boneless skinless 2 tablespoons olive oil 3/4 pound button mushrooms -- trimmed and sliced 3/4 pound shiitake mushrooms -- trimmed and sliced 2 large shallots -- peeled and chopped 2 large garlic cloves -- minced 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons fresh chervil -- minced 1/4 stick (2 Tbs) chilled butter -- coarsely chopped Tangy Sauce -- recipe follows

TANGY SAUCE 2 medium oranges -- see directions 2 large shallots -- peeled and coarsely chopped 1 cup dry white wine 1 cup balsamic vinegar 2 cups unsalted chicken stock 2 tablespoons tomato paste

In large heavy fry pan, place olive oil over medium high heat. Add button and shiitake mushrooms, shallots and garlic; cook until lightly browned, about 5 minutes, stirring occasionally. Cool. Add salt and pepper. Remove small fillets from underside of chicken breasts and place fillets in food processor; grind to smooth paste, pulsing on/off. Add mushroom mixture and chop coarsely, pulsing. Line large baking sheet with parchment. Between two sheets of wax paper, place chicken breasts and gently pound to even thickness. Divide mushroom mixture into 6 parts (about 1/2 cup each). On 12-inch length of plastic wrap, place 1 part of mushroom mixture in center. Fold plastic over mixture; pat or use rolling pin to roll evenly thick and slightly larger than 1 chicken breast. Place chicken, smooth rounded side down, on top of mushroom mixture; gather plastic up and around chicken as if wrapping a gift basket until mixture adheres to top and sides of chicken. Unwrap and gently invert chicken, uncoated side down, onto baking sheet; gently peel off plastic. Repeat with remaining chicken. (This can be prepared ahead and refrigerated).

To prepare Tangy Sauce, using vegetable peeler, remove only orange part of peel from 2 medium oranges; chop peel coarsely and place in medium saucepan with 2 large shallots, peeled and coarsely chopped. Add 1 cup dry white wine and 1 cup balsamic vinegar; boil over medium high heat until reduced to 1/2 cup. Add 2 cups unsalted chicken stock and whisk in 2 tablespoons tomato paste; boil to reduce to 1 cup. Strain through fine sieve, pressing on ingredients. (Can be prepared ahead and refrigerated several hours or overnight). Yield: 6 servings.

NOTES : To serve, place chicken in 350F oven and bake about 12 minutes; remove from oven and let rest 12 minutes. Slice breasts diagonally; arrange on serving plate, fanning out slices. Reheat Tangy Sauce; stir in chervil and butter. Ladle sauce beside chicken.

Per Serving: 830 Calories; 37g Fat (39.1% calories from fat); 72g Protein; 57g Carbohydrate; 9g Dietary Fiber; 196mg Cholesterol; 647mg Sodium. Exchanges: 2 1/2 Grain(Starch); 9 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat.

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Cajun Cafe's Bourbon Chicken

1 1/2 pounds chicken thighs without skin -- boneless, cut in bite-sized chunks 2 tablespoons teriyaki sauce 1/2 teaspoons Worcestershire sauce 1/2 teaspoons garlic salt 1/2 teaspoons powdered ginger 3 tablespoons brown sugar 1 tablespoons granulated sugar 1 cup white grape juice 1/2 cup bourbon 1/4 cup water

Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours, or best overnight. Save remainder sauce and refrigerate.

Braise chicken with marinade on medium-low heat until cooked. Remove from frying pan.

In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is devolved. Add chicken to sauce and stir until chicken is coated and its ready to serve. Yield: 6 servings.

Source: "CopyKat Recipes at http://www.copykat.com"

Per Serving: 182 Calories; 3g Fat (17.0% calories from fat); 13g Protein; 15g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 466mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Other Carbohydrates.

NOTES : This emulates the Bourbon Chicken at the Cajun Cafe in Houston, Texas.
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Beef Curry in a Hurry With Cheese Corn Bread Topping

3 tablespoons butter or margarine 1/2 cup chopped onion 1 clove garlic -- minced 1 1/2 pounds stew meat -- cut in 1/2-inch cube 1 1/2 cups water 1/2 tablespoon curry powder 1 teaspoon salt 1/2 cup raisins 1/4 cup water 1 tablespoon all-purpose flour 1 medium apple -- peeled and sliced 1 (10 oz.) pkg. peas and carrots, frozen 1 (10 oz.) pkg. corn muffin mix 1 cup cheddar cheese -- cubed

Melt butter in large skillet over medium heat; saute onion and garlic until tender. Add meat and brown. Blend curry powder and salt into 1 1/2 cups water; add to skillet along with raisins. Cover and simmer for 20 minutes or until meat is tender.

Blend flour and 1/4 cup water until smooth. Gradually stir into meat mixture. Bring to boiling point, stirring constantly. Add apple. Turn into 2-quart casserole. Arrange peas and carrots over meat mixture.

Prepare corn muffin mix according to package directions. Fold cheddar cheese cubes into batter. Arrange batter to make strips over casserole. Bake in preheated 425F degree oven 12-15 minutes until cornbread is done. Yield: 6 servings.

Per Serving: 757 Calories; 42g Fat (49.4% calories from fat); 42g Protein; 54g Carbohydrate; 6g Dietary Fiber; 149mg Cholesterol; 1431mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 2 Other Carbohydrates.

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Roast Beef Quesadillas

6 ounces deli roast beef -- thinly sliced 1 small onion -- thinly sliced 1/4 cup green bell pepper -- chopped 1/2 cup prepared medium salsa -- divided 3/4 cup Colby-Jack Cheese -- * see note, shredded 4 flour tortillas (7-inches in diameter)

Place onion and bell pepper in small microwave-safe bowl. Cover and microwave at HIGH 3 to 4 minutes, stirring halfway through cooking time. Stir in 3 tablespoons salsa; reserve. Sprinkle equal amount of cheese evenly on each tortilla. Arrange deli roast beef over cheese; top with equal amount of reserved vegetable mixture. Fold tortillas over to close. Meanwhile heat 10-inch nonstick skillet over medium heat 5 minutes. Cook two quesadillas in skillet 2 to 2 1/2 minutes, turning once. Repeat with remaining quesadillas. Serve with remaining salsa. Yield: 4 servings.

Per Serving: 285 Calories; 11g Fat (34.6% calories from fat); 21g Protein; 26g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 1035mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

NOTES : Shredded Monterey Jack, Colby or Cheddar cheese may be substituted for Colby-Jack cheese (Co-Jack). Microwave Directions: Place two quesadillas on 12-inch microwave-safe plate. Cover with moistened paper towel. Microwave at HIGH 1 to 1 1/2 minutes or until hot. Repeat with remaining 2 quesadillas.

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Linguine with Red Pepper Sauce

Cooking spray 1-teaspoon olive oil 1 1/2 cups chopped sweet red pepper 1 clove garlic, crushed 2 tablespoons chopped fresh basil 2 tablespoons balsamic vinegar 1/8-teaspoon salt 1/8-teaspoon black pepper 6 ounces linguine, uncooked Fresh basil sprigs (optional)

Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly. Place pepper mixture in container of an electric blender or food processor; add chopped basil and next 3 ingredients. Cover and process until smooth, stopping once to scrape down sides. Cook pasta according to package directions, omitting salt and fat. To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired. Serves 2

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Easy Festive Peppermint Marshmallows

Powdered sugar 2 1/2 tablespoons unflavored gelatin 1/2 cup cold water 1 1/2 cups granulated sugar 1 cup corn syrup 1/4 teaspoon salt 1/2 cup water 1 teaspoon peppermint extract

Generously dust rectangular baking dish, 11 × 7 1/2 × 2 inches, with powdered sugar. Sprinkle gelatin on 1/2 cup cold water in large bowl to soften; set aside.

Heat granulated sugar, corn syrup, salt and 1/2 cup water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring to 250 F on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that holds its shape but is pliable; remove from heat.

Slowly pour syrup into softened gelatin while beating with electric mixer on high speed. Beat on high speed until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into pan. Sprinkle with powdered sugar, patting lightly with hands. Let stand uncovered at least 8 hours.

Turn pan upside down to remove marshmallow mixture onto board. Cut into shapes with miniature cookie cutters or knife dipped in water to keep from sticking. Store in airtight container at room temperature up to 3 weeks. Yield: 40 marshmallows (1 per serving).

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Beef Roll Ups

4 packages of Buddig thin sliced beef 2 bars of Phildelphia cream cheese, softened 2 tablespoons of horseradish 1 small onion, minced dash of worcestershire sauce pinch of salt

Mix the cream cheese, horseradish, onion, worcestershire and salt until well blended. Mixture should be thick, but creamy and spreadable. If not, add a little bit of mayonaisse for consistency. Spread about a teaspoon of the mixture onto one slice of the beef, then roll it up into a little log. Repeat until all the beef is used up. Chill if possible... but they are fine as is, too.

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HOT TAMALES

(THESE TAMALES ARE NOT STEAMED.)

5 LBS GROUND BEEF 2 LBS GROUND PORK 1/2 CUP OF GROUND UP JALAPENO PEPPERS (I USE FOOD PROCESSOR) 3/4 CUP OF CORN MEAL 1 CUP OF PROCESSED ONIONS 1/3 CUP OF PROCESSED CILANTRO 1/3 CUP SALT 1/2 CUP CHILI POWDER 1/4 CUP OF RED PEPPER 1 CAN OF ROTEL TOMATOES (PROCESSED 1 15OZ CAN OF TOMATO SAUCE 1/4 CUP GARLIC POWDER 1/4 CUP PLUS 1 TEASPOON OF CUMIN POWDER 1/8 CUP OF ONION POWDER

MIX ALL THE ABOVE INGREDIENTS IN LARGE BOWL. MIX TOGETHER VERY WELL. ( I MIX ONE AT THE TIME SO I CAN MAKE SURE IT IS WELL MIXED)

3 PACKAGE OF CORN HUSK NEED TO BE SOAKED IN COLD WATER WILL MIXING INGREDIENTS

CORN MEAL MIX 4 CUPS OF CORN MEAL 1/4 CUP SALT 1/4 CUP OF BLACK PEPPER

MIX ALL THESE TOGETHER

ROLL MEAT MIX TURN WITH PALM OF HAND ON COUNTER TO ABOUT THE SIZE OF A CIGAR ABOUT 3 INCHES LONG THEN ROLL MEAT IN CORN MEAL MIXTURE

TAKE CORN HUSK AND V SHAPE UP OVER THE HOT TAMALE AND THEN WRAP TIE 1 DOZEN IN A BUNDLE

COOKING SAUCE

1 - 6LB CAN OF TOMATO SAUCE 3 CAN OF WATER 1 LARGE CAN V-8 JUICE 1/2 CUP OF PROCESSED JALAPENO PEPPEERS 1/8 CUP GARLIC POWDER 1/4 CUP PROCESSED CILANTRO 1/2 CUP OF PROCESSED ONIONS 1/4 CUP SALT 1/4 CUP CHILI POWDER

COMBINE ALL SAUCE INGREDIENTS IN VERY LARGE POT AND BRING TO A BOIL

MAKING SURE ALL TAMALES HAVE OPEN END UP PLACE THEM IN COOKING SAUCE LAY A PLATE OR POT LID ON TOP OF TAMALES TO HOLD THEM IN THE SAUCE COVER AND COOK FOR 1 HOUR AND 15 MINUTES. MAY BE MADE A HEAD OF TIME AND FROZEN IN ZIP LOCK BAGS WITH SOME OF THE SAUCE THESE ARE VERY SPICY SO YOU MAY WANT TO ADJUST SOME OF THE JALAPENOS.

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Oyster Roll

Appetizer or snack food!

Ingredients 2 (8 oz.) pkg. cream cheese 2 teaspoon Worcestershire 1/8 teaspoon garlic powder 2 cans smoked oysters, drained & finely chopped 1/2 small onion, grated 3 teaspoons mayonnaise 1/8 teaspoon salt 1/4 cup fresh parsley, chopped

Directions

Cream together cream cheese, Worcestershire, garlic powder, onion, mayonnaise and salt. Spread mixture on waxed paper until it is about 12 x 8 inches and less than 1/2 inch thick.

Chill well in refrigerator, about an hour. Spread oysters on top of cheese mixture, and roll up into a log.

Roll log in chopped parsley and chill refrigerator for 24 hours before serving. Serve with crackers.

Serves 10-25 depending on what else you serve.

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THICK CUT O-RINGS

Vegetable or canola oil for frying 2 large sweet Vidalia onions 2 cans evaporated milk, 5 ounces 1 cup all purpose flour 1/2 teaspoon dried mustard 1/2 teaspoon cayenne pepper 1 teaspoon sweet paprika, 1/3 palm full Coarse salt

Dipping sauce: 1 cup reduced fat sour cream, eyeball the amount 1/4 cup chili sauce, eyeball the amount 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat.

Cut onions across into 1-inch rings and separate. Discard the outer layer of skin on your rings. Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip individual rings in milk, then coat in flour. And repeat for a double dip. Fry in a single layer in hot oil until golden brown. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste.

For dipping sauce, combine all ingredients in a bowl and stir.

Tip: refrigerate your onions and canned evaporated milk when you unpack from the grocery store. The colder the better for making onion rings!

Yield: 4 servings Prep Time: 5 minutes Cook Time: 15 minutes

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Chicken Quesadillas (weight watchers)

4 fat-free flour tortillas 1/2 cup shredded cheddar cheese 1 pound chicken, skinless light meat -- cooked and shredded 1 green onion -- sliced salsa -- to taste

Place one tortilla in fry pan. Layer 1/2 each of the cheese, chicken strips and green onion. Place another tortilla on top. Heat until golden brown, then turn over and brown other side. Repeat with remaining tortillas and ingredients. Slice in pie wedges. Serve with salsa

Per serving: 120 Calories (kcal); 3g Total Fat; (25% calories from fat); 16g Protein; 6g Carbohydrate; 40mg Cholesterol; 161mg Sodium Food Exchanges: 1/2 Grain Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Makes: 2 meal size servings (10 Points) or 8 appetizer servings (2 Points)
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WHITE BEANS IN CILANTRO VINAIGRETTE

2 (15 oz) can great Northern beans, rinsed and drained 1 medium-size red bell pepper, diced 4 green onions, thinly sliced 1/2 cup fat-free Italian salad dressing (we like Zesty) 1 tsp granulated sugar 2 Tbsp minced fresh cilantro

Combine beans, peppers and onions in a medium glass bowl; set aside. Whisk salad dressing, sugar and cilantro until blended in another bowl. Pour over vegetables, tossing to coat. Cover and refrigerate at least 2 hours, or overnight. Makes 8 servings. _______________________________________

This is a sugar-free and lowfat recipes that pairs well with pork entrees.

Saurkraut Salad

1 29 oz. can (3 cups) drained and rinsed sauerkraut 1/3 c. cider vinegar 1 T. olive oil 1/2 c. chicken broth 8 packets of Splenda sweetner 1/2 c. chopped green bell peppers 1/2 c. chopped onions 1/2 c. chopped and drained canned pimentos 1 c. thinly sliced celery

In a large bowl, put drained and rinsed saurkraut and set aside. Combine vinegar, oil and broth in a small saucepan. Bring to a boil and remove from heat. Add sweetner and mix slightly. Add vegetables to saurkraut and put hot liquid over the vegetable and saurkraut and mix together. Refrigerate overnight before serving. Serves 8 to 12.

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I got this crockpot recipe several years ago when I was still an "active" member of Weight Watchers. It makes a large batch, is great to take to work for lunch and freezes beautifully.

Chicken Chile

Serving Size : 8

12 ounces boned and skinned chicken breasts -- diced 1 envelope chili seasoning 1 quart tomatoes, canned 15 ounces canned corn -- undrained 15 ounces canned kidney beans -- drained 1 green bell pepper -- chopped 1 onion -- chopped 1/2 cup salsa

In sprayed, non stick fry pan, sear chicken. Add to crockpot with remaining ingredients. Cook on low 6 to 8 hours.

NOTES : WW123 1 serving (1 1/2 cups) = 2.5 points

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Apple Clafouti

1 large cooking apple, peeled, cored and cut into thin wedges 1/4 cup raisins or cranberries 2 tablespoon brown sugar, packed 1/4 teaspoon ground cinnamon

1 1/4 cup skim milk 1 tablespoon oil 1/2 cup frozen egg product,thawed 1 teaspoon vanilla 1/3 cup whole wheat flour 1/3 cup flour (white) 1/4 cup sugar 1/4 teaspoon cinnamon

Over lap apple wedges in circle in bottom of well greased 9 inch glass pie plate. Sprinkle with raisins , brown sugar and cinnamon. Beat milk, oil, egg product and vanilla in a meduim bowl.Add both flours, sugar and cinnamon. Beat until smooth. Pour batter over apple layer. Bake in center of 375 o oven for 40 minutes, until set and golden brown. Cut into 6 wedges.

1 wedge= 187 calories 2.8 g fat 1 mg. cholestrol 6 g protiens 2 g fibre 36g carbohydrate

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Got this recipe from Weight Watchers. It was quite tasty and very easy to make.

Veggie Burgers

1 TBS canola oil, divided 1/4 cup EACH minced onion, green pepper, carrot, celery 2/3 cup drained canned white kidney (cannellini) beans 1 egg, lightly beaten 1/3 cup seasoned dried bread crumbs

In 8-inch nonstick skillet, heat 1 tsp of the oil. Add onion, pepper, carrot, celery; cook over medium heat, stirring occasionally, until veggies are soft and moisture has evaporated. Set aside to cool.

Using a fork, in medium mixing bowl mash beans; stir in egg. Add bread crumbs and veggies. Mix until thoroughly combined.

Shape mixture into 4 equal patties. Set patties on plate and refrigerate covered, 20 minutes.

In same skillet, heat 1tsp of the remaining oil. Add 2 patties; cook over medium heat, turning once, until browned on both sides. Repeat with remaining oil and patties.

Serves 4

Per patty: 129 calories 5g fat 5g fiber 2 WW points

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Chicken Au Gratin

3 pounds broiler chicken 6 cups water 1 tablespoon salt 1 bay leaf 1 pinch thyme 2 sprigs parsley 4 peppercorns 1 celery stalk 1 onion -- studded with 1 whole clove (the spice, not garlic) 2 tablespoons heavy cream 4 cups cooked rice -- kept warm 3 egg yolks 2 tablespoons Swiss cheese -- grated

In Dutch oven, combine water, salt, bay leaf, thyme, parsley, peppercorns, celery, and onion studded with a clove. Bring to boil. Add chicken. Bring again to boil. Cover and simmer gently 1 1/2 hours, or until meat is very tender. Remove chicken and bone it. Reserve 1 cup cooking liquid.

Place rice in heated ovenproof casserole. Arrange chicken on top of rice. Keep warm.

In small, heavy saucepan, cook reserved cooking liquid. Bring to boil. Blend sauce with egg yolks. Off fire, add cheese. Mix well. Pour over meat. Dot with butter. Broil under broiler flame until top is well browned. Yield: 4 servings.

THE ART OF FRENCH COOKING by Fernande Garvin Published by Bantam Books, Inc. (c) 1958

Per Serving: 852 Calories; 43g Fat (46.8% calories from fat); 53g Protein; 58g Carbohydrate; 3g Dietary Fiber; 340mg Cholesterol; 1825mg Sodium. Exchanges: 3 1/2 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat.
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African Beef and Rice

1 pound round steak -- cubed 2 tablespoons oil 1 cup water 1 bay leaf 1 teaspoon salt 1/4 teaspoon red pepper flakes -- to taste 16 ounces kidney beans -- canned, drained 1 cup rice -- raw 2 medium green pepper -- chopped 1 medium onion -- chopped 1 1/2 teaspoons salt 1 teaspoon curry powder 1/4 teaspoon pepper

Preheat oven to 350F Brown beef in oil in skillet. Add water, bay leaf, salt and red pepper. Cover and simmer for 45 minutes. Drain beef, reserving broth. Add enough water to make 2 cups liquid and pour all ingredients into 2 quart casserole dish, cover and bake in oven for 50 minutes. Yield: 6 servings.

Per Serving: 568 Calories; 15g Fat (23.1% calories from fat); 35g Protein; 74g Carbohydrate; 20g Dietary Fiber; 45mg Cholesterol; 948mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
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Fruit-Stuffed Pork Roast

1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 15 dried apricot halves (about 3 ounces) 9 pitted prunes (about 3 ounces) 4 pounds pork boneless top loin roast (double) 3/4 teaspoon salt 1/4 teaspoon pepper 1 1/4 cups apple cider or juice 1 tablespoon cornstarch 1 tablespoon cold water

Sprinkle cinnamon and cloves over apricots and prunes; toss to coat. Stuff fruit lengthwise between the 2 pieces of pork roast in ribbon about 2 inches wide (work from both ends of roast). Sprinkle with salt and pepper.

Heat oven to 325F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat or fruit mixture. Roast uncovered until thermometer registers 170F, about 3 hours. After 1 1/2 hours, brush occasionally with 1/4 cup of the apple cider.

Remove pork and rack from pan; keep pork warm. Pour remaining cider into roasting pan; stir to loosen brown particles. Mix cornstarch and water; stir into cider mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with pork. Yield: 12 servings.

Per Serving: 293 Calories; 15g Fat (46.4% calories from fat); 28g Protein; 10g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 194mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 1 Fat.

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Pasta Primavera Piquante

1 tablespoon olive oil or vegetable oil 2 cloves garlic -- minced 3/4 cup chopped green pepper 3/4 cup chopped sweet red pepper 3/4 cup chopped onion 3 cups fresh broccoli florets 3 cups sliced fresh mushrooms (about 8 oz.) 3/4 cup reduced-calorie Italian salad dressing 2 tablespoons balsamic vinegar OR 2 tablespoons red wine vinegar 12 ounces angel hair pasta -- uncooked Salt and ground black pepper -- to taste Grated Parmesan cheese (optional)

In large skillet or wok over medium-high heat, heat oil; add garlic. Cook 1 minute, stirring constantly; do not brown.

Add peppers and onion; cook 1 minute. Add broccoli and mushrooms; cook, stirring frequently, 3 minutes or until crisp-tender.

Stir in salad dressing and vinegar; remove from heat.

Meanwhile, cook pasta according to package directions.

Toss vegetable mixture and hot pasta until well blended; season to taste. Sprinkle with cheese, if desired. Yield: 6 servings.

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Per Serving: 301 Calories; 6g Fat (19.0% calories from fat); 10g Protein; 52g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 253mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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Shrimp & Spice Apple Stuffed Butterfly Pork Chops

6 1 inch thick lean pork chops butterflied 2 Granny Smith apples (peeled and diced fine) 1/2 tps ground cinnamon 1/8 tps mashed ginger 1/2 lb medium shrimp (peeled and deveined & chopped) 2 shallots (chopped fine) 2 Tbsp course ground fresh black pepper 2 tps sea salt (divided) 1 sprig thyme (cut into six pieces) 2 Tbsp oil 1 cup White wine 1 cup raisins (soaked in 1 cup white wine) flat tooth picks

Soak raisins in white wine for 2 hours at room temp. Preheat oven to 350F. Place chops opened between two peaces of plastic rap or in a large zip lock bag, pound chops with the smooth side of meat a hammer or a rolling pin to 1/4 inch thickness. Mix half the salt with the black pepper sprinkle on the out side of chops and push down well.

Place next seven ingredients in order, divided equally, inside each chop top with thyme sprig. Fold and secure all around with tooth picks

In a large skillet add oil, heat on high and sear outside of pork chops

In a 9 x 13 roasting pan line with enough heavy duty aluminum foil to seal pork chops Add pork chops and wine and raisin mixture . Cover with foil and seal well Cook for 1 hour and 15 minutes. Uncover during last 5 minutes (Use caution steam will escape upon opening foil)

Remove from oven and let stand 5 minutes before serving

Spoon raisins over pork and enjoy!

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Quick Turkey Divan

I'm catching up a bit, and saw the recipe for 'real' turkey divan, so I thought I'd share a recipe that I use myself for a quick lunch or dinner.

You can make as many or as few as you need -- ingredients are 'per serving'.

1 slice bread (I use whole grain wheat) toasted Frozen broccoli, cooked in microwave until tender crisp Turkey 3 slices sharp cheddar.

Cook the broccoli and toast the bread. Put the toast on a microwave safe plate, and cover with as much turkey as you want (I like to make mine about a layer or so thick). Top with cooked broccoli. Put cheese on top of the broccoli, and microwave until the cheese melts (about 1 minute on high). _______________________________________

I was watching Emeril Live one night and he was making breakfast for a family. They were delicious and easy to make so they're perfect for a family gathering.

Kicked Up French Toast

Ingredients: Recipe courtesy Emeril Lagasse, 2001

8 slices stale cinnamon-raisin bread* 2 ounces cream cheese, softened 4 large eggs 1 1/4 cups milk 3 tablespoons light brown sugar 3/4 teaspoon vanilla extract 1/2 teaspoon cinnamon 2 tablespoons unsalted butter Powdered sugar, as topping Maple or Cane Syrup, as desired

Directions: Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.

In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak for 5 to 10 minutes.

*(NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.)

Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side. Remove from the pan, place on a baking sheet and keep warm in the oven. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.

Number Of Servings:4

Preparation Time:10 mins

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Easy Great Fudge

I recently came across a very easy, and great tasting fudge recipe.

1 and 1/2 (12 ounce packages) of real chocolate chips (not semi-sweet) 1 can Eagle Brand sweetened condensed milk dash salt 1 and 1/2 teaspoons vanilla chopped nuts if desired.

Put chocolate chips and Eagle Brand milk as well as the salt in a bowl. Microwave for one minute, if chocolate chips are not melted, continue to heat at 15 second intervals stirring each time until melted. Then add the vanilla and nuts. Stir well, and put into a 9 inch square pan lined with waxed paper. Put in fridge for at least two hours. Take out and release waxed paper, and cut fudge. It is wonderful!

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~BUN CANDY BAR'S~

1 (12 oz.) pkg. chocolate chips 1 (12 oz.) pkg. butterscotch chips 18 oz. creamy peanut butter 1 c. butter 1/2 c. milk 1/4 c. vanilla pudding (not instant) 1 tsp. vanilla or maple flavoring 2 lbs. powdered sugar 24 oz. dry roasted peanuts

Melt chips together and add peanut butter. Pour 1/2 of this mixture into large buttered pan. Mix butter, milk, and pudding together. Boil 1 minute. Add flavoring and powdered sugar. Spoon over first layer. Chill. Add nuts to the remaining chocolate mixture. Spoon over second layer. Chill. Cut into small pieces.

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Chili Con Carne

1 # dry red chili beans - rinsed well 6 C. cold water 1 1/2 tsp. salt

I use small red beans, but you can use kidney, black, pinto or whatever your favorite. Bring to boil, reduce heat & simmer 1 1/2 to 2 hours, till tender. Cool and drain, reserving 1 cup cooking liquid.

2 # hamburger, not too lean 1 large onion, diced 1 C. chopped celery 3 1/2 C. canned tomatoes 3 T. flour 1 T. chili powder (ground Chipotle pepper is great) 1 T. salt 1/8 tsp. red pepper 1 T. cider vinegar 1 tsp. sugar

Brown meat with onion & celery, drain off all but a couple tablespoons fat. Stir in flour, blending well. Add tomatoes & cooking liquid from beans, stir well until mixture thickens. Add beans & remaining ingredients, simmer on low to heat through.

Makes about 2 1/2 quarts.

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This may seem like a strange combination but I found it to be very tasty and even though it is best if served the same day I enjoy the leftovers till they are gone.:-)

Broccoli Grape Salad

4 C. Broccoli 2 C. Grapes,Halved 1 C. Celery,Diced 1/2 Onion,Diced 2/3 C. Almonds,Slivered 8 slices Bacon,Cooked And Crumbled Dressing 1 C. Mayo Or Miracle Whip Salad Dressing 1 T. Vinegar 1/3 C. Sugar

Mix Dressing ingredients and toss with salad ingredients. Best if served the day of preparation.

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This is one of my favorite breakfast smoothies. Remember to remove the banana peel before freezing.

Blue Hawaii Smoothie

1 cup frozen blueberries
1 frozen banana
1 cup pineapple juice

Mix all in blender until smooth.

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This is recipe with Weight Watchers points. Its both easy and yummy - good comfort food without all of the fat!

Potato Casserole

1 small onion 1 cup of reduced fat cheddar cheese 2 tbsp margarine 1/2 tsp of pepper 1 (32 oz) pkg of southern-style hash browns (thawed) 16 oz container of fat-free sour cream 1 10z can of reduced fat cream of mushroom soup Pam cooking spray

Spray a baking dish with Pam. Combine all the ingredients and place in baking dish. Bake at 350 degrees for 1 hour.

SERVING SIZE: 1 cup

POINTS: 3

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Great recipe for beginners, easy to fix and very filling!

Southwestern Chicken Soup

1 can (49 1/2 oz) reduced sodium chicken broth 1 can (14 1/2 oz) crushed tomatoes, undrained 1 can (14 1/2 oz) diced tomatoes, undrained 1 lb boneless, skinless, chicken breasts, cut into 1/2 inch cubes 1 lg onion choppped 1/3 c minced fresh cilantro or parsley, optional 1 can (4 oz) chopped green chilies 1 clove garlic, minced 1 tsp chili powder 1/2 tsp ground cumin 1/4 tsp cayenne pepper 3 cups frozen corn, thawed 1 cup (4oz) shredded reduced-fat cheddar cheese baked tortilla chips

In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Add corn, cook 10 minutes longer. Top each serving with tortilla chips and sprinkle with cheese. Yield: 8 servings One serving (1 1/2 c soup with 3 tortilla chips and 2 TBSP cheese) equals 234 calories, 4 g fat (2 g saturated fat), 41 mg cholesterol, 873 mg sodium, 29g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchange: 2 lean meat, 1 1/2 starch, 1 vegetable
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The fresh ginger and OJ combination will just jump out on your tongue and your mouth will be singing hallelujah after tasting these moist and tender hens.

Orange-Ginger Glazed Cornish Hens serves 4 (Weight Watchers points per serving: 4)

Ingredients

3/4 cup(s) orange juice (fresh squeezed if you can) 2 tbsp finely minced ginger root 1 tbsp low-sodium soy sauce 2 tbsp honey 1 tbsp water 2 tsp cornstarch 2 whole skinless Cornish game hens, halved cooking spray 1/2 tsp table salt 1/2 tsp ground ginger

Directions

Preheat oven to 475 degrees. Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk, then whisk into juice mixture. Cook 2 minutes or until thick and glossy, stirring constantly. Place hens meaty sides up, on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and ground ginger. Spoon juice mixture evenly over hens. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 475 for 25 mins or until the thermometer registers 180 degrees.

FYI: Line your pan with foil for easy cleanup. Don't worry if the sweet glaze burns on the foil; it won't burn on the hens._______________________________________

Red Beans and Couscous

1 (14 1/2 oz) can low sodium, fat free chicken broth 1 (14 1/2 oz) can diced tomatoes, undrained 1 tsp salt 1/2 tsp dried crushed red pepper 1/2 tsp dried basil 1/2 tsp dried oregano 10 ounces quick-cooking couscous 1 (15.5 oz) can red kidney beans, rinsed and drained 2 Tbsp. olive oil 4 green onions, diced 1/2 c. diced green bell pepper 1/4 c. chopped fresh parsley 1 celery rib, diced 2 garlic cloves, pressed

Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; remove from heat. Stir in couscous; let stand 10 minutes. Fluff mixture with a fork, and stir in kidney beans and remaining ingredients. Serve hot or slightly chilled. Yield; 8 servings

Per serving: Calories 215, fat 3.8g, chol 0 mg, Sodium 391 mg
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DIABETIC OATMEAL COOKIES

2 c. oatmeal 2 c. flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1 c. Crisco 1/2 lb. dates 1 c. water 2 eggs, beaten with fork 1 tsp. vanilla 1/2 tsp. salt 1 tsp. soda 2 Tbsp. liquid sweetener 1 c. applesauce (sugar-free)

Crumble together oatmeal, flour, cinnamon, nutmeg and Crisco. Cook dates and water together and cool. Add date mixture to first mixture. Add remaining ingredients and mix altogether. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees until light brown. Keep in refrigerator. _______________________________________

These are so yummy and low in fat.

DEEP DELICIOUS COCOA SQUARES

2 cups flour 2 cups granulated sugar 3/4 cup unsweetened Dutch-process cocoa powder 1-1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup unsweetened applesauce 1 cup evaporated skim milk 2 eggs (to lower fat content and cholesterol use egg substitute) Powdered Sugar (optional)

Spray 13" X 9" baking pan with non-stick cooking spray, set aside. Whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in large bowl; set aside. Whisk together applesauce, milk, and eggs in medium bowl. Make well in center of flour mixture. Pour in applesauce mixture; stir until just combined. Do not over mix. Pour batter into prepared pan. Bake at 350 degrees 40 to 45 minutes, or until tester inserted into center comes out clean. Cool in pan. Sprinkle lightly with powdered sugar if desired. Cut into squares. Makes 16 to 20.

Per serving figuring 16 squares (using regular eggs): 193 calories, 42 g. carbohydrates, 4 g. protein, 2 g. fat, 27 mg. cholesterol, 273 mg. sodium Food Exchanges: 2 bread, 1 dairy _______________________________________
Honey-Glazed Vegetable Medley

1 cup peeled and thinly sliced carrots 2 tablespoons water 3/4 cup thinly sliced zucchini 1/4 cup diced red bell pepper 1/4 cup honey 1 tablespoon butter or margarine 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon dried dill weed

Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving. Yield: 2 servings.

Per Serving: 221 Calories; 6g Fat (22.6% calories from fat); 2g Protein; 45g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 617mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates.

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Ham Barbecue Sandwiches

1 1/2 lb Cooked Ham -- Chopped 1 1/2 c Ketchup 2 tb cider vinegar 1 tb firmly packed brown sugar 1 tb prepared mustard 1 tb Worcestershire Sauce 8 hot dog buns

Combine all of the ingredients, except the frankfurter rolls, in a 2-quart saucepan. Cook over medium heat until the mixture comes to a boil, then remove from the heat and cover; refrigerate until serving time.

TO GRILL:

Place each frankfurter roll on a 10-inch length of heavy-duty foil. Fill each roll with about 1/3 cup of the ham mixture. Securely wrap each roll into a loose packet. Grill 4-inches from grey coals (medium heat). Cook for 20 minutes, turning often with tongs. Yield: 8 servings.

Per Serving: 439 Calories; 11g Fat (22.9% calories from fat); 19g Protein; 67g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 1949mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Fat; 3 Other Carbohydrates.

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Chicken and Dumpling Casserole

1/2 Cup onion -- chopped 1/2 Cup celery -- chopped 2 Cloves garlic -- minced 1/4 Cup butter or margarine 1/2 Cup flour 2 Teaspoons sugar 1 Teaspoon salt 1 Teaspoon dried basil 4 Cups chicken broth 1/2 Teaspoon pepper 1 Package frozen green peas 4 Cups chicken -- cubed, cooked ***DUMPLINGS*** 2 Cups buttermilk baking mix 2 Teaspoons dried basil 2/3 Cup milk

In large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9 x 13 pan.

For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350F for 30 minutes. Cover and bake for 10 minutes more or until dumplings are done. Yield: 6 servings.

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Farmhouse Beef Casserole (makes 6 servings)

olive oil cooking spray 1 small, about 4 ounces (120 g), Russet or all-purpose potato 1 cup (114 g) shredded low-fat mozzarella cheese 1 pound (480 g) extra-lean ground sirloin 1 medium yellow onion, chopped 2 cloves garlic, minced 1 14 1/2-ounce (435 g) can no-salt-added diced tomatoes with juice 1 tablespoon chili powder, or to taste 2 cups (140 g) shredded green cabbage salt (optional) freshly ground pepper to taste 1 to 3 tablespoons purchased taco sauce 6 slices pickled jalapeño chile peppers (optional)

Preheat oven to 375°F (190°C, Gas Mark 5). Lightly coat a 2-quart (2 l) casserole with cooking spray. Peel and grate the potato into a bowl. Stir in 1/4 cup (29 g) of the cheese. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until potato is browned and crispy. Meanwhile, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Sauté, stirring, for a minute or two. If mixture seems too dry, add 1 tablespoon of the bottled taco sauce, adding up to 2 tablespoons more, if needed, if mixture seems too dry. When potatoes are done, spoon beef mixture on top of potatoes. Top with remaining cheese and jalapeño slices (if using). Bake for 25 to 30 minutes, until casserole is hot and bubbly. Serve at once.

Per serving: 235 calories (40% calories from fat), 24 g protein, 11 g total fat (4.8 g saturated fat), 12 g carbohydrates, 2 g dietary fiber, 38 mg cholesterol, 471 mg potassium, 357 mg sodium WW Points: 5 Diabetic exchanges: 3 lean protein, 1 carbohydrate (1/2 bread/starch, 1 1/2 vegetable)

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This came from a "low fat" cooking website. It sounds unusual, but is actually quite tasty.

Albacore Fettucine

1 can (12oz) solid white Albacore tuna in water, drained 4 cups broccoli florets or 10oz package frozen broccoli cuts 1 cup part skim ricotta 1/2lb fettucine 1/3 cup grated Parmesan cheese 1/2 cup low fat milk 1/2 tsp garlic salt 1/2 tsp dried Italian seasoning Salt/Pepper to taste

In a large pot of boiling water, cook broccoli until crisp-tender. Remove with a slotted spoon to serving bowl. Add fettuccine to same pot of boiling water and cook until tender. Drain and add broccoli. Stir in albacore tuna. In saucepan, combine remaining ingredients, stirring until sauce is smooth and heated through. Season to taste with salt and pepper. Pour sauce over pasta mixture and toss. Makes 5 servings.

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ORANGE WILTED-SPINACH SALAD WITH PORK

4 servings 1/4 cup water 2 Tbs. orange marmalade 2 Tbs. white wine vinegar 4 tsps. low-sodium soy sauce 1 tsp. sesame oil 1/4 tsp. freshly grated ginger, or 1/2 tsp. ground ginger 1 2-lb. pork loll, trimmed of fat 1 small red bell pepper, cut 1/4-inch thick 8 cups torn spinach, washed 4 individual orange sections 3 Tbs. sesame seed In a food processor combine the water, orange marmalade, vinegar, soy sauce, sesame oil, and ginger, and process until completely blended. Place pork loin in a sealable plastic bag and pour the sauce over the meat. Refrigerate overnight. Preheat oven to 325 F. Remove pork from the marinade, reserving the mixture, and place the pork in a baking dish. Bake covered for 1 to 1 1/4 hours or until na meat thermometer in the center registers 160-170 F. Remove the pork loin, and p lace the remaining marinade into a nonstick frying pan. Add the red peppers, and cook for 1 minute covered. Then add spinach to the pan and cook for an additional minute or until just wilted. Serve on 4 individual plates as follows: place greens to cover the bottom of the plate; arrange red pepper on greens, and add a 1/4-inch slice of pork loin; top with a section of orange and sprinkle with sesame seed. Exchanges values per serving: 1 serving=1/4-inch slice to 1cup greens; 1 fat; 3/4 meat; 1/2 starch; 2/3 vegetable and 140 calories.

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Salad is nice in the winter with a bowl of soup and this Weight Watcher's recipe is great.

Cauliflower-Broccoli-Raisin Salad

2 1/4 cups fresh cauliflower florets 2 1/4 cups fresh broccoli florets 1/2 cup chopped onion 1/2 cup raisins 2 tablespoons Bacon Bits 1/2 cup fat-free mayonnaise 2 tablespoons white vinegar Sugar substitute to equal 2 tablespoons sugar

In a medium bowl, combine cauliflower, broccoli, onion, raisins, and bacon bits. In a small bowl, combine mayonnaise, vinegar, and sugar substitute. Pour mayonnaise mixture over vegetable mixture. Mix well to combine. Cover and refrigerate at least 2 hours. Gently stir again just before serving.

Yield: "4 cups" Serves 8 (1/2 cup). Serving size (1/2 cup) Per serving: 81 Cal, 1g Fat, 3g Pro, 15g Carb, 163mg Sod, 1g Fib Healthy Exchanges: 1 1/4 Vegetable, 1/2 Fruit, 18 Opt. Cal. Diabetic Exchanges: 1 1/2 Vegetable, 1/2 Fruit Weight Watcher Points: 2

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Asian Noddle Beef Bowl

8 ounces undon noodles or spaghetti 2 (14 1/2 ounce) cans nonfat, lower-sodium beef broth 2 cloves garlic, minced 1 tablespoon minced ginger 1/4 to 1/2 teaspoon Asian chili sauce 1/4 cup reduced sodium soy sauce 3 tablespoons sherry 1 tablespoon honey 1 tablespoon sesame oil 12 ounces top round, cut into 1/4 inch thick strips 4 ounces shiitake mushroom caps, sliced 1 red bell pepper, thinly sliced 1 cup pre-cut shredded carrots 1/2 cup chopped scallions

Cook noodles according to package instructions, drain and set aside. In a large pot, bring the broth, garlic, ginger and chili sauce to a boil. Boil gently for 10 minutes. Meanwhile, mix soy sauce, sherry and honey in a bowl. Heat sesame oil in a large nonstick skillet over medium-high heat. Add beef and cook, stirring, 2 minutes, add mushrooms and cook, stirring, 2 minutes, add red peppers and carrots, cook, stirring 1 minute. Stir in soy sauce mixture and remove from heat. Add the beef mixture to the broth and stir in noodles. Use tongs or a slotted spoon to divide beef, noodles and vegetables among 4 bowls. Ladle soup into each bowl and top with scallions. Mak4es 4 servings.

For each serving 392 calories, 28g protein, 57 g carbohydrates, 4 g fiber, 7 g fat (2 g saturated fat) 38mg cholesterol, 1,179 mg sodium. Note: to reduce the sodium, replace half the broth with water and decrease the soy sauce to 3 tablespoons.)

Along with this I served can'taloupe and honeydew melon "medley" for dessert.

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Wild Rice Breadsticks

1 2/3 cups bread flour 1/2 cup whole wheat flour 1/2 cup cooked wild rice or brown rice 3/4 cup water 1 tablespoon molasses 1 tablespoon vegetable oil 1 teaspoon fennel seed, if desired 1 teaspoon salt 1 teaspoon bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/ Manual cycle.

Grease large cookie sheet. Divide dough into 10 equal pieces. Roll each piece into 9-inch rope. Place on cookie sheet. Brush with vegetable oil. Cover and let rise in warm place 5 to 15 minutes or until slightly risen.

Heat oven to 375F. To make breadsticks resemble sheaves of grain, make short angled cuts with scissors at one end of each breadstick. For a shiny finish, brush breadsticks with slightly beaten egg, if desired.

Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cool. Yield: 10 breadsticks (1 per serving).

Per Serving: 130 Calories; 2g Fat (13.3% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 216mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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Tuna-Broccoli Casserole

1 1/2 cups uncooked small pasta shells (6 ounces) 1 (10 ounce) package frozen broccoli cuts -- thawed 1 (6 ounce) can tuna -- drained 1 (10 3/4 ounce) can condensed Cheddar cheese soup 1 soup can of milk 1 cup crushed potato chips

Heat oven to 350F.

Mix all ingredients except potato chips in casserole. Sprinkle with potato chips. Bake uncovered 30 to 40 minutes or until hot and bubbly. Yield: 4 servings.

Per Serving: 446 Calories; 16g Fat (32.1% calories from fat); 24g Protein; 52g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 876mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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Potato Skins Olé

4 large potatoes (about 2 pounds) -- baked 2 tablespoons margarine or butter -- melted 1 cup shredded Colby-Monterey Jack cheese (4 oz) 1/2 cup sour cream 1/2 cup sliced green onions (5 medium) 1/4 cup salsa

Let potatoes stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.

Set oven control to broil. Place potato shells, skin sides down, in broiler pan. Brush potato flesh with margarine. Broil 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.

Sprinkle cheese over potato shells. Broil about 30 seconds or until cheese is melted. Mix sour cream and onions; spoon onto potatoes. Top with salsa.

Yield: 8 servings (2 shells each)

Per Serving: 144 Calories; 9g Fat (56.1% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 83mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.

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Fluffy Corn Bread

1 egg -- separated 1 egg white 1/4 teaspoon cream of tartar 2/3 cup all-purpose flour 1/3 cup yellow cornmeal 2/3 cup skim milk 1 tablespoon vegetable oil 1 1/2 teaspoons baking powder 1 1/2 teaspoons chopped fresh cilantro 1/4 teaspoon salt 1/4 teaspoon ground cumin Whole cilantro leaves -- if desired Additional cornmeal to sprinkle on top

Heat oven to 425F. Spray round pan, 8 × 1 1/2 inches, with nonstick cooking spray. Beat the 2 egg whites and the cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry.

Mix egg yolk, flour, cornmeal, milk, oil, baking powder, cilantro, salt and cumin in medium bowl; beat vigorously 30 seconds. Fold cornmeal mixture into egg whites. Pour into pan.

Place cilantro leaves on batter. Sprinkle with additional cornmeal. Bake 15 to 20 minutes or until golden brown. Cut into wedges. Serve warm. Yield: 8 servings.

Per Serving: 92 Calories; 2g Fat (24.6% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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Pork Cordon Bleu

2 thick cut butterfly cut pork loin 1 slice ham 1 slice Swiss cheese 1/2 cup flour 2 eggs and a little water 1/2 to 1 cup bread crumbs salt and pepper to taste 1 cup cooking oil

Trim fat from pork and place between plastic wrap. Pound with meat hammer till it is thin. Place ham and Swiss cheese on one side, leaving enough space around edge to seal pocket. Fold over and seal edges with hammer. Mix flour and salt and pepper in a plate. Beat eggs and water (about 2 tablespoons) in another plate. I use the soup plates. Place bread crumbs on another plate. Be sure to do this in this order. roll pork in flour to make the egg stick, then in the egg mixture to make the bread crumbs stick. Then in the bread crumbs being sure all the meat is covered. Heat oil in frying pan on medium heat. place cordon bleu in pan and cook about 5 minutes on each side. Serve with Spatzel, French fries or German Potato salad.
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Bruschetta

My favorite appetizer - and so easy to make. Elegant and colorful, it's great when served with an Italian meal for guests you'd like to impress. So good, I could eat it for lunch with a little string cheese on the side.

Ingredients: 8 Roma tomatoes seeded, and finely diced 3 finely chopped garlic cloves 5 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 3 tablespoons finely chopped fresh basil (NOT dried!) 3/4 teaspoon salt 1/2 teaspoon pepper 1 baguette, 2 1/2 - 3 inches in diameter, cut in about 20, 1/4 inch slices 3 whole garlic cloves

Directions: In a large bowl, add the tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Stir the ingredients until well mixed and let them rest at room temperature for about 30 minutes.

Toast both sides of the bread slices under the broiler until well-browned. When the slices are cool enough to handle rub them on both sides with the garlic cloves.

Top each slice with a heaping teaspoon of the tomato mixture.
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Angel Food Cake with Pineapple

1 Angel Food Cake Mix 20 ounces crushed pineapple, undrained

Mix well. Pour into a 9X13 pan sprayed with cooking spray. Bake as directed on cake mix box. (My oven took 30 minutes.) Cool and serve with Cool Whip. _______________________________________

Nothing is better than a casserole like this. Serve with pork chops....yummy.

SWEET POTATO CASSEROLE

2 cans (40 ounces each) cut yams or sweet potatoes 1/4 cup packed brown sugar 1/4 tsp. ground cinnamon 2 cups miniature marshmallows

1. In large saucepan, heat yams until thoroughly warmed. Drain slightly, and mash yams until creamy. Stir in brown sugar and cinnamon. 2. Place yams in casserole dish. Top with marshmallows. 3. Bake in 325º oven for 20 minutes or until marshmallows are lightly browned. Yield: 10-12 servings. _______________________________________

Cider Rabbit

(if you don't like rabbit, you can use a large chicken, capon, or even a small turkey) 1 rabbit fresh or thawed, cut in 6 or more pieces 2 TBS. favorite cooking oil (I use olive) 1/4- 1/2 cup whole wheat pastry flour seasoned with salt and pepper 4 bay leaves 2 tsp. dried thyme leaves 1 quart apple cider (or unfiltered juice) 2-4 large onions cut in quarters 4 carrots sliced in 1/4 inch rounds (optional) Cut it up in 6 pieces. The small front legs including the shoulder and maybe the rib cage , the tenderloin (back) and the back leg on each half. Because a rabbit has little fat, it needs to be cooked longer and with more moisture than a chicken of the same size. The rabbit sections are dredged in the seasoned flour, browned in a little oil in a heavy bottomed pot. Once the pieces are browned, add a cup of apple cider, stir well, when it comes to a simmer, add the bay leaves and thyme and as many onions as you like. Then add water and cider (50-50) until the onions and rabbit pieces are just covered. Bring to a simmer again and cook, partially covered for 90-120 minutes depending on the size of the rabbit. Taste for salt and pepper and if you want to add carrots, do so now, then cook another 15 minutes. The rabbit should be tender and easy to get off the bone. Serve over egg noodles or with half baked potatoes. Add a side dish of collard greens or kale along with a salad and some homemade bread and you've got some great eating.

Half Baked Russet Potatoes Preheat oven to 425. Preheat a sturdy cookie sheet. then lightly grease and return it to oven. Meanwhile, scrub and halve (the long way), 1 large russet for each person plus an extra one. Pull hot pan out of oven. BE CAREFUL. The sheet is hot and will sizzle. Quickly place potatoes cut side down on sheet, spaced evenly. Do not move potatoes once on sheet. Sprinkle lightly with salt, put back in oven for 10 minutes. Then turn oven down to 400. Bake another 15-20 minutes until potatoes are tender inside. The cut side will be a lovely golden brown.

Cooked Collards or Kale The key is fresh greens, they are tender and don't take much cooking. Wash well, then cut off stems if you don't want to include them here, save in the freezer for making stock at a later time. Put 2-4 inches of water in a pot large enough to hold the cut up greens. Bring to boil while chopping the greens into bite-size pieces. Add one or more of the following for flavor depending on your taste: piece of onion, seaweed, handful of fresh basil , parsley or chives, small chunk of ham. Add chopped stems at this point if you like to eat them. Simmer for 10 minutes, covered, then add the chopped greens, stir, cover and simmer vigorously for 15 minutes. Taste for tenderness. add salt or soy sauce to taste. These will store in frig for up to a week. Add them to soups and casseroles to make sure you eat your greens!! Use the broth for soup or making rice, it is full of vitamins and tastes good. Enjoy. Feel free to ask questions.

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I was very impressed with the sauce. It was a fairly easy recipe. I prepped it in the afternoon & then popped it in the oven when hubbie got home.

Green Chile Chicken Enchiladas

Serving Size : 6

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 corn tortillas 1/2 cup oil 12 ounces light 4 cheese mexican style cheese -- shredded 3/4 cup onion -- chopped fine 1/4 cup butter 1/4 cup flour 14 ounces Fat free chicken broth ~ I used Swansons Natural Goodness 4 ounces green chile -- chopped (canned) 1 cup sour cream 3 chicken breast halves without skin -- cooked and shredded, see note chopped green onion and cilantro -- garnish

Cook tortillas in hot oil until softened (5 seconds, one at a time)

Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan.

Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until heated. Pour over enchiladas.

Bake at 350º F for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions and cilantro.

Description: "Yummy. Creamy sauce."

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Per serving: 518 Calories (kcal); 36g Total Fat; (61% calories from fat); 19g Protein; 32g Carbohydrate; 72mg Cholesterol; 219mg Sodium Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates

NOTES : I used the chicken broth to poach the chicken breasts. I put an onion coarsely sliced in the broth & also sprinkled some garlic powder & some fajita seasoning in it. I strained the onion out of the chicken broth & put it & the green chilies into the blender so it was smoother. I didn't use chopped onions inside.

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Tired of the same ole ice tea? Try this recipe, it definately gives it a whole new taste.

Raspberry Tea

Brew a gallon of tea like you normally would (with sugar added if you prefer). Then add the following Crystal Light dry mixes

1 tub (1/8) of Raspberry Ice Crystal Light 1 tub (1/8) of Peach Tea Crystal Light

Stir and serve.

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Ghost Cake with Flaming Eyes

18 1/2 ounces yellow cake mix -- prepared as directed 7 1/4 ounces white frosting mix -- prepared as directed 2 sugar cubes black licorice string 1 teaspoon lemon extract (divided)

Heat oven to 350°F. Generously grease a 13x9x2 inch baking pan with shortening then flour. Set aside.

Prepare the cake mix as directed on the package. When you break the eggs crack each in the middle and save the 2 best halves. Wash these halves and set aside. After mixing pour batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Cool the cake 10 minutes on a rack then remove to a tray.

After the cake has cooled measure across one short edge of the cake and mark the center with a wooden toothpick.Measure about 1 1/2 inches down from the center toothpick and mark with another toothpick. Measure 4 inches down each long side and mark with picks. Prepare frosting as directed on package.

Cut the cake between the two center wooden picks and then cut down to the side picks in a curve to make a rounded top for the ghosts head. Slide the cut corners down the sides to about the center of the cake. Turn the corners so the cut sides are up to make arms that look as if they are reaching up for you. Attach arms to the cake with some of the frosting using a spatula.

Frost the cake. Place the 2 egg halves, rounded sides down on the cake for the eyes. Place one sugar cube in each half. Make a mouth with licorice string.

Just before serving, pour 1/2 teaspoon lemon extract over each sugar cube. Light each "eye" and turn off the lights....spooky!

-NOTES : Mary's notes: I use either canned frosting or homemade using clear vanilla extract to make pure white frosting.

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Barbecued Chuck Roast

California Marinade (see below) 3 pounds beef chuck roast -- 2 1/2 to 3 inches thick (3 to 4-pounds) 2 tablespoons ketchup

CALIFORNIA MARINADE 2 cloves garlic -- crushed 1 tablespoon chopped fresh rosemary OR 1 teaspoon dried rosemary leaves -- crushed 1/2 teaspoon ground mustard (dry) 2 teaspoons soy sauce 1/4 cup olive or vegetable oil 1/4 cup red wine vinegar OR 1/4 cup cider vinegar 1/4 cup sherry OR 1/4 cup apple juice

Prepare California Marinade in shallow nonmetal dish or resealable plastic bag.

Add beef to marinade, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning beef frequently, at least 8 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Remove beef from marinade. Insert barbecue meat thermometer so tip is in center of beef and not touching bone. Place marinade in heatproof container; stir in ketchup. Heat marinade mixture on grill, stirring occasionally, until heated through; brush over beef.

Grill beef uncovered 4 to 5 inches from MEDIUM heat 1 to 1 1/4 hours, turning and brushing every 10 minutes with hot marinade, until medium doneness (155ºF on meat thermometer). Discard any remaining marinade. Yield: 6 servings.

CALIFORNIA MARINADE

Mix all ingredients. About 3/4 cup.

Per Serving: 576 Calories; 44g Fat (71.8% calories from fat); 36g Protein; 3g Carbohydrate; trace Dietary Fiber; 131mg Cholesterol; 288mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.

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CHICKEN WITH ORANGE, LIME, AND GINGER SAUCE

2 1/2 tablespoons orange marmalade 1/8 teaspoon grated lime rind 1 1/2 tablespoons lime juice 1/2 tablespoon grated ginger root 4 chicken breast halves without skin -- boned

Combine first 4 ingredients. Place chicken on grill, and brush with half of marmalade mixture. Cook, covered, over medium-hot coals for 6 minutes. Turn chicken, and brush with remaining marmalade mixture; cook 6 minutes longer or until done. Yield: 4 servings.

Per Serving: 163 Calories; 1g Fat (8.4% calories from fat); 27g Protein; 9g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 84mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Other Carbohydrates.

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Chicken and Mushrooms Enchiladas

2 tbsp corn oil 3/4 lb mushroom, sliced 1 (10 oz ) can enchilada sauce 8 ( 8 inch) flour tortillas 1/2 cup sour cream 2 cups diced cooked chicken 1 ( 7 oz) can diced green chiles 2 cups grated sharp cheddar cheese

Preheat oven to 350º. Brush a 13x9x2 glass baking dish with oil. Heat 2 tbsp oil in large heavy skillet over high heat. Add mushrooms and saute until golden, about 10 minutes.

Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tbsp sour cream across center of tortilla . Mound 1/4 cup of chicken over. Top with 3 tbsp mushrooms, then 1 tbsp chiles and1/4 cup cheese. Fold bottom half of tortillas over filling and roll up to enclose completely. place enchilada in prepared dish seam side down. Repeat with remaining tortillas and ingredients. Spoon remaining sauce evenly over. Bake until enchiladas are heated through, about 30 minutes.

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Butterscotch Cream Cheese Bars

Ease of Cooking: Beginner Serving Size: 24

Ingredients: 1 pkg. (10 Oz.) Butterscotch Chips 1/2 C. Butter 2 C. Graham Cracker Crumbs 1 Pkg. (8 Oz.) Cream Cheese 1 Can (14 Oz.) Sweetened Condensed Milk 1 tsp. Vanilla Extract 1 Egg 1 C. chopped Pecans

Preparation: Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13x9 inch ovenproof glass baking dish, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool to room temperature, then chill. Serve when chilled.
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Pepsi BBQ Sauce

2 Tbsp. butter 1 onion finely chopped 1 tsp. garlic powder 1 tsp. onion salt 2 cups ketsup 1 [12 oz.] can pepsi 1 Tbsp. Worcestershire sauce 1 Tbsp. prepared mustard 2 tsp. vinegar 1 cup brown sugar 2 Tbsp. open pit BBQ sauce salt and pepper to taste

Heat all ingredients to boil, simmer for 1 hour.

Easy BBQ Sauce

1 12oz bottle chili sauce 1 12oz jar orange marmalade 1/4 cup vinegar 1 Tbs Worcestershire sauce 1 1/2 tsp celery seeds

Whisk all ingredients together and refrigerate overnight. Serve on ribs, pork, chicken, or whatever. Makes about 3 cups.

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HORSERADISH-CREAM SAUCE (best on steak, but you CAN put it on anything!)

1 4 oz. jar of Horseradish 1/2 cup Mayonaisse 1/2 cup sour cream 1 Tbsp. Dijon mustard 2 Tbsp. parsley 2 shallots, minced 1/4 tsp. salt 1/2 cup heavy cream, whipped

Whisk all ingredients together, except whipped cream. Fold in the cream. Cover...refrigerate for at least 1 hour before dinner. Whisk before serving.

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Pistachio cake

1 yellow or white cake mix 1 package (4 serving size) pistachio instant pudding 3 eggs 1/4 cup oil 1 cup club soda 1/2 cup chopped nuts (optional)

Blend all ingredients together in large bowl. Then beat at medium speed for 2 minutes. Pour into greased and floured pan ( I always use a bundt pan, but you can use whatever kind you would like) Bake 350 degrees for 45-60 minutes or until cake springs back when touched. Cool in pan 15 minutes. Remove from pan if you used a bundt, Ice with vanilla icing (last time I saved about 1 tablespoon of the pudding and mixed it in with some leftover icing I had and drizzled it over the bundt cake, It was very good) You can also sprinkle with powdered sugar instead of icing.

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QUICK PUMPKIN BREAD

1 3/4 c all-purpose flour 1/4 tsp baking powder 1 tsp baking soda 1 tsp salt 1/2 tsp cinnamon 1/4 tsp ground cloves 1 1/3 c sugar 1/3 c soft shortening 2 eggs 1 c canned or cooked pumpkin 1/3 c milk or water 1/2 tsp vanilla (optional) 1/2 c coarsely chopped nuts (optional) 1/2 c raisins or chopped dates (optional)

Preheat oven to 350F. Sift flour, baking powder, baking soda, salt, cinnamon, and cloves together in medium-sized bowl. In a large bowl, beat sugar, shortening, and eggs until light and fluffy. Blend in pumpkin until smooth.

In thirds, add dry mix alternately with milk and vanilla. Do not overbeat between additions. If desired, fold in nuts or raisins. Pour batter into well-greased 9x5" loaf pan and bake for 1 hour at 350F, or until sides pull away from pan and bottom of bread sounds hollow. Remove from pan immediately by turning upside down onto clean cloth and tapping the bottom to loosen, and cool on wire rack. Makes 1 loaf.

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Ham Rolls

8 oz. cream cheese, softened One bunch green onions 2 T. ranch dressing Sliced ham Large flour tortillas

Finely chop green onions; mix well with cream cheese. Mix in ranch dressing, stir well. Spread mixture (not too thick, but don't skimp either) over flour tortillas. Lay ham slices over the mixture. Roll up tortillas and cut into one-inch wide pieces so the layers can be seen. This recipe is very simple but the result looks like you did some work! If you are using these as hors d'oeuvres for a get-together or party, they can be decorated with fancy toothpicks. (Hint: when the tortillas have been rolled up, it helps to use a little more cream cheese mixture on the edge to "seal" it and hold the tortilla together during cutting.)

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CHICKEN HAZELNUT SALAD

4 boned and skinned chicken breast halves, about 1 pound 8 c. rinsed and crisped red leaf lettuce, broken into pieces 4 c. cooked and chilled small pasta (rotelle, e.g.) 8 small tomatoes, sliced thinly 2/3 c. feta cheese 1/2 c. or more (to taste) hazelnuts, crushed or cut into large chunks 1/2 c. or so of calamata olives Dressing (below) salt and pepper

Poach chicken. (Here's one method: Boil 2 quarts water. Add chicken. Cover and remove from heat. Let stand until chicken is white in the thickest part, about 20 minutes. Drain and let stand until cool.) Slice thinly.

To roast hazelnuts: spread nuts on shallow cooking pan. Roast in a preheated 350 oven for approximately 10 to 20 minutes, depending on how dark you like them. The skin should be loose. Remove from oven. Cool. Rub the nuts between your hands to get the skin to fall off. Doesn't matter if you don't quite get every bit off.

On a large platter or individual dinner plates arrange lettuce. Top with pasta. Next arrange chicken and tomato slices with olives and cheese. Sprinkle hazelnuts on top. Drizzle sauce over, add salt and pepper to taste.

NOTE: If you're making this ahead of time, wait to drizzle the sauce until you're about to serve. Cover the platter or plates with a damp towel to keep lettuce crisp.

SAUCE 1/2 c. white wine vinegar, 1/4 c. olive oil, 2 T. dijon mustard. (or use a nice vinaigrette)

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Homemade Brown Sugar

For the equivalent of 1/2 cup of brown sugar, blend together 1/2 cup of granulated sugar with 2 tablespoons of unsulphured molasses. Follow same proportions for smaller or larger amounts.

In recipes that call for brown sugar to be added with a number of ingredients, no need to blend prior to adding to the recipe. Just add the amount of sugar and molasses needed.

Make as needed, as home made brown sugar is apt to become sticky if stored for any length of time.

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Ricotta-Basil Turkey Breast

1/2 cup ricotta cheese 3 tablespoons chopped fresh basil OR 1 tablespoon dried basil leaves 2 tablespoons grated Parmesan cheese 1 tablespoon margarine or butter -- softened 1/4 teaspoon salt 2 cloves garlic -- finely chopped 2 pound boneless turkey breast half with untorn skin Vegetable oil 1/4 teaspoon salt 1/8 teaspoon pepper

Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat.

Mix ricotta cheese, basil, Parmesan cheese, margarine, 1/4 teaspoon salt and the garlic. Loosen skin on turkey in 4 or 5 places. Carefully stuff ricotta mixture evenly under skin. Rub turkey skin with oil. Sprinkle with 1/4 teaspoon salt and the pepper. Insert barbecue meat thermometer so tip is in thickest part of turkey breast.

Cover and grill turkey, skin side down, over drip pan and 4 to 5 inches from MEDIUM heat 20 minutes; turn. Cover and grill 40 to 50 minutes longer or until thermometer reads 170ºF and juice of turkey is no longer pink when center is cut. Remove turkey from grill. Cover with aluminum foil tent and let stand 10 minutes before carving. Yield: 8 servings.

Per Serving: 207 Calories; 11g Fat (49.2% calories from fat); 25g Protein; 1g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 247mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

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Jalapeño Burgers

1 1/2 pounds lean ground beef OR 1 1/2 pounds ground buffalo 1 medium onion -- finely chopped (1/2 cup) 2 jalapeño chilies -- seeded and finely chopped (2 to 3) 1 clove garlic -- finely chopped

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Mix all ingredients. Shape mixture into 6 patties, about 1/2 inch thick.

Grill patties uncovered about 4 inches from MEDIUM heat 8 to 12 minutes, turning once, until no longer pink in center and juice is clear. Yield: 6 servings.

Per Serving: 224 Calories; 14g Fat (56.7% calories from fat); 22g Protein; 2g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 60mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1 Fat.

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Grilled Glazed Chicken

1/8 cup apple jelly 1 1/2 tsp. mustart 1/4 tsp. salt 1 1/2 tsp. honey 1/4 tsp. cinnamon 2 chicken breasts

Combine all ingredients except chicken. Brush chicken with glaze. Place chicken on grill. Cook 15-20 minutes, turning occasionally and brushing with glaze. 2gm fat

We follow a low fat diet and have enjoyed this tasty chicken on the grill.

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This is another Weight Watchers recipe that my family loves!

Key Lime Pie

1/4 cup boiling water 1 box lime sugar free jello 2 6 oz containers of sugar free, low-fat Key Lime Pie yogurt 1 container of fat free cool whip 1 low-fat graham cracker crust

Dissolve the jello in the boiling water. Add both containers of yogurt and mix well. Fold in the entire container of Cool Whip. Pour into graham cracker crust and chill at least 2 hours before serving.

8 servings 1 serving = 3 weight watchers points

My entire family (including teenagers) love this pie. I have tried different variations on the flavors, using strawberry, lemon, orange and peach. They are all good!

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Hi all, I've made this dish more tangy and healthful then the traditional version with veal "piccata", made with turkey breast cutlets and far less butter.

Turkey Cutlets With Lemon Sauce

2 tablespoons flour 1/4 teaspoon paprika 1/2 teaspoon salt 1/8 teaspoon pepper 1 pound turkey breast cutlets, cut in 4 equal parts (pieces) 2 teaspoon olive oil 1/2 cup dry white wine 2 tablespoons lemon juice 1/2 cup low-fat, lower sodium chicken broth 1 tablespoon capers 1 tablespoon butter

Combine the flour, paprika, salt and pepper on a plate. Dredge the turkey cutlets in the mixture. Heat the oil in a large nonstick skillet over medium heat, add the turkey and cook 4-5 minutes on each side, or until golden and cooked through. Remove them from the pan.

Add the wine, lemon juice and chicken broth to the pan and boil until it thickens, and becomes somewhat syrupy. Swirl in the capers and butter.

Return the turkey to the pan for a moment just to reheat it. Serve the turkey with the capers and sauce spooned over the top. Makes 4 servings. Enjoy

For each serving, 208 calories, 28 g protein, 4 g. carbohydrates, 0 g. fiber, 6 g. fat, (2 g. saturated fat) 78 mg. cholestrol, 438 mg. sodium

I served along with this about 8-10 oz. of broad egg noodles, tossed with caraway seeds (just a handful) and light sour cream., accompany with steamed broccoli florets.

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I have not tried this yet. This is also good for diabetics.

Pineapple Sherbet

1 (160z.) can crushed pineapple in pineapple juice 1 tsp. unflavored gelatin (1/3 envelope) 2 tbsp. lemon juice Sweetener equivalent to 1/2 cup sugar 1/2 cup nonfat dry milk powder

At least 3 hours before serving: Drain pineapple reserving juice. In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin. Cook over low heat, stirring constantly until gelatin is dissolved. Remove from heat; stir in 1/2 cup reserved pineapple juice, lemon juice, crushed pineapple and sweetener; cool. In small bowl with mixer at high speed, beat milk powder with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined. Pour into shallow pan; freeze 3 hours or until firm.

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Baked Chicken Sandwiches

4 slices light Whole Wheat bread Cheez Whiz Light 1 small jar pimentoes, drained Cold sliced chicken breasts 1/2 c. skim milk 1 can reduced fat Cream of chicken soup 1/2 c. crushed baked potato chips or Wow Potato chips

Preheat oven to 425 degrees. Spread cheese on bread. Evenly divide pimentoes on each bread slice. Arrange bread close together on a lightly sprayed baking sheet. Top each slice with chicken. In a bowl, combine soup and milk togehter. Pour this over sandwiches. Top with crushed chips. Bake 10 to 15 minutes until lightly browned. Serves 4.

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Strawberry Pie

1 pkg. (small 1.1 oz) sugar free Cook & Serve vanilla pudding 2 cups water 1 pkg (small 0.3 oz) sugar free strawberry jell-O 4 cups sliced strawberries (16 oz. box of fresh strawberries = 4 cups)

In medium saucepan add water and pudding mix. Mix well, then heat to a boil. Remove from heat and immediately add the strawberry gelatin and stir until dissolved. Set aside and let it cool to room temperature.

Place sliced strawberries into the bottom of a deep dish pie plate. Pour cooled pudding mixture over strawberries and refrigerate until chilled.

Oh it is worth the wait, so let it chill and set well before slicing. For any Weight Watchers out there: 6 points for entire pie or 1 point per 1/6 of the pie.

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Almond-Stuffed Pears

6 medium pears -- peeled, halved, and cored 1/3 cup dry sherry 1 1/2 cups water 2 1/4 ounces slivered almonds -- toasted and finely chopped 1 tablespoon light brown sugar 1/8 teaspoon almond extract

Place pear halves, cut side down, in a 12- x 8- x 2-inch baking dish. Combine sherry and water; pour over pears. Cover and bake at 350 degrees F. for 15 minutes.

Turn pear helves over. Combine almonds, sugar, and almond extract; stir well, and spoon equal amounts into cavity of each pear. Bake uncovered, 5 additional minutes; serve warm. Yield: 6 servings.

Per Serving: 181 Calories; 6g Fat (30.8% calories from fat); 3g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

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Baked Herb Omelet

1 medium onion -- chopped (1/2 cup) 1/2 cup shredded part-skim Mozzarella cheese (2 ounces) 1 1/2 cups skim milk 1 cup fat-free cholesterol-free egg product OR 2 eggs PLUS 3 egg whites 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 3/4 cup salsa

Heat oven to 350º. Spray pie plate, 9 × 1 1/4 inches, with nonstick cooking spray. Sprinkle onion and cheese in bottom of pie plate. Place remaining ingredients except salsa in blender. Cover and blend on medium-high speed about 30 seconds or until smooth. Pour into pie plate.

Bake about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Cut into wedges. Serve with salsa. Yield: 6 servings.

Per Serving: 107 Calories; 2g Fat (16.2% calories from fat); 9g Protein; 13g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 409mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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Summer Cobbler

1/4 cup margarine or butter -- melted 1 1/4 cups Bisquick® Original baking mix 1/2 cup sugar 1/2 cup milk 1 medium nectarine (1 cup) -- sliced OR 1 medium peach (1 cup) -- sliced 1 cup blueberries OR 1 cup blackberries 1/4 cup sugar 1/2 teaspoon ground cinnamon

Heat coals or gas grill for direct heat.

Melt margarine in 9-inch round aluminum foil pan on grill. Mix baking mix, 1/2 cup sugar and the milk; beat 30 seconds. Pour over margarine in pan. Top batter with nectarine and blueberries. Sprinkle with 1/4 cup sugar and the cinnamon.

Cover and grill cobbler 5 to 6 inches from MEDIUM heat about 30 minutes or until toothpick inserted in center comes out clean. Yield: 8 servbings.

Per Serving: 227 Calories; 9g Fat (34.3% calories from fat); 2g Protein; 36g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 294mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : After cobbler is baked, move it to the side of the grill to keep warm until ready to serve.

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SEASONED POPOVERS

2 eggs 1 cup milk 1 cup all-purpose flour 1 teaspoon poultry seasoning 1/2 teaspoon salt

Beat eggs at medium speed of an electric mixer until frothy. Add remaining ingredients; continue beating just until smooth.

Place a well greased muffin pan in a 450 degree F. oven for 3 minutes or until a drop of water sizzles when dropped in muffin cup. Remove pan from oven; fill each muffin cup two-thirds full with batter. Bake at 450 degrees F. for 15 minutes; reduce heat to 350 degrees F., and bake an additional 25 minutes. Remove pan from oven, and serve popovers immediately while warm. Yield: 10 to 12 popovers.

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Per Serving: 62 Calories; 2g Fat (22.6% calories from fat); 3g Protein; 9g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat.

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Chewy Chocolate Cookies

1 1/2 cups butter or margarine -- softened 1 cup sugar 1 cup firmly packed brown sugar 3 eggs 2 teaspoons vanilla extract 4 1/2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 cup chopped pecans 6 ounces semisweet chocolate chips

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla, beating well.

Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Stir in pecans and chocolate chips.

Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in waxed paper, and freeze overnight.

Unwrap rolls, and cut into 1/4-inch slices; place on ungreased cookie sheets. Bake at 350 degrees F. for 12 to 14 minutes or until lightly browned. Yield: about 7 dozen (2 per serving).

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Per Serving: 189 Calories; 10g Fat (47.2% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 159mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.

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Creamy Pralines

2 1/2 cups sugar 3/4 cup evaporated milk 2 tablespoons butter 2 tablespoons light corn syrup 2 cups pecan halves

Combine sugar, milk, butter, and corn syrup in a heavy Dutch oven, mixing well; bring to a boil. Stir in pecans; cook, stirring occasionally, until mixture reaches soft-ball stage (234 degrees F.)

Remove from heat; beat 2 to 3 minutes or until mixture is creamy and begins to thicken. Working rapidly, drop mixture by rounded tablespoonfuls onto lightly buttered waxed paper; let cool. Yield: about 1 1/2 dozen (1 per serving).

Per Serving: 219 Calories; 10g Fat (40.0% calories from fat); 2g Protein; 33g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 27mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

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DOUBLE CHOCOLATE PUDDING

3/4 cup granulated sugar 1/3 cup cocoa -- preferably European-style 3 tablespoons cornstarch 1/4 teaspoon salt 2 cups light cream 3 ounces bittersweet chocolate -- chopped 1 1/2 teaspoons vanilla extract

In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining 1 cup cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil for 1 minute.

Remove the pan from the heat and add the chocolate and vanilla. Let stand for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth. (Do not stir too much or the pudding may thin out.)

Divide the pudding among 6 small dessert bowls. Let cool for about 20 minutes to serve warm and soft, or refrigerate for at least 30 minutes or up to 8 hours. Yield: 6 servings.

Per Serving: 356 Calories; 24g Fat (55.6% calories from fat); 5g Protein; 38g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 124mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Fat; 2 Other Carbohydrates.

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FIG COBBLER

1/4 cup butter or margarine 1 cup all-purpose flour 1 cup sugar 2 teaspoons baking powder 1 cup milk 1 large egg 1 teaspoon vanilla extract 2 (11 oz) jars fig preserves

Place butter in 2-quart baking dish. Bake at 375 degrees F. until butter melts. Remove from oven and set aside.

Combine flour, sugar, and baking powder in a large bowl. Add milk, egg, and vanilla, stirring until smooth. Pour batter into baking dish; spoon preserves over batter.

Bake at 375 degrees F. for 40 minutes, covering dish with aluminum foil after 20 minutes. Serve warm with vanilla ice cream or whipped cream. Yield: 8 servings.

Per Serving: 234 Calories; 7g Fat (28.5% calories from fat); 3g Protein; 39g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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Another good recipe and our whole family likes this soup.

Cream of Broccoli Soup

4 teaspoons margarine 3/4 cup chopped onion 2 large cloves of garlic, finely chopped 1 1/3 pounds trimmed broccoli stems and florets 2 2/3 cup skim milk 1 can (12 oz.) evaporated skim milk 3/4 teaspoon salt white pepper 1 teaspoon ground coriander

In a heavy 2 quart saucepan melt the margarine, then add the onion and garlic and cook for a couple of minutes. Add the broccoli and both milks, and cook over low heat for 25 minutes. In a blender or food processor puree the soup in batches, then transfer to a saucepan. Stir in s and p and coriander. Heat slowly for 3 minutes and serve.

Makes 8 3/4 cup servings

1 serving = 106 calories, 8.4 g protien, 2.6 g fat, 14.3 g carbs, 3 mg. cholestrol and 2.8 g fibre _______________________________________

I recently went to Pritikin and have been moderately converted to a very low fat diet. This is one of my favorite recipes. It has no added fat or sugar. It's pretty general, because it is so easy and based on the way my mother cooked it in a campfire when I was a kid.

Baked Salmon with Dill Sauce

Salmon (whole, filet, or whatever) lemon onion

Preheat oven to 350 (or so). Place the salmon on a piece of foil big enough to wrap it in. Cover it (or if a whole fish, fill the inside with) slices of lemon and onion - the more the better. Salt and pepper to your taste. Close the foil around the salmon to seal it and cook it until done to your taste (this depends on the sice of the salmon and your preference for doneness).

Sauce

fat free plain yogurt (the amount depends on the amount of salmon and how much sauce you like) fresh dill

Chop the dill finely and add to the yogurt to taste.

Serve the sauce with the salmon. The salmon with steam in the foil, so it will be VERY moist. _______________________________________

In these times of running the kids to every event and activity they can get into, it is hard to find something easy and fast to prepare. The other trick is finding something quick that is not loaded with fat and calories. Here is a nutritional dish that even the kids will like. You can make extra at the same time and cut it up in a salad the next day for lunch. It is great cold as well.

Parmesan Chicken Strips

14 oz boneless skinless chicken breast 1 whole egg, beaten 1/4 c. skim milk 1/2 c. bread crumbs 1/4 c. Parmesan cheese 1/2 tsp. dried basil 1/2 tsp. dried thyme 1/8 tsp. onion powder 1/8 tsp. fresh ground pepper

Trim excess fat from chicken and cut into 4 x 1-inch strips. Combine egg and milk, stirring well. Combine bread crumbs and next 5 ingredients; stir well. Dip chicken in egg mixture, then the bread crumb mixture. Place on a nonstick baking tray or coated regular tray with nonstick cooking spray. Bake at 400 degrees for 20 minutes, or until lightly browned. Serves: 4 ( 175 calories, 28.8 grams protein, 9.3 grams fat, 69 mgs chol., 257 mg sodium )

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I always rip out recipes from the magazines I receive, but I think this one came from Cooking Light. I tried it over the weekend, and it was very good, and pretty quick. ALot of flavor which is sometimes hard to find when trying to cook light.

Pork Picatta

1/2 cup Italian seasoned bred crumbs 4 (4 ounce) boneless center cut loin pork chops, trimmed (about 1/2" thick) 1 TB olive oil 1/4 cup shallots, chopped 1 cup fat free, less sodium chicken broth 3 TB fresh parsley, chopped 2 tsp capers 1 tsp lemon rind, grated 1/8 tsp black peppper

Place bread crumbs in shallow pan, and dredge the pork chops. Heat olive oil in skillet over med-high heat. Cook pork 2 minutes on each side or until golden brown. Remove pork from pan, and reduce heat to medium.

Add shallots to pan, and cook for 30 seconds. Stir in broth and juice, scraping pan to loosen the small browned bits. Stir in 1 1/2 TBS parsley, capers, rind and pepper. Simmer for a few minutes. Return pork to pan, cook 3 minutes or until thouroughly heated through. Sprinkle with remaining parsley. Spoon reduced sauce over the chops when serving.

(I had to keep pork in a little longer since used a thicker chop. Just make sure its cooked thru) _______________________________________

Almost Fat Free Key Lime Pie

1 small box sugar-free lime Jell-O 3/4 cup hot water 1 12-oz carton Free Cool Whip 2 tsp or 8 packets of sugar substitute (Equal, Splenda, etc) 2 Tblsp. fresh lime juice 1 8-oz pkg fat free cream cheese 1 reduced fat graham cracker crust

Dissolve gelatin in hot water and let cool. Mix cream cheese with cooled gelatin. Add sugar substitute and lime juice. Blend well. Fold Cool Whip into the mixture. Pour mixture into crust. Refrigerate 2-3 hours or overnight.

I actually put it in the freezer overnight and then let it thaw a little in the refrigerator since I like it partially frozen. You can also substitute lemon Jell-O and fresh lemon juice if you prefer.

1/8 pie = Weight Watchers 4 points (most of it is in the crust)

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This is a tasty "by itself" salad, or can be used as a relish/chutney to top a filet of your favorite fish or anything else. The proportions can definitely be adjusted to your own tastes, just use this as a general guide. Chop veggies into small diced pieces so all parts are the same size.

Salsa Salad

4 ripe medium tomatoes 1/2 white onion 4 scallions/green onions 6 cloves garlic, smashed and chopped 1/2 pound frozen petite white corn 1 15 oz can black beans, drained and rinsed 1 lime 1 large bunch of cilantro, chopped fine 1/4 teaspoon (or more!) red pepper flakes 4 to 5 dashes of hot sauce, I like to use Tapatio, (has a better Mexican flavor than Tabasco for this dish) Kosher salt to taste Fresh ground black pepper 1/2 tsp cumin

Chop the tomatoes and onions to the same size. Discard the mushy center of the tomatoes, as they tend to make the salad too wet. Use a fair amount of the green part of the scallions, it adds a nice fresh flavor. After mixing all the vegetables and seasonings together, squeeze on 1/2 of the lime and taste. You may decide to use more, or stick with that amount. Mix and hold in a non reactive (not metal) bowl overnight in the fridge. Gets better with time!

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I am a bonafide addict of this dish from Outback Steakhouse. Recently, it was my good fortune to find the recipe on kopycat.com. It tastes JUST LIKE what you get in the restaurant! The only thing I would change is the thickness of the breast they call for. I use a thinner cut, and no, I did not buy any parsley for garnish (not even for a dinner party).

ALICE SPRINGS CHICKEN

4 skinless, boneless chicken breasts 1/2" thick Honey Mustard (recipe below) 6 pieces of bacon, cut in half, fried crisp 1/2 tsp. McCormick Season All 1 C. sliced sautéed mushrooms (or canned, drained) 3 C. shredded Colby/Monterey Jack cheese Parsley for garnish

Rub chicken breast with Season All and set aside to marinate for 1 hour. Fry bacon and drain. Shred cheese. Make Honey Mustard.

Spread chicken breast with Honey Mustard, cover with a layer of mushrooms, three slices of bacon, and then cover entirely with cheese (don't skimp). Place in heated oven at 350 degrees or microwave until cheese is melted.

Add parsley garnish and serve with extra Honey Mustard on the side.

Honey Mustard: 1/2 C. prepared mustard 1/4 C. honey 1/4 C. light corn syrup 1/4 C. mayonnaise Blend all together until completely smooth and free from lumps. Adjust the corn syrup depending on how sharp you like the mustard to taste. (Use this sauce alone over chicken or as a dip, it's YUMMY!)

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This is fast and easy, and the flavor is great!

Awesome Crockpot Pork Chops

4 pork chops 1 pkg. onion soup mix 1 cup chicken broth

Place pork chops in crockpot.

In a separate bowl, combine soup mix and chicken broth, stir.

Pour over chops.

Cook on low heat for 6 to 8 hours.

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This is a recipe my mother gave me that is so great for large crowds as it is inexpensive and very easy. Kids love them, as well as adults.

Mom's Peanut Butter Crisps

1 cup dark or light corn syrup 2 cups sugar 2 cups peanut butter 8-12 cups corn flakes

Bring sugar and corn syrup to a boil stirring until its all melted and mixed. Remove fro heat and stir in peanut butter. Add corn flakes until mixture is too stiff to stir. Roll into 1" balls. Makes about 100. Note: when I made these the trick is to let the mixture cool a few minutes so you can form the balls.

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I received this recipe from a friend of mine a few years back. When I was a young married with small children and not a very large pocket book, I made this and packaged it in holiday tins or such and it made wonderful gifts. In fact, when I stopped making it for gifts I heard many complaints.

Carmel Corn

1 cup popcorn seeds - popped (air popping works best) 2 cups brown sugar 1/2 cup light karo syrup 2 sticks butter or margarine 1 tsp salt 1/4 tsp cream of tartar 1 tsp baking soda

Cook sugar, syrup, margarine, salt, tartar over medium heat. Cook (boil) for 5 minutes, stirring constantly. Remove from heat. Add soda. Mix carmel over popcorn. Bake at 200° for 1 hour.

Be sure to use a large enough saucepan, as when you add the baking soda, the mixture will expand.

As an added treat, peanuts, almonds or any other type of nut can be added while mixing the popcorn with the carmel.

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Texas Tornado Cake #1

1 1/3 cup shredded coconut 1 cup chopped pecans 1 German Chocolate Cake Mix 8 ounce cream cheese 2 cups powdered sugar 1/2 cup melted margarine

Instructions: Spray a 9x 13 pan with Pam. Layer 1 - Cover bottom of pan with coconut and pecans. Layer 2 - Prepare cake mix according to package directions and pour over 1st layer. Layer 3 - Cream together powdered sugar, cream cheese and margarine. Spoon or pour on top. Bake at 350 degrees for about 45 minutes to 1 hour. This cake will crack and look like a tornado hit it.

Texas Tornado Pudding Cake #2

Cake: 2 c Flour 1 1/2 c Sugar 2 tb Cocoa 1 1/2 tb Baking powder 1/2 ts Salt 1 c Milk 1/2 c Margarine; melted

Topping:

2 c Brown sugar 6 tb Cocoa 3 1/4 c Hot water

Cake -

mix flour, sugar, cocoa, baking powder, and salt together. Add milk and margarine to dry ingredients. Mix until smooth. Pour into 9" baking pan.

Topping - mix sugar, cocoa, and water until sugar and cocoa dissolve. Pour over top of cake. Bake in 325~ for approximately 45 mins. or until done.

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This is a dish my Mama called "the easiest dish in the world" and it is delicious.

Brisket 'n' Beer

1 brisket of beef (fresh, not corned) 1 or 2 LARGE onions, peeled and sliced thinly (in this case, more is better.) 1 1/2 C catsup 1 1/2 C beer Salt Pepper to taste Preheat oven to 325°. Lay onions in bottom of a roasting pan. Lightly salt and liberally pepper the brisket and set on top of the onions. Mix the catsup and beer. (It will foam, so use a large enough bowl to mix them in.) Pour over beef. Cover pan and cook about 30 minutes per pound. Be sure the meat is done as brisket is tougher than nails when it is undercooked. The secret here is long cooking over low heat. To serve, take brisket out of sauce, scraping off onions and sauce. Cut thinly across the grain. Place attractively on a platter. If the sauce is too thin, cook on stove top to reduce and thicken. Pour some of the sauce over the cut meat, and pass the rest as gravy. Best served with well seasoned French cut green beans, garlic mashed potatoes, and a green salad with a vinaigrette dressing. (If you have any, left overs make great sandwiches the next day!)

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This is really a good way to fix tuna.

Dutch Tuna Sandwich

6 or 7 oz. can of tuna 2 1/2 c. shredded cabbage 3 T. chopped dill pickle 1/4 c. mayonnaise 2 t. pickle juice 6 slices cheese, American or Swiss 6 hamburger buns Butter

Drain and flake tuna. Combine tuna, cabbage, dill pickle and juice and mayonnaise; mix well and chill. Spread bottom half of bun with butter. Arrange rolls, cut side up on baking sheet. Place 1/4 c. of tuna mixture on bottom half of each bun. Top with slice of cheese. Bake at 400° 11 to 12 minutes or until cheese melts. Place on tops; serve hot. I have placed filling and cheese on the top part of the bun also and served them as opened faced sandwiches. That way you feel like you're getting 2 sandwiches without all of the bread.

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Cabbage Lasagna

1 med to large cabbage 1 tblsp olive oil 2 garlic cloves (minced or pressed) 1 med chopped onion 1 med green pepper chopped 3/4 pound ground beef 1 - 6 oz can tomato paste 1 - 8 oz can tomato sauce 1 tsp dried oregano 2 tsps salt 1 tsp black pepper 1 c. grated mozzarella cheese 1/2 c. ricotta or cottage cheese 1/2 c. grated parmesan cheese

Oven-350 deg Wash the cabbage and remove tough outer leaves - cut head in half. Steam or I put them in microwave in glass dish for 3-5 minutes until leaves are soft and easy to peel off.

Put olive oil in skillet over medium-high heat. Sauté garlic, onion, green pepper until onion is transparent. Add ground beef and brown thoroughly. Drain. Add tomato past, sauce and seasoning to mixture and simmer for 10-20 min.

Coat 9x13 pan with dab of olive oil. Line bottom with cabbage leaves - top with 1/2 of meat mixture - 1/3 of mozzarella and 1/2 ricotta cheese. Add another layer of cabbage, rest of meat, then 1/3 of mozzarella and rest of ricotta. Top w/ rest of mozzarella and parmesan.

Bake covered for 20 min - uncover and bake 5 min more.

9 grams carbs - 20 grams protein Freezes well. Cool, cut into 8 servings.

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This is an old standby for fall and winter in our household.

LEMON AND GARLIC CHICKEN

2 1/2 lb. chicken, cut up and skinned (I just use chicken pieces) 1 large head (not clove) garlic 8 lemons, squeezed, juice strained 1/4 C fresh parsley, chopped 2 T. olive oil 4 T. water salt and pepper to taste

Separate and peel the cloves of garlic from the entire head. Mix the lemon juice, garlic, parsley, olive oil, water, salt and pepper. Put the skinned chicken in a greased 9x13x2" baking dish and pour the marinade over. Let marinate for 20 minutes or so and then bake at 350° for 30 minutes. Turn the chicken and bake an additional 20 - 30 minutes or until chicken is thoroughly cooked. Serve over hot cooked rice with a green salad for a complete meal. Serve 4.

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peppery chops with a great contrast to the sweet and tart flavor of the vinegar glaze. If you don't like too much of a spicy food, cut back on the seasonings alittle.

Black Pepper and Balsamic Pork Chops

4 boneless center-cut pork chops (about 1 pound to 1 1/4 pounds 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon olive oil 3 cloves garlic, thinly sliced 1 cup chopped onion 1/4 cup nonfat chicken broth 1/2 cup balsamic vinegar 1 teaspoon thyme

Sprinkle the chops with salt and pepper. Heat the oil in a large nonstick skillet over medium heat, add the chops and cook 4-5 minutes on each side, or until golden brown. Transfer to a plate. Add the garlic and onion to the skillet and cook, stirring, 1 minute, add the broth, vinegar and thyme, and cook, stirring and scraping the bits up from the bottom of the pan, for 2 minutes, or until the liquid has thickened to the consistency of syrup. Return the chops to the skillet and turn them over once to completely coat them in the glaze. To serve, drizzle any glaze remaining in the pan over the pork. Makes 4 servings.

For each serving 237 calories, 25 g. protein, 7 gr. carbohydrates, 1 g. fiber, 12 g. fat (4 g. saturated fat) 61 mg. cholestrol, 372 mg. sodium. This is what I served along with the chops cook about 6-8 oz. orzo pasta until al dente, toss with small bottled roasted red peppers chopped, chopped kalamata olives (just a handful) and sprinkle with parsley. I cooked a bunch of Swiss chard in lightly salted water until tender, drain and toss with lemon juice, salt and pepper.

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Most people walk in and out of you life, but only friends leave footprints in your heart.

Hope you all try this recipe it is delicious.

Tartar Sauce

1 1/2 tablespoons reduced calorie mayonnaise 2 tablespoons plain non fat yogurt 1 teaspoon sweet relish

Combine all in small bowl.

1 tablespoon serving = 24 calories .4 g protiein 2 g. fat 1.4 g carbs 2 mg. cholsetrol 0 g fiber

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Good soup, low in calories.

Spicy Black and Red Bean Soup

Cooking Spray 1 1/2 cups chopped onion 1 1/4 cups sliced carrot 2 garlic cloves, minced 3 cups chicken broth (fat free) 2 teaspoons sugar 1 (16 oz) package frozen shoepeg white corn 1 (15 oz) can red beans or kidney beans, drained 1 (15 oz) can black beans, drained 1 (14.5 oz) can Mexican style stewed tomatoes with jalapeno peppers and spices, undrained 1 (14.5 oz) can no salt added diced tomatoes, undrained 1 (4.5-oz) can chopped green chilies

Place in a large Dutch oven coated with cooking spray over med. high heat until hot. Add onion, carrot, and garlic; sauté 5 mins. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Optional method: To use a slow cooker, combine everything in the pot, and cook on HIGH for the first hour; then turn the temp. to LOW and cook 7 more hours.

Yield 10 servings (serving size: 1 cup)

Calories - 152, fat 0.8g, protein 7/8g, carb 30.8 g., fiber 4.2 g, chol - o mg., iron 1.9 mg., sodium 374 mg, calc 52 mg.

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Not only is this dessert low-fat and easy-to-make, it's no-bake also!! According to the original recipe, for a larger cake, double the filling recipe but use the same amount of crust in a 9" or 10" springform pan.

Chocolate Cream Cheese Delight

Crust 3/4 cup low-fat graham cracker crumbs 2 tbsp. melted unsalted butter or margarine

Filling 1 envelope unflavored gelatin 1/4 cup skim milk, well chilled 3/4 cup skim milk, boiling 4 ounces light cream cheese, softened 4 ounces nonfat cream cheese, softened 1/2 cup nonfat sour cream 1/2 cup nonfat cottage cheese 2/3 cup sugar 1 tbsp vanilla 5 tbsp unsweetened cocoa powder (regular or Dutch process)

Preheat oven to 350. Lightly coat a 9" springform pan or pie plate with no-stick spray. Crust: In a small bowl, combine graham cracker crumbs and butter. Press into the prepared pan and bake for 5 minutes. Cool on a rack. Filling: In a blender, sprinkle gelatin over cold milk. Let stand 2 minutes. Add hot milk and blend on low speed for 2 minutes. Add remaining ingredients. Blend on high speed for several minutes, until smooth. Pour filling into baked crust and chill for about 4 hours, or until firm. Serves 10

Per serving: 171 calories, 5.1g total fat (26% of calories), 1.8g monounsaturated fat, 0.2g polyunsaturated fat, 2.8g saturated fat, 8.2g protein, 23.9g carbohydrate, 0.2g dietary fiber, 13mg cholesterol, 221mg sodium.

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RICE CASSEROLE

10 1/2 ounces condensed beef consomme -- undiluted 10 1/2 ounces condensed French onion soup -- undiluted 2 tablespoons butter or margarine -- melted 1 cup long-grain rice -- uncooked 1/2 cup chopped onion 1/2 cup golden raisins 1/2 cup cashews -- chopped 1 tablespoon butter or margarine -- melted

Combine first 4 ingredients in a lightly greased 10- x 6- x 2-inch baking dish. Cover and bake at 350 degrees F. for 1 hour or until all liquid is absorbed.

Saute onion, raisins, and cashews in 1 tablespoon butter until onion is tender. Sprinkle mixture over cooked rice. Yield: 6 servings.

Per Serving: 284 Calories; 11g Fat (34.9% calories from fat); 7g Protein; 41g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 322mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat.

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CHICKEN CROQUETTES

3 tablespoons butter 1/4 cup all-purpose flour 1/2 cup milk 1/2 cup chicken broth 1 tablespoon parsley -- snipped 1 teaspoon lemon juice 1 teaspoon grated onion 1/4 teaspoon salt Dash paprika, nutmeg, and ground pepper 1 1/2 cups chicken -- cooked and finely diced

Melt butter and blend in flour. Add milk and chicken broth. Cook and stir until thickened and bubbly. Continue cooking and stirring for 1 more minute. Add parsley, lemon juice, onion, salt, paprika, nutmeg, and pepper. Cool. Add chicken and salt to taste. Chill thoroughly.

With wet hands, shape into 8 balls (Scant 1/4 cup). Roll in 3/4 cup fine bread crumbs. Shape balls into cones. Dip in 1 beaten egg and 2 tablespoons water. Roll in crumbs again. Fry in deep, hot fat (365 degrees F.) for 2 1/2 to 3 minutes. Drain.

To serve, make a thin to medium sauce using chicken broth and roux and spoon over the croquettes. Yield: 4 servings.

Per Serving: 267 Calories; 20g Fat (67.7% calories from fat); 14g Protein; 8g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 377mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat.

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Rich's updated version of an automat classic.

2002 HORN & HARDART MACARONI & CHEESE

1 1/2 cups elbow macaroni -- or cellentani 1 cup milk 5 ounces evaporated milk 1 1/2 tablespoons butter 1 1/2 tablespoons all-purpose flour 1/8 teaspoon cayenne pepper Salt and ground pepper to taste 2 cups sharp cheddar cheese -- shredded 1/2 teaspoon sugar 1/4 cup diced tomatoes

Preheat oven to 375 degrees F. Cook macaroni or cellentani per directions (al dente); drain and set aside.

Combine milk and evaporated milk in a small saucepan and bring to a simmer over moderate heat. While milk warms, heat butter in another saucepan over low heat until foaming. Add the flour and cook, stirring, for 3 minutes. Pour the hot milk into the butter-flour mixture and cook, stirring with a whisk, until thickened. Add cayenne, salt, and pepper, whisking in until blended. Add 1 1/2 cups cheese to white sauce, about a 1/4 cup at a time, whisking, until the cheese has melted and the sauce is smooth. Stir the tomatoes and sugar into the cheese sauce.

Combine cooked pasta and cheese sauce, and pour into a buttered casserole dish. Sprinkle remaining 1/2 cup shredded cheese over top. Bake at 375 degrees F. for 30 to 40 minutes or until bubbly and golden brown on top. Allow to sit 10 minutes before serving. Yield: 8 servings.

Per Serving: 223 Calories; 14g Fat (56.9% calories from fat); 11g Protein; 13g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 233mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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Today's recipe for Spaghetti Carbonara calls for eggs only slightly cooked through contact with warm spaghetti. Always use fresh eggs. Though the incidence of illness from eating raw eggs is slim and historically more prevalent in the food service industry, we would be remiss in not advising the following:

RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell"

If the use of raw or only slightly cooked eggs alarms you, do not prepare the Spaghetti Carbonara recipe, or use an egg substitute

SPAGHETTI CARBONARA

1 large onion -- chopped 3 cloves garlic -- minced 2 tablespoons butter or margarine -- melted 1 1/2 cups cooked ham -- cubed 10 slices bacon -- cooked and crumbled 1 cup dry white wine 5 eggs -- beaten 1 cup whipping cream 2 cups grated Parmesan cheese 1/2 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 16 ounces spaghetti

Saute onion and garlic in butte in a skillet until onion is tender. Stir in ham, bacon, and wine; cook, uncovered, over low heat 30 minutes or until liquid is absorbed. Set aside.

Combine eggs, whipping cream, grated Parmesan, pepper, thyme, and oregano; mix well.

Cook spaghetti according to package directions; drain. Add ham mixture and egg mixture to warm spaghetti, tossing gently. Serve immediately. Yield: 8 servings.

Per Serving: 590 Calories; 30g Fat (47.9% calories from fat); 27g Protein; 47g Carbohydrate; 2g Dietary Fiber; 202mg Cholesterol; 913mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

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This is a wonderful seafood dish. It is good for any occasion.

BARBECUE SHRIMP

1 cup (2 sticks) salt butter 1 cup vegetable oil 2 teaspoons finely minced garlic 4 whole bay leaves, crushed fine 2 teaspoons crushed dried rosemary leaves 1/2 teaspoon dried basil 1/2 teaspoon oregano 1/2 teaspoon salt 1/2 teaspoon cayenne 1 tablespoon paprika 3/4 teaspoon freshly ground black pepper 1 teaspoon fresh lemon juice 2 pounds whole fresh shrimp in the shell

In a heavy sauté pan or saucepan melt the butter, then add the oil and mix well. Add all the other ingredients except the shrimp and cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes. Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink, then put the pan in a preheated 450 degrees oven and bake for 10 minutes. Serve equal portions of shrimp with about 1/2 cup of sauce ladled over each one. Serve this dish in gumbo or soup bowls and be sure to stir the sauce well when you ladle it out; the solids that settle to the bottom of the pan should be poured over the shrimp along with the sauce. Serve with French bread for sopping in the sauce. Serves 4

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Here's a nice twist on pancakes.

GOLDEN DELIGHT PANCAKES

1 c. cottage cheese 6 eggs 1/2 c. flour 1/4 t. salt 1 t. sugar 1/4 c. canola oil 1/4 c. milk 1 t. vanilla

Put all ingredients in a blender. Stir down once. Blend 30 seconds more. Bake pancakes on a greased griddle. Makes about 20 (4") pancakes

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This recipe came about due to living in a house with a forty foot avocado tree in the front yard. I have to say that the neighbors didn't want more than two or three bags of the fruit, and when the tree was ready it gave lots of fruit...this is a pretty dessert, and presents well at Christmas, as it can have each slice topped with a cherry, and it looks festive, but it serves year round, too....anyway it's fast and tasty, too....

Avocado Pie

2 peeled and pitted avocados half cup lemon juice one can sweetened condensed milk 1 graham cracker crust whipped cream and almond slivers to garnish, and a cherry when plated, if desired

Place the lemon juice, avocados and milk in a food processor, and process until smooth place in crust, top with whipped cream (coolwhip will work) and garnish the edge with slivered almonds refrigerate for about two hours...very rich, very good

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PASTA IN A POT

2 lbs. ground chuck or ground round 2 medium onions, chopped 1 clove garlic, crushed 1 14 oz. jar spaghetti sauce 1 16 oz. stewed tomatoes 1 3oz. can sliced mushrooms, undrained 8 oz. shell or spiral macaroni 1 pt. sour cream 1/2 lb. Provolone cheese, sliced (I get it from the deli) 1/2 lb shredded mozzarella cheese 8 oz. pepperoni 2 T. oregano or italian seasoning.

Brown ground chuck in a very small amount of oil; drain. Add onion, garlic, spaghetti sauce, tomatoes and undrained mushrooms. Simmer until onions are soft, about 20 minutes.

Cook macaroni according to package directions; drain and rinse. Pour half of sour cream over top; add Provolone slices and half pepperoni. Repeat layering ending with Mozzarella cheese. Cover and bake at 350 degrees for 35 to 40 minutes; remove cover until cheese melts and browns. Let stand before serving.

We have this alot for family get togethers. Easy to make and serves alot of people. Just add a salad and garlic bread and you have a quick and easy meal.

I usually double the recipe and make two in large aluminum pans (not roasting pans), makes for easy clean-up, and freeze one for later.

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The days are slowly getting longer here. At the beginning of the week, the temperature reached 70 and the forsythia popped out again. Crocus popped up. A few daffodils bloomed. The next day we had a morning snow storm. I suspect winter will shock us a few more times.

Yesterday I noticed that the guy down the street had his insulated tomato cages set out, which means he has seed in the ground, another tick of the seasonal clock. He'll be selling tomatoes out of his garage by the middle of June.

I no longer drive home in the dark. And the best thing is that in a few more weeks I'll be able to grill outdoors without a flashlight. I'm really looking forward to that, yes, I am. My neighbor Bill has enough outdoor lighting that he grills dinner a few times a week year round. Sometimes I bundle up and go stand with him to simply watch the burgers and dogs and crab legs and such sizzle above the lava rocks. "Taste this," he'll say.

There are a few new BBQ sauces I'm dying to try, a few new marinades. Of course I'll share them with you if they turn out well. Soon, very soon.

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beef short ribs, this is a cut with some fat for flavor, it has a long marinade and then slowly barbecued to succulent perfection, this is not low-fat, low-cal.

Barbecued Beef Short Ribs

4 cups water 1 1/2 cups soy sauce 1 cup sugar 10 cloves garlic, minced 4 green onions, minced (or 2 bunches of scallions) 5 tablespoons sesame seeds 3 tablespoons hot sesame oil 2 tablespoons fresh ginger, peeled and minced 1 tablespoon honey 2 teaspoons hot pepper sauce such as Tabasco or Pickapeppa 5 to 6 pounds beef short ribs

Mix in a large bowl water, soy sauce, sugar, garlic, green onions, sesame seeds, sesame oil, ginger, honey and pepper sauce. Add short ribs, turning to coat. Marinate, covered, in refrigerator for 24 hours, turning occasionally. Drain, reserving marinade. Grill with lid down over hot coals for 3 hours or until cooked through, turning and basting with reserved marinade from time to time. If ribs seem to be drying out, place a foil pan of water on the grill beside the meat to add moist heat. Makes 12 servings. Enjoy, Stef.

Note: To do this in true barbecue style and keep the fire hot, you may need to build a side fire and shovel coals from it to replenish the fire beneath the meat as it cooks.

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Felafel

Ingredients:

The patties: 1 lb. chick peas, cooked 2-3 small leeks, quartered 3-4 large cloves garlic, chopped 1 bunch parsley, large stems removed 2 tsp. ground cumin 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. pepper 2 cups oil

Preparation:

Combine the chick peas, leeks, garlic, parsley, cumin, baking powder, salt and pepper in a food processor. Grind until mixture becomes very smooth. Let the mixture sit for 30 minutes. Make round, flat patties with the mixture. Let the patties rest for about 15 minutes to preserve their shape. Heat oil in a deep pan so that the patties can be submerged. Fry the patties until golden brown.

When the patties are done you can place them on a plate covered with paper towels to absorb the extra oil.

Serve with pita bread and cucumber ranch salad dressing, I like using the Kraft brand of this salad dressing.

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Shrimp Fried Rice

I really, REALLY like fried rice. All kinds. Here's a recipe I managed to drag out of a chef at a Chinese restaurant. The way I understand it, ALL fried rice recipes have been highly Americanized. So, feel free to use this recipe as a base and toss in some creativity as an extra ingredient.

Ingredients:

1 1/2 pounds peeled, raw shrimp 1/4 cup wok oil (or peanut oil) 3 to 4 cups cooked rice 1 1/2 cups chopped broccoli tops 1 cup thin sliced yellow onion strips 1/2 cup frozen uncooked peas 1/4 cup finely chopped carrots 1/3 cup oriental oyster sauce 1/4 cup oriental soy sauce 1 egg Kosher or sea-salt to taste

Pre-cook rice and set aside. Add oil to very hot (high heat) wok (or LARGE cast iron skillet). High heat is a must. Add onions, broccoli, peas, and carrots. Turn quickly and sizzle for 1 1/2 minutes. Add shrimp all at once. Stir constantly for two minutes. Add raw egg. Stir until egg is distributed. Add soy and oyster sauce. Stir 1 minute. Add cooked rice. Mix well. Stir for two minutes.

Serve immediately.

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Creamsicle Cake

1 Box Orange Cake Mix (I use Duncan Hines) 1 Small Box Orange Gelatin 1 Cup Boiling Water 1/2 Cup Cold Water 1 Small Box Vanilla Instant Pudding 1 Cup Milk 1 tsp Vanilla 1 Small Container Cool Whip

Make the orange cake (9x13 inch) according to the directions. Poke holes in the cake while it is still warm. Make the gelatin with 1 cup of boiling water. Mix in the cold water. Pour over the top pf the cake. Cool completely. Make vanilla pudding with 1 cup of milk and the vanilla. Mix in the whipped topping. Spread on top of the cake. Chill. Makes 1 9x13 inch cake. NOTE: I have also made this in 2 round pans according to the directions on the box and continued with the recipe.

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CRISPY PARMESAN ROUGHY Prep: 10 min, Cook: 10 min.

2/3 cup whole wheat breadcrumbs 1/4 cup grated Parmesan cheese 1/2 tsp. dried oregano 1/2 tsp. paprika 4 6 ounce orange roughy fillets 1/4 cup skim milk

Preheat oven to 450°F. Mix first 4 ingredients in a shallow pan. Dip fillets into milk, then coat them with crumb mixture. Place fillets on a lightly oiled baking sheet. Bake about 8 minutes, or until coating is browned and crispy and fish flakes easily with a fork. After fish is cooked through, I will spray the tops of the fillets with a few shots of I Can't Believe It's NOt Butter spray and broil on high about 5 minutes until they are crunchy enough for my liking).

Serve with tartar sauce.

I made my own tartar sauce with 1 C lowfat mayo, 1/2 C relish & 1 t parsley. Not sweet like most but adds a nice flavor.

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Turkey Cutlet Recipe

1/3 Cup Dry White Wine 1 1/2 Pounds Turkey Breast Cutlet 6 Medium Tomatoes, about 2 pounds 2 Scallions 1 Tablespoon Olive Oil, or salad oil 2 Tablespoons Fresh Basil Leaves, thinly sliced or 1 1/2 tsp dried basil 1 Teaspoon Sugar, & Cornstarch

About 35 minutes before serving: In a 13" x 9" baking dish, mix wine and 1/2 tsp salt. If turkey cutlets are large, cut then into desired serving pieces. Add turkey cutlets and turn to coat with wine mixture; set aside. (Chicken cutlets may be used instead of the turkey cutlets, if preferred).

Meanwhile, dice four tomatoes; slice remaining two tomatoes. Thinly slice scallions. Remove turkey cutlets from wine. Reserve remaining wine in measuring cup, add water to wine to equal 1/3 cup. In a nonstick 12" skillet over medium-high heat, in hot olive or salad oil, cook turkey cutlets a few pieces at a time, until browned on underside. Turn cutlets over, cook just until turkey loses its pink color throughout. Remove pieces to warm platter as they brown. Reduce heat to medium. To drippings in skillet, add diced tomatoes, scallions, basil, sugar and 3/4 teaspoon salt. In cup, mix cornstarch with some of the tomato mixture, add back into pan and cook, stirring until mixture boils and thickens. Add sliced tomatoes; heat through. Spoon tomato mixture over turkey. Serve over rice, if desired.

6 Servings: Cal 173 - Fat 4 g

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Cholesterol Free Deviled Eggs

1 doz. hard boiled eggs, yolks discard 1 1/2 c. instant potato flakes 1 1/2 c. boiling water 1/2 t. salt 1/3 c. fat free Miracle Whip 2 t. sugar or 1 packet of sweetener 1 1/2 T. prepared mustard 2 T. vinegar

Mix all ingredients together (except eggs). When well combines, stuff eggs with mixture. Sprinkle with paprika. Yellow food coloring may be added to filling mixture.

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Vegetable Barley Soup

1 medium onion, finely chopped 4 cloves of garlic, finely chopped 7 cups chicken stock 1/3 cup pearl barley 1 green pepper, finely chopped 1 cup cauliflower florets 1 1/2 cup diced zucchini 3 cups fresh spinach, lightly chopped 1 can (6 oz.) tomato paste 1 teaspoon dried thyme or 1 tablespoon fresh 2 tablespoons chopped fresh dill salt and pepper sparingly

In large soup pot, cook the onion and garlic in 3 tablespoons of chicken stock. When the onions are wilted, add the barley and the rest of the stock. Cook together on low heat for 25 minutes, covered. Add the green pepper, cauliflower, zucchini, and spinach and cook for 20 n minutes more. Stir in tomato paste, thyme, dill and s& p. Continue stirring until tomato paste dissolves. Cook 5 minutes more.

Makes 8 1 cup servings serving= 84 calories 6.3 g protein o.5 g fat 15.3 g carbohydrates 0' mg cholesterol 4.1 g. fibre

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Low-Cal Clam Chowder

2 (7 1/2 oz) cans of minced clams 1 tsp. butter or margarine 1 medium onion, sliced 2 small potatoes, diced 1 bay leaf 1/2 tsp. salt 1/8 tsp. pepper 2 cups skim milk 1 Tbsp all-purpose flour

Drain clams, reserving liquid. Measure liquid and add enough water to equal 2 cups. In deep saucepan, melt butter, and sauté onion until soft, but not brown. Add clam liquid, potatoes, bay leaf, salt and pepper. Boil uncovered, stirring occasionally, until potatoes are soft...about 15 - 20 minutes. Add small amount of cold milk to the flour to make a smooth paste. Stir flour paste into the soup mixture. Add rest of milk and clams. Heat just to boiling. Makes 6 servings, 115 calories each.

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Basic Herb Croutons (Cooking Light)

These low-fat crunchy croutons are great on a Caesar salad or use in a homemade stuffing.

Ingredients: 4 cups (1/2-inch) cubed French bread (about 4 [1-ounce] slices) Olive oil-flavored cooking spray 1 tablespoon dried Italian seasoning 1/2 teaspoon salt 1/2 teaspoon pepper

Nutrition Facts (per Serving): 22 calories, 4.2 g carbohydrates, 0 mg cholesterol, 0.2 g fat, 115 mg sodium

Serves: 16 servings (serving size: 1/4 cup).

Preparation Instructions: Estimated Total Time: 20 minutes

Preheat oven to 400°. Place bread cubes on a jelly-roll pan; lightly coat bread cubes with cooking spray. Toss bread cubes with seasoning, salt, and pepper. Bake at 400° for 10 minutes or until golden.

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Here with a nice light easy dinner, takes a few minutes to put together, then gives you about 30 minutes to make a salad for a small side, use a heavy knife along one side of the backbone to cut through, then flatten the halves of the hens slightly by pressing down with the palm of your hand.

Spice-Rubbed Cornish Hens

1 tablespoon brown sugar 1/8 teaspoon allspice 1/4 teaspoon cinnamon 1/8 teaspoon black pepper 1/4 teaspoon cumin 1/4 teaspoon ground ginger 1 teaspoon salt, divided 2 Whole Cornish hens, split in half 8 ounces small red potatoes, scrubbed and cut in quarters

Preheat oven to 450 degrees. Coat a roasting pan with cooking spray. Combine brown sugar, allspice, cinnamon, black pepper, cumin, ginger and 1/2 teaspoon of the salt in small bowl, mix, rub spice mixture over surface of hens, place halves flat in roasting pan. Toss potatoes with remaining 1/2 teaspoon salt and place the wedges in between the hens. Roast for 30 minutes. Makes 4 servings.

For each serving 462 calories, 35 g. protein, 15 g. carbohydrates, 1 g. fiber, 28 g. fat ( 8 g. saturated fat) 100 mg. cholesterol, 685 mg. sodium If you want less fat, remove skin, spray with cooking oil, then coat with mixture, salt a problem?, then use a sub. I also served with this a small peeled butternut squash, cubed tossed with a tablespoon of olive oil, dried rosemary and salt sprinkled on top, roast in oven with the hens until tender, this should take about 20 minutes if the cubes are 1/2 inch.

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This is my new favorite dessert. I guess it can't be considered light if you eat the whole thing, but in reasonable portions it is really guiltless. I haven't mastered "reasonable portions" yet!

Guiltless Puddin' Cake

Reduced fat graham crackers 3 boxes fat free sugar free vanilla or banana instant pudding mix 1 8oz container light cool whip topping, thawed 3 1/2 cups skim milk 1 tub of chocolate frosting (reduced fat if you can find it)

With an electric hand mixer, beat milk and pudding until smooth. Do not overmix. Fold in cool whip. In a 9x13 deep baking dish, layer bottom with whole graham crackers. Spoon on a layer of the pudding mixture. Add a 2nd layer of graham crackers and finish off with the pudding. Smooth top. Remove foil top from frosting container and microwave for about 1 minute or until pourable. Be careful- it will be very hot. Pour entire container over pudding, tilting dish to make sure it covers completely. Refrigerate overnight.

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MEATBALLS PAPRIKASH WITH RICE

1 pound lean ground beef 3/4 cup bread crumbs 1 teaspoon salt 1/2 teaspoon ground black pepper 1 egg -- beaten 1/4 cup milk Vegetable oil 3 tablespoons all-purpose flour 1 tablespoon paprika 1/4 teaspoon ground black pepper 1 1/2 cups beef broth -- warmed 3/4 cup sour cream Hot cooked rice

Combine first 6 ingredients, mixing well. Chill 2 hours. Shape mixture into 1 1/2-inch meatballs; brown in hot oil in a large skillet over medium heat. Remove meatballs, and drain on paper towels, reserving pan drippings in skillet.

Add flour, paprika, and 1/4 teaspoon pepper to pan drippings; mix well. Gradually add broth, stirring until smooth. Remove from heat; cool slightly. Add sour cream and the meatballs; cook over medium heat, stirring constantly, until thoroughly heated. Serve over hot cooked rice. Yield: 6 servings.

Per Serving: 365 Calories; 24g Fat (59.1% calories from fat); 21g Protein; 16g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 874mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.

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FRENCH-STYLE BEEF ROAST

3 pounds rump roast, trimmed -- boneless 1 clove garlic -- quartered 1 teaspoon dried thyme 1/2 teaspoon ground black pepper 1 bay leaf 4 cups water 1 pound turnips -- peeled and quartered 3/4 pound onions -- quartered 2 cups carrots -- 2-inch pieces 1 cup celery -- 2-inch pieces

Trim all visible fat from roast. Place roast in a large Dutch oven; add next 5 ingredients. Bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours.

Add turnips, onions, carrots, and celery to roast. Cover and cook an additional 30 minutes or until vegetables are tender.

Remove roast to a serving platter; let stand 10 minutes before slicing. Arrange vegetables around roast. Strain broth, and serve with the roast. Yield: 10 servings.

Per Serving: 224 Calories; 7g Fat (28.1% calories from fat); 31g Protein; 8g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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Chicken Cakes w/Remoulade Sauce

2 tablespoons butter or margarine 1/2 medium red bell pepper -- diced 4 green onions -- thinly sliced 1 clove garlic -- pressed 3 cups chopped cooked chicken breast 1 cup soft bread crumbs 1 large egg -- beaten 2 tablespoons mayonnaise 1 tablespoon Creole mustard 2 teaspoons Creole seasoning 1/4 cup Vegetable oil

Melt better in a large skillet over medium heat. Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.

Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl. Shape chicken mixture into 8 (3 1/2-inch) patties.

Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels.

Repeat procedure with remaining oil and patties. Serve immediately with Remoulade Sauce (recipe follows). Yield: 4 servings.

Per Serving: 454 Calories; 31g Fat (60.7% calories from fat); 36g Protein; 9g Carbohydrate; 1g Dietary Fiber; 154mg Cholesterol; 360mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

REMOULADE SAUCE

1 cup mayonnaise 3 green onions -- sliced 2 tablespoons Creole mustard 2 cloves garlic -- pressed 1 tablespoon chopped fresh parsley 1/4 teaspoon ground red pepper

Whisk all ingredients together until sauce is well blended. Yield: 4 servings.

Per Serving: 400 Calories; 47g Fat (97.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 315mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 4 Fat.

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BLOODY MARY POT ROAST

3 pounds chuck roast -- boneless 6 ounces Bloody Mary mix -- (can) 1/2 cup red wine 2 tablespoons all-purpose flour 1/4 teaspoon ground black pepper 1 envelope onion soup mix 8 small onions 3 medium carrots -- cut into 1" pieces 1 stalk celery -- cut into 1" pieces

Place 22- x 18-inch piece of aluminum foil in an ungreased 13- x 9- x 2-inch pan. Place beef in pan, and add Bloody Mary mix and wine. Sprinkle with flour, pepper, and onion soup mix. Arrange vegetables around beef. Fold foil over and seal. Bake at 350 degrees F. for 2 hours or until tender. Yield: 6 servings.

Per Serving: 588 Calories; 36g Fat (57.0% calories from fat); 39g Protein; 22g Carbohydrate; 5g Dietary Fiber; 131mg Cholesterol; 732mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 3 Vegetable; 4 Fat.

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This recipe I got from a nutri-system weight loss cookbook. It is very good and different with the cocoa powder in it. We eat this alot as I do it in the slow cooker.

21 Alarm Chili

1 pound of extra lean ground beef 1 medium onion, chopped fine 3 garlic cloves, finely chopped 1 large green pepper, cut into 1/2 inch pieces 2 cans (28 oz.) crushed tomatoes 2 teaspoons oregano 2 teaspoons cumin 3 tablespoons chili powder 2 tablespoons unsweetened cocoa powder 2 teaspoons sugar 1 teaspoon hot pepper flakes 1 teaspoon tabasco sauce 1 can (15 oz.) kidney beans, drained and rinsed

Brown the ground beef by crumble frying. I then rinse the beef in the a strainer and rinse it in a colander with hot water. In the same saucepan saute onions, garlic, and green peppers with 1/2 cup of crushed tomoatoes for 3 minutes. Add the oregano, cumin,chili powder,sugar, pepper flakes,cocoa powder and tabasco sauce. Add the beans , meat and the rest of the crushed tomatoes, and cook together for 25 minutes over low heat.

1 serving 1 cup =252 calories 21.4 g protein 8.3 g fat 9.2 g fiber 26.3 g carbs _______________________________________

LOWFAT TEXAS POTATOES 8 Servings

2 2 pounds package frozen hash brown potatoes 1/2 cup chopped onions 1 teaspoon salt 2 10 3/4 ounce cans Campbell's condensed Healthy Request Cream of Mushroom soup 2 cups grated cheddar cheese pepper, to taste 1 pint fat-free sour cream, (16 oz.) 1 cup corn flakes, crushed 1/4 cup lowfat margarine, or fat free butter spray

Mix together the first 7 ingredients, and put in a 9x13 pan sprayed with Pam fat free cooking spray. Top with crushed corn flakes mixed with butter, margarine, or "I can't Believe It's Not Butter" fat free spray. (This dish can be refrigerated overnight) Bake at 350° for 1 hour. Serves 6-8 people. Amount Per Serving Calories 399 Calories from Fat 127

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SUGAR FREE CHOCOLATE FROSTING

1 envelope Dream Whip 1/2 t. vanilla extract 1/2 c. skim milk 1 (3 oz.) package sugar free chocolate pudding

Blend together Dream Whip, vanilla and milk. Beat until stiff. add pudding mix and continue to beat until light anf fluffy. Add more milk if too thick. serves 12. (9 calories per tablespoon)

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Low Carb Almond Flour Pancakes

5 T almond flour 1 T sour cream 1 T water 1 egg 1/2 tsp baking powder 1 tsp cooking oil couple of pinches artificial sweetener generous splash DaVinci French Vanilla Syrup

Mix all ingredients. Spray your skillet with non-stick spray, and the pancakes will turn over beautifully. Enjoy!

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We make a great BIG bowl of this and eat it for days. Makes you feel real heathy! You put what YOU like and the amounts. With the cheese and tofu adding protein it is a meal. It is especially good in the summertime when you don't want to heat up your kitchen.

Power Salad

Green leaf lettuce frozen green peas (cooked) frozen corn (cooked) grated cheese (can use lowfat) diced avocado (added to your portion of salad when ready to eat) 1 or 2 cans of beans drained (kidney, black, soy - whatever you like) diced cucumber diced firm tofu artichoke hearts grated or chopped carrots red, yellow, green bell pepper chopped chopped tomato brown rice chopped celery chopped garlic

Eat with the dressing of your choice!

Sometimes we add seasoned shrimp. You could also add cooked chicken or turkey. I have discovered that you can wrap a partially used avocado tightly with plastic wrap and it will keep well in the refrigerator.

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FRESH TOMATO PASTA

8 tomatoes, peeled, seeded and chopped (about 2 pound) 2 cloves garlic, minced 1 onion, chopped 1 T. canola oil 1/2 tsp. dried parsley flakes 1/2 tsp. dried basil 1/4 tsp. dried oregano 1 tsp. salt 1 tsp. sugar 1/4 tsp. pepper, I use black but you could use white 1/4 C. half and half 1/2 lb. pasta, tube shapes are best, cooked and drained 1/4 C. shredded Parmesan cheese

Sauté garlic and onion in oil in a large skillet over medium heat just until translucent. Add tomato pulp, parsley, basil, oregano, salt, sugar and pepper; mix well. Bring to a boil; reduce heat and simmer about 5 minutes or so; add half and half and heat through. Pour over the hot pasta and toss to coat. Sprinkle with cheese. Serves 4.

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Hi everyone! This is a really light and healthy recipe. It includes all the food groups and you can even make it ahead and just toss it in the oven on a busy day. Enjoy!

Spaghetti Casserole

1 can stewed tomatoes 1 pound lean ground turkey 1/2 lb spaghetti, broken into 1" pieces. 1-2 medium zucchini squash 1 onion, chopped parmesan to taste

Preheat oven to 350. Spray a 2 quart baking dish with non stick cooking spray. In a skillet, cook onions and turkey until turkey is no longer pink. Steam zucchini until crisp tender. Add tomatoes and spaghetti to turkey mixture. Mix in squash and add the whole mixture to the prepared bakind dish and bake for 25 minutes. Sprinkle with parmesan.

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This is a twist on the recipe I sent before using angle food cake mix and pie filling. today try the best fat free orange cake and so very easy.

Light Orange Cake

pre heat oven to 350 degrees put in a mixing bowl one 15 ounce can of mandarin oranges drained one box of one step angle food cake mix the juice from two oranges blend together and pour into 9x13 inch baking pan bake for 25-30 minutes until golden brown cool completely cut into squares and serve with two tablespoons of cool whip free

another day try a can of crushed pineapple the flavor of great pineapple upside down cake without the calories.

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PINEAPPLE-BAKED HAM

4 pounds canned ham -- (fully cooked) 1/3 cup firmly packed brown sugar 8 ounces pineapple slices -- canned, undrained Green grapes

Place ham in lightly greased 12- x 8- x 2-inch baking dish; sprinkle evenly with brown sugar.

Drain pineapple, reserving 3 tablespoons juice. Arrange pineapple slices over sugar; sprinkle with reserved pineapple juice. Bake at 300 degrees F. for 1 hour and 45 minutes or until meat thermometer reaches 130 to 140 degrees F. Transfer to a serving platter and garnish with grapes. Yield: 16 servings.

Per Serving: 295 Calories; 21g Fat (66.0% calories from fat); 18g Protein; 7g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 1551mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

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CHICKEN BREASTS WITH CHAMPAGNE SAUCE

2 tablespoons butter or margarine 4 chicken breasts halves, skinless, boneless 1/2 cup sliced fresh mushrooms 1/3 cup champagne (or white sparkling grape juice) 1/3 cup sour cream 1/8 teaspoon salt 1/8 teaspoon ground white pepper

Heat butter in a medium skillet. Add chicken and brown on both sides. Remove chicken to a 1-quart baking dish, reserving drippings in skillet. Add mushrooms to skillet, and saute; remove mushrooms and set aside.

Stir champagne into drippings in skillet; simmer until thoroughly heated, stirring occasionally. Pour over chicken; cover and bake at 350 degrees F. for 20 minutes or until chicken is done.

Remove chicken to platter, reserving liquid. Add sour cream, salt, and pepper to reserved liquid; whisk until smooth. Pour over chicken, and top with mushrooms. Yield: 2 servings.

Per Serving: 779 Calories; 32g Fat (39.4% calories from fat); 107g Protein; 4g Carbohydrate; trace Dietary Fiber; 336mg Cholesterol; 522mg Sodium. Exchanges: 0 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat.

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SOUTH OF THE BORDER STUFFED POTATOES

4 medium baking potatoes Vegetable oil 8 ounces sour cream 16 ounces chili with beans -- (canned) 1 hot chili pepper -- finely chopped 1/2 cup shredded Cheddar cheese

Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees F. for 1 hour or until done.

Allow potatoes to cool to touch. Cut a 1/2-inch-thick slice from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp, stir in sour cream. Stuff shells with potato mixture, leaving a well in center. Place potatoes on a baking sheet. Bake at 350 degrees F. for 25 minutes; remove from oven.

Combine canned chili and chopped hot chili pepper in a small saucepan, simmer 10 minutes or until mixture is thoroughly heated. Spoon chili mixture over potatoes. Sprinkle each potato with 2 tablespoons Cheddar cheese; bake an additional 5 minutes or until the cheese melts. Yield: 4 servings.

Per Serving: 328 Calories; 17g Fat (45.0% calories from fat); 9g Protein; 37g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 130mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat.

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HONEY FRIED CHICKEN

3 pounds meaty chicken pieces 3/4 cup honey 3/4 cup buttermilk baking mix -- or more 2 teaspoon dry mustard 1/2 teaspoon paprika Salt and pepper -- to taste Vegetable oil

Coat chicken with honey; set aside. Combine buttermilk baking mix, mustard, paprika, salt and pepper; dredge chicken in mixture. Heat 1/2 inch oil to 375ºF in a 12-inch skillet over medium heat. Carefully place chicken in hot oil and cook about 5 minutes or until underside of chicken is golden; turn chicken pieces and cook about 5 minutes, turning as needed. Reduce heat to low and cook 7 to 10 minutes longer or until juices run clear. Remove chicken; drain on paper towels. Yield: 6 servings.

Source: (from: The National Honey Board)

Per Serving: 525 Calories; 25g Fat (43.3% calories from fat); 30g Protein; 45g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 286mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
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CHEDDAR BEEF AND NOODLE CASSEROLE

8 oz noodles, cooked and drained 1 1/2 lbs lean ground beef 1 medium onion, chopped 15 oz jar spaghetti sauce 1 10-3/4 oz can cheddar cheese soup 1 8-oz can tomato sauce 4 oz can or jar sliced mushrooms, drained 1/4 tsp garlic powder salt and pepper to taste 2 cups shredded Cheddar cheese

In large skillet, brown ground beef with chopped onion; drain well. Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder,salt and pepper. Simmer 3-4 minutes. Combine beef mixture with cooked noodles; our into a 3-qt. baking dish (13x9" baking pan works too). Cover and bake at 350 degrees for 35-40 minutes, or until bubbly. Uncover, sprinkle with cheese, and bake just until cheese is melted. Serves about 8.

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MOMMA'S BUTTERMILK PIE

3 3/4 Cup Sugar 1 tsp. Salt 1/2 Cup Flour 1 tbs. vanilla 6 eggs 1 stick oleo (melted) 1 cup buttermilk

Sift dry ingredients. Beat eggs. Add buttermilk, melted oleo and vanilla. Then add dry ingredients. Mix well. Pour into 2 pie shells.(I use the Pillsbury Redicrust in the dairy section of the store, or make your own). Bake at 350 degrees F. until set (check by putting fork in and if it comes out clean not messy, it is done) and lightly browned on top. Approximately 35 to 45 minutes.

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I made this today and brought to work for a potluck. It didn't last long! I doubled the recipe and made everything the night before and baked it this morning. However, it took a lot longer to bake because of the amount. Closer to 1 1/2 hours(this included uncovering it to brown to top). Hope you can use this.

Italian Egg Bake

Serve this recipe for brunch, or as a light, easy supper solution. It as wonderful!

1 lb. bulk Italian sausage 4 cups frozen hash-brown potatoes, thawed 4 oz. (1 cup) shredded Cheddar cheese 1 cup cut leaf spinach, thawed, drained 1/4 cup marinated sun-dried tomatoes, chopped 4 oz. (1 cup) shredded 4-cheese blend cheese 4 eggs 3/4 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper and garlic powder

1. Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. In large nonstick skillet, cook sausage over medium-high heat until browned, stirring occasionally. Drain. 2. In medium bowl, combine potatoes and Cheddar cheese. In greased baking dish, layer half of the potato mixture, all of the sausage mixture, spinach and tomatoes, remaining potato mixture, and all of the mozzarella cheese. 3. In medium bowl, beat eggs slightly. Add milk, salt garlic powder and pepper; beat well. Pour evenly over potato mixture. Cover with foil. 4. Bake at 350°F. for 1 hour. Uncover; bake uncovered for an additional 15 minutes or until knife inserted in center comes out clean. Let stand about 5 minutes before serving; cut into squares.

6 servings

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Hidden Valley Ranch Sausage Stars

2 cups (1 lb) cooked, crumbled sausage 1 1/2 cups grated sharp cheddar cheese 1 1/2 cups grated Monterey Jack cheese 1 cup Hidden Valley Ranch original recipe dressing 1 can (2.25 ounces) sliced ripe olives (I leave those out) 1/2 cup chopped red bell pepper (I use green - lots cheaper) 1 package fresh or frozen won ton wrappers (or egg roll wrappers cut in quarters) vegetable oil

Preheat oven to 350 degrees. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives, and bell pepper. Lightly grease a mini (or regular) muffin tin and press one wrapper into each cup, forming a little cup. Brush with oil (NOTE: When I made these the SECOND time, I brushed them with a little oil before I put them in the muffin tins - I found that to much easier, because they're flat. To keep from getting myself too oily, I used the brush to push them into the tin). Bake 5 minutes until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4-5 dozen. When I've made them, I've done the shells and filled them ahead of time, then taken them to a friends and done the last heating step at their house. They don't work well in the microwave - the wonton wrapper gets tough.

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I make this chowder and serve it with tossed salad and English Muffins toasted with a mild (Havarti, Gouda) yellow or white cheese on top.

SALMON CHOWDER

6 slices bacon 1/2 C chopped onion 1 1/2 C chicken broth 1 (5 1/2 oz.) pkg. au gratin potato mix 2 C water 1 1/2 C milk (or for richer chowder, use half milk, and half light cream) 2 C frozen whole kernel corn (may use fresh, cut off the cob) White ground pepper to taste (about 1/8 tsp.) 1 lb. cooked, flaked salmon* 1/3 C Cream or Half and half

Sauté bacon until crisp; drain and crumble. Sauté onion in about 2 tbsp. bacon fat until tender. Stir in chicken broth, au gratin potato mix (be sure to use the sauce packet!), water, milk, corn, pepper and bacon. Bring to a boil; reduce heat and simmer for about 15 minutes, stirring often. Stir in salmon and 1/3 C cream or half and half. Simmer for about 5 minutes. Makes 6-8 servings. (*approximate; may use more or less according to what you have left over. If you don't have fresh salmon, use 1 (1 lb) canned, drained and flaked.)

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This is one of my husband's favorite dishes.

Mexican Chicken

1 3lb chicken, cooked and deboned 1 can Rotel tomatoes, original recipe 1 med onion, chopped 1 can cream of chicken soup 1 can cream of mushroom soup 1 can (14 1/2 oz.) chicken broth 1/2 to 1 lb Velvetta cheese, cubed Salt & cayenne pepper 1 med size bag taco flavored Doritos chips (any flavor of chips can be used. These are what the original recipe called for.)

Place chicken in oblong baking dish. Salt and cayenne pepper to taste. It doesn't take much of either one unless you really like the dish spicy hot, then use more cayenne pepper. Top with chopped onion and cubed Velvetta. (We like ours cheesy, so I use 1lb of Velvetta) Mix soups, broth and Rotel tomatoes. Pour 1/2 of soup mixture over chicken mixture. Crush doritos and put 1/2 over mixture. Pour rest of soups in and top with other 1/2 of doritos. Bake at 400° for 30 minutes. Serves 4 - 6.

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Pizza Burgers

2 lbs hamburger 1 10 oz. can tomato soup 1 10 oz. cream of mushroom soup 1 pkg of dry spaghetti sauce seasoning (I use Schilling and generic brands in your store of choice) 8 hamburger buns 1 to 11/2 lbs of mozzarella cheese

Brown hamburger and drain and grease. Add tomato soup, cream of mushroom soup and the spaghetti sauce seasoning. Mix together in fry pan. Warm thoroughly.

Split hamburger buns and place on cookie sheet sprayed with non-stick cooking spray. Place spoonfuls of hamburger mixture on each half bun. Sprinkle with mozarella cheese to your liking. Place under broiler until cheese is melted and starting to get golden brown. Usually about five minutes. Take out of oven and serve.

This is a very simple and fast recipe and it tastes great.

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HASHBROWN CASSEROLE

1 Large Package Country Style Shredded Hash Brown Potatoes (I used 30 oz. Ore-Ida brand from frozen food section) 16 ounce Sour Cream 1 Can Cream of Mushroom or Cream of Chicken Soup, diluted with 1/2 Soup Can Milk or Cream 1 Stick of Butter or Margarine (1/2 Cup) 1/2 Cup Chopped Onions 2 Cups Grated or Shredded Cheddar Cheese, divided Salt & Pepper to taste Garlic Powder or Garlic Salt, optional

Preheat oven to 350 degrees. Place frozen potatoes in greased 9 x 13 (or larger - recommend lasagna pan). Season with salt and pepper. Melt butter or margarine in medium microwave-safe bowl. Add chopped onions, sour cream, cream of mushroom soup with milk and garlic salt, stirring it all together. Add 1 cup of shredded cheese. Pour over potatoes. Bake at 350 degrees for 30 minutes. Reduce temperature to 300 degrees and continue baking for 40 more minutes. Put remaining cup of shredded cheese on top of casserole and bake 15 minutes, or until cheese has melted. This would be great for a potluck or big family dinner. It definitely makes a large casserole. I am afraid that I do not have the nutritional values for it, but I did lighten it up by using light sour cream, fat-free half & half for the cream, and I used light butter.

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Light Recipes

I would like to add that I often make this without using a pie crust. Then it becomes a layered pudding and even lower in calories. It's delicious!

Banana Split Pie (serves 8)

Crust:

8 - 2½-inch graham crackers crushed 8 tsp melted light margarine

Mix and press into a deep dish pie pan.

Filling:

1 pkg sugarfree vanilla pudding mixed with 2 cups drained, crushed pineapple 2 bananas, sliced 2 cups sliced strawberries 1 cup light Cool Whip

Layer in pie plate (over crust) the pudding, crushed pineapple, sliced bananas and strawberries. Top with thawed cool whip. Garnish with strawberries, if desired. Chill until ready to serve.

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This is another of my "made up" recipes. I've been an insulin dependent diabetic for over 30 years, and I developed this recipe to satisfy that chocolate craving. The results depend on the type of sweeteners you use. More than one kind works better than all one kind because each type of sweetener adds its own kind of sweetness.

Mock Brownies

3/4 cup whole wheat pastry flour 3/4 cup all purpose white flour 1/4 cup flax seed meal (in the health food section at a large supermarket or at a health food store. This gives it a lighter texture, but is not absolutely necessary) 9 pkts Sweet N Low 1/4 cup Brown Sugar Twin (OR 1 tsp. Brown Sweet N Low) 9 pkts Splenda 1 tsp baking soda 1/2 tsp salt 1/4 cup coarsely chopped walnuts 1/2 cup unsweetened baking cocoa Combine and mix well.

In a separate bowl, combine the following:

1 egg, lightly beaten with a fork 1 cup unsweetened applesauce 1 cup buttermilk 3/4 cup water 1-1/2 tsp vanilla 1-1/2 tsp imitation butter flavoring

Pour wet ingredients into dry, and stir with a rubber spatula, scraping sides and bottom of bowl, until all traces of dry ingredients are gone and mixture is well combined. (Don't use a mixer. For some reason, the texture doesn't resemble brownies as much when a mixer is used). Pour into 8 X 8 inch square pan that has been sprayed with butter flavored release agent. Spread evenly in pan with spatula and sprinkle 2 tbsp. additional coarsely chopped walnuts evenly over top. Bake in 350 degree preheated oven about 40 minutes, or until toothpick inserted in center comes out clean.

Place on rack to cool until you can place your hand on the bottom of the pan comfortably. Cut into 16 equal pieces (4 equal cuts one way, turn pan and 4 equal cuts across the first 4). Allow to cool completely and place each piece in a small sandwich bag and store in large zipper closing plastic bag in freezer. Reheat individual pieces in microwave about 30 to 45 seconds.

Yields 16 servings; each about 90 calories or 15 gms carbohydrate

If you make without the walnuts, this will be virtually fat free, but if you like nuts the extra few calories are worth it to have the nuts.

Hope you enjoy.

(It takes longer to tell how to do it than to do it really).

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This recipe works for someone watching their calorie or sugar intake.

POWDERED SUGAR REPLACEMENT

2 c. nonfat dry milk powder 2 c. cornstarch 1 c. granulated sugar replacement (Splenda) Combine all the ingredients in a blender. Whip until well blended and powdered.

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My name is Nancy, I lost 50 pounds about 6 years ago and have every intention in keeping it off. It's nice to have varied recipes. I made this one time with Cherry Pie filling but like it best with Raspberry pie filling so try it any way you like.

CHOCOLATE RASPBERRY MOUSSE

1 regular size package Sugar-Free and Fat Free Chocolate Instant Pudding 2 cups skim milk 2 cups lite or fat free Cool Whip 1 can Raspberry Pie Filling

Mix pudding with skim milk on low until slightly thickened. Fold in the 2 cups of cool whip. Fold in about 2/3 of the can of raspberry pie filling. Divide the pudding into little pudding cups, putting a small spoon of the raspberry filling in the middle. Serve with a spoonful of cool whip on the top. Can decorate with a small amount of chocolate shavings and a mint leaf.

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Apple Cheddar Bake

1 1/2 pounds apples, cored and sliced. 3 T. honey 2 t. lemon juice 1 T. corn starch 1/2 t. apple pie spice ( or 1/4 t. each of cinnamon and nutmeg pinch of salt 1/2 c. shredded extra-sharp light cheddar cheese.

Stir all ingredients, except cheese, together. Place in a non-stick baking dish.

Bake uncovered, in a 350-degree oven for 25 minutes

Top with cheese and bake just until it melts. Serve warm.

8 servings 85 calories each

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CHICKEN POT PIE LASAGNE

12 pieces Lasagne -- uncooked 1 pound boneless, skinless chicken breasts -- diced 3 cups sliced fresh mushrooms 1 cup thinly sliced carrots 1/2 cup sliced spring onions 1 cup frozen green peas -- thawed and well drained 1 teaspoon ground thyme 1/2 teaspoon salt 1/2 cup all-purpose flour 3 1/2 cups skim milk 1/2 cup dry sherry 1/4 teaspoon ground red pepper (cayenne) 1 15-ounce carton low-fat Ricotta cheese 1 1/2 cups grated part-skim Mozzarella cheese -- divided 1/2 cup grated reduced-fat Swiss cheese

Prepare pasta according to package directions. Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and sauté 4 minutes or until cooked through. Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; sauté 6 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve one cup of sauce and set aside.

In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.

Preheat oven to 350ºF. Spread 1 cup of the sauce over the bottom of a 13 × 9 × 2-inch pan. Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise) over the sauce. Top with half of Ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.

Cover lasagne with foil and bake 1 hour. Uncover lasagne, sprinkle remaining 1/2 cup Mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving. Yield: 10 servings.

(from: National Pasta Association)

Per Serving: 302 Calories; 6g Fat (17.9% calories from fat); 30g Protein; 28g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 506mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat .

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BAKED HAM WITH CORNBREAD-APRICOT STUFFING

1 4 pound smoked boneless ham 1 8-inch square pan cornbread (homemade or mix) 1/2 cup chopped celery 2 tablespoons chopped onion 2 tablespoons butter 1/2 cup apricot preserves 1/2 cup chopped pecans 1/2 cup beef broth

Place ham on rack in shallow roasting pan. Bake in a 325ºF oven for about 1-1 1/2 hours or until meat thermometer registers 140ºF. Slice to serve.

Meanwhile, crumble cooked cornbread, place in large mixing bowl. In medium skillet, sauté celery and onion in butter until onion is tender; stir in preserves and pecans and toss with corn bread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing. Bake at 325ºF for 30-45 minutes, until heated through and lightly browned. Serve with smoked ham. Yield: 8 servings.

(from: National Pork Producers Council)

Per Serving: 370 Calories; 16g Fat (38.4% calories from fat); 39g Protein; 18g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 2960mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

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ANGEL HAIR WITH SHRIMP SESAME SAUCE

8 ounces Angel Hair (Capellini) -- uncooked 1 pound asparagus -- trimmed and cut into 1-inch pieces 2 teaspoons vegetable oil 5 cloves garlic -- chopped 1 cup sliced mushrooms 1/4 cup low-sodium soy sauce 2 tablespoons sesame oil 1 tablespoon brown sugar 3 tablespoons chutney 2 tablespoons toasted sesame seeds 1 bunch scallions -- finely chopped 1/2 cup vinegar 1 pound frozen medium shrimp -- thawed

Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in a 2-quart saucepan. Sauté for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar. Simmer for 3 to 5 minutes. Add shrimp to the sauce and cook for another 5 to 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve. Yield: 4 servings.

(from: National Pasta Association)

Per Serving: 510 Calories; 14g Fat (24.8% calories from fat); 34g Protein; 62g Carbohydrate; 4g Dietary Fiber; 173mg Cholesterol; 781mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

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CHILLED GREEN BEAN AND RED POTATO SALAD

1 pound green beans -- snipped 2 pounds red potatoes -- halved 1 cup red bell pepper -- diced 1/2 cup red onion -- minced 2 teaspoons garlic -- minced 3 tablespoons fresh dill 1 teaspoon sugar 1 tablespoon Dijon mustard 4 tablespoons balsamic vinegar 1/2 cup salad oil Salt and black pepper to taste

Cook green beans in boiling, salted water until crisp-tender, approximately 5 minutes. Drain and cool with cold water. Cook potatoes until fork tender. Cool and place in bowl with beans and peppers. Whisk together remaining ingredients and pour over vegetables. Toss gently and refrigerate for 1 hour. Yield: 8-10 servings.

Per Serving: 192 Calories; 11g Fat (50.2% calories from fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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BANANA FUDGE TORTE

Cake: 1 cup sugar 1/2 cup margarine or butter, softened 3/4 cup mashed, ripe bananas 1 tsp vanilla 2 eggs 2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup dairy sour cream 1/2 cup chopped nuts

Filling: 1 cup semi-sweet chocolate chips 1/2 cup powdered sugar 2 tbs margarine or butter 2 tbs milk 1/4 tsp vanilla Sweetened whipped cream

Heat oven to 350 degrees F. Grease and flour a 9-inch square pan. In large bowl, beat 1 cup sugar and 1/2 cup margarine until light and fluffy. Add bananas, 1 tsp vanilla, and 2 eggs; mix well. Lightly spoon flour into measuring cup; level off. Gradually add 2 cups flour, baking powder, baking soda, and salt; mix well. Blend in sour cream; stir in nuts. Pour batter into prepared pan. Bake at 350 degrees F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely. In small saucepan over low heat, melt chocolate chips, powdered sugar, 2 tbs margarine, and milk, stirring occasionally. Remove from heat and stir in 1/4 tsp vanilla. Cool. To assemble cake, slice cooled cake horizontally into 2 layers; spread filling between 2 layers. Serve with sweetened whipped cream. Store in refrigerator. Yield: 9 to 12 servings.

(nutritional values not available)

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SLOPPY JOE PIZZA BREAD

1 pound lean ground beef 3/4 cup frozen corn -- thawed 3/4 cup prepared barbecue sauce 1/2 cup sliced green onions 1/2 teaspoon salt (optional) 1 (16-ounce) large Italian bread shell OR 1 (16-ounce) large prepared pizza crust 1 1/2 cups shredded cheddar cheese -- (6 ounces)

Heat oven to 425 degrees F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink, stirring occasionally. Pour off drippings.

Stir in corn, barbecue sauce, green onions and salt, if desired; heat through.

Place bread shell on large baking sheet. top evenly with beef mixture; sprinkle with cheese. Bake 12 to 15 minutes or until cheese melts; cut into 6 wedges. Yield: 6 servings.

Per Serving: 554 Calories; 27g Fat (44.5% calories from fat); 28g Protein; 49g Carbohydrate; 4g Dietary Fiber; 86mg Cholesterol; 1055mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

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MUSHROOM CROQUETTES

1 1/2 pounds fresh white mushrooms -- divided 1 large onion -- quartered 1 large garlic clove 3 tablespoons olive oil -- divided 1 3/4 cups Italian-flavored bread crumbs -- divided 3 tablespoons grated Parmesan cheese 1 egg -- lightly beaten 1/4 teaspoon ground black pepper 1 (17-ounce) jar spaghetti sauce OR 1 (17-ounce) jar Alfredo sauce

Trim mushroom stems. In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic; pulse just until coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat; spoon into a large bowl. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. Form into ten 3-inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; coat croquettes with bread crumbs. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot, about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired. Yield: 5 servings.

Per Serving: 400 Calories; 16g Fat (35.3% calories from fat); 13g Protein; 53g Carbohydrate; 7g Dietary Fiber; 40mg Cholesterol; 1664mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 3 Fat.

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CUBAN-STYLE ROAST PORK

1/2 cup orange juice 1/4 cup lime juice 2 tablespoons garlic 2 tablespoons dried oregano 2 teaspoons salt 1 teaspoon pepper pinch cayenne 2 pounds boneless pork loin roast

Combine first seven ingredients for marinade and pour over roast. Cover and refrigerate overnight.

Place roast in pan, reserving marinade. Bake in preheated oven for 55 minutes or until internal temperature reaches 165 degrees.

Bring reserved marinade to a boil. Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve. Yield: 6 servings.

Per Serving: 246 Calories; 14g Fat (53.4% calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 779mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

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Apple Dumplings

Favorite Pastry for 9-Inch Two-Crust Pie 6 baking apples (each about 3 inches in diameter) -- peeled and cored 3 tablespoons raisins 3 tablespoons chopped nuts 2 1/2 cups packed brown sugar 1 1/3 cups water

Heat oven to 425º. Prepare pastry. Gather into a ball. Roll two-thirds of the pastry into 14-inch square on lightly floured cloth-covered board with floured stockinet-covered rolling pin; cut into 4 squares. Roll remaining pastry into rectangle, 14 × 7 inches; cut into 2 squares. Place apple on each square.

Mix raisins and nuts; fill each apple. Moisten corners of each pastry square; bring 2 opposite corners up over apple and pinch. Repeat with remaining corners; pinch edges of pastry to seal. Place dumplings in ungreased baking dish, 13 × 9 × 2 inches.

Heat brown sugar and water to boiling; carefully pour around dumplings. Bake, spooning or basting syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes. Serve warm or cool with cream or sweetened whipped cream if desired. Yield: 6 servings.

Per Serving: 645 Calories; 15g Fat (19.7% calories from fat); 3g Protein; 131g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 217mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 2 1/2 Fat; 6 Other Carbohydrates.

(from Betty Crocker)

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Tuna Noodle Casserole

1 package egg noodles 1 can tuna 1 can cream of mushroom soup 1 soup can of milk bread crumbs pats of butter or margarine

Cook the egg noodles according to package directions. Drain and place back into the large pan or into a large bowl. Add the soup, tuna, milk and mix well. Place into a casserole dish, sprayed with nonstick spray. Top with bread crumbs and arrange the butter or margarine over the crumbs. Bake at 350 degrees for 30 minutes.

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AUTHENTIC CARNE GUISADA

2 lbs lean beef stew meat (tenderized works best) 1 stick real butter 1 large onion, chopped 1/2 green bell pepper, diced 1/2 tsp salt 1/4 tsp fresh ground black pepper 2 large cloves garlic, crushed 1 tsp freshly ground comino seeds (or powdered cumin) 1 tsp beef bouillon granules 1 Tbls cornstarch

Melt butter in 6-8 qt. pot. Put meat in butter and cook until all pinkness is gone. Add onion, bellpepper, and all seasonings and bouillon and simmer about 1 hour, until onions & peppers disappear. Test meat for tenderness and if ready, sprinkle the cornstarch in and stir to desired thickness. Use hot water and more cornstarch to adjust thickness to taste. Also, all seasonings may be adjusted to taste. I use a lot more spice!!! Serve on hot flour or corn tortillas.

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This is undoubtedly the easiest and best Peanut Brittle there is for a home kitchen recipe. Got it from a friend years ago and we make it up every Christmas. The only thing difficult about it is finding the Pyrex 8 cup measure. Or at least it was difficult down here in South Texas. Here's to the very best e-zine on the net. I have dropped the others I had long ago. You three boys are a treat.

PEGGY'S PEANUT BRITTLE

1 cup raw peanuts 1 cup granulated sugar 1/2 cup white corn syrup 1/8 tsp. Salt 1 tsp. Butter or margarine 1 tsp. Vanilla extract 1 tsp. Baking soda

Stir together peanuts, sugar, syrup and salt in an 8 cup measure. Place in microwave and cook on HIGH 7-8 MINUTES, stirring well after 4 minutes. (Wooden spoon can be left in bowl.) Add butter and vanilla to syrup, blending well. Return to microwave and cook 1 MINUTE MORE. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently and quickly stir. Pour and spread mixture quickly onto lightly greased (flexible) cookie sheet (I use aluminum foil. No pans to wash) Let cool then break into pieces.

Notes: I really advise investing in the 8 cup Pyrex measure. It makes it so much easier and safer as this mixture really does get HOT, HOT. The handle makes it the ideal item when making this candy. Don't delay over long in stirring in the BAKING SODA as the peanut brittle starts getting brittle almost immediately and then won't pour. I make this using a 1500 watt microwave so times might not be exact for your oven, although any oven 1,000 to 1600 watts the specified minutes are close to perfect.

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JOHN'S HOT MUSTARD

4 oz. dry mustard 2 cups flour 1 cup sugar (or approx 1/2 c. honey) 1 tsp salt 2 eggs, beaten 1 tbl melted butter 1 7/8 c. white vinegar

In a large bowl, mix dry mustard, flour, sugar and salt together. Add beaten eggs and melted butter. Gradually add vinegar, while beating with electric mixer. Continue to beat until smooth. Keep refrigerated. (I let this age for a few days, to blend the flavors and take the fire out of it.) Makes 1 quart.

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ITALIAN POPCORN

1 stick butter 1/4 cup grated Romano cheese 1/2 tsp dried basil 1/2 tsp dried parsely flakes 1/4 tsp oregano 1/2 tsp garlic powder salt&pepper to taste 3-4 qts freshly made popcorn,still warm

Melt the butter and stir in the seasonings,and toss with the popcorn. I definitely do not consider this health food,but it sure tastes good.

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LEMON CAKE DESSERT

This cake makes its own sauce as it bakes. 1/4 C flour 1 C sugar 1/2 tsp. salt 3 egg yolks, well beaten 1/4 lemon juice 1 1/2 C milk 1 tbsp. grated lemon rind 3 egg whites, stiffly beaten Sift together flour, sugar and salt. Blend together egg yolks, fruit juice, milk and rind. Combine liquid and dry ingredients; beat until smooth. Fold in egg whites. Pour into greased 8X8X2 pan; place in larger pan with hot water about half way up the side of the smaller pan. Bake in slow oven 325F° 45 minutes. Serve warm or cold, cut in squares. To guild the lily a little, you might add a dollop of whipped, sweetend cream as a garnish, sprinkled with lemon zest or a lemon rind curl atop. Be sure to use only the yellow part, though. Makes 6 servings. (or so the recipe says... 4 was what it served us here!)

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This is a wonderful recipe and you can do it pretty much fat free with all of the taste.

Chicken Lasagne

4 Boneless skinless chicken breast 3/4 Package Thin Spaghetti 2 Cans Reduced fat cream of mushroom soup 1 1/2 Cups low fat or fat free cottage cheese 1 small onion chopped small 1 C. Milk 1 8 oz. Package Fat Free Cream Cheese ( break apart into little pieces ) Dash of Salt and Pepper

Topping - You can omit the butter for less fat, but it won't be as crispy 3 T. Butter or margarine - melted 1/3 C. Breadcrumbs Mix together for topping

Boil chicken breasts until no longer pink. Cut into small bite sized cubes. Cook spaghetti until tender and drain well In large bowl mix soup, cottage cheese, milk, onion and cream cheese. Mix well. Add chicken and onion.

In 9 x 13 pan, which has been sprayed with non stick spray, layer half of the noodles. Follow that by half of the cheese/chicken mixture. Top with remainder of noodles followed by remainder of cheese mixture.

Top with bread crumb mixture or just sprinkle with plain breadcrumbs. Bake at 350 degrees for 1 hour. Let stand 10 minutes before cutting into serving squares. This can be made ahead of time and frozen or 1 day ahead and kept in refrigerator. This is also very good reheated the next day. _______________________________________

Hey Curlie, Where's Moe

Water to cook noodles 12 Ounces Oriental Curly Noodles (Ramen Style without seasoning packet) 2 Pounds Boneless chicken breasts, Cut into 1" cubes 1 Tablespoon Vegetable Oil for cooking chicken 3 6-inch Zucchini, 1/2" half moon shape 30 Fresh pea pods, End Trimmed 3 cups Broccoli floret 1 Red Bell Pepper, seeded, cored, julienne cut 2 Large Carrots, Julienned

Sweet & Spicy Sauce 2 Cups Water, Divided 2 Tablespoons Cornstarch 3/4 Cup Sugar 1 Cup Soy Sauce 2 Tablespoons Sesame oil 1 Tablespoon Chinese Chili w/garlic or to taste

Place water in saucepan and bring to simmer. Place dry noodles in water and cook 3-4 minutes or until tender.

In large skillet, saute chicken pieces in oil, turning occasionally. When chicken is 1/2 cooked, add vegetables and saute until chicken is done and vegetables are tender yet still crisp.

Add Sweet & Spicy Sauce and drained noodles. Mix well and heat through. Serve immediately.

Sweet & Spicy Sauce Combine 1/2 cup water with cornstarch and mix until cornstarch is dissolved.

Combine remaining ingredients, including 1 1/2 cups water, in a medium saucepan. Bring to a low boil.

Add cornstarch mixture, stirring constantly until smooth. Bring to full boil then remove from heat.

Refrigerate any unused sauce.

Servings: 8 Preparation Time: 1 minute Start to finish: 1 hour : 30 minutes _______________________________________

Instant Cocoa Mix

From NutraSweet. Ingredients 2 cups nonfat dry milk powder 1/2 cup lower-fat powdered nondairy creamer 1/2 cup unsweetened cocoa powder 10 packets Equal® or 1 Tablespoon Equal® Measure 3/4 teaspoon ground cinnamon (optional)

For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder, Equal® and, if desired, cinnamon. Cover and store in an airtight container. For each serving, in a heat-proof mug add 3/4 cup boiling water to 1/3 cup cocoa mix; stir to dissolve. Makes 2 2/3 cups mix, enough for 8 six-ounce servings.

Serving size: Yield: Exchanges: Nutrition:6 ounces 8 1 Milk 104 Calories, 8 g Protein, 17 g Carbo, 2 g Fat

Equal® Sweetener and NutraSweet® brand sweetener are registered trademarks of The Nutraweet Company.

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The Kwanzaa principle of Umoja, or unity, is celebrated in each bowl, which owes its flavors to many places. The foundation of the soup is sweet potato, which symbolizes the African diaspora. The seasonings are reminiscent of those one might find in Senegal, Tunisia or perhaps Morocco, the sausage is Italian at heat, the fennel could represent France, and the mint leaves might bring Southern states to mind.

Umoja Soup

1 pound sweet Italian turkey sausage links 48 ounces non-fat, lower-sodium chicken broth 3 cups water 1 teaspoon ground cumin 2 pounds sweet potatoes, peeled and cut in 1/2-inch dice 1 fennel bulb, cut in 1/2 inch dice Pinch ground cayenne pepper (about 1/8 teaspoon) 1/2 cup mint leaves, chopped Brown sausages in a large pot. Add broth, water, cumin and sweet potatoes and bring to a boil. Remove sausage and cut into 1-inch pieces, return to pot, along with fennel and cayenne, and simmer soup another 8 minutes, or until potatoes are tender. Transfer 3 cups of the broth and vegetables (leave the sausage in the pot) to a blender or food processor and puree. Stir the puree back into the soup. Stir in the mint and serve. Makes 4 servings. Enjoy! 370 calories for each serving, 27 g. protein, 48 g. carbohydrates, 8 g. fiber, 8 gr. fat (2 g. saturated fat) 80 mg. cholestrol, 1,707 mg. sodium

If you care for a side, cook frozen chopped collard greens according to package directions, drain, then toss the collards with a tablespoon or short drizzle of olive oil, and squeeze 1/2 lemon, serve this over white rice (about 1 cup cooked) into 4 servings.

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Since I am minimizing calories and eating "healthy", I devised this recipe today and was quite pleased with the outcome.

Tomato/Catfish Entree Serves 4

4 (4 oz.) catfish fillets 2 (14.5 oz. cans) Diced Tomatoes

Salt and pepper the fillets to your taste. Heat a non stick frying pan sprayed with non calorie butter spray. When hot quickly sear both sides of the fillets until they are a golden brown. Reduce the heat and simmer for 10 to 15 min until most of the water has evaporated. That's all there is to it. I will also use Cod or Orange Roughy fixed the same way. I don't know the exact nutritional value of this but I'm sure it is under 200 calories per serving.

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Here's a fun recipe. You pour hot coffee over the batter before you bake it. The cake rises up through the coffee to form a crust. The coffee turns into a coffee-hot fudge sauce. If you chill the cake, the fudge sauce turns into a layer of chocolate pudding.

1 c. biscuit mix 5 T non-fat milk 4 T. unsweetened cocoa, divided 9 T. sugar divided 1 1/2 c. hot coffee 3 to 6 packets low-calorie sweetner (optional)

Combine biscuit mix, mile, and egg. Beat together with an electric mixer. Beat in 2 T. cocoa and 5 T. sugar.

Spray an 8 in. round or square cake pan and spread batter evenly. Sprinkle remaining 2 T. cocoa and 4T sugar on top.

Slowly pour hot coffee over cake without disturbing batter. Suggestion: pour coffee into a large tablespoon and let coffee gently flow out of spoon onto batter.

Bake uncovered in 375 preheated oven for 25 to 30 minutes, or until cake rises through the coffee-chocolate sauce.

Remove from oven and sprinkle with sweetener if desired.

Spoon sauce on top of each serving.

Serves 8 125 calories each.

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This is very yummy! And, it tastes great substituting dijonaise for regular mayonnaise!

Layered Salad (serves 4)

2 cups shredded lettuce 4 oz diced red onion 2 medium green peppers, seeded and diced 1 cup thinly sliced celery 4 oz frozen peas 1/4 cup plain yogurt 2 Tbsp mayonnaise (*may use light or fat free here, too!) 1 oz grated parmesan cheese 1 medium tomato, thinly sliced 4 hard-cooked eggs, sliced 3 oz shredded cheese

Place lettuce in clear glass bowl. In layers, add onion, green pepper, celery and peas. In small bowl combine yogurt and mayonnaise; spread over peas. Top with parmesan cheese. In layers, add tomato, egg and cheese. Cover with foil and refrigerate - OVERNIGHT! Do not toss before serving.
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LEMON LIGHT FRUIT DIP

PREP TIME: 5 minutes READY IN 1 HOUR 5 MINUTES MAKES 1 1\2 CUPS

1 (8oz.) CONTAINER PLAIN YOGURT 4 oz. NEUFCHATEL CREAM CHEESE, SOFTENED 3 TABLESPOONS FROZEN LEMONADE CONCENTRATE, THAWED 1 TABLESPOON HONEY

IN MEDIUM BOWL, COMBINE ALL INGREDIENTS AND MIX WELL. COVER; REFRIGERATE 1 TO 2 HOURS TO BLEND FLAVORS.

SERVE WITH CUT-UP FRESH FRUIT.

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CHOCOLATE EASTER EGGS

3/4 cup peanut butter -- chunk style 1/4 cup butter or margarine -- softened 1 cup coconut flakes 1/2 cup walnuts -- finely chopped 1 1/2 cups confectioner's sugar -- divided 2 cups semisweet chocolate chips 2 tablespoons shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts, and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on wax paper to harden. Chill. Yield: about 24 pieces (1 per serving).

Per Serving: 201 Calories; 14g Fat (57.3% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

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ICE BOX CHEESECAKE

CRUST 1 cup graham cracker crumbs 1 teaspoon ginger 1/2 teaspoon cinnamon 1/4 cup canola oil

LIME GLAZE 1/4 cup lime juice 2 tablespoons cornstarch 1/2 cup sugar

FILLING 1 pound cream cheese -- softened 1/2 cup sugar 1 tablespoon lime juice 1 envelope gelatin 1/4 cup orange liqueur OR 1/4 cup water 8 ounces reduced-calorie whipped topping

Combine all ingredients for crust. Coat a springform pan with non-stick spray. Turn the mixture into the prepared pan. With fingers, distribute crust evenly over the bottom of the pan, pressing firmly. It must be a very firm, compact layer and should be on the bottom only, not on the sides. Bake in 350 degree F oven for about 10 minutes or until it begins to brown slightly.

With an electric mixer, beat cream cheese and sugar until light and airy. Add lime juice. Combine gelatin with water or liqueur. Melt this mixture over very low heat, just until gelatin dissolves, being careful not to overheat, or it will not set. Add gelatin mixture, stirring constantly, to cream cheese mixture. Immediately fold in whipped topping. Refrigerate at least 2 hours or freeze.

Combine all ingredients for glaze and bring to a boil; cook for 2 minutes. Brush cheesecake with glaze and serve. Yield: 10 servings.

Per Serving: 414 Calories; 25g Fat (56.3% calories from fat); 4g Protein; 39g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 208mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 4 1/2 Fat; 2 Other Carbohydrates.

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CARAMEL PECAN PIE

1 9-inch pie crust -- pre-baked for 12 minutes at 350 degrees F 1 cup firmly packed brown sugar 3/4 cup butter 1/2 cup honey 3 tablespoons sugar 1/2 cup heavy cream 1/4 teaspoon vanilla 3 cups pecans (toasted and chopped)

Combine sugars, butter, and honey in a heavy-bottom sauce pan; cook over medium heat, and stir only until melted. Heat until mixture reaches 240 degrees F on a candy thermometer. Remove from heat and stir in heavy cream and pecans (mixture will bubble slightly).

Pour into pre-baked pie shell and bake for approximately 30-35 minutes. Cool. Yield: 6 to 8 servings.

Per Serving: 727 Calories; 55g Fat (65.9% calories from fat); 5g Protein; 60g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 335mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 11 Fat; 2 1/2 Other Carbohydrates.

NOTE : Pie will set completely when cooled.

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Parmesan Chicken

Serving Size : 3 3 boned and skinned chicken breast halves -- (3 to 4) 1/2 cup mayonnaise 1/4 cup heavy cream -- (more may be necessary for desired texture) 1/4 cup grated parmesan cheese 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 tablespoon parsley flakes

Get your boiler heated up. Place the chicken breasts in baking dish and broil about 5 inches from heat from bottom of breasts for 5 minutes. Flip them over and broil tops for 5 minutes. Pull from oven. Re-set oven for 400 degrees and let come down to temperature. As this is happening, mix the remaining ingredients in a bowl. Use a wire whisk. You want a "sour cream type" texture. Add more cream if necessary. Paint breasts with mixture and put in oven until done (about 30 to 40 minutes pending on size of breasts) and brown on top.

Per serving: 206.3 calories; 11.0g fat; 24.4g protein; 1.5g carbohydrate; 85g cholesterol

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BEER BREAD ON THE LIGHT SIDE

INGREDIENTS: 3 cups self-rising flour 2 Tbs. sugar 1 can lite beer, room temperature 1 egg, beaten with 1 Tbs. water

DIRECTIONS: Mix flour, sugar, and beer. Pour mixture into a nonstick bread pan which has been coated with nonstick spray. Let sit 15 minutes to rise. Brush top with egg/water mixture. Bake at 375 degrees for about an hour. It will be crusty, so if you don't like hard crust, spray a little Pam or whatever you use on it (lightly).

Yield: 16 Servings

Calories 99, Fiber (g) 0.8, Fat (g) 0.5, Protein (g) 2.7,

Oddly enough, I rather like this and it is very easy to make! _______________________________________

This is another recipe which I altered to meet diabetic needs. It's especially good during party season where there is so much tempting food. I found that I can enjoy it with little effect on my blood sugar, but since it's spicy I can't eat too much. It's heart healthy and has lots of fiber. Spiced Nuts 2 Tbsp canola oil 2 C almonds (or any other nut you're partial to) 1/3 C fructose Heat oil in frying pan over medium high heat, add almonds stirring til golden brown. Add fructose, stirring to coat as the fructose melts. Continue stirring until fructose carmelized, being very careful not to let anything burn. When almonds begin to pop, remove from heat. Mix together in a non-stick bown (plastic or metal): 1 1/2 tsp salt (or less if you're salt sensitive) 1 1/2 tsp cumin powder 1 tsp cayenne pepper (or to taste, this makes the nuts moderately hot) 1/3 C fructose Pour hot nut mixture over blended spices and stir til all nuts coated. Spread nuts on foil covered surface/cookie sheet. Break up clumps with spoon. They're ready to eat when cooled. Hope you all enjoy.

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White Chocolate and Devils Food Pie

1-9 " prepared pie crust. Graham cracker or shortbread 1 8 oz. container Cool Whip Lite - thawed 1 3 oz. pkg. instant devils' food sugar free pudding mix 1 3 oz. pkg. instant white chocolate sugar free pudding mix 2 cups skim milk

Combine the devils food mix with 1 cup milk by whisking for one minute. Will be thick. Fold in 1/2 of the Cool Whip and spread into the bottom of the piecrust. Combine the white chocolate mix with the remaining cup of milk by whisking for one minute and fold in the remaining Cool Whip. Spread over the devils food layer. Chill in the refrigerator until firm. Makes 8 servings per pie. I usually put a little more Cool Whip Lite on the top for garnish when I serve. Light and flavorful, and really EASY. Everyone likes this recipe and no one has ever guessed that it is low in fat

I do NOT know the calorie or fat content of this recipe but I'm sure by assembling the ingredients it would be fairly easy to ascertain.

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Low Carb Salsa Bites

8 oz. cream cheese, softened 1/3 C thick & chunky salsa 2 eggs lightly beaten 1/2 C shredded cheddar cheese 2 T chopped pitted ripe olives 1 T green onion chopped 1 garlic clove pressed

Preheat oven to 350º In large bowl beat cream cheese until smooth. Blend in salsa and eggs. Stir in cheddar cheese, olives, onion and garlic. Lightly spray mini muffin pan with oil, fill with mixture. Bake 15 - 18 minutes until centers are set. Remove from oven & cool in pan for 5 minutes Top with additional salsa or sour cream if desired. 24 mini's Make your own chicken nuggets. The fried bites in fast food eateries tend to be more coating than chicken and the starchy coating soaks up grease like a sponge. This recipe "fries" them in the oven.

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Sesame Chicken Nuggets

1 1/2 lbs. skinless boneless chicken breast 2 egg whites or 1/4 c. egg substitute 2 T. orange juice 1 T. toasted sesame seed oil 1 T. light soy sauce 1/2 t. ground ginger or 5 spice powder 1/4 c. bread crumbs 1/4 c. sesame seeds

Cut chicken into bite-size cubes (much easier to do if chicken is partically frozen)

Stir with egg whites, juice, oil, soy sauce, and ginger. Marinate for 1 hour in the refrigerator.

Combine bread crumbs and sesame seeds; roll chicken cubes in this mixture or shake in a closed plastic bag.

Arrange in a single layer on a shallow non-stick baking pan coated with cooking spray.

Bake uncovered in a preheated 475 degree oven for about 8 minutes. Makes 6 servings. 190 calories each.

For chicken nuggets Italiano:

1 pound chicken breasts 6 T. light italian salad dressing 1/4 c. italian-seasoned bread crumbs 3 T. grated romano or parmesan cheese

marinate chicken and salad dressing for one hour in ref. combine breadcrumbs and cheese and coat chicken. Bake 475 degrees for about 8 minutes

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This was originally a Weight Watchers lunch recipe.

I have been making it from memory for so long that I don't know if it is the same as the original or not.

Mexican Pizza

4 fat free flour tortillas (soft taco size, about 8" in diameter) 1 16 oz. can black beans, drained and rinsed 1 C. salsa 8 oz. low fat Monterey Jack Cheese or Pepper Jack 1 4 oz. can diced chilies (optional) sliced onions (optional) black olives (optional)

Lightly coat cookie sheet or jelly roll pan with oil spray. Mash black beans and spread on tortillas. Cover beans with salsa. Sprinkle on chilies. Add anything else that sounds good to you and cover with shredded cheese. Bake @ 375° for approximately 15 minutes or until cheese is melted and pizza is heated through.

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I got this recipe out of Cooking Light. I added chopped cooked chicken breast because my family doesn't always appreciate my efforts at trying to cook healthier and I thought they wouldn't complain so much with the addition of chicken. Turns out, that they really liked these!

White Bean Enchiladas

2 Tbsp fat-free sour cream 1 (16 oz) can cannellini beans or other white beans, rinsed and drained 1/2 cup (2 oz) preshredded reduced fat Mexican blend or cheddar cheese, divided 2 Tbsp canned chopped green chiles 1 Tbsp sliced green onions 1 Tbsp chopped fresh cilantro 1 tsp ground cumin 1 (10 oz) can enchilada sauce (such as Old El Paso), divided 1/4 cup water 6 (6-inch) corn tortillas Cooking spray 1 Tbsp minced fresh cilantro (optional)

Preheat oven to 350°

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down the center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. Yield: 3 servings (serving size 2 enchiladas).

CALORIES 372 (19% from fat); FAT 8g (sat 1.6g, mono 2.1g, poly 3.6g); PROTEIN 17.5g; CARB 60.5g; FIBER 6.2g; CHOL 3mg; IRON 3.9mg; SODIUM 1,076mg; CALC 291mg _______________________________________

SPICY APPLESAUCE CAKE

2 1/4 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 cup firmly packed brown sugar 1/2 cup olive oil 1 1/2 cups applesauce 1 cup raisins 1 cup chopped walnuts Powdered sugar or whipped topping -- (optional)

Preheat oven to 375 degrees F. Grease 9-inch square pan. In medium bowl, combine flour, baking soda, cinnamon, nutmeg, and cloves.

In large bowl, beat brown sugar and olive oil at medium speed until blended. Add applesauce,; mix well. Add flour mixture all at once; beat on low speed until well blended. Stir in raisins and nuts. Spoon batter into prepared pan.

Bake 20 to 25 minutes or until lightly browned. Cool completely on wire rack. Cut into squares. Serve plain, dusted with powdered sugar, or frosted with whipped topping, if desired. Yield: 9 servings.

Per Serving: 479 Calories; 20g Fat (37.0% calories from fat); 7g Protein; 71g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 294mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates.

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Cinnamon Apple Chops

4 boneless pork chops -- 3/4-inch thick Vegetable oil 1 teaspoon black pepper 1/2 cup chicken broth 1 tablespoon lemon juice 1 1/2 cups Chunky applesauce heated with 2 tablespoons Cinnamon red hot candies*

Heat a nonstick skillet over medium-high heat. Brush chops lightly with oil and brown chops on both sides, turning once, about 3-4 minutes. Sprinkle chops with pepper, add broth and lemon juice. Reduce heat to low, cover and simmer gently for 5 minutes. To serve, top with applesauce and cinnamon candies. Yield: 4 servings.

NOTE : *In small saucepan, stir together 1 1/2 cups applesauce and 2 tablespoons candies. Heat over medium heat, stirring often, until candies are melted; stir well to thoroughly combine.

Per Serving: 255 Calories; 7g Fat (24.4% calories from fat); 22g Protein; 26g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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SLOW COOKED CHICKEN & SHRIMP WITH ORZO

12 ounces chicken thighs, skinless and boneless 1 large onion -- chopped 3 cloves garlic -- minced 14 1/2 ounces diced tomatoes -- Italian style 2 tablespoons tomato paste 1/2 cup port wine -- (or chicken broth) 2 tablespoons lemon juice 2 bay leaves 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 8 ounces frozen peeled shrimp -- thawed and drained 9 ounces frozen artichoke hearts -- thawed and coarsely chopped 2 cups orzo -- cooked 1/2 cup crumbled feta cheese

Rinse chicken; pat dry. Cut chicken thighs into quarters. In a slow cooker, place the onion and garlic. Top with the chicken pieces. In a bowl combine the undrained tomatoes, tomato paste, port wine, lemon juice, bay leaves, salt, and crushed red pepper. Pour over all.

Cover; cook on low heat setting for 6 to 7 hours.

Turn to high heat setting. Remove bay leaves. Stir in shrimp and artichoke hearts. Cover; cook for 5 minutes more. Serve chicken and shrimp mixture over hot cooked orzo. Sprinkle with feta cheese. Yield: 4 servings.

Per Serving: 600 Calories; 9g Fat (14.3% calories from fat); 37g Protein; 83g Carbohydrate; 8g Dietary Fiber; 143mg Cholesterol; 725mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat.

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BLUEBERRY-LEMON CHARLOTTE

2 (3-ounce) packages lemon gelatin 2 cups fresh blueberries -- divided 1 1/2 cups plain lowfat yogurt 1 (14-ounce loaf) fat-free "pound" cake Blueberry Honey Sauce (recipe follows)

BLUEBERRY HONEY SAUCE 1/2 cup honey 1/4 teaspoon ground ginger 1 cup fresh blueberries 2 tablespoons fresh lemon juice

In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1 1/2 cups of the blueberries and the yogurt until smooth. Cut cake into 14 (1/2-inch) slices. Cut each slice into 3 × 1-inch rectangles. Arrange rectangles upright around edge of an 8-inch springform pan; arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 cup blueberries over top. Cover; chill until firm, about 2 hours.

Serve with Blueberry Honey Sauce, if desired. Yield: 8 servings.

BLUEBERRY HONEY SAUCE In a small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; stir in lemon juice. Transfer mixture to a blender container and whirl until smooth. Serve over Blueberry Lemon Charlotte or spoon over cut-up fruits.

Yield: 1 cup

Per Serving: 346 Calories; 2g Fat (3.8% calories from fat); 7g Protein; 78g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 260mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 4 1/2 Other Carbohydrates.

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SYRIAN SHORTBREAD

1 cup unsalted butter -- at room temperature 1 cup confectioner's sugar 2 cups all-purpose flour

Preheat oven to 300 degrees F.

In the bowl of an electric mixer, cream the butter until light and fluffy. Add the sugar gradually, and cream thoroughly. Stir in the flour and add a pinch of salt. Continue to mix until a smooth ball of dough is formed.

Roll out the dough about 1/4-inch thick on a board lightly coated with flour. Cut with a "doughnut-shaped" cutter 2 1/2 inches in diameter, or use any decorative cookie cutter you desire. Bake on an ungreased baking sheet for about 25 minutes, or until the cookies are dry but pale in color. Remove from the baking sheet only when the cookies have cooled. Yield: 3 dozen (1 per serving).

(from RECIPES 1-2-3 by Rozanne Gold)

Per Serving: 83 Calories; 5g Fat (55.4% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates.

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Barbecued Salmon

8 cloves garlic, finely chopped 1 teaspoon salt 1/4 cup finely chopped fresh parsley 2 tablespoons minced sun-dried tomatoes 1/4 cup olive oil 1 1/2 pounds salmon fillet, boned

In a bowl, mash garlic with salt, add parsley, tomatoes and oil, mix well. Refrigerate, covered, overnight. Preheat grill. Place salmon skin-side down and make 2 lengthwise slits, cutting to skin but not through it, to divide fish into thirds. Spread half of garlic mixture over fillet and into slits. Place skin-side down on a greased grill rack. Cover grill, cook over low heat 10 to 15 minutes. Spread rest of garlic mixture on fish and cook, lid down, over medium heat for 15 minutes more, or until fish flakes easily. Remove from grill by inserting spatulas between skin and flesh, lifting fillet and leaving the skin on the grill. Makes 3-4 servings. Along with this I served baby spinach, washed well, drained, put into frying pan with 3 chopped garlic cloves and about 2 tablespoons of oil, salt and pepper, cook until limp and serve with fish. This not only makes a very tasty meal, along with a small salad, but is fast and easy. Enjoy, Stef.

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Cinnamon Fudge

3 cups Hershey's cinnamon chips (a 12-oz bag is 2 cups) 1 can condensed (NOT evaporated!) milk 1 teaspoon vanilla

Melt chips. Add milk and vanilla. Spread in a 9" square pan. Cool, cut and eat! Just use different flavor chips to make chocolate fudge or peanut butter or butterscotch or swirl two or more flavors.

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I had this at a tea room here in Iowa. It was so good that I got the recipe.

Hashbrown Quiche

1 bag of frozen hashbrowns, thawed 1/2 Cup butter or margarine, melted 10-12 oz of ham, diced (or more) 1/2 Cup diced onions 12 oz cheddar cheese, shredded 2 Cups Half 'n Half or milk 6 eggs 1/2 tsp of seasoned salt

Press hashbrowns between paper towels to remove moisture. Press them in the bottom of a 9x13 pan to form a crust. Drizzle melted butter over crust. Bake in 425 oven for 25 minutes. Remove from oven and reduce temperature to 350 degrees. In a bowl, combine ham, cheese, and onion. Place ham mixture on the crust. Beat together milk, eggs, and salt. Pour over ham mixture. Bake another 25 - 30 minutes. Dee-lish!!

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This is something that my wife and I concocted a few years back as a nice one pot meal for a cold night.

PORK AND SAUERKRAUT STEW

1 2lb pork roast,cut in 1" pieces 1 2lb bag of sauerkraut 2 cups onion,coarsely chopped 2 garlic cloves,minced 2 tsp caraway seed 2 tbs gravy master 1/2 cup apple cider or juice salt&pepper to taste In a large heavy pot,brown the pork,onions and garlic.Add the remaining ingredients and simmer,covered for about 1 1/2 hours.Before serving,it may be thickened with flour and water,if desired.

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This is a great recipe to use when you have leftover chicken. Whenever we grill boneless breasts on the grill, I always throw a few more on so I can make this the next day. If you prefer, substitute lower fat products. Both ways are very good.

South-of-the-Border Chicken Bake

1 cup sour cream 1/2 cup ricotta cheese or creamed cottage cheese 1- 3oz. package cream cheese, softened 3 cups coarsely chopped cooked chicken (about 3 boneless/skinless breasts) 3 cups cooked rice 1 1/2 cup shredded monterey jack cheese 1 can cream of chicken soup (10 3/4 oz.) 1 can (4 oz.) chopped green chilies, drained 2 tomatoes, coarsely chopped 1/2 cup pitted black olives, drained 1/2 tsp.

Blend together sour cream, ricotta cheese and cream cheese until smooth. Add remaining ingredients, except corn chips, to cheese mixture. Pour into ungreased shallow 3 qt. baking dish. Sprinkle with corn chips. Bake in preheated 350 degree oven for 25 to 30 minutes. Makes 8-10 servings.

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This is a recipe I just threw together one Sunday when I had a craving for some bean soup. It's really simple and good to warm you up on a cold autumn or winter day. Nothing about this recipe is set in stone. If you are not one to stray from a recipe then by all means you will be ok... There are a couple of things that are either optional or you can choose what you'd like to use in it's place.

BEAN SOUP

2 Cans Pinto Beans 2 Cans Great Northern White Beans (If you have a different kind of bean you would like to use - go ahead, these are just two of my favorites) 1/2 lb. of Bacon cut into small pieces (If you have some left over ham or ham bone, that would also work well) 1 Medium onion finely chopped (one bundle of Leeks works VERY well also, and they add a nice color) Salt and pepper to taste 3/4 cup uncooked rice (optional) Water Rinse beans. (if you have the time soak them overnight, it further reduces the effect they seem to have on us) In a big pot, lightly cook bacon pieces, for approx. 10 minutes. Add onions to bacon in the same pot and sweat them for about 5 minutes or until clear. Add beans to the onion and bacon. Fill the pot with water until it is just slightly over the top of the beans (if you use the bean cans to pour the water it takes about 2 - 2 1/2 can-fulls) Salt and pepper to taste. Stir this well and let simmer over medium-low heat for minimum of 15 minutes. Add rice and simmer for 10 more minutes or until rice is cooked.

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This elegant casserole dish is a *bit* drab in color, though it disappears quickly.

Mushroom Barrington

1/2 pound sliced fresh mushrooms 4 TB butter 4 TB flour 2 C milk 2 ribs celery, chopped fine 2 TB chives or onion 1 tsp. dried parsley 1/2 C soft bread crumbs (any kind, but white is best, we think) salt and pepper to taste

Saute` mushroom in butter for about five min., or until barely done. Add flour, celery, onion and milk; cook til smooth. Add parsley, breadcrumbs and S&P. Pour into greased casserole dish. Mix a small amount of bread crumbs, Parmesan cheese and butter together for topping; how much depends on you. Bake at 350 degrees for 30 min.

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from New Zealand. Here Fairy Food is called Hokey Pokey and Hokey Pokey ice cream is a standard, available everywhere. It's yummy.

Fairy Food

1 container vanilla ice cream 1 recipe Fairy Food (from GNR 2001/12/07) broken into small pieces (thumbnail size or smaller if you can) without the chocolate Soften ice cream. Stir in fairy food pieces. There should be about 1 piece in every spoonful when eating it. Refreeze then serve either in cones or decorated in your favourite way.

(and here's that Fairy Food recipe again)

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My grandmother always had this candy on hand at Christmas time. Although, hers was always store bought, I couldn't get enough of it! The recipe name is Fairy Food, but I grew up calling it Angel Food.

Fairy Food

1 cup sugar 1 cup dark Karo syrup 1 Tbsp vanilla 1 Tbsp Baking soda

Bulk Chocolate - melted

Boil sugar, syrup and vanilla until 300° on candy thermometer. Add baking soda and stir. Pour in ungreased 13 x 9 pan. Let harden for 3 hours. Crack and cover pieces in melted chocolate. _______________________________________

PORK SPAGHETTI BAKE

1 pound ground pork 1/2 pound bulk sausage 1 large onion -- minced 2 cloves garlic -- minced 1 tablespoon vegetable oil 6 ounces tomato paste 1 cup ripe olives -- sliced 17 ounces creamed corn 4 ounces sliced mushrooms -- (canned) drained 1 cup shredded Cheddar cheese 6 ounces spaghetti -- broken into 2" pieces 1 tablespoon sugar 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 cup grated Parmesan cheese

Cook pork, sausage, onion, and garlic in oil in heavy lidded pot until meat is browned; drain off drippings. Add remaining ingredients except Parmesan, stir well. Spoon into a greased 12- x 8- x 2-inch baking dish; sprinkle Parmesan cheese over top. Cover and refrigerate 8 to 10 hours or overnight.

Let come to room temperature; bake at 375 degrees F. for 30 to 35 minutes or until lightly browned. Yield: 10 servings.

Per Serving: 422 Calories; 27g Fat (55.7% calories from fat); 18g Protein; 29g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 1011mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

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SURPRISE BANANA PUDDING

2/3 cup sugar 2/3 cup all-purpose flour 1/4 teaspoon salt 4 cups milk 5 egg yolks 1 tablespoon peanut butter 1 teaspoon vanilla extract 12 ounces vanilla wafers 6 medium bananas -- sliced 8 ounces whipped topping -- thawed

Combine sugar, flour, and salt in top of a double boiler; stir in milk. Bring water to a boil. Reduce heat to low; cook, stirring constantly, 10 to 12 minutes or until slightly thickened.

Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until mixture thickens. Remove from heat, and gently stir in peanut butter and vanilla.

Layer 1/4 of vanilla wafers in a 3-quart casserole; top with 1/3 of bananas. Pour 1/3 of filling over bananas. Repeat layers twice, ending with remaining vanilla wafers. Spread top with whipped topping. Chill. Yield: 10 servings.

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MATADOR MANIA

1 pound ground beef 1 medium onion -- chopped 1/2 cup water 3 tablespoons chili powder 1 1/2 teaspoons salt 1 teaspoon ground cumin 1/8 teaspoon ground black pepper 16 ounces refried beans 16 ounces taco sauce -- divided 6 corn tortillas -- divided 8 ounces sour cream 1 cup shredded Cheddar cheese

Cook ground beef in a large skillet until browned, stirring to crumble; drain well. Add chopped onion, water, chili powder, salt, cumin, and pepper to ground beef. Cook, uncovered, about 5 minutes, stirring occasionally. Remove skillet from heat; stir in refried beans, and set mixture aside.

Spread about 1/2 cup taco sauce in a greased 12- x 8- x 2-inch baking dish. Arrange 2 tortillas on top of sauce; cover with half of meat mixture, sour cream, and an additional 1/2 cup taco sauce. Arrange 2 additional tortillas on top of sauce; cover with an additional 1/2 cup taco sauce, the remaining meat mixture, and half the cheese. Arrange remaining tortillas, taco sauce, and cheese on top. Cover and bake at 350 degrees F. for 40 minutes. Let stand 5 minutes before serving. Yield: 6 servings.

Per Serving: 600 Calories; 40g Fat (56.4% calories from fat); 27g Protein; 42g Carbohydrate; 8g Dietary Fiber; 101mg Cholesterol; 1727mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat.

Per Serving: 481 Calories; 19g Fat (35.5% calories from fat); 8g Protein; 71g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 223mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates.

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HOT CHINESE CHICKEN SALAD

Servings: 6 (1-1/3 Cup)

INGREDIENTS

- 8 ounces fresh or steamed Chinese egg noodles - 1/4 cup 1/3-less-salt chicken broth - 2 tablespoons reduced sodium soy sauce - 2 tablespoons rice wine vinegar - 1 tablespoons rice wine or dry sherry - 1 teaspoon sugar substitute - 1/2 teaspoon crushed red pepper - 1 tablespoon vegetable oil, divided - 1 clove garlic, minced - 1-1/2 cups fresh pea pods, sliced diagonally - 1 cup thinly sliced green or red bell pepper - 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces - 1 cup thinly sliced red or green cabbage - 2 green onions, thinly sliced

DIRECTIONS

Cook noodles in boiling water 4 to 5 minutes or until tender. Drain and set aside.

Combine chicken broth, soy sauce, vinegar, rice wine, sugar substitute and crushed red pepper in small bowl; set aside.

Heat 1 teaspoon oil in large nonstick skillet or wok over high heat. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside.

Heat remaining 2 teaspoons oil in skillet. Add chicken and cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss to coat evenly. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.

Nutritional Information Per Serving: Calories: 164; Fat: 4 grams; Carbohydrates: 9 grams; Protein: 17 grams; Sodium: 353 mg; Cholesterol: 45 mg. Exchanges: 1/2 Starch/Bread, 2 Lean Meat, 1 Vegetable

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OK,now who among us can say that their cholesterol is perfect?Not me,thats for sure.I experimented with this a few times,and this is what I came up with.

TURKEY MEAT LOAF

2 lbs ground turkey 1/2 cup egg beaters 3/4-1cup Italian seasoned bread crumbs 1/2 cup grated Romano cheese 1tbs parsley flakes 1/4 tsp garlic powder,or to taste 1/4 cup ketchup salt&pepper to taste Mix everthing together,put in a roasting pan in a 400 degree oven for 45 minutes,pour the sauce (recipe follows)over it and cook for another 45 minutes. SAUCE RECIPE 1 medium onion,cut up 2 cloves garlic,minced 2 tbs olive oil 1 6oz can tomato paste 2 8oz cans tomato sauce pinch dried oregano pinch dried basil salt&pepper to taste Saute onion and garlic in oil,add the rest and simmer 45 minutes. This is good with a salad on the side.

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Cucumber Cooler

1 large unwaxed cucumber Ranch dressing (fat free for dieters)

Cut the cucumber in half widthwise. Core seeded part. Fill the cored cucumber half with cold, thick ranch dressing, holding it like an ice cream cone. Dip the seeded core into the dressing and eat, then eat the cucumber like an ice cream cone. It's a great refreshing snack that takes the edge off the diet dismals. The calorie content depends on the weight of the cucumber and the kind of ranch dressing you use.

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Roasted Red Pepper Sauce

7 oz jar roasted red sweet peppers, drained 2 tsp extra virgin olive oil 1 tsp red wine (or sherry) vinegar 2 small cloves garlic dash salt ground black pepper to taste

Place all ingredients in a food processor or blender. Cover and pulse until pureed. Transfer sauce to small saucepan and cook over medium heat until heated through. Yield: approximately 4 servings. (Good on grilled pork, turkey, and chicken.)

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We have been using this recipe for over 10 years. It came in one of those Pillsbury paper backs at the grocery store. It's very good! I serve it with rice pilaf and grilled vegies.

Grilled Turkey Tenderloins

2 T oil (I use olive) 1/4 C soy sauce 1/4 tsp dried basil 1/4 tsp dried marjoram 1/4 tsp thyme 1 lb turkey tenderloins

Combine first 5 ingredients in small bowl and whisk together. Put turkey in a zip loc bag and pour in marinade. Marinade 2-4 hrs in refrigerator. Place turkey on grill 4-6 inches from med high coals. Cook 13-18 minutes or until no longer pink, turning once. Broiler method: Broil prepared turkey 4-6 inches from heat for 18-20 minutes ot until no longer pink, turning once.

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Scotch Eggs

1 lb Breakfast type sausage (the spicier the better) 1/2 bag crushed pork rinds 1 C shredded cheddar cheese 1 tsp garlic powder 2 tsp of Worcestershire sauce 2 T grated onion 6 hard boiled eggs

Mix together well all ingredients except eggs. Divide into six portions and wrap around eggs making a ball. Bake at 400º for 25-30 minutes. Use a pan large enough to allow heat all around (9 x 12) and line with parchment or foil. Remove carefully - they stick.

Great to keep for breakfast. Reheat in microwave on HI for 1 min. For dinner with homemade relish or chili sauce.

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Better Than Sex Cake

- Healthier Version Serving Size: 12

1 box Angel Food Cake Mix -- any brand 20 ounces Pineapple, crushed in juice 2 packages Sugar-free Vanilla Pudding and Pie filling -- (3 oz. each) 3 cups Milk, skim 8 ounces Cool Whip Lite 3/4 cup Coconut -- shredded

Bake cake (in a sheet cake pan) according to the package instructions. While cake bakes, boil undrained pineapple until syrupy. When cake is baked, poke holes in the top with a two prong fork, and pour the pineapple on top. Spread evenly. Cool completely. When cake is cool, mix the 2 boxes of pudding with 3 cups milk and spread over cake. Next, mix the whipped topping with coconut and spread over cake. Refrigerate. (Cake is best if made 24 hours before serving).

Per serving: 258 Calories (kcal); 4g Total Fat; (15% calories from fat); 6g Protein; 49g Carbohydrate; 1mg Cholesterol; 381mg Sodium; 1g Fiber

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LACE COOKIES

1 cup quick-cooking oats -- uncooked 1 cup sugar 2 tablespoons all-purpose flour -- plus 1 teaspoon 1/4 teaspoon salt 1 egg -- slightly beaten 1/2 cup butter or margarine -- melted 2 teaspoons vanilla extract

Combine oats, sugar, flour, and salt; mix well. Stir in remaining ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets. Bake at 350 degrees F. for 6 to 8 minutes or until edges are brown. Cool completely before removing. Yield: about 6 1/2 dozen (2 per serving).

Per Serving: 57 Calories; 3g Fat (44.1% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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LIGHT BAVARIAN DESSERT

1 tablespoon unflavored gelatin 1/4 cup cold water 1 3/4 cups cold water 1 cup nonfat dry milk powder 1 cup lowfat cottage cheese 1/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon almond extract 11 ounces mandarin oranges in light syrup -- drained 2 kiwi fruit -- peeled, sliced, and halved

Soften gelatin in 1/4 cup cold water in a small saucepan for 5 minutes. Cook over low heat, stirring frequently, until gelatin dissolves. Set aside.

Combine 1 3/4 cups cold water, dry milk powder, cottage cheese, sugar, vanilla, and almond extracts in container of an electric blender. Process until smooth; add gelatin mixture, and process 10 to 15 seconds. Pour mixture into a bowl; chill until consistency of unbeaten egg white.

Set aside several pieces of each fruit for garnish. Layer remaining fruit and gelatin mixture into six 8-ounce dessert dishes. Top with reserved fruit. Chill until firm. Yield: 6 servings.

Per Serving: 159 Calories; 1g Fat (3.5% calories from fat); 9g Protein; 30g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 228mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 1/2 Other Carbohydrates.

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SOUR CREAM MEAT LOAF

1 cup sour cream 2 green onions -- sliced 4 1/2 ounces sliced mushrooms -- jarred, sliced 2 pounds ground beef 1 1/2 cups soft bread crumbs 2 teaspoons salt (or less to taste) 1 teaspoon Worcestershire sauce 2 eggs 1/3 cup milk

Heat oven to 350 degrees F. In a small bowl, combine sour cream, onions, and mushrooms. In a large bowl, combine remaining ingredients; mix well. shape meat mixture into a long, 4-inch wide rectangle in ungreased shallow baking dish. Indent to make 2-inch deep well, lengthwise, down center of loaf. Carefully spoon sour cream mixture into well. The sour cream mixture will be exposed, not hidden. Bake at 350 degrees F. for 1 to 1 1/4 hours. Let stand 10 minutes before slicing. Yield: 8 servings.

Per Serving: 464 Calories; 38g Fat (74.2% calories from fat); 23g Protein; 7g Carbohydrate; trace Dietary Fiber; 157mg Cholesterol; 697mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.

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SUGAR SNAPS IN ORANGE BUTTER

1 pound sugar snaps -- (or snow peas) 1 large orange 2 tablespoons unsalted butter -- cold

Trim the ends of the snap peas and remove the strings running down the length of the pods.

Bring a medium-size pot of salted water to a boil. Add the sugar snaps and cook 3 minutes, or until tender but not too soft. Their color should remain=

a brilliant green.

Meanwhile, grate the orange zest on the medium-size holes of a box grater. Reserve. Cut the orange in half.

When the sugar snaps are done, drain well in a colander and put them back i= n the pot. Add the orange zest, juice of 1/2 orange, and the cold butter cut into small pieces. Heat slowly for 1 to 2 minutes until hot. Toss well. Add=

salt and pepper to taste. Serve warm. Yield 6 servings.

(from Recipes 1-2-3 by Rozanne Gold)

Per Serving: 76 Calories; 4g Fat (45.8% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 4mg Sodium. Exchanges: 1=

Vegetable; 0 Fruit; 1 Fat.

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This recipe is from a local restaurant and is decadent and artery plugging.

Potato Soup

2 1/2 pounds baby red potatoes quartered 3 stalks celery--diced 1 quart water 1 quart milk (has to be whole milk, skim does NOT work) 1 t white pepper 3/4 c flour 1/4 c chopped parsley 1/2 pound raw bacon-diced (I used the whole pound) 1 jumbo onion-diced 1/4 c chicken base 1 t salt 1 1/2 stick butter (margarine does NOT work) 1 c whipping cream 1 c shredded cheese (optional and kind of cheese, your choice)

Boil potatoes 10 minutes-only! Drain and set aside. Saute bacon, onion and celery over medium-hi heat until celery is tender. Drain grease and put in soup pot. Add milk, water, base, salt and pepper. Heat over medium heat until very hot; DO NOT BOIL! In large heavy saucepan melt butter and add flour; mix well and allow to bubble, stirring 1 minute. Add roux slowly to soup pot, stirring constantly. Continue stirring until soup is thick and creamy. Cut potatoes into bite size pieces. Add potatoes, parsley and cream to soup. Garnish with shredded cheese, parsley, or bacon bits. Serves 10 to 12.

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Cinnamon French Toast Waffles

2 slices whole-wheat bread 1/4 C liquid egg substitute OR 1 egg 1/4 tsp. vanilla 3 TB milk 1/8 tsp. cinnamon Dash of salt, optional Vegetable oil spray

Pre-heat waffle iron while mixing up the following: In a medium-sized shallow bowl, stir together the egg, milk vanilla cinnamon and salt. Dip bread into mixture, making sure to soak up all of mixture between the two slices. Spray the bottom of waffle iron and place one slice of bread in the center of iron. Spray top of waffle iron and close it. Cook accordingly. This recipe can easily be double and tripled.

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I found this recipe in Sunset Magazine many years ago, I think it was a reader contribution recipe, and whenever I make it for potlucks or Super Bowl parties, it gets rave reviews, and quickly disappears.

Chicken Enchilada Casserole

1/4 cup butter or margarine -- I prefer butter for the taste 1/4 cup flour 2 cups regular strength chicken broth 1 7-oz. can diced green chilies 1 cup plain, unflavored yogurt 7 or 8 6-inch size corn tortillas (don't use flour tortillas) 2 cups cooked chicken breast meat, chopped 2 cups shredded monterey jack cheese 1 medium onion, chopped Preheat oven to 400 degrees. Melt butter in saucepan over medium heat. Add flour, stir until bubbly. Whisk in broth, and stir until boiling. Remove from heat; mix in yogurt and chilies. Cover the bottom of 9 x 13 baking dish with 1/3 of the sauce. Quickly dip tortillas in water. Drain them, and cut into 1-inch strips. Scatter 1/2 of the tortilla strips over the sauce in the baking dish, then cover evenly with all the chicken and onion, 2/3 of the cheese and 1/3 of the sauce. Top with remaining tortilla strips, sauce and cheese, in that order. Cover dish w/ foil, and bake for 30-35 minutes, removing the foil during the last 15 minutes or so of baking. As with most casseroles, this dish tastes almost better leftover than when first made!

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Here's a easy, quick recipe for picnics or parties. It can be doubled depending on the amount of people you're feeding but I usually find the recipe below is just right for a group of 20 or so.

Hoagie Dip

1/2 lb. of Provolone cheese (deli sliced) 1/2 lb. of Genoa Salami (deli sliced) 1/2 lb. of Capicolla Ham (deli sliced) 1 medium size tomato 1 medium size onion vegetable oil Italian seasonings (basil, oregano & thyme) pepper Tallarico's Hot Hoagie Spread (OPTIONAL) loaf of French bread or sourdough bread or you can use the mini rye bread if they have it in your area.

Chop the tomato & onion, put in large bowl. Cut cheese, salami & ham into small pieces. Add some Italian seasoning & pepper. Add about a tablespoon or 2 of the vegetable oil. Mix ingredients together. I never measure the oil but use just enough so that it mixes in with all the ingredients. Add the Tallarico's hoagie spread if you like a little bite....it adds a sweet/spicy taste. (I live in PA so I'm not sure if this item is available everywhere....but you can look for it in the same aisle as the jarred hot peppers) Cover and refrigerate. I always like to make this a few hours ahead of time so it gives the flavors time to blend. Cut the bread into small pieces (about 1/4-1/2 inch thick, about 2 inches in width.....just big enough to hold a scoop of the hoagie spread) On a large tray, arrange the bread pieces around the outside, place a bowl of the hoagie dip (with a spoon) in the middle and serve.

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This is a Middle Eastern Beef Pie, takes about 10 minutes to make, 30 minutes to bake. It has a sweet, salty and savory meat flavor, want more punch, add a pinch of cayenne pepper. A side dish of couscous goes well with this, see below.

Middle Eastern Beef Pie

1/2 pound lean ground beef 1/2 cup fresh mint, chopped 1/3 teaspoon cumin 1/8 teaspoon cinnamon 1/4 cup raisins 1 tablespoon capers 1/4 teaspoon black pepper 1/2 cup Bisquick (reduced fat version is OK) 1 cup skin milk 3 egg whites

Heat oven to 400 degrees. Coat a 9 inch pie plate with cooking spray. Combine beef, mint, cumin, cinnamon, raisins, capers and pepper in a skillet and cook, stirring, until the beef is no longer pink, about 3 to 4 minutes. Meanwhile, combine the Bisquick, milk and egg whites in a bowl. Turn beef mixture into pie plate, then pour batter over it, bake 25 to 30 minutes, or until edges and top are golden. To serve, cut into 4 wedges, and serve with couscous. Makes 4 servings. About 223 calories per serving.

Couscous Pilaf

Bring 1 1/2 cups chicken broth to a boil, add 1 cup couscous, cover the pot and immediately remove from heat. While the couscous is soaking, saute 3 chopped garlic cloves, half of chopped onion, one small diced zucchini, one small yellow squash and small or half diced red pepper. Season the veggies with salt and pepper. Toss the cooked veggies with the couscous, chopped fresh cilantro, and some crumbled feta cheese. serves 4.

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Here's an interesting twist on French toast.

Peanut butter Toast Bake

6 half slices of your favorite bread 1 cup creamy peanut butter 3/4 cup milk or cream 2 eggs salt 1/2 t. paprika 1 1/2 cups cracker crumbs Cut crusts from bread. Cut into lengthwise strips. spread peanut butter on both sides of each strip. Add milk and seasoning to eggs in a bowl. Beat thoroughly. Dip strips of bread into egg mixture and then into cracker crumbs. Put strips into a greased pan and bake at 425 degrees until golden brown (20 minutes).

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Fast and easy. This was one of the first recipes I made by myself as a child. What I like about it now is that substitutions can easily be made and you get a different taste every time! Seven Layer Squares

1/2 cup butter 1 cup graham cracker crumbs 1 cup butterscotch chips 1 cup coconut 1 cup chocolate chips 1 can sweetened condensed milk 1 cup chopped walnuts

Preheat oven to 350. Place butter in 13x9 pan and melt in oven. Sprinkle graham cracker crumbs evenly over melted butter. Sprinkle chips and coconut over crumb base. Pour sweetened condensed milk. Top with chopped walnuts. Bake for 30-35 minutes.

Some substitutions that I've used : white chocolate chips, peanut butter chips, almonds.

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DIME BRAND CHRISTMAS CAKE

1 can Dime Brand Condensed Milk 1 pound pecan pieces 8 oz candied cherries 8 oz natural diced candied pineapple 8 oz Dromedary pitted dates 8 oz Angel Flake coconut

Cut cherries in half and the dates into two or three pieces. Use pecan pieces, not halves. Mix all dry ingredients well and then add the condensed milk. Mix well.

Use a loaf pan. Line it with waxed paper that has been doubled. Place the widest piece of waxed paper in the pan first, then the long narriow piece. (Leave some waxed paper over the edges of the pan as you will have to lift the cake out of the pan with the waxed paper.) Make a "cap" for the pan of a piece of brown paper.

Place the well mixed ingredients in the pan and pack them down as well as you can. (If not well packed, the cake may fall apart.) You may wish to decorate the top of the cake with cherry halves, pecan halves and green pineapple slices before baking. Cover the pan with the brown paper "cap" while cooking. Bake in oven at 315-325 degrees until browned (approximately one hour, more or less, depending on your oven). When the cake is done, IMMEDIATELY loosen the waxed papaer from the pan with a non-serrated knife and IMMEDIATELY remove the waxed paper from the cake. Let the cake cool for several hours. This cake slices better when frozen.

NOTE: This recipe was on the label of a can of Dime Brand Condensed Milk in the early 1960's.

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BLUE PLATE SPECIAL MEAT LOAF

6 ounces ground pork 6 ounces ground beef 1/2 cup corn chips -- finely crushed 1/2 cup green onions -- finely sliced 1/2 cup chili sauce -- bottled 1 egg 1 teaspoon chili powder -- or to taste 3/4 teaspoon salt 1/2 teaspoon ground black pepper

Combine pork, beef, corn chips, green onions, 1/4 cup chili sauce, egg, chili powder, salt, and pepper in medium bowl. Mix to blend well. Divide mixture in half. Shape each half into 3/4-inch high oval and place side by side in 8- x 8- x 2-inch baking pan. Spread remaining 1/4 cup chili sauce over meat loaves, dividing equally. (Can be prepared 2 hours ahead. Cover; refrigerate.)

Preheat oven to 450 degrees F. Bake meat loaves, uncovered, until juices run clear when centers are pierced with small sharp knife, about 20 minutes. Yield: 2 servings (can be doubled).

Per Serving: 599 Calories; 46g Fat (70.1% calories from fat); 33g Protein; 12g Carbohydrate; 3g Dietary Fiber; 227mg Cholesterol; 1027mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.

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TUSCAN CHICKEN STEW

1 pound chicken breasts, no skin, no bone -- cut into 1" pieces 1/2 teaspoon dried rosemary -- crushed 2 teaspoons olive oil 2 teaspoons minced garlic 1/2 cup nonfat low sodium chicken broth (or more as needed) 15 1/2 ounces canned cannellini beans -- rinsed and drained 7 ounces roasted red peppers -- drained, cut into 1/2" pieces 3 1/2 cups torn spinach

Combine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper; toss well. Heat oil in a large non-stick skillet over medium-high heat. Add chicken mixture; saute for 3 minutes. Add garlic; saute 1 minute. Add broth, beans, and peppers; bring to a boil. Cover, reduce heat; simmer 10 minutes or until chicken is done. Stir in spinach; simmer 1 minute. Yield: 4 servings.

(adapted from The Best of Cooking Light: Superfast Suppers)

Per Serving: 290 Calories; 5.9g Fat (18% calories from fat); 34.8g Protein; 25.1g Carbohydrate; 5.1g Dietary Fiber; 66mg Cholesterol; 162mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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APPLE DATE CRISP

8 cups tart apples -- peeled and sliced 2 cups chopped dates 2/3 cup firmly packed brown sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/3 cup butter or margarine 1 cup chopped nuts

Combine the apples and dates in an ungreased 13- x 9- x 2-inch baking dish.

In a small bowl, combine sugar, flour, and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples and dates.

Bake at 375 degrees F. for 35 to 40 minutes or until the apples are tender. Serve warm. Yield: 8 servings.

Per Serving: 447 Calories; 18g Fat (34.1% calories from fat); 5g Protein; 73g Carbohydrate; 8g Dietary Fiber; 21mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.

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FUDGE SURPRISES

2 tablespoons butter 2 1/2 cups sugar 2/3 cup evaporated skim milk 12 ounces semisweet chocolate chips 2 1/2 ounces baby food prunes 7 ounces marshmallow cream 1/2 cup chopped walnuts 1 teaspoon vanilla

Line a 13- x 9- x 2-inch baking pan with wax paper, extending the paper over the edges of the pan. Set the pan aside.

In a large saucepan, melt the butter. Stir in the sugar and the milk. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly.

Remove the saucepan from the heat and slowly stir in the chocolate chips. Stir until the chocolate melts. Then stir in the prunes, marshmallow cream, walnuts, and vanilla until well combined.

Spread the mixture in the prepared pan. Chill in the refrigerator until firm.

To serve, use the wax paper to lift the fudge from the pan. Then cut the fudge into pieces. Yield: 48 servings.

Per Serving: 103 Calories; 3g Fat (27.5% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

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This recipe for Lamb stew was taken from another website but I have modified it slightly. It originally called for rutabaga or turnips, neither of which I like so I changed that to pototoes and added the herbs.

Rustic Lamb Stew

1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes 1 t salt, divided 1/2 t pepper 1/4 c all purpose flour 2 T vegetable oil (I use olive) 1/2 t thyme 1 t rosemary, crushed 1 large onion, sliced thin 2 c water 1 c baby carrots (1/2 pound or as many as you want) 2 c diced potatoes 1 c frozen peas, thawed

Sprinkle lamb with 1/2 t salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to crock pot with slotted spoon. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water scraping up browned bits on bottom of pot. Transfer onion mixture to the crock pot; add carrots and potatoes. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes. Serves 4. Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good

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You may not want another baked bean recipe but this is a recipe my mother used to make (as company supper) and others loved it. She served it with baked ham, potato salad, and Boston brown bread with pineapple cheese spread. She told me she doctored the beans up cause she didn't like beans particularly but this recipe was good, inexpensive, and easy to make.

LEMON/ONION BAKED BEANS

2 15 oz cans Bush's baked beans 1 medium size onion, sliced thin 1 fresh lemon, sliced thin 2 Tbs brown sugar Good pinch ginger

Pour the baked beans in a frying pan and stir in the brown sugar and ginger. Layer the onion and lemon slices randomly all over the top. Cover and simmer gently for about 30 min. or untill flavors have had a chance to mingle well. Don't forget the ginger.

Tip: Adding ginger to any bean dish keeps you from getting that bloated feeling!

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Grilled Bleu Cheese French Bread

1 loaf of french bread Margarine Garlic powder Quarter pound of Gorgonzola cheese or more to taste

Slice the French bread in half lengthwise. Spread both halves with margarine, sprinkle with garlic powder and then with the bleu cheese (Gorgonzola is my favorite). Lay both halves prepared side up on heavy aluminum foil and form a packet. Don't put the foil tight over the top or the cheese will stick to it. Place the packet on the grill, upper level if you have a gas grill with two rack. Bake over a medium fire for 10-15 minutes.

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If you like parika, you will love this recipe.

Chicken Paprika Serves 4

4 tbsp. butter or margarine 1 tbsp. olive oil 1 tbsp. paprika 1/2 medium yellow onion, finey chopped 1/2 tsp. parsley, finely chopped 4 large chicken breasts, boned, skinned and cut in half 1/4 cup dry white wine 1/2 cup chicken broth 1/2 tsp. salt 1/2 tsp. ground white pepper 1 cup sour cream

Melt butter in a frying pan. Add the olive oil, paprika and parsley, onions and salt and pepper. Saute the onions until soft. Add the chicken breasts and cook for 4-5 minutes on each ide or until lightly browned. Add the wine and chicken broth an d cook for 15-20 minutes or until the chicken breasts are tender. Remove the chicken breasts to a warm place. Stir the sour cream into the pan liquid and cook over low heat until warmed through. Pour over chicken. Garnish with parsley and serve. _______________________________________

This is a different idea and a good one:

PIZZA MUFFINS

2 cups flour 1/4 cup chopped pepperoni 2 tablespoons Parmesan cheese 1 teaspoon baking powder 1/2 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 cup milk 1/2 cup spaghetti sauce 3 tablespoons vegetable oil 1 egg

Preheat oven to 400°. Put paper cups in muffin pan AND spray with cooking spray. Mix all dry ingredients in a large bowl. Combine all wet ingredients in a small bowl and add to dry ingredients. Stir just til moistened. Pour into muffin cups and bake about 20 minutes. Makes 12 muffins.

I've also added a sprinkling of mozzarella before baking.

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Noodle Rice Pilaf

1/4 C butter or margarine 1 C long grain rice 1/2 C uncooked fine egg noodles or vermicelli 2-3/4 C chicken broth 2 TB minced fresh parsley

In a saucepan, melt butter; add the rice and noodles. Cook and stir until lightly browned, about 3 min. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 min. or until broth is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.

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Crockpot Chicken Divan

2 to 3 cups cooked, cut up chicken 1/2 small onion, chopped 1 10 3/4 ounce can cream of chicken soup 1/3 cup mayonnaise 3 tablespoons flour 2 celery stalks, cut up 1 10 ounce package frozen broccoli cuts 1/2 teaspoon curry powder 1 tablespoon lemon juice hot buttered noodles

In medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly greased crockpot. Cover and cook on low setting 6-8 hours or on high setting 2-3 hours. Serve over hot butter ed noodles. Makes about 2 quarts.

You can add raw baby carrots and more broccoli if you wish. Recipe can be doubled. You can add some chicken broth if it becomes to thick.

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My daughters 10th b-day is tomorrow and she requested a root beer cake!

Root Beer Float Cake

1 pkg yellow cake mix 1 (12 oz.) can root beer 1/4 c vegetable oil 3 eggs

Glaze 1/2 c powdered sugar 3 T root beer

Preheat oven to 350. Grease and flour a 10" bundt pan.

In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth. Pour into prepared pan.

Bake for 35-40 minutes. Test for doneness. Cool for 15 minutes, then turn out onto rack to cool completely.

Meanwhile prepare the glaze. Mix the powdered sugar with the 3T of root beer until smooth.

Poke holes with a skewer at 2" intervals and pour glaze over cake.

Serve with vanilla ice cream on top of slices.

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Fudge Brownies

5 large bananas - ripe and mashed 4 egg whites 1 1/2-cup granulated sugar 1 T vanilla 2 1/3-cups whole wheat flour 3/4-cup PLUS 2 T cocoa powder 1-T baking powder

Topping: 1/2-cup Grapenuts cereal 2-T vanilla

Combine banana puree, egg whites, sugar and vanilla together. Mix well. Use a food processor or a fork to mix. Sift together, flour, cocoa powder and baking powder. Add the banana mix to the dry ingredient. Mix well. Spray a 9 x 1 3" pan with vegetable spray. Spread brownie mixture into pan. Mix Grapenuts and vanilla together for the topping. Sprinkle on top of uncooked brownies. Bake at 300° for 25-35 minutes or until firm.

Nutritional information: 55 calories, no fat, 2 gr protein, 16 gr carbohydrates, no cholesterol, 88 mg sodium, 1 gr fiber.

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This wonderful soup gets its whimsical name because it is chocked full of veggies. Don't let the long list or unusual combination of ingredients scare you - its easy to make and even my vegetable-shy husband loves it.

"Anti-oxidant" Stew 2 tablespoons olive oil 1 large onion, chopped 1 to 3 garlic cloves, minced 2 c. peeled and cubed sweet potatoes 3 c. chicken broth 1 bay leaf 2 t. minced fresh basil or 1 t. dried 1 t. fresh thyme leaves or ½ t. dried 1/4 t. paprika Salt and Pepper to taste 1 large, ripe tomato, chopped 10 oz. fresh or frozen green beans cut in 2 inch pieces 1 can (15 or 16 oz.) garbanzo beans, rinsed 5 oz. fresh or frozen spinach, chopped

If using frozen green beans and/or spinach, set out to thaw.

Heat oil in a large saucepan over medium heat. Add onion, garlic, and sweet potatoes. Cook for 5 minutes, stirring occasionally.

Add broth, bay leaf, basil, thyme, and paprika. Stir; add salt and pepper to taste. Cover and reduce heat to a simmer. Cook until vegetables are tender, about 10 to 15 minutes.

Stir in tomato, green beans, and garbanzo beans; simmer for an additional 13 to 15 minutes longer or until green beans are cooked to desired tenderness.

Add spinach; cook for 1 to 2 minutes. Taste and adjust seasonings.

This is really great stuff. I usually use frozen green beans and spinach, but always use fresh sweet potatoes. They make this soup taste wonderful.

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Tortellini Primavera with Pesto Sauce

1 (9 oz.) package refrigerated cheese tortellini 1 (16 oz.) package frozen broccoli stir-fry vegetables 1 (8 oz.) container fat-free sour cream 2 Tbsp. pesto 1/2 tsp. salt 1/4 cup (1oz.) shredded fresh Parmesan cheese 1/8 tsp. freshly ground pepper

Cook tortellini and vegetables in 3 quarts of boiling water 5 to 7 minutes or until vegetables and pasta are tender. Drain and return to pan. Combine sour cream, pesto, and salt, stirring well. Gently stir sour cream mixture into pasta mixture. Sprinkle with Parmesan cheese and pepper. Serve immediately. Yield: 4 (1 1/4 cup) servings.

Per serving: Calories 331 Fat 12.2g Protein 18.7g Carbs 38.1g Fiber 3.0g Cholesterol 32mg Sodium 659mg Exchanges: 2 Starch, 2 Vegetable, 1 High-Fat Meat, 1 Fat

Deep Dish Pizza Casserole

1 pound ground round 1 (15 oz.) can chunky Italian-style tomato sauce Cooking Spray 1 (10 oz.) can refrigerated pizza crust dough 1 (1 oz.) slices part-skim mozzarella cheese, divided

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated. While meat cooks, coat a 13 x 9 x 2 in baking dish with cooking spray. Unroll pizza crust dough, and press into the bottom and halfway up the sides of baking dish. Line bottom of pizza crust with 3 slices of mozzarella cheese. Top wit meat mixture. Bake, uncovered, at 425 degrees F. for 12 minutes. Top with remaining 3 slices of cheese and bake an additional 5 minutes or until crust is browned and cheese melts. Cool 5 minutes before serving. Yield: 6 servings.

Per serving: Calories 277 Fat 7.7g Protein 22.6g Carbohydrate 28.5g Fiber 1.6g Cholesterol 49mg Sodium 667mg Exchanges: 2 Starch, 2 Lean Meat

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Creamy Chicken-Spinach Soup

1 (9oz.) package refrigerated cheese tortellini 1 (14 1/2 oz.) can fat-free, reduced sodium chicken broth 2 (10 3/4 oz) cans reduced-fat, reduced- sodium cream of chicken soup 1 (10oz.) package frozen chopped spinach, thawed (squeeze dry before adding to soup) 1 (9oz.) package frozen cooked diced chicken breast 2 cups fat-free milk 1/2 tsp dry thyme 1/4 tsp. pepper

Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated. Yield: 6 (1 1/3 c. ) servings.

Per serving: Calories a300 Fat 7.0g Protein 24.7g Carbohydrate 35.0g Fiber 2.6g Cholesterol 68mg Sodium 759mg Exchanges: 2 Starch, 1 Vegetable, 2 Lean Meat _______________________________________

Sesame Roasted Vegetables

1 Medium Zucchini, sliced 2-3 Medium Potatoes, sliced or diced 1 Pound Fresh Green Beans I medium Sized onion, diced or sliced 3-4 Carrots, sliced 2 Huge Tbsp Minced garlic 2-4 tbsp Sesame Oil (More or less to your taste) Italian Dressing (I like to use Italian Pesto Salad Dressing by Kraft) Pepper to taste Salt to taste

In a large bowl, put all of your vegetables, onion, garlic, salt and pepper. Add the sesame oil and enough Italian Dressing to coat the vegetables well. Let the vegetables marinate for 15-30 minutes, then place the vegetable and marinade into a large baking dish in a 350 degree oven and roast until the vegetables are cooked through and are soft.

I like to serve the vegetables over basmati rice, for a very enjoyable meal.

Option: You can cook the vegetables on an outdoor grill rather than in the oven. Use the left over marinade from the bowl to baste the vegetables while they are cooking.

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Thin Egg Pancakes From The Atkins Recipe Message Board

5 eggs 1/2 C water 1/2 C cream 1/2 C Atkins Bake Mix 1/4 C butter -- melted 1/4 C Splenda -- optional 1/2 tsp vanilla -- optional 1/4 tsp salt

12 pancakes @ 1.5 grams carb each with Splenda @ 1 gram carb without Splenda Place all ingredients into blender and whirl until smooth. Heat an 8-10" skillet with a little butter or oil. Pour 1/4 cup of batter into skillet and roll it around until it coats the bottom of the pan. Cook until you see bubbles on top and then flip over for a few seconds. Make as many as you like and keep the rest in the fridge for next time. Just shake up a bit before using. This is wonderful with the home made maple syrup, low carb of course.

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CORNISH HENS WITH PINEAPPLE PEPPER SAUCE

3 Cornish game hens -- (1 to 1 1/2 lbs each) 2 tablespoons cornstarch 1 teaspoon dry mustard 1/2 cup water 2 tablespoons red wine vinegar 3 teaspoons honey 1 teaspoon soy sauce 1 (8 oz) can pineapple chunks in juice -- undrained 1 medium green bell pepper -- cut into 1" pieces 1 medium red bell pepper -- cut into 1" pieces

Remove giblets. Rinse hens inside and out; pat dry. Cut each hen in half lengthwise. Place skin side up on broiler pan or in shallow roasting pan. Broil 4 to 6 inches from heat 8 to 10 minutes or until skin is crisp; drain.

Heat oven to 325 degrees F. Place halves skin side up in ungreased 13- x 9-inch baking dish. In medium bowl, combine remaining ingredients; spoon over hens. Bake 45 to 50 minutes or until tender, basting occasionally. Yield: 6 servings.

Per Serving: 393 Calories; 24g Fat (55.0% calories from fat); 29g Protein; 14g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

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OATMEAL CRUNCH BARS

4 cups quick cooking oats 1 1/2 cups chopped nuts 1 cup firmly packed brown sugar 1 cup coconut 1 teaspoon salt 3/4 cup butter or margarine -- melted 3/4 cup orange marmalade

Heat oven to 400 degrees F. Grease 15- x 10- x 1-inch baking pan. In large bowl, combine all ingredients; mix well. Press in greased pan.

Bake at 400 degrees F. for 18 to 22 minutes or until golden brown. Cool completely; cut into bars. Yield: 48 servings.

Per Serving: 114 Calories; 6g Fat (48.1% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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PEACH COOLER

1 cup lowfat buttermilk 2 (16 oz) cans sliced peaches -- drained and chopped 1/4 teaspoon almond extract 2 1/2 cups vanilla low-fat ice cream

Combine buttermilk, peaches, and almond extract in container of electric blender; process until smooth. Add ice cream; blend 30 seconds or until smooth. Yield: 5 servings.

Per Serving: 189 Calories; 3g Fat (15.2% calories from fat); 5g Protein; 37g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 106mg Sodium. Exchanges: 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

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This dessert is heavenly.

Coconut Pudding Dessert

1 c flour 3 Tbsp sugar 1/2 c oleo 1/2 c pecan pieces Mix together and press into a 9"x13" pan. Bake 15-20 minutes in a 350 degree oven. Cool.

Topping 1 8 oz pkg cream cheese 2 c prepared Cool Whip 1 c powdered sugar 2 Tbsp milk Mash cream cheese with electric mixer. Add milk, powdered sugar and fold in whipped topping. Mix well. Spread on cooled crust. Let set about one hour.

2 3 3/4 oz pkgs instant coconut pudding mix (if not fond of coconut, substitute 1 pkg butterscotch and 1 pkg vanilla - my personal favorite) Mix like directions on box using only 3 c milk. Spread on top of cream cheese topping. Spread a layer of Cool Whip on top of this. Mix graham cracker or vanilla wafer crumbs with a little oleo and pecan pieces. Sprinkle on top of Cool Whip and refrigerate a few hours before serving.

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This is a very old recipe given out by Willie Robertson, houseman of Walter McIlhenny, who died in 1985 and lived and worked on Avery Island, the private island in Louisiana's bayou country where Tabasco has been made by his family since 1868.

Duck Gumbo

1 (4 pound) duck, cut up 1 teaspoon Tabasco pepper sauce, divided Salt 2 tablespoons vegetable oil 2 tablespoons butter 3 tablespoons flour 1/2 cup chopped celery 1 cup chopped onion 1 cup chopped green pepper 2 cloves garlic, minced 3 cups chicken broth 24 shucked oysters with liquor 1/4 cup sliced green onion 1/4 cup chopped parsley Cooked rice

Season duck with 1/2 teaspoon Tabasco sauce and sprinkle with salt. In a large deep skillet or Dutch oven, heat oil over medium-high heat. Add duck, brown on all sides, remove and set aside. Pour off fat. In same skillet, melt butter over medium-high heat. Stir in flour, cook 5 minutes or until a brown roux is formed. Add celery, onion, green pepper and garlic, stirring frequently, cook 5 minutes or until tender. Gradually stir in broth and remaining 1/2 teaspoon Tabasco sauce, cook 5 minutes or until slightly thickened. Return duck to skillet, bring to boil. Cover, reduce heat and simmer 1 hour or until duck is tender. Stir in qysters with liquor, green onions and parsley. Cook 10 minutes or until oysters curl. Serve over rice. Makes 4 servings. Enjoy, Stef. Add a salad and some warm buns to this to finish the meal. _______________________________________

MYSTERY PECAN PIE

1 pie crust (9 inch) 8 ounces cream cheese -- softened 1/3 cup sugar 1 teaspoon salt 1 teaspoon vanilla 1 egg 1 1/4 cups chopped pecans TOPPING 3 eggs 1/4 cup sugar 1 cup corn syrup -- light or dark 1 teaspoon vanilla

Heat oven to 375 degrees F. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla, and 1 egg; beat at medium speed until well blended. Spread in bottom of prepared pie crust. Sprinkle with pecans.

In small bowl, combine all topping ingredients; beat on medium speed just until blended. Gently pour topping over pecans.

Bake 35 to 40 minutes or until center is firm to touch. Refrigerate leftovers. Yield: 8 servings.

Per Serving: 531 Calories; 31g Fat (50.3% calories from fat); 8g Protein; 61g Carbohydrate; 2g Dietary Fiber; 125mg Cholesterol; 574mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 5 1/2 Fat; 3 Other Carbohydrates.

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CREAM OF REUBEN SOUP

6 cups chicken broth 3/4 pound corned beef brisket -- cooked, chopped 1 (8 oz) can sauerkraut -- drained and chopped 1 large carrot -- grated 1/2 cup chopped onion 1 clove garlic -- minced 1/2 teaspoon dried thyme 1/4 teaspoon ground white pepper 1/4 teaspoon dried tarragon 1 bay leaf 3 tablespoons cornstarch 1/3 cup water 2 cups shredded Swiss cheese 1 cup whipping cream Rye bread cubes, toasted

Combine first 10 ingredients in a large, heavy pot; bring mixture to a boil over medium heat. Reduce heat; simmer, uncovered, 30 minutes. Remove and discard bay leaf.

Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat.

Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes. Yield: 12 servings.

Per Serving: 231 Calories; 17g Fat (68.2% calories from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 600mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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STRAWBERRY SHORTCUT CAKE

1 cup miniature marshmallows 2 (20 oz) packages frozen strawberries -- thawed 3 ounces gelatin -- strawberry flavored 1 package white cake mix 1 cup water 1/3 cup vegetable oil 2 eggs

Heat oven to 350 degrees F. Generously grease 13- x 9-inch pan. Sprinkle marshmallows over bottom of pan. In bowl, combine thawed strawberries and gelatin and set aside.

In large bowl, blend cake mix, water, oil, and eggs until moistened. Beat 2 minutes at highest speed. Pour batter over marshmallows in pan. Spoon strawberry mixture evenly over batter.

Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Serve inverted; top with whipped cream, if desired. Yield: 12 servings.

Per Serving: 278 Calories; 10g Fat (31.7% calories from fat); 3g Protein; 46g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 213mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.

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BROCCOLI-CHICKEN MUFFINS

2 cups biscuit mix 1/3 cup grated Parmesan cheese 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 large egg -- lightly beaten 1 cup buttermilk 2 tablespoons vegetable oil 1 cup cooked broccoli -- chopped 1 cup cooked chicken -- chopped

Combine first 5 ingredients in a large bowl; make well in center of mixture.

Combine egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Stir in broccoli and chicken. Spoon into greased muffin pan, filling to top.

Bake at 425 degrees F. for 20 to 22 minutes. Remove from pan immediately. Yield 1 dozen (1 per serving).

Per Serving: 154 Calories; 7g Fat (42.0% calories from fat); 8g Protein; 15g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 379mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

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CHICKEN COLESLAW

2 cups shredded cabbage 2 cups diced chicken -- cooked 1 cup apple -- unpeeled, cubed 1 cup seedless grapes -- red, halved 1/2 cup sliced celery 1/2 cup chopped walnuts 1/2 cup sour cream 3 tablespoons mayonnaise 3 tablespoons honey 1 tablespoon lemon juice 1/8 teaspoon salt Dash ground black pepper

Combine first 6 ingredients in a large bowl; set aside.

Combine mayonnaise, sour cream, honey, lemon juice, salt, and pepper; stir until smooth. Pour over chicken mixture, and toss gently. Cover and chill 1 to 2 hours. To serve, spoon coleslaw into a lettuce-lined bowl, if desired. Yield: 6 servings.

Per Serving: 384 Calories; 27g Fat (62.0% calories from fat); 18g Protein; 20g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.

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ORANGE SECTIONS WITH CHOCOLATE AND RASPBERRY SAUCE

10 ounces frozen raspberries -- thawed 3 tablespoons raspberry preserves 3 oranges -- sectioned 12 shortbread cookies 6 semisweet chocolate squares -- melted

Process raspberries and preserves in a blender until smooth. Pour puree through a fine wire-mesh strainer, if desired, pressing with the back of the spoon; discard seeds. Chill.

Place orange sections and cookies on wax paper; drizzle with melted chocolate. Let stand until dry.

Spoon raspberry sauce onto individual dessert plates; arrange orange sections and cookies evenly over sauce. Yield: 4 servings.

Per Serving: 369 Calories; 18g Fat (41.7% calories from fat); 4g Protein; 54g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Fruit; 3 1/2 Fat; 3 Other Carbohydrates.

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Mushroom Pate

2 lbs. coarsely chopped mushrooms (about 10 cups) 1 cup chopped green onions (scallions) 1 large clove garlic (minced)1/2 teaspoon ground nutmeg 2 tablespoons butter or margarine 1/2 pound pork sausage1/4 pound liverwurst 2 eggs, slightly beaten 3 teaspoons water 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper 1/8 teaspoon salt 1/2 cup plain bread crumbs 1/3 cup chopped fresh parsley Optional: 1 sheet frozen puff pastry dough or crescent rolls (refrigerator type) 1 egg slightly beaten 1 teaspoon water

In large, heavy pan, cook mushrooms, scallions, garlic and nutmeg in butter until liquid evaporates (about 20 minutes). Stir frequently. In electric blender or food processor, combine mushroom mixture, sausage, liverwurst, 2 eggs, 3 teaspoons water, Worcestershire sauce, pepper and salt. Blend until smooth. Stir in bread crumbs and parsley. Pour pate mixture into greased loaf pan (8½" x 4½" x 2½"). Bake at 375 degrees for 45 minutes or until done. (relatively dry and firm). Unmold on cookie sheet. Serve at room temperature or continue with option below.

Optional: Increase oven temperature to 400 degrees On lightly floured board, place puff pastry or thinly rolled out crescent rolls rolled out into a rectangle. (13" x 9½") Cover top and sides of pate loaf with pastry. Decorate top with additional pastry cut in leaf shapes if desired Combine remaining egg and water. Brush on pastry. Bake 20 minutes more at 400 degrees or until golden brown. Serve at room temperature.

(Makes 10 sliced appetizer portions or, if cut into small pieces, can be used with crackers of your choice and be offered to 20-24 people).

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Bloody Mary Soup

1 medium onion, chopped 3 celery stalks, diced 2 tablespoons butter 1 tablespoon sugar 2 tablespoons tomato paste 5 cups tomato juice 1 tablespoon salt 2 teaspoons Worcestershire sauce 1/4 teaspoon black pepper 1 tablespoon lemon juice 4 ounces Vodka Chopped fresh chives

In a large pot, saute onions and celery in butter until light brown. Add tomato paste and sugar. Saute 1 minute. Add tomato juice and simmer 8-10 minutes. Add other ingredients except Vodka and chives. Strain, then add Vodka. Serve either hot or chilled, sprinkled with chives. (serves 6) _______________________________________

This is a wonderful recipe and you can do it pretty much fat free with all of the taste. Everyone I have made it for have always asked for the recipe.

Chicken Lasagne

4 Boneless skinless chicken breast 3/4 Package Thin Spaghetti 2 Cans Reduced fat cream of mushroom soup 1 1/2 Cups low fat or fat free cottage cheese 1 small onion chopped small 1 C. Milk 1 8 oz. Package Fat Free Cream Cheese ( break apart into little pieces ) Dash of Salt and Pepper

Topping - You can omit the butter for less fat, but it won't be as crispy 3 T. Butter or margarine - melted 1/3 C. Breadcrumbs Mix together for topping

Boil chicken breasts until no longer pink. Cut into small bite sized cubes. Cook spaghetti until tender and drain well In large bowl mix soup, cottage cheese, milk, onion and cream cheese. Mix well. Add chicken and onion.

In 9 x 13 pan, which has been sprayed with non stick spray, layer half of the noodles. Follow that by half of the cheese/chicken mixture. Top with remainder of noodles followed by remainder of cheese mixture.

Top with bread crumb mixture or just sprinkle with plain breadcrumbs. Bake at 350 degrees for 1 hour. Let stand 10 minutes before cutting into serving squares. This can be made ahead of time and frozen or 1 day ahead and kept in refrigerator. This is also very good reheated the next day.

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Smoked Pork Chops and Veggies

1 pkg of 4 smoked pork chops 1 tbsp. soy sauce 1/4 tsp garlic powder 1/2 cup of peppers (bell, yellow, red) 1 medium onion (vidalia is best),sliced thin 2 potatoes,sliced thin 1 carrot, sliced thin garlic and herb seasoning to taste salt and pepper to taste

Pre-heat oven to 325 degrees.Place pork chops in casserole dish.Top with onions and peppers.Season with garlic and soy sauce. Top with veggies, add 1/2 cup water.Top with garlic and herb seasoning to taste( 1 tbsp).Cover. bake 1 hr.....i also use frozen stir-fry vegies .......still great!! a kid's favorite

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POSSUM PIE

2 packages (3 oz each) cream cheese, softened 3/4 cup powdered sugar 1 graham cracker crust (9 inches) 1/4 cup chopped pecans 1/3 cup instant chocolate pudding mix 1/4 cup instant vanilla pudding mix 2 cups cold milk 3/4 t. vanilla extract 1/2 cup whipping cream 12-16 pecan halves

In a mixing bowl, beat cream cheese and sugar until smooth. Spread onto bottom of crust. Sprinkle with chopped pecans. In another mixing bowl, combine pudding mixes. Add milk and vanilla; beat on low speed for two minutes. Spoon over the pecans. Refrigerate for at least two hours. Top with whipped cream and pecan halves. Yield: 8 servings

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I always seem to end up with part of a bottle of champagne at holidays. After tasting this jelly I decided to get ingredients together for the next time there was a little more left in the bottle. Here is one for raspberry that I really like I think you could just change the fruit juice and get the flavors you want.

Champagne Blush Jelly

3 cups bottled raspberry juice 1/4 cup lemon juice 1 package powdered pectin 4 cups granulated sugar 1-1/4 cups champagne

Combine raspberry juice, lemon juice and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in champagne. Ladle jelly into hot, sterilized jars, leaving 1/4-inch headspace. Cap and seal with screw bands. Process 5 minutes in a boiling water canner. Yield about 6 half-pints.

from the "Ball Blue Book"

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Nutty Mushroom Caps

1 lb large mushrooms, washed (remove & chop stems finely) 1 small onion, chopped fine 1/2 C melted butter 1/2 C ground walnuts 1 T lemon juice 2 pork rinds - crushed well 1/4 C heavy cream 1/4 C water

Dry caps on paper towel. Chop stems and onion very fine and sauté in butter for 5 minutes. Add ground walnuts, lemon juice and pork rinds and stir together. Place mixture into mushroom caps and press firmly with fingers. Arrange in baking dish and pour 1/4 C cream diluted with 1/4 C water around caps in dish. Bake 25 min at 350°. Serve immediately.

Makes 8 Servings. 2.2 carbs per serving.
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Luscious Lemon Bars

These refreshing bars are a palate pleasing ending to a barbecue meal. If you prefer the flavor of orange, substitute equal amounts of orange juice and zest. 8 low-fat graham crackers 6 large egg whites 3/4-cup granulated sugar 2-teaspoons lemon zest 1/3-cup lemon juice, freshly squeezed 3-tablespoons all-purpose flour 1/2-teaspoon baking powder Preheat oven to 350°. Crush graham crackers into fine crumbs in a blender and press into the bottom of an 8-inch square baking pan, coated with nonfat cooking spray. Beat egg whites on medium speed until foamy. Add remaining ingredients and beat until well mixed; pour over graham crackers. Bake, 20 to 25 minutes; let cool. (Per serving: 150 calories, 2 grams fat) Makes 8 servings.

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I have had to give up many things, but I decided from the start that GNR was never going to be one of them. I found this many years ago in a local utility flier and my whole family loves it. A rich and creamy, homey dessert that is so simple. I like it chilled, the rest love it warm. ( You will never miss the eggs or whole milk).

Rice Pudding

1/2 cup regular rice 3 1/2 cups of 1% or 2% milk 1 Tblsp of margarine 1/3 cup sugar 1/2 tsp. vanilla 1/2 cup raisins ( optional) cinnamon/nutmeg

In large glass bowl combine rice, milk, marg., & sugar. Cover, ( I use a plate) microwave on high 10 minutes. Stir. Microwave on 50% power for 20- 25 minutes. Stir in vanilla, raisins and spice to taste. Let cool, enjoy. Appears runny but it will thicken as it cools. Microwaves vary so you may need to reduce the power for the second cooking. ( The 1st cooking time is to get it started). It hardly even has to simmer, just the slow cooking process.

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Please don't let the long list of ingredients scare you - this a wonderful recipe that I have found to replace the fried chicken of the past. It has become a favorite of my friends and family and who would ever think it had melba toast in it?

HERB-CRUMB CRUSTED CHICKEN

1 cup reduced-fat sour cream 3 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon hot sauce or to taste - I use 1 tsp. 1 garlic clove, minced 6 (6-ounce) skinless chicken breast halves 2 teaspoons dry mustard 1-1/2 teaspoons salt 1-1/2 teaspoons dried thyme 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1 (5-ounce) package melba toast Cooking spray

Instructions: Enough crumb mixture will be left over to make the recipe another time, or you can use it in place of dry breadcrumbs in your meat loaf recipe. To save it, freeze in a zip-top plastic bag. The sour cream marinade keeps the chicken moist and the breadcrumb coating in place.

1. Preheat oven to 375 degrees.

2. Combine first six ingredients in a large zip-top plastic bag. Add the chicken; seal and marinate in refrigerator for two hours, turning bag occasionally.

3. Combine mustard and the next five ingredients (mustard through toast) in a blender or food processor; process until finely ground. Place 1/2 cup crumb mixture in a shallow dish; reserve remaining crumb mixture for another use.

4. Remove chicken from bag; dredge in crumb mixture. Place the chicken, meat sides up, on a jelly-roll pan coated with cooking spray. Bake at 375 degrees for 40 minutes or until done.

Yield: 6 servings (serving size: 1 chicken breast half). Weight Watchers: 4 points per serving

Nutritional information: Calories 192 (29 percent from fat); Fat 6.2g (sat 3.2 g, mono 1.7 g, poly 0.4 g); Protein 20.2 g; Carb 10.9 g; Fiber 0.8 g; Chol 59 mg; Iron 1.1 mg; Sodium 603 mg; Calc 64 mg _______________________________________

This is from Cooking Light and can be altered a bit with different vegetables if you don't like some that are here.

Vegetable Lasagna

Cooking spray 8 cups torn Swiss chard, about 3/4 pound 2 cups chopped yellow squash 1 1/2 cups chopped onion 1 cup chopped red bell pepper 1 cup shredded carrot 1/2 teaspoon salt, may omit 1 tablespoon butter 4 garlic cloves, crushed 2 tablespoons all purpose flour 1 1/2 cups fat free milk 6 tablespoons grated fresh Parmesan cheese, divided 1 cup fat free ricotta cheese 1 cup fat free cottage cheese 4 ounces grated Asiago cheese, divided 1/2 teaspoon dried oregano 6 no boil lasagna noodles

Because this lasagna is packed with fresh vegetables, there may be extra moisture in the bottom of the dish after it bakes.

Preheat oven to 375 degrees. Heat a Dutch oven coated with cooking spray over medium high heat. Add chard, squash, onion, bell pepper, carrot, and salt; saute 10 minutes or until tender. Melt butter in a saucepan over medium heat. Add garlic; saute 30 seconds. Add flour, and cook 1 minute. Stir constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick for about 4 minutes. Remove from heat; add 1/4 cup Parmesan. Stir until cheese melts. Combine ricotta, cottage cheese, 1/2 cup Asiago, and oregano in a bowl. Spread 2 tablespoons milk mixture in the bottom of an 8 inch square baking dish coated with cooking spray. Arrange 2 noodles over milk mixture; top with half of ricotta mixture, half of vegetable mixture, and 1/2 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Sprinkle with 1/2 cup Asiago cheese and 2 tablespoons Parmesan. Bake at 375 degrees for 45 minutes. Let stand 15 minutes. 6 servings.

Nutritional Info:

CALORIES 308 (30% from fat); FAT 10.3g (sat 5.9g, mono 2.6g, poly 0.7g); PROTEIN 25.8g; CARB 30.8g; FIBER 3.3g; CHOL 53mg; IRON 2.2mg; SODIUM 865mg; CALC 495mg

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BROWNIE PIE

2 ounces unsweetened chocolate squares 2 tablespoons butter or margarine 3 eggs 3/4 cup corn syrup 1/2 cup sugar 1 teaspoon vanilla extract 1/2 cup chopped pecans 1 pie crust (9 inch) Vanilla ice cream -- optional

In a saucepan over low heat, melt the chocolate and butter; cool slightly. In a bowl, beat eggs, corn syrup, and sugar; stir in a vanilla and the chocolate mixture. Pour into pie crust. Sprinkle with nuts.

Bake at 350 degrees for 45 to 50 minutes or until top begins to crack and crust in golden brown. Cool. Serve with ice cream, if desired. Store in refrigerator. Yield: 8 servings.

Note: recipe does not contain flour

Per Serving: 373 Calories; 20g Fat (44.6% calories from fat); 5g Protein; 50g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 2 1/2 Other Carbohydrates.

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BACON CHEESEBURGER PASTA

8 ounces ziti pasta -- uncooked 1 pound ground beef 6 slices bacon -- diced 1 (10 3/4 oz) can condensed tomato soup -- undiluted 1 cup shredded sharp cheddar cheese BBQ sauce and mustard -- optional

Cook pasta according to package directions. Meanwhile, in a skillet, cook ground beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings.

Drain pasta; add to skillet. Add soup, beef, and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with BBQ sauce and mustard, if desired. Yield: 6 servings.

Feel free to add additional spices or herbs of choice while preparing.

(adapted from a recipe by Melissa Stevens)

Per Serving: 522 Calories; 31g Fat (53.6% calories from fat); 25g Protein; 35g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 554mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 4 1/2 Fat.

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SPICY BLACK-EYED PEAS

16 ounces dried black-eyed peas 5 cups water 2 tablespoons green onions -- minced 1 tablespoon Creole seasoning 1 teaspoon dried parsley 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon coarsely ground pepper 3 chicken bouillon cubes

Sort and wash peas; place in a large, heavy pot. Add water to cover peas 2 inches; let soak 8 hours.

Drain peas and return to pot. Add 5 cups water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes to 1 hour or until tender, stirring occasionally. Yield: 10 servings.

Per Serving: 161 Calories; 1g Fat (4.6% calories from fat); 11g Protein; 29g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 301mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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ELEPHANT EARS

1 package dry yeast 1/4 cup warm water -- (105 to 115 degrees F.) 2 cups all-purpose flour 1 1/2 tablespoons sugar 1/2 teaspoon salt 1 cup butter or margarine 1/2 cup milk -- scalded 1 egg yolk 2 tablespoons butter or margarine -- melted 2 cups sugar 1 tablespoon ground cinnamon -- plus 1/2 teaspoon 1/4 cup butter or margarine -- melted 1/2 cup chopped pecans

Dissolve yeast in 1/4 cup warm water; let stand 5 minutes.

Combine flour, 1 1/2 tablespoons sugar, and salt in a large mixing bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. Combine milk, egg, and yeast mixture; add to flour mixture, mixing well. Chill dough 2 hours.

Turn dough out onto a floured surface; knead 1 to 2 minutes. Cover and let rest 10 minutes.

Roll dough into an 18- x 10-inch rectangle on a lightly floured surface. Brush with 2 tablespoons melted butter. Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough. Roll up jellyroll fashion, starting at long side; pinch long edge (do not seal ends). Place roll seam side down, and cut into eighteen 1-inch slices.

Sprinkle a portion of remaining cinnamon-sugar mixture and pecans. Bake at 400 degrees F. for 10 minutes or until lightly browned. Cool on wire racks. Yield: 1 1/2 dozen (1 per serving).

Per Serving: 296 Calories; 17g Fat (50.4% calories from fat); 2g Protein; 35g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 207mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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STRAWBERRY-CHAMPAGNE SORBET

1/2 cup sugar 1/2 cup water 10 ounces frozen strawberries -- thawed, undrained 2 tablespoons lemon juice 1 1/2 cups champagne Fresh whole strawberries

Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Remove sugar syrup from heat; cool.

Place thawed strawberries in container of an electric blender or food processor; process until smooth. Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds. Stir lemon juice, sugar syrup, and champagne into strawberry puree. Cover and freeze at least 4 hours.

Position knife blade in food processor bowl; add frozen mixture, and process until smooth. Return to pan and freeze until firm. Repeat processing procedure, and return mixture to pan; freeze until firm.

Spoon into glasses, and serve with fresh strawberries. Yield: 6 servings.

Per Serving: 153 Calories; trace Fat (0.5% calories from fat); trace Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates.

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OVEN CHICKEN SALAD

6 skinless chicken breasts, cooked, boned, and diced 1 cup grated sharp cheddar 1 tsp lemon juice 1/4 cup milk 1 1/2 cups chopped celery 2 tbs finely chpped onion 1/2 tsp chopped garlic (optional) 3/4 cup mayonnaise 1/2 cup sherry

Preheat oven to 350 degrees. Combine all ingredients and top with buttered bread crumbs or crunchy chow mein noodles. Bake 1 hour. Serves 6.

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BAKED MUSTARD CHICKEN

4 chicken breast halves -- skinned 1/4 cup brown mustard 1/2 cup Italian bread crumbs 1/4 cup butter or margarine -- melted 2 tablespoons lemon juice 2 tablespoons white wine -- (or water) Paprika

Brush chicken with mustard and dredge in bread crumbs. Place in a 13- x 9- x 2-inch baking dish.

Combine butter, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish. Cover and bake at 350 degrees for 45 minutes. Remove cover, sprinkle with paprika, and bake an additional 15 minutes. Yield: 4 servings.

Per Serving (excluding unknown items): 427 Calories; 27g Fat (56.5% calories from fat); 34g Protein; 12g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 811mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat.

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SLOW COOKED CINNAMON APPLESAUCE

3 1/2 pounds Granny Smith apples -- peeled, cored, and sliced 1/2 cup firmly packed brown sugar 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon ground cinnamon

In a 3 1/2-quart electric slow cooker, toss together the apples, brown sugar, and lemon juice.

Cover and cook on the high heat setting 3 hours or until the apples are very tender. Mash up the apples with a potato masher. Stir in the cinnamon. Serve over vanilla ice cream, if desired. Yield 8 servings.

Per Serving: 135 Calories; trace Fat (1.1% calories from fat); 1g Protein; 35g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.

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CARROT COOKIES

1/2 cup plain nonfat yogurt 1/3 cup vegetable oil 1/2 cup honey 2 egg whites 1/2 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 cup whole wheat flour 2/3 cup rolled oats 1/2 cup raisins 1 1/2 cups grated carrots

Preheat oven to 375 degree F. Coat 2 cookie sheets with nonstick spray.

Whisk together the yogurt, oil, honey, egg whites, and vanilla.

In a separate bowl, sift together the baking powder, cinnamon, and flour. Stir in the oats, raisins, and carrots. Blend until there are no dark streaks.

Fold the wet ingredients into the dry until everything is moist.

Drop the batter by the spoonful onto the cookie sheets. Bake for about 20 to 25 minutes, until the centers are set. Yield: 18 cookies (1 per serving).

Per Serving: 121 Calories; 4g Fat (31.1% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

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Pumpkin Pie Squares

Crust 1 c flour 1/2 c brown sugar 1/2 c oleo 1/2 c quick oatmeal Blend ingredients until crumbly. Press into ungreased 9" x 13" pan. Bake for 15 minutes at 350 degrees.

Filling 1/2 tsp salt 3/4 c sugar 1/4 tsp cloves or nutmeg 1 tsp cinnamon or pumpkin pie spice 1 (16 oz) can pumpkin 2 eggs, slightly beaten 1 (13 1/2 oz) can evaporated milk Combine all ingredients and pour onto baked crust. Bake at 350 degrees for 20 minutes.

Topping 1/2 c brown sugar 1/2 c chopped pecans 2 Tbsp. oleo Combine ingredients. Sprinkle over hot filling and bake 20 minutes more.

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Sun-Dried Tomato Risotto

First, being Italian, I can tell you that any Risotto requires fairly constant attention, but contrary to popular belief, they can be on the table in less than 30 minutes. To make a creamy risotto with rice that holds its shape, it is essential to not add more liquid until the previous batch has been absorbed.

1 ounce sun-dried tomatoes (not packed in oil) 1 cup boiling water 3 cups nonfat lower-sodium chicken broth 1 tablespoon olive oil 1 cup chopped onions 1 clove garlic, minced 1 cup Arborio rice 3/4 cup grated Parmesan cheese 1/2 cup parsley, chopped

Place sun-dried tomatoes in bowl. Pour 1 cup boiling water over them and let soak for at least 2 minutes. Remove tomatoes from water and combine the tomato water with broth in a saucepan. Bring mixture to a simmer, do not boil. Chop tomatoes into 1/4 inch pieces. In another saucepan, heat oil over medium high. Add the onion, and garlic and cook, stirring for 3 minutes, or until softened. Add rice and cook, stirring, 1 minute, or until rice is coated with oil. Add chopped tomatoes. Stir 1/2 cup of liquid into rice. Stirring CONSTANTLY, cook until liquid is absorbed. Keep adding liquid in 1/2 cup measures and stirring rice, letting liquid absorb between additions, until you have about 1 cup of liquid left. Add final cup all at once, and cook, stirring frequently, until absorbed. Stir in cheese and parsley, serve immediately. Makes about 4 servings. To complete this meal I served for starters, shrimp cocktail (6 large shrimp per person), then I accompanied the risotto with watercress and red radish salad in a balsamic vinaigrette. To finish the meal, I served fresh fruit salad tossed with toasted coconut flakes.

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Busy Mom's Potato and Sausage Bake

1 box ( 5.1 to 5.5 oz.) scalloped or au grautin potatoes 1 tbsp. minced dried onion 1/8 tsp. black pepper 1/2 to 1 lb smoked sausage (I use polish kielbasa)

Pre-heat oven to 400 degrees.Prepare potatoes according to package directions for oven preparation,add minced onion and black pepper, stir.Slice sausage in half lenghtwise, place on top of potatoes. bake 30 to 35 mins.Serve with a salad or some kind of greens....my kids prefer spinach, believe it or not!!! fast and easy AND a favorite, too.

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This is a recipe my grandmother included in a family recipe box she gave us for our wedding. I have always referred to it as Jewish Apple Cake, she calls it just plain old "Apple Cake". The batter is quite stiff, so use a wooden spoon. I use a Braun hand mixer and it mixes it well. It has enough power.

Apple Cake

3/4 cup oil 2 cups sugar 2 eggs 2 1/2 cups flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla 3 cups raw apples, peeled and chopped 1/2 cup nuts, chopped (optional) 1/2 cup raisins (optional)

In a large bowl, put oil, sugar and eggs, beat until creamy. Sift flour once then again with the dry ingredients. Add this in small amounts to the creamed mixture, mixing well each time. Add apples, vanilla, nuts and raisins. Spread small amounts at a time in a 13 x 9 inch pan. Bake at 350 degrees for 50-60 minutes.

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I was very surprised at how quick and easy it was to make...and it was delicious....the kids liked it too! I added a chopped tomato to the recipe to add some color and flavor.

Vermicelli with Shrimp

1 box of cooked Vermicelli (spaghetti) 1/4 cup olive oil 2 Tablespoons minced garlic 1 lb. of deveined shrimp (remove shells as well) 1/2 cup flour 1 cup dry white wine (I used white zinfandel and it worked fine) 3 Tablespoons lemon juice 1 teaspoon Worcestershire sauce 3 Tablespoons chopped parsley (dried parsley works too) 3 Tablespoons chopped green onions or scallions 1 medium tomato (chopped) grated Parmesan cheese

Toss shrimp in flour. Shake off excess flour. Heat oil and garlic in large skillet over medium heat. Add shrimp to skillet. Cook 1 minute on each side. Stir in remaining ingredients (except parmesan cheese) and cook an additional 2 minutes (or until sauce starts to thicken a bit). Place hot pasta in a large bowl and add shrimp mixture. Top with Parmesan cheese. Serves 4.
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This is a dish my Mama called "the easiest dish in the world" and it is really delicious.

Brisket 'n' Beer

1 brisket of beef (fresh, not corned) 1 or 2 LARGE onions, peeled and sliced thinly (in this case, more is better.) 1 1/2 C catsup 1 1/2 C beer Salt Pepper to taste Preheat oven to 325°. Lay onions in bottom of a roasting pan. Lightly salt (the beer makes it salty) and liberally pepper the brisket and set on top of the onions. Mix the catsup and beer. (It will foam, so use a large enough bowl to mix them in.) Pour over beef. Cover pan and cook about 30 minutes per pound. Be sure the meat is done as brisket is tougher than nails when it is undercooked. The secret here is long cooking over low heat. Be sure to let it "settle" after taking it out of the oven for about 20 minutes before cutting it. To serve, take brisket out of sauce, scraping off onions and sauce. Cut thinly across the grain. Place attractively on a platter. If the sauce is too thin, cook on stove top to reduce and thicken. Pour some of the sauce over the cut meat, and pass the rest as gravy. Best served with well seasoned French cut green beans, mashed potatoes cooked with garlic, onion, bay leaf, salt and pepper; remove the onion and by leaf before mashing. A green salad with a vinaigrette dressing finishes off the meal nicely. (If you have any, left overs make great sandwiches the next day!)

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This is one variety of goulasch soup.

Goulasch Soup (8 servings)

1/2 lb. cooked roast beef 1/2 lb. smoked pork roast 1/2 lb. smoked ham 3 T. butter 3 T. oil 1 Spanish onion, diced 1 celery stalk, sliced 1 red bell pepper, diced 3 T. all purpose flour 2 c. tomatoes, peeled, seeded & diced (may use canned tomatoes) 6 c. beef stock 1 t. caraway seeds (opt.)

Slice & shred the meats.

Heat butter & oil together in a large sauce pan. Add the vegetables & saute' until tender. Sprinkle with flour & cook 5 minutes or until the flour carmalizes.

Stir in the tomatoes and stock. Add the meats and simmer gently for 90 minutes. Sprinkle with caraway seeds and simmer for 5 minutes.

Serve very hot.

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The recipes I like best are those that can be easily modified or changed based on what leftovers are in the refrigerator. This is the original version of a recipe that comes out different every time I make it. I usually omit the refried beans because I never remember to buy any. The chicken can be replaced by any kind of meat or even completely omitted for a vegetarian version. Any kind of cheese will do but the tangier, the better. Add jalapenos to "kick it up a notch". Diced green peppers add a great taste.

Tortilla Pie 6 servings

3 10" flour tortillas 1/2 cup salsa 1 1/2 cups refried beans 1 cup shredded cooked chicken 1 cup shredded Jack cheese sour cream

Place one tortilla in greased pie plate. Spread with 3/4 cup beans, 1/2 cup cheese, 1/4 cup salsa and 1/2 cup chicken. Top with tortilla; layer with beans, cheese, salsa and chicken. Top with tortilla. Cover; microwave for 5 minutes. Broil 30 seconds. Serve with sour cream.

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As a diabetic I'm constantly searching for real tasting foods that are diabetic friendly. After much frustration with commercially prepared jams, I experiemented until I came up with this recipe. It's a little softer than regular jam, but I love the fresh strawberry flavor.

Strawberry Jam

4 cups crushed fresh stawberries, if you like a finer textured jam, process to a slurry in a food processor 2 cups Splenda 2 envelopes unflavored gelatin for a soft texture or 3 envelopes for a firmer texture Put strawberries and Splenda in a slow cooker with the lid slightly ajar. Cook at low heat until mixture is reduced to one-half. Dissolve gelatin in a small amount of hot water, then blend into jam. Cool, then pour into containers and freeze. I use 8 oz yogart cartons . Enjoy! I'm interested in other recipes using Splenda. I've had good luck with puddings, custards, drinks, and other foods where sugar is only for sweetening . But not much luck with substituting Splenda for sugar where sugar is needed for structure.

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The following recipe was originally full of granulated sugar and fat-full other ingredients. It is absolutely heaven. It doesn't need a topping, but would be great with any berry.

Cheesecake

1 graham cracker crust 8 oz softened fat free cream cheese 1/3 cup Splenda 1 c. fat free sour cream 2 t. vanilla 8 oz tub of Cool Whip- Fat free

Beat cream cheese till smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into crust and chill 4 hours, minimum.

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Chicken for Tortillas

easy and so good. Just put boneless, skinless chicken breasts in a slow cooker and cover with your favorite salsa. Let it cook all day and when you're ready to eat, warm up some flour tortillas and fill them with the chicken mixture. No need to add anything else. Really good and low fat, etc.

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This recipe can be either for a low fat or low carb diet. If you want to lower the fat even more, use reduced fat mayonnaise. This is one of few fish recipes (besides deep fried) that my husband actually likes.

Flounder Florentine

Recipe By : Weight Watchers Cookbook Serving Size : 2 Categories : Fish/Seafood Low Carb

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove minced garlic 1 cup sliced mushrooms -- * see note 3/4 cup cooked spinach -- well drained dash salt and pepper 2 flounder fillets -- 5 ounces each 2 teaspoons mayonnaise 1 teaspoon mustard 1 tablespoon lemon juice 1 tablespoon parsley

In a small skillet combine onion and garlic. Cover and cook until onion is soft. Add mushrooms, cook stirring constantly until liquid has evaporated. Add spinach, salt and pepper.

Preheat oven to 400°F. Spoon spinach mixture into center of each fillet. Roll and place seam side down in shallow 1 quart casserole. In a small cup combine mayo and mustard. Spread evenly over fish and sprinkle with lemon juice. Bake for 15-20 minutes or until fish is lightly browned. Sprinkle with parsley.

NOTES : Mary's note: you can substitute a small can of sliced mushrooms and a small box of frozen spinach, defrosted and well drained.

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Celery Balls

1 C minced celery 3 oz cream cheese 1/4 tsp salt Dash pepper Few grains cayenne Chopped parsley

Combine celery, cream cheese, salt, pepper, and cayenne. Form into bite-size balls and roll in parsley. Chill until ready to serve. Serve on picks.

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Fudge Brownies

5 large bananas - ripe and mashed 4 egg whites 1 1/2-cup granulated sugar 1 T vanilla 2 1/3-cups whole wheat flour 3/4-cup PLUS 2 T cocoa powder 1-T baking powder

Topping: 1/2-cup Grapenuts cereal 2-T vanilla

Combine banana puree, egg whites, sugar and vanilla together. Mix well. Use a food processor or a fork to mix. Sift together, flour, cocoa powder and baking powder. Add the banana mix to the dry ingredient. Mix well. Spray a 9 x 1 3" pan with vegetable spray. Spread brownie mixture into pan. Mix Grapenuts and vanilla together for the topping. Sprinkle on top of uncooked brownies. Bake at 300° for 25-35 minutes or until firm.

Nutritional information: 55 calories, no fat, 2 gr protein, 16 gr carbohydrates, no cholesterol, 88 mg sodium, 1 gr fiber.

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PURPLE POPS

2 bananas -- ripe 6 ounces frozen purple grape juice concentrate 1/4 cup water 1/4 cup plain nonfat yogurt 1 tablespoon sugar

Puree all the ingredients and pour into small paper cups or popsicle molds. If using cups, when halfway frozen, stand a wooden stick or plastic spoon in the popsicle to make a handle.

When frozen solid, unmold or peel away the paper to eat. Yield: 8 servings.

Per Serving: 37 Calories; trace Fat (3.4% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 6mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 0 Other Carbohydrates.

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SLOW COOKED GARLIC BEEF STROGANOFF

2 teaspoons beef bouillon granules 1 cup boiling water 1 (10 3/4 oz) can cream of mushroom soup, condensed -- undiluted 2 (4 1/2 oz) jars sliced mushrooms -- drained 1 large onion -- chopped 3 cloves garlic -- minced 1 tablespoon Worcestershire sauce 2 pounds round steak -- trimmed and cut into thin strips 2 tablespoons vegetable oil 8 ounces cream cheese -- cubed Hot cooked noodles

In a slow cooker, dissolve bouillon in water. Add soup, onion, mushrooms, garlic, and Worcestershire sauce. In a skillet, brown beef in oil. Transfer to the slow cooker. Cover and cook on low for 7 to 8 hours or until the meat is tender.

Stir in cream cheese until smooth. Serve over hot cooked noodles. Yield: 8 servings.

(adapted from a recipe by Erika Anderson)

Per Serving: 402 Calories; 30g Fat (67.5% calories from fat); 25g Protein; 7g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 555mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

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parties tends to be heavy on the salt when it comes to hors de hourves. Sometimes something a little sweet is just the thing. I usually take this when I have to bring a dish to pass to a party and it goes over HUGE.

Appetizer Apple Dip

Ingredients: * 1 8 oz cream cheese * 1 tub of caramel topping * 1 cup finely chopped walnuts * 8 to 10 green Granny Smith apples

1. Allow cream cheese to soften to about room temperature so that it's easy to spread in a shallow plate. (Until I found the perfect apple sahped dish, I used a glass pyrex rectangular baking pan)

2. Next spread caramel topping over the cream cheese. 3. Evenly sprinkle chopped walnuts over caramel. 4. Serve with sliced green apples.

This dip is great because every bite is like having a caramel apple. I always put washed apples around the dip and have an apple corer/slicer thing there so people can slice up apples as needed.....avoids icky brown apples, too.

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soup recipes. Here's one from Switzerland. It is more for wintertime.

Barley Soup

Yield: 10 servings

45 gr (1 3/4 oz) margarine 150 gr (5 oz) onions 150 gr (5 oz) leeks 100 gr (3 1/2 oz) carrots 50 gr (1 3/4 oz) celery 80 gr (3 oz) air dried beef (can be substituted with beef jerky or similar) 80 gr (3 oz) fresh smoked ham 30 gr (1 oz) flour 100 gr (3 1/2 oz) pearl barley 3 lt (3 quarts) beef stock 3 dl (1 1/4 cups) cream

Cut vegetables, dried beef and fresh ham very (very) fine (brunoise). Saute in margarine and add flour. Add pearl barley and continue to saute Add stock and simmer for 1 1/2 hours Thicken with cream, Adjust seasoning (pepper and salt)

Note: Fresh ham can be substituted with Black Forest ham. To enhance flavor, some bacon may be used. Additionally, smoked pork sausage can be cooked with soup, removed and diced and added to the soup before serving.

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It's very easy and a good one to get the kids involved in.

Charli's "Ritzy" Cookies

2 bags chocolate chips 8 TBS Crisco Ritz crackers

1. Melt the chocolate chips and Crisco in a double boiler. 2. Spread peanut butter on a Ritz cracker, top with another one. 3. Dip in melted chocolate (Lay about 4 or 5 on top of the syrupy liquid, then flip over.) Remove with fork. 4. Lay on waxed paper cookie sheet. 5. Refrigerate

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I love chili rellenos and here is an easy sounding recipe.

Chilies Rellenos Squares

2 cans green chilies, drained and chopped 3 c. grated Monterey Jack cheese 4 eggs, well beaten Dash of worcestershire sauce, optional Sprinkle in a greased 8-inch square baking dish the green chilies and Monterey Jack cheese. Pour the eggs and worcestershire sauce over chilies and cheese. Bake in preheated 300° oven until center is firm. Remove from oven. Place pan on a wire rack to cool for a few minutes. Cut into squares. (May cover tightly and refrigerate for up to 3 days. Reheat by baking in a slow oven, 300° for 15 minutes.

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Crockpot Savory Beef

1-(2-3 #) Chuck, Arm or Rump roast 1 envelope dry onion soup mix 2 cans (10-3/4oz.) mushroom soup pepper to our taste

Brown meat in 2 Tbls. hot oil. Brown both sides. Lift out of grease and place in crockpot. Spoon over roast one can of undiluted cream of mushroom soup. Sprinkle 1 envelope of the dry onion soup over all, then spoon the other can of undiluted soup over this. Cover and cook for 8 hours on slow, or until meat is tender.

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Cola Chicken

2 pieces of chicken ( I use chicken thigh) 1 355ml cola drink 2 tablespoon soy sauce

Clean the chicken pieces before putting them in a non-stick pan. Add the cola and soy sauce. Cook on high till boil. Turn the fire to low and simmer for 20 minutes or till the sauce is totally soak up by the chicken pieces. When cooking, turn the chicken pieces frequently to let the sauce coat fully. When done, slice the chicken and serve.

I use to cook this chicken when I get unexpected guests and always get rave reviews. IT is really simple and need no preparation. This dish goes well with toss salad and garlic toasts. You can add carrots when cooking too.

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Here is my recipe for Chicken Marsala.

CHICKEN MARSALA

1/2 lb. chicken breast medallions Flour Pepper 1/4 lemon 3 oz. Marsala wine 1 tablespoon butter Pinch of garlic Pinch of Italian parsley 2 oz. chicken stock/broth 1 oz. tomato sauce 1/2 cup button mushrooms

Heat oil in pan on high flame and dust chicken with flour. Brown chicken on both sides, discard excess oil. Add pinch of garlic, parsley, marsala wine, mushrooms, butter, chicken broth, tomato sauce. Saute for 3-4 minutes and serve.

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Erupting Volcano Cake

Six 8" baked round cakes (your favorite) or two angel food cakes or I would use the Wilton dome shape pan Brown and Green Frosting One fresh egg with shell scrubbed clean 2-3 drops red food coloring 1 1/2 teaspoons sugar 1/4 pound dry ice Aluminum foil 1-2 ounces hot tap water

Make six 8" round cakes using your favorite mix or buy cakes from a bakery. Buy 4 ounces of dry ice from an ice cream store the day you will need it. If your ice cream store doesn't have dry ice, look in the Yellow Pages under DRY ICE. Keep the dry ice in the freezer. Be sure to use gloves or tongs when handling dry ice. Use a juice glass or cookie cutter and cut out a hole in the center of the top two layers of cake. This hole will form a well in the center of the cake and hide the special effect. Construct the volcano, round pyramid style, on a cake platter or large dish. Trim each layer into successively smaller rounds and stack and frost them into a mountain shape using the last two layers with the holes as it's top. With a small piece of aluminum foil, line the well in the center of the volcano cake. Use the juice glass as a mold and form the foil around the glass.

If using angel food cakes, slice off the top 3" of one and place it on the other to form the volcano cake. Cut off the square edge of the top layer to achieve the round mountain effect. Stuff wadded up paper into lower cake hole to support juice glass and special effect.

So unless you want this much cake or want to do all that carving, I'd make the Wilton dome shaped cake and cut a hole in the top of it. I think that is what my sister did when she made it for my nephew.

Frost the cake, smoothing out the small step-like edges. Use chocolate frosting for the whole cake first. Then use green frosting as highlights around the mountain to resemble vegetation.

When you are ready to serve the cake, make the "lava." Separate the cleaned egg and discard the yolk. Put the egg white in a small mixing bowl with 1 1/2 tsp sugar and 2-3 drops red food coloring. Beat until the egg white starts to thicken. You don't want stiff peaks to form, just a thick, foamy texture.

Now place two or three small chunks of dry ice into the foil-lined well of the cake and pour in the red egg mixture. Nothing much will happen yet. Fill the juice glass with hot tap water. Gather your guests. Pour one or two ounces of the hot water into the egg and dry ice mixture and your cake will erupt large quantities of orange, foamy "lava" and white "smoke" for several minutes.

If you do not feel comfortable using dry ice, you can still produce the lava effect. There will be no smoke though. You will need a small, short juice glass or shot glass (3" tall and 1 1/2" diameter approximately) that will fit snugly in the center hole of the volcano cake. You will need one small box of jello, one small bottle of lemon juice and 1 Tbsp bicarbonate of soda. Make the jello according to package directions. Let cool for 15 minutes. When jello is still warm (not hot), fill juice glass 1/2 full with the warm jello. Pour in enough lemon juice so that the glass is almost full, or about 1/2" from the top. Place the glass down into the hole in the cake so lip of glass is flush with the top of the cake. When ready, put 1 Tbsp bicarbonate of soda into the glass and briefly stir 1-2 seconds. Jello foam will immediately pour out of the top of the glass and down the sides of the volcano cake.

Dry ice is -100 degrees F and contact with skin can cause burns. Do not eat or swallow. Keep children away from dry ice.

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CHRISTMAS SALSA

2 (15 oz) cans black beans -- drained and rinsed 1 (11 oz) can niblet corn -- drained 1 cup prepared chunk-style salsa 1 medium red bell pepper -- diced 3 scallions -- sliced 1/2 cup cilantro -- chopped 1 tablespoon lime juice 1 teaspoon cumin 1/2 teaspoon garlic powder Salt and pepper -- to taste

Combine all the ingredients in a bowl. Serve immediately or refrigerate in airtight container for up to 3 days. Yield: 6 cups (about 24 servings).

Per Serving: 41 Calories; trace Fat (8.8% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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HONEYED PINEAPPLE

1 pineapple 1/4 cup honey

Peel the pineapple, cut into 4 wedges, and slice off and discard the core from each piece. Cut each section into narrower wedges or triangles. The pineapple triangles can be threaded onto skewers.

Put the pineapple in a glass or stainless steel bowl. Coat it with the honey. Let it rest for at least 15 minutes or up to several hours.

Preheat the broiler. Line a baking pan with parchment paper or foil coated with nonstick spray. (This greatly eases cleanup -- broiled honey can really stick to a pan.)

Place the pineapple on the baking pan, then put it under the broiler. Cook for about 5 minutes, until the edges turn light brown. Turn thick pieces once during cooking, using long-handled metal tongs. Yield 8 servings.

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Per Serving: 61 Calories; trace Fat (3.4% calories from fat); trace Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.

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Lickety-Split Ham and Corn Chowder

1 1/2 cups cubed fully cooked fat-free ham 1 1/2 cups fat-free half-and-half OR 1 1/2 cups refrigerated fat-free nondairy creamer 1 (10 3/4-ounce) can condensed cream of potato soup 1 (10-ounce) package frozen whole kernel corn 1 (2-ounce) jar diced pimientos -- drained Shredded reduced-fat Swiss cheese -- if desired

Heat all ingredients except cheese to boiling in 2 1/2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with cheese. Yield: 4 servings.

Per Serving: 209 Calories; 5g Fat (19.5% calories from fat); 16g Protein; 27g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 1382mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

NOTES : If you don't have cream of potato soup on hand, substitute cream of mushroom or cream of celery soup.

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Cherry-Chocolate Fruit Decadence

1 cup cherry low-fat yogurt 1/2 cup fat-free chocolate-flavored syrup 2 tablespoons shredded coconut 1 (8-ounce) container frozen fat-free whipped topping -- thawed (3 1/4 cups) 1 pint strawberries -- sliced (2 cups) OR 3 medium bananas -- sliced

Mix yogurt, chocolate syrup and coconut in large bowl. Fold in whipped topping.* Arrange layer of strawberries in each of 8 dessert or parfait dishes. Top with half of the yogurt mixture. Repeat layers. Serve immediately. Yield: 8 servings.

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Per Serving: 139 Calories; 1g Fat (5.1% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 49mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Cherry yogurt gives this velvety pudding an irresistible tang. Serve it with fruit in parfaits, spoon it over reduced-fat pound cake or simply enjoy it with your favorite store-bought cookie on the side.

NOTES : *The yogurt mixture may be prepared in advance and stored in a covered container in the refrigerator up to 24 hours.

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Creamy Raspberry-Filled Angel Cake

1 cup boiling water 1 (4-serving size) package sugar-free raspberry-flavored gelatin 1/2 cup cold water 1 pint raspberries -- (2 cups) 1 (8-ounce) container frozen fat-free whipped topping -- thawed 1 round (10 inches in diameter) angel food cake Additional raspberries -- if desired

Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set.

Fold 1 pint raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set.

Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Garnish with raspberries. Cover and refrigerate any remaining cake. Yield: 12 servings.

Per Serving: 181 Calories; trace Fat (1.4% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 327mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 2 1/2 Other Carbohydrates.

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TURKEY CUTLETS WITH APPLE CHUTNEY

1----1 1/4 cups chopped granny smith apple 2----1 cup diced tomato 3----3/4 cup thinly sliced onion 4----3 tblsp brown sugar 5----2 tblsp cider vinegar ( I have used balsamic with excellent results) 6----1/8 tsp ground cloves 7----1/8 tsp ground ginger 8 4 (2 oz) turkey cutlets ( I have used boneless chicken breast pounded thin ) 9 1/8 tsp salt dash of pepper ( I use a couple of dashes) 10 1 tsp oil 11 cooking spray

Combine the first 7 ingredients in a small saucepan, and bring to a boil. Cover , reduce heat and simmer for 45 min, stirring occasionally. Remove apple mixture from heat and let stand 10 minutes. Cover and chill. You may make this ahead as it keeps, covered, in the fridge for up to 2 weeks. Sprinkle turkey cutlets with salt and pepper. Coat a nonstick skillet with cooking spray and heat over med-high heat. Add turkey to skillet and saute until done, turning once. serve with chutney. You may serve chutney cold or choose to heat it up and serve it over turkey as a sauce. Makes 2 servings, but is easily doubled. Cal 231 Fat 5 g 8 % total Chol 49 mg Sodium 203 mg Carb 30 g Dietary Fibre 3 g

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SPINACH BALLS IN TOMATO SAUCE

Ingredients: 1 Tbsp unsalted margarine (divided use) 2 medium-size yellow onions, chopped fine 1 lb fresh spinach, trimmed & chopped (or 1 10-oz package frozen chopped spinach, thawed & drained) 4 cloves garlic, minced 1 Tbsp fine dry bread crumbs 1 tsp grated lemon rind 1 Tbsp grated Parmesan cheese 1/4 tsp black pepper 1 large egg white 1 (8-oz) can low-sodium tomato sauce 1/2 cup low-sodium beef broth 1/2 tsp dried basil, crumbled Nonstick cooking spray

In a large skillet, melt 1/2 tablespoon of the margarine over moderate heat; add half the onions and cook, uncovered, until soft - about 5 minutes. Add the spinach and half the garlic and cook covered, for 2 minutes. Uncover and cook, stirring until dry - about 2 minutes.

Preheat the oven to 350 . Remove the spinach from the heat and stir in the bread crumbs, lemon rind, cheese, 1/8 tsp of the pepper and the egg white. Using your hands, shape the mixture into 1-1/2 inch balls (about 16). Refrigerate for 15 minutes.

In a small saucepan, melt the remaining 1/2 tablespoon of margarine over moderate heat; add the remaining onion and cook, uncovered until soft - about 5 minutes. Add the remaining garlic and pepper and the tomato sauce, beef broth, and basil. Cover and simmer over moderately low heat, stirring occasionally, for 30 minutes.

While the tomato sauce is cooking, coat a shallow 1-quart casserole with the cooking spray, add the spinach balls, and bake, uncovered, for 30 minutes. Before serving, spoon the tomato sauce over the spinach balls in the casserole. Serves 4. Note: This recipe does not lend itself to halving for two. Nutrition Info One Serving: Calories - 108 Total Fat - 4 g

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if you want a light-low cal meal this is it, quick and easy, and fun to bite into with a nice suprise of melted cheese inside.

Cheddar-Filled Turkey Burgers

1 large egg white 1 pound lean ground turkey 1/2 cup ketchup 1/2 cup parsley, chopped 1/2 teaspoon salt 1/2 teaspoon cumin seeds 1 cup shredded light Cheddar cheese 1 tablespoon olive oil 4 English muffins, split and toasted In a large bowl, lightly beat the egg white, add the ground turkey, ketchup, parsley, salt and cumin seeds and combine throughly with a fork. Form the mixture into 4 balls. Working with 1 at a time, press a large indentation or well in the center of the ball, fill the well with about 1/4 cup of the cheese, fold the edges of the meat to enclose the cheese. Shape the ball to form a patty and repeat the steps with the remaining turkey and cheese. Heat the oil in a large non-stick skillet over medium heat. Add the burgers and cook 6 to 7 minutes on each side, or cook to your taste. Serve on the English muffins. To see if the cheese has melted, use a toothpick inserted, if it comes out with melted cheese it's done. Makes 4 servings.

For each serving. 489 calories 39 g. protein, 47 carbohydrates, 3 g. fiber, 18 g. fat (6 g. saturated fat) 86 mg. cholesterol, 1583 mg. sodium

I served this with lettuce, tomatoes, sliced red onion and salsa. Also accompany with Asian slaw, Toss shredded cabbage with a small amount of rice vinegar, soy sauce and sesame oil. Season to taste with salt and pepper.

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Scallop Bisque

1 tsp. sugar 1/2 tsp. dried basil 2 (14.5 oz) cans diced tomatoes 2 tbsp. butter 1/4 c. chopped onion 3 tbsp. flour 1/8 tsp. pepper 1 1/2 c. skim or 1% milk 8 oz clam juice 1 lb. bay scallops (the little ones) or shrimp 1/4 c. cream sherry (Harvey's Bristol Cream is the best)

Combine first 3 ingredients in a large saucepan; cook over medium heat 10 minutes, stirring occasionally. Place mixture in a blender and process until smooth; set aside. Wipe pan with a paper towel.

Melt butter in pan over medium heat. Add onion; saute 1 1/2 minutes. Add flour and pepper; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and clam juice, stirring constantly. Cook an additional 5 minutes or until thickened and bubbly; stirring constantly. Stir in tomato mixture, scallops and sherry. Cook 3 minutes or until scallops are done. Serves 4.

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Vietnamese Chicken

Serves 6, 2.8 grams fat, 104 calories per serving

6 half chicken breasts 1/4 c. light soy sauce 1 tbsp. salad oil 2 tbsp. lemon juice 2 cloves garlic, crushed 1/2 tsp. black pepper 1/2 tsp. sugar 1 tsp. oyster sauce 1-inch fresh ginger, minced 1 loaf Chinese tofu, thinly sliced (optional)

Stir together all ingredients except chicken in a bowl. Add chicken, stir to cover, & marinate in refrigerator two or more hours.

Transfer chicken to a casserole dish and bake at 350 degrees for 45 minutes to 1 hour. Serve over rice.

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This is a pretty good brownie if you're low carbing and craving something sweet. The consistency is different then regular brownies made with flour and sugar and may not appeal to everyone. I like them chilled better then warm.

Decadent Fudge Brownies

Recipe By : TNT - K. Crill Serving Size : 16 Preparation Time :0:00 Categories : Low Carb Desserts

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsweetened cocoa powder 1/2 cup pecans -- ground 1 cup butter 1 1/2 cups splenda 4 eggs -- lightly beaten

Melt butter; mix in cocoa, nuts, Splenda and eggs. Pour into buttered 9" square pan and bake at 375 for 25-30 min. They're soft when warm (good served with ice cream), but firm up when chilled.

4 gr. carb - 1 gr. fiber = 3 gr. carbs per square

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Sugarless & Salt-free Pumpkin Pie

Here's a healthier version of this seasonal favorite. It might be interesting to see if you can substitute sweet potatoes for those who prefer sweet potatoes to pumpkin.

2 c. canned pumpkin 2 c. water 1 c. low-fat milk powder (equal to 4 cups low-fat milk) 2 eggs Sugar substitute equal to 3/4 cup brown sugar 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. nutmeg 1/2 tsp. allspice 1/4 tsp. ground cloves

Mix all ingredients. Pour into a 9-inch glass pie pan sprayed with non-stick spray. Bake in a preheated 350° oven for 1 hour, or until knife inserted into center of pie comes out clean.

Nutritional Information Per Serving: Calories: 114; Fat: 2.9g; Carbohydrates: 14.6g; Protein: 8.3g; Exchanges: 1 Vegetable, 3/4 Low-Fat Milk.

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Caramelized-Sugar Popcorn

1/4 teaspoon salt 10 cups hot-air-popped popcorn 1/2 cup sugar 2 teaspoons margarine

Sprinkle salt over popcorn in large bowl; set aside.

Place sugar in Dutch oven. Heat over medium heat, shaking Dutch oven occasionally (do not stir), until sugar starts to melt. Reduce heat to low. Add margarine, stirring constantly, until sugar is completely melted and golden.

Remove from heat. Immediately add popcorn, stirring to coat. Quickly transfer to large bowl; cool. Yield: 10 servings.

Per Serving: 76 Calories; 1g Fat (12.5% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates.

NOTES : If you don't have a hot-air popcorn popper, purchase popped popcorn at the supermarket. Just be sure to select a "light" type, and if the purchased popcorn is already salted, omit the salt in this recipe.

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Saucy Italian Steak

1 1/2 pound beef round steak -- 3/4 to 1 inch thick 2 tablespoons all-purpose flour 1/4 teaspoon pepper 1 tablespoon olive or vegetable oil 1 (14-ounce) jar fat-free spaghetti sauce -- (any variety) 1 (9-ounce) package frozen Italian or regular cut green beans 1/4 cup sliced ripe olives

Heat oven to 375°. Remove fat from beef. Mix flour and pepper; rub over both sides of beef, shaking off excess. Cut beef into 6 serving pieces.

Heat oil in 12-inch nonstick skillet over medium heat. Cook beef in oil about 5 minutes, turning once, until brown. Place beef in ungreased rectangular baking dish, 11 × 7 × 1 1/2 inches. Pour spaghetti sauce over beef. Cover and bake 1 1/2 hours or until beef is tender. During last 30 minutes of cooking place frozen green beans in sauce around beef. Cover and continue to bake as directed. Sprinkle with olives. Yield: 6 servings.

Per Serving: 219 Calories; 7g Fat (28.8% calories from fat); 27g Protein; 11g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 319mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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Brownie Trifle

1 (19.8-ounce) package fudge brownie mix 1/4 cup water 1/2 cup vegetable oil 1/2 cup fat-free cholesterol-free egg product 1 tablespoon freeze-dried instant coffee (dry) 1 (4-serving size) package chocolate fat-free sugar-free chocolate instant pudding and pie filling mix 2 cups skim milk 1 (6-ounce size) package English toffee bits (reserving 2 tablespoons for garnish) 1 (8-ounce) container frozen fat-free whipped topping -- thawed (3 1/4 cups)

Heat oven to 350°. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and egg product and stirring coffee into batter. Bake and cool as directed.

Cut brownies into 1-inch squares. Place half of the brownie squares in bottom of 3-quart glass bowl. Prepare pudding mix as directed on package for pudding, using skim milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping. Sprinkle with reserved toffee bits.

Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any remaining trifle. Yield: 20 servings.

Per Serving: 256 Calories; 10g Fat (33.8% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 441mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 1/2 Other Carbohydrates.

Decrease the fat and calories even more in this decadent dessert by leaving out the English toffee bits. If you want an extra dose of chocolate, garnish with chocolate curls or sprinkle 1/4 cup of miniature semisweet chocolate chips over the crowning layer of whipped topping.

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Turkey with Herb-and-Garlic Sour Cream Sauce

1 pound uncooked turkey breast slices -- about 1/4 inch thick 1 (16-ounce) bag baby-cut carrots 3 medium stalks celery -- sliced (1 1/2 cups) 1 (14 1/2-ounce) can ready-to-serve chicken broth 1 (1.2-ounce) envelope herb-and-garlic soup mix 3/4 cup reduced-fat sour cream 2 tablespoons all-purpose flour 2 tablespoons Dijon mustard Hot cooked noodles -- if desired

Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.

Add carrots and celery to skillet. Stir in broth and soup mix (dry). Heat to boiling; reduce heat. Add turkey. Cover and simmer about 6 minutes, stirring occasionally, until turkey is no longer pink in center. Remove turkey and vegetables from skillet, using slotted spoon; keep warm.

Mix sour cream, flour and mustard until blended. Beat sour cream mixture into liquid in skillet with wire whisk. Heat over medium heat about 1 minute, beating constantly with whisk, just until heated through. Serve turkey and vegetables on noodles; pour sauce over turkey. Yield: 4 servings.

Per Serving: 276 Calories; 5g Fat (17.8% calories from fat); 30g Protein; 25g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 1424mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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Apple-Oat Coffee Cake

Oat Streusel (below) 1 cup all-purpose flour 1 cup whole wheat flour 3/4 cup sugar 1/4 cup margarine -- softened 1 cup skim milk 3 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 cup fat-free cholesterol-free egg product OR 2 egg whites 2 medium apples -- chopped (2 cups) Apple slices -- if desired

OAT STREUSEL 3 tablespoons firm margarine 1 cup quick-cooking or old-fashioned oats 1/4 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup chopped nuts

Heat oven to 350°. Grease square pan, 9 × 9 × 2 inches. Prepare Oat Streusel; set aside.

Beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apples.

Spread half of the batter in pan; sprinkle with half of the streusel. Top with remaining batter; sprinkle with remaining streusel. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm. Garnish with apple slices. Yield: 12 servings.

OAT STREUSEL: Cut margarine into oats, flour and brown sugar, using pastry blender or fork, until crumbly. Stir in nuts.

Choose your favorite baking apple for this yummy coffee cake. Try Granny Smith, Braeburn, Cortland, Haralson or Rome Beauty.

Per Serving: 273 Calories; 9g Fat (28.8% calories from fat); 6g Protein; 45g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 309mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

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Whitefish and Shrimp Cakes

3/4 pound whitefish fillets -- cut up OR 3/4 pound trout fillets -- cut up OR 3/4 pound catfish fillets -- cut up 1/2 pound uncooked peeled deveined medium shrimp -- thawed if frozen 4 medium green onions -- chopped (1/4 cup) 2 tablespoons fat-free cholesterol-free egg product OR 1 egg white 2 tablespoons chopped fresh parsley 1 tablespoon all-purpose flour 1 tablespoon reduced-fat mayonnaise OR 1 tablespoon salad dressing 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon Worcestershire sauce Reduced-fat tartar sauce or salsa -- if desired

Place all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.

Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by Scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce. Yield: 6 servings.

Per Serving: 134 Calories; 5g Fat (32.7% calories from fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 295mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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Savory Chicken Cheesecake

2 (8-ounce) packages cream cheese -- softened 1 (8-ounce) container sour cream-and-onion dip 1 tablespoon all-purpose flour 1 1/2 teaspoons dried dill weed 3 eggs 1 cup cooked chicken -- finely chopped 1/2 cup cranberry-orange relish -- drained 2 tablespoons chopped walnuts -- toasted Orange peel -- if desired

Heat oven to 300º. Lightly grease springform pan, 8 × 3 inches. Beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in dip, flour and dill weed. Beat in eggs, one at a time. Fold in chicken. Spread in pan.

Bake about 1 1/4 hours or until edge is golden brown and center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.

Remove side of pan. Spoon relish onto center of cheesecake. Sprinkle with walnuts. Garnish with orange peel. To serve, cut into wedges. Yield: 24 appetizer servings.

Per Serving (excluding unknown items): 122 Calories; 10g Fat (71.5% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.

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Chocolate-Cherry Sand Tarts

3/4 cup sugar 3/4 cup butter or margarine -- softened 1 egg white 1 3/4 cups all-purpose flour 1/4 cup baking cocoa 1 3/4 cups (about) cherry preserves Chocolate Drizzle -- (recipe follows)

CHOCOLATE DRIZZLE 2/3 cup semisweet chocolate chips 1 tablespoon shortening

Beat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm.

Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.

Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely. Drizzle with Chocolate Drizzle. Yield: 54 cookies (1 per serving).

CHOCOLATE DRIZZLE:

Melt ingredients over low heat, stirring occasionally, until smooth.

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Per Serving: 86 Calories; 4g Fat (34.6% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Cookie Tips To quickly make Chocolate Glaze, place chocolate chips and shortening in a microwavable bowl. Microwave uncovered on Medium (50%) 1 to 2 minutes or until mixture can be stirred smooth.

Sandbakelse Mold A sandbakelse mold is a metal pan designed with tiny fluted cups and is used to bake tiny cookies with a filling. These molds can be found at kitchenware specialty stores.

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Thought you might enjoy this recipe during the Holidays. They really are delicious.

VACUUM COOKIES-THEY DISAPPEAR FAST

1/2 cup margarine, not butter, melted 1 (18.25 oz.) box yellow cake mix, plain mix without pudding added 3 eggs 1 (8 oz.) package cream cheese, softened 1 (1 lb.) box powdered sugar 1/2 cup flaked coconut 1 cup chopped walnuts or pecans

Combine margarine, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well greased 15X10 inch jellyroll pan. Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan, spreading evenly. Bake at 325 degrees for 45 to 50 minutes until golden brown. Cool pan on wire rack to room temperature. Makes 4 dozen bars.

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Here are some Thousands Of Great Recipes of Egg Nog, Beef Bourguignonne, and Pumpkin Pie

Worlds Greatest Egg Nog (& you won't BELIEVE it's low fat!

Egg Nog

3 c Fat Free Half & Half 1 c Egg Substitute 1 T Real Vanilla 1/2 c brandy or to taste 1/2 c Myers' Rum or to taste 1/2 c Amaretto or to taste 4 pkt sugar substitute or to taste Blend well. Place a scoop of Fat Free Ice cream in each cup. Sprinkle w nutmeg, pour in 'nog'.

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Christmas Beef Bourguignonne (sung to the Christmas Carol)

12 stems of parsley 11 black peppercorns 10 onions, quartered 9 carrots, chunky 8 cups of red wine 7 cups of beef stock 6 cloves of garlic 5 t s rosemary & thyme 4 alspice berries (&/or whole cloves.not part of song) 3 bay leaves 2 ounce brandy and an eye of round, about 6 lbs

De-fat meat, cut in chunks, marinate overnight. Drain, strain

2 strips bacon, chopped, fry crisp, remove 1 lb little mushrooms, brown, remove pearl onions, carmelize, remove

Dust chunks of meat w flour, brown and remove add 2 T tomato paste, cook to brown Add back in the carrots, onions marinade and boil Cook 4 hr 275 deg oven Strain, thicken juices

Add everything back in, serve w mashed potatoes The only fat is in the meat and bacon. So fat content depends on the size of your Christmas serving (and we all know we eat a little extra at Christmas)

* you can use chuck, instead of round, but the fat content soars!

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Pumpkin Pie

Phyllo Pie Crust (see below)

1 c egg substitute whisk 1st 3 well 15 oz pumpkin puree 1 c skim milk

3/4 c sugar whisk these 5 well 1 t cinnamon 1/2 t ea ground ginger, salt 1/4 t ground mace

Combine well. Pour into pie crust, bake in preheated oven 350 for 70 min. or 'til knife inserted in center comes out clean. Opt: Add more egg sub for a lighter fluffy pie.

Phyllo Pie Crust

Lay a sheet of Phyllo out, spray with Pam Butter Spray...repeat 3 times Press into pie plate, trim. Fill. This is basically just to hold the contents together for slicing. It will NOT be flaky.

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a "cheesecake that was made with a cake mix".

CHERRY TOPPED CHEESECAKE

1 pkg Duncan Hines YELLOW CAKE mix (not extra moist--just simple mix) 2 pkg (8 oz) cream cheese, softened 1/2 cup sugar 1-1/2 cups milk 3 tablespoon lemon juice 1 tablespoon oil (use Crisco) 1 tablespoon vanilla extract 4 eggs 1 can (21 oz) cherry pie filling

Preheat oven to 300 deg. Reserve 1 cup of dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly.) Press crust mixture evenly into bottom and 3/4 way up the sides of a greated 9x13 pan. (Can also bake in 2-9 inch cake pans for 40-50 min. at 300 deg.) In same bowl, blend cream cheese and sugar. Add 3 eggs and the reserved cake mix; beat 1 min. at medium speed. At low speed, slowly add milk and flavorings; mix until smooth. Pour into crust. Bake at 300 deg for 45-55 min, until center is firm. When cool, top with pie filling; chill before serving. Store in refrig. or freeze covered with foil.

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Enjoy this tasty dish for holidays or anytime.

Yams with Orange Glaze

4 yams or sweet potatoes 1 cup orange juice 1 1/2 Tbsp. cornstarch 1/4 cup pure maple syrup 1 tsp. grated orange rind 1/2 t. grated lemon rind salt to taste

Cook yams, peel and slice into a baking dish. Combine half of the orange juice with cornstarch and stir to dissolve starch. Add remaining orange juice and other ingredients and bring to a boil, stirring constantly. Simmer until thick and clear. Pour glaze over the yams and serve.

Serves 4 Enjoy!

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This recipe is easy, is prepared the day before and is always the favorite when we have our annual Holiday Brunch.

Overnight Caramel French Toast

1 cup packed brown sugar 1/2 cup butter 2 tbs. light corn syrup 12 slices white or whole wheat bread 1/4 cup sugar 1 tsp. cinnamon, divided 6 eggs, beaten 1 1/2 cups whole milk 1 tsp. real vanilla extract

1. Lightly grease a 13 x 9 x 2 baking dish & set aside

2. Bring brown sugar, butter and corn syrup to a boil. Remove from heat & pour into baking dish. Top with six slices of bread. Sprinkle with combined sugar and 1/2 teaspoon of cinnamon. Top with remaining bread.

3. Beat eggs, milk, vanilla & remaining cinnamon & pour over bread. Cover and refrigerate overnight.

4. Remove dish from refrigerator, preheat oven to 350 degrees. Bake 30 to 35 minutes. _______________________________________

This is a real crowd pleaser, and it's not hard to make. I have seen many recipes for this item, but this is my own simple version, which is virtually foolproof.

Butternut Squash Soup

2 leeks 1 stick butter (divided) 6 Tbsp flour 2 Cans Chicken Broth 2 medium Butternut squash 1/2 pint heavy cream Sprigs of fresh sage for garnish (or croutons, or whatever you like)

Put an inch of water in a roasting pan, prick the skin of the squash, and roast them whole in the water, about an hour or until the skin looks wrinkled and starting to darken. Remove squash to a rack and allow to cool until easy to handle. Then slice each squash in half, remove the seeds and stringy flesh. Scoop out the cooked squash and reserve in a bowl.

Dice the WHITE parts only of the leeks, and saute in 6 Tbsp melted butter until tender but not browned. Stir in the flour to form a roux (paste). Gradually stir in the chicken broth, stirring constantly so a thickened sauce forms. Stir in the cooked squash. If the mixture is TOO thick, add additional broth (or water). Just before serving, stir in the cream and the remaining 2 Tbsp of butter. Bring to temperature but do not boil the cream. If you are serving this in individual bowls, garnish each with a small sprig of fresh sage, some croutons, a dollop of sour cream, or whatever your imagination comes up with!

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Hello and Happy Holidays to everyone! I found this recipe a while back and pulled it out for our family get together over Thanksgiving. It was a huge success all the way around with everyone requesting the recipe. Its quick, refreshing and easy to make ahead of time.

Sticky Salad

1 LB bacon, browned & chopped 1 to2 cups slivered almonds 1/4 to 1/2 cups white sugar 4 cups broccoli (raw, cut in small pieces) 2 cups celery, chopped 3 to 4 cups red &/or green seedless grapes 1 cup raisins

Dressing:

1 cup miracle whip 1/2 cup white sugar 1 tsp. vanilla

Brown bacon and set on paper towels to absorb grease. Put wax paper on cookie sheet, put sugar and almonds in skillet and cook until browned, (sugar will melt). Spread almonds thinly on cookie sheet fast so they do not clump together. Combine broccoli, celery, grapes & raisins in bowl. Combine miracle whip, sugar & vanilla and add to broccoli mixture. Do not add bacon or almonds until ready to serve. May be refrigerated in 3 separate containers the day before needed. When ready to serve add the bacon & the almonds & stir.

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This is a wonderful and easy recipe from one of my very best friends. It is sooo simple but looks like you have worked all day !

Fiesta Casserole

1 can cream of chicken soup 1-8oz jar of cheeze whiz 2 cups chopped canned or cooked chicken 1-4oz chopped green chilies 12 corn tortillas 1 can(10oz) mild enchilada sauce 1-2 cups shredded lettuce 1/2 cup chopped tomatoes Pre-heat oven to 350 Combine soup and cheese mixing until well blended. Add chicken and green chilies. Spread 1/2 cup of mixture into a 2 qt casserole. Layer four tortillas, dipping each in enchilada sauce on top of chicken mixture. Repeat 3 more times. Cover with foil and bake 20 minutes. Remove from oven and remove foil and place back in the oven for 15 more minutes uncovered. When hot and bubbly remove from oven and place shredded lettuce and cut up tomatoes on the top. Serves 6

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While shopping for Thanksgiving "staples", I noticed a lady buying multiple bags of cranberries. I couldn't resist asking her WHAT she was making and she laughed and offered me the recipe below. It's a holiday tradition at my house. Hope it will be at yours too:-)

CRANBERRY CRISP

3 Cups diced, cored, unpeeled Granny Smith Apples 2 Cups raw, whole Cranberries 1 1/2 Cups granulated Sugar

1 1/2 Cups Oatmeal 1/3 Cup plain Flour 1/2 Cup chopped Pecans 1/2 Cup Brown Sugar 1 stick melted Margarine

Butter the bottom of a large baking dish. Layer apples in the bottom, then layer cranberries next. Sprinkle sugar over this mixture. Mix together oatmeal, nuts, flour, brown sugar, and melted margarine. Sprinkle over top of fruit.

Bake at 300 degrees for 1 hour. This is good served hot with vanilla ice cream; however it's also good cold.

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Cathedral Window Holiday bars

(Recipe from Gold Medal Flour) 1 cup butter or margarine, softened 1 cup brown sugar (packed) 2 eggs 2 cups Gold Medal self-rising flour 2 bars (4 oz. each) sweet cooking chocolate 1/2 cup butter or margarine 2 cups powdered sugar 2 eggs, slightly beaten 1 package (10 1/2 oz.) colored miniature marshmallows 1 cup chopped pecans Heat oven to 350 degrees. Mix 1 cup butter, the brown sugar and 2 eggs; stir in flour. Press in ungreased oblong pan, 13/9/2 inches. Bake 25 minutes; cool. Heat chocolate and 1/2 cup butter in 3 qt. saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat. Stirin powdered sugar and 2 eggs; beat until smooth. Stir in marshmallows and pecans. Spread over cookie base. Refrigerate at least 2 hours. Cut into bars, about 2 x 1 1/2 inches. store covered with aluminum foil in refrigerator. 32 bars. Candied Cherry Holiday Bars: Substitued white miniature marshmallows for the colored marshmallow. Stir in 1 cup each whole red and green candied cherries with the pecans. Peanutty Holiday Bars: Substitute whie miniature marshmallows for the colored marshmallows and 2 cups salted peanuts for the pecans.

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Date-Nut Pinwheels

3/4 pound pitted dates -- finely chopped 1/3 cup granulated sugar 1/3 cup water 1/2 cup finely chopped nuts 1 cup packed brown sugar 1/4 cup shortening 1/4 cup butter or margarine -- softened 1/2 teaspoon vanilla 1 egg 1 3/4 cups all-purpose flour 1/4 teaspoon salt

Cook dates, granulated sugar and water in 2-quart saucepan over medium heat, stirring constantly, until slightly thickened; remove from heat. Stir in nuts; cool.

Beat brown sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Roll half of dough at a time on waxed paper into rectangle, 11 × 7 inches. Spread half of the date-nut filling over each rectangle to within 1/4 inch of 11-inch sides. Roll up tightly, beginning at 11-inch side, using waxed paper to help lift. Pinch edge of dough to seal. Wrap and refrigerate about 4 hours or until firm.

Heat oven to 400º. Cut rolls into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Yield: 72 cookies (1 per serving).

Per Serving: 58 Calories; 2g Fat (29.9% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Cookie Tips A quick and easy way to chop dates is to use a food processor. To keep dates from sticking to blade, add about 1 tablespoon sugar from the recipe to the dates before processing.

Make It Your Way Create attractive red-filled cookies by making Cherry-Almond Pinwheels. Replace pitted dates with dried cherries, use 1/2 cup finely chopped blanched almonds and substitute almond extract for the vanilla. These pretty pinwheels are sure to be a hit on a cookie tray.

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Chicken & Spinach Pasta*

1/2 cup of tomato sauce, low sodium 1 tsp. of olive oil 1 clove of garlic 1 cup of frozen spinach 2 tsp. of Parmesan cheese 1/2 tsp. of Italian seasoning 6 oz. of chicken breast: boneless and skinless

Cook pasta according to recipe provided. Rinse chicken breast and pat dry with paper towel. Slice into half-inch strips and set aside. Mince garlic. Microwave spinach for 5 minutes and drain. Heat oil over low-medium heat in a nonstick skillet and sauté garlic for about 2-3 minutes, until just soft. Increase heat to medium, add sliced chicken and cook for 7-10 minutes, or until no longer pink. Add spinach, tomato sauce and Italian seasoning, lower heat to low and simmer, covered, for about five minutes. Add cooked pasta and cheese to pan, heat through, about 1-2 minutes, stirring ingredients 2-3 times, and serve. Pasta, cooked* 1 1/2 oz. of pasta (dry, uncooked)

Choose pasta that you prefer, such as penne, spaghetti, or linguini. Bring water to a boil over high heat, using at least twice as much water as the amount of pasta. Add pasta and cook, stirring occasionally, until tender but not soft, about 8 minutes. Drain pasta, and add to recipe or serve (do not rinse.)

Note: This gives 540 calories and 12 grams of fat, suitable for an 1800 calorie diet.

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Chocolate-Orange-Chocolate Chip Cookies

1 cup sugar 2/3 cup butter or margarine -- softened 1 tablespoon grated orange peel 1 egg 1 1/2 cups all-purpose flour 1/3 cup baking cocoa 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 cup chopped pecans 1 (6 ounce) package semisweet chocolate morsels (1 cup) 1/3 cup sugar 1 teaspoon grated orange peel

Heat oven to 350º. Beat 1 cup sugar, butter, 1 tablespoon grated orange peel and the egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate morsels.

Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon grated orange peel. Roll balls in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet. Cool on wire rack. Yield: 30 cookies (1 per serving).

Per Serving: 152 Calories; 9g Fat (49.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 83mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

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Parmesan-Shrimp Pasta Bake

1 (16-ounce) package farfalle (bow-tie) pasta 6 tablespoons butter or margarine 3 cloves garlic -- finely chopped 6 tablespoons all-purpose flour 1/3 cup dry vermouth OR 1/3 cup chicken broth 2 3/4 cups half-and-half 1/2 cup clam juice 1 tablespoon tomato paste OR 1 tablespoon ketchup 3/4 teaspoon salt 1/4 teaspoon pepper 1 pound uncooked peeled deveined medium shrimp -- thawed if frozen 2 tablespoons chopped fresh dill OR 2 teaspoons dried dill weed 3/4 cup freshly grated Parmesan cheese

Heat oven to 350º. Grease shallow 2-quart casserole. Cook and drain pasta as directed on package.

Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.

Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.

Stir pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot. Yield: 8 servings.

Per Serving: 533 Calories; 22g Fat (38.7% calories from fat); 25g Protein; 54g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 640mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. _______________________________________

CHRISTMAS WREATH COOKIES

1 (10 1/2 oz) bag miniature marshmallows 6 cups corn flakes 1/4 cup melted margarine Green food coloring Waxed paper Red hot decorative candies

Melt margarine in 4 quart pot; add marshmallows, melt over medium-high heat stirring constantly. Add green food coloring, mixing well, until desired color. Then add corn flakes, stirring until coated.

Cool mixture for 5 minutes. Drop spoonfuls on waxed paper. Using buttered hands, shape into wreaths. Place cinnamon red hots on wreaths for "balls."

Remove and place wreaths on waxed paper (between each layer) and store in airtight tin in refrigerator or cool room. Yield: 36.

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Per Serving: 55 Calories; 1g Fat (20.9% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.

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Morning Glory Oven French Toast

Cranberry-Raspberry Topping (below) 3 eggs 3/4 cup milk 1 tablespoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 18 slices French bread -- 1/2 inch thick Powdered sugar -- if desired

CRANBERRY-RASPBERRY TOPPING 1 (10-ounce) package frozen raspberries -- thawed 1 cup sugar 1 cup fresh or frozen cranberries

Prepare Cranberry-Raspberry Topping. Heat oven to 500º.

Beat eggs, milk, granulated sugar, salt and cinnamon in small bowl with fork.

Dip bread into egg mixture; place on plate. Lightly grease cookie sheet. Heat cookie sheet in oven 1 minute; remove from oven. Place dipped bread on hot cookie sheet.

Bake 5 to 8 minutes or until bottoms are golden brown. Turn bread; bake 2 to 4 minutes longer or until golden brown. Sprinkle with powdered sugar. Serve with topping. Yield: 6 servings.

CRANBERRY-RASPBERRY TOPPING Drain raspberries, reserving 1/2 cup juice. Mix juice and sugar in 2-quart saucepan. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cool. Yield: 6 servings.

Per Serving: 348 Calories; 4g Fat (11.3% calories from fat); 7g Protein; 71g Carbohydrate; 4g Dietary Fiber; 98mg Cholesterol; 361mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.

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This recipe is for a 'salad' (more a dessert) that has been a Thanksgiving and Christmas standard in my family for as long as I can remember. I carried on the tradition with my family, and I know my daughter will forever think something is missing if this dish is not presented at the proper time of year. It's taken from the Better Homes and Gardens cookbook, but with a couple of modifications.

24-Hour Salad

1 1-lb 4.5 oz. can (2 1/2 cups) pineapple tidbits 3 egg yolks 2 Tbsp. sugar 2 Tbsp. vinegar 1 Tbsp. butter

1 1-lb can (2 cups) pitted light sweet cherries, drained * 1 11 oz. can Mandarin orange segments, drained 2 cups miniature marshmallows 1 cup (1/2 pint) whiping cream, whipped

Note: Over the years, the size of canned fruit has changed, but as long as you can come close, this turns out.

Drain pineapple, reserving 2 tablespoons syrup (or these days of packed in it's own juice -- 2 Tbsp. juice!). In top of double boiler, beat egg yolks slightly; add reserved syrup, sugar, vinegar and butter. Place over hot NOT boiling water; cook, stirring constantly, till mixture thickens slightly and barely coats a spoon (about 12 minutes). Cool to room temperature.

(Successful cheats: I typically do not bother stirring, just make sure the water temperature is below boiling, and go about draining and drying the fruits. I then use a whisk to smooth out the custard. I also let it cool as much as possible, but it's probably always above room temperature.)

Combined well-drained fruits and marshmallows. Pour custard over and mix gently. Fold in whipped cream. Pour into serving bowl (or mix it carefully in your serving bowl <g). Cover and chill 24 hours in refridgerator. Serves 6 to 8.

* When my grandfather used to fix this, it was possible to buy canned Queen Anne cherries. They seem to have become scarcer than hen's teeth. For the last several years, I have used Dark Sweet Cherries - which by the way come pitted, a plus! I drain the canned fruits in a colander, but then pat them with several paper towels to remove as much moisture as possible. This not only improves the texture of the dish, but helps to keep the dark cherries from turning it all a rather dark purple, although it's still a pinkish lavender. I don't notice much difference in taste.

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My family found this recipe a couple of years ago and can't stop making these muffins, everyone who tries them has to get the recipe. If you love pumpkin, you will absolutely love these muffins. I chop the apples more like chunks so that you can really taste them, it's great! They are wonderful anytime of the year, warm or cooled. And the best part is you only use half the can of pumpkin, so you have to use the other half to bake another batch soon!

Pumpkin Apple Streusel Muffins

(Makes 12-18 muffins, depending on size) 2 1/2 cups all-purpose flour 2 cups sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup Libby's Solid Pack Pumpkin 1/2 cup vegatable oil ( or substitute with applesauce) 2 cups peeled, chopped apples (any kind, but gala are great) Streusel Topping

In large bowl, combine first five ingredients; set aside. In medium bowl,combine eggs, pumpkin, and applesauce. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Sprinkle streusel topping over batter. Bake in preheated 350 degree oven for 35 to 40 minutes, or until toothpick comes out clean.

Streusel Topping: In small bowl, combine 2 tablespoons all-purpose flour, 1/4 cup sugar, and 1/2 teaspoon ground cinnamon. Cut n 4 teaspoons butter,until mixture is crumbly.

Variation; For 6 giant muffins, increase baking time to 40-45 minutes.in Kentucky and Beer Cheese is a very popular party food or appetizer.

BEER CHEESE

1 1/2 LB. SHARP CHEDDAR CHEESE-SHREDDED 1 LARGE ONION - chopped 3 CLOVES GARLIC 1 TSP. TABASCO SAUCE (ADD MORE TO TASTE) 8 1/2 OUNCES STALE BEER

USING BLENDER, BLEND ONION, GARLIC, TABASCO AND 4 1/2 OUNCES OF BEER FOR 10 MINUTES.

BLEND 4 REMAINING OUNCES OF BEER INTO THE ABOVE MIXTURE FOR 2 MINUTES. ADD SHREDDED CHEESE, IN SMALL BATCHES AND BLEND UNTIL WELL BLENDED.

Beer cheese is usually served with celery sticks and saltine crackers. _______________________________________

I recently served these soups at a church family dinner - there was nothing left to take home!

Winter Garden Soup 1 medium yellow cooking onion, peeled, medium dice 1 shallot (medium bulb), peeled, sliced 1 clove elephant garlic, peeled, sliced 1 stem leeks, trimmed, washed, sliced 1/3 - 1/4 inch thick 2 tablespoons olive oil 1 teaspoon salt or seasoned salt 1/2 teaspoon ground ginger 2 large stalks celery, washed, sliced on diagonal 2 16 oz cans vegetable (or chicken) broth 1 broth-can of white wine (I used white grenache) 1 broth-can water 2 tablespoons Lea & Perrins White Wine Worcestershire Sauce 1/2 pound carrots, washed, sliced 1 /2 pound parsnips, peeled, sliced 1/2 small (or 1/4 medium) cabbage, chopped or shredded (or half of a bag of slaw mix) 1 large sweet potatoes, peeled, large dice 2 medium cooking apples (Granny Smith or Gala work great), cored, diced 1 12 oz Keilbassa or turkey keilbassa (optional) salt and pepper or seasoned salt to taste

Prepare first four ingredients, cook in large soup pot over medium-high heat, with olive oil until tender, stirring frequently. Add salt, stir just till they start to turn golden. Add celery, cook five minutes longer. Add broth, wine, and Worcestershire sauce. Cook on med-high till it starts to boil. Meanwhile prepare remainder of vegetables. Add to soup, add just enough water to cover the vegetables, return to boil, Reduce heat and cook till all vegetables are tender. (Some people like them well done, some like them tender-crisp.) This tastes even better the second day, if you can keep it around that long! If you are a vegetarian, use vegetable broth and omit the meat. If you like a heartier soup, use chicken broth and keilbassa, cut on the diagonal. The salt is just enough to help carmelize the onions. You may need to add more at the table.

I served this with homemade bread. Nothing else was needed! _______________________________________

It has quickly become a favorite for our family and friends. Also included are substitutions to greatly reduce the calorie count -- this recipe is very forgiving of calorie reductions!

Pumpkin Pie Cake

1 - 30 oz. can of pumpkin (plain, not spiced) 2 whole eggs 2 egg whites 1 - 12 oz. can evaporated milk 2 teaspoons cinnamon 1/2 teaspoon salt 1/4 teaspoon ginger 1/4 teaspoon allspice 1 cup sugar 1 box yellow cake mix 1 cup coarsely chopped pecans 1 cup butter Optional: whipped cream

Spray the bottom of a 9" x 13" glass pan with Pam. In a large bowl, mix the pumpkin, spices, eggs and egg whites, sugar and evaporated milk. Pour the pumpkin mixture into the bottom of the prepared pan. Sprinkle the dry cake mix over the top evenly. Sprinkle the pecans evenly over the cake mix. Melt the butter, then drizzle it evenly across the top of the cake mix and nuts. Bake for one hour at 350 degrees Fahrenheit. Serve warm or cold, depending on how you like your pumpkin pie! Top each serving with a dollop of whipped cream if desired.

Want to reduce the calories in this? Substitute skim evaporated milk for whole evaporated milk. Substitute reduced fat cake mix for regular mix. Substitute 3/4 cup diet margarine + 1/4 cup water for butter. Reduce the amount of pecans by half. Substitute Egg Beaters for whole eggs.

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This tea mix smells as good as it tastes. It would make a great gift in pretty jars. Put it in a basket and add some Christmas candles, homemade cookies, a CD or a favorite Christmas movie. I use two tablespoons of the mix in a large mug.

Fireside Tea Mix

1 jar Tang (orange drink powder) 15 oz size 1 cup granulated sugar 1 cup instant tea powder (unsweetened) 1/2 cup lemonade powder (sweetened) 1 packet unsweetened cherry Kool-Aid 2 teaspoons cinnamon

Mix together all ingredients well. Store tightly sealed. To serve, stir 2 teaspoons to 2 Tablespoons (depending on size of cup and your taste) of tea mix into hot or cold water. _______________________________________

I always look for quick and simple recipes that are delicious like this one. It's healthy, low fat, and can be served to your vegetarian friends too. The key to it is the Sazon Goya seasoning packets. These can be found in the Mexican section of a well stocked supermarket, and really give it that zesty taste. I used mild Salsa, if you want it hotter use a hot salsa or simply provide a hot sause like Frank's so your guests can tune it to thier preferred hotness level. A rich wine like a nice Australian Shiraz (McGuiggan's is the one I prefer) goes oh-so-well with this.

CRANKY FRANKIE'S ZESTY RICE AND BEANS

1 cup brown rice 2 ½ cups water 2 small or 1 large jar good quality mild Salsa 1 can black beans, rinsed 1 box frozen chopped broccoli 2 envelops Sazon Goya seasoning

Boil water, add rice, reduce heat and simmer 45 minutes or until water is absorbed.

Prepare broccoli per instructions and drain.

Add Salsa, beans, cooked broccoli and Sazon Goya to rice and heat through on stove.

Serve with crusty bread or corn bread and tossed salad.

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My grandmother always had this candy on hand at Christmas time. Although, hers was always store bought, I couldn't get enough of it! The recipe name is Fairy Food, but I grew up calling it Angel Food.

Fairy Food

1 cup sugar 1 cup dark Karo syrup 1 Tbsp vanilla 1 Tbsp Baking soda

Bulk Chocolate - melted

Boil sugar, syrup and vanilla until 300° on candy thermometer. Add baking soda and stir. Pour in ungreased 13 x 9 pan. Let harden for 3 hours. Crack and cover pieces in melted chocolate. _______________________________________

MACAROONS

1 1/3 cups coconut flakes 1/3 cup sugar 1/8 teaspoon salt 1/2 teaspoon almond extract 2 tablespoons all-purpose flour 2 egg whites

Combine coconut, sugar, flour, and salt; stir in egg whites and extract. Mix well. Drop onto greased cookie sheets. Bake 20 minutes at 325 degrees F. until edges are brown. Remove from cookie sheets to cooling racks at once. Yield: 18 macaroons.

To make 4 times amount:

5 1/3 cups coconut 1 1/3 cups sugar 1/2 tsp salt 2 tsp almond extract 8 tbs flour 8 egg whites

Per Serving: 46 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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Holiday Marinated Vegetables

1/2 cup oil-and-vinegar dressing 2 cups cooked Brussels sprouts OR 2 cups cooked broccoli OR 2 cups cooked asparagus 1 cup cherry tomatoes -- cut in half 1 1/2 cups mushroom halves or fourths -- (4 ounces) Lettuce leaves -- if desired

Pour dressing over Brussels sprouts and tomatoes in large glass or plastic bowl. Cover and refrigerate at least 3 hours but no longer than 24 hours.

Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce. Yield: 4 servings.

Per Serving: 185 Calories; 16g Fat (73.4% calories from fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 2 Vegetable; 3 Fat.

NOTES : HOLIDAY HINTS Serve these festive marinated vegetables on individual serving plates that you've lined with kale leaves or red leaf lettuce. Sprinkle with toasted pine nuts for extra pizzazz.

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BLT SOUP

8 slices bacon -- crisply cooked 1 (28 ounce) can crushed tomatoes 1 (14 1/2 ounce) can chicken broth 1 (15 ounce) can navy beans 1 1/2 teaspoons Italian seasoning 2 teaspoons balsamic vinegar 1 cup shredded leaf lettuce 1/4 cup basil leaves -- thinly sliced

Coarsely crumble bacon and set aside. In 2-quart saucepan, stir together tomatoes, broth, beans, and seasoning. Bring to a simmer; stir in vinegar.

In small bowl, toss together basil and lettuce. Ladle soup into soup bowls; garnish each serving with crumbled bacon and lettuce and basil. Yield: 4 servings.

Per Serving: 513 Calories; 9g Fat (14.8% calories from fat); 33g Protein; 80g Carbohydrate; 30g Dietary Fiber; 11mg Cholesterol; 807mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat.

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CHOCOLATE BAVARIAN PIE

1 envelope unflavored gelatin 1/2 cup cold water 2/3 cup sugar 1/4 cup unsweetened cocoa 1 cup evaporated skimmed milk 1/4 cup egg substitute 1 teaspoon vegetable oil 1 1/2 teaspoons vanilla extract 1/2 teaspoon chocolate flavoring 3 egg whites 1/8 teaspoon cream of tartar 1 graham cracker crumb pie crust

Sprinkle gelatin over water; let stand 1 minute.

Combine sugar and next four ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in vanilla extract and chocolate flavoring. Add gelatin mixture; stir until gelatin dissolves. Chill until the consistency of unbeaten egg white.

Beat egg whites (at room temperature) and cream of tartar at medium speed of an electric mixer until stiff peaks form. Fold into chocolate mixture. Spoon filling into graham cracker crust. Cover and chill until pie is firm. Yield: 10 servings.

Note: If the use of uncooked egg whites makes you apprehensive, use an egg white substitute.

Per Serving: 251 Calories; 7g Fat (26.0% calories from fat); 6g Protein; 41g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 217mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates.

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CARAMEL FONDUE

3 (14 ounce) bags caramels -- unwrapped 1/3 cup milk -- or more if needed 8 ounces soft cream cheese

Combine caramels, 1/3 cup milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth. Add additional milk if mixture is too thick for dipping. Spoon into fondue pot or chafing dish. Yield: 4 cups.

Use various fruits and cake (cubed) to dip.

Sorry, nutritional values not available for this recipe.

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PUMPKIN PIE

Crust:

12 (2 1/2 in. sq.) graham cracker - crushed 2 Tbs. & 2 tsp. WW margarine or other "light" margarine

Mix together and form into crust in deep dish pie plate.

Filling: In a mixing bowl combine:

2 cups canned pumpkin 1/4 tsp. nutmeg 1/4 tsp. ginger 1 tsp. cinnamon

In pan, combine: 1 sm. pkg. sugar free Jell-O Cook & Serve Vanilla Pudding 2 envelopes unflavored gelatin 2 Tbs. sugar 2 cups skim milk ____________
Optional: 16 tablespoons of Cool Whip Free

Stir and combine. Let is stand approximately one minute to soften the gelatin. Cook over medium heat, stirring constantly, until the mixture boils. Remove from heat.

Add pudding mixture to pumpkin mixture and blend well. Pour into pie crust. Cover and refrigerate until firm.

Cut into 8 slices. Serve with up to 2 tablespoons Cool Whip Free per slice.

Serves: 8 Weight Watchers: 2 points per serving

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Got this one a couple of months ago from my son in law who has been telling me how good it is. I finally made it tonight and he is absolutely right!

Garlic Chicken Breasts in Balsamic Vinegar

Serving Size : 8 Categories : Poultry

Amount Measure Ingredient -- Preparation Method

8 4 ounce boned and skinned chicken breasts 1/2 cup flour 2 tablespoons olive oil 8 cloves minced garlic 1 cup chicken stock 1/3 cup balsamic vinegar 1 tablespoon cornstarch 2 tablespoons water

Dredge chicken breasts in flour In large skillet heat oil over medium high heat. Cook breasts 3 minutes on one side; add garlic. Turn chicken and continue cooking 2 to 3 minutes. Add stock, vinegar and pepper to taste. Reduce heat to medium low; cover and cook five to ten minutes or until chicken is tender. Remove chicken and keep warm. In small bowl combine water and cornstarch, stirring until smooth. Add to skillet and cook 1 to 2 minutes until thick and smooth. Pour sauce over chicken and serve.

per serving: 255 cal., 7.6g fat, 10.35 g carbohydrates, cholesterol 80.7mg

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This recipe comes from a booklet called Healthy Family Meals by Betty Crocker. My mother has bought several of these Betty Crocker booklets and we have never tried a recipe that did not work out great!

Halibut Asparagus Stir-Fry

1 pound halibut, swordfish or tuna fillets, cut into 1-inch pieces 1 medium onion, thinly sliced 3 garlic cloves, finely chopped 1 tsp. finely chopped gingerroot 1 package (10 oz) frozen asparagus, thawed and drained 1 package (8 oz) sliced mushrooms (3 cups) 1 medium tomato, cut into thin wedges 2 tbsp. reduced-sodium soy sauce 1 tbsp lemon juice

Spray 10-inch nonstick skillet with cooking spray; heat over medium-high. Add fish, opinion, garlic, ginger, and asparagus. Stir-fry 2-3 minutes or until fish almost flakes with a fork. Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with a fork. Serve with additional reduced-sodium soy sauce. 4 servings.

1 Serving : 140 calories (calories from fat 40); Fat 2g (Saturated 0g); Cholesterol 50mg; Sodium 350mg; Carbohydrate 11g(Dietary Fiber 3g); Protien 22g. % Daily Value : Vitamin A 8%; Vitamin C 22%; Calcium 4%; Iron 10% Diet Exchange : 2 1/2 Very lean meat; 2 Vegetable

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Revised Free Soup

1 - 46 oz. Any variety V-8 juice 1/2 head cabbage shredded 1 package frozen Brussels sprouts (or fresh when available) 1small head cauliflower, cut into bite sized chunks 1 lb broccoli (or more!) cut into bite sized chunks..plus the stalks peeled and sliced 1 can (10 oz.) diced tomatoes any variety (w/chiles..Italian spices, etc) 1 cup celery, diced 2 onions, chopped 1 can (14.5 oz) green beans 1 can peas 2 chopped bell peppers (dehydrated red or green peppers works fine) 4 carrots sliced OR 1 can sliced carrots 4 - 6 cloves garlic - diced or pressed (or substitute granulated garlic) 2 Tbsp. parsley 2 Tbsp. Oregano 1 - 2 packages onion soup mix 2 Tbsp - ¼ cup balsamic vinegar 2 tsp Worchester sauce 1 can mushrooms (optional) 1 -2 packages beef bouillon (optional) 1 can sliced potatoes (optional) 2 Bay leaves (remove after soup is finished) additional salt and pepper may be added according to taste

You'll need a HUGE soup pot for this entire recipe (cut down as needed) BUT your family will LOVE this soup. Throw everything in the pot and cover with water.we like a lot of broth. Bring to boil, stirring occasionally, and then simmer 40 - 60 minutes OR until vegetables reach desired tenderness. Adjust seasonings, as needed. Serve with crusty bread.enjoy!

NOTE: For Weight Watchers.the carrots and potatoes give a 1 point value to a LARGE serving. I eat it all the time, and still count it as no points.

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We make a great BIG bowl of this and eat it for days. Makes you feel real heathy! You put what YOU like and the amounts. With the cheese and tofu adding protein it is a meal. It is especially good in the summertime when you don't want to heat up your kitchen.

Power Salad

Green leaf lettuce frozen green peas (cooked) frozen corn (cooked) grated cheese (can use lowfat) diced avocado (added to your portion of salad when ready to eat) 1 or 2 cans of beans rinsed & drained (kidney, black, soy - whatever you like) diced cucumber diced firm tofu artichoke hearts grated or chopped carrots red, yellow, green bell pepper chopped chopped tomato brown rice chopped celery chopped garlic

Eat with the dressing of your choice!

Sometimes we add seasoned shrimp. You could also add cooked chicken or turkey. I have discovered that you can wrap a partially used avocado tightly with plastic wrap and it will keep well in the refrigerator.

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Low Carb Chocolate Pancakes

Whisk together 1 egg 1/4 C cream 3 packets Splenda 1 T vanilla extract 1 T cocoa

Add 1/4 C soy protein isolate

Mix well to blend. Thin with a little water to achieve pancake-batter like consistency. Fry pancakes in a skillet with a little melted butter. Serve with cream cheese or peanut butter.

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TOFFEE TREATS

1 cup butter or margarine -- softened 1 cup firmly packed brown sugar 1 egg yolk 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt 5 (1.65 ounce) bars milk chocolate -- broken 3/4 cup chopped pecans -- toasted

Cream butter; gradually add brown sugar, and beat well at medium speed of an electric mixer. Add egg yolk and vanilla; beat well. Combine flour and salt; gradually add to creamed mixture, mixing well.

Spread batter in a lightly greased 13- x 9- x 2-inch pan. Bake at 350 degrees F. for 25 to 30 minutes (crust will be soft). Remove pan from oven, and immediately arrange pieces of chocolate on hot crust. Let stand until chocolate softens; then spread evenly over crust with a spatula. Sprinkle chopped pecans on top; let cool slightly. Cut into squares while warm. Let squares cool completely in pan. Yield: 3 dozen (1 per serving).

Per Serving: 145 Calories; 9g Fat (54.2% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.

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BEEF-AND-VEGETABLE CHOW MEIN CASSEROLE

1 1/4 pounds ground beef 1 small onion -- finely chopped 1 (10 3/4 oz) can cream of mushroom soup -- undiluted 1 (10 3/4 oz) can chicken and rice soup -- undiluted 1 (10 oz) package frozen mixed vegetables 1 cup chopped celery 1 (3 oz) can chow mein noodles -- divided

Cook beef and onion in large skillet until meat is browned, stirring to crumble. Drain well. Stir in remaining ingredients, reserving half of chow mein noodles. Spoon mixture into a lightly greased 2-quart baking dish. Bake at 350 degrees F. for 30 minutes or until bubbly. Sprinkle remaining noodles over casserole before serving. Yield: 6 servings.

Per Serving: 462 Calories; 32g Fat (62.6% calories from fat); 22g Protein; 22g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 569mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 5 Fat.

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CHOCOLATE SNOWFLAKE COOKIES

2 cups sugar 1/2 cup vegetable oil 4 (1 0unce) squares unsweetened chocolate -- melted 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sifted powdered sugar

Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add eggs and vanilla, mixing well.

Combine flour, baking powder and salt in a medium bowl. Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition. Cover and let chill at least 2 hours.

Shape dough into 1-inch balls, and roll in powdered sugar. Place cookies 2 inches apart on lightly greased cookie sheets. Bake at 350 degrees F. for 10 to 12 minutes. Cool on wire racks. Yield: about 8 dozen (1 per serving).

Per Serving: 48 Calories; 2g Fat (36.1% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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MIMOSA SALAD

3 cups navel or blood orange sections 2 envelopes unflavored gelatin 2 cups fresh orange juice -- divided 1/2 cup sugar 2 cups champagne 5 ounces mixed salad greens 3 cups sliced strawberries -- fresh, if possible

Arrange orange sections in a lightly oiled 8- to 10-cup ring mold; set aside.

Sprinkle gelatin over 1/2 cup orange juice in a large bowl; stir and let stand 1 minute.

Bring remaining 1 1/2 cups orange juice and sugar to a boil in a small saucepan, stirring constantly; stir into gelatin mixture. Stir in champagne. Chill until consistency of unbeaten egg white; pour over orange sections in mold. Cover and chill 8 hours.

Unmold onto a serving plate lined with salad greens. Place strawberries in center of mold. Yield: 12 servings.

Per Serving: 172 Calories; trace Fat (1.8% calories from fat); 2g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 1 1/2 Other Carbohydrates.

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MINESTRONE SALAD

8 ounces elbow macaroni 1 (16 oz) can navy beans -- drained 3 medium carrots -- peeled and shredded 1 1/2 cups chopped celery 1/4 cup chopped parsley 3/4 cup mayonnaise 1/2 cup vegetable oil 2 tablespoons cider vinegar 1 1/2 teaspoons seasoned salt 1/4 teaspoon seasoned pepper Romaine lettuce Tomato slices

Cook macaroni according to package directions; drain. Rinse with cold water and drain.

Combine macaroni, navy beans, carrots, celery, and parsley; mix well. Combine next 5 ingredients; mix well. Pour mayonnaise mixture over macaroni mixture, stirring well. Chill at least 1 hour.

Line a salad bowl with romaine. Spoon macaroni salad into bowl; arrange tomato slices around edge of salad. Yield: 8 servings.

Per Serving: 581 Calories; 32g Fat (48.8% calories from fat); 17g Protein; 60g Carbohydrate; 16g Dietary Fiber; 7mg Cholesterol; 414mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

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CHOCOLATE DREAM BARS

1/3 cup butter or margarine -- softened 1/3 cup firmly packed brown sugar 1 cup all-purpose flour 2 eggs 1 cup firmly packed brown sugar 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon vanilla extract 3 1/2 ounces shredded coconut meat 1 cup chopped pecans 1/2 cup semisweet chocolate chips

Combine butter and 1/3 cup sugar; beat until light and fluffy. Add 1 cup flour, and mix well. Press into bottom of a lightly greased 13- x 9- x 2-inch baking pan. Bake at 350 degrees F. for 12 minutes or until lightly browned.

Combine eggs, 1 cup sugar, 1/4 cup flour, baking powder, vanilla, and coconut; mix well. Stir in pecans and chocolate chips. Spoon mixture over hot crust; bake 20 to 25 minutes longer or until lightly browned. Cool completely; cut into small bars. Yield: about 2 dozen (1 per serving).

Per Serving: 163 Calories; 9g Fat (46.7% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

GOLDEN RICE

2 cups cooked rice 2 cups Cheddar cheese -- shredded 3 cups grated carrots 2 eggs -- beaten 2/3 cup milk 1 tablespoon minced onion 1 teaspoon salt 1/4 teaspoon ground black pepper

Combine all ingredients, stirring well. Spoon into a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 1 hour or until set. Yield: 6 servings.

Per Serving: 298 Calories; 15g Fat (46.0% calories from fat); 14g Protein; 26g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 644mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.

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WINE CAKE PUDDING

3 eggs -- separated 1 1/4 cups milk -- scalded 1/4 cup all-purpose flour 1 cup sugar 1/8 teaspoon salt 2 tablespoons margarine -- melted 1/4 cup lemon juice Grated rind of one lemon 1/4 cup white wine

Lightly beat egg yolks; add milk, mixing well. Combine flour, sugar, and salt in a large mixing bowl; stir lightly. Add egg yolk mixture to dry ingredients along with margarine, lemon juice, lemon rind, and wine; mix well.

Beat egg whites until stiff peaks form; fold into egg yolk mixture. Spoon into 6 greased custard cups, and place cups in a 13- x 9- x 2-inch baking pan; pour 1 inch of hot water into pan. Bake at 325 degrees F. for 45 minutes. Yield: 6 servings.

Per Serving: 255 Calories; 8g Fat (27.5% calories from fat); 5g Protein; 41g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.

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MAGIC MUFFINS

4 cups biscuit mix 1/2 cup sugar 1/4 cup margarine -- melted 2 eggs -- beaten 1 1/2 cups milk

Combine all ingredients in a medium bowl, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees F. for 15 to 20 minutes. Yield: 20 muffins (1 per serving).

Per Serving: 160 Calories; 7g Fat (39.5% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 347mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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BEETS WITH PINEAPPLE

1 (16 oz) can sliced beets 1 (15 oz) can pineapple chunks in juice -- undrained 2 tablespoons vinegar 2 tablespoons sugar 2 tablespoons cornstarch

Drain beets, reserving 1/2 cup liquid. Combine beets, reserved beet liquid, pineapple, and vinegar in a 2-quart saucepan. Stir together sugar and cornstarch; add to beet mixture. Cook over medium heat until clear and thickened. Serve hot, or chill and serve cold. Yield: 8 servings.

Per Serving (excluding unknown items): 68 Calories; trace Fat (1.3% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Other Carbohydrates.

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MINCEMEAT DROP COOKIES

1/2 cup shortening 1/2 cup sugar 1 egg 1 cup mincemeat -- prepared 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt

Cream shortening and sugar until light and fluffy; add egg and beat well. Add mincemeat, mixing well.

Combine flour, soda, and salt; mix well, and stir into creamed mixture. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. for 18 to 20 minutes. Yield: about 5 dozen (1 per serving).

Per Serving: 49 Calories; 2g Fat (35.1% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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SHRIMP DE JONGHE

1/2 cup butter or margarine -- melted 1/2 cup dry white wine 1/3 cup chopped parsley 1/2 teaspoon paprika Dash cayenne 2 cloves garlic -- minced 2 cups soft bread crumbs 4 cups cooked shrimp -- peeled and deveined

Combine first 6 ingredients; stir in breadcrumbs. Place shrimp in a greased, 11- x 7- x 2-inch baking pan; spoon breadcrumb mixture evenly over shrimp. Bake at 350 degrees F. for 25 minutes. Garnish dish with extra parsley, if desired. Yield: 8 servings.

Per Serving: 261 Calories; 13g Fat (48.1% calories from fat); 26g Protein; 6g Carbohydrate; trace Dietary Fiber; 262mg Cholesterol; 445mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

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FROSTY CRANBERRY PIE

1 1/4 cups corn flakes -- crushed 1/4 cup butter or margarine -- melted 8 ounces cream cheese -- softened 1 cup whipped topping 1 (16 oz) can cranberry sauce -- whole berry-style

Combine cornflakes and butter in a medium bowl; press mixture firmly and evenly into a lightly greased 9-inch pie pan. Bake at 350 degrees F. for 8 minutes. Cool completely.

Beat cream cheese until fluffy; fold in whipped topping. Mash cranberry sauce with a fork; fold into cream cheese mixture. Spoon filling into cooled crust; freeze until firm. Remove from freezer 15 to 20 minutes before serving. Garnish with additional whipped topping, if desired. Yield: 10 servings.

Per Serving: 225 Calories; 14g Fat (56.4% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

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FRENCH TOAST, A LITTLE DIABETIC FRIENDLY

1 loaf Arnold's oat nut bread 6 eggs 1 cup milk 1 tsp vanilla extract a shake of ground nutmeg 1 pkt sweet&low or Equal 1/4 tsp cinnamon oil for frying butter

Beat together eggs ,milk, extract, nutmeg , cinnamon, and sweetener. Dip in the bread and fry til golden. Now ,what I do here is make a topping using 3-4 parts of Nutrasweet Spoonful mixed with 1 part cinnamon to sprinkle over it and top off with butter and sugar-free pancake syrup, I use Cary's Syrup.

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Salsa Chicken (for 2)

2 Boneless, skinless chicken breasts 1/2 cup good quality salsa (your heat preference) 1/2 cup corn (or a small can of mexican style corn)

Using a nonstick skillet, cook the chicken in a very small amount of olive oil, until done. (Or you could grill them on your George Foreman, or the bbq.... whatever way you prefer!)

Add the salsa and corn to the chicken, and cook over medium heat until the mixture is good and hot.

Serve over rice. This is great tasting, fast and so easy!

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This is a vegetarians' dream meal, it is a complete, nutritionally well-balanced meal, with hearty portions.

Roasted Vegetables on Couscous

1 1/4 cups couscous 16 ounces firm tofu, cut in 1 inch cubes 1/2 cup chopped basil, divided 3 tablespoons balsamic vinegar, divided 1 green bell pepper, cut in 1 inch strips 1 red bell pepper, cut in 1 inch strips 1 1/4 pounds eggplant, cut in 1/4 inch slices 1 pound zucchini, cut in 1/4 inch slices 1/4 cup extra-virgin olive oil, divided 1 teaspoon salt. divided 1/4 teaspoon black pepper

Preheat the oven to 450 degrees. Line 2 baking sheets with foil, coat with cooking spray.

Bring 1 1/2 cups lightly salted water to boil, add the couscous, cover the pan and remove it from the heat, let stand, covered, while you prepare the vegetables.

Toss the tofu cubes with 1/4 cup of the basil and 1 tablespoon of the balsamic vinegar and set aside.

In a single layer, lay the peppers, eggplant, zucchini and tofu on the baking sheets. Brush the eggplant and zucchini with 2 tablespoons of the olive oil, and sprinkle 1/2 teaspoon of the salt over all vegetables. Roast for 12 to 15 minutes, or until the vegetables are fork tender and golden.

Meanwhile, whisk together the remaining 2 tablespoons of oil, 2 tablespoons of the balsamic vinegar, 1/4 cup basil, 1/2 teaspoon salt and pepper. Using a fork, toss the couscous with the vinaigrette.

Divide the couscous among 4 plates and arrange the vegetables on top of each serving. Makes 4 servings.

For each serving 554 calories, 28 g. protein, 62 g. carbohydrates, 11 gr. fiber, 24 g. fat (3 r. saturated fat) o mg. cholesterol, 613 mg. sodium

Along with this serve a salad of Arugula and endive, ripped into small pieces, with a tablespoon of low-fat blue cheese dressing.

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These meatballs are made with ground turkey but nobody's ever been able to tell the difference!

Meryl's Meatballs

(Makes Approximately 12 - 2 inch meatballs)

1 1/3 lb. ground turkey ½ cup egg substitute 1 cup bread crumbs (or add until desired consistency) ½ cup chopped onions 1 ½ to 2 ( 26 oz) jars of sauce vegetable oil

Begin to warm sauce on low in crockpot with any seasonings you like (i.e.: parsley, oregano, minced fresh garlic or powder, left over chopped onion, etc.)

Mix together first 4 ingredients until desired consistency. Adding more or less breadcrumbs to taste. Form into balls. Heat oil in large skillet. Brown meatballs. Don't worry about cooking all the way through.

When meatballs are browned, scoop them into sauce (getting rid of most of the oil) making sure it covers meatballs completely. Cover and cook on low for 4 to 6 hours.

Great served with baked ziti (of course THAT'S not very low fat!) _______________________________________

wonderfully light and refreshing salad. It is rather low in fat if you use the light or fat free products and to tell you the truth you will never notice the fat gone!

Tropical Chicken Salad

1 1/2 lbs Chicken Breast (boneless works best) 1 12 oz can Crushed Pineapple (well drained) 1 8 oz can of Manderin Orange segments (drained) 1 cup of Red Seedless Grapes (halved) 1/4 to 1/2 cup crushed walnuts (or any nut you prefer) 1/4 cup chopped celery (if you prefer the taste) 1 to 2 cups of reduced fat salad dressing or mayo Boil the chicken breast until the meat is cooked through. Refridgerate the meat until it is completely chilled. Take the chicken and with a knife and slice it into manageable pieced that can be either pulled apart to make small bite size pieces or shred in your food processor, to make the base of the chicken salad. Toss the chicken in a bowl with the pineapple, manderin oranges, grapes, walnuts, and celery. Add the salad dressing to your taste. I prefer to have a creamier salad. Let this set for at least 2-3 hours in the refridgerator to let the flavors blend. When you are ready to serve this dish I suggest that you lay some nice romane lettuce in a bowl and scoop the salad on top of the lettuce. Pita wraps are very good to use as a bread with this meal. I promice you will feel full but not stuffed from this dish and it is a big hit at Brunches.

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Crocked Cranberry Apples

The crockpot.......it isn't just for chili any more! This will become a family favorite guaranted!

* 5 medium baking apples * 1/3 cup fresh or frozen cranberries, chopped * 1/4 cup packed light brown sugar * 1/4 teaspoon ground cinnamon * 1/8 teaspoon ground nutmeg * 2 tablespoons chopped walnuts * Whipped or sour cream (optional)

Peel each apple about a fourth of the way down; remove core and seeds. In a small bowl, combine cranberries, sugar, cinnamon, nutmeg, and walnuts. Spoon cranberry mixture into center of each apple. Place in a 4-quart or larger slow cooker. Cover and cook on LOW 4 to 5 hours or until apples are tender.

Serve warm, top with whipped or sour cream, if desired. _______________________________________

Hello from the cold, cold state of Iowa! Here is a great-sounding cheese spread for crackers or veggies.

HOLIDAY HERB CHEESE SPREAD

*2 pkg (8 ounces each) cream cheese, softened *1/4 cup butter or margarine, softened *2 T Freeze-Dried Chives *2 T Parsley flakes *1 t Garlic Pepper *1/2 t dill weed *1/4 t Thyme leaves *1/2 cup chopped red bell pepper

1. With an electric mixer, beat together cream cheese and butter until fluffy. Add remaining ingredients except red bell pepper; beat well.
2. Place a piece of plastic wrap on a small cookie sheet. Spoon cheese mixture onto plastic wrap to form a log about 3 inches thick and 12 inches long. Fold up plastic wrap over cheese to encase. Refrigerate until cheese is firm, about four hours or overnight.
3. Unwrap cheese log. Bend top 1/3 of cheese log over to form a candy cane shape. Place on a serving plate. Smooth entire shape with fingers or knife. Decorate with bell pepper to form the stripes. May be covered and refrigerated overnight.

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This is my aunt's recipe. Whenever my boss's bananas get too ripe to eat at work, he gives them to me. I think he is buying too many bananas on purpose!!

Banana Cake

2 c sifted cake flour (regular flour works fine too) 1/4 tsp salt 1/2 c shortening 1 1/2 c sugar 1 tsp vanilla 2 eggs, beaten 1 c mashed bananas 1/2 c sour milk with 1 tsp soda poured into it (put in large enough container as it fizzes and expands)*

*Milk does not have time to sour at my home so I use a complimentary flavor of yogurt (banans foster, etc) or ice cream

Sift flour and salt together. Cream shortening, add sugar gradually and cream until fluffy. Beat in vanilla and eggs. Add bananas. Add flour/salt mixture alternately with sour milk/soda mixture. Pour into 9"x13" greased and floured pan. Bake 30 minutes or longer at 350 degrees until done. Frost with cream cheese frosting.

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I love to experiment in the kitchen. This salad is something that I came up with 2-3 years ago, my wife and I really enjoy it. It keeps good in the fridge for 4-5 days, if it would last that long.

ITALIAN PASTA SALAD 2 12 oz packages tri-color rotini pasta 1/2-3/4 cup mayonnaise 1/2-3/4 cup Italian dressing(not creamy Italian, I use KRAFT Zesty Italian) Cook the macaroni according to package directions, but over cook it 4-5 minutes longer than specified. When the macaroni is cooked very soft, cool it under running water for about 5 minutes. Mix the mayo and the dressing and gently mix with the pasta. The dressing proportions may be adjusted to suit individual tastes. Return to fridge for 2 hours, or overnight to lets the flavors blend.

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BEAN & OXTAIL SOUP

I think the yearning for bean soup is similar to the urge that launches entire flocks of birds south for the winter. Something in the air---a whiff of leaves burning, maybe; or a frigid gust of wind blowing woody smoke smells down through the chimney; the soft rub of a sweatshirt's hood pulled up against a cheek and chilling fog---SOMETHING for sure triggers that urge for an old-fashioned batch of beans. Although I suppose you can mix your own blend of beans, I find a store-bought 15-bean mix works just fine. That is, of course, as long as you yank out the seasoning packet and put it somewhere where you'll forget it.

INGREDIENTS: (feel free to experiment!)

1 bag 15 bean soup mix (ignore the flavor packet) 1 package oxtails (about 3 to 4 large knuckles) What---no oxtails? Then. . . substitute 3 large smoked hog jowls or hocks 1 medium onion, chopped 1 pound or so cubed pork, beef or chicken or all three, chopped 1/4 to 1/2 inch thick 2 to 4 celery stalks, chopped 1/4 to 1/2 inch thick 2 large potatoes, chopped 1/4 to 1/2 inch thick 1/2 tablespoon Rosemary 1/2 tablespoon Oregano 1/2 to 1 tablespoon ground garlic powder or crushed garlic 1/2 tablespoon red pepper 1 teaspoon Tarragon salt and pepper to taste

Fill a large pot about 1/3 with water (this will eventually simmer down). Add everything EXCEPT beans, chopped potatoes and celery. Simmer SLOWLY for about 2 hours, replenishing the water level from time to time. REMOVE the oxtails, jowls or hocks (chew on these later-YUM!). ADD the beans. Cook SLOWLY for about 1-1/4 hours, or until the beans are about 1/2 done. How do you tell if the beans are 1/2 cooked? Good question. Just guess. ADD the chopped celery and potatoes. REGULATE the amount of water. Not too little, not too much. Remember, we're making SOUP so you want to have some "extra" liquid. Put a lid on and simmer SLOWLY until the potatoes are just barely UNDERDONE. Check the beans. DO NOT OVER COOK! Place the soup in bowls and serve immediately. Place the rest of the bean soup (still in the pan) in a sink of COLD water. This will help stop the beans and potatoes and celery from overcooking (becoming soft and mushy; like people, beans like to maintain their integrity). OPTIONAL: near the end of the process, remove a cupful of beans and PUREE in a blender. Return to pot. Needless to say, this bean soup recipe can be used as a BASE for ANY kind of bean.
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Hi, This is the EASIEST cake in the world to make!!!! Only 1 pan, and 1 bowl and 1 fork. It uses delicious Texas pecans and is a South Texas breeze to make!!! OK, you can use other state's pecans but it is still just 2 EASY steps!!!

TEXAS TWO-STEP CAKE

Step #1 2 cups flour 2 teaspoons baking soda 1 and 1/2 cups sugar 2 beaten eggs 1 #2 can of crushed pineapple with the juice 3/4 cup lightly chopped Texas pecans, or any other nut

Put all the above ingredients in order given into a greased 9x13 cake pan. Mix with a fork until all the batter is the same consistency. Bake at 350 degrees for 35 to 40 minutes, until lightly browned and springs back when pushed.

Step #2 3/4 cup sugar 1/2 cup Pet milk 1 stick oleo

Stir and place in microwave safe bowl and microwave on high for about 2 minutes. Pour over the HOT cake when it is taken out of the oven. Use the mixing fork to spear the cake all over to allow the topping to permeate the cake. Allow to sit until cool enough to eat. It keeps well for several days in the fridge and can be rewarmed in the microwave. I am guessing on that part, because one of these cakes has never lasted over 1 day in my house!!! ENJOY NOT a Lowfat or Low calorie dessert!!!

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This is so easy. If you like candy apples - you know, the ones covered in caramel and chopped peanuts - you'll like this recipe, too.

Candy Apple Spread

1 (8 oz.) cream cheese, softened 3/4 C. brown sugar 1 tsp. vanilla extract 1/2 C. chopped peanuts. Combine all ingredients. Serve with sliced apples. To keep the apples from turning brown, you could, of course, dip them in lemon juice. However, this gives them a "whang." I suggest using Sprite, Seven -up, or any other "white" soda. Even OJ is preferable to LJ.

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This is a favorite recipe of ours. The cake is very moist. If you like nuts or raisins in your carrot cake, dust them with flour before folding them in. This keeps them from sinking to the bottom of the pan.

Carrot Cake

2 c. flour 2 c. sugar ¾ c. oil 2 tsp. soda 2 tsp. cinnamon 2 jars of junior carrots (yep, baby food) 1 tsp. vanilla 4 eggs 1 tsp. salt

Mix all ingredients well, pour into greased and floured 9x13 pan. Bake at 350* for 35-40 minutes.

Cream Cheese Frosting 2 (8-oz.) packages cream cheese, softened 1 stick butter, softened 2 ½ c. confectioners sugar Beat cream cheese until smooth and add butter. Blend well. Add confectioners sugar. Beat on low speed until sugar is incorporated, then beat on medium speed 1 minute.

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Cranberry Jalapeno Salsa

12 oz. fresh cranberries 1 medium orange well peeled...no pith left on cut into chunks 3 T. crystalized ginger, minced finely 2 Jalapeno peppers, well seeded: cut into small pieces...If you leave the seeds, you get HOT 1/4 C fresh mint leaves, or 1 mint tea bag (optional) 1 C. sugar Pulse in blender.. I like mine really blended, no big chunks...but suit yourself. This is best made on the same day you eat it, but make it early, refrigerate, and let everything "marry.

----------- The first time,we made this just as it says...but...after 6 batches... I do not use much sugar...in fact, I use a product called SPENDA, a sugar substitute that diabetics can eat, and I shake Tbsp. into the mix ...and taste...... anyhow....make it, then "sweeten to taste."

My daughter likes HOT, so we make it without the seeds, then she adds them to her batch.. After we made it the first time, I made batch after batch, and ate it with everything...even spread it onto a flour tortilla, put in some Cilantro, smoked turkey, and had a yummy wrap.

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Pasta Mexicali

8 ounces Penne, Mostaccioli, or Rotini -- uncooked 1 16-ounce can black beans -- rinsed and drained 1 16-ounce can cannellini beans -- rinsed and drained 1 11-ounce can yellow corn kernels -- drained 1 cup chopped red onion 1/2 cup finely diced red bell pepper 1/4 cup chopped fresh cilantro (1/4 to 1/2 cup) 1/2 cup chopped fresh parsley OR 2 tablespoons dried parsley 1/4 cup cider vinegar 1 tablespoon Dijon mustard 2 cloves garlic -- minced 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper -- (optional) 1/2 teaspoon black pepper 1/4 cup vegetable oil

Prepare pasta according to package directions; drain. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley. In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper. Slowly whisk oil into vinegar mixture. Add vinegar mixture to pasta and stir well. Serve well-chilled. Yield: 8 servings.

Per Serving: 299 Calories; 8g Fat (24.9% calories from fat); 10g Protein; 47g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 405mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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BROWNIE PUDDING

1 cup all-purpose flour 1/4 cup sugar 2 tablespoons cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons shortening -- melted 1 teaspoon vanilla extract 3/4 cup chopped walnuts 3/4 cup firmly packed brown sugar 1/4 cup cocoa 1 1/2 cups hot water

Combine flour, 1/4 cup sugar, 2 tablespoons cocoa, baking powder, and salt. Add milk, shortening, and vanilla; mix well. Stir in nuts. Pour batter into a greased 8-inch square baking pan.

Combine brown sugar and remaining 1/4 cup cocoa; sprinkle over batter. Pour water over top. Bake at 350 degrees F. for 40 minutes. Serve warm over vanilla ice cream, if desired. Yield: 8 servings.

Per Serving: 279 Calories; 11g Fat (33.8% calories from fat); 6g Protein; 43g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 273mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

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Individual Stuffed Pumpkins

8 baby Pumpkins 1/3 C. Chicken stock 1/2 C. finely chopped Onion 3 minced Garlic cloves 1/2 tsp. dried Sage 1/2 tsp. Thyme 1 C. Bread crumbs 1/4 C. toasted Pine nuts 1/4 C. dried Apricots, chopped 1/3 C. Finely chopped Celery Soy sauce to taste

Slice off the top 1/2 " of each pumpkin & scoop out the seeds. Bake pumpkins for 15 min. Heat stock to simmering. Add onions & cook until softened but not browned. Add garlic, sage, thyme & bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients. Lightly fill pumpkins with stuffing. Any remaining stuffing may be baked separately in a lightly oiled baking dish. Bake at 350 for 15 min. until stuffing is lightly browned & heated through. Be careful not to over bake the pumpkins because they will split. Serves 8.

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This is an easy cake to make and because it has no eggs or milk, is great for those with allergies to those ingredients. This is the preferred cake for all birthdays for my 3 kids!

Wacky Cake

1 cup white sugar 1 1/2 cups flour 1 tsp. baking soda 1/2 tsp. salt 3 tbs. cocoa 1 tbs. white vinegar 6 tbs. vegetable oil 1 cup cold water 1 tsp. vanilla

Combine the dry ingredients, mixing well. Add the liquid ingredients, mix thoroughly until smooth. Pour into an 8 inch ungreased cake pan or 12 lined muffin tins. Bake at 350F for 30 min. for the cake or 15 min. for cupcakes. Doubles well

This recipe has been showing up at potlucks this year and everyone really seems to like it. I guess it's a good sign when you take an empty bowl home. I like crunchy salads, so this is one of my favorites. The dressing is also good on a lettuce salad with sunflower seeds, sliced almonds and thinly sliced chicken breast. Reminds me of Applebee's Oriental Chicken Salad.

Broccoli Slaw

1 pkg. broccoli slaw (16 oz) chopped sweet onion (as much/little as you like) 3 ribs celery (I don't always add this) Mix and chill Add remaining ingredients when you serve 3/4 can chow mein noodles (I buy the bags and use about 2 c. but can vary according to your taste) 3/4 cup sliced almonds 1/2 cup sunflower seeds Dressing: 1/2 cup oil 1/4 cup white vinegar 1/2 cup sugar 1&1/2 T. soy sauce

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Here is an easy cold soup, similar to one I had at a fancy restaurant in Santa Fe. They wouldn't share their recipe, but this is just as good.

TOMATO CLAM APPETIZER 1 can condensed tomato bisque soup 1 cup buttermilk 1 t. Worcestershire sauce 1/4 t. salt 1-8 oz. can minced clams lemon or lime juice

Whisk together soup and buttermilk, Worcestershire sauce, lemon juice to taste, and salt. Stir in clams and liquid. Cover and chill several hours or overnight. Ladle into small cups and garnish with sprig of parsley.

Sometimes I can't find tomato bisque soup, so I use plain tomato soup. And sometimes I don't let it sit very long, it's still good.

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Here is a sweet version of the easy "beer bread" many make.

BEER BREAD

3 cups self-rising flour 1/2 cup sugar 12 ounces beer 2 tablespoons melted butter

Preheat the oven to 375 degrees F. Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.

Yield: 4 to 6 servings Prep Time: 20 minutes Cooking Time: 1 hours 0 minutes

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Ginny's Salsa

This is the best salsa you will ever make: perfectly tomatoey, with as much or as little heat as you like. You can substitute fresh oregano or basil, and add more or less of the tabasco and jalapeno. Perfect with white corn chips, or on baked potatoes.

2 or 3 tomatoes, peeled and chopped 1 fresh jalapeno, seeded and chopped 1 15-oz can Hunt's tomato sauce, 1 bunch green onions, sliced (green parts, too) 1 7-oz. can chopped green chiles 1 fresh jalapeno, seeded and chopped 1 tablespoon of EACH: lemon juice, oil, and vinegar 1 teaspoon dried oregano, and 5-6 dashes tabasco sauce Salt and pepper to taste.

Combine ingredients; chill about an hour. Stir and serve. _______________________________________

Old Country Buffet serves this and I love it. It is smooth and creamy with a delightful flavor. This is easy to make, too.

SPINACH MARIE

1 10ounce pkg. frozen chopped spinach 4 beaten eggs 1/4 tsp. salt 1/8 tsp. pepper 1 cup heavy cream 2 cups shredded cheddar cheese (mild) 1 cup fine dry bread crumbs paprika

Butter a 9 inch glass pie plate or a 9 inch square dish well. Thaw and drain very well the spinach. Beat the eggs well and beat in the salt, pepper and cream. Stir in the spinach and cheese. Pour into dish. Top with the crumbs and sprinkle generously with paprika. (I would personally dot the top with a little butter.) Bake at 375 degrees 35- 50 minutes. (Start checking at 35 minutes.) Don't overbake

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French Onion Soup

1/4 cup butter 6 large onions sliced thin (about 3 lbs.) 6 garlic cloves sliced thin 1/2 cup dry white wine ( you can add more or delete if you wish) 3 cups chicken broth 3 cups beef broth 1 tsp Stoneground Dijon mustard 1 tsp Gravy master or other deep brown coloring sauce 1 tsp beef soupbase concentrate 1 loaf French Bread cubed ( Albertson's brand is great and Hot at 4:00) 1 cup grated Gruyere Cheese

Melt butter in Large saucepan. Add Onions and Garlic and sauté for about 45 minutes until very tender. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth, mustard, gravy master and soupbase, simmer 20 minutes. season to taste with salt and pepper. You can prepare the soup a day ahead and just bring back up to a simmer at serving time.

Preheat broiler

Ladle soup into heatproof bowls, top each bowl with fresh bread cubes to completely cover top and add the grated cheese. Put under broiler until cheese melts and bubbles.

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This is a quick recipe that my mother use to make!

Nina Emma's Hamburger and Corn Goulash

11/2 lb hamburger l bell pepper (chopped fine) 1 onion 1 chicken bouillon cube 3 large cloves garlic (minced) l tsp garlic powder 1 large can diced tomatoes 1 tsp chili powder 11/2 cup whole kernel corn (frozen or canned) 1 tblsp flour with 3 tblsp water for thickening

Saute bell pepper, onion and garlic, add hamburger, corn chicken bouillon cube, diced tomatoes, chili powder and garlic powder, bring to quick boil and then simmer for 15 minutes, add thickening and simmer for 5 minutes more. Serve over rice Serves 4

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Light Recipes

Pineapple Fluff Nutty Sweet Potato Salad Strawberry Trifle Pasta Salad Savory Sauced Chicken

This a wonderful dish for that holiday buffet. I used it last year to "replace" an old family favorite. It is also great with a can of mandarin oranges (drained) folded into it.

PINEAPPLE FLUFF

1- 20 ounce Crushed Pineapple (in it's own juice) -undrained 1 cup Cool Whip Free 1 sm. pkg. sugar free Pistachio Pudding mix

Empty pineapple into a mixing bowl, with the juice. Mix dry pudding mix into pineapple. Fold Cool Whip Free into pinapple/pudding mixture.

Dish mixture into 4 fruit bowls and refrigerate until well chilled. ENJOY!!

Serves: 4 Weight Watchers: 1.5 points per serving

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This is a great recipe for the holiday buffet or for the day after with turkey or ham "leftovers".

Nutty Sweet Potato Salad

2 large sweet potatoes, peeled and cut into chunks (about 1 1/4 lbs) 3 tbs. reduced-calorie mayonnaise 3 tbs. fresh lemon juice 1/4 tsp. five-spice powder 1/4 cup chopped walnuts, toasted 1/2 cup currants 1/8 tsp. table salt, or to taste 1/8 tsp. black pepper, or to taste

Instructions

Steam sweet potato chunks until tender, about 5 minutes; cool to room temperature.

Whisk together mayonnaise, lemon juice and five-spice powder. Pour over sweet potatoes and toss gently.

Add walnuts and currants; toss. Season to taste with salt and pepper.

Yields about 3/4 cup per serving.

Serves: 6 Weight Watchers: 3 points per serving

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STRAWBERRY TRIFLE

Servings: 16 (1/2 cup = 1 Serving)

INGREDIENTS: - 2 packages (3.4 oz. each) sugar free instant vanilla pudding - 4 cups skim milk - 20 vanilla wafer cookies - 2 pints (12 oz.) strawberries (hulled and sliced)

DIRECTIONS: 1. Combine pudding mix and milk and beat. Pour half of pudding into 2 quart bowl of trifle dish. Top with vanilla wafers, then sprinkle with sprinkle with strawberries. Top with remaining pudding. 2. Cover and refrigerate at least 4 hours or up to 24 hours.

Nutritional Information Per Serving: Calories: 96; Fat: 1 gram; Carbohydrates: 10 grams; Protein: 2 grams; Sodium: 213 mg; Cholesterol: 4 mg Exchanges: 1 Starch _______________________________________

Pasta salad

you can add any of the following just what ever veggie you have on hand one pound of pasta boiled one bell pepper diced one large tomatoe diced one large onion diced one stalk of celery or more to taste diced sweet pickles diced green olives diced broccoli diced carrots diced

combine all your engredients and add FAT FREE RANCH DRESSING enough to coat the pasta and too taste chill and enjoy

for a full meal add a can of fat free chicken meat or a can of tuna in water well drained just yummy dee _______________________________________

My husband has diabetes and I'm always looking for low fat, low calorie recipes. This is one that we love and have served to family and company with good results. Hope you like it, too.

Savory Sauced Chicken

1 Small onion, sliced 1 Tbs. margarine 1 cup V-8 juice (I use the spicy) 2 Tbs. snipped parsley ( Tbs. dried) 1 Tbs. cornstarch 1/4 tsp. marjoram, crushed 1/4 tsp. dried basil, crushed 4 boneless, skinless chicken breast halves 2 Tbs. grated parmesan cheese

Cook onion in margarine in a saucepan over medium-low heat until tender, but not brown. Combine V-8 and seasonings and stir into onion. Cook and stir over medium heat until thick and bubbly (not REAL thick). Put chicken in 8x8x2" dish, pour sauce over and cover with foil. Bake at 350 degrees for 50-55 minutes. Remove foil, sprinkle with parmesan cheese and bake uncovered 5-10 minutes more.

NOTE: I serve with spaghetti seasoned with garlic powder, margarine and parsley.

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PUMPKIN SPICE COOKIES

1 1/2 cups sugar 1 cup butter or margarine 1 egg 2 1/2 cups flour 3/4 teaspoon pumpkin pie spice 3 cups sifted powdered sugar 1/4 cup milk 1/2 teaspoon vanilla Dash salt

Cream sugar and butter until light and fluffy. Blend in egg. Add combined flour and spice; mix well. Chill. Roll out dough onto lightly floured surface to 1/8-inch thickness. Cut with 3-inch round cookie cutter. Place on greased cookie sheets; bake at 400 degrees F. for 6 to 8 minutes or until edges are very lightly browned. Cool.

Combine powdered sugar, milk, vanilla, and salt; mix well. Add food coloring, if desired. Frost cookies. Yield: about 5 dozen (1 per serving).

Per Serving: 87 Calories; 3g Fat (33.1% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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ONION SOUFFLE

3 large onions -- sliced 2 tablespoons butter or margarine 1 cup water 1 tablespoon all-purpose flour 3 tablespoons sugar 1 tablespoon melted butter 2 tablespoons half and half -- (or light cream) 1/4 teaspoon salt 3 eggs -- separated 1/2 teaspoon sugar 1/4 cup pecans -- finely chopped

Combine onion, 2 tablespoons butter, and water in a medium saucepan; cover tightly and cook over medium heat 15 to 20 minutes or until water is absorbed. Mash onions; stir in flour, 3 tablespoons sugar, 1 tablespoon butter, half and half, and salt. Add egg yolks, mixing well.

Beat egg whites until stiff but not dry; fold into onion mixture. Spoon into a buttered 1-quart casserole; sprinkle with 1/2 teaspoon sugar and pecans. Bake at 350 degrees F. for 30 minutes or until firm. Yield: 6 servings.

Per Serving: 171 Calories; 12g Fat (59.7% calories from fat); 4g Protein; 14 g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

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PEARS MELBA

1 (29 oz) can pear halves in syrup 1/2 cup sugar 1 tablespoon vinegar 1 cinnamon stick 1 teaspoon whole cloves 1/4 teaspoon ground allspice

Drain pears, reserving 1/2 cup syrup. Combine reserved syrup, sugar, vinegar, and spices; simmer 10 minutes. Add pears; simmer additional 10 minutes. Removes pears and drain liquid to remove spices.

Serve pears and syrup warm, topped with whipped cream cheese and heated strawberry preserves, if desired. Yield 4 servings.

Per Serving: 260 Calories; trace Fat (1.5% calories from fat); 1g Protein; 68g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

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PUMPKIN CHEESECAKE

1/3 cup butter or margarine 1/3 cup sugar 1 egg 1 1/4 cups all-purpose flour 2 (8 oz) packages cream cheese 3/4 cup sugar 16 ounces canned pumpkin 1 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg Dash salt 2 eggs

Cream butter and sugar until light and fluffy; blend in 1 egg. Add flour; mix well. Press dough on bottom and two inches high around sides of 9-inch springform pan. Bake at 400 degrees F. 5 minutes.

Reduce oven temperature to 350 degrees F. Combine softened cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Blend in pumpkin, spices, and salt; mix well. Add 2 eggs, one at a time, mixing well after each addition. Pour mixture into pastry-lined springform pan; smooth surface to edge of crust. Bake at 350 degrees F. for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. If desired, garnish with whipped cream just before serving. Yield: 16 servings.

(adapted from a Kraft recipe flyer, 1977)

Per Serving: 243 Calories; 15g Fat (53.5% calories from fat); 5g Protein; 24g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 135mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1 Other Carbohydrates.

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RICE-CARROT RING

3 cups cooked rice 2 cups grated carrot 1/4 cup grated onion 2 tablespoons all-purpose flour 1 (10-3/4 oz) can condensed Cheddar cheese soup -- undiluted 1 egg -- slightly beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon Worcestershire sauce Dash hot sauce 10 ounces frozen peas

Combine rice, carrots, onion, and flour in a large bowl. Add next 6 ingredients, mixing well. Pack mixture into a greased 8-inch ring mold. Bake at 350 degrees F. for 30 minutes. Allow to cool 10 minutes.

Cook peas according to package directions; drain.

Invert rice ring onto platter, and fill center with peas. Garnish with carrot curls, if desired. Yield: 6 servings.

Per Serving: 198 Calories; 1g Fat (5.9% calories from fat); 7g Protein; 39g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 442mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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Cranberry-Onion Chops

4 4 ounce boneless pork chops 1 8-ounce bottle reduced-calorie French dressing 1 package dry onion soup mix 1 16-ounce can whole cranberry sauce

In large nonstick skillet, brown pork chops on one side over medium-high heat. In a medium bowl, stir together remaining ingredients to mix well. Turn chops; pour cranberry mixture over chops in skillet, bring to a boil. Lower heat, cover and simmer for 10 minutes, until chops are just done and still tender.

Serve with rice or noodles, if desired. Yield: 4 servings.

Per Serving (excluding unknown items): 438 Calories; 14g Fat (27.9% calories from fat); 21g Protein; 62g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 1990mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Fat; 4 Other Carbohydrates.

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CHOCOLATE CHOCOLATE CRESCENTS

3 1/4 cups all-purpose flour (3 1/4 to 3 1/2 cups) 1 package Fleischmann's® Rapid Rise Yeast 1/4 cup sugar 1 teaspoon salt 3/4 cup milk 3/4 cup semi-sweet chocolate chips 1/4 cup water 3 tablespoons butter or margarine Confectioners' sugar

CHOCOLATE FILLING 1 cup flour 3/4 cup sugar 3 tablespoons unsweetened cocoa 1/4 cup butter or margarine 3 egg yolks

In large bowl mix 2 cups flour, undissolved yeast, sugar and salt.

Combine milk, chocolate chips, water and butter in small saucepan. Stir over medium-low heat until chocolate melts and temperature reaches 125º to 130ºF. Gradually add to dry ingredients; blend well. Stir in enough remaining flour to make soft dough.

Knead dough on lightly floured surface 4 minutes or until smooth and elastic. Cover; let rest 10 minutes.

Prepare Chocolate Filling: In small bowl combine flour, sugar and unsweetened cocoa. With fork or pastry blender, cut in butter or margarine; blend well. Stir in egg yolks.

Divide dough into 10 pieces. Roll each piece into 4 × 8-inch oval. Crumble about 3 tablespoons Chocolate Filling over each oval. Roll up from short end. Pinch seam to seal. Place rolls, seam side down, on greased baking sheets. With sharp knife, make 5 slits in top of each roll, cutting halfway through roll. Curve ends to make crescent shape.

Cover, let rise in warm place, free from draft until almost doubled in size, about 45 minutes. Bake at 375ºF. 15 to 18 minutes or until done. Cool on wire rack. Top with sieved confectioners' sugar, if desired. Yield: 10 servings.

Per Serving (excluding unknown items): 440 Calories; 15g Fat (29.5% calories from fat); 8g Protein; 71g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 310mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

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Grandma's Chocolate Pecan Pie

1 1/2 c. pecan halves 4 T. butter 4 oz. chocolate chips 3 eggs 1/4 c. Grandma's Molasses 2/3 c. light corn syrup 1 T. sugar 1 t. vanilla 1/4 t. salt ready-made chocolate pie crust

In a 350 degree oven, toast pecans on a baking sheet for 4 minutes. remove. Raise temp to 375. In a small pan over low heat, stir butter and chocolate until melted, 1 minute. In a mixing bowl, lightly beat eggs. Blend in molasses, corn syrup, sugar, vanilla and salt. Stir in chocolate mixture and pecans. Spoon mixture into crust and bake until filling is set, 45 minutes. Cool and serve with whipped cream or ice cream. Serves 8 to 10.

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With Thanksgiving just around the corner, here is a wonderful recipe for leftover turkey and ham. It is fixed in the microwave and so is very easy, but very rich.

Turkey Ham Elegante

1 1/2 T. butter or margarine 1/2 c. bread crumbs

2T. butter or margarine 1/2 c. chopped onion 3 T. all-purpose flour 1/2 t. salt 1/8 t. pepper

1 (4 oz.) can undrained, sliced mushrooms 1 c. light cream 2 c. cubed, cooked turkey 1 c. cubed, cooked ham 1 (5 oz.) can drained and sliced water chestnuts

1/2 c. shredded process Swiss cheese Paprika 1. In small bowl, melt 1 1/2 T. butter in microwave oven 30 seconds. Mix with bread crumbs. Set aside. 2. In 2-qt glass casserole, melt 2 T. butter in microwave oven 1 minute. Stir in onion and cook 1 minute more. Blend in flour, salt and pepper. 3. Stir in mushrooms and cream. Cook in microwave oven 1 minute. Stir well. Cook additional 3 minutes. Gently stir in turkey, ham and water chestnuts. Cook in microwave oven 7 minutes, stirring every minute. 4. Top with cheese and wreath with the buttered crumbs. Return to microwave oven for 1 minute. Sprinkle with paprika. Serves 6

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PUMPKIN AND SPICE SOUR CREAM COFFEECAKE

2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup margarine, softened 1 cup granulated sugar 2 eggs 1 teaspoon butter flavoring 1 teaspoon orange extract 1/2 teaspoon vanilla extract 1 cup cooked and mashed or canned pumpkin 1/2 cup sour cream 1 cup finely chopped pecans 2/3 cup firmly packed brown sugar 1-1/2 teaspoons pumpkin pie spice

Preheat oven to 350 degrees. Grease a 10-inch tube pan and set aside.

Combine flour, baking powder, baking soda and salt; set aside. Cream margarine and granulated sugar until light and fluffy. Add eggs, 1 at a time, and beat well after each. Add flavorings and blend. Add pumpkin and sour cream and blend well. Batter will have a curdled appearance. Stir in dry ingredients just until mixed. Combine pecans, brown sugar and pumpkin pie spice.

Spread half the batter in prepared pan. Sprinkle with half the pecan mixture. Spread remaining batter over, then sprinkle with remaining pecan mixture. Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean. Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

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Veggie Meatloaf Roast

1 lg. onion, chopped (or liquified in blender) 7 slices WW bread, cubed 1 stick butter, melted 1 tube Morning Star soy burger (freezer section in grocery stores) 1/2 C grated cheedar cheese 4 large eggs (or 1 C egg replacer ) 1/2 tsp. poultry seasoning 1/4 tsp. garic salt

Mix all ingredients together. Place in a 13 x 9 baking dish; bake for 30 min. at 375 degrees. Remove from oven and mix together 1 C ketchup and 3 TB brown sugar; spread over top of loaf. Return to oven and bake for 15 more min.

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here's a recipe for swiss steak that is so tender it almost melts in your mouth.

Garlic Swiss Steak

1 lb. round steak 1/3 cup flour 1 tsp. salt 1/2 tsp. pepper 2 tbsp. oil 1 can stewed tomatoes 1 onion, chopped 1 tbsp. green pepper flakes 2 tbsp. garlic

Cut steak in serving pieces. Combine flour, salt and pepper; sprinkle on steak and pound into the steak on both sides. Brown steak in oil. Transfer to greased casserole. Combine tomatoes, onion, green pepper and garlic; pour over steak. Cover and bake at 350 for 1 1/2 hours.

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Lemon Chicken with Noodles

8 oz. medium no-yolk egg noodles 1 T. lemon juice 4 boneless, skinless chicken breast halves (about 1 pound total) 1 t. paprika 1/4 teaspoon ground black pepper 1 T. olive oil

Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Place the chicken between sheets of wax paper and pound lightly with a mallet to an even thickness. In a shallow container, mix the oil, lemon juice, paprika and pepper. Dip the chicken in the mixture until coated. Heat a no-stick frying pan over medium-high heat. Add the chicken. Cover and cook 8 to 10 minutes, or until the chicken is opaque. Serve over the noodles.

Nutritional Information Per serving (serves 4):calories:360 fat: (15% of calories); 5.9 gram dietary fiber: 4.5mg chol: 66 mg; sod:99 mg .

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Favorite Coconut Cake

1 box yellow cake mix with pudding mix as directed add 1 can coconut bake as directed in 13x9 pan when done and still warm; with sharp knife blade, make slits across cake spoon hot sugar mixture over cake so entire surface is covered.

hot sugar mixture: boil together for 2 min: 1 c sugar 1/2 c water 1/4 stick margarine

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I created this recipe when trying to figure out what to do with leftover sloppy joe mixture. I'm not a big fan of sloppy joes, and didn't want to eat them as a second meal in the same week. I added extra ingredients to change the flavor and boost the volume, but am presenting the recipe here as if you would make it from scratch.

Taco Joes

1 lb ground beef (or turkey) 1 can sloppy joe sauce (Manwich etc.) 2-3 tablespoons chili powder (adjust to taste... mine wasn't very strong) 1 teaspoon ground cumin 3 dashes hot pepper sauce Hamburger rolls

Grated cheddar or jack cheese Chopped tomato Sliced black olives Shredded lettuce Salsa Other taco toppings as desired.

Prepare the sloppy joes as directed on the can, adding in the extra seasonings at the same time as the sauce. Let simmer for 20 minutes or more to allow the spices to blend.

Serve over hamburger buns, topped with traditional taco ingredients.

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These are cute and they are easy to make.

Cookie Turkeys

For each Turkey you will need:

1 1/2 Fudge Stripe cookies 1 Vanilla cream drop vanilla icing with writing tip attached. 1 piece of candy corn

Instructions:

For each turkey - Lay 1 cookie flat, stripes up. Using 2 strips of icing as glue, attach 1/2 another cookie, stripes facing toward you, about 3/4 of the way to the back of the hole in the cookie (or wherever is visually best in your opinion.) The 1/2 cookie should be upright like a fan--this is the fanned out tail of the "turkey". Again using a blob of icing as the glue, attach 1 cream drop (flat side down) over the hole in the cookie. This will be the head. Put a small amount of icing near the center of the front of the cream drop and attach 1 piece candy corn pointing out. This is the nose. Use the icing to put 2 small dots over the nose for the eyes. You can also add smaller dots of dark chocolate icing on the eyes to make them look more detailed.

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Here is another pumpkin pie recipe that my Mother got from the Stanley Pumpkin can. Because it is so delicious, it is the only one we have used now in the last 50 years.When we have Buttercup squash from the garden, we use this instead of the canned pumpkin. And if I'm checking calories, I omit the toppings of butter, sugar, and pecan; however, they do add the extra special touch.

Pecan Pumpkin Pie

3 large eggs 1/2 cup white sugar 1/2 cup brown sugar, packed 1 T. flour 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. allspice 1 tsp. cinnamon 1 - 16 oz. can pumpkin 1 - 12 oz. can evaporated milk or top milk, scalded

Beat eggs slightly. Add the sugars and mix well. Measure the dry ingredients together, mix and beat into the egg mixture. Stir the pumpkin in thoroughly. Gradually add the hot milk. Pour into a large unbaked pie crust, single.

Bake in 450 degree oven for 10 min.

Remove from oven and add the following toppings: 1 T. brown sugar and 2 T. butter, melted together. Last, sprinkle with 3/4 cup pecans.

Bake at 350 degrees for 40 min. or until knife inserted in the center of the pie comes out clean. _______________________________________

NO-BAKE PEANUT BUTTER LOGS

1 3/4 cup sifted powdered sugar 1/4 cup butter or margarine, melted 1 cup crunchy peanut butter 2 cups crisp rice cereal commercial chocolate frosting

Combine powdered sugar and melted butter in a large mixing bowl and beat with an electric mixer until smooth. Stir in cereal and peanut butter (mixing with hands if needed). Shape dough into 1 1/2 x 1/2-inch logs. Chill. Spread tops with frosting. Yields about 80 to 90 logs.

(Nutritional values not available for this recipe.)

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This is one of my favorite holiday recipes. I actually make it year round but it has become a favorite for the holiday table. I am leaving the Weight Watcher point values, so others can use them. Sorry I don't have the nutritional counts. This is also great spread on turkey or chicken sandwiches!

CRANBERRY SALAD

1 cup fresh cranberries 1 cup water 6 pkgs. artificial sweetener 1 pkg. (small) sugar free Cranberry Jell-O 3/4 cup chopped celery 14 pecan halves 1 apple chopped (I use Red Delicious) 1/4 tsp. salt

Cook cranberries in water until they "pop". Add sweetener and cook 5 minutes. Remove from heat and add Jell-O to hot cranberries. Add celery, apple, nuts and salt. Pour into serving bowl and refrigerate until well set.

Serves: 4 Weight Watchers: 2 points per serving

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Lite Pumpkin Pie (crustless)

Prep Time: 15 Minutes Servings: 8

Ingredients 2 cups canned pumpkin 2 cups water 1 cup low-fat milk powder (equal to 4 cups low-fat milk) 2 eggs 3/4 cup brown sugar Twin (R) 1/2 tsp Morton Lite Salt (R) Mixture 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp allspice 1/4 tsp ground cloves

Directions Mix all ingredients. Pour into a 9-inch glass pie pan sprayed with non-stick spray. Bake in a preheated 350F oven for 1 hour, or until knife inserted in center of pie comes out clean. Serve warm or let sit and serve.

Calories: 114; Protein: 8 g; Sodium: 203 mg; Cholesterol: 76 mg; Fat: 3 g; Carbohydrates: 15 g Exchanges: 1 Vegetable; 3/4 Low-Fat milk

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Broccoli and Cheese Soup

1 cup chopped broccoli 1/2 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup uncooked rice 1 can of fat free chicken broth 3 or 4 oz of light Velveta or similar product, chopped into cubes 1 small can of evaporated skim milk 1 tsp of Worcestershire sauce, if desired.

In a sauce pan add the chicken broth and 1 can of water. Add the vegetables and rice. Bring to a boil and simmer until rice is tender and liquid has reduced by at least half. Add the cheese and milk and stir until well-blended and Worcestershire sauce. The soup should be thick and not need any thickening.

Makes 4 servings. I like to serve it with Italian or any kind of coarse bread and fruit salad. I have also substituted other vegetables such as cauliflower.

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I lost approximately 50 pounds about 6 years ago and have every intention in keeping it that way. I make sure I keep lots of low fat recipes on hand. This one is simple and tastes great. I like it over pasta - spray the cooked pasta with a little olive oil for extra flavor and it keeps the pasta from being sticky.

Chicken with Roasted Red Peppers

4 boneless and skinless chicken breast halves 1/2 tsp. Salt 1/4 tsp. pepper 2 - 7oz. Jars roasted red peppers (throw in the juice too) 4 minced garlic cloves 1/4 - 1/2 cup white cooking wine ( I use Holland Hall brand available at most any grocery store) 1 tsp. Vinegar Parsley

In olive oil flavored spray, brown chicken. Add all other ingredients and simmer until hot. Serve with pasta or rice.

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I got this recipe out of Cooking Light. As with most recipes, I have modified it to suit my tastes. I will give the original recipe and then my modifications. This is wonderfully moist and delicious! Great for this time of year!

Granny Smith Apple Cake

3 cups all-purpose flour 1 tsp salt 1 tsp baking soda 1 tsp ground cinnamon 1 tsp ground nutmeg 2 cups diced Granny Smith apple (about 12 oz.) 1/4 cup chopped pecans 2 cups granulated sugar 1 cup applesauce 1 tsp vanilla extract 3 large eggs Cooking spray

Icing: 1/2 cup butter or stick margarine, softened 1 (8oz) block fat-free cream cheese, softened 1-1/3 cups powdered sugar 1 tsp vanilla extract

Preheat oven to 325°

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through nutmeg) in a large bowl; stir with a whisk. Add apple and pecans; toss gently to combine. Make a well in center of mixture. Combine granulated sugar, applesauce, 1 tsp vanilla, and eggs in a bowl; beat with a mixer at medium speed until well-blended. Add to flour mixture. Stir just until moist. Spoon batter into a 13 x 9 inch baking pan coated with cooking spray. Bake at 325° for 55 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack.

To prepare icing, beat butter and cream cheese with a mixer at medium speed until smooth. Add powered sugar and 1 tsp vanilla; beat just until blended. Spread icing over cake. Yield: 16 servings.

My modifications: After spooning 1/2 of the batter into baking pan, I drizzle with Marzetti's Fat Free Carmel Dip (as much or little as you want - you can find it in the produce section). Before baking, 1 sprinkled cake with 1/2 cup brown sugar mixed with 1 tsp cinnamon and eliminated the icing.

Nutritional Info for Original Recipe: CALORIES 329 (23% from fat); FAT 8.4g (sat 4.1g, mono 2.9g, poly 0.8g); PROTEIN 5.9g; FIBER 1.4g; CHOL 59mg; IRON 1.4mg; SODIUM 382mg; CALC 55 mg

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OYSTER DRESSING

2 1 1/2 lb loaves of white bread -- day-old 5 eggs -- beaten 1 1/2 cups milk 1/3 cup finely chopped onion 1/3 cup finely chopped celery 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon sage Dash garlic powder Dash MSG -- optional 3 cups turkey broth -- approximately 1 quart oysters -- drained

Tear bread into large pieces, and place in a lightly greased 17- x 13- x 2-inch baking pan. Combine eggs and milk, mixing well.

Add egg mixture, onion, celery, and seasonings to bread; mix well to evenly coat bread. Add enough turkey broth to moisten bread thoroughly. Add oysters and mix well.

Cover and bake at 350 degrees F. for 45 minutes. Remove cover and bake an additional 35 to 45 minutes or until set. Yield: 20 servings.

Per Serving: 245 Calories; 5g Fat (20.1% calories from fat); 11g Protein; 37g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 602mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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WHITE SAUCE

2 cups milk 1 1/2 tablespoons butter or margarine 2 tablespoons plain flour freshly ground pepper salt dash of Tabasco sauce herbs, seasonings, or additions of choice

Place margarine or butter in a saucepan over a low flame and melt. Add flour and cook carefully for a few minutes, stirring, making sure no lumps form. Stir constantly to avoid burning or browning. Stir in gradually the milk. Boil gently for about 10 minutes until smooth and thick. White Sauce with all its variations can be made in advance and reheated when ready to serve. _______________________________________

And now, today's featured recipe:

HAGGERTY

3 medium potatoes -- peeled 1 onion 2 tablespoons bacon fat 3/4 cup Cheddar cheese -- shredded Salt -- to taste Black pepper -- to taste

Cut potatoes into paper-thin slices and pat dry in a towel. Slice onion very thin. Heat half of bacon fat in a heavy frying pan and fill pan with alternate layers of potatoes, onion, and cheese, finishing with potatoes. Sprinkle each layer with salt and pepper. Dot the top layer of potatoes with remainder of bacon fat. Cook over moderate heat until potatoes are almost tender. Turn them carefully onto a platter, slip it, top side down, back into the pan and continue cooking until done. To serve, cut into wedges. Yield: 4 servings.

Per serving: 228 Calories (kcal); 14g Total Fat; (53% calories from fat); 8g Protein; 19g Carbohydrate; 2g Fiber; 29mg Cholesterol; 174mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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Rice, Mushroom and Cheese Croquettes

RICE MIXTURE 1/4 cup chopped onions 1 tablespoon oil 1 cup minced mushrooms 2 cups cooked rice 3 tablespoons minced celery 2 tablespoons minced green bell pepper 1 tablespoon grated carrots 1/2 cup Cheddar cheese or other cheese 1 tablespoon minced fresh parsley -- (optional) OR 1 teaspoon dried thyme -- (optional) 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper or pinch cayenne pepper (optional) 2 teaspoons lemon juice 1 egg

ROLLING MIXTURE 2 cups fresh bread crumbs 2 eggs

oil for frying

Sauté onions and mushrooms in oil until onions are light golden and translucent. Combine all ingredients except rolling mixture. Chill rice mixture. Beat the eggs from the rolling mixture and roll croquettes in beaten egg and then breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce (see recipe). Or make White Sauce into Brown Sauce, or use recipe for Roasted Tomato Sauce. Yield: 4 servings.

Per serving: 370 Calories (kcal); 16g Total Fat; (38% calories from fat); 11g Protein; 45g Carbohydrate; 1g Fiber; 164mg Cholesterol; 521mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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TURKEY ROLLS

4 Slices turkey breast meat * Stuffing 2 ts To 3 ts flour 1 tb Butter 1/4 c Dry Madeira or Marsala 3/4 c Chicken broth -----STUFFING----- 1 tb Butter Large shallot, minced Clove garlic, minced 1/4 lb Mild pork sausage/grnd pork 1/4 ts Crushed, dry sage 1/4 ts Crushed, dry red pepper flks 1/4 ts Crushed, dry thyme 2 Slices day-old bread Salt, pepper to taste

* about 1/3 to 1/2 inch thick (about 12 ounces)

Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch thickness. Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center. Close turkey slices with wood picks.

Place flour on plate. Lightly dust turkey rolls with flour. Melt butter in large skillet. Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out).

Remove turkey from skillet. Add Madeira and cook over medium heat, scraping up browned pieces from skillet. Add chicken broth. Return turkey rolls to pan. Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes.

Serve turkey with gravy and any stuffing in skillet. Yield: 4 servings.

STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 minutes. Add sausage, breaking up with fork, and cook until browned. Do not drain fat.

Add sage, red pepper flakes, and thyme. Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors. Season to taste with salt and pepper.

(Due to computer problems, nutritional values not available for this recipe.) _______________________________________

CHILE-SAUSAGE SQUARES

1 cup biscuit mix 1/3 cup milk 1/4 cup mayonnaise -- divided 1 pound bulk sausage 1/2 cup chopped onion 1 egg -- beaten 2 cups sharp cheddar cheese -- shredded 2 (4 oz) cans chopped green chiles -- drained

Combine biscuit mix, milk, and 2 tablespoons mayonnaise; stir well. Spread mixture in a greased 13- x 9- x 2-inch baking dish; set aside.

Cook sausage and onion in a skillet until meat is browned, stirring to crumble meat. Drain well between paper towels. Layer sausage mixture over biscuit mixture.

Combine egg, cheese, and chiles; spread over sausage mixture. Bake at 350 degrees F. for 30 minutes. Let stand 5 minutes before serving. Yield: 8 servings (or about 40 appetizer servings).

Per Serving: 491 Calories; 41g Fat (75.4% calories from fat); 17g Protein; 14g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 799mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.

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Banana Sunset

8 very ripe bananas 2 tablespoons rum 2 tablespoons honey 1/2 pound butter 3 ounces raisins 2 ounces cherries 4 eggs 1/2 cup sugar 1/2 pound flour 3/4 pint milk 1/2 tablespoon lime juice 1 ounce mixed nuts 1/2 teaspoon vanilla 1/2 cup grated coconut

Cream bananas and sugar, add eggs beaten well. Add milk, vanilla, lime juice, and flour. Mix well. Add raisins, cherries, and nuts, blend slightly. Turn out mixture in 9 inch baking dish. Bake at 400ºdegrees for 1 hour and 20 minutes. Allow to cool. Cover top with whipped cream and coconut. Yield: 10 servings.

Per serving: 500 Calories (kcal); 25g Total Fat; (44% calories from fat); 8g Protein; 64g Carbohydrate; 4g Fiber; 129mg Cholesterol; 232mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates

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Apple Burritos with Cider Butter Sauce

APPLE FILLING 12 Granny Smith apples or any tart variety 1 lemon 4 tablespoons butter 1/2 cup granulated sugar Fresh ground nutmeg

CIDER BUTTER SAUCE 1 leek 1 (1/2-inch) cinnamon stick 1 quart apple cider 1 pound butter 1 leek 12 (8-inch) flour tortillas 2 tablespoons butter Whipping cream (optional)

PREPARATION: For the filling, peel and core apples and cut into 1-inch pieces. Squeeze juice from lemon. Melt the butter in a large, nonreactive frying pan. Add the apples, lemon juice, sugar, and nutmeg to taste and cook over medium heat, stirring occasionally, until apples are soft but not mushy, about 15 minutes.

For the Cider Butter Sauce, cut both leeks for the sauce and for the garnish into thin julienne strips, reserving 1/2 for garnish. Break cinnamon stick into pieces. Put the cider, 1/2 of leeks, and cinnamon stick in a pot, bring to a boil, and reduce by 2/3, about 20 minutes. Remove cinnamon stick. Recipe can be made to this point a day ahead.

COOKING AND SERVING: Heat oven to 350ºF. Wrap tortillas in foil and warm in preheated oven, about 10 minutes. Reheat apple filling and sauce.

Melt the 2 tablespoons of butter in a frying pan and sauté the remaining leek over medium heat, stirring, until soft, about 3 minutes.

Over the lowest possible heat, add the 1 pound of cold butter to the sauce, about a tablespoon at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce. If the sauce gets too hot and butter starts to melt, remove it from the heat and continue adding butter.

Put an equal amount of apple filling on each tortilla and roll it up. Put a burrito on each plate. Top with Cider Butter Sauce and sprinkle with sautéed leek. Top with a dollop of whipped cream if you like. Yield: 12 servings.

Per serving: 699 Calories (kcal); 42g Total Fat; (52% calories from fat); 7g Protein; 77g Carbohydrate; 5g Fiber; 98mg Cholesterol; 724mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates

NOTE: A dessert burrito is innovative in itself, but the real surprise element here is julienned leek both in the sweet cider sauce and as a garnish. Apples and leeks make a good combination, but if it seems too strange to you, omit the leek in the sauce and grate lemon zest over the top as garnish instead.

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Taffy Apple Cookies

1 c Butter 2/3 c Sugar 1 Egg; beaten 2 1/2 c Flour,all-purpose 1/2 ts Baking powder,double-acting 1 ts Vanilla extract 1 1/2 pk Caramels 1/4 c Water 2 tb Evaporated milk,skim Nuts; ground

Cream butter with sugar. Add egg and mix well. Blend flour with baking powder. Add to creamed mixture. Add vanilla. Mix well and roll into tiny balls. Bake at 350 deg. for 10 - 12 minutes on an ungreased cookie sheet. Remove from oven and insert toothpick (colored for the holidays) deep into the cookie. Let cool completely.

In top of double boiler, melt 1 1/2 packages caramels with water and evaporated milk. Stir constantly. When completely blended, dip cookies into mixture and then into nuts. Dip bottoms in powdered sugar to prevent sticking. Place on tiny liners. Yield: 120 servings.

NOTE: The "apple" in the title comes from the shape and the fact that the cookie is caramel dipped.

(Due to computer problems, nutritional values not available)

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MOCHA TRUFFLES

24 ounces semisweet chocolate chips 8 ounces cream cheese -- softened 3 tablespoons instant coffee granules 2 teaspoons water 1 pound dark chocolate confectionery coating

In a microwave safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee, and water; mix well. Chill until firm enough to shape. Shape into 1-inch balls and place on a waxed paper-lined baking sheet. Chill for 1 to 2 hours or until firm. Melt chocolate coating in microwave safe bowl or double boiler. Dip balls and place on waxed paper to harden. Yield: about 5 1/2 dozen (1 per serving).

Note: You can usually get confectionery coating at baking, candy, cake, party and craft supply stores.

Sorry, nutritional values for this recipe not available.

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Cheese Date Biscuits

1/2 cup (1 stick) unsalted butter, room temperature 1/2 pound sharp cheddar cheese, grated (about 2 cups packed) 1-1/2 cups all purpose flour 1/2 teaspoon cayenne pepper - 1/2 teaspoon salt 1/4 cup milk 1 8 ounce package whole pitted dates

Preheat oven to 375. Using electric mixer, beat butter and cheese in bowl until well blended. Mix in flour, cayenne and salt. Add milk; stir until stiff dough forms. Wrap 1 level tablespoon dough around each date, completely encasing date and forming a small cylinder. Place on ungreased baking sheet.

Bake biscuits until light golden brown, about 15 minutes. Serve warm.

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This dish has been a family favorite at all holiday meals for over 30 years.

Peas Epicurean

1 box (10 oz.) frozen peas, cooked and drained 1 c. heavy cream 4 strips bacon 1/2 medium size onion, chopped 1 can (4 oz.) sliced mushrooms, drained 1 T. flour salt & pepper to taste Worchestershire sauce, 1 to 2 T.

Chop bacon and brown with onion. Add flour and cream stirring constantly until it thickens and is smooth. Add seasonings and mushrooms. Add peas. Serves 6 to 8

This recipe can easily be doubled or tripled, but you will need to remove a little of the bacon drippings if you triple it before adding the flour.

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Keep in mind that scalloped potatoes have no cheese. That's potatoes au gratin. Measurements are approximate.

Virginia's Scalloped Potatoes

4 large russet potatoes, peeled and sliced 1 1/2cups of scalded milk (heated just until a skin forms) 1 medium onion, chopped Salt, pepper, garlic powder 3 tablespoons of flour 1 1/2 cups of cubed ham OR 4 large pork chops (optional)

Set out all of the above ingredients on a counter or tabletop with a casserole dish. Spread the following over the bottom of the dish in this order: 1/3 of the sliced potatoes, 1/3 of the onions, 1 tablespoon of flour, sprinkle salt, pepper and garlic to taste, 1/2 cup of milk and (if you are using it) 1/2 cup of the ham cubes. Repeat until all ingredients are used. If you are using pork chops place them on the very top of the casserole just before you put it into the oven. Bake at 450 degrees for half an hour. Turn the temp down to 350 and bake for another 1/2 hour. Test with a knife to see if the potatoes are tender. Serves 4-6.

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This is a recipe that "tricked" me into eating squash. Before it, I would've told you that I hated squash!

Elegant Squash Casserole

1 1/2 pounds yellow squash 2 small onions, chopped 4 small carrots, grated 1 cup sour cream 1 small jar pimento 1 can cream of chicken soup 1 8 oz. package herbed bread stuffing (Pepperidge Farms-crunchy) 1 stick butter or margarine

Cook squash and onion in salted water. Drain. I use food processor to grate carrots and usually just add the squash and onions. ( I started doing this rather than mashing the squash when I knew I was having a guest who thought she did not like squash) Add one half of stuffing, sour cream, soup and pimento to the squash/onion/carrot mixture.

Butter casserole dish and sprinkle with small amount of stuffing. Add the squash mixture and top with remaining stuffing and top with squares of butter.

Bake at 350 degrees for 30 minutes.

Recipe says this serves 12 but I usually count on 8 because people like it so much. _______________________________________

Pumpkin Pie

1 9-in crumb crust 1 15-oz can pumpkin 1 14-oz can sweetened condensed milk 2 eggs 1 tsp cinnamon 1/2 tsp each ginger & nutmeg 1/2 tsp salt

Mix last six ingredients in bowl with a mixer. Pour into crust. Bake at 425 degrees for 15 minutes, reduce heat and bake at 350 degrees for 35 to 40 minutes.

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Roberta's Rice

1 cup uncooked long grain rice (such as Uncle Ben's) 1 can Campbell's French Onion soup 1 can Campbell's Beef Consumme 1/2 stick margarine or butter 1 can mushrooms, stems and pieces, drained

Mix ingredients together in a casserole dish, covered, and bake at 400 degrees F. for 40 minutes. A larger, wider dish works better than a smaller dish. I bake mine in a 9x13" pan. Be sure to cover before baking. I even like a little sour cream with mine, once it is on my plate.

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This is an easy and elegant appetizer which can be made ahead and is so good!

Crab Stuffed Mushrooms

1 lb. button mushrooms ( brushed free of dirt, DO NOT wash mushrooms!) 1 Tbsp. butter 3 cloves of garlic chopped 4 green onions chopped 1 (6 oz.) can of crab lump meat ( I used Star Kist ) drained well 1 can of water chestnuts ( drained and chopped ) 1/2 cup of mayonnaise ( do not use light or fat free ) 2 Tbsp. chopped chives or parsley 1 tsp. Lawry's garlic salt 4 slices of fresh bread made into crumbs in the food processor pepper to taste Fresh grated Parmesan Cheese

Melt the butter in a small frying pan and sauté the chopped garlic and green onions. ( I chop mine in my mini processor). Add the flaked crab meat and the bread crumbs. Remove from the heat and add the water chestnuts (I also chopped these in the processor), the mayonnaise and the salt and pepper. Mix with a wooden spoon until the mixture sticks together.

Remove the stems from the mushrooms. ( I used a melon scooper, being very careful to hollow them out.) Fill the mushrooms with the bread crumb mixture and pat into a ball on the top. Sprinkle the tops with fresh grated Parmesan cheese. They may be made ahead at this point and covered and refrigerated for several days.

Put mushrooms on a ungreased baking sheet and bake for 20 minutes at 350 degrees or until mushroom caps begin to brown. If you would like them a little crisper place under the broiler for a minute or two. The water chestnuts give the texture a little surprised crunch. Let them sit for several minutes before serving since they are very hot. They are even tasty at room temp, but don't leave them out too long since they have fish and mayo in them.

They are very easy to transport to a party and easy finger food.

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Apple bread pudding

350gm of white bread ( I use 6 slices here!) 500gm red apples 200gm sugar 250gm eggs(beaten) 750gm skimmed milk 50gm caster sugar A dash of vanilla essense (optional)

Steps: 1.Cut crust off bread. Skin and core apples. Slice apples into thin slices, and separate them into 2 potions. 2.Spread butter on baking tray. Put 2 slices of bread side by side. Put a layer of apple on top of bread slices. 3.Repeat the process until all bread and apple used up. You should have 3 layers of bread and 2 layers of apples 4.Beat milk, sugar, eggs and vanilla essense together with egg mixer. Pour the mixture onto the bread and apple. Make sure they are all fully soaked. 5.Put the baking tray into the oven or toaster and bake till the top is golden brown. Sprinkle with caster sugar b4 serving. If you like the apple to be soft, you can cook them before layering. I like my crunchy, so I skip that. You can also use cup cake cups for baking and they turn out well too.

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PRALINES

2 cups sugar 2 cups pecan halves 3/4 cup buttermilk 2 tablespoons butter or margarine 1/8 teaspoon salt 1 teaspoon baking soda

Combine sugar, pecan halves, buttermilk, butter, and salt in a 4-quart casserole, stirring well. Microwave at HIGH 12 to 13 minutes, stirring every 4 minutes. Stir in soda until foamy. Microwave at HIGH 1 to 1 1/2 minutes. Beat mixture with a wooden spoon until mixture just begins to thicken.

Working rapidly, drop by tablespoonfuls onto greased waxed paper; let pralines stand until firm. Yield: about 2 dozen (1 per serving).

Note: Microwave ovens vary. Times may have to be adjusted.

Per Serving: 136 Calories; 7g Fat (44.9% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

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Pumpkin Mousse

1 3oz. pkg. regular or sugar free instant vanilla pudding 1 15oz. can pumpkin 1/2 cup water or milk 1 t. pumpkin pie spice 1/4 t. cinnamon Blend all ingredients until smooth and put into 4 individual cups and refrigerate. Or put into popcicle molds and freeze. Serves four. _______________________________________

This is actually a good appetizer for company.

Mushroom Pate'

1 pound mushrooms, chopped 2 Tablespoons butter or margarine 1 (8 oz.) package of light or fat free cream cheese, softened 1/2 teaspoon garlic salt I teaspoon seasoned pepper (I use lemon pepper marinade and seasoned pepper)

Sauté' chopped mushroom in butter over medium heat until liquid is absorbed (about 5 minutes) Let mushrooms cool to room temperature. In food processor, position knife blade. Add sautéed mushrooms, cream cheese, garlic salt and pepper. Process until smooth. Spoon into greased or plastic wrap lined pan or bowl. Chill. Unmold and garnish with sliced mushrooms and rosemary. Serve with toasted french bread baguette slices, bagel chips or wheat thins.

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Here is another holiday favorite, revised to be lower fat and sodium. I loved the original recipe for this but once I started paying attention to fat grams and sodium levels, I realized I needed to make some changes.

I am told that the "Real Bak'd Baked Onion Pieces" are available around the country. I find them in my local Kroger store in the same place where you find the French's Fried Onions that are used in the traditional recipe.

GREEN BEAN CASSEROLE - REVISED

This is the old favorite recipe, revised to a lower fat, lower sodium recipe. It is quite good.

2 - 9 oz. bags of frozen green beans (thawed) or 2 - 15 oz. cans of canned (no salt added) green beans (drained)

1 - 10 3/4 oz. can Campbell's HEALTHY REQUEST, Cream of Mushroom Soup

3/4 cup skim milk

1 - 3.5 oz. Real Bak'd Baked Onion Pieces

1/8 tsp. ground black pepper

2 tsp. Worcestershire sauce or soy sauce (optional - note these are high sodium products)

Instructions

In a 1 1/2 QT. casserole, mix all ingredients except 1/2 can of the Real Bak'd Onion Pieces.

Bake uncovered 30 minutes at 350 degrees or until hot; stir. Top with remaining 1/2 can of Real Bak'd Onion Pieces. Bake an additional 5 minutes.

Serves: 6 Weight Watchers: 1 1/2 Points per serving

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This is a quick and easy way to fix a side dish for any meal.

Microwave Potatoes and Carrots

2 potatoes, peeled and cubed 1 or 2 carrots, peeled and sliced 2T chopped onion salt & pepper to taste

Put sliced carrots and chopped onion in microwave safe dish. Add 1T water. Cover with saran warp. Microwave on high for 2 to 3 minutes. Add potatoes and microwave until potatoes and carrots are tender. May add small amount of butter or margarine for flavor also or may use a butter spray for flavor. Serves 2

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a nice light easy dinner, takes a few minutes to put together, then gives you about 30 minutes to make a salad for a small side, use a heavy knife along one side of the backbone to cut through, then flatten the halves of the hens slightly by pressing down with the palm of your hand.

Spice-Rubbed Cornish Hens

1 tablespoon brown sugar 1/8 teaspoon allspice 1/4 teaspoon cinnamon 1/8 teaspoon black pepper 1/4 teaspoon cumin 1/4 teaspoon ground ginger 1 teaspoon salt, divided 2 Whole Cornish hens, split in half 8 ounces small red potatoes, scrubbed and cut in quarters

Preheat oven to 450 degrees. Coat a roasting pan with cooking spray. Combine brown sugar, allspice, cinnamon, black pepper, cumin, ginger and 1/2 teaspoon of the salt in small bowl, mix, rub spice mixture over surface of hens, place halves flat in roasting pan. Toss potatoes with remaining 1/2 teaspoon salt and place the wedges in between the hens. Roast for 30 minutes. Makes 4 servings. Enjoy, Stef.

For each serving 462 calories, 35 g. protein, 15 g. carbohydrates, 1 g. fiber, 28 g. fat ( 8 g. saturated fat) 100 mg. cholesterol, 685 mg. sodium If you want less fat, remove skin, spray with cooking oil, then coat with mixture, salt a problem?, then use a sub. I also served with this a small peeled butternut squash, cubed tossed with a tablespoon of olive oil, dried rosemary and salt sprinkled on top, roast in oven with the hens until tender, this should take about 20 minutes if the cubes are 1/2 inch.

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This recipe is so simple that it is scary!!! I made it just a couple of nights ago, and, not only is it good but, it does work!

Pineapple Angel Food Cake

1 package of Angel Food Cake Mix 1 20 oz can of crushed pineapple, in juice, undrained

Combine the dry angel food cake mix with the can of undrained pineapple. Beat with an electric mixer, 1 minute. Turn into an UNGREASED 9 x 13" baking pan and bake at the temperature indicated on the package for 25 to 30 mins, until lightly browned. You may test it with a toothpick, inserted in the middle, to ensure that it is done. Invert, resting the corners of the pan on 4 cans of equal height until cooled!! You may chose to serve it with fat free whipped topping, but this addition is really unnecessary!!

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CREAM CHEESE POUND CAKE

1 cup butter -- softened 1/2 cup shortening 1 (3 oz) package cream cheese -- softened 2 1/2 cups sugar 5 eggs 3 cups cake flour -- sifted 1 teaspoon baking powder 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon lemon extract

Cream butter, shortening, and cream cheese; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with buttermilk, stirring just until blended. Stir in flavorings.

Spoon batter into a greased and floured 10-inch tube pan; bake at 350 degrees F. for 1 1/2 hours or until a wooden pick comes out clean.

Let cake cool in pan 10 to 15 minutes; remove from pan, and cool completely. If desired, serve with strawberry dessert topping or fresh strawberries. Yield: 10 servings.

Per Serving: 639 Calories; 34g Fat (47.8% calories from fat); 7g Protein; 77g Carbohydrate; trace Dietary Fiber; 153mg Cholesterol; 422mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 3 1/2 Other Carbohydrates.

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DEVILED PEAS IN TOAST CUPS

1/2 cup chopped onion 1/4 cup chopped green bell pepper 2 tablespoons butter or margarine -- melted 1/2 cup cream of mushroom soup -- undiluted 1 cup frozen English peas -- thawed 4 ounces pimientos -- drained 8 slices bread

Saute onion and green pepper in butter until tender; remove from heat. Stir in soup, peas, and diced pimiento; spoon into greased 1-quart baking dish. Bake at 350 degrees F. for 25 minutes.

Remove crusts from bread; press each slice into a 6-ounce custard cup. Bake at 350 degrees F. for 20 minutes or until lightly browned; remove from oven.

Remove toast cups from custard cups; fill each with pea mixture. If desired, sprinkle with paprika or garnish with more pimiento pieces. Yield: 8 servings.

Per Serving: 123 Calories; 4g Fat (32.4% calories from fat); 4g Protein; 17g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 Fat. _______________________________________

GLORIFIED BRUSSELS SPROUTS

11 ounces mandarin oranges in light syrup -- undrained 2 pounds fresh Brussels sprouts 1 1/2 cups water 1/4 teaspoon salt 1/4 teaspoon ground pepper 2 tablespoons lemon juice 2 teaspoons cornstarch 1/2 teaspoon dried basil 8 ounces sliced water chestnuts, canned -- drained

Drain oranges, reserving liquid; set both aside.

Wash Brussels sprouts, and remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow X. Combine Brussels sprouts, water, salt, and pepper in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender; drain well.

Combine reserved liquid from oranges, lemon juice, cornstarch, and basil in a small saucepan, stirring until cornstarch dissolves. Bring mixture to a boil; boil 1 minute, stirring constantly. Pour orange sauce over Brussels sprouts. Add reserved oranges and water chestnuts; toss. Yield: 8 servings.

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EGGNOG CHIFFON PIE

1 envelope unflavored gelatin 1/4 cup milk 1 1/2 cups eggnog 3 eggs -- separated 1/2 cup sugar -- divided 3 tablespoons brandy 1/2 teaspoon vanilla extract 1 pie crust (9 inch) -- baked 1/2 cup whipping cream 1 tablespoon sugar

Combine gelatin and milk in a small bowl; let stand 5 to 10 minutes.

Heat eggnog in top of a double boiler over boiling water. Beat egg yolks and 1/4 cup sugar until thick. Gradually stir about 1/2 cup hot eggnog into yolk mixture; add to remaining eggnog, stirring constantly. Cook over simmering water, stirring frequently, 10 to 12 minutes or until mixture thickens and coats a metal spoon. Remove from heat, and add gelatin mixture; stir until dissolved. Stir in brandy and vanilla. Chill mixture until the consistency of unbeaten egg white.

Beat egg whites, at room temperature, until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites into eggnog mixture; pour into cooled pie crust. Refrigerate until set.

Beat whipping cream and 1 tablespoon sugar until stiff peaks form. Garnish pie with whipped cream and, if desired, chocolate curls. Yield: 10 servings.

Note: Always use fresh eggs. If the use of uncooked egg whites makes you apprehensive, use an egg white substitute.

Per Serving: 282 Calories; 14g Fat (44.5% calories from fat); 5g Protein; 33g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

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SLOW COOKED CHOCOLATE APPLESAUCE CAKE

6 tablespoons butter 1 cup sugar 1 cup applesauce -- unsweetened 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 3 eggs 4 (1 oz) squares unsweetened baking chocolate -- melted 1 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder Pinch salt 1/3 cup buttermilk 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts Sifted powdered sugar

In a large bowl, beat together the butter and sugar with an electric mixer on high speed 1 to 2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla, and eggs until well mixed. Beat in the melted chocolate until blended. Add the flour, baking soda, baking powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in the chocolate chips and walnuts. Scrape the batter into a buttered 3 1/2-quart electric slow cooker and smooth the top.

Cover and cook on the HIGH heat setting 2 1/4 to 2 1/2 hours, or until a cake tester inserted in the center comes out clean. (Do not cook on the low heat for a longer time.)

Remove the lid and let the cake stand in the slow cooker until just barely warm. To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, carefully lift out the cake in one piece. Sprinkle powdered sugar over the top and cut into wedges to serve. Yield: 10 servings.

Per Serving: 409 Calories; 22g Fat (45.5% calories from fat); 7g Protein; 52g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 400mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.

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CHICKEN CHARLEMAGNE

3 1/2 pounds chicken -- cut up, skinned Salt and pepper 1/4 cup butter or margarine 8 green onions -- sliced 1/2 cup sliced celery 1 carrot -- scraped and cut into 1/2-in slices 1 cup beer 14 1/2 ounces canned tomatoes -- undrained 1/4 teaspoon dried thyme 1 bay leaf 2 tablespoons all-purpose flour 1/4 cup water

Sprinkle chicken with salt and pepper. Melt butter in a large skillet; add chicken, and cook until browned on all sides. Remove chicken, reserving drippings in skillet.

Add green onions, celery, and carrots to drippings; sate 2 to 3 minutes. Add beer, tomatoes, thyme, and bay leaf; bring to a boil. Return chicken to skillet. Cover, reduce heat, and simmer 40 to 45 minutes or until chicken is done. Place chicken on serving platter.

Dissolve flour in water; gradually stir flour mixture into liquid in skillet. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove bay leaf, and pour sauce over chicken. Serve over hot rice. Yield: 4 servings.

Per Serving: 797 Calories; 57g Fat (65.6% calories from fat); 52g Protein; 15g Carbohydrate; 3g Dietary Fiber; 292mg Cholesterol; 497mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 7 Fat.

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CHICKEN DUMPLING PIE

3 cups chopped cooked chicken breast 2 (10 3/4 oz) cans cream of chicken soup -- undiluted 1 (10 1/2 oz) can condensed chicken broth -- undiluted 1 (15 oz) can mixed vegetables -- drained 1/2 teaspoon poultry seasoning 2 cups biscuit mix 8 ounces sour cream 1 cup milk

Combine first 5 ingredients in a large bowl, stirring well; pour chicken mixture into a lightly greased 13- x 9- x 2-inch baking dish.

Combine biscuit mix, sour cream, and milk in a medium bowl; spoon over chicken mixture.

Bake at 350 degrees F. for 50 to 60 minutes or until topping is golden. Yield: 8 servings.

Per Serving: 362 Calories; 16g Fat (41.0% calories from fat); 24g Protein; 29g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 1111mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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CHOCOLATE FRUITCAKES

1 cup butter or margarine 6 (1 oz) squares semisweet chocolate 1 1/4 cups sugar 3 large eggs 1 cup all-purpose flour 1/4 teaspoon salt 1 cup candied cherries -- cut in half 1 cup green candied pineapple -- cut into 1/2-inch wedges 3/4 cup walnuts -- halves 3/4 cup pecan halves

Melt butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes,

Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured 5- x 3- x 2-inch loafpans.

Bake at 350 degrees F. for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Seal cakes in heavy-duty plastic wrap; chill 8 hours before cutting. Yield: 4 loaves (about 5 servings per loaf).

Per Serving: 273 Calories; 18g Fat (56.3% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 136mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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Thanks to a recipe I found in Southern Living years ago, I can sometimes make a biscuit that tastes somewhat like my mother's, but they just don't look like they should.

Mayonnaise Biscuits (1/2 dozen)

1 cup self-rising flour 1/2 cup milk 3 tablespoons mayonnaise or salad dressing 3/4 teaspoons sugar

Combine all ingredients, stirring just until dry ingredients are moistened. Spoon batter into greased muffin pan, filling 3/4 full. Bake at 425 degrees for 15 minutes.

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It's lighter and fluffier than traditional pumpkin pie, and I adore it - a great desert for the holidays or anytime.

Pumpkin Torte

9 x 13 cake pan

crust: 1.5 cups crushed graham cracker (12 long grahm crackers) 1/3 cup sugar 1/2 cup butter (melted) Mix together and press very gently into bottom of pan.

Cream cheese mixture: 2 eggs (beaten) 3/4 cup sugar 8oz cream cheese (philedelphia preffered) Mix and pour over crust. Bake 20 minutes at 350 degrees, then cool to room temperature while pumpkin mixture is cooking.

Pumpkin Mixture:

2 cups pumpkin (canned) 3 egg yolks 1/3 cup sugar (granulated) 1/2 cup milk 1/2 teaspoon salt 1 tablespoon cinnamon Mix together thoroughly and cook in a saucepan, stirring frequently, until thick. Remove from heat. Dissolve one envelope knox gelatin in 1/4 cup cold water, add to mixture. Cool to room temperature.

Whip 3 egg whites, gradually adding 1/4 cups sugar, until stiff. Fold into pumpkin mixture. Fill cake pan, chill, top with whipped cream.

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Here's one of my favorite ways to make carrots:

Cranberry Carrots

1 small bag (16 oz) baby cut carrots 1/2 bag (16 oz) fresh cranberries 3 tablespoons brown sugar (adjust to taste)

Begin cooking carrots with a small amount of water in the microwave (5-10 minutes depending on your microwave and the size of the carrots). When softened but not completely cooked, add cranberries and continue cooking for 3 minutes until cranberries pop. Stir in brown sugar and cook for one minute.

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Strawberry Jello Salad

2 boxes (3 oz.) strawberry jello 2 c. boiling water 2 small boxes frozen strawberries (10 oz. size) 1 small can (8 oz.) crushed pineapple 1 box (12 or 16 oz.) cultered sour cream

Dissolve jello in water. Add frozen berries and stir until dissolved apart. Add pineapple. Divide in half in an oblong serving dish, or can use a large decorative bowl. Put bottom layer in refrigerator until set. Spread sour cream over bottom layer. Pour other half of jello mixture over sour cream. Refrigerate until set.

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Baked Yams

1 (29 oz) canned yams; drained 3/4 - 1 cup brown sugar 1/4 cup butter 1/4 cup orange juice.

Preheat oven to 350°.

Place yams in a shallow baking dish, a pie plate works well. Combine brown sugar, butter and orange juice in a small saucepan and bring to a boil. Pour sauce over yams and bake at 350° for one hour.

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This recipe was in my Southern Cooking ezine and it is just way too awesome not to share. I made it last Sunday and it is one of the best pies I've ever eaten.

Apple Sour Cream Pie

2 c. finely chopped tart apples (peeled) 3/4 c. sugar 2 T. Flour 1/2 t. vanilla 1/8 t. salt 1 c. sour cream (I used Lite and it worked fine) 1 egg 1 pie shell, unbaked

Topping 1/3 c. sugar 1 t. cinnamon 1/3 c. flour 1/4 c. butter

Mix 3/4 c. sugar and 2 T. flour; add sour cream, egg, vanilla and salt. Add apples; pour into unbaked pie shell (9" pie pan). Bake at 425 degrees F for 20 minutes. Combine 1/3 c. sugar with 1 t. cinnamon and 1/3 c. flour; cut in butter. Sprinkle over pie and return to oven. Bake another 20 minutes at 325 degrees F. (I softened the butter in microwave and couldn't get the topping crumbly so I ended up just kind of *globbing it on the pie but after it was back in the oven for a few minutes I smoothed it out with a wooden spoon and it was fine) Enjoy!! Note: *new cooking term

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I think Knorr Fish Flavored Bouillon Cubes could be used in almost any recipe. Pick some up and be creative.

Tim's DIRTY RICE

"Dirty Rice" is a catch-all terminology from Louisiana for the following recipe, which absolutely MUST be served with TABASCO sauce. Meaning REAL Tabasco sauce. (If it isn't made in Avery Island by the McIlhenny Company, it isn't Tabasco sauce.)

1/2 lb ground pork 1/2 lb CHOPPED chicken livers 1/2 lb LEAN ground beef 1 to 2 LARGE onions (diced, fine) 3 tablespoons fresh crushed GARLIC (yum!---or MORE) 1/2 tablespoon Cayenne pepper (or more, preferably) dash or two fresh oregano 2 celery stalks, chopped fine 1/2 green pepper, chopped fine *2 Cubes KNORR Fish Flavor Bouillon and any thing ELSE you'd like to throw in EXCEPT tomato products

2 to 4 cups RICE (Uncle Ben's is best because it stays DRY and SEPARATE) Water (ratio: 2:1) 2 parts water, one part rice (Example: 3 cups rice, 6 cups water) Use CHICKEN BROTH instead!

Cook everything slowly for 1 to 2 hours (EXCLUDING rice and water) in a LARGE oven-ready pot on top of the stove, meaning a pot that can be eventually placed in the oven. The pork, chicken livers, and ground beef will requiring DRAINING of the fat and subsequent juices. SAVE this for INCLUSION with the 2:1 parts Rice and Water

Add the raw rice and liquid mixture to the above mess. Place in 275-degree (SLOW) oven and cover until rice is completely cooked and ALL liquid is absorbed. Stir frequently until ALL liquid is absorbed. This should take SEVERAL hours!

When everything is DRY, it's done. Serve with REAL Tabasco sauce.

This stuff FREEZES extremely well, which is why I make huge batches. I prefer NOT to defrost the frozen dirty rice using a microwave. Instead, let thaw overnight in a refrigerator.

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ENGLISH MUFFIN BREAD

1 pound loaf (8 slices)

water: 1 cup sugar: 2 tablespoons nonfat dry milk: 3 tablespoons salt: 1 teaspoon baking soda: 1/4 teaspoon bread flour: 2 1/2 cups gluten (optional): 1 tablespoon Fleischmann's Bread Machine Yeast: 1 3/4 teaspoons

1 1/2 pound loaf (12 slices)

water: 1 1/2 cups sugar: 3 tablespoons nonfat dry milk: 1/4 cup salt: 1 1/2 teaspoons baking soda: 1/4 teaspoon bread flour: 3 1/2 cups gluten: 1 tablespoon Fleischmann's Bread Machine yeast: 2 1/4 teaspoons

Measure all ingredients into the bread machine pan in the order suggested by the manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting (I use the light setting and it comes out fine). Do not use the delayed-bake feature. Remove bread from pan; cool on a wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed.

Nutritional Information: (1/12 of the 1 1/2 pound recipe): 164 calories; total fat 1 g; saturated fat 0 g: cholesterol 0 mg.; sodium 325 mg.; total carbohydrate 33g.; dietary fiber 1 g.; protein 6 g.

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favorite autumn bar recipe.

Apple Butterscotch Bars

1 cup flour 1.2 cup wheat flour 1 tsp. baking soda 1/4 tsp. ground cloves 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. salt 1/4 cup softened margarine 1/2 c. dark brown sugar 1 cup unsweetened applesauce 1 tsp. vanilla 1 cup finely chopped apple (unpeeled) 3/4 c. golden raisins 1/2 c. uncooked oats 1/2 c. butterscotch chips

Combine first 7 ingredients in a bowl. In a larger bowl, cream margarine. Gradually add brown sugar and vanilla. Add flour mixture alternately with applesauce. Stir in apples, oats, and chips. Pour into a greased a floured 11 X 7 inch pan. Bake at 350 degrees for 35-40 minutes.

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Weight Watchers. good soup.

Free Soup

1 - 46 oz. V-8 juice (I use Hot and Spicy) 23 oz. water 1 cup cabbage, shredded 1 can (10 oz.) diced tomatoes and chile peppers (I use the Hot ones) 1 cup celery, diced 1 onion, chopped 1 can (14.5 oz) green beans 1 jar mushrooms (optional) 4-6 carrots, sliced 2 Tbsp. parsley 2 pkg. beef bouillon 1 pkg. ranch dressing mix

Mix all ingredients together. Cook until vegetables are tender. Serve.

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family favorite.

Oven Fried Chicken

2 eggs, slightly beaten (or egg substitute) 1/4 cup milk (can use low fat) 4 1/2 cups cornflakes, lightly crushed 2 Tsp. salt 1/2 tsp. pepper 6 chicken breast halves 6 tsp. butter, melted

Preheat oven to 350 degrees. Mix together eggs and milk in a shallow dish. Mix cornflake crumbs, salt and pepper in a separate dish.

Dip chicken first in the egg mixture, then dredge in crumbs to coat evenly.

Arrange chicken in a greased 13x9x2" baking dish. Drizzle with melted butter. Bake uncovered for 45 minutes.

Serves: 6

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I like potatoes. Since I have learned how to bake them, I LOVE baked potatoes.

BAKED POTATOES

You're probably thinking, "I know how to bake a potato--I don't need this tip." But are you SURE you know how to bake a potato?

Do you use aluminum foil? Bad move. You're actually making a boiled potato. The foil traps the moisture and essentially steams the potato. Place the potato on the oven rack instead of wrapping it, and pierce the skin a few times with a fork. The result will be a baked potato with a crispy skin. For an even crispier skin, rub some butter in the potato before baking it. Bake the potato at 450 degrees for one hour.

My additions to this process: I use butter flavored cooking spray instead of butter and add a generous sprinkle of course salt to the skins before cooking for a restaurant style outcome. Omit the salt if you are on a sodium restriction. I also place a piece of aluminum foil on the rack below (not actually under) the potatoes to "catch" any drippings from the potatoes - that saves a lot of oven cleaning. ~~~~~~~~~~~

SAVORY POTATO TOPPING

Makes about 1 cup.

1 cup plain fat-free yogurt 2 tsp. imitation bacon bits 1-1/2 tsp. dried chives 1/2 tsp. dried dill weed 1/4 tsp. salt 1/8 tsp. pepper

Combine all ingredients; mix well. Refrigerate at least 2 hours before serving, to blend flavors. Serve on hot baked potatoes.

Serves: 4 (1/4 cup serving) WW: 1 Point

Per 1/4 cup: 39 calories, trace fat, 1 mg cholesterol, 5 g carbohydrates, 0 g fiber, 4 g protein, 199 mg sodium.

NOTE: A 2 TABLESPOON SERVING OF THIS TOPPING IS "FREE" FOR WW's.

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This recipe is from a magazine. I didn't copy down the nutritional counts, -- but I think you'll see it's "safe" to eat when concentrating on good flavor and low fat..

Lowfat Lasagna Roll-ups

6 lasagna noodles cooked 1 can, 15 oz italian tomato sauce 1 pkg imitation crab-(diced) 1 cup low fat cottage cheese 1/4 cup parmesian cheese 1 egg ( or equivalent of 1 egg substitute)-- your preference 1 tsp parsley 1/4 tsp onion powder.

Cook noodles and rinse - mix together all other ingredients EXCEPT the tomato sauce.--- spread this filling on a noodle -- roll up jelly roll style and place in a baking dish--- do that to all 6 noodles, and then pour the tomato sauce over the rolled up noodles -- bake 350 degrees for 30 minutes. If you want, you can add your favorite shredded cheese topping to the dish and add another bit of baking time to melt and brown the topping. --It's delicious either way -- and fewer calories and fat without the topping cheeses .

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Mochalatte

1 thermos pitcher 2 envelopes Swiss Miss Low Fat (20 calories each) hot chocoalate 6 cups hot decaf coffee (using the measure on coffee pot) 1/2 cup Carnation No Fat No Cholesterol non-dairy creamer (liquid)

Combine ingredients in thermos, shake vigorously, and pour. Thermos will also travel to work with you...

"Light" in this case = low in calories, low in fat, and certainly less than the $19.95 it would cost you at Starbucks...

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SWEET POTATO-EGGNOG CASSEROLE

5 pounds sweet potatoes 1/2 cup golden raisins 1/4 cup brandy 2/3 cup eggnog 3 tablespoons butter or margarine -- melted 2 tablespoons sugar 1/8 teaspoon salt 2 oatmeal cookies -- crumbled 2 tablespoons dark brown sugar 2 tablespoons chopped pecans -- toasted

Cook sweet potatoes in water to cover in a large Dutch oven 40 minutes or until tender; drain and cool to touch. Peel sweet potatoes and mash.

Combine raisins and brandy; let stand 30 minutes. Drain.

Combine mashed sweet potatoes, eggnog, and next 3 ingredients; reserve 2 cups sweet potato mixture. Stir raisins into remaining sweet potato mixture, and spoon into a lightly greased 2-quart baking dish. Combine cookie crumbs, brown sugar, and chopped pecans; sprinkle cookie mixture over top of casserole.

Pipe or dollop reserved 2 cups sweet potato mixture around edge of casserole. Bake at 350 degrees F. for 20 minutes or until thoroughly heated. Yield: 8 servings.

Per Serving: 387 Calories; 9g Fat (20.4% calories from fat); 5g Protein; 71g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 136mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

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LEMON CRISPS

1 (18.25 oz) package cake mix -- lemon flavor w/pudding 1 cup crispy rice cereal 1/2 cup butter or margarine -- melted 1 large egg

Combine all ingredients, stirring mixture well.

Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets.

Bake at 350 degrees F. for 9 minutes or until edges are golden. Cool on cookie sheets 1 minute; remove to wire racks and cool completely. Yield: about 4 dozen (1 per serving).

Per Serving: 67 Calories; 3g Fat (42.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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HUNTER SAUCE

1/3 cup firmly packed brown sugar 1/2 cup ketchup 1/4 cup butter or margarine 1/4 cup apple jelly 3 tablespoons lemon juice 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground pepper 1/4 teaspoon ground cloves

Combine all ingredients in a medium saucepan; cook over low heat, stirring until smooth. Serve with leg of lamb or roasted turkey. Yield: 1 1/3 cups (about 8 servings).

Per Serving: 129 Calories; 6g Fat (38.7% calories from fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 248mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

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POLKA DOTS

1 (21.2 oz) package brownie mix 1/2 cup vegetable oil 2 large eggs 1 cup white chocolate chips

Combine first 3 ingredients, stirring well. Stir in white chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.

Bake at 350 degrees F. for 10 minutes. Cool cookies on cookie sheets 2 minutes; remove to wire racks to cool completely. Yield: 4 dozen (1 per serving).

Per Serving: 104 Calories; 6g Fat (48.2% calories from fat); 1g Protein; 13g Carbohydrate; 0g Dietary Fiber; 8mg Cholesterol; 47mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.

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CRANBERRY SCONES

2 1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cloves 1/4 cup butter 1 cup whipping cream 3/4 cup fresh cranberries -- coarsely chopped

Combine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly.

Reserve 1 tablespoon of whipping cream; add remaining whipping cream and cranberries to flour mixture, stirring just until moistened.

Turn dough out onto a lightly floured surface; knead 5 or 6 times. Shape into an 8-inch circle. Cut into 8 wedges, and place on a lightly greased baking sheet. Prick wedges with a fork 3 or 4 times, and brush with reserved 1 tablespoon whipping cream.

Bake at 425 degrees F. for 18 minutes or until lightly browned. Serve warm with whipped cream if desired. Yield: 8 servings.

Per Serving: 349 Calories; 17g Fat (43.9% calories from fat); 5g Protein; 45g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 326mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

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ORANGE BAKED APPLES WITH COOKIE CRUMBS

6 medium apples -- cooking type 1/4 cup apple juice -- unsweetened 1 tablespoon lemon juice 1 stick cinnamon -- broken in half 1/3 cup orange marmalade 6 small gingersnaps -- crushed

Core apples, starting at stem ends, to, but not through opposite end. Peel top third of each apple.

Place apples in an 11- x 7- x 1 1/2-inch baking dish; add apple juice, lemon juice, and cinnamon stick to baking dish. Cover.

Bake at 350 degrees F. for 30 minutes. Uncover and spoon marmalade into center of each apple; sprinkle with crushed gingersnaps. Bake 10 minutes or until apples are tender. Yield: 6 servings.

Per Serving: 163 Calories; 1g Fat (6.2% calories from fat); 1g Protein; 41g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.

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CREOLE DRESSING

16 ounces chicken livers -- drained 10 ounces fresh oysters -- undrained 1/2 loaf French bread -- day old, crumbled 1/2 cup butter or margarine 2 bunches green onions -- chopped 2 large onions -- chopped 4 cloves garlic -- minced 5 stalks celery -- chopped 1 cup chopped fresh parsley 1/2 pound ground beef -- cooked and drained 1/2 pound ground pork -- cooked and drained 1 teaspoon rubbed sage 1 teaspoon ground thyme 1/2 teaspoon ground black pepper 2 tablespoons Creole seasoning

Chop chicken livers and cook in boiling water until tender. Drain and set aside.

Drain oysters, reserving liquid; coarsely chop oysters. Pour reserved liquid over bread; set aside.

Melt butter in a large skillet over medium-high heat; add green onions and next 4 ingredients, and cook, stirring constantly, until vegetables are tender. Add chopped chicken livers, oysters, bread mixture, beef, and remaining ingredients; reduce heat, and simmer about 15 minutes. Spoon into a 13- x 9- x 2-inch baking dish.

Bake at 350 degrees for 30 minutes or until thoroughly heated. Yield: 10 servings.

per Serving: 372 Calories; 23g Fat (56.6% calories from fat); 21g Protein; 19g Carbohydrate; 2g Dietary Fiber; 275mg Cholesterol; 507mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

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Peach Bread Pudding

2 cups cubed French bread (about four 1/2 inch thick slices) 2 medium peaches -- peeled and chopped OR 2 cups frozen (thawed) sliced peaches 1 cup skim milk 1/4 cup fat-free cholesterol-free egg product OR 1 egg 1/4 cup peach or apricot spreadable fruit -- melted 2 tablespoons packed brown sugar 1/2 teaspoon vanilla Peach or apricot spreadable fruit -- if desired

Heat oven to 350 degrees F. Spray loaf pan, 9 × 5 × 3 or 8 1/2 × 4 1/2 × 2 1/2 inches, with nonstick cooking spray. Toss bread and peaches in pan. Beat milk, egg product, melted spreadable fruit, brown sugar and vanilla with wire whisk or fork in medium bowl until blended. Pour evenly over bread and peaches.

Place loaf pan in rectangular pan, 13 × 9 × 2 inches, on oven rack. Pour boiling water into rectangular pan until 1 inch deep. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Spread additional spreadable fruit over top of bread pudding for glaze. Cool 10 minutes; cut into 4 pieces. Serve warm. Cover and refrigerate any remaining bread pudding. Yield: 4 servings.

Per Serving: 154 Calories; 1g Fat (3.7% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 147mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

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Manhattan Clam Chowder

From Diet Forum Serves 6

2 large onions, chopped 1 large carrot, diced 1 cup chopped celery 1 green pepper, chopped 1 cup clam juice 16 ounce can stewed tomatoes 4 cups water 1/8 teaspoon thyme pepper to taste 2 cans cooked clams fat free crackers crushed 1. In large nonstick saucepan over high heat, saute onions, carrot, celery and green peppers in clam juice until tender. Add stewed tomatoes, water and seasoning to soup mixture. 2. Cook for 10 minutes. Stir occasionally. Add clams to soup and simmer for 10 minutes longer. Stir occasionally. Thicken with crushed crackers just before serving. Serve hot. Makes 6 servings

Nutritional Information: Per serving: 90 Calories, 0 Fat Grams

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This is a very tasty chili and not spicy hot.

TURKEY PICADILLO CHILI

Vegetable cooking spray 1lb. freshly ground turkey breast 1/2c sliced green onions 1(4 ounce) can chopped green chilies, undrained 1clove garlic, minced 1/2c raisins 3tbsp. slivered almonds 1tsp. chili powder 1/2tsp. ground cumin 1/2tsp. ground cinnamon 1/4tsp. ground cloves 1/2tsp. ground red pepper 1/4tsp. black pepper 2(8 ounce) cans no-salt added tomato sauce 1(14 1/2 ounce) can no-salt added whole tomatoes, undrained and chopped 8pimiento-stuffed olives, halved

Coat a large saucepan with cooking spray, and place over medium-high heat until hot. Add ground turkey breast, and cook until browned, stirring to crumble. Add green onions, chilies, and garlic; cook 3 minutes. Add raisins and remaining ingredients. Cover, reduce heat, and simmer 15 minutes. Yield: 6 cups (serving size: 1 cup)

Picadillo is a traditional dish in many Spanish-speaking countries. Raisins and cinnamon make it sweet and spicy. CALORIES199 (21% from fat) / PROTEIN 19.1g / FAT 4.6g (SAT 0.9g, MONO 5.3 g, POLY 2.2g/ CARB 42.2g / FIBER 5.9g /CHOL 49 mg / IRON 2.1mg / SODIUM 493mg / CALCIUM59mg

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Beef with Broccoli

This entree is good but a bit sweet. Cutting down on the sugar does the trick. Makes 5 servings

1/4 cup light brown sugar 2 tablespoons dry sherry 2 tablespoons soy sauce 2 teaspoons Asian sesame oil 1 teaspoon finely grated fresh ginger 1/8 teaspoon crushed red pepper flakes (optional) 1 pound boneless beef top sirloin or flank steak, trimmed of fat 1 tablespoon vegetable oil 1 cup onions, sliced thick into 2-inch-long pieces 4 cups broccoli florets 1 red bell pepper, julienned 2 teaspoons cornstarch 1/4 cup water

1. Combine the sugar, sherry, soy sauce, sesame oil and ginger. Add the pepper flakes, if desired. Slice the beef into thin, 2-inch-long strips. Stir into the marinade and let rest for 30 minutes.

2. Heat a large nonstick wok. Pour in the vegetable oil. Stir in the onions and cook about 1 minute. Put the meat and marinade into the wok and cook, stirring constantly, until the steak is browned on all sides. Stir in the broccoli and bell pepper. Cook about 3 minutes, covered, until the broccoli softens slightly and turns bright green. Shake the pan frequently.

3. Stir the cornstarch and water together until a paste forms and pour it into the wok. Stir constantly and cook over high heat until the sauce thickens.

Note: Asian sesame oil goes by many names such as toasted sesame oil and dark sesame oil. Sesame oil light in color and mild in taste is not toasted oil and cannot be used interchangeably with Asian sesame oil.

Nutritional analysis: Per serving: Calories 257; Protein 23g; Fat 10g (Saturated 2g); Carbohydrates 19g; Fiber 3g; Sodium 481mg

From 1,000 Lowfat Recipes by Terry Blonder Golson (Macmillan Publishing)

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This makes a good company meal.

Deviled Cornish Hens

Makes 4 servings

2 Cornish hens weighing a total of 2 1/4 lb., skin removed 1 T water 1/4 cup soy sauce 1/2 cup red wine 2 T sherry 1 T Dijon mustard 1/2 t bottled hot pepper sauce 2 T vegetable oil 1/2 t pepper 3 T dried bread crumbs

Split hens in half down the back. Place in shallow pan. In a small bowl, combine remaining ingredients, except bread crumbs, and pour over hens. Marinate several hours, turning hens occasionally. Preheat oven to 350 degrees. Sprinkle half the bread crumbs over hens. Bake 30 minutes. Turn hens. Sprinkle with remaining crumbs. Bake 30 minutes more.

Each serving provides: 275 calories, 26 g protein, 14 g fat, 7 g carbohydrate, 1546 mg sodium and 76 mg cholesterol.

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You're never too young or too old to begin eating well. Fortunately, this calorie-conscious Thanksgiving recipe gives you the best of both worlds; great taste without the waist..

RED AND GREEN APPLE SALAD

1/2 c. Miracle whip Free Nonfat Dressing 1/8 t. ground cinnamon 3 c. chopped red and green apples 1 c. thinly sliced celery 1 c. halved red grapes 2 T. chopped walnuts, toasted (optional)

Mix well ingredients except walnuts; refrigerate. Sprinkle with walnuts, if desired. Makes 8 servings. Prep time 15 minutes plus refrigerating.' Nutrition information per serving. 60 calories. 1 g. fat 1 mg chol 0 g pro 14 g carbo 230 mg sodium 11 mg calcium 0 mg iron

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I am not sure what "crostada" means but I am sure someone will be able to tell me. I use a small amount of cinnamon mixed with the sugar and go for the gusto and use the heavy cream. It is just so good. It is messy and will bubble over so you will want to put a cookie sheet under it.

Peach Crostada

2 c.flour 1/4 c. sugar 1/2 c. butter 5-6 peaches, peeled and sliced 3/4 cups sugar Cinnamon to taste (optional) 1 c. heavy cream, sour cream or yogurt, to taste 2 eggs

Preheat oven to 400 degrees. Stir together flour and sugar. Cut in butter until mixture resembles coarse meal. Press into 9-10 inch pie plate. Arrange peaches over crust and sprinkle with 3/4 c. sugar and cinnamon. Bake 15 minutes. With a fork or wisk, beat together cream and eggs. Remove crostada from oven. Pour over egg mixture. Bake for 30 minutes. Serve warm. Do not refrigerate.

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HUNGRY MAN IN A BLANKET

1 sheet Pepperidge Farm frozen Puff Pastry, thawed 20 minutes 2 (10 1/2 ounce) Hungry Man Frozen Dinners (turkey), thawed in the refrigerator overnight 1/4 cup minced onion

1.On a floured pastry board, cut the pastry sheet in half and roll each half into a 12" square.

2. In the middle of each sheet of pastry, place the turkey portion of the Hungry Man dinner, turkey side down, stuffing side up. Divide the potato portion in half in order to cover the entree portion, which is twice as long as the potatoes. Layer the peas and onion over the potatoes. Wrap the Hungry Man by bringing up the ends of the pastry and folding over once (the same way you would wrap a sandwich in waxpaper) Dab 1/4 teaspoon water along the inside edges of the open ends of pastry and press closed with fork to seal tightly.

3. Place packets on a cookie sheet and bake in a 400-degree oven for 25 minutes. Serves 4.

4. Warm dessert portions of the frozen dinners in the microwave and serve with vanilla ice cream.

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I clipped this recipe out of newspaper years ago. I've added the chocolate chips and the butter to punch up the flavor. It's easy to make and the kids love it.

Microwave Pudding

Ingredients 3 Tablespoons Cornstarch 1/3 cup sugar 1/3 cup cocoa powder 1 teaspoon vanilla 2 cup milk dash salt 1/2 cup of chocolate chips 1 Tablespoon butter

Directions: In a 1 quart microwave proof bowl, whisk together the cornstarch, sugar and cocoa. Whisk in the two cups of milk and the teaspoon of vanilla until they are well combined. Cook on high in the microwave for 3 minutes. Whisk again and cook on high for an additional 3-8 minutes. (It usually takes no more than 3 minutes to cook) After each minute whisk again. When the pudding comes to full boil and thickens remove from microwave and stir in butter and chocolate chips. Serve this pudding warm or cold.

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This is a good Crockpot recipe for the cold weather.

Spicy Beef Stew

2 pounds Stew meat -- cut in 1" pieces 4 medium potato -- cubed 4 medium carrot -- sliced 1 medium onion -- chopped 2 cloves garlic -- minced 2 cans tomato soup, condensed -- 10 3/4 ounces each 2 cans water -- soup cans 1 cup Burgundy 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon peppe 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 1/2 teaspoon dried marjoram 1 tablespoon Worcestershire sauce 2 bay leaves

Coat stew meat with flour, salt, paprika and pepper. Place in crockpot. Combine remaining ingredients. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay leaves before serving.

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Cranberry Blueberry Bars

Crust/Topping 1 1/2 c oats 1/2 c flour 1/2 c brown sugar, packed 1/4 c walnuts, chopped [optional] 1/4 t baking soda 1/2 t cinnamon 1/8 t salt 6 T butter, melted

Filling 1 1/2 c fruit [1/2 each cranberries and blueberries, or whatever you like] 3 T sugar 2 t cornstarch

Place aluminum foil into an 8" square pan, with it hanging over two sides to be able to grip and lift when done. Mix crust ingredients and press firmly onto foil-lined pan, reserving 1/2 cup. Bake in a preheated 350F oven for 12 minutes.

Stir filling ingredients in a small pan over medium low heat. Simmer 2 minutes until slightly thick. Pour onto crust and smooth evenly. Sprinkle reserved topping all over. Return to oven and bake 30 minutes, checking to be sure that the top does not burn.

Cool in pan 10 minutes. Lift out with the foil edges and place on serving plate. Cut into squares.

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Homemade rice-a-roni

1/4 C butter or margarine 1 C long grain rice 1/2 C uncooked fine egg noodles or vermicelli 2-3/4 C chicken broth (I use the real thing, but the bogus stuff is fine) 2 TB minced fresh parsley

In a saucepan, melt butter. Add the rice and noodles; cook and stir til lightly browned, about 3-5 min. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 min. or til broth is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.
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Chicken & Rice

2 tbls olive oil 1 lb. cooked and cubed or shredded chicken 2 big cans of tomato sauce 1 cup of water 1 small can of tomato paste 2 chopped peppers (I use green and red bell) 1 chopped medium onion 2 chopped cloves of garlic Spices to taste - I usually use chili powder and a couple of dashes of hot sauce but have used cumin, oregano, or whatever my hand grabs onto Lots of white rice

In a large pot, sautee the peppers, onion and garlic on medium-high, just untill the peppers are just about to get soft. Add the tomato sauce, water and paste. Cook untill it starts to boil. Add the chicken. Lower the heat to low, cover and cook for about half and hour. Add spices. At this point, I start to cook the rice. About half way through the rice cooking, I taste the sauce to see if it needs adjustment. (My secret, if I can't get it right - sugar. Sugar is my secret to almost everything!) When the rice is done, the sauce is done. Scoop rice into individual bowls and pour the sauce over it. Yum!

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HOT DOG ONIONS

6 medium onions 2 T vegetable oil 1 C ketchup 10 drops Tabasco Sauce

Slice onions into rings. There should be about 6 C. In a lg. skillet, heat oil. Add onions and stir fry for 5 min. Stir in the ketchup and the Tabasco. Cook for 30 min or until the onions are tender.

Recipe can be halved. This is as good as it gets and is quite easy. I almost always 1/2 this recipe.

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Chocolate-Laced Kiwifruit with Orange Sauce

1/2 cup vanilla yogurt 1 tablespoon frozen orange juice concentrate -- partially thawed 4 large kiwifruit -- peeled and cut into 1/4-inch slices 2 tablespoons semisweet chocolate chips 1 teaspoon shortening

Mix yogurt and juice concentrate. Spoon 2 tablespoons yogurt mixture onto each of 4 dessert plates. Arrange 1 sliced kiwifruit on yogurt mixture on each plate.

Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over kiwifruit. Yield: 4 servings.

Per Serving: 107 Calories; 4g Fat (31.0% calories from fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 19mg Sodium. Exchanges: 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : QUICK TIP: Substitute chocolate-flavored syrup for the chocolate chips and shortening.

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Minestrone Pasta

3 cups uncooked medium pasta shells -- (7 1/2 ounces) 2/3 cup Italian dressing 1/2 cup shredded Parmesan cheese 2 medium carrots -- sliced (1 cup) 1 medium green bell pepper -- chopped (1 cup) 1 (15-ounce) can kidney beans -- rinsed and drained (15 to 16 ounces) 1 (15-ounce) can garbanzo beans -- rinsed and drained (15 to 16 ounces) 1 (14 1/2-ounce) can Italian-style stewed or diced tomatoes -- drained

Cook and drain pasta as directed on package. Toss pasta and remaining ingredients. Serve warm or cold. Yield: 6 servings.

Per Serving: 521 Calories; 16g Fat (28.1% calories from fat); 18g Protein; 77g Carbohydrate; 9g Dietary Fiber; 5mg Cholesterol; 807mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat.

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Maple Custard

1 3/4 cups skim milk 1 egg 2 egg whites 3 tablespoons sugar 1/2 teaspoon maple flavoring Dash salt 4 teaspoons maple-flavored syrup 2 cups cut-up fruit

Heat oven to 350 degrees F.. Heat milk in 1-quart saucepan just to boiling. Remove from heat; cool. Beat egg, egg whites, sugar, maple flavoring and salt in small bowl. Gradually stir in milk. Pour into four 6-ounce custard cups. Drop 1 teaspoon maple-flavored syrup carefully onto center of mixture in each cup (syrup will sink to bottom).

Place cups in square pan, 9 × 9 × 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center comes out clean. Remove cups from water. Let stand 15 minutes. Unmold and serve warm with fruit. Or cover, refrigerate and unmold at serving time. Immediately refrigerate any remaining custard. Yield: 4 servings.

Per Serving: 154 Calories; 1g Fat (7.8% calories from fat); 7g Protein; 29g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

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Roast Beef Pocket Sandwiches

1 cup plain nonfat yogurt 1 1/2 teaspoons snipped fresh dill OR 1/2 teaspoon dried dill weed 1 teaspoon mustard 1 cup chopped bell pepper (about 1 medium) 2 pita breads (6 inches in diameter) -- cut into halves 1/3 pound thinly sliced lean roast beef 1 cup alfalfa sprouts

Mix yogurt, dill weed and mustard; stir in bell pepper. Fill each pita bread half with 1/3 cup yogurt mixture and 1/4 of the beef and alfalfa sprouts. Yield: 4 servings.

Per Serving: 210 Calories; 5g Fat (21.3% calories from fat); 17g Protein; 24g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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Marble Cheesecake

2 cups Thick Yogurt -- (recipe follows) 4 chocolate wafers -- crushed (1/4 cup) 1 (8 ounce) package reduced-fat cream cheese (Neufchâtel) -- softened 2/3 cup sugar 1/4 cup skim milk 2 tablespoons all-purpose flour 2 teaspoons vanilla 3 egg whites 1 tablespoon cocoa 1 teaspoon chocolate extract 3/4 cup raspberry preserves -- if desired

THICK YOGURT 4 cups plain nonfat yogurt (without gelatin)

Prepare Thick Yogurt. Heat oven to 300 degrees F.. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan.

Beat Thick Yogurt and cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth. Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended.

Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with metal spatula, being careful not to touch bottom, for marbled design.

Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Cool 15 minutes. Cover and refrigerate at least 3 hours. Heat preserves in 1-quart saucepan over medium-low heat, stirring occasionally, until warm. Serve with cheesecake. Yield: 12 servings.

THICK YOGURT:

Line 6-inch strainer with basket-style paper coffee filter or double thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into strainer. Cover strainer and bowl and refrigerate at least 12 hours, draining liquid from bowl occasionally.

Per Serving: 200 Calories; 4g Fat (18.8% calories from fat); 13g Protein; 28g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 283mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

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Sweet-and-Spicy Shrimp

1/4 cup soy sauce 2 teaspoons sugar 2 teaspoons cornstarch 1/2 teaspoon crushed red pepper 1/2 teaspoon sesame or vegetable oil 1 tablespoon vegetable oil 1 small onion -- sliced 1 small green bell pepper -- sliced 1 medium carrot -- thinly sliced (1/2 cup) 3/4 pound peeled and deveined raw large shrimp -- thawed if frozen Hot cooked rice -- if desired

Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened. Serve over rice. Yield: 4 servings.

Per Serving: 150 Calories; 5g Fat (28.5% calories from fat); 16g Protein; 11g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 1186mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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Quick Jambalaya

2 teaspoons margarine or butter 1 large onion -- chopped (1 cup) 1 medium stalk celery -- chopped (1/2 cup) 1 small green bell pepper -- chopped (1/2 cup) 2 cloves garlic -- finely chopped 1 cup peeled and deveined raw small shrimp (1/2 pound) -- thawed if frozen 1/2 cup fat-free reduced-sodium chicken broth 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper 1/8 teaspoon red pepper sauce 1 bay leaf 1 (14 1/2 ounce) can diced tomatoes -- undrained 3 cups cooked quick-cooking brown or instant rice

Melt margarine in 3-quart saucepan over medium-high heat. Cook onion, celery, bell pepper and garlic in margarine, stirring frequently, until onion is tender. Stir in remaining ingredients except rice. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Stir in rice. Cover and let stand 10 minutes. Remove bay leaf. Yield: 4 servings.

Per Serving: 246 Calories; 3g Fat (12.0% calories from fat); 18g Protein; 37g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 339mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

NOTES : Because quick-cooking brown rice is fast to prepare, you'll have time to cook it while the shrimp mixture cooks. Brown rice has more fiber than white rice, and many people prefer it because of its nutty flavor.

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Orange Almond Biscotti

1 cup sugar 1/2 cup margarine or butter -- softened 1 tablespoon grated orange peel 2 eggs 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup slivered almonds -- chopped

Heat oven to 350 degrees F. Beat sugar, margarine, orange peel and eggs in large bowl. Stir in flour, baking powder and salt. Stir in almonds. Shape half of the dough at a time into rectangle, 10 × 3 inches, on ungreased cookie sheet. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.

Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet. Cool on wire rack. Yield: 42 servings (1 cookie per serving).

Per Serving: 86 Calories; 3g Fat (32.2% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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Grandma's Pineapple Cookies

Recipe By :Chef: Ami Peacock

1 cup shortening 1 1/2 cups sugar 1 egg 1 (9-ounce) can crushed pineapple -- drained 3 1/2 cups flour 1 teaspoon soda 1/2 teaspoon salt 1/4 teaspoon nutmeg

ICING 2 cups confectioners sugar 2 tablespoons softened margarine Pineapple juice (add to desired thickness) OR ICING 2 cups confectioners sugar 1 tablespoon softened margarine Milk (add to desired thickness) 1/2 teaspoon Vanilla

Mix shortening, sugar and egg together. Stir in drained crushed pineapple. Add rest of ingredients. Chill mixture at least one hour. Bake 8 to 10 minutes at 400ºF.

ICING: Mix ingredients together and spread over cookies after slightly cooled. Yield: about 5 dozen (1 per serving).

Per Serving: 99 Calories; 4g Fat (35.6% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 24mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat;1/2 Other Carbohydrates.

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Light Recipes
Hi, after many attempts, I have discovered a banana bread recipe that is moist and low fat. I hope you enjoy it as much as my family does.

Banana Bread

yield: 2 loaves

SIFT TOGETHER: 2 c. flour 1 TB. baking soda 1/4 tsp. salt 1/2 tsp. allspice 1/2 tsp. cinnamon

CREAM: 1/3 c. softened margarine 1/2 c. brown sugar 1/2 c. white sugar 1 egg 2 egg whites 1 tsp. vanilla

Add flour mixture alternating with: 1/2 c. buttermilk 2-3 mashed bananas (should measure out to a heaping cup)

Spoon into 2 greased and floured bread pans. Bake 45-55 minutes.

I add raisins, nuts or mini chocolate chips sometimes.

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SUNRISE CHICKEN

4 skinless, boneless chicken breast halves 1 tablespoon canola oil salt and fresh-ground pepper to taste 2 teaspoons fresh grated ginger 1 cup orange juice 1/2 cup dry white wine 1 teaspoon lime juice 1/2 teaspoon Dijon mustard 1 teaspoon maple syrup 1/2 teaspoon thyme 1/4 teaspoon coriander 1 can (15 oz.) sweet potatoes, drained 1/3 cup slivered almonds 1 cup dates

Heat oil in large skillet over moderate heat. Season chicken with salt and fresh-ground pepper. When oil is hot, add chicken, cooking till light brown on both sides. Add the ginger, orange juice, wine, lime juice, mustard, maple syrup, thyme, and coriander. Stir, blending. Add sweet potatoes. Simmer for 10 minutes. Remove from heat and add almonds and dates. _______________________________________

Light Lasagna

This is a substitution recipe. I was trying to make up some meatless meals to eat once a week, and this worked well for my favorite lasagna recipe!

I replaced one pound of meat (hamburger/Italian sausage) with 1 pound of chunky cut up mushrooms ( I like the regular kind in the store, but you can use any). Cook in the sauce you usually use, when bubbly add one large carton of Non-fat cottage cheese (replace the ricotta cheese)

Cook your noodles as usual. (I never liked the no boil ones)

Blanch a 16 oz PKG of Broccoli florets.

For cheese I replaced my combination of Cheddar, Jack and Mozzarella with low fat Mozzarella and tried to be a bit less heavy with the amount.

Use your usual amount of spices that make your lasagna "yours"

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Country Quiche

1 T butter 1/2 C chopped celery 1/2 C chopped pepper 1/2 C chopped onion 1/2 C cooked, diced ham or turkey ham or any kind of meat (I usually use more meat) 1/2 C shredded cheddar cheese (I also usually use more cheese) 6 eggs 1/2 C heavy cream (whipping cream) 1/2 C water 1/2 tsp salt 1/2 tsp paprika

Cook veggies in butter until barely tender. Sprinkle vegetables, meat and cheese into pie pan. I normally oil the pie pan with either olive oil or a light spray of Pam. Beat eggs, cream, water, salt and paprika together pour over meat and vegetables. Bake 375º about 30-40 minutes until knife comes out clean. Let set for 5 minutes before serving.

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Apple Pizza

1 pizza crust 4 med apples - peeled and sliced 1/3-cup brown sugar 1-t cinnamon

Prepare pizza crust as per recipe. Pat dough into a pizza pan or a baking sheet. Crimp edges as for a pizza. Spread apples over dough and sprinkle brown sugar and cinnamon over apples. Bake at 425° for 30 minutes.

Nutritional information: 239 calories,3 gr fat, 5 gr protein, 49 gr carbohydrates, no cholesterol, 416 mg sodium.

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Chicken With Caramelized Onions

Cooking spray 6 cups thinly sliced onion 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon ground red pepper 1/4 teaspoon black pepper 1/2 cup low-salt chicken broth, divided 1/4 cup balsamic vinegar 6 (4-ounce) skinned, boned chicken breast halves

1. Coat a large skillet with cooking spray; place over medium heat until hot. Add onion; cover and cook 10 minutes or until onion is golden brown, stirring frequently.

2. Combine salt and next 3 ingredients; stir well. Sprinkle half of spice mixture over onions; add 1/4 cup chicken broth, and cook 10 minutes, stirring frequently. Add 2 tablespoons broth, and cook until liquid evaporates, scraping pan to loosen browned bits. Stir in remaining 2 tablespoons broth; cook until liquid evaporates. Add vinegar, and cook an additional 2 minutes or until liquid almost evaporates. Remove onion mixture from skillet; set aside, and keep warm. Wipe skillet clean with paper towels.

3. Rub chicken with remaining spice mixture. Recoat skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 5 minutes on each side or until done. Serve chicken with caramelized onion mixture.

Yield: 6 servings (serving size: 1 chicken breast half and 1/3 cup onion mixture) WW: 4 Points per serving.

**************************************************************** Ethel's Famous Popcorn Balls

Recipe By :Chef: Trent Snyder

1 gallon popcorn -- popped (1 cup unpopped) 1/4 cup water, to get started 1 cup white sugar 1 cup brown sugar 1 cup light corn syrup 1 teaspoon butter 1 tablespoon vinegar 1/2 teaspoon baking soda

Pop popcorn, salt to taste. Combine all other ingredients except soda in a saucepan. Boil to the soft boil stage (use candy thermometer). When you reach soft boil stage, stir in baking soda. Pour caramel sauce over popped corn.

To make popcorn balls, wait until cool enough to handle. Coat your hands with butter. Form balls, but don't pack. Wrap in plastic wrap. Enjoy! Yield: 8 servings.

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Per Serving: 395 Calories; 7g Fat (14.5% calories from fat); 2g Protein; 87g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 335mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fat; 5 Other Carbohydrates.

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Marinated Beef and Pasta Salad

1 pound Mostaccioli, Ziti, or other medium pasta shape -- uncooked 2 tablespoons vegetable oil 3 tablespoons lemon juice 2 tablespoons red wine vinegar 1 tablespoon fresh chopped oregano 1 tablespoon fresh chopped thyme 2 tablespoons Dijon mustard 1 tablespoon dried oregano 1 tablespoon dried thyme 1/2 cup fresh parsley -- chopped 10 large mushrooms -- sliced 2 cups roast beef -- julienned 2 cups snow peas -- chopped in half 1 red bell pepper -- ribs and seeds removed, julienned 1 yellow bell pepper -- ribs and seeds removed, julienned Salt and freshly ground black pepper -- to taste

Prepare pasta according to package directions; drain.

In a large bowl, mix vegetable oil, lemon juice, vinegar, parsley, oregano, thyme, mustard, mushrooms, and beef. Add snow peas and peppers and mix thoroughly.

Add pasta and mix again. Serve immediately or refrigerate for one hour and serve cold. Yield: 12 servings.

Per Serving: 250 Calories; 7g Fat (26.3% calories from fat); 14g Protein; 32g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 65mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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Caramel Pecan Pie

1 9-inch pie crust -- pre-baked for 12 minutes at 350 degrees F 1 cup brown sugar 3/4 cup butter 1/2 cup honey 3 tablespoons sugar 1/2 cup heavy cream 1/4 teaspoon vanilla 3 cups pecans (toasted and chopped)

Combine sugars, butter, and honey in a heavy-bottom sauce pan; cook over medium heat, and stir only until melted. Heat until mixture reaches 240 degrees F on a candy thermometer. Remove from heat and stir in heavy cream and pecans (mixture will bubble slightly).

Pour into pre-baked pie shell and bake for approximately 30-35 minutes. Cool. Yield: 8 servings.

Per Serving: 727 Calories; 55g Fat (65.9% calories from fat); 5g Protein; 60g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 335mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 11 Fat; 2 1/2 Other Carbohydrates.

NOTES : Pie will set completely when cooled.

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Buffalo Chicken Lasagne

12 pieces Lasagne -- uncooked Vegetable oil cooking spray 1 pound skinless, boneless chicken breasts -- diced 4 cups low-sodium spaghetti sauce 1 1/2 cups water 2 tablespoons hot sauce (2 to 3 tablespoons) 2 tablespoons vinegar 1 teaspoon garlic salt 1 15-ounce container part-skim Ricotta cheese 1/2 cup egg substitute 3/4 cup crumbled blue cheese

Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.

In a small bowl, combine Ricotta cheese and egg substitute. Set aside. Spray a 9 × 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another 1 1/2 cups of sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.

Preheat oven to 350 degrees F. Cover lasagne with foil and bake for 1 hour 10 minutes. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving. Yield: 10 servings.

Per Serving: 333 Calories; 13g Fat (35.5% calories from fat); 23g Protein; 31g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 1024mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 2 Fat; 0 Other Carbohydrates.

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Blueberry Granola Bars

1/2 cup honey 1/4 cup firmly-packed brown sugar 3 tablespoons vegetable oil 1 1/2 teaspoons ground cinnamon 1 1/2 cups quick-cooking oats 2 cups fresh blueberries

Preheat oven to 350 degrees F. Lightly grease a 9 × 9-inch square baking pan. In a medium saucepan combine honey, brown sugar, oil and cinnamon. Bring to a boil, and boil for 2 minutes; do not stir. In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended. Spread into prepared pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1 1/2 × 3-inch bars. Yield: 18 servings.

Per Serving: 96 Calories; 3g Fat (24.7% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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Banana Sweet Potato Puff Casserole

2 cups mashed sweet potatoes 1 cup mashed ripe bananas (3 medium) 3/4 teaspoon curry powder 1/3 cup sour cream 1/2 teaspoon salt 1 egg

In a large bowl, combine all ingredients. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish. Bake at 350 degrees F. in the oven for 20 minutes or until puffed and lightly browned. Yield: 6 servings.

Per Serving: 160 Calories; 4g Fat (20.8% calories from fat); 3g Protein; 29g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 258mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat.

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Fajita-Style Orzo

1 pound Orzo, Ditalini, or other small pasta shape -- uncooked 2 teaspoons vegetable oil 2 large red bell peppers -- cored, seeded and cut into wide strips 1 large red onion -- sliced into 1/4-inch-thick rings 3 medium tomatoes -- very ripe 1 bunch scallions -- finely chopped 1 jalapeño pepper -- seeded and minced 1/2 cup lime juice 1 teaspoon salt 1/4 cup low-fat sour cream OR 1/4 cup low-fat guacamole

Prepare pasta according to package directions; drain.

Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.

Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapeños, lime juice and salt.

When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well.

Divide the pasta among four bowls and top each with a spoonful of sour cream. Yield: 4 servings.

Per Serving: 525 Calories; 7g Fat (11.4% calories from fat); 17g Protein; 101g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 571mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : This dish is delicious with the addition of grilled chicken breasts, cut into thin strips.

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Chocolate Caramel Rolls

3 1/2 cups all-purpose flour 1/2 cup baking cocoa 1/3 cup granulated sugar 1/2 teaspoon salt 2 packages active dry yeast 1 cup very warm milk (120 to 130 degrees F.) 1/3 cup margarine or butter -- softened 1 egg 1 cup packed brown sugar 1/2 cup margarine or butter 1/4 cup dark corn syrup 3/4 cup pecan halves 2 tablespoons margarine or butter -- softened 1/2 cup miniature semisweet chocolate chips 2 tablespoons packed brown sugar 1 teaspoon ground cinnamon

Mix 2 cups of the flour, the cocoa, granulated sugar, salt, and yeast in large bowl. Add milk, 1/3 cup margarine, and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in the remaining flour (dough will be stiff).

Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)

Heat 1 cup brown sugar and 1/2 cup margarine to boiling in 2-quart saucepan, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 × 9 × 2 inches. Sprinkle with pecan halves.

Punch down dough. Flatten with hands or rolling pin into rectangle, 15 × 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix chocolate chips, 2 tablespoons brown sugar and the cinnamon; sprinkle evenly over margarine. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.

Heat oven to 350 degrees F.

Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down into heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Yield: 15 servings.

Per Serving: 391 Calories; 19g Fat (41.0% calories from fat); 6g Protein; 54g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.

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Simple Pot Roast

Always tasty, it is the quintessential comfort food. It is best served with mashed potatoes (use the sauce for gravy), cole slaw and a crusty loaf of bread.

4 lb. rump roast (large enough that it will be carvable into slices after cooking) 1 jar of chili sauce 1 envelope of Lipton onion soup mix 1 can of real Coca-Cola (the red can) 2 lb. bag of peeled, baby carrots

In a bowl mix together chili sauce, soup mix and cola. Place carrots on the bottom of a tight fitting drip drop basting pan or cast aluminum roasting pan with a tight fitting lid. Put the meat on top of the carrots, then pour the sauce over the whole thing. *Make sure the lid is on tight!* Bake in a low (275 degree) oven for 6 hours, or overnight. Serve with juices on the side for gravy.

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Ham Casserole

1 1/2 cups cubed, cooked ham 2 carrots, sliced 5 potaotes, sliced 1 can mushrooms 1 can cream of mushroom soup 1 can water 1 onion, chopped

Heat oven to 350. Combine ham, potatoes, carrots and mushrooms. In a bowl, combine soup and water. Mix well and pour over mixture stirring to coat. Bake 1-1/12 hours or till done.

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if you like hot Chiles, stuffed with crab meat or shrimp, as well as cheese, for a deluxe treat they are called chiles rellenos Del Mar, which are served in the Monte Carlo Restaurant in Grants, N. M., add a little amount of small shrimp before the cheese or crabmeat, if so desired. (About 1/2 pound)

Chiles Rellenos

Oil for frying For batter: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup cornmeal 1 cup milk 2 eggs, slightly beaten

For Chiles: 12 large green chiles or Italian frying peppers with stems, dry-roasted over a flame or in oven, peeled and seeded 1 pound Monterey Jack or Longhorn cheese, cut in strips (Look in Mexican-Spanish Style Store if you can't find it in yours.) Red or green chile sauce (Recipe below) In a deep-fat fryer, electric skillet or deep, heavy skillet, begin heating oil for frying. Combine flour with baking powder, salt and cornmeal. Blend milk with eggs and combine with dry ingredients. Stir to a smooth batter, adding a little extra milk if necessary so that batter will cling to chiles. Set batter aside. Open small slit in each chile below stem and remove seeds. Fill each chile with cheese (or first a bit of shrimp on the bottom of each chile), with care to avoid breaking the chile. Dip stuffed chile into batter using a large spoon. Fry in hot fat (420 degrees) until batter is golden brown, about 4-5 minutes. Drain on paper towles. Serve with chile sauce. Makes 6 servings. Enjoy, Stef.

For Red Chile Sauce Place 3 ounces dried red ancho chile pods on a cookie sheet and heat in a 200 degree oven for about 10 minutes, leaving the door ajar, stir often, being careful not to scorch. Soak the heated pods in a pan of warm water for 15 minutes, until soft and pliant. Wearing rubber gloves, open pods and remove seeds and strip veins. Place pods in blender container with 3 peeled cloves of garlic and a small amount of boiling water. Whir to make a thick red paste. Gradually add about 2 to 2 1/2 cups boiling water and 1 teaspoon salt, and blend until smooth. Makes about 1 quart of sauce, which can be used in enchiladas and other hot recipes. Store leftovers, covered in refrigerator.

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This is just way too easy to be sooo good! There is plenty of sauce left for dipping.

GRILLED SAUSAGES WITH APRICOT MUSTARD

1/2 cup apricot preserves 1/3 cup Dijon mustard Pinch salt and pepper 1 pound Italian sausages (such as Johnsonville)* [I used Eckrich Lite Smoked Sausage]

Prepare grill for direct grilling. Combine preserves, mustard and salt and pepper in a small bowl; mix well. Grill sausages over medium-hot coals for 20 minutes, turning once. Baste with preserve mixture and continue grilling 3 minutes more, turning once, or until sausage is lightly browned and cooked through. Serve with remaining preserve mixture for dipping. Makes 4 servings. *Useful Tip: Or use smoked sausage cut into desired sizes. Cut grilling time in half.

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Biscuit Puffs

If you have a deep fryer and you live in a part of the world where they sell what we call tube biscuits (Pillsbury, Hungry Jack), try pinching them into little balls about the size of golf balls and dropping them into hot (about 275 degrees F.) oil. You want to let them get just a bit darker than golden brown. Drain them well on paper towels, and serve with butter and/or honey.

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These are so quick and easy to make. They just melt in your mouth. I use different flavors, like orange or lemon, instead of vanilla. I found this recipe on the Argo Starch site, and modified it into a refrigerator slice and bake cookie.

Easy Shortbread Cookies

1 cup flour 1/2 cup corn starch 1/2 cup confectioners sugar 3/4 cup (1 1/2 sticks) butter 1 teaspoon vanilla

Preheat oven to 350'

In medium bowl combine flour, corn starch and confectioners sugar; set aside. In large bowl beat butter with mixer until smooth. Add flour mixture and vanilla. Beat until well blended. Scrape dough into a ball with spatula. Chill in bowl Shape dough into log (I sprinkle surface with confectionery sugar when shaping). Wrap in waxed paper Chill log until firm. Slice and bake until slightly browned on edges 12 to 15 minutes. Suggestion: I use parchment paper to bake cookies on.

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Here is a manicotti recipe that you can refrigerate overnight before baking if you want to. I never do. It bakes up just fine without refrigeration.

MANICOTTI SERVES 6

MEAT FILLING 1 lb hamburger (do not brown) 1/4 cup chopped onion 3 slices torn white bread 1 & 1/2 cup shredded mozzarella cheese 1 egg 1/2 cup milk 1 teas parsley flakes 1 teas salt 1/4 teas pepper

MIX TOGETHER AND STUFF INTO 1 8OZ PACKAGE MANICOTTI SHELLS

SAUCE

1 4 oz can mushrooms 1 15 oz can tomato sauce 1 clove garlic minced 1 12 oz can tomato paste 4 cups water 1 tablespoon Italian seasoning 1/4 cup chopped onion 1/2 teas sugar 1/2 teas salt 1/8 teas pepper

PLACE STUFFED SHELLS INTO UNGREASED 9 BY 13 PAN HEAT SAUCE AND SIMMER 5 MINUTES POUR SAUCE OVER SHELLS, COVER WITH FOIL AND BAKE AT 375 FOR 1 AND 1/2 TO 1 AND 3/4 HRS SPRINKLE WITH 1/3 CUP PARMESAN CHEESE

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I made this for my scouts slumber party and they loved it.

BBQ Wings

1 giant package chicken wings (4-5 pounds?) garlic powder 12-16 oz BBQ sauce

(spray pot with veggie spray first) Just dump the wings in the crock pot. Sprinkle with garlic powder, dump the sauce in, put the lid on, turn it on and leave for about 6-8 hours.

I didn't have any left-overs and there were only 6 little girls here. Good thing I had another batch ready to go.

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Here are some ideas for Halloween treats for the kids that I got from the Special Effects Cookbook. I ordered it from a television ad years ago. I don't know if it is still in print.

Fire Eyes Cake

The cookbook has a recipe for a skeleton cake, but make any kind of Halloween creature cake: Jack-o-lantern, bat, cat, witch, ghost, anything scary! You could use a Wilton shaped pan, a cut up cake or simply decorate a sheet cake. Now comes the fun part. When ready to serve, place sugar cubes that have been saturated with lemon extract or any other alcohol based extract in each eye. Light sugar cubes with a match, turn out the lights!!

Speaking of turning out the lights. You could serve this at the same time.

Glow in the Dark Gelatin

Make your favorite jello in a mold or bowl. Dark colors work best. Unmold jello onto a transparent glass plate. Place a small flashlight, turned on with light pointing up, in the center of a bundt or angel food cake pan or make an 8-inch round with corrugated cardboard rolled up. Place plate of jello on pan. Turn out the lights. Watch it glow!!

Here is another creepy recipe for Halloween.

Insect in Amber Gelatin Mold

Make yellow, orange or peach colored jello in 4 or more small bowls. Put in refrigerator for about one hour. Remove from refrigerator and suspend candy insects in center of mold and return to refrigerator. When completely set, unmold.

Other recipes in the cookbook include an erupting volcano cake, a smoke breathing dragon cake, pulsating popcorn bowl. Other quick and easy ideas include adding Pop Rocks to a drink or cupcakes. These are just a few of the fun recipes in the cookbook. Can hardly wait for my 5 month old granddaughter and 3 month old grandson to be old enough to enjoy these (although I love the stage they are in right now too!)

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Here is a Halloween cookie recipe. Hope you like it. Happy Halloween

Witches Fingers

1 cup butter, softened 1 cup sugar 1 egg 1 tsp almond extract 1 tsp vanilla 2 3/4 cups all purpose flour 1 tsp baking powder 1 tsp salt sliced almonds tube red decorator gel

In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers!

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This is something that we love -- even though it's low-cal. Even my 22 year old son and 80 year old mother love it.

KP's Chicken

1 lb boneless, skinless chicken breasts Low sodium soy sauce Lemon Pepper Garlic Powder Old Bay Seasoning Water

Heat oven to 350 degrees. Spray a baking dish with Pam (or other no-stick cooking spray). Place breast pieces in pan. Drizzle soy sauce over each piece, and add seasonings (lemon pepper, garlic powder, old bay seasoning) to taste. I go fairly heavy on the spices unless my mother is joining us. Pour about 1/4 inch of water into pan. Bake approximately 20 minutes (when the chicken is no longer pink on visible portions), then turn the pieces over and season that side (soy sauce, lemon pepper, garlic powder, old bay seasoning). Add water if necessary. Bake another 20-30 minutes until the juices run clear and the meat is no longer pink. DO NOT OVERCOOK OR IT WILL BE DRY. You want to catch it just after the pink disappears. The meat will NOT be brown. This makes 4 servings for light appetites, but when my son is hungry, it's 2 servings. Serve with a salad and a green vegetable, and you have a yummy meal. Enjoy. I use this same spice combination for pork and (horrors) chicken with skin, especially chicken wings, and I've even used it on a mixture of potatoes, carrots, onions, and celery (minus the soy sauce).

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Hello everyone! This is a recipe I found on the internet and made some changes to. The addition of either shredded carrots or apples makes the bars moist, as well as sneaking some veggies or fruit into your diet. These are also easy to pack into lunches, as they hold together well.

Oatmeal Raisin Breakfast Bars

3/4 cup brown sugar substitute 1/2 cup white sugar substitute 1/4 cup light butter or margarine 3/4 cup unsweetened applesauce 1 egg or 2 egg whites 3 Tbsp skim milk 2 tsp vanilla 1 1/2 cup flour (I use whole wheat flour) 1 tsp baking soda 1 tsp cinnamon 3 cups uncooked quick oats 1-2 cups raisins 1-2 cups shredded carrots or chopped apples

Heat oven to 350 degrees. Beat sugars and margarine together. Add applesauce, egg, milk and vanilla. Add combined flour, baking soda and cinnamon to wet ingredients. Mix well. Stir in oats, raisins, and apples/carrots. Spread into ungreased 9x13" pan. Bake 25-30 minutes.

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Baked Sweet Potato Fries

nonstick spray coating 4 small sweet potatoes (about 1 lb) 1-T margarine or butter, melted 1/4-t seasoned salt dash nutmeg

Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges. Arrange potatoes in a single layer in pan. Combine margarine or butter, salt, and nutmeg. Brush onto potatoes. Bake in a 450° oven 20 minutes or until brown and tender.

Nutritional information: 117 calories, 3 gr fat, 2 gr protein, 22 gr carbohydrates, no cholesterol, 122 mg sodium, 3 gr fiber.

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This is a good low-fat recipe my family loves.

Cranberry Glazed Chicken

8 boneless, skinless, chicken breast halves salt to taste pepper to taste 1 Tbsp. margarine 1 can cranberry sauce 1 1/2 Tbsp. lemon juice 2 Tbsp. soy sauce

Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper. Combine margarine, cranberry sauce, lemon juice and soy sauce in a shallow baking pan. Place in oven until margarine and cranberry sauce is melted; stir to blend. Arrange chicken in pan, cover. Bake for 1 hour and 15 minutes or until chicken is tender. Baste chicken frequently with sauce in pan. _______________________________________

This is a great healthful snack for children as well. My 2-yr. old grandson loves to "dip" anything so the cinnamon crisps serve him well.

The cinnamon crisps are wonderful by themselves with a cup of tea.

This recipe came from Recipes from the Heart Pampered Chef Cookbook. Sorry I don't have the nutritional analysis

Harvest Apple Salsa

Cinnamon Chips 2 Tbsp. sugar 1 tsp. ground cinnamon 4 8-inch flour tortillas

Preheat oven to 375 degrees. Combine sugar and cinnamon in a small bowl. (I put this mixture in a spice bottle with holes so I could just sprinkle it on) Brush tortillas with water. Sprinkle sugar mixture evenly over both sides of tortillas. Cut each tortilla into 8 wedges; arrange on baking sheet. Bake 5 - 7 minutes or until golden brown/crisp. Remove to wire rack to cool completely.

Harvest Apple Salsa 2 medium Granny Smith apples, chopped 1 medium pear, chopped 1/2 cup chopped seedless red grapes 1/2 cup chopped celery 1/4 cup chopped walnuts 1 Tbsp. packed brown sugar 3 Tbsp. orange juice 2 tsp. grated orange peel

Combine all ingredients in a large bowl. Add walnuts just before serving as it will turn the mixture brown.

Chill overnight to create more juice.

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Impossible Coconut Pie

2 cups milk 1/4 cup margarine or butter -- softened 4 eggs 3/4 cup sugar 1/2 cup Bisquick® Original baking mix 1 1/2 teaspoons vanilla 1 cup flaked or shredded coconut

Heat oven to 350 degrees F. Grease glass pie plate, 9 × 1 1/4 or 10 × 1 1/2 inches.

Stir all ingredients with fork until blended. Pour into pie plate.

Bake 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Refrigerate any remaining pie. Yield: 6 to 8 servings.

Copyright: "© General Mills, Inc. 1998"

Per Serving: 366 Calories; 19g Fat (46.3% calories from fat); 8g Protein; 42g Carbohydrate; 1g Dietary Fiber; 175mg Cholesterol; 308mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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Granola Candy

1/2 cup fat-free granola OR 1/2 cup low-fat fruit granola 1/2 cup crispy corn puff cereal 2 tablespoons raisins or dried cranberries -- if desired 1/2 cup miniature marshmallows 1 tablespoon honey 1 tablespoon reduced-fat peanut butter

Line cookie sheet with waxed paper. Mix granola, corn puff cereal and raisins in medium bowl. Heat remaining ingredients in 1-quart nonstick saucepan over low heat, stirring constantly, until marshmallows are melted. Immediately pour over cereal mixture; stir until evenly coated. Shape mixture into 1 1/2-inch balls, using wet hands. Place on waxed paper. Refrigerate at least 10 minutes. Yield: 12 servings.

Per Serving: 44 Calories; 1g Fat (15.6% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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If you want your apple sauce to have a little "bite", you can throw in a few red hot cinnamon candies at the beginning. This gives a punch of cinnamony heat and the added bonus of a pink tone to the sauce.

Apple Sauce

Ingredients: 8-10 medium cooking apples, peeled and diced 1/2 cup water 3/4 cup sugar cinnamon

In slow-cooking pot, combine apples and water. Cover and cook on low for 4-6 hours or until apples are very soft. Add sugar and cook on low another 30 minutes. Sprinkle with cinnamon at serving time. Makes about 4 cups of slightly chunky applesauce. If you'd rather have smoother sauce, you can puree it........I cheat and use a Braun hand blender.

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It has become one of my favorite cakes. I have made a few changes to the recipe. It is scrumptious!

The Great Moist Cake

Beat the following for two minutes: 1 box of lemon, orange, or pineapple cake mix 3 eggs 1/3 cup oil 1 cup water Add 1 can Coconut Pecan frosting Beat until well mixed. Grease your bunt pant with oil, and sprinkle with sugar on the bottom and sides. Pour in batter and bake at 350 for 1 hour.

I use the little airline bottles of Malibu Rum and Bacardi Limon instead of water. That comes to about a half cup so I use milk for the other half cup. Sometimes I use some spiced rum, banana liqueur, cointreau, etc. And I do put extra coconut and pecans in the batter. I grease the pan and sugar it with brown sugar. Then I put a layer of brown sugar, coconut, and pecans in the bottom of the pan before I pour in the batter.

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Punch

I just pulled off an 80th birthday party for my mother. It was well attended by my rather large extended family, and by her former co-workers, too. I used some recipes I got from Good Neighbors, and I used one I recently shared with you. Thought I should probably share the punch I used, since I was asked for that recipe by several people, too, as I am every time I serve it.

I made this one up several years ago when I was doing a wedding reception. I had sent my relatively new son-in-law to the store for some of my shopping, including the punch ingredients. He couldn't find one item exactly as I listed it, so he got none of it. It was a record-setting high temperature, I had guests coming for a reception, and nothing to drink. And I was in the middle of nearly nowhere, with the closest large supermarket a forty minute drive - one way - away. I made a flying trip to a little neighborhood market, and found that they had Seven-Up and Cherry 7-Up on sale. I bought all they had left, and lots of cherry Kool-Aid and improvised a punch. I had several people come up and ask me for the recipe. I hesitated because it was embarassing that it was so simple. I have refined it a bit over the years, because I like the black cherry flavor better, but feel free to improvise.

If you plan ahead a little bit, make up some Kool-Aid and freeze it in rings for the punch bowl. If not, lots of ice works fine.

Cheryl's Punch

1 pkg. black cherry Kool-Aid 3/4 to 1 cup of sugar (to taste) 1 quart cold water

Stir together until sugar is dissolved. Pour mixture into punch bowl.

Add 1 2-liter bottle of Cherry 7-Up and plenty of ice. Stir gently.

I have also used a store brand (Kroger) of cherry lemon-lime and black cherry soda, and frankly, I liked them both every bit as much as the Cherry 7-Up. The carbonation makes it refreshing, and it is a pretty burgundy color.

I was making this for a crowd, and to keep ahead of them, I made up insulated jugs with the Kool-Aid, sugar, water and ice in them. When the punch bowl needed filled, I took the jug and a 2 liter bottle of soda to the punch bowl, poured in the Kool-Aid, added the soda, stirred it gently with the ladle, and it was ready to go.

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Hong Kong Chicken Salad

This is a great summer salad. 157 calories in this Meal consists of: 1 serving Hong Kong Chicken Salad, ½ cup Mandarin orange segments in own juice. 1 cup Tea Dressing; 1 1/2 Tablespoons rice vinegar. 4 teaspoons salad oil, 2 teaspoons dark sesame oil, 1/4 teasp salt, 1/8 teaspoons pepper, 1 teaspoons sugar or "Splenda" (I make 4 times the recipe so I have it on hand.) Salad: 6 oz shredded chicken, 3 cup romaine lettuce, 1 cup fresh bean sprouts, 3-4 green onions, slivered. 1. For dressing, ahead of time, shake together dressing ingredients in tightly sealed container, Chill. 2. Just before serving, in large salad bowl, toss together chilled salad ingredients and dressings. Serves 6 My alternate way of doing this recipe, and it always gets raves, is to cook a serving of angel hair pasta and a hand full of sugar peas for each guest, and toss together with dressing and chicken and onions. Serve Cold.

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Sweet & Crispy Dill Pickles

1 46 oz. jar of Genuine Whole Dill Pickles (these can be kosher, but I prefer the Genuine Dill) 5 cups sugar 3/4 cup apple cider vinegar

Drain the whole pickles and slice into thin slices in a large bowl. In another bowl mix sugar and vinegar, pour over cucumbers and stir. Once in a while stir again until sugar is dissolved. Let set over night. Put back in jar the whole pickles were in and put remaining juice mixture over them. Refrigerate and enjoy.

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Sylvia's Crab Cakes With Mango, Peach, Pear, Black Bean & Corn Salsa

For The Crab cakes:

12 oz. Lump Crab meat or (2) 6 oz. cans, drained 1 egg 1 Tbs. diced Shallot 1/2 Lime, juiced 1 Tsp. Dijon Mustard 1/4 Cup diced Red Bell Pepper 1/4 Cup diced Sweet Onion (Vidalia) 1/4 Cup Italian style Bread crumbs, plus more for dredging 1/4 Cup Keebler Townhouse Crackers, crushed 1 Green Onion (scallion) sliced thin 1 Tsp. Worcestershire Sauce 1 Tsp. Butter, melted 1 Tsp. Prepared Horseradish 2 Tbs. Extra-Virgin Olive Oil 1 1/2 Tbs. Mayonnaise Pinch of Salt Pinch of Pepper Mix all of the ingredients together except for the olive oil. Make patties out of the mixture and dredge in additional bread crumbs. Fry in heated olive oil, turning when browned. Drain on paper towels and set aside.

For the Salsa:

1 Pear, peeled and diced 1 Mango, peeled and diced 1 Peach, peeled and diced 10 oz. Black Beans (can use canned, but drain and rinse them first) 1/3 cup Frozen Sweet Corn 1/2 small Jalapeno Pepper, minced 1 Tbs. fresh Cilantro, chopped 1/2 Lime, juiced 1/4 cup Sweet Onion, diced 1/4 cup Red Bell Pepper, diced Pinch of Salt and Pepper to taste Mix above ingredients and refrigerate for at least two hours so the flavors marry. For a dramatic presentation, puree two Kiwis and put in a zip lock sandwich bag. Do the same with a Papaya (can use other colorful fruit if desired). Reheat the crab cakes and plate them. Put the salsa on the side. Snip a small hole in the bags and zig zag the puree on the cakes and plate, alternating the colors.
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Fruit Rangoon

1 can of your favorite pie filling (Cherry works Great!) And 1 Pkg. of Wonton Wrappers 1-2 - Egg White

Simple, spoon a small amount (1-2 cherries) of fruit filling into the middle of Wonton Wrapper. Brush egg onto the edges of the Wonton and then pinch the edges closed to keep filling inside.

Deep Fry until "bubbly" and golden Brown! I think sprinkled Powered Sugar on them and everyone went wild!!

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Never Fail Pie Crust

2 cups flour 1 cup Crisco 1 tsp. salt

Cut in shortening until it resembles small marbles.

3/4 cup of milk 1 Tbs. white vinegar

Add to shortening mixture and mix until it forms a ball. Then roll out as usual.

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Spaghetti Torte

1 (16 ounce) package spaghetti 1/2 cup grated Parmesan cheese 1/2 cup Ricotta cheese 1 tablespoon Italian seasoning 4 egg whites OR 1/2 cup fat-free cholesterol-free egg product 1/4 cup chopped fresh basil OR 1 1/2 teaspoons dried basil leaves 2 medium tomatoes -- coarsely chopped 4 (1 ounce) slices Provolone cheese -- cut into fourths Spaghetti sauce -- if desired

Heat oven to 350º. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain. Toss spaghetti, Parmesan cheese, Ricotta cheese, Italian seasoning and egg whites until spaghetti is well coated.

Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomatoes and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomatoes and cheese slices.

Bake 30 minutes. Let stand 15 minutes. Remove sides of pan. Cut torte into wedges. Serve with spaghetti sauce. Yield: 8 servings.

Per Serving: 326 Calories; 8g Fat (23.2% calories from fat); 17g Protein; 45g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 264mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

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Dill and Lemon Pepper Fettuccine

2 medium carrots 2 medium zucchini 8 ounces uncooked fettuccine 1 (8-ounce) container dill dip 3/4 teaspoon lemon pepper

Shave carrots and zucchini lengthwise into thin slices with vegetable peeler.

Cook fettuccine as directed on package-except add carrots and zucchini about 1 minute before fettuccine is done; drain.

Return fettuccine mixture to saucepan. Add dill dip and lemon pepper; toss. Serve immediately. Yield: 4 servings.

Per Serving: 486 Calories; 26g Fat (47.6% calories from fat); 11g Protein; 53g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 688mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 5 Fat.

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Dutch Babies with Quick Blackberry Syrup

FOR SYRUP 1 cup blackberries (1-2 cups, fresh or frozen) 1 1/2 cups sugar 1 tablespoon lemon juice 1/2 cup light corn syrup

FOR DUTCH BABIES 3 tablespoons butter 4 eggs 1 cup low-fat milk 1 cup flour 2 tablespoons sugar 1 teaspoon sugar

For syrup: Purée blackberries in food processor or blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 cup water until they release their juice. Strain.) Measure and add enough water to equal 1 cup.

Combine purée/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator. (Yield: approx. 1 pint).

For Dutch Babies: Melt butter in a 10.5" skillet in preheated 425 degree oven. While butter is melting, combine eggs in food processor or blender and process for 1 minute. With motor running, alternately add flour and milk. Add sugar and vanilla and process 30 seconds more. Pour batter into hot buttered pan and bake for 20-25 minutes until puffed and golden brown. Serve immediately topped with syrup. Yield: 4 servings.

Description: "Legend has it that the first Dutch Babies were the innovation of an early 20th century Seattle chef for his children, who christened the recipe with its unusual name."

Source: "Oregon Raspberry & Blackberry Commission"

Per Serving: 735 Calories; 14g Fat (16.8% calories from fat); 11g Protein; 146g Carbohydrate; 3g Dietary Fiber; 213mg Cholesterol; 225mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 7 1/2 Other Carbohydrates.

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a Light version of this recipe, cooking salmon this way keeps it moist in a piquant orange-flavored sauce. The red pepper flakes and the olives add a piquant touch.

Light Orange-Roasted Salmon

1 1/2 pounds salmon fillet 1 (14.5-ounce) can diced tomatoes 1/4 teaspoon sugar 1/8 teaspoon red pepper flakes 1/4 cup pimiento-stuffed olives, roughly chopped 2 tablespoons orange juice 1 teaspoon orange zest

Preheat oven to 450 degrees. Lay the salmon, skin side down in a baking dish that has been sprayed lightly with lite olive oil, combine the tomatoes, sugar, red pepper flakes, olives, orange juice and orange zest in a bowl, stir thoroughly and pour over the salmon. Roast the salmon for 10 minutes, or until cooked through to desired degree of doneness. Cut into 4 pieces. Serves 4 Enjoy.

For each serving 352 calories (If you go for the sides add about 50-100 more calories) I also served Roasted asparagus.

Toss 3/4 lb. of asparagus with 1/4 cup of balsamic vinegar, salt and pepper to taste, place in a shallow baking dish or pan. Roast at 450 degrees, tossing occasionally, until tender, (about 10-15 minutes)

Cook unpeeled, scrubbed new potatoes in lightly salted boiling water until tender. Toss with salt.

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Here is a simple, low-fat, easy recipe we make for those nights we get home from work late.

Garlic Chicken & Veggie Stir-Fry

1/2 lb. pasta (your choice) 1 lb. chicken, cubed 5-6 cloves garlic, finely chopped 1 bag frozen veggies (we use Bird's Eye, they have a great selection) 2 Tbsp. margarine Pepper to taste

Cook pasta according to directions.

While pasta is cooking, garlic and margarine to non-stick frying pan. When margarine is melted, add chicken. Cook until chicken is no longer pink. Remove from pan with slotted spoon, so that there is still juices and garlic left in pan, and set aside. Add vegetable to pan, cover and cook over medium heat for approximately 5 minutes. Add chicken and cooked pasta to pan, stir and cook, uncovered for 5 more minutes.

Plate and serve (you can add some grated cheese, if desire). Makes 2 servings, but can easily be doubled or tripled to feed more hungry mouths!

You may also use fresh veggies, which will add about 5 minutes more to your cooking time.

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This is a delicious way to serve chicken and is low in fat and calories. It is also good for diabetics as it uses Splenda. Serve it with basmati rice (or your favorite kind) and a green salad and you have a wonderful meal.

Teriyaki Chicken

3-4 pounds of your favorite chicken pieces

3/4 cups Soy Sauce (can be the light sodium) 3/4 cups Splenda 6 cloves garlic, chopped 4 green onions, chopped 1/2 tsp. grated fresh ginger (or 1 tsp. powdered) 8-10 drops sesame oil (optional - but very good)

Remove skin and cut fat from chicken pieces. Mix all the rest of the ingregients and pour in large frying pan. Add chicken pieces and cover. Cook over medium heat, covered, for 20 minutes, turning pieces occasionally. Remove cover and continue cooking for an additional 20 minutes until chicken pieces are coated and cooked thoroughly. Serves 4-6 people.

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This is a low carb recipe that even my cauliflower-hating husband likes. You could probably make it into a lower fat dish by substituting low fat cream cheese, cheddar cheese and sour cream.

Cheesy Cauliflower

Serving Size : 4 Preparation Time :0:00 Categories : Low Carb Vegetables

Amount Measure Ingredient -- Preparation Method
1 head cauliflower 2 tablespoons butter 4 ounces cream cheese 5 ounces cheddar cheese 4 tablespoons bacon bits -- divided 1/8 cup sour cream salt and pepper -- to taste

Break up and boil cauliflower, until tender. Drain well. Combine in large mixing bowl with cream cheese and butter. Mix with a hand mixer or mash really well by hand. (Should resemble mashed potatoes.) Add in about half of the cheese and 3 tablespoons of bacon bits, and the sour cream, and mix until distributed throughout. Place in a 2 quart casserole dish, and cover with the remainder of the cheese. Top with the rest of the crumbled bacon, and bake uncovered in 350 degree oven for about 20 minutes or until cheese is melted and brown around the edges.

Per serving: Calories - 340; Protein - 14.2g; Fat - 30.4g; Carbohydrates - 4.3g _______________________________________

This recipe is so easy and well liked by all I've served it to. No one would even guess that it's very low in fat.

BAKED CHICKEN

6 Boneless, skinless chicken breast halves 2 cans reduced fat and sodium cream of chicken or cream of celery soup 1 can skim milk 1/4 cup white cooking wine 1 teaspoon poultry seasoning 1 4 oz. Package of shredded fat free or low-fat cheddar cheese

Whisk together the soup, milk, wine and poultry seasoning (add a bit of gravy master for a darker color). Put chicken in a roasting pan, pour the liquid over the top, cover with foil tightly and bake in 350° oven for 1 hour and 15 minutes. Uncover and sprinkle with cheddar cheese. Put back in oven long enough for cheese to melt.

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This was given to me by a good friend and now, everyone is hooked on them!!!

Crab Rangoon

2-3 stalks of Green Onion 1 tbsp. Garlic or to taste 1 tsp Red Paper or to taste 8 oz flake style imitation crab meat (don't use crab out of a can) 8 oz softened cream cheese ( I put mine in the microwave for 20 seconds to really soften it up!) 1 pkg. of Wonton Wrappers 1 egg white

Mix first 5 ingredients together and refrigerate for 30 minutes to an hour so that the flavors can set really good.

Crack egg into bowl ( I only use the egg white). Spoon small portion of mixture into center of wrapper. Brush edges of wrapper with egg and pinch edges closed.

Heat oil and deep fry until golden brown & "bubbly". These are best if served warm but also pretty tasty when cold!! Makes about 45-50.

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Easy Corned Beef and Cabbage

One fully seasoned 3-lb corned beef One green cabbage cored and cut into wedges One package of baby carrots or one bunch fresh carrots cut into pieces

Place the beef in crockpot and add water about 2/3 of the way up the meat. Cook on low for 10 hours. Midway through the cooking, add the cabbage and carrots. (If you are going to be out during the day, just put it all in at the beginning.) Remove to a platter and let sit for 15 minutes. Slice across the grain and serve with mustard.

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Apple season is soon here, so make yourself a batch of this!

Note: I only use 8 oz cream cheese and 1 cup brown sugar. It is as good as this recipe below.
Caramel Apple Dip

8 oz. pkg. cream cheese, softened 3/4 c. brown sugar 1/4 c. white sugar 1 tsp. vanilla

Mix above ingredients. Use as a dip for sliced apples, or other fruit.
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Waldorf Astoria Red Cake

1/2 c shortening 1 1/2 c sugar 2 oz red food coloring 2 Tbsp cocoa 2 eggs 1 tsp vanilla 2 1/4 c cake flour 1 tsp salt 1 c buttermilk 1 tsp soda 1 Tbsp vinegar

Cream shortening and sugar. Make a paste of cocoa and food coloring and add to mixture. Add eggs and vanilla. Sift salt and flour. Add alternately to mixture with buttermilk. Fold in soda and vinegar. Bake at 350 degrees for 25-30 minutes in 3 round greased and floured pans.

Frosting

3 Tbsp flour 1 c milk 1 c sugar 1 c butter 1 Tbsp vanilla

Cook flour and milk until thick. Cool. Cream sugar and butter 15 minutes or until almost white. Add cooked ingredients and vanilla and beat until it's like whipped cream. Frost cake. Refrigerate.

The above cake is the ultimate, but if you do not have the time to make a scratch cake, the following cake is a good substitute.

Mock Waldorf Astoria Red Cake

1 pkg white cake mix 1 pkg vanilla instant pudding mix 1 Tbsp cocoa 3 eggs 1 oz red food coloring milk

Mix food coloring, cocoa and milk to make 2 cups. Combine all ingredients and beat 4 minutes. Add 1 tsp vanilla. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 35-40 minutes. Frost with can of cream cheese frosting (but the homemade frosting is much better!)

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This is not a diet pie, it is rich with cheese and mayonnaise and biscuit dough, but it is a perennial favorite during the tomato season. If you want a richer pie, put more mayo on than called for. If you are not skilled at pie crusts, don't worry it is biscuit dough, rolled out like pie dough, it can be patched back together if it falls apart.

Tomato Pie

2 cups flour 4 teaspoons baking powder 1 teaspoon salt 1/4 cup butter About 2/3 cup milk 3 or 4 large, ripe tomatoes, peeled Salt, freshly ground pepper to taste 1 1/2 cups grated sharp Cheddar cheese 1/3 cup of mayonnaise, or as needed 2 tablespoons torn basil leaves 1 tablespoon chopped chives

Place flour, baking powder and salt in bowl, toss to mix and cut in butter until mixture resembles coarse cornmeal. Add enough milk to make a medium-soft dough (not too soft). Turn out about 1/3 of the dough onto a floured board and roll to fit a 9-inch pie pan. Fold into quarters and lift gently into pie pan. (If dough breaks, patch it with scraps of dough, using a bit of cold water as "glue") Line crust with fairly thick tomato slices, season with salt and pepper, top with half the cheese and coat with mayonnaise. Sprinkle basil and chives over the mayonnaise. Add remaining cheese and spread mayonnaise over the top. Roll remaining dough thin to fit over filling. Make slits to allow steam to escape and bake in a pre-heated, 400 degree oven until brown and puffy on top, about 20 minutes. Makes 6 servings. I serve a small salad on the side for lunch.

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LEMON ZESTED ORZO PILAF

1 pound orzo pasta 1 tablespoon extra-virgin olive oil 3/4 cup chicken stock 3 tablespoons prepared pesto 2 lemons, zested, zest chopped (I used the leftover lemons, sliced, for a garnish) Salt and pepper, to taste Preheat oven to 400 degrees. Cook the pasta in boiling salted water, following the timetable on the package approximately 8 to 10 minutes. Drain into a colander, and rinse with cold water. Drain completely. Grease the bottom of a casserole dish with the olive oil. Combine all of the remaining ingredients in a bowl and place them in the greased dish. Cover with foil and bake at 400 degrees or until thoroughly heated, about 20 to 30 minutes. Stir and serve. Yield: 10 servings Prep Time: 10 minutes Cooking Time: 35 minutes.

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Easy Chicken Noodle Soup

46 oz. chicken broth 2 sliced carrots 1-12 oz. can of shredded chicken 1/4 tsp. oregano 1 1/2 cups uncooked noodles 1 tbsp. minced onion 1/4 tsp. pepper 1 tbsp. celery flakes

Combine ingredients and bring to a boil. Reduce heat and simmer 35 minutes or till noodles are cooked. Simple and good.

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Raspberry Almond Bars

1/2 C butter or margarine 1 package (10-12 oz) vanilla or white chips, divided 2 eggs 1/2 C sugar 1 tsp. almond extract 1 C flour 1/2 tsp. salt 1/2 C seedless raspberry jam 1/4 C sliced almonds

In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir). In a small mixing bowl, beat eggs til foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just til combined. Spread HALF of batter into a greased 9" square pan, baked at 325 degrees for 15-20 min or until golden brown. Microwave jam until it's extremely runny but not hot; spread over warm crust. Stir remaining chips into remaining batter and drop by spoonfuls over the jam layer. Sprinkle w/almonds. Bake 30-35 min more . Cool and cut into bars. Yield: about 2 dozen.
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Dark Chocolate Pavé with Raspberry Sauce

PAVÉ 2 cups milk 6 ounces bittersweet chocolate 1 cup sugar 1/2 cup butter 1 cup cocoa 1 teaspoon orange flavoring OR 2 drops orange oil 2 teaspoons unflavored gelatin 1 cup heavy whipping cream

RASPBERRY SAUCE 3 10-ounce packages frozen raspberries in syrup -- thawed Juice of 1/2 orange 1/2 cup sugar -- or to taste 1 1/2 tablespoons cornstarch

Pavé: Prepare 8 1/2" × 4 1/2" loaf pan by lining bottom and long sides with a double layer of wax paper which extends over each edge of pan. Set aside.

In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the bittersweet chocolate and stir occasionally until chocolate is melted, and mixture is smooth. Add sugar, butter and cocoa, and stir until completely dissolved. Do not allow this mixture to boil. When mixture is smooth, add orange flavoring and set aside to cool. In a small heatproof cup, sprinkle the gelatin over 3 tablespoons of cold water and allow mixture to soften for 2-3 minutes. Microwave on high for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture and set aside.

Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream. Pour into loaf pan and freeze 6 hours or overnight.

Raspberry Sauce: Process undrained berries and orange juice in processor or blender until smooth. Strain. In a small saucepan, blend sugar, cornstarch and strained berries. Place over medium heat and bring to a simmer, stirring frequently. Reduce heat and continue stirring until sauce thickens. Remove from heat and allow to cool. Makes about 3 cups.

TO SERVE: Remove from freezer approximately 20 minutes before serving time. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice into 1/2-inch slices with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slices of orange zest, and partially frozen whole frozen raspberries. Pass any extra raspberry sauce around the table. Yield: 16 servings.

Per Serving: 321 Calories; 19g Fat (48.4% calories from fat); 4g Protein; 42g Carbohydrate; 6g Dietary Fiber; 40mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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Saturday Night Supper

1 pound ground turkey 2 cups frozen mixed vegetables 1 (15-ounce) can Italian-style tomato sauce 1 1/2 cups cooked small pasta shells OR 1 1/2 cups cooked elbow macaroni 3/4 teaspoon garlic salt 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese

Heat oven to 400 degrees F.

Cook turkey in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.

Spoon turkey into ungreased 2-quart casserole. Stir in vegetables, tomato sauce, pasta, garlic salt and pepper. Cover and bake about 30 minutes or until vegetables are tender; stir. Sprinkle with cheese. Yield: 4 servings.

Per Serving: 357 Calories; 12g Fat (29.4% calories from fat); 29g Protein; 35g Carbohydrate; 6g Dietary Fiber; 94mg Cholesterol; 1271mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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Cornmeal Chicken with Casera Sauce

2 1/2 pounds broiler-fryer chicken (2 1/2 to 3-pounds) 2 tablespoons yellow cornmeal 1/8 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon dried oregano leaves 2 tablespoons margarine or butter 2 tablespoons vegetable oil Casera Sauce (see below)

CASERA SAUCE 1 medium tomato -- finely chopped 1/4 cup onion (1 small) -- chopped 1 small clove garlic -- crushed 1 canned green chili or jalapeño pepper -- seeded and finely chopped 2 teaspoons cilantro -- finely snipped OR 2 teaspoons parsley -- finely snipped 2 teaspoons lemon juice 1/4 teaspoon dried oregano leaves

Heat oven to 375 degrees F.

Cut chicken into pieces; cut each breast half into halves and remove skin. Mix cornmeal, salt, chili powder and oregano. Coat chicken with cornmeal mixture.

Heat margarine and oil in rectangular pan, 13 × 9 × 2 inches, in oven until margarine is melted. Place chicken, meaty sides down, in pan. Bake uncovered 30 minutes. Turn chicken; cook until brown and thickest pieces are done, 20 to 30 minutes longer.

Prepare Casera Sauce; serve with chicken. Yield: 7 servings.

CASERA SAUCE:

Mix all ingredients.

Per Serving: 162 Calories; 10g Fat (58.0% calories from fat); 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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Almond Puffs

1 package active dry yeast 3/4 cup warm water (105º to 115º) 1/4 cup sugar 1/4 cup shortening, softened margarine or butter 1 teaspoon salt 1 egg 2 1/4 cups all-purpose flour 2/3 cup blanched almonds -- chopped 3 tablespoons sugar

Grease 16 to 20 medium muffin cups, 2 1/2 × 1 1/4 inches.

Dissolve yeast in warm water in large bowl. Add 1/4 cup sugar, the shortening, salt, egg, and 1 cup flour. Blend with electric mixer on low speed 1/2 minute, scraping bowl constantly. Beat on medium speed 2 minutes scraping bowl occasionally. Stir in remaining flour and 1/3 cup almonds.

Spoon batter into muffin cups filling each 1/2 full. Mix remaining 1/3 cup almonds and 3 tablespoons sugar; sprinkle on batter.

Cover and let rise in warm place about 1 hour or until double. Dough is ready if indention remains when touched.

Heat oven to 350 degrees F.

Bake 15 to 20 minutes or until golden brown. Yield: 16 to 20 puffs (1 per serving).

Per Serving: 155 Calories; 7g Fat (39.4% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 139mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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Hamburgers Parmigiana

1 pound ground beef 1 small onion -- chopped 2 tablespoons Parmesan cheese -- grated 1/2 teaspoon garlic salt 1 (15 1/2 ounce) jar chunky-style spaghetti sauce 1/2 cup Mozzarella cheese -- shredded 4 slices French bread -- toasted OR 2 hamburger buns -- split and toasted

Mix ground beef, onion, Parmesan cheese and garlic salt. Shape into 4 patties, each about 1/2 inch thick.

Cook in 10-inch skillet over medium heat, turning frequently, until desired doneness; drain.

Pour spaghetti sauce over patties, heat until hot. Top each patty with 2 tablespoons Mozzarella cheese; let stand until cheese begins to melt. Serve on French bread. Yield: 4 servings.

Per Serving: 470 Calories; 24g Fat (46.0% calories from fat); 30g Protein; 33g Carbohydrate; 5g Dietary Fiber; 85mg Cholesterol; 1119mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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Silver White Cake

2 1/4 cups all-purpose flour OR 2 1/2 cups cake flour 1 2/3 cups sugar 2/3 cup shortening 1 1/4 cups milk 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract OR 1 teaspoon almond extract 5 egg whites

MOCHA FROSTING 3 cups powdered sugar 2 1/2 teaspoons powdered instant coffee 1/3 cup stick margarine or butter -- softened 2 teaspoons vanilla 3 ounces unsweetened baking chocolate -- melted and cooled 2 tablespoons milk (2 to 3 tablespoons)

Heat oven to 350º. Grease bottom and sides of rectangular pan, 13 × 9 × 2 inches, 2 round pans, 9 × 1 1/2 inches, or 3 round pans, 8 × 1 1/2 inches, with shortening; lightly flour.

Beat all ingredients except egg whites and Mocha Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally.

Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).

Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.

Frost rectangle or fill and frost layers with Mocha Frosting. Yield: 16 servings.

MOCHA FROSTING:

1. Mix all ingredients except milk in medium bowl.

2. Stir in milk until smooth and spreadable.

Per Serving: 387 Calories; 16g Fat (35.5% calories from fat); 4g Protein; 60g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 314mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 3 Other Carbohydrates.

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Fresno Pork Roast

3 pounds boneless pork loin roast -- trimmed of visible fat 2 tablespoons cornstarch 1 tablespoon sugar 6 ounces orange juice 6 ounces unsweetened pineapple juice Dash salt Dash ground cloves 2 tablespoons lemon juice 1 pint fresh strawberries -- hulled and sliced

Place pork roast on rack in shallow roasting pan. Do not add water. Do not cover. Roast in 325 degree F. oven, until meat thermometer inserted in thickest part of roast registers 155-160 degrees F. Allow 23 to 33 minutes per pound for medium doneness. Remove roast from oven, let stand 10 minutes before carving. Meanwhile, combine cornstarch and sugar in medium saucepan. Stir in orange and pineapple juices. Cook and stir over medium heat, until mixture bubbles and thickens. Remove from heat and stir in salt, cloves and lemon juice. Carve roast with sauce. Garnish with strawberries. Yield: 12 servings.

per Serving: 199 Calories; 11g Fat (49.4% calories from fat); 17g Protein; 8g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 51mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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Peach-Custard Kuchen

1 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 1/4 cup margarine or butter -- softened 1 1/2 cups fresh peaches (about 3 medium)* -- sliced 1/3 cup sugar 1 teaspoon ground cinnamon 2 egg yolks 1 cup whipping cream

Heat oven to 400 degrees F.

Stir together flour, 2 tablespoons sugar, the salt and baking powder. Work in margarine until mixture is crumbly.

Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8 × 8 × 2 inches. Arrange peaches in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.

Blend egg yolks and whipping cream; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Refrigerate any remaining dessert. Yield: 9 servings.

Per Serving: 239 Calories; 15g Fat (54.0% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 136mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates.

* 1 package (8 ounces) frozen sliced peaches, thawed and drained, or 1 can (16 ounces) sliced peaches drained, can be substituted for the fresh peaches.

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CHICKEN ALFREDO

Olive oil (1 tbsp or less) 1 lb chicken breast meat cubed 3 green onions w/tops (scallions) 1 small onion, chopped Garlic to taste 1 tbsp cornstarch 1 cup skim milk 1/2 cup grated Romano cheese (or less) 12 oz fresh mushrooms sliced 14 oz can tomatoes drained and diced Basil to taste Pasta (12 oz.)

In large skillet cook chicken, green onion, onion and garlic in oil; saute until chicken is no longer pink. Stir cornstarch into 2 tbsp milk. Add to skillet with remaining milk, Romano cheese, mushrooms, tomatoes. Bring to a boil. Reduce heat and simmer 5-10 minutes until sauce is slightly thick; stir in basil. Toss pasta with sauce.

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I know that coconut contains some tropical oil but the amount of coconut used is so miniscule that I use it.

Coconut Delight Serves 12

9 whole graham crackers -- crumbed 3 tablespoons coconut flakes 2 packages fat-free vanilla pudding -- instant 3 cups skim milk 1 teaspoon coconut extract 1 cup fat free whipped topping

Mix graham cracker crumbs and coconut; pour 3/4 of them into sprayed 9x13 inch pan. In a bowl mix pudding mix, milk, coconut extract; whip to thicken. Fold in thawed Cool Whip.Spoon over crumb crust; sprinkle with remaining crumbs. Cover and refrigerate.

NOTES : WW123: 1 serving = 2 points

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Lemon Turkey

1 1/2 pounds plain turkey cutlets 1 1/2 tsp. cooking oil

Lemon Sauce 1/4 cup lemon juice 1 cup water 1/2 tsp. parsley flakes 2 Tbsp. cornstarch

sprinkle of paprika 1 tsp. liquid sweetener

Brush turkey with cooking oil. Broil 2 to 3 minutes on each side until cooked. Lemon Sauce; Combine firsst four ingredients in small saucepan. Mix well and heat and stir until it boils and thickens. Makes 1 cup. Serve over the turkey. 1 serving contains: 149 calories 83 mg cholestrol 70 mg sodium 3 g fat

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This chicken can be prepared on an outdoor grill as well as in the broiler. Chicken has to be turned twice, first when you brush on glaze, second for browning it up a bit.

Orange Glazed Chicken

1/4 cup frozen orange juice concentrate, thawed (not diluted) 1/4 cup maple syrup 1 pound boneless skinless chicken thighs 1/2 teaspoon salt 1/8 teaspoon black pepper

Preheat broiler and coat broiler pan rack with cooking spray, (Line the bottom of the pan with foil to make clean-up easier). In a small bowl, combine the maple syrup and orange juice concentrate, stirring until thoroughly mixed. Trim the chicken of visible fat. Sprinkle the salt and pepper on the chicken and place it on the broiler rack. Broil for 5 minutes, then brush the tops of the pieces with some of the orange juice mixture. Turn the chicken over and broil another 4 minutes, brush with the glaze over the top and broil 1 more minute or until golden brown. Makes 4 servings. Enjoy, Stef. About 216 calories each serving, 23 g. protein,20 g. carbohydrates, 0 g. fiber, 5 g. fat, (1 g. saturated fat) 94 mg. cholesterol, 391 mg. sodium

I served this with Chicken couscous Bring 1 1/4 cups nonfat chicken broth to a boil, add 1 cup couscous, cover the pan and remove from heat. Let stand, covered, 15 minutes. (while the chicken cooks.) Use a fork to stir in a pinch of cayenne pepper and chopped fresh cilantro.

I also served with this Sauteed green beans. Heat olive oil in a large, nonstick skillet. Add green beans and thinly sliced garlic, cook, stirring occasionally, until the beans are crisp-tender and the garlic golden. Use enough of olive oil to coat the pan and beans, a few cloves of garlic, if you like a strong taste.

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CRANBERRY APPLE BREAD

2 cups peeled, chopped apples 3/4 cup sugar 2 tablespoons oil 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1 1/2 cups all purpose flour 1 teaspoon cinnamon 1 cup fresh or frozen cranberries 1 egg or equivalent amount of egg substitute 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease a loaf pan. Combine apples, sugar and oil in a medium bow. Add egg, mixing well. Combine dry ingredients in a separate bowl. Add apple mixture, just until moist. Stir in cranberries and walnuts. Spread evenly in loaf pan. Bake one hour or until toothpick comes out clean.

Double Orange Delight

1/2 cup plain nonfat yogurt 1 tablespoon frozen (partially thawed) orange juice concentrate 2 large oranges -- peeled and sectioned 2 tablespoons semisweet chocolate chips 1 teaspoon shortening

Mix yogurt and orange juice concentrate. Spoon 2 tablespoons yogurt mixture onto each of 4 dessert plates. Arrange orange sections on yogurt mixture.

Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Carefully drizzle chocolate in thin lines over oranges. Yield: 4 servings.

Per Serving: 88 Calories; 3g Fat (26.4% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 22mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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Caribbean Jerk Pork Chops

1/4 cup water 1/3 cup lemon juice 1/3 cup chopped onion 1 tablespoon packed brown sugar 1 tablespoon chopped green onion 1 tablespoon canola or vegetable oil 3/4 teaspoon salt 3/4 teaspoon ground allspice 3/4 teaspoon ground cinnamon 3/4 teaspoon pepper 1/2 teaspoon ground thyme 1/4 teaspoon ground red pepper (cayenne) 2 1/4 pounds lean pork loin or rib chops (6 chops) -- about 5/8 inch thick

Place all ingredients except pork in blender. Cover and blend until smooth. Reserve 1/2 cup of the marinade; cover and refrigerate for basting. Trim excess fat from pork. Place pork in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour remaining marinade over pork. Cover dish or seal bag and refrigerate at least 12 hours but no longer than 24 hours.

Heat coals or gas grill. Remove pork from marinade; discard marinade. Cover and grill pork 4 to 5 inches from medium heat 8 to 11 minutes, turning frequently and brushing with reserved marinade, for medium doneness (160º) or until pork is slightly pink when cut near bone. Discard any remaining basting marinade. Yield: 6 servings.

Per Serving: 183 Calories; 8g Fat (40.8% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 312mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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5 LAYER DINNER (Main course)

1 lb. Hamburger 1/3 C. Chopped Onion Salt & Pepper (to taste) 2 t. Chili Powder 4 Med. Potatos (Sliced Thin) 1/3 C. Dry White Rice 1/3 C. Chopped Green Pepper 1 #2 Can of Diced Tomatos 1/3 C. Water 1/3 C. Catsup

Brown hamburger and onion in skillet til brown. Add salt, pepper and chili powder - cook for another minute or two to mix. Remove meat mixture from pan - layer in your potatoes in botton of same pan. Pour dry rice on top of potatos. Then layer the meat mixture next - then the green pepper. AS LAYERING DO NOT STIR. Pour can of tomatos with juice on top. Then mix your water and catsup together and pour over entire mixture. Place lid on pan and cook on low for 30 minutes. DO NOT STIR. When finished you have a very pretty presentable meal that is nicely complimented with corn bread sticks.

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BANANAS FOSTER

This is my version of this famous New Orleans dessert which was invented by Eileen Brennan, Chef Owner of the legendary New Orleans restaurant "The Commander's Palace." The recipe is easy, but requires flaming, and you should read the safety instructions (shown below) carefully before attempting it.

4 ripe bananas, sliced lengthwise 4 tablespoons unsalted butter 1/2 cup dark brown sugar 1 teaspoon cinnamon 1 teaspoon nutmeg, preferably freshly ground juice of 1 lemon 1/2 cup brandy 1/2 cup banana liqueur

Pour brandy and banana liqueur into a single measuring cup or bowl and set aside.

In a 10- inch skillet over medium heat, melt butter. Add brown sugar, cinnamon and nutmeg, stirring constantly with a whisk or wooden spoon until sugar is melted. Add bananas and spoon the warm sugar mixture over them. Heat until bananas are warmed through and covered with syrup but not mushy.

CAUTION! REMOVE the skillet from the burner before adding the liquor! Carefully add the brandy and banana liqueur . If the butter is very hot, they will flame on their own. If the liquor doesn't flame, either CAREFULLY light it with a match and flame it until the flame dies out or reduce the heat and cook until the alcohol evaporates. After the alcohol has evaporated, add lemon juice and stir until it mixes with the sugar mixture.

Serve over premium vanilla ice cream in a brandy snifter, large wine glass or glass bowl. Serves 4

SAFETY INSTRUCTIONS: 1. If you have long hair, put it back in a pony tail. 2. Do not wear loose clothing or baggy sleeves while cooking. 3. Remove skillet from heat before flaming, especially if you have a gas range or cook top. 4. Make sure no part of your body is over the skillet before adding the liquor to the skillet. 5. As with all things in cooking (and life!), just use common sense and you' ll do just fine.

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I love cucumbers--plain and fancy. These two recipes are my favorites.

Cucumber Relish Salad

2 Each Cucumbers; Medium 1 1/2 Tablespoons Sugar 1 1/2 Tablespoons Cider Vinegar 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 1/2 Cup Sour Cream 1 Tablespoon Parsley; Fresh, Minced

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

Per serving (excluding unknown items): 81 Calories; 6g Fat (65% calories from fat); 1g Protein; 6g Carbohydrate; 13mg Cholesterol; 282mg Sodium

Salmon, Cucumber and Pasta Salad

8 ounces elbow macaroni 15 1/2 ounces red salmon, canned -- drained and flaked 1 medium onion -- finely chopped 1 cucumber -- sliced 1/4 cup chopped fresh parsley 1/4 cup plus 2 tbs vegetable oil 2 tbs lemon juice or vinegar 2 tsp salt 1/2 tsp dry mustard 1/4 tsp ground black pepper 1/2 teaspoon dried dill weed (optional) Salad greens

Cook macaroni according to package directions; drain. Rinse with cold water; drain.

Combine macaroni with salmon, onion, cucumber, parsley, and dill if desired.

Combine remaining ingredients except salad greens and stir well. Pour dressing over salmon mixture, stirring lightly. Cover and chill. To serve, spoon mixture into a bowl lined with salad greens. Serves 6.

Per serving (excluding unknown items): 164 Calories; 1g Fat (5% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 717mg Sodium

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These chicken thighs turn out succulent in a sweet-spicy sauce, can be doubled.

Chicken with Plum Glaze

1 tablespoon butter 4 skinless, boneless chicken thighs 2 tablespoons flour salt and pepper to taste (a sprinkle or two) 1/2 cup thinly sliced onions 1 table spoon minced ginger 1 garlic clove, minced 1/4 cup sake or dry sherry 1/8 teaspoon ground cardamom 1/8 teaspoon paprika 1/2 cup chicken broth 2 plums, pitted and sliced, unpeeled Cooked rice Melt butter in medium nonstick skillet, coat chicken with flour seasoned with a dash each of salt and pepper. Brown chicken 3 minutes on each side in skillet. Remove and set aside. Add onion, ginger and garlic to skillet and saute 5 minutes. Pour in sake and scrape up any browned bits with wooden spoon. Add cardamom and paprika and cook, stirring 30 seconds, stir in broth. Bring to boil, reduce heat to low. Add chicken and sliced plums and simmer covered, 7 to 10 minutes or until chicken is cooked through. Season with additional salt and pepper to taste. To serve, spoon rice onto 2 plates, top each with half the chicken and sauce. Makes 2 servings.

With this I served: Sweet and Sour Broccoli Stalks with Pine Nuts We save the broccoli stalks, and eat them the Italian way, first peel them and then use them in a hot or cold vegetable dish, such as the following. 1 tablespoon olive oil 2 broccoli stalks (can be doubled for 4) peeled, trimmed and cut into 1/2 inch slices 1 small red onion, sliced into very thin wedges 1 garlic clove, minced 1 teaspoon sugar 4 to 6 teaspoons balsamic vinegar 1/2 teaspoon coarsely ground black pepper salt 2 tablespoons pine nuts

Heat olive oil in medium nonstick skillet. Add broccoli, onion and garlic and saute over low heat 10 minutes or until vegetables are tender. Stir in sugar and 4 teaspoons balsamic vinegar and simmer, stirring 2 to 3 minutes. Taste and add more vinegar as necessary for sweet and sour taste. Season with pepper and salt to taste, stir in pine nuts. Makes 2 servings.

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Applebee's BBQ Sauce

I didn't even have to cook it for hours and hours.

Combine 1/3 cup each of ketchup, Kraft Catalina salad dressing, and apple butter with 2 tablespoons of Worcestershire sauce. Whisk completely and refrigerate. Voila'! That makes about a cup of sauce. If you like it and want to make about a quart, increase the ketchup, Catalina, and apple butter to 1 1/3 cups and the Woozy sauce to 1/2 cup.

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Sausage with Herbed Pasta and Mustard Sauce

Sausage 1 lb. of kielbasa sausage, sliced (I usually cut the little rounds in halves or quarters.) 2 tbls. vegetable oil (I don't like olive oil. So sue me.)

Pour the oil into a large, frying pan (at least 10") over medium (NOT high) heat. Add the sausage and brown it. (Keep an eye on it, it burns easily.) Remove sausage from pan and set aside.

Pasta Cook 2 cups of bow tie pasta according to package directions and drain. Dump the pasta into the sausage pan still on medium heat. Sprinkle in1 tsp. each of: marjoram, basil, dill, oregano, and a pinch of tarragon. (You may add other herbs, but DON'T add extra of your favorite. The point here is the balance of flavors.) Stir constantly until light brown and still al dente. Remove from the pan. Set aside.

Sauce 11/2 cups of beef broth (scratch, cubes, granules, whatever you like) 1 clove of garlic, pressed 1tbls. of Dijon mustard w/seeds (e.g. Gulden's brand) 1 packet of Equal aspartame sweetener OR 1 tbls. of sugar (Equal is good. Really.)

Heat beef broth to boiling, reduce to low heat. Add garlic, mustard and sugar or sweetener. Stir and simmer about 2 minutes (until sugar and mustard are dissolved and mixed in evenly.) Put the sausage back in the pan over medium heat. Pour broth mixture over the sausage, stir and cook until the broth is reduced to a fairly thick sauce. Pour over the pasta. Makes about 6 servings.

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I personally don't care for Spam, but the sweetness of the corn bread works well with the salty Spam.

Cornbread Broccoli Pie

10 oz. package frozen broccoli spears, thawed and drained 8 .5 oz. package cornbread mix 12 oz. can Spam, cut into 1/2 " cubes 1 1/2 c. shredded cheddar cheese

Heat oven to 400 degrees. Spray a 9 " pie plate with cooking spray. Prepare cornbread mix according to package directions. Stir in diced Spam. Spread in pie plate. Bake 15 to 20 minutes. Arrange broccoli spears on top of cornbread. Sprinkle with cheese. Return to oven. Continue baking 10 minutes or until cheese is melted and cornbread is completely baked. Serves 8.

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Sassy Bonbons

1 (12 ounce) pkg. semisweet chocolate chips 1 cup applesauce 1 tsp. almond extract 5 cups confectioners' sugar 2/3 cup drained, chopped maraschino cherries 1 cup chopped walnuts 1 (3 1/2 ounce) can angel flake coconut

Combine chocolate chips, applesauce, and almond extract in heavy saucepan. Stir over low heat till chocolate is melted and blended with applesauce. Now, stir in the sugar, maraschino cherries, and the walnuts. chill for about an hour or till firm. Shape into 1 1/2 inch balls and roll in coconut. Makes about 60.

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Chocolate Gravy

3/4 cup sugar 1/3 cup flour 2 T cocoa 2 cups milk 1 t vanilla

Mix together sugar, flour and cocoa. I use a whisk to mix thoroughly. Add milk and mix well again. I still use whisk, but need a spoon to get into the edges of saucepan. Cook over moderate heat stirring constantly until mixture boils and thickens. Remove from heat add vanilla

Serve with butter and hot biscuits.

I like to let the butter form little pools.....ummmm good! _______________________________________

This isn't a recipe; it is some tips on how to make your favorite recipes healthier. It comes from "New Choices cookbook". I've adapted several of my cookie, muffin, brownie recipes and the only difference is that I don't feel as guilty for eating them!! One thing to remember is that eating healthy isn't always low-fat and eating low-fat isn't always healthy (many low-fat desserts are astronomically high in sugar).

* Cut by 1/4 the amount of fat or oil. If that yields good results, cut the fat by 1/3 the next time.
* Choose low-fat or non-fat versions of dairy products.
* Substitute unsweetened applesauce for half or all the fat in baked goods. (Works amazing on oatmeal cookies and blueberry muffins)
* Sauté onions, garlic or chopped vegetables in water, chicken broth, apple juice, flavored vinegar or wine instead of butter, margarine or oil.* Substitute whole-wheat flour for up to 1/2 all-purpose flour. Foods will be slightly heavier, darker and heartier.
* Decrease or eliminate salt from recipes except for yeast breads.
* Use egg whites or purchased cholesterol-free egg product instead of whole eggs. (Use 2 egg whites instead of 1 whole egg; 3 egg whites for 2 whole eggs; 6 egg whites for 4 whole eggs)
* Gradually decrease the amount of sugar by 1 tbsp. each time you bake a recipe. Stop when you get to the point where it affects the taste. (In almost all my recipes, I've been able to reduce 1 cup of sugar to 2/3 cup or 3/4 cup with no affect on taste)

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Grilled Cod with Sauteed Vegetables

This is fast and low-caloried, it can be done on a George Foreman grill, a very hot pan or skillet if you have no grill. Problems??

1/4 cup chicken broth 2 cups corn kernels (2 ears) 1 small red bell pepper, cored, seeded and chopped 1/4 teaspoon ground cumin 1/4 cup chopped scallions 6 pimiento-stuffed olives, sliced 1/2 teaspoon salt, divided 1 pound cod fillet 1/8 teaspoon pepper 1/8 teaspoon paprika 4 lemon wedges

Heat broth in medium-size non-stick skillet. Add corn,bell pepper and cumin, cook over medium-high heat for 5 minutes. Remove from heat, stir in scallions, olives and 1/4 teaspoon salt. Set aside. Spray grill grid with olive oil cooking spray, spray fish with cooking spray. Season with remaining salt, pepper and paprika. Place fish on grid over pre-heated grill. Cook for 8 minutes or until white, firm and cooked through. To serve, place fish on 4 plates, top each with vegetables and add a lemon wedge. Makes 4 servings, enjoy, I served a small green salad along with this. For each serving 200 calories, 2.5 g.fat, 23 g. protein, 16.5 g. carbohydrate, 57.5 mg. cholestrol, 655 mg. sodium and 4 g. dietary fiber.

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Toffee Muffins

1 C wheat bran 3/4 C almond flour 3/4 C flax meal 4 T Splenda 2 tsp BP 1 tsp baking soda 1/2 C yogurt 1/4 C cream 1/2 C sugar free syrup -- English Toffee 2 T oil 2 eggs 1 tsp flavoring -- mocha toffee

Mix dry ingredients together. Mix liquid ingredients well, add to dry and mix. Bake at 350º 20 - 25 minutes. Try with different combinations of syrups and flavorings.

NOTES : Can substitute soy isolate for the almond flour. Instead of wheat bran, can use 1 cup ground flax, 3/4 cup almond flour, 3/4 cup soy isolate. These are wonderful!

With soy: 138 calories, 7.6 carbs, 4.6 fiber, 11.5 protein, 149 potassium, 98 calcium With almond flour: 142 calories, 8.8 carbs, 5.3 fiber, 5.3 protein, 192 potassium, 113 calcium

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Honey Garlic Chicken

1 lb. chicken breast 1/2 cup steak sauce 1/4 cup honey 1/2 tsp. garlic 1/4 tsp. hot pepper sauce

Put chicken in marinator. Combine sauce and other ingredients and pour over the chicken. Marinate for and hour and grill till done. 1.5 mg fat Simple, easy and good.

No meat recipe.

Pasta with Tomatoes

2 cans tomatoes 1 onion, chopped 1 tbsp. garlic 2 tbsp. spray margarine 1 tbsp. basil Salt and pepper to taste 2 cups macaroni, cooked

Saute onion in margarine, combine other ingredients and cook for 10-15 minutes. Serve over macaroni.

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Skillet Breakfast

I found this at www.nbc12.com, the Richmond, Va NBC affiliate. It was among
Recipes . recommended by the Ukrop's nutritionist..excellent choices for those who need to cook healthy." [Ukrops is our local upscale grocery chain in Richmond.] It was among their Healthcast recipes, geared for diabetic diets. Since I'm trying to eat healthier, I gave this recipe a try and loved it! After making it in a skillet, I decided it would be easier to cook in the oven, so I adapted it to be baked in a pie-pan. I've made this recipe every 4 days now for about 6 weeks--I have it for breakfast every morning, altering ingredients/herbs each time I make it to keep it interesting. I don't care for green pepper, so I substituted onions and mushrooms. The original recipe is first; my adaptation second. I used to get hungry mid-morning after a bowl of cereal but I don't when I have this for breakfast:

Skillet Breakfast

(NBC12 Healthcast) 8 pieces turkey bacon, cut into 1/2 inch pieces 1 medium potato, cut into small cubes 1 cup Bird's Eye frozen Pepper Stir Fry 1/2 tsp chili powder 8 oz egg substitute Place turkey bacon and potato in nonstick skillet. Cook on medium heat 12 minutes or until potatoes are fork tender, stirring frequently. Stir in vegetables and chili powder. Pour egg product evenly over mixture. Cover. Reduce heat to low and cook 5 minutes or until mixture is set. Cut into 4 wedges. Makes 4 servings. Each serving contains: 150 calories, 7 g fat, 2 g saturated fat, 25 mg cholesterol, 470 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g sugars, 13 g protein. Exchanges: ¾ carbohydrate, 2 lean meat

Skillet Breakfast

6 slices turkey bacon, cut into 1/2 inch pieces OR 3 turkey breakfast sausage links* 1 medium potato, cut into small cubes 1/2 cup chopped Vidalia onion or scallions/green onions/spring onions 1/2 jar sliced mushrooms or similar amount of freshly sliced mushrooms Fresh chopped herbs to total about 2-3 Tbsp.: Cilantro, parsley, dill, basil, etc. Pepper, salt (minimal), or other seasonings to taste

8 oz egg substitute (I've found that Egg Beaters work best) 3 Tbsp. grated Parmesan cheese Place turkey bacon, onion, mushrooms and potato in nonstick skillet. Cook on medium heat 12 min. or until potatoes are fork tender, stirring frequently. Add water as needed to prevent sticking but drain off any excess water when done. Stir in herbs. Grease a pie pan with 1 tsp. Olive oil. Put mixture into pie pan and pour egg product evenly over mixture. Bake at 375 degrees (F) loosely covered with foil for 30 minutes. Remove foil and continue baking for 5-10 minutes until center is firm-take care not to over-bake. After taking out of oven, sprinkle Parmesan cheese evenly over casserole and set aside to cool. When cool, cut into 4 wedges. Makes 4 servings.

I don't have exchange/calorie info for "my" version. I believe they would be similar, though - since I cut the amount of bacon but added Parmesan cheese (1 slice turkey bacon = 84 calories; 3 Tbsp. Parmesan cheese = 90 cal.) When using turkey breakfast sausage, I discovered it works best to brown them alone first, and then chop them up and then add them to the skillet while sautéing potatoes and onions, etc.

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Easy Maple Squares

3 beaten eggs 1/2 teaspoon salt 2/3 cup cooking oil 3/4 cup chocolate chips 1 cup dark maple syrup 1/2 cup chopped walnuts 1 teaspoon vanilla 2 cups flour 1 teaspoon baking powder

Mix in order given. Pour into 13 × 9 pan, bake at 350ºF for 30 minutes. Do not overbake. Yield: 16 servings.

Per Serving: 276 Calories; 15g Fat (48.7% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.

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Coconut-Toffee Bars

1/2 cup packed brown sugar 1/4 cup margarine or butter -- softened 1/4 cup shortening 1 cup all-purpose flour* Coconut-Almond Topping -- (recipe follows)

Coconut-Almond Topping 2 eggs 1 cup packed brown sugar 1 cup shredded coconut 1 cup chopped almonds 2 tablespoons all-purpose flour 1 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon salt

Heat oven to 350º. Mix brown sugar, margarine and shortening. Stir in flour. Press in ungreased baking pan, 13 × 9 × 2 inches. Bake 10 minutes.

Prepare Coconut-Almond Topping. Beat eggs; stir in remaining ingredients.

Spread Coconut-Almond Topping over baked layer.

Bake until golden brown, about 18 to 22 minutes. Cool slightly; cut into bars, about 3 × 1 inch. Yield: 36 servings (1 bar per serving).

Per Serving: 108 Calories; 6g Fat (47.1% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

NOTES : *If using self-rising flour, omit baking powder and salt from topping.

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Beef and Broccoli with Garlic Sauce

1/2 pound beef boneless sirloin or round steak 1/4 teaspoon salt Dash white pepper 1 pound broccoli -- cut into flowerets and 1 × 1/2-inch pieces (4 cups) 1 teaspoon cornstarch 1 teaspoon soy sauce 1 teaspoon sesame oil 1/4 cup fat-free reduced-sodium chicken broth 1 teaspoon vegetable oil 1 tablespoon finely chopped garlic (6 cloves) 1 teaspoon finely chopped gingerroot 2 tablespoons brown bean paste 1 (8 ounce) can sliced bamboo shoots -- drained 2 cups hot cooked rice

Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice. Yield: 4 servings.

Per Serving: 263 Calories; 5g Fat (18.2% calories from fat); 18g Protein; 36g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 314mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

NOTES : By using a nonstick pan and nonstick cooking spray, you don't need to add any oil to stir-fry the sirloin.

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Carrot Fruitcake

1 cup grated carrots 1 cup seedless raisins 3/4 cup honey 1 teaspoon cinnamon 1 teaspoon allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon cloves 2 tablespoons margarine 1 1/2 cups water 1 1/2 cups whole wheat flour 1 teaspoon baking soda 1/2 cup wheat germ 1/2 cup chopped walnuts

Preheat oven to 300ºF. Cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool.

Mix together the flour, baking soda, wheat germ, and walnuts and combine with other ingredients. Pour into two small well-greased loaf pans. Bake for 45 minutes. Yield: 12 servings.

Per Serving: 223 Calories; 6g Fat (21.4% calories from fat); 5g Protein; 42g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.

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Chicken in a Spicy Sauce

1 (3 1/2-pound) large frying chicken (about 3-1/2 to 4 pounds) 1 leek -- trimmed, washed, and chopped 1 medium onion -- peeled and chopped 1 medium carrot -- peeled and chopped 1 tomato -- chopped 2 teaspoons coarse salt 1 tablespoon peppercorns 2 bay leaves 2 cups soft bread crumbs 1 cup milk 1/2 cup olive oil 2 onions -- finely chopped 2 cloves garlic -- minced 1 teaspoons ground cumin 1 tablespoon yellow Aji, Amarillo or chile powder 1/3 cup walnuts -- finely chopped, or ground 1 cup grated Parmesan cheese 2 pounds small potatoes -- boiled, peeled, and halved 4 hard-boiled eggs -- halved Chopped parsley for garnish

Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bite-size pieces. Meanwhile, strain broth and reserve 4 cups.

Soak the bread crumbs in the milk. Heat oil in a large skillet over medium heat. Add the onions and sauté until soft and golden, about 10 minutes. Add the garlic and cumin and sauté for 1 more minute. Add softened bread and aji or chile powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, purée until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.

Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley. Yield: 6 servings.

Recipe by Chef Paul Fannin.

Per Serving: 964 Calories; 62g Fat (57.7% calories from fat); 52g Protein; 51g Carbohydrate; 6g Dietary Fiber; 331mg Cholesterol; 1185mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 8 1/2 Fat.

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Blueberry Sally Lunn

DOUGH 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 2/3 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 teaspoon salt 1/2 cup butter or margarine (1 stick) -- cut up 1/2 cup milk 1/2 cup water 3 eggs Powdered sugar -- optional

FILLING 1/3 cup sugar 1 tablespoon all-purpose flour 1 1/2 teaspoons ground cinnamon 2 cups fresh or frozen blueberries -- thawed and drained

To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120 to 130ºF); stir into dry ingredients. Stir in eggs and remaining flour to make soft batter. Cover; let rest 10 minutes.

To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries. With spoon, stir batter down and beat for about 30 seconds. Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture. Spoon remaining batter evenly into pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 325ºF for 50 to 55 minutes or until done. Cool in pan 5 minutes; turn out onto rack to cool completely. If desired, sprinkle with powdered sugar. Yield:16 servings.

Per Serving: 231 Calories; 7g Fat (27.7% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 216mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

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Black and White Bean Soup

1 cup dried black beans -- washed and picked over 1 cup dried white beans -- washed and picked over 8 cups water 4 slices bacon -- coarsely chopped 2 large onions -- diced 2 carrots -- peeled, and diced 2 cloves garlic -- minced 1 teaspoon coarse salt 1 large tomato -- diced 2 bay leaves 2 canned chipotle chiles (optional) 6 cups vegetable stock 1 lime -- halved 1/2 cup Madeira wine

Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.

In another large saucepan, sauté 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.

Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.

Remove bay leaves and transfer black bean mixture to a blender in batches and purée until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture.

Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.

Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with salsa. Yield: 6 servings.

Per Serving: 468 Calories; 7g Fat (13.4% calories from fat); 23g Protein; 76g Carbohydrate; 15g Dietary Fiber; 6mg Cholesterol; 2321mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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SPOONBREAD

4 cups milk 1 cup cornmeal 2 tablespoons unsalted butter 1 3/4 teaspoons salt 4 eggs -- separated

Preheat oven to 375 degrees F. Scald the milk; stir into the cornmeal in the top of a double boiler. Cook about 5 minutes, or until the mixture has the consistency of thin mush. Add the butter and salt.

Beat the egg yolks; fold into the batter. Beat the egg whites lightly and fold into the batter.

Pour into a greased 1 1/2-quart baking dish. Bake for about 45 minutes. Serve in the baking dish with plenty of butter on the side. Yield: 8 servings.

(from A Gracious Plenty, Recipes and Recollections from the American South by John T. Edge)

Per Serving: 196 Calories; 9g Fat (43.5% calories from fat); 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 118mg Cholesterol; 555mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat.

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Bittersweet Chocolate Cream Cheese Cookies

1 cup sugar 1/2 cup margarine or butter (1 stick) -- softened 1 1/2 teaspoons vanilla 1 egg 1 (3 ounce) package cream cheese -- softened 3 ounces bittersweet or semisweet chocolate -- melted and cooled 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 6 ounces vanilla-flavored candy coating -- melted 3/4 cup finely crushed peppermint candies OR 3/4 cup finely chopped pistachio nuts

Heat oven to 375 degrees F. Mix sugar, margarine, vanilla, egg, cream cheese and chocolate in large bowl until smooth. Mix flour, baking powder and salt; stir into margarine mixture.

Divide dough in half. Roll each half 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut into desired shapes with cookie cutters. Place about 1 inch apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until dry and set. Remove from cookie sheet. Cool on wire rack.

Roll edge of cookies about 1/4 inch deep in candy coating; immediately roll in candies or nuts. Place on waxed paper. Let stand about 10 minutes or until coating is set. Yield: about 6 dozen 2 1/2-inch cookies (1 per serving).

Per Serving: 71 Calories; 3g Fat (39.3% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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Burger Casserole

1 lb. ground meat 1 can diced tomatoes 12oz can 1 onion 1 gr. pepper 1 1/2 cup cooked noodles 1 cup broccoli 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1/2 tsp. garlic powder 1/2 tsp. black pepper 1 can golden mushroom soup 1 can cream of celery soup 1/2 can milk 1 can Frenchs fried onions

Spray a large skillet with pam & cook onion & gr.pepper until soft. Add ground, meat & cook until no longer pink. Add spices. Add tomatoes, broccoli & noodles. Combine soups and milk in bowl and then add to meat. Mix all together and put in casserole sprayed with pam. Cook in 350 oven for 30 minutes and then top with Frenchs fried onions and cook 5 minutes more. Serves 3-4 _______________________________________

actually makes cauliflower something to look forward eating.

Cauliflower With Lemon Tarragon Cheese Crust

1 medium head of cauliflower (a whole head of broccoli may be substituted) 1/3 cup mayonnaise 1 tsp fresh lemon juice 1/2 tsp lemon zest 2 tsp Dijon mustard 1/8 tsp white pepper 2 tbsp minced fresh tarragon (or 2 tsp dried) 1 cup (about 2 ounces) grated Cheddar cheese

Steam the whole head of cauliflower for 15 minutes, until barely done. Cool slightly. Combine the remaining ingredients, except cheese. Spread the mayonnaise mixture over the cauliflower and pat the cheese onto the mayonnaise-coated head of cauliflower. Bake in a pre-heated 350 degree F oven for 10 minutes. Cool for a few minutes to allow cheese to set. Slice into 6 wedges.

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KING RANCH Original Recipe Casserole

1 whole chicken - boiled to fall apart with large bouquet of

celery tops and green onions, pepper & salt, then skinned, deboned and shredded.(I later puree the bouquet and add it to the chicken/soup mix, also.)

1 large onion 1 green bell pepper (dice and sautéd in butter)

Mix chicken with sauted onion & peppers and stir into:

Bowl with

1 can cream of mushroom soup 1 can cream of chicken (or cream of celery soup) 1/2 to 3/4 can Rotel tomatoes and chilies

Then line a Pammed baking dish with corn tortillas, (use about 6 or 7 tortillas per layer) Spoon on 1/2 the chicken mixture, Another layer of corn tortillas, The rest of the chicken mixture.

Bake at 350 for 20 minutes. Heap on top 2 or more cups of grated cheeses, ie, cheddar, Monterey jack, white cheddar, Mozzarelli..anything but velveeta!!!

Bake another 10 minutes til cheese bubbly. Can be made ahead and frozen.

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Super Simple Crab Salad

1 KG Imitation Crab Meat (2.5 lbs approx) 8-10 Celery (inner ribs) chopped quite small 8 Green Onions all chopped up (white and green parts) 2 Shallots minced up 2-2.5 Lemons (juice them) 1.5-2 Cups Mayonnaise (I used Light, but you could use regular) 1 small bunch fresh dill chopped up (1/8 cup?) 2-4 Tablespoons of Creamy Horseradish (in a jar) THIS IS JUST TO YOUR TASTE! 2 TB Fresh Parsley all snipped up 1 teaspoon Paprika Salt if you want it Lemons (for wedges)

One major pointer I have here is *tear* up the imm. crabmeat if you have the time. It looks way more appealing than if you slice it up with a knife.

I also mixed up the Crab, Celery, Green Onions, Shallots, and Mayo first. I let it sit for about 10 minutes and *then* seasoned it. I added the dill and parsley and lemon first then the Horseradish and paprika and sampled. Just like shallots, I have had mild jars of horseradish and I have had KILLER jars so I will just say, "Make it the way YOU like it."

I served the salad on a bed of curly lettuce leaves, the Lemons for wedges I just put in a little bowl beside the salad.

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Chicken Gumbo

2 tb. vegetable shortening 2 tbs flour all purpose 2 onions finely chopped 1 green bell pepper, fine chop 5 c warm chicken broth 8 tomatoes, peeled, chopped or 1 lg. can 1/2 lb. okra cut into 1/4 inch pieces 1/2 c uncooked rice 2 ribs celery chopped 1 ts. salt 1/2 ts. pepper 1/4 ts. thyme 1 bay leaf 1 broiler fryer chicken cooked Make a roux- in a large Dutch oven, melt the shortening over LOW HEAT, if this burns, start over, add flour alittle at a time, cook and stir until brown, not burnt, about 10 minutes. add onions and bell pepper, cook until translucent about 5 minutes. slowly add warm broth, stir until it comes to a boil, add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf, bring to a boil add chicken when mixture boils again, reduce heat to low, cover and cook about 20 more minutes. Stir and cook covered about 20 minutes longer, or until it becomes a more or less a heavy soup.

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English Style Braised Beef

2lb rump beef (cut into strips) 8oz small mushrooms 3 medium onions 1 1/2 tea spoons dried thyme 2 cloves of garlic 1 1/2 pints beef stock

Dice the onions and mushrooms, and crush the garlic and fry in a little oil on a low heat until soft. Strain from pan and lightly cook the beef in the juices until brown.

Transfer all into a covered oven dish and cook at a low heat until tender (about 2 hours). Add herbs 10 minutes before the end of cooking.

Thicken with cornflour and serve with buttered mash potatoes, vegetables of your choice, crusty bread and a nice red wine. Great on a winter's evening.

Serves 4 - 6

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Since I live in Georgia and we are the "Peach State," I thought you might like this recipe. The original recipe came from an Amish cookbook I bought while traveling in the region. I have combined some other elements of favorite recipes to end up with this version. I hope you all like it

Peach Delight

Crust

1 1/4 c flour 1 stick margarine

Mix and press into a 9 x 13 pan. Bake for 15 minutes at 350 degrees. Cool

Cream cheese layer

1 8 oz cream cheese, softened 1 c powdered sugar 1 regular size Cool Whip

Mix all together and spread over cooled crust.

Peach Filling

2 c water 2 c sugar 1/2 c light corn syrup 3/4 c cornstarch

Cook all ingredients except cornstarch. When boiling thicken with cornstarch (mixed with a little water). You may add a little yellow food coloring to peach filling. Cool

Slice 2 qts of fresh peaches. I usually use 6 peaches. Fold the sliced peaches into the jell mixture and spread on top of the cream cheese layer.

Top with 1 large Cool Whip.

everyone waits for peach season so that I can make it.

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It's my favorite summer treat, ranking up there with the first of the sweet corn. You won't believe how good it is till you put it together and take the first bite.

Alla Checca (classic raw tomato sauce)

5 tomatoes, cored and diced 4 garlic cloves, minced 1/2 cup chopped fresh basil 1/2 cup extra virgin olive oil salt grated Parmesan cheese

Combine tomatoes, garlic, basil and olive oil in medium bowl. Add salt to taste, cover with plastic wrap and let sit on counter at least 2 or as long as 10 hours. Pour over hot pasta and add grated Parmesan to taste.

Makes enough for 1 pound of pasta.

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Mini Pineapple Desserts

1/2 cup biscuit baking mix 3 tablespoons sugar 2 tablespoons finely chopped nuts 2 tablespoons margarine or butter (from a stick) -- softened 1/4 teaspoon ground cinnamon 1 (21 ounce) can apple pie filling 1 (8 1/4 ounce) can crushed pineapple in syrup -- undrained 1 teaspoon grated orange peel

Heat oven to 400 degrees F.

Mix in pie plate with fork until crumbly: 1/2 cup biscuit baking mix 3 tablespoons sugar 2 tablespoons finely chopped nuts 2 tablespoons (from a stick) margarine or butter, softened 1/4 teaspoon ground cinnamon

Bake 8 to 10 minutes or until light and dry. Stir with fork.

Heat in saucepan, stirring a few times, until hot: 1 can (21 ounces) apple pie filling 1 can (8.25 ounces) crushed pineapple in syrup, undrained 1 teaspoon grated orange peel

Spoon apple mixture into 6-ounce custard cups. Sprinkle with baked topping. Store any leftover topping in tightly covered container in refrigerator. Yield: 6 servings.

Per Serving: 247 Calories; 7g Fat (24.2% calories from fat); 1g Protein; 47g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.

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Herbed Lime Chicken

1 bottle (16 oz) fat-free Italian salad dressing 2/3 cup fresh lime juice 3 cloves garlic minced 1 teaspoon dried thyme 4 - 6 boneless, skinless chicken breasts

Mix all of the above except the chicken. Take out 1/2 cup for basting; cover it and put it in the refrigerator for tomorrow. Pour remaining sauce in ziploc bag, add chicken, squeeze out extra air and put it in the refrigerator over night. Drain and discard marinade. Grill uncovered over medium heat for 5 minutes. Turn chicken, baste with the reserved marinade. Grill 5-7 minutes longer or until chicken is done. Nutritional Analysis: One serving equals - 162 calories 2 grams fat 67 mg. cholesterol 718 mg sodium 8 grams carbohydrates trace of fiber 27 grams protein Diabetic exchange: 4 very lean meat.

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Cornbread

1 C butter, softened 2 pkts Splenda 5 eggs, room temp. 1-1/2 C almond flour 1/2 C hazelnut flour* 1 tsp BP 1 tsp butter flavor extract*

(*notes: 1. You can use all almond flour but the hazelnut gives it the "corn flavor". 2. I've never used the butter flavor extract - just butter flavor Pam to spray the pan does the same thing)

Preheat oven to 350º. Cream butter and Splenda well. Add eggs, one at a time and beat well after each. Mix almond & hazelnut flours with baking powder and add to egg mixture a little at a time, beating continuously. Add butter flavoring, if desired. Pour into greased 9"-10" pan (or cake pan) and bake 50-55 minutes. 12 servings, 5.5 carbs each

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some low-sodium recipes, first may I suggest a salt substitute, which are sold in many stores including your supermarket. If you have a problem with sodium, may I suggest that you use this or in fact, no salt, this reduces the grams of sodium in half or NONE, which I have done often for friends.

Salsa Cruda

1 large ripe tomato, cored, peeled seeded and diced 1 teaspoon fresh jalapeno pepper (approx. 1/2 small seeded pepper) 2 tablespoons finely chopped onion 1 to 2 teaspoons fresh lime juice 1/8 teaspoon salt or substitute 1 teasoon finely chopped fresh cilantro Combine all ingredients in medium bowl. Mix well and cover and refrigerate. This sauce may serve as a dip for tortilla chips, or for Mexican dishes as Beef Tostadas, or just on a cracker or low-sodium bread, found in supermarkets or Health Food Stores, or home made. Serves 12 Calories 4 kcal Total Fat 0 grm Cholesterol 0 mg. Sodium 27 mg. or if no salt o, if salt sub., at least half.

Chicken in White Wine and Tarragon

1 2 1/2 to 3 lb. chicken quartered, skinned, all visible fat removed Freshly grounded pepper to taste 1 cup white wine 1 tablespoon tarragon

Pre-heat oven to 350 degrees, rinse chicken and pat dry. Arrange chicken in a shallow pan and pour wine over it. Sprinkle with tarragon and pepper. Cover with foil and bake 45 minutes. Remove foil and turn over setting to broil. Place chicken under broiler 5 inches from heat, 2 to 3 minutes, or until it is lightly browned.

Serves 4 Calories 208 Total Fat 7 gm. Cholesterol 92 mg. Sodium 91 mg.

Carrot Raisin Salad

1/4 cup plain nofat mayonnaise 1/4 cup light, reduced-calorie yogurt 2 tablespoons fresh lemon juice 1/4 cup seedless rasins 2 cups shredded raw carrots

In a bowl, combine carrots and raisins. Mix Thoroughly. Set aside in a small bowl, combine mayonnaise, yogurt and lemon juice. Stir to mix well. Pour over carrot-raisin mixture and mix well. Enjoy, Stef.

Serves 6 Calories 90 Total Fat 3 gr. Cholesterol 3mg. Sodium 84 mg. For dessert, try Angel Food Cake with fresh fruit.

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This is an easy low carb recipe that has few ingredients but tastes good enough for company!

* Exported from MasterCook *

Chicken Breasts in Mustard Cream Sauce

Recipe By : TNT recipe list Serving Size : 2 Preparation Time :0:00 Categories : Chicken Low Carb

Amount Measure Ingredient

-- Preparation Method --------

2 boned and skinned chicken breasts -- pounded flat 4 tablespoons butter 1 tablespoon Dijon mustard 1/4 cup sour cream salt lots of pepper

Sauté breasts, seasoned with salt and pepper in butter over high heat. When done, remove and add mustard, scraping bits from pan. Add sour cream and pour sauce over the chicken

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A good source for diabetic recipes is http://www.diabetic-recipes.com/ _______________________________________

Fruity pudding

One box diatetic pudding (like vanilla or lemon) One can of fruit, preferably in own juice (like mandarin oranges, fruit cocktail, peaches, pears, etc)

Just mix them together! I dump the fruit in a bowl them pour the pudding into that and stir, stir, stir! This is really light and really good on hot summer nights for snack or dessert. Get creative and garnish with non-fat whipped cream.

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Bonnie Butter Cake

2/3 cup margarine or butter -- softened 1 3/4 cups sugar 2 eggs 1 1/2 teaspoons vanilla 2 3/4 cups all-purpose flour* 2 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups milk

Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 9 × 1 1/2 inches. Mix margarine, sugar, eggs and vanilla in large mixer bowl until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, rectangular 45 to 50 minutes, layers 30 to 35 minutes. Cool layers 10 minutes; remove from pan. Cool completely. Frost with your favorite frosting, if desired. Yield: 16 servings.

Per Serving: 377 Calories; 16g Fat (37.8% calories from fat); 4g Protein; 56g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

NOTES : *If using self-rising flour, omit baking powder and salt.

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recipe for some great Jack Daniels BBQ sauce

1 head of garlic 1 tablespoon olive oil 2/3 cup of water 1 cup pineapple juice 1/4 cup teriyaki sauce 1 tablespoon soy sauce 1 1/3 cups dark brown sugar 3 tablespoons fresh lemon juice 3 tablespoons minced white onion 1 tablespoon crushed pineapple 1/4 teaspoon cayenne pepper 1 tablespoon Jack Daniel's Whiskey - yea right!! I start with 5 tablespoons....

Roast the garlic - specific instructions below.

Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan over medium high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

Squeeze the sides of the roasted garlic head until the pasty garlic is all squeezed out. Discard the remaining skin, whisk in to combine.

Add remaining ingredients to the pan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Be careful not to let mixture boil over or scorch, keep simmer on low heat.

Roasted garlic-Cut about 1/2 inch off the top of the garlic head. Cut a slice off the the root/bottom so that the garlic will sit flat. Remove the papery skin from the garlic but leave enough so the cloves stay together. Put head into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 320 degree F oven for 1 hour. Remove garlic and let it cool until you can handle it easily.

ENJOY!! The original recipe really does call for one tablespoon of whiskey... how silly of them!

Chicken Jumbo Shells

12 uncooked jumbo pasta shells 1 tablespoon olive or vegetable oil 2 medium tomatoes (about 1 1/2 cups) -- seeded and chopped 1 medium stalk celery (about 1/2 cup) -- thinly sliced 1 medium carrot (about 1/2 cup) -- finely chopped 1 clove garlic -- finely chopped 1 cup diced cooked chicken 1 tablespoon dry white wine OR 1 tablespoon chicken broth 1 (15 ounce) container Ricotta cheese 1 cup seasoned croutons 1 teaspoon chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon pepper

Cook pasta shells as directed on package; drain. Heat oven to 400 degrees F. Grease square pan, 8 × 8 × 2 inches. Heat oil in 10-inch skillet over medium-high heat. Cook tomatoes, celery, carrot and garlic in oil 5 to 7 minutes, stirring frequently, until celery and carrot are crisp-tender. Stir in chicken and wine. Cook 5 minutes until wine is evaporated.

Stir remaining ingredients into chicken mixture. Fill cooked shells with chicken mixture. Place filled sides up in pan. Bake uncovered about 10 minutes or until filling is golden brown. Yield: 4 servings.

Per Serving: 437 Calories; 21g Fat (44.0% calories from fat); 28g Protein; 33g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 396mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 1/2 Fat.

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Apple-Filled Coffee Cake

1/4 cup shortening 2 cups all-purpose flour 2 tablespoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/2 cup finely chopped peeled or unpeeled apple (about 1 small) 1 tablespoon sugar 1/2 teaspoon ground cinnamon 1 tablespoon margarine -- melted Glaze, if desired -- (recipe follows)

GLAZE 1/3 cup powdered sugar 1 1/2 teaspoons milk 1/8 teaspoon vanilla

Heat oven to 425º. Grease round pan, 8 × 1 1/2 inches, or square pan, 8 × 8 × 2 inches. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt with pastry blender in large bowl until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl and forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 20 to 25 times. Divide dough into 12 equal parts; cover.

Mix apple, 1 tablespoon sugar and the cinnamon. Pat each part dough into 3-inch circle on floured surface. Place 1 rounded teaspoonful apple mixture in center of each circle. Bring edges of dough up over apple mixture; pinch and seal well to from a ball. Arrange balls, seam sides down, in pan. Brush with margarine.

Bake 17 to 19 minutes or until golden brown. Drizzle Glaze over warm coffee cake. Serve warm or let stand until cool. Yield: 6 servings.

GLAZE:

Mix all ingredients until smooth.

Per Serving: 322 Calories; 12g Fat (33.3% calories from fat); 5g Protein; 48g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 460mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

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Cajun Pork Tenderloin with Vegetables

2 teaspoons Cajun or Creole seasoning 1 pound pork tenderloin 2 medium sweet potatoes or yams (3/4 pound) 4 small zucchini (1 pound) 1 1/2 cups frozen small whole onions 2 tablespoons margarine, butter or spread -- melted 1/2 teaspoon dried thyme leaves 1/4 teaspoon salt

Heat oven to 425 degrees F.

Rub Cajun seasoning into pork. Place in ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inches. Insert meat thermometer horizontally into center of thickest part of pork.

Cut sweet potatoes and zucchini lengthwise into halves. Place sweet potatoes, zucchini and onions around pork. Drizzle margarine over vegetables. Sprinkle with thyme and salt.

Roast uncovered about 35 minutes or until thermometer reads 160 degrees F. Loosely cover pan with aluminum foil and let stand 10 minutes. Cut pork into thin slices. Serve with vegetables. Yield: 4 servings.

Per Serving (excluding unknown items): 307 Calories; 10g Fat (29.2% calories from fat); 28g Protein; 27g Carbohydrate; 6g Dietary Fiber; 74mg Cholesterol; 384mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : If you'd like a milder flavor, just reduce the amount of Cajun spice.

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Ranch Sausage Stars

2 cups (1 lb) cooked, crumbled sausage 1 1/2 cups grated sharp cheddar cheese 1 1/2 cups grated Monterey Jack cheese 1 cup ranch dressing 1 can (2.25 ounces) sliced ripe olives (I leave those out) 1/2 cup chopped red bell pepper (I use green - lots cheaper) 1 package fresh or frozen won ton wrappers (or egg roll wrappers cut in quarters) vegetable oil

Preheat oven to 350 degrees. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives, and bell pepper. Lightly grease a mini (or regular) muffin tin and press one wrapper into each cup, forming a little cup. Brush with oil (NOTE: When I made these the SECOND time, I brushed them with a little oil before I put them in the muffin tins - I found that to much easier, because they're flat. To keep from getting myself too oily, I used the brush to push them into the tin). Bake 5 minutes until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4-5 dozen. When I've made them, I've done the shells and filled them ahead of time, then taken them to a friends and done the last heating step at their house. They don't work well in the microwave - the wonton wrapper gets tough.

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Best Beans Ever

8 slices bacon, cooked & crumbled 1 pound ground beef 1 cup onions, chopped 1 can (1 lb. 14 oz) pork and beans 2 cans (8 1/4 ounces) garbanzo beans, drained 1 can (15 ounces) dark red kidney beans, drained 1/2 cup catsup 3/4 cup brown sugar 2 tablespoons vinegar 2 teaspoons mustard 2 teaspoons salt

Fry beef and onions together until beef is done. Set aside. Mix catsup, sugar, vinegar, mustard, and salt. Combine bacon, beef, beans, and catsup mixture. Bake at 350 for 45 minutes

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Pickled Green Peppers

3 lbs. peppers, cut in 1/2 inch pieces boiling water

2 cups sugar 2 cups white vinegar 2 cups water 8 cloves garlic 4 tsp. salad oil (I use Crisco oil) 2 tsp. salt

1) Pack peppers in clean hot jars, cover with boiling water and let stand. (use (4) 16 oz. canning jars)

2) Combine sugar, vinegar and 2 cups water in a pan, heat to boiling and then simmer for 5 minutes.

3) Drain water from peppers in jars and add 2 cloves of garlic, 1 tsp. salad oil and 1/2 tsp. salt to each jar.

4) Pour boiling vinegar mixture over peppers to 1/8 inch of top. Seal and process 5 minutes in boiling water bath.

Just a note -- these peppers stay crisp and crunching in the jar and are great in salads made in the winter. If not used in one year they do have a tendency to get a little limp, but still taste good.

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Slow Cooked Barbecued Ribs

3 1/2 pounds pork loin back ribs 1/4 c. firmly packed brown sugar 1/2 t. ground black pepper 3 T. liqiud smoke flavoring 2 cloves garlic- chopped 1 t. salt 1 medium onion, sliced 1/2 c. cola 1 1/2 c. barbecue sauce. I used KC Masterpiece honey smoke flavor

Spray inside of slow cooker with cooking spray. Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic, and salt; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid. Pour barbeque sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low setting 1 hour. Yield: 4 servings.

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Oven Beef Stew

1 1/2 pounds stew meat (beef, venison or buffalo) 6 carrots cut into think chunks 1 c. celery cut into thick chunks 1 large onion, chopped 2 c. tomato juice 1 8 oz. can tomato sauce 1/4 t. pepper 1 1/2 t. salt 1 t. garlic powder 1 t. beef bouillon granular 2 T. minute tapioca pudding 3 potatoes, peeled and diced 1 bay leaf dash of Worcestershire sauce

Mix all ingredients together and put in a large casserole. Cover and bake at 300 degrees for 3 to 4 hours. This also works well in a crock pot on high for 3 to 4 hours. (Optional, you can brown the meat before baking, if you wish) Serves 4 to 6. Serve with warm corn bread muffins.

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Rich's Note: Poor Man's Cake

Poor Man's Cake

2 C. raisins 1 1/2 C. sugar 2 C. water 4 T. shortening 1 t. salt 3 C. flour 1/2 t. cinnamon 1/2 t. ground cloves 2 t. baking soda

Preheat oven @325 degrees. In a saucepan, combine raisins, sugar, water, shortening and salt.

Simmer for five minutes and cool. Add flour, cinnamon, cloves and baking soda. Beat until smooth and pour into two greased loaf pans.

Bake for 50 - 60 minutes, or until toothpick inserted in center comes out clean. _______________________________________

Crabby Crab Cakes

1 pound lump crabmeat 1/4 cup mayonnaise 1/2 of large yellow onion diced 1/4 of large red bell pepper diced 1 and 1/2 to 2 cups finely crushed soda crackers 2 eggs lightly beaten 1/2 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon curry powder 1 tablespoon Worcestershire sauce 4 tablespoons butter (only butter, no substitutes!) 4 tablespoons canola or other oil (not olive)

Pick through crabmeat to check for shells, and place in large bowl. Can add fresh rock shrimp or other shellfish with crab if desired, just bump up the moist ingredients. Add mayonnaise, onion and red bell pepper. Beat eggs in separate bowl and add dry mustard, salt, cayenne pepper, curry powder and Worcestershire and stir together. Add to crab mixture. Stir thoroughly. Stir in 3/4 cup cracker crumbs. Form 6 inch patties and press into remaining cracker crumbs so cakes are well coated. Refrigerate for at least one hour, overnight works well too. Heat butter and oil in shallow skillet and cook on medium heat until golden brown on each side.

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a couple soup recipes

Chicken Noodle Soup

5 cups chicken broth 1 onion, chopped or sliced 1/2 cup sliced celery 1/2 tsp. thyme 1/8 tsp. pepper 12 oz. canned chicken 1 tbsp. parsley 5 oz. noodles 1/3 cup carrots, sliced 3 cloves garlic, minced

In a 4 quart pan, combine broth, onions, celery, carrots, garlic, thyme and pepper. Bring to a boil over medium heat and cook 3 minutes. Add chicken and cook for 8-10 minutes. Stir in parsley. Cook noodles in a seperate pan for 8-10 minutes. Drain and add to chicken mixture. Heat through. Simple and quick.

Creamy Potato Soup

4 medium potatoes, peeled and cubed 2 cups water 1 tbsp. celery flakes 1 onion, chopped 2 tsp. chicken bouillon granules 1/8 cup margarine 1/8 cup flour 1 tsp. salt 1/4 tsp. pepper 2 cups milk

Combine potatoes, celery flakes, onion, water and bouillon; bring to a boil. Reduce heat; cover adn simmer for 20-25 minutes or till potatoes are tender. Stir in flour, salt, margarine and pepper. Gradually add milk and bring to a boil. Simple and quick.

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Learned this one from The Cake Factory in Caracas, Venezuela. They give great culinary courses and have fine professors, if you're ever in the neighborhood. This Tiramisu has been a great hit but beware... Can be fattening!

Tiramisu

Ingredients: 1 c. granulated sugar 8 egg yolks 2 c. pastry whipping cream 8 1/2 oz. Of mascarpone cheese or sweet cream cheese (not Philadelphia) 3 boxes of LadyFingers (chocolate or plain) 1/4 c. expresso coffee, sugared to taste 3/4 c. Rum, Khalua, Amaretto or Cacao Liquer Powdered Cacao or chocolate shavings

Two 8" x 8" pyrex molds

Process:

1. Beat whipping cream until stiff peaked. a. Blend in ½ c. of sugar. b. Refrigerate.

2. In separate bowl: a. Beat egg yolks with remaining ½ c. of sugar until well blended. b. Add mascarpone or cream cheese, and continue beating. c. Spoon in whipping cream and blend.

3. In small bowl mix expresso coffee with liquor.

Assembly in mold: 1. One layer of LadyFingers dipped and coated in coffee/liquor mixture 2. One layer of cream 3. One layer of powdered cacao or chocolate shavings

Repeat.

Ornament with powdered cacao or chocolate shavings.

Firms up if refrigerated for 24 hours prior to serving.

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Striped Bass Fillets A la Milanaise

4 (6-8 ounce) striped bass fillets, skin removed About 20 fresh basil leaves 1 teaspoon extra-virgin olive oil 4 medium tomatoes, peeled, seeded, coarsely chopped salt and pepper to taste 1 egg, lightly beaten 1/2 cup all purpose flour 1/2 cup grated Parmigiano-Reggiano cheese 4 tablespoons clarified butter or olive oil

Remove any pin bones from the fish with tweezers. Sprinkle the basil with the olive oil and chop finely. Cook the tomatoes until most of the moisture evaporates, stir in the basil, salt and pepper and set aside. Season the egg with salt and pepper. Dip the fillets into the flour and pat off the excess, dip into the egg and then into the cheese. Heat the butter and cook the fillets about 3 minutes on each side. Place on a serving platter and surround with the heated sauce. Makes 4 servings.

Risotto with Asparagus, Roasted Garlic and Lemon

3 tablespoons butter 1/2 cup sliced shallots 1 1/2 cups Arborio rice 3/4 cup sliced shitake mushrooms 1 1/2 tablespoons chopped roasted garlic 1/2 cup dry white wine 5 to 6 cups rich vegetable or chicken stock, divided 1/4 cup freshly grated Parmesan or Asiago cheese 1 tablespoon finely grated lemon zest 1 cup young asparagus, stalks trimmed and sliced diagonally about 1/4 inch long, blanched 1/3 cup chopped fresh chives salt and freshly grounded pepper to taste fresh lemon juice Garnish could be additional shaved Parmesan cheese and some deep-fried basil sprigs, of course this is optional

Melt butter in deep, heavy-bottomed saucepan. Add shallots and cook over low heat until soft, about 2-3 minutes, add rice and mushrooms and cook, stirring often, until rice is translucent about 3 minutes. Add garlic, wine and 1/2 cup stock and cook, stirring constantly, until liquid is absorbed. Continue adding similar amounts of stock, stirring and cooking in this manner until rice is creamy but center is firm, about 15 minutes.

When the rice is done, stir in grated cheese, lemon zest, asparagus and chives and season with salt and pepper and drops of lemon juice. Serve in warm bowl, garnished with shaved Parmesan cheese and basil sprigs. Makes 6 servings. Enjoy, Stef.

To roast garlic, wrap in tin foil and 375 degrees in oven for about 30-40 minutes or until soft.

To blanch asparagus slices, plunge into boiling water for 1 to 2 minutes, then rinse with cold water to stop cooking and preserve color. Drain

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Apple Lasagne

8 pieces Lasagne -- uncooked 2 20-ounce cans apple pie filling

CHEESE FILLING 1 cup part-skim Ricotta cheese 1/4 cup egg substitute 1 teaspoon almond extract 1/4 cup white sugar

TOPPING 6 tablespoons flour 1/2 teaspoon cinnamon 3 tablespoons margarine 6 tablespoons brown sugar 1/4 cup quick oats Dash nutmeg

OPTIONAL SOUR CREAM GARNISH: (mix and chill) 1 cup sour cream 1/3 cup brown sugar

Prepare lasagne according to package directions; drain. Spread one can apple pie filling in a greased 9 × 13 × 2-inch pan, slicing any extra-thick apples. Layer four pieces of lasagne over apples. In a bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350 degrees F. for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture. Yield: 12 servings

Source: "National Pasta Association"

Per Serving: 242 Calories; 5g Fat (18.4% calories from fat); 5g Protein; 45g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 2 Other Carbohydrates.

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Italian Chili

1 1/4 pounds bulk Italian sausage 1 large green bell pepper -- coarsely chopped (1 1/2 cups) 1 large onion -- coarsely chopped (1 cup) 2 (14 1/2-ounce) cans Italian-style stewed tomatoes -- undrained 1 (15-ounce) can garbanzo beans -- rinsed and drained (15 to 16 ounces) 1 (8-ounce) can tomato sauce 1 cup shredded Mozzarella cheese -- (4 ounces)

Cook sausage, bell pepper and onion in Dutch oven over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

Stir in tomatoes, beans and tomato sauce. Cook about 5 minutes, stirring occasionally, until hot. Sprinkle each serving with cheese. Yield: 4 servings.

Per Serving: 790 Calories; 51g Fat (58.1% calories from fat); 36g Protein; 46g Carbohydrate; 10g Dietary Fiber; 123mg Cholesterol; 2300mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 3 1/2 Vegetable; 7 1/2 Fat.

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Banana Fritters

1 cup sifted all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 2 eggs 1/2 cup milk 2 tablespoons vegetable oil 6 medium firm, ripe bananas Oil -- for frying Confectioners' sugar

Into a small bowl sift flour, sugar, baking powder and salt. In another small bowl, beat eggs, milk and oil together with a rotary beater or whisk. Combine liquid ingredients with dry ingredients; stir until all flour is moistened.

Slice bananas in half lengthwise; dip into batter using fingers. Drain any excess butter. Drop bananas into at least 2 inches hot oil (375 degrees F. on deep frying thermometer) in a deep skillet or deep-fat fryer. Fry a few at a time, turning once, 2 to 3 minutes or until golden brown. Drain on paper towels. Serve immediately, sprinkled with confectioners' sugar. Yield: 8 servings.

Per Serving: 196 Calories; 6g Fat (24.6% calories from fat); 4g Protein; 34g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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Rice and Onion Chicken Casserole

1 (10 3/4-ounce) can condensed cream of mushroom soup 10 3/4 ounces milk (1 soup can) 3/4 cup uncooked regular long grain rice 1 (4-ounce) can mushroom stems and pieces -- undrained 1 (1 1/2-ounce) envelope onion soup mix 4 skinless boneless chicken breast halves -- (about 1 pound)

Heat oven to 350 degrees F.

Mix mushroom soup and milk; reserve 1/2 cup soup mixture. Mix remaining soup mixture, the rice, mushrooms and half of the dry onion soup mix; spoon into ungreased rectangular baking dish, 11 × 7 × 1 1/2 inches.

Place chicken on rice mixture. Pour reserved soup mixture over chicken. Sprinkle with remaining dry onion soup mix.

Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until chicken is no longer pink when centers of thickest pieces are cut. Yield: 4 servings.

Per Serving: 420 Calories; 11g Fat (23.4% calories from fat); 35g Protein; 44g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 1686mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

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Cherry Cashew Cookies

1 cup butter or margarine -- softened 3/4 cup granulated sugar 3/4 cup firmly packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 10-ounce package vanilla milk chips OR 1 2/3 cups coarsely chopped white chocolate 1 1/2 cups dried tart cherries 1 cup lightly salted cashews

In a large mixing bowl, combine butter, granulated sugar, brown sugar, eggs and vanilla. Mix with electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in vanilla milk chips, dried cherries and cashews. Drop by rounded tablespoonfuls onto ungreased baking sheets.

Bake in a preheated 375 degree F. oven 12 to 15 minutes, or until golden brown. Let cool on wire racks; store in a tightly covered container. Yield: 4 1/2 dozen (1 per serving).

Per Serving: 127 Calories; 6g Fat (43.1% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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Black Forest Mousse

1 package (4-serving size) chocolate instant pudding and pie filling 2 cups cold milk 1 21-ounce can cherry filling and topping 2 cups frozen whipped topping -- thawed

In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1 to 2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping.

Spoon into parfait glasses or other dessert dishes; let chill until serving time. Yield: 4 servings.

Per Serving: 458 Calories; 14g Fat (27.2% calories from fat); 6g Protein; 81g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Non-Fat Milk; 2 1/2 Fat; 5 Other Carbohydrates.

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Apple-Stuffed Chicken Breasts

1 pound skinless boneless chicken breast halves (4 breasts) 2 tablespoons sugar 1/4 teaspoon ground cinnamon 2 medium tart cooking apples -- peeled and cut into thin slices 1 cup apple cider 1 tablespoon cornstarch

Heat coals or gas grill. Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon. Coat apple slices with sugar mixture. Divide apple slices among chicken breast halves. Fold chicken around apples; secure with toothpicks.

Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove toothpicks.

Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon over chicken. Yield: 4 servings.

Per Serving: 217 Calories; 2g Fat (6.5% calories from fat); 26g Protein; 23g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTE : To add a savory kick to this sweetened chicken, add 1 teaspoon chopped fresh sage leaves to the cinnamon-sugar mixture.

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Cheesecake with Strawberry Topping

4 cups plain nonfat yogurt 4 chocolate wafers -- crushed (about 1/4 cup) 1 (8 ounce) package reduced-fat cream cheese (Neufchâtel) -- softened 2/3 cup sugar 1/4 cup low-fat milk 2 tablespoons all-purpose flour 2 teaspoons vanilla 3 egg whites OR 1/2 cup cholesterol-free egg product Strawberry Topping -- (recipe follows)

STRAWBERRY TOPPING 1 (10 ounce) package frozen strawberries in light syrup -- thawed, drained and syrup reserved 1/4 cup sugar 2 tablespoons cornstarch

Line 6-inch strainer with basket-style paper coffee filter or double thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into strainer. Cover and refrigerate 12 hours, draining liquid from bowl occasionally.

Heat oven to 300º. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat yogurt and cream cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth. Carefully spread batter over crumbs in pan.

Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove from oven. Cool 15 minutes. Prepare Strawberry Topping; spread over cheesecake. Cover and refrigerate at least 3 hours. Run metal spatula along side of cake to loosen; remove side of pan. Refrigerate any remaining cheesecake.

STRAWBERRY TOPPING:

Add enough water to reserved syrup to measure 1 1/4 cups. Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and strawberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool. Yield: 12 servings.

Per Serving: 196 Calories; 5g Fat (22.4% calories from fat); 8g Protein; 31g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

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Beefy Skillet Calzone

8 diagonally cut slices French bread -- 1/2 inch thick 2 tablespoons grated Parmesan cheese 3/4 pound beef sirloin or flank steak -- cut into thin strips 1 tablespoon olive or vegetable oil 1 small green bell pepper -- sliced 1 clove garlic -- finely chopped (1 to 2 cloves) 1 (14 1/2 ounce) can diced tomatoes with Italian-style herbs -- undrained 1 (8 ounce) can pizza sauce 1 (4 1/2 ounce) jar sliced mushrooms -- drained

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.

Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot.

Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture. Yield: 4 servings.

Per Serving (excluding unknown items): 371 Calories; 12g Fat (28.7% calories from fat); 27g Protein; 40g Carbohydrate; 4g Dietary Fiber; 51mg Cholesterol; 1045mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat.

NOTES : Lean ground beef could be easily substituted for the beef sirloin strips. Shaved Parmesan cheese scattered over each serving adds a rich, tangy flavor. _______________________________________

Date Balls

3/4 cup sugar 1/2 cup margarine or butter 1 pound pitted dates -- cut up 1 tablespoon skim milk 1 teaspoon vanilla 1/2 teaspoon salt 1/4 cup fat-free cholesterol-free egg product OR 1 egg -- well beaten 1/2 cup chopped nuts 4 cups Wheaties® -- crushed Finely chopped nuts or shredded coconut -- if desired

Mix sugar, margarine and dates in 2-quart saucepan. Cook over low heat, stirring constantly, until margarine is melted; remove from heat. Mix in milk, vanilla, salt and egg. Cook over very low heat about 4 minutes, stirring constantly, until slightly thickened; remove from heat. Stir in 1/2 cup nuts. Cool 5 minutes. Stir in cereal. Shape mixture into 1-inch balls. Roll balls in finely chopped nuts. Yield: 72 balls (1 per serving).

Per Serving: 50 Calories; 2g Fat (33.2% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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CHOCOLATE CHESS PIE

1 1/2 cups sugar 3 1/2 tablespoons cocoa Pinch salt 1 tablespoon all-purpose flour 1 tablespoon cornmeal 1/2 cup chopped pecans 3 eggs -- beaten 1/2 cup milk 1 tablespoon vanilla extract 1 pie crust (9 inch) -- unbaked

Combine first 6 ingredients in a medium bowl; mix well. Combine eggs, milk, and vanilla; stir into dry ingredients, mixing well. Pour into pie crust; bake at 350 degrees F. for 45 to 50 minutes or until pie is set. Cool on a wire rack. Lightly sift powdered sugar over pie, if desired. Yield: 10 servings.

Per Serving: 277 Calories; 11g Fat (34.5% calories from fat); 4g Protein; 43g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 140mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

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FROZEN APRICOT FLUFF

1 cup macaroon cookies -- broken into crumbs 16 ounces apricot halves in light syrup -- drained and chopped 1 cup sugar 1 tablespoon lemon juice 1 cup whipping cream

Place half of macaroon crumbs in an 8-inch square baking pan; set aside.

Combine apricots, sugar, and lemon juice; mix well. Beat whipping cream until stiff peaks form; fold into apricot mixture. Pour into pan, spreading evenly; top with reserved crumbs. Cover and freeze at least 6 hours. Cut into squares to serve. Yield: 9 servings.

Per Serving: 337 Calories; 17g Fat (43.6% calories from fat); 2g Protein; 47g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.

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Fat Free Carrot Cake Makes 20 servings.

Vegetable spray for coating pan 2 tsp. baking powder 1 tsp. cinnamon 1 cup applesauce 1 cup granulated sugar grated rind and juice of 1 orange 1 cup raisins 3 cups cake flour 1 tsp. baking soda 1/2 tsp. salt 1 cup light brown sugar 3 egg whites 3 cups peeled, shredded carrots

Preheat oven to 350°. Spray bundt-style pan with Pam® spray. Combine flour, baking powder, baking soda, cinnamon and salt. Set aside. Beat together applesauce, sugars, egg whites, orange rind and juice. Blend in flour mixture with mixer at medium speed, beating only until smooth. Do not over-beat. Stir in carrots and raisins. Pour batter into prepared pan and bake 50-60 minutes or until a knife inserted near the center comes out clean.

Calories: 226 Fat: .3 grams Sodium: 158 mg

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Hot Crab Dip

8 ounces cream cheese, softened 1T cream 1 pound lump crab meat - use the canned or fresh mixed with the canned (do not use "fake" crab as this has too many carbs) 2 T finely chopped onions 1 tsp horseradish 1/8 tsp. black pepper 1/2 C toasted almonds

Preheat oven to 375º. Combine the cream cheese and milk; add the crabmeat, onion, horseradish and pepper. Blend well and spoon into an ovenproof dish. Sprinkle with toasted almonds. Bake at 375º for 15 minutes. Serve hot with vegetable sticks or pork rinds as dippers. Serves 8-12.

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This chicken recipe is delicious and the chicken turns out very moist. However, the cooking method produces a LOT of smoke. I always set off the smoke alarm with this recipe.

Blackened Chicken Breast

1/2 tsp. paprika 1/8 tsp. salt 1/4 tsp. ground red pepper (optional) 1/4 tsp. ground cumin 1/4 tsp. ground thyme 1/8 tsp. white pepper 1/8 tsp. onion powder 1 boneless, skinless chicken breast Pam spray

Heat oven to 350 degrees. Heat a CAST IRON skillet on high for 15 minutes. Combine seasonings. Spray both sides of chicken with Pam and dip each side in seasoning, patting the seasoning into the meat. Place in preheated skillet and cook for ONE MINUTE on each side. Remove chicken to a baking pan and bake for five minutes. Serves 1.

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The UltimateTortilla Roll-Up (Makes One)

1 flour tortilla -- *health food stores have a sprouted wheat tortilla that is delicious or try a flat bread 1/2 ounce low-fat cream cheese -- you can use less 1 ounce chicken breast without skin -- tuna, or whatever you have on hand 2 slices tomato -- chopped 1 romaine lettuce leaf -- shredded 1 green onion -- minced fine (optional) 1 teaspoon vinaigrette -- whatever you have on hand (Italian dressing)

Lay tortilla flat and spread cream cheese all over. In a small bowl, toss lettuce, tomato and optional green onion with vinaigrette. Set aside.

Lay chicken out evenly over cream cheese. Spread lettuce mixture evenly on top of the chicken.

Roll up like you would a sleeping bag and secure with a toothpick or just place on a plate, seam side down. If this is for a lunch box, wrap securely with plastic wrap.

Per serving: 373 Calories (kcal); 11g Total Fat; (26% calories from fat); 16g Protein; 54g Carbohydrate; 21mg Cholesterol; 483mg Sodium Leanne Ely, C.N.C. Editor, Healthy-Foods Author, Healthy Foods: An irreverent guide to understanding nutrition and feeding your family well.

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Splenda is the best sugar subsitute you can get. No bitter after taste,does not break down in heat and does not kill brain cells like aspartame (Nutra sweet) does. For more info go to: http://splenda.com/ they have other good recipes there too.

Sugar Free Chocolate Cream Pie

This chocolate delight will definitely satisfy chocolate cravings and does it with less fat and fewer calories. Preparation Time: 10 minutes Microwave Time: 8 minutes Chilling time: 3 hours Serving Size: 1/8 pie Serves: 8 Ingredients

3/4 cup SPLENDA® Granular 3 tbsp. cornstarch 1/8 tsp. salt 1 tbsp. butter flavored granules 2 cups fat-free milk (I used 2 % milk) 3 oz. semi-sweet chocolate (You can use about 1/4 cup cocoa powder, but add more Splenda® also you must stop and stir it REAL often) 1 1/2 tsp. vanilla extract 1 tbsp. margarine 1 pre-baked 9" pie crust

Crust: Use a pre-made, pre-baked 9" pie crust or bake a pre-made pie crust according to its package directions. (I used a pre-made Keebler Shortbread Cookie crust)

Filling: Mix together SPLENDA®, cornstarch, salt and butter granules in a 2 quart microwave-safe glass bowl. Slowly add milk and stir so that mixture does not clump together. Microwave on high for 4 minutes.

Stir making sure that the clumps of cornstarch are smoothed out. Microwave on high for 2 minutes.

Stir to smooth out cornstarch and add chocolate. Microwave on high for 2 minutes. Stir again and add margarine and vanilla. Cover mixture with plastic wrap so that the wrap touches the surface of the filling. Let cool for 15 minutes. Remove wrap and pour filling into pie shell. Cover with plastic wrap and refrigerate for 3 hours.

Nutrients Per Serving: Serving Size 3 oz. (86g) Calories 190 Carbohydrates 23g Protein 3g Dietary Fiber 1g Total Fat Saturated Fat 10g 4g Cholesterol 2mg Sodium 195mg Exchange Starch 1.5 Fat 2

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APPLESAUCE CARROT CAKE

3/4 cup butter or margarine -- softened 1 cup sugar 1 1/2 cups firmly packed brown sugar 2 eggs 3/4 cup shredded carrots 2 1/4 cups applesauce 3 cups all-purpose flour 1 1/2 cups whole wheat flour 1 tablespoon baking soda 1 1/2 teaspoons ground nutmeg 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground allspice 1 cup chopped walnuts 1 cup raisins

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Stir carrots into applesauce. Combine flour, soda, and spices; add to creamed mixture alternately with applesauce mixture, beginning and ending with flour mixture. Mix well after each addition. Fold in walnuts and raisins.

Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees F. for 1 hour and 20 to 25 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan; let cool. Yield: 10 servings.

Per Serving: 704 Calories; 23g Fat (28.1% calories from fat); 11g Protein; 120g Carbohydrate; 6g Dietary Fiber; 75mg Cholesterol; 551mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 Fat; 3 1/2 Other Carbohydrates.

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ZESTY POT ROAST

8 ounces Italian salad dressing 4 pounds roast, trimmed 2 cups beef broth 6 carrots -- cut into 1 1/2" pieces 10 ounces frozen green beans 2 tablespoons all-purpose flour

Pour salad dressing over roast in a shallow baking dish; cover and refrigerate 8 hours or overnight, turning roast occasionally.

Remove roast from marinade, reserving marinade. Place roast in a Dutch oven; add beef broth. Cover and simmer 2 hours. Add carrots; cook 5 minutes. Add green beans, cook 5 minutes. Add reserved marinade; cook, uncovered for 10 to 15 minutes or until liquid has decreased to about 2 cups. Add enough water to liquid to measure 2 cups, if necessary.

Remove roast and vegetables to serving platter; keep warm. Combine flour and a small amount of pan juices in a jar. Cover tightly, and shake vigorously. Add to pan juices in Dutch oven; cook, stirring constantly, until gravy is thickened and bubbly. Serve with roast. Yield: 8 servings.

Per Serving: 503 Calories; 25g Fat (45.4% calories from fat); 54g Protein; 13g Carbohydrate; 3g Dietary Fiber; 132mg Cholesterol; 692mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

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PEACHES FOSTER

2 tablespoons butter or margarine 1/4 cup firmly packed brown sugar 4 medium peaches -- peeled and sliced Dash ground cinnamon 2 tablespoons rum Vanilla ice cream

Melt butter in medium skillet; add sugar, and cook over medium heat until bubbly. Add sliced peaches; heat 3 to 4 minutes, basting constantly with syrup. Stir in cinnamon.

Place rum in a small, long-handled pan; heat just until warm. Ignite with a long match, and pour over peaches. Serve sauce immediately over vanilla ice cream. Yield: 6 servings.

Be extremely careful.

Per Serving: 107 Calories; 4g Fat (34.4% calories from fat); trace Protein; 16g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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BACON-WRAPPED FRANKS

4 slices bread -- cut in 1/2" cubes 2 tablespoons chopped onion 1 tablespoon finely chopped parsley 1/4 teaspoon dry mustard 3 tablespoons water Salt and pepper 6 frankfurters 6 slices bacon

Combine first 4 ingredients; add enough water to moisten, and mix well. Season to taste with salt and pepper.

Slit frankfurters lengthwise, cutting almost through; stuff with bread mixture. Wrap a bacon slice around each frankfurter, securing with a wooden pick. Place in a shallow pan and bake at 400 degrees F. for 15 to 20 minutes. Yield: 6 servings.

Per Serving: 265 Calories; 20g Fat (69.8% calories from fat); 10g Protein; 10g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 829mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fat.

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PEANUT BLOSSOM COOKIES

14 ounces sweetened condensed milk 3/4 cup peanut butter -- creamy 1 teaspoon vanilla extract 2 cups biscuit mix 1/3 cup sugar 9 ounces chocolate kisses

Combine sweetened condensed milk and peanut butter, stirring until smooth; stir in vanilla. Add biscuit mix, stirring well.

Shape dough into 1-inch balls; roll in sugar, and place on ungreased cookie sheets. Make an indentation in center of each ball of dough with thumb or spoon handle.

Bake at 375 degrees F. for 8 to 10 minutes or until lightly browned. Remove cookies from oven, and press a chocolate kiss in center of each cookie. Remove from wire rack to cool completely. Yield: about 4 dozen (2 cookies per serving).

Per Serving: 212 Calories; 10g Fat (43.0% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 196mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.

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PASTA-CRABMEAT SALAD

8 ounces shell pasta 6 1/2 ounces lump crabmeat -- canned, drained and flaked 1/2 cup chopped celery 1 small onion -- chopped 2 hard-boiled eggs -- finely chopped 3 slices bacon -- cooked and crumbled 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1 1/2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon dried parsley 1/4 teaspoon ground black pepper

Cook pasta according to package directions; drain and cool. Add remaining ingredients, stirring gently. Cover and chill at least 2 hours. Sprinkle with paprika before serving, if desired. Yield: 10 servings.

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Per Serving: 213 Calories; 12g Fat (49.6% calories from fat); 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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CRAB TOSTADAS

6 flour tortillas -- 6" Cooking spray 6 ounces canned lump crabmeat -- drained and rinsed 3 ounces cream cheese -- softened 3/4 cup shredded sharp cheddar cheese 2 tablespoons chopped green onions 1 tablespoon pickled jalapenos -- finely chopped 1 clove garlic -- minced 2 teaspoons chopped fresh cilantro

Arrange tortillas in a single layer on baking sheets; coat with cooking spray. Bake at 375 degrees F. for 8 to 10 minutes or until lightly golden.

Combine crabmeat and next 6 ingredients; spread 1/4 cup evenly onto each tortilla. Bake at 375 degrees F. for 5 minutes or until puffed and bubbly. Cut into wedges with a pizza cutter. Garnish with sliced olives if desired. Yield: 6 servings.

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Per Serving: 367 Calories; 15g Fat (37.4% calories from fat); 16g Protein; 41g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 578mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

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CHOCOLATE ORANGE MOUSSE TART

1 pie crust (9 inch) 1/2 cup semisweet chocolate chips 1/4 cup milk 3 1/2 ounces instant vanilla pudding and pie filling mix 1/2 cup milk 1/2 cup orange juice 8 ounces frozen whipped topping -- thawed 1/3 cup orange marmalade

Heat oven to 450 degrees F. Place prepared pie crust in 9-inch tart pan with removable bottom; press in bottom and 1 inch up sides of pan. Trim edges. Generously prick crust with fork. Bake for 9 to 11 minutes or until lightly browned. Cool completely.

In small saucepan over low heat, melt chocolate chips with 1/4 cup milk, stirring until smooth. Spread in bottom of baked tart shell. Freeze about 10 minutes or until chocolate is set.

In small bowl, combine pudding mix, 1/2 cup milk, and orange juice; beat a low speed until smooth. Fold in 1 cup whipped topping; blend well. Spread into prepared crust. Refrigerate.

Melt orange marmalade over low heat; spread gently over cream filling. Spoon or pipe remaining whipped topping over filling in lattice or other desired pattern with border around top edge. Store in refrigerator. Yield: 8 servings.

Per Serving: 307 Calories; 17g Fat (49.1% calories from fat); 3g Protein; 37g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 208mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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I have a recipe called Cheesy Spaghetti Bake.

You need: 2 cups shredded mozerrela cheese, divided 8 ounces of spaghetti 1 pound hamburger meat 1 can spaghetti sauce 1 medium onion 1 4 oz. can mushrooms

Cook spaghetti as directed. Brown hamburger meat, with onions and mushrooms. Drain meat and spaghetti. Add spaghetti sauce to meat. Cook over medium heat 5 minutes. mix meat, spaghetti, and 1 cup cheese together. Put in lightly greased casserole dish. Sprinkle other cup of cheese evenly over top. Bake at 350 degrees F for 15 minutes or until cheese is melted. Serves 6.

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Marinated Pasta Salad

1 cup each, chopped:

broccoli carrot jicama bell pepper celery red onion red tomato

1/2 cup each: cilantro or flatleaf parsley, chopped mushrooms, chopped canned corn, low-salt thawed frozen or canned low-salt peas green beans, chopped [if available] red or Napa cabbage, roughly chopped [optional]

3 hard-boiled eggs, chopped [optional] 2 oz ripe black olives, diced 4 oz canned beans: garbanzo, black, kidney or pinto, drained 1/2 cup spaghetti, uncooked, broken into 1" lengths Vinaigrette, hot sauce, light soy sauce, mixed well or homemade or Italian bottled dressing

Boil pasta until al dente; drain. Immediately, place in a large bowl and toss with dressing, very well. Slowly mix in all ingredients, turning from bottom to top. When finished, cover with plastic wrap. Place in refrigerator at least 8 hours, up to 24 hours. Toss well, garnish with more cilantro and serve.

Good with pita or tortillas.

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Ricotta Cupcakes

For Cake 3/4 cups (1 1/2 sticks) unsalted butter 1 cup sugar 2 large eggs, beaten lightly 1 1/2 teaspoons pure vanilla extract 3 1/2 cups sifted flour 1 teaspoon baking powder 1/2 teaspoon salt Freshly grated nutmeg

For Filling 3 pounds ricotta cheese 1 cup sugar 4 large eggs, beaten lightly 1 3/4 teaspoons cinnamon

Preheat oven to 400 degrees. Cream butter, add sugar, and beat until fluffy. Beat in eggs, 1 at a time and vanilla. Sift flour, baking powder, salt and nutmeg. Add to butter mixture, 1/4 at a time, until it forms a dough. Chill, covered loosely. Pinch off walnut-sized pieces of dough, roll out, cutting into 3 - inch rounds. Press into muffin tins. For filling, combine ricotta, sugar, egggs, cinnamon. Spoon into shells and bake for 30 minutes. Let cool in tins for 15 minutes. Remove and cool thoroughly. Makes about 36 cupcakes. If you like you can dust with powered sugar. Enjoy, Stef.

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Here's an easy recipe for hot August days. Can you open a can? then you can make: Westi's No-Cook Soup:

Chilled Avocado and Vegetable

1 can Dark Red kidney beans, drained 1 11.5 oz can V-8 juice 1/4 cup of lime juice 1 can stewed tomatoes, chopped and undrained 1 medium avocado, peeled and cut into 1/2" cubes 1/2 cup diced, seeded cucumber 1 can mixed vegetables (or 8-oz package frozen mixed veggies, thawed) 1/4 - 1/2 tsp. chili powder Sour Cream for garnish

Mix it all (except the sour cream), refrigerate about an hour, serve! Garnish with a dollop of sour cream if you wish. This is a reeeeeeeeeeally pretty and delicious soup.

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FRENCH BREAD

1 loaf French Bread 1/2 med. onion, chopped 3/4 stick butter or margarine 2 Tbs Grey Poupon mustard 1 tsp poppy seed 12 slices smoked thick cut bacon 4 slices Swiss Cheese (Long slices fit bread better, may need more if using short slices) 1 cup grated mozzarella (may sub with 4 long slices also)

Cut loaf of French bread lengthwise into 3 layers, i.e., bottom, middle and top. Cook bacon until done but not crisp, then set aside. Sauté onion in the butter or margarine until clear. Remove from heat. Add Grey Poupon mustard and poppy seed. Stir.

On bottom layer of bread, thinly spread on the mustard mixture, then put on 6 slices of bacon and top with 2 slices of Swiss cheese and grated mozzarella. Repeat on next layer saving enough mustard mixture to spread thinly on top slice, then sprinkle with more poppy seeds.

Wrap in aluminum and bake at 350 for 25 min or until cheese is melted and sandwich is heated throughout. The aluminum can be left open at the top for the last 10 minutes to brown and crisp the bread if you prefer. Slice and serve warm with your favorite pizza or Ranch dipping sauce as desired.

Personal experience notes: Be careful cutting the top slice off the French bread because it needs to run the full length of the bread (another mistake I have made). Otherwise, you will end up with ends that have no tops or worse yet, they end up all bread with very little of the good gooey stuff in the middle. This is also easier to slice with an electric knife if you're fortunate to own one. I have also found the Kraft brand of Mozzarella and Swiss with 4 long slices are just the right size. One other thing, I was tempted to leave the onions in slices but he could tell what I was thinking and cautioned me to chop them because they tend to be overbearing otherwise. Guess that's about it for tips.

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Sweet & Sour Meatballs

One Large bag frozen meatballs--precooked-- out here we can get Mama Lucia's Brand One Jar Red Devil Hot Sauce One Jar Grape Jelly In frying pan, or baking pan, pour entire contents of hot sauce over the frozen meatballs and let defrost. Add grape jelly and heat until warmed all the way. This makes a nice treat as an appetizer, or serve with a side of rice. Note: You can always change the amounts of jelly or hot sauce depending upon how sweet or sour you like them! My family loves them, especially the kids! They are great at parties too!

I used a 3 lb bag of frozen appetizer size meatballs, or make your own favorite small meatballs--3 lbs worth 6 oz Louisiana hot sauce Grape Jelly --I used Welch's 2 cups You can always adjust the above according to your tastebuds, for a sweeter flavor add more jelly, for a hotter flavor add less jelly! :)

Hint: For a party just place all ingredients in a crock pot and let simmer away.....no fuss, no muss, just stir every so often.

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DEEP FRYING fish.

1 small box corn bread muffin mix (any kind) 1 to 2 tablespoons red cayenne pepper 1 to 2 tablespoons garlic powder 1 to 2 tablespoons dried chopped onion (preferred) or onion powder 1 tablespoon salt 1 tablespoon coarse black pepper 1 tablespoon chili powder 1 tablespoon oregano

(You can mix and match or change the quantities of any of the above ingredients.)

Put the ingredients in a LARGE Ziploc bag. Drain the fish fillets, making sure the pieces are all roughly the same size (this insures even cooking throughout the batch). Toss the fillets in the bag and shake, shake, shake. The mixture can be saved in the freezer for future fish-fries.

Deep fry these little jewels until they're golden brown, testing a piece or two for doneness along the way.

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Beer Cheeseburgers

3 lbs. ground chuck 1/4 cup dark beer 2 minced garlic cloves 1 tsp. salt 1 1/2 tsp. ground red pepper 1 bag shredded cheddar cheese (or shred your own)

Combine ground chuck, beer, garlic, salt and red pepper. Form 16 3 oz patties. Place 2 tbs. of shredded cheese in center of 8 patties. Top each with another patty and pinch edges together tightly to seal. Grill them up and enjoy! Makes 8 burgers.

Each burger: 429 cal., 31 g fat, 34 g protein, 1 g carb.

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Olive Salad

1 1/2 Cups of green olives ( if you prefer black you can use black). 3/4 cup of olive oil 1 clove of garlic (crushed) 1 teaspoon of basil 1/8 or less tsp.. of crushed red pepper (optional)

Marinade olives overnight with olive oil, garlic, basil and if you want 1/8 or less tsp... of crush red pepper. The next day just mix all the ingredients together and presto you have a tasty salad.

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LAST MINUTE SHORTCAKE

1 cup all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup cold butter 1 egg 1/3 cup milk Fresh or frozen strawberries Sweetened whipped cream

In a bowl, combine the first 4 ingredients; cut in the cold butter until crumbly. Beat the egg and milk; stir into flour mixture. Spoon into 5 individual microwave-safe 4-oz custard cups. Place all of the cups in the microwave at once and cook on Medium for 3 minutes. Cook on High for 2 to 3 minutes or until a toothpick inserted near center comes out clean. Serve warm or at room temperature with strawberries and whipped cream. Yield 5 servings.

This recipe is based on using a 700-watt microwave oven. Ovens and times may vary.

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Per Serving: 225 Calories; 11g Fat (43.3% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

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KOREAN STEAK

1 pound top sirloin steak 1/4 cup soy sauce 3 tablespoons vegetable oil 3 tablespoons sesame seeds 1/4 teaspoon ground pepper 1/4 teaspoon ground ginger 2 teaspoons brown sugar 1 clove garlic -- minced 1/2 cup sliced green onions

Pound steak using a meat mallet. Place steak in a large shallow dish. Combine soy sauce and remaining ingredients in a small bowl, stirring well. Pour mixture over steak; cover and allow to marinate in refrigerator 1 hour.

Remove meat from marinade, and place on lightly greased rack of a broiler pan. Broil 4 inches from heat 4 to 5 minutes; turn steak and broil an additional 4 to 5 minutes. To serve, slice across grain into thin slices. Yield: 4 servings.

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Per Serving: 290 Calories; 18g Fat (57.0% calories from fat); 25g Protein; 6g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 1095mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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VINEGAR PIE

2 pie crusts (9 inch) 4 egg yolks 2 egg whites 1 cup sugar 1/4 cup flour 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg Pinch salt 1 cup sour cream 3 tablespoons butter -- melted 3 tablespoons cider vinegar 1 cup walnuts 1 cup raisins

Preheat oven to 450 degrees F. Combine butter and vinegar with raisins and nuts; set aside.

Beat egg yolks until light colored.

Beat whites until stiff peaks form. Fold in sugar, then fold mixture into egg yolks.

Sift dry ingredients into a separate bowl, and add alternately with sour cream to the egg mixture.

Add the butter, vinegar, raisins, and nuts mix to the mixture. Pour into 2 pie pans lined with pie crusts.

Bake pies for 10 minutes, reduce heat to 400 degrees F. Cook 5 minutes more, then reduce heat to 350 degrees F. Cook 15 minutes or until set. Mixture will form small bubbles on the surface, center may still be slightly glossy, but will continue to cook and set up as pies rest. Yield: 2 pies (about 20 servings).

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Per Serving: 239 Calories; 14g Fat (49.8% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

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BROCCOLI CASSEROLE

Makes 4 Servings

4 lg eggs 4 oz. Extra-sharp Cheddar cheese, shredded 1 T. + 1 t. each margarine & onion 1 c. cooked broccoli (frozen cut does well) 2 T. all purpose flour 1 c. skim milk, heated Dash each white pepper, ground red pepper, ground nutmeg, salt.

Preheat oven to 350 degrees. Cook broccoli; set aside. In small saucepan, heat margarine over med. heat until bubbly and hot; add onion & cook until softened. Reduce heat to low; add flour stirring it in. Remove from heat &, using small wire whisk, gradually stir in hot milk, stirring until smooth; add white pepper, red pepper, nutmeg & salt. Return saucepan to medium heat and cook, stirring constantly until thickened. Stir in cheese until melted. Gradually stir in eggs until blended. Remove sauce from heat. Put broccoli into 1 1/2 qt. ovenproof dish, pour sauce over; bake for 40 min. I changed the original recipe in WW book to exclude the rice, so the value of 1/4 cup rice should be deducted from the total: 322 cal, 18 g. pro., 19g fat, 20g carbo, 335mg. Calcium, 464mg sodium, 305mg, chol.

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SLOW COOKED "THAT'S GOOD PEACHES"

4 cups peaches -- sliced 1/3 cup biscuit mix 2/3 cup oatmeal 1/4 teaspoon cinnamon 1/2 cup sugar 1/2 cup brown sugar

Spray slow cooker with cooking spray. Mix dry ingredients together. Stir in peaches and pour into slow cooker. Cook on LOW for 4 to 6 hours. Yield: 4 servings.

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Per Serving: 333 Calories; 3g Fat (6.6% calories from fat); 4g Protein; 77g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 135mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 1/2 Fat; 3 Other Carbohydrates.

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ZUCCHINI MANICOTTI

12 manicotti shells, uncooked 1 large zucchini -- diced 2 tablespoons butter or margarine 12 ounces cottage cheese 1 1/2 cups shredded cheddar cheese -- divided 6 ounces tomato paste 1 1/4 cups boiling water 1 1/2 ounces sloppy joe seasoning mix

Cook manicotti shells according to package directions; drain and set aside.

Saute zucchini in butter in a large skillet 6 to 8 minutes. Remove from heat; add cottage cheese and 1 cup cheddar cheese, mixing well. Stuff manicotti shells with cheese mixture; arrange in a lightly greased 12- x 8- x 2-inch baking dish.

Combine tomato paste, water, and sloppy joe mix, stirring well; pour over manicotti. Cover with foil, and bake at 350 degrees for 30 minutes. Remove foil, sprinkle with remaining cheddar cheese, and bake an additional 10 minutes. Yield: 6 servings.

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Per Serving: 350 Calories; 15g Fat (38.4% calories from fat); 21g Protein; 34g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 673mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 Fat.

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CHOCOLATE PIZZA

3 cups white chocolate chips -- divided 2 cups chocolate chips 2 cups miniature marshmallows 1 cup crispy rice cereal 1 cup chopped walnuts 1/2 cup maraschino cherries -- halved, patted dry 1/4 cup coconut flakes 1 teaspoon vegetable oil

In a microwave-safe bowl, combine 2 1/2 cups white chocolate chips and the chocolate chips. Microwave on High for 2 minutes; stir. Microwave for 1 to 2 minutes; stir until smooth. Immediately add marshmallows, cereal, and walnuts; mix well. Spread evenly on a 13-inch pizza pan that has been coated with cooking spray. Arrange cherries on top; sprinkle with coconut. Microwave the remaining white chocolate chips on High for one minute. Add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature. Yield: 20 servings.

This recipe is based on using a 700-watt microwave. Cooking times may vary.

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Per Serving: 366 Calories; 20g Fat (48.9% calories from fat); 5g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 4 Fat; 2 1/2 Other Carbohydrates.

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Chicken Chicago

1 cut-up whole chicken 1 16 oz. can whole berry cranberry sauce 1 envelope onion soup mix 1 8 oz. bottle light Russian Dressing 1 tsp. celery seed

Mix cranberry sauce, onion soup, Russian dressing and celery seed together. Spray Pam in a 9" x 13" baking pan. Place chicken pieces in pan and pour sauce mix over chicken. Do not cover. Bake at 350 degrees for one hour. When chicken is fully cooked, remove to a warm platter. Add a little cornstarch to the cranberry mix and bring to a boil; cook until thick. Serve over hot rice. Serves 4.

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Desperation Salad

1 cup frozen corn, cooked 1/2 cup zuchinni, blanched & cubed 1/2 cup yellow squash, blanched & cubed 1/2 cup carrots, cooked & diced 1/4 cup Bermuda onions, diced 1/4 cup Ranch salad dressing

Mix all ingredients, making sure vegetables are well coated with dressing. Cover and refrigerate at least 30 minutes. Serve cold as a side salad. Serves 6.

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This is an easy to make version of the famous South Texas treat --King Ranch Casserole. The real recipe is better but involves a lot more time and effort and this one is really pretty good too. You can put this together in a few minutes and pop in the oven....make 2 and freeze one!!!

Texas King Ranch Casserole -- Easy Version

Spray a casserole dish with Pam.

Mix together :

1 can mild Enchilada Sauce 1 can GOLDEN Mushroom soup 1 small can diced green chiles, drained 1 regular size bag Nacho Doritos, lightly crushed 2 cups cooked, diced or shredded chicken

Pour into casserole dish and top with 1 and 1/2 cups grated cheddar cheese. Bake in 350 degree oven about 20 minutes or until bubbly. Serve with sliced avocado and tomato salad. Any questions:

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Hi all! Summer is here, and who feels like cooking (or eating!) a hot meal every night? Here's a wonderfully different concoction to put together for this salad season. It's best when well-chilled, but don't make it too far ahead because the bananas will get mushy.

CONFETTI HAM SALAD

2 bananas, sliced 2 cups diced cooked ham 1 cup diced Swiss cheese 1 cup cooked chilled peas 1/2 cup chopped green pepper 2 stalks celery, chopped 1/2 of a 20-oz can of chunk pineapple, no juice 1/4 cup vegetable oil 2 tablespoons honey 1/4 cup orange juice 1 tablespoon lemon juice 1 tablespoon prepared yellow mustard 1/4 cup of the juice from the canned pineapple

Combine bananas, ham, cheese, peas, green pepper, celery, and pineapple in a large bowl. Combine oil, orange juice, honey, lemon juice, mustard, and pineapple juice; pour over salad and toss lightly. Serve on lettuce--be sure to toss this again right before serving to be sure that the dressing gets mixed in well.

This is a wonderfully light salad that we find goes well with homemade bread! _______________________________________

TOMATO AND CHEESE ON AN ENGLISH MUFFIN Preheat Oven 350 degrees

(all ingredients are per person) English Muffin, opened and buttered Diced Fresh Tomato (one small per person, 1/2 Large per person) (you may use canned in a pinch, if so, sprinkle lightly with sugar to cut acid) Salt and Pepper 2 tsp Liquid Italian Salad Dressing-divided 2 slices cheese, your choice: american, chedder, swiss.

Place opened Buttered Muffin on cookie sheet and bake two minutes, just to the lightest brown (just turning). Remove from oven, spoon diced tomato onto each half of the muffin, salt and pepper to taste, spoon one teaspoon of Italian Dressing over tomato on each half of the muffin. Return to oven for about seven minutes, until tomato is cooked. Remove again, top each half with one slice of cheese, return to oven for about one minute, until cheese is soft...not melted away.

This sounds like a lot of work, but it isn't, and they are well worth the little bit trouble. A variation I like is to use Rotel canned tomatoe, instead of fresh, but you have to like "spicy". _______________________________________

Who can resist the lovely produce turning up at roadside stands and farmer's markets these days! I improvised this recipe when trying to decide what to do with two rather large zucchini squash. It made a complete meal for four, and was appetizing, elegant and tasty: a real hit! Preparation is a cinch and cleanup is a breeze. If you have a large appetite, add a side of buttered noodles, pasta Alfredo or roasted pototoes.

Stuffed Zucchini Boats

2 12" long pieces of Italian sausage, 1 hot, 1 sweet ( about a pound ) 2 10"-12" long zucchini 2 cups bottled Italian spaghetti sauce ( I used Classico Mushroom and Black Olive) 1 cup dry bread stuffing mix, chicken flavour 1 1/2 cups water 1 medium onion, diced minced garlic, to taste 1 cup extra-old cheddar cheese, shredded 1/2 cup sliced black olives for garnish

Squeeze sausage meat from casings, brown in stick-proof pan, breaking into small chunks. Add onion and garlic, cook until soft. Add dry stuffing and water, reduce heat, set aside until water is absorbed. Meanwhile, cut each zucchini in half lengthwise, remove and discard pulp from centers. Spread 1 cup of spaghetti sauce over the bottom of an 8"x13" baking dish. Set zucchini boats over the sauce, mound the cavities with sausage-stuffing mixture. Drizzle 1/4 cup of spaghetti sauce along the center of each boat. Cover with foil and bake at 350 degrees until the zucchini is tender but not too soft, about 45 minutes to an hour. Remove foil. Sprinkle the tops of the boats with cheese, let melt a few moments, garnish with black olives and serve! ( Serves 4 )

Low-Fat variation:

Substitute 1 lb lean ground beef or ground turkey for sausage.( Add 1 tsp of oregano, ground chilies to taste, 1 tsp of anise and 1 tsp of caraway seeds to imitate flavour of sausage ) Reduce the amount of bread stuffing, substitute diced red and green pepper or mushrooms. OR Substitute 1 1/2 cups of cooked rice for the bread stuffing ( eliminate the water ). Use a low fat sauce, pureed tomatoes, or plain tomato sauce. Try low fat mozarella instead of cheddar, reducing the amount used. A sprinkling of grated Romano or Parmesan cheese improves the flavour. Replace olive garnish with chopped shallots.

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This recipe is very simple so don't feel intimidated. This is one of those things you can't mess up... I usually buy a 5 lb pork roast for home, then we'll have leftovers for a couple of days. Doesn't really matter what cut, I've used $3.00/pound cuts of meat and I've used $.98/pound cuts of meat, BBQ is BBQ.

Sweet 'N Tangy BBQ

5 lb pork or beef roast 1-18 ounce bottle of "Bull's Eye" BBQ sauce 1-18 ounce bottle of "Kraft Sweet Recipes" Honey Mustard BBQ sauce at least 1/2 cup brown sugar - this is where you can't go wrong, the more you add the sweeter the BBQ 1. Place roast in crock pot with "Bull's Eye" (use the whole bottle) poured over it. Cook for at least 7 to 8 hours on low. 2. Remove finished roast from crock and pull it apart until it looks like you want it to. 3. Take about 3/4 to 1 cup of the drippings from the crock pot and mix it with the brown sugar. Pour over the shredded roast. This will make the BBQ very juicy, the last thing you want it dry BBQ. 4. Pour over the meat about 1/2 bottle of "Kraft Sweet Recipes" for flavor. 5.

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I was surfing the internet the other day looking for a recipe to make something with this years bounty of blueberries and decided to combine several recipes that I found and add a few variations of my own, since I like things to be a little less fattening. Hope you like them. They have a nice creamy texture and you can choose to make them lower fat too!

Lemon Yogurt Blueberry Muffins

2 1/4 cups unbleached all purpose flour 2 tsp. baking soda 1/2 tsp. salt 1 1/4 cup granulated sugar 1 large egg or 1/4 cup of egg substitute 1 tsp. vanilla 1/4 cup softened unsalted butter 1/2 cup unsweetened applesauce 1 cup low fat lemon flavored yogurt or plain yogurt Juice from one large lemon (2 Tbsp) Finely grated lemon peel (use all of the above lemon) 1 cup of fresh or frozen blueberries ( If using frozen be sure not to thaw them before adding.)

Streusel Topping

2 Tbsp. unsalted butter chilled 2 Tbsp flour 3/4 cup toasted walnuts chopped 1/4 cup granulated sugar 1/4 cup brown sugar 1/2 tsp cinnamon

Heat oven to 375*F (190*C). Grease and flour a 12 cup muffin tin or line with paper liners. Combine flour, baking powder and salt in a medium bowl: make a well in the center. In another bowl, cream the butter and the sugar: add the egg, yogurt, vanilla, lemon juice and lemon peel, blending well. Pour mixture into the well. Mix batter until just moistened: do not over mix. Fold in the blueberries. Let batter sit for approximately 20 minutes. Fill muffin tins 3/4 full. Lightly sprinkle with streusel topping and bake for 18 minutes or until muffins test done. Cool in the pan on a wire rack. Makes approximately 18 muffins.

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Barbecue Baby Back Ribs serves 6 to 8

6 - 14 1/2 cans beef broth 1 cup tomato paste 3/4 cup red wine vinegar 1/4 cup honey 1/4 cup hot pepper sauce (tobasco) 4 pounds baby back ribs, cut into 5 to 6 rib sections

1 1/2 tablespoons ground cumin 1 1/2 tablespoons chili powder

2 - 18 ounce bottles of hickory smoke bbq sauce 2 tablespoons red wine vinegar 2 tablespoons steak sauce 2 tablespoons mild flavored (light) molasses 5 garlic cloves, minced

Mix broth, tomato paste, 3/4 cup vinegar, honey and hot sauce in large pot. Bring to simmer. Add ribs, cover and simmer until tender, turning occasionally, about 1 hour. Transfer ribs to baking sheet and cool. Rub ribs with cumin and chili powder mixture. Cut between bones into individual ribs. (can be made 1 day ahead. Cover chill.)

Prepare barbecue (medium heat). Mix bbq sauce, red wine vinegar, steak sauce, molasses and garlic in medium bowl. Add ribs to sauce in batches. Grill just lightly charred, turning and basting often with more sauce, about 10 minutes. Can serve the extra sauce on the side.

Best ever and easy BBQ chicken! Marinate leg quarters in Italian dressing, sprinkle on a powdered chicken seasoning. Let marinate for about an hour. BBQ for about an hour til done. Make sure you keep an eye on your barbeque, the italian dressing does make it a little more flammable.

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Cinnabon Rolls

ROLLS 1/2 cup warm water 2 packages dry yeast 2 tablespoons sugar 3-1/2 ounce pkg. vanilla pudding mix 1/2 cup margarine, melted 2 eggs 1-teaspoon salt 6 cups flour

CREAM CHEESE FROSTING 8 ounces cream cheese 1/2 cup margarine 1-teaspoon vanilla 3 cups confectioner's sugar 1-tablespoon milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a large greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In small bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2-inches. Cut with thread or knife. Place on lightly greased cookie sheet 2-inches apart. Take hand and lightly press down on each roll. Cover and let rise until doubled again. Bake at 350 degrees for 15-20 minutes. Take out when they start to turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting

CREAM CHEESE FROSTING Combine all ingredients and mix until smooth. Makes about 20 very large rolls.

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Really Easy Chicken Courdon Blue

4 - skinless/boneless chicken breasts.. 1/4 cup melted marg or butter 4 pieces (more or less depending how much cheese you want) swiss cheese (I've used low fat with success) 1/4 lb chipped ham italian bread crumbs garlic powder ** preheat oven to 350 degrees and spray 9x13 baking dish with PAM or nonstick spray

rinse chicken pieces and trim off any fat. Make sure they are all relatively the same size (or pound to make them all the same thickness, but you don't want them too thin). Butterfly each piece so that it is still attached on one long end...like you'd cut a roll for a sandwich).

Inside each chicken piece...sprinkle lightly with garlic powder and place equal amounts of cheese and ham.."close" chicken so it looks like a sandwich and place pieces in pan (I've done double this recipe in one pan with no problem).

NOTE: if you are preparing this ahead of time...hold off on the melted butter and bread crumbs until you are ready to bake.

Drizzle melted butter over chicken pieces and sprinkle with Italian bread crumbs. Bake for about 30-40 minutes or until chicken is no longer pink. Goes great with Bernaisse sauce... I usually accompany this with baked potatoe or wild rice, fresh veggie and a salad...mmm!! Leftovers are good too!

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Even if you don't like broccoli, you will LOVE this dip!!! Try it once, and you will be hooked!!! Beware! Once you make this for your next office party, you will be asked to bring it everytime!!

Broccoli Cheese Dip

1 package (8 oz) cream cheese 1 cups sour cream 1 envelope (1 oz) ranch salad dressing mix 1 package (10 oz) frozen chopped broccoli, thawed and well drained 2 cups shredded mild cheddar cheese

Beat cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended. Stir in broccoli and 1 1/2 cups of the cheddar cheese.

Spoon into 9 - inch pie plate (I love to use the disposable metal loaf pans-no mess to clean up).

Bake at 350 degrees for 20 minutes. Top with remaining 1/2 cups of Cheddar Cheese, bake 5 minutes longer or until cheese is melted.

Serve with lots of Ritz crackers!!! Makes 3 1/2 cups of the best dip you will ever eat!!!!

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Crockpot Beef Roast

1 3-4 pound beef chuck or rump roast 1 c water 1 t. beef base (I use Superior Touch Better Than Bouillon), or 1 beef bouillon cube 1 bay leaf 1 6-oz can tomato paste

Trim as much fat as possible off roast. Place it in crockpot. Bring 1 cup of water to a boil; dissolve beef base completely. Add can of tomato paste to liquids and also dissolve. Pour over meat and add bay leaf. Cover and set on low for 6-8 hours depending on how done you want your roast to be. To serve, remove meat to serving platter. Toss bay leaf. Line a strainer or colander with cheesecloth. Strain crockpot juices. Either serve strained juices over roast or save for later use. You could also make a rue by melting 2 T of butter in a pan, adding 1/4 c flour; whisk until smooth; add strained juices, whisk and reduce until thickness desired for gravy. Enjoy!! :-)

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Sweet & Sour Chicken

4 half chicken breasts 1 cup brown sugar dijon mustard

Preheast oven to 350. Using vegetable spray, spray 13" x 9" pan and place chicken breasts in skin side up. Place brown sugar in small bowl add enough mustard to make a thick paste. pour over chicken and bake for 25-30 minutes. Turn pieces of chicken over and cover with sauce. Continue baking for an additional 25-30 minutes. Serve over rice.

Makes a quick and easy dish for anyone who doesn't like to spend too much time preparing dinner. I came up with this recipe when I couldn't find a new chicken dish my fussy daughter would eat. She loves this recipe. My e-mail address is

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Buttermilk Biscuits

2 C all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 C shortening 3/4 C buttermilk

In a bowl, combine the flour, baking powder, baking soda and salt; cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2" thickness. Cut w/your choice in cutter size and place on a lightly greased baking sheet; bake at 450 for 10-15 min or until golden brown. Yield: depending on cutter size, 5-10 biscuits.

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EDIBLE CHOCOLATE ROSES

Ingredients

1/3 cup light corn syrup 10 ounces of chocolate chips

(May substitute with almond bark, or colored candy melts to create different colored flowers )

Directions

Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don't have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted. When the chocolate is melted, add the corn syrup and blend. Pour the mixture onto a piece of waxed paper. Spread the chocolate with your fingers until it's about 1/2 inch thick. Cover loosely with waxed paper and let it stiffen for at least a couple of hours or overnight. The chocolate will become very pliable.

Making a Chocolate Rose

Roll 10 marble-sized balls out of the chocolate clay. Place the balls on a waxed paper, about 1 inch apart. Place another waxed paper sheet on top. Press each marble into a flat disk (about the size of a quarter). Use some pressure!

To form the rose:

Remove 1 disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud. Continue adding disks which will look like petals. Continue to layer them to create a rose in bloom. Roses can be used as edible decorations for a cake or to create a basketful of blooms. They will harden after a few days and can be saved by storing in a cool, dry place. .

Note: Since this is an edible modeling clay your children can create any fun shapes they would like.

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RASPBERRY SWIRLED BROWNIES

1/2 cup butter or margarine -- softened 1 cup sugar 16 ounces chocolate syrup 4 eggs 1 1/2 cups all-purpose flour 3 ounces cream cheese -- softened 2/3 cup raspberry jam or fruit spread 1 cup raspberries

In a mixing bowl, cream butter and sugar. Add chocolate syrup and eggs; mix well. Add flour and mix well. Beat cream cheese and preserves until smooth; gently stir in raspberries. Fold into the batter. Spread in a greased 15" x 10" x 1" baking pan. Bake at 350 degrees F. for 30 to 35 minutes or until brownies test done. Cool. Cut into 2 1/2-inch diamonds. Garnish with whipped cream and fresh raspberries if desired. Yield: about 30 servings.

Per Serving: 147 Calories; 5g Fat (28.5% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

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SPAM CUPCAKES

24 ounces Spam luncheon meat -- (two 12-oz cans) 2 eggs -- slightly beaten 2/3 cup instant oatmeal 3/4 cup milk 1/3 cup brown sugar 1 teaspoon prepared mustard 2 tablespoons white vinegar 1 tablespoon water 4 cups prepared instant mashed potatoes Snipped fresh chives for garnish

Preheat oven to 350 degrees F.

Grate Spam in a large bowl. Add eggs, oatmeal, and milk; mix well. Lightly spray a regular-size muffin tin with nonstick cooking spray. Fill each muffin tin two-thirds full with Spam mixture. Using the back of a spoon, lightly press mixture into tins.

In a small bowl, whisk together the brown sugar, mustard, vinegar, and water. Lightly spoon glaze mixture over Spam mixture.

Bake 25 to 30 minutes or until mixture is set.

Meanwhile, prepare the instant mashed potatoes. Remove cupcakes from oven. Place oven rack 2-3 inches from heat source and heat broiler. Top each cupcake with potatoes. Return muffin tin to oven. Broil 2-3 minutes or until potatoes are lightly browned. Garnish with fresh chives. Let cupcakes stand for five minutes before removing from pan. Yield: 12 servings.

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RANCHERO CATFISH

4 catfish fillets 1 cup finely crushed baked tortilla chips 1/2 teaspoon chili powder 3 tablespoons lime juice 1 tablespoon vegetable oil 1 cup salsa

Preheat oven to 450 degrees F. Lightly grease a baking sheet.

Cut each catfish fillet in half. Rinse in cold water and pat dry with paper towels.

Mix crushed tortilla chips and chili powder in a shallow dish or on a piece of waxed paper. Mix lime juice and oil in another shallow dish. Dip catfish in the lime mixture, then immediately dredge in seasoned tortilla crumbs to coat. Place on prepared baking sheet. Sprinkle catfish with any remaining tortilla crumbs. Bake 8 to 10 minutes or until crisp and fish flakes easily when tested with a fork.

Warm salsa in a small saucepan over low heat. Arrange catfish on serving plates and spoon salsa across the center. Yield: 4 servings.

Per Serving: 276 Calories; 9g Fat (28.8% calories from fat); 29g Protein; 20g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 458mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

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CHEWY GINGER COOKIES

3/4 cup shortening 1 1/4 cups sugar -- divided 1 egg 1/4 cup molasses 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cloves

In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses, and vanilla; mix well. Combine dry ingredients; add to creamed mixture, and mix well.

Roll into 1-inch balls; roll in remaining sugar. Place 1 1/2 inches apart on ungreased baking sheets. Bake at 375 degrees F. for 10 minutes or until lightly browned. Cool on wire racks. Store in an airtight container. Yield: about 4 dozen (2 cookies per serving).

Per Serving: 148 Calories; 7g Fat (40.4% calories from fat); 1g Protein; 21g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 101mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

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NUTTY CHICKEN PIE

1/4 cup butter 1/4 cup flour 1 cup light cream 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 cup chicken broth 1/4 teaspoon dillweed 1 teaspoon chopped parsley 2 cups diced chicken -- cooked 4 ounces sliced mushrooms -- drained 1/2 cup slivered almonds -- toasted 1 pie crust (9 inch)

Melt butter and blend in flour. Gradually stir in cream, and cook, stirring, until smooth and thick. Add salt, pepper, chicken broth, dillweed, and parsley, and cook until once more smooth and thick. Stir in chicken, mushrooms, and almonds. Pour into deep 9" pie plate and cover with prepared pie crust. Slash top and bake on cookie sheet in oven preheated to 450 degrees F. for 10 minutes. Reduce heat to 350 degrees F. and bake 15 minutes more. Yield: 6 servings.

Per Serving: 543 Calories; 42g Fat (68.3% calories from fat); 21g Protein; 22g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 648mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 7 Fat; 0 Other Carbohydrates.

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AMBROSIA CREAM PUFFS

Cream Puffs 1/2 cup water 1/4 cup butter or margarine 1/2 cup all-purpose flour 1/4 teaspoon salt 2 eggs

Filling 11 ounces mandarin oranges in light syrup -- drained 1 cup pineapple chunks in juice -- drained 1 kiwi fruit -- peeled, sliced, quartered 1 banana -- sliced 1/4 cup coconut -- toasted 1/4 cup cream of coconut

Heat oven to 425 degrees F. In medium saucepan, bring water and butter to a boil. Lightly spoon flour into a measuring cup; level off. Stir in flour and salt. Cook over medium heat, stirring vigorously until mixture leaves sides of pan in small compact ball, about 2 minutes. Remove from heat. Add eggs, one at a time, beating vigorously after each addition until mixture is smooth and glossy. Spoon 6 mounds of dough about 3 inches apart onto ungreased cookie sheet. Bake at 425 degrees F. for 25 to 35 minutes or until puffed and golden brown. Cool completely. Split puffs; remove any filaments of soft dough.

Just before serving, combine all filling ingredients and fill cream puffs. Serve immediately. Yield: 6 servings.

Per Serving: 259 Calories; 12g Fat (41.0% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 196mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.

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ROSEMARY VEAL CHOPS With QUICK PAN SAUCE

3 tablespoons olive oil 2 1/2 pounds (4 thick) veal chops 3 cloves garlic -- sliced 1 tablespoon fresh rosemary -- finely chopped 1/4 teaspoon crushed red pepper 2/3 cup low sodium chicken broth 1/3 cup dry white wine 1 tablespoon grated lemon peel Salt and freshly ground black pepper

Preheat oven to 425 degrees F. In your nonstick frying pan, warm 1 tablespoon of the oil over medium-high heat. Pat the chops dry. Add them to the pan and cook, turning once, until browned, about 8 minutes. Transfer the chops to a shallow baking dish, set them in the oven, and bake until done to your liking, 15 to 20 minutes for pale pink and juicy. Remove from the oven and let rest for 5 minutes.

Shortly before the chops are done, pour off any oil but do not clean the pan. Set the pan over low heat. Add the remaining 2 tablespoons oil and when it is hot, add the garlic, rosemary, and hot pepper. Cook until the garlic is soft and just golden, 3 to 5 minutes.

Add the broth, wine, and lemon peel. Bring to a boil over high heat. Cook, stirring often and scraping the bottom of the pan until the sauce has thickened slightly and is becoming syrupy, about 3 minutes. Remove from the heat and season with salt and pepper to taste. Pour the sauce around and over the chops and serve immediately. Yield: 4 servings.

Per Serving: 412 Calories; 27g Fat (61.4% calories from fat); 36g Protein; 2g Carbohydrate; trace Dietary Fiber; 143mg Cholesterol; 242mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.

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RASPBERRY CUSTARD KUCHEN

1 1/2 cups all-purpose flour -- divided 1/2 teaspoon salt 1/2 cup cold butter or margarine 2 tablespoons whipping cream 1/2 cup sugar 3 cups fresh raspberries

Topping 1 cup sugar 1 tablespoon all-purpose flour 2 eggs -- beaten 1 cup whipping cream 1 teaspoon vanilla extract

In a bowl, combine 1 cup flour and the salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13- x 9- x 2-inch baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.

For topping, combine sugar and flour. Stir in eggs, cream, and vanilla; pour over berries. Bake at 375 degrees F. for 40 to 45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator. Yield: 12 servings.

Per Serving: 328 Calories; 17g Fat (45.8% calories from fat); 3g Protein; 42g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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Fabulous Fettucine

3 tbsp. bacon pieces 1 tbsp. margarine 2 cans tomatoes 3 tsp. garlic 2 tbsp. tarragon 1/2 tsp. salt 1/4 tsp. pepper 1/8 tsp. cayenne pepper 1 tbsp. parsley 1 lb. spaghetti Parmesan cheese 1 onion, chopped dash of sugar to remove some of the acid taste 6 oz. tomato or V-8 juice

Cook onions and garlic in margarine. Add tomatoes and other ingredients, except spaghetti and Parmsan cheese. Simmer for 45 minutes. Cook spaghetti. Can add to sauce mixture or serve sauce over the spaghetti.

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very interesting dish which is low-cal, low-fat. It is important to sear the chicken on all sides to bring out the curry in the dish.

Coconut Curried Chicken

1 tablespoon curry powder 1/2 teaspoon salt 2 teaspoons canola oil 2 cloves garlic minced 2 teaspoons minced ginger 1 cup chopped onions 1 pound boneless chicken breasts, cut into 1-inch pieces 1/2 cup low-fat coconut milk 1 tablespoon lime juice 2 tablespoons sweetened coconut flakes

Combine the curry powder and salt in a bowl, add the chicken and toss to coat. Heat the oil in a non-stick pan, over medium high, add the garlic, ginger and onion and cook, stirring for 1 minute, add the chicken and sear for 2 to 3 minutes per side, or until browned. Add the coconut milk and lime juice, reduce to medium, and cook stirring occasionally, about another 15 minutes. Meanwhile, toast the coconut flakes in a dry skillet, then let it cool. if toasted is desired, otherwise don't. Serve the chicken with the toasted coconut sprinkled on top, or just plain, raw coconut flakes. Makes 4 servings. Enjoy, Stef.

210 calories 27 g. protein 7 g. carbohydrates 1 gr. fiber 8 g. fat (3 g. sataurated fat) 66 mg. cholesterol 377 mg. sodium

Best served over a bed of white rice. The veggie thing, Swiss chard blanched the greens in lightly salted water until bright green and tender, Drain and saute in olive oil with sliced garlic. Finish with a squeeze of lemon juice

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Stuffed Mushroom Appetizer (Low Carb)

2 pounds large mushroom caps (save stems for a salad or discard) 8 ounces cream cheese, softened 1/2 box of frozen chopped spinach (thawed, cooked, drained and squeezed) 3 large green onions, minced 1 T butter to sauté 1/4 tsp ground savory

Sauté onions until they begin to soften. Set aside. Process (or use mixer to blend) cream cheese, spinach, onion, and savory until smooth. Stuff caps, broil until lightly browned.

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HONEY MUSTARD DRESSING

Combine the following ingredients in a suitable container for pouring salad dressing:

Kraft Free Italian dressing mustard packets of artificial sweetener (I prefer Equal)

Instructions: I use a ratio of 2-to-1 with the dressing and mustard respectively and then add two to three packets of Equal, depending on the size of the container, to suit my taste. This recipe is so forgiving. That's why there are no set amounts of each ingredient. Just experiment until you get the taste you like.

Nutrition Facts: Serving size 2 Tbsp; calories 20; fat 0; carbs 4 grams.

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Peg's Ice Cream Reese Cup

Serving Size : 24 Low Carb

Amount Measure Ingredient -- Preparation Method

1 package sugar free chocolate instant pudding -- * see note 1 cup heavy cream 1 cup ice water 2 tablespoons peanut butter

Fill a mini muffin tin with small paper liners. Mix the pudding mix, heavy cream and ice water. Fill cups 1/2 full and then add 1/4 teaspoon peanut butter. Top with remaining pudding mix. Freeze until solid and then store in ziploc bag. Makes 24.

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This is a traditional Scottish cake recipe. It's very easy and tastes wonderful with a hot cup of tea.

Scottish Marmalade Cake

* 3/4 cup margarine * 1/3 cup sugar * 2 large eggs * 6 tablespoons orange marmalade * 2 cups self rising flour * 1/2 cup white raisins or golden raisins

Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beating well between each addition. Mix in marmalade, raisins and flour.

Turn into greased and bottom-lined deep 7 inch cake pan. Level the surface, and bake at 350 for 1 - 1 1/2 hours or until a toothpick comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.

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Pork With Apples

about 2 lbs pork loin, bite size pieces (I used ribs) 10 3/4 oz can Tomato Soup 1/2-3/4 cup Brown Sugar (? amt, I put in 2 hands full) 1 large chopped Red Delicious Apple Cooked Rice

Spray large skillet with Pam, heat on med-high. Brown pork pieces. Add tomato soup, mix well. Add brown sugar to desired sweetness (my family likes things on the sweet side), mix well. Reduce heat, cover & simmer while you chop up the apple (that's what I did). Add apple pieces, stir well, cover again & simmer 20-30 minutes. Serve over Rice with your choice of vegetable. _______________________________________

This is my traditional Christmas desert, I call it Your Fault. Forget the calorie count and just enjoy!

YOUR FAULT

1 14 ounce can sliced peaches 1 Tbs pure vanilla extract 11/2 cup sugar 1 cup whole milk 1 10 ounce can sweetened condensed milk 1 8 ounce bar Philadelphia cream cheese 2 12 ounce cans evaporated milk 6 eggs

In a cake pan with 4 inch sides add 1/2 cup of sugar and over high heat caramelize sugar until dark amber in color, tilting pan to cover bottom and 1 inch up the side of the pan (be very careful and use a heavy oven mitt), let cool at room temperature.

In a blender divide ingredients (except vanilla), blend until smooth. Pour in mixture, add vanilla, stir. Cover tightly with aluminum foil, place in a covered ban marie (water bath) over low heat for 1 hour. Adjust heat so that the water just boils slowly. Check water and add hot water as necessary It is done when a dry knife inserted comes out clean. Garnish with sliced peach slices.

For a less rich variation omit cream cheese and add two eggs.

Note....place ban marie on stove add the cake pan (this avoids the balancing act) then fill with water to come up two thirds of the way up the side of the pan. I do this in a large turkey roasting pan over two burners.

To touch the soul of another human being is as close as you can get to Heaven on Earth. Touch gently!

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It takes a little extra time but it is well worth the effort. The sauce can also be used to dress up vegetables .... oh, so good!

Paprika Burgers

1 1/2 pounds of ground beef 1 egg 1 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup fine dried bread crumbs 1/3 cup milk 1/4 cup minced onions 1 tablespoon butter or margarine 1 teaspoon flour 1/2 cup V-8 juice (try the hot and spicy one for extra zip) 1 tablespoon paprika 1/2 teaspoon A-1 steak sauce 1 can cream of celery soup (any cream of vegetable soup will do) 1/2 cup sour cream Hot cooked noodles (I use wide egg noodles but any kind will work)

Lightly mix first 6 ingredients and 2 tablespoons onion. Shape into 8 patties. Brown on both sides in butter in skillet. Remove patties and pour off all but 1 teaspoon fat. Blend flour in skillet. Add remaining onion, V-8 juice, paprika, and A-1 sauce. Bring to a boil and put patties back in skillet. Cover and simmer for 15 to 20 minutes. Remove patties and keep warm. Blend soup and sour cream into mixture in skillet and heat while stirring. Place patties over hot cooked noodles and pour sauce over all. Like I said, the sauce is so good over fresh veggies.
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This is so good, my family won't have a "special dinner" without it. The name comes from the restaurant where it is served in California.

Gulliver's Creamed Corn

2 C. whipping cream 2 C. whole milk 2 t. salt 12 t. sugar 6 T. butter 6 T. flour 16 oz. frozen , or 4 cans white corn, drained.

Mix all of the ingredients, stirring the flour into the mixture well, before you begin to heat. Heat, stirring gently. Bring to a very gentle simmer. Simmer, and stir til thickened. * I sometimes use more flour,to make the creamy sauce thicker. Serves 8

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Green Chile-Stuffed Chicken Breasts

4 boneless, skinned chicken breasts halves, pounded thin 3 oz. cream cheese 3/4 c. shredded Cheddar or Monterey Jack Cheese 4 oz. green chiles 1/2 teaspoon chili powder salt and pepper to taste 1 can cream of mushroom soup 1/2 c. hot enchilada sauce

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crock pot, seam side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on Low for 6 to 7 hours.

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Betty's Eclair Cake

2 small pkgs. instant vanilla pudding 3 cups of milk 16oz. whipped topping 1 box graham crackers (chocolate or vanilla)

Lay graham crackers to cover bottom of 9 x 13 pan. (Leave 'em whole!) Mix pudding mixes and milk together to form a stiff pudding. Fold in 8oz. of whipped topping. Spread 1/3 of pudding/whipped topping mixture on top of the graham cracker lined pan. Repeat twice with another layer of graham crackers, followed by 1/3 of the pudding/whipped topping mixture. Finally, "frost" the top with the remaining 8oz. of whipped topping. Here's the trick........refrigerate overnite. You can cut up strawberries, or sprinkle graham cracker crumbs, etc. on top.

It's awesome and so simple! It may be made with sugar free pudding and lite whipped topping.

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OK, here's my absolute favorite baked bean recipe ever, and especially because it's so easy. No need to soak the beans first, just rinse them. You can throw it together in the morning or start it cooking after dinner, either one. The leftovers keep well in the fridge and even freeze well. But if I make them for company, I hardly have any left.

Baked Beans

1 pound small white beans, rinsed 4 1/2 c. water 1/3 c. molasses 1/4 c. brown sugar 1/4 tsp. cloves 2 tsp. dry mustard 1/4 to 1/3 pound salt pork, sliced 1/2 tsp. salt 1 onion, whole

Combine all ingredients in crock pot except for the onion, bury that in the middle. Cover and cook on LOW for 13 to 14 hours. Stir occasionally if possible, if doing overnight, check in the morning and add a little more hot or boiling water if necessary (I've never had to). I've also stuck cloves into the onion if I didn't have any ground cloves; use 4 to 5 of them. Also, once when I was in a real hurry I put the 1/4 pound of salt pork in whole (the rind can be difficult to cut) and cut it up after. The onion practically disappears after cooking so long, and the aroma of the beans cooking is heavenly. Do not double for 4-quart cooker, but OK to double for 5-quart.

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If you are looking for a new twist on an old favorite like macaroni and cheese, try this variation. It has a zesty tangy flavor and is a very pretty color when baked. Add a green salad and you have a terrific meal.

Blushing Mac and Cheese

1 can tomato soup 1/2 cup water 1 1/2 cups Monterey jack cheese, shredded 3 Tbsp Parmesan cheese 2 tsp oregano 1 tsp sweet basil 1 tsp garlic powder 1/2 tsp salt 1 tsp onion powder 2 cups cooked elbow macaroni

Preheat oven to 400F. In a mixing bowl, stir all ingredients together until well blended. Place in a greased baking dish and top with buttered Italian style bread crumbs and 3 green pepper rings. Bake for 25 to 30 minutes.

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Seven Layer Salad

1/2 half head lettuce,shredded 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green/red/yellow or combination peppers 1-8oz can english peas,drained 1 teaspoon sugar 8-oz grated cheese( whatever kind you like) 8 slices fried bacon(or bacon bits) 1 cup mayonnaise or ranch dressing(I like the ranch dressing best)

1.In medium bowl put lettuce. 2.mix onion,pepper and celery,put on top of lettuce. 3.Add english peas as next layer. Put mayonnaise on top to make a 1/4 inch layer. 4. Sprinkle sugar on top(do not put sugar if using ranch dressing) Add cheese and bacon on top. 5. Cover tightly and refrigerate for 24 hours. Makes about 10-12 servings.

I take this to all the pot luck things I attend. If I don't bring it everyone is dissapointed. It is very good and goes with any meal.

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Chocolate Truffle Cake

14 ounces semi-sweet chocolate -- broken up 1 2/3 cups granulated sugar 10 ounces unsalted butter 3/4 cup strong coffee -- preferably espresso 6 Fresh Eggs OR 10 1/2 ounces liquid or frozen whole egg product

ZABAGLIONE SAUCE 12 Fresh Egg Yolks OR 8 1/2 ounces liquid or frozen whole egg 1 cup granulated sugar 2 cups Marsala wine

Preheat oven to 250 degrees F.

Grease a 10" × 3" inch spring-form cake pan.

Place chocolate, sugar, butter and coffee together in pan and heat gently until the mixture has melted together and is smooth. Remove from heat and let cool slightly.

In a separate bowl, beat eggs until they are well mixed.

Add eggs to melted chocolate mixture, beating constantly .

Pour mixture into pan and bake for two hours.

Cool and cut into portions.

DIRECTIONS FOR ZABAGLIONE SAUCE: Mix egg yolks, granulated sugar and Marsala together until the mixture is smooth and pale and forms a ribbon when the whisk is lifted.

Place over boiling water and whisk constantly until mixture has thickened and is creamy.

Refrigerate until needed. Yield: 10 servings.

Per Serving: 619 Calories; 36g Fat (52.6% calories from fat); 7g Protein; 66g Carbohydrate; 0g Dietary Fiber; 358mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 7 Fat; 4 1/2 Other Carbohydrates.

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Animal Cookies

1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup butter or margarine -- softened 1 teaspoon vanilla 1 egg 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon

Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. (If dough is too soft to shape, cover and refrigerate about 2 hours or until firm.)

Shape dough by 2 tablespoonfuls into slightly flattened balls and ropes. Arrange on ungreased cookie sheet to form animals as desired. Use small pieces of dough for facial features if desired. Bake about 10 to 12 minutes or until edges are golden brown. Remove from cookie sheet to wire rack.

Copyright: "© General Mills, Inc. 1998."

Per Serving: 145 Calories; 5g Fat (33.6% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 151mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.

NOTES : Cookie Tips Some animal forms you make may have very thin parts (like legs, arms or tails) and thick parts. To prevent the thinner parts from over-browning, bake on two cookie sheets that have been stacked together to form one sheet. Or use insulated sheets.

Make It Your Way Have fun spelling your children's names with Letter and Number Cookies. Prepare dough as directed. Shape level tablespoonfuls dough into ropes, about 8 inches long and about 1/4 inch thick. Shape into letters and numbers as desired on ungreased cookie sheet and bake 8 to 10 minutes. Cool 3 minutes and remove from cookie sheet. About 3 dozen cookies.

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LIGHT FRESH HERB MARINATED CHICKEN

1 cup white wine 1 tablespoon olive oil 1 clove garlic -- crushed 2 bay leaves 6 green peppercorns -- crushed 1/4 teaspoon kosher salt 1 teaspoon minced fresh thyme 2 teaspoons minced fresh rosemary 2 tablespoons chopped fresh basil 4 skinless boneless chicken breast halves

Combine all ingredients except chicken. Pour the mixture over the chicken and let marinate for 1 hour.

Prepare the broiler or grill. Cook the chicken for 5 minutes, brush with the marinade, the turn and brush other side with the marinade. Continue to cook until done. Yield: 4 servings.

Per Serving: 202 Calories; 5g Fat (27.8% calories from fat); 27g Protein; 1g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 197mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fat.

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Banana Sunset

8 very ripe bananas 2 tablespoons rum 2 tablespoons honey 1/2 pound butter 3 ounces raisins 2 ounces cherries 4 eggs 1/2 cup sugar 1/2 pound flour 3/4 pint milk 1/2 tablespoon lime juice 1 ounce mixed nuts 1/2 teaspoon vanilla 1/2 cup grated coconut

Cream bananas and sugar, add eggs beaten well. Add milk, vanilla, lime juice, and flour. Mix well. Add raisins, cherries, and nuts, blend slightly. Turn out mixture in 9 inch baking dish. Bake at 400ºdegrees for 1 hour and 20 minutes. Allow to cool. Cover top with whipped cream and coconut. Yield: 10 servings.

Per Serving: 500 Calories; 25g Fat (44.1% calories from fat); 8g Protein; 64g Carbohydrate; 4g Dietary Fiber; 129mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates.

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EVIE'S APPLE CAKE

2 cups sugar 1 cup vegetable oil 3 eggs 2-1/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon nutmeg 1 cup buttermilk 1 teaspoon vanilla 1-1/2 cups apples, peeled -- cubed 1/4 cup orange juice 1 cup confectioner's sugar

Cream sugar and oil. Add 3 eggs, one at a time, and beat well. Combine flour and next 7 ingredients. Add to egg and oil mixture. Add apple cubes; mix well. Bake in greased and floured 10-inch tube pan at 350 degrees F. for one hour. Combine orange juice with confectioner's sugar to make a glaze. Pour glaze over hot cake. Let cool completely then remove from pan. Yield: 10 servings.

Per serving: 542 Calories (kcal); 24g Total Fat; (38% calories from fat); 5g Protein; 78g Carbohydrate; 57mg Cholesterol; 402mg Sodium; 1g Fiber Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates

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HAWAIIAN RIBS

8 ounces crushed pineapple in juice -- undrained 1/3 cup apricot jam 3 tablespoons prepared mustard 1 tablespoon red wine vinegar 2 teaspoons grated ginger root 1 clove garlic -- minced 4 pounds pork backribs

Combine pineapple with juice, jam, mustard, vinegar, ginger, and garlic in blender or food processor. Cover and process until very smooth. Place ribs on oiled grid. Grill ribs over medium heat 40 minutes or until ribs are no longer pink near bone. Brush ribs with portion of pineapple sauce mixture during last 10 minutes of cooking. Cut into individual ribs to serve. Serve remaining sauce for dipping. Yield 8 servings.

Per serving: 452 Calories (kcal); 33g Total Fat; (67% calories from fat); 23g Protein; 14g Carbohydrate; 114mg Cholesterol; 182mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 1/2 Other Carbohydrates

This is a traditional Scottish cake recipe. It's very easy and tastes wonderful with a hot cup of tea.

Scottish Marmalade Cake

* 3/4 cup margarine * 1/3 cup sugar * 2 large eggs * 6 tablespoons orange marmalade * 2 cups self rising flour * 1/2 cup white raisins or golden raisins

Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beating well between each addition. Mix in marmalade, raisins and flour.

Turn into greased and bottom-lined deep 7 inch cake pan. Level the surface, and bake at 350 for 1 - 1 1/2 hours or until a toothpick comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.

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Pork With Apples

about 2 lbs pork loin, bite size pieces (I used ribs) 10 3/4 oz can Tomato Soup 1/2-3/4 cup Brown Sugar (? amt, I put in 2 hands full) 1 large chopped Red Delicious Apple Cooked Rice

Spray large skillet with Pam, heat on med-high. Brown pork pieces. Add tomato soup, mix well. Add brown sugar to desired sweetness (my family likes things on the sweet side), mix well. Reduce heat, cover & simmer while you chop up the apple (that's what I did). Add apple pieces, stir well, cover again & simmer 20-30 minutes. Serve over Rice with your choice of vegetable. _______________________________________

This is my traditional Christmas desert, I call it Your Fault. Forget the calorie count and just enjoy!

YOUR FAULT

1 14 ounce can sliced peaches 1 Tbs pure vanilla extract 11/2 cup sugar 1 cup whole milk 1 10 ounce can sweetened condensed milk 1 8 ounce bar Philadelphia cream cheese 2 12 ounce cans evaporated milk 6 eggs

In a cake pan with 4 inch sides add 1/2 cup of sugar and over high heat caramelize sugar until dark amber in color, tilting pan to cover bottom and 1 inch up the side of the pan (be very careful and use a heavy oven mitt), let cool at room temperature.

In a blender divide ingredients (except vanilla), blend until smooth. Pour in mixture, add vanilla, stir. Cover tightly with aluminum foil, place in a covered ban marie (water bath) over low heat for 1 hour. Adjust heat so that the water just boils slowly. Check water and add hot water as necessary It is done when a dry knife inserted comes out clean. Garnish with sliced peach slices.

For a less rich variation omit cream cheese and add two eggs.

Note....place ban marie on stove add the cake pan (this avoids the balancing act) then fill with water to come up two thirds of the way up the side of the pan. I do this in a large turkey roasting pan over two burners.

To touch the soul of another human being is as close as you can get to Heaven on Earth. Touch gently!

_______________________________________

It takes a little extra time but it is well worth the effort. The sauce can also be used to dress up vegetables .... oh, so good!

Paprika Burgers

1 1/2 pounds of ground beef 1 egg 1 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup fine dried bread crumbs 1/3 cup milk 1/4 cup minced onions 1 tablespoon butter or margarine 1 teaspoon flour 1/2 cup V-8 juice (try the hot and spicy one for extra zip) 1 tablespoon paprika 1/2 teaspoon A-1 steak sauce 1 can cream of celery soup (any cream of vegetable soup will do) 1/2 cup sour cream Hot cooked noodles (I use wide egg noodles but any kind will work)

Lightly mix first 6 ingredients and 2 tablespoons onion. Shape into 8 patties. Brown on both sides in butter in skillet. Remove patties and pour off all but 1 teaspoon fat. Blend flour in skillet. Add remaining onion, V-8 juice, paprika, and A-1 sauce. Bring to a boil and put patties back in skillet. Cover and simmer for 15 to 20 minutes. Remove patties and keep warm. Blend soup and sour cream into mixture in skillet and heat while stirring. Place patties over hot cooked noodles and pour sauce over all. Like I said, the sauce is so good over fresh veggies.
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This is so good, my family won't have a "special dinner" without it. The name comes from the restaurant where it is served in California.

Gulliver's Creamed Corn

2 C. whipping cream 2 C. whole milk 2 t. salt 12 t. sugar 6 T. butter 6 T. flour 16 oz. frozen , or 4 cans white corn, drained.

Mix all of the ingredients, stirring the flour into the mixture well, before you begin to heat. Heat, stirring gently. Bring to a very gentle simmer. Simmer, and stir til thickened. * I sometimes use more flour,to make the creamy sauce thicker. Serves 8

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Green Chile-Stuffed Chicken Breasts

4 boneless, skinned chicken breasts halves, pounded thin 3 oz. cream cheese 3/4 c. shredded Cheddar or Monterey Jack Cheese 4 oz. green chiles 1/2 teaspoon chili powder salt and pepper to taste 1 can cream of mushroom soup 1/2 c. hot enchilada sauce

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crock pot, seam side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on Low for 6 to 7 hours.

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Betty's Eclair Cake

2 small pkgs. instant vanilla pudding 3 cups of milk 16oz. whipped topping 1 box graham crackers (chocolate or vanilla)

Lay graham crackers to cover bottom of 9 x 13 pan. (Leave 'em whole!) Mix pudding mixes and milk together to form a stiff pudding. Fold in 8oz. of whipped topping. Spread 1/3 of pudding/whipped topping mixture on top of the graham cracker lined pan. Repeat twice with another layer of graham crackers, followed by 1/3 of the pudding/whipped topping mixture. Finally, "frost" the top with the remaining 8oz. of whipped topping. Here's the trick........refrigerate overnite. You can cut up strawberries, or sprinkle graham cracker crumbs, etc. on top.

It's awesome and so simple! It may be made with sugar free pudding and lite whipped topping.

_______________________________________

OK, here's my absolute favorite baked bean recipe ever, and especially because it's so easy. No need to soak the beans first, just rinse them. You can throw it together in the morning or start it cooking after dinner, either one. The leftovers keep well in the fridge and even freeze well. But if I make them for company, I hardly have any left.

Baked Beans

1 pound small white beans, rinsed 4 1/2 c. water 1/3 c. molasses 1/4 c. brown sugar 1/4 tsp. cloves 2 tsp. dry mustard 1/4 to 1/3 pound salt pork, sliced 1/2 tsp. salt 1 onion, whole

Combine all ingredients in crock pot except for the onion, bury that in the middle. Cover and cook on LOW for 13 to 14 hours. Stir occasionally if possible, if doing overnight, check in the morning and add a little more hot or boiling water if necessary (I've never had to). I've also stuck cloves into the onion if I didn't have any ground cloves; use 4 to 5 of them. Also, once when I was in a real hurry I put the 1/4 pound of salt pork in whole (the rind can be difficult to cut) and cut it up after. The onion practically disappears after cooking so long, and the aroma of the beans cooking is heavenly. Do not double for 4-quart cooker, but OK to double for 5-quart.

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If you are looking for a new twist on an old favorite like macaroni and cheese, try this variation. It has a zesty tangy flavor and is a very pretty color when baked. Add a green salad and you have a terrific meal.

Blushing Mac and Cheese

1 can tomato soup 1/2 cup water 1 1/2 cups Monterey jack cheese, shredded 3 Tbsp Parmesan cheese 2 tsp oregano 1 tsp sweet basil 1 tsp garlic powder 1/2 tsp salt 1 tsp onion powder 2 cups cooked elbow macaroni

Preheat oven to 400F. In a mixing bowl, stir all ingredients together until well blended. Place in a greased baking dish and top with buttered Italian style bread crumbs and 3 green pepper rings. Bake for 25 to 30 minutes.

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Seven Layer Salad

1/2 half head lettuce,shredded 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green/red/yellow or combination peppers 1-8oz can english peas,drained 1 teaspoon sugar 8-oz grated cheese( whatever kind you like) 8 slices fried bacon(or bacon bits) 1 cup mayonnaise or ranch dressing(I like the ranch dressing best)

1.In medium bowl put lettuce. 2.mix onion,pepper and celery,put on top of lettuce. 3.Add english peas as next layer. Put mayonnaise on top to make a 1/4 inch layer. 4. Sprinkle sugar on top(do not put sugar if using ranch dressing) Add cheese and bacon on top. 5. Cover tightly and refrigerate for 24 hours. Makes about 10-12 servings.

I take this to all the pot luck things I attend. If I don't bring it everyone is dissapointed. It is very good and goes with any meal.

_______________________________________

Chocolate Truffle Cake

14 ounces semi-sweet chocolate -- broken up 1 2/3 cups granulated sugar 10 ounces unsalted butter 3/4 cup strong coffee -- preferably espresso 6 Fresh Eggs OR 10 1/2 ounces liquid or frozen whole egg product

ZABAGLIONE SAUCE 12 Fresh Egg Yolks OR 8 1/2 ounces liquid or frozen whole egg 1 cup granulated sugar 2 cups Marsala wine

Preheat oven to 250 degrees F.

Grease a 10" × 3" inch spring-form cake pan.

Place chocolate, sugar, butter and coffee together in pan and heat gently until the mixture has melted together and is smooth. Remove from heat and let cool slightly.

In a separate bowl, beat eggs until they are well mixed.

Add eggs to melted chocolate mixture, beating constantly .

Pour mixture into pan and bake for two hours.

Cool and cut into portions.

DIRECTIONS FOR ZABAGLIONE SAUCE:

Mix egg yolks, granulated sugar and Marsala together until the mixture is smooth and pale and forms a ribbon when the whisk is lifted.

Place over boiling water and whisk constantly until mixture has thickened and is creamy.

Refrigerate until needed. Yield: 10 servings.

Per Serving: 619 Calories; 36g Fat (52.6% calories from fat); 7g Protein; 66g Carbohydrate; 0g Dietary Fiber; 358mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 7 Fat; 4 1/2 Other Carbohydrates.

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Animal Cookies

1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup butter or margarine -- softened 1 teaspoon vanilla 1 egg 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon

Heat oven to 350º. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. (If dough is too soft to shape, cover and refrigerate about 2 hours or until firm.)

Shape dough by 2 tablespoonfuls into slightly flattened balls and ropes. Arrange on ungreased cookie sheet to form animals as desired. Use small pieces of dough for facial features if desired. Bake about 10 to 12 minutes or until edges are golden brown. Remove from cookie sheet to wire rack.

Copyright: "© General Mills, Inc. 1998."

Per Serving: 145 Calories; 5g Fat (33.6% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 151mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.

NOTES : Cookie Tips Some animal forms you make may have very thin parts (like legs, arms or tails) and thick parts. To prevent the thinner parts from over-browning, bake on two cookie sheets that have been stacked together to form one sheet. Or use insulated sheets.

Make It Your Way Have fun spelling your children's names with Letter and Number Cookies. Prepare dough as directed. Shape level tablespoonfuls dough into ropes, about 8 inches long and about 1/4 inch thick. Shape into letters and numbers as desired on ungreased cookie sheet and bake 8 to 10 minutes. Cool 3 minutes and remove from cookie sheet. About 3 dozen cookies.

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LIGHT FRESH HERB MARINATED CHICKEN

1 cup white wine 1 tablespoon olive oil 1 clove garlic -- crushed 2 bay leaves 6 green peppercorns -- crushed 1/4 teaspoon kosher salt 1 teaspoon minced fresh thyme 2 teaspoons minced fresh rosemary 2 tablespoons chopped fresh basil 4 skinless boneless chicken breast halves

Combine all ingredients except chicken. Pour the mixture over the chicken and let marinate for 1 hour.

Prepare the broiler or grill. Cook the chicken for 5 minutes, brush with the marinade, the turn and brush other side with the marinade. Continue to cook until done. Yield: 4 servings.

Per Serving: 202 Calories; 5g Fat (27.8% calories from fat); 27g Protein; 1g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 197mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fat.

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Banana Sunset

8 very ripe bananas 2 tablespoons rum 2 tablespoons honey 1/2 pound butter 3 ounces raisins 2 ounces cherries 4 eggs 1/2 cup sugar 1/2 pound flour 3/4 pint milk 1/2 tablespoon lime juice 1 ounce mixed nuts 1/2 teaspoon vanilla 1/2 cup grated coconut

Cream bananas and sugar, add eggs beaten well. Add milk, vanilla, lime juice, and flour. Mix well. Add raisins, cherries, and nuts, blend slightly. Turn out mixture in 9 inch baking dish. Bake at 400ºdegrees for 1 hour and 20 minutes. Allow to cool. Cover top with whipped cream and coconut. Yield: 10 servings.

Per Serving: 500 Calories; 25g Fat (44.1% calories from fat); 8g Protein; 64g Carbohydrate; 4g Dietary Fiber; 129mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates.

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EVIE'S APPLE CAKE

2 cups sugar 1 cup vegetable oil 3 eggs 2-1/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon nutmeg 1 cup buttermilk 1 teaspoon vanilla 1-1/2 cups apples, peeled -- cubed 1/4 cup orange juice 1 cup confectioner's sugar

Cream sugar and oil. Add 3 eggs, one at a time, and beat well. Combine flour and next 7 ingredients. Add to egg and oil mixture. Add apple cubes; mix well. Bake in greased and floured 10-inch tube pan at 350 degrees F. for one hour. Combine orange juice with confectioner's sugar to make a glaze. Pour glaze over hot cake. Let cool completely then remove from pan. Yield: 10 servings.

Per serving: 542 Calories (kcal); 24g Total Fat; (38% calories from fat); 5g Protein; 78g Carbohydrate; 57mg Cholesterol; 402mg Sodium; 1g Fiber Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates

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HAWAIIAN RIBS

8 ounces crushed pineapple in juice -- undrained 1/3 cup apricot jam 3 tablespoons prepared mustard 1 tablespoon red wine vinegar 2 teaspoons grated ginger root 1 clove garlic -- minced 4 pounds pork backribs

Combine pineapple with juice, jam, mustard, vinegar, ginger, and garlic in blender or food processor. Cover and process until very smooth. Place ribs on oiled grid. Grill ribs over medium heat 40 minutes or until ribs are no longer pink near bone. Brush ribs with portion of pineapple sauce mixture during last 10 minutes of cooking. Cut into individual ribs to serve. Serve remaining sauce for dipping. Yield 8 servings.

Per serving: 452 Calories (kcal); 33g Total Fat; (67% calories from fat); 23g Protein; 14g Carbohydrate; 114mg Cholesterol; 182mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 1/2 Other Carbohydrates

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Apple Brioche Pizza

CRUST 2 2/3 cups bread flour 1/4 cup sugar 1 package Fleischmann's® Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup butter (1 stick) -- cut up 1/4 cup milk 1/4 cup water 2 eggs

TOPPING 3 tablespoons sugar 2 tablespoons bread flour 1/4 cup whipping cream 1 tablespoon Calvados (apple brandy) OR 2 teaspoons pure vanilla extract 2 cups thinly sliced, cored and peeled apples (about 2 medium apples) 1/4 cup apricot preserves -- warmed

To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130ºF). Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes.

To make topping: In small bowl, combine sugar and flour. Gradually add cream and Calvados or vanilla extract; stir until smooth. Set aside.

Preheat oven to 400ºF.

Form 3/4-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top. Yield: 8 servings.

Per Serving: 427 Calories; 16g Fat (34.8% calories from fat); 8g Protein; 61g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 280mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

NOTES : * To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.

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HOISIN-GLAZED BABY BACK RIBS

1 cup hoisin sauce 1/4 cup honey 1/4 cup red wine vinegar 2 tablespoons ginger -- freshly grated 1 tablespoon minced garlic 1 tablespoon sesame oil 2 teaspoons curry powder 6 pounds pork baby back ribs Kosher salt Freshly ground black pepper 1 tablespoon sesame seeds

To make the glaze: In a small saucepan over medium heat, combine hoisin sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

Season the ribs liberally with salt and pepper. Grill indirectly over medium heat, turning halfway through the cooking time. When the ribs have cooked for 1 hour, start basting them every 15 minutes or so with the hoisin glaze until the meat is very tender and has shrunk from the ends of the bones, 15 to 30 minutes more. A few minutes before the ribs are finished, sprinkle them with sesame seeds.

Remove the ribs from the grill and cut between the bones. Serve warm. Yield: 6 servings.

Note: Hoisin sauce can easily be found in the oriental section at the supermarket.

Per Serving: 971 Calories; 71g Fat (66.4% calories from fat); 47g Protein; 34g Carbohydrate; 2g Dietary Fiber; 229mg Cholesterol; 902mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 11 Fat; 2 Other Carbohydrates.

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MEXICAN STUFFED MUSHROOMS

12 large mushrooms -- about 2 1/2" diameter 1/3 cup thinly sliced green onions 1 clove garlic -- minced 3/4 teaspoon cumin 3/4 teaspoon chili powder 8 ounces tomato sauce 4 ounces diced green chilies 1/4 pound jalapeno Jack cheese -- shredded 2 cups unseasoned stuffing mix 2 teaspoons salad oil

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 10-inch skillet over medium heat, combine stem, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water and scrape browned bits free. Add tomato sauce, chilies, and half of cheese. Remove from heat and gently stir in the stuffing mix.

Rub mushrooms with oil. Set cup side up in a 9- x 13-inch pan. Mound all the filling onto caps. Sprinkle with remaining cheese. Bake in a 400 degree F. oven until cheese is lightly browned, 15 to 20 minutes. Yield: 6 appetizer servings.

Per Serving: 236 Calories; 14g Fat (50.6% calories from fat); 8g Protein; 22g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 915mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.

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She-Crab Soup

Serves 10 Ingredients: 3 Oz Butter 3 Oz Onions, diced brunois (1/8th inch dice) 2 Oz All-purpose flour 3 Cloves garlic, finely minced 2 qts. Seafood or fish stock, heated to a boil- Can use a powdered base or clam juice 2 Bay leaves Salt and ground white pepper, to taste 10 Oz crab meat, cleaned and shredded (can use canned, but watch out for shells!) 5 Oz Heavy cream MOP (Method of Preparation): In a large marmite (stock pot), melt the butter, add the onions, and saute' until translucent, but do not brown. Add the flour and make a blonde roux (by whisking the flour/butter mix until blonde in color). Add the garlic to the blonde roux; then add the stock or clam juice and bay leaves. Reduce heat, simmer 10 minutes. Remove the bay leaves and season to taste. Add the crab meat and continue to simmer for 10 more minutes. Temper the cream and add to the soup. Serve immediately in preheated cups. Note: to temper, means to equalize the temperatures of both ingredients. To accomplish this, SLOWLY add some of the hot soup to the cream while whisking constantly. Then slowly add that mixture to the soup, while continuing to whisk. If this isn't done slowly, the soup will break. Other optional ingredients that can be added are sherry, pimentos, green bell peppers, and roe. This soup is very popular in South Carolina. Other seafood can also be substituted. A slurry of a paste of cornstarch and cold heavy cream or milk or water can also be used as a thickening agent, if necessary.

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Here is a wonderful recipe that is easy-breezy to make. DO NOT USE an expensive cut of meat!!! You will waste your money and a good piece of meat. I usually use a cheapy pot roast, 7 bone-roast, etc. If you want to do a bigger roast, just increase the other ingredients.

Awesome All Day Pot Roast

4-6 lb beef roast 2 cans cream of mushroom soup 2 packages dry onion soup mix 6 TB worchestershire Peeled whole garlic cloves Cut slits in the roast; stuff each slit with a garlic clove. Use as much garlic as you enjoy--I load it up! Put roast into a roasting pan/dutch oven/etc. (Anything with a tight sealing lid) Empty mushroom soup on top of roast, sprinkle dry onion soup over and then top with worchestershire. Don't worry about mixing it. Cover and put into the oven at 150 degrees for 10 hours. I usually prep this the night before, pop it into the oven at 7 am and it's ready when you get home from work around 5 pm (and your house smells awesome!). You will have a wonderful tender roast with roasted garlic in it and a very tastey mushroom and onion gravy. Serve with potatoes of choice.

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New Orleans Beignets

1 cup milk 2 tbsp sugar 3/4 tsp salt 1/2 tsp nutmeg 1 envelope dry yeast 2 tbsp lukewarm water 1 egg 2 tbsp vegetable oil 3 1/2 cups sifted flour fat for deep frying sifted confectioners sugar Scald milk and dissolve it in the sugar and salt. Add nutmeg. Let milk cool to lukewarm and combine with softened yeast in lukewarm water. Stir in the egg and oil and thoroughly blend in flour, a little at a time. Cover the bowl lightly with a cloth and let dough rise in a warm place until it has doubled in bulk, about 1½ hours. Turn the dough out onto a wellfloured pastry board, deflate it and knead it gently. Roll it out into a rectangle 18" long and 12" wide and cut into 36 pieces, each 3" by 2". Cover lightly with a towel and let beignets rise on the pastry board for 30 minutes. In a fryer or large saucepan, heat fat for deep frying to 375 degrees. Cook the beignets, a few at a time, until they are golden brown. Drain quickly. Dust immediately with powdered sugar and serve at once while hot.

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Here's a quick and easy supper. It makes enough to serve four, and takes only about 1/2 hour from the time I get home until a hot meal is on the table.

Sausage Skillet Supper

1 lb sausage (I have used smoked sausage (sliced), and bulk sausage or roll sausage, but I like Italian roll sausage the very best!) 1 large onion, coarsely chopped 1 green pepper, coarsely chopped 2 cans of Campbell's Tomato with Roasted Garlic and Herbs (formerly Italian Tomato) soup 1 soup can water 1 Tbsp. white vinegar Hot white rice

Start cooking the rice - we like Uncle Ben's converted rice. Brown sausage in a large heavy skillet or dutch oven. Bulk or roll sausage takes a little longer since it is raw, but I really like the flavor of Italian bulk or roll sausage. Add onion and pepper, cook for about 5 minutes. If sausage is greasy, drain off grease. Add soup and water. Stir well. Bring just to a boil, then reduce heat and simmer for 10 minutes or until onion and pepper are done. Add vinegar, and simmer a couple of minutes longer. Serve over hot rice, with a salad and biscuits or hot rolls.

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Balsamic Vinaigrette

Good Season's Italian Dressing mix olive oil water balsamic vinaigrette

Prepare as directed on package, substituting the olive oil for vegetable oil and the balsamic for red wine vinegar.

Shake, pour and add cracked pepper. For an extra , try crumbled gorgonzola and some toasted walnuts. People will think you just stepped out of the Food Network!

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Awesome Banana Pudding

1 8 oz package of cream cheese (I used Lite) 1 14 oz can sweetened condensed milk 1 3 1/8 box banana creme pudding (small box) instant 1 3 1/8 box vanilla pudding (small box) instant 3 C cold milk 1 teaspoon vanilla 1 8 oz container frozen whipped topping thawed (I used Lite) 4 bananas sliced vanilla wafers

In a large bow, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in half the whipped topping.

In 9 x 13 dish layer vanilla wafers with bananas and pudding mixture. Top with remaining whipped topping. Chill well.

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Hi..if you like egg rolls, you'll love fried won tons! They are relatively easy to make and they freeze well, so you can make a bunch and save them for mini meals, appetizers, snacks anytime.

WON TONS:

2lbs ground beef 2 packages won ton wrappers (usually found near TOFU in grocery store) 1 fist sized onion finely chopped (or 1/2 of a big onion) soy sauce (this is to taste, but I usually use around 4 Tablespoons 2-3 teaspoons Chinese Five Spice (more or less to taste) Cooking oil

1. Cook beef to almost done (either on stovetop in skillet with a touch of oil, or in the microwave (that's how I do it). 2. Add chopped onion and cook/saute for approx 1-2 min. 3. When beef /onion mixture is cooked through...add soy sauce and Chinese Five spice...a little at a time and mix well..taste before adding more to see if you like it. The Chinese Five is pretty powerful, so you want to taste as you go! 4. On Stove, heat enough oil to cover and fill to 1/4 " in skillet. (or you can use a deep fryer)....while heating...place one won ton wrapper on a flat surface.....put a spoonful of the meat mixture in the center, fold diagonally to make a triangle and pinch the edges shut. (you can also clamp them shut with a dumpling maker..works great!). Add to oil when oil is ready . Turn and brown....when done...drain on papertowels..

Serve with duck sauce/sweet and sour sauce!

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30 Minute Thai Shrimp and Rice

One of my favorites. Like most Americanized "Asian" dishes, this recipe lends itself, well, to the philosophy of TLAR. "This looks about right." Measurements need not be exact...just close. You can measure liquid items by shakes of the bottle or dry items in the palm of your hand. The whole dish takes thirty minutes, if everything is somewhere in your kitchen.

Start thawing 6 oz. frozen shrimp in a colander under running water.

Then start a batch of rice in the microwave rice cooker. (best $7.00 I ever spent) My rice recipe 1 cup rice 14 oz water. 1 T butter or margarine 1/2 t salt 15 minutes on high

While shrimp are thawing and rice is nuking get the following ingredients ready:

1 T corn or safflower oil 1/4 cup chopped onion 1 rib celery slit lengthwise and cut into 3/8 inch pieces 1/2 t chopped garlic 1/2 t minced ginger 1 4 oz. can sliced mushrooms, drained 1 cup Cole slaw mix cabbage 1/4 C Oyster Flavored Sauce 1 T Crystal brand Louisiana Hot Sauce 1 or 2 T Sesame Oil (milder rather than stronger styles) 1 t sugar 2 T Chunky Peanut butter (Hard to measure. A ball a little smaller than the size of a golf ball)

In a small Wok...(Hot Wok, cold oil) Stir fry the following for approximately 2 minutes:Oil, Onion, Celery, Garlic, Ginger. Push those items to the side of the Wok to prevent burning and next, add mushrooms. Stir fry 1 minute. Then add shrimp to the center of the Wok and stir fry for 1 minute. Push everything onto the side of the Wok to prevent overcooking. Heat the Cole slaw, in the center of the Wok, turning 3-4 times.

As the Cole slaw is heating, add the Oyster sauce, Sesame oil, Louisiana hot sauce, Sugar, and Peanut butter.

Mix everything well but gently. There is no need for a starch thickener. You didn't use any broth for a base.

Serve over the rice that finished cooking five minutes ago.

Makes two generous helpings.

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Yummy Chicken Salad

1 fully cooked chicken, deboned and cut in small cubes 1 cup mayonnaise 2 tsp Season All salt 1 cucumber diced 2 stalks celery diced 3 green onions (optional) 1 cup green grapes, sliced (or more, I like alot of these in there, gives it great taste) Mix the mayo and season all salt together. Add other ingredients and mix well. Serve on a green leaf of lettuce with croissants or crackers. Makes about 5 servings.

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Caramel Pecan Cheesecake

2 packages cream cheese 1/2 cup sugar 1/2 tsp vanilla 2 eggs 20 caramels 2 T milk 1/2 cup chopped pecans 1 graham cracker crust

Mix cream cheese, sugar, eggs and vanilla until blended. Melt caramels with milk on low heat until smooth. Stir in pecans. Pour caramel mixture into crust. Top with cream cheese mixture. Bake at 350 degrees for 40 minutes or until center is almost set. Remove from oven and allow to cool to room temperature. Refrigerate 3 hours or overnight.

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QUICK CHOCOLATE BRITTLE

1/2 cup peanuts 3/4 cup firmly packed brown sugar 1/2 cup butter or margarine 6 ounces semisweet chocolate chips

Lightly grease a 9-inch square pan.; sprinkle peanuts into pan and set aside.

Combine brown sugar and butter in a medium saucepan; cook over low heat, stirring constantly, until mixture reaches soft crack stage (about 270 degrees F.). Immediately pour over peanuts, spreading to sides of pan; sprinkle chocolate chips over top. Cover with aluminum foil, and let stand 2 minutes.

Remove foil, and spread melted chocolate evenly over top; chill until firm. Remove candy from pan, and break into pieces. Yield: about 1 pound (about 2 ounces per serving).

Per Serving: 333 Calories; 22g Fat (56.7% calories from fat); 3g Protein; 35g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 1/2 Fat; 2 Other Carbohydrates.

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TACO MUFFINS

1 pound ground beef 3/4 cup water 1 envelope taco seasoning mix 1/4 cup butter or margarine -- softened 1/4 cup sugar 1 egg 1 3/4 cups all-purpose flour 4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 cup salsa 1 cup Cheddar cheese -- shredded

In a skillet cook the beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool.

In a mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with the buttermilk. Fold in meat mixture.

Fill greased muffin cups 2/3 full. Bake at 425 degrees F. for 12 to 15 minutes or until golden brown. Carefully remove muffins to a greased 13- x 9- x 2-inch baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted. Yield: about 16 muffins (2 per serving).

Per Serving: 451 Calories; 27g Fat (53.5% calories from fat); 18g Protein; 34g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 1007mg Sodium. exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates.

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FROZEN WATERMELON MOUSSE

2 1/2 cups watermelon -- seeded and diced 1 envelope unflavored gelatin 1 cup sugar 1 tablespoon lemon juice 1 cup whipping cream -- whipped

Place watermelon in container of electric blender, and process until smooth. Reserve 2 1/4 cups puree, discarding any remaining puree.

Combine gelatin and 1/4 cup watermelon puree. Bring remaining watermelon puree to a boil in a small saucepan. Remove from heat; add gelatin mixture, and stir until gelatin dissolves. Stir in sugar and lemon juice, and chill mixture until consistency of unbeaten egg white.

Fold whipped cream into chilled watermelon mixture. Spoon into a lightly oiled 6-cup mold. Cover and freeze 8 hours or until firm; unmold onto serving plate. Yield: 10 servings.

Per Serving: 205 Calories; 9g Fat (38.2% calories from fat); 1g Protein; 31g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 32mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.

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HEALTHY CHEESY CHILI RELLENO CASSEROLE

12 ounces whole green chili peppers -- 3 (4oz) cans, drained 1 cup evaporated skim milk 4 egg whites 1/3 cup all-purpose flour 2 cups reduced fat Monterey Jack cheese -- shredded 2 cups reduced fat cheddar cheese -- sharp, shredded 8 ounces tomato sauce

Preheat oven to 350 degrees F. Lightly spray a 1 1/2-quart casserole with cooking spray and set aside.

Wearing disposable gloves or plastic bags over your hands, slit the chili peppers in half lengthwise. Remove and discard the seeds from the peppers. Rinse and drain the peppers on paper towels.

In a medium bowl, beat together the milk, egg whites, and flour until smooth; set aside.

In another bowl, combine the cheeses. Set 1/2 cup of the cheese aside for the topping.

To assemble the casserole, layer half each of the chili peppers, the cheese mixture, and the egg mixture. Repeat the layers.

Pour the tomato sauce, then bake for 30 minutes. Sprinkle with the reserved 1/2 cup cheese and bake about 20 more minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.

Per Serving: 256 Calories; 7g Fat (25.1% calories from fat); 27g Protein; 19g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 749mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk.

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LIGHT BROWN RICE PUDDING

1 package vanilla pudding mix -- (not instant) 3 cups skim milk 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 3 cups cooked brown rice

In a large saucepan, stir together the pudding mix and milk. Cook according to the directions on the pudding package.

Remove the pudding from the heat and stir in the nutmeg and cinnamon. Then stir in the rice. Spoon the pudding into dessert dishes. Serve warm or chilled. Yield: 8 servings.

Per Serving: 160 Calories; 1g Fat (4.9% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 226mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

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MEXICALI MEAT LOAF

1/2 cup tomato juice 1 egg 3/4 cup quick cooking oats 2 teaspoons minced dried onion 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 pounds lean ground beef 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 1 1/2 cups milk 8 slices American cheese 11 ounces Mexican style corn 2 small green peppers -- cut into rings

In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Pat into a greased 9-inch square baking dish. Bake, uncovered, at 350 degrees F. for 30 minutes.

Meanwhile, in a saucepan, melt the butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Stir in cheese until melted. Add corn.

Drain meat loaf; top with corn mixture and pepper rings. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F. Let stand 10 minutes before slicing. Yield: 6 servings.

Per Serving: 1080 Calories; 81g Fat (67.4% calories from fat); 60g Protein; 28g Carbohydrate; 3g Dietary Fiber; 282mg Cholesterol; 2922mg Sodium. Exchanges: 1 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 11 1/2 Fat.

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RASPBERRY PRUNES

12 ounces pitted prunes 1 cup dry white wine 10 ounces frozen raspberries -- thawed 1 medium orange -- peeled and thinly sliced Whipped cream or plain yogurt -- (optional)

Combine prunes and wine; cover and let stand at room temperature 8 hours.

Process raspberries in food mill or blender; strain, discarding seeds. Cut orange slices in half, and discard seeds.

Add raspberry pulp and orange slices to prune mixture; stir gently. Cover and chill 2 to 3 hours. Serve in stemmed glasses; top with whipped cream or yogurt if desired. Yield: 8 servings.

Per Serving: 166 Calories; trace Fat (1.6% calories from fat); 1g Protein; 38g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 2 1/2 Fruit.

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SOMBRERO PASTA SALAD

16 ounces spiral shaped pasta 1 pound ground beef 3/4 cup water 1 envelope taco seasoning mix 2 cups shredded cheddar cheese 1 large green pepper -- chopped 1 medium onion -- chopped 1 medium tomato -- chopped 5 1/2 ounces ripe olives -- drained 16 ounces Catalina dressing

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning mix; simmer, uncovered, for 15 minutes.

Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato, and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10 servings.

Per Serving: 617 Calories; 37g Fat (54.3% calories from fat); 20g Protein; 50g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 1109mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 1 Other Carbohydrates.

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APPLESAUCE-OATMEAL CAKE

1 1/4 cups applesauce 3/4 cup quick-cooking oats 3/4 cup raisins 1/2 cup butter or margarine -- softened 3/4 cup firmly packed light brown sugar 1 large egg 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves

Bring applesauce to boil in a small saucepan; remove from heat. Stir in oats and raisins; cover and let stand 20 minutes. Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add egg and beat well.

Combine flour, baking soda, salt, cinnamon, and cloves. Gradually add to creamed mixture; mix just until blended after each addition. Stir in applesauce mixture.

Pour batter into a greased and floured 9-inch square pan; bake at 350 degrees F. for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 9 servings.

Per Serving: 332 Calories; 11g Fat (30.2% calories from fat); 4g Protein; 55g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 379mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 Fat; 1 Other Carbohydrates.

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GOLDEN POTATOES

1/4 cup grated Parmesan cheese 1/4 cup all-purpose flour 1 teaspoon garlic salt 1/2 teaspoon salt 1/4 teaspoon ground black pepper 6 medium potatoes 1/2 cup butter or margarine

Combine first 5 ingredients in a large heavy-duty, zip-top plastic bag. Cut potatoes lengthwise into fourths; add to bag, and shake gently to coat. Set aside.

Place butter in a 15- x 10- x 1-inch jellyroll pan; place pan in a 425 degree F. oven until butter melts. Add potato to pan, and return to oven.

Baker 30 minutes, turning once. Yield: 6 servings.

Per Serving: 267 Calories; 17g Fat (54.6% calories from fat); 5g Protein; 26g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 745mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 0 Other Carbohydrates.

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CREAM CHEESE FUDGE

4 ounces unsweetened chocolate -- (4 1oz squares) 6 ounces cream cheese -- softened 4 cups sifted powdered sugar 1/2 teaspoon vanilla extract 1 cup chopped pecans 16 pecan halves

Place chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.

Combine cream cheese and sugar; beat until smooth. Add chocolate and vanilla, beating well. Stir in chopped pecans. Press mixture into a lightly greased 8-inch square pan. Chill until firm, and cut into squares. Top each square with a pecan half. Store in refrigerator. Yield: 16 squares (1 per serving).

Per Serving: 231 Calories; 14g Fat (49.7% calories from fat); 2g Protein; 29g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

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This is an excellent recipe for pound cake that I had gotten from my grandmother . Hope you all enjoy this cake. I use it to make mocha cakes for Christmas. This year I made a chocolate galze and then dipped the cubes in it and then rolled it in nuts or toasted cocoanut. They were really delicious.

Pound Cake

Sour cream adds a nice kick to this old favorite.

Serves 6-8

4 ounces Butter, softened 3 cups Sugar 4 Eggs 2 cups Flour 1/2 teaspoon Baking powder 1/2 cup Sour cream 1 teaspoon Vanilla extract

Place the butter and sugar in a mixer. Cream until smooth. Add the eggs - one at a time with the mixer running. In a separate bowl, sift together the flour and baking powder. Blend well into the mixture. Add the sour cream and vanilla and mix until blended. Pre-heat the oven to 325. Grease and flour a bread pan. Pour in the batter. Bake for 55-60 minutes. Allow to cool before serving. This freezes well and can be made at any time

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Summer Sundae Buffet

Place your family's favorite fruits, cut into bite-size pieces, in bowls on the buffet: strawberries, cherries, melon, banana slices, peaches, pears, grapes, raisins, whatever you like. Also have bowls of coconut, pecan pieces, miniature marshmellows, ice cream, yogurt, whipped topping, chocolate morsels, candy sprinkles, flavored syrups, anything else along this line your family enjoys. Use parfait or sundae dishes if you have them. Otherwise a bowl will do. Let each person make their own Sundae to suit individual tastes. See how creative they can be.

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Another Meat Loaf Recipe

This recipe can be cut in half. I usually make a large loaf because I have a growing son and it amazes me sometimes the amount of food he can consume!!

Ingredients: 2 lbs ground beef 2 eggs 1 tsp. prepared mustard 1/4 tsp ground black pepper 1/2 cup finely chopped onion (more or less to taste) 1 cup rice (I use instant, but you can use real rice, just pre-cook it) 2 cans 10 3/4 oz size or 1 Family Size can of Cream of Mushroom soup, 1/2 Cup of the soup set aside.

Mix meat, eggs, onions and mustard and pepper, add the 1/2 cup of soup, then add the rice, and mix well. Make in to a loaf in a baking pan, like a cake pan, not on a cookie sheet. Bake in a 350 degree oven approx. 1 hr, or until done, depending on your oven. While baking, mix remaining soup with enough hot water to make a pourable consitency. When meatloaf is done remove from oven, pour soup over entire meatloaf and return to oven until soup is bubbly.

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It is pretty spicy-hot because of the hot sausage. If you don't like it hot, make both of them mild.

Sausage-Hash Brown Casserole

2 lbs sausage (1 lb. hot, 1 lb. mild) 2 cups shredded cheddar cheese 1 can cream of chicken soup 1 cup sour cream 1 8 oz. container French onion dip 1 cup chopped onion 1/2 cup chopped green pepper salt and pepper to taste 1 30 ounce bag shredded frozen hash browns, thawed 6 scrambled eggs (optional)

Brown and drain sausage well (mix both kinds together in the same skillet). In a large mixing bowl, combine cheese, chicken soup, sour cream, chip dip, onion, green pepper, eggs (if desired), and salt and pepper. Mix well. Spread 1/2 of mixture in bottom of greased 9 X 13 baking dish (or a little larger - this makes a large pan full). Spread 1/2 of sausage over the potato mixture. Repeat potato layer, top with remaining sausage. I sprinkle more cheese on top. Bake at 350 for about 1 hour.

My friend has also done this in the slow cooker. It is a bit moister, but still very good. With eggs, it makes a good breakfast casserole. I make it for dinner, and serve it with a salad and hot rolls.

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Chicken/Broccoli Casserole

2 cups cooked chicken breast, cubed 2 cups cooked white long grain rice 1 bag frozen broccoli florets (10 oz) 1 can sliced water chestnuts (8 oz) 1 can cream of chicken or mushroom soup (10 3/4 oz) 1 large jar Cheez Whiz (15 oz) Crushed cracker crumbs (optional) Grated Parmesan cheese (optional)

First cook white rice (20 minutes) While waiting for rice, microwave chicken thoroughly, cool and cube. Cook broccoli and drain. Mix together in large bowl, rice, chicken and broccoli. Add soup, drained water chestnuts and jar of Cheez Whiz. Mix thoroughly, adding salt and pepper to taste. Pour into 3 qt. casserole (or split and freeze 1/2 for later meal). Heat through casserole in oven at 350 degrees for 20 minutes or microwave for 5-8 minutes. Top with crushed cracker crumbs and/or Parmesan cheese before serving.

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MARINATED SLAW

1 LARGE HEAD CABBAGE 1 LARGE ONION 1 POD GREEN PEPPER Shred cabbage and slice onion and pepper. Place in container in layers. DO NOT STIR Pour over slaw: 1 CUP SUGAR Bring to boil: 1 CUP VINEGAR 1 TEASPOON CELERY SEEDS 1 TEASPOON SALT 1 TEASPOON DRY MUSTARD ¾ CUP SALAD OIL Pour over sugar. Cover and let stand in refrigerator for 24 hours before serving. (Note: Onion, Pepper or both may be eliminated, according to personal taste.) Will last for a week or more. Have also heard the name "German Slaw". Given to me by an office mate several years ago who always brought this to celebrations. Usually only an empty bowl to bring home from gatherings. I make it with only cabbage and onion to suit my family. You may be able to think of other variations.
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Here's a great cake recipe - we like it because it travels well due to the lack of frosting!!!

Lemon Sugar Cake

1 package yellow cake mix 1 package (small one) lemon Jello 4 eggs 3/4 cup water 3/4 cup oil 1/2 cup lemon juice 2 cups powdered sugar

Mix Jello and cake mix. Beat eggs and water together. Add oil and stir into cake mix. Follow package directions for mixing cake. Bake in greased 13 x 9 pan for 30 minutes (or as directed on cake mix box). Let cake cool for 20 minutes. While cake is cooling, mix lemon juice and powdered sugar. Pierce cake top with for, and spool lemon juice and sugar mixture over it. NOTE: This is a great cake for picnics or when you need to take something somewhere. Since it's not frosted, it transports easily and isn't very messy.
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CREAMED SPINACH CASSEROLE

8oz cream cheese or Neufchatel, at room temperature or warm in microwave briefly 2 10oz cans cream of mushroom or celery soup, or substitute reduced fat soup 4 10 oz boxes frozen chopped spinach, thawed & squeezed to remove excess moisture fresh ground pepper to taste (about 1/4 tsp) 2 2.8 oz cans french fried onions (Durkee's)

1. Lightly spray shallow 2 qt casserole dish with non-stick spray or lightly grease. 2. Beat together the cream cheese and soup. Stir in the spinach until well-combined. 3. Fold in 1 can of the onions and pepper, place in shallow casserole dish. 4. Choose the most convenient method: Cover and refrigerate until about 45 minutes before serving time and then bake at 325 for 35 - 40 minutes and then top with remaining can of onions, and bake 5 minutes longer. Serve right away or refrigerate, lightly covered and reheat later in microwave 7-10 minutes. Or bake right away for 30 minutes and serve.

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This is my husband's favorite recipe. Any leftovers freeze well. I just put leftovers in individual servings dishes for him to have for supper when I'm at work.

Chicken and Rice

1 chicken, cut into serving pieces or can use all breast meat or thighs and legs or a combination of any of the above. Bacon 1 c. long grain rice, not instant. (I use a 6 oz. box of Uncle Ben's long grain and wild rice mixture.) 1 can cream of chicken soup 2 c. hot water salt and pepper to taste Nutmeg to taste Brown enough bacon strips to cover the bottom of a 9x13-inch baking dish. Do not put bacon in raw, it has to be browned. Sprinkle rice evenly over bacon strips. May use half of the seasoning packet that comes with Uncle Ben's wild rice mixture to sprinkle over the rice. Stir the cream of chicken soup and hot water together and pour over the rice. Layer the chicken pieces over the soup. Sprinkle with salt, pepper and nutmeg. Cover and bake at 350° for 1 1/2 to 2 hours.

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Molasses Cookie Crinkles

This is an easy and quick recipe for cookies. You can mix them up by hand in the same pan you melt the shortening in. Everyone seems to like them too. I'm not sure where the recipe came from as I have used it for many years.

3/4 cup shortening 1 cup white sugar 1/4 cup molasses 1 egg 2 teaspoons baking soda 2 cups all purpose flour 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt

Melt shortening in saucepan. Let cool a bit, then add sugar, molasses and egg. Beat until well blended. Sift dry ingredients and add to first mixture. Mix well and chill dough in the refrigerator. Roll dough into about 1 inch balls and then roll them in sugar. Place on sprayed cookie sheet and bake at 375° for 8-10 minutes. Should make approximately 3 dozen cookies.

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Bloody Mary Pot Roast

1 3- 3 1/2 lb boneless beef bottom round roast 3 cloves of garlic, sliced thinly 2 Tbsp cooking oil 3/4 cup bloody mary mix ** See below for homemade bloody mary mix 1/4 cup vodka (substitute water for non-alcoholic) 1 Tbsp prepared horseradish 1/2 tsp Worcestershire sauce 1 clove garlic, minced 2 Tbsp vodka (or water) 4 tsp cornstarch

Trim fat from the roast. Cut slits in several places, each slit 1/2" long and 1" deep. Insert a small slice of garlic into each slice. In a 4-quart dutch oven, brown roast on all sides in hot oil. Remove from heat and drain off fat. Combine bloody mary mix, 1/4 cup vodka or water, horseradish, Worcestershire sauce, and minced garlic in bowl. Slowly pour over roast. Bake uncovered in a 325 degree F oven for 2 - 2 1/2 hours or until very tender. Transfer to a platter, reserving juices in Dutch oven. Keep roast warm. For gravy, measure cooking juices; skim off fat. Add enough water to measure 1 1/2 cups. Return juices to Dutch oven. Combine 2 Tbsp vodka (or water) and cornstarch and stir into reserved juices. Cook and stir over medium heat until bubly. Simmer for 1 min. Slice meat thingly across the grain. serve with gravy.

Serves 10-12 Per serving: 247 calories, 11 g total fat (3g sat. fat), 87 mg chol. 145 mg sodium, 2 g carbo, 0 g fiber, and 29 g protien.

Homemade Bloody Mary Mix Tomato Juice dash of Celery Salt dash of Salt and Pepper Horseradish to taste - the more, the spicier Tobasco to taste - the more, the more zip! few dashes of Worcestershire sauce.

LIGHT DESSERT BURRITOS

3 cups Granny Smith apples -- peeled and chopped 1/2 cup dried figs -- chopped 1/4 cup sugar 1/4 cup light brown sugar 2 tablespoons cornstarch 3 tablespoons dry white wine 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 6 flour tortillas

Using large pot, simmer apples, figs, sugars, cornstarch, wine and spices over medium heat. Add water, 1/4 cup at a time if and as needed, as apples cook to achieve jam-like consistency. Simmer 20 minutes, stirring occasionally. Cool.

Spread cooked apple-fig mixture in center of each tortilla. Roll and serve. Yield: 6 servings

Per Serving: 374 Calories; 5g Fat (13.0% calories from fat); 7g Protein; 75g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 350mg Sodium. Exchanges: 3 Grain(Starch); 1 Fruit; 1 Fat; 1 Other Carbohydrates.

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LIGHT SATAY-STYLE BEEF AND PASTA

1 pound top round steak -- cut 1" thick 2 tablespoons teriyaki sauce 6 ounces vermicelli Vegetable cooking spray 1/2 cup chopped cucumber 3 tablespoons teriyaki sauce 2 tablespoons peanut butter 1 tablespoon water 1/8 teaspoon ground ginger 1/8 teaspoon crushed red pepper -- or to taste

Trim fat from beef steak. Cut steak lengthwise in half, then crosswise into 1/8-inch-thick strips. Add 2 tablespoons teriyaki sauce to beef; toss to coat.

Cook vermicelli according to package directions. Meanwhile, in a bowl, combine 3 tablespoons teriyaki sauce, peanut butter, water, ground ginger, and pepper, mixing well until blended. Add hot vermicelli; toss to coat. Keep warm.

Coat large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Add to vermicelli mixture; toss lightly. Sprinkle with cucumber; serve immediately. Yield: 5 servings.

Per Serving: 333 Calories; 12g Fat (32.2% calories from fat); 25g Protein; 31g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 765mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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LEMON PUDDING COOKIES

1 cup buttermilk baking mix 3 3/8 ounces instant lemon pudding 1 large egg -- lightly beaten 1/4 cup vegetable oil Sugar

Preheat oven to 350 degrees F. Grease 2 large cookie sheets. Mix first 4 ingredients in large bowl until dough forms. Roll dough into 1-inch balls. Place balls about 2 inches apart on prepared cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10 minutes. Transfer to racks and cool completely. Yield: about 20 cookies (1 per serving).

Per Serving: 51 Calories; 4g Fat (65.2% calories from fat); 1g Protein; 4g Carbohydrate; 0g Dietary Fiber; 9mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.

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POTATO BEEF CROQUETTES

2 eggs 1 pound ground beef -- cooked and drained 2 cups mashed potatoes (made with milk and butter) -- cold 1 medium onion -- chopped 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 cup saltine cracker crumbs Vegetable oil -- for frying

In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt, and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. In a Dutch oven or deep-fat fryer, heat 2-inches of oil to 375 degrees F. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels. Yield: 1 dozen (2 per serving).

Per Serving: 378 Calories; 25g Fat (59.4% calories from fat); 17g Protein; 21g Carbohydrate; 2g Dietary Fiber; 128mg Cholesterol; 590mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 4 Fat.
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SPANISH-STYLE GREEN BEANS

1 pound green beans -- fresh 1/2 cup chopped green bell pepper 1/4 cup chopped onion 1 tablespoon olive oil 2 medium tomatoes -- peeled and chopped 1/2 teaspoon dried whole basil 1/4 teaspoon dried rosemary 1/2 teaspoon salt 1/4 teaspoon ground black pepper

Wash beans, trim ends, and remove strings. Cut beans into 1 1/2-inch pieces. Cook beans in boiling water 15 to 20 minutes or until crisp-tender. Drain

Saute green pepper and onion in hot oil until tender. Add tomatoes, basil, rosemary, salt, pepper, and beans; mix well. Heat thoroughly. Yield: 6 servings.

Per Serving: 56 Calories; 3g Fat (36.1% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 186mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.
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HAZELNUT COOKIES

1 cup butter or margarine -- softened 1/2 cup sifted powdered sugar 2 cups all-purpose flour 1 cup hazelnuts -- toasted, finely chopped Sifted powdered sugar

Cream butter; add 1/2 cup powdered sugar, beating until light and fluffy. Gradually add flour; beat well. Stir in hazelnuts. Chill 30 minutes

Shape dough into 1-inch balls; place on ungreased cookie sheets. Bake at 400 degrees F. for 12 to 14 minutes. Remove immediately fro sheets and roll in powdered sugar. Yield: 3 1/2 dozen (2 per serving).

Per Serving: 172 Calories; 13g Fat (66.7% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.

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TUNA-RICE PIE

1 cup rice -- uncooked 10 ounces frozen chopped broccoli 1 egg -- beaten 10 ounces condensed cheese soup -- undiluted 2 teaspoons Worcestershire sauce 2 1/2 ounces (1 jar) sliced mushrooms -- drained 6 1/2 ounces tuna in water, canned -- drained and flaked

Cook rice according to package directions, omitting salt; set aside.

Cook broccoli according to package directions; drain well and set aside.

Combine rice and egg; mix well. Press firmly on bottom and sides of a buttered 10- x 6- x 2-inch baking dish; set aside.

Combine soup and Worcestershire sauce in a large saucepan; bring to a boil, stirring constantly. Remove from heat; stir in broccoli, mushrooms, and tuna. Pour into rice shell; cover and bake at 375 degrees F. for 20 to 25 minutes. Yield: 6 servings.

Per Serving: 233 Calories; 5g Fat (20.3% calories from fat); 15g Protein; 32g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 496mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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CINNAMON CHEWS

1/3 cup shortening 1/2 cup sugar 1 egg -- separated 2 tablespoons milk 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1/4 cup chopped pecans 3 tablespoons sugar 1/4 teaspoon ground cinnamon

Cream shortening; gradually add 1/2 cup sugar, beating until light and fluffy. Add egg yolk and milk; beat well.

Combine flour, salt, and 1/4 teaspoon cinnamon; gradually add to creamed mixture. Stir in vanilla. Spread in an ungreased 11- x 7- x 1 1/2-inch baking pan. Beat egg whites slightly; brush over dough. Combine pecans, 3 tablespoons sugar, and 1/4 teaspoon cinnamon; sprinkle over dough. Bake at 350 degrees F. for 18 to 20 minutes; cut into squares. Cool in pan. Yield: 24 (1 per serving).

Per Serving: 78 Calories; 4g Fat (44.9% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 25mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

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CHICKEN-IN-A-WATERMELON

1 watermelon -- very large 6 pound roaster chicken 1 tablespoon five-spice powder

Preheat oven to 400 degrees F.

Cut a 1/4-inch thick horizontal slice off one long side of the watermelon and discard it. Cut off the top third of the watermelon horizontally. Core and seed both parts of the melon, making room for the chicken. Season the cavity with salt and freshly ground black pepper. Rub the skin of the chicken with the five spice powder.

Place the chicken in the larger portion of the melon and then place the other piece of melon on top, securing it with long skewers. Put a baking pan on the bottom rack of the oven to catch any juices. Bake the watermelon directly on the rack above for 2 hours at 400 degrees F. and then 2 1/2 hours at 300 degrees F.

Very carefully place the watermelon on a tray and present it to your guests. Return to the kitchen to remove the chicken from the watermelon and carve it. Remove the juices from the watermelon and reduce them in a skillet until thickened (whisking in some butter if desired). Yield: 6 servings.

Per Serving: 947 Calories; 54g Fat (51.4% calories from fat); 61g Protein; 54g Carbohydrate; 4g Dietary Fiber; 298mg Cholesterol; 244mg Sodium. Exchanges: 8 Lean Meat; 4 Fruit; 5 1/2 Fat.
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Egg Custard

6 Eggs 2 C. Milk or buttermilk 1 stick Butter (1/4 c.) 2 C Sugar 1/3 C. Flour 1 tsp. Vanilla Dash of Nutmeg

Directions: Preheat oven to 400° Mix all ingredients (I put mine in a blender) Pour into a 9" pie pan. Sprinkle the top with more Nutmeg and bake until golden brown....usually about 45 minutes. This make its own fine crust. It you prefer a thicker crust, pour into frozen pie shell. serves 6

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Here is a recipe that is an old family favorite. Some hot mustards burn because of the way they are made from powdered mustard. This version gives you a tangy mustard that goes well with ham, sausages and deli sandwiches.

Hot Mustard

2 heaping tablespoons flour 3 heaping tablespoons dry mustard 2 heaping tablespoons brown sugar pinch of salt 1 heaping teaspoon butter 1 teaspoon vinegar

Combine all ingredients in a glass jar. Add boiling water, a little at a time, until desired consistency is reached. I keep it refrigerated, but it may be ok on a shelf. (Boiling water takes the harshness out of dry mustard.)

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This bread is a special treat, a very delicious bread!

Cinnamon Swirl Loaves

Dough:

2 packages active dry yeast 1/2 cup warm water 1/3 cup shortening 1/3 cup honey 2 teaspoons salt 2 cups scalded milk 5 1/2 to 6 cups flour 2 cups dry oatmeal

Dissolve yeast in warm water. In large bowl combine shortening, honey and salt. Pour scalded milk over mixture and cool to lukewarm. Stir in 1 cup flour; add dissolved yeast mixture and oatmeal. Stir in enough remaining flour to form a soft dough. Turn dough out onto lightly floured board and knead about 10 minutes or until smooth and satiny. Shape dough into a ball and place in greased bowl, turning to coat. Cover and let rise in a warm place 1 hour or until doubled in size. Punch down dough and divide in half. Roll halves into rectangles about 7 by 14 inches. Grease 2 9-inch loaf pans.

Filling:

1 cup brown sugar, packed 1/3 cup chopped pecans 1/2 cup flour 2 tablespoons cinnamon 1/3 cup melted butter

Combine dry ingredients; stir in butter until crumbly. Sprinkle each dough rectangle with half of filling mixture. Beginning with short end of rectangle, roll up jelly roll fashion. Place in prepared pan; repeat. Cover and let rise 45 minutes. Heat oven to 375 degrees and bake loaves 40 to 45 minutes, shielding with foil if necessary to prevent overbrowning. Remove loaves from pans and cool.

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This is definitely a tried and true high end appetizer that is not messy at all. I even make it as a meal with some salad. For this recipe you will need a mini muffin tin that holds 24, a biscuit cutter, and something with a round end to fit in each round tin hole to push dough down into before filling to make the dough the mini quiche shape and to have a fluted edge.

Savory Vegetable Mini Quiches

* 1 Pkg. (15 0z.) refrigerated ready to bake pie crust, such as Pillsbury, or your own homemade dough. * 1/4 cup cooked bacon, chopped; or store bought soft bacon bits. I buy Oscar Meyer. * 1 pressed garlic clove or minced garlic. * 1/2 cup milk. * 2 eggs. * 1/4 cup scallions, chopped medium (also called green onions). * 1/2 cup (2 oz.) shredded cheddar cheese, or cheese of choice. * dash of pepper.

Preheat oven to 375°. Roll dough out to 12" x 10" rectangle. Cut 12, 3" diameter circles from dough. Place dough circle over a tin hole and press into mini muffin pan using mini tart shaper or it's equivalent. You will notice the edges are fluted. Repeat with remaining crust. Whisk milk and eggs together. Add rest of ingredients. Fill each muffin cup with mixture. Bake 15 to 18 minutes or until mixture is puffed and crust is lightly brown. Don't overcook or it will become crumbly. Otherwise, it is not a messy appetizer.

*TIP: When filling, the cheese has a tendency to settle at the bottom. You should stir each time you fill a tin and make sure equal parts are distributed in each "cup".
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LOTS of compliments, fast to prepare--and EASY to do as well!

TACO CORNBREAD PIZZA

8 1/2 oz. pkg corn muffin mix 1 lb. ground beef 1/2 bottle (3/4 cup) Taco Seasoning sauce OR 1 envelope taco seasoning mix (with added water called for in directions) 8 oz. pkg. shredded cheddar cheese Prepare corn muffin mix according to package directions. Spread batter in greased 12-inch pizza pan. Bake in 400degree oven for 8-10 minutes, until lightly browned. Brown meat in skillet until no pink remains; drain. Add taco seasoning (if using dry mix, add water as directed--2/3 cup, I think). Cook meat mixture 2 to 4 minutes more. Sprinkle 1 cup of cheese over crust. Top with meat mixture. Sprinkle rest of cheese over meat. (OR--put meat on crust & sprinkle all the cheese over the meat!) Bake 4 to 5 minutes, until cheese is melted. Serve with sour cream, salsa, shredded lettuce, chopped tomatoes, sliced olives.

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Fried Macaroni and Cheese

2 cups uncooked macaroni, elbows or shells 3 eggs 1 cup cheese

Cook macaroni according to directions on box. Drain cooked macaroni, mix with eggs and cheese. Heat a small amount of oil in a skillet and add macaroni mixture and fry the same as you would potatoes. It will get crisp and brown. But it is done when the cheese is melted and the egg is cooked and you can make it as crisp or as uncrisp as you like it. Enjoy.
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Ice Cream Squares

Bottom: 1 1/2 cups graham cracker or chocolate crumbs 1/2 cup melted butter or marg. Mix together and press into a greased 8 or 9 inch pan.

Topping: dissolve 1 package of any flavored jello 1 cup boiling water 1 pint of vanilla ice cream Blend well and pour over the crust. Sprinkle with a scattering of crumbs. Freeze for a couple of hours. Serve frozen. These are great for dessert on a hot summer day. _______________________________________

You would never know that there are beets in this cake. It tastes like the most incredibly moist fudge cake.

Beet Cake

3 cups all purpose flour 2 cups white sugar 5 tbl. cocoa 2 tsp. baking soda 1 tsp. salt 1 cup oil 2 cups pureed cooked red beets 2 eggs 1 tsp. vanilla

Stir dry ingredients together. Mix oil and beets together and add to dry ingredients. Add eggs and vanilla and mix well. Pour into a greased and floured 9x13-inch pan and bake at 325 degrees until toothpick in center comes out clean, about 30-35 minutes. I like to frost this with a simple butter cream or cream cheese frosting.
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This is a salad dressing I have used over 20 years. As you can see, it contains sugar but due to its sweetness, you only have to barely cover your salad ingredients to get the flavoring...so you actually use less of this dressing than you would of any other kind. Everyone who has ever tasted this has raved about it.

SWEET SALAD DRESSING

4 oz corn or olive oil 2 oz vinegar 2 tsp Poupon mustard (no substitutes) 1/2 tsp garlic powder 4 Tbs sugar 2 Tbs chives (dried) 8-10 shakes of salt and pepper

Mix all together in a glass bowl, transfer to an empty dressing bottle (I use the 4 Seasons bottle), chill for an hour before using. Shake well before each use. This dressing will keep nicely for over a week or two....but it usually doesn't last that long!
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a hit at every party. I usually serve it in cute ceramic dog bowls. Have fun! It's delicious!

Human "Puppy Chow"

1 stick margarine 12 oz. pkg. chocolate chips 1 C. peanut butter 12 oz. pkg. Crispix cereal 3 C. powdered sugar 3 Tbsp. cocoa Melt margarine, chocolate chips and peanut butter and pour into large pan. Fold in the box of Crispix cereal gently. Mix thoroughly. Put powdered sugar & cocoa in a paper bag. Pour Crispix mix into the bag and shake to coat thoroughly. Pour onto waxed paper and let cool & dry. *Note: don't substitute other cereals--these have the chow shape!!
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CHOCOLATE PEANUT BUTTER COOKIES

18 1/4 ounces cake mix -- devil's food 2 eggs 1/3 cup vegetable oil 10 ounces peanut butter chips

In a mixing bowl, beat cake mix, eggs, and oil (batter will be very stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350 degrees F. for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. Yield:4 dozen (2 per serving).

Per Serving: 187 Calories; 9g Fat (44.5% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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HAM PANCAKE PIE

2 medium sweet potatoes -- peeled and thinly sliced 3 cups cooked ham -- diced 3 medium apples, peeled -- cored and sliced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 tablespoons brown sugar 1/4 teaspoon curry powder 1/3 cup apple juice 1 cup pancake mix 1 cup milk 1/2 teaspoon dry mustard 2 tablespoons melted butter

In 2-quart greased baking dish, layer half the potatoes, half the ham, and half the apples. Combine salt, pepper, brown sugar, and curry powder; sprinkle half the mixture over layers in dish. Repeat the process; pour apple juice over all. Cover dish and bake at 375 degrees F. until sweet potatoes are tender -- about 40 minutes.

Beat together the pancake mix, milk, mustard and butter. Take casserole from oven when potatoes are done and pour pancake batter over top. Bake 20 minutes more, uncovered, or until pancake is puffed and golden. Yield: 6 servings.

Per Serving: 370 Calories; 14g Fat (33.4% calories from fat); 16g Protein; 46g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 1397mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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RUSSIAN BLUEBERRY-RASPBERRY PUDDING

1 pint fresh blueberries 1 pint fresh raspberries 1 cup nonfat plain yogurt 1/4 cup firmly packed brown sugar

Place fruit evenly in four individual ovenproof bowls on a baking sheet. Top each serving with yogurt; sprinkle evenly with brown sugar.

Broil 3 inches from heat (with electric oven door partially open) 3 to 5 minutes or until sugar melts; serve immediately. Yield: 4 servings.

Per Serving: 155 Calories; 1g Fat (3.9% calories from fat); 4g Protein; 35g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 53mg Sodium. Exchanges: 1 Fruit; 1/2 Non-Fat Milk; 1 Other Carbohydrates.

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LIGHT CHEDDAR CHEESE STRAWS

12 won-ton wrappers 2 teaspoons Worcestershire sauce 1/2 cup reduced fat cheddar cheese -- sharp, finely shredded 1/8 teaspoon poppy seeds

Preheat oven to 350 degrees F. Stack the won-ton wrappers. Cut the stack lengthwise into fourths, making 48 strips.

Line a cookie sheet with parchment paper or foil. Then spray the paper or foil with no-stick spray. Add the won-ton strips in a single layer so the edges are not touching. Brush the won-ton strips with the Worcestershire sauce. Sprinkle each strip with 1/2 teaspoon of the cheese. Then sprinkle with the poppy seeds. Bake for 8 to 10 minutes or until golden brown and crisp. Yield: 48 straws (4 per serving).

Per Serving: 32 Calories; trace Fat (13.2% calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 83mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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LOW-FAT LEMON CHEESECAKE

1 cup graham cracker crumbs 2 tablespoons margarine -- reduced fat 24 ounces light cream cheese -- softened 2 tablespoons all-purpose flour 1/4 cup sugar 3 tablespoons fresh lemon juice 3/4 cup egg substitute 8 ounces nonfat yogurt -- lemon flavor

Combine cracker crumbs and margarine; press into bottom of a 9-inch springform pan. Set aside.

Beat cream cheese, flour, and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust.

Cover loosely with foil. Bake at 350 degrees F. for 60 to 70 minutes or until set. Cool to room temperature. Refrigerate. Garnish with berries if desired. Yield: 16 servings.

Per Serving: 175 Calories; 11g Fat (55.1% calories from fat); 7g Protein; 13g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 321mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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STRAWBERRY-ORANGE CHICKEN SALAD

2 cups fresh spinach -- torn 2 cups leaf lettuce -- torn 3/4 cup cooked chicken -- cubed 2/3 cup fresh strawberries -- sliced 1 medium orange -- peeled and sectioned 1/4 cup strawberry syrup 2 tablespoons red wine vinegar 1/4 cup cashews

Divide spinach and lettuce among 2 salad plates. Arrange chicken, strawberries, and oranges on lettuce. Combine syrup and vinegar; drizzle over salads. Top with cashews. Yield: 2 servings.

Per Serving: 245 Calories; 11g Fat (37.4% calories from fat); 21g Protein; 19g Carbohydrate; 5g Dietary Fiber; 45mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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APPLE FRITTERS

1 egg -- beaten 1 cup milk 1 cup apple -- cored and finely chopped 1/4 cup sugar 1/4 teaspoon salt 1 teaspoon grated orange peel 3 tablespoons orange juice 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1 tablespoon baking powder Hot vegetable oil Sifted Powdered sugar

Combine first 8 ingredients; mix well. Stir flour and baking powder together; add to apple mixture and stir well. Drop mixture by teaspoonful into deep oil heated to 375 degrees F. Fry fritters until golden (about 3 minutes). Drain on paper towels. Dust with powdered sugar. Yield: about 5 dozen (3 per serving).

Per Serving: 71 Calories; 1g Fat (9.8% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 109mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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APPLE MEAT LOAF

1 large onion -- finely chopped 2 tablespoons butter 2 1/2 pounds ground beef 1 1/2 cups fresh bread crumbs 2 cups apples -- peeled and cored, finely chopped 3 eggs -- beaten 1 tablespoon chopped parsley 1/2 teaspoon ground black pepper 2 teaspoons salt 1/4 teaspoon allspice 1/4 teaspoon dry mustard 1/4 cup ketchup

Saute onion in butter until soft. Combine all ingredients, mixing thoroughly. Form into loaf and place in 10- x 14-inch baking pan (or pack into large, greased loaf pan). Bake at 350 degrees F. for 1 hour. Remove from oven and let sit 15 minutes before serving. Yield: 10 servings.

Per Serving: 434 Calories; 34g Fat (71.3% calories from fat); 21g Protein; 10g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 652mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.

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CHERRY OATMEAL CRISP

21 ounces cherry pie filling 3/4 cup firmly packed brown sugar 3/4 cup all-purpose flour 3/4 cup old-fashioned rolled oats 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup cold butter

Spread pie filling into a greased 9-inch square baking pan. In a bowl, combine next 6 ingredients. Cut in butter until mixture resembles coarse crumbs; sprinkle over filling. Bake at 375 degrees F. for 35 to 40 minutes or until golden brown. Serve with whipped cream or ice cream if desired. Yield: 8 servings.

Per Serving: 337 Calories; 12g Fat (31.9% calories from fat); 3g Protein; 56g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Fat; 2 1/2 Other Carbohydrates.

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GOURMET ONIONS

5 medium onions -- sliced 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/3 cup butter or margarine 1/2 cup dry sherry 1/4 cup grated Parmesan cheese

Combine onion, sugar, salt, and pepper; stir gently. Melt butter in a heavy skillet; add onion mixture, and cook, stirring frequently, 5 to 8 minutes. Stir in sherry, and cook an additional 2 to 3 minutes. Spoon into serving dish; sprinkle with cheese. Yield 6 servings.

Per Serving: 165 Calories; 11g Fat (69.2% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 349mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

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This recipe is truly what crock cookery is all about--toss everything in and walk away! Also, you can play with the ingredients.....you can toss in some sausage and okra, too, for example.

Crockpot Creole Chicken

* 3 pounds of chicken pieces (I suggest skinless) * 1 onion, sliced * 1 green pepper, thin strips * 1/2 cup celery, diced * 1 1/2 teaspoons salt * 1 teaspoon thyme * 1/2 teaspoon paprika * 2 tablespoons parsley, chopped * 16 oz canned tomatoes * 4 oz canned sliced mushrooms, drained

Combine all ingredients in crockpot. Cook on high 4 to 5 hours. _______________________________________

Savory Flank Steak

1 1/2 lb. flank steak 1/3 cup soy sauce 1/3 dark rum 2 TBsp. oil

Trim excess fat from steak. Wipe with damp paper towels. Combine soy sauce and rum in large, shallow dish. Place steak in mixture; refrigerate, covered, turning occasionally, for 24 hours. Remove steak from mixture. Brush pan with oil. Place meat in broiler pan without rack. Broil 6 inches from heat for 1 minute on each side. Turn and broil for 5 minutes longer. Turn again; broil for 5 minutes more or until medium rare. Cut steak into thin slices on the diagonal. Arrange on plate. Pour pan juices over meat.

You can reserve rum-soy sauce mixture; heat and serve with meat. _______________________________________

Portobello and Feta Sandwiches

1 tablespoon extra-virgin olive oil 4 portobello mushrooms caps 1/2 teaspoon dried roasmary 1/2 teaspoon garlic powder 4 sandwiches-sized English Muffins 8 tablespoons crumbled feta cheese 4 large pieces prepared roasted peppers

Heat the oil in a large nonstick pan, add mushrooms caps, gill sides up, sprinkle the mushrooms with the rosemary and garlic powder and cook 5 minutes. Add 1/4 cup of water to the pan, then turn the mushrooms and cook another 2 minutes, or until they are tender. Meanwhile, split the muffins and top each half with 1 tablespoon of the feta. Place in the toaster oven or under the broiler and toast until the feta is melted. Place a mushroom cap and 1 slice of roasted pepper on 4 muffin halves. Top with other halves. Makes 4 servings. I served carrot and celery sticks with this. Each serving has about 267 calories. _______________________________________

Southwest Crock Pot Pork and Chicken Stew

2 1 to 2 inch thick butterfly pork chops ¾ (3/4¾ pound) 2 boneless skinless chicken breast 1 cup seasoned bread crumbs 1 can cream of chicken soup 1 soup can of water 1 15 oz. can corn undrained 1 small jar sliced mushrooms undrained 1 7oz. can hot salsa ranchero or half if you like medium heat 2 Tbs diced onion 1 stalk diced celery 1 large russet potato

Directions

Cut up pork and chicken into 1 to 1 and 1/2 inch chunks and put in crock-pot. Stir in seasoned breadcrumbs. Stir in corn with liquid from can. Stir in cream of chicken soup and can of water. Add mushrooms, salsa, onion, celery, and potato cut up with skin on. Cook on low for 8 hours. Serve with green vegetable of choice and jalapeno corn muffins.

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Pina Colada Wedges

1 package (8 oz) cream cheese softened 1/3 cup sugar 1/2 tea. rum extract 3 1/2 cups thawed Cool Whip 1 can (8 1.4 oz) crushed pineapple in syrup 2 2/3 cup (7 oz) coconut

Beat cream cheese with sugar and rum extract until smooth. Fold in 2 cups whipped topping, pineapple with syrup and 2 cups coconut. Spread in 8 inch layer pan lined with plastic wrap. Invert pan to serving plate, remove pan and plastic wrap. Spread rest of cool whip and sprinkle with rest of coconut. Freeze until firm, about 2 hours. Cut in wedges to serve.

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Oatmeal Cake Cake

1 1/3 cups of boiling water 1 cup quick cooking oats 1/2 cup of shortening 1 cup brown sugar 1 cup granulated sugar 2 eggs 1 1/2 cups flour 1 tsp. baking soda 1 tsp. salt 1/2 tsp. cinnamon

Topping: 1/2 cup brown sugar 6 Tbsp. melted butter 1/4 cup milk 1 tsp. vanilla 1 cup nuts (optional) shredded coconut (optional)

**You can double the topping ingredients.

Mix boiling water and oats and let stand 20 minutes. Cream together shorting, sugars, and eggs. Add to oatmeal. Sift flour, soda, salt, and cinnamon and add to mixture above. Grease and flour pan or use cooking spray in a 9/13 long cake pan. Pour in cake mixture and bake at 350 degrees for 40 to 45 minutes.

Mix ingredients for topping. Spread on cake while warm and bake another 10 to 15 minutes at 350 degrees.

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EASY Chicken and DUMPLINGS

to get some great tasting dumplings with minimal effort: go to a pizza place where they make their own dough. BUY one of their chunks of dough. (You can make your own pizza dough in a bread machine using ANY pizza-dough recipe, but---why bother?) Store the pizza dough in the refrigerator. (I use it straight, WITHOUT rising.)

Okay. Throw a chicken into a large pot. (I use half a chicken). Add water to cover the chicken about half way or less. You can also use canned chicken broth. (Yum.) Sprinkle the chicken with a pinch or two of garlic powder, ground pepper, parsley flakes and whatever. SALT to taste, but remember that some of the broth liquid will be REDUCED, thus use LESS salt when you begin. Cook the chicken slowly (simmer) until it's done (obviously). The chicken should fall apart.

[OPTION: REMOVE the chicken, place in a large warming bowl, leaving the broth in the pot. If you do this, you can DE-BONE the chicken while the dumplings cook.]

Turn heat to less than medium (less than half-way on my stove). You want a very LOW simmer. Sprinkle LIGHTLY with salt and drop 3/4-inch (to 1-inch) balls of cold pizza dough into the reduced broth. Cook for about half an hour. Although I do NOT cover, some dumpling recipes call for a cover during the first half of the dumpling cycle. Other recipes for the SECOND half of the dumpling cycle. (Go figure.) Which is why I don't cover.

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This has been a favourite for years in our house. When our son comes home to visit, it is one of those meals he just 'has to have'! A very tasty way to make chops. Best served with rice or mashed potatotes.

PORK CHOPS IN SAUCE

4 pork chops, any cut 3 Tbsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1/4 tsp. paprika 1/4 tsp. dry mustard

1 C. boiling water 2 tsp. chicken bouillon 2 tsp. lemon juice 1/4 tsp celery salt 1/4 tsp. worcestershire sauce

Melt butter/margarine in skillet. Combine flour, salt,papper,paprika and mustard in a bowl. Mix well. Moisten chops and dip in this dry mix to coat both sides. Add meat to skillet and brown well on both sides, adding more butter if necessary. Mix water, chicken bouillon, lemon juice, celery salt and worcestershire sauce together. Pour over browned chops. Cover and cook until meat is tender, 20 - 25 minutes.

I like to double the 'gravy' ingredients and I add a little of the leftover coating mix to it to make it thicken nicely. This way you have a delicious gravy to pour over rice, potatoes or noodles.

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looking for low fat/low sodium recipes?

Tuna Salad

1 6 oz. can of tuna, drained 1 med.granny smith apple, cored peeled and chopped in very small pieces. 1/4 Cup pickle relish 1/8 tsp. salt 1 8 oz carton of plain yogurt

Combine all ingredients. Let set in 'fridge about 2 hours. serve over greens and Don't let the apple scare you, it is sort of refreshing.

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Robs Corn

1 stick of butter or margarine melted 2 -8oz pkgs of cream cheese softened 2 bags of frozen corn jalepeno slices to taste (like what you would use for Nacho's)

Place melted butter in a crock pot on low heat and add cream cheese and mix well. When cream cheese mixture is warmed through add frozen corn and jalepeno slices (we like at least a half cup, chopped or whole slices) to taste and cook on low setting 3-4 hours. Serves 8.

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The best chocolate cake recipe you can imagine. Nice and moist, and just like it's name.......it disappears.

Hershey's Disappearing Cake

1/4 c butter 1/4 c shortening 2 c sugar 1 tsp. vanilla 2 eggs 3/4 c Hershey's Cocoa 1 3/4 c unsifted flour 3/4 tsp. baking powder 3/4 tsp. baking soda 1/8 tsp. salt 1 3/4 c milk

Grease and flour 2 -9" round tins, 8" tins will work also. Cream butter, shortening, sugar and vanilla until fluffy, blend in eggs. Combine cocoa, flour, baking powder, soda and salt in bowl, add alternately with milk to batter. Blend well. Pour into pans, bake @ 350 for 30-35 mins. or until tester inserted comes out clean. Cool for 10 mins, remove from pans.

Frosting: Use cocoa in your favourite frosting recipe such as Butter Icing: 4 Tbsp. butter 2 c icing sugar sifted with 1/4 c cocoa 3 Tbsp. milk flavouring Cream the butter with 2 Tbsp. sugar, add liquid gradually. Sift in remaining sugar till thick enough to spread. Add flavouring.
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ORANGE PECAN TRUFFLES

8 ounces semisweet chocolate squares 1/3 cup butter or margarine 1/2 cup orange marmalade 1/2 cup chopped pecans -- toasted 2 tablespoons Grand Marnier 1 cup pecans -- finely chopped

Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally.

Remove from heat; stir in marmalade, 1/2 cup chopped and toasted pecans, and liqueur. Cool slightly; cover and chill until firm (at least 2 hours).

Shape mixture into 3/4-inch balls; roll in 1 cup finely chopped pecans. (Mixture tends to stick to hands.) Place in paper or foil bonbon cups.

Store candy in airtight containers in refrigerator up to 3 weeks or freeze up to 12 months. Serve cold. Yield: 36 (1 per serving).

If desired, substitute 2 tablespoons orange juice for liqueur.

Per Serving: 90 Calories; 7g Fat (63.3% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

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MUSHROOM-MEATBALL STROGANOFF

1 pound ground beef 1 egg -- beaten 1 cup soft bread crumbs 1/8 teaspoon seasoned salt Dash ground black pepper 1 1/4 ounces mushroom soup, packet 4 1/2 ounces mushrooms, whole -- jarred, drained 2 tablespoons all-purpose flour 1 1/4 cups water 1/2 cup sour cream Hot cooked noodles

Combine ground beef, egg, breadcrumbs, seasoned salt, pepper, and 2 tablespoons of soup mix, reserving remaining soup mix; mix well. Cover each whole mushroom with about 1 tablespoon meat mixture, carefully sealing all around. Place meatballs in a 15- x 10- x 1-inch jellyroll pan; bake, uncovered, at 375 degrees F. for 20 to 25 minutes or until done. Drain on paper towels.

Combine remaining soup mix, flour, and water in a large saucepan; mix well. Cook over medium heat, stirring constantly, until smooth and thickened; stir in sour cream. Add meatballs; cook over medium heat, stirring constantly, until thoroughly heated (do not boil). Serve meatballs over hot cooked noodles. Yield: 6 servings.

Per Serving: 347 Calories; 27g Fat (69.2% calories from fat); 16g Protein; 11g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 419mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
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QUICK PEANUT BUTTER COOKIES

11 ounces pie crust mix 1 cup firmly packed brown sugar 1/2 cup peanut butter 3 tablespoons water

Combine all ingredients; stir until thoroughly blended. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten cookies to 1/4-inch thickness with a fork, making a criss-cross pattern. Bake at 375 degrees F. for 8 to 10 minutes. Let cool 2 minutes on cookie sheets. Remove to wire rack, and let cool completely. Yield: about 4 1/2 dozen (1 cookie per serving).

Per Serving: 59 Calories; 3g Fat (44.7% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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LIGHT TURKEY ENCHILADAS CASSEROLE

1 pound lean ground turkey 1/4 cup chopped onion 2 cloves garlic -- minced 6 ounces tomato sauce 1 teaspoon chiles -- bottled, chopped 2 teaspoons chili powder 1 teaspoon fresh lemon juice 1/2 teaspoon ground black pepper 1/4 cup frozen green peas -- thawed 4 corn tortillas 2 ounces lowfat mozzarella cheese -- shredded Dash cayenne pepper

Mix ground turkey, onion and garlic and place in a 2-quart casserole. Microwave on High 4 to 6 minutes, stirring, until turkey loses pink color. Drain.

Stir in tomato sauce, chilis, chili powder, lemon juice, and pepper, and microwave on High another 4 to 6 minutes, stirring mid-cycle. Stir in peas.

In 1 1/2-quart casserole or baking dish, layer tortillas, turkey mixture, and cheese alternately, topping with some of the cheese and dash of cayenne. Microwave on High 2 to 3 minutes until cheese bubbles. Let stand a minute or so before serving. Yield: 6 servings.

If you are microwave challenged, perform the first two steps in a skillet until desired results are achieved, then bake the assembled casserole in a 375 degree F. oven until cheese bubbles and dish is heated through, about 10 to 20 minutes.

Per Serving: 192 Calories; 8g Fat (34.6% calories from fat); 20g Protein; 13g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 318mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

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LIGHT CHOCOLATE-KAHLUA BROWNIES

1 1/2 cups sugar 1/2 cup egg substitute 3 tablespoons Kahlua 1/4 cup margarine -- melted 1 1/4 cups cake flour -- sifted 1/2 cup cocoa 1 teaspoon baking powder 1/2 cup walnuts -- finely chopped Vegetable cooking spray

Combine first 4 ingredients in a large mixing bowl, stirring well. Combine flour and next 2 ingredients; stir into sugar mixture. Fold in walnuts. Spoon batter into 9-inch square pan coated with cooking spray. Bake at 325 degrees F. for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack; cut into squares. Yield: 16 servings.

Per Serving: 182 Calories; 6g Fat (30.7% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.

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ORIENTAL CAULIFLOWER

1 medium cauliflower, head 1 medium onion -- chopped 1/3 cup diced celery 3 sprigs fresh parsley -- chopped 1 tablespoon butter or margarine -- melted 1 tablespoon cornstarch 1 chicken bouillon cube 1 cup hot water 1 tablespoon soy sauce Dash freshly ground black pepper

Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling salted water about 8 to 10 minutes or until crisp-tender; drain.

Saute onion, celery, and parsley in butter until tender. Remove from heat; add cornstarch, stirring until blended. Dissolve bouillon cube in 1 cup hot water; gradually add to vegetable mixture, stirring constantly. Add soy sauce and pepper; cook over medium heat, stirring constantly, until smooth and thickened. Pour over cauliflower in serving dish. Yield: 6 servings.

Per Serving: 68 Calories; 2g Fat (29.1% calories from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 368mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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COCONUT CUSTARD

2 eggs -- slightly beaten 2 cups evaporated skim milk 1/4 cup sugar 1 teaspoon coconut extract 1/8 teaspoon salt Vegetable cooking spray 1 tablespoon coconut flakes -- toasted

Combine first 5 ingredients, mixing well. Pour mixture evenly into 5 custard cups coated with cooking spray. Place cups in a 13- x 9- x 2-inch baking pan. Pour hot water to a depth of 1 inch into pan

Bake at 325 degrees F. for 45 to 50 minutes or until knife inserted in center comes out clean. Remove cups from water; let cool. Chill. Sprinkle with toasted coconut. Yield: 5 servings.

Per Serving: 149 Calories; 2g Fat (13.6% calories from fat); 10g Protein; 22g Carbohydrate; trace Dietary Fiber; 78mg Cholesterol; 196mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

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OREGANO CHICKEN

1/4 cup butter or margarine -- melted 1/4 cup lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 teaspoons dried oregano 1 teaspoon garlic powder 6 chicken breast halves without skin -- boneless

Combine first 6 ingredients. Place chicken in an ungreased 11- x 7- x 1 1/2-inch baking dish. Pour half of butter mixture over chicken.

Bake at 375 degrees F. for 15 minutes, and pour remaining butter mixture over chicken.

Bake 15 additional minutes or until juices run clear. Transfer chicken to a serving platter. Yield: 6 servings.

Per Serving: 210 Calories; 9g Fat (40.1% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 547mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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CHOCOLATE CHIP POUND CAKE

18 1/4 ounces boxed yellow cake mix with pudding 3 7/8 ounces chocolate instant pudding and pie filling mix 1/2 cup sugar 3/4 cup vegetable oil 4 large eggs 8 ounces sour cream 6 ounces semisweet chocolate chips Sifted powdered sugar

Combine first 3 ingredients, stirring with a wire whisk to remove large lumps. Add oil and next three ingredients, stirring until smooth. Stir in chocolate chips. Pour batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees F. for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Sprinkle with sifted powdered sugar. Yield: 10 servings.

Per Serving: 602 Calories; 34g Fat (49.6% calories from fat); 6g Protein; 72g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 534mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 4 1/2 Other Carbohydrates.

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CHICKEN WITH DILLY HAM SAUCE

1/2 cup seasoned bread crumbs 1/2 cup grated Parmesan cheese -- divided 4 chicken breasts, no skin, no bone 1/3 cup Dijon mustard 1/2 cup cooked ham -- julienned 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 cup whipping cream 1/2 teaspoon dill weed

In a shallow dish, combine the bread crumbs and 1/4 cup Parmesan cheese; set aside.

Pound each chicken breast to 1/4-inch thickness. Brush both sides with mustard; coat evenly with crumb mixture. Place in a greased 13- x 9-inch baking pan.

Bake, uncovered, at 425 degrees F. for 15 minutes or until juices run clear. Meanwhile, in a saucepan, saute ham in butter for 2 minutes. Stir in flour until smooth and bubbly. Add cream, dill, and remaining Parmesan; cook and stir until thickened and bubbly. Spoon over chicken. Yield: 4 servings.

Per Serving: 695 Calories; 40g Fat (52.4% calories from fat); 64g Protein; 17g Carbohydrate; 1g Dietary Fiber; 259mg Cholesterol; 1263mg Sodium. Exchanges: 1 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.

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Eclair Cake

People have been caught scraping the pan with their fingers to get every last bite of this at pot luck dinners.

1 (1 lb.) box graham crackers 2 small pkg. instant French vanilla pudding (if plain vanilla pudding mix is used, put 1 tsp. vanilla in it) 3 1/2 c milk 1 (9 oz.) Cool Whip Butter bottom of 9" X 13" pan, line with graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend Cool Whip. Pour half the mixture over graham crackers, then place second layer of graham crackers over the pudding. Pour remaining pudding mixture over this and cover with more graham crackers. Refrigerate for 2 hours then frost with

Eclair Frosting 2 pkg Redi-blend (Hy-Vee carries a different brand) presoftened chocolate (unsweetened) * 2 tsp white Karo corn syrup 2 tsp vanilla 3 Tbsp softened butter or margarine 1 1/2 c powdered sugar 3 Tbsp milk Beat all ingredients until smooth, spread over cake. Refrigerate 24 hours.

If you can't find presoftened chocolate * 1 oz. presoftened = 3 T. cocoa blended with 1 T. oil

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Here is a really quick and easy dinner to make when pressed for time. My mom originally got this out of a newspaper when we were kids and we loved them so much, she made them all the time. Originally they were supposed to be shaped like pumpkins (it was Halloween at the time).

Beef and Cheese Dumplings
Ingredients:

2 packs (10 each) of refrigerated biscuits 1 lb. ground beef 2 tbsp. yellow mustard (or to taste) chopped onion to taste 1 cup shredded mozzarella cheese 1 egg white

Brown your ground beef and drain excess fat. Add mustard, onions and mozzarella cheese and stir until cheese is melted pretty good. Flatten out half of the biscuits on a couple of baking pans to about 5 inches around. Add about 2 tbsps. of the ground beef mixture to each. Flatten the other half of the biscuits and place on top of the ground beef mixture. Press edges together and make small slits on top for steam. (This is where mom made them look like pumpkins or smiley faces, cutting out eyes, nose...etc.) Using a pastry brush, brush on a little egg white. Cook for same amount of time as the refrigerated biscuits call for.

We always put a little butter on top, my husband prefers ranch dressing or you can eat them plain. It's a great recipe for kids! They're pretty filling - but if you have a big family, you can just double the recipe!
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Pineapple Cheese Pie

8 oz. package cream cheese - softened 16 oz. container whipped topping (Cool Whip) 8 oz. can crushed pineapple, drained 8 oz. can pineapple slices or chunks, drained (for garnish, if desired) ready made graham cracker pie crust

With a hand mixer or food processor, blend the cream cheese and crushed pineapple until smooth. Stir in the whipped topping and spread into the pie crust. Garnish with pineapple slices or chunks and refrigerate for 2 hours until firm.

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QUICK VEGETABLE SAUTE

1 1/2 c. broccoli florets* 1 large onion, sliced 2 cloves garlic, minced 1T. sesame seeds 1t. Italian seasoning 1 1/2 T. olive oil

Saute sliced onion, minced garlic and sesame seeds in the olive oil in a wok or large skillet until onions are transparent and sesame seeds are browned. Add broccoli florets; cover, cook about 5 minutes until broccoli has achieved the degree of doneness that your family prefers. (Mine like it hot and raw.)

* Can use zuccini or any other vegetable, or add more onions. Also, a mushroom or two cut up and sauteed with the onion and garlic is a nice touch. Made with zuccini, it makes a good topping for pasta - add some grated parmesan or romano. Saute some chicken breast strips to go along with it, and you've got a meal.

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This is an old family recipe which is now being passed on to each new in-law's family. We all love it. I like it without the apples. Obviously, this doesn't keep long so don't make an excessive amount of it. Make it and eat it right away.

Apple and Banana Salad

1 egg, separated 2/3 c sugar 2 Tbsp flour 2Tbsp butter 1 c water 1 tsp vanilla

Beat yolk of egg, Add sugar, flour, and butter and mix thoroughly. Put in saucepan and put on stove. Add water and stir constantly until it boils. Let this cool completely. Add vanilla and gently fold in egg white which has been stiffly beaten. Pour sauce over diced apples and bananas.

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Three Soup Chicken

6 boneless, skinless chicken breasts (use 8 if they're small) 1 box Uncle Ben's Long Grain Wild Rice 2 cans of Campbell's creamed soups (any of them work - I usually use cream of broccoli, cream of asparagus, and cream of mushroom) 3/4 can (soup can) of milk (low fat will work) salt and pepper to taste

Mix uncooked rice with seasoning packet, together with the soups and milk. Pour a small portion (enough to lightly cover) in the bottom of 13 x 9 glass baking dish. Add chicken breasts. Cover with remaining mixture. Cook uncovered in 350 degree oven for 45-50 minutes. Serve with a side salad and corn bread. (Makes great leftovers and is a great dish for dinner parties).

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Here's another way to use up those dyed Easter eggs. This originally came from a 1940's-era booklet from Crisco shortening. It's the American way--take something that's a little bad for you and make it really bad for you!

Fried Deviled Eggs

6 hard-cooked eggs Salt and pepper to taste Vinegar to taste, about 1 tsp. 1 TB mayo 1/2 C bread crumbs 1 egg, beaten Vegetable oil or shortening Peel eggs and cut in half. Remove yolks, mash and season to taste with salt, pepper and vinegar. Add enough mayo to make a thick paste. Put filling into egg white halves and level off. Dip egg into bread crumbs, then into the beaten egg and again in the crumbs. Heat oil or shortening in skillet over medium-high heat. Add eggs, yolk-side down and fry until browned. Turn and fry other side. Drain on paper towels and serve while hot. Yield: 6 servings

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I don't know where this recipe originated from but it is always our favorite Easter desert (and any other occasion we can think of). I also will use Raspberry Pie Filling in place of the Blueberry and I simply cannot choose which is my favorite.

Blueberry Pie in the Sky

8 oz. cream cheese, softened 14 oz. can sweetened condensed milk 6 oz. can frozen lemonade 1 tsp. vanilla 14 oz. can blueberry pie filling 8 oz. container frozen whipped topping, thawed 2 graham cracker pie crusts

In a mixing bowl, beat the cream cheese and add the sweetened condensed milk. Mix until well blended. Add the frozen lemonade and the vanilla, mix well. Stir in the pie filling and then gently fold in the whipped topping. Pour into pie shells and refrigerate until firm.

We usually substitute the pie crusts with a graham cracker crust in the bottom of a 9 x 13 cake pan. You can also reserve a small amount of the pie filling and use it to decorate the top of the pies.

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Here is a terrific recipe for Taco Salad that is *different* from all the rest! Everyone loves it! Do not subsitute anything except you can use the low-fat version of Catalina dressing if you want. I cut up the cherry tomatoes but you can leave them whole.

Mexican Taco Salad

1 lg. head of lettuce, chopped 12 cherry tomatoes 1 green pepper, finely chopped 1 small purple onion, finely chopped 1 can chili beans, drained 1/2lb sharp Cheddar cheese, grated 1 small bottle of Catalina dressing 1 (11oz) bag crushed Fritos

Toss together the first 4 ingredients. Add remaining 4 ingredients.

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I can't even remember where I got this recipe from. I tweaked the quantities a bit to suit my family. The longer it sits in the fridge, the better it tastes, as the garlic gets absorbed by the oil.

Canadian Vinaigrette

1/4 cup red wine vinegar 1 clove garlic, minced 1 tsp. fresh ground pepper 2 tbsp. mustard 1/3 cup olive oil

Combine red wine vinegar, garlic, pepper and mustard. Whisk in olive oil until blended. Serve immediately or refrigerate. After refrigeration, vinaigrette becomes clumpy and needs to sit for a while.

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TIN ROOF PIE

1/3 cup peanut butter -- creamy style 1 tablespoon light corn syrup 2 cups corn flakes 1 quart vanilla ice cream -- softened Chocolate syrup Chopped salted peanuts

Combine first 3 ingredients; mix well. Press firmly on bottom and sides of a buttered 9-inch pie plate. Spread ice cream over crust; cover and freeze overnight or until firm.

To serve, drizzle with chocolate syrup and sprinkle with chopped peanuts. Serve immediately. Yield: 10 servings.

Per Serving: 183 Calories; 10g Fat (48.0% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.

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PORK CHOP CASSEROLE

3/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 6 pork chops -- 3/4" thick 2 tablespoons vegetable oil 10 1/2 ounces cream of mushroom soup -- condensed, undiluted 2/3 cup chicken broth 1/2 teaspoon ground ginger 1/4 teaspoon dried rosemary 1 cup sour cream -- divided 2 3/4 ounces french-fried onions -- divided

In a shallow bowl, combine the flour, salt, and pepper; dredge pork chops. Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned. Place in a single layer in an ungreased 13- x 9-inch baking dish. Combine soup, broth, ginger, rosemary, and 1/2 cup sour cream; pour over chops. Sprinkle with half the onions. Cover and bake at 350 degrees for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered for 10 minutes. Yield: 6 servings.

Per Serving: 528 Calories; 36g Fat (62.6% calories from fat); 27g Protein; 21g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 843mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat.

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LEMON-RAISIN SCONES

4 1/2 cups biscuit mix 1/4 cup firmly packed brown sugar 1 cup golden raisins 1 tablespoon grated lemon peel 1 egg -- beaten 1 cup milk 1 egg white 1 teaspoon water Raw sugar

Combine biscuit mix and brown sugar, stirring well. Stir in raisins and lemon peel.

Combine egg and milk; add to flour mixture, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Pat dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place scones on a greased baking sheet.

Combine egg white and water; brush tops of scones. Sprinkle with raw sugar.

Bake at 400 degrees F. for 10 to 12 minutes or until golden. Yield about 2 dozen (1 per serving).

Per Serving: 136 Calories; 4g Fat (26.4% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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LIGHT LIME-ROASTED CHICKEN BREASTS

4 chicken breast halves without skin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 limes 3 tablespoons olive oil -- divided 2 1/2 teaspoons white wine vinegar 2 limes 2 1/2 teaspoons chopped fresh basil

Rub chicken with salt and pepper, and place in a shallow dish or heavy-duty zip-top plastic bag; set aside.

Grate lime rind and squeeze juice from 2 limes.

Combine grated lime rind, lime juice, 2 tablespoons oil, and vinegar; pour over chicken. Cover or seal; chill 2 1/2 hours, turning occasionally.

Bake at 375 degrees F. in a roasting pan 45 minutes or until done.

Peel 2 limes and, and cut into thin slices.

Heat remaining 1 tablespoon oil in a small skillet; add lime slices and basil, and cook, stirring gently, 1 minute or until fruit just begins to soften. Spoon over chicken. Yield: 4 servings.

Per Serving: 241 Calories; 12g Fat (42.9% calories from fat); 28g Protein; 7g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 345mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.

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LIGHT SURPRISING STRAWBERRIES

1 pint strawberries 1 teaspoon balsamic vinegar 1 teaspoon real maple syrup

Gently wash and dry the strawberries. Leave the stems on if fresh and green; they make convenient handles for picking up and eating the strawberries later.

Arrange the berries on a serving plate. Splash the balsamic vinegar over the berries as evenly as possible, then drizzle with maple syrup, making sure that each one gets a few drops.

Let berries sit for at least one hour or up to a day before serving. Yield: 4 servings.

Per Serving: 27 Calories; trace Fat (7.6% calories from fat); trace Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 0 Other Carbohydrates.

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CORN AND BACON CASSEROLE

6 slices bacon 1/2 cup chopped onion 2 tablespoons all-purpose flour 2 cloves garlic -- minced 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup sour cream 3 1/2 cups whole kernel corn, frozen 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Saute onion in drippings until tender. Add flour, garlic, salt, and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from the heat and sir in sour cream until smooth. Add corn, parsley, and half of the bacon; mix well. Pour into a 1-quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 degrees F. for 20 to 25 minutes or until heated through. Sprinkle with chives. Yield: 8 servings.

Per Serving: 165 Calories; 9g Fat (45.8% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 227mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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CHOCOLATE CHIP CUPCAKES

1/2 cup firmly packed light brown sugar 1 large egg 1/8 teaspoon salt 1 cup semisweet chocolate chips 1/2 cup walnuts -- coarsely chopped 1 teaspoon vanilla extract -- divided 1/2 cup butter -- softened 1/3 cup sugar 1/3 cup firmly packed light brown sugar 1 large egg 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt

Beat first 3 ingredients at medium speed with an electric mixer until blended; stir in chocolate chips, walnuts, and 1/2 teaspoon vanilla. Set aside.

Beat remaining 1/2 teaspoon vanilla, butter, 1/3 cup sugar, and 1/3 cup brown sugar until creamy. Add 1 egg and beat until blended.

Combine flour, soda, and 1/2 teaspoon salt; stir into butter mixture.

Place paper baking cups into miniature muffin pans and coat with cooking spray; spoon 1 1/2 teaspoons batter into each cup.

Bake at 350 degrees F. for 12 minutes. Spoon chocolate chip mixture over cupcakes, and bake 10 more minutes. Yield: about 36 cupcakes (1 per serving).

Per Serving: 98 Calories; 5g Fat (45.6% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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SLOPPY JOE SQUARES

1 pound ground beef 8 ounces tomato sauce 1 cup water 1 1/2 ounces sloppy joe mix -- (1 envelope) 1 teaspoon onion flakes 2 packages refrigerated crescent dinner rolls 1 cup shredded Cheddar cheese 1 tablespoon milk 1 tablespoon sesame seeds

Brown ground beef in a large skillet over medium-high heat, stirring until it crumbles. Drain and return to skillet.

Stir in tomato sauce and next 3 ingredients; bring to a boil. Reduce heat and simmer 10 minutes.

Unroll 1 package crescent rolls, pressing seams together; fit into bottom of a lightly greased 13- x 9-inch baking dish. Spread beef mixture over dough and sprinkle with cheese.

Unroll other package of crescent rolls, pressing seams together; place over cheese. Brush dough with milk and sprinkle with sesame seeds.

Bake at 425 degrees F. for 15 minutes or until top is golden. Yield: 6 servings.

Nutritional information not available for this recipe. This recipe, using prepackaged mix and refrigerated dough product, may not be adaptable in areas where these products are not available.

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FOX HUNTER'S PIE

1 pie crust (9 inch) 1/4 cup butter or margarine -- softened 1 cup sugar 3 large eggs 3/4 cup light corn syrup 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 2 tablespoons bourbon -- (optional) 1 cup semisweet chocolate chips 1/2 cup pecans -- coarsely chopped

Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Freeze pie crust 15 minutes.

Bake pie crust at 425 degrees F. for 6 to 8 minutes or until golden; cool on a wire rack.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, corn syrup, vanilla, salt, and, if desired, bourbon; beat just until blended. Sprinkle chocolate chips and pecans in prepared pie crust; pour in filling.

Bake at 350 degrees F. for 45 to 50 minutes or until set; cool on a wire rack. Yield: 10 servings.

Per Serving: 413 Calories; 19g Fat (41.1% calories from fat); 4g Protein; 59g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 265mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 3 1/2 Other Carbohydrates.

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BAKED MUSHROOM RICE

1/4 cup butter or margarine -- melted 1 cup long-grain white rice -- uncooked 10 1/2 ounces condensed chicken broth -- undiluted 10 1/2 ounces condensed onion soup -- undiluted 2 1/2 ounces sliced mushrooms -- jarred, drained

Combine all ingredients in an ungreased 2-quart baking dish.

Cover and bake at 350 degrees for 1 hour. Yield: 4 servings.

Per Serving: 332 Calories; 14g Fat (36.9% calories from fat); 9g Protein; 43g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 1226mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

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I got rave reviews from my husband. You can experiment with different BBQ sauces, veggies and cheese for variety.

BBQ Chicken Pizza

2 pieces boneless/skinless chicken breasts cut into 1/4 inch cubes 2 cups favorite BBQ sauce (we use Kraft spicy-honey sauce). 1 large Boboli thin pizza crust 2 cups shredded mozzarella cheese 1/4 C. small red-onion, sliced into 1/8 inch pieces 1 sm green pepper, thinly sliced

Preparation: Preheat oven to 450 degrees. In a small pan, boil the chicken over medium high heat until cooked Set aside in the refrigerator until chilled through. Once chilled, cut chicken into 1/4 inch cubes. Coat with 1 1/2 cups BBQ sauce Place pizza crust on pizza pan or stone. Spread last 1/2 cup of BBQ sauce over crust. Spread chicken over crust, then onion, then green peppers. Top with cheese. Bake for 8 to 10 minutes or until cheese at the center is bubbly. Let stand for a few minutes to set.

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This recipe is a favorite at my house - it is from Bobby Flay of FoodTV - delicious and easy. Now that grilling weather is upon us in the Northeast we will be serving it more often.

Salmon with brown sugar and mustard glaze

3 TBSP light brown sugar 1 TBSP honey 2 TBSP butter 1/4 c dijon mustard 2 TBSP soy sauce 2 TBSP olive oil 1 TBSP finely grated ginger vegetable oil

Melt brown sugar, honey and butter in a small over medium high heat. Remove from heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

Preheat grill to med heat & brush salmon with oil and season with salt & pepper. Place salmon skin side down on grill. Coat flesh of fillet with brown sugar mixture, Grill 6-8 minutes to medium doneness, turning once after 5-6 minutes. (depends on thickness of fillet) - I coat the otherside with sauce once flipped too.

Can also be broiled.

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These taste like fried cheesesticks, if u can believe it! LOL Needing some sort of dipping sauce, I fried these up and put them into spaghetti sauce. The rich taste of the chips, and the flavorful taste of the spaghetti sauce really combined well. These would taste good with a simple marinara sauce also, or ranch dressing dip.

Copeland's Bow Tie Pasta Appetizer Bowtie Chips

8 oz Bowtie pasta 2 eggs 2-3 tablespoons milk seasoned bread crumbs oil for frying

Boil bowtie pasta in boiling salted water for 7 to 8 minutes. Remove from heat, drain, and let cool. Mix up eggs and milk and dip each piece into mixture. Then roll in the bread crumbs. Fry pasta in oil until deep golden brown.

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CREAMY CINNAMON ROLLS

2 loaves (1 lb. each) frozen bread dough, thawed 1 can (14 oz.) sweetened condensed milk, divided 1 cup chopped pecans 2 tsps. cinnamon 1 cup powdered sugar, sifted 1/2 tsp. vanilla On a lightly floured surface, roll each bread dough loaf into a 12-by 9-inch rectangle. Spread 1/3 cup condensed milk over dough. Sprinkle with pecans and cinnamon. Roll up, jelly-roll style, starting from a short side. Cut each roll into 6 slices. Generously grease a 13-by 9-inch baking pan. Place rolls in pan, cut sides down. Cover loosely with greased, waxed paper, then with plastic wrap. Chill overnight. Cover and chill remaining condensed milk. To bake, let pan of rolls stand at room temperature for 30 minutes. Heat oven to 350 F. Bake 30-35 mins. , or until golden brown. Cool in pan 5 minutes; loosen edges and remove rolls from the pan. For frosting: IN a small bowl, combine powdered sugar, remaining sweetened condensed milk and vanilla. Drizzle on warm rolls. Sprinkle rolls with additional chopped pecans, if desired. Yields 12 rolls.

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Great Marinade

This is one of the easiest ways to make chicken and fish.

2 parts Italian salad dressing (I use fat-free) 1 part dijon mustard

Take a tablespoon from your kitchen drawer, measure 2 of dressing and one of mustard. I do the dressing first, makes the mustard slide right off the spoon. Stir. You can either marinade your chicken or fish overnight or, simple pour the mixture over the meat and cook it. That's how I usually do it, no time to marinade, and it's awesome!

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BEEF EL TORITO

Got a leftover hamburger or two you don't know what to do with? Now that outdoor grilling season is coming (and down here in Florida, barbeque smells already abound), leftover burgers are going to be almost as abundant as the mosquitoes. Here's a simple way to use up a leftover hamburger and get dinner or lunch for two out of it. It's not fancy, but it's satisfying. If you have two leftover burgers, just double all the quantities, or triple them for three leftover burgers.

Of course, the leftovers don't have to have been grilled outdoors, and they don't even really have to be burgers--this recipe will work with leftover meatloaf or meatballs as easily.

1 leftover hamburger (or the equivalent amount of meatloaf or meatballs) 2 tablespoons canola or other oil 1 red or green pepper, diced 2 cloves garlic, diced 1/4 cup green olives (stuffed or not, cook's choice), halved 1 tablespoon fresh dill 1/4 cup red wine salt and pepper to taste

In a large skillet, heat the oil over medium heat. Add the green or red pepper and the garlic, cooking just till the garlic is soft but not brown. Crumble or cut the meat into small bits and add to the skillet, stirring as it cooks till the part that had been inside is lightly browned. Add the remaining ingredients, adjusting the heat so the mixture simmers, and allow to simmer, uncovered, till most of the wine is absorbed. (This will just take a few minutes.) Keep an eye on it, and stir it a couple of times as it cooks. Goes well with salad, french fries, mashed potatoes, home fries, corn on the cob, or most any green vegetable. Also works well with rice. Serves 2.

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Tony's Seasoning

here is the recipe for Tony's that you can make at home for SIGNIFIcan'tLY less money than the prepackaged. It comes directly from Tony Cachere's "Cajun Country Cookbook" published in 1979.

Ingredients: 1 box (26 ounces) Morton's free flowing salt 1 1/2 ounces ground black pepper 2 ounces ground red pepper 1 ounce pure garlic powder 1 ounce chili powder 1 ounce monosodium glutamate (Accent)

Instructions: "Mix well and use like salt. When it's salty enough, it's seasoned to perfection. Use generously on everything. If too peppery for children, add more salt to mixture, then season to taste."

Tips: To season seafood..........use half of above mixture and add: 1 teaspoon powdered thyme 1 teaspoon bay leaf 1 teaspoon sweet basil

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Italian Beef Supreme

1# Ground Chuck 1 can tomatoes (I like Rold Gold Italian or Mexican. They have them at Kroger grocery store) 1 can (8oz) tomato sauce (I like the kind with garlic) 2-3 tsp. salt 2-3 tsp. sugar 2 cloves crushed garlic (I buy the jar garlic) 1 5oz package of egg noodles 1 cup of sour cream 1 3 oz package of cream cheese (I like the 8oz soft garlic) Green onions (the more the better, I say!) Ground cumin (our favorite spice so adjust for your tastes. I use ~1TBSP) 8 oz. bag Mozzarella Cheese Parmesan cheese

Brown ground beef in skillet and stir into very small pieces. Drain off the fat and return meat to skillet. Add tomatoes, tomato sauce, salt, sugar, and garlic. Simmer for 10-15 minutes.

Meanwhile, cook noodles and drain. In a bowl combine sour cream, cream cheese, onions and noodles. In a greased 1 1/2 qt casserole dish, pour a small amount of meat; cover with a layer of noodle mixture, then mozzarella cheese, repeat and then finally top with parmesan cheese.

Bake in a 350 degree oven for about 35-45 minutes. Let stand about 5 minutes before serving.

Note: I double this and use a 9 x 13 dish. You don't have to double the noodles. I use about an 8 oz. bag.

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My family loves this casserole! It is a great addition to an Easter Brunch or Dinner.

HASHBROWN CASSEROLE

1 32 oz. package frozen hashed brown potatoes, thawed* 1/2 c. melted butter or margarine 1 can cream of chicken soup 1 c. chicken broth 2 c. sour cream 1/2 c. finely chopped onion 2 c. shredded sharp cheese (Colby or cheddar work well) 1 t. salt 1/4 t. pepper Topping: 1/4 c. butter or margarine 2 c. crushed cornflakes Place hash browns in a large mixing bowl. Stir in ½ cup melted butter, soup, broth, sour cream, cheese, salt and pepper. Spoon mixture into a lightly greased 3 quart casserole dish. Over low heat, melt remaining ¼ cup of butter in a skillet. Add cornflakes and sauté, stirring frequently, until the cereal is browned. Sprinkle cereal over potatoes. Cover and bake at 350 degrees for 40 minutes. Serves 8 to 10.

*When not pressed for time, I will substitute about 3 lbs of white potatoes (redskin potatoes are even better!), cooked and diced, for the frozen hash browns. I've also turned it into a main dish by adding about two cups of cubed smoked ham.

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It is a very simple cake to make but it sure looks pretty.

Tri-Color Easter Cake

Follow the directions on a box of white cake mix. Divide equally among three bowls. Color each portion a different Easter color with food coloring, i.e. pink, yellow, and green. Pour each color into separate round pan. Bake according to box instructions. Frost tops and sides with white frosting, add coconut if you would like. Or make matching frosting and frost tops of each layer only. Better still: make three different flavor (and color) cake layers, such as strawberry or cherry, lemon, and kiwi.

For the Fourth of July, Memorial Day etc, make red, white and blue layers. Just make appropriate color layers for holiday involved. Great birthday cake too!

Neopolitan Cake 1 layer strawberry cake and frosting 1 layer vanilla cake and frosting 1 layer chockolate cake and frosting

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Greetings, all. This yummy treat is in the 1991 copy of a K-Mart Associates cookbook titled "Low Country Table Top Temptations." All of the proceeds from the cookbook went to cancer research at MUSC's children's hospital.

White Stars

1 bag white chocolate chips or white stars (a type of candy), if available 2 heaping tsp. creamy peanut butter 1 C peanuts 1 C rice crispies 1 C mini-marshmallows Melt white chips and PB in microwave-safe container, or use the old-fashioned method of a double boiler. Be careful not to overcook. Once the mixture has reached a smooth creamy stage, add remaining items, mixing well. Drop by teaspoonfuls onto wax paper-lined cookie sheets. Refrigerate until hardened. Yield: 20-30 cookies, depending upon size of spoon.
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MINIATURE ORANGE ECLAIRS

3/4 cup whipping cream 1 tablespoon powdered sugar 1 drop food coloring -- yellow 1 drop food coloring -- red 24 each ladyfinger cookies 1/3 cup Grand Marnier 1/2 cup fudge sauce

Beat whipping cream until foamy; add sugar and food coloring, beating until soft peaks form. Set aside.

Separate lady finger halves. Brush bottom halves with liqueur; spread evenly with whipped cream mixture. Cover with top halves of ladyfingers. Drizzle about 2 teaspoons fudge sauce on each eclair. Store in refrigerator; serve cold. Yield: 24 servings.

Two tablespoons orange juice can be substituted for Grand Marnier.

No nutritional information available for this recipe.

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PORK LOIN DIJONNAISE WITH PEACH SAUCE

1/4 cup Dijon mustard 1/4 cup mayonnaise 2 pounds pork loin, lean, boneless 2 cups seasoned bread crumbs 1 tablespoon butter or margarine 1 small onion -- diced 2 cloves garlic -- minced 3 cups white grape juice 1 tablespoon chicken bouillon granules 16 ounces sliced peaches -- canned, undrained, diced

Combine mustard and mayonnaise; brush over roast. Coat roast with bread crumbs, and place roast on a rack in a roasting pan.

Bake at 400 degrees F. for 20 minutes; reduce heat to 325 degrees F. and bake 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 160 degrees F. Slice roast and keep warm.

Melt butter in a heavy saucepan. Add onion and garlic, and saute until tender. Stir in grape juice, bouillon granules, and peach slices; bring to a boil. Cook 10 minutes or until mixture is reduced by two-thirds, stirring occasionally. Serve with pork. Yield: 8 servings.

Per Serving: 405 Calories; 13g Fat (30.0% calories from fat); 26g Protein; 45g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 1132mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
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COCONUT PIE

1/4 cup sugar 2 large eggs -- lightly beaten 1/2 cup evaporated milk 1/2 cup milk 8 1/2 ounces cream of coconut 1/2 cup coconut flakes 1 graham cracker crumb pie crust

Combine first 5 ingredients; stir in coconut. Pour into prepared crust. Bake at 350 degrees F. for 50 to 55 minutes. Yield: 10 servings.

Per Serving: 287 Calories; 14g Fat (42.1% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 189mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

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LIGHT ALMOND LOVES

1 3/4 cups blanched almonds 2 each egg whites 1/3 cup honey 1 tablespoon vegetable oil 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1/4 cup fruit preserves

Preheat oven to 350 degrees F. Coat cookie sheets with nonstick spray.

In a food processor fitted with a steel blade, grind together all the ingredients except the preserves, until a smooth paste forms.

Drop teaspoonfuls of the paste on the cookie sheets. With a wet spoon, make a depression in the centers of the cookies. Place a small dollop (about 1/2 teaspoon) of preserves in each depression.

Bake 10 to 15 minutes, until lightly golden. Yield: 30 cookies (1 per serving).

Per Serving: 73 Calories; 5g Fat (56.7% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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LIGHT GRILLED APPLES

6 cups water 2 tablespoons lemon juice 2 Granny Smith apples

Combine water and lemon juice in a container that can hold all the apple wedges.

Core and peel the apples. Cut into thick wedges, about 8 per apple. Submerge them in the lemon-water bath until ready to use. Since the lemon juice prevents browning, you can prepare them a day ahead of time.

Get the grill hot. Using tongs, place the apples on the grill. Cook until dark lines sear the apples. Turn and cook until the apples are warm through but still firm, about 1 to 2 minutes per side. Yield: 6 servings.

Goes well with roast chicken or spicy meats.

Per Serving: 22 Calories; trace Fat (1.6% calories from fat); trace Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Fruit.
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GRILLED LEG OF LAMB

1 head garlic 6 pounds leg of lamb -- trimmed 750 milliliters dry red wine 1/4 cup olive oil 1 tablespoon dried oregano 1 tablespoon dried rosemary 2 teaspoons paprika

Peel garlic; cut 5 cloves into thin slices, and crush remaining cloves.

Make 1-inch deep cuts into lamb, using a small paring knife; insert a garlic slice into each cut. Place lamb in a large shallow dish.

Combine crushed garlic, wine, and next 4 ingredients; reserve 1 cup wine mixture, and chill. Pour remaining wine mixture over lamb; cover and marinate in refrigerator 8 hours, turning occasionally.

Remove lamb from marinade, discarding marinade.

Cook over low coals (under 300 degrees F.) for 1 1/2 hours or until a meat thermometer inserted in thickest portion, making sure it does not touch fat or bone, registers 145 degrees F., turning and basting with reserved wine mixture every 15 minutes. Remove from heat; cover and let stand 30 minutes or until meat thermometer registers 150 degrees F. (medium-rare). Yield: 8 servings.

Per Serving: 751 Calories; 53g Fat (69.9% calories from fat); 48g Protein; 3g Carbohydrate; 1g Dietary Fiber; 186mg Cholesterol; 211mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 6 Fat.

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PINEAPPLE ANGEL FOOD TRIFLE

15 ounces canned pineapple tidbits -- undrained 2 packages vanilla instant pudding mix 3 cups milk 8 ounces sour cream 1 10" angel food cake -- cut into 1" cubes 8 ounces frozen whipped topping -- thawed

Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, 1/2 cup reserved juice, and milk in a large mixing bowl; beat at low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.

Place one-third of cake cubes in bottom of a 16-cup glass bowl; drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. Spoon one-third of pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours. Just before serving, spread top with whipped topping. Garnish with mint leaves and/or pineapple slices. Yield: 12 servings.

Nutritional information not available for this recipe.

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GREEN BEAN SLAW

1/2 pound green beans -- fresh 1/4 small onion -- cut into thin strips 1/2 cup sweet red pepper -- cut into strips 1 medium cucumber -- peeled, seeded, and cut into thin strips 2 1/2 tablespoons tarragon vinegar -- (or other herb vinegar) 2 tablespoons low calorie cream cheese 1 tablespoon skim milk 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon ground black pepper

Wash beans; remove ends. Cook in boiling water 8 minutes or until crisp-tender; drain.

Combine beans, onion, red pepper, and cucumber; toss gently, and set aside.

Combine vinegar and remaining ingredients, stirring until smooth. Pour dressing over bean mixture; toss gently. Cover and chill thoroughly before serving. Yield: 4 servings.

Per Serving: 56 Calories; 1g Fat (20.9% calories from fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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BLUEBERRY-BANANA PIE

8 ounces cream cheese -- softened 1/3 cup sugar 1 each pie crust (9 inch) -- baked 2 each bananas -- sliced 1 cup blueberry pie filling 1 cup whipping cream -- whipped

Combine cream cheese and sugar; beat at high speed with an electric mixer until light and fluffy. Spread evenly on bottom of cooled pastry shell. Arrange banana slices on cream cheese layer. Spread pie filling over bananas. Top with whipped cream and chill. Yield: 10 servings.

Per Serving: 319 Calories; 22g Fat (59.9% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 210mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.

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CAJUN POTATO SALAD

2 pounds red potatoes 1/2 cup red onion -- chopped 1/2 cup green onion -- sliced 1/4 cup minced fresh parsley 6 tablespoons cider vinegar -- divided in half 1/2 pound kielbasa -- precooked, sliced 6 tablespoons olive oil 1 tablespoon Dijon mustard 2 cloves garlic -- minced 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper -- or more to taste

Cook the potatoes in boiling salted water for 20 to 30 minutes or until tender; drain. Rinse with cold water, cool completely. Cut into 1/4-inch slices; place in large bowl. Add onions, parsley, and 3 tablespoons vinegar; toss. In a medium skillet, cook sausage in oil for 5 to 10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. To drippings in skillet, add mustard, garlic, pepper, cayenne pepper, and remaining vinegar; bring to a boil whisking constantly. Pour over salad; toss gently. Serve immediately. Yield: 6 servings.

Per Serving: 371 Calories; 24g Fat (57.4% calories from fat); 9g Protein; 31g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 451mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

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Crockpot Sunshine Drumsticks

* 12 chicken drumsticks, skinned * 1 can frozen orange juice concentrate, thawed, * 2 to 3 tablespoons honey * 2 tablespoons quick-cooking tapioca * 1 fresh mild green chile or jalapeno pepper, seeded, thinly sliced * 1/4 teaspoon salt * 1 teaspoon dried onion flakes * 8 oz can drained mandarin oranges (optional)

Adjust the flavors to your personal taste: use the higher range of orange juice, honey and jalapeno for extra orange flavor, spice, or sweetness, depending on your preference.

Place chicken in crockpot. In small bowl, combine orange juice concentrate, honey, tapioca, chile or jalapeno pepper, salt, and onion flakes. Pour over chicken. Cover and cook on LOW about 5 hours or until tender. Spoon sauce over chicken. Makes 12 drumsticks.

FRENCH FRIED POTATO PUFFS

Cooking oil 2 cups seasoned mashed potatoes 3 eggs, well beaten 4 slices crumbled, crisp bacon 1 cup sifted flour 2 TBsp. baking powder

Put oil in skillet, heat till very hot. Add enough oil to make 1 1/2 to 2 inches deep (may use deep-fryer). Combine potatoes, eggs, and bacon. Sift together flour and baking powder. Stir into potato mixture and blend well. Drop by spoonful into hot oil. Fry for 3 to 5 minutes or until brown. Drain. Makes enough for 6 servings.

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Wow... what a mouth full of deliciousness! Worse than potato chips... cannot eat just one or two etc.

Glazed Kielbasi

A two litre bottle of regular sprite a package of Kielbasi cut the meat into chunks about 3/4 inch thick put them in a heavy bottomed pot... and add the whole bottle of Sprite. Stir to moisten all meat, and Cook on low for two hours... do not stir again...... keep an eye on it.... when it looks glazed... it is done. Most of the soda will cook away... so watch that you catch it before it burns. Put in a bowl, stick in toothpicks... and eat! It is wonderful... such a surprising taste. Enjoy!

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Esau's Paella
This is a quick and simple dish, inspired by paella, for the 58th century (A.H.) person who can't wait to eat: and it's kosher!

2 cups cooked rice 1 6 oz. can tuna 1/2 dozen green olives 1/2 cup pican'te sauce

Combine ingredients and heat. Eat.

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Mushroom Laced Fettuccine

3 Tablespoon margarine or butter

1/2 pound ( 8 ounces) assorted fresh mushrooms* - sliced( actually I find that the more mushrooms added the better the flavor -- if you do add more mushrooms then just make sure to add more of the other ingredients.)

1 enevelope Lipton Recipe Secrets Savory Herb with Garlic Soup mix

1 1/4 Cup milk

8 ounces fettuccine, cooked and drained

In a 10 inch skillet, melt margarine over medium heat and cook mushrooms, (stirring occasionally) 6 minutes or until tender. Add savory herb with garlic soup mix blended with milk. Bring to the boiling point over high heat, stirring frequently. Toss with hot pasta. Serve immediately. Makes about 2 main dishes or 4 side dish servings.

*Use any of the following sliced: portabella, crimini, shiitake, white, morels, porcini, and enoki.
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BEER-BUTT CHICKEN (Also known as Drunken Chicken)
2 cups hickory or oak chips 2 (12-ounce cans beer plus additional, if needed 1/2 cup of your favorite barbecue rub 2 (3 1/2 to 4-pound) chickens, fat removed washed and blotted dry

Place wood chips in bowl. Pop tab of each beer can, and make 2 additional holes in each top, using a church-key opener. Pour half the beer from each can over the chips. Add additional beer or water to cover the chips, soak them for 1 hour and drain. Set up grill for indirect grilling. Sprinkle 1 teaspoon barbeue rub in neck cavity and 2 teaspoons in main cavity of each chicken. Add 1 tablespoon rub to each open, half-full can of beer. (Dont worry if it foams up.) Season outside of each bird with 2 tablespoons rub. Stand beer cans on work surface. Holding each chicken upright, lower it over can so that can goes into main cavity. Pull chicken legs forward to form a sort of tripod. The chicken should sit upright over the can. Carefully transfer chickens to grill in this same position, placeing them in center over drip pan away from heat. If useing charcoal, toss half the wood chips on each mound of coals. If using gas, place chips in smoker box.Barbecue chickens until nicely bowned and cooked through, About 1 1/2 hours, keeping tempature about 350 degres F. (If useing charcoal, replenish coals as needed.) The internal temerature of the birds (taken in thickest part of thigh) should be 165 F. Carefully transfer birds to platter in same position. To carve lift bird off of can, and discard can. Makes 4 servings.

Per serving: Cal 619 (36% fat) Fat 24 g (6g sat,) No fiber. Chol 269 mg. Sodium 989 mg Carbs 4 g Calclum 43 mg.

You can use any seasoning on the birds and other flavorful liquids - not just beer in the can. You can use a can of Coke or Sprite. Soda is more intersting than you might imagine. Just be sure you open the can first.
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a great quick recipe for a main dish with only three ingredients.

Santa Fe Chicken

3 deboned chicken breasts, cut into strips 2 15 oz. cans black beans, drained 1 cup salsa

Preheat oven to 350 degrees. "Pam" a 7xll casserole dish. Mix drained black beans and salsa. Pour a little on bottom of casserole. Put chicken strips over and cover with remainder of bean/salsa mixture. Bake uncovered for 50-60 minutes. Serve over yellow (or white) rice. We like to heat tortillas in the microwave until soft, and use the chicken/bean mixture with rice to make burritos. I serve shredded cheese, sour cream, chopped onion, and jalapeno peppers on the side to add into the burritos. We all love this, no matter how I serve it! Serves 6.
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Blueberry Buttermilk Coffeecake

Ingredients

1/2 cup butter 1 1/3 cups white sugar 2 eggs 1 teaspoon vanilla extract 2 cups buttermilk 4 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups blueberries

Topping

2/3 cup all-purpose flour 2/3 cup white sugar 6 tablespoons butter, softened

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.

2. In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Oriental Salad

1 head Napa cabbage 1 bunch green onions 2 packages ramen noodles, oriental flavor 1 small package slivered almonds Dressing 1/2 C olive oil 5 TB cider vinegar 4 tsp. soy sauce 1 tsp. sugar

Wash and slice cabbage into thin strips. Chop all of onions and mix with cabbage. Break noodles while still in their package (save the flavor packets) and brown them in a sautee` pan with a small amount of oil. Toast almonds in microwave OR brown them in sautee` pan as well; however, DO NOT attempt to brown both the noodles and the almonds together in the same pan. It won't turn out right. Mix browned noodles, toasted almonds and flavor packets together, then add to cabbage. Prepare dressing and add just before serving.
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CREAM OF COCONUT CAKE

1 box yellow cake mix ( 18.25 ounces ) 1/4 cup oil 3 eggs 8 oz. sour cream one 8 ounce can Cream of Coconut ( shake can well before using )

Beat all ingredients with mixer on medium speed. Bake 30 minutes in a 350 degree oven , in a 9 x 13 in. pan.

Icing

16 ounce box powdered sugar 8 ounce package cream cheese, softened. 2 Tablespoons milk 1 teaspoon vanilla flavoring 3 1/2 ounces flaked coconut

Mix first 4 ingredients together. Spread on cooled cake. Sprinkle coconut over icing.

This is a wonderful cake !! It was a winner in the St. Louis, MO. Post - Dispatch Cake Contest in 1977. I believe you will really like it; it is super moist and great flavor.

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COCONUT CREAM EGGS

8 ounces cream cheese -- softened 1 tablespoon butter -- softened (must be butter) 4 cups confectioner's sugar 1 cup coconut flakes 2 cups semisweet chocolate chips 1 tablespoon shortening

In a mixing bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1 1/2 hours or until easy to handle. Using hands dusted with powdered sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for two hours or until slightly firm.

Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator. Yield: 36 (1 per serving).

Per Serving: 134 Calories; 6g Fat (40.2% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

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COLA CHICKEN

1/2 cup chopped onion 2 tablespoons vegetable oil 4 each chicken breast halves without skin -- boneless 12 ounces cola 1 cup ketchup 1/4 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon ground black pepper 4 1/2 teaspoons cornstarch 3 tablespoons cold water

In a skillet, saute onion in oil until tender. Add chicken; brown on all sides. Carefully add cola, ketchup, garlic powder, salt, and pepper. Cover and simmer 25 to 30 minutes or until chicken juices run clear. Remove the chicken and keep warm. Combine the cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to pan; heat through. Yield: 4 servings.

Per Serving: 307 Calories; 9g Fat (24.7% calories from fat); 28g Protein; 30g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 860mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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APRICOT TRUFFLES

1/2 cup apricot preserves 8 ounces semisweet chocolate 1/3 cup unsalted butter 1/2 cup unsweetened cocoa powder -- sifted 2 tablespoons orange juice

Snip any large pieces of fruit in preserves; set preserves aside.

Cut butter and chocolate into pieces; place in a heavy small saucepan. Cook and stir over low heat until melted. Remove from heat; stir in preserves and orange juice. Transfer to medium bowl; cool to room temperature. Cover and chill in the refrigerator about 4 hours or until firm.

Line a baking sheet with waxed paper. Drop chocolate mixture by rounded measuring teaspoons onto prepared sheet. If necessary, freeze 5 to 10 minutes or until set. Remove from freezer; shape into balls (if chocolate softens too much, return to freezer for a dew minutes). Roll in cocoa powder; place in individual paper or foil candy cups. Cover and refrigerate until ready to serve. Store in a tightly covered container in the refrigerator. Yield: about 30 truffles (1 per serving).

Per Serving: 71 Calories; 4g Fat (50.9% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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LIGHT APPLE AND TUNA SALAD

6 ounces tuna in water, canned -- drained 2 1/2 tablespoons plain nonfat yogurt 2 tablespoons sweet pickle relish 1 medium apple -- cored and chopped 1/4 teaspoon kosher salt

Put all ingredients in a bowl and mix together with a fork. Serve over mixed salad greens. Yield: 3 servings.

Per Serving: 113 Calories; 1g Fat (5.5% calories from fat); 15g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 440mg Sodium. Exchanges: 2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Other Carbohydrates.

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LIGHT FIVE-SPICE ORANGE SLICES

5 each navel oranges 1/4 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon five-spice powder 1 tablespoon crystallized ginger -- slivered

Using a sharp knife, cut away the peel and white pith from the oranges. Slice the oranges into thick circles and put into a large bowl.

In a small saucepan or a microwave, warm the honey until thin and pourable. Stir the cinnamon and five-spice powder into the honey, then pour over the oranges. Gently stir until the oranges are coated with the syrup. Arrange the oranges on a platter and top with the ginger. Yield: 6 servings.

Per Serving: 103 Calories; trace Fat (0.9% calories from fat); 1g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 Other Carbohydrates.

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FRENCH COUNTRY CASSEROLE

1 pound kielbasa -- cooked, halved, cut into 1/4-inch slices 16 ounces kidney beans, canned -- drained and rinsed 15 1/2 ounces great northern beans, canned -- drained and rinsed 15 ounces black beans, canned -- drained and rinsed 15 ounces tomato sauce 3 medium carrots -- thinly sliced 2 small onions -- cut into rings 1/2 cup red wine -- (or beef broth) 2 tablespoons brown sugar 2 cloves garlic -- minced 1 1/2 teaspoons dried thyme

Combine all ingredients in a bowl; transfer to an ungreased 3-quart baking dish. Cover and bake at 375 degrees F. for 60 to 70 minutes or until carrots are tender. Yield: 9 servings.

Per Serving: 345 Calories; 15g Fat (38.6% calories from fat); 17g Protein; 35g Carbohydrate; 9g Dietary Fiber; 34mg Cholesterol; 1170mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

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MAPLE SYRUP PIE

1 each pie crust (9 inch) 1 1/4 cups firmly packed light brown sugar 1/2 cup whipping cream 1/3 cup pure maple syrup 2 large eggs 1 tablespoon unsalted butter -- melted

Preheat oven to 450 degrees F. Using fork, pierce pie crust several times over bottom and sides. Bake crust until set but not brown, about 7 minutes. Cool.

Reduce oven temperature to 350 degrees F. Using electric mixer, beat remaining ingredients in large bowl until smooth. Pour filling into crust. Bake until filling is set but still moves slightly in center when pie is shaken, about 55 minutes. Cool completely on rack. Yield: 8 servings.

Per Serving: 344 Calories; 14g Fat (36.3% calories from fat); 3g Protein; 53g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 180mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates.

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SLOW COOKED LAMB CHOPS

1 medium onion -- sliced 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon ground black pepper 8 each lamb loin chops 2 cloves garlic -- minced

Place onion in a slow cooker. Combine oregano, thyme, garlic powder, salt, and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on LOW for 4 to 6 hours or until the meat is tender. Yield: 4 servings.

Per Serving: 605 Calories; 51g Fat (76.5% calories from fat); 32g Protein; 4g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 241mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 7 1/2 Fat.

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CHOCOLATE POPCORN

12 cups popped popcorn 1 cup sugar 2/3 cup light corn syrup 1/2 cup butter 6 ounces semisweet chocolate chips 1 teaspoon vanilla

Remove all unpopped kernels from popped popcorn. Put popcorn into a 17- x 11- x 2-inch baking or roasting pan.

In a medium saucepan, combine sugar, corn syrup, and butter. Cook and stir over medium heat until mixture boils. Remove pan from heat. Stir in chocolate chips and vanilla until chocolate is melted.

Pour the hot chocolate mixture over popcorn; stir gently to coat. Bake in a 300 degree F. oven for 45 minutes, stirring mixture gently every 15 minutes. Spread on a large piece of foil. Cool completely. Store coated popcorn tightly covered for up to one week. Yield: 12 cups (1 cup per serving).

Per Serving: 283 Calories; 12g Fat (36.7% calories from fat); 2g Protein; 46g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Fat; 2 1/2 Other Carbohydrates.

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PIGALL'S FUSION CHICKEN

2 medium chicken breasts -- whole 1 cup dry red wine 1/4 cup hoisin sauce 1/4 cup chopped onion 1 tablespoon soy sauce 1 teaspoon minced garlic 1/2 teaspoon grated ginger root 1/2 teaspoon five-spice powder 1/4 teaspoon crushed red pepper

Cut chicken breasts in half (leave skin on). Place in a self-sealing plastic bag set in a shallow dish. For marinade, combine remaining ingredients. Pour over chicken. Seal bag. Marinate in refrigerator 1 to 2 hours.

Drain chicken, reserving marinade. In a grill with a cover, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone sides down, on rack over pan. Cover; grill 50 to 60 minutes or until chicken is no longer pink, turning once.

Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain, if desired. Serve chicken over rice pilaf, if desired. Drizzle hot marinade over chicken. Yield: 4 servings.

Pigall's is a former Cincinnati restaurant. You can find hoisin sauce in the Chinese section of your supermarket.

Per Serving: 334 Calories; 14g Fat (43.5% calories from fat); 31g Protein; 10g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 645mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
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I have been making this cake for years now, it is a favorite in our house. It is so moist, and you wouldn't believe there is sauerkraut in it!

Sauerkraut Chocolate Cake

Ingredients: 2/3 cup butter or margarine 1 1/2 Cups minus 2 tablespoons sugar 3 eggs 1 teaspoon vanilla 1/2 Cup unsweetened cocoa 2 1/4 C flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 Cup plus 4 Tablespoons water 2/3 Cup sauerkraut, thouroughly rinsed and chopped. Instructions: Mix cocoa, flour, baking power, soda and salt together in a small bowl, set aside. In a large bowl, cream margarine or butter with the sugar, beat in the eggs and vanilla. Add flour mixture alternately with the water stirring well after each time. Stir in the sauerkraut. Pour into a 13x9 floured and greased baking pan (or just use non stick spray) bake ate 350 degrees for 30 minutes. Cake is done when center bounces back or toothpick inserted in center comes out clean. Do not overbake. Cool, then frost with your favorite frosting. I like to use this one: Penuche Frosting 1 stick butter or margarine 1 Cup brown sugar 1/4 Cup evaporated milk Mix together in small pot and cook over medium heat until it boils. Remove from heat and cool to lukewarm. Add powdered sugar enough to spread.
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My husband and I are vegetarians, so I am always looking for different and creative ways to dress up old favorites. My husband likes stuffed pasta shells, and loves artichokes, so I got creative one day and came up with what is now one of his favorite dishes.

Artichoke and Spinach Stuffed Shells

* 1 package frozen spinach, chopped and thawed * 1 cup frozen artichokes, thawed * 12 jumbo pasta shells, uncooked * 1 cup ricotta cheese * 2 tablespoons chopped basil * 1 tablespoon hopped parsley * 1/4 teaspoon salt * 2 tablespoons lemon juice * 1/3 cup sour cream * 2 16 ounce cans stewed tomatoes, undrained and chopped * 8 ounces tomato sauce * 2 tablespoons cornstarch * 1 1/2 tablespoons chopped basil * vegetable cooking spray

Cook spinach and artichoke hearts according to package directions, omitting salt; drain well. Chop artichoke hearts, and set aside. Cook shells according to package and set separately on a piece of wax paper. Position knife blade in food processor bowl; add spinach, ricotta cheese, and next 4 ingredients. Process 30 seconds or until smooth. Transfer to a bowl; stir in chopped artichokes and sour cream.

Combine stewed tomatoes, tomato sauce, cornstarch, and 1-1/2 tablespons basil in a saucepan; stir well. Cook over medium heat until thickened, stirring frequently. Spoon 1 cup tomato mixture in botton of an 13 x 7 x 1/2-inch baking dish coated with cooking spray. Spoon spinach mixture evenly into shells. Place shells on sauce in baking dish. Spoon remaining sauce on top of the shells. Bake uncovered at 350 for 30 minutes or until bubbling.
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Some days I just do not have time to plan a large meal. And when its -40 outside nothing warms you up better then a hot bowl of soup. This is the easiest soup to make and tastes great.

Easy Taco Soup

1 pound of Hamburger cooked and drained 1 can of corn undrained 1 can stewed tomatos undrained 1 can of red kidney beans undrained 1 can of garbanzo beans undrained 1 can of chopped green chilies 1 package of powdered taco seasonings

cook hamburger till done , breaking it up into small pieces. drain and put in soup pot. Add rest of ingredients. Cook over medium heat till come to a low boil. Serve with a dollop of sour cream, shredded chedder cheese and tortilla chips.

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When I make this recipe, I usually divide the batter and make a few plain cookies, a few with raisins and a few with chocolate chips. The "fat free" only refers to plain or with raisins. The applesauce gives the cookies a mild apple flavor and they remain moist.

Fat Free Oatmeal Cookies

1/4 cup brown sugar 1/4 cup white sugar 3/4 cup unsweetened applesauce 1 cup flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1 cup rolled oats 1/2 cup raisins, chocolate chips and/or chopped nuts

Preheat oven to 350. In medium bowl, stir together sugars and applesauce. Sift together flour, baking powder, salt and cinnamon. Stir into applesauce mixture. Add oats. Add raisins, chocolate chips and/or nuts. Stir until combined. Drop by teaspoonful onto greased cookie sheet. Bake 10 minutes. Cool slightly before removing from sheet. Supposedly makes 24 cookies but I never get that many.

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For a quick and easy solution to the need for a new taste sensation, I often resort to a little paperback cookbook I found years ago in a used book store ,The Three Ingredient Cookbook (With Other Simple Recipes) by Sondra J. Stang. This is one that I discovered recently that turned out to be a keeper.

Apple and Beet Salad
(for 2)

3-4 fresh beets (I've used canned equivalent, but fresh is best) 1 medium tart apple 2 tablespoons mayonnaise 1/4 teaspoon dried dillweed 1/4 teaspoon celery seed salt to taste

Peel and chop the apple. Wash and peel the beets. Cook the beets in cold water and bring to a boil, about 30-50 minutes, depending on the age and size of the beets. When they are easily pierced with a fork, they are done. Remove them from the cooking liquid and plunge them into cold water. (You can save the cooking liquid for borscht if you like.)

Peel and dice the cooked beets; mix with the diced apple, mayonnaise and seasonings. Chill for several hours before serving. Recommended for pork or chicken accompaniment.
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Marinated Carrots

1 cup sugar 3/4 cup white vinegar 1/2 cup Wesson Oil (or anyone's brand) 1 tsp. dry mustard 1 - 10-3/4 oz. tomato soup 2 lb. carrots 1 (small) jar pearl onions 1 bell pepper sliced

Combine sugar, vinegar, oil, mustard and soup in sauce pan. Bring to boil and let simmer 3-4 minutes. Take off heat and cool completely.

Peel and slice carrots (round slices) and cook until tender - drain

Combine all ingredients.

Will keep in fridge 4-6 weeks (if there's any left)

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Ann Landers' Meat Loaf

2 pounds ground round steak 2 eggs 1 1/2 C bread crumbs 3/4 C ketchup 1 tsp. Accent 1/2 C warm water 1 pkg. onion soup mix Mix thoroughly. Shape into loaves or place into a loaf pan. Cover with two strip of bacon if you like that flavor. Pour one 8-oz. can of tomato sauce over all and bake for one hour at 350 degrees. Yield: six servings
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Mmmm..this dessert is perfect at Easter time. Please note that this dessert must be refrigerated overnight for it to congeal. I came across this in Taste of HOme magazine a few years ago.

Coconut Crunch Delight

1/2 C butter or margarine, melted 1 C flour 1-1/4 C flaked coconut 1/4 C packed brown sugar 1 C slivered almonds 1 package (3.4 oz.) instant vanilla pudding mix 1 package (3.4 oz.) instant coconut pudding mix 2-2/3 C cold milk 2 C whipped topping Fresh strawberries, optional

In a bowl, combine the first five ingredients; press lightly into a greased 13"X9" baking pan. Bake at 350 degress for 25-30 min, stirring every 10 min. to form coarse crumbs. Cool. Divide crumb mixture in half; press half into the same baking pan. In a mixing bowl, beat pudding mixes and milk; fold in whipped topping; spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish w/berries if desired. Yield: 12-16 servings

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With Easter almost here, and everyone always has all that leftover ham, I have found a great soup recipe that everyone loves to use some of that ham.

Cheesy Ham Beer Soup

3 medium potatoes, peeled and cut up 1 small onion, finely chopped (1/3 cup) 2 cups of water 1 teaspoon instant chicken bouillon granules 1 17 oz can whole kernel corn 1 cup beer 1 4-oz can mushrooms stems and pieces 2 tablespoons snipped parsley 1/2 teaspoon dry mustard 1/3 cup cold water 2 tablespoons all-purpose flour 2 cups shredded American cheese 2 cups cubed fully cooked ham In a 3 quart saucepan, combine potatoes and onion; add the 2 cups water. Bring to boiling stir in bouillon granules. Cover and cook about 20 min. or till potatoes are tender. Stir in undrained corn, beer, undrained mushrooms, parsley, and dry mustard. Bring to boil. Reduce heat, cover and simmer 15 min. Blend cold water into flour. Stir into hot vegetable mixture. Cook and stir till slightly thickened and bubbly. Stir in the shredder cheese and ham. Continue stirring till cheese is melted.

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Chocolate Chip Cookie Dough Cheesecake

1 3/4 C crushed chocolate chip cookies or chocolate wafer crumbs 1/4 C sugar 1/3 C butter or margarine, melted FILLING: 3 (8 oz.) packages cream cheese, softened 1 C sugar 3 eggs 1 C (8 oz.) sour cream 1/2 t vanilla extract COOKIE DOUGH: 1/4 C butter or margarine, softened 1/4 C sugar 1/4 C packed brown sugar 1 T water 1 t vanilla extract 1/2 C flour 1 1/2 C miniature semisweet chocolate chips, divided

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside. In another mixing bowl, cream butter and sugars on med. speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup of chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350 deg. for 45-55 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan. Sprinkle with remaining chips. Yield: 12-14 servings.

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COFFEE-CHIP FUDGE

1 1/2 cups firmly packed brown sugar 1 1/2 cups sugar 1 cup milk 1/2 cup half and half -- (light cream) 2 tablespoons light corn syrup 2 tablespoons instant coffee granules 1/8 teaspoon salt 3 tablespoons butter or margarine -- softened 1 teaspoon vanilla extract 6 ounces semisweet chocolate chips 1/2 cup chopped pecans

Combine first 7 ingredients in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Continue cooking, without stirring, to the soft ball stage (234 degrees F.).

Remove from heat; add butter and vanilla; do not stir. Cool to 110 degrees F.; beat until fudge loses gloss and begins to thicken. Add chocolate chips and pecans; stir just to mix. Pour into a buttered 9-inch square pan. Cool and cut into 1 1/2-inch squares. Yield: 36 servings.

Per Serving: 122 Calories; 4g Fat (28.9% calories from fat); 1g Protein; 22g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

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APPLE BUTTER BREAD

1/2 cup butter or margarine -- softened 1 cup firmly packed brown sugar 1 egg 3/4 cup buttermilk 2 teaspoons baking soda 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1/2 teaspoon ground clove 1 cup apple butter 1/2 cup chopped pecans

Cream butter and brown sugar; add egg to mixture, and beat well. Combine buttermilk and soda.

Combine flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in apple butter and chopped pecans.

Pour into greased 9- x 5- x 3-inch loafpan. Bake at 350 degrees F. for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove to wire rack, and cool completely. Yield: 1 loaf (9 servings).

Per Serving: 411 Calories; 16g Fat (33.7% calories from fat); 5g Protein; 65g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 422mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

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GROUND BEEF AND SPINACH CASSEROLE

1 pound lean ground beef 1 cup chopped onion 2 cloves garlic -- minced 10 ounces frozen spinach -- thawed and squeezed dry 3 cups cooked long-grain white rice 2 cups grated cheddar cheese 3 large eggs 3/4 cup milk 1 teaspoon salt Ground black pepper -- to taste 1 cup spaghetti sauce

Preheat oven to 350 degrees F. In a medium skillet over medium heat, saute ground beef, onion, and garlic until meat is no longer pink and vegetables are tender, about 5 to 10 minutes. Transfer to a 4-quart casserole dish lightly coated with cooking spray or oil. Add spinach, rice, and 1 cup of the cheese.

In a small bowl, combine eggs, milk, salt, and pepper. Stir into meat and rice mixture and mix well.

Bake, covered, 30 minutes. Top with spaghetti sauce and remaining cheese and bake, uncovered, until bubbly, about 15 minutes longer. Yield: 6 servings.

Per Serving: 574 Calories; 34g Fat (53.2% calories from fat); 31g Protein; 36g Carbohydrate; 4g Dietary Fiber; 194mg Cholesterol; 927mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

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LIGHT JERK MEAT LOAF

1 pound ground round 1 cup soft whole-wheat bread crumbs 1/2 cup finely chopped green onions 1/4 cup frozen egg substitute -- thawed 1/4 cup skim milk 1/4 cup ketchup 2 tablespoons white vinegar 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon coarsely ground pepper 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 2 jalapeno peppers -- seeded and chopped Vegetable cooking spray

Combine first 14 ingredients in a medium bowl. Shape mixture into a 8- x 4-inch loaf; place on a rack in a roasting pan coated with cooking spray. Bake at 350 degrees F. for 1 hour. Yield: 6 servings.

Per Serving: 248 Calories; 15g Fat (53.4% calories from fat); 17g Protein; 12g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 447mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
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LIGHT HONEY-BAKED APPLES

4 Granny Smith apples 2 tablespoons raisins 1 tablespoon crystallized ginger -- minced 1 tablespoon margarine -- cut into 4 pieces 1/4 cup honey

Core apples, cutting to, but not through, bottom; peel top third of each apple. Place apples in an 8-inch square baking dish. Combine raisins and ginger in a small bowl; spoon raisin mixture evenly into cavity of each apple. Top each apple with 1 piece of margarine; drizzle 1 tablespoon honey over each apple.

Bake apples, uncovered, at 350 degrees F. for 45 minutes or until apples are tender; baste occasionally with cooking liquid. Serve warm. Yield: 4 servings.

Per Serving: 174 Calories; 3g Fat (14.5% calories from fat); 1g Protein; 39g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

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BAKED RIGATONI AND HAM IN WINE SAUCE

12 ounces rigatoni -- cooked and drained 6 ounces Canadian bacon -- diced 2 cups broccoli florets -- blanched 3 tablespoons diced green chiles 6 ounces Mozzarella cheese -- grated 1 cup lowfat cottage cheese 1/3 cup lowfat yogurt 1 cup chicken broth -- defatted 1/3 cup dry white wine 1/2 teaspoon dry mustard 1 teaspoon Worcestershire sauce Salt and pepper -- to taste 2 tablespoons dry bread crumbs -- unseasoned 2 tablespoons Romano cheese -- freshly grated

Preheat oven to 375 degrees F. Spray a gratin dish with vegetable spray and set aside.

Put rigatoni, Canadian bacon, broccoli, chilis, and Mozzarella in a large bowl. Cream cottage cheese in a blender. Add yogurt, broth, wine, mustard, Worcestershire sauce, salt, and pepper and blend well. Mix into pasta mixture and turn into prepared dish. Cover and cook for 20 minutes. Remove dish from oven and uncover. Mix together bread crumbs and cheese and sprinkle over baked pasta mixture. Return to oven, uncovered, and bake another 10 minutes, or until lightly browned. Yield: 8 servings.

Per Serving: 318 Calories; 9g Fat (25.3% calories from fat); 20g Protein; 37g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 661mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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ORANGE FINGERS

3 1/2 cups vanilla wafer crumbs 16 ounces powdered sugar -- sifted 1 1/2 cups chopped pecans 6 ounces frozen orange juice concentrate -- thawed and undiluted 1/2 cup butter or margarine -- melted 7 ounces coconut flakes

Combine vanilla wafer crumbs, powdered sugar, and pecans; mix well. Stir in orange juice concentrate and butter. Shape into 2-inch fingers; roll in coconut. Refrigerate. Yield: 4 1/2 dozen (2 per serving).

Per Serving: 230 Calories; 12g Fat (44.7% calories from fat); 1g Protein; 31g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

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SWEET POTATO GRATIN

3 tablespoons olive oil -- divided 2 cloves garlic -- finely chopped 1 1/2 pounds sweet potatoes -- peeled and sliced 1/4-inch thick 2/3 cup chicken broth Salt and Pepper 1/2 cup blanched almonds -- chopped 1/2 cup fresh bread crumbs 1/2 cup shredded Swiss cheese 2 tablespoons chopped fresh parsley

Grease 8-inch square baking pan with 1 tablespoon oil. Sprinkle pan with garlic. Layer sweet potatoes in pan. Pour in broth. Season with salt and pepper to taste. Cover and bake at 375 degrees F. for 30 minutes.

Combine almonds, bread crumbs, cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss with remaining 2 tablespoons oil. Sprinkle over hot potatoes and bake, uncovered, 20 minutes longer or until golden. Yield: 6 servings.

Per Serving (excluding unknown items): 268 Calories; 16g Fat (53.1% calories from fat); 7g Protein; 25g Carbohydrate; 3g Dietary Fiber; 9mg Cholesterol; 142mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat.

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DELICIOUS RICE CASSEROLE

1 pkg. chopped frozen broccoli 1 cup Minute Rice 1 small can Water Chestnuts, sliced 1 (8oz.) jar Cheez Whiz 1 can cream of chicken soup 1/2 to 3/4 cups milk 3 TBsp. butter 1/4 cup chopped onion 1/2 cup sliced celery

Mix all ingredients together and bake at 350 degrees for 40 minutes or until hot and bubbly.

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This really has a savory aroma, the couscous gets slightly toasted and forms a stuffing as the chicken bakes, be sure to use an instant-read thermometer to test for doneness.

Roasted Chicken on Couscous "Stuffing"

1 cup couscous 1(15 ounce) can lower-sodium chicken broth, divided 1 (4 pound) chicken, cut into 8 pieces 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon crumbled dried sage

Preheat the oven to 400 degrees. Spread couscous in a roasting pan large enough to hold chicken pieces in a single layer without crowding. Pour 1 cup of broth over couscous and top with chicken pieces and sprinkle with salt and pepper and sage. Place in the oven 35 to 40 minutes or until chicken is cooked through (bone-in parts should be 165 to 179 degrees) Remove chicken from pan and pour remaining broth over the couscous, it will be quite soupy, but will absorb the broth as it sits, stir occasionally as you plate the rest of the dinner, in about 5 minutes, the couscous will be ready to serve, it should be tender and somewhat "wetter" then stove-top couscous. Makes 4 servings. I trimmed and washed several beets, cut in half (or in quarters if large) place cut-side down on foil and enclose in a loose package, roast in oven with the chicken until they're tender when pricked with a fork, remove foil, and when cool enough slip skins off with fingers or paring knife, cut into wedges to serve.

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Pork Cooked in Orange Juice
(Central Mexico) Serves 6-8

5 pounds rib-end loin (in two pieces, if necessary) 5 garlic cloves Salt to taste 2 teaspoons dried Mexican oregano 12 peppercorns 3 oranges

Pierce meat all over with point of sharp knife. Crush garlic, together with salt, oregano, and peppercorns, and moisten with juice of 1 orange. Rub mixture into pork and set aside for one hour.

Preheat oven to 350 degrees. Place pork in heavy casserole into which it will just fit comfortably and moisten with juice of a second orange. Add orange skin to casserole, then cover and bake two hours.

Drain off all but about three tablespoons of the pan juices and reserve. Turn meat over and bake one hour, uncovered, basting from time to time.

Drain off pan juices again and reserve. Turn oven up to 400 degrees and brown top of meat, then turn it over and brown other side.

Meanwhile, skim reserved pan juices of most fat. Add pan juices and juice of third orange to casserole, place on stovetop and reduce quickly over high heat. Slice meat and serve with sauce.

Note: This is best served the same day. The next day, rather than reheating, serve the meat at room temperature, sliced.

Per serving: 462 calories, 44g protein, 28g fat (11g saturated), 5g carbohydrate, 74mg sodium, 120mg cholesterol, 0g dietary fiber.

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If you like sloppy joes, try this Italian inspired version called "Sloppy Giusseppes" for a different take on a family favorite. This has become a tradition at our yearly Superbowl party. Just add slices of a nice provolone cheese to the roll then dig in.

Sloppy Giusseppes

* 5 pound roast * 3 cups water * 1 teaspoon salt * 1 teaspoon black pepper * 1 teaspoon oregano * 1 teaspoon basil * 1 teaspoon onion powder * 1/2 teaspoon garlic powder * 1 package Good Seasonings Italian salad dressing mix

Trim excess fat from roast. Place roast in crockpot. Mix water with all seasonings and pour over roast. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.

Use a slotted spoon to serve meat on large buns or rolls to keep juice from making buns soggy.

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Monterey Jack Salsa
Serves 4 - 6

1 4oz can green chilies, chopped 1 3 1/4 oz can black olives, chopped 4 green onions, chopped 1/4 lb Monterey Jack cheese, shredded 1 tomato, chopped 1/2 cup Italian salad dressing 1/4 cup fresh cilantro, chopped

tortilla chips for serving

Blend all ingredients together and serve with chips.
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SHRIMP AND MACARONI

1 lb large shrimp, peeled and deveined 1/4 cup olive oil 15 cloves fresh garlic, chopped 1 medium onion, chopped 1 7oz bottle Doxee clam juice 2-3 tbs dried parsely flakes grated locatelli romano cheese(or romano) 1 lb cooked macaroni, we use rotini, reserve 1 cup water from macaroni

Start the macaroni Fry shrimp, onions and garlic, when they are cooked ,add the parsely and clam juice. Drain macaroni, reserving 1 cup of the cooking water. Return macaroni back to the pot and dump in the entire contents of the frying pan, if it is too dry, add the reserved water. Serve it up and add the cheese. Sometimes for a change of pace, we add 1/2 lb of parboiled bay scallops to the frying pan. Whenever we make this dish in the community kitchen in our club,we suddenly get a lot of friends to join us.
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Try it, you'll like it....I substituted dark meat for the breast meat, a can of drained mushrooms for the fresh and used 2% milk in place of the whipping cream, all with good results. This recipe cam from "Beyond Macaroni and Cheese," cookbook put out by the MOPS organization and can be made ahead of time and refrigerated overnight, just make sure to add extra cooking time before you pop it into the oven.

White Lasagna

4 boneless, skinless chicken breast halves, cooked 2 C ham, cooked and chopped 9 lasagna noodles, cooked and drained 6 1/3 T butter or margarine, *divided* 1 8 oz. pkg fresh mushrooms, sliced 1/3 C flour 3 C milk 1-1/2 C Parmesan cheese 1/2 C whipping cream 3/4 tsp dried basil 1/2 tsp salt 1/4 tsp pepper

Preheat oven to 350 degrees. Cut cooked chicken into bite-sized pieces and place in a large bowl; add ham and mix. Saute` mushrooms in 1 TB of the butter until tender; stir mushrooms into meat mixture; set aside. Melt remaining butter in saucepan; stir in flour and cook 1 min., stirring constantly. Gradually stir in milk; cook, stirring constantly about 3 min or until bubbly. Stir in remaining items, cook until cheese has melted and mixture is thickened. Add meat mixture to cheese sauce. Stir well. Spread one third of meat mixture into a greased 9"X13" baking dish; top with 3 noodles. Repeat layers twice. Bake covered for 30 minutes. Remove from oven and let stand 10 minutes before serving. Serves 12.
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Coconut Creme Cake

2 Cups granulated sugar 1/2 pound (2 sticks) unsalted butter, softened 1/2 cup vegetable oil* 5 large eggs, separated 1 teaspoon baking soda 1/2 cup ground pecans 1 cup buttermilk 2 cups frozen unsweetened flaked coconut, defrosted 1 8-ounce package cream cheese, softened 1 1/2 pounds confectioners' sugar (powdered sugar), about 6 cups, sifted 1 teaspoon pure vanilla extract 2 table spoons milk 1 cup pecan pieces

*for a low fat cake, use 1/2 cup applesauce. Makes for a fluffier cake.

Preheat the oven to 350. Lightly grease and flour 3 8-inch round cake pans.

In a large mixing bowl with an electric mixer, cream the granulated sugar with 1/4 pound (1 stick) of the butter. With the mixer running, add the oil (or applesause) in a steady stream. Add the egg yolks, one at a time, beating well after each addition.

Sift the flour and baking soda together into a medium size bowl. Add the ground pecans and mix. Alternately add the flour mixture and the buttermilk to the batter, mixing well. Fold in 1 cup of the coconut.

With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, 25-30 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper and set aside.

With an electric mixer, in another large mixing bowl, cream the remaining 1/4 pound (1 stick) of butter with the cream cheese. Add the sifted confectioners' sugar, about 1/2 cup at a time, mixing well after each addition. Add the vanilla and milk and mix well. Fold in the pecans. Spread a thin layer of the frosting on top of each cake layer. Place the layers of cake on top of each other and ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining 1 cup coconut. Now beware, the frosting is sweet, so I hope some of you have a sweet tooth.

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Southern Fried Chicken

1 1/2 cup vegetable oil 1 large frying chicken (about 3 1/2 pounds), cut into 8 pieces* Salt and freshly ground black pepper to taste 2 large eggs, beaten 3 cups, plus 2 tablespoons milk Essense to taste (recipe follows) 3 1/2 cup bleached all-purpose flour

* you can use any cut of chicken you want.

Essense 5 tablespoons sweet paprika 1/4 cup salt 1/4 cup garlic powder 2 tablespoons freshly ground black pepper 2 tablespoons onion powder 2 tablespoons cayenne 2 tablespoons dried oregano 2 tablespoons dried thyme

Combine all ingredients in a small mixing bowl and blend well. Stor in an airtight container in your spice cabinet for up to 3 months.

Heat the oil in a heavy 9-inch skillit, preferably cast-iron, to 360.

Season the chicken well with salt and pepper. Combine the eggs with 2 tablespoons of the milk in a shallow bowl. Season with Essense. Put 3 cups of flour in a large shallow bowl and season with Essense. Dredge the chicken pieces in the flour, coating each piece evenly, tapping off any excess. Dip the chicken in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess.

Fry several pieces of chicken at a time in the hot oil until golden brown, about 6 minutes each side. Drain on paper towels, then season with Essense. When you are all done, carefully pour off all the oil, leaving about 1/4 cup of the oil along with the brown bits.

Over medium heat, add the remainig 1/2 cup flour and cook for 3 to 4 minutes, whisking constatnly. Add the remaining 3 cups of milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium low. Season with salt and plenty of pepper. Cook for 8-10 minutes, whisking constantly. The gravy should be think enough to coak the back of a spoon. If it is too think, add a little water to thin it.

Serve with Mashed Potatoes.
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Grasshopper Mint Pie

1 Keebler Chocolate Pie Crust (6 oz) 1 8 oz package cream cheese, softened 3 drops green food coloring 1/3 cup sugar 1 8-oz tub whipped topping, thawed 1 cup Keebler Fudge Shoppe Grasshopper Cookies, chopped

Mix cream cheese and sugar with electric mixer until well blended. Fold in whipped topping, green food coloring and Keebler Fudge Shoppe Grasshopper Cookies. Spoon into pie crust. Refrigerate 3 hours or over nite. Garnish with cookie crowns. Refrigerate leftovers.
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This will give the secret of cooking cornbread the way it was cooked back in the old south and the wild wild west some 200 + years ago. It is many times better than cornbread with milk and eggs in it. It can be baked in a pone, or fried in a skillet (frying pan for you Yankees), but the fried really hits the spot with pinto beans (no tomatoes PLEASE!) and it keeps well in the refrig, in a closed container. (if there is any left over)

REAL COUNTRY CORNBREAD

Mix in a large bowl --------- 4---cups of cornmeal 1/2---cup cooking oil Mix it well then add-------- 1---cup flour 1 1/2 cups chopped onion (or more!) At least 1 finely chopped hot pepper 2---Tabspoon sugar 1 1/2 Tabspoon salt 2---teaspoon black pepper Have a big pan of "boiling super hot" water on stove. Mix in enough hot water to "cook" the cornmeal in bowl #1.. Put in enough so the wet meal "COULD" be formed into a ball with your hands, but don't do it as you would get you hands burned. (This process "cooks" the cornmeal the first time.) When you get it all mixed up, (with a big spoon) add one can of "creamed corn" and mix well. (This can be mixed up before hand and kept in refrig. over night or longer.) With the "big" cooking spoon --take a heaped up spoon full of the mixture, (about one cup I guess) and put into skillet or on the grill. with medium heat. (Have skillet or grill covered with "hot" oil.) Flatten it out, and cook like you would a pancake. -*-*-*-*-*-*- 2nd way to cook it----------- This is a wee bit tricky, but you can cook it in a hot oily round bread pan and smooth out like a cake about one inch thick. Put the pan into middle of oven at 350 degrees for about ten or twelve minutes. When the "bottom" gets done, (light brown--not burned) turn pone over and cook second side five or six minutes or until the pone is firm on both sides and mushy on the inside where you are going to put a lot of butter (The more the better if your Dr. ain't looking!) The first cooking process is the "secret"! in the old west they didn't have milk and eggs, plus the cook liked to fix up enough to last all day. (Of course they didn't have the creamed corn either)
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HERSHEY'S COCOA CREAM PIE

1/2 cup Hershey's cocoa 1 1/4 cups sugar 1/3 cup cornstarch 1/4 teaspoon salt 3 cups milk 3 tablespoons butter or margarine 1 1/2 teaspoons vanilla extract 1 pie crust (9 inch) -- baked

In medium saucepan, stir together first 4 ingredients. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute. Remove from heat; stir in butter and vanilla. Pour into prepared crust. Press plastic wrap directly onto surface. Cool to room temperature. Refrigerate 6 to 8 hours. Garnish as desired. Yield: 8 servings.

Per Serving: 359 Calories; 14g Fat (34.7% calories from fat); 6g Protein; 53g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
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FARMHOUSE DINNER

1 pound ground beef 2 eggs 1/4 cup milk 14 3/4 ounces creamed corn -- canned 1 cup soft bread crumbs 1/4 cup finely chopped onions 2 teaspoons prepared mustard 1 teaspoon salt 1/2 cup dry bread crumbs 2 tablespoons butter or margarine -- melted

In a skillet, cook beef over medium heat until no longer pink; drain and set aside..

In a bowl, combine eggs and milk. Add the corn, soft bread crumbs, onion, mustard, salt, and beef; mix well.

Transfer to a greased 9-inch square baking dish. Toss dry bread crumbs with butter; sprinkle over meat mixture.

Bake, uncovered, at 350 degrees F. for 30 minutes or until golden brown. Yield: 6 servings.

Per Serving: 406 Calories; 27g Fat (58.9% calories from fat); 18g Protein; 24g Carbohydrate; 1g Dietary Fiber; 138mg Cholesterol; 807mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
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LIGHT BLUEBERRY CRUMBLE

8 cups frozen blueberries -- thawed 1/3 cup all-purpose flour 3 tablespoons sugar 3 tablespoons brown sugar 1 teaspoon grated lemon peel 1/4 cup lemon juice -- plus 2 tablespoons Vegetable cooking spray 1/2 cup all-purpose flour 1/4 cup sugar 1/4 cup firmly packed brown sugar 1/4 cup margarine

Combine first 6 ingredients in a large bowl; toss well. Spoon mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.

Combine 1/2 cup flour, 1/4 cup sugar, and 1/4 cup brown sugar. Cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake at 350 degrees F. for 50 minutes or until golden. Yield: 12 servings.

Per Serving: 173 Calories; 5g Fat (22.5% calories from fat); 1g Protein; 34g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 1 Fat; 1 Other Carbohydrates.

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LIGHT CHILI-STYLE LAMB CHOPS

6 lamb chops, lean -- 3/4" thick Vegetable cooking spray 3/4 cup chili sauce 1/4 cup orange marmalade 2 teaspoons dark brown sugar 1/2 teaspoon coarse mustard 1/4 teaspoon salt 1/4 teaspoon chili powder 1/8 teaspoon ground black pepper

Trim fat from chops; place chops in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.

Combine chili sauce and remaining ingredients in a small saucepan; cook over medium heat, stirring constantly, until marmalade melts and brown sugar dissolves.

Pour chili sauce mixture evenly over chops. Bake, uncovered, at 350 degrees F. for 50 minutes or to desired degree of doneness. Yield: 6 servings.

Per Serving (excluding unknown items): 217 Calories; 7g Fat (30.3% calories from fat); 25g Protein; 12g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates.
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TAMALE LOAF

1 onion -- finely chopped 1 tablespoon olive oil 1 pound lean ground beef 1 egg 1/2 cup cornmeal 1/2 cup milk 1/2 teaspoon chili powder 14 1/2 ounces diced tomatoes -- canned 15 ounces sweet corn -- canned Salt 1 cup pitted green olives -- rinsed and drained

Saute onion in oil in large skillet over medium heat until tender, about 5 minutes. Add meat and saute, breaking up with spoon, until browned, about 5 minutes. Let cool.

Beat egg in large mixing bowl. Add cornmeal, milk, and chili powder and mix. Add undrained tomatoes, undrained corn, and meat mixture. Season to taste with salt. Turn mixture into greased 2 1/2-quart casserole.

Distribute olives over tamale mixture and poke in with tip of spoon. They must be completely covered so they won't burn.

Bake at 325 degrees F. until center is done, 1 hour 15 minutes to 1 hour 20 minutes. Cool slightly before serving. Yield: 8 servings.

Per Serving: 266 Calories; 17g Fat (56.5% calories from fat); 13g Protein; 16g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 211mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Non-Fat Milk; 2 1/2 Fat.
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BANANA PEANUT BUTTER PIE

6 bananas -- ripe 2 cups peanut butter 2/3 cup maple syrup -- (or honey) 1 teaspoon vanilla 4 egg whites 1 teaspoon cinnamon 1 pie crust (9 inch) -- uncooked

To make filling, mix all ingredients together. Pour into crust and bake at 350 degrees F. for 45 minutes. Yield: 16 servings.

Per Serving: 322 Calories; 20g Fat (52.1% calories from fat); 10g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.

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ASIAN SESAME RICE

1 tablespoon low sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon fresh cilantro -- chopped 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon dark sesame oil 2 carrots -- julienned 1 cup fresh snow peas -- cut diagonally in half 4 green onions -- sliced 1 clove garlic -- minced 3 cups cooked rice 1 tablespoon toasted sesame seeds

Combine first 7 ingredients in small bowl; set aside. Heat oil in large skillet over medium-high heat until hot. Add carrots, peas, onions, and garlic; cook and stir 3 to 5 minutes or until carrots are tender-crisp. Add rice and soy sauce mixture. Stir until well blended; heat thoroughly. Sprinkle with sesame seeds. Serve with chicken. Yield: 6 servings.

Per Serving: 181 Calories; 3g Fat (16.7% calories from fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 233mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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CITRUS WITH SPECIAL SAUCE

6 ounces white chocolate chips 3 tablespoons sour cream -- at room temperature 2 tablespoons grated ginger root 1 tablespoon orange liqueur -- (or maple syrup) 4 cups citrus fruit such as oranges, grapefruit, and tangerines -- sliced or cut up

In a double boiler (or microwave) gently heat chocolate until nearly melted. Remove from heat and stir until smooth. Let cool for 2 minutes. Gently stir in the sour cream and fresh grated ginger until blended, then stir in the liqueur (or syrup).

Arrange fruit on each of 4 dessert plates. Spoon the warm sauce over the

fruit. Yield: 4 servings. (adapted from Short & Sweet by Melanie Barnard)

Per Serving: 366 Calories; 15g Fat (37.1% calories from fat); 5g Protein; 51g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.

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Zesty Chicken

2 boneless chicken breasts 8oz Zesty Italian dressing pinch of garlic pepper dash of Maggi 2 tbs finely diced onions salt & pepper

Slowly drench the chicken breasts with all the ingredients but save a quarter of the Italian dressing for later. Let marinate atleast 2 hours & gradually bake. Then add the remainder of the dressing once they've reached the half-way point.

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* Exported from MasterCook *

Dinosaur Ribs

Recipe By : Serving Size : 2 Preparation Time :1:45 Categories : Main Dishes

Amount Measure Ingredient --
Preparation Method
4 Beef Short ribs 1/4 c. water 2 tablespoons cider vinegar 1/4 teaspoon dry basil 1/4 teaspoon dry thyme 1/8 teaspoon hot pepper sauce 1/8 teaspoon salt

Line a jellyroll pan or sheet cake pan with aluminum foil, leaving 3" of foil at both ends.

Sprinkle 4 beef short ribs on all sides with salt and pepper. Arrange them in a single layer, ached above the pan, resting only on their tip ends. Bake uncovered at 350° until brown, about 30 minutes. Drain the grease by absorbing it with paper towels.

Coat the ribs on all sides with herb sauce made from water, vinegar, basil, thyme, hot pepper sauce and salt. Place them cut side down, close together but not touching, like a series of four commas. Cover with foil from both ends leaving their sides oopen slightly so that some steam can escape.

Bake 45-60 minutes longer.
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If you like pierogi, this easy to make casserole is a great way to capture that flavor. Sometimes I add layers of saurkraut, it depends on my mood and my husband's requests! Either way, serve it up with sour cream for dolloping and you have a tasty but different dish.

Pierogi Casserole

* 10 boiled & mashed potatoes * 3/4 lb grated cheddar * 8 oz cream cheese * 2 1/2 sticks margarine * 4 medium finely chopped onions * 1 lb cooked & drained lasagna noodles

Mix mashed potatoes with the cheeses with a mixer. Saute the onions in the margarine until soft. Add 1/3 of the onions to the potato mixture. Add salt to taste. Generously grease a 13"x9"x2" baking dish. Place a layer of lasagna noodles in dish, then a layer of potato mixture. Repeat layers, ending with noodles. Pour remaining cooked onions over all. Cover with foil and bake at 350 degrees until heated through, about 45 minutes to an hour.
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Picadillo
(pronounced: peek ah dee yo) This recipe freezes well for a quick heat and serve meal.

1 pound ground beef chuck 1 medium yellow onion diced 1/3 large green bell pepper diced 6 cloves fresh garlic mashed (see note) 8 to 10 Spanish olives (pimento stuffed) 1 Tsp. salt 1/8 Tsp. Bijol (powered yellow food coloring) 1 Tsp. dried oregano 1 Tsp. dried marjoram 1 1/2 Tbs. tomato paste 4 Tbs. extra virgin olive oil 1/2 cup dry white cooking wine juice of 1 lime

In a heavy bottomed pot (not aluminum) with a tight fitting lid, heat olive oil, add onion and green pepper, saute over medium heat until onion turns clear. (Note: be sure to stir frequently so that onion does not brown). Add oregano and garlic, saute for 1 minute more then add remaining ingredients, except lime. Bring to a boil for 1 minute. Reduce heat to very low, cover and let simmer 1 hour. During the last 5 minutes uncover, add lime juice, bring up heat to high, stirring constantly reduce liquid until sauce begins to thicken. Remove excess fat with a spoon while reducing liquid. Serve over with rice or mashed potatoes.

Serves 4-5

Note: We use a big wooden mortar and pestle to mash the garlic. If you do not have one available, take your cutting board and lightly salt it, place garlic on it, then take a pot and press down hard while twisting the pot in a grinding motion. Works great!

Bijol is a natural food coloring and gives a wonderful color to this dish. If not avalible you can use 8 to 10 saffron strings.

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I made this last Saturday and it was gobbled up. Tastes just like a Rueben sandwich but it's much easier than trying to grill sandwiches for 6, and it's a little less caloric.

Rueben Casserole

6 large slices of rye bread, lightly toasted (we like the kind with caraway seeds, but any will do) 1/2 lb. deli corned beef, sliced medium (bet you could use the canned stuff, too, in a pinch) 1 14-oz. can of sauerkraut, rinsed & drained (I used the Bavarian style with caraway -- sensing a theme here? <g) 1 8-oz. bottle of Thousand Island dressing (I snuck in fat-free; nobody noticed.) 6 slices big-eye Swiss cheese, sliced medium (I think it was about 1/4 lb., maybe a bit more.)

Grease an 8 x 12 pan with cooking spray. Tear 4 slices of toasted rye bread into bite-sized pieces and line the bottom of the pan with them Layer the corned beef, 1/2 the Thousand Island dressing, sauerkraut, rest of dressing, and cheese. Lightly butter the 2 remaining slices of rye bread and use a food processor to make crumbs. Top the cheese with this. Cover with aluminum foil; bake until heated through - 350 for about 45 minutes. Take the foil off for the last 5 minutes to brown the crumbs a bit.

I served this with German Potato Salad and apple sauce - made 6 servings.

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With St. Patty day around the corner I thought you might like to have a tried and true Crock Pot recipe for Corned Beef.

Corned Beef

(Serves 6-8) and Glazed Corned Beef: From the Kitchen of Nina Adams 3-4 pounds corned beef brisket Water 1/2 cups. chopped onion 2 garlic cloves minced 2 bay leaves 1 head cabbage, cut in wedges Place corned feef in slow cooking pot. Barely cover with water. Add onions, garlic, bay leaves. Cover and cook on low 10-12 hours. If cabbage is desired, lift cooked corn beef out of pot, turn control to high and drop wedges of cabbage into corned beef broth. Cover and cook 20 to 30 minutes or until cabbage is done. GLAZED CORNED BEEF Cook coned beef, slow 10-12 hours. Covered with water. Drain; place on broiler pan or oven proof platter. combine 2 pounds prepared mustard, 1 1/2 teaspoon horseradish, 2 tablespoons redwine vinegar, 1/4 cup molasses. Brush on all sides of meat. Brown 400 degree oven for 20 minutes or until it begins to brown. brush with sauce several times and serve.

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It is easy and delicious, and easy to carry.

Chicken and Rice

Chicken parts(about 1-2 pounds, depending on how much you want to make) 2 cups uncooked rice 1 can cream of chicken soup 1 can cream of mushroom soup 1 4oz can sliced mushrooms 4 cups chicken bouillon( or if you have chicken stock) dried herbs and spices( salt,pepper, garlic powder, onion powder, basil, parsley, paprika, etc.(ones you like))

In large pot on stove, boil water to make chicken bouillon. When the bouillon dissolves, add the soups and mushrooms, and the spices and seasonings. Heat until all soups are diluted and mixture is well mixed. Meanwhile, pour uncooked rice in the bottom of a large baking dish, spread evenly. Place uncooked chicken pieces directly on the rice. When liquid is well mixed, pour over the chicken and rice. Cover tightly with foil and bake in a 350* oven for an hour and a half. If you use chicken pieces with the skin on, grease will rise to the top of your chicken and rice. Skim this off.

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It's one of those that's so easy you feel guilty.

Cherry Crunch

1 can cherry pie filling 1 15-16 oz can pineapple tidbits, drained 1 box yellow cake mix 1 stick margarine, melted Layer all ingredients in an 8x8 square baking dish in the order listed. Bake at 350 for 45 minutes. This easily doubles in a 13x9 dish.

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Are you ready for a decedent treat? This is a slight variation of the good old rice krispy squares. Consider yourself warned, you will be unable to resist!

Outrageous Rice Krispy Squares

In a small sauce pan over med heat, cook the following together until you can't see the sugar crystals. 1 cup corn syrup 1 cup sugar

In a large mixing bowl combine the following; 6 to 7 cups Rice Krispy cereal 1 cup peanut butter

Add the corn syrup/sugar mixture and stir together. Pour into a 9x13" pan.

Melt 1 cup butterscotch chips and 1 cup of semi sweet chips together and spread on the warm RK mixture.

Put in the refrigerator until set and cut into squares.

Get a big glass of milk and enjoy!

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NEVER FAIL MICROWAVE FUDGE

1 pound package 10x sugar 1/2 cup cocoa (not sweetened) powder 1/4 cup evaporated milk i/2 cup butter (or oleo) 2 teaspoons vanilla nuts (crushed or whole)

Line a 8x8x2 inch pan with foil. Set aside.

Sift 10x sugar and cocoa into a 2 quart microwave safe dish. Add the evaporated milk and butter: DO NOT STIR Place in microwave oven for 2 1/2 minutes, or until butter is just melted. Add vanilla, stir until everything is well blended. Pour into foil lined pan. Place in freezer for 10 minutes to set. Sprinkle with nuts, or place whole nuts on top, cut and enjoy.

Much cheaper than recipes with chocolate chips! And much easier than other recipes.

per 1 inch square 44 calories o.2 grams protein 2 gr fat 16 mg. sodium 4 mg. cholesterol _______________________________________

CHILI WITH NOODLES

3 pounds ground beef 1 medium onion -- chopped 2 1/2 ounces chili seasoning mix 5 ounces egg noodles -- finely chopped 46 ounces tomato juice 31 ounces kidney beans, canned 1 tablespoon Worcestershire sauce 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1/4 teaspoon ground black pepper

Combine ground beef, onion, and chili seasoning mix in a Dutch oven; cook until beef is browned, stirring to crumble meat. Drain off drippings. Add remaining ingredients, mixing well. Cook over low heat 1 hour, stirring occasionally. Yield 12 servings.

Per Serving: 509 Calories; 31g Fat (55.3% calories from fat); 25g Protein; 31g Carbohydrate; 5g Dietary Fiber; 108mg Cholesterol; 891mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

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HOMEMADE CANDY BARS

8 ounces Waverly crackers -- divided 1 cup butter or margarine 1/2 cup milk 2 cups graham cracker crumbs 1 cup firmly packed brown sugar 1/3 cup sugar 2/3 cup peanut butter -- creamy 1/2 cup milk chocolate chips 1/2 cup butterscotch chips

Place a third of the crackers (about 25) in the bottom of an ungreased 13- x 9- x 2-inch pan. In a saucepan over medium-high heat, melt the butter. Add milk, graham cracker crumbs, and sugars; bring to a boil. Boil, stirring constantly, for 5 minutes. Pour half of the mixture over crackers, carefully spreading to cover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers. In a saucepan over low heat, stir the peanut butter and chips until melted and smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield: 3-4 dozen (about 40 servings).

Per Serving: 132 Calories; 8g Fat (52.8% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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HONOLULU CHICKEN

1/4 cup all-purpose flour 1/2 teaspoon salt Dash ground black pepper 4 chicken breast halves without skin 2 tablespoons vegetable oil 1 cup peach preserves 1/2 cup barbecue sauce 1/2 cup diced onion 2 tablespoons soy sauce 1 large green bell pepper -- cut into strips 16 ounces waterchestnuts, canned -- sliced Hot cooked rice

Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in a large Dutch oven over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until browned. Remove chicken; drain off drippings, and return chicken to Dutch oven.

Combine preserves, barbecue sauce, onion, and soy sauce; mix well. Pour mixture over chicken. Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally. Stir in green pepper and water chestnuts; continue to cook an additional 15 minutes. Serve over hot cooked rice. Yield: 4 servings

Per Serving: 513 Calories; 9g Fat (15.7% calories from fat); 31g Protein; 80g Carbohydrate; 5g Dietary Fiber; 68mg Cholesterol; 1155mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 1 1/2 Fat; 3 1/2 Other Carbohydrates.

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GOLDEN APRICOT PIE

12 ounces dried apricots 2 3/4 cups water 2 pie crusts (9 inch) 1 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg 1 tablespoon butter or margarine

In saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20 to 22 minutes. Remove from heat; cool. Place bottom pie crust in a 9-inch pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine sugar, cornstarch, nutmeg, and reserved apricot liquid; mix well. Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400 degrees F. for 50 to 55 minutes or until crust is golden brown and filling is bubbly. Yield: 8 servings.

Per Serving: 423 Calories; 14g Fat (28.4% calories from fat); 4g Protein; 74g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 313mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

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LIGHT TURKEY PICADILLO

1 pound lean ground turkey 2 teaspoons olive oil 1 cup chopped onions 1 clove garlic -- minced 1/2 cup green bell pepper -- diced 2 tablespoons chiles -- diced 14 1/2 ounces whole tomatoes -- canned, chopped 1/2 cup raisins 1 large potato -- peeled and cubed 2 tablespoons capers -- drained 1 teaspoon kosher salt 3 tablespoons barbecue sauce

Brown the turkey in a large nonstick skillet. Remove to a plate and wipe out the pan. In the same skillet, heat the oil and cook the onions, garlic, and bell peppers, covered, until golden. Stir frequently.

Stir the remaining ingredients into the pan and return the turkey to the skillet. Loosely cover and simmer for 20 minutes. While it is cooking, add water a tablespoon at a time if the sauce is too dry (this will depend on the type of barbeque sauce used). Yield: 4 servings.

Per Serving: 312 Calories; 11g Fat (30.3% calories from fat); 26g Protein; 31g Carbohydrate; 4g Dietary Fiber; 73mg Cholesterol; 700mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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SURPRISE CHERRY SQUARES

1 cup butter or margarine -- softened 1 1/2 cups sugar 4 eggs -- beaten 2 cups all-purpose flour 1 teaspoon vanilla extract 1 teaspoon lemon extract 21 ounces cherry pie filling

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating well. Stir in flavorings. Pour the batter into a lightly greased 15- x 10- x 1-inch jellyroll pan, spreading evenly.

Lightly cut through the batter with a small knife to mark off 24 squares. Spoon about 1 tablespoon pie filling in center of each square. Bake at 350 degrees F. for 45 minutes or until lightly browned (the batter will puff up around filling while baking).

Cool cake in pan 10 minutes. Cut into squares, and remove from pan. Yield: 24 servings.

Per Serving: 194 Calories; 9g Fat (39.0% calories from fat); 2g Protein; 28g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

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CREAMY EGG SALAD

3 ounces cream cheese -- softened 1/4 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup red and green bell pepper -- chopped fine 1/4 cup celery -- chopped 1/4 cup sweet pickle relish 2 tablespoons fresh parsley -- minced 8 eggs, hard-boiled -- chopped

In a mixing bowl, beat cream cheese, mayonnaise, salt, and pepper until smooth. Add green pepper, celery, relish, and parsley. Fold in eggs. Refrigerate until serving. Yield: about 6 servings.

Great on greens, in a sandwich, or on crackers.

Per Serving: 235 Calories; 20g Fat (74.7% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 301mg Cholesterol; 442mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.

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PARROT PUDDING

1 cup applesauce 2 tablespoons peanut butter 2 medium bananas -- chopped

Mix or blend all ingredients together and serve. Yield: 4 servings.

from Kim Cole Lutrell's Second Grade Class as printed in Soul Food Cookbook Year 2000 by Golden Lake Baptist Church (Belzoni, MS)

Per Serving: 151 Calories; 5g Fat (24.8% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1/2 Fat.

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TUSCAN PORK ROAST

8 cloves garlic -- peeled 1 tablespoon dried rosemary 1 tablespoon olive oil 1/2 teaspoon salt 4 pounds pork loin roast, boneless

In a blender or food processor, combine garlic, rosemary, olive oil, and salt; blend until mixture turns to paste. Rub over the roast; cover and let stand 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325 degrees F. for 2 to 2 1/2 hours or until the internal temperature reaches 160 - 170 degrees F. Let stand 15 minutes before slicing. Yield: 12 servings.

Per Serving: 189 Calories; 8g Fat (38.4% calories from fat); 27g Protein; 1g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 145mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fat.
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LIGHT PEAR CLAFOUTI

4 large Bartlett pears Ground Cinnamon Ground ginger 2 tablespoons margarine -- melted 1/2 cup egg substitute 1 teaspoon vanilla extract 2/3 cup half and half 5 tablespoons all-purpose flour 1/2 teaspoon baking powder 1 tablespoon sugar substitute 1/4 teaspoon ground nutmeg

Preheat oven to 375 degrees F. Lightly oil or spray an ovenproof 9-inch glass or ceramic deep-dish pie plate. Peel pears, slice them, and arrange half the slices in the pie plate. Sprinkle with cinnamon and ginger. Place the rest of the slices on top.

In a small bowl, mix margarine, egg substitute, vanilla, and half and half (or light cream). Beat together until creamy. Set aside.

In a bowl, whisk together flour, baking powder, sugar substitute, and nutmeg. Add the wet ingredients. Use electric mixer to beat until almost fluffy. Spoon evenly over the pears, making sure all the pears are coated. Bake for 45 to 60 minutes or until puffed and lightly browned. Yield: 8 servings.

Per Serving: 147 Calories; 7g Fat (42.8% calories from fat); 3g Protein; 19g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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HERBED MINUTE STEAKS

1 cup salad oil 1/2 cup red wine 3/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon celery salt 1/2 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon ground black pepper Dash nutmeg 6 minute steaks -- (or cube steaks) 1/2 cup sour cream Paprika

Combine all ingredients except steaks, sour cream, and paprika. In glass or enameled flat pan mix well.

Add steaks and marinate 1 hour, turning several times.

Remove from marinade; pan fry in hot skillet or broil just until browned on each side. Top each steak with a spoonful of sour cream and sprinkle with paprika. Yield: 6 servings.

Per Serving: 586 Calories; 54g Fat (84.2% calories from fat); 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 387mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 9 Fat.
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Great with steaks, smoked meats, or just serve them in a bowl with hot cornbread on the side!

Cowboy Beans

1 lb. dried pinto beans Water 2 cloves garlic,minced 2 onions finely chopped More or less to taste) 1/3 cup finely chopped jalapeno peppers, seeds removed *NOTE - if you used canned decrease by 1/3 or it will be TOO hot! 1 Tbsp. sugar 1 tsp. ground cumin 1/4 tsp. salt 3/4 cup finely chopped smoked bacon or salt pork ( can use ham hock also, we don't chop the salt pork)

Wash beans : put into large bowl or cooking pot. Pour water over beans to cover: let stand overnight. Drain in the AM and discard water.

Put beans ,garlic,onions ,peppers,sugar, cumin and pepper into a large cooking pot. Pour 6 cups of water over mixture. Bring to a boil and then reduce to simmer for 45 minutes.

Add salt and bacon, continue to simmer until beans are tender.

makes 8 to 10 servings

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I'm back with another quick and easy casserole. I copied this recipe from a neighbor's Iowa cookbook.

Six Can Casserole

1 can chicken rice soup 1 can mushroom soup 1 can chowmein noodles 1 small can Evaporated milk 1 can tuna, chicken or turkey 1 can French styled green beans

Mix all together and put into a greased casserole dish. Sprinkle with buttered crumbs. Bake at 350 degrees for 45 minutes to 1 hour.

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I found this in a cookbook from Disneyland. The cookbook is dated 1976, so needless to say, it doesn't exactly meet today's healthier cooking standards.

PECOS BILL'S CHILI CON CARNE

Serves 4-6

2 tablespoons bacon drippings or vegetable oil 1 clove garlic, minced 1 small onion, chopped 1 small green pepper, chopped 1 16-ounce can tomatoes, including liquid 1 16-ounce can chili beans, including liquid 1 15-1/4 ounce can red kidney beans, including liquid 2 teaspoons salt 1 teaspoon sugar 2 tablespoons vinegar 1/4 teaspoon ground black pepper 3 tablespoons chili powder dash Tabasco sauce or cayenne pepper 1 pound lean ground beef

1/2 cup onion, chopped 1/2 cup cheddar cheese, grated

Heat 1 tablespoon of the bacon drippings in a large frying pan and saute garlic until golden brown. Add chopped onion and green pepper. Cover pan and cook over low heat until onion is translucent. Meanwhile, mash canned tomatoes in own liquid in a 4-quart saucepan or Dutch oven, then add chili beans and kidney beans, including the liquid. Add salt, vinegar, pepper, chili powder, Tabasco sauce to beans and tomatoes and bring to simmer. Add sauteed garlic, onion and green pepper. Reheat frying pan and saute beef in remaining bacon drippings, stirring with a fork to crumble, until cooked. Drain off fat and add beef to bean mixture in saucepan. Simmer, uncovered, for about 45 minutes, stirring occasionally. Serve in bowls topped with chopped onion and cheddar cheese. Accompany chili with saltine crackers or hot buttered tortillas.

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This is a terrific side dish recipe. A little on the rich side, but well worth the extra calories. Quick and easy to prepare.

Orzo Carbonara

12 ozs. bacon, cut into 1/2 inch pieces 1/4 cup butter 1 - 1 pound box orzo 5 cups canned low salt chicken broth (or homemade) 1/2 cup cream (or a little more) 1 cup Parmesan cheese (or more if you like) 1 - 2 teaspoons chopped fresh thyme

Cook the bacon in a large, heavy saucepan over medium heat until crisp, about 8 minutes. Using a slotted spoon, remove the bacon to a paper towel. Pour off all but 2 tablespoons drippings from pan. Add the butter to the drippings and heat until butter begins to brown, about 2 minutes; stir in the orzo. Add 4 1/2 cups broth; simmer uncovered until orzo is just tender, but still firm to the bite and broth is absorbed, stirring often, about 8 minutes. Add cream; bring to a simmer. Remove from the heat. Mix in the cheese and thyme, then add the bacon. Season with salt and pepper. Thin with the remaining 1/2 cup broth, if desired.

Serves 6-8

Note: Instead of adding the bacon, I serve the bacon on the side and let everyone help themselves.

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This recipe is really easy and fast, use it as a side dish to any of your favorite main meals.

MUSHROOM BREAD

1 loaf french bread 1/3 cup mayonaise 1 cup shredded mozzarella cheese 2 tablespoons parmessan cheese 2 tablespoons green onion-chopped 2 oz. mushroom pieces

Mix altogether except bread. Spread on french bread and bake at 375 degrees for 10-12 minutes. Cut into pieces, and enjoy!!!

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Breaded Ranch Chicken

3/4 C crushed cornflakes 3/4 C grated Parmesan cheese 1 envelope ranch salad dressing mix 8 boneless skinless chicken breast halves (2 pounds) 1/2 C melted butter or margarine

In a shallow bowl, combine cereal, cheese and salad dressing mix. Dip chicken in butter, than roll in cereal mixture to coat. Place in a foil-lined baking dish and bake, uncovered, at 350 degrees for 45 min. or until juices run clear. Yield: 8 servings

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This a very delicious recipe that I aquired from Vegetarian Times February, 1996 issue. Just because it's a vegetarian recipe, don't count it out. It is sinfully delicious and I promise you won't miss the heavy cream.

Heart's Desire Mousse

Cups: 4 oz. semi-sweet non-dairy chocolate chips 2 tsp. margarine 4 heart shaped or round paper baking cups Mousse: 6 oz semi sweet non-dairy baking chips 10 1/2 oz package of firm silken tofu 2 TBS maple syrup 1 TBS Grand Marnier 1 tsp vanilla extract 1/4 tsp orange zest

Cups: Melt chocolate chips in a double broiler, stir well. Pour into paper cups 1 at a time. Turn to coat insides evenly. Set aside to cool and harden.

Mousse: Melt chocolate chips in a double broiler. Meanwhile, blend remaining ingredients in a blender. Add melted chips. Blend until smooth and uniform. Cool. Carefully peel away paper from chocolate cups. Pour mousse into chocolate cups. Refrigerate at least 3 hours or overnight. Serves 4.

Note: Silken tofu can be found at any health food store. It is a softer version of regular tofu and has a custard-like consistancy. Tofu (fermented soybeans) is an excellent source of vegetable protein and a good substitute for heavy creams and other thickening agents used in recipes. This recipe is really good and the soy is not even detected.

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This is similar to the Old Bay Seafood Spice that we Mid-Atlantic folks use to steam our blue crabs. I found it in the cookbook, "Beans, Greens, and Sweet Georgia Peaches," by Damon Lee Fowler, 1998.

HOPPIN' JOHN'S SEAFOOD BOILING SPICE

Makes about 1 cup

1/4 cup whole mustard seeds 2 T whole black peppercorns 2 T hot red pepper flakes 6 bay leaves 1 T whole celery seeds 1 T coriander seeds 1 T ground dried ginger a few blades of mace or 1/4 tsp powdered mace 1/4 cup salt

Put all ingredients except the salt into a blender, and process until they are evenly ground. (I used a coffee grinder after making all coffee "dust" was removed.) Add the salt and pulse the blender until the salt is evenly mixed with the seasonings. Spoon the spice mix into a 1/2-pint jar, seal tightly, and store away from light, heat, or air.

NOTE: After making and using a couple of batches, you will know what you like and don't like, and can balance the blend to suit your own tastes. For example, if you prefer a milder boil, cut back on the cayenne pepper, and add a little sweet paprika for color and a more subtle flavor.

I would think the same mix could be used to steam shrimp, although I haven't tried it.

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CHICKEN VEGETABLE SOUP

2 cups cooked, chopped chicken 1 bag frozen mixed vegetables 2 regular-sized cans Swanson Chicken Broth 2 soup cans of water 1 T basil 1 medium chopped tomato 1 T black pepper 2 t. salt

In a large pot, place frozen veggies, chicken broth, basil, tomato, pepper, salt, and chicken in. Add the water. May need to add more if you would like. Simmer until hot and veggies are cooked. Add some shredded cheddar to each individual soup for a little more flavor.

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Sneaky Potato Salad

Use instant mashed potato mix :mix according to package directions based on amount of salad you wish to make. Add finely chopped onions, cucumbers. Hard boiled eggs, celery or anything else you usually put in your potato salad. Then add mayonnaise (*not salad dressing)to the consistancy that you wish for your salad. We like ours a little dryer. add salt and pepper to taste

"My recipe called for regular mashed potatoes but trying to come up with a salad for you folks to take, thought I would try the above and if what you say was true, and I am sure it was, it was good so here goes.

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TANGY LEMON CHICKEN

4 medium chicken breast halves without skin -- boneless 1/2 cup Italian salad dressing -- creamy style 1 tablespoon grated lemon peel 1/4 cup lemon juice Dash ground black pepper

Place the chicken in a self-sealing plastic bag set in a bowl. For the marinade, in a small bowl, stir together the salad dressing, lemon peel, lemon juice, and pepper. Pour over chicken. Seal bag. Marinate in refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally.

Drain chicken, reserving marinade. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning and brushing with marinade half way through grilling. Discard any of the remaining marinade. If desired, serve grilled chicken on tossed salad greens. Yield: 4 servings.

Per Serving: 272 Calories; 16g Fat (52.3% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 308mg Sodium. Exchanges: 4 Lean Meat; 1/2 Fruit; 3 Fat.
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CRACKER BRITTLE

12 graham crackers -- cinnamon-flavored, 2 1/2"x5" 1 cup butter or margarine 1/2 cup sugar

Heat oven to 350 degrees F. Line a 15x10-inch jelly roll pan with foil. Arrange crackers over bottom of prepare pan. In small saucepan, combine butter and sugar. Bring to a boil over medium heat; boil 2 minutes, stirring occasionally. Remove from heat; pour and spread evenly over crackers. Bake at 350 degrees F. for 15 to 18 minutes or until golden brown. Cool completely. Break or cut into pieces. Yield: 36 servings.

Per Serving: 66 Calories; 5g Fat (71.5% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat; 0 Other Carbohydrates.

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LIGHT BAKED CATFISH

1/4 cup yellow cornmeal 1/4 cup all-purpose flour 1/4 cup grated Parmesan cheese 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon ground red pepper 1 egg white 2 tablespoons skim milk 4 catfish fillets -- 4 oz each Vegetable cooking spray (butter flavor) 1/2 teaspoon sesame seeds Lemon wedges

Combine first 7 ingredients; set aside.

Whisk together egg white and milk. Dip fillets in milk mixture and dredge in cornmeal mixture.

Place fillets on a foil-lined baking sheet coated with cooking spray. Sprinkle with sesame seeds and coat each fillet with cooking spray.

Bake at 350 degrees F. for 30 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges. Yield: 4 servings.

Per Serving: 245 Calories; 6g Fat (24.5% calories from fat); 31g Protein; 14g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 446mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 0 Fat.
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STRAWBERRY FUDGE BALLS

8 ounces cream cheese -- softened 6 ounces semisweet chocolate chips -- melted 3/4 cup vanilla wafer crumbs 1/4 cup strawberry preserves 1/2 cup toasted almonds -- finely chopped

Beat cream cheese at medium speed of an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and strawberry preserves; cover and chill 1 hour.

Shape cream cheese mixture into 1-inch balls. Roll fudge balls in chopped almonds. Store fudge balls in the refrigerator. (You may freeze fudge balls up to 2 months.) Yield: about 4 dozen (2 per serving).

Per Serving: 103 Calories; 7g Fat (59.6% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

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MCGILL MASTERPIECE

1 pound pork sausage -- mild 1 pound pork sausage -- spicy 1 medium onion -- chopped 6 cups crispy rice cereal 1 1/2 cups cooked long-grain white rice 2 cups shredded cheddar cheese 6 medium eggs 21 1/2 ounces condensed cream of celery soup -- reduced-sodium (2 cans) 1/2 cup milk 1 tablespoon butter -- softened

Grease a 3-quart rectangular baking dish; set aside. In a very large skillet, cook sausage and onion until sausage is no longer pink and onion is tender. Drain off fat. Set aside.

Meanwhile, in a large bowl, combine 5 cups of the cereal and the cooked rice. Spread rice mixture evenly in bottom of prepared baking dish. Spoon sausage mixture over rice layer. Sprinkle with cheddar cheese.

In a medium bowl, beat eggs, soup, and milk with a wire whisk until combined. Carefully pour over layers in baking dish. Press down lightly with back of a spoon. Toss remaining 1 cup cereal with butter. Sprinkle over top.

Bake in a 325 degree F. oven 50 to 55 minutes or until golden brown and bubbly. Let stand 10 minutes before serving. Yield: 12 servings.

Per Serving: 560 Calories; 43g Fat (69.1% calories from fat); 19g Protein; 24g Carbohydrate; 1g Dietary Fiber; 174mg Cholesterol; 1152mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 7 Fat.

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RAISIN-RICE PUDDING

3 large eggs 2 cups milk 3/4 cup sugar 1 1/3 cups cooked long-grain white rice 1 1/2 teaspoons lemon juice 1 1/2 teaspoons vanilla extract 1 tablespoon butter or margarine -- melted 1 teaspoon ground nutmeg 2/3 cup raisins

Combine eggs, sugar, and milk; beat at medium speed of an electric mixer 1 to 2 minutes or until sugar dissolves. Add remaining ingredients; stir well. Pour into a greased 1 1/2-quart casserole; place casserole in a baking pan. Pour boiling water into baking pan to a depth of 1 inch. Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until mixture is slightly thickened. Stir and bake an additional 10 to 15 minutes or until set. Serve warm or at room temperature. Yield: 6 servings.

Per Serving: 296 Calories; 7g Fat (21.3% calories from fat); 7g Protein; 52g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

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CHOP SUEY SALAD

1 cup ripe olives -- sliced 1 medium green bell pepper -- sliced in 1-inch strips 4 cups mixed salad greens 1 cup bean sprouts -- canned, drained and rinsed 8 ounces waterchestnuts, canned -- sliced, drained 1 cup sliced green onions 3/4 cup chopped celery 1 cup cooked chicken -- thinly sliced 1 tablespoon mayonnaise 2 tablespoons lemon juice 1 tablespoon vegetable oil 1/3 cup soy sauce 4 slices bacon -- cooked and crumbled

Combine first 8 ingredients. Combine remaining ingredients except bacon; mix thoroughly. Pour dressing over salad just before serving, tossing lightly. Sprinkle with bacon. Yield: 4 servings.

Per Serving: 271 Calories; 15g Fat (47.6% calories from fat); 17g Protein; 20g Carbohydrate; 6g Dietary Fiber; 36mg Cholesterol; 1859mg Sodium. Exchanges: 2 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat.
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LIGHT PRALINE PEACH COMPOTE

Vegetable cooking spray 3 tablespoons chopped pecans 1/2 cup orange juice 1/4 cup firmly packed brown sugar 2 teaspoons grated orange peel 6 large peaches -- peeled and sliced

Coat a 10-ounce custard cup with cooking spray. Spread chopped pecans in custard cup, and microwave, uncovered, at HIGH 2 to 4 minutes or until pecans are lightly toasted. Set aside.

Combine orange juice, brown sugar, and orange peel in a 1-cup glass measure. Microwave at HIGH 1 to 2 minutes or until sugar dissolves. Place peaches in a bowl. Pour orange juice mixture over peaches; stir gently. Cover and chill 1 hour.

To serve, spoon peach mixture evenly into individual dessert dishes. Sprinkle pecans evenly over each serving. Yield: 6 servings.

Note: If you don't have or don't use a microwave, toast the pecans in a regular oven and dissolve the sugar in the orange juice mixture in a saucepan on the stovetop.

Per Serving: 111 Calories; 3g Fat (19.9% calories from fat); 1g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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CURRIED TUNA MELTS

6 ounces tuna in water, canned -- drained and flaked 3 eggs, hard-boiled -- chopped 1/4 cup chopped green onions 1/3 cup mayonnaise 1/2 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper 8 slices rye bread 1 cup Monterey Jack cheese -- shredded

Combine first 7 ingredients; spread evenly onto 4 bread slices. Sprinkle cheese evenly over tuna mixture, and top each with a bread slice.

Heat a large nonstick skillet over medium heat. Add sandwiches; grill 2 minutes on each side or until cheese melts and sandwiches are golden. Serve immediately. Yield: 4 servings.

Per Serving: 513 Calories; 31g Fat (53.2% calories from fat); 28g Protein; 32g Carbohydrate; 4g Dietary Fiber; 203mg Cholesterol; 1003mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 Fat.

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Feather Dumplings

2 cups flour, sifted 1 tsp. salt 4 tsp. baking powder 1/4 tsp. pepper 1 egg, well beaten 3 TBsp. butter, melted 2/3 cups milk

Sift dry ingredients together. Add egg, melted butter and enough milk to make a moist, stiff batter. Drop by teaspoon into boiling liquid. Cover very tightly and cook for 18 minutes. Makes 2 dozen dumplings.

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from TOPS (Taking Off Pounds Sensibly) manual, "The Choice is Yours". The only modification I made was to use halibut instead of cod filets. It took a few minutes longer (12 instead of 8), but was worth the wait.

POACHED FISH 4 servings

1 1/2 cups chicken broth 1 medium onion, chopped 1 tsp. lemon juice 1 Tbsp. dried parsley 1 bay leaf 1 lb. cod filets

Combine broth, onion, lemon juice, parsley and bay leaf. Bring to a boil Place fish in boiling liquid. Reduce heat to low. cover pan. Simmer until fish flakes easily when slightly lifted with a fork (about 8 to 10 minutes). Using slotted spoon, carefully lift fish to serving plate.

Per Serving (3-1/2 oz.): 115 calories, 25g protein, 1g carbohydrate, 1g total fat, trace unsaturated fat, 55mg cholesterol, 0.2 dietary fiber, 188mg sodium

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Sweet 'n sour chicken

1 medium sized chicken trimmed of all fat 1 cup mayo 1 cup hot chutney (preferably peach) 1 cup brown onion soup 1 clove garlic (optional)

Cut up chicken in small pieces, transfer chicken to baking tray. Mix all the ingredients together in a bowl. Pour over chicken and bake on 350F or 180 deg. C for approx. 1 hour or until done, turning the chicken over halfway to get an even colour.

To convert anything to anything, go to http://www.onlineconversion.com/ ) _______________________________________

When you are in need of a chocolate fix, this is the recipe to prepare. It is a very quick and easy recipe, and tastes wonderful!!!

Chocolate Chip Brownies

1/3 cup butter 1 12 ounce bag semisweet chocolate chips 2 eggs 1 teaspoon vanilla extract (not imitation vanilla) 1/2 cup sugar 2/3 cup all-purpose flour 1/4 teaspoon salt 1/2 cup chopped walnuts or pecans*

Preheat oven to 325F. Grease and flour an 8-inch square baking pan.

Combine the butter and 1 cup of the chocolate chips in a heavy saucepan and place over low heat; stir almost constantly until melted and smooth OR microwave the butter and chocolate chips in a bowl, on high power for about 2 minutes, then whisk until smooth. Set aside to cool slightly.

Beat in the eggs and vanilla, then add the sugar and beat until smooth. Add the flour and salt and beat until blended. Stir in the walnuts or pecans and the remaining 1 cup of chocolate chips. Spread in the prepared pan and bake for about 35 minutes - the center should remain moist. It is better to underbake than overbake. Let cool for about 15 minutes, then cut into 2-inch squares.

Makes 16 brownies.

*I toast the walnut or pecans in a 350 oven for about 5-6. It brings out the flavor of the nuts. After the nuts have cooled, you can chop them and add to the batter.
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This is really good with a cold glass of milk.
Apple Sauce Cake

3 cups flour 3 cups apple sauce 2 eggs 2 cups sugar 1 cup raisins 1/2 tsp. cloves 1/2 tsp. nutmeg 1 tsp. vanilla extract 1 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. salt 1 cup chopped pecans 2 tbsp. vegetable oil

Mix butter and sugar together, add eggs and mix well. Sift dry ingredients and add to mixture. Add oil and apple sauce and mix well. Stir in raisins and add nuts. Pour into a well greased and floured tube pan. Bake for 1 hour and 15 minutes at 325 degrees.
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Tomato, Pasta & Spinach Soup (Makes 10 cups)

This is quick (20 minutes!) and easy, and the ingredients can be purchased well ahead of time.
3 cloves garlic, minced or pressed 2 t. olive oil 6 cups water 1 28-oz. can crushed tomatoes 4 chicken broth cubes 1/4 t. dried sage 1 c small tubular pasta (ditalini or tubetti) 1 10-oz. box frozen chopped spinach 1 15-oz. can white beans, rinsed grated parmesan cheese (garnish)

In a 4 qt. pot, heat olive oil and garlic over medium heat until aromatic. Add water, tomatoes, chicken broth cubes and sage. Bring to a boil. Stir in pasta and cook 5 minutes, stirring occasionally. Add spinach and cook another 5 to 7 minutes, breaking up spinach as it thaws. Pasta should be tender. Stir in beans and heat through, about 1 to 2 minutes. Serve sprinkled with Parmesan cheese.

Per serving (without cheese): 270 cal, 14g pro, 48g car, 10g fiber, 4g fat (0g sat fat), 0mg chol, 1,707 mg sod.
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Cheese Pepper Sour Cream Yeast Bread.

This is no-fail !!!!

1 pkg active dry yeast 1/4 C hot water 2 1/3 C unsifted flour - divided 2 T sugar 1 t salt 1/4 t baking soda 1 C sour cream 1 egg 1 C grated sharp cheddar cheese 1/2-1 t ground black pepper melted butter

preheat over to 350° dissolve yeast in hot water in large bowl. add 1 1/3 C flour, sugar, salt, soda, sour cream and egg. blend 30 seconds on low speed. stir in remaining flour, cheese and pepper. divide batter evenly between 2 8x4" greased loaf pans. let rise about1 hour, or undtil doubled. bake 30 minutes. brush top lightly w/ butter.

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Neapolitan Easter Cake

or La Pastiera di Grano, in Italian, this cakes secrets are in the mix, All the exotic ingredients, orange-flower water, candied citron, chopped candied orange peel--can be found at most Italian or Middle Eastern markets. This makes 12 servings. This is an old Italian Recipe, I hope you enjoy it.

Neapolitan Easter Cake

8 ounces hulled wheat berries from soft wheat (available in Italian markets and health food stores.)

For crust 2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 3/4 cup confectioners sugar 1 large egg 1 large egg yolk 1 teaspoon-orange-flower water

For filling 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 1 teaspoon grated orange zest 1 pound (2 cups) whole milk ricotta cheese 4 large eggs 2/3 cup sugar 3 tablespoons orange-flower water 1/2 teaspoon ground cinnamon 1/2 cup chopped candied citron 1/2 cup chopped candied orange peel Up to 1 cup milk (optional) Confectioners' sugar Place the wheat in a large bowl, and let soak overnight in a cool place. To make dough Combine flour, cinnamon and salt, in a large bowl, beat butter and confectioners' sugar until light and fluffy. Add the egg and egg yolk and beat until smooth. Beat in orange-flower water, add dry ingredients and stir just until blended. Shape dough into 2 disks, one slightly larger than the other. Wrap in plastic wrap and chill for at least 1 hour, or overnight. To Make filling Drain soaked wheat and place it in a saucepan with salt and water to cover. Simmer over medium heat and cook, stirring occasionally, until wheat is tender, 20 to 30 minutes. Drain and place in large bowl. Stir in butter and orange zest. Let cool. Pre-heat oven to 350 degrees. In a large bowl, combine ricotta, eggs, sugar, orange flower water and cinnamon. Beat until blended, stir in wheat mixture, citron, and orange peel. Mixture should resemble a medium-thick porridge. It it is too stiff, thin with a little milk. Roll out larger piece of dough to a 15-inch circle. Fit into a 9 inch by 3 inch springform pan. Pour in filling and smooth the top. Roll out remaining dough into 10 inch circle, cut the dough into 1/2 inch wide strips (with a fluted pastry cutter, if possible) Place the strips over the filling in a lattice pattern. Press ends against the bottom pastry to seal. Bake for 1 1/2 hours, or until well-browned on top. Let cool in the pan for 15 minutes, then remove rim of pan and cool completely on a wire rack. Sprinkle with confectioners' sugar before serving. Makes 12 servings, or more, this is a very heavy "cake".

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I am always looking for alternatives for pasta with tomato sauces, and ran across this in a magazine several years ago. It is so easy but has such a fabulous flavor that it's great for last minute dinners or to have people over for company. I often double this recipe for large dinner parties, and sometimes throw frozen peas into the pasta water for the last minute of cook time to add color. This makes a wonderful main course but would be a nice side dish for fish or chicken.

Baked Lemon Spaghetti

* 1 (8 ounce) package spaghetti (thinner pasta such as capelli would get too mushy, you need a bulkier rope pasta) * 1/3 cup unsalted butter * 1 (8 ounce) carton sour cream * 1 teaspoon finely grated lemon peel * 3 tablespoons fresh lemon juice * 3 tablespoons chopped fresh parsley * 1/4 cup grated Parmesan cheese * salt * ground black pepper

Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish. I just spray mine with Pam or some other nonstick spray.

Melt butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Toss to evenly coat the pasta.

Bake in a preheated 400 degree oven for 15 to 20 minutes, or until heated through. Remove from oven, and add grated parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.

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This really is cooked in the ground ! It's great for hunting / camping trips, etc. We have an annual family " Pig Out" every year for a few close friends and family. Most come to our farm with tents that weekend and we give pony rides to the kids, play horseshoes, a little hoedown music on the night that the meat goes in the ground.And then the following day around lunch time, we dig up the "pig" and serve with side dishes that everyone has brought.

The most important part to this is the FIRE ! Use hard wood like oak, hickory. ( don't use Pine, etc, it won't hold the heat and the coals go out too quickly). Dig a pit about 3 foot deep and wide enough to lay all pieces side by side without touching. START THE FIRE AROUND 12:00 NOON THE DAY BEFORE. You'll need a big roaring fire that will fill the hole with red hot ashes. Pile it high and stop adding wood in time to let the pieces burn down by around midnight.

Pig In The Ground

ingredients:

FRESH PORK. ( pork roasts work good for small gatherings AND the first time you try this){ BUT, you CAN order a fresh Hog and have it quartered- ). The following ingredients will vary in the amount-depending on how much Pork you're . cooking.( I've experimented thru the years with different seasonings and this combination gets the most compliments)

Dale Steak Seasoning. Goyo Adobo Seasoning Mrs Dash Extra Spicy Seasoning Garlic Pepper Seasoning Several bottles of BBQ sauce ( different varieties- to serve with cooked Pork)

Coat pieces with Dale Sauce and then sprinkle heavily with all other ingredients. Wrap each piece with several layers of Heavy Duty foil wrap.(wrap in different directions to hold in juices)

When fire is ready, shovel out half the ashes quickly, and lay the meat on top of the remaining ashes in the pit. Lay a piece of tin on top of all meat pieces and cover with removed ashes. then cover with dirt (saved when digging the pit). Make sure all holes are filled in with dirt to avoid any smoke escaping.[The tin is to protect the meat from the shovel when digging back up] Cooking time: Regular size Pork Roasts will cook within 10 to 12 hours. Quarter hog pieces will take around 14 hours. At the end of cooking time remove top dirt and ashes and tin. Place meat thermometer in each piece and check for doneness. ( there should still be heat underneath). As with any recipe like this, it takes some experimenting to get it down right, but it's well worth it. The first year we tried it, we told everyone we would have Pork IF it turned out, otherwise we would have hot dogs..So everyone jumped in and helped and watched the fire like it was a baby, wondering if it would work. It was delicious and everyone felt like we had really accomplished something together. I always have Freezer bags handy and send a bag home with everyone at the end of the weekend.
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MINT FUDGE

2 cups sugar 1/3 cup cocoa Pinch salt 2/3 cup milk 2 tablespoons light corn syrup 1/4 cup butter or margarine 1/4 teaspoon peppermint extract 1 cup sifted powdered sugar 3 teaspoons milk 3 drops peppermint extract 2 drops green food coloring

Combine first 5 ingredients in a heavy 3-quart saucepan; bring mixture to a boil over medium heat, stirring constantly. Cover and boil 3 minutes.

Remove lid; cook until mixture reaches soft ball stage or candy thermometer registers 234 degrees F. Remove from heat; cool 10 minutes.

Add butter and 1/4 teaspoon peppermint extract; beat until mixture thickens and begins to lose its gloss.

Pour mixture into buttered 8-inch square pan or dish. Cool and cut into squares.

Place squares at least 1/2-inch apart on a wax paper lined baking sheet; set aside.

Combine powdered sugar and remaining ingredients, stirring until blended.

Place mixture in heavy duty, zip-top plastic bag; seal. Snip a tiny hole in one corner of bag; drizzle over fudge. Yield: 1 1/4 pounds (about 20 servings).

Per Serving: 132 Calories; 3g Fat (18.2% calories from fat); 1g Protein; 28g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates.

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LEMON-LIME FLANK STEAK

12 ounces lemon-lime soda -- (like Sprite or7Up) 1/4 cup chopped fresh cilantro 1/4 cup lime juice 1/4 cup vegetable oil 2 cloves garlic -- minced 2 each jalapenos -- unseeded and finely chopped 1 1/2 pounds flank steak Vegetable cooking spray Salt

Combine first 6 ingredients in a 2-quart shallow dish, stirring well; add flank steak, turning to coat. Cover and chill 8 hours, turning meat occasionally.

Remove steak from marinade, discarding marinade.

Coat grill rack with cooking spray, and place on grill. Cook steak, covered with grill lid, over medium-hot coals (350 to 400 degrees F.) about 7 minutes on each side or until desired degree of doneness. Remove steak from grill, and sprinkle evenly with salt to taste. To serve, cut steak diagonally across grain into thin slices. Yield: 4 servings.

Per Serving: 464 Calories; 31g Fat (61.5% calories from fat); 33g Protein; 11g Carbohydrate; trace Dietary Fiber; 87mg Cholesterol; 129mg Sodium. Exchanges: 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.

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CARIBBEAN GRAPES

1 1/2 pounds black grapes 8 ounces sour cream 2 tablespoons sugar 1 tablespoon light rum 1/4 teaspoon ground cinnamon 1/3 cup chopped toasted almonds

Remove and discard grape stems. Wash grapes; drain and pat dry with paper towels. Cut grapes in half; remove and discard seeds; set grape halves aside.

Combine sour cream and next 3 ingredients; stir until sugar dissolves. To serve, spoon sour cream mixture over grape halves, and sprinkle with chopped almonds. Yield: 6 servings.

Per Serving: 218 Calories; 12g Fat (48.3% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 23mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

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LIGHT CLAM CHOWDER

2 cups water 2 medium potatoes -- peeled and diced 1 medium onion -- chopped 2 carrots -- scraped and chopped 1 stalk celery -- chopped 1/2 teaspoon salt 6 1/2 ounces clams, canned -- minced, undrained 1 cup skim milk

Combine first 6 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Add clams and milk; cover and simmer 5 minutes. Yield: 6 servings.

Per Serving: 110 Calories; 1g Fat (6.5% calories from fat); 11g Protein; 15g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 253mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Other Carbohydrates.

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BISCUIT PUDDING

2 large eggs -- lightly beaten 2 cups milk 1 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 3 cups biscuits -- crumbled 1/2 cup raisins -- optional

Combine first 6 ingredients; add crumbled biscuits and, if desired, raisins, stirring well. Spoon into a lightly greased 9-inch square pan. Bake at 350 degrees F. for 40 minutes or until a knife inserted in center comes out clean. Yield: 9 servings.

1 (10-count) can refrigerated biscuits, baked according to package directions and crumbled, may be used for crumbled biscuits.

One half cup apple jelly may be spread on bottom of pan before adding biscuit mixture.

Per Serving: 424 Calories; 12g Fat (26.2% calories from fat); 9g Protein; 70g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 793mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

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SWISS CHICKEN

6 each chicken breast halves, skinless and boneless 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 6 slices Swiss cheese -- 4-inch-square 10 3/4 ounces condensed cream of chicken soup -- undiluted 1/4 cup milk 2 cups herb-seasoned stuffing mix 1/4 cup butter or margarine -- melted

Place chicken in a greased 13x 9x 2-inch baking dish; sprinkle with garlic powder and pepper. Top each breast half with a cheese slice; set aside.

Combine soup and milk, stirring until smooth; pour over chicken. Sprinkle with stuffing mix, and drizzle with butter.

Cover and bake at 350 degrees F. for 50 minutes or until chicken is done. Yield: 6 servings.

Per Serving: 714 Calories; 44g Fat (55.9% calories from fat); 63g Protein; 15g Carbohydrate; 1g Dietary Fiber; 199mg Cholesterol; 1119mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Non-Fat Milk; 6 Fat.

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QUEMADA (BURNT-SUGAR CANDY)

3 cups sugar -- divided 1 cup milk 1/2 cup butter 1/2 cup chopped pecans

Combine 2 cups sugar, milk, and butter in a heavy 3-quart saucepan; stir well. Cook over medium heat, stirring often, until butter melts.

Place remaining 1 cup sugar in a heavy skillet; cook over medium heat, stirring constantly, until sugar melts and syrup is light golden brown. Gradually stir into butter mixture. Cook over medium heat, stirring often, until mixture reaches soft ball stage (240 degrees F.). Remove from heat. Let mixture cool to 110 degrees F. Beat at high speed of an electric mixer until mixture is cool and holds its shape. Shape into two 7x1 1/2-inch logs; roll in pecans. Wrap in plastic wrap, and chill 1 to 2 hours. Cut into 1/2-inch slices. Yield: about 14 servings.

Per Serving: 263 Calories; 10g Fat (33.2% calories from fat); 1g Protein; 44g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 3 Other Carbohydrates.

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PIZZA QUICHE

1/2 pound hot or mild Italian sausage 2 each pie crusts (9 inch) 1 cup Ricotta cheese 3 each eggs 1 cup shredded Mozzarella cheese 3 ounces sliced pepperoni -- chopped 1/4 cup grated Parmesan cheese 2 tablespoons milk Pizza sauce

Remove casings from sausage. Cook sausage in a medium skillet until browned, stirring to crumble; drain well and set aside.

Line a 9-inch pieplate with one of the pie crusts; flute edges. Bake at 450 degrees F. for 5 minutes. Remove from oven; reduce oven temperature to 350 degrees F.

Combine Ricotta cheese and eggs; beat well. Stir in sausage, Mozzarella, pepperoni, and Parmesan. Spoon into partially baked pie crust. Cut remaining piecrust so that it becomes an 8-inch pie crust and cut into 6 wedges. Arrange on top of filling. Bake at 350 degrees F. for 20 minutes. Brush milk over top of crust; bake an additional 20 minutes or until golden brown. Let cool 10 minutes; serve with warm pizza sauce. Yield: 6 servings.

Per Serving: 651 Calories; 48g Fat (66.2% calories from fat); 25g Protein; 30g Carbohydrate; 1g Dietary Fiber; 174mg Cholesterol; 1160mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat.

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LIGHT NUTTY APPLE BROWNIES

1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 cup egg substitute 1/2 cup margarine -- melted 1/2 cup sugar substitute 2 teaspoons vanilla extract 1 cup apple -- peeled and grated 1/2 cup walnuts, toasted -- coarsely chopped

Preheat oven to 325 degrees F. Oil a 9-inch square ovenproof pan. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and cinnamon very thoroughly.

In a small bowl, beat together egg substitute, margarine, sugar substitute, and vanilla. Pour the wet mixture into the dry ingredients. Mix thoroughly and then stir in grated apple and nuts.

Spoon the brownie batter into the prepared pan. Bake brownies for 25 to 30 minutes or until a knife or toothpick inserted in center comes out clean. Cool on rack, loosen edges, then remove from pan and cut into 1 1/2-inch squares. Yield: 28 servings.

Per Serving: 83 Calories; 5g Fat (55.5% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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GERMAN CABBAGE SOUP

2 tablespoons unsalted butter 1 cup yellow onion -- diced 1/2 teaspoon caraway seeds 2 tablespoons unsalted butter 8 cups green cabbage -- cored and chopped 1/2 cup dry sherry 1/4 cup fresh lemon juice 5 1/2 cups vegetable broth 2 cups red potatoes -- diced 1/4 cup carrot -- peeled and grated 1/2 teaspoon black pepper Salt to taste 6 tablespoons unsalted butter -- melted 1/2 cup all-purpose flour 2 cups skim milk -- warmed 1/2 cup sour cream 1/4 cup prepared horseradish 1 tablespoon chopped fresh chives 1/8 teaspoon kosher salt 1/8 teaspoon cayenne

Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion and caraway; saute until onion is soft, about 5 minutes. Add 2 tablespoons butter and cabbage. Cover and cook 10 to 15 minutes, until cabbage is slightly brown.

Increase heat to medium-high and deglaze the pot with sherry and lemon juice. Add vegetable broth, potatoes, carrot, pepper, and salt. Bring soup to a boil, reduce heat to medium, and simmer 15 minutes.

Meanwhile, melt 6 tablespoons butter in a small saucepan over medium heat. Whisk in flour; cook, stirring, for about 2 minutes. Gradually add warm milk; cook 3 minutes, whisking constantly.

Increase heat under soup to medium-high and bring to a simmer. The stir the milk mixture into soup -- it should begin to thicken immediately. Cover and remove soup from heat. If it seems too thick, add a little more milk.

To make the garnish, combine the sour cream and last 4 ingredients in a small bowl. Before serving, garnish soup with a dollop of the sour cream-horseradish mixture and additional chives, if desired. Yield: 10 servings.

Per Serving: 323 Calories; 16g Fat (46.5% calories from fat); 8g Protein; 35g Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol; 987mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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MUD PIE

1 quart coffee ice cream -- softened 1 chocolate wafer pie crust (9 inch) 1/2 cup chocolate syrup

Spread ice cream into crust; pour chocolate syrup on top and swirl with a knife. Cover and freeze for at least 2 hours. Serve frozen. Yield: 8 servings.

Per Serving: 322 Calories; 17g Fat (45.2% calories from fat); 4g Protein; 42g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 238mg Sodium. Exchanges: 3 1/2 Fat; 3 Other Carbohydrates.

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Here is a very simple and delicious recipe for Strawberry Bread.

Strawberry Bread

3 cups flour 1 tsp. baking soda 1 tsp. salt 1 TBsp. cinnamon 2 cups sugar 4 eggs, beaten 1-1/4 cups vegetable oil 2 cups frozen sliced strawberries and juice, thawed 1-1/4 cups pecans, chopped (optional)

Combine dry ingredients; add eggs, oil, strawberries, and pecans. Stir until ingredients are moistened. Spread into 2 well greased 9x5x3 inch loaf pans. Bake at 350 degrees for 60 to 70 minutes or until bread tests done. Cool in pan for 5 minutes. Remove from pan. Cool on rack.
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This easy recipe is always a hit and makes the tastiest gravy. I like serving it with boiled potatoes tossed with a little butter and parsley, and mixed vegies or a salad. Home made apple pie with french vanilla ice cream for dessert.

Crock Pot Pork Roast

1 3-4 pound rolled lean pork loin roast (or whatever size fits in your crockpot) 1 garlic clove, cut into about 6 slivers pepper 1 onion, sliced 1/8 cup soy sauce 1/2 cup hot water 2 bay leaves 4 whole cloves (not garlic, but the spice called "cloves")

Insert slivers of garlic into the pork. Sprinkle all over with pepper. Brown roast under the broiler for approx. 10 minutes, turn to brown the other side for another 10 minutes. Place half the onion over bottom of crock pot (to act as a "rack" for the meat to sit on), place browned roast on top of onions. Place remaining onion over roast. Combine soy sauce and hot water and slowly pour over roast. Add bay leaves and the cloves. Cover and cook on "Low" for 8-10 hours. Remove meat and use the juices to make a delicious gravy.

To make the gravy, I strain the juices into a pot on the stove and bring to a boil. Then mix approx. 1 rounded tablespoon flour and 1 rounded tablespoon cornstarch with about 1/2 cup of water in a container with a tight seal, shake it up for a few seconds, then pour it into the boiling juices while stirring constantly. Let simmer till thick and it's ready to serve.

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This is another recipe found in the TOPS manual, "The Choice is Yours".

NO-FAT "FRIED" CHICKEN 4 servings

3 Tbsp. grated Parmesan cheese 1/2 cup bread crumbs 1/2 tsp. rosemary 1/2 tsp. thyme 1 clove garlic, minced 1/4 tsp. onion powder 2 egg whites 4 small boneless, skinless chicken breasts

Preheat oven to 400F. Spray pan with nonstick cooking spray. Combine all ingredients except egg whites and chicken. Beat egg whites; dip chicken breasts into beat egg whites, then roll them in mixture of dry ingredients. Bake 30 to 40 minutes until done.

Per Serving (1 small breast): 183 calories, 32g protein, 5g carbohydrate, 3g total fat, 45g cholesterol, 313mg sodium

Exchanges: 3 meat, trace fat

You know, I was reading this as I was typing it up and it just occurred to me what's wrong with this recipe. You need to add a splash of milk to the eggs (along with some fresh ground black pepper) and then go back and forth between dipping the chicken in the coating and the eggs several times to build up a decent crust thickness. Of course, you'll have blown the calorie count, but who cares - It'll taste really good!
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Chicken Paprika
serves 4

4 tbsp. butter or magarine 2 tbsp. olive ol 1 tbsp. paprika 1/2 medium yellow onion, finely choppe 1/2 tsp. parsley, finely chopped 4 large chicken breasts, bones, skinned and cut in half 1/2 cup dry white wine 1/2 cup chicken broth 1/2 tsp. salt 1/2 tsp. ground white pepper 1 cup sour cream

Melt the butter in a frying pan. Add the olive oil, paprka and pasley, onions, salt and pepper. Saute the onions until soft. Add the chicke breasts and cook for 4-5 minues on each side or until browned. Add the wine and chickenroth and cook for 15-20 mintues or until the checken breasts are tender. Remove the chicken breasts to a warm plate. Stir the sour cream into thepan liquid and cook over low heat until warmed through. Pour over chicken. Garnish with parsley and serve.

Everyone loves this chicken.

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Here is a recipe that has been part of family dinners since I was much younger. I ran across it again in my mothers recipe box. Hope you enjoy it as much as I did and as my children now do.

King Ranch Chicken

3 pounds chicken (I use cheap legs etc its easier) 1 med onion diced 1 rib of celery diced 2 1/2 teaspoon salt 1/2 cup water 1 dozen soft corn tortillas cut in 1" width strips 2 cups grated cheese 1 cup chopped onion 1 can cream of chicken soup 2/3 cups Rotel tomatoes Tortilla chips and green peppers for decoration

Stew chicken with 1st onion, celery, salt and water. Cook till done about 1 1/2 to 2 hours covered. Save 1 1/3 cups of broth when done. Cool chicken and cut into bite size pieces.

Blend soup, Rotel, broth and 1/2 tsp salt. Heat until smooth.

Layer: chicken, tortillas, cheese, Onions, sauce(soup/rotel mix)and cheese. Decorate with tortilla chips and sliced green peppers. Bake at 350 for 35 to 40 minutes. Serve immediately _______________________________________

Here is a recipe that is different, but really good. Hope you will give it a try.

Spaghetti Salad

2 c. dry spaghetti, broken in small pieces 6 apples, diced 1- 20 oz. can crushed pineapple, drained 2 c. Cool Whip, thawed 1/2 c. nuts, optional Dressing: 4 eggs 1/4 c. lemon juice or Real lemon 1 1/2 c. sugar Mix eggs, sugar and lemon juice in saucepan and cook until thickened. Cool. Cook the spaghetti, rinse and cool. Mix apples and pineapple in cooled spaghetti. Mix in the cooked dressing and refrigerate several hours or overnight. Just before serving, add cool whip and nuts.

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I love to cook but don't always have the time. So this is a great recipe that can be made ahead of time and reheated or can be prepared before you leave for work in the morning.

Chicken Casserole

4 boneless chicken breasts 1 TBSP. of oil or you can use a cooking spray such as PAM 1 can of Campbells condensed Cream of Mushroom soup 1 can of Campbells condensed Cream of Chicken soup 1 can of Campbells condensed Cream of Celery soup (or Cream of Broccoli) 1 cup of milk 1 bag of frozen broccoli florets (thawed) 1 bag of frozen baby carrots (thawed) 1 package or 2 cups of shredded cheese (you can use whichever you like: mozzarella, cheddar or swiss.....we prefer swiss) salt & pepper to taste

Cut up chicken into cubes and brown in skillet with oil or cooking spray. Cook until no longer pink. In a 9x13 rectangular pan, arrange broccoli & carrots. Add cooked chicken cubes. In another bowl, combine the 3 cans of soup, milk and salt & pepper. Pour or spoon soup mixture over chicken & vegetables. Bake in preheated 350 degree oven for about 20 minutes. Stir mixture then top with cheese. Bake in oven until cheese is melted and a bit bubbly around the edges....maybe another 10-15 minutes. Let stand for 5 minutes before serving.

Note: if you don't like broccoli or carrots, you can use whichever vegetables you want...be creative !

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This is a dish that always gets gobbled up at our house. It is easy to put together and makes a lot. Good for family get-togethers.

Hash Brown Casserole

1 (32-oz.) pkg. frozen hash brown potatoes 2 (10 3/4-oz.) cans cream of chicken or mushroom soup 1 pint sour cream 2 cups grated cheddar cheese 1/2 medium onion, diced 3 or 4 Tbsp. soft margarine Salt and pepper to taste

Topping: 1 1/2 cups semi-crushed corn flakes cereal or semi-crushed potato chips 3 Tbsp. soft margarine

Mix all except topping ingredients together in a large bowl. Spray a 13x9" pan with any non-stick cooking spray or grease the pan (makes clean-up easier). Put potato mixture in prepared pan then top with the corn flakes or potato chips. Dot the margarine on top, or melt the margarine and drizzle on top. Place in a preheated 350 degree oven and bake for 1 1/2 hours.

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MUFFIN BREAD PUDDING

5 eggs 5 c. milk* 1/2 c. sugar (optional) 6 jumbo bakery-style muffins** (any flavor, mix different flavors if you like) 2 (16 oz.) cans fruit (cocktail, peaches, pears, etc.), optional Nuts, or chocolate or vanilla chips, optional

Preheat oven to 350 F. Lightly grease a 2-3 quart baking dish. In large bowl, beat eggs, milk and sugar. Break muffins into chunks as you add them to the bowl. Stir to moisten. Let soak a minute. Add fruit with juice, and stir to gently mix. Also add nuts, and/or chips at this time. Pour all into baking dish, spreading to fill pan. (I sprinkle cinnamon or nutmeg over mine, sometimes). Bake for 60-65 minutes, or till a toothpick or skewer comes out clean. Let cool slightly. It will sink a little bit. Serve warm or cold with whipped cream or ice cream. *I use 4 c. milk and 1 c. flavored coffee creamer **This recipe also works with other breads, such as hard rolls, French bread, stale donuts, croissants, other rolls, etc. I have used the double chocolate muffins with the Banana Nut kind and added vanilla chips, no fruit and it came out great. I also made one with milk, vanilla creamer, 6 croissants, 1 can of tropical fruit salad, sprinkled cinnamon on top and it came out absolutely wonderful.

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This is a wonderful Sunday morning breakfast, or, perhaps a light lunch. Also, a good recipe for a special holiday breakfast. Very quick and easy to prepare.

Jarlsberg Oven Omelet

4 eggs 1/2 cup milk 1/4 teaspoon salt 1/8 teaspoon white pepper (I use black pepper, works just fine) Dash nutmeg 1 to 1 1/2 ounces thinly sliced prosciutto, cut into strips (I use a smoked or baked ham instead of the prosciutto) 1 1/4 cups (5 ounces) shredded Jarlsberg, Gruyere or Swiss cheese 2 teaspoons butter, melted

Preheat oven to 350F. Butter a 3-cup baking dish, about 6 inches in diameter.

Whisk the eggs in a large bowl until just blended. Beat in the milk, salt, pepper, nutmeg, prosciutto or ham and cheese. Pour into the baking dish; drizzle melted butter over the top.

Bake for 20 to 30 minutes, or until set and lightly browned.

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BANANA PUDDING DESSERT

1 1/4 cups cold water 14 ounces sweetened condensed milk 3 3/8 ounces instant vanilla pudding and pie filling 2 cups whipped topping 32 vanilla wafers 3 large bananas -- firm, sliced

In a large bowl, combine water, milk, and pudding mix; beat on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. In individual dessert dishes, layer wafers, pudding, banana slices, and more pudding. Top each with a wafer. Chill until served. Yield: 8 servings.

Per Serving: 386 Calories; 14g Fat (32.1% calories from fat); 6g Protein; 61g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates.

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SCALLOPS WITH MINT AND CHIVES

3 tablespoons butter 12 sea scallops -- patted dry 1/3 cup bottled clam juice 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh chives

Melt butter in heavy medium skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and saute until golden and just opaque in center, about 3 minutes per side. Using tongs, transfer scallops to plates. Add clam juice, lemon juice, mint, and chives to same skillet. Boil until sauce thickens enough to coat spoon, about 3 minutes. Pour sauce over scallops and serve. Yield: 2 servings (can easily be doubled).

Per Serving: 228 Calories; 18g Fat (69.7% calories from fat); 11g Protein; 7g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 419mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.

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SPINACH APPLE SALAD

2 tablespoons cider vinegar 2 tablespoons vegetable oil 1/4 teaspoon salt 1/4 teaspoon sugar 1 cup apple -- unpeeled, diced 1/4 cup chopped sweet onion 1/4 cup raisins 2 cups torn spinach 2 cups torn romaine lettuce leaves

In a small bowl, combine vinegar, oil, salt, and sugar; mix well. Add apple, onion, and raisins; toss lightly to coat. Cover and let stand for 10 minutes. Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss. Yield: 6 servings.

Per Serving: 86 Calories; 5g Fat (46.3% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

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SWEDISH CREME

2 cups whipping cream 1 cup sugar -- plus 2 teaspoons 1 envelope unflavored gelatin 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups sour cream 1 cup raspberries, frozen -- crushed

In a saucepan, combine cream and 1 cup sugar. Cook and stir constantly over low heat until candy thermometer reads 160 degrees F. or steam rises from pan (do not boil). Stir in gelatin until dissolved; add extracts. Cool for 10 minutes. Whisk in sour cream. Pour into eight dessert glasses or small bowls; chill at least 1 hour. Before serving, combine raspberries and remaining sugar; spoon over each serving. Yield: 8 servings.

Per Serving: 500 Calories; 34g Fat (60.0% calories from fat); 4g Protein; 47g Carbohydrate; 1g Dietary Fiber; 107mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk; 7 Fat; 2 1/2 Other Carbohydrates.

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ONION-ROASTED POTATOES

2 pounds red potatoes -- sliced 1/2" thick 1/3 cup vegetable oil 1 envelope onion soup mix

Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13x9x2-inch baking pan. Cover and bake at 350 degrees F. for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender. Yield: 8 servings.

Per Serving: 184 Calories; 9g Fat (45.1% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 443mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Fat.

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APPLE COBBLER CAKE

6 large Granny Smith apples -- peeled , cored, quartered, and thinly sliced 2 cups sugar -- plus 2 tablespoons 2 teaspoons ground cinnamon 2 tablespoons all-purpose flour -- plus 3 cups 2 tablespoons fresh lemon juice 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1/2 cup unsalted butter -- melted and cooled 1/2 cup water 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Butter 13x9x2-inch baking pan. Place apples in large bowl. Add 1 cup sugar, cinnamon, 2 tablespoons flour, and lemon juice and toss to blend.

Stir 1 cup sugar, 3 cups flour, baking powder, and salt in medium bowl to blend. Whisk eggs, melted butter, 1/2 cup water, and vanilla extract in small bowl to blend. Add egg mixture to dry ingredients and stir until thick dough forms. Spread 1 3/4 cups dough over bottom of prepared pan. Top with apple mixture. Drop remaining dough by tablespoonfuls evenly over apple mixture. Sprinkle with remaining 2 tablespoons sugar. Cover pan tightly with foil.

Bake cake covered 30 minutes. Uncover pan. Bake until cake is golden brown and apples are tender, about 45 minutes longer. Transfer pan to rack; cool cake 30 minutes. Cut cake into squares and serve warm. Yield: 12 servings.

Per Serving: 247 Calories; 8g Fat (30.0% calories from fat); 1g Protein; 43g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 203mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates.

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LIGHT ORANGE CHEESECAKE

2 cups nonfat plain yogurt 1 3/4 cups graham cracker crumbs 2 teaspoons vanilla extract 3/4 teaspoon ground cinnamon 5 tablespoons reduced-calorie margarine -- melted 1 cup orange juice 1 1/2 teaspoons grated orange peel 1 teaspoon grated lemon peel 1/2 cup nonfat sour cream 1/2 cup sugar 1/2 cup all-purpose flour 2 large eggs -- separated

Line strainer with 3 layers of cheesecloth. Set over large bowl. Add yogurt. Fold cheesecloth over yogurt. Place in refrigerator. Let yogurt drain overnight. Discard liquid.

Preheat oven to 350 degrees F. Mix graham cracker crumbs, vanilla extract, and cinnamon in small bowl. Mix in margarine. Press mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust 10 minutes. Cool. Maintain oven temperature.

Boil orange juice and grated peels in small saucepan until reduced to 1/4 cup, about 9 minutes. Cool.

Mix drained yogurt, reduced orange juice mixture, sour cream, sugar, flour, and egg yolks in medium bowl to blend. Beat egg whites in another medium bowl until stiff but not dry. Fold egg whites into sour cream mixture in 2 additions.

Pour filling into crust. Bake cheesecake until filling sets, about 30 minutes. Remove cake from oven. Cool on rack. Refrigerate cheesecake overnight.

Using small knife, cut around sides of cake to loosen. Release pan sides. Transfer cake to platter. Yield: 10 servings.

Per Serving: 209 Calories; 5g Fat (23.0% calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

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POTLUCK POCKETS

1 pound ground beef 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 teaspoons garlic powder 1 teaspoon ground cumin 1/2 teaspoon Italian seasoning 6 pita breads -- halved 2 medium tomatoes -- diced 3 cups shredded lettuce

Sauce 1/2 cup soy sauce 1/4 cup vinegar 2 tablespoons Worcestershire sauce 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning Dash ground black pepper

In a skillet, brown beef, onion, and green pepper; drain. Add Worcestershire sauce, soy sauce, garlic powder, cumin, and Italian seasoning; mix well. Simmer for 5 to 10 minutes. In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat and simmer 5 to 10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes, and lettuce. Yield: 12 servings.

Per Serving: 227 Calories; 11g Fat (42.1% calories from fat); 11g Protein; 22g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 1097mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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ORANGE-GLAZED PORK CHOPS

16 ounces pork chops -- (4 at 3/4-inch each) Salt and pepper to taste All-purpose flour 1 tablespoon vegetable oil 1/2 cup orange juice 2 tablespoons orange marmalade 2 tablespoons brown sugar 1 tablespoon vinegar

Sprinkle pork chops lightly with salt and pepper; dredge in flour.

Heat oil in a heavy skillet; brown pork chops on both sides. Combine remaining ingredients, mixing well; pour over pork chops. Cover, reduce heat, and simmer 40 to 45 minutes. Yield: 4 servings.

Per Serving: 261 Calories; 15g Fat (50.5% calories from fat); 18g Protein; 14g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 52mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
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CHOCOLATE TIRAMISU WITH TANGERINES

2 ounces semisweet chocolate -- chopped 1/2 cup heavy cream 1/2 cup mascarpone cheese 1 tablespoon frozen orange juice concentrate -- thawed 12 ladyfinger cookies -- split lengthwise 4 small tangerines -- sectioned and seeded

Place the chocolate in the work bowl of a food processor. I a small pan, heat 1/4 cup of the cream to a simmer. With the motor running, pour the hot cream through the feed tube, processing for about 15 seconds, until the chocolate is melted and the mixture is smooth. Add remaining cream, mascarpone, and orange juice concentrate. Process for about 10 seconds, until the mixture is smooth and light.

Spread a generous tablespoon of the chocolate-cream mixture onto the cut side of half of the split ladyfingers. Top with the remaining ladyfingers to make "finger" sandwiches. (The tiramisu can be refrigerated, covered with plastic wrap, for up to 4 hours.)

To serve, divide the tangerine sections among 4 dessert plates and arrange the "fingers" around the tangerines. Yield: 4 servings.

If desired, use orange or tangerine flavored liqueur in place of the orange juice concentrate.

(from Short & Sweet by Melanie Barnard)

Per Serving: 399 Calories; 25g Fat (54.3% calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 181mg Cholesterol; 71mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates.

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Sloppy Joes

Brown: 2 Tbsp. butter 1 cup chopped onion 2 or 3 pounds ground beef 2 tsp. salt 1/2 tsp. pepper Dash of chili powder

Add: 1 cup ketchup 1/2 cup water 2Tbsp. sugar 2Tbsp. prepared mustard 2Tbsp. vinegar 2Tbsp. Worcestershire sauce

Cook slowly for 3 hours. This is great for a crowd as it yields about 3 dozen sandwiches. When I've been in a hurry I just cooked it up and served it...but the original directions said cook for 3 hours...so, it's up to you.

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I sometimes think the only reason I get invited to get-togethers is for my knack with dips. Here are the two most popular and both can be made the day (or two) before.

SALSA! SALSA!

2-15oz cans of Del Monte Italian Recipe diced tomatoes 1-can ROTEL diced tomatoes with green chilis (Mild for the faint at heart) 1-cup fresh cilantro, finely chopped, no stems 2-green onions finely chopped 1-level tblsp ground cumin the juice of 1 lime Tabasco GREEN pepper sauce to taste

Drain only one half to one fourth of the liquid from the cans of Italain diced tomatoes. Mix all ingredient and refrigerate overnight.

This is perfect for parties because it makes about two pounds. I personally like it spicey but there are those who don't. I usually mix it all up and divide it in half and add extra green pepper sauce to one half. I mark the bowls "HOT" and "MILD". I always get asked for the recipe.

P.S. It freezes well too.
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CRAB PATE'

1-8oz package of cream cheese 1/2 to 3/4 cup-salsa (recipe above or store bought) 1-6oz can crab meat, well drained (it's expensive) 2 to 3 oz-imitation crab meat very finely chopped 1-green onion, green top only very finely chopped

You will need a 8" to 10" plate with a lip. A glass pie plate works well. Using a rubber spatula, spread the cream cheese to cover the entire bottom of the plate. Top with a narrow layer of salsa. Crumble the canned crab meat and mix with the imitation crab meat. Layer the crabmeat on top of the salsa. Sprinkle the top with green onion tops. Cover the bowls with plastic wrap and refrigerate until ready to use (at least one hour). Serve with crackers of your choice and a butter knife.

Very colorful! And the first thing to dissappear.

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Roast Cornish Hens with Berry Sauce

2 Cornish hens 2 tablespoons melted butter salt and pepper to taste 1/2 cup minced shallot or onion 1/4 cup balsamic vinegar 3 tablespoons blackberry or huckleberry jam

Preheat oven to 450 degrees, remove giblets from hens, wash hens, pat dry, brush hens with butter, season with salt and pepper, place in flameproof roasting pan and roast 15 minutes, reduce temperature to 375 degrees and continue to roast 30 to 40 minutes, until meat thermometer inserted in thickest part of thigh registers 180 degrees. Remove hens, place on platter and keep warm, place roasting pan on top of stove and add shallots to pan drippings, cook, stirring, over medium heat for 1 minute, until slightly softened, stir in vinegar and berry jam and cook 1 minute more. Serve sauce alongside hens. Makes 4 servings.
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Greetings from Australia. It sounds weird but is a moist and delicious cake. When my husband was in the Navy he was transferred to an office job. On Thursdays they used to have an afternoon tea which the wives turned into a once a week bake-off, trying to out do each other. This one was a hit. I think they thought I was kidding them when I gave them the recipe.

Potato Chocolate Cake

Keeps 2-3 days (not in our house, 2-3 mins more like!)

125g butter 2/3 cup sugar 2 eggs 1/2 cup cold mashed potato 1 1/4 cup self raising flour 1/3 cup cocoa 1/3 cup milk

Frosting: 90g butter 1 1/2 cups icing sugar 2 Tbls cocoa 2 Tbls milk, approximately

Grease a 20cm ring pan, line base with paper and grease paper. Preheat oven to 200c. Cream butter and sugar until light and fluffy, beat in eggs, one at a time. Stir in potato with half the sifted flour and cocoa and half the milk, then add remaining flour, cocoa and milk. Spread into prepared pan. Bake for about 40 mins. Stand 5 mins before turning onto a wire rack to cool. Spread cold cake with frosting. Frosting: Beat butter until creamy. Gradually add the icing sugar and cocoa and milk. Beat until frosting is spreadable.

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This would make a great brunch dish with some fried potatoes, but adding a big green salad would make for a nice dinner alternative, too!

Bacon Onion Pie

* 1/2 cup butter * 1/2 cup Italian seasoned bread crumbs * 8 slices bacon * 1 small onion, thinly sliced * 6 ounces evaporated milk * 3 large eggs * 2/3 cup shredded cheddar (the sharper the better)

Melt 5 tablespoons butter and combine with bread crumbs in a pie plate. Press into a crust and refrigerate 30 minutes.

Cook bacon until crisp. Saute onion in 3 tablespoons butter until golden. Crumble bacon and layer bacon and onion in crust. Combine milk and eggs and pour over bacon and onion. Top with cheese. Bake at 350 degrees for 25 minutes. Let cool for about 5 minutes before cutting and serving.
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This is recipee has been passed down from many family gatherings and is very good and easy to make.

~Pineapple delight~

2-12 oz. pkg. cream cheese 1-1/2 Cups sugar 1-16 oz. Container of Cool Whip 2-20 oz. cans crushed pineapple (drained well) Cherries 1/3 Cup butter or margerine Graham cracker crumbs (follow directions on box to make bottom crust for pie or cake) Pecans

In a 13x9x2 pan put the Graham cracker crumbs in it, melt 1/3 cup of butter or margerine then put in pan with the crumbs and mold it to the pan. Chill. Mix together Cream cheese and sugar til creamy and smooth, fold in cool whip, then add drained pineapple,. mix well. smooth it into the pan with the graham cracker crust. sprinkle top with graham cracker crumbs and pecans and garnish with the cherries. Chill for 2 hours.
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Buttermilk Pie (no crust needed)

4 eggs 2 cups buttermilk* 3/4 cup sugar 1/2 cup flour 1 tsp vanilla 1 stick oleo, melted

Put all of these ingredients in blender, blend to the count of 10, slowly, and pour into a greased 9 inch pie plate...bake at 350* for 40 minutes or until set.

*I never buy buttermilk because it goes to waste, so, I use the buttermilk substitute and it works wonders.......take 1 cup of milk, add 1 tablspoon of lemon juice or vinegar, let set 5 minutes while milk curdles....it really works!!

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Hi...here is a recipe I've been making every year for 38 years. Although I usually save it for Christmas, it is great anytime, especially for shortbread lovers. (Every December my brother gives me an empty cookie tin just to make sure he gets his yearly allotment.)

SHORTBREAD

Mix on high in a mixer until fluffy: 1 cup room temperature butter (not margarine) 1/2 cup sugar, added gradually

Add gradually to butter/sugar mixture: 2 1/2 cups sifted flour a pinch of salt 1/2 teaspoon vanilla (optional)

Mix thoroughly.

Spread evenly in an 8 x 8 pan for thick shortbread, or larger cake pan for very thin shortbread. Prick holes in the top with a fork. If you want, you can roll it out and cut into shapes before baking.

Bake in a slow oven (325 degrees) for 35 to 40 minutes. I sometimes don't do them very long and sometimes too long and they are good no matter how undercooked or overcooked. My favorite way is golden brown and crispy.

Cut while still warm.

P.S. I gave this recipe to my brother once so he could satisfy his shortbread pangs after Christmas, but they turned out like bricks: he thought it would be easier to mix the butter in if it was melted. He lets me do it now and just waits for Christmas.

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This recipe is always a real winner. It is a very easy and quick chili that you thought was simmered all day. No kidding! Try it.

CINCINNATI-STYLE CHILI (5 servings)

1 pound ground beef 3 medium onions, chopped (about 1-1/2 cups) 1 Tablespoon chili powder 1 teaspoon salt 1 can (16oz.) crushed or whole tomatoes, undrained. 1 can (15.5 oz.) kidney beans, undrained 1 can (8 oz.) tomato sauce 1 package (6 or 7 oz.) spaghetti 1-1/4 cups shredded Cheddar cheese (5 oz.)

Cook and stir ground beef and about 1 cup of the onions in a 3-qt. saucepan until beef is brown and onions are tender; drain. Stir in chili powder, salt, tomatoes, beans, and tomato sauce; break up tomatoes. Cook uncovered over medium heat, about 10 minutes or until desired consistency.

Spoon chili over plain, cooked pasta of choice and sprinkle each serving with 1/4 cup shredded cheese and about 2 Tablespoons remaining onion. If so desired, top with a dollop of sour cream and sliced hot chili.
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Cheese Pepper Sour Cream Yeast Bread.

1 pkg active dry yeast 1/4 C hot water 2 1/3 C unsifted flour - divided 2 T sugar 1 t salt 1/4 t baking soda 1 C sour cream 1 egg 1 C grated sharp cheddar cheese 1/2-1 t ground black pepper melted butter

preheat over to 350° dissolve yeast in hot water in large bowl. add 1 1/3 C flour, sugar, salt, soda, sour cream and egg. blend 30 seconds on low speed. stir in remaining flour, cheese and pepper. divide batter evenly between 2 8x4" greased loaf pans. let rise about1 hour, or undtil doubled. bake 30 minutes. brush top lightly w/ butter. "
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HARLEQUIN FRUITS

3 ounces semisweet chocolate chips 3 ounces white chocolate chips 16 dried fruits -- apricots, figs, pears, apples, peaches, or prunes

Melt the chocolates separately in small saucepans set over hot water (or in small bowls in a microwave). Line a small baking sheet with waxed paper.

Using a toothpick or your fingers, dip the fruits into the chocolate, one piece at a time. Or you can dip each piece into one chocolate only, or dip each fruit halfway into each chocolate so that one end of each fruit is white and one is dark for a harlequin effect. Or dip the fruits in one chocolate until nearly covered, then use a fork to drizzle the other chocolate over the dipped fruit. The fruits can be stored at room temperature in a tightly covered container for up to 2 days.

Per Serving: 223 Calories; 12g Fat (48.6% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 0 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.

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BROCCOLI-PEANUT SALAD

1 1/2 pounds fresh broccoli 2 green onions -- chopped 4 ounces pimiento -- diced, drained 1/2 cup raisins 1/2 cup peanuts, dry-roasted 1/2 cup mayonnaise 2 tablespoons honey

Trim off large leaves of broccoli and remove tough ends of lower stalks; was broccoli thoroughly. Cut stalks into 1/4-inch slices. Cut remaining broccoli into flowerets; place in a large bowl. Add green onion, pimiento, raisins, and peanuts. Combine mayonnaise and honey in a small bowl; spoon dressing mixture over top of broccoli mixture. Toss gently to coat. Cover and chill 2 hours. Yield: 6 servings.

Per Serving: 298 Calories; 22g Fat (60.6% calories from fat); 7g Protein; 25g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

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HEAVENLY CHOCOLATE-BERRY PIE

1 1/4 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup butter or margarine -- melted 1/2 cup semisweet chocolate chips -- plus 2 tablespoons, divided 8 ounces cream cheese -- softened 1/4 cup firmly packed brown sugar 1/2 teaspoon vanilla extract 1 cup whipping cream -- whipped 1 pint fresh strawberries 1 teaspoon shortening

Combine first 3 ingredients, mixing well; firmly press onto bottom and sides of a lightly greased 9-inch pieplate. Bake at 325 degrees F. for 10 minutes. Cool crust completely.

Place 1/2 cup chocolate chips in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set chocolate aside to cool slightly.

Beat cream cheese with an electric mixer until light and fluffy; add brown sugar and vanilla, mixing well. Add cooled chocolate; mix well. Fold the whipped cream into cream cheese mixture; spoon filling into prepared crust. Chill at least 8 hours.

Set aside 1 strawberry, and cut remaining strawberries into thick slices. Arrange slices over filling; place whole strawberry in center.

Combine remaining 2 tablespoons chocolate chips and shortening in a small saucepan over low heat; cook until the chocolate chips melt. Drizzle over strawberries. Yield: 10 servings.

Per Serving: 349 Calories; 27g Fat (67.3% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 205mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates.

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LIGHT OYSTERS AND PASTA SHELLS

Vegetable cooking spray -- butter flavored 1 tablespoon margarine -- reduced calorie 1 1/2 cups fresh mushrooms -- chopped 1/4 cup green onions -- chopped 10 ounces fresh oysters -- drained 1/2 cup low sodium chicken broth 2 tablespoons dry white wine 2 teaspoons chopped fresh oregano 1/4 teaspoon hot sauce 1/4 cup chopped fresh parsley 1 tablespoon fresh lemon juice 8 ounces pasta shells -- uncooked 2/3 cup grated fresh Parmesan cheese

Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 1 minute. Add oysters, and saute 2 minutes. Add chicken broth, wine, oregano, and hot sauce; cook 2 minutes. Add parsley and lemon juice; stir well. Remove from heat and keep warm.

Cook pasta according to package directions, omitting salt and fat, drain. Place pasta in a serving bowl, and add oyster mixture; toss gently. Sprinkle with cheese. Serve immediately. Yield: 5 servings.

Per Serving: 294 Calories; 8g Fat (24.1% calories from fat); 16g Protein; 39g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 410mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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CHOCOLATE-CHERRY COOKIES

1 cup butter or margarine -- softened 1 cup sifted powdered sugar 1 egg 1/4 teaspoon almond extract 2 ounces semisweet chocolate squares -- melted and cooled 2 1/2 cups all-purpose flour 1/4 teaspoon cream of tartar 1 cup red candied cherries -- coarsely chopped 1/2 cup pecans -- finely chopped

Cream butter; gradually add sugar, beating well until light and fluffy. Add egg and beat well; stir in almond extract. Stir in melted chocolate, mixing well. Combine flour and cream of tartar; add to creamed mixture, and mix well. Stir in cherries and pecans.

Shape dough into two 10- x 2-inch blocks or cylinders. Wrap in plastic wrap; freeze several hours or overnight.

Cut dough into 1/4-inch slices; place on ungreased cookie sheets. Bake at 375 degrees F. for 10 to 12 minutes. Cool on wire racks. Yield: 5 dozen (2 cookies per serving).

Per Serving: 128 Calories; 8g Fat (56.1% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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FILLET OF BEEF WITH RED PEPPER BUTTER

1/3 cup butter -- softened 1/4 cup red bell pepper -- finely chopped 3/4 teaspoon seasoned salt 1/4 teaspoon ground red pepper 12 ounces beef tenderloin steaks -- 2 steaks, 2-1/2 inches thick

Combine first 4 ingredients, stirring well. Shape into 4 (2-inch) rounds on a waxed paper-lined baking sheet; cover and chill 1 hour or until firm.

Place beef tenderloin steaks on a rack in broiler pan.

Broil 5-1/2 inches from heat (with door partially opened) 6 minutes. Turn steaks over, and top each with a butter round.

Broil 6 to 7 additional minutes or until a meat thermometer registers 145 degrees F. (rare), 160 degrees F. (medium), or to desired degree of doneness. Turn steaks over and transfer to a serving platter; top with remaining butter rounds. Yield: 2 servings.

Per Serving: 754 Calories; 69g Fat (83.1% calories from fat); 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 202mg Cholesterol; 906mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 11 1/2 Fat; 0 Other Carbohydrates.

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BROWNIE THINS

4 tablespoons unsalted butter -- cut into 6 pieces 2 ounces unsweetened chocolate -- broken up 2/3 cup sugar 1 teaspoon vanilla extract 1 large egg 1/3 cup all-purpose flour

Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray. In a medium saucepan over medium-low heat, stir the butter and chocolate until both are nearly melted. Remove the pan from the heat and stir until completely melted. Blend in the sugar and the vanilla. Working quickly to prevent curdling, whisk in the egg. Stir in the flour to make a smooth batter.

Spread the batter in the prepared pan. Bake until the edges begin to pull away from the pan and the center is just firm, 20 to 22 minutes. Let cool in the pan on a rack for at least 10 minutes before cutting into 16 squares. Yield: 16 servings.

Per Serving: 91 Calories; 5g Fat (48.2% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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PASTA WHEELS AND STEAK IN CREAMY THYME SAUCE

2 cloves garlic -- minced 1/2 cup finely chopped onion 3/4 pound sirloin steak, trimmed -- diced small 1/2 cup green bell peppers -- julienned 1/4 cup finely chopped celery 1/2 pound zucchini -- diced small 28 ounces whole tomatoes -- (canned) coarsely chopped 1/2 cup dry white wine 2 teaspoons dried thyme -- (or 2 tbs chopped fresh) 2 tablespoons chopped fresh parsley 1/2 cup evaporated skim milk Salt and pepper to taste 12 ounces pasta -- wheel shaped

Saute the garlic and onion in a nonstick pan sprayed with olive oil spray for 1 minute. Add meat and saute until meat loses pink color. Add green pepper and celery and cook 2 more minutes. Add zucchini, tomatoes, wine, thyme, and parsley. Cook, uncovered, over medium heat until tomatoes cook down a bit and sauce slightly thickens, about 20 to 30 minutes. Remove sauce from heat and stir in evaporated milk and season with salt and pepper to taste.

Meanwhile, bring water to a boil, add pasta, and cook until al dente. Drain and toss with sauce. Garnish with curls of Parmesan, Asiago, or Romano cheese. Yield: 6 servings.

Per Serving: 398 Calories; 9g Fat (21.6% calories from fat); 21g Protein; 54g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 77mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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OREGANO-AND-LEMON SKILLET POTATOES

6 small potatoes -- (about 1-1/2 lbs) 1 large onion -- chopped 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 2 tablespoons lemon juice

Peel potatoes and cut into 1/4-inch cubes. Place in cold water; let stand 1 hour. Drain well, and pat dry. Set aside.

Cook onion in olive oil in a large skillet over medium-high heat, stirring constantly, 1 minute. Add potato cubes, and cook, stirring constantly, 8 minutes. Stir in salt and remaining ingredients; cover, reduce heat, and simmer 5 minutes or until potatoes are tender. Yield: 6 servings.

Per Serving: 145 Calories; 5g Fat (28.1% calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 363mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat. _______________________________________

FUDGE BROWNIE PIE

1 pie crust (9 inch) -- unbaked 3 ounces unsweetened baking chocolate squares 1/3 cup butter or margarine 3 eggs 1-1/4 cups sugar Dash salt 3 tablespoons light corn syrup 3 tablespoons milk 1 teaspoon vanilla

Prick pie crust thoroughly with fork. Bake at 425 degrees F. about 10 minutes or until lightly browned. Remove from oven; reduce oven temperature to 350 degrees F.

Meanwhile melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth; cool slightly. Beat eggs well. Add sugar, salt, corn syrup, milk, and vanilla. Beat in chocolate; then pour into pie crust. Bake at 350 degrees F. for 45 to 50 minutes or until top puffs and begins to crack. Cool. (Center of pie will fall slightly.) Just before serving, fill center with sweetened whipped cream if desired. Yield: 10 servings.

Per Serving: 317 Calories; 17g Fat (46.5% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.

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Chicken Cordon Bleu

Category: Main Courses Servings: 4 servings Prep Time: 00:20 Cook Time: 00:45

Ingredients: 4 Half chicken breasts, boneless, skinless 1/4 Tsp. salt 1/8 Tsp. ground black pepper 6 Slice(s) mozzarella or provolone cheese 4 Slice(s) deli ham, thin 1/2 Cup(s) bread crumbs, seasoned

Directions: 1: Preheat oven to 350 degrees F.

2: Coat a 7x11 inch baking dish with nonstick cooking spray.

3: Pound chicken breasts to 1/4 inch thickness.

4: Sprinkle each piece of chicken on both sides with salt and pepper.

5: Place 1 cheese slice and 1 ham slice on top of each breast.

6: Roll up each breast and secure with a toothpick.

7: Place in baking dish, and sprinkle chicken evenly with bread crumbs.

8: Bake for 30 to 35 minutes, or until chicken is no longer pink.

9: Remove from oven, and place 1/2 cheese slice on top of each breast.

10: Return to oven for 3 to 5 minutes, or until cheese has melted.

11: Remove toothpicks, and serve immediately.

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Onion-Crusted Chicken

2 Chicken breasts, halved Salt and pepper to taste 1 stick butter, melted 1 tsp. dry mustard 1 TBsp. Worcestershire sauce 2 (3oz.) cans Durkee Friend Onion Rings

Flatten the chicken breasts slightly with kitchen mallet. Season to taste with salt and pepper. Melt butter and add dry mustard and Worcestershire sauce. Crush onion rings. Dip the chicken in butter mixture, then roll in onion rings. Place in buttered 9x13 inch pan. Top with remaining crumbs and drizzle with any remaining butter. Bake at 350 degrees for 30 minutes or until done.
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Sounds weird, but the ingredients work, producing a very tender fall apart pork roast.

Crock Pot Sweet & Sour Pork Roast

2 TBS Crisco Vegetable shortening 1/4 cup flour seasoned with salt & pepper 6 lbs Boston Butt Pork Roast, bone in or Pork Shoulder Picnic 3 Garlic cloves, minced 1 small onion, sliced 3 large potatoes, peeled & cut into 1 1/2 inch chunks 3 carrots, peeled & cut into chunks 1 jar fresh sauerkraut (8-12 oz), drained Brown Sugar to taste, about 1/3 cup salt & pepper to taste 1 TBS Garlic Powder 1/2 Cup Mo Jo Sauce 2 TBS Chicken Base or Buillon 8-10 Gingersnap Cookies, Crumbled

Wash & pat dry the roast. Cover with the seasoned flour until well coated. Shake off the excess flour. In a large pot, heat the Crisco. Add the roast & sear on all sides, until well browned. Remove the roast & add to crock pot. Add all of the ingredients except the sauerkrout. Cook on low for 10-15 hours. During the last 2-3 hours, add the sauerkraut. Skim off any fat that rises to the top. Adjust the seasonings just before serving.

Mo Jo sauce is a citrus marinade. If you can't find it, try substituting Hellman's Citrus Splash salad dressing.
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FAT-FREE FRENCH TOAST

1 whole medium egg 2 egg whites 1/2 tsp. vanilla 1/2 cup nonfat milk 8 slices bread

With fork or wire whip, whip together whole egg, egg whites, vanilla, and milk until well blended. Coat frying pan with cooking spray; heat to medium high. Dip bread slices into egg mixture and place in pan. Brown both sides of bread. Top with low-calorie syrup or fruit.

Per Serving (2 slices): 193 calories, 4g protein, 30g carbohydrate, 5g total fat, 137 mg cholesterol when made with eggs, (0g with egg substitute), 358mg sodium

Exchanges: 2 starch/bread, 1/2 meat, 1/2 milk, trace of fat

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Wonderful served w/ hot waffles.

HOT CRUNCHY CHICKEN

2 chickens (8 pieces) 1 1/2 cups pecans 1 c flour 1 c yellow corn meal 4 t. paprika 2 t. salt 2 t. black pepper 2 t. cayenne pepper 4 eggs 1/2 c water 4 c corn oil 1 1/4 c Honey Pecan Butter

1. Rinse chicken & pat dry. 2. Chop pecans fine (this is where your pecan meal comes in Lenora). Combine pecans, flour, cornmeal, paprika, salt, pepper, & cayenne in shallow bowl. Mix well. 3. In another bowl, blend eggs & water. 4. Dip chicken pieces in egg mix then dry mix. coat well. 5. Heat oil. Fry chicken, a few pieces at a time, about 10 - 15 min. 6. serve Honey Pecan Butter alongside for dipping.

HONEY PECAN BUTTER (serve w/ crunchy chicken when it's piping hot, or atop waffles, pancakes, or biscuits)

8 T. unsalted butter (room temp) 1 C pecan halves 1/4 c. light clover honey

combine all ingredients in a food processor. pulse on & off several times to blend; the pecans should remain chunky. Transfer to small bowl and serve.

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Baked Ziti

1 package ziti noodles, cooked and drained. (If you can't find ziti noodles, any small hollow noodle or twistie will do.) 1 jar plus one cup of your favorite spaghetti sauce.( If you don't like tomato sauce, you can use any of the white sauces) 1/2 pound polish or italian sausage, cubed and sauteed 1 containter low fat ricotta cheese 1 pound shredded mozzarella or provolone cheese

Heat the oven to 350. Place the noodles in a baking dish. Combine the jar of sauce, ricotta cheese and 1/2 pound of the mozzarella cheese with the pasta. Sprinkle the sausage on top with the remaining mozzarella cheese. Place in the oven for 20 minutes or until warmed through. If it comes out dry, use the 1 cup of sauce to dampen it a bit. You can add veggies like carrots or anything to your liking to this dish. Eat Hearty!

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SCOTCH CASSEROLE

8 oz. Spiral macaroni 1 can corned beef (chopped up aprox 1-1/2 cups) 1/4 lb. Shredded cheddar cheese 1 cup milk 1/4 cup chopped onion 1 can cream mushroom soup Dash of garlic powder Bread crumbs

Cook macaroni; mix rest of ingredients, except bread crumbs. Grease large casserole dish. Layer macaroni and mixture. Put bread crumbs on top and dot with butter. Bake, uncovered at 350 degrees for 45 minutes.

Hints and tips:

I use any left over meat, chicken, beef, pork. This can be prepared ahead and stored for a day or two before cooking or frozen and baked at a later time.

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As popular as chicken salad is, you never hear of people making beef salad. Roast beef is too good (and too expensive!) to let it just languish in your fridge, and simply reheated and served again a second night, it isn't nearly as satisfying. Try this recipe next time you have leftover roast beef.

BEEF SALAD

1-1/2 cups roast beef, cubed approx. 16 thin stalks or 8 thick ones, cold cooked asparagus, cut in bite-sized pieces rounded 1/4 cup of mayonnaise, or to taste 3/4 teaspoon Worcestershire sauce, or to taste 1 small onion, diced small garlic powder, to taste salt and pepper, to taste 1/2 teaspoon rosemary juice of 1/2 lemon 2 tablespoons toasted sesame seeds

Mix all the ingredients together at least 15 minutes before you plan to serve it and let it sit in the refrigerator, so it can chill and the flavors can blend well. Serve with any of the following: potato salad, cole slaw, macaroni salad, a simple tossed green salad. Serves 2. _______________________________________

This Lemon Chicken recipe is the talk of our family, whenever a special occasion happens it's please make the chicken.

Lemon Chicken

1 egg (slightly beaten) 3 tbsp cornstarch (divided) 2 tbsp soy sauce 1 1/4 lbs of boneless chicken breasts, bone removed and cut into bite size pieces 2 large cloves garlic (crushed) 1/2 cup sugar 2 tbsp. powdered chicken bouillon mix 1/2 tsp. garlic powder 1 cup water 1/2 cup Lemon juice 2 tbsp. Ketchup Additional cornstarch Vegetable oil Shredded Lettuce

In a medium bowl, combine egg, 1 tablespoon cornstarch, crushed garlic and soy sauce, mix well. Add chicken stirring to coat. Let marinate 10 minutes. (the longer the better). In a medium saucepan, combine remaining 2 tablespoons of cornstarch, sugar, bouillon mix and garlic powder. Gradually add water, lemon juice and ketchup, mix well. Over medium heat, cook and stir until mixture boils and thickens, keep sauce warm. Drain chicken, coat with additional cornstarch. In a large fry pan heat oil, cook chicken until golden brown and tender. Arrange chicken on shredded lettuce and pour warm sauce over chicken. Serve immediately with hot cooked rice.

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This recipe is the simplest of all I have ever seen and they are real yummy.

Quick Banana Muffins.

1/2 cup sugar 1/2 cup Miracle Whip (yes miracle whip) 2 Mashed bananas 1 tsp. baking soda 1 cup flour.

I sprinkle a little brown sugar and cinnamon over the top of each one.

Mix sparingly, Bake 15 minutes in a 400 degree oven, (Makes 12 Muffins) _______________________________________

To "smooth" homemade tomato sauce, after the sauce has simmered for about half of its cooking time, add 1/4 teaspoon of BAKING SODA to the bubbly. It will FOAM for a second or two while it REDUCES the acidity of the sauce. (The sauce REALLY tastes smoother.) At about this same time add some grated ROMANO cheese to the mixture.

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Sweet Roll Topping

1 stick real butter 1/2 box powdered sugar 1 tsp. vanilla 1/8 tsp. salt 1 package cream cheese 2-3 tsp. milk (if needed)

Blend all together and top cooled sweet rolls. This is so good! It works with lowfat cream cheese, too.

Bread Machine Sweet Rolls 1 cup milk 1 stick real butter 1/4 cup sugar 2 large eggs 1/4 tsp. salt 4 cups regular or bread flour 2 tsp. yeast

It helps if ingredients are room temperature. Add to machine and set on Dough. When done, and the dough has risen to the top of the bucket, remove onto floured surface. Add more flour if too sticky to handle. Roll out and slather with soft butter, sprinkle with sugar and cinnamon, add nuts or raisins according to taste. Roll up and cut into 12 pieces. Arrange in baking pans and bake for 20 minutes or until light brown. Cool and frost with Topping. Stand back and wait for the oohs and aahs to cascade upon you!
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Marinated Fish

1 lime 1/3 cup vegetable oil 1 tsp ground cumin 1/2 tsp. ground coriander 1/4 tsp sugar 4 firm fleshed fish steaks, such as halibut or swordfish

Blend grated peel and juice with vegetable oil, spices and sugar. Place steaks in dish just large enough to fit snugly. Pour juice over top. Refrigerate for 2 hours, turning often after first hour. Drain and place on preheated grill about four inches from hot coals. Barbecue about 10 minutes, turning at least once and brushing frequently with marinade.
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CHOCOLATE AMARETTO TRUFFLES

2 cups milk chocolate chips 1/4 cup sour cream 2 tablespoons almond flavored liqueur 2/3 cup toasted almonds, crushed

In top of double boiler, melt chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Add liqueur; mix well. Transfer to small bowl. Chill until firm. Drop by rounded teaspoonfuls onto waxed-paper-lined cookie sheets; shape into balls. Roll in almonds. Chill until firm (about 30 minutes). Yield: about 2-1/2 dozen truffles (2 per serving).

Per Serving: 160 Calories; 11g Fat (57.8% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

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LASAGNA LOAF

1/2 cup tomato juice 2 eggs 3/4 cup dry bread crumbs 2 tablespoons dried parsley 1 clove garlic -- minced 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 pound lean ground beef

Filling 15 ounces Ricotta cheese 1 cup Mozzarella cheese -- cubed 1/2 cup ham -- fully cooked, diced 1 teaspoon dried parsley

Topping 2 medium tomatoes -- seeded and diced 4 green onions -- chopped 1/4 cup olives -- sliced

In a large bowl, combine first 8 ingredients. Crumble beef over mixture and mix well. Press into an ungreased 9-inch x 5-inch x 3-inch loaf pan.

In a bowl, combine the filling ingredients. Spread over loaf. Bake, uncovered, at 350 degrees F. for 1 hour. Sprinkle with topping ingredients. Bake 15 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F. Yield: 6 servings.
Per Serving: 536 Calories; 34g Fat (56.8% calories from fat); 33g Protein; 25g Carbohydrate; 2g Dietary Fiber; 178mg Cholesterol; 785mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat.

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PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 cup peanut butter 1 cup sugar 1 egg -- lightly beaten 1/2 cup miniature chocolate chips

In a mixing bowl, combine peanut butter, sugar, and egg (batter will be stiff). Stir in chocolate chips. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.

Bake at 350 degrees F. for 15 to 18 minutes or until browned. Remove to wire racks to cool. Yield: about 2 dozen (2 cookies per serving).

(Note: this recipe does not use any flour.)

Per Serving: 116 Calories; 7g Fat (49.0% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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LIGHT PASTA SALAD

6 ounces elbow macaroni -- uncooked 1-1/4 cups broccoli flowerets 3/4 cup sweet red pepper -- diced 1/2 cup sliced carrot 1/3 cup reduced calorie Italian salad dressing

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain again.

Combine pasta and remaining ingredients in a medium bowl, tossing gently. Cover and chill thoroughly. Yield: 5 servings.

Per Serving: 160 Calories; 2g Fat (12.5% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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THREE-CHOCOLATE FUDGE

3-1/3 cups sugar 1 cup butter or margarine 1 cup firmly packed brown sugar 12 ounces evaporated milk 32 large marshmallows -- halved 12 ounces semisweet chocolate chips 14 ounces milk chocolate bars -- broken 2 ounces semisweet chocolate squares -- chopped 1 teaspoon vanilla extract 2 cups chopped pecans

In large saucepan, combine the first 4 ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add milk chocolate bars and chocolate squares; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15-inch x 10-inch x 1-inch baking pan. Chill until firm. Cut into squares. Yield: about 44 servings.

Per Serving: 267 Calories; 14g Fat (44.4% calories from fat); 2g Protein; 37g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

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RED BBQ SAUCE

28 ounces tomato puree 4 cloves garlic -- pressed 1 small onion -- diced 2-1/4 cups sugar 1 cup red wine vinegar 2-1/2 tablespoons Worcestershire sauce 2-1/2 tablespoons liquid smoke flavoring -- (not Wright's*) 1/2 cup molasses 2 tablespoons Tabasco sauce 1/2 teaspoon freshly ground black pepper 1/2 tablespoon salt 1 tablespoon dark sesame oil 1/4 cup bourbon (optional) 1/4 cup fresh lemon juice

Combine all ingredients except lemon juice in large saucepan and bring to a boil. Simmer until desired thickness (about 1 hour). Turn off the heat and add lemon juice, mixing well. Store in refrigerator. Keeps indefinitely. Yield: about 5 cups ( about 20 servings).

(adapted from Sacramental Magic in a Small-Town Cafe by Br. Peter Reinhart)

* I find Wright's Liquid Smoke to be too intense and concentrated. It reminds me of the day after a house fire. I much prefer Colgin Liquid Smoke.

Per Serving: 146 Calories; 1g Fat (4.8% calories from fat); 1g Protein; 34g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 353mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates.

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LIGHT CHOCOLATE NOUGAT PIE

1 cup chocolate graham cracker crumbs -- reduced fat type if available 3 tablespoons margarine -- reduced calorie, melted 1-1/2 teaspoons unflavored gelatin 14 ounces sweetened condensed milk -- low-fat type 2 ounces unsweetened chocolate squares 1-3/4 cups frozen reduced-calorie whipped topping -- thawed

Combine cracker crumbs and margarine. Press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake at 350 degrees F. for 8 minutes. Remove fr om oven and let cool on a wire rack.

Sprinkle gelatin over 1/2 cup cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Remove from heat and let cool.

Combine condensed milk and chocolate in a medium saucepan. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth. Stir in gelatin mixture, and let cool completely. Gently fold whipped topping into cooled chocolate mixture. Pour chocolate mixture into prepared crust. Cover and chill 2-1/2 hours or until set. Yield: 10 servings.

Per Serving: 218 Calories; 11g Fat (45.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

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JAPANESE FRIED CHICKEN

2 pounds chicken pieces -- (wings, legs, and thighs) 1 cup teriyaki sauce 1/2 cup flour -- for dredging Salt 1 teaspoon freshly ground black pepper 1/2 cup canola oil

Place chicken in a shallow microwave-safe container. Pour the teriyaki sauce over the chicken. If you have time, marinate, turning once or twice, for about 30 minutes. Microwave on high for 3 minutes.

Combine the flour, salt, and pepper in a plastic container with a lid. Add the chicken, cover, and shake to coat thoroughly.

Heat oil in a nonstick frying pan over high heat. Add the chicken pieces and cook, turning frequently, until brown and crisp, 8 to 10 minutes or until done. Drain on paper towels. Yield: about 4 servings.

(from A Man And His Pan by John Boswell)

Per Serving: 693 Calories; 51g Fat (66.1% calories from fat); 35g Protein; 24g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 2870mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 7 1/2 Fat.

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PORK TENDERLOIN DIANE

1 pound pork tenderloin 1 tablespoon lemon pepper 2 tablespoons butter or margarine 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon minced fresh parsley

Cut tenderloin into 8 pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat; cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm.. To the pan juices, add lemon juice, Worcestershire sauce, and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley. Yield: 4 servings.

Per Serving: 198 Calories; 10g Fat (45.2% calories from fat); 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 423mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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TURTLE BARS

2 cups all-purpose flour 1 cup firmly packed brown sugar 1/2 cup butter or margarine -- softened 1 cup pecan halves Topping 2/3 cup butter or margarine 1/2 cup firmly packed brown sugar 6 ounces semisweet chocolate chips

In a mixing bowl, beat flour, sugar, and butter on medium speed for 2 to 3 minutes. Press firmly into an ungreased 13- x 9- x 2-inch baking pan. Arrange pecans over crust.

Combine butter and brown sugar in a heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over the pecans. Bake at 350 degrees F. for 18 to 22 minutes or until bubbly. Sprinkle chocolate chips on top; let stand for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares. Yield: about 8 dozen (2 per serving).

Per Serving: 116 Calories; 7g Fat (52.9% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

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Spanish Tomatoes and Beef (the family version)

1 pound ground beef 1 (11-ounce) can corn 4 cups water 1 (18-ounce) can tomato paste 1 (14.5-ounce) can stewed tomatoes 1 1/2 cups Minute brand white rice

Brown ground beef and crumble. Drain off any visible fat. Add remaining ingredients (except for rice) and bring to a good, rolling boil. Add rice and cover. Turn off heat and let sit for five minutes. Fluff with a fork. I like to top it with shredded cheddar cheese and a dash of Emeril's essence.

Spanish Tomatoes and Beef (the original version) 1 (16-ounce) package vegetarian ground meatless 1 (11-ounce) can white shoepeg corn 4 cups water 1 (18-ounce) can tomato paste 1 (16-ounce) jar chunky salsa 1 1/2 cups Minute brand white rice

Put all ingredients into a large non-stick Dutch oven. Cook over medium heat, stirring constantly, until well mixed. Bring to a boil. Cover. Turn off heat and let simmer for a couple of minutes.
Presto!! You're done. If desired, sprinkle with Healthy Choice fat-free fancy shredded cheddar cheese.

Yield: 4 servings.

Calories: 508 Total Fat: 0.5 grams (1% fat) Cholesterol: 0 mg Sodium: 1758 mg

Total prep. and cooking time: 10 minutes or less

Menu Suggestions: Tossed salad, corn bread or steamed broccoli. _______________________________________

Here is a simple but delicious vegetable casserole. I've been making this for years, In fact I enjoy eating it cold! This is one of my FAVORITES!! Great for Pot Luck Dinners too.

VEGETABLE CASSEROLE

2 cans Veg-All or mixed vegetables, drained (I find that the Veg-All makes a tastier dish.) 1 can water chestnuts 1 cup grated Cheddar cheese 1 cup chopped onion 3/4 cup mayonnaise

Topping: 1 stack Ritz crackers (30), crushed 1/4 cup margarine, melted Combine this together and sprinkle on top of casserole.

Combine casserole ingredients. Mix together. Place in a 1 1/2 or 2 quart casserole dish with cover. Top with topping. Bake at 350 degrees for 30 minutes or until bubbly hot. _______________________________________

My friends, I'm going to share an old family secret with you! It's called.

Cola Roast

Any kind of roast Pkg. of onion soup mix can of cola (not diet) sprinkle salt and pepper on top of roast

Place roast in pot; cover with soup mix. Spill cola all over it. Sprinkle salt and pepper. Cook on low for 10 - 12 hours, until it is very tender. It'll be the best tasting roast you've ever had! The sugar in the cola breaks down the fibers, and tenderizes the meat! Pour the juices over the sliced meat, tasty, I serve this with mashed potatoes, and carrots.

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If you are a potato and cheese fan, this casserole is for you! It's an impressive side dish; we have it as the main course here.

IRISH POTATO CASSEROLE

8-10 red potatoes, diced 1/2 onion 2 stalks celery 1/2 green pepper ½ cup butter or margarine 1 10 3/4 ounce can cream of chicken soup 1/2 cup milk 1/2 pound shredded cheddar cheese 1/2 small jar diced pimento

Boil potatoes until tender; drain, and place in a casserole large enough to hold them below the rim. Finely chop onion, celery and bell pepper. In a skillet, melt butter and saute vegetables until onion is transparent. Transfer to a medium pot and add soup and milk; bring to a boil, stirring occasionally. Add cheese and heat, stirring just until cheese is melted. Stir in diced pimento. Pour sauce over diced potatoes. Bake immediately at 350 F for 20-25 minutes, or prepare ahead and bake chilled casserole for 40-45 minutes.

We tried it with cream of chicken with mushrooms soup once and that turned out great, so that's what we now use. A friend tried it with cream of chicken with herbs soup and that is her favorite--there's room to experiment here!

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Wonderfully easy. Nothing to clean up. (Our church provides a shelter meal once a month. I triple the recipe to feed 50 and fix it in a VERY LARGE PAN.)

DUMP CAKE

Lightly grease a 9 x 13-inch pan.

Dump in a large (15-16 oz) can of crushed pineapple. Spread evenly in pan. Spoon in a can of cherry pie filling over the crushed pineapple. Dump in a can of flaked coconut evenly as you can over pineapple and cherry pie filling. Dump a box of yellow cake mix (dry, as straight from the box) over all. Pour 1/2 cup melted margarine over top of cake mix. Sprinkle top with chopped nuts. (I like walnuts but any kind you like will do.)

Bake at 350º F until browned on top, about 40-45 minutes. Great when eaten warm and covered with Cool Whip...or cold for breakfast...or before going to bed.

(If you don't mind having to wash one dish, I prefer to mix the cake mix and margarine using a pastry blender and then dump over the coconut. The margarine "pools" when it is melted and then poured on. I like it better mixed.)

For the shelter I use 3 cans crushed pineapple, 3 cans cherry pie filling, a large bag of flaked coconut, but only two boxes of cake mix and 1 cup of margarine, and enough nuts to cover the top.

We also make them Baked Spaghetti as follows: (for 50)

About 8 to 10 pounds hamburger (depending on fat content, less fat, less meat) Five or six medium onions chopped. 24 ounces mushroom stems and pieces. Six 28 oz cans diced tomatoes Three 29 oz cans tomato sauce 2 TBSP sugar 2 TBSP oregano 2 TBSP basil 2 TBSP minced garlic (I use more) 5 tsp salt 3 pounds spaghetti (sometimes I use 4#) 8 oz grated parmesan cheese 48 oz shredded mozzarella cheese

The groceries are brought to me the day before the meal is served and I start the sauce then. (My refrigerator won't hold everything that is brought.) In a large pot, brown meat and onions. When meat is no longer pink, add tomatoes, tomato sauce, mushrooms and spices. Once the sauce comes to a boil, turn heat down as low as possible and put a lid on it. I cook it from Wednesday afternoon until about 2 PM on Thursday. Stir once in a while but with the heat so low and so much sauce, and with the lid on, it isn't likely to burn or stick.

About an hour and a half before the men come to pick up the meal, I cook the spaghetti. Drain it well and then add it to the sauce.

Grease two large pans, 11.5 x 19.5 x 2.5 inches deep. I put the two pans on the table with the pot of spaghetti and sauce between them and use a small pot to divide the spaghetti between the two pans. Fill the pans about half full and then sprinkle 4 to 6 oz mozzarella cheese on top of each pan. Add more spaghetti and sauce to pans until it is all used up. Then sprinkle with the rest of the mozzarella cheese, dividing evenly between pans. Top that with the grated parmesan cheese.

Bake at 375ºF for 30 minutes. If your oven will only hold one pan at a time, don't add the cheese on top of the second pan until just before you are ready to bake it.

I cover the pans with heavy duty aluminum foil sprayed with a cooking spray to keep the cheese from sticking to it. The residents at the shelter love this meal. We also provide rolls, a tossed salad and iced tea or lemonade.

At Christmas we make small Christmas stockings for them and put in little things like toothpaste, a comb, playing cards, Chapstick, and the like. The meal is served on a monthly basis.

Would like to hear from others who prepare and serve large meals. We have been preparing this one for more than three years now, mostly because it is so easy and the residents always look forward to it.

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This is a great dish anytime but particularly on cold, snowy days!

Authentic Cajun Dirty Rice (A Creole dish)

6 c. chicken stock (homemade or canned) 1 lb. chicken gizzards 1 lb. chicken livers 1 t. salt 1 T. Worcestershire sauce 1/2 t. cayenne, or to taste 3 T. olive oil or bacon drippings 2 med. yellow onions, chopped 2 cloves garlic, crushed 1 lg. green pepper, seeded and chopped 1 lb. lean ground pork 1 lb. bulk Italian sausage, hot or mild 2 c. uncooked long-grain rice Freshly ground black pepper to taste 4 green onions, chopped 1/4 c. chopped fresh parsley

Heat chicken stock in a 12-qt. pot and add gizzards and livers along with salt, Worcestershire sauce and cayenne. Cover and lightly boil for 30 minutes. In the meantime chop all the vegetables. Heat a large frying pan, add oil or bacon drippings and saute onion, garlic, green pepper and celery. Remove from pan. Add ground pork and sausage to same pan and saute until lightly browned. Drain meat in a colander and discard fat. Remove livers and gizzards from the stock, reserving stock. Cool them for a moment and coarsely grind in meat grinder or food processor. Add gizzards and livers, along with browned meats, to the vegetables. Place all in a large pot and add 1/2 c. reserved chicken stock. Cover and simmer 20 minutes. Meanwhile, using 4 c. of reserved stock, cook the rice. Add cooked rice to completed vegetables and meat; gently stir in green onions and parsley. Taste for salt and pepper and serve. Serves 8-10. Marries beautifully with Oysters Alvin! NOTE: The name comes from the appearance of the rice. The livers and gizzards give this old down-home dish a rather "dirty" look!

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Cajuns in every sense of the word.

"Dirty Rice" is a catch-all terminology for the following recipe, which MUST be served with TABASCO sauce. Got that? Meaning REAL Tabasco sauce.

1/2 lb ground pork 1/2 lb scrapple (or ground chicken livers) 1/2 lb LEAN ground beef 1 LARGE onion (diced, fine) 2 tablespoons ground GARLIC (yum!---or MORE) 1/2 tablespoon Cayenne pepper (or more!) dash of oregano 2 celery stalks, chopped fine 1/2 green pepper, chopped fine RAH!

Be brave: CREATE at this moment in space and time!

2 to 3 cups RICE (Uncle Ben's is best) Water (ratio: 2:1 rice) 2 parts water, one part rice (3 cups rice, 6 cups water---or, (even better)---CHICKEN BROTH!

Cook everything (excluding rice and water) in an oven-ready pot on top of the stove, meaning a pot that can be placed in the oven. The pork, scrapple, and ground beef will eventually produce a yucky "paste" of meat-stuff and seasoning, requiring DRAINING of the fat and subsequent juices. (This will take 30 to 45 minutes.)

Add the raw rice and liquid mixture to the above mess. Place in 225-degree (SLOW) oven until rice is completely cooked and ALL liquid is absorbed. This should take SEVERAL hours!

When everything is DRY, you're done. Serve with REAL Tabasco sauce.

This stuff FREEZES extremely well!

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BARBEQUED MEATBALLS

3# ground beef 1-13 oz. can of evaporated milk 2 c. uncooked quick oatmeal 2 eggs 1/4 c. chopped onion 1/2 tsp. garlic powder 2 tsps. salt 1/2 tsp. pepper 2 tsps. chili powder

SAUCE

2 c. ketchup 1 c. brown sugar 2 T. liquid smoke 1/2 tsp. garlic powder 1/4 c. chopped onion

Mix meatball ingredients. Shape into balls and place in baking dish. Stir barbeque sauce ingredients until well-dissolved. Pour over meatballs and bake at 350 degrees for 1 hour. _______________________________________

Ham And Potato Casserole

1 cup cubed ham 2lbs Southern Style frozen potatoes can of Campbells Cream Of Chicken Soup 1/2 cup melted butter 2 cups sour cream 1/3 cup green onions

Topping

1 cup crushed Ritz Crackers 1/4 cup melted butter

Partially thaw out your potatoes then mix all the ingredients together in a large bowl. Put in a baking dish. Mix the crackers with the melted butter and top the mixture. Bake in a 350 oven for 1 hour. If you'd like to add more ham go ahead.

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Chicken Fried Steak

Beef cutlets, or any type of steak that has been tenderized flour(approximately 2 cups for 4-6 steaks) 2 tsp season salt 1 tsp pepper 2 tsp onion powder* 2 tsp garlic powder* 1 tablespoon dried oregano* 1 tablespoon dried basil* 1 tablespoon dried parsley* 2 beaten eggs 2 cups milk oil for frying

Combine flour(amounts depend on how many steaks you are frying, trial and error) and all seasonings. Put in plastic bag, such as freezer bag(throw away kind, as you will be throwing it away). In a medium size bowl, beat eggs and add milk. Add a bit more of season salt into the milk/egg mixture. Heat oil(about an inch to inch and a half in frying pan) to low-medium(must be hot when you add the steaks). Dip steaks into egg/milk mixture,and then put in plastic bag with flour. Close top of bag and shake until well coated.(I double coat my chicken fried steaks. If you want to, repeat above step again.) Then place the steak gently in the hot oil. Fry until golden brown, turning to brown both sides. Serve with county gravy mix packet, and enjoy. These make good sandwhiches for lunch the next day with lettuce, tomatoe, and mayo.

*These seasonings are my own additions. Traditional CFS will use only salt and pepper, but, the additions give it a lot of flavor.

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This recipe came together after my son and I started eating adequate protein, low carbohydrate food plans. With a green salad, this is a complete dinner. And we had 3 meals from it!

Roast Garlic and Sage Pork Loin with Cabbage

1 boned pork loin roast (about 3 pounds) about 30 CLOVES (not cups!) garlic cloves, peeled, left whole 5 or 6 fresh sage leaves (if not available, you can sprinkle dried sage over roast) salt and pepper to taste Lay garlic and sage down the middle of the roasting pan. Set the pork atop, and salt and pepper to taste in the roasting pan. Put pan in preheated 400° oven; after 20 minutes, cover pan and turn temperature down to 325°. Cook until done, but still slightly pink, about 1 hour and 15 minutes. (Modern day pork roast may be served medium well with no danger. A little pink makes a moist, delicious roast! If you are concerned about trichinosis, cook roast until well done.) About 1/2 hour before roast is done, make the cabbage. Sauté in a little bacon oil or olive oil: 1/2 large green pepper, cut into thin slices 1/2 large red onion, halved, and cut into thin slices Add 1 med. cabbage, halved and sliced thinly about 1/2 to 2/3 Cup V8 juice Stir until well mixed; cover and cook until juice has evaporated, about 10 minutes. Stir in about 1/2 tsp. fennel seed, and 1/2 to 2/3 Cups sour cream. Do not boil... set aside and keep warm while you make the sauce from the meat juices. Remove pork, most of the garlic and all the sage from pan. There should be quite a lot of juice. Reduce until thick and almost all cooked down, stirring often. Stir about 1 tbsp. flour into about 1 Cup dry white wine until no lumps of flour remain. (A whisk works wonders here!) Pour into reduced meat juices, and stir, cooking about 3 or 4 minutes until thickened and flour is cooked. Chop sage and add to sauce. (If dried sage was used, do not add additional dried sage at this point.) To serve: Slice pork in about 1/4 inch slices; put 2 or 3 slices on the plate. Pour about 1 tbsp.. sauce over, and place a few garlic cloves around mean. Spoon cabbage next to meat.

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BLUEBERRY GRUNT

4 cups fresh blueberries 1 cup sugar 1 cup water 1-1/2 cups all-purpose flour 2 teaspoons baking powder 2 tablespoons grated orange peel 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 3/4 cup milk

In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next 6 ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonfuls over blueberries. Cover and cook for 10 to 15 minutes or until dumplings are puffed and test done. Serve warm. Yield: 8 servings.

Per Serving: 240 Calories; 1g Fat (4.8% calories from fat); 4g Protein; 55g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

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FIESTA BEEF AND BEAN BAKE

1 pound lean ground beef 28 ounces baked beans 1/2 cup chopped onion 1/2 cup chopped green bell pepper -- (optional) 1/2 cup mild pican'te sauce 1/2 cup tortilla chips -- coarsely crushed 1/2 cup shredded Cheddar cheese

In skillet, cook ground beef, onion, and green pepper until meat is browned; drain.

Stir in baked beans and pican'te sauce. Spoon meat mixture into a 1-1/2-quart casserole dish. Top with tortilla chips.

Bake at 350 degrees F. for 25 minutes. Sprinkle with cheese. Continue baking for 5 minutes more or until cheese melts. Yield: 6 servings.

Per Serving: 475 Calories; 25g Fat (45.3% calories from fat); 24g Protein; 43g Carbohydrate; 8g Dietary Fiber; 67mg Cholesterol; 909mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

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PEANUT COOKIES

1 cup shortening 1 cup sugar 1 cup firmly packed brown sugar 2 eggs 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3 cups quick cooking oats 1 cup salted peanuts

In a mixing bowl, cream shortening and sugars; beat in eggs. Combine flour, baking powder, and baking soda; stir into creamed mixture. Add the oats and peanuts. Drop by heaping tablespoonfuls onto greased baking sheets. Slightly flatten cookies with a glass dipped in sugar. Bake at 350 degrees F. for 7 to 10 minutes. Remove to wire racks to cool. Yield: about 4 dozen (2 cookies per serving).

Per Serving: 250 Calories; 13g Fat (44.4% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 83mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.

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EGG NOODLE SLAW

16 ounces egg noodles -- medium, uncooked 6 cups cabbage -- finely shredded 1 cup celery -- finely sliced 1 cup cucumber -- finely sliced 1 cup grated Cheddar cheese 1 cup plain yogurt 1/4 cup salad oil 2 tablespoons white vinegar 2 teaspoons sugar 2 teaspoons seasoned salt 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper Paprika

Prepare noodles according to package directions; rinse and drain in cold water. In a large bowl, combine noodles, cabbage, celery, cucumber, and cheese. Blend yogurt, oil, vinegar, sugar, salt, mustard, and pepper. Gently toss into noodle mixture. Cover and chill. Sprinkle generously with paprika. Yield: 10 servings.

Per Serving: 303 Calories; 12g Fat (35.6% calories from fat); 11g Protein; 38g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 385mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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BALSAMIC CHICKEN CUTLETS

4 tablespoons balsamic vinegar 3 tablespoons orange juice concentrate 1 teaspoon grated orange peel 1/2 teaspoon tarragon Dash ground black pepper 4 skinless boneless chicken breasts

In medium bowl, combine first 5 ingredients; mix well. Add chicken breasts, coating well with mixture, cover, and refrigerate for 3 to 12 hours, turning chicken frequently.

Grill on outdoor grill or under broiler for 5 minutes. Turn chicken over and grill an additional 5 to 7 minutes or until chicken is no longer pink inside. Garnish with grilled orange slices, if desired. Yield: 4 servings.

Per Serving: 263 Calories; 3g Fat (10.6% calories from fat); 55g Protein; 1g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit.

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CREAMY CHICKEN BAKED POTATOES

5 ounces chunk white chicken in water -- drained 1/2 cup sour cream 1/4 cup mayonnaise 2 teaspoons milk 1/4 teaspoon seasoned salt 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 baked potatoes -- hot

Combine everything but potatoes in small saucepan and heat through on low.

Cut hot potatoes lengthwise and open. Spoon chicken mixture on top. Serve immediately. Yield: 2 servings.

Per Serving: 625 Calories; 37g Fat (58.6% calories from fat); 7g Protein; 52g Carbohydrate; 5g Dietary Fiber; 67mg Cholesterol; 674mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

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GREEN ONION-SESAME BISCUITS

2 cups all-purpose flour 3 large green onions -- thinly sliced 1 tablespoon baking powder 2 cloves garlic -- pressed 1 teaspoon salt 1 cup whipping cream -- or more if necessary 1/2 teaspoon dark sesame oil 1 egg -- beaten to blend Sesame seeds

Preheat oven to 375 degrees F. Mix first 5 ingredients in large bowl. Combine 1 cup cream and sesame oil in small bowl. Mix into dry ingredients. Add enough additional cream if necessary by tablespoons to bind dough. Knead 30 seconds. Flatten dough into 1/2-inch-thick round. Cut out biscuits using a 2-1/2-inch-diameter cookie cutter dipped into flour. Gather scraps and reform into round. Cut out additional biscuits. Transfer to baking sheet. Brush with beaten egg. Top with sesame seeds. Bake until biscuits rise and tops are brown, about 35 minutes. Cool slightly. Yield: 10 biscuits (1 per serving).

Per Serving: 185 Calories; 10g Fat (47.3% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 375mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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Great Chicken

1 roasting chicken 1/4 cup veg. oil 1 TBsp. Lemon Pepper 1 tsp. salt 1/2 tsp. onion powder 1/4 tsp. poultry seasoning 1/4 tsp. paprika 1/8 tsp. celery salt 1/8 tsp. garlic salt

Mix above ingredients together. Rub mixture inside and outside of chicken. Bake at 350 degrees for 1 hour or until chicken is done.

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Crockpot stuffing

Stuffing doesn't have to be for the innards of poultry and all the work that entails. Toss this into the crockpot before you head out the door, and when you come home, just grill or broil some chicken, pork chops, or turkey. This is also a great way to make "extra" if you have stuffing lovers during the holidays. Since my hubby and I are vegetarian, this allows us to have "our" dressing while the family eats their in bird dressing.

Ingredients: * 1 cup butter or margarine * 2 cups chopped onion * 2 cups chopped celery * 1/4 cup parsley sprigs * 2 four oz cans sliced mushrooms, drained * 12 to 13 cups slightly dry bread cubes (I use the crouton looking cubes you can buy at the store) * 1 teaspoon poultry seasoning (I don't use this as a vegetarian but you can) * 1 1/2 teaspoons salt * 1 1/2 teaspoons sage * 1 teaspoon thyme * 1/2 teaspoon pepper * 2 to 2 1/2 cups chicken broth or turkey broth and diced giblets (I use veg broth and ditch the giblets) * 2 eggs, beaten

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add seasonings and toss well. Pour in enough broth to moisten, add beaten eggs and mix together well. Pack lightly into crockpot. cover and cook on High 45 minutes and then reduce to Low for 4 to 8 hours.

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NOODLE AND CREAMED CORN CASSEROLE

*3-4 cups cooked noodles *2 T flour 1/2 t salt and pepper 2 T butter 1 cup milk 5 or 6 slices (or more based on your cheesy taste) of American Cheese one can cream of corn

Melt butter in a saucepan over medium heat. Add flour, salt, and pepper. Add milk and whisk until thickened. Slowly add cheese. Add creamed corn and stir until everything is melted and combined. Mix in noodles. It may be done at this point, or you can transfer to a greased 9x13 pan and bake at 350 degrees for 20-30 minutes.

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I Hate Spinach

2-10oz packages frozen chopped spinach 1-8oz package cream cheese, softened 1 stick of butter, melted 1 cup herb stuffing mix (I use seasoned bread crumbs)

Cook spinach according to directions on package (I do this in the microwave). Drain well. Mix spinach, cream cheese and half the melted butter until the cream cheese is completely blended with the spinach. Salt and pepper to taste. Place in 1-quart greased casserole dish. Mix stuffing/bread crumbs and remaining butter. Spread on top of spinach mixture. Bake at 350 degrees fore 30 minutes. Yield: 4 servings. Can be prepared ahead of time and baked just before serving. _______________________________________

Microwave Fudge

This is WAY too easy to make:

Put 3 cups (18oz pkg) Semi-sweet chocolate chips in microwave safe casserole or bowl. Pour can of condensed milk over top. Microwave for 1 minute, stir. Repeat until chips are completely melted (depends on microwave -- mine takes 2.5 minutes total) Optional, stir in half jar of marshmallow creme. Add 1 tsp. vanilla. Pour into buttered 8"x8" pan. Cool in refrigerator 1 hour. Cut and eat!

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Plaza III Steak Soup

The following recipe is from a very good steakhouse (Plaza III) on the Kansas City Country Club shopping center. I have enjoyed it for near 40 years. I copied the recipe from the Kansas City Star which was submitted by Linzie Davis, chef, Plaza III, The Steakhouse.

Makes about 1 1/2 quarts 1/2 pound ground chuck 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup margarine 1 cup all-purpose flour 1 quart plus 1 cup water 1 teaspoon monosodium glutamate (such as Accent) 1/2 teaspoon pepper 1 tablespoon beef base paste (such as McCormick's Beef Base) 1 cup chopped tomatoes 1 1/2 teaspoons browning sauce, such as Kitchen Bouquet 1 cup frozen mixed vegetables

Cook ground chuck in a skillet over medium heat until meat is well-browned; drain and set aside. Place chopped onions, celery and carrots in a small saucepan; add water just to cover. Heat to boiling and boil just until vegetables are crisp-tender; drain and set aside. Melt margarine in a 2-quart saucepan over medium heat. Stir in flour and blend until smooth. Gradually stir in 1 quart plus 1 cup water. Cook, stirring, until hot, smooth and thickened. Stir in monosodium glutamate, pepper, beef base and tomatoes. Cook 1 minute, stirring constantly. Stir in browning sauce, frozen mixed vegetables, cooked vegetables and browned meat. Cover and cook over medium heat 30 minutes, stirring occasionally.

Per 1-cup serving: 346 calories (61 percent from fat), 24 grams total fat (6 grams saturated), 28 milligrams cholesterol, 24 grams carbohydrates, 11 grams protein, 359 milligrams sodium, 2 grams dietary fiber.

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I was brought up Italian, my mother's parents came from Sicily. This is the family recipe for spaghetti with the best sauce you will ever eat.

GENUINE SICILIAN FAMILY SAUCE

For the sauce:

3 28oz cans crushed tomatos 2 12oz cans tomato paste 3 8oz cans tomato sauce 4 large onions, peeled and cut up 6-8 cloves garlic, minced 4 tbs olive oil 8-10 links sweet Italian sausage 1 1/2 lb beef chunks 1/2 cup wine(CK Mondavi Fortissimo) salt&pepper 1 tsp dried basil 1 tsp dried parsley 1 tsp oregano dash cinnamon 1 tsp sugar meatball recipe to follow The sauce pot is to always stay on low heat. In a large heavy pot, saute onions, garlic and 2 links sausage, when onions start to become translucent, add tomato paste, keep stirring for a minute or two, then add the crushed tomatoes and sauce, and the spices. The remaining meats should be browned in a frying pan, then added to the pot.

Meatball Recipe:

2 lbs ground beef 4 slices wet white bread 1/2 cup grated Romano cheese 2 eggs salt&pepper to taste dash parsley flakes Mix all ingredients together and make meatballs the size of golf balls and brown in frying pan and added to sauce in the last 90 minutes of cooking or they will absorb all the sauce. The sauce should cook at least 4-5 hours, on a low light, stirring occasionally. Cook up your favorite variety of macaroni and enjoy. Just add some grated Romano cheese to your plate.

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If you never had success with chocolate chip cookies, this is a recipe for you.

Chocolate Chip Cookies

3/4 lb. butter or margarine 3/4 c. Crisco oil or corn oil 1 1/2 c. packed brown sugar 2 c. granulated sugar 2 eggs 1 1/2 t. baking soda 3/4 t. baking powder 1/4 t. salt 1 1/2 t. vanilla 4 c. flour 7 oz. pkg. flaked coconut 12 oz. pkg. semi-sweet chocolate chips 6 oz. pkg. broken pecans

Combine as listed and shape into 2 inch balls 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 15 minutes. Transfer at once from baking sheets to paper toweling to cool. Makes 4 dozen. These freeze well either before or after baking.

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The recipe is a "stiff pudding" dessert and is a very popular luncheon item among the men. Great when you need to "bring a dish" for your next social function.

KUGEL

4 oz uncooked wide egg noodles 8 oz cream cream cheese, softened (cottage cheese may be substituted) 1 stick butter, softened (not margarine) 1/2 cup sugar 8 oz dairy sour cream (not No-Fat sour cream) 4 large eggs 8 oz crushed pineapple with the juice Nuts for topping (walnuts or pecans), optional 1/2 cup cornflakes, crushed, for the topping Cinnamon-sugar for the topping (1/4 tsp cinnamon and 2 T sugar mixed) Cook noodles according to package directions. Drain noodles. Mix first 6 ingredients until incorporated. This mixture will be "soupy". Do not mix in the cinnamon-sugar, cornflakes or the nuts,...they are for the final topping. Preheat your oven to 350 degrees F. Place in a 8 X 8 or 9 X 9 baking dish. Sprinkle cornflakes, cinnamon-sugar and nuts, if desired, on top. Bake for 45-50 minutes at 350 degrees. Do not overcook. Serves 9.

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Here's a quick recipe(if that's what you want to call it) you can round up next time you make tuna sandwiches or just plain tuna.

* TunaMix * 2 cans of tuna 1 cup of mayonaise 3 tbsp of mustard 2 tbsp of ranch dressing (no, I'm not joking) 1/4 cup of onions (finely diced) 1 or 2 green olives (finely diced) 1 tbsp of pepper 2 tbsp of Mrs.Dash (a seasoning blend)

Mix together very well, let sit in frig for an hour or so then SERVE. Quick, easy & tastes GREAT.

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SPECIAL CARROTS

1 pound carrots -- scraped and diagonally sliced 1/2 cup chopped celery 1/4 cup chopped onion 1/4 cup dry white wine 2 tablespoons butter or margarine 2 tablespoons sugar 1/4 teaspoon dried dill weed

Combine all ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until vegetables are tender. Yield: 6 servings.

Per Serving: 90 Calories; 4g Fat (40.9% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 72mg Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. _______________________________________

LIGHT ORANGE JULEP SWORDFISH

1/4 cup orange juice 3 tablespoons fresh mint leaves -- minced 1 tablespoon grated ginger root 1 tablespoon grated orange peel 2 tablespoons bourbon 16 ounces swordfish steaks -- 4 pieces, 3/4" thick 4 orange slices -- 1/4" thick Vegetable cooking spray

Combine first 5 ingredients in a large shallow dish. Place swordfish steaks and orange slices in a single layer in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once.

Coat grill with cooking spray; place on grill over medium- hot heat (350-400 degrees F.) Grill, covered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer steaks to a serving platter.

Place orange slices on grill; grill, covered, 2 minutes on each side. Cut each slice into thirds, and arrange on serving platter. Yield: 4 servings.

Per Serving: 251 Calories; 5g Fat (18.3% calories from fat); 24g Protein; 24g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 104mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 1 1/2 Fruit. _______________________________________

SLOW COOKED BAVARIAN POT ROAST

4 pounds beef arm pot roast 1 teaspoon vegetable oil 1 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground black pepper 3 whole cloves 4 medium apples -- cored and quartered 1 small onion -- sliced 1/2 cup apple juice 3 tablespoons all-purpose flour 3 tablespoons water

Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, ginger, and pepper. Insert cloves in roast. Place onions and apples in slow cooker and top with roast (cut roast in half if necessary, to fit easily). Pour in apple juice. Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.

Remove roast and apples to warm platter. Turn slow cooker to HIGH. Make a smooth paste with flour and water; stir into slow cooker. Cover and cook until thickened. Pour over roast. Yield: 8 servings.

Per Serving: 275 Calories; 8g Fat (26.4% calories from fat); 33g Protein; 17g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 375mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat.

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ANNETTE FUNICELLO'S STEAK IN A BAG

2 pounds top sirloin steak -- cut 2-1/2" thick 2 tablespoons garlic spread 2 tablespoons vegetable oil 1 teaspoon salt 1-1/2 teaspoons seasoned pepper 1/2 cup Cheddar cheese -- shredded 1 cup bread crumbs

Trim fat from steak. Make a paste from garlic spread, vegetable oil, salt, and seasoned pepper. Spread on both sides of steak. Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375 degree F. oven 30 minutes. Increase oven temperature to 425 degrees F. and bake steak for 15 minutes longer. Unseal bag to serve.

AFTERTHOUGHTS: For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425 degrees just before serving. The steak is out of this world."

Yield: 6 servings.

Per Serving: 338 Calories; 15g Fat (40.8% calories from fat); 35g Protein; 14g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 654mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Fat.

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SLOW COOKED STUFFED CABBAGE

12 large cabbage leaves 4 cups water 1 pound lean ground beef 1/2 cup cooked rice 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/8 teaspoon ground black pepper 6 ounces tomato paste 3/4 cup water

Wash cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water 5 minutes. Remove, drain, and cool.

Combine remaining ingredients except tomato paste and water. Place 2 tablespoons mixture on each leaf and roll firmly. Stack in slow cooker. Combine tomato paste and 3/4 cup water, and pour over stuffed cabbage. Cover and cook on LOW 8 to 10 hours. Yield: 6 servings.

Per Serving: 256 Calories; 16g Fat (56.3% calories from fat); 16g Protein; 12g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 468mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

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Squash Soup

1- Butternut squash, cut in half, seeded, and roasted, cut side down for about an hour at 375 degrees. 2 cloves of garlic 2 TBS extra-virgin olive oil 1 TBS chicken broth powder 1 TBS butter 1/2 Cup--1 Cup of Water 1/2 tsp sesame tahini, optional

pinch of curry powder

Mashed Potatoes, your favorite recipe Roasted Pumpkin Seeds to garnish In a large saucepan, saute' 2 cloves of garlic, minced, in about 2 TBS of extra--virgin olive oil. Scoop out the squash & add. Add the rest of the ingredients & cook on low for about an hour. Remove from heat. In small batches, put into a blender & puree' until smooth. Be careful, as the heat will pop the lid off the blender. To be safe, cover the blender with a dry cloth & hold firmly while blending the small batches! To serve, put soup in a bowl & spoon a dallop of mashed potatoes into the center. Using a fork, fan out each side of potatoes so that it resembles a flower. Sprinkle with pumpkin seeds, if desired.

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The aroma while cooking is delightful...smells yummy!

Georgia Peach Bread

3 cups fresh peaches, sliced 6 TBsp. sugar 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1/4 tsp. salt 1 tsp. cinnamon 1-1/2 cups sugar 1/2 cup shortening 2 eggs 1 cup pecans, finely chopped 1 tsp. vanilla

Place peaches and 6 tablespoons sugar in container of blender or food processor. Process until pureed. Mixture should yield about 2-1/4 cups. Combine flour, baking powder, soda, salt, and cinnamon; set aside. Combine 1-1/2 cups sugar and shortening. Cream well. Add eggs and mix well. Add peach puree and dry ingredients; mix until dry ingredients are moistened. Stir in nuts and vanilla. Spoon batter into 2 well greased 9x5x3 inch loaf pans. Bake at 350 degrees or until done. Cool for 10 minutes in pan. Turn out on rack and let cool completely.

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BBQ Appetizers

1lb smoked or polish sausage cut into 1 inch slices (mini hotdogs or little smokies work also) 2lb hamburger made into meatballs. cooked in oven on 350 for about 20 mins (they must be cooked not raw when put into sause) When done put aside on plate to drain.

1 jar grape jelly 1 jar heinz chili sauce (found in ketchup section of store) The above 2 ingredients are the sauce melt jelly in sauce pan when melted add chili sauce. mix together and set aside on lowest heat available. Add meatballs and sausage. Mix well and leave to simmer for about 1/2 hour. Do not boil.

My kids love this. It can be made a day ahead and then put into a crockpot (this is what I do) then put on low to simmer all day till ready to use.

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Crockpot Italian Pot Roast

1 3-5 pound roast 1 package Au Jus Seasoning 1 package Dry Italian Dressing Seasoning 1 12 oz can Tomato Juice 1 small package baby carrots 3 medium potatoes, cubed

Place the Roast in the crock pot. Put the carrots and the potatoes in with the roast. Put the seasoning packets in a mixing bowl with the tomato juice and mix. Don't worry if there are lumps, they will work out during cooking. Pour the mix over the roast and veggies. Put on low for 8 1/2 hours or high for 4 1/2. The end result will knock your socks off. You can vary with other meats and veggies.

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SLOW COOKED FORTY-CLOVE CHICKEN

3 pounds chicken pieces -- skinned 2 tablespoons olive oil 1/4 cup dry white wine 2 tablespoons chopped fresh parsley 2 tablespoons dried basil 1 teaspoon dried oregano Pinch crushed red pepper 40 cloves garlic -- (about 2 heads) peeled 4 ribs celery -- sliced Juice and peel of 1 lemon

Remove skin from chicken if desired. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; cook 10 minutes or until browned on all sides. Remove to platter.

Combine wine, parsley, oregano, and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to slow cooker with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of garlic and celery in slow cooker. Sprinkle lemon juice and peel in slow cooker; add remaining herb mixture. Cover and cook on LOW 6 hours or until chicken is no longer pink in center. Yield: about 6 servings.

Per Serving: 419 Calories; 28g Fat (61.4% calories from fat); 30g Protein; 9g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 3 Fat.

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Hot Dog Casserole

7-9 hotdog franks, cut up 1 can diced tomatoes 1 can baked beans 3/4 cup cooked rice Pre-heat oven to 375 degrees. Mix all ingredients in a bowl and place in a casserole dish. Cover and bake for 45 minutes or until bubbly.

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It may sound like a strange (though simple!) combination of flavors, but it works!

Kraut-Noodle Casserole

2 cups medium-wide noodles 2 Tbs butter or margarine 1 1-lb-4-oz can sauerkraut, drained (2-1/2 cups) Pepper 1/4 lb packaged process Cheddar cheese slices

Heat oven to 300º. Cook noodles until barely tender; drain. Add butter; toss until well mixed. Spread ¾ of the sauerkraut in 1½ qt. Casserole or 10"x6"x2" baking dish. Sprinkle with pepper. Top with noodles, cheese, rest of sauerkraut. Bake, covered, 1 hour. Makes 4 or 5 servings, can be reheated as leftovers.

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HUNTING CAMP CHILI

3 lbs ground beef or venison 3 lbs onion, coarsely chopped 10-12 cloves garlic,minced 2tsp cumin 4tbs chili powder 1 can beer(minus 1 swallow) 3 16 oz cans pork&beans 3 16 oz cans red kidney beans 1 16 oz can tomato sauce salt&pepper to taste

Brown meat ,onions and garlic together breaking up meat as it cooks,when meat is brown and crumbling,add remaining ingredients and slowly simmer,stirring occasionally, for 2-3 hours.If it starts to get a little too muddy add some water ,or more beer.Often,I serve the chili over rice with some shredded cheddar cheese on the side along with some good crusty bread.

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BANANA SOUR CREAM LOAF

2/3 cup oleo or buttter 1-1/3 cups sugar 1-1/4 cups mashed bananas 1 tsp. baking soda 1/2 cup sour cream 1 tsp. baking powder 2 eggs 2-3/4 cups all purpose flour 1 tsp. salt 1 cup chopped walnuts (I use pecans)

Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and bananas until well blended. Sift dry ingredients and add alternately with sour cream to banana mixture, stirring just to blend. Stir in walnuts. Spoon batter into loaf pan 9 x 5 x 2-3/4 which has been greased and floured on bottom only. Bake 1 hour and 15 mins. or until toothpick comes out clean. Let stand in pan on rack 20 minutes. Remove from pan. Cool. Wrap in foil. Loaf is improved if let to stand overnight. Store in refrigerator or freeze for 2 months. This is the most moist banana bread I have ever eaten.

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Here is a quick recipe for an absolutely delicious salmon dish. I used the canned salmon, which means the whole thing can be made in about 15 minutes.

SALMON AND PASTA PRIMAVERA

8 ounces uncooked linguine pasta 2 cups sugar snap peas 2 Tbsp. Butter 1 lb. Salmon fillet (or one 15-oz. Can Bumble Bee salmon) 1 1/2 cups fresh mushrooms 3/4 cup chopped onion 1 cup chicken broth 3 Tbsp. Flour 1/2 tsp. Salt 1 tsp Dill weed 1/4 tsp each of Thyme and Rosemary 1/4 cup dry white wine 1/4 cup heavy cream

Cook pasta according to package directions, adding sugar snap peas during the last 3-4 minutes. Drain. Bake salmon, flake, and set aside. In a large skillet, melt butter, add mushrooms and onion; saute 3 - 4 minutes. Whisk together broth, flour, salt and herbs; add wine and cream; gently stir in salmon. Cook until heated through. Serve over pasta and snap peas. Serves 6. _______________________________________

This sandwich is delicious, even though it sounds strange !!!

Open-face Pineapple Sandwich

2 slices white or wheat bread Peanut butter 3 slices pineapple from a can 2 slices American cheese

Toast bread in the toaster until medium brown. Spread each with peanut butter to your taste and place on a cookie sheet or in a baking pan. Top each with 1 and 1/2 slices of pineapple, which has been drained on a paper towel to remove excess juice. Top each then with a slice of cheese. Plase in oven under the broiler just until cheese melts. Makes 2 open-face sandwiches. Trust me, you'll be glad you made 2 after you eat the first one !!!

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MUSHROOM AND TUNA BAKE

10-3/4 ounces cream of celery soup 1 cup milk 4 ounces sliced mushrooms -- canned, drained 1/2 cup grated Parmesan cheese -- divided 1 teaspoon dried Italian seasoning 1/2 teaspoon seasoned salt 1/4 teaspoon garlic powder 12 ounces tuna in water -- drained and chunked 3 cups cooked egg noodles 1 cup crispy rice cereal

In medium saucepan, combine soup and milk; blend well. Add mushrooms, 1/4 cup cheese, Italian seasoning, seasoned salt, garlic powder, and tuna; cook over low heat until heated through. Remove from heat; stir in egg noodles. Transfer mixture to lightly greased 11- x 7-inch baking dish. Top with remaining 1/4 cup Parmesan cheese and cereal. Bake in 350 degree F. oven 30 minutes. Yield: 6 servings.

Per Serving: 271 Calories; 6g Fat (21.2% calories from fat); 23g Protein; 29g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 688mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
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LIGHT GINGERED FLANK STEAK

1-1/2 pounds flank steak -- lean 1/3 cup lemon juice 2 tablespoons honey 1 tablespoon low sodium soy sauce 2 teaspoons grated ginger root 2 cloves garlic -- crushed

Trim fat from flank steak. Cut both sides of beef into diamond pattern 1/8-inch deep. Place in shallow glass or plastic dish. Mix remaining ingredients; pour over beef. Cover and refrigerate at least 8 hours, turning occasionally.

Set oven control to broil. Spray broiler pan rack with cooking spray. Remove beef from marinade; reserve marinade. Place beef on rack in broiler pan. Broil with top 3 inches from heat 12 to 14 minutes, turning once and brushing frequently with marinade, until desired doneness. Cut diagonally into thin slices. Yield: 6 servings.

Per Serving: 229 Calories; 12g Fat (47.1% calories from fat); 22g Protein; 8g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 180mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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CHINESE SPARERIBS

5 pounds spareribs 1/4 cup chopped onions 2 cloves garlic -- minced 10 ounces plum jam or jelly 1/3 cup soy sauce 1/4 cup dark corn syrup 2 teaspoons ground ginger

Cut ribs into serving size pieces; place in a 13- x 9- x 2-inch baking dish. Combine remaining ingredients in a saucepan, and bring to a boil. Remove from heat, and pour over ribs. Cover and refrigerate 2 hours.

Bake ribs, covered, at 350 degrees F. about 2 hours, turning halfway through baking. Yield: about 6 servings.

Per Serving: 842 Calories; 55g Fat (59.5% calories from fat); 41g Protein; 44g Carbohydrate; trace Dietary Fiber; 183mg Cholesterol; 1114mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 8 Fat; 2 1/2 Other Carbohydrates.

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VEGETABLE MELANGE

10-3/4 ounces condensed chicken broth 2 tablespoons cornstarch 1 tablespoon soy sauce 1/4 teaspoon ground ginger 20 ounces frozen broccoli spears 10 ounces frozen peas 1/2 cup carrots -- thinly sliced diagonally 1/2 cup celery -- sliced diagonally

In skillet, combine broth, cornstarch, soy sauce, and ginger;add vegetables. Bring to a boil, stirring. Reduce heat. Cover; simmer 10 minutes or until done. Stir occasionally. Yield: 6 servings.

Per Serving: 98 Calories; 1g Fat (9.0% calories from fat); 8g Protein; 16g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 571mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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TURKEY WITH COCONUT SAUCE

1 cup chopped mushrooms 1 cup chopped onion 3 tablespoons butter 2 heads of garlic, separated into peeled cloves 1 tablespoon Spanish extra-virgin olive oil 1 (14 ounce) package traditional stuffing mix 1 (14 pound) turkey, one with a pop-up thermometer 3 tablespoons adobo, or to taste (available in Hispanic food section of supermarket or Latin groceries) 2 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons paprika 1 cup beer (preferably Corona) 1/3 cup pine nuts 1/3 cup chopped walnuts 1/3 cup shelled sunflower seeds 1 15 ounce can Coco Lopez (cream of coconut) 2 cups turkey gravy, homemade or 2 10 1/2 ounce cans turkey gravy

To make stuffing, saute mushrooms, and onions in 1 tablespoon butter over medium heat in frying pan. Prepare stuffing mix according to package directions (You might need more butter). Mix mushrooms and onions with stuffing, set aside. After thoroughly rinsing the turkey and patting it dry, use a small sharp knife to make several 1 inch incisions, about 3 inches apart, all around the turkey, with garlic press or food processor, chop garlic and mix with remainder of the butter and olive oil. Put garlic butter into a small plastic bag, snip off a corner, and use to squeeze the mixture into the incisions, to any leftover garlic butter add adobo, oregano, basil and paprika to taste. Rub this mixture over inside and outside of turkey, fill cavity with the stuffing. Place the turkey on a baking tray, sprinkle top with paprika, cover with foil and bake at 375 degrees, after 2 hours, lift the foil and pour the beer over the turkey, when the pop-up thermometer is about halfway up, remove the foil and continue roasting, a total of about 5 hours. In a toaster oven or on another shelf of the oven, roast the pine nuts, walnuts and sunflower seeds about 2 to 3 minutes, remove and mix with the Coco Lopez, heat in saucepan over medium heat. Cut up turkey, drizzle gravy atop, and serve with coconut sauce on the side. Makes about 12 servings. _______________________________________

This is a great dish with many variations, tofu can be grilled, broiled or baked, marinating as long as possible gives it great benefits. This also makes great sandwiches, combine the cooked tofu with sliced cooked eggplant or zucchini, and sliced tomato and /or cucumber. Plus some new sides, these are tasty and low-fat, low-cal.

GINGER ORANGE TOFU TERIYAKI

1/4 cup low-sodium soy sauce 3 tablespoons rice wine vinegar 2 tablespoons honey 2 cloves garlic, minced 2 tablespoons minced fresh ginger 1 teaspoon orange zest 2 tablespoons orange juice 1 pound firm tofu, cut across in 1/4 inch slices

Preheat oven to 400 degrees. In a 6 by 9 inch baking dish, combine the soy sauce, rice wine vinegar, honey, garlic, ginger, orange zest and orange juice. Whisk until the honey is dissolved. Lay the tofu slices in the baking dish, overlapping slightly as necessary. Spoon sauce on top of the tofu. Bake for 30 minutes, or until the tofu is lightly browned and somewhat firmer. Serve the tofu cutlets fanned out on each plate. Makes 4 servings. Enjoy, Stef. Want sides? Here is sesame spinach rice Sesame spinach rice cook white rice according to package directions, then add baby spinach to the pot and cover to wilt the spinach, after about 5 minutes, toss to wilt evenly. Transfer to a large bowl and, tossing with a fork, add toasted sesame seeds, a little sesame oil and salt. If using one cup rice, use larger pot to add spinach to it, about 8-12 oz. Blanced sugar snap peas: in boiling water, removing as soon as brightly colored. Sprinkle with lemon juice, serve immediately.

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The recipe below works beautifully with beef tenderloins (filet mignon), which is quite expensive, the alternative to this is eye round cut into steaks. Either works well. Plus sides.

BEEF MEDALLIONS WITH MADEIRA WINE SAUCE

1 pound eye round steaks (4 steaks) 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup red wine (I used red table wine) 1/2 cup Madeira 1/2 teaspoon tomato paste 1 clove garlic, finely minced 1/4 cup finely minced shallot 1/2 teaspoon thyme Sprinkle meat with salt and pepper. Heat a non-stick skillet on high. Add the steaks and cook 3 minutes, or until browned. Turn, reduce heat to medium high and cook 3 to 4 minutes longer, or to desired degree of doneness. Remove from the pan. Add wine, Madeira and tomato paste to the pan and stir to detach any bits stuck to the suface. Add the garlic, shallot and thyme and reduce the heat to medium. Cook 3 to 4 minutes, stirring frequently, or until the sauce is slightly thickened. Serve the steaks with the sauce spooned over the top. Makes 4 servings. Plus sides GARLIC MASHED POTATOES I served this with garlic mashed potatoes, peel and dice potatoes (the smaller you cut them the faster they cook) and combine them in a saucepan with cold water and 2 smashed garlic cloves. Bring to a boil and simmer until potatoes are tender. Drain, remove and discard garlic cloves. Combine potatoes in a bowl with extra-virgin olive oil and 1/4 to 1/3 cup buttermilk. Mash and add skim milk to reach desired consistency, Season to taste with salt and pepper, serve with fresh green beans, small salad on side.

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Low-Fat Chicken and Broccoli Alfredo

6 ounces fettuccini 1/2 pound fat free chicken tenders 3/4 cups onion, chopped 1 1/4 cups mushrooms, sliced 1/2 can fat free chicken broth 1/2 cup fat free cream cheese, softened 10 ounces fresh or frozen broccoli florets 1/2 teaspoon white pepper

Prepare fettuccine according to package directions; drain and keep warm. Lightly spray a non stick skillet with non fat cooking spray and heat over medium high heat. Add chicken tenders and cook until no longer pink and is cooked through; remove chicken from skillet and set aside. Lightly respary the skillet, sauté onions until soft and transparent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium high heat until mixture almost comes to a boil and thickens. Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through. Toss with fettuccine and serve immediately. Serves 2, _______________________________________

CHILI CHICKEN

4 boneless skinless chicken breast halves (1 pound) 1 can (14-1/2 oz) Italian stewed tomatoes 1 can (15 oz) chili with beans 4 slices cheddar or American cheese

Place chicken in an ungreased 11in.x7in.x2in baking dish. Top with tomatoes. Bake, uncovered, at 350 degrees for 50 minutes. Spoon chili over each chicken breast; bake 10 minutes longer. Top with cheese; return to the oven for 3-4 minutes or until cheese is melted. _______________________________________

I love the fall weather, and making stews is the only way to contain my overindulgence. This pork stew is robust, sweet and savory, a good combination of concoctions which includes garlic, citrus and mushrooms, this perfumes my kitchen.

Autumn Pork Stew

2 tablespoons olive oil 1/2 pound of pork cubes, cut into 1/2 inch dice 2 tablespoons flour 1 large garlic clove, minced 1/2 cup chopped onion 1 cup diced red bell pepper 1 cup diced mushrooms 3 tablespoons orange-flavored liqueur 1 cup 1/2 inch peeled and diced sweet potatoes 1 cup 1/2 inch diced new potatoes 1/2 teaspoon orange rind grated 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup chicken broth Heat 1 tablespoon oil in 10 inch nonstick skillet, dust pork with flour and brown in skillet over med-high about 2 minutes per side/ remove meat to dish. Add remaining 1 tablespoon oil, add garlic, onion and red bell pepper and saute 5 minutes over medium heat. Stir in mushrooms and saute another 2 minutes. Add liqueur to skillet, scrape up browned bits in skillet, add potatoes, orange peel, salt, pepper and broth, bring to boil, reduce heat to low. Return pork to skillet and simmer, covered, until potatoes are tender, about 20 minutes. Makes 2 servings. Enjoy, Stef. A good salad to serve with this is of apple, napa cabbage, walnuts and a walnut oil vinaigrette dressing, some warm bread, on the side. _______________________________________

This is another great fall pork dish, I like this because if you have non-meat eaters they can make a meal of the rice and vegetables, the walnuts in the pilaf contribute protein. Plus side.

Pork Tenderloin with Walnut-Apricot Pilaf

1 (1 pound about) pork tenderloin salt and pepper to taste plus 1/2 teaspoon salt 1 tablespoon olive oil 1 cup chopped onion 1/2 teaspoon dried rosemary 2 cups canned nonfat chicken or vegetable broth (or homemade broth) 1 cup white rice 1/3 cup ( about 7 whole) dried apricots, sliced 1/2 cup walnuts, chopped coarsely Preheat oven to 450 degrees, Coat a baking dish with cooking spray. Sprinkle pork with salt and pepper to taste. Roast for 20 to 24 minutes, or until a meat thermometer registers 150 degrees. Remove from oven, let rest for at least 5 minutes, cut diagonally into 1/4 inch thick slices. Meanwhile, heat oil in a pan over medium-high, add onions and rosemary and cook, stirring 2 to 3 minutes, add broth, bring to a boil, add rice, 1/2 teaspoon salt and apricots. Reduce heat, cover pan and simmer for 20 minutes. Place walnuts in a dry skillet over med-high and cook, shaking pan about 2 minutes. Toss nuts with cooked rice, divide pork slices and pilaf evenly among 4 plates. Makes 4 servings. Enjoy, Stef. Side- Toss cooked baby carrots with balsamic vinegar, just a sprinkle, salt and pepper and thyme. just a shake or two for a pound of carrots. _______________________________________

This is Marilu Henner's recipe, she's that famous actress from the hit Taxi. She has out a few low-fat cook books, if your interested. I make this on cold winter nites.

Vegetarian Chili

1 cup spicy Bloody Mary mix, such as Tabasco brand 1 cup coarse bulgur 2 tablespoons olive oil 2 onions diced 2 cloves garlic, minced 2 ribs celery, chopped 1/2 cup commercial chili powder 1 tablespoon hot chili powder 1 teaspoon oregano 1 (28 ounce) can crushed tomatoes 2 cups water 1 yellow bell pepper, diced 1 red bell pepper, diced 4 jalapeno peppers, diced 2 (10 ounce) packages frozen Italian green beans 2 (16 ounce) cans chick-peas, drained 2 (16 ounces) cans red-kidney beans, drained 1 (16 ounce) can corn, drained Red pepper flakes, salt and pepper to taste

Pour mix over bulgur and set aside at least 1/2 hour. Meanwhile, heat oil, and saute onions, garlic and celery until soft. Stir in chili powders, oregano, tomatoes and water. Bring to boil, lower heat and simmer 30 minutes. Add bell and jalapeno peppers and simmer 20 minutes. Add green beans and bulgur and cook another 20 minutes, stirring frequently. Add beans, chick-peas and corn and simmer 15 minutes longer, stirring frequently. Stir in red pepper flakes (starting with 1 teaspoon), salt and pepper. Makes 8 to 10 servings.

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BRAISED LAMB SHANKS WITH GREEN OLIVES

4 lamb shanks (about 4 pounds) salt 2 tablespoons olive oil 2 carrots, chopped 1 rib celery, chopped 1 onion, chopped 1 green pepper, chopped 2 cloves garlic, chopped 1/4 cup tomato paste 2 cups red wine 1 cup green olives, unpitted freshly ground pepper 1 tablespoon chopped rosemary 2 teaspoons grated lemon zest 2 tablespoons miinced parsley Pat dry with paper towels and salt liberally on all sides, heat oil over medium heat in large Dutch oven (cast-iron) is best, when hot enough that meat sizzles, brown on all sides, don't overcook, just brown. When shanks are browned and have been removed to plate, drain all but film of fat from pan. Add carrots, celery, onion and bell pepper and cook stirring until veggies begin to soften, about 10 minutes. Add garlic and cook, stirring, until garlic becomes very fragrant, about 5 minutes, add tomato paste and cook, stirring, until you see dark streaks across bottom of pan where paste is browning, about 5 minutes. Add wine and stir to combine well. Place shanks on top of veggies, cover with foil, cover with tight lid, and bake at 350 degrees, 45 minutes. Remove lid and foil and add olives and good grinding of black pepper. Stir to mix well. Turn shanks and check level of liquid. Wine should just cover veggies and bottom of shanks. Add more wine or water if necessary. Return to oven and bake until lamb is tender enough to fall off bone, another 45 to 60 minutes. Remove from oven, turn lamb again and add rosemary. Cover and set aside 5 to 10 minutes. Season to taste with salt. Chop together lemon zest and parsley. Serve shanks with some veggies and sauce and with lemon-parsley combination sprinkled over top. Makes 4 servings. I served a small green salad on the side with some nice crusty Italian bread.

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Stang is a state wildlife biologist, who says to skin the deer or any wildlife minutes after the kill, it makes the meat very tender, and remove any visable fat, then bring to the butcher or then you can cut as you like, many butchers typically blend ground venison with ground pork, since venison tends to be dry. Venison is best when cooked rare to medium. Venison steaks and chops, are great cooked on the grill, marinaded or seasoned lightly with salt and pepper before grilling. Wine is matched with the dish, such as merlot or cabernet. Venison stew is terrific prepared with your favorite crock pot stew recipe, just brown the meat before adding to the crock pot. Also crock pot venison roast, combing the roast (browned if desired) a can of beer or equals amounts of water and a packet of dry onion soup mix. The wine for the Venison stew would be Bordeaux.

Stang's Venison Stroganoff

2 pounds venison round steak, cubed 1/2 cup butter 1/8 teaspoon garlic salt 1/2 teaspoon salt dash pepper 1/4 teaspoon Worcestershire sauce 3 cups water 3 beef bouillon cubes 8 ounces tomato paste 4 ounces canned mushrooms 1 pint of sour cream Brown venison in butter in skillet large enough for all ingredients, add seasonings, water and bouillon cubes. Stir in tomato paste, simmer 3 to 4 hours until meat is tender. (Simmering this long helps the flavors meld,) About 20 minutes before serving, stir in mushrooms and sour cream. Heat thoroughly, do not boil. Serve over cooked rice or noodles.

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ROMAN MEATLOAF

10-3/4 ounces condensed golden mushroom soup 1-1/2 pounds ground beef 1/2 pound salami -- chopped 1/2 cup fine dry breadcrumbs 1/3 cup grated Parmesan cheese 1 egg -- slightly beaten 1 large clove garlic -- minced 1/2 cup water 2 tablespoons chopped parsley 1/8 teaspoon grated lemon peel

Mix thoroughly 1/2 cup soup, beef, salami, bread crumbs, Parmesan, egg, and garlic. Shape firmly into loaf; place in shallow baking pan. Bake at 375 degrees F. for 1 hour and 5 minutes or until done. Remove loaf to serving platter; keep warm. Spoon off fat, saving drippings. On top of range, in baking pan, stir in remaining soup, water, parsley, and lemon peel into drippings. Cook, stirring to loosen browned bits. Serve with meatloaf. Yield: 8 servings.

Per Serving: 413 Calories; 32g Fat (70.4% calories from fat); 22g Protein; 9g Carbohydrate; trace Dietary Fiber; 121mg Cholesterol; 777mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.

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CHICKEN VERONIQUE

2 chicken breasts -- split 1 cup mushrooms -- quartered 2 tablespoons butter or margarine 10-3/4 ounces condensed cream of chicken soup -- undiluted 1 clove garlic -- minced 2 tablespoons dry white wine 1/2 cup seedless grapes -- halved

In skillet, brown chicken and mushrooms in butter. Add remaining ingredients except grapes. Cover; cook over low heat 30 minutes or until done. Stir occasionally. Add grapes; heat through. Serve over cooked rice. Yield: 4 servings.

Per Serving: 394 Calories; 24g Fat (55.5% calories from fat); 33g Protein; 10g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 752mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

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Crock Pot Sweet & Sour Pork Roast

2 TBS Crisco Vegetable shortening 1/4 cup flour seasoned with salt & pepper 6 lbs Boston Butt Pork Roast, bone in or Pork Shoulder Picnic 3 Garlic cloves, minced 1 small onion, sliced 3 large potatoes, peeled & cut into 1 1/2 inch chunks 3 carrots, peeled & cut into chunks 1 jar fresh sauerkraut (32 oz), drained Brown Sugar to taste, about 1/3 cup salt & pepper to taste 1 TBS Garlic Powder 1/2 Cup Mo Jo Sauce 2 TBS Chicken Base or Bouillon 8-10 Gingersnap Cookies, Crumbled

Wash & pat dry the roast. Cover with the seasoned flour until well coated. Shake off the excess flour. In a large pot, heat the Crisco. Add the roast & sear on all sides, until well browned. Remove the roast & add to crock pot. Add all of the ingredients except the sauerkraut. Cook on low for 10-15 hours. During the last 2-3 hours, add the sauerkraut. Skim off any fat that rises to the top. Adjust the seasonings just before serving.

Note: Mo Jo Sauce is a marinade that is popular with the Hispanic community. It is found either in the Goya section, or under the section where other marinades are found. It is a citrus marinade & probably could be eliminated without any detrimental effects to the recipe. I use it a lot on seafood before bar B-Q ing. It isn't sweet at all, but it has a lot of nice citrus flavors & is a really good marinade for seafood, chicken, or any "white" meat.

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Here's a great Fruit Dip! I made it for a friend's wedding and it was one of the first things to disappear. !

FRUIT DIP

1 large jar marshmallow cream (I use Marshmallow Fluff) 1 (8 oz.) package cream cheese 2 shakes of ginger 2 TBsp. lemon juice Combine all ingredients together in mixing bowl. Beat until smooth. Serve with fresh sliced fruit.

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This is an excellent tasting, yet simple casserole. Goes over very well at any type of potluck gathering, or a great new addition to a holiday meal.. People are always asking for the recipe. Delicious!

SQUASH CASSEROLE

3 lbs yellow squash (sliced) 2 med onions (chopped) ½ tsp salt 2 cans Cream of Chicken Soup 1-1/2 pints Sour Cream 1 pkg of stuffing (I use Stove Top Chicken Flavored) 1 stick of butter

Boil the squash and onions together with salt until tender in water to cover. (Approx 10 minutes) While vegetables are boiling, mix together the soup and sour cream. Drain the vegetables and gently fold them into the mixture. Spread it into a 9x13 pan. Melt the stick of butter in a medium bowl and blend it with the stuffing. Top the squash mixture with the stuffing and bake at 375ºF for 45 minutes or until top is golden.

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Chili con Carne

1 pound ground beef 1 large onion, chopped (about 1 cup) 2 cloves garlic, crushed 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1 teaspoon cocoa 1/2 teaspoon red pepper sauce 1 can (16 ounces) whole tomatoes, undrained 1 can (15 1/2 ounces) red kidney beans, undrained5 Cook and stir ground beef, onion and garlic in 3 quart saucepan until beef is brown, drain. Stir in remaining ingredients except beans, break up tomatoes. Heat to boiling, reduce heat, cover and simmer, stirring occasionally, 1 hour. Stir in beans, heat to boiling, reduce heat, simmer uncovered, stirring mixture occasionally, until desired consistency, about 20 minutes. Serves 4, serve with warm cornbread.

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Delicious Bean Soup

( from stove to table in 30 minutes) (made with canned beans about 15 to 16 oz. Size) 1-can of Navy Beans 1-can of Pinto Beans 1-can of Northern Bean 1-can of Butter Beans ( This is a must you can change any of the other beans but must use the Butter Beans) Don't drain any of the beans, use the whole can. 2-canful's of water ( I use the bean can to measure) 1 Medium Onion ( cut up , you don't have to precook ) 1/2 pound of Bacon 4 Tablespoons butter (We use butter not margarine ) 2 Tablespoons of bacon grease salt and pepper to taste Take a sharp knife cut the half pound of Bacon crosswise into 1/2 inch strips and microwave until crispy, remove from grease. and put the bacon and the 2 tablespoons of grease into the beans . (the bacon will break up when you dump it in the soup) While bacon is cooking, put the beans , onion , butter , salt and pepper into a 4 quart pot. Cover and heat to a simmer Add the bacon and the 2 tablespoons of bacon grease as soon as it is done. Continue simmering for a few minutes. I have my husband taste test the soup to see if it is seasoned enough, he's a good tester but never wants to stop with the testing :-) Hopefully there will be enough left after the testing is done. :-) I put a pan of cornbread in the oven before I start the soup. We like the Jiffy Mix and it always turns out good.

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REESE'S PEANUT BUTTER CUPS

*12 paper muffin cups *1-12 ounce package of milk chocolate chips *1 cup reduced fat peanut butter *1/2 cup powdered sugar *1/4 t. salt Cut off top of muffin cups so they are shallower. Melt chocolate in microwave. Using a teaspoon, spoon portion of the chocolate into the middle of the muffin cup and draw it up the edges of the cup. Place in a muffin tin. Place in refrigerator so the chocolate hardens. Meanwhile, combine peanut butter, powdered sugar, and salt in a bowl. Pop the peanut butter mixture in the microwave to soften it just a little, about 30-40 seconds or less. Spoon a small portion of the peanut butter into each of the coated muffin cups. Leave some room at the top for additional layer of chocolate. Refrigerate to harden the peanut butter. When hardened, re-melt the chocolate. Use spoon to spread a layer of chocolate over the top. Refrigerate again to harden.

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I love lamb. Whenever I go to a grocery store I visit the meat counter and look at lamb prices. What I like best is de-boned LEG of lamb. Sometimes you can buy it for under $3 a pound. On these days I bring it home and slice the rolled leg into 1/2 to 3/4 inch steaks, which I freeze in Baggies. Outstanding. Or sometimes I'll cut the whole lamb leg into large chunks, perfect for slow-cooker stew. Like this recipe:

TIM'S CROCK POT LAMB STEW

2 to 4 pounds chunked leg of lamb 3 to 4 quartered potatoes (or more) 1 to 2 cans chicken broth (depending on meat) 2 or 3 beef soup bones (leg bones with marrow preferred) 1 large onion (chopped) several carrots, diced in large pieces 1 tablespoon (or more) chopped or minced garlic 1/2 teaspoon Cayenne pepper 1 tablespoon crushed Rosemary 2 dashes oregano 1/2 dash tarragon flakes (go LIGHTLY!) 1 Bay leaf or two 1 cozy fire place 1 very cold evening (preferably snowy) salt and pepper to taste

Place all (except potatoes if you like firmer potatoes) in a crock pot. Cook on LOW setting until lamb is flaky (5 to 6 hours or more). Add potatoes 1 to 2 hours after starting IMPROVISE! YUM!

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Sugar-free No Bake Cookies

6 Tbs sugar free Nestles Quick 1 tsp vanilla extract 1/2 cup margarine (or I can't believe it's not butter or Mooove over butter)* 1/2 cup skim milk 1 cup coconut 3 cups quick cooking oats

Mix first 4 ingredients until smooth (with mixer or food processor). Mix in coconut and oats until well combined.

Place wax paper on a cookie sheet. By teaspoonfuls or tablespoonfuls, roll into balls and place on cookie sheet. Refrigerate 1 hour. Store in refrigerator. Quantity varies depending on size of cookies.

* some margarines can be cooked with and some can't so use what is available in your area that can be used for cooking. If you are preparing these for a diabetic with renal problems, "Mooove Over Butter" is the best choice. "I Can't Believe It's Not Butter" is next in line.

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Its a great way to use left-over mashed potatos.

POTATO CROQUETTES

about 2 qt left-over mashed potatos 2 tbs parsley flakes 1 tsp dried minced onion 1 egg 1/4 to 1/2 cup grated cheese.I use Locatelli Romano,but you can substitute Pecorino or Parmesan. 1/4-1/2 cup flavored bread crumbs,plus more for dredging salt&pepper to taste oil for frying Mix together everything except the oil,form into patties ,dredge in bread crumbs and fry until golden brown.If the mixture comes to mushy to work with,add some instant potato flakes.

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World War II Sandwich

2 slices of whit bread (you can use whatever bread you like but whit tastes better) half of a ripe banana sliced into the cool circles they make a lettuce leaf or two mayonnaise peanut butter

On one slice of bread spread mayo. Use your judgment on how much you like. On the other slice of bread spread the peanut butter. Once again use your judgment on how much you would like. Put the banana slices on the half with the peanut butter and the lettuce leaf on top of the banana slices. Lastly put the slice of bread with the mayo on it on top. Now cut in half (I like triangles) and eat.

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Cauliflower Salad

1 head of iceberg lettuce 1 head of cauliflower 1 pound crumbled bacon 1 cup shredded cheddar cheese 1 cup mayonnaise 1 small onion finely chopped 1/4 cup parmesean cheese

Shred or tear lettuce into small pieces. Finely chop cauliflower. Mix all ingredients together. Cover and chill until ready to serve.

This is an easy recipe to put together. It makes a lot so it is good to take for carry-in lunches or covered dish suppers. If there are leftovers it is still good for the second or third day.

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LIGHT MILE-HIGH STUFFED POTATO

8 baking potatoes 15 ounces pinto beans, canned -- drained 8 ounces low salt tomato sauce 1 tablespoon taco seasoning mix 1 cup sliced zucchini 1 cup carrot -- coarsely chopped 1 cup whole kernel corn, frozen 1 cup shredded mozzarella cheese 1 cup lowfat cottage cheese 1/4 cup sliced green onions 2 tablespoons minced fresh cilantro

Scrub potatoes; prick each several times with a fork. Bake at 400 degrees F. for 45 minutes or until done. Let cool slightly.

Combine pinto beans, tomato sauce, and taco seasoning mix in a medium saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes. Set aside and keep warm.

Arrange zucchini, carrot, and corn in a vegetable steamer over boiling water. Cover and steam 4 minutes or until crisp-tender. Set aside; keep warm.

Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Sprinkle 2 tablespoons shredded mozzarella cheese over each potato.

Top potatoes evenly with bean mixture and steamed vegetables. Combine cottage cheese and green onions; spoon evenly over potatoes. Sprinkle evenly with cilantro. Yield: 8 servings.

Per Serving: 290 Calories; 4g Fat (13.2% calories from fat); 14g Protein; 51g Carbohydrate; 6g Dietary Fiber; 14mg Cholesterol; 609mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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