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

Recipes Page 7
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.


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Recipes in italics are health conscious, or lite, some are diabetic.
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To read Recipe Page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 19, 20, 21, 22, 23, 24, 25..

PEPPERY PINEAPPLE SWISS STEAK

1-1/2 pounds lean round steak 3/4 teaspoon ground black pepper 1/2 teaspoon chili powder Vegetable cooking spray 1/2 teaspoon vegetable oil 20 ounces canned pineapple chunks in juice -- undrained 1/3 cup chili sauce 1/4 cup water 1/4 teaspoon ground red pepper 1/8 teaspoon ground white pepper 1/2 cup sliced green onions 1/2 medium carrot -- sliced in julienne strips 1/4 cup celery -- minced

Trim fat from steak; cut steak into 2-inch pieces. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle steak with black pepper and chili powder.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak and cook one minute on each side or until browned. Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with paper towel.

Drain pineapple, reserving juice; set aside. Combine pineapple juice, chili sauce, and next 3 ingredients, stirring well; set aside.

Coat skillet with cooking spray; place over medium-high heat until hot. Add green onions, carrot, and celery; saute until crisp-tender. Return steak to skillet. Add juice mixture; stir well. Cover, reduce heat, and simmer 1-1/2 hours or until steak is tender. Stir in pineapple chunks, and simmer an additional 5 minutes or until thoroughly heated. Yield: 6 servings.

(from Cooking Light)

Per Serving: 287 Calories; 14g Fat (44.6% calories from fat); 23g Protein; 17g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates.

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CHICKEN SLOPPY JOES

12 ounces ground chicken 1 medium green bell pepper -- chopped 1/2 cup chopped onion 1 medium tomato -- chopped 1 medium carrot -- coarsely shredded 1 clove garlic -- minced 8 ounces tomato sauce 2 tablespoons tomato paste 1 tablespoon rolled oats 2 teaspoons Worcestershire sauce 6 whole wheat buns

Lightly spray an unheated large skillet with no-stick spray. Add the chicken; cook until no longer pink, stirring occasionally. Drain and discard the fat and juices.

Add the green pepper, onion, tomato, carrot, and garlic. Cook over medium heat until tender, stirring occasionally.

Stir in tomato sauce, tomato paste, oats, and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes. Serve the mixture in the buns. Yield: 6 servings.

Per Serving: 305 Calories; 7g Fat (22.4% calories from fat); 24g Protein; 34g Carbohydrate; 5g Dietary Fiber; 53mg Cholesterol; 517mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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TURKEY AND CHEESE MUFFINS

2 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon sugar 1 tablespoon baking powder 1-1/2 teaspoons baking soda 1 egg 1 egg white 1-1/2 cups plain nonfat yogurt 1/4 cup vegetable oil 1 cup shredded reduced fat Cheddar cheese 1/2 cup chopped cooked turkey breast

Preheat the oven to 375 degrees F. Coat 12 muffin cups with nonstick spray.

Sift together the flour, salt, sugar, baking powder, and baking soda, and stir.

In another bowl, whisk together the egg, egg white, yogurt, and oil. Stir in the cheese and turkey, then pour the wet ingredients into the dry. Gently fold the two together until an evenly moist batter forms. Spoon into the muffin cups.

Bake for 25 minutes, until the muffins are golden and firm to the touch. Remove the muffins from the tin and cool them on a rack. Yield: 12 servings.

Per Serving: 169 Calories; 6g Fat (32.4% calories from fat); 9g Protein; 20g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 417mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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CASBAH CHICKEN OR TURKEY

1-1/4 cups cooked chicken/turkey meat, cut into chunks 1 tablespoon canola or olive oil 2 cloves garlic, sliced very thin 4 scallions, white and light green parts, sliced large 1 cup chicken broth/stock 1/4 cup white wine 1/4 teaspoon sage 1/2 teaspoon thyme pepper to taste 1 tablespoon ginger, grated 4 pieces bacon, fried crisp but not overdone, and crumbled large 6 pitted dates, cut in thirds 1/4 cup sliced almonds

In a large skillet, heat the oil over medium heat. When the oil is hot, add the garlic and scallions and cook just till wilted (not brown). Pour off the oil, leaving the scallions and garlic, and add the stock, wine, sage, thyme, pepper, and ginger. Adjust the heat as needed so the mixture is simmering, and simmer 10 minutes. Add the bacon, chicken, and dates, and cook just till heated through. If needed, add a little water. Remove from heat, add almonds, stir, and serve. Serves 2. Goes well with rice.

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Scalloped Corn

2 Tbs butter, melted 2 eggs (or Egg Beaters equivalent) 1-16 oz. can cream-style corn 1 cup sour cream (fat free works great) 1 cup frozen corn 1 green bell pepper, chopped fine 1 onion, chopped fine 1-9 oz. box corn muffin mix

Melt butter and beat eggs. Combine all ingredients together, adding the muffin mix last. Pour mixture into greased 8" x 8" pan. Bake at 375° for 35 to 40 minutes or until lightly browned.

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KUKUYE GUSHT

Iranian omelet with vegetables and meat 1 large onion 1 stalk of leek (only use the white and light green parts) 3 - 4 spring onions 1 pound (500 grams) ground lean beef (best if you mince a nice piece of meat yourself) 4 ounces (125 grams) chopped spinach 2 parsley twigs, finely chopped Salt and freshly ground black pepper (from the pepper mill) 1 tablespoon cinnamon powder 6 eggs 2 ounces (60 grams) butter Finely mince onions, sauté in 1/2 ounce of butter, add finely cut (in rings) leek and spring onions (cut into 1/8 inch - 5 mm) pieces. Separately brown ground beef When vegetables are soft, add ground beef, spinach and parsley. Immediately season with cinnamon, salt and pepper. Let everything cool slightly. Beat eggs in a large bowl. Add meet/vegetable mixture to the eggs. Mix well. Melt remaining butter in a frying pan and wait until the butter turns slightly brown and has a nutty smell. Transfer the whole mixture from the bowl to the frying pan and form one large patty. Fry for approx. 15 minutes on medium heat. Flip the patty over with the help of a large plate. The plate should just fit into the frying pan and cover the whole patty. Place to plate onto the patty (upside down), wear a kitchen mitten, hold onto the plate tightly and turn the frying pan and plate over (together). You now have the patty in the plate and can slide it back into to frying pan. Fry for another 10 - 15 minutes. Serve immediately (hot) with a side salad. Alternatively, you could bake one side of the patty under the infra red grill of your oven but leave the door open. Tricks: 1. Use the freshest eggs you can find. 2. When using fresh spinach, remove large leaves from stalk. Blanche very quickly in large, hot pan. Place spinach in sieve and press to remove excessive liquid before chopping. Of course you can use frozen, chopped spinach as well. 3. Onions and leek should be sautéed VERY SLOWLY to enable fruit sugar to caramelize. 4. Should you bake the patty under the infra red grill of your oven, make sure to wear kitchen mittens!

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"Migas" means crumbs. Migas are popular in Texas and can be found on many breakfast menus. Use your left over tortilla chips to make this quick and easy meal for two

Migas

Five Simple Ingredients 4 Large Fresh Eggs 1/4 cup milk 1 tablespoon butter or margarine 1 cup broken baked tortilla chips 1 /2 cup grated cheddar cheese

Easy Directions Mix eggs and milk together. Place butter or margarine in non-stick skillet. Add egg mixture and cook stirring until eggs start to set. Add broken tortilla chips and cheese and stir until eggs are set. Makes 2 servings

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SPICED PUMPKIN FUDGE

3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 t. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. chopped toasted almonds or desired nuts 1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer. Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares.

Maked about 3# candy.

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FINNISH COFFEE CAKE

Ingredient List 1 cup water 2 sticks margarine salt 1 cup flour 1 teaspoon vanilla 2 tablespoons water Solo almond filling 3 eggs

Preparation set these 2 ingredients to boil in a medium saucepan 1 cup of water 1 stick of oleo (margarine)

When it begins to boil take off the heat and add: 1 cup of flour a pinch of salt Mix well and set this aside to cool

Mix together in a medium mixing bowl: 1 cup of flour 1 stick of oleo (margarine), softened 1 teaspoon of vanilla 2 tablespoons water

Mix this together and pat in the bottom of a cookie sheet (the kind with sides) with your fingers. This is the hardest part of the recipe. The longer you work with this mixture the softer and warmer it becomes and the easier it is to work with. Be sure and get it into the corners. It will seem at first that it just can't be done, but don't give up!

Spread the filling over the mixture in the cookie pan. I like the Solo almond filling but you could substitute any Solo filling that you prefer. Maybe try it with the almond and then next time experiment with another flavor.

Now add 3 eggs to the first mixture that you set aside. This is your top and it is very cream puff like. After mixing each egg in one at a time...spread this over the Solo filling. Be careful as the almond filling will come up.

Bake for 55 minutes at 350°.

After it is slightly cooled, I just drizzle and spread with the normal confectioner's sugar frosting on the coffee cake. I usually flavor the frosting with vanilla so as not to make the coffee cake too almondy. (I don't think that's a word?)

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Confetti Fish Rolls

1 1/2 Pounds sole or flounder fillets 1 Small tomato 2 tbsp Minced green pepper 2 Slices American cheese, diced 1 tbsp Worcestershire sauce 2 tbsp Olive oil Paprika

Preheat oven to 350F. Lightly brush olive oil on each fish, then season each fillet with salt and pepper. Combine tomato, green pepper, cheese and Worcestershire sauce; place a spoonfull on each fillet. Roll up and place seam-side down, in a shallow baking dish. Sprinkle some paprika on the fillets. Bake for 20 to 25 minutes or until fish flakes easily.

Makes 6 servings. Approxamitely 135 calories per serving.

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Here is another stroganoff variation recipe. My kids will even eat it for leftovers, if there are any left!! They call it "Moms, Strogy.

Stroganoff

1 lb beef round steak (or any other type of steak), cut into strips. 2 TBSP flour 1/2 C chopped onion 2 C sliced mushrooms 1-2 TBSP oil 2 small cans, 10 3/4 oz size, or 1 can Family size Cream of Mushroom soup 1 C sour cream 1 12oz pkg egg noodles

Brown steak in the oil in a large skillet on medium heat. Add flour to coat the meat, and onion, continue to brown. Add enough water to cover meat, add mushrooms,mixing in well, reduce heat, cover and simmer for about 20 minutes, stirring occasionally, adding a little more water if it gets too thick. Add cream of mushroom soup and cook until soup is mixed well, and bubbles. Cover, and reduce heat to low, just enough to keep meat/gravy warm. Prepare noodles according to package directions, drain and add butter if desired. When noodles are done, remove meat/gravy from heat, let set for a moment, then add the sour cream, mix well (if the gravy mix is too hot, the sour cream doesn't blend in with the gravy as much, and it will look like it has curdled some, it doesn't taste bad, just looks kind of funny). Serve over noodles.

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Apple Cider Pie

Crust: 1/4 c. cold water 2 t. cider vinegar 2 c. all-purpose flour 1/3 c. cold butter or regular stick of margarine, cut into small pieces 1/4 c. solid vegetable shortening or reg. stick margarine

Filling: 3 cups apple cider 3/4 c. granulated sugar 1/4 c. all purpose flour 1/2 t. ground cinnamon 1/8 t. ground mace or nutmeg 5 large Granny smith or Braeburn apples (about 2-1/2 pounds) 3 large Golden Delicious or Cortland apples (about 1-1/2 pounds) 1-1/2 t. granulated sugar

1. Boil apple cider in heavy saucepan about 20 minutes or until reduced to 1/2 cup. Cool about 20 minutes (can be prepared up to 3 days ahead, covered and refrigeated).

2. To make crust in food processor: Mix water and vinegar in a 1-cup measure. Process flour, butter and shortening with on/off turns until coarse crumbs form. With motor running, add water mixture. Process until dough just leaves sides of bowl. To make crust by hand: Mix water and vinegar in a 1-cup measure. Put flour in a medium-sized bowl. Cut in butter ans shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in water mixture with fork until crumbs clump together into a dough.

3. Gather dough into a ball, divide in half, flatten each half into a disk and wrap in waxed paper. Refrigerate 45 minutes or until firm enough to roll.

4. Meanwhile, prepare filling: Mix sugar, flour, cinnamon and mace/nutmeg in a large bowl. Halve, core and peel apples. Cut each half into 1/2 inch thick wedges, then cut wedges in half crosswise. Add to sugarr mixture along with the reduced apple cider. Toss until evenly coated.

5. Heat oven to 425°F. Position rack in lowest part of oven. Have ready a 9 inch pie plate.

6. On lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12 inch circle. Fit circle into pie plate.

7. Spoon filling into pie shell, mounding it high in the center.

8. Roll remaining dough into a 12 inch circle. Place over filling. Press edges together and roll up to form an even rim. Flute or crimp decoratively. Brush top with water, then sprinkle with the 1-1/2 teaspoon of sugar. Cut slits in top for steam to escape.

9. Place pie on a cookie sheet to catch drips. Bake for 25 minutes. Reduce oven temperature to 350°F. Bake 40 to 50 minutes longer until crust is golden brown, apples are tender when pierced through a slit and juices bubble. Remove to wire rack. Serve warm or cool completely.

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Creamy Chicken Paprika

4 Chicken breast, skinless & boneless 4 slices Muenster cheese 1 can Cream of Mushroom soup (or any cream of soup works well too !!!!) 1 cup mayonnaise 1 tsp. Paprika 1 cup bread crumbs

Preheat oven to 350*. Place chicken in 9" x 13" baking dish. Place 1 piece of cheese over each breast. In medium bowl, mix soup & mayo. Pour over chicken & sprinkle w/Paprika. Pour breadcrumbs over all. Cover & bake 55-60 minutes util chicken is tender. Let stand 5-7 minute before serving.

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ELGIN BISCUITS

2 cups self-rising flour 1 teaspoon baking powder 2 teaspoons sugar 3/4 cup butter-flavored shortening 3/4 cup evaporated milk

Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add evaporated milk, stirring with a fork until dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a heavily floured surface, and knead lightly 4 or 5 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on a lightly greased baking sheet. Bake at 425 degrees F. for 10 to 12 minutes or until lightly browned. Serve with butter and jelly. Yield: 1-1/2 dozen biscuits (18 servings).

Per Serving: 139 Calories; 9g Fat (59.0% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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DUCHESS POTATOES

10 medium baking potatoes -- peeled and cut into eighths 1/4 cup butter or margarine 1/4 cup milk 3/4 teaspoon salt 1/4 teaspoon ground black pepper 2 large eggs -- lightly beaten 2 tablespoons butter or margarine -- melted Paprika

Cook potatoes in boiling water to cover, 15 minutes or until tender; drain and mash. Stir in butter and next 3 ingredients. Let cool 10 minutes. Stir in eggs. Spoon mixture into a large decorating bag fitted with a large star tip. Pipe 14 (2-inch) rosettes onto a lightly greased baking sheet. Drizzle with melted butter, and sprinkle with paprika. Bake at 350 degrees F. for 15 minutes or until lightly browned around the edges. Yield: 14 servings.

Per Serving: 160 Calories; 6g Fat (32.2% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 182mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

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SWEET PEPPER SOUP

4 large red bell peppers -- coarsely chopped 2 large yellow bell peppers -- coarsely chopped 1 bunch green onions -- chopped 2 tablespoons olive oil 4 cans chicken broth -- (14-1/2 oz each) divided 2 teaspoons salt 1-1/2 teaspoons curry powder 1 quart buttermilk

Cook first 3 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until tender. Cool slightly. Place about one-fourth of mixture into container of an electric blender or food processor; add about 1/2 cup broth, and process until smooth. Pour mixture through a large wire-mesh strainer into a large bowl, discarding pulp. Repeat procedure 3 times with remaining pepper mixture and 1-1/2 cups broth.

Return pepper mixture, remaining broth, salt, and curry powder to Dutch oven; bring to a boil over medium heat. Reduce heat to low, and simmer 15 minutes; cool. Using a wire whisk, stir in buttermilk. Cover and chill. Serve cold. Yield: 12 servings.

Per Serving: 83 Calories; 4g Fat (37.9% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 697mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

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HOT CRAB DIP

8 ounces cream cheese 1 cup mayonnaise 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon Old Bay Seafood seasoning 1 pound fresh lump crabmeat -- drained

Cook cream cheese in a heavy saucepan over low heat, stirring constantly, until cheese melts. Stir in mayonnaise and next 3 ingredients. Add crabmeat, and cook over low heat until thoroughly heated. Transfer to a chafing dish and keep warm. Serve with crackers. Yield: 2-3/4 cups (about 8 servings).

Per Serving: 347 Calories; 34g Fat (84.5% calories from fat); 13g Protein; 1g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 415mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

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WHOLE WHEAT BUBBLE LOAF

2 cups bread flour -- or more if needed 2 tablespoons sugar 1-1/2 teaspoons salt 1 package active dry yeast 1-1/4 cups milk 2 tablespoons butter or margarine 1 egg 1-1/2 cups whole wheat flour 1/4 cup butter or margarine -- melted 4 teaspoons sesame seeds

Generously grease one 2-quart deep casserole dish or two 8- x 4-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup bread flour, sugar, salt, and yeast; blend well. In small saucepan, heat milk and butter until very warm (120 degrees F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat flour to form a stiff dough. On floured surface, knead in 1 to 1-1/2 cups bread flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 to 1-1/2 hours.

Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes. Using sharp knife or scissors, cut dough into 30 to 40 walnut-size pieces.

For casserole loaf, place half of dough pieces in prepared dish; drizzle with 2 tablespoons melted butter and sprinkle with 2 teaspoons sesame seeds. Repeat with remaining dough pieces, butter, and sesame seeds.

For 8- x 4-inch loaves, place one-fourth of the dough pieces in one pan; drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon sesame seeds. Top with another one-fourth of the dough pieces, butter, and sesame seeds. Repeat with second pan.

Cover; let rise in warm place until light and doubled in size, about 40 to 60 minutes. Heat oven to 400 degrees F. Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. Cool 5 minutes; remove from pan. Pull apart to serve. Yield: about 12 servings.

Per Serving: 221 Calories; 8g Fat (32.7% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 344mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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Pineapple Madagascar

1 pineapple, peeled, 1-inch slices 2 tsp. black peppercorns, crushed 2 Tbsp. granulated sugar 3/4 cup fresh orange juice 1 Tbsp. honey 1/2 cup dark rum 2 cups vanilla ice cream 4 mint sprigs, as needed, for garnish (optional)

Trim and slice pineapple into large rings. Remove core from pineapple rings using a round cutter or a paring knife. Coat sides of pineapple slices with black pepper and sprinkle with sugar. Heat a large skillet or non-stick sauté pan over high heat. Cook the sugared pineapple until golden amber brown for 2-3 minutes on each side. Remove the pineapples when cooked and heat the orange juice, honey and rum together until it becomes a light syrup, about 3-4 minutes. Scoop ice cream into center of pineapple slice and spoon with some of the rum sauce before serving.

Nutrition Facts (per Serving): 300.09 calories, 43.65 g carbohydrates, 27.35 mg cholesterol, 7.44 g fat, 52.24 mg sodium

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BROWNIE SHEET CAKE

Preheat oven to 400 degrees F. Grease 9" x 13" pan.

CAKE INGREDIENTS

2 c. sugar 2 c. flour 1 c. water 4 T. cocoa 2 sticks margarine 2 eggs 1/2 c. milk 1 tsp. baking soda 1 tsp. vanilla 1 tsp. cinnamon

Mix flour and sugar together. Bring to boil the water, cocoa and margarine. Add to first mixture. Beat. Add eggs, milk, baking soda, vanilla, and cinnamon. Bake for 25-30 minutes or until after dipping toothpick into cake, the toothpick comes out clean.

FROSTING INGREDIENTS

1 stick margarine 1/3 c. milk 1 # powdered sugar 1 tsp. cinnamon 4 T. cocoa 1/2 c. nuts (optional)

Use same saucepan. Bring to boil the margarine, milk, cinnamon and cocoa. Add powdered sugar, vanilla, and nuts. Add more milk if nicessary to spread. Put on cake hot from the oven.

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Easy Italian Chicken

4 boneless skinless chicken breasts 2 C. Italian Salad Dressing 2 gloves garlic (crushed) 1 can diced tomatoes or 2 fresh tomatoes (diced) 1 large yellow onion (chopped in large pieces) 1 medium green pepper (chopped) 1 T. Oregano 2 T. Parmesan Cheese

Place chicken in baking dish and cover with Italian dressing and put a dab of crushed garlic on each piece of chicken. Refrigerate (A minimum of 4 hours for best taste). Pour off 1/2 of the dressing and replace with 1 C. water.Stir sauce. Top chicken with tomatos, onion and green pepper. Sprinkle Oregano and Parmesan cheese over the top. Bake at 375 degrees for 1 hr 15 minutes.

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BÜNDNER GERSTENSUPPE or ST. MORITZ (GRISON) BARLEY SOUP

1 3/4 ounces (45 grams) butter or margarine 5 ounces (150 grams) onion 5 ounces (150 grams) leek 3 1/2 ounces (100 grams) carrots 1 3/4 ounces (50 grams) celery 3 ounces (80 grams) grison dried beef (Bündnerfleisch) 3 ounces (80 grams) fresh ham 1 ounce (30 grams) flour 3 1/2 ounces (100 grams) pearl barley 3 quarts (3 liters) beef stock 1 1/4 cup (3 deciliters) cream

Cut vegetables, dried beef and fresh ham in very (VERY) fine strips (brunoise). Sauté in butter/margarine until tender and add flour. Add pearl barley and continue to sauté. Add stock and simmer for 1 1/2 hours Thicken with cream. Adjust seasoning with salt and pepper. Careful! No seasoning might be required.

Note:

Fresh ham can be substituted by Black Forest ham. To enhance flavor, some bacon may be used. Additionally, smoked pork sausages can be cooked with the soup, removed and diced and added to the soup before serving. Grison dried beef (Bündnerfleisch) is an air-dried beef similar to jerky; the fresh ham is similar to prosciutto.

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F U D G I E S

Melt in saucepan OR in microwave: 1 stick butter or oleo 1 square unsweetened chocolate

Remove from heat, and stir in (this is what makes it SO easy...just keep adding and stirring...no mixer needed!): 1 cup granulated sugar 2 eggs 1/2 c. flour 1 tsp.vanilla

Pour into greased (use the butter wrapper!) 8x8" square pan

Bake 350 degrees, 30-35 minutes or until it passes the "clean toothpick test"

Slice into squares, remove from pan onto baking rack, cool and serve!

VARIATIONS/OPTIONS:

Stir in 1 c.chopped pecans or walnuts and/or Sprinkle top with chopped pecans or walnuts or Bake in a pie tin (no crust!) and serve as "wedges" with a dollop of whipped cream, cool whip, or ice cream......this will make it look the 'fanciest' and the whipped cream/ice cream makes it absolutely delicious......

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"Ginny Creekman's Chicken Bits recipe"

5 whole chicken breasts, boned, skinned and cut in bite sized pieces 3 eggs 1 cup milk salt & pepper dash of poultry seasoning 1 T sugar 1 T soy sauce dash of garlic powder (or minced garlic! <Tim) dash of Tabasco sauce (don't be afraid! <Tim), dash Worcestershire sauce dash curry powder (optional) dash Red Cayenne pepper <Tim

Mix 3 eggs, 1 cup milk, salt & pepper, dash of poultry seasoning, 1 T sugar, 1 T soy sauce, dash of garlic powder, Tabasco sauce, Worcestershire sauce. Curry powder makes a nice addition, it you like it. MARINATE the chicken in this mixture for SEVERAL hours or even better---OVERNIGHT.

Drain, but do not dry.

Shaker Mix:

1 cup Bisquick 1 cup corn flake crumbs 1 cup seasoned bread crumbs

Mix 1 cup each Bisquick mix, corn flake crumbs and seasoned bread crumbs and place in large plastic bag. Shake the chicken pieces in the mixture. Place coated chicken on waxed paper in a cookie sheet and freeze (can be cooked immediately, if desired).

Fry bits in "Fry Baby" or sizzle them in butter. Good served with sweet and sour sauce, cocktail, or whatever.

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Rich's Chicken Enchilada's

5 Chicken breast halves, 1/2" cubes 1 Med. Onion, chopped 1 T. Butter 1 tsp. chili powder 26 oz. can Cream of Chicken soup. 16 oz. Sour cream 7 oz. can chopped green chilies 4 oz. can chopped jalapeño 16 oz. Shredded Cheddar & Jack cheese 1 pkg. 8" flour Tortillas (aprox. 8 to fill casserole)

Sauté chicken & onion in butter & chili powder. Drain. Mix soup, sour cream, chilies & jalapeños in a bowl. Spread ½ C. soup mixture in bottom of 9" X 13" casserole dish to reduce sticking. Spoon ¼ ~ ½ C. chicken, 2 T. of soup mix, & 1 ~ 2 T. cheese down center of tortilla. Roll & place seam down in dish. Repeat until full. Top with remaining soup & cheese. Bake uncovered at 325 for 45 min. Remove and let stand 5 min. to set.

Note: 4 oz of jalapeño's will not make this recipe to hot to enjoy but will make it spicy. Everyone I have served it to that likes Mexican food has been delighted with the taste. You can reduce the amount to suit your taste. It will be difficult to adjust before baking because the taste and spice will change from preparation and finished casserole. Try it once then you will be able to adjust the spice next time you use the recipe .... and you will use it again.

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Cabbage Rolls--Wow!!

1-2 heads of cabbage, raw 1 pound cooked, ground pork sausage 1 cup chopped carrots 1 cup chopped celery 1/2 cup chopped Swiss cheese 1/2 cup chopped Cheddar cheese 1/2 cup chopped American cheese

Unroll leaves from the cabbage head and cut off the hard bottom part of the stem on each leaf to make it easier to roll. Mix the rest of the ingredients together in a large bowl. Take about one-half cup of the sausage mixture (depending on the size of the leaf) and place on the leaf. Roll the leaf around the meat. Place the rolls in a nonstick skillet and cover. Cook on medium heat for about 5-7 minutes, or until cabbage is tender and soft. Place rolls on serving plate. We fixed a pan with tomato sauce and it tasted just as good if you wanted to add a little more flavor to it, but the cheeses and sausage came out just fine for flavor in this recipe.

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Best chocolate cake that you will ever eat, and it is so moist (and you can't taste the Miracle Whip!). All of the kids in my family request this for their birthdays every year, and there are a lot of kids! I wanted to pass it on so that others besides my family could enjoy it too.

MIRACLE WHIP CHOCOLATE CAKE

2 Cups Flour 1 Cup White Sugar 4 Tablespoons cocoa Dash of Salt (Optional) 1 1/2 teaspoon baking soda 1 Cup Miracle Whip 1 Cup Cold Water 1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Sift together dry ingredients. Gradually Add liquid ingredients, mixing well. Bake in a greased 11x7 inch glass pan for about 20 to 25 min. Let cool completely before frosting.

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Easy Crockpot Chicken

1 cut up whole chicken (or any parts) 2 tbsp butter or margarine 1 pk dry Italian dressing

Wash chicken and put in crockpot, slice butter into a few pieces and put

over chicken. Sprinkle Italian dressing mix over chicken. Cover and cook on low 7-9 hours or on high 4-6 hours. Serve with rice or noodles "Sometimes", I even bone the chicken and cut it up before cooking it, so I can sit down and enjoy it even more when it's done.

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TANGY MIXED VEGETABLES

8 ounces sliced fresh mushrooms 1 green bell pepper -- cut into 1-inch pieces 1 medium onion -- chopped 8 ounces pineapple chunks in juice -- undrained 4 medium carrots -- scraped and sliced 1/2 teaspoon ground ginger 1/2 teaspoon curry powder 1/2 teaspoon dried basil 8 ounces waterchestnuts, canned -- sliced, drained 1 tablespoon brown sugar 1/4 teaspoon salt

Cook first 3 ingredients in a large nonstick skillet 5 minutes or until tender, stirring often. Drain and set aside.

Drain pineapple, reserving juice. Pour juice into skillet; set pineapple chunks aside. Add carrots and next 3 ingredients to juice; bring to a boil. Cover, reduce heat, and simmer 10 to 15 minutes or until carrots are tender.

Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated. Yield: 4 servings.

Per Serving: 137 Calories; 1g Fat (3.4% calories from fat); 3g Protein; 33g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

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LEG OF LAMB

1 teaspoon salt 1 teaspoon dried mint flakes 1/2 teaspoon ground red pepper 9 pounds leg of lamb 2 medium onions -- chopped 3 cups dry white wine 1/2 cup olive oil 1/2 cup Dijon mustard 3 cloves garlic -- chopped 2 tablespoons Worcestershire sauce

Combine first 3 ingredients; sprinkle over lamb. Place chopped onion in center of a roasting pan; place lamb on top of onion.

Combine wine and next 4 ingredients; pour mixture over lamb. Insert meat thermometer into thickest portion of lamb, making sure it does not touch fat or bone.

Bake at 325 degrees F. for 1 hour and 45 minutes or until meat thermometer registers 160 degrees F., basting lamb every 30 minutes. Let stand 10 minutes. Yield: 10 servings.

Per Serving: 907 Calories; 66g Fat (70.4% calories from fat); 59g Protein; 4g Carbohydrate; 1g Dietary Fiber; 223mg Cholesterol; 578mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 8 Fat; 0 Other Carbohydrates.

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BAKED YAMS WITH NUTMEG BUTTER

1 cup unsalted butter -- at room temperature 1 cup light brown sugar -- firmly packed 1-1/2 teaspoons ground nutmeg Vegetable oil spray 12 yams -- (about 8 lbs total)

Using an electric mixer, beat butter, sugar, and nutmeg in medium bowl until light and fluffy.

Preheat oven to 350 degrees F. Line 2 large baking sheets with heavy-duty foil. Spray foil with cooking spray. Using small sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch uncut at each short end. Place yams on baking sheet. Bake yams until tender, about 1-1/2 hours.

Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon nutmeg butter into each. Serve, passing remaining butter separately. Yield: 12 servings

Per Serving: 359 Calories; 16g Fat (38.6% calories from fat); 2g Protein; 54g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 20mg Sodium. Exchanges: 3 Grain(Starch); 3 Fat; 1 Other Carbohydrates.

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STUFFING WITH MUSHROOMS AND BACON

1-1/4 pounds sourdough bread -- crusts removed, cut into 1/2-inch cubes 3/4 pound bacon -- cut into 1/2-inch pieces 3 cups chopped leeks -- white and pale green parts only 3 cups chopped celery 1 pound mushrooms -- sliced 1-1/2 tablespoons dried sage 2 teaspoons dried thyme 1 teaspoon salt 3/4 teaspoon ground black pepper 2-1/2 cups low-salt chicken broth -- or more if needed 2 large eggs 1-1/2 teaspoons baking powder

Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.

Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Butter 13- x 9- x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

Per Serving: 340 Calories; 17g Fat (43.7% calories from fat); 17g Protein; 32g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1029mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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PIQUANT CRANBERRY SAUCE

1 cup water 1 cup firmly packed brown sugar 12 ounces cranberries 1 tablespoon chopped fresh thyme 1 teaspoon Dijon mustard Pinch of salt

Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard, and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.) Yield: about 8 servings.

Per Serving: 125 Calories; trace Fat (0.8% calories from fat); trace Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates.

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Pumpkin Pudding

Ingredients for Pudding:

2 Cups Canned Pumpkin 1 Cup Sugar 2 Eggs 1/2 Cup Flour 1 teaspoon Vanilla 1/2 teaspoon Salt a pinch of Baking Soda 1/2 stick Butter or Margarine 1 can (12 oz) Evaporated Milk (NOT sweetened condensed)

Ingredients for Topping: 1/4 Cup Sugar 1 teaspoon Cinnamon

Mix all pudding ingredients except butter. Melt butter in a casserole dish, add pumpkin mixture. Mix together 1/4 Cup sugar and 1 teaspoon cinnamon and sprinkle on top. (If desired, you may also sprinkle 1/4 Cup of chopped nuts such as walnuts or pecans on top before baking). Bake at 450 degrees for 20 to 30 minutes or until firm.

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I love cranberries. I usually buy several bags and freeze them when They are in season. Here are two cranberry recipes. The Cranberry Sauce is A microwave recipe I make every Thanksgiving and Christmas. Everyone seems to love it. The Cranberry-Orange Mold can be made all year.

BRANDIED CRANBERRY SAUCE

1 package fresh cranberries 1-1/4 cups sugar 1/4 cup orange juice 1 Tablespoon orange rind 1/4 cup Brandy

Combine all ingredients except the brandy in a 3 quart casserole. Mix well, cover with waxed paper and microwave on HIGH for five minutes. Stir well. Cover and cook on HIGH 5 to 7n minutes longer, until cranberries pop and sauce has thickened. Add brandy during last minute of cooking. Let stand covered until cool. Refrigerate. Can also be made in advance and frozen. Makes about two cups.

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SPICED CRANBERRY-ORANGE MOLD

2 packages Jello Raspberry Sugar-Free Gelatin 1/4 teaspoon salt 1-1/2 cups boiling water 1 can WHOLE BERRY cranberry sauce 1/2 cup cold water 1 Tablespoon lemon juice 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 orange, sectioned and diced (I sometimes use a can of Mandarin Oranges)

Dissolve gelatin and salt in boiling water. Add cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate until thickened, about 1-1/2 hours.

Stir in orange. Spoon into 5-cup mold. Refrigerate until firm, about 4 hours.

Unmold onto moistened serving plate. Garnish as desired. Makes 10 servings.

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Every time I make this fudge people go nuts over it. It is very rich and This recipe makes a ton. I normally make it in two pans instead of just one. It also freezes well if you want to make it ahead for the holidays.

Bailey's Irish Creme Fudge

4 1/2 Cups sugar 1 12 oz can of evaporated milk 1/2 olb butter 2 12 oz pkgs of milk chocolate chips 1 12 oz pkg semisweet chocolate chips 2 7 oz jars marshmallow cream 2 tsp vanilla 2/3 Cup Bailey Irish Cream 2 Cups chopped nuts

Follow directions EXACTLY. Set chocolate chips, marshmallow cream, vanilla, Bailey's and nuts in a VERY large bowl. Set aside for later. Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes (don't ask why - just works), stirring CONSTANTLY. Pour milk mixtures over the other ingredients and stir slowly to blend. DO NOT USE MIXER Pour into a buttered 9x13 inch pan and chill very well. Cut cold.

I used a 9x13 pan AND a 8x8 pan and it was still good sized. I also lined the pan with foil and removed from pan to cut. I had a hard time getting it out of the pan. It stays kind of soft. Will never get very hard.

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Pumpkin Pie Cake

1 large (30 oz.) can pumpkin pie mix, (this already has the spices and sugar in it) 4 eggs 12 oz. can evaporated milk 1 yellow cake mix 1 c. butter, melted 1 c. nuts Mix pumpkin pie mix, eggs and milk together and pour in a 9 x 13 inch pan. Sprinkle cake mix over pumpkin mixture. Drizzle butter over cake mix, sprinkle nuts over butter. Bake at 350° for 1 hour. Serve with whipped cream or Cool Whip.

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SWEET POTATOE CASSEROLE

Mix together: 1 Cup Sugar 1/2 Cup Milk 2 eggs 1 tsp. Vanilla

Add to 3 Cups Sweet Potatoes (1 large can) mashed by hand so they're still kind of chunky. Spoon into greased baking dish and spread on topping.

Topping: (mix together ingredients) 1/2 Cup Melted Butter 1 Cup Coconut 1 Cup Chopped Pecans 1 Cup Brown Sugar 1/3 Cup Flour

Bake at 375 for 25 min.

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SHEEPHERDER'S RICE

1 cup Uncle Ben's converted rice 1 medium onion, chopped 1 stick butter (can use margarine if watching fat gram intake) 1 - 10&1/2 oz. can Beef Broth 1 - 10&1/2 oz. can Beef Consomme' 1 - 4 oz. can mushroom slices, drained

Saute' the onion in the melted butter. When it starts to turn golden, add the uncooked rice and saute'. Watch this very closely, stirring constantly, as it turns golden all of a sudden and can get too brown very quickly. When onion & rice are golden, remove from stove. Pour into a greased 2 quart casserole dish. Add the drained mushrooms, then add both the Broth and Consomme'. Stir slightly. Place in oven, covered, and bake at 325 degrees for about 1&1/2 hours, or till rice has absorbed soups. (This can easily be warmed up for a second meal, IF there are any leftovers, by adding a bit of water or broth before heating.)

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Cinnamon Cheesecake

2 (8 oz.) packages cream cheese 1 cup sugar 1 teaspoon vanilla 1 stick margarine 2 cans of crescent rolls sugar and cinnamon for topping

Combine cream cheese, sugar and vanilla in a mixing bowl and beat until creamy. Unroll one can of the crescent rolls and press into a 9" x 13" glass baking dish (ungreased). Spread cream cheese mixture over dough. Unroll second can of crescent roll dough and place on top of cream cheese mixture. Melt margarine and pour over top of dough. Sprinkle generous amount of sugar and cinnamon mixture over top of melted margarine. Bake at 350° for 30 minutes. (DO NOT OVERBAKE) ===========

Macaroni and Cheese

This recipe comes from my Grandma, Sara Earhart. I attended a party recently with this mac & cheese. The hostess told me there was a person there who came only because she hoped I would be there with this dish. She stuck to me like glue until I got her email address and promised to send her the recipe.

1 cup macaroni (I like twist trio noodles) 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1 cup milk 1/4 pound American cheese (sliced, unless you want to spend lots of time cubing or shredding)

Cook macaroni 5 minutes, drain and rinse. Melt butter in saucepan. Add flour, salt and pepper, blend. Add milk, stir. Slowly add cheese to hot mixture, stirring constantly. Mix with macaroni in greased casserole dish or crock pot.

Bake 350 degrees for 30 minutes.

Or for crockpot: 4-6 hours on low 2-3 hours on high

I multiply this recipe by 4 when I use the crock pot.

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Sloppy Joes

1 lb. ground beef 1 small onion, chopped 1/2 green pepper, chopped 1 can (10 1/2 oz) tomato soup 1 tbsp. or to taste chili powder Hamburger buns

Brown ground beef, onion and green pepper in skillet until beef is browned and vegetables are soft. Add tomato soup and chili powder. Simmer for 10 minutes. Serve on hamburger buns. This is also good on baked potatoes, rice, any kind of starch. It can also be simmered longer, but if a hurry 10 minutes will do.

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PUMPKIN BREAD

DRY INGREDIENTS

4 C flour 3 C sugar 2 t baking soda 1 1/2 t cinnamon 1 t allspice 1/2 t cloves 1 1/2 C chopped walnuts, pecans, raixins

WET INGREDIENTS

1 C oil 2 C pumpkin 4 eggs 2/3 C water

Combine all dry ingredients in LG bowl and mix. Combine all wet ingredients in separate bowl and mix. Now combine wet & dry ingredients together. Pour mixture into greased loaf pans and bake 350ºF 1 hr. Makes 2 loaves.

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GREEN BEANS WITH RED BELL PEPPERS

2-1/4 pounds green beans -- ends trimmed 5 tablespoons butter 3 large red bell peppers -- thinly sliced 1 large onion -- thinly sliced 1/4 cup chopped fresh marjoram 3/4 cup sliced almonds -- toasted

Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds. Yield 10 servings.

Per Serving: 156 Calories; 12g Fat (62.0% calories from fat); 4g Protein; 12g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.


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CORN AND WINTER SQUASH WITH SPINACH AND BACON

9 slices bacon -- chopped 2 cups chopped onion 2-1/2 pounds butternut squash -- peeled, seeded, cut into 1/3-inch pieces 18 ounces baby spinach leaves 16 ounces frozen corn kernels -- thawed 6 tablespoons chopped fresh basil

Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve. Yield: 12 servings.

Per Serving: 74 Calories; 2g Fat (28.0% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.


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MASHED POTATOES WITH PROSCIUTTO AND PARMESAN

3-1/4 pounds russet potatoes -- peeled, cut into 1" pieces 4 cloves garlic -- peeled 1/2 cup butter 3-1/2 ounces prosciutto -- thinly sliced, finely chopped 3/4 teaspoon fresh rosemary -- minced 3/4 cup whole milk -- (or more) 1 cup Parmesan cheese -- freshly grated

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.)

Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese. Yield: 8 servings.

Per Serving: 333 Calories; 16g Fat (43.8% calories from fat); 12g Protein; 35g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 660mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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ROAST TURKEY

1/4 cup butter -- room temperature 2 tablespoons chopped fresh parsley 2 teaspoons chopped garlic 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary 22 pound turkey 4 large plum tomatoes -- chopped 1/2 cup low-salt chicken broth GRAVY 5 cups low-salt chicken broth 3/4 ounce dried porcini mushrooms 4 tablespoons butter 2 tablespoons all-purpose flour 1-1/2 cups dry white wine 1 tablespoon chopped garlic 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary

Preheat oven to 375 degrees F. Blend first 5 ingredients in a small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips; tie legs together.

Roast turkey 1 hour. Add tomatoes to pan. Roast 1-1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180 degrees F., basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.

Meanwhile, prepare gravy: Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste.

Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.

Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary, and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper. Yield: 12 servings.

Per Serving: 1171 Calories; 62g Fat (48.9% calories from fat); 140g Protein; 5g Carbohydrate; 1g Dietary Fiber; 468mg Cholesterol; 528mg Sodium. Exchanges: 0 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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Holiday Meatballs

1 lb ground beef (extra lean)-- you may sub ground turkey or chicken with good results 1 lb of ground pork 2-3 cloves garlic finely minced ground pepper to your taste 1/3 cup soy sauce 3/4 cup bread crumbs 1 can cranberry jelly 1 bottle of chili sauce Mix together the first 6 ingredients. Form into meatballs. If I am taking this to a potluck or serving them as an appetizer, I make them fairly small. Brown the meatballs over medium heat and drain off all the fat. Place the balls in a casserole dish. Mix jelly and chili sauce in a saucepot. Heat on medium heat until the sauces melt together. Pour this mixture over the meatballs and bake them covered at 350 for about 45 min to an hour. I mound them on a platter and garnish them with well drained pineapple slices and frosted cranberries. I have also used the green dried pineapple slices. If you wish to serve these as a meal, regular or basmati rice works very well. I have successfully made these balls using just ground beef, ground turkey/chicken, or plain ground pork.

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Peanut Butter Cake

2 c. all purpose flour 2 c. sugar 2 eggs 3/4 c. shortening 1 tsp. baking soda 1/4 tsp. salt 1 tsp. vanilla 1/2 c. buttermilk 3/4 c. hot water 1 c. peanut butter (I use chunky)

Cream sugar, eggs, shortening, vanilla. Add buttermilk, hot water, and peanut butter. Add dry ingredients. Mix well until smooth (about 2 min.). Pour into prepared cake pan. Bake at 350* for 30-35 min. (for 13x9 pan). Cool and frost.

Peanut Butter Icing

2 c. powder sugar 1 stk butter/margarine, softened 1 tsp. vanila 1/4 c. milk 1/2 c. peanut butter (I use chunky)

Cream all until pretty smooth.

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Crock Pot Cocktail Weiners

One package ( 12-16 oz) cocktail weiners One package of bacon One box brown sugar

directions: wrap a half strip of bacon around each weiner Pack loosely in crock pot. Pour entire box of brown sugar on top. Cook on low for 8 hours Serve right out of crock pot if it's an informal gathering. This way you can keep them warm, Don't be surprise if the guests " hang out" at this crock pot..

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Church Windows 1 stick margarine or butter 1 cup finely chopped walnuts 12 oz semi-sweet chocolate morsels 1 pkg (12oz.) colored mini marshmallows

Melt margarine and chocolate chips in top of double broiler. Pour over chopped nuts & marshmallows. Divide into three equal parts. Shape into loaves on waxed paper. Wrap air tight. Refrigerate at least 2 hours. Slice & serve. Pretty!!

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CREAMED MUSHROOMS

You will need: two 12 oz packs of white mushrooms or one large basket 2 cans of cream of mushroom soup (fat free if you like) 1 stick of butter or margerine (low fat margerine if you like)

Wash the mushrooms well and put them in a pot large enough to hold all of them. Slice up the stick of butter (or margerine) into pieces about an inch and a half thick. Cover the pot and simmer until the mushrooms are done. Remove the mushrooms leaving the broth in the pot. Open the soup into a separate pot and gradually add your broth until you have the thickness you want. (The cream sauce should not be too thin) Add this to your mushrooms and mix them up well. This can be made ahead of time and heated up when you need it. You can cut the recipe in half and you can also cook it in the microwave, but you need to keep a close eye on the mushrooms because they cook quite fast that way and you don't want to over cook them. We try to watch calories, so now I am preparing it with fat free soups and low fat margerine, and you really can't tell the difference, it still tastes great!

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Grams Kraut

2 jars kraut--2 lb. each (NO caraway) 4 tomatoes (fresh--chopped) 1 lb. fresh mushrooms (sliced) 1 lb. bacon (chopped and fried) 3-4 cloves garlic (minced) more is better! Salt and Pepper to taste---lots of fresh ground pepper!! 2 TBLS. butter 2 C. sour cream

Fry bacon til crispy and drain on paper towels. Drain Kraut and rinse with cold water. Put Kraut in pot and cover with cold water, bring to boil and drain well. In frying pan melt butter, add onion and saute til golden, add mushrooms, garlic, tomato, salt and pepper and cook about 10 min. stirring often. Add bacon and kraut mix well then add sour cream and mix til all is well incorporated. Cook on low heat about 15 min. Adjust seasoning at this time as you like it. Put Kraut into a large greased casserole dish and bake at 350 degrees approx. 30-40 min.

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JADE CHEESE SALAD

1 Large package lime gelatin 2 Cups hot water 1 Cup cold water 2 Tsp. vinegar 2 Tsp. salt Dash of cayenne pepper 2 Cups small curd cottage cheese 1 Cup mayonnaise 1 Large can crushed pineapple, well drained.

Dissolve the gelatin with the hot water. After fully dissolved, stir in the cold water. Add the vinegar and that salt. Chill until slightly thickened. Remove from fridge and whip until fluffy. Mix in the cottage cheese, mayonnaise and the pineapple. Chill until set.

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.Maple-Glazed Yams with Pecan Topping--- 12 Servings

4 pounds yams, peeled and cut into 1/4" thick rounds 1/2 cup pure maple syrup 8 Tbs. chilled butter, cut into 1/2" pieces 1/3 cup all purpose flour 1/3 cup packed golden brown sugar 1/2 cup coarsely chopped pecans

Preheat oven to 400 degrees F. Butter 13x9x2 inch glass baking dish. Bring large pot of salted water to a boil. Add yams. Cook until water returns to a simmer, about 4 minutes. Drain. Rinse under cold water. Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes. Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans. Sprinkle pecan mixture atop yams. Bake until yams are tender, about 20 min.!!

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PLAY CLAY HOLIDAY ORNAMENTS

2 cups baking soda (1 lb. box) 1 cup cornstarch 1-1/4 cups cold water

Stir soda & cornstarch in pan. Add water & cook on med. heat stirring constantly. In 10-15 min. when it's the consistency of mashed potatoes, turn over onto a plate & cover with a damp cloth. When cool, pat until smooth. It's ready to use or store in tightly sealed plastic bag.

Bring to room temp. before using. *To make different colors, add a few drops of food coloring to the water (you might want to make half batches if you want a few different colors. Or you can paint when dry. Add glitter when dry with glue. *Roll out to 1/4" on waxed paper. Cut with cookie cutters or freehand and use a toothpick to make a hole for hanging.

*Drying: Microwave at med. power for 30 seconds. *Finishing: Dip into clear varnish or use 2 coats of clear nail polish.

Kids love to do this for gifts or your tree, their teachers, friends. Use your imagination and have fun!

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SMELLS OF CHRISTMAS

3 cinnamon sticks 3 bay leaves 2 orange slices 2 lemon slices 1/3 cup whole cloves

Combine ingredients in a mesh bag or tulle and secure with string (NOT ribbon). Place in ziplock plastic bag; refrigerate until ready to use. Place 1 quart water in saucepan; remove from plastic bag and place in water. Simmer all day, adding water as needed. Can be used several days.

Note: When given as a gift, first dry the orange and lemon slices.

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Italian Pannetone

A european fruitcake that in no way resembles the dense candied brick we think of when we hear fruitcake. These are always given at the holidays, wrapped up in colored saran wrap and decorated with bows and ribbons. Start a new holiday tradition and make these yourself in lieu of cookies one year. The funky key to this recipe is the shape--it should look like a chef's hat, cylindrical at the bottom, sort of poofy on top--the key to achieving this shape is to bake the pannetone in a coffee can!

2 eggs 2 cups sugar 1 stick butter -- melted and cooled 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1 teaspoon vanilla extract 1 teaspoon lemon extract 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 1 cups buttermilk 2 cups slivered almonds 2 cups golden raisins 3 cups chopped mixed dried fruits (I use a cup each dried cranberries, dried cherries, dried apricots)

Preheat oven to 325 degrees. Grease a clean, empty 1-pound coffee can. Line bottom with a piece of waxed paper, cut to fit, and grease paper.

In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes. Beat in melted butter, peels and extracts.

In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk. Stir in almonds, raisins and dried fruit.

Pour batter into prepared can and place on a baking sheet. Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.

Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling. (You may have to cut out the bottom of the can to push out the cake.) To serve, cut into slices or wedges.

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SESAME CHICKEN

1 medium chopped onion 1/4 cup soy sauce -- plus 2 tablespoons 1 tablespoon sugar 3 tablespoons sherry 3 tablespoons vegetable oil 1/4 teaspoon ground ginger Dash red pepper 6 chicken breast halves without skin 1-1/2 teaspoons sesame seeds

Combine onion, soy sauce, sugar, sherry, oil, ginger, and red pepper; stir well. Place chicken, meat side down, in a lightly greased 13- x 9- x 2-inch baking dish; pour sauce mixture over chicken. Cover and bake at 350 degrees F. for 40 minutes. Turn chicken, and sprinkle with sesame seeds. Bake, uncovered, an additional 10 minutes or until done. Yield: 6 servings.

Per Serving: 226 Calories; 9g Fat (36.7% calories from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


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SESAME CHICKEN

1 medium chopped onion 1/4 cup soy sauce -- plus 2 tablespoons 1 tablespoon sugar 3 tablespoons sherry 3 tablespoons vegetable oil 1/4 teaspoon ground ginger Dash red pepper 6 chicken breast halves without skin 1-1/2 teaspoons sesame seeds

Combine onion, soy sauce, sugar, sherry, oil, ginger, and red pepper; stir well. Place chicken, meat side down, in a lightly greased 13- x 9- x 2-inch baking dish; pour sauce mixture over chicken. Cover and bake at 350 degrees F. for 40 minutes. Turn chicken, and sprinkle with sesame seeds. Bake, uncovered, an additional 10 minutes or until done. Yield: 6 servings.

Per Serving: 226 Calories; 9g Fat (36.7% calories from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


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LIGHT BEEF GOULASH

Vegetable cooking spray 3 cups chopped onion 1-1/2 pounds beef round steak -- trimmed of fat and cut into 1/2-inch cubes 6 ounces low sodium tomato paste 1 tablespoon paprika 1-1/2 pounds potatoes -- peeled and cut into 1/2-inch cubes 1 quart water 1 tablespoon low sodium beef-flavored bouillon granules 2 cloves garlic -- minced 1 teaspoon ground marjoram 1/2 teaspoon caraway seeds 1/4 teaspoon ground black pepper

Coat a 4 quart saucepan or Dutch oven with cooking spray; place over medium heat until hot. Add onion; saute about 10 minutes or until golden brown. Add beef, tomato paste, and paprika; cook 5 minutes, stirring constantly. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally. Yield: 8 servings.

Per Serving: 227 Calories; 6g Fat (23.3% calories from fat); 22g Protein; 21g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 48mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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SALAMI-BEAN CHOWDER

2 cups water 1 cup chopped celery 4 ounces salami -- cut into small chunks 1/2 cup chopped onion 16 ounces canned pork and beans 10-3/4 ounces condensed tomato soup, undiluted 1 teaspoon Worcestershire sauce

In medium saucepan, combine water, chopped celery, salami, and chopped onion. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Stir in pork and beans, tomato soup, and Worcestershire sauce. Heat through. Yield: 6 servings.

Per Serving: 171 Calories; 6g Fat (29.0% calories from fat); 8g Protein; 24g Carbohydrate; 5g Dietary Fiber; 18mg Cholesterol; 824mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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BROCCOLI-ONIONS DELUXE

20 ounces frozen broccoli flowerets 2 cups frozen pearl onions 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/4 teaspoon salt Dash ground black pepper 3/4 cup milk 3 ounces cream cheese -- cut up 1/3 cup dry white wine Toasted slivered almonds

Cook broccoli and onions in boiling salted water until tender, about 10 minutes; drain.

Melt butter; blend in flour, salt, and pepper. Add milk all at once; cook and stir until bubbly. Blend in cream cheese. Remove from heat; stir in wine. Fold in vegetables. Turn into 1-1/2 quart casserole.

Bake, uncovered, in 350 degrees F. oven for 30 to 35 minutes. Sprinkle almonds over top. Yield: 8 servings.

Per Serving: 124 Calories; 8g Fat (55.0% calories from fat); 4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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BEER RICE

1 cup brown rice 1 cup beer -- allowed to go flat 1-1/4 cups chicken broth 1 tablespoon butter 1/4 cup peanuts -- salted, coarsely chopped 1/2 teaspoon salt -- optional Freshly ground black pepper -- to taste

Preheat oven to 350 degrees F. Place all ingredients in a 2-1/2-quart casserole dish lightly coated with cooking spray or oil. Cover and bake until all liquid is absorbed, about 1-1/4 hours. Yield: 4 servings.

(from The Big Book of Casseroles by Maryana Vollstedt)

Per Serving (excluding unknown items): 285 Calories; 9g Fat (29.9% calories from fat); 8g Protein; 40g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 541mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

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Best Brownies Ever!!

2 cups sugar 1 3/4 cups all-pur flour 1 tsp. salt 1/2 cup Hershey's Cocoa 5 eggs 1 cup oil 1 tsp. vanilla 1 cup chopped nuts, optional

Mix above ingredients together, mixing well. Pour into a 9x13 greased pan. Sprinkle the top with chocolate chips... I've also used peanutbutter chips, white chips, mint and toffee chips. Sometimes I've even mixed a couple of the chips together...makes for a tasty brownie. Bake at 350 for 30 minutes...don't over cook Then dust with confectioner's sugar when cool. Cut into squares and !

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Smothered Steak

1 pound whole beef tenderloin 2 large onions - quartered and separated 2 large green bell peppers - cut into 3/4 inch strips 1 (8 ounce) package fresh mushrooms - sliced 1/4 cup dry Butter Buds 1/2 cup water 1 tsp. garlic powder

Spray a crockpot with non-fat cooking spray.

Place beef in crockpot and top with onions, peppers and mushrooms.

Mix Butter Buds, water and garlic powder until the Butter Buds dissolves. Pour over vegetables. Gently toss vegetables to distribute seasonings.

Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours.

Cut beef into 4 (4-ounce) steaks and arrange on platter.

Toss vegetables in juices. Spoon juice and vegetables over beef. Serve hot!

Prep. Time: 7 minutes or less Cooking Time: 4-5 hours on high, 8-9 hours on low Yield: 4 servings

Calories: 263 Total Fat: 8.7 grams (29% fat) Cholesterol: 72 mg Sodium: 491 mg

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Chocolate Mousse-Filled Crepes

1 t. unflavored gelatin 1 T cold water 2 T boiling water 1/2 cup sugar 1/2 cup unsweetened cocoa powder 1 cup whipping cream 1 t. vanilla 16 to 18 Dessert Crepes (recipe follows) Rich Cocoa Sauce (recipe follows)

For Chocolate mousse, in small mixing bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool.

In large mixing bowl, stir together sugar and cocoa powder; add whipping cream and vanilla. Beat with electric mixer on low speed until thickened, scraping bowl occasionally; add gelatin and stir until well mixed. Cover and chill 30 minutes.

Fold each crepe in half Pipe or spread about 1 1/2 T mousse onto each folded crepe; fold each crepe again. Drizzle sauce over crepes. Makes 8 or 9 servings (16 to 18 crepes).

Dessert Crepes: Combine 2 beaten eggs. 1 1/2 cups milk, 1 cup all-purpose flour, 2 T. sugar, 1T. cooking oil, and 1/4 t. salt; beat until mixed. Heat a lightly greased 8-inch crepe pan; remove from heat. Spoon in 2 T. batter; tilt pan to spread batter. Return to heat; brown one side only. Invert over paper towels to remove crepe. Repeat, greasing pan as needed.

Rich Cocoa Sauce In a small saucepan, combine 1 cup sugar, 1/3 cup unsweetened cocoa powder, and 2 T cornstarch. Gradually add 2/3 cup evaporated milk and 1 T butter. Cook until bubbly. Cook 1 minute more. Stir in 1 t. vanilla. Serve warm.


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Oyster Chicken Porridge

150g rice - washed and soaked for 1 hour 1 chicken breast 75g small dried oysters - washed and soaked until soft 1 litre chicken stock

Seasoning

1 tsp salt 1 tsp sugar 1 tbsp garlic oil 1 tsp sesame oil

Garnishing

1 century egg - cut into eight slices Chopped spring onions Chopped red chillies Garlic crisps

Method: Bring 1 1/2 litres water to a boil. Add chicken breast and cook for 10 to 15 minutes. Remove chicken and reserve the stock. Shred chicken meat.

Place chicken stock, rice and oysters in a double boiler pot and double boil until rice is puffed up and cooked. Add seasoning.

Dish out porridge and serve with shredded chicken meat and garnishing.

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SALLY LUNN

1 (1/4 oz.) package dry yeast 2 tablespoons sugar 1 cup milk, scalded and cooled 1/4 cup melted butter or margarine 2 eggs 1/2 teaspoon salt 3 cups flour

Soften yeast with sugar in lukewarm milk. Add melted butter, beaten eggs; salt and flour sifted together; beat thoroughly until smooth. Pour into a well-greased 8x8x2 inch pan. Cover and let rise until double in bulk. (Optional - Sprinkle with sugar and) Bake in a pre-heated 400 degree oven for 25 minutes. Serve hot with butter.

Left-over Sally Lunn (if any) can be sliced, toasted and served with butter for a quick breakfast.

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If any of you are enjoying an over-abundance of tomatoes, here is a tasty way to use some!

TOMATO TART (makes 8 slices)

2 or 3 thinly sliced red or yellow tomatoes (or both) 1 refrigerated pie crust from a 15 oz package 1 egg white 2 Tbsp. Store bought pesto 3 oz. Crumbled feta cheese 1/8 tsp. Salt 1/8 tsp. Pepper 1 tsp. Olive oil

Heat oven to 400 degrees. Place tomato slices on paper towels and thoroughly drain (about 15 minutes on first side and 5 minutes on the other side). Press crust into bottom and sides of a 10-inch tart (or pie) pan with removable bottom. Trim off any excess dough. Prick bottom of crust with a fork; line with foil. Fill with pie weights or any dried beans to keep crust down. Bake 14 minutes. Remove from oven; remove weights and foil. Brush crust with egg white. Bake 5 more minutes. Cool pan on rack.

Spread pesto over cooled crust. Sprinkle with cheese. Arrange tomato slices slightly overlapping in concentric circles. Alternate colors if you have both red and yellow. Sprinkle with salt and pepper. Bake 25 - 30 minutes or until tomatoes are soft and crust is golden. Cool on rack 10 minutes. Remove pan sides, slice and serve.

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Pumpkin Oat Streusel Muffins makes 1 dozen

For the topping: 1/2 cup quick or old fashioned oats, uncooked 1 tbsp. firmly packed brown sugar 1 tbsp. butter or margarine, melted 1/8 tsp. pumpkin spice*

For the muffins:

1-1/2 cups all purpose flour 1 cup quick or old fashioned oats, uncooked 3/4 cup firmly packed brown sugar 1 tsp. baking powder 1-1/2 tsp. pumpkin spice 1/2 tsp. salt (optional) 1 cup canned pumpkin 3/4 cup milk 1/3 cup vegetable oil 1 egg, lightly beaten

Preheat oven to 400 degrees. Line 12 medium muffin cups with paper Baking cups or lightly grease bottoms only. For topping; combine all topping ingredients and set aside. For the muffins; combine dry ingredients. Add pumpkin, milk, oil and egg and mix just until dry ingredients are moistened. Fill muffin cups almost full. Sprinkle topping evenly over batter, Patting gently. Bake for 22 to 25 minutes or until golden brown. Let muffins Stand one to two minues, remove from pan.

*pumpkin pie spice 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1/4 tsp. ground allspice

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HUNGARIAN PORK AND MUSHROOM STEW

1/4 cup oil 2 lbs. boneless pork shoulder,cut into 1 in. cubes 3 cups chopped tomatoes 4 medium( I used canned) 1 cup sliced carrots 1 cup sliced celery 1/2 cup chopped onion 1 tablespoon paprika 1 3/4 teaspoons salt 1/4 teaspoon black pepper or to taste 1 lb. mushrooms 1 cup sour cream 1 tablespoon all purpose flour

In a large saucepan heat oil until hot.Add pork;brown on all sides.Drain and discard fat.Add tomatoes,carrots celery,onion,paprika,salt and pepper;simmer covered for 30 minutes, stirring occasionally.Rinse,pat dry and slice mushrooms(makes about 5 1/2 cups).Add mushrooms to saucepan;continue to simmer, covered, for 30 minutes, stirring occasionally. Combine sour cream and flour stir into stew.Cook until thickened, about 5 minutes stirring constantly.Serve over buttered noodles, if desired. Yields 6 cups.

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Crock Pot Pot Roast

1 4lb chuck roast ( cut in 2" cubes) 1 med onion (quartered) 1 can Cream of Mushroom soup

Dump all ingredients in crock pot . Cook on Low for about 8 to 10 hours. Or on High for about 5 or 6 hours.

This is so easy ! I get this going and then go out and work with my horses all day. When my husband comes home, I'm in the house setting the table. For all he knows, I've been slaving in the kitchen all day. Hope you enjoy !

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Mediterranean Chicken Pasta

3 tbls. olive oil 1 onion diced 5-15 cloves garlic chopped 4 boneless chicken breasts diced 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. thyme 1/2 tsp. basil 1 14 1/2 oz.can zesty tomatoes with green chilies 1 11 oz. can niblets corn drained 1 14 1/2 oz.can black olives drained and halved 1 4 oz.jar sliced mushrooms drained 1 lb. spaghetti (I break it in thirds) 2-3 tbls. butter or margarine

Sauté the onion and garlic in the olive oil until transparent then add chicken pieces and seasonings. When chicken is just cooked add tomatoes, corn, olives, and mushrooms and heat through. Meanwhile, prepare spaghetti according to package directions. Toss drained pasta with butter to coat. Toss pasta with chicken mixture and serve hot.

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APRICOT SWEET POTATOES

6 ounces dried apricots 2 cups hot water 6 medium sweet potatoes 1 cup firmly packed brown sugar 3 tablespoons butter or margarine -- melted 1 teaspoon grated orange peel 2 teaspoons orange juice 1 cup pecan halves

Combine apricots and hot water in a saucepan; let stand 1 hour. Cover and cook over low heat 15 to 20 minutes or until tender. Remove from heat; drain, reserving 1/4 cup liquid.

Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and cut into 1/2-inch slices.

Layer half the sweet potatoes, apricots, and brown sugar in a lightly greased 13- x 9- x 2-inch baking dish; repeat layers.

Combine reserved apricot liquid and next 3 ingredients, mixing well; pour over layers in casserole. Cover and bake at 375 degrees F. for 40 minutes. Top with pecans; bake 5 additional minutes. Yield: 10 servings.

Per Serving (excluding unknown items): 308 Calories; 11g Fat (30.8% calories from fat); 3g Protein; 53g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 57mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.

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PORK AND PEPPER SKILLET

8 boneless pork top loin chops 1/2 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt Vegetable cooking spray 1 teaspoon olive oil 1/2 medium onion -- sliced lengthwise 3 medium sweet red peppers -- sliced into thin strips 1 clove garlic -- crushed 1 tablespoon red wine vinegar

Rub both sides of pork chops with fresh thyme, ground pepper, and salt. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add pork chops and cook 2 to 3 minutes on each side or until pork chops are lightly browned. Remove pork chops from skillet; set aside and keep warm.

Add olive oil to skillet. Place over medium-high heat until hot. Add onion and red pepper; saute 5 minutes or until crisp-tender. Add garlic and pork; cover, reduce heat, and cook 10 minutes or until vegetables are tender and pork is done. Drizzle with vinegar. Yield: 4 servings.

(from Cooking Light)

Per Serving (excluding unknown items): 304 Calories; 11g Fat (33.9% calories from fat); 42g Protein; 8g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 153mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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SUNSHINE CHICKEN ROLLUPS

1/4 cup pineapple juice 1/4 cup prepared mustard 1 tablespoon brown sugar 4 boneless, skinless chicken breast halves 8 slices bacon

Combine juice, mustard, and brown sugar, mixing well.

Cut each chicken breast in half crosswise. Roll each piece up lengthwise; wrap with a slice of bacon, and secure with a wooden pick.

Place chicken on grill over medium coals; baste with mustard mixture, and grill 25 minutes or until done, turning and basting frequently. Yield: 4 servings.

Per Serving (excluding unknown items): 231 Calories; 8g Fat (33.6% calories from fat); 32g Protein; 5g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 468mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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HAM-PASTA SALAD

4 cups cooked macaroni -- rinsed and chilled 1/2 pound cooked ham -- cubed 2 cups chopped celery 1 cup shredded Cheddar cheese 1/4 cup chopped green onions 2/3 cup sour cream 1/3 cup mayonnaise 2 teaspoons prepared mustard 1/2 teaspoon salt 3/4 cup sliced radishes Green pepper shells

Combine macaroni, ham celery, Cheddar cheese, and chopped green onions in a large bowl.

Combine sour cream, mayonnaise, mustard, and salt; stir into macaroni mixture, mixing well. Chill 1 hour. Stir in radishes. Spoon into pepper shells to serve. Yield: 8 servings.

Per Serving (excluding unknown items): 323 Calories; 20g Fat (55.4% calories from fat); 13g Protein; 23g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 702mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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SAUSAGE & APPLE CASSEROLE

8 cups white bread -- cut into cubes 1 pound bulk sausage 1 large onion -- diced 1 green pepper -- diced 1/2 cup water 2 large apples -- peeled, cored, and chopped 1 teaspoon salt

Place bread cubes in large mixing bowl. Brown sausage in small amount of water in skillet; drain. Add onion and green pepper. Stir and cook until tender. Pour over bread cubes in bowl; add water, apples, and salt. Toss to mix. Spoon into greased 12 x 8-inch baking dish. Bake at 350 degrees F. for 30 to 40 minutes. Yield: 6 servings.

Per serving: 1197 Calories (kcal); 42g Total Fat; (31% calories from fat); 35g Protein; 167g Carbohydrate; 55mg Cholesterol; 2559mg Sodium; 9g Fiber Food Exchanges: 10 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates


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Chicken Fajita Salad (serves 4)

2 chicken breast, cut into bite sized pieces. 1/2 med. green pepper, chopped 1/2 med onion, chopped 1/2 cup salsa (I use around 1 cup because I love salsa) 8 cups lettuce 1/2 cup sour cream 1/4 tsp cumin 1/4 tsp chili powder 1 tsp lemon juice

Mix the sour cream, cumin, chili powder and lemon juice together in a small bowl and set aside or refrigerate if you would like to make it ahead of time. Fry chicken in a bit of oil until almost cooked. Add green pepper and onion and cook until chicken is done and vegetables are tender-crisp. Add the salsa to the pan and heat. Remove from heat. Wash and tear up lettuce, divide among 4 plates. Put 1/4 of chicken mixture on top of each plate of lettuce. Drizzle sour cream dressing over top.

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MY BANANA PUDDING (It's the real thing too)

You will need:

3 large bananas, ripe (or 4 medium-size ones), sliced in cartwheel style

1 box of vanilla wafers

Place these items in a casserole dish, layering the wafers first, then the bananas, alternating layers leaving 1/4 inch space (for filling and meringue)

Filling:

2 cups milk 1/2 cup granulated sugar 3 egg yolks (reserve whites for meringue) 1 tsp vanilla extract 1 tbsp flour 1 tsp lemon juice 1/2 tsp cinnamon

Mix these well, and bring to a boil, stirring constantly over HIGH HEAT. STIR CONSTANTLY.

Let boil for approximately 3 minutes, or until filling begins to thicken. Once it has begun to thicken, remove from heat, and pour over the banana/wafers layer. Set aside.

Meringue:

3 egg whites 3 tbspns sugar, granulated 1 tspn lime (or lemon) juice

Using an electric mixer, blend these items until a soft white peak forms. Once this peak has formed, pour the meringue over the pudding and spread out to a somewhat even consistency, sealing the edges with the meringue.

Turn your oven on BROIL, and place the pudding in the middle-to lower part of the oven. Watch carefully, and remove as soon as the meringue has browned. This should take no more than 3 or 4 minutes.

Remove from oven, cool for about 10 minutes, and serve.

Refrigerate leftovers.


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Strawberry Short Cake You Can Bake

1 cup miniature marshmallows 2 (10oz.) pkg. frozen sliced strawberries, completely thawed 1 (3oz.) pkg strawberry jello 2 1/4 cups self-rising flour 1 1/2 cups sugar 1/2 cup solid shortening 1 cup milk 1 tsp. vanilla 3 eggs

Preheat oven to 350. Generously grease bottom only of 13x9 inch pan. Sprinkle marshmallows evenly over bottom of pan. (I use more than a cup) Thoroughly combine thawed strawberries and syrup with jello; set aside. In large mixing bowl, combine remaining ingredients. Blend on low speed until moistened; beat for 3 minutes at medium speed. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture over batter. Bake at 350 for 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream.

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Mexican Corn Soup

1 16-oz. pkg. frozen whole kernel corn, thawed 1 cup chicken broth 2 T. butter or margarine 1 (4 1/2-oz.) can diced green chili peppers 1 clove garlic, minced 1 T. snipped fresh oregano, crushed 1/4 t. salt 1/4 t. ground black pepper 2 cups milk 1 cup chopped, cooked chicken 1 cup chopped tomatoes 1 cup shredded Monterey Jack cheese (4-oz.)

In a blender container, combine half of the corn and chicken broth. Cover; blend ubtil nearly smooth. In a large saucepan, combine corn puree, remaining corn, butter chili peppers, garlic, dried oregano, (if useing) salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. in milk, chicken, tomatoes, and oregano ( if useing) and heat though. Remove from heat. Stir in cheese until melted. Sprinkle with snipped fresh parsley, if desired. Serves 6


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Zucchini Soup

8 c. zucchini, sliced 1 small onion, cut-up 2 carrots, sliced 1 lg. clove garlic 1 tsp. salt 1/4 tsp. Italian seasoning 1/4 tsp. pepper 1/4 lb. bacon, chopped 2 beef boullion cubes 1 can consomme 2-1/2 c. water

Place all ingredients in large ketle. Cover and cook until tender. Place in blender or food processor and blend until smooth. Serve with a little Parmesan cheese sprinkled on top. (Large zucchini can be used in this recipe.)

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Black Forrest Cobbler

1/2 cup sugar 1 T. cornstarch 7 cups pitted red cherries ( about 2 pounds)* 1/4 t. almond extract 3/4 cup all-purpose flour 1/4 cup baking cocoa 1 T. sugar 1 1/2 t. baking powder 1/2 t. salt 3 T. butter or margarine 1/2 cup milk Cream or ice cream, if desired

Heat oven to 400 degrees. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.

Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture.

Bake 25 to 30 minutes or until topping is set. Serve warm with cream.

* Note: Frozen cherries partially thawed can be used for the fresh cherries.


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Tuna Noodle Casserole

6 oz. noodles (med.) 1, 6-1/2, 7 or 9-1/4 oz. can tuna (drained) 1/2 C. mayonaise 1 C. celery 1/3 C. onion 1/4 C. green pepper 1/4 C. pimento 1 tsp. salt 1 Can Cream of Celery soup 1/2 C. milk 1 C. sharp cheese shredded 1/2 C. slivered, blanched almonds toasted (optional)

Combine cooked noodles, vegetables, tuna and mayonaise. Blend soup and milk and heat through. Add cheese. Stir until cheese melts. Add to noodle mixture. Put into a 1-1/2 quart casserole. Top with almonds. Bake 20 minutes at 425.


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Vegan Lasagna

1/2 bag Green Giant Crumbles (found in the grocery store in the freezer section..it's to replace the ground beef 1 TBS imitation Beef Boulion 1/4 cup diced onion 1 TBS Extra Virgin Olive Oil 1 LB Extra Firm Tofu (buy it fresh, freeze it, thaw it, & squeeze it dry) 1/4 cup Extra Virgin Olive Oil 1 TBS garlic powder 2 TBS sesame Tahini (Found in most health food stores..it is ground up sesame seeds & gives food a cheesy flavor & is also one of the highest sources for calcium) 2 Tsp Salt, or to taste 1 TBS fresh minced parsley or 1 Tsp dried 1 LB Soya Kaas Mozzerella style soy cheese, shredded (you shred it) 4 OZ Tofutti Soy "Better than Cream Cheese" Plain 1 jar of your favorite pasta sauce 1 LB lasagna noodles, parboiled for 5 minutes, drained in cold water 1/2 bag of fresh spinach, washed, stems removed, dried, parboiled until limp & squeezed dry

Instructions:

Take a large glass rectangular dish, layer the bottom with tomato sauce. Layer with lasagna noodles, then another layer of sauce. In a blender, crumble the tofu. Add the 1/4 cup of olive oil. Add the cream cheese, sesame tahini, garlic powder & salt. Blend. You will have to stop & stir the mixture several times until well blended. If you wish, you may use a hand mixer or a food processor. Stop the process when the mixture is the texture of ricotta. Stir in the minced parsley. In a frying pan, heat the TBS. of olive oil. Add the onion. Saute until the onion is soft & translucent. Add the crumbles & Boullion. Fry until the crumbles seem dry & the oil is absorbed. Now we are ready to layer the dish. Put a layer of the crumbles mixture, followed by the spinach, the "tofu ricotta", the mozzerella, and then another layer of lasagna noodles. Continue until all the ingredients are finished. End with a layer of sauce. Bake covered with foil in a 375 deg. oven for 35 min. Take off the cover, add additional shredded cheese, if desired & bake another 5 minutes. ! Note: I usually find that more than 2 layers with the cumbles is too much, so you may want to adjust for that. Any leftover crumbles are great in chili, homemade tomato sauce, or anywhere you would use ground beef. You can also add any other cooked veggies you like in your layers. Carrots & zucchini are good..


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Taco Stew

2 pounds ground, browned beef, drained 1 can (30oz) spicy chili beans, undrained 2 cans (10 oz each) diced tomatoes & chilis, undrained 1 can (11.5oz) V-8 pican'te juice 2 cans (11oz each) Mexicorn, drained 2 cans (4 oz each) diced green chilies 1 can (15.5 oz) black beans, undrained 2 envelopes taco seasoning Chili powder to taste Flour tortillas Sour cream Shredded cheese

Mix together in large pot on Med. heat for 15 to 20 minutes. *If you would like to eat this in a burro, drain all juices from cans and omit pican'te juice, adding more taco seasoning and chili powder. We also add a powder salsa mix to give it more pazazz. The guys love it and it doesn't last very long. Freezes well.


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SLOW COOKED CHICKEN STEW MEXICAN STYLE

2 pounds skinless boneless chicken breasts -- cut into 1-1/2" pieces 4 medium russet potatoes -- peeled and shredded 15 ounces salsa -- mild 4 ounces canned diced green chiles 1-1/4 ounces taco seasoning mix 8 ounces tomato sauce 16 ounces frozen green beans -- cut into 1" pieces

In a 3-1/2 quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading evenly; do not mix in.

Cover and cook on the low heat setting 5-1/2 to 6 hours, or until the chicken and potatoes are tender.

Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 minutes, or until the beans are crisp-tender. Serve immediately. Yield: 8 servings.

Per serving: 214 Calories (kcal); 2g Total Fat; (7% calories from fat); 29g Protein; 20g Carbohydrate; 66mg Cholesterol; 790mg Sodium; 4g Fiber Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


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CITRUS SCALLOPS

1-1/2 pounds sea scallops 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon grated orange peel 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 cloves garlic -- minced 1 tablespoon olive oil 1 tablespoon chopped fresh parsley

Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; saute 4 minutes or until scallops are done. Top with 1 tablespoon parsley. Yield: 4 servings.

(from Cooking Light)

Per serving: 185 Calories (kcal); 5g Total Fat; (23% calories from fat); 29g Protein; 5g Carbohydrate; 56mg Cholesterol; 542mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


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GREEN BEANS ASADOOR

1 cup chopped onions 4 cloves fresh garlic 4 ounces butter or margarine 4 tablespoons tomato sauce 1 teaspoon dried basil 1 pound green beans -- strings and ends removed

Saute onions and garlic in butter; add tomato sauce and basil. Place green beans over onions and garlic, cover, and simmer until cooked (approximately 15 to 20 minutes). Yield 4 servings.

(from The Garlic Lovers' Cookbook from Gilroy -- Garlic Capital of the World)

Per serving: 259 Calories (kcal); 23g Total Fat; (76% calories from fat); 3g Protein; 13g Carbohydrate; 62mg Cholesterol; 335mg Sodium; 5g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates


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HONEY MUSTARD CHICKEN

2 tablespoons cornstarch 14-1/2 ounces chicken broth 1 tablespoon honey 1 tablespoon Dijon mustard 4 skinless boneless chicken breast halves 1 large carrot -- cut into 2" matchstick-thin strips 1 medium red onion -- sliced 4 cups hot cooked rice -- cooked without salt

In bowl mix cornstarch, broth, honey, and mustard until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside.

Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add carrot and onion. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. Yield: 4 servings.

Per serving: 443 Calories (kcal); 3g Total Fat; (5% calories from fat); 35g Protein; 66g Carbohydrate; 68mg Cholesterol; 462mg Sodium; 2g Fiber Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

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TURKEY CUTLETS WITH APPLE CHUTNEY

1-1/4 cups Granny Smith apple -- chopped 1 cup tomato -- diced 3/4 cup thinly sliced onion 3 tablespoons brown sugar 2 tablespoons cider vinegar 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 8 ounces turkey -- cutlets, cut into 4 pieces 1/8 teaspoon salt Dash white pepper 1 teaspoon olive oil Vegetable oil spray

Combine first 7 ingredients in a small saucepan, and bring it to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill.

Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney. Yield: 2 servings.

Per serving: 284 Calories (kcal); 10g Total Fat; (30% calories from fat); 20g Protein; 30g Carbohydrate; 61mg Cholesterol; 208mg Sodium; 3g Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates


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Holidays are coming sooner than we think. Time to get recipes ready for the goodie tables..

SPICED PUMPKIN FUDGE

3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 t. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. chopped toasted almonds or desired nuts 1 t. vanilla In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer. Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares.

Makes about 3# candy.


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Taco Soup

1 pound Hamburger 15 oz can Kidney Beans, undrained (light or dark) 15 oz can Chili Bean, undrained (NOT chili) 15 oz can Pinto Beans (or Pork & Beans) 15 oz can Diced Tomatoes, undrained 15 oz can Whole Kernel Corn, undrained (or 1 cup frozen) 10.25 oz can Tomato Soup 15 oz can Tomato Sauce 1 package Taco Seasoning Mix

Garnishes: Shredded Cheddar Cheese Nacho Tortilla Chips, crushed (like crackers) Diced Onions Sliced Olives

Brown Hamburger in Dutch oven over medium high heat. Drain off any fat and rinse with hot water. Return to pan. Add all ingredients, stir to blend and heat through, about 10 to 15 minutes. Ladle into bowls and garnish to your preference. This soup is good hot, warm or even cold out the refrigerator for lunch on a hot day.


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This is a wonderful punch for weddings, showers, anniversaries or any other occasion when you need to serve punch. You can use any flavor/color of Jello to get the color you need. With the new flavor of sparkling white grape Jello, you can have a punch with very little color.

Special Punch

3 pkg. regular size Jello (any flavor) 4 c. sugar 2 cans (46 oz.) pineapple juice (unsweetened) 16 oz. bottle of Realemon 1 oz. bottle almond extract 2 bottles of ginger ale Dissolve Jello in 9 c. boiling water. Dissolve sugar in 4 c. hot water. Mix all ingredients together except ginger ale and freeze. Use plastice containers or milk cartons to freeze in. Take out 3 hours before serving. Break apart with fork and stir in ginger ale. Serves 40 - (4 oz.) servings.


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Pork Chops with Mustard Creme Sauce

For the Atkins diet. It is simple to prepare and tastes wonderful (even if you are not "dieting"). It is also very good with chicken breasts instead of the pork, and I can't wait to try it with beef tenderloin filets as an extra-special treat.

4 boneless pork loin chops 2-3 Tbsp. country style Dijon mustard (the grainy kind) 1/3 to ½ cup of whipping cream 2-3 Tbsp butter or marg. salt and pepper

Melt the butter over med-high heat in a large skillet. Salt and pepper the chops and coat them on both sides with the mustard. Place the chops in the skillet and brown quickly on each side. Don't worry if some of the mustard stays in the skillet. When the chops are browned turn down the heat and continue cooking till they are done. Remove chops from the skillet and keep warm. With the heat still low, add the cream to the skillet and use a spatula to scrape up the browned bits and mustard from the bottom of the pan. Keep stirring the cream till it is golden in color and thickened slightly. Serve the sauce on the chops.


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Disappearing Marshmallow Brownies

Grease the bottom and sides of a 9" square baking pan. (If you don't have one and can't find one, anything with that area will do.)

1/2 cup butterscotch bits 1/4 cup margarine Melt the above in a 3-quart heavy saucepan over medium heat, stirring constantly. Remove from heat, let cool to lukewarm.

3/4 cup all-purpose flour 1/3 cup firmly packed brown sugar 1 teaspoon baking powder 1/4 teaspooon salt 1 egg Add these five ingredients to the butterscotch mixture in pan; mix well.

1 cup miniature marshmallows 1 cup (6-oz package) semi-sweet chocolate bits 1/4 cup chopped nuts Fold these into butterscotch batter until just combined, about 5 strokes. Spread mixture in prepared pan. Bake at 350 degrees for 20-25 minutes. Do not overbake.

A note: Because of these ingredients, these brownies are very moist and chewy, they never become cake-like. The usual tests for doneness don't work well--just watch the edges of the pan and the clock to determine when to take them out of the oven. They will set as they cool.


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Strawberry Bread

3 cups all purpose flower 1 teaspoon baking soda 1 teaspoon salt 1-1/2 teaspoons ground cinnamon 2 cups sugar 4 eggs 1 cup vegetable oil 2 cups fresh strawberries OR 16 ounces frozen strawberries, thawed 1-1/4 cups chopped walnuts

In large bowl, combine first five ingredients. Add eggs and vegetable oil and mix well. Stir in strawberries and nuts until evenly distributed. (You can mash the strawberries first for a more even consistency or leave them whole for large pieces in the finished bread.) Grease and flour two 9 x 5 x 3 inch loaf pans. Divide batter between pans and bake at 350 degrees for 1 hour. Cool in pan 10 minutes before turning out on wire rack. Cool completely before slicing. Makes two loaves.

* If you feel that there is too much oil in this, you can use the Baker's Secret oil substitute. It works just as well as the oil without the added fat.


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This is a very quick and easy recipe that will impress your dinner guests! You can even put it together the night before and stick it in the oven when you come home from work.

COMPANY CHICKEN

6 chicken breasts Leo thin sliced deli beef 1 1/2 cut sour cream 1 can mushroom soup (undiluted) 2 Tbs. flour 6 pieces bacon

Spray bottom of 9x13 pyrex or baking sheet with pam. Line the bottom of the pan with Leo's sliced beef. Wrap a piece of bacon around each chicken breast and lay on top of the beef. Mix together the rest of the ingredients and pour over the top of the chicken.

Bake 375 for 1 hour. I cover with foil until the last 20 minutes so the chicken won't dry out. You can double or triple this recipe easily to accomodate a large group. I serve this with baked potatoes (which can be cooked at the same time as the chicken), tossed green salad and a vegetable. It is a very easy and delicious dinner.


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Balsamic-Marinated Beef

2 Tbsp. balsamic vinegar 1 Tbsp. olive oil 1 tsp. chopped fresh basil 1/2 tsp. Dijon mustard 1 small clove crushed garlic 1/4 tsp. sugar 1-1/2 lb. boneless top sirloin (1 inch thick) Salt & pepper to taste

In a resealable plastic bag, combine vinegar, oil, basil, mustard, garlic & sugar; mix well. Add steak, turn to coat & marinate in refrigerator 15 minutes to 2 hours; turn occasionally. When ready to cook, remove steak & discard marinade. Grill steak 17 to 21 minutes for medium-rare to medium doneness, turning occasionally. Season with salt & pepper to taste. Slice steak crosswise. Serves 6.


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Caribbean Corn & Vegetable Bake

2 Tbsp. olive oil 2 -1/2 tsp. cumin 1 tsp. salt 3/4 tsp. sugar 3/4 tsp. dried thyme 1/2 tsp. black pepper 1/8 tsp. cayenne pepper 4 ears corn, shucked & halved 1 lb. halved plum tomatoes (about 6) 12 oz. small red potatoes, quartered (about 4) 2 medium onions cut in thin wedges

Heat oven to 450 degrees. In a small bowl, mix together oil, cumin, salt, sugar, thyme, black pepper & cayenne pepper until blended. Coat a large roasting pan with foil. Spread corn, tomatoes, potatoes & onions in pan. Pour oil mixture over vegetables & toss gently to coat. Cover with foil. Bake, stirring once or twice, 30 minutes or until vegetables are tender. Serves 4.

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Chicken Chow Mein Salad

1 head of iceburg lettuce 3 or 4 ribs of celery 3/4 C frozen Green peas 2-3 chicken breasts, cooked and cut into pieces. 1 small package chow mein crunchy noodles

Dressing: 1-2 tsps. soy sauce (more or less to taste) 2 C mayonaise 1/4 tsp garlic powder (more or less to taste) dressing will be fairly thick.

Mix mayo, soy sauce and garlic in a small bowl, set in refrigerator to let the flavors blend. Place peas in metal colander and run hot water over them to thaw, set aside. Wash and tear up lettuce into a large bowl for salad. Slice celery and add to lettuce. Add cut up chicken and peas, mix well. Use the chinese noodles as your croutons. This makes several servings of salad. Helpful hint: It is easier to put the dressing on your salad before you add the chinese noodles, the dressing is thick. Don't add the noodles to the large salad, let everyone add their own because the noodles will get soggy.


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FRESH TUNA WITH GREMOLATA

1/4 cup finely chopped fresh parsley 2 tablespoons grated lemon peel 1 teaspoon olive oil 1 clove garlic -- minced 4 tuna steaks -- 4 oz each, 1" thick 1/4 teaspoon salt

In a small bowl, combine parsley, lemon peel, oil, and garlic; mix well. Set aside.

Line broiler pan with foil; spray with cooking spray. Place tuna steaks on foil-lined pan; sprinkle with salt. Broil about 4 inches from heat for 4 to 5 minutes on each side or until fish flakes easily with fork, topping steaks with parsley mixture during last 1 minute of broiling time. Yield: 4 servings.

Per serving: 259 Calories (kcal); 9g Total Fat; (34% calories from fat); 40g Protein; 1g Carbohydrate; 65mg Cholesterol; 202mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


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CURRIED SWEET POTATO-APPLE PILAF

1-1/2 teaspoons olive oil 1/4 cup chopped green onions 1 clove garlic -- minced 1/2 cup long-grain rice -- uncooked 1 cup water 2/3 cup sweet potato -- peeled and diced 1 cup Granny Smith apple -- peeled and cubed 1/4 cup frozen green peas 2 tablespoons currants 3/4 teaspoon curry powder 1/2 teaspoon ground cumin 1/4 teaspoon salt

Heat oil in medium saucepan over medium-high heat. Add onions and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Add water and sweet potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is almost absorbed. Stir in apple and remaining ingredients; cover and simmer 3 minutes or until thoroughly heated. Yield: 2 servings.

(from Cooking Light)

Per serving: 320 Calories (kcal); 4g Total Fat; (11% calories from fat); 6g Protein; 65g Carbohydrate; 0mg Cholesterol; 303mg Sodium; 5g Fiber Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates


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GREEK CHICKEN CASSEROLE

1-1/2 teaspoons olive oil 1 medium yellow onion -- halved and sliced 2 cloves garlic -- chopped 1 pound skinless boneless chicken breast -- cut into 6 pieces 1 zucchini -- chopped 14-1/2 ounces canned tomatoes -- with juice 1 teaspoon dried oregano 2 bay leaves 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces Feta cheese -- crumbled

Preheat oven to 400 degrees F.

Heat the oil in a Dutch oven or large skillet. Saute onion and garlic for about 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and cook for 10 minutes.

Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. Simmer, covered, for 10 minutes.

Top with Feta and place, uncovered, in the oven for 15 minutes. (If using skillet, transfer to an ovenproof casserole.) Yield: 4 servings.

(from 1,000 Lowfat Recipes by Terry Blonder Golson)

Per serving: 218 Calories (kcal); 6g Total Fat; (26% calories from fat); 30g Protein; 10g Carbohydrate; 78mg Cholesterol; 857mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


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CABBAGE SUPREME

1/4 cup water 1 beef bouillon cube 5 cups shredded cabbage 1 cup carrots -- thinly sliced 1/2 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup butter or margarine 1/3 cup pecans -- chopped 1 teaspoon prepared mustard 1/4 teaspoon paprika

Bring water to a boil in a large saucepan; add bouillon cube, and stir until dissolved. Add cabbage, carrot, onion, salt, and pepper; stir well. Cover, reduce heat, and simmer about 5 minutes, stirring occasionally.

Melt butter in a small saucepan; stir in pecans and mustard. Cook over medium heat 2 minutes, stirring constantly. Pour over cabbage mixture; stir well. Spoon into serving dish; sprinkle with paprika. Yield: 8 servings.

Per serving: 105 Calories (kcal); 9g Total Fat; (73% calories from fat); 1g Protein; 6g Carbohydrate; 16mg Cholesterol; 290mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


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HUNGRY MAN'S SOUP

2 lbs. ground beef 1 medium onion, diced 4 medium carrots, diced 4 cups diced cabbage 5 cups diced potatoes 10 cups water 2 tsp. salt 1/2 tsp. pepper 19 oz. can of tomatoes 2 cans tomato soup 1 cup water 3/4 cup flour

1. Brown ground beef lightly. Drain excess fat. 2. In a large kettle combine ground beef, onion, carrots, cabbage, potatoes, 10 cups water, salt and pepper. Cook on medium-low heat until vegetables are tender. Add tomatoes and tomato soup. Bring to a boil and then simmer on low boil for 30-45 minutes. 3. Combine 1 cup water with flour to make a paste. Thicken soup slightly with the paste. 4. Cook for 15 minutes longer. Serve. (serves 10)


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MEATLOAF

1 1/2 cups finely crushed corn chips 1 cup milk 1-1/2 lbs. lean ground beef 1 cup grated Mexican cheese (Taco blend) 2 cups Salsa 2 eggs, beaten 2 Tbsp. chopped cilantro or parsley

Soak the corn chips in milk until soft; combine with beef, 1-cup salsa and eggs. Pack half the mixture into a loafpan or shape into a loaf in a shallow baking dish. Sprinkle about 3/4 of the cheese onto the meat mixture, then cover with the remaining meat. Press down. Combine remaining salsa and cilantro and spoon over the meat loaf. Bake in a 350-degree oven for 45 minutes; top with the remaining cheese and cook 15 minutes longer. Serve with additional salsa, if desired.


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PEOPLE CHOW

1 c. chocolate chips 1 stick of butter 1/2 c. creamy peanut butter 9 c. Rice or Corn Chex 1 box powdered sugar

Melt the chocolate chips, butter, and peanut butter. Pour over cereal and stir until well coated. Pour coated cereal into a paper bag containing 1/2 of the box of powdered sugar. Sprinkle remaining powdered sugar over cereal. Shake bag well. Place on cookie sheet to cool and dry. Store in a tightly covered container.

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Mushroom and Barley Casserole:

1 (10 oz.) can mushrooms and juice 1 (10 oz.) can bouillon 1 can water 1 c. raw pearl barley 2 T. onion, chopped 3 T. butter chopped, fresh parsley

Bring the first 3 ingredients to a boil and pour over barley, onion and butter in a 1 qt. casserole dish. Bake at 325F. for 1 1/4 hrs. Add a little more liquid if necessary, remove cover for last 15 minutes. Sprinkle top with parsley. Use instead of potatoes with hot baked ham, roast veal or pork.


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SHINY TOP COBBLER SPREAD

5 cups BERRIES (any berries or peaches) in 9x13 pan and set aside. (sprinkle with 1-1/2 TBS lemon juice) In bowl STIR until well blended: 2 cups FLOUR 1 ½ cup SUGAR 2 tsp BAKING POWDER ½ tsp SALT 1/3 cup BUTTER, softened and cut in pieces 1 cup MILK Batter will be thick. Spoon over berries and spread to edges of pan. In small bowl MIX well: 1 ½ cup SUGAR 2 tbs CORN STARCH ½ tsp SALT Sprinkle over batter. POUR 1 ½ cup BOILING WATER over all. BAKE at 350 for one hour or until golden brown. Serve warm or cooled with whipped cream, cream or ice cream.


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POPPERS

2 eggs 1 cup flour 1 cup milk ½ tsp. salt

Add eggs and all ingredients to bowl, and mix well with spoon (ignore the lumps). Fill cold, well greased muffin pans ¾ of the way to the top. Pit in a cold oven and then set temperature to 450 degrees Fahrenheit. Bake for 30 minutes. DO NOT OPEN THE OVEN DOOR UNTIL THEY ARE DONE!


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CROCK POT BEEF STROGANOFF

1 can French Onion soup 1 can Cream of Mushroom soup 1 to 1 and a half pounds stew beef 1 cup sour cream rice or noodles

Combine the soups and stew beef in a crockpot or casserole dish. Cook on high for 4 hours or low for 8 hours or in the oven at 350 for 3 hours. Stir in the sour cream just before serving over the rice or noodles.


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Mushroom Chicken

1 chicken (fryer) 2 cans of cream of mushroom soup OR 1 each of cream of mushroom soup and 1 cream of chicken 1/2 to 1 soup can of milk or water 3/4 cup rice 1 envelope onion soup mix

Preheat oven to 350 degrees. Put chicken, breast down, in a baking pan. Mix the soups, milk and rice and 1/2 package of dry onion soup mix together . Pour over chicken. Sprinkle the rest of the onion mix over the top. Cover with foil and bake for 1 hour. Take off foil about 15 minutes before done to brown.

This makes a Delicious rice mixture. I usually make this in the crock pot and it is just as good but since the chicken seems to fall apart and I don't like eating small bones I use chicken legs or breast without the bones!


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Broken Pasta w/Parsley

2 T olive oil 1 tsp fresh rosemary 6 oz broken lasagna noodles 2/3 C grape tomatoes (or halved cherry tomatoes) 1/4 C fresh Italian or curly parsley

Stir the olive oil and rosemary together. Cook the broken lasagna noodles 8 to 10 min. Toss together with the olive oil mixture, tomatoes, and parsley. Serve hot or chilled for pasta salad.


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Rich Chocolate Fudge Pie

1 baked pie shell ( I use deep dish) 2 Tblsp. Cocoa powder 3 Tblsp. unbleached flour 1/2 stick butter, melted 1 tsp. pure vanilla extract 1 cup granulated sugar 2 eggs, slightly beaten 1 small can (5 oz.) evaporated milk

Mix all dry ingredients in medium saucepan over no heat. Add butter and mix. Then add eggs and blend well. Add milk and vanilla and mix well. Heat over medium flame until it thickens ( about 10 minutes or so). Pour into cooked pie shell. Make sure to chill overnight otherwise you have chocolate mush pie!!! Top with a very lightly sweetened REAL whipped cream (I add a touch of vanilla just before the peaks form and powdered sugar instead of granulated).


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MAHOGANY SHORT RIBS

3 pounds short ribs -- cut into 4 pieces 1 cup teriyaki sauce 1 cup prune juice 1 teaspoon whole peppercorns

Cover the meat in a mixture of teriyaki sauce and prune juice. Refrigerate, covered, overnight.

Remove the ribs from the marinade. Bring the marinade to a boil in a large pot with 1 cup water and 1/2 teaspoon whole black peppercorns. Lower the heat, add the meat, and cover. Simmer for 2 hours, or until the meat is very tender.

Remove the ribs to a platter. Reduce the sauce for 5 minutes or until syrupy over medium-high heat. Pour it over short ribs. Yield: 4 servings


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SHOESTRING POTATO TUNA BAKE

6 ounces shoestring potatoes -- (4ea 1-1/2 oz cans) 10-3/4 ounces cream of mushroom soup -- undiluted 6-1/2 ounces tuna in water -- drained and flaked 3/4 cup evaporated milk 1/2 cup diced celery 1/4 cup diced pimiento

Combine all ingredients except 1 can of the shoestring potatoes; stir well. Spoon mixture into a lightly greased 1-quart casserole; top with remaining potatoes. Bake at 350 degrees F for 25 to 30 minutes. Yield: 4 servings.

Per serving: 160 Calories (kcal); 7g Total Fat; (38% calories from fat); 16g Protein; 8g Carbohydrate; 28mg Cholesterol; 541mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


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WEEKNIGHT PORK CHOPS

6 boneless pork top loin chops -- 1/2" thick 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon vegetable oil 1 cup orange juice 1/4 cup dry sherry 1 envelope onion soup mix 1 cup fresh mushrooms -- chopped 1/4 cup whipping cream

Sprinkle pork chops with salt and pepper (both sides). Cook pork chops in hot oil in a heavy skillet over medium-high heat 2 minutes on each side or until browned.

Add orange juice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Transfer chops to a serving plate; keep warm. Reserve drippings in skillet. Stir whipping cream into reserved drippings; cook over medium-high heat, stirring constantly, 5 minutes or until thickened. Serve over chops. Yield: 3 servings.

Per serving: 475 Calories (kcal); 23g Total Fat; (45% calories from fat); 44g Protein; 18g Carbohydrate; 130mg Cholesterol; 1437mg Sodium; 2g Fiber Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


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EGG NOODLES WITH BEEF

10 ounces egg noodles -- thin 3 tablespoons vegetable oil Ginger root -- 1-inch, cut into thin strips 5 scallions -- finely shredded 2 cloves garlic -- finely chopped 1 red bell pepper -- thinly sliced 3-1/2 ounces button mushrooms -- thinly sliced 12 ounces steak -- cut into thin strips 1 tablespoon cornstarch 5 tablespoons dry sherry 3 tablespoons soy sauce 1 teaspoon brown sugar 1 tablespoon sesame oil Salt and pepper

Bring a large saucepan of water to a boil. Add the noodles and cook according to package directions. Drain noodles thoroughly; set aside and keep warm.

Heat the oil in a preheated wok or skillet. Add the ginger, scallions, and garlic and stir-fry for 45 seconds. Add the bell pepper, mushrooms, and steak and stir-fry for 4 minutes. Season to taste with salt and pepper.

Mix together the cornstarch, sherry, and soy sauce in a small bowl to form a paste, and pour into wok or skillet. Sprinkle in the brown sugar and stir-fry all of the ingredients for a further 2 minutes.

Add the bean sprouts, drained noodles, and sesame oil to the wok or skillet, stir and toss together for 1 minute. Transfer to serving plates, garnish with strips of scallion, and serve immediately. Yield: 4 servings.

Per serving: 638 Calories (kcal); 32g Total Fat; (46% calories from fat); 24g Protein; 59g Carbohydrate; 115mg Cholesterol; 827mg Sodium; 3g Fiber Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates


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NANTUCKET CORN PUDDING

2 large eggs 1 cup half and half -- or light cream 3/4 teaspoon salt -- or more to taste 1/8 teaspoon ground white pepper Pinch nutmeg 5 cups fresh corn kernels -- with scrapings 3/4 cup oyster crackers -- crushed 3 tablespoons unsalted butter -- melted 1/3 cup sharp Cheddar cheese -- grated Paprika

Preheat the oven to 350 degrees F. Grease a medium baking dish.

Whisk the eggs and half-and-half together in a large bowl along with the salt, pepper, and nutmeg. Mix in the corn kernels and any scrapings, 1/2 cup of the crackers, and 2 tablespoons of butter. Spoon the pudding into the prepared baking dish and scatter the cheese over it. In a small bowl, mix together the remaining 1/4 cup of crackers and 1 tablespoon of butter, and sprinkle them over the cheese. Dust with paprika for a bit of extra color.

Bake the pudding for 45 to 50 minutes, until puffed and golden brown. The edges should be a bit crusty, but the center should remain a little soft. Serve hot. Yield: 6 servings.


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BBQ Oriental Chicken Wings

1/4 c. soy sauce 1/2 c. water 2 T. brown sugar 1/4 c. sherry 2 green onions (1 inch pieces) 1 tsp. dry mustard 10 chicken wings (separate at joints - discard tips) Combine all in a pan. Cover and heat to boiling. Simmer 30 minutes. Uncover and simmer 30 minutes more. Baste every so often. Spread in a 9 x 13 x 2 inch pan with juices. Bake at 350 degrees, turning once until juices reduce and get gooey. Serve warm or cold. May be made ahead to the baking step and refrigerated until needed.


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Tex-Mex Rice Meal

This dish is the most frequently requested must-bring-pot-luck-dish. It is easy and can be made with hamburger if meat is desired...but I usually make it without. The oil can be left out if less calories are wanted...but this makes a huge amount so that oil is spread fairly far.

1 large chopped onion 1/3 cup oil 2-3 Tbsp chopped garlic (mine is in a jar, chopped for me) 1-28 oz can of Diced Tomatoes 1-15-1/4 oz can Whole Kernel Corn 1-15oz can Black Beans-rinsed and drained 1-14-1/2oz can Diced Tomatoes and Green Chilies 2-1/2 Cups water 1-tsp Salt or to taste 3 cups Instant Rice Saute onion in oil until soft, then add garlic and soften it slightly. Using ALL juice in cans accept the beans dump in all remaining canned vegetables. Add water and salt, bring to a boil. Add in Instant Rice. Cook until rice is tender and most of the moisture is absorbed, about 10-15 minutes. Will absorb more moisture as it stands. Makes 8-2Cup servings.


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Adobe Chicken Stew

2 cups chicken breast, cubed 2 - 10 oz. cans tomatoes in juice 1 can corn 1 medium onion, finely chopped several cloves fresh garlic, finely sliced 1 4 oz. can mushrooms, coarsely chopped* 1 green bell pepper, finely chopped* 1/4 teaspoon cumin 1/4 teaspoon ground cloves 1/4 teaspoon cinnamon 1/4 teaspoon black pepper dash of salt * = optional

Stove Top Directions Chicken needs to be pre-cooked (a great way to use up leftovers). Combine all ingredients in large pot. Bring to a boil over high flame then reduce and simmer 20 minutes.

Oven Directions Preheat oven to 350°F. Combine all ingredients in a 9x13 casserole dish and bake for 1 hour. Stir occasionally during baking time.

I would say this dish serves approximately 6 people. You can stretch this dish out for a larger amount of people by adding rice.


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Pasta Fagioli (Macaroni and Beans)

What you need:

2 tbs olive oil 1 small onion minced 2-3 cloves of garlic minced (I like 3) 1 15oz can of Cannellini Beans (white beans) 1 large can of tomatoe sauce salt and pepper to taste 1/2 to 1 tsp of sugar 2 tsps of oregano or Italian Seasoning Blend 4oz of ditalini macaroni

Saute the onion and garlic in oil until soft but not browned. Add tomatoe sauce and simmer for about 1 hour. Drain beans reserving one cup of liquid for sauce. Add the liquid to the sauce and continue cooking stirring constantly until the sauce becomes thick and smooth. Add drained beans, sugar, salt, pepper and oregano or Italian seasonings and cook 15 mins longer. Cook your macaroni about 10 mins or according to package directions DO NOT OVERCOOK. Drain it very well in a collander until it is completely liquid free and add it to your beans and sauce. Heat it for about 5 mins until it is very hot. Use lots of grated Romano cheese when you serve it and a loaf of Italian bread. Serves 4


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Spicy Tomato Soup

This one is very simple...and it is yummy! If you like VERY SPICY tomato soup, you will love this one!

You will need:

2 cans of Condensed tomato soup 1 can tomatoes/green chilies 1/2 tsp ground black pepper 2 sprigs of fresh cilantro, diced. 1/2 can water

Mix these ingredients together, and bring to a boil on medium to high heat. Boil for two minutes. Remove from heat and serve.

It is wonderfully spicy.


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Deloris's Jambalaya

1 bunch of greens onions (chopped) 1 onion (chopped) 2 celery stalks(thinly sliced) 1 green(Bell)pepper (chopped) 1 lb. smoked sausage(sliced) 1 cup boiled chicken (cubed) 2 Tbs. margarine Take all of these ingredients, place in skillet and cook until vegetables are tender.

Add: 1 can of Rotel tomatoes 1 can of diced tomatoes 1 can of cream of chicken soup 2 cans of chicken broth (or 3cups of homemade chicken broth) salt, pepper and hot sauce to taste enough Kitchen Bouquet to make a darker color Cook slowly covered for about 45 minutes to an hour

Add: Instant Rice....about 2 cups let stand about 10 minutes and you have yourself a pot of Jambalaya

Optional you may add shrimp instead of boiled chicken

You can substitute the Rotel tomatoes for regular tomatoes if you don't like spicy. As far as smoked sausage, I prefer Cajun style or a texture sausage such as Andouille.


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Coral's Garden Salad

2 Large Green Peppers Large Vidalia Onion, or any sweet onion 2 Large Ripe Tomatoes 3 Tablespoons Vegetable Oil 4 Nice Fresh Sweet Basil Leaves, cleaned and snipped into small pieces (don't substitute dried)

Clean green pepper and slice in rings. Do the same with the vidalia and the tomatoes, breaking up the onion rings. All vegetables should be sliced in rings of approximately the same width. Put in a Rubbermaid or Tupperware bowl with a lid. Add vegetable oil and sweet basil. Put top on bowl and shake gently. Place in refrigerator for at least 1 hour before serving. Turn every once in a while. This salad doesn't need any salt and pepper. It is delicious.


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Soft Sugar Cookies

1 cup butter crisco 1 teaspoon nutmeg 1 teaspoon salt 1 1/2 cup white sugar 2 eggs 1 cup sour cream (light will work fine) 2 teaspoon vanilla 4 cups flour 1 teaspoon soda 1 teaspoon baking powder

Cream crisco, nutmeg, salt and vanilla with sugar. Add eggs and sour cream and beat well. this mixture should be smooth and light yellow colored. Stir in flour , soda, and baking powder . Dough will be sticky but put in fridge to chill for at least a half an hour. Usually I will make in the evening and keep in fridge until morning and then roll them out and bake them. Roll out to a 1/4 inch thickness. Cut in 2 or 3 inch rounds. I put a dab of jam or jelly in center and bake in 400 o oven for 8 to 10 minutes.


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BEEF VEGETABLE SOUP

You will need:

1/4 cup chopped onion 3/4 lb. ground beef 1/3 cup sliced celery 1 cup cubed carrots 1 8oz can tomato sauce 1 Tbsp cornstarch, dissolved in 1 Tbsp water 2 cups shredded cabbage leaves

Here's how:

Saute onion and beef in oil,and cook until beef turns light brown. Add celery, carrots and 4 cups water. Season with 3/4 tsp. salt and simmer for about 20 minutes. Pour in tomato sauce and let simmer for another 10 minutes. Add dissolved cornstarch and cabbage. Cook until cabbage is crisp-tender.

Serve hot. Makes a perfect light lunch or soup course.


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VOODOO CHICKEN

2 pounds skinless boneless chicken breast -- cut into 1/2" strips Salt and freshly ground pepper 2 tablespoons vegetable oil 2 large onions -- chopped 2 red bell peppers -- cut into strips 2 cloves garlic -- finely chopped 14-1/2 ounces chicken broth 3/4 cup peanut butter 1 teaspoon crushed red pepper 10 ounces frozen peas -- thawed

Season the chicken with salt and pepper. In your nonstick frying pan, heat the oil over medium heat. Add the chicken strips and sauté, stirring often, for 3 minutes, or until the chicken turns opaque. Remove the chicken to a plate.

Add the onions, bell pepper, and garlic to the pan. Sauté 3 minutes, or until the onions are tender. Add the broth and peanut butter. Stir in the hot pepper. Simmer, stirring occasionally, for 10 minutes.

Stir in the chicken strips and peas. Cook 5 to 10 minutes, stirring occasionally, until the sauce is thickened and the dish is heated through. Yield: 4 servings.

(from A Man and His Pan by John Boswell)

Per serving: 707 Calories (kcal); 35g Total Fat; (44% calories from fat); 72g Protein; 29g Carbohydrate; 132mg Cholesterol; 783mg Sodium; 8g Fiber Food Exchanges: 1 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates


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BEEF AND BROCCOLI SALAD

7 cups fresh broccoli -- coarsely chopped 1 medium red bell pepper -- cut into strips 1/3 cup sliced green onions 3/4 pound deli roast beef -- cut into thin strips 1/4 cup rice vinegar 3 tablespoons soy sauce, low sodium 1 tablespoon water 1 tablespoon vegetable oil 1 clove garlic -- minced 1/4 teaspoon fresh ginger root -- grated 1/8 teaspoon red pepper flakes 8 lettuce leaves

Arrange broccoli in vegetable steamer. Place over boiling water; cover and steam 5 minutes. Drain and chill. Combine broccoli, red pepper, green onions, and roast beef; set aside.

Combine vinegar and next 6 ingredients; stir well. Pour over broccoli mixture; toss gently. Cover and chill 2 hours, stirring occasionally. To serve, drain mixture, and arrange on lettuce leaves. Yield: 4 servings.

Per serving: 247 Calories (kcal); 7g Total Fat; (25% calories from fat); 30g Protein; 18g Carbohydrate; 35mg Cholesterol; 1720mg Sodium; 6g Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


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POTATOES LORRAINE

2 eggs -- beaten 1/4 cup bread crumbs 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 large potatoes -- unpeeled and cooked 2 tablespoons minced onion 1 cup shredded Cheddar cheese -- divided 4 slices cooked bacon -- crumbled and divided Paprika

Combine eggs, bread crumbs, salt, and pepper. Grate potatoes and measure 3 cups; stir grated potatoes into egg mixture. Add onion, half of cheese, and half of bacon. Spoon mixture into a lightly greased 1-1/2-quart casserole. Sprinkle top with paprika. Bake at 350 degrees for 25 minutes. Sprinkle top with remaining cheese and bacon; bake casserole an additional 5 minutes. Yield: 4 servings.

Per serving: 260 Calories (kcal); 15g Total Fat; (52% calories from fat); 14g Protein; 17g Carbohydrate; 129mg Cholesterol; 633mg Sodium; 1g Fiber Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates


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PORK CUTLETS WITH CLAM AND GARLIC SAUCE

2 dozen clams -- littleneck 6 ounces clam juice 3 tablespoons olive oil 1-1/4 pounds center cut pork loin -- cut into 1/2-inch slices and pounded thin Unbleached flour 2 cloves garlic -- minced 1 tablespoon Madeira

Dump the clams into a Dutch oven or stockpot. Add about 1/2-inch of water and steam the clams over high heat until they pop open, about 8 minutes. Discard any clams that don't open within a couple of minutes of the rest of the batch. Pull the clams from their shells, halve them if larger than small bite-size, and reserve the clams and any accumulated juice. Strain the cooking liquid through a fine sieve or coffee filter into a measuring cup. You will need 1-1/2 cups of liquid. Pour off any extra, or add bottled clam juice to equal that amount, and reserve it.

Warm the olive oil in a large skillet over medium-high heat. Dust the pork slices with flour and fry them in the oil, in batches if necessary, until lightly browned and just cooked through, 1 to 2 minutes per side. Remove the pork slices and keep them warm.

Reduce the heat to medium-low, stir in the garlic, and saute for 1 minute. Pour in the Madeira, being cautious of rising steam. Pour in the reserved clam liquid and stir briefly until the sauce thickens slightly. Return the pork to the sauce, cook another minute, add the clams and juice, and heat through. Arrange the pork on plates, topping it equally with the clams and sauce. Serve hot. Yield: 4 to 6 servings.

(from American Home Cooking by Cheryl Alters Jamison & Bill Jamison)

Per serving: 274 Calories (kcal); 18g Total Fat; (60% calories from fat); 21g Protein; 5g Carbohydrate; 53mg Cholesterol; 180mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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SLOW COOKED RANCH-STYLE BRISKET AND BEANS

1 pound dried pinto beans 2 cups hot water 1 large onion -- chopped 1-1/2 cups ketchup 3 tablespoons Worcestershire sauce 1 tablespoon prepared mustard 1/4 cup red wine vinegar 1/4 cup packed brown sugar 1/2 teaspoon seasoned salt 1 teaspoon liquid smoke flavoring 3 pounds beef brisket -- boned, trimmed of fat

In a 4 or 5-quart electric slow cooker, combine the pinto beans, water, and onion. In a medium bowl, mix together the ketchup, Worcestershire sauce, mustard, vinegar, brown sugar, seasoned salt, and liquid smoke. Stir half of the ketchup mixture into the beans in the slow cooker. Place the brisket on top of the beans; cut to fit into the pot if necessary. Spread the remaining ketchup mixture over the top of the brisket. Cover and cook on the low heat setting 9 to 10 hours, stirring once or twice, if possible, until the beans and beef are tender. Skim off any excess fat from the top. To serve, slice the meat across the grain and serve with the beans. Yield: 6 servings.

Per serving: 1079 Calories (kcal); 61g Total Fat; (51% calories from fat); 56g Protein; 77g Carbohydrate; 166mg Cholesterol; 1093mg Sodium; 20g Fiber Food Exchanges: 3 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 2 Other Carbohydrates

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Crunchy Beef Bake Casserole

1 (7oz.) package Elbows 1 lb. ground beef 1 can (10 3/4oz.) Cream Mushroom Soup 3/4 cup shredded cheddar cheese 1 can Whole Tomatoes, cut up 1/4 cup chopped green pepper 3/4 tsp. Seasoned Salt 1 can (3oz) French's French Fried Onions

Prepare Macaroni as directed on package. Brown ground beef, drain. Combine all ingredients except onions. Pour half mixture into 2qt. casserole dish. Add 1/2 can onions. Pour remaining mixture over onions cover. Bake at 350 for 30 minutes until bubbly hot. Top with remaining onions and bake uncovered 5 minutes longer. Serves 4 - 6

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Hershey's Mini Kiss Peanut Blossoms

1/2 cup shortening 3/4 cup REESE'S Creamy Peanut Butter 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 egg 2 Tablespoons milk 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Additional granulated sugar 1-3/4 cup HERSHEY'S MINI KISSES Chocolate

Heat oven to 375 degrees. In large bowl, beat shortening and peanut butter until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually add to peanut butter mixture, beating until well blended. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately place 3 MINI KISSES Chocolate on top of each cookie, pressing down slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

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A most yummy treat for the "I'm hungry" times!

Couch Potato Skins

2 large baking potatoes 2 Tbsp. melted butter Salt and pepper to taste 1/2 cup shredded cheddar cheese

Topping

6 strips bacon 1/4 cup Sour Cream 1 chopped green onion 1/2 tsp. horseradish (or more if you like it hot!)

Preheat oven to 450 degrees. Pierce baking potatoes, microwave 10 minutes, let stand 10 minutes. Quarter the potatoes to make wedges. Brush the potatoes with the melted butter. Salt and pepper to taste. Bake in oven for 10 minutes. Put cheese on potatoes and return to oven until cheese is melted.

Microwave bacon, let cool. Mix the remaining topping ingredients. Spoon topping onto potatoes and crumble bacon over the top.

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I decided to produce some croutons for our cold soups. I bought some French Baguette but of course it was too fresh. So I tried to 'quick-dry' the bread. Well, convection and microwave for 10 minutes is too much. Now I had a big French Baguette "stone dry". Now what? I remembered a dish my mother always made in Switzerland. And I found it via the Swiss Boy Scouts Home Page.

Vogelheu or Bird's Hay.

To use your old, dry bread:

20 oz or 600 g baguette, dry cut into thin slices

Heat 5 table spoons of butter or margarine in a large frying pan, add bread, mix thoroughly immediately and roast. Remove from pan and set aside.

Mince 2 onions, 1 garlic, parsley, chives and whatever herbs you might have handy. I also used rosemary, thyme and 'herbs de provence'. Dried stuff but I soaked it in a little bit of red wine.

Sauté onions and herbs in the big frying pan. Make sure that the herbs don't burn.

Add roasted bread.

Have the following mixture prepared:

25 fl. oz. milk 6 eggs 1 teaspoon of salt Freshly ground pepper a little nutmeg Stir well and pour over bread/herbs mixture.

Stir-fry until thick. Serve with mixed salad or apple/pear sauce.

As my wife imports fresh mushrooms and vegetables into Hong Kong, we added some sliced button mushrooms and diced smoked bacon with the herbs and, since I'm Swiss, I've mixed some grated Swiss cheese (only a little) with the milk.

Serves 6 - 8 people and has A LOT of calories.


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Broccoli Salad

1 head broccoli 1 sliced large sweet onion 1 lb. cooked bacon or equivalent bacon bits 1 8 oz. can sliced water chestnuts 2-3 boiled eggs, chopped or sliced 1 cup shredded sharp cheddar cheese

Mix with dressing made from:

1 cup mayonnaise 1/2 cup sugar 2 tablespoons vinegar

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Ossobucco Milanese ~ Veal/Lamb Shanks Milan Style

6 veal/lamb shanks; cut 2 inches thick 1/3 cup olive oil 1 carrot; chopped 3/4 cup dry white wine 2 Tblsp parsley; chopped salt and pepper 1/2 cup flour 1 medium onion; chopped 1 celery stalk; chopped 28oz can Contadina Roasted Garlic Crushed tomatoes 2 garlic cloves; chopped

Sprinkle shanks with flour. Heat oil in large pot, add shanks and brown on all sides over medium heat then remove. Add onion, celery, carrot and saute until lightly brown. Return shank to pot, stir in wine and tomatoes. Cover pot and simmer 1 1/2 hours until meat falls from bone. Add parsley, garlic, salt and pepper. Arrange meat and sauce on warm platter, garnish with parsley. Makes 3 to 6 servings.

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Stroganoff

1 1/2 lbs. Ground beef 1 med. onion 1 can mushrooms {either stems & pieces, cut or whole buttons you slice} 1 10 oz. can Cream of mushroom soup 1 - 1 1/2 cups elbow macaroni {about 2 - 3 cooked cups} 4 to 8 oz. sour cream or plain yogurt {depends on your taste} Should have just a slight tart taste not over powering.

Brown beef and onions add mushrooms, while cooking the macaroni. Add soup, then macaroni. When it is heated through then add the sour cream, remove from stove and serve.

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Mushroom Chicken

1 chicken (fryer) cut up 2 TBS. butter or margarine, melted 1 can of cream of mushroom soup 1 envelope onion soup mix

Preheat oven to 400 degrees. Put chicken, skin side down, in a baking pan. Pour butter or margarine over chicken. Bake for 20 minutes. Turn chicken over, back for another 20 minutes.

Mix mushroom soup, onion soup and ½ soup can of water together. Spoon over chicken. Bake another 20 minutes.

The soup "gravy" is excellent over rice.

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Mushroom and Barley Casserole:

1 (10 oz.) can mushrooms and juice 1 (10 oz.) can bouillon 1 can water 1 c. raw pearl barley 2 T. onion, chopped 3 T. butter chopped, fresh parsley

Bring the first 3 ingredients to a boil and pour over barley, onion and butter in a 1 qt. casserole dish. Bake at 325F. for 1 1/4 hrs. Add a little more liquid if necessary, remove cover for last 15 minutes. Sprinkle top with parsley. Use instead of potatoes with hot baked ham, roast veal or pork.

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Mary Alice's Wallpaper Paste Frosting

1 cup whole milk 6 tbsp. flour 1 cup granulated (not powdered!) sugar 3/4 cup Crisco Vegetable shortening (not butter, not margarine, no, no, no!) 1 1/2 tsp. vanilla extract

Combine the milk and flour in a small saucepan and cook over low to medium heat until the mixture thickens, stirring constantly to avoid "lumps." ( It will look like the stuff we used to make as kids!) Remove from the pan and place in a bowl to cool completely.)

Combine the granulated sugar and Crisco in a separate bowl and beat with an electric mixer until the sugar is dissolved (otherwise it will have a "grainy" texture.). Then combine this mixture with the cooled milk and flour mixture and add the vanilla. Mix the entire ingredients until fluffy. The frosting should taste smooth, without any lumps. Do not underbeat; you cannot overbeat this frosting. It takes a little time, but it is well worth the effort.


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ZIPPY BARBECUED CHICKEN

2 cups apple cider vinegar 1/2 cup barbecue sauce 1/4 cup vegetable oil 1/2 teaspoon salt 1 tablespoon crushed red pepper 1/2 teaspoon ground red pepper 1-1/2 teaspoons ground black pepper 2 broiler or fryer chickens -- 2-1/2 to 3 lbs each, quartered

Combine first 7 ingredients in a medium saucepan; bring to a boil, and cook 2 to 3 minutes, stirring occasionally; set aside. Place chicken, skin side up, on grill. Grill over medium coals 15 minutes. Dip each chicken quarter in barbecue sauce, and return to grill. Grill an additional 40 minutes or until tender, basting with sauce every 10 minutes. Yield: 8 servings.

Per serving: 576 Calories (kcal); 42g Total Fat; (65% calories from fat); 43g Protein; 6g Carbohydrate; 173mg Cholesterol; 422mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates


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MEXICAN SALAD

1 small head of butterhead lettuce 2 large oranges -- pared and sectioned 1 cucumber -- sliced 1 small onion -- thinly sliced and separated into rings 2 tablespoons red chiles -- chopped 1/2 teaspoon chili powder

CHILI DRESSING

1 cup plain nonfat yogurt 1 tablespoon chili sauce 1/4 teaspoon onion powder 1/4 teaspoon salt

Coarsely shred lettuce. Toss lettuce and remaining ingredients except Chili Dressing in large bowl. Spoon 2 tablespoons dressing onto each serving.

For dressing, simply mix well the yogurt, chili sauce, onion powder, and salt.

Yield: 8 servings.

Per serving: 46 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 9g Carbohydrate; 1mg Cholesterol; 93mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


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CELEBRITY GREEN RICE

1 cup rice -- regular, uncooked 2 cups chicken broth 1/2 teaspoon salt 1/8 teaspoon ground black pepper 3/4 cup chopped celery 3/4 cup chopped green onions 1/4 cup chopped parsley 1/4 cup butter or margarine 8 ounces water chestnuts, canned -- sliced

Combine rice, chicken broth, salt, and pepper in a medium saucepan; cover and cook over medium heat 20 minutes or until done. Set rice aside and keep warm. Saute celery, green onion, and parsley in butter; stir into rice. Stir in water chestnuts. Yield: 6 servings.

Per serving: 219 Calories (kcal); 8g Total Fat; (34% calories from fat); 5g Protein; 31g Carbohydrate; 21mg Cholesterol; 531mg Sodium; 2g Fiber Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


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CREAMY POTATO BAKE

3 cups mashed potatoes 8 ounces sour cream 5 slices bacon -- cooked and crumbled 3 small green onions -- chopped 1 cup sharp cheddar cheese -- shredded

Spread potatoes evenly in a lightly greased 10- x 6- x 2-inch baking dish. Top with sour cream; sprinkle with bacon and green onion. Top with cheese. Bake potatoes at 300 degrees F. for 30 minutes. Serve hot. Yield: 6 servings.

Per serving: 273 Calories (kcal); 19g Total Fat; (62% calories from fat); 10g Protein; 16g Carbohydrate; 43mg Cholesterol; 469mg Sodium; 2g Fiber Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates


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ORANGE MUFFINS

These muffins are fun to make. People don't use sugar cubes very often anymore, and it's too bad--they're so neat, so identical, so darn cute. Here you dip the cubes in juice, press them into muffin batter, and then marvel at the volume of flavor they impart to the finished product. Makes 12. Per muffin: 137 calories, 1.6 grams fat, 21 milligrams cholesterol, 27.2 grams carbohydrates, .6 grams fiber, 3.4 grams protein, 175 milligrams sodium.

1 tablespoon butter 3 tablespoons sugar 1 beaten egg, at room temperature 1 cup milk, at room temperature 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt Orange juice 12 sugar cubes

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

Cream butter and sugar. Add egg; mix well. Add milk; mix well. Sift together flour, baking powder, and salt; add to butter mixture and mix just until moistened.

One at a time, dip a sugar cube in orange juice and press it into the top of a muffin. Bake 25 minutes.

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Bean Dip

2 15oz cans Refried Beans 1 15oz can Chili (your favorite brand, with or without beans whichever you prefer) 1 11oz can Ro-Tel tomatoes Cheddar Cheese (to taste, more is better)

Combine beans, chili, tomatoes and cheese. Heat thoroughly until cheese is melted. If you want to get really fancy you could chop some onions,bell pepper or jalapenos and add to the mixture. Serve hot and garnished with grated cheese along with warmed tortilla chips. The dip is also great in homemade burritos with ground beef.

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Oaxaca steak and grilled veggie kabobs

2 to 3 cloves garlic, pressed 2 tsp. packed brown sugar 1 tsp. red chile powder 1 tsp. salt or to taste 1/2 to 1 tsp. crushed red pepper flakes (chile pequin) 1/2 tsp. freshly ground pepper 1 tbsp. vegetable oil 1 2 lb. round steak

In small bowl mix all ingredients except steak. Blend thoroughly to make a paste. Rub evenly into all surfaces of steak (front and back) Wrap loosely in plastic and refrigerate 4 to 8 hours. When ready to grill cut into 1 to 2 inch pieces for skewing.

You can use almost any kind of vegetable you like to grill. I use onions, bell peppers, broccoli, small chunks of corn on the cob. Cut into pieces to fit on skewers. Alternate veggies with steak and place on grill. Brush veggies with the following herb butter as they are cooking:

1/2 cup butter or margarine 1/2 tsp. oregano or basil 1/2 tsp. black pepper

You can also just make the steak and grill it.

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PEACHY PORK CHOPS

4 boneless loin chops, 1" thick salt & pepper, to taste 1 Tablespoon oil 1 can sliced peaches, 1 lb 13 oz 3 Tablespoons brown sugar 1 t ground ginger

Trim all visible fat from chops, season sparingly and brown in oil. Mix peach liquid with brown sugar and ginger and add to skillet with chops. Add peaches and cook, uncovered, on medium heat for about 15 to 20 minutes, until liquid is reduced by about half. Turn chops occasionally to insure even coating and cooking.

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Zesty Potato Soup

You will need:

5 cups chopped/diced potatoes 1 cup chopped onion 1 cup chopped/diced celery 1 1/2 cup shredded carrots 6 cups water 2 Chicken boullion cubes

Bring these to a boil, and cover for 10 minutes.

Then add,

2 tablespoons of flour, 1 table spoon Cajun Seasoning 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1 cup of whole or skim milk 8 oz of shredded American or Cheddar cheese (DO NOT USE MOZZARELLA)

Stir constantly until boiling, to prevent burning/sticking on the bottom of pot. Once it has boiled, remove from heat, and let it stand for about 30 minutes. Reheat, and serve.

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BLENDER SQUASH CASSEROLE

4 medium yellow squash -- thinly sliced 2 green onions -- sliced 1/4 teaspoon celery salt 1/4 teaspoon lemon pepper 6 Saltine crackers 3/4 cup milk 3 large eggs 3/4 cup sharp cheddar cheese -- divided 1/4 teaspoon salt 2 tablespoons crushed potato chips 2 tablespoons pecans -- chopped

Arrange squash and onion in a vegetable steamer; sprinkle with celery salt and lemon pepper. Steam 10 minutes. Place half of squash mixture in container of electric blender; add crackers, milk, eggs, and 1/2 cup cheese; process at high speed for 15 to 20 seconds or until well blended. Combine squash puree, remaining squash, and salt in a mixing bowl; stir well. Spoon into a buttered 1-1/2-quart casserole; sprinkle with potato chips, pecans, and remaining cheese. Bake at 350 degrees F. for 50 minutes or until center is set. Serve immediately. Yield: 4 servings.

Per serving: 246 Calories (kcal); 16g Total Fat; (56% calories from fat); 13g Protein; 14g Carbohydrate; 169mg Cholesterol; 526mg Sodium; 3g Fiber Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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LOWFAT CIDER-COOKED VEGETABLES

1 tablespoon unsalted butter 1/2 pound parsnips -- peeled and cut into thin rounds or sticks 1 pound carrots -- baby-cut 10 Brussels sprouts -- trimmed 1-1/2 tablespoons honey -- divided 1/2 cup apple cider 2 tablespoons apple brandy 1/4 teaspoon kosher salt

Melt the butter in a large nonstick saute pan. Stir in the vegetables and toss until coated. Stir in 1 tablespoon of the honey and the remaining ingredients. Simmer, covered for 15 minutes. Uncover and continue to cook for 5 minutes. Stir in the remaining honey and continue to cook for about 5 more minutes, until the liquid is reduced to a glaze.

(from 1,000 Lowfat Recipes by Terry Blonder Golson)

Per serving: 109 Calories (kcal); 2g Total Fat; (17% calories from fat); 2g Protein; 22g Carbohydrate; 5mg Cholesterol; 114mg Sodium; 5g Fiber Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

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EASY RISOTTO-STYLE RICE

1/2 cup long-grain white rice -- uncooked 1 clove garlic -- minced 3 cups chicken broth -- 3 to 4 cups Generous dash ground black pepper 1 tablespoon Parmesan cheese -- grated

In medium nonstick saucepan over medium heat, cook rice and garlic 2 minutes, stirring constantly until each addition of broth is absorbed before adding more. Cook 25 to 30 minutes or until rice is done and broth is absorbed, stirring constantly. Add pepper and cheese. Serve immediately. Yield: 6 servings.

Per serving: 80 Calories (kcal); 1g Total Fat; (12% calories from fat); 4g Protein; 13g Carbohydrate; 1mg Cholesterol; 398mg Sodium; trace Fiber Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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GRILLED TANDOORI CHICKEN PIECES

2 cups plain yogurt 1 tablespoon ginger -- freshly grated 1 tablespoon garlic -- minced 2 teaspoons paprika 2 teaspoons kosher salt 1-1/2 teaspoons ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon freshly ground pepper 1/4 teaspoon ground cloves 3 pounds chicken pieces Vegetable oil

In a large bowl, combine the yogurt and next 9 ingredients. Mix well and set aside. Rinse the chicken pieces and pat dry. Using a sharp knife, make 1/2-inch-deep scores in the chicken meat at 1-inch intervals. Add the chicken pieces to the marinade and coat well, working the marinade into the cuts. Cover and refrigerate for at least 8 hours or as long as 12 hours. Lightly brush cooking grate with vegetable oil. Scrape most of the marinade from the chicken pieces. Grill them indirectly over medium heat, turning occasionally, until the meat is opaque throughout and the juices run clear. Breasts will take about 45 minutes, while drumsticks will take about 1 hour. Serve warm. Yield: 6 servings.

(from Weber's Art of the Grill)

Per serving: 396 Calories (kcal); 26g Total Fat; (60% calories from fat); 32g Protein; 6g Carbohydrate; 151mg Cholesterol; 776mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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"UNFRIED" RICE

Vegetable cooking spray 1 egg -- beaten 3/4 cup long-grain white rice -- uncooked 3/4 cups chicken broth 1 tablespoon soy sauce 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger 1/2 cup sliced carrot 2 green onions -- thickly sliced 1/2 cup frozen peas

Spray medium nonstick skillet with cooking spray and heat over medium heat one minute. Add egg and cook until set, stirring often. Set egg aside. Remove pan from heat. Spray with cooking spray. Add rice and cook until browned, stirring constantly. Stir in broth, soy sauce, garlic powder, ginger, and carrot. Heat to a boil. Reduce heat to low. Cover and cook 15 minutes. Add onions and peas. Cook 5 minutes more or until rice is done and most of liquid is absorbed. Stir in egg and heat through. Yield: 4 servings.

Per serving: 187 Calories (kcal); 2g Total Fat; (10% calories from fat); 7g Protein; 34g Carbohydrate; 47mg Cholesterol; 633mg Sodium; 2g Fiber Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Tex-Mex Tortilla Soup (6 servings)

2 Whole large chicken breasts (about 2 lb.), skinned and boned 2 c Water 14 1/2 oz Can beef broth 14 1/2 oz Can chicken broth 14 1/2 oz Can tomatoes, cut up 1/2 c Chopped onion 1/4 c Chopped green pepper 8 3/4 oz can whole kernel corn, drained 1 ts Chili powder 1/2 ts Ground cumin 1/8 ts Ground black pepper Tortilla Chips (about 3 cups), coarsly crushed 4 oz Monterey Jack Cheese, schredded (about 1 cup) 1 Avocado, peeled, seeded and cut into chunks Snipped cilantro Lime Wedges

Instructions

Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges. Makes 6 servings.

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Cincinnati Chili

1 qt. water 2 lbs. ground chuck, crumbled 2 med. onions, finely chopped 5-6 cloves garlic, crushed (use garlic press) or minced One 15-oz. can tomato sauce 2 T. cider vinegar 1 T. Worcestershire sauce 10 peppercorns, ground 8 whole allspice, ground 8 whole cloves, ground 1 large bay leaf 2 t. salt 2 t. ground cinnamon 1 1/2 t. cayenne pepper 1 t. ground cumin 1/2 oz. unsweetened chocolate, grated

Bring water to boil in 4-6 qt. pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight. Skim all or most of the fat and discard. Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente. Optional toppings: finely-grated Cheddar cheese, chopped onion, red kidney beans. Serve oyster crackers and red pepper sauce on the side.

Two-way - spaghetti and chili Three-way - spaghetti, chili and Cheddar cheese Four-way - spaghetti, chili, Cheddar and chopped onion Five-way - spaghetti, chili, Cheddar, onions and red kidney beans

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Lazy Day Lasagne 1 (12 oz.) container cottage cheese 2 c. shredded mazzarella cheese 2 eggs 1 t. onion powder 1/2 t. dried basil leaves 1/8 t. pepper 1 (32 oz.) jar spaghetti sauce 3/4 lb. cooked ground beef 9 uncooked lasagne noodles 1/4 c. water Grated Parmesan cheese

In large bowl, mix first 6 ingredients until well blended; set aside. In medium bowl, mix together spaghetti sauce and cooked ground beef. In 12x8x2" baking dish, spread 3/4 c. meat sauce. Layer 3 uncooked noodles on top of meat sauce. Spread with half of the cottage cheese mixture and 1 1/2 c. meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cottage cheese mixture. Top with remaining 3 uncooked noodles and remaining meat sauce. Pour water around edges of casserole. Cover tightly with foil. Bake in 375° oven 45 minutes. Uncover and bake 15 minutes more, or until noodles are tender. Let stand 10 minutes before serving. Serve with Parmesan cheese. Makes 6 servings.

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Chicken-Corn Chowder

Saute until softened: 1 TBs butter 3 TBs chopped onion 1 stick celery, diced

Stir in:

15 oz can Cream Style corn 1 1/4 cups milk 1 can cream of chicken soup dash black pepper ADD NO SALT, it doesn't need it.

Heat till hot but not boiling. Good with cornbread.

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MONKEY BREAD

4 packages of Pillsbury Biscuits 1 1/3 cup brown sugar 1 tbsp. cinnamon 1 1/2 sticks butter 1/4 cup sugar (white granulated)

Preheat oven to 325. Grease a bundt pan with butter. Mix white sugar and cinnamon. Cut biscuits in quarters and roll in sugar/cinnamon mixture until coated and drop in bundt pan. Melt butter on stove and mix in brown sugar. (It will separate a little....that's okay.) Pour over biscuits in bundt pan. Bake at 325 for 30-35 minutes or until top starts to darken and look done. Invert onto plate and start pulling apart!!

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NO CHEESE CHEESECAKE

· Place in Blender:- 1-1/2 cups crushed pineapple (canned in it's own juice) drain and "save" the juice. · 1-1/2 cups dry skim milk powder · 3 tablespoons lemon juice · 2 teaspoons vanilla · 1/4 teaspoon butter salt (if not available use regular table salt) · 4 packages artificial sweetner · 2 packages unflavoured gelatine Dissolve gelatin in pineapple juice, add 1/2 cup boiling water. Put this with the other ingredients in the blancer. Blend well. Pour into a 8"x8" square pan (which has been sprayed with non stick cooking spray- such as Pam), let set until firm. More fruit may be added if desired (such as whole strawberries), after pouring into pan.

Weight Watchers Recipe:- 4 servings; each serving equals 1 fruit and 1 milk. If extra fruit has been added each serving equals 1-1/2 fruit and 1 milk.

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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

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Party Popcorn Cake

1/4 butter or margarine 1/4 cup of oil 1/2 lb. marshmallows (about 2 1/2 cups) 20 caramels (about a cup) 1/2 lb. salted peanuts without skins 10 cups popped corn 1/2 lb. M&Ms (may substitute diced gumdrops)

In microwave or on stove top melt together butter or margarine, oil, marshmallows and caramels. Place popcorn and peanuts in a LARGE mixing bowl. Add melted ingredients and stir together until popcorn and peanuts are evenly coated. Add the candies last.

Press firmly into oiled 12-cup Bundt pan. (I use Pam or other similar baking spray.) Let stand until firm and completely cooled to room temperature. Remove from pan. (The Bundt pan can be used as a cover after.) For easier slicing, let stand overnight.

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BUBBLE PIZZA

l l/2 lbs ground meat l jar pizza sauce 2 cans refrigerator biscuits OR l can Grands l cup shredded cheddar cheese l l/2 cups shredded mozzarella cheese

Lightly grease 9 x 12 pan. Cut biscuits into quarters and place in pan. Brown meat, drain, mix with pizza sauce. Spread on biscuits. Bake according to biscuit directions. Remove from oven, sprinkle with both cheeses and return to oven about 5 minutes or until cheese is melted. You may add any toppings you like with meat mixture-onions, peppers, sausage, pepperoni, mushrooms, etc.

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QUICKIE STROGANOFF

1 pound ground beef 1 medium onion -- chopped 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 2 cups wide egg noodles -- uncooked 2 cups tomato juice 1/2 cup sour cream 1 tablespoon all-purpose flour

Cook ground beef and onion in a large skillet until meat is browned, stirring occasionally; drain off pan drippings. Stir in the salt, pepper, and Worcestershire sauce. Place uncooked noodles over meat. Slowly pour tomato juice over noodles, moistening all noodles. Cover and simmer 25 to 30 minutes or until noodles are done. Combine sour cream and flour; stir into meat mixture. Heat thoroughly (do not boil). Yield: 6 servings.

Per serving: 350 Calories (kcal); 25g Total Fat; (63% calories from fat); 16g Protein; 16g Carbohydrate; 85mg Cholesterol; 544mg Sodium; 2g Fiber Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

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LOWFAT TURKEY SALTIMBOCCA

1 cup herb stuffing mix -- (not cubes) 1-1/2 pounds turkey breast slices 6 thin slices cooked ham 3 teaspoons dried sage 6 tablespoons mozzarella cheese, part skim milk -- shredded 1 medium tomato -- seeded and chopped

Heat oven to 375 degrees F. Line 15x10x1-inch baking pan with foil; spray with nonstick cooking spray. Place stuffing mix in small, shallow bowl. Place turkey breast slice between 2 pieces of plastic wrap. Working from center, gently pound turkey with flat side of meat mallet until 1/4-inch thick; remove wrap. Repeat with remaining turkey breast slices. Place 1 ham slice and 1/2 teaspoon sage on each turkey slice. Top each with 1 tablespoon cheese and about 1 tablespoon chopped tomato; roll up tightly, jelly-roll fashion. Secure each roll with toothpick. Coat turkey rolls with stuffing mix; place, seam side down, in sprayed pan. Cover pan with foil. Bake at 375 degrees F. for 30 minutes. Uncover, bake an additional 20 to 30 minutes or until turkey is no longer pink. Yield: 6 servings.

Per serving: 181 Calories (kcal); 3g Total Fat; (17% calories from fat); 29g Protein; 8g Carbohydrate; 50mg Cholesterol; 1781mg Sodium; 1g Fiber Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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GARLIC SHRIMP & PASTA

2 tablespoons cornstarch 1-3/4 cups chicken broth 2 cloves garlic -- minced 3 tablespoons chopped fresh parsley -- or 1 tbs dried 2 tablespoons lemon juice 1/8 teaspoon ground red pepper 1 pound medium shrimp -- shelled and deveined 4 cups vermicelli -- cooked without salt

In medium saucepan mix cornstarch, broth, garlic, parsley, lemon juice, and red pepper. Over medium-high heat, cook until mixture boils and thickens, stirring constantly. Add shrimp. Cook 5 minutes or until shrimp turn pink, stirring often. Toss with vermicelli. Yield: 4 servings.

Per serving: 628 Calories (kcal); 3g Total Fat; (4% calories from fat); 39g Protein; 110g Carbohydrate; 173mg Cholesterol; 515mg Sodium; 2g Fiber Food Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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GARLIC SHRIMP & PASTA

2 tablespoons cornstarch 1-3/4 cups chicken broth 2 cups garlic -- minced 3 tablespoons chopped fresh parsley -- or 1 tbs dried 2 tablespoons lemon juice 1/8 teaspoon ground red pepper 1 pound medium shrimp -- shelled and deveined 4 cups vermicelli -- cooked without salt

In medium saucepan mix cornstarch, broth, garlic, parsley, lemon juice, and red pepper. Over medium-high heat, cook until mixture boils and thickens, stirring constantly. Add shrimp. Cook 5 minutes or until shrimp turn pink, stirring often. Toss with vermicelli. Yield: 4 servings.

Per serving: 628 Calories (kcal); 3g Total Fat; (4% calories from fat); 39g Protein; 110g Carbohydrate; 173mg Cholesterol; 515mg Sodium; 2g Fiber Food Exchanges: 5 1/2 Grain(Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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GRILLED JALAPENO CHICKEN

6 chicken breast halves without skin 1/2 cup lime juice -- freshly squeezed 1/4 cup honey 2 tablespoons fresh cilantro 3 jalapeno peppers -- unseeded and sliced 2 tablespoons soy sauce 3 cloves garlic -- chopped 1/4 teaspoon salt 1/4 teaspoon ground black pepper

Place chicken in a 13- x 9- x 2-inch dish and set aside. Combine lime juice and remaining ingredients in container of an electric blender; process until smooth. Reserve 1/4 cup marinade, and pour remaining amount over chicken, turning to coat. Cover and refrigerate reserved marinade and chicken 8 hours. Prepare charcoal fire in one end of grill; let burn 15 to 20 minutes or until flames disappear. Place a pan of water opposite the coals. Drain chicken, and place on food rack over pan of water; cook, with grill lid closed, 30 minutes. Turn chicken, and brush with reserved marinade; cook an additional 25 to 30 minutes or until done. Yield: 6 servings.

Per serving: 184 Calories (kcal); 1g Total Fat; (7% calories from fat); 28g Protein; 15g Carbohydrate; 68mg Cholesterol; 510mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

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BASIL & GARLIC POTATOES

11 medium potatoes -- thinly sliced 4 cloves garlic -- minced 2 teaspoons dried basil leaves -- crushed 1/4 teaspoon ground black pepper 1-3/4 cups chicken broth

In 3-quart shallow baking dish layer half the potatoes, garlic, basil, and pepper. Repeat layers. Pour broth over potato mixture. Bake at 350 degrees F. for 1 hour or until potatoes are tender. Yield: 12 servings

Per serving: 96 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 118mg Sodium; 2g Fiber Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Cappelini Pasta Salad

I had this dish at a family gathering recently and it was wonderful! Very light and tasty. A great dish for any gathering. I've always liked pasta salad, but this one is the best!

1 pound cappellini 1 package Italian salad dressing, Good Seasons 3/4 cup mayonnaise 1 teaspoon mustard 1 cup parsley, chopped 1/2 cup parmesan cheese, freshly grated 1/2 bunch green onions or scallions, chopped

Instructions: Mix Good Seasons Italian Dressing as directed on the package. Mix Mayonnaise with mustard before adding. Toss all remaining ingredients together, toss with cappelini and chill before serving.

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White Chocolate Macadamia Nut Bars

1/4 cup butter or margarine 1 1/2 cups packed brown sugar 1 T. vanilla 2 eggs 2 cups all-purpose flour 1 1/2 t. baling powder 1 cup coarsely chopped macadamia nuts 1 cup white baking chips 1 t. shortening

1) Heat oven to 350F. Grease rectangular pan; 13x9x2 inches. Heat margarine and brown sugar in 3-quart saucepan over low heat about 5 minutes, stirring occasionally, until margarine is melted; remove from heat.

2) Beat in vanilla anf eggs with electric mixer on medium speed until blended. Add flour and baking powder; beat until well blended. Stir in half of the nuts and 1/4 cup of the baking chips. Pour mixture into pan. Sprinkle with remaining nuts and 1/2 cup of the baking chips.

3) Bake 25 to 30 minutes or until top is golden brown and center is set; cool.

4) Melt remaining baking chips and and the shortening in 1-quart saucepan over low heat, stirring constantly. Pour into small resealable plastic bag; seal bag. Cut small opening in a corner of the bag. Squeeze bag to drizzle over bars. Cool until set; cut into 2x1-inch bars. Makes 48 bars

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Cincinnati Chili Recipe (Spaghetti)

makes a great spaghetti sauce or if you rather, just add Kidney Beans and you have Chili. I use my crockpot for this and of course double it...

1 1/2 lb. lean ground beef 1 (29 oz. can) tomato sauce 1 (14 1/2 oz. can) peeled whole tomatoes, I break the tomatoes up... small onion, chopped 1/2 tsp. cinnamon 1/2 tsp. allspice 1 tsp. salt 1/2 tsp. pepper 1 1/2 TBS. chili powder 1 TBS. white vinegar 1 toe garlic 3 bay leaves

Brown meat - cook onions with meat, drain grease. Place meat & onions in large pan or crockpot. Add rest of ingredients. Cook slowly 4-5 hours, covered. Remove bay leaves & garlic before serving. Serve on a bed of spaghetti and top with grated cheddar cheese. Serves 6 - 8

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Sahara Oasis Soup: (Tradionally known as Chorba and served during ramadan)

1 large onion, chopped 1/4 cup chopped fresh parsely or cilantro 2 cloves garlic, minced 1 6 oz can tomato paste 1 15 3/4 can garbanzo beans. 2 tablespoons lemon juice 2 carrots, peeled and cut into pennies 2 tablespoons of olive oil 1 large potato, peeled and cubed into 1 " pieces 2 tablespoons sweet paprika black pepper to taste

1. fry all of the onions until tender in the olive oil. 2. add in the paprika and heat in the oil also..to unlock the flavor 3. add some water, about 1 cup to prevent onions and paprika from burning. 4. add the carrots, garlic, tomato paste and the parsley and enough water to cover. 5. when the carrots begin to get slightly tender, add the potatoes and water to cover simmer for about 1/2 hour. 6. add the garbanzo beans and lemon juice. adjust the amount of broth by adding more water if necessary. adjust flavor by adding pepper. salt is optional.

this recipe will serve 4 as a side dish. double it for a main soup entre.

* if meat is desired, chunk of beef or lamb can be added by braising them with the onions in the beginning of the recipe.

== in algeria another ingredient, "frik" is added. it is flaked wheat, which thickens the broth slightly and adds another flavor. however. it is not essential..and if you want the broth slightly thickened....add about 1/8 cup of instant couscous. this is not tradtional..but it will do the trick.

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HERB CHEESE

Redolent with garlic, this lively HERB CHEESE is a great spread. But baked with meat or vegetables, it adds a new flavor dimension to the recipe. It's super on a sandwich - ham, roast beef, corned beef and my all time favorite is on RED OVAL FARMS Stoned Wheat Thins.

8 oz. ream cheese. softened 2 tablespoons butter, softened 1 tablespoon fined minced parsley 1 small clove garlic, finely minced 1 tablespoon lemon juice 1/4 teaspoon salt pepper

With a food processor: With the machine running, drop the parsley and garlic into the feed tube to mince them. Stop the machine, add the remaining ingredients and process the mixture until it is well blended.

With and electric blender: Combine all the ingredients and beat well until the mixture is thoroughly combined.

Chill for 1 hour or longer before serving so the flavors will develop and blend. Makes 1 cup.

Add fresh or dried herbs if you prefer - chives, dill, thyme, basil, rosemary, tarragon or coarsely ground pepper.

I always double the recipe and freeze half of it. It freezes really well and makes a great gift in a small covered dish.

Before adding dried herbs to a recipe, rub them between the palms of your hands or crush them with your fingertips to release the herb flavor. 1 TEASPOON DRIED HERBS EQUALS 1 TABLESPOON FRESH HERBS.

I enjoy this with crackers and a nice crisp apple for lunch!

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Grilled Turkey Tenderloin

1/4 cup soy sauce (I use lower sodium) 1/4 cup vegetable oil 1/4 cup apple juice 2 T. lemon juice 2 T. minced onion 1 t. vanilla extract Dash each of garlic powder and pepper 2 turkey breast tenderloins (1/2 pound each)

In a large resealable plastic bag or shallow glass dish, combine the soy sauce, oil, apple juice, lemon juice, onion, vanilla, ginger, garlic powder and pepper. Add turkey; seal or cover and refrigerate for at least 2 hours. Discard marinade. Grill turkey, covered, over medium coals for 8 - 10 minutes per side or until juices run clear.

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STRAWBERRY PIE (Makes 6 Servings)

4 cups sliced fresh strawberries 2 cups water 1 sm. Box Jell-O sugar free cook and serve vanilla pudding (not instant)

1 sm. Box Jell-O sugar free strawberry gelatin

Mix water and pudding in a large microwavable bowl. Place in microwave for approx 6 min. or until mixture comes to a boil. (after 3 minutes, stop and stir with a wire whisk and then cook the remaining 3 minutes) Remove from microwave and add the strawberry gelatin. Stir well. Set aside to let it cool down. Once cooled, place sliced strawberries in a 9" pie place. Pour mixture over strawberries and refrigerate until firm (2 hours). Serve with 2 T. fat free Cool Whip.

Total points for whole pie - 6 points. 1 point per slice!

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JIFFY BEEF STROGANOFF 1-lb. ground beef 1 pkg. dry onion soup 1/2 tsp. ginger 3 cups med. uncooked egg noodles 1-4 oz. can sliced mushrooms 3-1/2 cups HOT water 2 tablespoons flour 1 cup sour cream 2 tablespoons sherry (optional)

Brown ground beef in electric skillet at 350 degrees( I use a frying pan) Sprinkle soup mix and ginger over browned meat. Arrange noodles over meat, add mushrooms with liquid: pour water over noodles. Cover tightly; cook at 225 degrees for 0 min. or until noodles are done. Blend flour into sour cream; stir into mixture. Cook about 3 min. or until thickened. !!

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Tex-Mex Rice Meal Brown

1 large chopped onion in 1/3 cup oil until soft Add: 2-3 Tbsp chopped garlic (mine is in a jar, chopped for me) let garlic soften slightly, then Add: (include all juice in cans accept Beans) 1-28 oz can of Diced Tomatoes 1-15-1/4 oz can Whole Kernel corn 1-15oz can Black Beans-rinsed 1-14-1/2oz can Diced Tomatoes and Green Chilies 2-1/2 Cups water 1-tsp Salt or to taste Bring to Boil and add: 3 cups Instant Rice. Cook until rice is tender and most of liquid is absorbed. About 10-15 minutes. That's it! It is so wonderful. Dump-Dump Dump! and it's done.

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PEPPER CORN

8 ounces cream cheese 1/2 cup butter 5 ounces evaporated milk 10 ounces frozen corn kernels 4 ounces diced green chiles

Preheat oven to 350 degrees F. Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan. Bake in a 350 degrees F oven for 20 minutes; until brown and bubbly. Yield: 4 servings.

Per serving: 521 Calories (kcal); 46g Total Fat; (77% calories from fat); 9g Protein; 22g Carbohydrate; 135mg Cholesterol; 479mg Sodium; 2g Fiber Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates

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ZUCCHINI OVEN FRIES

1 tablespoon vegetable oil 3 medium zucchini 3 tablespoons lowfat 1% milk 1 egg white 1/2 cup dry bread crumbs 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons Romano cheese -- grated

Place the oven rack in the top third of the oven and preheat it to 425 degrees F. Coat a rimmed baking sheet with the oil. Cut the zucchini in half lengthwise and if the seeds are large, scoop them out and discard. Cut the zucchini into spears the size of french fries. Whisk together the milk and egg white. Toss the zucchini in this until well coated. Combine the breadcrumbs, salt, pepper, and cheese. Dip the zucchini in this breading mixture a few pieces at a time, and remove with tongs and place on the baking sheet. Leave a little space between each piece; if touching, they won't crisp. Place in the oven and bake for 7 minutes, then turn over with a metal spatula (handle gently or some breading will slide off) and continue to bake until brown, another 6 to 10 minutes. Serve immediately. Yield: 6 servings.

(from 1,000 Lowfat Recipes by Terry Blonder Golson)

Per serving: 85 Calories (kcal); 4g Total Fat; (37% calories from fat); 4g Protein; 10g Carbohydrate; 3mg Cholesterol; 278mg Sodium; 1g Fiber Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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CARROT PATTIES

1/2 pound carrots -- grated 1 clove garlic -- minced 4 eggs 1/4 cup all-purpose flour 1/4 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 tablespoons vegetable oil

In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well. Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side. Yield: 4 servings

Per serving: 204 Calories (kcal); 12g Total Fat; (51% calories from fat); 8g Protein; 17g Carbohydrate; 187mg Cholesterol; 398mg Sodium; 2g Fiber Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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GREEN BEANS WITH GOLDEN LEMON SAUCE

16 ounces green beans -- vertical packed, canned 3/4 cup chicken stock -- undiluted 1/4 cup butter or margarine 2 tablespoons flour 1/2 teaspoon dry mustard 2 egg yolks -- slightly beaten 1-1/2 tablespoons lemon juice Salt to taste 1/4 cup water

Drain beans, reserve liquid. Add enough stock or consommé to liquid to make 1 1/2 cups. Melt butter in skillet over low heat or in top of double boiler. Blend in flour and dry mustard. Gradually add liquid. Cook, stirring, until mixture begins to thicken. Stir a small amount of mixture into egg yolks, add with lemon juice to first mixture. Cook and stir until thickened. Add salt if needed. Placed drained beans in saucepan with water. Heat through, drain. Arrange in bundles on serving dish. Spoon part of sauce over tops. Pass remainder. Yield: 4 servings.

(from Possum Kingdom Lake Cookbook)

Per serving: 183 Calories (kcal); 14g Total Fat; (68% calories from fat); 4g Protein; 11g Carbohydrate; 137mg Cholesterol; 530mg Sodium; 4g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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PORTOBELLO RIGATONI

2 cups rigatoni -- uncooked 6 ounces Portobello mushrooms -- sliced and halved, gills removed 1 medium red bell pepper -- thinly sliced 1 tablespoon butter 1 cup vinaigrette 1/2 cup red onion -- thinly sliced 8 cups mixed salad greens 1/2 cup blue cheese, crumbled

Cook rigatoni according to package directions. Drain. Meanwhile, in 10-inch nonstick skillet melt butter until sizzling; add mushrooms and peppers. Cook over medium-high heat, stirring occasionally, until peppers are crisp tender (4 to 5 minutes). Add cooked rigatoni, salad dressing, and onion to skillet; toss gently to coat. To serve, place salad greens on large serving platter or 4 individual dinner plates; top with mushroom mixture; sprinkle with blue cheese. Yield: 4 servings.

Per serving: 503 Calories (kcal); 40g Total Fat; (69% calories from fat); 10g Protein; 29g Carbohydrate; 20mg Cholesterol; 299mg Sodium; 4g Fiber Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates

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VEGETABLE CASSEROLE

2 cans Veg-All or mixed Vegetables (drained) I find that the Veg-All brand makes a tastier dish... not found in all grocery stores here in Va. (Made by Dean Foods Vegetable Co.). 1 can water chestnuts (drained) 1 cup grated sharp cheddar cheese 1 cup chopped onion 3/4 cup mayonnaise

Mix together and place in 1 1/2 or qt. casserole dish with cover. TOPPING 1 stack Ritz crackers (30) crushed 1/4 cup margarine, melted mix topping then sprinkle on top of Veggies, cover... Bake at 350 for 30 minutes or until hot and bubbly.

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PORK ROAST DELICIOUS

1 1/2 - 1 3/4 lb. boneless top loin pork roast 4 average size red potatoes 1 can of cream of mushroom soup 1 envelope of dry onion soup mix

Preheat oven to 325 degrees F. Place roast, fat side up, in 8"x8"x2" baking dish. Pour mushroom soup over top, covering roast. Sprinkle onion soup mix over entire roast. (Some of both should pour over sides.) Add enough water to raise level of liquid in pan to about an inch. Cover with tin foil and place in oven. After about an hour, cut potatoes into cubes and boil until they are fork tender. Remove roast from dish (there will be gravy in dish, if it seems too thick, add a bit more water), slice into 1/2 - 3/4 inch slices, place back into bottom of dish under gravy. Drain potatoes and pour into dish, stirring them so that they will be coated with gravy. Cook for about 15 - 20 minutes more and then serve. P.S. A little overcooking doesn't really matter.

If you have a meat thermometer, cook to 180 degrees.

Servings: 2 (with a little left over for lunch the next day!)

Just a hint: Boiled carrots taste great with that gravy on them,too.

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Candy Bar Cheesecake

1 1/2 cups finely crushed vanilla wafer cookie (38 cookies) 1/2 cup chopped peanuts 1/3 cup margarine or butter, melted 3 pkgs. (8 ounces each) cream cheese softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 t. vanilla 3 eggs 3/4 cup whipping (heavy) cream 3 bars (2.07 ounces each) chocolate- covered peanut, caramel and nougat candy, coarsely chopped 1/2 cup whipping (heavy) cream

1) Heat oven to 325°F. Mix cookie crumbs, peanuts and margarine. Press evenly in bottom of springform pan, 9x3 inches.

2) Beat cream cheese until smooth. Gradually beat in sugars and vanilla until smooth. Beat in eggs, one at a time. Beat in 3/4 cup whipping cream. Pour over crust.

3) Bake 1 1/4 to 1 1/2 hours or until center is set; cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours.

Sauce: 4) Melt candy bars in 1-quart saucepan over low heat, stirring occasionally. Stir in 1/2 cup whipping cream until smooth. Cool slightly. Remove side of pan. Serve sauce with cheesecake. 16 servings

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Lapschaus - pronounced Lop-skose (Norway)

2 - 3 lb. round steak, cut into 1/2-inch cubes 4 or 5 large white potatoes, peeled and cut into 1/2 inch cubes 1/2 lb. bacon, cut into small pieces 1 large onion, diced

Begin by doing all the cutting of the ingredients. Then cook the diced bacon in a large, non-stick casserole dish on the stove, over medium high. When bacon is cooked, add the onion, without draining. Cook until onion is translucent. Add the cut up beef, and continue cooking, stirring occasionally, until meat is browned. Add the cut up potatoes, and cover with hot water...about an inch or two above the ingredients. Bring to a boil, then simmer, uncovered for about 2 hours, stirring occasionally and adding a little more water if mixture begins to stick to the pan towards the end of cooking. Add just enough water to keep the mixture from sticky - you don't want the end product to be watery. (The water combines with the other ingredients to create a thick gravy that binds everything together.) The finished dish is well blended, tender and very delicious. YUM.

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BETTER BUTTER

1 cup butter ( 2 sticks) at room temperature 1 cup canola oil or olive oil

Put butter and oil in a blender or food processor and blend until thoroughly combined. This "BETTER BUTTER" will be the consistency of yogurt or thick cream. Spoon into a bowl/bowls or mold. Cover and refrigerate to firm. Makes 2 cups.

Variations: Add herbs or fresh crushed (not powdered) garlic. Remember the good butter you get with hot bread in restaurants, this is it.

BETTER BUTTER has half the saturated fat of regular butter and unlike most margarine's, negligible amounts of hazardous trans-fatty acids. Another advantage: It spreads well at refrigerator temperature.

Per teaspoon: 37 calories, 5mg cholesterol, 4g fat (1g saturated fat when made with canola oil, 2g when made with olive oil).

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Cheese-Filled Pastry Slices

16 ozs. cream cheese, softened 3/4 cup sugar 1 t. vanilla 1 t. lemon juice 1 egg, separated 2 8 oz. packages crescent roll dough powdered sugar

1. In medium bowl, combine cream cheese, sugar, vanilla, juice and egg yolk. Mix until smooth.

2. With rolling pin, flatten 1 package of rolls, closing up seams. Cover bottom of greased 9 x 13-inch baking dish with rolled pastry. Pour in cream cheese mixture.

3. Roll out remaining dough on waxed paper to 9 x 13 inches. Invert pastry over cheese mixture. Remove waxed paper. Beat egg white until frothy. Spread over top crust.

4. Bake in preheated 350 degree over for 30 minutes or until golden. Cool. Sprinkle with powdered sugar.

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Strawberry Salad

2 cups boiling water 2 small (approx 8 oz) pkgs frozen sweetened sliced strawberries 1 (8 oz) can crushed pineapple 1 cup (8 oz) sour cream 1 (6oz) pkg strawberry jello 3 small bananas, mashed 1 cup crushed pecans or walnuts

Dissolve jello in boiling water, add strawberries, bananas, pineapple and nuts. Pour half of mixture in a 13 X 9" glass baking dish and refrigerate until firm. Then spread sour cream on top. Pour rest of jello mixture on top and refrigerate again until firm. Serve.

This is very refreshing!

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Panzanella

2 tomatoes, cubed 1 cucumber, peeled and cubed 1 small red onion, thinly sliced 1 cup fresh basil, torn into small pieces 1/2 cup extra virgin olive oil 3 tbsp balsamic vinegar salt and freshly ground black pepper to taste 6-8 thick cut slices of bread, torn into bite size pieces (I like to use sour dough bread)

In a bowl, combine tomatoes, cucumber, onion, and basil. Drizzle with oil and vinegar, season with salt and pepper, and toss well. Place half the bread in a wide, shallow wooden bowl. Spoon half the vegetables over bread. Layer remaining bread on top and then remaining vegetables. Cover and refrigerate 1 hour. Toss salad and adjust seasonings as needed. If bread is dry, add a little oil or vinegar. Serve immediately. 6 servings.

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Milky Way Cake

1 box Yellow Cake Mix (including ingredients to make mix) 2 Tablespoons flour 2 Tablespoons water 4 regular sized Milky Way Bars 2 Tablespoons Margarine

Cake: Mix cake mix according to directions. Reserve 2/3 cup of cake batter. Melt 2 chopped Milky Way Bars with the 2 tablespoons of water. Add to 2/3 cup of reserved batter, and the 2 Tablespoons of flour. Pour batter into a greased and floured bundt pan. Pour candy bar mixture onto batter, making sure it doesn't touch the sides of the pan. Bake according to the box directions for bundt pan. Let cool in pan for 25-30 minutes. Turn onto a plate and let cool completely.

Glaze: Melt together 2 chopped Milky Way Bars, 2 Tablespoons of water and 2 Tablespoons of margarine. Drizzle on cool cake and let sit 30 - 60 minutes to set. (This never happens. We couldn't let it sit for 60 seconds!!)

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Slaphappy Coleslaw

1/2 large head cabbage (chopped fine - don't grate) 1/4 c. grated onion 1 T. lemon juice 2 T. Durkees Famous sauce 2 T. Italian dressing (oil kind) 3/4 c. mayonnaise White pepper and Celery Seed to taste Chop cabbage fine (don't grate). Add grated onion. Sprinkle with lemon juice and Italian dressing. Toss lightly to coat. Mix in Durkees sauce and mayo. Add pepper and alittle celery seed. Pour over slaw and toss to coat well. Chill in covered bowl. May be made the night before.

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SKILLET FRIED CORN

4 slices bacon 1 small green bell pepper -- chopped 1/4 cup finely chopped onion 3 cups fresh corn -- cut from cob 1/4 teaspoon salt

Fry bacon in large skillet until crisp; remove bacon, reserving the drippings. Crumble bacon and set aside. Add green pepper and onion to drippings in skillet; saute over medium heat, stirring constantly, until vegetables are crisp-tender. Stir in corn and cook over medium heat 8 to 10 minutes, stirring frequently. Stir in salt. Top with bacon. Yield: 4 servings.

Per serving: 148 Calories (kcal); 5g Total Fat; (24% calories from fat); 6g Protein; 25g Carbohydrate; 5mg Cholesterol; 253mg Sodium; 4g Fiber Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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SKILLET FRIED CORN

4 slices bacon 1 small green bell pepper -- chopped 1/4 cup finely chopped onion 3 cups fresh corn -- cut from cob 1/4 teaspoon salt

Fry bacon in large skillet until crisp; remove bacon, reserving the drippings. Crumble bacon and set aside. Add green pepper and onion to corn in skillet; saute over medium heat, stirring constantly, until vegetables are crisp-tender. Stir in corn and cook over medium heat 8 to 10 minutes, stirring frequently. Stir in salt. Top with bacon. Yield: 4 servings.

Per serving: 148 Calories (kcal); 5g Total Fat; (24% calories from fat); 6g Protein; 25g Carbohydrate; 5mg Cholesterol; 253mg Sodium; 4g Fiber Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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SALMON-PESTO VERMICELLI

1 cup fresh basil leaves -- firmly packed 1/4 cup Italian salad dressing, low calorie 2 tablespoons water 3 cloves garlic -- crushed 1 pound salmon fillet 1/4 teaspoon cracked black pepper Vegetable cooking spray 4 cups vermicelli -- cooked

Combine first 4 ingredients in food processor bowl fitted with knife blade. Process 2 minutes, scraping sides of bowl occasionally. Set aside. Sprinkle fish with pepper and place, skin side down, on a broiler pan coated with cooking spray. Broil 6 inches from heat (with electric oven door partially opened) 5 minutes. Carefully turn over and broil 4 minutes or until fish flakes easily when tested with a fork. Remove from pan; cool. Remove and discard skin; break fish into bite-size pieces. Combine fish, basil mixture, and vermicelli in a large bowl; toss gently. Yield: 6 servings.

Per serving: 350 Calories (kcal); 4g Total Fat; (10% calories from fat); 21g Protein; 56g Carbohydrate; 40mg Cholesterol; 130mg Sodium; trace Fiber Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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VICTORIA CRAB CAKES

2 large eggs -- beaten 1/2 cup chopped onions 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 3 tablespoons white wine 1 tablespoon lemon juice 1 teaspoon dry mustard 1 teaspoon ground red pepper 1 pound fresh lump crabmeat 2 cups Italian bread crumbs 3 tablespoons butter or margarine -- divided

Combine first 8 ingredients; stir in crabmeat and 1 cup breadcrumbs. Shape into 8 patties; dredge patties in remaining breadcrumbs. Fry in 2 tablespoons butter over medium heat until golden brown, adding additional butter as needed. Drain patties on paper towels. Yield 8 servings.

Per serving: 228 Calories (kcal); 7g Total Fat; (28% calories from fat); 16g Protein; 24g Carbohydrate; 103mg Cholesterol; 1020mg Sodium; 2g Fiber Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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FRIED RIPE TOMATOES WITH GRAVY

4 medium tomatoes 1/2 cup all-purpose flour 1/4 cup vegetable oil -- plus 2 tablespoons 1 cup whipping cream 2 tablespoons brown sugar 1/2 teaspoon salt 1/8 teaspoon ground black pepper

Cut tomatoes into 1/3-inch slices, and dredge in flour. Set aside 1 tablespoon remaining flour. Heat oil in a large skillet over medium heat and add tomatoes; cook until golden brown, turning once. Arrange tomatoes on a serving platter; keep warm.

Add reserved tablespoon of flour to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until thickened. Stir in brown sugar, salt, and black pepper. Spoon over tomatoes. Serve immediately. Yield: 8 servings.

Per serving: 213 Calories (kcal); 18g Total Fat; (74% calories from fat); 2g Protein; 12g Carbohydrate; 41mg Cholesterol; 151mg Sodium; 1g Fiber Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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LAYERED PIZZA DIP

8 ounces nonfat cream cheese -- softened 1/2 cup nonfat sour cream 1/8 teaspoon garlic powder 1/8 teaspoon ground red pepper Vegetable cooking spray 1/2 cup no salt added tomato sauce 1/4 teaspoon dried oregano 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/2 cup frozen artichoke hearts -- thawed 1/4 cup sliced green onions 1/4 cup chopped red bell pepper 1/4 cup olives -- sliced 1/2 cup mozzarella cheese, part skim milk -- shredded 1/2 teaspoon dried Italian seasoning

Combine first 4 ingredients in a small bowl; beat at low speed of an electric mixer until smooth. Spread cream cheese mixture in a 9-inch pie plate coated with cooking spray. Combine tomato sauce with next 3 ingredients in a small bowl, stirring well. Pour tomato sauce mixture over cream cheese mixture. Layer artichokes and remaining ingredients over tomato sauce. Bake, uncovered, at 350 degrees F. for 15 to 20 minutes or until thoroughly heated. Serve with no-oil baked tortilla chips or melba rounds. Yield: 12 appetizer servings.

Per serving: 51 Calories (kcal); 1g Total Fat; (24% calories from fat); 5g Protein; 5g Carbohydrate; 5mg Cholesterol; 169mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Raspberry Double Cream Coffee Cake

Cake: 2-1/4 cups all-purpose flour 3/4 cup sugar 3/4 cup butter 1 cup sour cream 1 egg 1 t. almond extract 1/2 t. baking powder 1/2 t. baking soda 1/4 t. salt

Filling:

1/4 cup sugar 1 (8-ounce) package cream cheese, softened 1 egg 1/2 raspberry preserves 1/2 cup sliced almonds

1. Heat oven to 350 F. Stir together flour and 1/4 sugar in large mixer bowl; cut in butter until crumbly. Reserve 1 cup crumb mixture for topping. 2. Add all remaining cake ingredients to remaining crumb mixture. Beat at medium speed until well mixed (1 to 2 minutes). Spread batter over bottom and 2 inches up sides of greased and floured 9-inch springform pan. 3. Combine 1/4 cup sugar, cream cheese and egg in small mixer bowl. Beat at medium speed until smooth (1 to 2 minutes). 4. Spread cream cheese mixture over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture, sprinkle with almonds and reserves crumb mixture. 5. Bake for 45 to 60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes; remove side of pan. (Center will settle slightly) Serve warm or cold. Store refrigerated. Serves 16

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STEAMED EGG TOFU

Ingredients:

A) 500ml soya bean milk 2 eggs 1 tbsp chicken stock granules 2 tbsp hot water pepper and salt to taste

(B)

3 pips of garlic, chopped 100g minced chicken meat 1 1/.2 tsp oyster sauce 1 1/2 tsp light soy sauce Dash of pepper Dash of sesame oil

For thickening:

1/2 tsp corn flour ] 2 tbsp water ] mix together

2 tbsp cooking oil

For Garnishing:

Chopped spring onions

Method:

Lightly beat 2 eggs in a mixing bowl with a fork. Add in 500ml soya bean milk. Dilute the stock granules in hot water. Add pepper and salt and stir well. Sieve the liquid before pouring onto a bowl for steaming. Steam for 1/2 hour on low heat.

In the meantime, heat oil in work. Fry the garlic until fragrant. Put in minced chicken meat. Add in sesame oil, oyster sauce, dark soy sauce and pepper. Add thickening. Pour onto the cooked tofu and garnish with chopped spring onions. Serve hot.

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EASY FETTUCINE WITH CHICKEN AND BROCCOLI

1 pound of fettucine (I use the Florentine, the spinach and regular kind) 3 or 4 skinless boneless chicken breasts 2 jars of Brother's brand Alfredo sauce, ( I like the kind with mushrooms) 1 bag of frozen broccoli florets fresh mushrooms (We like a lot, but use what you want)

Cook the pasta and drain. Cook chicken breasts until done. cook broccoli until done but not mushy. Saute mushrooms. Warm sauce.

Mix all ingredients and warm thoroughly. You can add garlic bread and a green salad for a complete and tasty meal. Hope you enjoy it as much as we do!

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CHICKEN CASSEROLE

5 chicken breasts (no bones or skin), cooked and chopped lemon pepper and seasoning salt liquid from cooked chicken 2 cups sliced celery 1/4 cup chopped onion 8 oz can sliced water chestnuts 1 can cream of chicken soup (undiluted) 1 cup mayonnaise

Sprinkle uncooked chicken with lemon pepper and seasoning salt and cook in a covered dish in the microwave until done (don't add water) and save liquid from cooked chicken to add to casserole (if you don't do this the casserole will be too dry). Mix above ingredients and place in the bottom of a 9 X 13 baking dish. Sprinkle with the following topping:

1 stick margarine, melted 1 box Stove Top stuffing (any flavor) Mix melted margarine with stuffing mix and seasoning packet. Sprinkle on top of casserole. Cover casserole and bake at 350 for 45-55 minutes.

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CASSEROLE BREAD

- BATTER METHOD 1 cup milk 3 Tbls. sugar 1 tsp. salt 1-1/2 Tbls. shortening 1 cup warm (not hot) water 2 pkgs. yeast 4-1/2 cups sifted flour

Scald milk, stir in sugar, salt and shortening. cool to lukewarm. Sprinkle yeast into warm water. Stir

until softened. Blend in the lukewarm milk mixture. Add flour and stir until well blended, about 2 mins. Cover: let rise in warm place, free from drafts, about 40 mins. or until doubled in bulk. Stir batter down. Beat vigorously about 1/2 min. Turn into greased 1 1/2 quart casserole. A 8x8 or tube pan may be used. Bake uncovered at 375* about 1 hour. Makes 1 loaf.

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Ma's Oven Baked Beef Stew

2 pounds stew beef 2 cans cream of mushroom soup (undiluted) 2 large onions, sliced Salt and Pepper to taste I chop and add my vegetables right in the beginning. Potatoes, Celery, Carrots

Mix meat & soup in extra large casserole dish; then add your vegetables, mixing well to cover everything...top with sliced onions. Cover and place in a 250 oven. Cook for 2-1/2 hours. Add salt & pepper, stir until blended. Again cover casserole and return to oven for another hour or so until veggies are tender. This makes it own gravy - lump free and plenty of it.

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Four Bean Salad

2/3 cup Red Wine Vinegar 2 Tablespoons Sugar 1/4 teaspoon Oregano 1/2 cup Diced Red Onion 1 14 1/2 oz can Cut Green Beans 1 15 oz can Chick Peas 1 15 oz can Cannellini (White Kidney) Beans 1 15 oz can Red Kidney Beans

In a glass microwavable measuring cup, mix together the vinegar, sugar, and oregano. Microwave 1 minute or until warm enough for sugar to dissolve. Let cool a bit (I add an ice cube to speed the cooling process) and add onion. Set aside. Drain green beans and put in a large bowl. Drain and rinse chick peas, cannellini, and red kidney beans. Add to bowl with green beans. Make sure dressing is cooled, and pour over beans. Put in the refridgerator for a few hours to let the flavors blend.

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Roasted Chicken and Vegetables

1 lb. red potatoes, unpeeled, cut in half 2 lg. carrots, cut into 3-inch pieces 1 jumbo onion, cut into 8 wedges 12 garlic cloves, unpeeled (yes - 12) 2 T. olive oil 1 t. salt 3/4 t. dried rosemary leaves 1/2 t. ground black pepper 8 med.-sized chicken thighs (about 2lbs), skin removed* 1 med.-sized red pepper, cut into 6 pieces 1 med.-sized green pepper, cut into 6 pieces

*My family prefers, and I use, 6 skinless chicken breasts instead.

1. Preheat to 425 degrees. Toss potatoes, carrots, onion and garlic with oil, salt, pepper and rosemary. Cover pan and roast 20 minutes.

2. Remove pan and uncover. Add chicken and pepper wedges. Toss all ingredients again -- give a good stir. Roast uncovered 25 minutes. Stir vegetables to brown evenly.

3. Roast 25 minutes longer or until vegetables are golden and chicken is done, again uncovered. Add 1/2 cup hot water, stirring to loosen browned bits on bottom.

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Soft Butter

1 lb. block margarine (room temperature) 1 c. corn oil 5 or 6 drops yellow food coloring 1/4 tsp. butter flavoring 1 c. buttermilk 1 tsp. salt Mix together with electric mixer, store in refrigerator.

Try this, you will like it. It tastes like real fresh butter. I don't use the food color. Use any margarine you want.

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DREAM CAKE

1 Box French Vanilla Cake Mix (I prefer Duncan Hines) 1 Large bowl of Cool Whip 1 Can Crushed Pinepple (the no. 3 or 303 can? not the small one) 1 Bag Flaked Coconut 1 Cup crushed pecans or walnuts (your choice)

Make cake. Cool completely. Stire together rest of ingredients, use as much of the coconut as you think you will like. Frost middle and outside of cake.

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LEMONY CHICKEN PASTA TOSS

2 tablespoons cornstarch 14-1/2 ounces chicken broth 2 tablespoons lemon juice 1 tablespoon Dijon-style mustard 2 cloves garlic -- minced 16 ounces skinless boneless chicken breast -- cut into strips 3 tablespoons chopped fresh parsley -- (or 1 tbs dried) 8 ounces spaghetti -- thin, uncooked

Cook spaghetti omitting salt; drain, keep warm, and set aside. In bowl, mix cornstarch, broth, lemon juice, mustard, and garlic until smooth. Set aside. In medium, nonstick skillet over medium-high heat, cook chicken in 2 batches until browned, stirring often. Set chicken 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 spaghetti.

Per serving: 375 Calories (kcal); 3g Total Fat; (7% calories from fat); 36g Protein; 48g Carbohydrate; 66mg Cholesterol; 454mg Sodium; 2g Fiber Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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TURKEY-BLACK BEAN CHILI

Vegetable cooking spray 1 cup onion -- coarsely chopped 1/2 cup sliced celery 32 ounces canned black beans -- no-salt added 10 ounces canned tomatoes with green chiles -- undrained, chopped 6 ounces turkey breast -- cooked and diced 1 tablespoon chili seasoning mix 1/4 cup nonfat sour cream -- plus 1 tablespoon

Coat a small, heavy pot with cooking spray. Place over medium-high heat until hot. Add onion and celery; sauté until tender. Let cool slightly. Transfer mixture to container of an electric blender. Drain beans; reserve liquid. Add half of beans and all of liquid to blender. Cover; process until smooth. Stop once to scrape down sides. Return to pot. Add remaining beans, tomato and chilis, turkey, and chili seasoning mix to pot. Cook over medium heat until heated. Ladle into bowls; top evenly with sour cream. Yield: 4 servings.

Per serving: 301 Calories (kcal); 5g Total Fat; (14% calories from fat); 23g Protein; 40g Carbohydrate; 26mg Cholesterol; 1030mg Sodium; 13g Fiber Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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CHICKEN WITH VEGETABLES

4 skinless boneless chicken breast halves -- (about 1 lb) 1 egg white 1 teaspoon cornstarch 1 teaspoon low sodium soy sauce 3 medium zucchini 2 tablespoons cornstarch 2 tablespoons cold water 3 tablespoons vegetable oil 1 medium onion -- thinly sliced 2 cloves garlic -- finely chopped 1/2 teaspoon ground ginger 3 cups sliced mushrooms 1/2 cup low sodium chicken broth 2 tablespoons low sodium soy sauce

Trim fat from chicken breast halves. Cut chicken into 2x1-inch strips. Mix egg white, 1 teaspoon cornstarch, and 1 teaspoon soy sauce in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 20 minutes. Cut zucchini lengthwise in half; cut each half diagonally into 1/4-inch slices. Mix 2 tablespoons cornstarch and the water; reserve. Heat oil in 12-inch skillet or wok over high heat until hot. Add chicken; stir-fry about 3 minutes or until chicken is done. Remove chicken from skillet. Add onion, garlic, and ginger to skillet; stir-fry until garlic is brown. Add zucchini and mushrooms; stir-fry 2 minutes. Stir in chicken, broth, and 2 tablespoons soy sauce; heat to boiling. Stir in cornstarch mixture. Boil and stir 1 minute. Yield: 4 servings.

Per serving: 301 Calories (kcal); 12g Total Fat; (36% calories from fat); 33g Protein; 15g Carbohydrate; 68mg Cholesterol; 513mg Sodium; 3g Fiber Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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ORIENTAL PORK & CABBAGE

1 pound lean pork tenderloin 2 teaspoons low sodium soy sauce 1 teaspoon sesame oil 1 teaspoon cornstarch 1 teaspoon sugar 1/8 teaspoon ground black pepper 2 cloves garlic -- finely chopped 3 teaspoons vegetable oil 2 cups cabbage -- coarsely shredded 1 medium bell pepper -- cut into 1/4-inch strips 1 cup green onions -- cut into 1/2-inch pieces, with tops 1 tablespoon sesame seeds -- toasted

Trim fat from pork tenderloin. Cut pork with grain into 2-inch strips. Cut strips across grain into 1/4-inch slices. (For ease in cutting, freeze pork about an hour or until partially frozen.) Toss pork, soy sauce, sesame oil, cornstarch, sugar, black pepper, and garlic in medium glass or plastic bowl or heavy plastic bag. Cover and refrigerate 30 minutes. Heat 1 teaspoon of the vegetable oil in a 10-inch nonstick skillet over medium-high heat until hot. Add pork; stir-fry 4 to 5 minutes or until pork is brown. Remove pork from skillet. Heat remaining 2 teaspoons vegetable oil in skillet until hot. Add cabbage, bell pepper, and onions; stir-fry 2 minutes. Stir in pork; heat until hot. Top with sesame seed. Yield: 4 servings.

Per serving: 227 Calories (kcal); 10g Total Fat; (38% calories from fat); 26g Protein; 9g Carbohydrate; 74mg Cholesterol; 170mg Sodium; 3g Fiber Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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CREAMED SPAGHETTI & MUSHROOMS

4 tablespoons butter 2 tablespoons olive oil 6 shallots -- sliced 6 cups button mushrooms -- sliced 1 teaspoon all-purpose flour 5/8 cup heavy cream 2 tablespoons port wine 4 ounces sun-dried tomatoes -- chopped Pinch nutmeg -- freshly grated 1 pound spaghetti -- uncooked 1 tablespoon chopped fresh parsley

Heat the butter and 1 tablespoon olive oil in a large saucepan. Add the shallots and cook over medium heat for 3 minutes. Add the mushrooms and cook over low heat for 2 minutes. Season with salt and black pepper, sprinkle in the flour, and cook, stirring constantly for one minute. Gradually stir in the cream and port, add the sun-dried tomatoes, and a pinch of grated nutmeg, and cook over low heat for 8 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti and remaining olive oil and cook until tender. Drain the spaghetti and return to the pot. Add the mushroom sauce and cook for three minutes. Transfer the spaghetti and mushroom sauce to a large serving plate and sprinkle with chopped parsley. Yield: 4 servings.

Per serving: 834 Calories (kcal); 35g Total Fat; (37% calories from fat); 22g Protein; 111g Carbohydrate; 82mg Cholesterol; 740mg Sodium; 8g Fiber Food Exchanges: 7 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates

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The Easiest Peanut Butter Cookies Ever

(the only thing easier is buying them at the store!!)

1 Cup Peanut Butter 1 Cup Sugar 1 Egg 1 tsp. Vanilla

Mix all ingredients. Form into balls and place on an ungreased cookie sheet. Press a criss cross design with a fork. Bake at 350 deg. for 12 to 15 minutes. Makes 2 dozen. ( I usually get 16 realistic sized cookies!!!)

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CHICKEN STEAK A LA POBRE

You will need:

2 1/2 lbs. whole chicken, deboned except for the wings (cut into 4 portions) 4 Tbsp. butter or olive oil 4 Tbsp. minced garlic

Marinade: Juice of 1/2 lemon 1 tsp. seasoned pepper (or freshly ground peppercorn) 4 Tbsp. oyster sauce

Here's how it's done: 1. Mix ingredients for the marinade. Marinate chicken pieces overnight in the refrigerator. 2. Put butter or olive oil in non-stick pan. Add garlic and cook until browned but not burnt (be careful about burning the garlic, or else it will be bitter). Remove garlic from pan and set aside. 3. Fry chicken pieces with the marinade in the same pan where you browned the garlic until cooked but not crisp, turning over on each side every 5 minutes 4. When chicken is done, put in individual serving plates. Top with browned garlic. Serve hot with buttered vegetables like corn kernels, diced carrots and peas on the side.

Makes 4 servings.

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Shrimp Melts

1 pound of steamed, pealed shrimp.(50-60 Count) (If you buy at your local grocery store they will steam for free!) 2 packages (4 Ct.)of pre-split English muffins (any type will do but we really like the sourdough) 8 tsp. Real Mayo (salad dressing or fat free may be substituted) 16 Oz Shredded Cheese (use your favorite-we use several kinds to please everyone!) Salt & Pepper to taste

Open up the muffins and spread the Mayo on each side of them. Top them with enough shrimp to cover the muffin. Sprinkle with cheese, salt and pepper. Bake these in the oven @ 350 deg. for approximately 15 minutes or until cheese is melted and muffins are toasted.

Serve warm and Serves 4

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Spaghetti Salad

l lb. of thin spaghetti l red onion, diced l green bell pepper, diced l small jar pimento l (2.25 oz.) can of sliced black olives l bottle of Zesty Italian dressing (16 oz.) l bottle of McCormack Salad Supreme

Cook spaghetti. Run cold water through it until it is cool. Mix all ingredients together. Refrigerate for at 5-6 hours. Best if made day before. I like to put it in a bowl with a lid that I can turn upside down and let the dressing marinate through it all.

Optional items: grated carrots, diced zucchini, broccoli and cauliflower (cut in small pieces), celery or any veggies you might like to try. It is also good with parmesan cheese added.

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Crustless Salmon (or Ham) Quiche

2 cups of milk Half cup of flour 5 eggs 1 - 7 1/2 oz can salmon 1/2 tsp salt 1-1/2 cups shredded cheddar cheese 1/2 cup of parmesan cheese 1/4 cup chopped green onion (optional)

Drain Salmon reserving the liquid. In blender mix the salmon liquid, eggs, milk, flour and salt together until smooth. Pour into greased 10" pie plate or 8x8 square pan.

Sprinkle salmon, cheeses and onion on top, pressing lightly to coat cheese with egg mixture.

Bake at 350F (or 325F in glass) for 25-35 minutes, or just until set and golden. Let stand 5 minutes before serving. Makes 6 servings.

You can also substitute 1 cup of chopped ham for the salmon. Also if you have any leftover veggies, just add them to the pan (ie brocolli, asparagus, etc). This recipe has always turned out but just be careful not to overcook because it can burn quite quickly on the top. Keep in mind that it will set after you take it out of the oven.

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PIZZA MEATBALLS

1 lb. ground beef 1 cup italian style dry breadcrumbs ½ cup milk 2 Tbsp. instant minced onion 1 tsp. garlic salt 1/8 tsp. ground black pepper 4 oz Mozzarella cheese cut into 24 (½ " cubes) 15 oz. jar pizza sauce

Combine 1st 6 ingredients; mix well. Cover each cheese cube with about 1 Tbsp. meat mixture, carefully sealing all around. Place meatballs in a lightly greased 13x9x2 baking pan; bake uncovered at 350 for 20-25 minutes or until done. Place pizza sauce in a large saucepan; cook over medium heat just until boiling. Add meatballs; stir gently and cook until thoroughly heated. Serves 6.

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Steak 'N' Gravy

1 lb. round steak 1 tbsp. oil 1 1/2 cups water 1 tsp. cumin 1 tsp. garlic powder 1/4 tsp. pepper 8 oz. can tomato sauce 2 tsp. sugar

Cut beef into bite-size pieces and brown in oil. Put into crock-pot. Cover with 1 1/2 cups water. Add tomato sauce and seasonings. Cover and cook on low for 8 hours or until meat is tender. Combine 2 tbsp. flour and 1/4 cup of water to thicken broth for gravy. Make into a past and stir into liquid in crock-pot. Cover and cook on high for 30 minutes or until gravy is thickened.

Hope everyone enjoys this recipe, it is so simple to make and comes out tasting so good. We serve it with mashed potatoes and a vegetable.

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THREE CHEESE BAKE

14 ounces penne pasta -- uncooked 1 tablespoon olive oil 2 eggs -- beaten 1-1/2 cups ricotta cheese 4 sprigs basil leaves 1 cup Mozzarella cheese -- grated 4 tablespoons Parmesan cheese -- freshly grated Salt and ground black pepper to taste

Lightly grease an ovenproof dish with butter. Bring a large pot of lightly salted water to a boil. Add the penne and olive oil and cook until just tender. Drain. Beat the eggs into the ricotta cheese and season to taste with salt and pepper. Spoon half of the penne into the base of the dish and cover with half of the basil leaves. Spoon over half the ricotta cheese mixture. Sprinkle with the Mozzarella and then top with the remaining basil leaves. Cover with the remaining penne and then spoon over the remaining ricotta cheese mixture. Lightly sprinkle with the grated Parmesan cheese. Bake in a preheated oven at 375 degrees F. for 30 to 40 minutes until golden brown and the cheese topping is hot and bubbling. Yield 4 servings.

Per serving: 691 Calories (kcal); 26g Total Fat; (34% calories from fat); 34g Protein; 77g Carbohydrate; 169mg Cholesterol; 316mg Sodium; 4g Fiber Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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SHELLS WITH TOMATOES AND ARUGULA

16 ounces pasta shells 16 ounces cherry tomatoes 3 ounces arugula leaves 3 tablespoons olive oil Salt and ground black pepper to taste

Cook pasta in plenty of boiling salted water until al dente. Drain well. Halve the tomatoes. Trim, wash the arugula leaves. Heat the oil in a large saucepan, add the tomatoes and cook for barely one minute. The tomatoes should only heat through and not disintegrate. Add the pasta, then the arugula. Carefully stir to mix and heat through. Season well with salt and ground pepper. Serve immediately with plenty of Parmesan cheese shavings. Yield: 4 servings.

Per serving: 537 Calories (kcal); 12g Total Fat; (20% calories from fat); 16g Protein; 90g Carbohydrate; 0mg Cholesterol; 23mg Sodium; 4g Fiber Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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TUNA PASTA SALAD

1 pound macaroni 4 tablespoons olive oil 14 ounces tuna in water -- drained and flaked 28 ounces cannelini beans -- canned -- rinsed and drained 1 small red onion 2 celery stalks Juice of 1 lemon 2 tablespoons chopped fresh parsley Salt and ground black pepper to taste

Cook pasta in plenty of boiling salted water until al dente. Drain and rinse under cold water to stop the cooking. Drain well and turn into a large bowl. Toss with the olive oil and set aside. Let cool completely. Mix the flaked tuna and the beans into the cooked pasta. Slice the onion and celery very thinly and add them to the pasta. Combine the lemon juice with the parsley. Mix into the other ingredients. Season with salt and pepper. Let the salad stand for at least 1 hour before serving. Yield: 8 servings.

Per serving: 475 Calories (kcal); 8g Total Fat; (16% calories from fat); 30g Protein; 69g Carbohydrate; 15mg Cholesterol; 187mg Sodium; 11g Fiber Food Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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PENNE PASTA PRIMAVERA

2-3/4 cups broccoli flowerets Vegetable cooking spray 1 teaspoon olive oil 3/4 cup chopped onion 2 teaspoons chopped garlic 14-1/2 ounces whole tomatoes -- canned, drained and chopped 3/4 cup garbanzo beans, canned -- drained 1/4 cup dry white wine 5 ounces penne pasta -- uncooked 1-1/2 tablespoons fresh basil -- chopped

Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 4 minutes or until crisp-tender. Set aside and keep warm. Coat a nonstick skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add onion and garlic; sauté 3 minutes or until tender. Add tomato, garbanzo beans, and wine; cook 5 minutes over medium heat, stirring frequently. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add broccoli, tomato mixture, and basil; toss gently. Serve immediately. Yield: 6 servings.

Per serving: 165 Calories (kcal); 1g Total Fat; (7% calories from fat); 6g Protein; 31g Carbohydrate; 0mg Cholesterol; 106mg Sodium; 4g Fiber Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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POPOVER PIZZA

1 pound ground beef 1 large onion -- chopped 15 ounces tomato sauce 1 cup flour, all-purpose -- plus 2 tablespoons 1 teaspoon oregano 1/4 teaspoon salt 12 ounces Mozzarella cheese -- sliced 2 eggs 1 tablespoon corn oil 1 cup milk 1/4 teaspoon salt 1/4 cup Parmesan cheese -- grated

Preheat oven to 425 degrees F. In a medium skillet cook and stir meat and onion until meat is crumbly; drain off all fat. Add tomato sauce, two tablespoons flour, oregano, and salt. Heat to boiling and cook, stirring, for one minute. Pour into a 9- x 13-inch ungreased baking pan and cover with Mozzarella slices. Beat together eggs, oil, milk, salt, and remaining flour, and pour over cheese and meat mixture. Sprinkle with Parmesan and bake until pizza is puffy and cheese has melted, about 25 to 30 minutes. Serve immediately. Yield: 6 servings.

Per serving: 602 Calories (kcal); 41g Total Fat; (60% calories from fat); 33g Protein; 26g Carbohydrate; 185mg Cholesterol; 995mg Sodium; 2g Fiber Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

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BEEF VEGETABLE SOUP

You will need:

1/4 cup chopped onion 3/4 lb. ground beef 1/3 cup sliced celery 1 cup cubed carrots 1 8oz can tomato sauce 1 Tbsp cornstarch, dissolved in 1 Tbsp water 2 cups shredded cabbage leaves

Here's how:

Sauté onion and beef in oil, and cook until beef turns light brown. Add celery, carrots and 4 cups water. Season with 3/4 tsp. salt and simmer for about 20 minutes. Pour in tomato sauce and let simmer for another 10 minutes. Add dissolved cornstarch and cabbage. Cook until cabbage is crisp-tender.

Serve hot. Makes a perfect light lunch or soup course.

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SHRIMP PASTA TOSS

You will need:

1 package (approx. 8 oz) macaroni, cooked per package directions 1/2 lb medium shrimps 2 cups canned pineapple tidbits (reserve syrup) 1 stalk celery, sliced

Dressing: 1/4 cup corn oil 1 Tbsp lemon juice 1 1/2 Tbsp pineapple tidbits syrup 1 1/2 tsp salt 1/4 tsp. fresh ground pepper 1 tsp. parsley bits

Here's how:

Cook shrimps in remaining pineapple tidbits syrup with 1/2 tsp salt for 8 minutes. Cool, then peel. Dice shrimps. Combine with remaining ingredients except dressing. Set aside. Combine ingredients for dressing in a large covered jar. Shake well. Pour over pasta-pineapple mixture. Blend well. Chill until ready to serve. Great as a snack.

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New Mexican Red Enchilada casserole

1 12oz. bag of dried red chile pods 5 cups water (more or less) 9 corn tortillas 1 tsp. salt 1/2 tsp. cumin 1/2 tsp. garlic powder 2 cups grated cheddar cheese 1/2 lg. onion, chopped sour cream for topping

Take tops off chile pods and scrape out seeds. Use gloves if chile is hot. Wash and put in large pot, cover with water and boil until tender, about 45 minutes. Drain and cool. Put in blender with water and grind to make sauce. Pour in strainer over large saucepan and strain out seeds and skin with spoon. Discard seeds and skins.

Heat oven to 350 degrees

Bring to a boil over low heat, add salt, garlic and cumin. Don't make sauce too thick or too thin. Fry corn tortillas in hot oil in skillet for 30 seconds on each side, drain on paper towels. They should be soft, not hard. In 13x9 or smaller casserole dish start with a thin layer of sauce. Add a layer of corn tortillas, pour sauce over just enough to cover, add a layer of grated cheese and grated onion, repeat twice and finish with grated cheese and grated onion. Cover with tin foil and bake for 15-20 minutes or until cheese is melted and sauce is bubbling. Let set 5 minutes before serving. Top each serving with sour cream I chop lettuce and tomato for topping also or just put on the side. Also good served with refried pinto beans topped with melted grated cheese. Serves 6

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Key Lime Pie

1 can fat-free sweetened, condensed milk 1/2 cup key lime juice 8 oz. fat-free cream cheese 12 oz. tub fat-free Cool Whip, thawed 2 prepared fat-free graham cracker pie shells

Blend milk and cream cheese until smooth. Add lime juice and mix thoroughly. Add thawed Cool Whip. Pour into pie shells and refrigerate, covered, at least 6 hours.

Note: You may want to add a few drops of green food coloring for appearance, otherwise this pie filling will be white.

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Never Fail Tipsy Tart

Serves 8 This tart tastes even better the next day. Serve it hot with custard, cream or ice cream.

250g stoned dates, chopped 5 ml bicarb 250 ml (1 cup) boiling water 115g butter 250 ml (2 cups) sugar 2 eggs 500 ml flour 2 ml baking powder 2 ml salt 250 ml walnuts, chopped

Syrup: 300ml sugar 20 ml butter 190 ml water 1 ml salt 5 ml vanilla 125 ml (or a little more!) brandy - little more is what I normally put in!

preheat oven to 180C. Grease two 22cm tart plates or one large square baking dish. Divide the dates in two. Add bicarb to one half. Pour boiling water over and stir. Leave to cool Cream butter and sugar together. Add eggs and beat well. Sieve the dry ingredients together and fold into the mixture. Add the second half of the dates and the nuts. Stir in date and bicarb mixture and mix well. Pour into dish/es and bake for 45-50 mins. Simmer sugar, butter, water and salt together for about 5 mins. Remove from heat and stir in vanilla essence and brandy. Pour over tart while still warm.

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Cabbage Noodle Salad

1 small head of cabbage - chopped 1 red onion - chopped 1 cup slivered or sliced almonds - toasted - I toast mine in a skillet over low heat until nicely golden 3 packages Ramen Oriental Noodles 1/2 stick margarine

Dressing

1 cup oil 3/4 cup sugar 2 tablespoons Soy Sauce

Take the noodles and put them in a large baggie. Keep the spice packets to use later. Using your meat cleaver on the smooth side, break the noodle up. Melt the margarine in the skillet. Add the noodles and about 1/2 cup of water. Cook until the noodles are tender. Let sit about 10 minutes. Then sprinkle with the spice packets from the noodles. In the meantime mix up the dressing. Combine the noodles, the cabbage and the red onion. About 10 minutes before serving, stir in the dressing and right before serving add the toasted almonds. This recipe is AWESOME!!

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Broccoli and Cauliflower Salad

1 bunch broccoli - cut into bite size pieces 1 small head cauliflower - cut into bite size pieces 2 cups red grapes - sliced 1 can of Oscar Meyer bacon pieces 1 cup raisins

Mix all of the above ingredients in a bowl.

Dressing

1 cup Mayonnaise 1/2 cup of Red Wine Vinegar 1/2 cup sugar

You can add more or less of the dressing ingredients, depending upon how big your salad is. Mix the dressing ingredients thoroughly and pour over salad. Another very YUMMY salad.

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Pig Pickin' Cake

1 (18.5 ounce) package yellow cake mix 1 (11 ounce) can mandarin oranges, juice reserved 4 eggs 1/4 cup vegetable oil 1 (16 ounce) package Cool Whip (or similar) topping, thawed 1 (15 ounce) can crushed pineapple, drained 1 (3.5 ounce) package instant vanilla pudding mix

Combine the cake mix, eggs, and oil, fold in the canned oranges with juice. Pour batter into three greased and floured 8 inch round pans. Layers will be thin. Bake at 350 degrees for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks. Mix together Cool Whip, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat. It is recommended that you leave it in the refrigerator for a day or two before serving, to let the flavors set.

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POTATO SALAD

1 CUP MAYO (OR MIRACLE WHIP) 2/3 CUP SUGAR 1 TABLESPOON VINEGAR SALT AND PEPPER TO TASTE 1 TEASPOON MUSTARD (I USE MORE) 2 - 3 HARD BOILED EGGS 8 - 10 MEDIUM POTATOES MINCED ONION CHOPPED CELERY

MIX MAYO, SUGAR, VINEGAR, SALT/PEPPER, AND MUSTARD. ADD DESIRED AMOUNT OF ONION AND CELERY TO SAUCE. REFRIDGERATE UNTIL POTATOES AND EGGS ARE DONE. CUBE POTATOES AND CHOP EGGS. ADD SAUCE TO POTATOES AND EGGS. IF THE SAUCE SEEMS TO THICK ADD A LITTLE MILK (NOT MUCH). ! :-}

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Stuffed Squash

2 medium sized yellow crook neck squash, sliced lengthwise 4 pieces of cooked bacon, crumbled 1 cup fat free sour cream 2 pieces of light bread, processed into fine crumbs 1 tsp. minced onion 2 Tbls. Parmesan cheese 2 slices low-fat Swiss cheese salt and pepper to taste

Place squash pieces inside down in a 9x11 pyrex dish and add 1/4 cup water. Microwave on high for 3 minutes, turn and microwave until the skin is soft but not mushy. Remove squash and put on counter with the inside up so as to slightly cool the squash for handling. Microwave bacon until crisp, drain and crumble. Use a teaspoon and scoop out the insides of the squash leaving roughly 1/4"-1/2" of skin/flesh. Combine the squash meat, bacon, sour cream, bread crumbs, minced onion and Parmesan cheese in a bowl. Mix thoroughly. Taste to add salt and pepper to suit your tastes. I have also added seasoned salt/pepper mixture and that's good. Fill the squash boats with the stuffing mixture and top each boat with a slice of Swiss cheese. Broil until the cheese melts and browns lightly. Serve with a knife and fork. Two halves can be served for a whole meal, or 4 people as a side. Optional: I've added mushrooms to this before and that adds a nice flavor.

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CLASSIC GRILLED CHICKEN

3-1/2 pounds whole chicken -- quartered 1/4 cup lemon juice 1/4 cup olive oil 2 tablespoons soy sauce 2 cloves garlic -- minced 1/2 teaspoon sugar 1/2 teaspoon ground cumin 1/4 teaspoon ground black pepper

Rinse chicken under cold running water; pat dry with paper towels. Arrange chicken in 13- x 9-inch glass baking dish. Combine remaining ingredients in small bowl; pour half of mixture over chicken. Cover and refrigerate at least 1 hour or overnight. Cover and reserve remaining mixture in refrigerator to use for basting. Remove chicken from marinade; discard marinade. Pour hot water in foil drip pan and place under grill grid. Place chicken on grid directly above drip pan. Grill chicken, skin side down, on covered grill 25 minutes. Baste with reserved marinade. Turn chicken, baste again, and grill 20 to 25 minutes or until juices run clear and chicken is no longer pink in center. Yield: 6 servings.

Per serving: 478 Calories (kcal); 36g Total Fat; (69% calories from fat); 34g Protein; 2g Carbohydrate; 164mg Cholesterol; 471mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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ALABAMA WHITE BARBECUE SAUCE

1 cup mayonnaise 10 tablespoons white vinegar 1-1/2 tablespoons prepared horseradish -- optional 2 teaspoons ground white pepper 1 teaspoon salt

Combine all ingredients in mixing bowl and whisk until smooth. Serve with barbecued chicken or as a dip for grilled vegetables. Yield: 12 servings.

Per serving: 135 Calories (kcal); 16g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 6mg Cholesterol; 288mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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TERIYAKI TURKEY BURGERS

1/2 pound ground turkey 1/3 cup teriyaki sauce 1/4 cup chopped onion 1/4 cup crushed pineapple -- drained 1/2 teaspoon garlic powder

In medium bowl, combine all ingredients; mix well. Form into 4 patties (mixture will be moist). Grill or broil 5 inches from heat source 3 to 5 minutes on each side or until cooked through. Yield: 4 servings.

Per serving: 119 Calories (kcal); 5g Total Fat; (35% calories from fat); 12g Protein; 7g Carbohydrate; 45mg Cholesterol; 974mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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CRAB NORFOLK

2 pounds lump crabmeat 1/8 pound Smithfield ham -- thinly sliced 1/4 cup chopped onion 1/2 cup butter

Pick shells from crabmeat and discard; set crabmeat aside. Cut ham into 1/2-inch strips; set aside. Sauté onions in butter, over low heat, until translucent. Add ham and crabmeat. Cook until lightly brown. Stir gently to avoid breaking crab lumps. Yield: 8 servings.

Note: Smithfield ham is a salt-cured country ham.

Per serving: 202 Calories (kcal); 13g Total Fat; (57% calories from fat); 21g Protein; trace Carbohydrate; 120mg Cholesterol; 450mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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CURRIED CHICKEN & PASTA

8 ounces fettuccine -- uncooked 1/2 cup chicken broth 2 cups broccoli flowerets 2 cups cauliflower flowerets 1 medium carrot -- cut into julienne strips 1/2 cup half and half -- or light cream 14 ounces coconut milk 2 cups cooked chicken -- diced 1 teaspoon salt 1 teaspoon curry powder 2 tablespoons cornstarch

Cook fettuccine according to package directions. Drain. Meanwhile, in a 12-inch nonstick skillet, place broth. Cook over high heat until broth comes to a boil (1 to 2 minutes). Add broccoli, cauliflower, and carrot. Continue cooking until mixture comes to a boil. Reduce heat to medium. Cover and cook until vegetables are crisp-tender (about 10 minutes). Add 1/4 cup of half and half, coconut milk, chicken, salt, and curry powder. Continue cooking until heated through. Meanwhile, in small bowl, stir together remaining half and half and cornstarch. Stir into chicken mixture. Continue cooking until slightly thickened. Spoon over hot cooked fettuccine. Yield: 4 servings.

Per serving: 652 Calories (kcal); 32g Total Fat; (42% calories from fat); 35g Protein; 59g Carbohydrate; 71mg Cholesterol; 745mg Sodium; 7g Fiber Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Note: Coconut milk can be found in the canned milk section or the mixed drink section or the specialty foods section of your supermarket.

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Lemon-Herbed Steak

16 ounces boneless beef top loin steaks (approximately 1 pound) -- cut 1 inch thick Salt

SEASONINGS 1 large garlic clove -- crushed 1 teaspoon lemon peel -- grated 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper

In small bowl, combine seasoning ingredients; press into both sides of beef steaks.

Place steaks on grid over medium ash-covered coals. Grill uncovered 16 to 18 minutes for medium rare to medium doneness, turning occasionally.

Trim fat from steaks. Carve steaks crosswise into thick slices; season with salt, as desired. Yield 4 servings.

Per serving: 253 Calories (kcal); 19g Total Fat; (67% calories from fat); 20g Protein; 1g Carbohydrate; 69mg Cholesterol; 55mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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Turkey (or Chicken) Breasts Alfredo

1 Package sliced turkey breasts (or 4 to 6 boneless chicken breasts pounded thin) 1/2 cup flour 3 eggs, beaten 3 Tbs. water 1/2 cup parmesan cheese 1/4 cup minced parsley 1/2 Tsp. salt 1 cup fine unseasoned bread crumbs (May need a bit more) 3 Tbs. butter 2 Tbs. vegetable oil Cheese sauce (recipe to follow) 1 1/2 cups shredded mozzarella cheese

1. Coat turkey in flour. Mix eggs, water, parmesaen cheese, parsley and salt. Dip turkey in egg mixture and then into bread crumbs. Coat well.

2. Heat butter and oil in large skillet. Cook turkey in batches over medium heat until golden brown, flip and continue cooking till other side is golden as well. Remove turkey to large baking dish. Try not to overlap as much as possible, make one layer.

3. Heat oven to 425 degrees. Pour cheese sauce over chicken. Top each piece with shredded Mozzarella cheese. Bake uncovered, until cheese melts and chicken is tender, about 8 minutes.

Cheese Sauce

1 cup whipping cream 1/4 cup water 1/4 cup butter 1/2 cup parmesan cheese 1/4 cup minced parsley

Heat cream, water and butter in a 1-quart saucepan until butter melts. Add cheese, stir constantly over medium heat for about 5 minutes. Don't let boil. Stir in parsley.

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Salmon Salad

1/2 package (appox 4 oz) macaroni (cooked, well drained & chilled) 1 can salmon (drained, bones & skin discarded) (tuna would work too) 2 hard boiled eggs (chopped) 1/2 bunch green onions (cleaned & sliced) 1/2 bunch radishes (cleaned & chopped) 2 ribs celery (strings removed & chopped) enough Miracle Whip (or salad dressing) to moisten mix above ingredients add enough Miracle Whip to moisten, add salt and coarse ground black pepper to taste, chill well.serves 4 to 6 people

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Marinated Onion Rings

4 med onions (I like to use 2 purple and 2 white) 1/2 tsp salt 1 cup vinegar (experiment with balsamic or an herb vinegar) 1 cup water 1/2 cup sugar 1/2 tsp salt pepper to taste 1 cup sour cream (low fat may be used and I have used yogurt also) 1 tsp poppy seeds( more if you like)

Slice onions into rings and separate. Cover with boiling water and drain immediately. Combine vinegar, water, sugar salt and pepper and bring to a boil. Pour over onion rings and marinate in fridge for 1 hour. Add sour cream and poppy seeds and toss well.

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Italian Salad

2 cups uncooked pasta - seashells or what ever you have/like* 1/4 cup oil - I prefer olive , however canola or vegetable is just fine 1/2 grated parmesan cheese 1 tablespoon Basil - dried 1 teaspoon minced garlic = about 2 cloves 2 1/2 cups fresh chopped Broccoli - about 1 good sized bundle 1 - 16 oz. can medium black olives - drained 1 - 16 oz. can stewed tomatoes - cut into bite sized pieces. I use my scissors Extra Parmesan cheese for topping.

Boil water, cook pasta until done, While waiting for pasta, - in large bowl put Oil, cheese, basil and garlic. Mix well. Drain pasta and run under cool water under cool to the hand, drain again . Add pasta to oil, cheese basil, garlic mixture, in large bowl. Mix well, add Broccoli, black olives, and tomatoes. Chill until ready to serve and for flavors to settle in. Serve. Optional - sprinkle additional cheese over salad.

*Spaghetti works good with this

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Missouri Cookies

2 cups granulated sugar 3 tbls. unsweetened cocoa powder 1 stick butter 1/2 cup milk pinch salt 1 tsp. vanilla extract 1/2 cup + 1 tbls. peanut butter 3 cups Quick Cooking Oats

Combine first 4 ingredients in 2-qt. saucepan. Heat over medium heat until mixture comes to a FULL ROLLING BOIL. Boil for one minute. Remove from heat. Add remaining ingredients and blend well. Place by teaspoonfuls on waxed or parchment paper. Allow 5 to 10 minutes to "set" before serving.

Note: The is more like a candy than a cookie - very rich. It is important to bring mixture to a full boil before boiling for one minute. If you do not boil long enough, cookies will not set; if you boil too long, they will be dry.

Nut enthusiasts may want to use Chunky Peanut Butter. During the holidays I put one "Red Hot" candy on the top of each cookie for a "festive", holiday look.

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Annie's Crazy Crust Pizza

1 1/2 lb ground beef, sausage &/or pepperoni 1/4 chopped onion 1 - 4 oz can mushrooms &/or 4 oz can black olives 1 cup shredded mozzarella 1/2 cup pizza sauce (or 8oz can tomato sauce, 1 tsp oregano & 1/4 tsp pepper)

Brown beef or sausage and drain, set aside. Lightly grease & flour pizza pan. Combine crust ingredients:

Crust Batter

1 cup flour 1 tsp salt 1 tsp oregano 1/8 tsp pepper 2 eggs 2/3 cups milk

Mix until smooth. Pour into pan & tilt to cover bottom. Top with sauce and favorite toppings. Bake 30 minutes at 425ºF. Sprinkle with cheese & return to oven 10 minutes.

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BROCCOLI CASSEROLE

Makes 4 Servings Adapted from Weight Watchers Quick Start Plus Program Cookbook 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 and 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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Mocha Chessecake

2 C crushed chocolate wafers 2 tbsp ground coffee 1/2 stick butter 3 lbs cream cheese, at room temp 2 C sugar 3 shots Expresso, cooled 6 eggs, room temp 1 1/2 C heavy cream 1/2 C flour 1 tsp vanilla pinch salt 1/4 C coffee flavored liqueur 12 chocolate covered Expresso beans (for garnish, not a must) 12 sprigs fresh mint (for garnish, not a must)

Preheat oven to 350 F. Combine crumbs, ground coffee, & butter together. Mix well & press into 10 in springform pan. In large bowl of mixer, or processor, beat cream cheese until smooth. Add 1 1/2 C of the sugar, blend well. Add eggs one a t a time mixing well after each addition. Add 2 shots of cooled Expresso & 1/2 C heavy cream. Add flour, salt, & vanilla, blend until smooth. Pour into prepared pan & bake for 1hr 15min or until cake is set (if you insert tooth pick into center of cake it will NOT come out clean. Cake will continue to bake as it is cooling) If cake starts getting to dark on top, place sheet of foil over the top of cake. Remove from oven & with a knife loosen sides from pan (This will prevent cracking as cake cools) Cool completely before cutting. In bowl of mixer fitted with a whip attachment, combine remaining 1/2 C sugar, shot of Expresso, 1 C of cream, & Coffee liqueur. Whip until medium peaks form. Slice cake, spread whipped topping evenly over top of cake, or you can spread before slicing, garnish as you wish. Fresh coffee, Expresso, cappuccino, or nice dessert wine is nice accompaniment. Impress your family and friends with this one.

Yields 12 servings

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SULTAN'S DELIGHT

Legend has it that an ancient Arabian sultan fed this dish to all the new wives in his harem, and they were many. Since it was his favorite dish, he chose it for his honeymoon suppers, and he fed the wives so well with so many servings of it that often the women fell asleep after dinner before having a chance to consummate their new marriages. After a while, the sultan got smart and restricted his new wives to two servings. Like the legend? I just now made it up. But that's how all legends get started!

4 boneless, skinless chicken breast halves 1 tablespoon canola or other oil 2 small onions, sliced medium 2 cups chicken broth/stock 1 cup dry white wine 1/4 cup brown sugar 1 small lime, sliced thin 1 tablespoon curry powder 1/2 cup creamy peanut butter* 1 apple, preferably Granny Smith or other tart variety, cored, seeded, stem removed, cut in eighths 1/3 cup almond slivers 1 cup dates

*preferably organic, with no additives

In nonstick pan, heat oil over moderate heat. When oil is hot, add the onion s lices. Stir to separate and turn, cooking till transparent. Add the chicken, cooking till light brown on both sides. Add the broth, wine, brown sugar, lime, and curry powder, and simmer 10 minutes. Reserve the chicken, and add the peanut butter. Stir till blended, add the apples, and cook for one minute more. Return the chicken to the pan, cook for another three minutes, and remove from heat. Add the almonds and dates. Serves 4.

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Peanut Butter and Banana Shake

Ingredients: Electric Blender 1 cup milk 5-6 ice cubes 1/2 banana (overripe is fine!) 1/3 C. peanut butter (chunky gives more texture) 1 packet Sweet 'N' Low Put the milk in the blender first, then add the ice. (Putting the ice first can cause a blockage of the blades, I've found) Blend on low until the ice is in small pieces. If the mixture is too runny, add another ice cube, and blend. Add banana and peanut butter, give them a whirl, then add the Sweet 'N' Low. When it is all blended, pour and serve. NOTES: If my bananas are going "bad" (the peel is black), I peel 'em, cut them in half, put them in a ziplock, and add them to the freezer. The banana is just fine for more shakes at a later date. OPTIONAL: Instead of the peanut butter, add 3-4 strawberries. (You can freeze these in Ziplock bags as well!)

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Sweet and Sour Grilled Salmon

1 cup fresh mushrooms -- sliced 1 cup onion -- sliced 1 cup red or green bell peppers -- sliced 2 cloves garlic -- minced 1/2 teaspoon lemon pepper seasoning 1/4 cup water 2 pounds Alaska salmon (1-1/2 to 2-1/2 pounds) -- or halibut fillet 1 cup bottled sweet and sour sauce

Sauté vegetables, garlic and lemon pepper in 1/4 cup water in pan or wrap same in packet of double thickness foil and place on grill for 20 to 30 minutes.

Brush or spray coat grill; place fish on, skin side down. Brush fish with sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness. Do not overcook. Remove fish from grill; transfer to serving platter and top with vegetables. Yield 4 servings.

"Alaska Seafood Marketing Institute" via MasterCook

Per serving: 369 Calories (kcal); 8g Total Fat; (20% calories from fat); 47g Protein; 25g Carbohydrate; 118mg Cholesterol; 393mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

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Brew 'n Barbecue

3 pounds boneless pork loin 1 12-ounce can beer 1/2 cup dark corn syrup 1/2 cup finely chopped onion 1/3 cup prepared mustard 1/4 cup cooking oil 1 tablespoon chili powder 2 cloves garlic -- minced

Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate over night, turning occasionally.

Remove pork from marinade. Place over drip pan on grill; grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155ºF, about 1 hour. Let rest 10 minutes before slicing thinly to serve. Yield: 12 servings.

Source: "National Pork Producers Council" via MasterCook

Per serving: 229 Calories (kcal); 10g Total Fat; (39% calories from fat); 20g Protein; 13g Carbohydrate; 50mg Cholesterol; 153mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

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Honey-Lime Glazed Chicken

1/2 cup honey 2 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1 tablespoon soy sauce 2 teaspoons seeded, minced jalapeño pepper 1-1/2 teaspoons minced garlic 4 bone-in chicken breast halves (about 3 pounds)

Combine all ingredients except chicken in small bowl until well blended. Place chicken in shallow baking dish; pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Yield: 4 servings.

Per serving: 340 Calories (kcal); 13g Total Fat; (35% calories from fat); 31g Protein; 24g Carbohydrate; 93mg Cholesterol; 264mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

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Bacon-Wrapped Pork and Apple Patties

1 pound lean ground pork 3/4 cup quick-cooking rolled oats 1/2 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried thyme -- crushed 1/3 cup applesauce 1 egg -- slightly beaten 1/4 cup minced green onion 4 slices bacon 1 large tart green apple -- cored and cut in thin wedges 1/2 medium onion -- cut in small wedges 1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended.

Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.

Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties. Yield: 4 servings.

Per serving: 432 Calories (kcal); 28g Total Fat; (59% calories from fat); 24g Protein; 20g Carbohydrate; 118mg Cholesterol; 451mg Sodium; 3g Fiber Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates

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SHRIMP IN LEMON BUTTER

1 cup butter 1/4 cup lemon juice 1 clove garlic -- minced 1 teaspoon dried parsley 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon coarsely ground pepper 1/4 teaspoon salt 2 pounds large shrimp -- peeled and deveined

Melt butter in a large skillet. Add next 8 ingredients; bring to a boil. Add shrimp; cook over medium heat 5 minutes, stirring occasionally. Yield: 6 servings.

Per serving: 437 Calories (kcal); 33g Total Fat; (68% calories from fat); 31g Protein; 3g Carbohydrate; 313mg Cholesterol; 691mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

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Cheese Crock Pot Chicken

6 chicken breast, no skin, no bone, R-T-C 2 cans cream of chicken soup 1 can cheddar cheese soup garlic powder, salt, pepper to taste 1/4-1/2 cup cooking sherry -- (I used 1/2 cup)

1. Rinse chicken and sprinkle with salt, pepper, and garlic powder. Place in crockpot. 2. Mix undiluted soups and pour over chicken. Cook on low all day. 3. About 30 minutes before serving, add sherry, and stir well. Let cook 30 minutes additional.

Serving Ideas : Serve over rice or noodles.

NOTES From Sharon Frye: The sauce is excellent. If you put the chicken breasts in the crockpot, still frozen, they will cook to just the right doneness in about 8 hours... Leftovers both freeze and reheat well. The "sauce" to this is incredibly good.... I cut the chicken in pieces before serving over noodles. Note from Laura: I have done the chicken with one can Cream of Chicken, 1 can Cream of Mushroom, 1 can Cheddar Cheese Soups. I added a 4 oz can of muchroom stems and pieces, drained.

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HEART-HEALTHY CHEESE TORTELLINI SOUP

@ --from "Homecooking 101-Creations and Collections from the Kitchen of Karen Danielson"

8 cups de-fatted chicken broth, canned or homemade* 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced onions 1 clove garlic, crushed then minced fine 1 - 16 oz. bag frozen cheese tortellini 2 cups escarole, washed, torn and then packed == salt and pepper, to taste Mrs. Dash Extra Spicy, to taste fresh grated parmesan cheese, as garnish croutons, as garnish

1. Place first 5 ingredients in a 5-qt. Dutch oven. 2. Bring to boil, then lower heat to a simmer. 3. Simmer, partially covered, for 15 minutes. 4. Add cheese tortellini and cook in broth, according to directions on package. 5. Add salt, pepper and Mrs. Dash, to taste. 6. Remove soup from heat and add escarole. 7. Cover soup and let remain off heat for about 10 minutes, allowing escarole to wilt. 8. Bring back to serving temperature then ladle soup into large bowls and garnish with fresh grated parmesan cheese and croutons, if desired.

*De-fatted chicken broth: refrigerate canned or homemade broth overnight. Remove any solid fat that has formed on the top and discard (since I created this recipe non-fat chicken broth has now become available at the supermarket). ==I have used frozen, chopped spinach , in place of the escarole, in a pinch. I prefer the escarole as it doesn't seem to have as strong of a flavor as the spinach. When I have used the spinach, I only used one half of a 10 oz. box. I have never tried fresh spinach--it may not have as strong a flavor as the frozen and may work quite nicely.

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Salsa Knight

1 pound tomatoes peeled and chopped 1 medium onion chopped dash of salt 3 jalapeno peppers chopped (seeds and all) 1 teaspoon oregano 1 teaspoon vinegar 1 teaspoon lime juice 2 tablespoons salad oil 1 teaspoon garlic mashed

Peel and chop the tomatoes and add to the onion. Season with salt. Add jalapenos, oregano, vinegar, lime juice,oil and mashed garlic. Let sauce stand for at least one hour so that the flavor will have a chance to blend.

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Easy Delicious Fruit Cobbler

Melt 1/2 stick butter in the bottom of a 9x13 pan. Mix 1 1/2 cup flour, 1 1/2 cup sugar and 1 1/2 t. baking poder together, add 3/4 cup milk. The mix will be thicker than a cake mix but still pourable. Pour into pan over butter. Do not mix! Pour 4 cups of fruit over top. Sunday I used blackberries, strawberries and blueberries. Today I'm using raspberries instead of blackberries. Do not mix! Put it in a 350 oven for 30 minutes or until brown (mine takes about 45). It is absolutely the best and sooooooo easy! But be sure you have company coming over 'cause if not I could see a person sitting down and eating the whole thing! Great potluck desert!

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Easy Chicken Divan

2 - 10 oz pkg frozen broccoli spears 2 pkg Hollandaise Sauce Mix (Each enough for 3/4 C) 1/2 C dairy sour cream 1/4 C dry sherry 1/4 tsp nutmeg 3 C Cubed cooked chicken 1/4 C grated parmesan cheese Butter

Cook broccoli according to pkg directions. Prepare sauce - stir in sour cream, sherry and nutmeg. Stir in chicken. Heat through.

Drain broccoli, and arrange on oven-proof platter. Top with chicken mixture. Sprinkle with cheese and dot with butter. Broil 4" from heat until it bubbles. (About 3 minutes) Makes 6 servings.

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CHICKEN ADOBO ALOHA

800 g. chicken, cut into serving portions (remove the skin) 1/2 cup sesame soy sauce 2 cups canned pineapple chunks, drained (reserve syrup) 6 cloves garlic, crushed 1/4 cup vinegar 1 Tbsp. soy sauce 1 Tbsp. rock salt (or 1 tsp. iodized salt) 1/2 tsp. crushed peppercorn pineapple chunks syrup

Marinate chicken in sesame soy sauce for one hour. Fry chicken pieces in oil until golden brown. Add crushed garlic, vinegar, soy sauce, salt, pineapple chunks syrup and peppercorn then simmer until chicken is tender. Add pineapple chunks. Serve hot with warm steamed rice.

Serves 6.

This is another recipe which is easy to make and is perfect as a light snack. It is also served in parties as an appetizer or as a complement to the main dish.

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PINEAPPLE CHICKEN SALAD

2 medium red apples, cut into chunks 2 cups canned pineapple chunks, drained (reserve syrup) 2 pcs. chicken breast, boiled and cubed 4 stalks celery, diced 1/4 cup raisins 3/4 cup light mayonnaise 3/4 tsp. iodized salt 1 Tbsp. sugar

Soak apple chunks in pineapple chunks syrup with 1 tsp. lemon juice for five minutes. Drain. Combine with the next 5 ingredients. Season with salt and sugar. Blend well. Chill before serving.

To serve: Line individual serving dish with lettuce leaves. Put salad on top, and garnish with apple slices and parsley leaves.

Serves 6.

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Rocky Road Brownies

l family-size brownie mix (and ingredients called for by package directions) 12 oz. pkg. semi-sweet chocolate chips 1/2 - 3/4 c. chopped pecans or walnuts 10-oz. bag miniature marshmallows 1 16-oz container chocolate fudge frosting

Prepare brownie mix according to package directions, adding chocolate chips & nuts. Bake for 5 minutes less than directed on package. At that time, remove from oven, sprinkle marshmallows over top of brownies and return to oven for last 5 minutes of baking time. Heat frosting in microwave about 30 seconds - just so it is thin enough to gently pour out of container. Immediately after removing brownies from oven, pour, then spread frosting over top of marshmallows. They will smear a bit, but that's ok. Add more nuts to the top if you like. Then stand back before you are trampled to death in the rush!

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Quick and Easy Casserole Preheat oven to 375 degrees F.

You will need:

2 lbs of lean ground beef or ground turkey 3 large potatoes (or 4 smaller ones) 1 large yellow or white onion (or two smaller ones) 1 can of cream of mushroom soup, condensed 1/2 can of water 1 8 oz package of shredded cheddar cheese

Spray casserole dish with nonstick coating.

1. Place your raw ground beef/turkey in the casserole dish, and pat it out where it makes a layer over the bottom of the dish. You may season your meat before doing this if you prefer.

2. Peel and slice your raw potatoes, cartwheel-style, and layer them on top of the ground meat.

3. Peel and slice your onions, cartwheel-style and layer them on top of the potato layer.

4. Mix your condensed soup with the half can of water, and shredded cheese.

5. Pour soup mixture over the onion layers.

Bake for 50 minutes.

The entire casserole will have the wonderful aroma of the meat, potatoes, onions, cheese and soup throughout.

It is also YUMMY as leftovers (which never happens in our house). You can serve fresh garden salad, and hot biscuits with this meal.

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AN ONION RING RECIPE 1 large onion, sliced, divided into rings 1 and 1/2 cup flour 12 ounces beer vegetable oil

combine flour and beer. cover, and let set at least an hour or more, at room temperature. dip onion rings in beer batter, fry in hot oil. when lightly browned remove from oil and salt to taste. (and of course drain on paper towels) these onion rings are great, very simple, and stay crispy..they don't get soggy. I found this recipe in the newpaper years ago. It is from a seafood restaurant

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American Beauty Cake with Deanna's Frosting

1 ¾ cups flour 1 ½ cups sugar ¾ cup cocoa 2 tsp. baking powder ½ tsp. baking soda 1 1/3 cups buttermilk ½ cup softened butter (no substitutes) 3 large eggs 2 tsps. Vanilla 2 cups shredded or finely grated raw beets* Frosting: 1 cup milk 5 tblsps. flour 1 cup sugar 1/3 cup butter (no substitutes) ½ cup shortening

Preheat oven to 350*. Grease and flour a 13x9 inch cake pan. Mix dry ingredients in a large bowl. Whisk in buttermilk, butter, eggs and vanilla. Stir in shredded RAW beets and pour batter into cake pan. Bake 45 minutes or until a toothpick inserted in the center of cake comes out clean Frosting: Combine milk and flour in a small saucepan, heat to a boil. Stir constantly for 2-3 minutes. Stir in sugar butter and shortening. Cool resulting mixture to room temperature and beat for 10-12 minutes until light and fluffy. Spread on cooled cake. This frosting is also excellent on spice or applesauce cake *Make sure to use raw beets or you'll end up with a real mess!

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LIME-FLAVORED RICE

1 cup long-grain rice -- uncooked 1/2 cup minced fresh parsley 1/4 cup minced green onion 1 teaspoon grated lime rind

Cook rice according to package directions, omitting salt. Remove from heat and add remaining ingredients; toss. Transfer rice to serving dish. Yield: 6 servings.

Per serving: 116 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 5mg Sodium; 1g Fiber Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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GRILLED CHICKEN BREASTS

2 teaspoons Dijon mustard 4 chicken breast halves without skin 1/4 teaspoon freshly ground black pepper 1/3 cup butter or margarine 2 teaspoons lemon juice 1/2 teaspoon garlic salt 1 teaspoon dried tarragon

Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2 to 4 hours. Melt butter; stir in lemon juice, garlic salt, and tarragon. Cook over low heat 5 minutes, stirring occasionally. Place chicken on grill over medium coals; baste with sauce, and grill 50 to 55 minutes or until done, turning and basting every 10 minutes. Yield: 4 servings.

Per serving: 270 Calories (kcal); 17g Total Fat; (57% calories from fat); 28g Protein; 1g Carbohydrate; 110mg Cholesterol; 521mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

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CHA-CHA SALSA

1/2 cup chopped tomato 1/2 cup purple onion -- chopped 1/2 cup papaya -- chopped 1/4 cup yellow bell pepper -- chopped 1/4 cup green bell pepper -- chopped 1 jalapeno pepper -- minced 2 tablespoons fresh lime juice 1/2 teaspoon chili powder 1 tablespoon honey

Combine all ingredients. Cover and chill 3 to 4 hours. Serve with chicken or pork. Yield: 2 cups (about 8 servings.

Per serving: 22 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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CHERRY TOMATOES IN BROWN BUTTER SAUCE

3 tablespoons butter or margarine 1/4 cup finely chopped fresh parsley 1 tablespoon lemon juice 1 teaspoon dried tarragon 1 pint cherry tomatoes

Melt butter over low heat; let cook until browned, stirring constantly. Add remaining ingredients; cook about 3 minutes or until tomato skins pop, stirring constantly. Yield: 6 servings.

Per serving: 64 Calories (kcal); 6g Total Fat; (79% calories from fat); 1g Protein; 3g Carbohydrate; 16mg Cholesterol; 65mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


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SAUSAGE CASSEROLE 1 # pork sausage 1/2 c. chopped celery 1 c. cooked rice (1c. water,1/2 c. rice) 1.4 c. minced onion 1/4 c. chopped pimento 1 c. cream mushroom soup 1/4 c. water Saute' sausage, celery, and onion. Drain off fat. Combine with rest of ingredients and bake in casserole at 350 for 30 minutes.

* Experiment with your sausage, I have used hot Cajun, Italian or just plain regular sausage. It is your choice. Depending on how you like your sausage.


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Here is a very easy and good recipe

BEEF OVER RICE

2 lbs. beef, cut into small chunks Salt, pepper, and garlic to taste 1/2 cup flour oil 1-14oz.can diced tomatoes with green chilies Cooked rice or pasta 1- 4oz.can sliced or chopped black olives, drained

Mix salt, pepper and garlic in the flour, dredge the meat in this flour mixture and brow in oil. Add the tomatoes and cook 1-1/2 hours on low heat or until meat is done and tomato juice has reached desired thickness. Stir occasionally, add just a little water if needed. Serve over rice or pasta and sprinkle with the olives. Serve with tortillas or corn chips.


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Spicy Corn Bread

2 packages (8 1/2 ounces each) corn muffin mix, batter prepared according to package directions. 2 tablespoon vegetable oil 4 jalapeno peppers chopped 1/2 cup canned or frozen corn kernels 1/4 cup sour cream 2 tablespoon honey.

Preheat oven to 400 degrees. Coat a 9x13" baking dish with nonstick cooking spray. In a large bowl combine the corn muffin batter with the remaining ingredients mix well. Pour into the baking dish and bake for 18 to 20 minutes, or until golden. Let cool, then cut and serve. Note: Sprinkle a little paprika on top for nice color, and serve with butter or honey for additional sweetness.


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Strawberry Fool

3 c. sliced strawberries 3T. sugar 1/4 c. packed light brown sugar 2 (8 oz.) cartons vanilla low-fat yogurt

1) Combine strawberries and sugar in a large bowl. Cover and chill 2 hours. 2) Combine brown sugar and yogurt in a large bowl, stirring well with a whisk. Cover and chill 2 hours. 3) Gently fold strawberry mixture into yogurt mixture until swirled. Yield: 4 servings (serving size: 3/4 c.)


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One Skillet Spaghetti

3/4 lb ground round or chuck (may substitute 1/4 lb Italian sausage for 1/4 lb. of the beef!) 3 stalks celery, chopped 2 green onions, chopped 1 14 1/2 oz. can stewed Italian Tomatoes 2 8 oz. cans Italian style or Garlic tomato sauce 1/4 tsp oregano 1 4 oz. can drained mushroom, sliced or stems and pieces 1 cup hot water 4 oz. thin spaghetti, broken in 3rds

Brown beef and or sausage, add hot water, tomatoes, tomato sauce, celery, onions, mushrooms, oregano. Stir and mix in skillet , until everything is incorporated well, then add broken spaghetti. ( I add about a tbsp of olive oil after the spaghetti keeps it from sticking together, and stir well again) Cover and simmer for 20 minutes. Serve with garlic bread and a nice salad and that's all there is to it. Makes a fast meal, easy to put together, all food groups covered. Plus you can add garlic if you like it a little more heavily flavored or I add extra oregano and garlic.


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Crab Dip

8 oz cream cheese 2 tblsp sour cream 2 tblsp Miracle whip 1 small green pepper 1 small onion 1 can of crabmeat OR 1 pkg imitation crabmeat appx 1/2 bottle seafood sauce finely shredded Mozzarella cheese

Very finely mince the pepper and onion, wrap them together in a paper towel and let sit in fridge overnight to drain. Combine cream cheese, sour cream and Miracle whip and spread in a pizza pan, this too can be done the night before you serve it. Just prior to serving, spread the seafood sauce over the cream cheese mixture, not too thickly. Sprinkle the onion/pepper mix over the seafood sauce. If using can crab, drain well and sprinkle over the onion/pepper, if using imitation, chop well and sprinkle. Lightly sprinkle with cheese and serve with Breton type crackers.( a thin wheat cracker) You can sucessfully use fat free cheese and sour cream in this recipe. It can also be halved.


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I have used this recipe at several parties and family socials and everyone loves it. It is a great light summer recipe.

Strawberry Delight

1st layer 24-32oz Fresh Whole Strawberries* 15oz Crushed Pineapple, Drained 1 Large Package Strawberry Gelatin (More jello is needed for 32oz of strawberries)

Cap strawberries, mix with drained pineapple and gelatin in large bowl.

2nd layer 8-16oz of Cool Whip or Real Whipping Cream 8oz Soft Cream Cheese 1/4cup chopped pecans or walnuts (optional) 1 1/3 cup Powerdered sugar

Layer the strawberry mixture in a large class bowl and top. Mix Cool Whip mixture thouroughly. It may be necessary to soften the cream cheese to prevent lumps. I alternate the layers until my mixtures are all gone (usually about 4 layers total) ending up with the Cool Whip mixture on top. Arrange several large strawberries on top of the mixture and sprinkle with nuts or blueberries. Chill for several hours in fridge.

*Blueberries and Blueberry Gelatin may be substituted for Strawberries. Pick what is in season.

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Evy's Pork Chops for Two

1/2 tsp pepper 1/4 tsp red pepper 1 tsp Johnny's Dock seasoning 2 pork chops 10 medium size fresh mushrooms - sliced 1/2 onion - chopped 1 can cream of chicken or cream of mushroom soup 1 cup milk 1 tbs. butter 1/2 cup parmesan cheese 3-4 medium size potatoes 5 or so cauliflower florets

Preheat oven to 325 degrees

Dredge pork chops in first 6 ingredients and brown chops in butter.

Peel and cut potatoes into chunks and place in 1 quart casserole dish. Add cauliflower. Place pork chops on top. Sauté mushrooms and onion in pork chop drippings. Add mushroom/chicken soup and 1 cup milk. Simmer for five minutes.

Pour sauce over pork chops and top with parmesan cheese.

Cover and bake in 325 degree oven for one hour.


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Black Bean Chili 1 tsp. Ground Cumin 2 ½ tsp. Oregano 1 tsp. Basil 1 tsp. Olive Oil 1 cup Chopped Onion (Fresh or Frozen) ¾ cup Chopped Green Bell Pepper (Fresh or Frozen) ¾ cup Grated Carrot (I buy pre packaged) 1 small can Tomato Paste 3 Cloves Garlic Crushed 2 tsp. Paprika ¼ tsp. Ground Red Pepper 2 cups Canned Diced Tomatoes 2 Diced Jalapeno Peppers (Fresh or Canned) 12oz. Can Black Beans ½ cup Cold Water 3 Tbs. Flour ½ cup 2% Sharp Cheddar Cheese Pam Cooking Spray

This makes 4 servings (I multiply the recipe by 4 to make a large pot)

Spray a Large Skillet with Cooking Spray Add Cumin, Oregano & Basil stirring until fragrant

Add Olive Oil and mix with toasted spices Add the Onion, Bell Pepper, Carrot, Garlic, Jalapeno Pepper, Paprika & Ground Red Pepper.

Cook until Onions are soft Add Undrained Can of Diced Tomatoes Bring to a boil

Add Flour mixed with Cold Water Add the Rinsed and drained Black Beans & Tomato Paste Simmer stirring for apx 10 min until flavors blend Serve with cheese sprinkled on top

(If you don't like it hot leave out the Jalapeno and ground red pepper.)

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This is easy, DELICIOUS, and even better as a "left over" for the next day's lunch. (But it rarely lasts that long at our house.)

King Ranch Chicken (Preheat oven to 375 degrees)

You will need:

4 large boneless chicken breasts, cooked and chopped (save your chicken stock to soften the flour tortillas) 1 package, fajita-size flour tortillas 1 large (or two small) bell pepper(s), chopped 1 large onion chopped 12 ounce package of shredded cheese (I prefer medium cheddar) 1 can Cream of Mushroom Soup 1 can Cream of Chicken Soup 1 Can Diced tomatoes and green chilies 1 tspn chili powder

Spray a large casserole dish with a nonstick spray, and then line with tortillas that have been softened in the warm/hot chicken stock where you have cooked the chicken breasts.

ON top of the tortillas spread the chopped/shredded chicken then add the following items in this order:

Bell Peppers Onions Shredded Cheese Chili powder (just a little will do)

Mix the cream of mushroom and cream of chicken soups together with the tomatoes/green chilies, and spread on top of the previous layers. You may want to add ½ cup of the chicken stock, just to make sure the casserole is moist.

Bake for 45-50 minutes. Remove from the oven, and serve.

It is EVEN BETTER the next day (if you have any left).


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GREEK CHICKEN BREASTS

1/4 cup all-purpose flour 1 tablespoon dried oregano 4 chicken breast halves, skinless and boneless 3 tablespoons olive oil 1/3 cup dry white wine 1/3 cup chicken broth 2 ripe tomatoes -- peeled and chopped 3 tablespoons olives -- sliced 2 tablespoons capers 2 tablespoons crumbled Feta cheese

Combine flour and oregano in a shallow dish; dredge chicken breasts in flour mixture. Heat olive oil in a large skillet over medium heat; add chicken breasts, and cook 10 minutes, turning once. Add wine and broth (if wine is not desired, double amount of chicken broth or substitute apple juice); simmer 10 to 15 minutes. Add chopped tomato, olives, and capers; cook until thoroughly heated. Spoon into serving dish; sprinkle with Feta cheese. Yield 4 servings.

Per serving: 301 Calories (kcal); 14g Total Fat; (43% calories from fat); 30g Protein; 10g Carbohydrate; 73mg Cholesterol; 294mg Sodium; 2g Fiber Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


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QUICK SHRIMP AND PASTA BAKE

16 ounces bow-tie pasta -- uncooked 14-1/2 oz (can) diced tomatoes -- undrained 12 ounces frozen small shrimp -- thawed 8 oz (can) tomato sauce 4-1/2 oz (jar) sliced mushrooms -- drained 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper 1/4 cup grated Parmesan cheese

Heat oven to 350 degrees F. Cook pasta to desired doneness; drain. Place pasta in ungreased 13- x 9-inch baking dish. Stir in tomatoes, shrimp, tomato sauce, mushrooms, oregano, and red pepper flakes; sprinkle with cheese. Cover with foil. Bake at 350 degrees F. for 15 to 20 minutes or until thoroughly heated. Yield: 6 servings.

Per serving: 555 Calories (kcal); 5g Total Fat; (7% calories from fat); 32g Protein; 103g Carbohydrate; 113mg Cholesterol; 2212mg Sodium; 2g Fiber Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


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===

CITRUS-GLAZED PORK TENDERLOIN

2 tablespoons ketchup 2 tablespoons hoisin sauce 1 tablespoon rice wine vinegar 2 teaspoons grated orange peel 1 teaspoon chili sauce 1 teaspoon sesame oil 1/2 tablespoon soy sauce 1-1/2 teaspoons curry powder 2 pounds pork tenderloin

In a medium bowl, whisk together the ketchup, hoisin sauce, vinegar, orange zest, chili sauce, sesame oil, soy sauce, and curry. Add the tenderloins to the bowl and turn to coat well. Cover and refrigerate for 3 hours or as long as 8 hours. Lightly brush cooking grate with vegetable oil. Remove the tenderloins from the marinade and grill indirectly over medium heat, turning once, until the center is barely pink (internal temperature should be 155 degrees F to 160 degrees F) 20 to 30 minutes. Remove tenderloins from grill and carve into thick slices. Yield: 4 servings.

(from Weber's Art of the Grill)

Per serving: 313 Calories (kcal); 9g Total Fat; (27% calories from fat); 48g Protein; 7g Carbohydrate; 148mg Cholesterol; 461mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


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TERIYAKI CHICKEN WINGS

1/2 cup soy sauce 1/4 cup lightly packed brown sugar 1 tablespoon garlic -- finely chopped 1 tablespoon grated ginger root 1/2 teaspoon cayenne pepper 1/4 cup water 1 tablespoon sesame oil 20 chicken wings 2 tablespoons sesame seeds

In a small saucepan, combine the soy sauce, brown sugar, garlic, ginger, cayenne pepper, and 1/4 cup water. Bring to a boil, stirring to dissolve the brown sugar. Allow to cool to room temperature. Add the sesame oil and stir well. With a sharp knife, remove the tips from the chicken wings. Put the wings in a large lock-top bag and add the soy sauce mixture. Seal and marinate in the refrigerator for at least 1 hour or as long as 4 hours. Turn the bag occasionally to coat all of the wings. Remove the wings from the bag. Sprinkle evenly with the sesame seeds. Pour the marinade into a small saucepan over high heat, bring to a boil for 1 minute, and remove from heat. Grill the chicken wings directly over medium heat, turning once and basting occasionally with the boiled marinade, until the juices run clear, 14 to 16 minutes total. Serve warm or at room temperature. Yield: 10 servings.

(from Weber's Art of the Grill)

Per serving: 270 Calories (kcal); 18g Total Fat; (60% calories from fat); 19g Protein; 7g Carbohydrate; 75mg Cholesterol; 897mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates

 

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