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Fun and Magic - Magic Mike the Magician - Phone (206) 632-7152 - 700 pages of goodies.

Great Delicious Recipes Page 12
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.


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..

I always look for quick and simple recipes that are delicious like this one. It's healthy, low fat, and can be served to your vegetarian friends too. The key to it is the Sazon Goya seasoning packets. These can be found in the Mexican section of a well stocked supermarket, and really give it that zesty taste. I used mild Salsa, if you want it hotter use a hot salsa or simply provide a hot sause like Frank's so your guests can tune it to thier preferred hotness level. A rich wine like a nice Australian Shiraz (McGuiggan's is the one I prefer) goes oh-so-well with this. CRANKY FRANKIE'S ZESTY RICE AND BEANS1 cup brown rice 2 ½ cups water 2 small or 1 large jar good quality mild Salsa 1 can black beans, rinsed 1 box frozen chopped broccoli 2 envelops Sazon Goya seasoningBoil water, add rice, reduce heat and simmer 45 minutes or until water is absorbed.Prepare broccoli per instructions and drain.Add Salsa, beans, cooked broccoli and Sazon Goya to rice and heat through on stove.Serve with crusty bread or corn bread and tossed salad.
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My grandmother always had this candy on hand at Christmas time. Although, hers was always store bought, I couldn't get enough of it! The recipe name is Fairy Food, but I grew up calling it Angel Food. Fairy Food1 cup sugar 1 cup dark Karo syrup 1 Tbsp vanilla 1 Tbsp Baking sodaBulk Chocolate - meltedBoil sugar, syrup and vanilla until 300° on candy thermometer. Add baking soda and stir. Pour in ungreased 13 x 9 pan. Let harden for 3 hours. Crack and cover pieces in melted chocolate.
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MACAROONS1 1/3 cups coconut flakes 1/3 cup sugar 1/8 teaspoon salt 1/2 teaspoon almond extract 2 tablespoons all-purpose flour 2 egg whitesCombine coconut, sugar, flour, and salt; stir in egg whites and extract. Mix well. Drop onto greased cookie sheets. Bake 20 minutes at 325 degrees F. until edges are brown. Remove from cookie sheets to cooling racks at once. Yield: 18 macaroons.To make 4 times amount:5 1/3 cups coconut 1 1/3 cups sugar 1/2 tsp salt 2 tsp almond extract 8 tbs flour 8 egg whitesPer Serving: 46 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


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Holiday Marinated Vegetables1/2 cup oil-and-vinegar dressing 2 cups cooked Brussels sprouts OR 2 cups cooked broccoli OR 2 cups cooked asparagus 1 cup cherry tomatoes -- cut in half 1 1/2 cups mushroom halves or fourths -- (4 ounces) Lettuce leaves -- if desiredPour dressing over Brussels sprouts and tomatoes in large glass or plastic bowl. Cover and refrigerate at least 3 hours but no longer than 24 hours.Add mushrooms to vegetables; toss until well coated. Drain before serving. Serve vegetables on lettuce. Yield: 4 servings.Per Serving: 185 Calories; 16g Fat (73.4% calories from fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 2 Vegetable; 3 Fat.NOTES : HOLIDAY HINTS Serve these festive marinated vegetables on individual serving plates that you've lined with kale leaves or red leaf lettuce. Sprinkle with toasted pine nuts for extra pizzazz.
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BLT SOUP8 slices bacon -- crisply cooked 1 (28 ounce) can crushed tomatoes 1 (14 1/2 ounce) can chicken broth 1 (15 ounce) can navy beans 1 1/2 teaspoons Italian seasoning 2 teaspoons balsamic vinegar 1 cup shredded leaf lettuce 1/4 cup basil leaves -- thinly slicedCoarsely crumble bacon and set aside. In 2-quart saucepan, stir together tomatoes, broth, beans, and seasoning. Bring to a simmer; stir in vinegar.In small bowl, toss together basil and lettuce. Ladle soup into soup bowls; garnish each serving with crumbled bacon and lettuce and basil. Yield: 4 servings.Per Serving: 513 Calories; 9g Fat (14.8% calories from fat); 33g Protein; 80g Carbohydrate; 30g Dietary Fiber; 11mg Cholesterol; 807mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat.
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CHOCOLATE BAVARIAN PIE1 envelope unflavored gelatin 1/2 cup cold water 2/3 cup sugar 1/4 cup unsweetened cocoa 1 cup evaporated skimmed milk 1/4 cup egg substitute 1 teaspoon vegetable oil 1 1/2 teaspoons vanilla extract 1/2 teaspoon chocolate flavoring 3 egg whites 1/8 teaspoon cream of tartar 1 graham cracker crumb pie crustSprinkle gelatin over water; let stand 1 minute.Combine sugar and next four ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in vanilla extract and chocolate flavoring. Add gelatin mixture; stir until gelatin dissolves. Chill until the consistency of unbeaten egg white.Beat egg whites (at room temperature) and cream of tartar at medium speed of an electric mixer until stiff peaks form. Fold into chocolate mixture. Spoon filling into graham cracker crust. Cover and chill until pie is firm. Yield: 10 servings.Note: If the use of uncooked egg whites makes you apprehensive, use an egg white substitute.Per Serving: 251 Calories; 7g Fat (26.0% calories from fat); 6g Protein; 41g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 217mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 1/2 Other Carbohydrates.


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CARAMEL FONDUE3 (14 ounce) bags caramels -- unwrapped 1/3 cup milk -- or more if needed 8 ounces soft cream cheeseCombine caramels, 1/3 cup milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth. Add additional milk if mixture is too thick for dipping. Spoon into fondue pot or chafing dish. Yield: 4 cups.Use various fruits and cake (cubed) to dip.Sorry, nutritional values not available for this recipe.


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PUMPKIN PIECrust:12 (2 1/2 in. sq.) graham cracker - crushed 2 Tbs. & 2 tsp. WW margarine or other "light" margarineMix together and form into crust in deep dish pie plate.Filling: In a mixing bowl combine:2 cups canned pumpkin 1/4 tsp. nutmeg 1/4 tsp. ginger 1 tsp. cinnamonIn pan, combine: 1 sm. pkg. sugar free Jell-O Cook & Serve Vanilla Pudding 2 envelopes unflavored gelatin 2 Tbs. sugar 2 cups skim milk ____________
Optional: 16 tablespoons of Cool Whip FreeStir and combine. Let is stand approximately one minute to soften the gelatin. Cook over medium heat, stirring constantly, until the mixture boils. Remove from heat.Add pudding mixture to pumpkin mixture and blend well. Pour into pie crust. Cover and refrigerate until firm.Cut into 8 slices. Serve with up to 2 tablespoons Cool Whip Free per slice.Serves: 8 Weight Watchers: 2 points per serving
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Got this one a couple of months ago from my son in law who has been telling me how good it is. I finally made it tonight and he is absolutely right! Garlic Chicken Breasts in Balsamic VinegarServing Size : 8 Categories : PoultryAmount Measure Ingredient -- Preparation Method 8 4 ounce boned and skinned chicken breasts 1/2 cup flour 2 tablespoons olive oil 8 cloves minced garlic 1 cup chicken stock 1/3 cup balsamic vinegar 1 tablespoon cornstarch 2 tablespoons waterDredge chicken breasts in flour In large skillet heat oil over medium high heat. Cook breasts 3 minutes on one side; add garlic. Turn chicken and continue cooking 2 to 3 minutes. Add stock, vinegar and pepper to taste. Reduce heat to medium low; cover and cook five to ten minutes or until chicken is tender. Remove chicken and keep warm. In small bowl combine water and cornstarch, stirring until smooth. Add to skillet and cook 1 to 2 minutes until thick and smooth. Pour sauce over chicken and serve.per serving: 255 cal., 7.6g fat, 10.35 g carbohydrates, cholesterol 80.7mg
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This recipe comes from a booklet called Healthy Family Meals by Betty Crocker. My mother has bought several of these Betty Crocker booklets and we have never tried a recipe that did not work out great! Halibut Asparagus Stir-Fry1 pound halibut, swordfish or tuna fillets, cut into 1-inch pieces 1 medium onion, thinly sliced 3 garlic cloves, finely chopped 1 tsp. finely chopped gingerroot 1 package (10 oz) frozen asparagus, thawed and drained 1 package (8 oz) sliced mushrooms (3 cups) 1 medium tomato, cut into thin wedges 2 tbsp. reduced-sodium soy sauce 1 tbsp lemon juiceSpray 10-inch nonstick skillet with cooking spray; heat over medium-high. Add fish, opinion, garlic, ginger, and asparagus. Stir-fry 2-3 minutes or until fish almost flakes with a fork. Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with a fork. Serve with additional reduced-sodium soy sauce. 4 servings.1 Serving : 140 calories (calories from fat 40); Fat 2g (Saturated 0g); Cholesterol 50mg; Sodium 350mg; Carbohydrate 11g(Dietary Fiber 3g); Protien 22g. % Daily Value : Vitamin A 8%; Vitamin C 22%; Calcium 4%; Iron 10% Diet Exchange : 2 1/2 Very lean meat; 2 Vegetable
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Revised Free Soup 1 - 46 oz. Any variety V-8 juice 1/2 head cabbage shredded 1 package frozen Brussels sprouts (or fresh when available) 1small head cauliflower, cut into bite sized chunks 1 lb broccoli (or more!) cut into bite sized chunks..plus the stalks peeled and sliced 1 can (10 oz.) diced tomatoes any variety (w/chiles..Italian spices, etc) 1 cup celery, diced 2 onions, chopped 1 can (14.5 oz) green beans 1 can peas 2 chopped bell peppers (dehydrated red or green peppers works fine) 4 carrots sliced OR 1 can sliced carrots 4 - 6 cloves garlic - diced or pressed (or substitute granulated garlic) 2 Tbsp. parsley 2 Tbsp. Oregano 1 - 2 packages onion soup mix 2 Tbsp - ¼ cup balsamic vinegar 2 tsp Worchester sauce 1 can mushrooms (optional) 1 -2 packages beef bouillon (optional) 1 can sliced potatoes (optional) 2 Bay leaves (remove after soup is finished) additional salt and pepper may be added according to tasteYou'll need a HUGE soup pot for this entire recipe (cut down as needed) BUT your family will LOVE this soup. Throw everything in the pot and cover with water.we like a lot of broth. Bring to boil, stirring occasionally, and then simmer 40 - 60 minutes OR until vegetables reach desired tenderness. Adjust seasonings, as needed. Serve with crusty bread.enjoy!NOTE: For Weight Watchers.the carrots and potatoes give a 1 point value to a LARGE serving. I eat it all the time, and still count it as no points.
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We make a great BIG bowl of this and eat it for days. Makes you feel real heathy! You put what YOU like and the amounts. With the cheese and tofu adding protein it is a meal. It is especially good in the summertime when you don't want to heat up your kitchen.Power SaladGreen leaf lettuce frozen green peas (cooked) frozen corn (cooked) grated cheese (can use lowfat) diced avocado (added to your portion of salad when ready to eat) 1 or 2 cans of beans rinsed & drained (kidney, black, soy - whatever you like) diced cucumber diced firm tofu artichoke hearts grated or chopped carrots red, yellow, green bell pepper chopped chopped tomato brown rice chopped celery chopped garlicEat with the dressing of your choice!Sometimes we add seasoned shrimp. You could also add cooked chicken or turkey. I have discovered that you can wrap a partially used avocado tightly with plastic wrap and it will keep well in the refrigerator.
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Low Carb Chocolate PancakesWhisk together 1 egg 1/4 C cream 3 packets Splenda 1 T vanilla extract 1 T cocoaAdd 1/4 C soy protein isolateMix well to blend. Thin with a little water to achieve pancake-batter like consistency. Fry pancakes in a skillet with a little melted butter. Serve with cream cheese or peanut butter.


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TOFFEE TREATS1 cup butter or margarine -- softened 1 cup firmly packed brown sugar 1 egg yolk 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt 5 (1.65 ounce) bars milk chocolate -- broken 3/4 cup chopped pecans -- toastedCream butter; gradually add brown sugar, and beat well at medium speed of an electric mixer. Add egg yolk and vanilla; beat well. Combine flour and salt; gradually add to creamed mixture, mixing well.Spread batter in a lightly greased 13- x 9- x 2-inch pan. Bake at 350 degrees F. for 25 to 30 minutes (crust will be soft). Remove pan from oven, and immediately arrange pieces of chocolate on hot crust. Let stand until chocolate softens; then spread evenly over crust with a spatula. Sprinkle chopped pecans on top; let cool slightly. Cut into squares while warm. Let squares cool completely in pan. Yield: 3 dozen (1 per serving).Per Serving: 145 Calories; 9g Fat (54.2% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.


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BEEF-AND-VEGETABLE CHOW MEIN CASSEROLE1 1/4 pounds ground beef 1 small onion -- finely chopped 1 (10 3/4 oz) can cream of mushroom soup -- undiluted 1 (10 3/4 oz) can chicken and rice soup -- undiluted 1 (10 oz) package frozen mixed vegetables 1 cup chopped celery 1 (3 oz) can chow mein noodles -- dividedCook beef and onion in large skillet until meat is browned, stirring to crumble. Drain well. Stir in remaining ingredients, reserving half of chow mein noodles. Spoon mixture into a lightly greased 2-quart baking dish. Bake at 350 degrees F. for 30 minutes or until bubbly. Sprinkle remaining noodles over casserole before serving. Yield: 6 servings.Per Serving: 462 Calories; 32g Fat (62.6% calories from fat); 22g Protein; 22g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 569mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 5 Fat.
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CHOCOLATE SNOWFLAKE COOKIES2 cups sugar 1/2 cup vegetable oil 4 (1 0unce) squares unsweetened chocolate -- melted 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup sifted powdered sugarCombine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add eggs and vanilla, mixing well.Combine flour, baking powder and salt in a medium bowl. Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition. Cover and let chill at least 2 hours.Shape dough into 1-inch balls, and roll in powdered sugar. Place cookies 2 inches apart on lightly greased cookie sheets. Bake at 350 degrees F. for 10 to 12 minutes. Cool on wire racks. Yield: about 8 dozen (1 per serving).Per Serving: 48 Calories; 2g Fat (36.1% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.


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MIMOSA SALAD3 cups navel or blood orange sections 2 envelopes unflavored gelatin 2 cups fresh orange juice -- divided 1/2 cup sugar 2 cups champagne 5 ounces mixed salad greens 3 cups sliced strawberries -- fresh, if possibleArrange orange sections in a lightly oiled 8- to 10-cup ring mold; set aside.Sprinkle gelatin over 1/2 cup orange juice in a large bowl; stir and let stand 1 minute.Bring remaining 1 1/2 cups orange juice and sugar to a boil in a small saucepan, stirring constantly; stir into gelatin mixture. Stir in champagne. Chill until consistency of unbeaten egg white; pour over orange sections in mold. Cover and chill 8 hours.Unmold onto a serving plate lined with salad greens. Place strawberries in center of mold. Yield: 12 servings.Per Serving: 172 Calories; trace Fat (1.8% calories from fat); 2g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 1 1/2 Other Carbohydrates.
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MINESTRONE SALAD8 ounces elbow macaroni 1 (16 oz) can navy beans -- drained 3 medium carrots -- peeled and shredded 1 1/2 cups chopped celery 1/4 cup chopped parsley 3/4 cup mayonnaise 1/2 cup vegetable oil 2 tablespoons cider vinegar 1 1/2 teaspoons seasoned salt 1/4 teaspoon seasoned pepper Romaine lettuce Tomato slicesCook macaroni according to package directions; drain. Rinse with cold water and drain.Combine macaroni, navy beans, carrots, celery, and parsley; mix well. Combine next 5 ingredients; mix well. Pour mayonnaise mixture over macaroni mixture, stirring well. Chill at least 1 hour.Line a salad bowl with romaine. Spoon macaroni salad into bowl; arrange tomato slices around edge of salad. Yield: 8 servings.Per Serving: 581 Calories; 32g Fat (48.8% calories from fat); 17g Protein; 60g Carbohydrate; 16g Dietary Fiber; 7mg Cholesterol; 414mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
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CHOCOLATE DREAM BARS1/3 cup butter or margarine -- softened 1/3 cup firmly packed brown sugar 1 cup all-purpose flour 2 eggs 1 cup firmly packed brown sugar 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon vanilla extract 3 1/2 ounces shredded coconut meat 1 cup chopped pecans 1/2 cup semisweet chocolate chipsCombine butter and 1/3 cup sugar; beat until light and fluffy. Add 1 cup flour, and mix well. Press into bottom of a lightly greased 13- x 9- x 2-inch baking pan. Bake at 350 degrees F. for 12 minutes or until lightly browned.Combine eggs, 1 cup sugar, 1/4 cup flour, baking powder, vanilla, and coconut; mix well. Stir in pecans and chocolate chips. Spoon mixture over hot crust; bake 20 to 25 minutes longer or until lightly browned. Cool completely; cut into small bars. Yield: about 2 dozen (1 per serving).Per Serving: 163 Calories; 9g Fat (46.7% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.GOLDEN RICE2 cups cooked rice 2 cups Cheddar cheese -- shredded 3 cups grated carrots 2 eggs -- beaten 2/3 cup milk 1 tablespoon minced onion 1 teaspoon salt 1/4 teaspoon ground black pepperCombine all ingredients, stirring well. Spoon into a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 1 hour or until set. Yield: 6 servings.Per Serving: 298 Calories; 15g Fat (46.0% calories from fat); 14g Protein; 26g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 644mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.
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WINE CAKE PUDDING3 eggs -- separated 1 1/4 cups milk -- scalded 1/4 cup all-purpose flour 1 cup sugar 1/8 teaspoon salt 2 tablespoons margarine -- melted 1/4 cup lemon juice Grated rind of one lemon 1/4 cup white wineLightly beat egg yolks; add milk, mixing well. Combine flour, sugar, and salt in a large mixing bowl; stir lightly. Add egg yolk mixture to dry ingredients along with margarine, lemon juice, lemon rind, and wine; mix well.Beat egg whites until stiff peaks form; fold into egg yolk mixture. Spoon into 6 greased custard cups, and place cups in a 13- x 9- x 2-inch baking pan; pour 1 inch of hot water into pan. Bake at 325 degrees F. for 45 minutes. Yield: 6 servings.Per Serving: 255 Calories; 8g Fat (27.5% calories from fat); 5g Protein; 41g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.


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MAGIC MUFFINS4 cups biscuit mix 1/2 cup sugar 1/4 cup margarine -- melted 2 eggs -- beaten 1 1/2 cups milkCombine all ingredients in a medium bowl, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees F. for 15 to 20 minutes. Yield: 20 muffins (1 per serving).Per Serving: 160 Calories; 7g Fat (39.5% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 347mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.


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BEETS WITH PINEAPPLE1 (16 oz) can sliced beets 1 (15 oz) can pineapple chunks in juice -- undrained 2 tablespoons vinegar 2 tablespoons sugar 2 tablespoons cornstarchDrain beets, reserving 1/2 cup liquid. Combine beets, reserved beet liquid, pineapple, and vinegar in a 2-quart saucepan. Stir together sugar and cornstarch; add to beet mixture. Cook over medium heat until clear and thickened. Serve hot, or chill and serve cold. Yield: 8 servings.Per Serving (excluding unknown items): 68 Calories; trace Fat (1.3% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Other Carbohydrates.


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MINCEMEAT DROP COOKIES1/2 cup shortening 1/2 cup sugar 1 egg 1 cup mincemeat -- prepared 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon saltCream shortening and sugar until light and fluffy; add egg and beat well. Add mincemeat, mixing well.Combine flour, soda, and salt; mix well, and stir into creamed mixture. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. for 18 to 20 minutes. Yield: about 5 dozen (1 per serving).Per Serving: 49 Calories; 2g Fat (35.1% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


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SHRIMP DE JONGHE1/2 cup butter or margarine -- melted 1/2 cup dry white wine 1/3 cup chopped parsley 1/2 teaspoon paprika Dash cayenne 2 cloves garlic -- minced 2 cups soft bread crumbs 4 cups cooked shrimp -- peeled and deveinedCombine first 6 ingredients; stir in breadcrumbs. Place shrimp in a greased, 11- x 7- x 2-inch baking pan; spoon breadcrumb mixture evenly over shrimp. Bake at 350 degrees F. for 25 minutes. Garnish dish with extra parsley, if desired. Yield: 8 servings.Per Serving: 261 Calories; 13g Fat (48.1% calories from fat); 26g Protein; 6g Carbohydrate; trace Dietary Fiber; 262mg Cholesterol; 445mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.
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FROSTY CRANBERRY PIE1 1/4 cups corn flakes -- crushed 1/4 cup butter or margarine -- melted 8 ounces cream cheese -- softened 1 cup whipped topping 1 (16 oz) can cranberry sauce -- whole berry-styleCombine cornflakes and butter in a medium bowl; press mixture firmly and evenly into a lightly greased 9-inch pie pan. Bake at 350 degrees F. for 8 minutes. Cool completely.Beat cream cheese until fluffy; fold in whipped topping. Mash cranberry sauce with a fork; fold into cream cheese mixture. Spoon filling into cooled crust; freeze until firm. Remove from freezer 15 to 20 minutes before serving. Garnish with additional whipped topping, if desired. Yield: 10 servings.Per Serving: 225 Calories; 14g Fat (56.4% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.


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FRENCH TOAST, A LITTLE DIABETIC FRIENDLY 1 loaf Arnold's oat nut bread 6 eggs 1 cup milk 1 tsp vanilla extract a shake of ground nutmeg 1 pkt sweet&low or Equal 1/4 tsp cinnamon oil for frying butterBeat together eggs ,milk, extract, nutmeg , cinnamon, and sweetener. Dip in the bread and fry til golden. Now ,what I do here is make a topping using 3-4 parts of Nutrasweet Spoonful mixed with 1 part cinnamon to sprinkle over it and top off with butter and sugar-free pancake syrup, I use Cary's Syrup.
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Salsa Chicken (for 2)2 Boneless, skinless chicken breasts 1/2 cup good quality salsa (your heat preference) 1/2 cup corn (or a small can of mexican style corn)Using a nonstick skillet, cook the chicken in a very small amount of olive oil, until done. (Or you could grill them on your George Foreman, or the bbq.... whatever way you prefer!)Add the salsa and corn to the chicken, and cook over medium heat until the mixture is good and hot.Serve over rice. This is great tasting, fast and so easy!
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This is a vegetarians' dream meal, it is a complete, nutritionally well-balanced meal, with hearty portions. Roasted Vegetables on Couscous 1 1/4 cups couscous 16 ounces firm tofu, cut in 1 inch cubes 1/2 cup chopped basil, divided 3 tablespoons balsamic vinegar, divided 1 green bell pepper, cut in 1 inch strips 1 red bell pepper, cut in 1 inch strips 1 1/4 pounds eggplant, cut in 1/4 inch slices 1 pound zucchini, cut in 1/4 inch slices 1/4 cup extra-virgin olive oil, divided 1 teaspoon salt. divided 1/4 teaspoon black pepperPreheat the oven to 450 degrees. Line 2 baking sheets with foil, coat with cooking spray.Bring 1 1/2 cups lightly salted water to boil, add the couscous, cover the pan and remove it from the heat, let stand, covered, while you prepare the vegetables.Toss the tofu cubes with 1/4 cup of the basil and 1 tablespoon of the balsamic vinegar and set aside.In a single layer, lay the peppers, eggplant, zucchini and tofu on the baking sheets. Brush the eggplant and zucchini with 2 tablespoons of the olive oil, and sprinkle 1/2 teaspoon of the salt over all vegetables. Roast for 12 to 15 minutes, or until the vegetables are fork tender and golden.Meanwhile, whisk together the remaining 2 tablespoons of oil, 2 tablespoons of the balsamic vinegar, 1/4 cup basil, 1/2 teaspoon salt and pepper. Using a fork, toss the couscous with the vinaigrette.Divide the couscous among 4 plates and arrange the vegetables on top of each serving. Makes 4 servings. For each serving 554 calories, 28 g. protein, 62 g. carbohydrates, 11 gr. fiber, 24 g. fat (3 r. saturated fat) o mg. cholesterol, 613 mg. sodiumAlong with this serve a salad of Arugula and endive, ripped into small pieces, with a tablespoon of low-fat blue cheese dressing.
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These meatballs are made with ground turkey but nobody's ever been able to tell the difference! Meryl's Meatballs (Makes Approximately 12 - 2 inch meatballs) 1 1/3 lb. ground turkey ½ cup egg substitute 1 cup bread crumbs (or add until desired consistency) ½ cup chopped onions 1 ½ to 2 ( 26 oz) jars of sauce vegetable oil Begin to warm sauce on low in crockpot with any seasonings you like (i.e.: parsley, oregano, minced fresh garlic or powder, left over chopped onion, etc.) Mix together first 4 ingredients until desired consistency. Adding more or less breadcrumbs to taste. Form into balls. Heat oil in large skillet. Brown meatballs. Don't worry about cooking all the way through. When meatballs are browned, scoop them into sauce (getting rid of most of the oil) making sure it covers meatballs completely. Cover and cook on low for 4 to 6 hours. Great served with baked ziti (of course THAT'S not very low fat!)
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wonderfully light and refreshing salad. It is rather low in fat if you use the light or fat free products and to tell you the truth you will never notice the fat gone! Tropical Chicken Salad 1 1/2 lbs Chicken Breast (boneless works best) 1 12 oz can Crushed Pineapple (well drained) 1 8 oz can of Manderin Orange segments (drained) 1 cup of Red Seedless Grapes (halved) 1/4 to 1/2 cup crushed walnuts (or any nut you prefer) 1/4 cup chopped celery (if you prefer the taste) 1 to 2 cups of reduced fat salad dressing or mayo Boil the chicken breast until the meat is cooked through. Refridgerate the meat until it is completely chilled. Take the chicken and with a knife and slice it into manageable pieced that can be either pulled apart to make small bite size pieces or shred in your food processor, to make the base of the chicken salad. Toss the chicken in a bowl with the pineapple, manderin oranges, grapes, walnuts, and celery. Add the salad dressing to your taste. I prefer to have a creamier salad. Let this set for at least 2-3 hours in the refridgerator to let the flavors blend. When you are ready to serve this dish I suggest that you lay some nice romane lettuce in a bowl and scoop the salad on top of the lettuce. Pita wraps are very good to use as a bread with this meal. I promice you will feel full but not stuffed from this dish and it is a big hit at Brunches.
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Crocked Cranberry ApplesThe crockpot.......it isn't just for chili any more! This will become a family favorite guaranted! * 5 medium baking apples * 1/3 cup fresh or frozen cranberries, chopped * 1/4 cup packed light brown sugar * 1/4 teaspoon ground cinnamon * 1/8 teaspoon ground nutmeg * 2 tablespoons chopped walnuts * Whipped or sour cream (optional)Peel each apple about a fourth of the way down; remove core and seeds. In a small bowl, combine cranberries, sugar, cinnamon, nutmeg, and walnuts. Spoon cranberry mixture into center of each apple. Place in a 4-quart or larger slow cooker. Cover and cook on LOW 4 to 5 hours or until apples are tender.Serve warm, top with whipped or sour cream, if desired._______________________________________


Hello from the cold, cold state of Iowa! Here is a great-sounding cheese spread for crackers or veggies. HOLIDAY HERB CHEESE SPREAD*2 pkg (8 ounces each) cream cheese, softened *1/4 cup butter or margarine, softened *2 T Freeze-Dried Chives *2 T Parsley flakes *1 t Garlic Pepper *1/2 t dill weed *1/4 t Thyme leaves *1/2 cup chopped red bell pepper 1. With an electric mixer, beat together cream cheese and butter until fluffy. Add remaining ingredients except red bell pepper; beat well.
2. Place a piece of plastic wrap on a small cookie sheet. Spoon cheese mixture onto plastic wrap to form a log about 3 inches thick and 12 inches long. Fold up plastic wrap over cheese to encase. Refrigerate until cheese is firm, about four hours or overnight.
3. Unwrap cheese log. Bend top 1/3 of cheese log over to form a candy cane shape. Place on a serving plate. Smooth entire shape with fingers or knife. Decorate with bell pepper to form the stripes. May be covered and refrigerated overnight.
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This is my aunt's recipe. Whenever my boss's bananas get too ripe to eat at work, he gives them to me. I think he is buying too many bananas on purpose!! Banana Cake2 c sifted cake flour (regular flour works fine too) 1/4 tsp salt 1/2 c shortening 1 1/2 c sugar 1 tsp vanilla 2 eggs, beaten 1 c mashed bananas 1/2 c sour milk with 1 tsp soda poured into it (put in large enough container as it fizzes and expands)* *Milk does not have time to sour at my home so I use a complimentary flavor of yogurt (banans foster, etc) or ice cream Sift flour and salt together. Cream shortening, add sugar gradually and cream until fluffy. Beat in vanilla and eggs. Add bananas. Add flour/salt mixture alternately with sour milk/soda mixture. Pour into 9"x13" greased and floured pan. Bake 30 minutes or longer at 350 degrees until done. Frost with cream cheese frosting.
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I love to experiment in the kitchen. This salad is something that I came up with 2-3 years ago, my wife and I really enjoy it. It keeps good in the fridge for 4-5 days, if it would last that long.ITALIAN PASTA SALAD 2 12 oz packages tri-color rotini pasta 1/2-3/4 cup mayonnaise 1/2-3/4 cup Italian dressing(not creamy Italian, I use KRAFT Zesty Italian) Cook the macaroni according to package directions, but over cook it 4-5 minutes longer than specified. When the macaroni is cooked very soft, cool it under running water for about 5 minutes. Mix the mayo and the dressing and gently mix with the pasta. The dressing proportions may be adjusted to suit individual tastes. Return to fridge for 2 hours, or overnight to lets the flavors blend.
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BEAN & OXTAIL SOUPI think the yearning for bean soup is similar to the urge that launches entire flocks of birds south for the winter. Something in the air---a whiff of leaves burning, maybe; or a frigid gust of wind blowing woody smoke smells down through the chimney; the soft rub of a sweatshirt's hood pulled up against a cheek and chilling fog---SOMETHING for sure triggers that urge for an old-fashioned batch of beans. Although I suppose you can mix your own blend of beans, I find a store-bought 15-bean mix works just fine. That is, of course, as long as you yank out the seasoning packet and put it somewhere where you'll forget it.INGREDIENTS: (feel free to experiment!)1 bag 15 bean soup mix (ignore the flavor packet) 1 package oxtails (about 3 to 4 large knuckles) What---no oxtails? Then. . . substitute 3 large smoked hog jowls or hocks 1 medium onion, chopped 1 pound or so cubed pork, beef or chicken or all three, chopped 1/4 to 1/2 inch thick 2 to 4 celery stalks, chopped 1/4 to 1/2 inch thick 2 large potatoes, chopped 1/4 to 1/2 inch thick 1/2 tablespoon Rosemary 1/2 tablespoon Oregano 1/2 to 1 tablespoon ground garlic powder or crushed garlic 1/2 tablespoon red pepper 1 teaspoon Tarragon salt and pepper to tasteFill a large pot about 1/3 with water (this will eventually simmer down). Add everything EXCEPT beans, chopped potatoes and celery. Simmer SLOWLY for about 2 hours, replenishing the water level from time to time. REMOVE the oxtails, jowls or hocks (chew on these later-YUM!). ADD the beans. Cook SLOWLY for about 1-1/4 hours, or until the beans are about 1/2 done. How do you tell if the beans are 1/2 cooked? Good question. Just guess. ADD the chopped celery and potatoes. REGULATE the amount of water. Not too little, not too much. Remember, we're making SOUP so you want to have some "extra" liquid. Put a lid on and simmer SLOWLY until the potatoes are just barely UNDERDONE. Check the beans. DO NOT OVER COOK! Place the soup in bowls and serve immediately. Place the rest of the bean soup (still in the pan) in a sink of COLD water. This will help stop the beans and potatoes and celery from overcooking (becoming soft and mushy; like people, beans like to maintain their integrity). OPTIONAL: near the end of the process, remove a cupful of beans and PUREE in a blender. Return to pot. Needless to say, this bean soup recipe can be used as a BASE for ANY kind of bean.

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Hi, This is the EASIEST cake in the world to make!!!! Only 1 pan, and 1 bowl and 1 fork. It uses delicious Texas pecans and is a South Texas breeze to make!!! OK, you can use other state's pecans but it is still just 2 EASY steps!!! TEXAS TWO-STEP CAKE Step #1 2 cups flour 2 teaspoons baking soda 1 and 1/2 cups sugar 2 beaten eggs 1 #2 can of crushed pineapple with the juice 3/4 cup lightly chopped Texas pecans, or any other nut Put all the above ingredients in order given into a greased 9x13 cake pan. Mix with a fork until all the batter is the same consistency. Bake at 350 degrees for 35 to 40 minutes, until lightly browned and springs back when pushed. Step #2 3/4 cup sugar 1/2 cup Pet milk 1 stick oleo Stir and place in microwave safe bowl and microwave on high for about 2 minutes. Pour over the HOT cake when it is taken out of the oven. Use the mixing fork to spear the cake all over to allow the topping to permeate the cake. Allow to sit until cool enough to eat. It keeps well for several days in the fridge and can be rewarmed in the microwave. I am guessing on that part, because one of these cakes has never lasted over 1 day in my house!!! ENJOY NOT a Lowfat or Low calorie dessert!!!
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This is so easy. If you like candy apples - you know, the ones covered in caramel and chopped peanuts - you'll like this recipe, too.Candy Apple Spread 1 (8 oz.) cream cheese, softened 3/4 C. brown sugar 1 tsp. vanilla extract 1/2 C. chopped peanuts. Combine all ingredients. Serve with sliced apples. To keep the apples from turning brown, you could, of course, dip them in lemon juice. However, this gives them a "whang." I suggest using Sprite, Seven -up, or any other "white" soda. Even OJ is preferable to LJ.
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This is a favorite recipe of ours. The cake is very moist. If you like nuts or raisins in your carrot cake, dust them with flour before folding them in. This keeps them from sinking to the bottom of the pan. Carrot Cake 2 c. flour 2 c. sugar ¾ c. oil 2 tsp. soda 2 tsp. cinnamon 2 jars of junior carrots (yep, baby food) 1 tsp. vanilla 4 eggs 1 tsp. salt Mix all ingredients well, pour into greased and floured 9x13 pan. Bake at 350* for 35-40 minutes.Cream Cheese Frosting 2 (8-oz.) packages cream cheese, softened 1 stick butter, softened 2 ½ c. confectioners sugar Beat cream cheese until smooth and add butter. Blend well. Add confectioners sugar. Beat on low speed until sugar is incorporated, then beat on medium speed 1 minute.
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Cranberry Jalapeno Salsa12 oz. fresh cranberries 1 medium orange well peeled...no pith left on cut into chunks 3 T. crystalized ginger, minced finely 2 Jalapeno peppers, well seeded: cut into small pieces...If you leave the seeds, you get HOT 1/4 C fresh mint leaves, or 1 mint tea bag (optional) 1 C. sugar Pulse in blender.. I like mine really blended, no big chunks...but suit yourself. This is best made on the same day you eat it, but make it early, refrigerate, and let everything "marry.----------- The first time,we made this just as it says...but...after 6 batches... I do not use much sugar...in fact, I use a product called SPENDA, a sugar substitute that diabetics can eat, and I shake Tbsp. into the mix ...and taste...... anyhow....make it, then "sweeten to taste."My daughter likes HOT, so we make it without the seeds, then she adds them to her batch.. After we made it the first time, I made batch after batch, and ate it with everything...even spread it onto a flour tortilla, put in some Cilantro, smoked turkey, and had a yummy wrap.
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Pasta Mexicali8 ounces Penne, Mostaccioli, or Rotini -- uncooked 1 16-ounce can black beans -- rinsed and drained 1 16-ounce can cannellini beans -- rinsed and drained 1 11-ounce can yellow corn kernels -- drained 1 cup chopped red onion 1/2 cup finely diced red bell pepper 1/4 cup chopped fresh cilantro (1/4 to 1/2 cup) 1/2 cup chopped fresh parsley OR 2 tablespoons dried parsley 1/4 cup cider vinegar 1 tablespoon Dijon mustard 2 cloves garlic -- minced 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper -- (optional) 1/2 teaspoon black pepper 1/4 cup vegetable oilPrepare pasta according to package directions; drain. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley. In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper. Slowly whisk oil into vinegar mixture. Add vinegar mixture to pasta and stir well. Serve well-chilled. Yield: 8 servings.Per Serving: 299 Calories; 8g Fat (24.9% calories from fat); 10g Protein; 47g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 405mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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BROWNIE PUDDING1 cup all-purpose flour 1/4 cup sugar 2 tablespoons cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons shortening -- melted 1 teaspoon vanilla extract 3/4 cup chopped walnuts 3/4 cup firmly packed brown sugar 1/4 cup cocoa 1 1/2 cups hot waterCombine flour, 1/4 cup sugar, 2 tablespoons cocoa, baking powder, and salt. Add milk, shortening, and vanilla; mix well. Stir in nuts. Pour batter into a greased 8-inch square baking pan.Combine brown sugar and remaining 1/4 cup cocoa; sprinkle over batter. Pour water over top. Bake at 350 degrees F. for 40 minutes. Serve warm over vanilla ice cream, if desired. Yield: 8 servings.Per Serving: 279 Calories; 11g Fat (33.8% calories from fat); 6g Protein; 43g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 273mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.


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Individual Stuffed Pumpkins8 baby Pumpkins 1/3 C. Chicken stock 1/2 C. finely chopped Onion 3 minced Garlic cloves 1/2 tsp. dried Sage 1/2 tsp. Thyme 1 C. Bread crumbs 1/4 C. toasted Pine nuts 1/4 C. dried Apricots, chopped 1/3 C. Finely chopped Celery Soy sauce to tasteSlice off the top 1/2 " of each pumpkin & scoop out the seeds. Bake pumpkins for 15 min. Heat stock to simmering. Add onions & cook until softened but not browned. Add garlic, sage, thyme & bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients. Lightly fill pumpkins with stuffing. Any remaining stuffing may be baked separately in a lightly oiled baking dish. Bake at 350 for 15 min. until stuffing is lightly browned & heated through. Be careful not to over bake the pumpkins because they will split. Serves 8.
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This is an easy cake to make and because it has no eggs or milk, is great for those with allergies to those ingredients. This is the preferred cake for all birthdays for my 3 kids! Wacky Cake1 cup white sugar 1 1/2 cups flour 1 tsp. baking soda 1/2 tsp. salt 3 tbs. cocoa 1 tbs. white vinegar 6 tbs. vegetable oil 1 cup cold water 1 tsp. vanillaCombine the dry ingredients, mixing well. Add the liquid ingredients, mix thoroughly until smooth. Pour into an 8 inch ungreased cake pan or 12 lined muffin tins. Bake at 350F for 30 min. for the cake or 15 min. for cupcakes. Doubles wellThis recipe has been showing up at potlucks this year and everyone really seems to like it. I guess it's a good sign when you take an empty bowl home. I like crunchy salads, so this is one of my favorites. The dressing is also good on a lettuce salad with sunflower seeds, sliced almonds and thinly sliced chicken breast. Reminds me of Applebee's Oriental Chicken Salad.Broccoli Slaw1 pkg. broccoli slaw (16 oz) chopped sweet onion (as much/little as you like) 3 ribs celery (I don't always add this) Mix and chill Add remaining ingredients when you serve 3/4 can chow mein noodles (I buy the bags and use about 2 c. but can vary according to your taste) 3/4 cup sliced almonds 1/2 cup sunflower seeds Dressing: 1/2 cup oil 1/4 cup white vinegar 1/2 cup sugar 1&1/2 T. soy sauce
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Here is an easy cold soup, similar to one I had at a fancy restaurant in Santa Fe. They wouldn't share their recipe, but this is just as good.TOMATO CLAM APPETIZER 1 can condensed tomato bisque soup 1 cup buttermilk 1 t. Worcestershire sauce 1/4 t. salt 1-8 oz. can minced clams lemon or lime juiceWhisk together soup and buttermilk, Worcestershire sauce, lemon juice to taste, and salt. Stir in clams and liquid. Cover and chill several hours or overnight. Ladle into small cups and garnish with sprig of parsley.Sometimes I can't find tomato bisque soup, so I use plain tomato soup. And sometimes I don't let it sit very long, it's still good.
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Here is a sweet version of the easy "beer bread" many make. BEER BREAD3 cups self-rising flour 1/2 cup sugar 12 ounces beer 2 tablespoons melted butterPreheat the oven to 375 degrees F. Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.Yield: 4 to 6 servings Prep Time: 20 minutes Cooking Time: 1 hours 0 minutes
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Ginny's SalsaThis is the best salsa you will ever make: perfectly tomatoey, with as much or as little heat as you like. You can substitute fresh oregano or basil, and add more or less of the tabasco and jalapeno. Perfect with white corn chips, or on baked potatoes. 2 or 3 tomatoes, peeled and chopped 1 fresh jalapeno, seeded and chopped 1 15-oz can Hunt's tomato sauce, 1 bunch green onions, sliced (green parts, too) 1 7-oz. can chopped green chiles 1 fresh jalapeno, seeded and chopped 1 tablespoon of EACH: lemon juice, oil, and vinegar 1 teaspoon dried oregano, and 5-6 dashes tabasco sauce Salt and pepper to taste.Combine ingredients; chill about an hour. Stir and serve._______________________________________


Old Country Buffet serves this and I love it. It is smooth and creamy with a delightful flavor. This is easy to make, too. SPINACH MARIE1 10ounce pkg. frozen chopped spinach 4 beaten eggs 1/4 tsp. salt 1/8 tsp. pepper 1 cup heavy cream 2 cups shredded cheddar cheese (mild) 1 cup fine dry bread crumbs paprikaButter a 9 inch glass pie plate or a 9 inch square dish well. Thaw and drain very well the spinach. Beat the eggs well and beat in the salt, pepper and cream. Stir in the spinach and cheese. Pour into dish. Top with the crumbs and sprinkle generously with paprika. (I would personally dot the top with a little butter.) Bake at 375 degrees 35- 50 minutes. (Start checking at 35 minutes.) Don't overbake
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French Onion Soup1/4 cup butter 6 large onions sliced thin (about 3 lbs.) 6 garlic cloves sliced thin 1/2 cup dry white wine ( you can add more or delete if you wish) 3 cups chicken broth 3 cups beef broth 1 tsp Stoneground Dijon mustard 1 tsp Gravy master or other deep brown coloring sauce 1 tsp beef soupbase concentrate 1 loaf French Bread cubed ( Albertson's brand is great and Hot at 4:00) 1 cup grated Gruyere CheeseMelt butter in Large saucepan. Add Onions and Garlic and sauté for about 45 minutes until very tender. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth, mustard, gravy master and soupbase, simmer 20 minutes. season to taste with salt and pepper. You can prepare the soup a day ahead and just bring back up to a simmer at serving time.Preheat broilerLadle soup into heatproof bowls, top each bowl with fresh bread cubes to completely cover top and add the grated cheese. Put under broiler until cheese melts and bubbles.
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This is a quick recipe that my mother use to make!Nina Emma's Hamburger and Corn Goulash11/2 lb hamburger l bell pepper (chopped fine) 1 onion 1 chicken bouillon cube 3 large cloves garlic (minced) l tsp garlic powder 1 large can diced tomatoes 1 tsp chili powder 11/2 cup whole kernel corn (frozen or canned) 1 tblsp flour with 3 tblsp water for thickeningSaute bell pepper, onion and garlic, add hamburger, corn chicken bouillon cube, diced tomatoes, chili powder and garlic powder, bring to quick boil and then simmer for 15 minutes, add thickening and simmer for 5 minutes more. Serve over rice Serves 4
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Light Recipes Pineapple Fluff Nutty Sweet Potato Salad Strawberry Trifle Pasta Salad Savory Sauced Chicken This a wonderful dish for that holiday buffet. I used it last year to "replace" an old family favorite. It is also great with a can of mandarin oranges (drained) folded into it. PINEAPPLE FLUFF1- 20 ounce Crushed Pineapple (in it's own juice) -undrained 1 cup Cool Whip Free 1 sm. pkg. sugar free Pistachio Pudding mixEmpty pineapple into a mixing bowl, with the juice. Mix dry pudding mix into pineapple. Fold Cool Whip Free into pinapple/pudding mixture.Dish mixture into 4 fruit bowls and refrigerate until well chilled. ENJOY!!Serves: 4 Weight Watchers: 1.5 points per serving
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This is a great recipe for the holiday buffet or for the day after with turkey or ham "leftovers". Nutty Sweet Potato Salad2 large sweet potatoes, peeled and cut into chunks (about 1 1/4 lbs) 3 tbs. reduced-calorie mayonnaise 3 tbs. fresh lemon juice 1/4 tsp. five-spice powder 1/4 cup chopped walnuts, toasted 1/2 cup currants 1/8 tsp. table salt, or to taste 1/8 tsp. black pepper, or to tasteInstructionsSteam sweet potato chunks until tender, about 5 minutes; cool to room temperature.Whisk together mayonnaise, lemon juice and five-spice powder. Pour over sweet potatoes and toss gently.Add walnuts and currants; toss. Season to taste with salt and pepper.Yields about 3/4 cup per serving.Serves: 6 Weight Watchers: 3 points per serving
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STRAWBERRY TRIFLEServings: 16 (1/2 cup = 1 Serving)INGREDIENTS: - 2 packages (3.4 oz. each) sugar free instant vanilla pudding - 4 cups skim milk - 20 vanilla wafer cookies - 2 pints (12 oz.) strawberries (hulled and sliced)DIRECTIONS: 1. Combine pudding mix and milk and beat. Pour half of pudding into 2 quart bowl of trifle dish. Top with vanilla wafers, then sprinkle with sprinkle with strawberries. Top with remaining pudding. 2. Cover and refrigerate at least 4 hours or up to 24 hours.Nutritional Information Per Serving: Calories: 96; Fat: 1 gram; Carbohydrates: 10 grams; Protein: 2 grams; Sodium: 213 mg; Cholesterol: 4 mg Exchanges: 1 Starch
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Pasta saladyou can add any of the following just what ever veggie you have on hand one pound of pasta boiled one bell pepper diced one large tomatoe diced one large onion diced one stalk of celery or more to taste diced sweet pickles diced green olives diced broccoli diced carrots dicedcombine all your engredients and add FAT FREE RANCH DRESSING enough to coat the pasta and too taste chill and enjoyfor a full meal add a can of fat free chicken meat or a can of tuna in water well drained just yummy dee
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My husband has diabetes and I'm always looking for low fat, low calorie recipes. This is one that we love and have served to family and company with good results. Hope you like it, too.Savory Sauced Chicken1 Small onion, sliced 1 Tbs. margarine 1 cup V-8 juice (I use the spicy) 2 Tbs. snipped parsley ( Tbs. dried) 1 Tbs. cornstarch 1/4 tsp. marjoram, crushed 1/4 tsp. dried basil, crushed 4 boneless, skinless chicken breast halves 2 Tbs. grated parmesan cheeseCook onion in margarine in a saucepan over medium-low heat until tender, but not brown. Combine V-8 and seasonings and stir into onion. Cook and stir over medium heat until thick and bubbly (not REAL thick). Put chicken in 8x8x2" dish, pour sauce over and cover with foil. Bake at 350 degrees for 50-55 minutes. Remove foil, sprinkle with parmesan cheese and bake uncovered 5-10 minutes more.NOTE: I serve with spaghetti seasoned with garlic powder, margarine and parsley.
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PUMPKIN SPICE COOKIES1 1/2 cups sugar 1 cup butter or margarine 1 egg 2 1/2 cups flour 3/4 teaspoon pumpkin pie spice 3 cups sifted powdered sugar 1/4 cup milk 1/2 teaspoon vanilla Dash saltCream sugar and butter until light and fluffy. Blend in egg. Add combined flour and spice; mix well. Chill. Roll out dough onto lightly floured surface to 1/8-inch thickness. Cut with 3-inch round cookie cutter. Place on greased cookie sheets; bake at 400 degrees F. for 6 to 8 minutes or until edges are very lightly browned. Cool.Combine powdered sugar, milk, vanilla, and salt; mix well. Add food coloring, if desired. Frost cookies. Yield: about 5 dozen (1 per serving).Per Serving: 87 Calories; 3g Fat (33.1% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.


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ONION SOUFFLE3 large onions -- sliced 2 tablespoons butter or margarine 1 cup water 1 tablespoon all-purpose flour 3 tablespoons sugar 1 tablespoon melted butter 2 tablespoons half and half -- (or light cream) 1/4 teaspoon salt 3 eggs -- separated 1/2 teaspoon sugar 1/4 cup pecans -- finely choppedCombine onion, 2 tablespoons butter, and water in a medium saucepan; cover tightly and cook over medium heat 15 to 20 minutes or until water is absorbed. Mash onions; stir in flour, 3 tablespoons sugar, 1 tablespoon butter, half and half, and salt. Add egg yolks, mixing well.Beat egg whites until stiff but not dry; fold into onion mixture. Spoon into a buttered 1-quart casserole; sprinkle with 1/2 teaspoon sugar and pecans. Bake at 350 degrees F. for 30 minutes or until firm. Yield: 6 servings.Per Serving: 171 Calories; 12g Fat (59.7% calories from fat); 4g Protein; 14 g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
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PEARS MELBA1 (29 oz) can pear halves in syrup 1/2 cup sugar 1 tablespoon vinegar 1 cinnamon stick 1 teaspoon whole cloves 1/4 teaspoon ground allspiceDrain pears, reserving 1/2 cup syrup. Combine reserved syrup, sugar, vinegar, and spices; simmer 10 minutes. Add pears; simmer additional 10 minutes. Removes pears and drain liquid to remove spices.Serve pears and syrup warm, topped with whipped cream cheese and heated strawberry preserves, if desired. Yield 4 servings.Per Serving: 260 Calories; trace Fat (1.5% calories from fat); 1g Protein; 68g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.


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PUMPKIN CHEESECAKE1/3 cup butter or margarine 1/3 cup sugar 1 egg 1 1/4 cups all-purpose flour 2 (8 oz) packages cream cheese 3/4 cup sugar 16 ounces canned pumpkin 1 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg Dash salt 2 eggsCream butter and sugar until light and fluffy; blend in 1 egg. Add flour; mix well. Press dough on bottom and two inches high around sides of 9-inch springform pan. Bake at 400 degrees F. 5 minutes.Reduce oven temperature to 350 degrees F. Combine softened cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Blend in pumpkin, spices, and salt; mix well. Add 2 eggs, one at a time, mixing well after each addition. Pour mixture into pastry-lined springform pan; smooth surface to edge of crust. Bake at 350 degrees F. for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. If desired, garnish with whipped cream just before serving. Yield: 16 servings.(adapted from a Kraft recipe flyer, 1977)Per Serving: 243 Calories; 15g Fat (53.5% calories from fat); 5g Protein; 24g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 135mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1 Other Carbohydrates.


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RICE-CARROT RING3 cups cooked rice 2 cups grated carrot 1/4 cup grated onion 2 tablespoons all-purpose flour 1 (10-3/4 oz) can condensed Cheddar cheese soup -- undiluted 1 egg -- slightly beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon Worcestershire sauce Dash hot sauce 10 ounces frozen peasCombine rice, carrots, onion, and flour in a large bowl. Add next 6 ingredients, mixing well. Pack mixture into a greased 8-inch ring mold. Bake at 350 degrees F. for 30 minutes. Allow to cool 10 minutes.Cook peas according to package directions; drain.Invert rice ring onto platter, and fill center with peas. Garnish with carrot curls, if desired. Yield: 6 servings.Per Serving: 198 Calories; 1g Fat (5.9% calories from fat); 7g Protein; 39g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 442mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
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Cranberry-Onion Chops4 4 ounce boneless pork chops 1 8-ounce bottle reduced-calorie French dressing 1 package dry onion soup mix 1 16-ounce can whole cranberry sauceIn large nonstick skillet, brown pork chops on one side over medium-high heat. In a medium bowl, stir together remaining ingredients to mix well. Turn chops; pour cranberry mixture over chops in skillet, bring to a boil. Lower heat, cover and simmer for 10 minutes, until chops are just done and still tender.Serve with rice or noodles, if desired. Yield: 4 servings.Per Serving (excluding unknown items): 438 Calories; 14g Fat (27.9% calories from fat); 21g Protein; 62g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 1990mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Fat; 4 Other Carbohydrates.
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CHOCOLATE CHOCOLATE CRESCENTS3 1/4 cups all-purpose flour (3 1/4 to 3 1/2 cups) 1 package Fleischmann's® Rapid Rise Yeast 1/4 cup sugar 1 teaspoon salt 3/4 cup milk 3/4 cup semi-sweet chocolate chips 1/4 cup water 3 tablespoons butter or margarine Confectioners' sugarCHOCOLATE FILLING 1 cup flour 3/4 cup sugar 3 tablespoons unsweetened cocoa 1/4 cup butter or margarine 3 egg yolksIn large bowl mix 2 cups flour, undissolved yeast, sugar and salt.Combine milk, chocolate chips, water and butter in small saucepan. Stir over medium-low heat until chocolate melts and temperature reaches 125º to 130ºF. Gradually add to dry ingredients; blend well. Stir in enough remaining flour to make soft dough.Knead dough on lightly floured surface 4 minutes or until smooth and elastic. Cover; let rest 10 minutes.Prepare Chocolate Filling: In small bowl combine flour, sugar and unsweetened cocoa. With fork or pastry blender, cut in butter or margarine; blend well. Stir in egg yolks.Divide dough into 10 pieces. Roll each piece into 4 × 8-inch oval. Crumble about 3 tablespoons Chocolate Filling over each oval. Roll up from short end. Pinch seam to seal. Place rolls, seam side down, on greased baking sheets. With sharp knife, make 5 slits in top of each roll, cutting halfway through roll. Curve ends to make crescent shape.Cover, let rise in warm place, free from draft until almost doubled in size, about 45 minutes. Bake at 375ºF. 15 to 18 minutes or until done. Cool on wire rack. Top with sieved confectioners' sugar, if desired. Yield: 10 servings.Per Serving (excluding unknown items): 440 Calories; 15g Fat (29.5% calories from fat); 8g Protein; 71g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 310mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.


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Grandma's Chocolate Pecan Pie1 1/2 c. pecan halves 4 T. butter 4 oz. chocolate chips 3 eggs 1/4 c. Grandma's Molasses 2/3 c. light corn syrup 1 T. sugar 1 t. vanilla 1/4 t. salt ready-made chocolate pie crustIn a 350 degree oven, toast pecans on a baking sheet for 4 minutes. remove. Raise temp to 375. In a small pan over low heat, stir butter and chocolate until melted, 1 minute. In a mixing bowl, lightly beat eggs. Blend in molasses, corn syrup, sugar, vanilla and salt. Stir in chocolate mixture and pecans. Spoon mixture into crust and bake until filling is set, 45 minutes. Cool and serve with whipped cream or ice cream. Serves 8 to 10.
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With Thanksgiving just around the corner, here is a wonderful recipe for leftover turkey and ham. It is fixed in the microwave and so is very easy, but very rich.Turkey Ham Elegante 1 1/2 T. butter or margarine 1/2 c. bread crumbs2T. butter or margarine 1/2 c. chopped onion 3 T. all-purpose flour 1/2 t. salt 1/8 t. pepper1 (4 oz.) can undrained, sliced mushrooms 1 c. light cream 2 c. cubed, cooked turkey 1 c. cubed, cooked ham 1 (5 oz.) can drained and sliced water chestnuts1/2 c. shredded process Swiss cheese Paprika 1. In small bowl, melt 1 1/2 T. butter in microwave oven 30 seconds. Mix with bread crumbs. Set aside. 2. In 2-qt glass casserole, melt 2 T. butter in microwave oven 1 minute. Stir in onion and cook 1 minute more. Blend in flour, salt and pepper. 3. Stir in mushrooms and cream. Cook in microwave oven 1 minute. Stir well. Cook additional 3 minutes. Gently stir in turkey, ham and water chestnuts. Cook in microwave oven 7 minutes, stirring every minute. 4. Top with cheese and wreath with the buttered crumbs. Return to microwave oven for 1 minute. Sprinkle with paprika. Serves 6
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PUMPKIN AND SPICE SOUR CREAM COFFEECAKE2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup margarine, softened 1 cup granulated sugar 2 eggs 1 teaspoon butter flavoring 1 teaspoon orange extract 1/2 teaspoon vanilla extract 1 cup cooked and mashed or canned pumpkin 1/2 cup sour cream 1 cup finely chopped pecans 2/3 cup firmly packed brown sugar 1-1/2 teaspoons pumpkin pie spicePreheat oven to 350 degrees. Grease a 10-inch tube pan and set aside.Combine flour, baking powder, baking soda and salt; set aside. Cream margarine and granulated sugar until light and fluffy. Add eggs, 1 at a time, and beat well after each. Add flavorings and blend. Add pumpkin and sour cream and blend well. Batter will have a curdled appearance. Stir in dry ingredients just until mixed. Combine pecans, brown sugar and pumpkin pie spice.Spread half the batter in prepared pan. Sprinkle with half the pecan mixture. Spread remaining batter over, then sprinkle with remaining pecan mixture. Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean. Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.
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Veggie Meatloaf Roast1 lg. onion, chopped (or liquified in blender) 7 slices WW bread, cubed 1 stick butter, melted 1 tube Morning Star soy burger (freezer section in grocery stores) 1/2 C grated cheedar cheese 4 large eggs (or 1 C egg replacer ) 1/2 tsp. poultry seasoning 1/4 tsp. garic saltMix all ingredients together. Place in a 13 x 9 baking dish; bake for 30 min. at 375 degrees. Remove from oven and mix together 1 C ketchup and 3 TB brown sugar; spread over top of loaf. Return to oven and bake for 15 more min.
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here's a recipe for swiss steak that is so tender it almost melts in your mouth.Garlic Swiss Steak1 lb. round steak 1/3 cup flour 1 tsp. salt 1/2 tsp. pepper 2 tbsp. oil 1 can stewed tomatoes 1 onion, chopped 1 tbsp. green pepper flakes 2 tbsp. garlicCut steak in serving pieces. Combine flour, salt and pepper; sprinkle on steak and pound into the steak on both sides. Brown steak in oil. Transfer to greased casserole. Combine tomatoes, onion, green pepper and garlic; pour over steak. Cover and bake at 350 for 1 1/2 hours.
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Lemon Chicken with Noodles8 oz. medium no-yolk egg noodles 1 T. lemon juice 4 boneless, skinless chicken breast halves (about 1 pound total) 1 t. paprika 1/4 teaspoon ground black pepper 1 T. olive oilCook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Place the chicken between sheets of wax paper and pound lightly with a mallet to an even thickness. In a shallow container, mix the oil, lemon juice, paprika and pepper. Dip the chicken in the mixture until coated. Heat a no-stick frying pan over medium-high heat. Add the chicken. Cover and cook 8 to 10 minutes, or until the chicken is opaque. Serve over the noodles.Nutritional Information Per serving (serves 4):calories:360 fat: (15% of calories); 5.9 gram dietary fiber: 4.5mg chol: 66 mg; sod:99 mg .
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Favorite Coconut Cake1 box yellow cake mix with pudding mix as directed add 1 can coconut bake as directed in 13x9 pan when done and still warm; with sharp knife blade, make slits across cake spoon hot sugar mixture over cake so entire surface is covered.hot sugar mixture: boil together for 2 min: 1 c sugar 1/2 c water 1/4 stick margarine
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I created this recipe when trying to figure out what to do with leftover sloppy joe mixture. I'm not a big fan of sloppy joes, and didn't want to eat them as a second meal in the same week. I added extra ingredients to change the flavor and boost the volume, but am presenting the recipe here as if you would make it from scratch.Taco Joes1 lb ground beef (or turkey) 1 can sloppy joe sauce (Manwich etc.) 2-3 tablespoons chili powder (adjust to taste... mine wasn't very strong) 1 teaspoon ground cumin 3 dashes hot pepper sauce Hamburger rollsGrated cheddar or jack cheese Chopped tomato Sliced black olives Shredded lettuce Salsa Other taco toppings as desired.Prepare the sloppy joes as directed on the can, adding in the extra seasonings at the same time as the sauce. Let simmer for 20 minutes or more to allow the spices to blend.Serve over hamburger buns, topped with traditional taco ingredients.
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These are cute and they are easy to make. Cookie TurkeysFor each Turkey you will need:1 1/2 Fudge Stripe cookies 1 Vanilla cream drop vanilla icing with writing tip attached. 1 piece of candy cornInstructions:For each turkey - Lay 1 cookie flat, stripes up. Using 2 strips of icing as glue, attach 1/2 another cookie, stripes facing toward you, about 3/4 of the way to the back of the hole in the cookie (or wherever is visually best in your opinion.) The 1/2 cookie should be upright like a fan--this is the fanned out tail of the "turkey". Again using a blob of icing as the glue, attach 1 cream drop (flat side down) over the hole in the cookie. This will be the head. Put a small amount of icing near the center of the front of the cream drop and attach 1 piece candy corn pointing out. This is the nose. Use the icing to put 2 small dots over the nose for the eyes. You can also add smaller dots of dark chocolate icing on the eyes to make them look more detailed.
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Here is another pumpkin pie recipe that my Mother got from the Stanley Pumpkin can. Because it is so delicious, it is the only one we have used now in the last 50 years.When we have Buttercup squash from the garden, we use this instead of the canned pumpkin. And if I'm checking calories, I omit the toppings of butter, sugar, and pecan; however, they do add the extra special touch. Pecan Pumpkin Pie3 large eggs 1/2 cup white sugar 1/2 cup brown sugar, packed 1 T. flour 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. allspice 1 tsp. cinnamon 1 - 16 oz. can pumpkin 1 - 12 oz. can evaporated milk or top milk, scaldedBeat eggs slightly. Add the sugars and mix well. Measure the dry ingredients together, mix and beat into the egg mixture. Stir the pumpkin in thoroughly. Gradually add the hot milk. Pour into a large unbaked pie crust, single.Bake in 450 degree oven for 10 min.Remove from oven and add the following toppings: 1 T. brown sugar and 2 T. butter, melted together. Last, sprinkle with 3/4 cup pecans.Bake at 350 degrees for 40 min. or until knife inserted in the center of the pie comes out clean.
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NO-BAKE PEANUT BUTTER LOGS1 3/4 cup sifted powdered sugar 1/4 cup butter or margarine, melted 1 cup crunchy peanut butter 2 cups crisp rice cereal commercial chocolate frostingCombine powdered sugar and melted butter in a large mixing bowl and beat with an electric mixer until smooth. Stir in cereal and peanut butter (mixing with hands if needed). Shape dough into 1 1/2 x 1/2-inch logs. Chill. Spread tops with frosting. Yields about 80 to 90 logs.(Nutritional values not available for this recipe.)


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This is one of my favorite holiday recipes. I actually make it year round but it has become a favorite for the holiday table. I am leaving the Weight Watcher point values, so others can use them. Sorry I don't have the nutritional counts. This is also great spread on turkey or chicken sandwiches!CRANBERRY SALAD1 cup fresh cranberries 1 cup water 6 pkgs. artificial sweetener 1 pkg. (small) sugar free Cranberry Jell-O 3/4 cup chopped celery 14 pecan halves 1 apple chopped (I use Red Delicious) 1/4 tsp. saltCook cranberries in water until they "pop". Add sweetener and cook 5 minutes. Remove from heat and add Jell-O to hot cranberries. Add celery, apple, nuts and salt. Pour into serving bowl and refrigerate until well set.Serves: 4 Weight Watchers: 2 points per serving
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Lite Pumpkin Pie (crustless) Prep Time: 15 Minutes Servings: 8Ingredients 2 cups canned pumpkin 2 cups water 1 cup low-fat milk powder (equal to 4 cups low-fat milk) 2 eggs 3/4 cup brown sugar Twin (R) 1/2 tsp Morton Lite Salt (R) Mixture 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp allspice 1/4 tsp ground clovesDirections Mix all ingredients. Pour into a 9-inch glass pie pan sprayed with non-stick spray. Bake in a preheated 350F oven for 1 hour, or until knife inserted in center of pie comes out clean. Serve warm or let sit and serve.Calories: 114; Protein: 8 g; Sodium: 203 mg; Cholesterol: 76 mg; Fat: 3 g; Carbohydrates: 15 g Exchanges: 1 Vegetable; 3/4 Low-Fat milk
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Broccoli and Cheese Soup1 cup chopped broccoli 1/2 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup uncooked rice 1 can of fat free chicken broth 3 or 4 oz of light Velveta or similar product, chopped into cubes 1 small can of evaporated skim milk 1 tsp of Worcestershire sauce, if desired.In a sauce pan add the chicken broth and 1 can of water. Add the vegetables and rice. Bring to a boil and simmer until rice is tender and liquid has reduced by at least half. Add the cheese and milk and stir until well-blended and Worcestershire sauce. The soup should be thick and not need any thickening.Makes 4 servings. I like to serve it with Italian or any kind of coarse bread and fruit salad. I have also substituted other vegetables such as cauliflower.
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I lost approximately 50 pounds about 6 years ago and have every intention in keeping it that way. I make sure I keep lots of low fat recipes on hand. This one is simple and tastes great. I like it over pasta - spray the cooked pasta with a little olive oil for extra flavor and it keeps the pasta from being sticky. Chicken with Roasted Red Peppers4 boneless and skinless chicken breast halves 1/2 tsp. Salt 1/4 tsp. pepper 2 - 7oz. Jars roasted red peppers (throw in the juice too) 4 minced garlic cloves 1/4 - 1/2 cup white cooking wine ( I use Holland Hall brand available at most any grocery store) 1 tsp. Vinegar ParsleyIn olive oil flavored spray, brown chicken. Add all other ingredients and simmer until hot. Serve with pasta or rice.
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I got this recipe out of Cooking Light. As with most recipes, I have modified it to suit my tastes. I will give the original recipe and then my modifications. This is wonderfully moist and delicious! Great for this time of year! Granny Smith Apple Cake3 cups all-purpose flour 1 tsp salt 1 tsp baking soda 1 tsp ground cinnamon 1 tsp ground nutmeg 2 cups diced Granny Smith apple (about 12 oz.) 1/4 cup chopped pecans 2 cups granulated sugar 1 cup applesauce 1 tsp vanilla extract 3 large eggs Cooking sprayIcing: 1/2 cup butter or stick margarine, softened 1 (8oz) block fat-free cream cheese, softened 1-1/3 cups powdered sugar 1 tsp vanilla extractPreheat oven to 325°To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through nutmeg) in a large bowl; stir with a whisk. Add apple and pecans; toss gently to combine. Make a well in center of mixture. Combine granulated sugar, applesauce, 1 tsp vanilla, and eggs in a bowl; beat with a mixer at medium speed until well-blended. Add to flour mixture. Stir just until moist. Spoon batter into a 13 x 9 inch baking pan coated with cooking spray. Bake at 325° for 55 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack.To prepare icing, beat butter and cream cheese with a mixer at medium speed until smooth. Add powered sugar and 1 tsp vanilla; beat just until blended. Spread icing over cake. Yield: 16 servings.My modifications: After spooning 1/2 of the batter into baking pan, I drizzle with Marzetti's Fat Free Carmel Dip (as much or little as you want - you can find it in the produce section). Before baking, 1 sprinkled cake with 1/2 cup brown sugar mixed with 1 tsp cinnamon and eliminated the icing.Nutritional Info for Original Recipe: CALORIES 329 (23% from fat); FAT 8.4g (sat 4.1g, mono 2.9g, poly 0.8g); PROTEIN 5.9g; FIBER 1.4g; CHOL 59mg; IRON 1.4mg; SODIUM 382mg; CALC 55 mg
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OYSTER DRESSING2 1 1/2 lb loaves of white bread -- day-old 5 eggs -- beaten 1 1/2 cups milk 1/3 cup finely chopped onion 1/3 cup finely chopped celery 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon sage Dash garlic powder Dash MSG -- optional 3 cups turkey broth -- approximately 1 quart oysters -- drainedTear bread into large pieces, and place in a lightly greased 17- x 13- x 2-inch baking pan. Combine eggs and milk, mixing well.Add egg mixture, onion, celery, and seasonings to bread; mix well to evenly coat bread. Add enough turkey broth to moisten bread thoroughly. Add oysters and mix well.Cover and bake at 350 degrees F. for 45 minutes. Remove cover and bake an additional 35 to 45 minutes or until set. Yield: 20 servings.Per Serving: 245 Calories; 5g Fat (20.1% calories from fat); 11g Protein; 37g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 602mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
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WHITE SAUCE2 cups milk 1 1/2 tablespoons butter or margarine 2 tablespoons plain flour freshly ground pepper salt dash of Tabasco sauce herbs, seasonings, or additions of choicePlace margarine or butter in a saucepan over a low flame and melt. Add flour and cook carefully for a few minutes, stirring, making sure no lumps form. Stir constantly to avoid burning or browning. Stir in gradually the milk. Boil gently for about 10 minutes until smooth and thick. White Sauce with all its variations can be made in advance and reheated when ready to serve.
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And now, today's featured recipe:HAGGERTY3 medium potatoes -- peeled 1 onion 2 tablespoons bacon fat 3/4 cup Cheddar cheese -- shredded Salt -- to taste Black pepper -- to tasteCut potatoes into paper-thin slices and pat dry in a towel. Slice onion very thin. Heat half of bacon fat in a heavy frying pan and fill pan with alternate layers of potatoes, onion, and cheese, finishing with potatoes. Sprinkle each layer with salt and pepper. Dot the top layer of potatoes with remainder of bacon fat. Cook over moderate heat until potatoes are almost tender. Turn them carefully onto a platter, slip it, top side down, back into the pan and continue cooking until done. To serve, cut into wedges. Yield: 4 servings.Per serving: 228 Calories (kcal); 14g Total Fat; (53% calories from fat); 8g Protein; 19g Carbohydrate; 2g Fiber; 29mg Cholesterol; 174mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
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Rice, Mushroom and Cheese CroquettesRICE MIXTURE 1/4 cup chopped onions 1 tablespoon oil 1 cup minced mushrooms 2 cups cooked rice 3 tablespoons minced celery 2 tablespoons minced green bell pepper 1 tablespoon grated carrots 1/2 cup Cheddar cheese or other cheese 1 tablespoon minced fresh parsley -- (optional) OR 1 teaspoon dried thyme -- (optional) 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper or pinch cayenne pepper (optional) 2 teaspoons lemon juice 1 eggROLLING MIXTURE 2 cups fresh bread crumbs 2 eggsoil for fryingSauté onions and mushrooms in oil until onions are light golden and translucent. Combine all ingredients except rolling mixture. Chill rice mixture. Beat the eggs from the rolling mixture and roll croquettes in beaten egg and then breadcrumbs. Fry, turning so all sides brown. Serve with White Sauce (see recipe). Or make White Sauce into Brown Sauce, or use recipe for Roasted Tomato Sauce. Yield: 4 servings.Per serving: 370 Calories (kcal); 16g Total Fat; (38% calories from fat); 11g Protein; 45g Carbohydrate; 1g Fiber; 164mg Cholesterol; 521mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
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TURKEY ROLLS4 Slices turkey breast meat * Stuffing 2 ts To 3 ts flour 1 tb Butter 1/4 c Dry Madeira or Marsala 3/4 c Chicken broth -----STUFFING----- 1 tb Butter Large shallot, minced Clove garlic, minced 1/4 lb Mild pork sausage/grnd pork 1/4 ts Crushed, dry sage 1/4 ts Crushed, dry red pepper flks 1/4 ts Crushed, dry thyme 2 Slices day-old bread Salt, pepper to taste* about 1/3 to 1/2 inch thick (about 12 ounces)Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch thickness. Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center. Close turkey slices with wood picks.Place flour on plate. Lightly dust turkey rolls with flour. Melt butter in large skillet. Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out).Remove turkey from skillet. Add Madeira and cook over medium heat, scraping up browned pieces from skillet. Add chicken broth. Return turkey rolls to pan. Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes.Serve turkey with gravy and any stuffing in skillet. Yield: 4 servings.STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 minutes. Add sausage, breaking up with fork, and cook until browned. Do not drain fat.Add sage, red pepper flakes, and thyme. Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors. Season to taste with salt and pepper.(Due to computer problems, nutritional values not available for this recipe.)
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CHILE-SAUSAGE SQUARES1 cup biscuit mix 1/3 cup milk 1/4 cup mayonnaise -- divided 1 pound bulk sausage 1/2 cup chopped onion 1 egg -- beaten 2 cups sharp cheddar cheese -- shredded 2 (4 oz) cans chopped green chiles -- drainedCombine biscuit mix, milk, and 2 tablespoons mayonnaise; stir well. Spread mixture in a greased 13- x 9- x 2-inch baking dish; set aside.Cook sausage and onion in a skillet until meat is browned, stirring to crumble meat. Drain well between paper towels. Layer sausage mixture over biscuit mixture.Combine egg, cheese, and chiles; spread over sausage mixture. Bake at 350 degrees F. for 30 minutes. Let stand 5 minutes before serving. Yield: 8 servings (or about 40 appetizer servings).Per Serving: 491 Calories; 41g Fat (75.4% calories from fat); 17g Protein; 14g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 799mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.
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Banana Sunset8 very ripe bananas 2 tablespoons rum 2 tablespoons honey 1/2 pound butter 3 ounces raisins 2 ounces cherries 4 eggs 1/2 cup sugar 1/2 pound flour 3/4 pint milk 1/2 tablespoon lime juice 1 ounce mixed nuts 1/2 teaspoon vanilla 1/2 cup grated coconutCream bananas and sugar, add eggs beaten well. Add milk, vanilla, lime juice, and flour. Mix well. Add raisins, cherries, and nuts, blend slightly. Turn out mixture in 9 inch baking dish. Bake at 400ºdegrees for 1 hour and 20 minutes. Allow to cool. Cover top with whipped cream and coconut. Yield: 10 servings.Per serving: 500 Calories (kcal); 25g Total Fat; (44% calories from fat); 8g Protein; 64g Carbohydrate; 4g Fiber; 129mg Cholesterol; 232mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 4 1/2 Fat; 1 Other Carbohydrates


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Apple Burritos with Cider Butter SauceAPPLE FILLING 12 Granny Smith apples or any tart variety 1 lemon 4 tablespoons butter 1/2 cup granulated sugar Fresh ground nutmegCIDER BUTTER SAUCE 1 leek 1 (1/2-inch) cinnamon stick 1 quart apple cider 1 pound butter 1 leek 12 (8-inch) flour tortillas 2 tablespoons butter Whipping cream (optional)PREPARATION: For the filling, peel and core apples and cut into 1-inch pieces. Squeeze juice from lemon. Melt the butter in a large, nonreactive frying pan. Add the apples, lemon juice, sugar, and nutmeg to taste and cook over medium heat, stirring occasionally, until apples are soft but not mushy, about 15 minutes.For the Cider Butter Sauce, cut both leeks for the sauce and for the garnish into thin julienne strips, reserving 1/2 for garnish. Break cinnamon stick into pieces. Put the cider, 1/2 of leeks, and cinnamon stick in a pot, bring to a boil, and reduce by 2/3, about 20 minutes. Remove cinnamon stick. Recipe can be made to this point a day ahead.COOKING AND SERVING: Heat oven to 350ºF. Wrap tortillas in foil and warm in preheated oven, about 10 minutes. Reheat apple filling and sauce.Melt the 2 tablespoons of butter in a frying pan and sauté the remaining leek over medium heat, stirring, until soft, about 3 minutes.Over the lowest possible heat, add the 1 pound of cold butter to the sauce, about a tablespoon at a time, adding another piece as each is almost incorporated. Butter should not melt completely but should soften to form a creamy sauce. If the sauce gets too hot and butter starts to melt, remove it from the heat and continue adding butter.Put an equal amount of apple filling on each tortilla and roll it up. Put a burrito on each plate. Top with Cider Butter Sauce and sprinkle with sautéed leek. Top with a dollop of whipped cream if you like. Yield: 12 servings.Per serving: 699 Calories (kcal); 42g Total Fat; (52% calories from fat); 7g Protein; 77g Carbohydrate; 5g Fiber; 98mg Cholesterol; 724mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fruit; 8 1/2 Fat; 1/2 Other CarbohydratesNOTE: A dessert burrito is innovative in itself, but the real surprise element here is julienned leek both in the sweet cider sauce and as a garnish. Apples and leeks make a good combination, but if it seems too strange to you, omit the leek in the sauce and grate lemon zest over the top as garnish instead.


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Taffy Apple Cookies1 c Butter 2/3 c Sugar 1 Egg; beaten 2 1/2 c Flour,all-purpose 1/2 ts Baking powder,double-acting 1 ts Vanilla extract 1 1/2 pk Caramels 1/4 c Water 2 tb Evaporated milk,skim Nuts; groundCream butter with sugar. Add egg and mix well. Blend flour with baking powder. Add to creamed mixture. Add vanilla. Mix well and roll into tiny balls. Bake at 350 deg. for 10 - 12 minutes on an ungreased cookie sheet. Remove from oven and insert toothpick (colored for the holidays) deep into the cookie. Let cool completely.In top of double boiler, melt 1 1/2 packages caramels with water and evaporated milk. Stir constantly. When completely blended, dip cookies into mixture and then into nuts. Dip bottoms in powdered sugar to prevent sticking. Place on tiny liners. Yield: 120 servings.NOTE: The "apple" in the title comes from the shape and the fact that the cookie is caramel dipped.(Due to computer problems, nutritional values not available)


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MOCHA TRUFFLES24 ounces semisweet chocolate chips 8 ounces cream cheese -- softened 3 tablespoons instant coffee granules 2 teaspoons water 1 pound dark chocolate confectionery coatingIn a microwave safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee, and water; mix well. Chill until firm enough to shape. Shape into 1-inch balls and place on a waxed paper-lined baking sheet. Chill for 1 to 2 hours or until firm. Melt chocolate coating in microwave safe bowl or double boiler. Dip balls and place on waxed paper to harden. Yield: about 5 1/2 dozen (1 per serving).Note: You can usually get confectionery coating at baking, candy, cake, party and craft supply stores.Sorry, nutritional values for this recipe not available.


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Cheese Date Biscuits1/2 cup (1 stick) unsalted butter, room temperature 1/2 pound sharp cheddar cheese, grated (about 2 cups packed) 1-1/2 cups all purpose flour 1/2 teaspoon cayenne pepper - 1/2 teaspoon salt 1/4 cup milk 1 8 ounce package whole pitted datesPreheat oven to 375. Using electric mixer, beat butter and cheese in bowl until well blended. Mix in flour, cayenne and salt. Add milk; stir until stiff dough forms. Wrap 1 level tablespoon dough around each date, completely encasing date and forming a small cylinder. Place on ungreased baking sheet.Bake biscuits until light golden brown, about 15 minutes. Serve warm.
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This dish has been a family favorite at all holiday meals for over 30 years.Peas Epicurean1 box (10 oz.) frozen peas, cooked and drained 1 c. heavy cream 4 strips bacon 1/2 medium size onion, chopped 1 can (4 oz.) sliced mushrooms, drained 1 T. flour salt & pepper to taste Worchestershire sauce, 1 to 2 T.Chop bacon and brown with onion. Add flour and cream stirring constantly until it thickens and is smooth. Add seasonings and mushrooms. Add peas. Serves 6 to 8This recipe can easily be doubled or tripled, but you will need to remove a little of the bacon drippings if you triple it before adding the flour.
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Keep in mind that scalloped potatoes have no cheese. That's potatoes au gratin. Measurements are approximate. Virginia's Scalloped Potatoes4 large russet potatoes, peeled and sliced 1 1/2cups of scalded milk (heated just until a skin forms) 1 medium onion, chopped Salt, pepper, garlic powder 3 tablespoons of flour 1 1/2 cups of cubed ham OR 4 large pork chops (optional)Set out all of the above ingredients on a counter or tabletop with a casserole dish. Spread the following over the bottom of the dish in this order: 1/3 of the sliced potatoes, 1/3 of the onions, 1 tablespoon of flour, sprinkle salt, pepper and garlic to taste, 1/2 cup of milk and (if you are using it) 1/2 cup of the ham cubes. Repeat until all ingredients are used. If you are using pork chops place them on the very top of the casserole just before you put it into the oven. Bake at 450 degrees for half an hour. Turn the temp down to 350 and bake for another 1/2 hour. Test with a knife to see if the potatoes are tender. Serves 4-6.
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This is a recipe that "tricked" me into eating squash. Before it, I would've told you that I hated squash! Elegant Squash Casserole1 1/2 pounds yellow squash 2 small onions, chopped 4 small carrots, grated 1 cup sour cream 1 small jar pimento 1 can cream of chicken soup 1 8 oz. package herbed bread stuffing (Pepperidge Farms-crunchy) 1 stick butter or margarineCook squash and onion in salted water. Drain. I use food processor to grate carrots and usually just add the squash and onions. ( I started doing this rather than mashing the squash when I knew I was having a guest who thought she did not like squash) Add one half of stuffing, sour cream, soup and pimento to the squash/onion/carrot mixture.Butter casserole dish and sprinkle with small amount of stuffing. Add the squash mixture and top with remaining stuffing and top with squares of butter.Bake at 350 degrees for 30 minutes.Recipe says this serves 12 but I usually count on 8 because people like it so much.
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Pumpkin Pie1 9-in crumb crust 1 15-oz can pumpkin 1 14-oz can sweetened condensed milk 2 eggs 1 tsp cinnamon 1/2 tsp each ginger & nutmeg 1/2 tsp saltMix last six ingredients in bowl with a mixer. Pour into crust. Bake at 425 degrees for 15 minutes, reduce heat and bake at 350 degrees for 35 to 40 minutes.
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Roberta's Rice1 cup uncooked long grain rice (such as Uncle Ben's) 1 can Campbell's French Onion soup 1 can Campbell's Beef Consumme 1/2 stick margarine or butter 1 can mushrooms, stems and pieces, drainedMix ingredients together in a casserole dish, covered, and bake at 400 degrees F. for 40 minutes. A larger, wider dish works better than a smaller dish. I bake mine in a 9x13" pan. Be sure to cover before baking. I even like a little sour cream with mine, once it is on my plate.
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This is an easy and elegant appetizer which can be made ahead and is so good! Crab Stuffed Mushrooms1 lb. button mushrooms ( brushed free of dirt, DO NOT wash mushrooms!) 1 Tbsp. butter 3 cloves of garlic chopped 4 green onions chopped 1 (6 oz.) can of crab lump meat ( I used Star Kist ) drained well 1 can of water chestnuts ( drained and chopped ) 1/2 cup of mayonnaise ( do not use light or fat free ) 2 Tbsp. chopped chives or parsley 1 tsp. Lawry's garlic salt 4 slices of fresh bread made into crumbs in the food processor pepper to taste Fresh grated Parmesan CheeseMelt the butter in a small frying pan and sauté the chopped garlic and green onions. ( I chop mine in my mini processor). Add the flaked crab meat and the bread crumbs. Remove from the heat and add the water chestnuts (I also chopped these in the processor), the mayonnaise and the salt and pepper. Mix with a wooden spoon until the mixture sticks together.Remove the stems from the mushrooms. ( I used a melon scooper, being very careful to hollow them out.) Fill the mushrooms with the bread crumb mixture and pat into a ball on the top. Sprinkle the tops with fresh grated Parmesan cheese. They may be made ahead at this point and covered and refrigerated for several days.Put mushrooms on a ungreased baking sheet and bake for 20 minutes at 350 degrees or until mushroom caps begin to brown. If you would like them a little crisper place under the broiler for a minute or two. The water chestnuts give the texture a little surprised crunch. Let them sit for several minutes before serving since they are very hot. They are even tasty at room temp, but don't leave them out too long since they have fish and mayo in them.They are very easy to transport to a party and easy finger food.
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Apple bread pudding350gm of white bread ( I use 6 slices here!) 500gm red apples 200gm sugar 250gm eggs(beaten) 750gm skimmed milk 50gm caster sugar A dash of vanilla essense (optional)Steps: 1.Cut crust off bread. Skin and core apples. Slice apples into thin slices, and separate them into 2 potions. 2.Spread butter on baking tray. Put 2 slices of bread side by side. Put a layer of apple on top of bread slices. 3.Repeat the process until all bread and apple used up. You should have 3 layers of bread and 2 layers of apples 4.Beat milk, sugar, eggs and vanilla essense together with egg mixer. Pour the mixture onto the bread and apple. Make sure they are all fully soaked. 5.Put the baking tray into the oven or toaster and bake till the top is golden brown. Sprinkle with caster sugar b4 serving. If you like the apple to be soft, you can cook them before layering. I like my crunchy, so I skip that. You can also use cup cake cups for baking and they turn out well too.
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PRALINES2 cups sugar 2 cups pecan halves 3/4 cup buttermilk 2 tablespoons butter or margarine 1/8 teaspoon salt 1 teaspoon baking sodaCombine sugar, pecan halves, buttermilk, butter, and salt in a 4-quart casserole, stirring well. Microwave at HIGH 12 to 13 minutes, stirring every 4 minutes. Stir in soda until foamy. Microwave at HIGH 1 to 1 1/2 minutes. Beat mixture with a wooden spoon until mixture just begins to thicken.Working rapidly, drop by tablespoonfuls onto greased waxed paper; let pralines stand until firm. Yield: about 2 dozen (1 per serving).Note: Microwave ovens vary. Times may have to be adjusted.Per Serving: 136 Calories; 7g Fat (44.9% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.


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Pumpkin Mousse1 3oz. pkg. regular or sugar free instant vanilla pudding 1 15oz. can pumpkin 1/2 cup water or milk 1 t. pumpkin pie spice 1/4 t. cinnamon Blend all ingredients until smooth and put into 4 individual cups and refrigerate. Or put into popcicle molds and freeze. Serves four.
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This is actually a good appetizer for company. Mushroom Pate'1 pound mushrooms, chopped 2 Tablespoons butter or margarine 1 (8 oz.) package of light or fat free cream cheese, softened 1/2 teaspoon garlic salt I teaspoon seasoned pepper (I use lemon pepper marinade and seasoned pepper)Sauté' chopped mushroom in butter over medium heat until liquid is absorbed (about 5 minutes) Let mushrooms cool to room temperature. In food processor, position knife blade. Add sautéed mushrooms, cream cheese, garlic salt and pepper. Process until smooth. Spoon into greased or plastic wrap lined pan or bowl. Chill. Unmold and garnish with sliced mushrooms and rosemary. Serve with toasted french bread baguette slices, bagel chips or wheat thins.
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Here is another holiday favorite, revised to be lower fat and sodium. I loved the original recipe for this but once I started paying attention to fat grams and sodium levels, I realized I needed to make some changes.I am told that the "Real Bak'd Baked Onion Pieces" are available around the country. I find them in my local Kroger store in the same place where you find the French's Fried Onions that are used in the traditional recipe.GREEN BEAN CASSEROLE - REVISEDThis is the old favorite recipe, revised to a lower fat, lower sodium recipe. It is quite good.2 - 9 oz. bags of frozen green beans (thawed) or 2 - 15 oz. cans of canned (no salt added) green beans (drained)1 - 10 3/4 oz. can Campbell's HEALTHY REQUEST, Cream of Mushroom Soup3/4 cup skim milk1 - 3.5 oz. Real Bak'd Baked Onion Pieces1/8 tsp. ground black pepper2 tsp. Worcestershire sauce or soy sauce (optional - note these are high sodium products)InstructionsIn a 1 1/2 QT. casserole, mix all ingredients except 1/2 can of the Real Bak'd Onion Pieces.Bake uncovered 30 minutes at 350 degrees or until hot; stir. Top with remaining 1/2 can of Real Bak'd Onion Pieces. Bake an additional 5 minutes.Serves: 6 Weight Watchers: 1 1/2 Points per serving
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This is a quick and easy way to fix a side dish for any meal.Microwave Potatoes and Carrots2 potatoes, peeled and cubed 1 or 2 carrots, peeled and sliced 2T chopped onion salt & pepper to tastePut sliced carrots and chopped onion in microwave safe dish. Add 1T water. Cover with saran warp. Microwave on high for 2 to 3 minutes. Add potatoes and microwave until potatoes and carrots are tender. May add small amount of butter or margarine for flavor also or may use a butter spray for flavor. Serves 2
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a nice light easy dinner, takes a few minutes to put together, then gives you about 30 minutes to make a salad for a small side, use a heavy knife along one side of the backbone to cut through, then flatten the halves of the hens slightly by pressing down with the palm of your hand. Spice-Rubbed Cornish Hens1 tablespoon brown sugar 1/8 teaspoon allspice 1/4 teaspoon cinnamon 1/8 teaspoon black pepper 1/4 teaspoon cumin 1/4 teaspoon ground ginger 1 teaspoon salt, divided 2 Whole Cornish hens, split in half 8 ounces small red potatoes, scrubbed and cut in quartersPreheat oven to 450 degrees. Coat a roasting pan with cooking spray. Combine brown sugar, allspice, cinnamon, black pepper, cumin, ginger and 1/2 teaspoon of the salt in small bowl, mix, rub spice mixture over surface of hens, place halves flat in roasting pan. Toss potatoes with remaining 1/2 teaspoon salt and place the wedges in between the hens. Roast for 30 minutes. Makes 4 servings. Enjoy, Stef.For each serving 462 calories, 35 g. protein, 15 g. carbohydrates, 1 g. fiber, 28 g. fat ( 8 g. saturated fat) 100 mg. cholesterol, 685 mg. sodium If you want less fat, remove skin, spray with cooking oil, then coat with mixture, salt a problem?, then use a sub. I also served with this a small peeled butternut squash, cubed tossed with a tablespoon of olive oil, dried rosemary and salt sprinkled on top, roast in oven with the hens until tender, this should take about 20 minutes if the cubes are 1/2 inch.
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This recipe is so simple that it is scary!!! I made it just a couple of nights ago, and, not only is it good but, it does work!Pineapple Angel Food Cake1 package of Angel Food Cake Mix 1 20 oz can of crushed pineapple, in juice, undrainedCombine the dry angel food cake mix with the can of undrained pineapple. Beat with an electric mixer, 1 minute. Turn into an UNGREASED 9 x 13" baking pan and bake at the temperature indicated on the package for 25 to 30 mins, until lightly browned. You may test it with a toothpick, inserted in the middle, to ensure that it is done. Invert, resting the corners of the pan on 4 cans of equal height until cooled!! You may chose to serve it with fat free whipped topping, but this addition is really unnecessary!!
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CREAM CHEESE POUND CAKE1 cup butter -- softened 1/2 cup shortening 1 (3 oz) package cream cheese -- softened 2 1/2 cups sugar 5 eggs 3 cups cake flour -- sifted 1 teaspoon baking powder 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon lemon extractCream butter, shortening, and cream cheese; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition.Combine flour, baking powder, and salt; add to creamed mixture alternately with buttermilk, stirring just until blended. Stir in flavorings.Spoon batter into a greased and floured 10-inch tube pan; bake at 350 degrees F. for 1 1/2 hours or until a wooden pick comes out clean.Let cake cool in pan 10 to 15 minutes; remove from pan, and cool completely. If desired, serve with strawberry dessert topping or fresh strawberries. Yield: 10 servings.Per Serving: 639 Calories; 34g Fat (47.8% calories from fat); 7g Protein; 77g Carbohydrate; trace Dietary Fiber; 153mg Cholesterol; 422mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6 1/2 Fat; 3 1/2 Other Carbohydrates.


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DEVILED PEAS IN TOAST CUPS1/2 cup chopped onion 1/4 cup chopped green bell pepper 2 tablespoons butter or margarine -- melted 1/2 cup cream of mushroom soup -- undiluted 1 cup frozen English peas -- thawed 4 ounces pimientos -- drained 8 slices breadSaute onion and green pepper in butter until tender; remove from heat. Stir in soup, peas, and diced pimiento; spoon into greased 1-quart baking dish. Bake at 350 degrees F. for 25 minutes.Remove crusts from bread; press each slice into a 6-ounce custard cup. Bake at 350 degrees F. for 20 minutes or until lightly browned; remove from oven.Remove toast cups from custard cups; fill each with pea mixture. If desired, sprinkle with paprika or garnish with more pimiento pieces. Yield: 8 servings.Per Serving: 123 Calories; 4g Fat (32.4% calories from fat); 4g Protein; 17g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 232mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 Fat.
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GLORIFIED BRUSSELS SPROUTS11 ounces mandarin oranges in light syrup -- undrained 2 pounds fresh Brussels sprouts 1 1/2 cups water 1/4 teaspoon salt 1/4 teaspoon ground pepper 2 tablespoons lemon juice 2 teaspoons cornstarch 1/2 teaspoon dried basil 8 ounces sliced water chestnuts, canned -- drainedDrain oranges, reserving liquid; set both aside.Wash Brussels sprouts, and remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow X. Combine Brussels sprouts, water, salt, and pepper in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender; drain well.Combine reserved liquid from oranges, lemon juice, cornstarch, and basil in a small saucepan, stirring until cornstarch dissolves. Bring mixture to a boil; boil 1 minute, stirring constantly. Pour orange sauce over Brussels sprouts. Add reserved oranges and water chestnuts; toss. Yield: 8 servings.
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EGGNOG CHIFFON PIE1 envelope unflavored gelatin 1/4 cup milk 1 1/2 cups eggnog 3 eggs -- separated 1/2 cup sugar -- divided 3 tablespoons brandy 1/2 teaspoon vanilla extract 1 pie crust (9 inch) -- baked 1/2 cup whipping cream 1 tablespoon sugarCombine gelatin and milk in a small bowl; let stand 5 to 10 minutes.Heat eggnog in top of a double boiler over boiling water. Beat egg yolks and 1/4 cup sugar until thick. Gradually stir about 1/2 cup hot eggnog into yolk mixture; add to remaining eggnog, stirring constantly. Cook over simmering water, stirring frequently, 10 to 12 minutes or until mixture thickens and coats a metal spoon. Remove from heat, and add gelatin mixture; stir until dissolved. Stir in brandy and vanilla. Chill mixture until the consistency of unbeaten egg white.Beat egg whites, at room temperature, until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until soft peaks form. Fold egg whites into eggnog mixture; pour into cooled pie crust. Refrigerate until set.Beat whipping cream and 1 tablespoon sugar until stiff peaks form. Garnish pie with whipped cream and, if desired, chocolate curls. Yield: 10 servings.Note: Always use fresh eggs. If the use of uncooked egg whites makes you apprehensive, use an egg white substitute.Per Serving: 282 Calories; 14g Fat (44.5% calories from fat); 5g Protein; 33g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.


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SLOW COOKED CHOCOLATE APPLESAUCE CAKE6 tablespoons butter 1 cup sugar 1 cup applesauce -- unsweetened 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 3 eggs 4 (1 oz) squares unsweetened baking chocolate -- melted 1 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder Pinch salt 1/3 cup buttermilk 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts Sifted powdered sugarIn a large bowl, beat together the butter and sugar with an electric mixer on high speed 1 to 2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla, and eggs until well mixed. Beat in the melted chocolate until blended. Add the flour, baking soda, baking powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in the chocolate chips and walnuts. Scrape the batter into a buttered 3 1/2-quart electric slow cooker and smooth the top.Cover and cook on the HIGH heat setting 2 1/4 to 2 1/2 hours, or until a cake tester inserted in the center comes out clean. (Do not cook on the low heat for a longer time.)Remove the lid and let the cake stand in the slow cooker until just barely warm. To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, carefully lift out the cake in one piece. Sprinkle powdered sugar over the top and cut into wedges to serve. Yield: 10 servings.Per Serving: 409 Calories; 22g Fat (45.5% calories from fat); 7g Protein; 52g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 400mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.


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CHICKEN CHARLEMAGNE3 1/2 pounds chicken -- cut up, skinned Salt and pepper 1/4 cup butter or margarine 8 green onions -- sliced 1/2 cup sliced celery 1 carrot -- scraped and cut into 1/2-in slices 1 cup beer 14 1/2 ounces canned tomatoes -- undrained 1/4 teaspoon dried thyme 1 bay leaf 2 tablespoons all-purpose flour 1/4 cup waterSprinkle chicken with salt and pepper. Melt butter in a large skillet; add chicken, and cook until browned on all sides. Remove chicken, reserving drippings in skillet.Add green onions, celery, and carrots to drippings; sate 2 to 3 minutes. Add beer, tomatoes, thyme, and bay leaf; bring to a boil. Return chicken to skillet. Cover, reduce heat, and simmer 40 to 45 minutes or until chicken is done. Place chicken on serving platter.Dissolve flour in water; gradually stir flour mixture into liquid in skillet. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove bay leaf, and pour sauce over chicken. Serve over hot rice. Yield: 4 servings.Per Serving: 797 Calories; 57g Fat (65.6% calories from fat); 52g Protein; 15g Carbohydrate; 3g Dietary Fiber; 292mg Cholesterol; 497mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 1/2 Vegetable; 7 Fat.
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CHICKEN DUMPLING PIE3 cups chopped cooked chicken breast 2 (10 3/4 oz) cans cream of chicken soup -- undiluted 1 (10 1/2 oz) can condensed chicken broth -- undiluted 1 (15 oz) can mixed vegetables -- drained 1/2 teaspoon poultry seasoning 2 cups biscuit mix 8 ounces sour cream 1 cup milkCombine first 5 ingredients in a large bowl, stirring well; pour chicken mixture into a lightly greased 13- x 9- x 2-inch baking dish.Combine biscuit mix, sour cream, and milk in a medium bowl; spoon over chicken mixture.Bake at 350 degrees F. for 50 to 60 minutes or until topping is golden. Yield: 8 servings.Per Serving: 362 Calories; 16g Fat (41.0% calories from fat); 24g Protein; 29g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 1111mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
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CHOCOLATE FRUITCAKES1 cup butter or margarine 6 (1 oz) squares semisweet chocolate 1 1/4 cups sugar 3 large eggs 1 cup all-purpose flour 1/4 teaspoon salt 1 cup candied cherries -- cut in half 1 cup green candied pineapple -- cut into 1/2-inch wedges 3/4 cup walnuts -- halves 3/4 cup pecan halvesMelt butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes,Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured 5- x 3- x 2-inch loafpans.Bake at 350 degrees F. for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.Seal cakes in heavy-duty plastic wrap; chill 8 hours before cutting. Yield: 4 loaves (about 5 servings per loaf).Per Serving: 273 Calories; 18g Fat (56.3% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 136mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 1/2 Other Carbohydrates.


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Thanks to a recipe I found in Southern Living years ago, I can sometimes make a biscuit that tastes somewhat like my mother's, but they just don't look like they should.Mayonnaise Biscuits (1/2 dozen)1 cup self-rising flour 1/2 cup milk 3 tablespoons mayonnaise or salad dressing 3/4 teaspoons sugarCombine all ingredients, stirring just until dry ingredients are moistened. Spoon batter into greased muffin pan, filling 3/4 full. Bake at 425 degrees for 15 minutes.______________________________________It's lighter and fluffier than traditional pumpkin pie, and I adore it - a great desert for the holidays or anytime. Pumpkin Torte9 x 13 cake pancrust: 1.5 cups crushed graham cracker (12 long grahm crackers) 1/3 cup sugar 1/2 cup butter (melted) Mix together and press very gently into bottom of pan.Cream cheese mixture: 2 eggs (beaten) 3/4 cup sugar 8oz cream cheese (philedelphia preffered) Mix and pour over crust. Bake 20 minutes at 350 degrees, then cool to room temperature while pumpkin mixture is cooking.Pumpkin Mixture:2 cups pumpkin (canned) 3 egg yolks 1/3 cup sugar (granulated) 1/2 cup milk 1/2 teaspoon salt 1 tablespoon cinnamon Mix together thoroughly and cook in a saucepan, stirring frequently, until thick. Remove from heat. Dissolve one envelope knox gelatin in 1/4 cup cold water, add to mixture. Cool to room temperature.Whip 3 egg whites, gradually adding 1/4 cups sugar, until stiff. Fold into pumpkin mixture. Fill cake pan, chill, top with whipped cream.
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Here's one of my favorite ways to make carrots:Cranberry Carrots1 small bag (16 oz) baby cut carrots 1/2 bag (16 oz) fresh cranberries 3 tablespoons brown sugar (adjust to taste)Begin cooking carrots with a small amount of water in the microwave (5-10 minutes depending on your microwave and the size of the carrots). When softened but not completely cooked, add cranberries and continue cooking for 3 minutes until cranberries pop. Stir in brown sugar and cook for one minute.
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Strawberry Jello Salad2 boxes (3 oz.) strawberry jello 2 c. boiling water 2 small boxes frozen strawberries (10 oz. size) 1 small can (8 oz.) crushed pineapple 1 box (12 or 16 oz.) cultered sour creamDissolve jello in water. Add frozen berries and stir until dissolved apart. Add pineapple. Divide in half in an oblong serving dish, or can use a large decorative bowl. Put bottom layer in refrigerator until set. Spread sour cream over bottom layer. Pour other half of jello mixture over sour cream. Refrigerate until set.
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Baked Yams 1 (29 oz) canned yams; drained 3/4 - 1 cup brown sugar 1/4 cup butter 1/4 cup orange juice.Preheat oven to 350°.Place yams in a shallow baking dish, a pie plate works well. Combine brown sugar, butter and orange juice in a small saucepan and bring to a boil. Pour sauce over yams and bake at 350° for one hour.
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This recipe was in my Southern Cooking ezine and it is just way too awesome not to share. I made it last Sunday and it is one of the best pies I've ever eaten. Apple Sour Cream Pie2 c. finely chopped tart apples (peeled) 3/4 c. sugar 2 T. Flour 1/2 t. vanilla 1/8 t. salt 1 c. sour cream (I used Lite and it worked fine) 1 egg 1 pie shell, unbakedTopping 1/3 c. sugar 1 t. cinnamon 1/3 c. flour 1/4 c. butterMix 3/4 c. sugar and 2 T. flour; add sour cream, egg, vanilla and salt. Add apples; pour into unbaked pie shell (9" pie pan). Bake at 425 degrees F for 20 minutes. Combine 1/3 c. sugar with 1 t. cinnamon and 1/3 c. flour; cut in butter. Sprinkle over pie and return to oven. Bake another 20 minutes at 325 degrees F. (I softened the butter in microwave and couldn't get the topping crumbly so I ended up just kind of *globbing it on the pie but after it was back in the oven for a few minutes I smoothed it out with a wooden spoon and it was fine) Enjoy!! Note: *new cooking term __________________________________I think Knorr Fish Flavored Bouillon Cubes could be used in almost any recipe. Pick some up and be creative.Tim's DIRTY RICE"Dirty Rice" is a catch-all terminology from Louisiana for the following recipe, which absolutely MUST be served with TABASCO sauce. Meaning REAL Tabasco sauce. (If it isn't made in Avery Island by the McIlhenny Company, it isn't Tabasco sauce.)1/2 lb ground pork 1/2 lb CHOPPED chicken livers 1/2 lb LEAN ground beef 1 to 2 LARGE onions (diced, fine) 3 tablespoons fresh crushed GARLIC (yum!---or MORE) 1/2 tablespoon Cayenne pepper (or more, preferably) dash or two fresh oregano 2 celery stalks, chopped fine 1/2 green pepper, chopped fine *2 Cubes KNORR Fish Flavor Bouillon and any thing ELSE you'd like to throw in EXCEPT tomato products2 to 4 cups RICE (Uncle Ben's is best because it stays DRY and SEPARATE) Water (ratio: 2:1) 2 parts water, one part rice (Example: 3 cups rice, 6 cups water) Use CHICKEN BROTH instead!Cook everything slowly for 1 to 2 hours (EXCLUDING rice and water) in a LARGE oven-ready pot on top of the stove, meaning a pot that can be eventually placed in the oven. The pork, chicken livers, and ground beef will requiring DRAINING of the fat and subsequent juices. SAVE this for INCLUSION with the 2:1 parts Rice and WaterAdd the raw rice and liquid mixture to the above mess. Place in 275-degree (SLOW) oven and cover until rice is completely cooked and ALL liquid is absorbed. Stir frequently until ALL liquid is absorbed. This should take SEVERAL hours!When everything is DRY, it's done. Serve with REAL Tabasco sauce.This stuff FREEZES extremely well, which is why I make huge batches. I prefer NOT to defrost the frozen dirty rice using a microwave. Instead, let thaw overnight in a refrigerator.
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ENGLISH MUFFIN BREAD1 pound loaf (8 slices)water: 1 cup sugar: 2 tablespoons nonfat dry milk: 3 tablespoons salt: 1 teaspoon baking soda: 1/4 teaspoon bread flour: 2 1/2 cups gluten (optional): 1 tablespoon Fleischmann's Bread Machine Yeast: 1 3/4 teaspoons1 1/2 pound loaf (12 slices)water: 1 1/2 cups sugar: 3 tablespoons nonfat dry milk: 1/4 cup salt: 1 1/2 teaspoons baking soda: 1/4 teaspoon bread flour: 3 1/2 cups gluten: 1 tablespoon Fleischmann's Bread Machine yeast: 2 1/4 teaspoonsMeasure all ingredients into the bread machine pan in the order suggested by the manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting (I use the light setting and it comes out fine). Do not use the delayed-bake feature. Remove bread from pan; cool on a wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed.Nutritional Information: (1/12 of the 1 1/2 pound recipe): 164 calories; total fat 1 g; saturated fat 0 g: cholesterol 0 mg.; sodium 325 mg.; total carbohydrate 33g.; dietary fiber 1 g.; protein 6 g.
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favorite autumn bar recipe. Apple Butterscotch Bars1 cup flour 1.2 cup wheat flour 1 tsp. baking soda 1/4 tsp. ground cloves 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. salt 1/4 cup softened margarine 1/2 c. dark brown sugar 1 cup unsweetened applesauce 1 tsp. vanilla 1 cup finely chopped apple (unpeeled) 3/4 c. golden raisins 1/2 c. uncooked oats 1/2 c. butterscotch chipsCombine first 7 ingredients in a bowl. In a larger bowl, cream margarine. Gradually add brown sugar and vanilla. Add flour mixture alternately with applesauce. Stir in apples, oats, and chips. Pour into a greased a floured 11 X 7 inch pan. Bake at 350 degrees for 35-40 minutes.
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Weight Watchers. good soup.Free Soup1 - 46 oz. V-8 juice (I use Hot and Spicy) 23 oz. water 1 cup cabbage, shredded 1 can (10 oz.) diced tomatoes and chile peppers (I use the Hot ones) 1 cup celery, diced 1 onion, chopped 1 can (14.5 oz) green beans 1 jar mushrooms (optional) 4-6 carrots, sliced 2 Tbsp. parsley 2 pkg. beef bouillon 1 pkg. ranch dressing mixMix all ingredients together. Cook until vegetables are tender. Serve.
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family favorite.Oven Fried Chicken2 eggs, slightly beaten (or egg substitute) 1/4 cup milk (can use low fat) 4 1/2 cups cornflakes, lightly crushed 2 Tsp. salt 1/2 tsp. pepper 6 chicken breast halves 6 tsp. butter, meltedPreheat oven to 350 degrees. Mix together eggs and milk in a shallow dish. Mix cornflake crumbs, salt and pepper in a separate dish.Dip chicken first in the egg mixture, then dredge in crumbs to coat evenly.Arrange chicken in a greased 13x9x2" baking dish. Drizzle with melted butter. Bake uncovered for 45 minutes.Serves: 6
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I like potatoes. Since I have learned how to bake them, I LOVE baked potatoes.
BAKED POTATOESYou're probably thinking, "I know how to bake a potato--I don't need this tip." But are you SURE you know how to bake a potato?Do you use aluminum foil? Bad move. You're actually making a boiled potato. The foil traps the moisture and essentially steams the potato. Place the potato on the oven rack instead of wrapping it, and pierce the skin a few times with a fork. The result will be a baked potato with a crispy skin. For an even crispier skin, rub some butter in the potato before baking it. Bake the potato at 450 degrees for one hour.My additions to this process: I use butter flavored cooking spray instead of butter and add a generous sprinkle of course salt to the skins before cooking for a restaurant style outcome. Omit the salt if you are on a sodium restriction. I also place a piece of aluminum foil on the rack below (not actually under) the potatoes to "catch" any drippings from the potatoes - that saves a lot of oven cleaning. ~~~~~~~~~~~ SAVORY POTATO TOPPINGMakes about 1 cup.1 cup plain fat-free yogurt 2 tsp. imitation bacon bits 1-1/2 tsp. dried chives 1/2 tsp. dried dill weed 1/4 tsp. salt 1/8 tsp. pepperCombine all ingredients; mix well. Refrigerate at least 2 hours before serving, to blend flavors. Serve on hot baked potatoes.Serves: 4 (1/4 cup serving) WW: 1 PointPer 1/4 cup: 39 calories, trace fat, 1 mg cholesterol, 5 g carbohydrates, 0 g fiber, 4 g protein, 199 mg sodium.NOTE: A 2 TABLESPOON SERVING OF THIS TOPPING IS "FREE" FOR WW's.
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This recipe is from a magazine. I didn't copy down the nutritional counts, -- but I think you'll see it's "safe" to eat when concentrating on good flavor and low fat.. Lowfat Lasagna Roll-ups6 lasagna noodles cooked 1 can, 15 oz italian tomato sauce 1 pkg imitation crab-(diced) 1 cup low fat cottage cheese 1/4 cup parmesian cheese 1 egg ( or equivalent of 1 egg substitute)-- your preference 1 tsp parsley 1/4 tsp onion powder.Cook noodles and rinse - mix together all other ingredients EXCEPT the tomato sauce.--- spread this filling on a noodle -- roll up jelly roll style and place in a baking dish--- do that to all 6 noodles, and then pour the tomato sauce over the rolled up noodles -- bake 350 degrees for 30 minutes. If you want, you can add your favorite shredded cheese topping to the dish and add another bit of baking time to melt and brown the topping. --It's delicious either way -- and fewer calories and fat without the topping cheeses .
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Mochalatte1 thermos pitcher 2 envelopes Swiss Miss Low Fat (20 calories each) hot chocoalate 6 cups hot decaf coffee (using the measure on coffee pot) 1/2 cup Carnation No Fat No Cholesterol non-dairy creamer (liquid)Combine ingredients in thermos, shake vigorously, and pour. Thermos will also travel to work with you..."Light" in this case = low in calories, low in fat, and certainly less than the $19.95 it would cost you at Starbucks...
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SWEET POTATO-EGGNOG CASSEROLE5 pounds sweet potatoes 1/2 cup golden raisins 1/4 cup brandy 2/3 cup eggnog 3 tablespoons butter or margarine -- melted 2 tablespoons sugar 1/8 teaspoon salt 2 oatmeal cookies -- crumbled 2 tablespoons dark brown sugar 2 tablespoons chopped pecans -- toastedCook sweet potatoes in water to cover in a large Dutch oven 40 minutes or until tender; drain and cool to touch. Peel sweet potatoes and mash.Combine raisins and brandy; let stand 30 minutes. Drain.Combine mashed sweet potatoes, eggnog, and next 3 ingredients; reserve 2 cups sweet potato mixture. Stir raisins into remaining sweet potato mixture, and spoon into a lightly greased 2-quart baking dish. Combine cookie crumbs, brown sugar, and chopped pecans; sprinkle cookie mixture over top of casserole.Pipe or dollop reserved 2 cups sweet potato mixture around edge of casserole. Bake at 350 degrees F. for 20 minutes or until thoroughly heated. Yield: 8 servings.Per Serving: 387 Calories; 9g Fat (20.4% calories from fat); 5g Protein; 71g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 136mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
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LEMON CRISPS1 (18.25 oz) package cake mix -- lemon flavor w/pudding 1 cup crispy rice cereal 1/2 cup butter or margarine -- melted 1 large eggCombine all ingredients, stirring mixture well.Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets.Bake at 350 degrees F. for 9 minutes or until edges are golden. Cool on cookie sheets 1 minute; remove to wire racks and cool completely. Yield: about 4 dozen (1 per serving).Per Serving: 67 Calories; 3g Fat (42.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.


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HUNTER SAUCE1/3 cup firmly packed brown sugar 1/2 cup ketchup 1/4 cup butter or margarine 1/4 cup apple jelly 3 tablespoons lemon juice 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground pepper 1/4 teaspoon ground clovesCombine all ingredients in a medium saucepan; cook over low heat, stirring until smooth. Serve with leg of lamb or roasted turkey. Yield: 1 1/3 cups (about 8 servings).Per Serving: 129 Calories; 6g Fat (38.7% calories from fat); trace Protein; 20g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 248mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
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POLKA DOTS1 (21.2 oz) package brownie mix 1/2 cup vegetable oil 2 large eggs 1 cup white chocolate chipsCombine first 3 ingredients, stirring well. Stir in white chips.Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.Bake at 350 degrees F. for 10 minutes. Cool cookies on cookie sheets 2 minutes; remove to wire racks to cool completely. Yield: 4 dozen (1 per serving).Per Serving: 104 Calories; 6g Fat (48.2% calories from fat); 1g Protein; 13g Carbohydrate; 0g Dietary Fiber; 8mg Cholesterol; 47mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.


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CRANBERRY SCONES2 1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cloves 1/4 cup butter 1 cup whipping cream 3/4 cup fresh cranberries -- coarsely choppedCombine first 5 ingredients; cut in butter with pastry blender until mixture is crumbly.Reserve 1 tablespoon of whipping cream; add remaining whipping cream and cranberries to flour mixture, stirring just until moistened.Turn dough out onto a lightly floured surface; knead 5 or 6 times. Shape into an 8-inch circle. Cut into 8 wedges, and place on a lightly greased baking sheet. Prick wedges with a fork 3 or 4 times, and brush with reserved 1 tablespoon whipping cream.Bake at 425 degrees F. for 18 minutes or until lightly browned. Serve warm with whipped cream if desired. Yield: 8 servings.Per Serving: 349 Calories; 17g Fat (43.9% calories from fat); 5g Protein; 45g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 326mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.


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ORANGE BAKED APPLES WITH COOKIE CRUMBS6 medium apples -- cooking type 1/4 cup apple juice -- unsweetened 1 tablespoon lemon juice 1 stick cinnamon -- broken in half 1/3 cup orange marmalade 6 small gingersnaps -- crushedCore apples, starting at stem ends, to, but not through opposite end. Peel top third of each apple.Place apples in an 11- x 7- x 1 1/2-inch baking dish; add apple juice, lemon juice, and cinnamon stick to baking dish. Cover.Bake at 350 degrees F. for 30 minutes. Uncover and spoon marmalade into center of each apple; sprinkle with crushed gingersnaps. Bake 10 minutes or until apples are tender. Yield: 6 servings.Per Serving: 163 Calories; 1g Fat (6.2% calories from fat); 1g Protein; 41g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.


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CREOLE DRESSING16 ounces chicken livers -- drained 10 ounces fresh oysters -- undrained 1/2 loaf French bread -- day old, crumbled 1/2 cup butter or margarine 2 bunches green onions -- chopped 2 large onions -- chopped 4 cloves garlic -- minced 5 stalks celery -- chopped 1 cup chopped fresh parsley 1/2 pound ground beef -- cooked and drained 1/2 pound ground pork -- cooked and drained 1 teaspoon rubbed sage 1 teaspoon ground thyme 1/2 teaspoon ground black pepper 2 tablespoons Creole seasoningChop chicken livers and cook in boiling water until tender. Drain and set aside.Drain oysters, reserving liquid; coarsely chop oysters. Pour reserved liquid over bread; set aside.Melt butter in a large skillet over medium-high heat; add green onions and next 4 ingredients, and cook, stirring constantly, until vegetables are tender. Add chopped chicken livers, oysters, bread mixture, beef, and remaining ingredients; reduce heat, and simmer about 15 minutes. Spoon into a 13- x 9- x 2-inch baking dish.Bake at 350 degrees for 30 minutes or until thoroughly heated. Yield: 10 servings.per Serving: 372 Calories; 23g Fat (56.6% calories from fat); 21g Protein; 19g Carbohydrate; 2g Dietary Fiber; 275mg Cholesterol; 507mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
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Peach Bread Pudding2 cups cubed French bread (about four 1/2 inch thick slices) 2 medium peaches -- peeled and chopped OR 2 cups frozen (thawed) sliced peaches 1 cup skim milk 1/4 cup fat-free cholesterol-free egg product OR 1 egg 1/4 cup peach or apricot spreadable fruit -- melted 2 tablespoons packed brown sugar 1/2 teaspoon vanilla Peach or apricot spreadable fruit -- if desiredHeat oven to 350 degrees F. Spray loaf pan, 9 × 5 × 3 or 8 1/2 × 4 1/2 × 2 1/2 inches, with nonstick cooking spray. Toss bread and peaches in pan. Beat milk, egg product, melted spreadable fruit, brown sugar and vanilla with wire whisk or fork in medium bowl until blended. Pour evenly over bread and peaches.Place loaf pan in rectangular pan, 13 × 9 × 2 inches, on oven rack. Pour boiling water into rectangular pan until 1 inch deep. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Spread additional spreadable fruit over top of bread pudding for glaze. Cool 10 minutes; cut into 4 pieces. Serve warm. Cover and refrigerate any remaining bread pudding. Yield: 4 servings.Per Serving: 154 Calories; 1g Fat (3.7% calories from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 147mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.


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Manhattan Clam ChowderFrom Diet Forum Serves 62 large onions, chopped 1 large carrot, diced 1 cup chopped celery 1 green pepper, chopped 1 cup clam juice 16 ounce can stewed tomatoes 4 cups water 1/8 teaspoon thyme pepper to taste 2 cans cooked clams fat free crackers crushed 1. In large nonstick saucepan over high heat, saute onions, carrot, celery and green peppers in clam juice until tender. Add stewed tomatoes, water and seasoning to soup mixture. 2. Cook for 10 minutes. Stir occasionally. Add clams to soup and simmer for 10 minutes longer. Stir occasionally. Thicken with crushed crackers just before serving. Serve hot. Makes 6 servings Nutritional Information: Per serving: 90 Calories, 0 Fat Grams
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This is a very tasty chili and not spicy hot. TURKEY PICADILLO CHILIVegetable cooking spray 1lb. freshly ground turkey breast 1/2c sliced green onions 1(4 ounce) can chopped green chilies, undrained 1clove garlic, minced 1/2c raisins 3tbsp. slivered almonds 1tsp. chili powder 1/2tsp. ground cumin 1/2tsp. ground cinnamon 1/4tsp. ground cloves 1/2tsp. ground red pepper 1/4tsp. black pepper 2(8 ounce) cans no-salt added tomato sauce 1(14 1/2 ounce) can no-salt added whole tomatoes, undrained and chopped 8pimiento-stuffed olives, halvedCoat a large saucepan with cooking spray, and place over medium-high heat until hot. Add ground turkey breast, and cook until browned, stirring to crumble. Add green onions, chilies, and garlic; cook 3 minutes. Add raisins and remaining ingredients. Cover, reduce heat, and simmer 15 minutes. Yield: 6 cups (serving size: 1 cup)Picadillo is a traditional dish in many Spanish-speaking countries. Raisins and cinnamon make it sweet and spicy. CALORIES199 (21% from fat) / PROTEIN 19.1g / FAT 4.6g (SAT 0.9g, MONO 5.3 g, POLY 2.2g/ CARB 42.2g / FIBER 5.9g /CHOL 49 mg / IRON 2.1mg / SODIUM 493mg / CALCIUM59mg______________________________________Beef with Broccoli This entree is good but a bit sweet. Cutting down on the sugar does the trick. Makes 5 servings1/4 cup light brown sugar 2 tablespoons dry sherry 2 tablespoons soy sauce 2 teaspoons Asian sesame oil 1 teaspoon finely grated fresh ginger 1/8 teaspoon crushed red pepper flakes (optional) 1 pound boneless beef top sirloin or flank steak, trimmed of fat 1 tablespoon vegetable oil 1 cup onions, sliced thick into 2-inch-long pieces 4 cups broccoli florets 1 red bell pepper, julienned 2 teaspoons cornstarch 1/4 cup water1. Combine the sugar, sherry, soy sauce, sesame oil and ginger. Add the pepper flakes, if desired. Slice the beef into thin, 2-inch-long strips. Stir into the marinade and let rest for 30 minutes.2. Heat a large nonstick wok. Pour in the vegetable oil. Stir in the onions and cook about 1 minute. Put the meat and marinade into the wok and cook, stirring constantly, until the steak is browned on all sides. Stir in the broccoli and bell pepper. Cook about 3 minutes, covered, until the broccoli softens slightly and turns bright green. Shake the pan frequently.3. Stir the cornstarch and water together until a paste forms and pour it into the wok. Stir constantly and cook over high heat until the sauce thickens.Note: Asian sesame oil goes by many names such as toasted sesame oil and dark sesame oil. Sesame oil light in color and mild in taste is not toasted oil and cannot be used interchangeably with Asian sesame oil.Nutritional analysis: Per serving: Calories 257; Protein 23g; Fat 10g (Saturated 2g); Carbohydrates 19g; Fiber 3g; Sodium 481mgFrom 1,000 Lowfat Recipes by Terry Blonder Golson (Macmillan Publishing)
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This makes a good company meal. Deviled Cornish Hens Makes 4 servings2 Cornish hens weighing a total of 2 1/4 lb., skin removed 1 T water 1/4 cup soy sauce 1/2 cup red wine 2 T sherry 1 T Dijon mustard 1/2 t bottled hot pepper sauce 2 T vegetable oil 1/2 t pepper 3 T dried bread crumbsSplit hens in half down the back. Place in shallow pan. In a small bowl, combine remaining ingredients, except bread crumbs, and pour over hens. Marinate several hours, turning hens occasionally. Preheat oven to 350 degrees. Sprinkle half the bread crumbs over hens. Bake 30 minutes. Turn hens. Sprinkle with remaining crumbs. Bake 30 minutes more.Each serving provides: 275 calories, 26 g protein, 14 g fat, 7 g carbohydrate, 1546 mg sodium and 76 mg cholesterol.
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You're never too young or too old to begin eating well. Fortunately, this calorie-conscious Thanksgiving recipe gives you the best of both worlds; great taste without the waist..RED AND GREEN APPLE SALAD1/2 c. Miracle whip Free Nonfat Dressing 1/8 t. ground cinnamon 3 c. chopped red and green apples 1 c. thinly sliced celery 1 c. halved red grapes 2 T. chopped walnuts, toasted (optional)Mix well ingredients except walnuts; refrigerate. Sprinkle with walnuts, if desired. Makes 8 servings. Prep time 15 minutes plus refrigerating.' Nutrition information per serving. 60 calories. 1 g. fat 1 mg chol 0 g pro 14 g carbo 230 mg sodium 11 mg calcium 0 mg iron
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I am not sure what "crostada" means but I am sure someone will be able to tell me. I use a small amount of cinnamon mixed with the sugar and go for the gusto and use the heavy cream. It is just so good. It is messy and will bubble over so you will want to put a cookie sheet under it. Peach Crostada2 c.flour 1/4 c. sugar 1/2 c. butter 5-6 peaches, peeled and sliced 3/4 cups sugar Cinnamon to taste (optional) 1 c. heavy cream, sour cream or yogurt, to taste 2 eggsPreheat oven to 400 degrees. Stir together flour and sugar. Cut in butter until mixture resembles coarse meal. Press into 9-10 inch pie plate. Arrange peaches over crust and sprinkle with 3/4 c. sugar and cinnamon. Bake 15 minutes. With a fork or wisk, beat together cream and eggs. Remove crostada from oven. Pour over egg mixture. Bake for 30 minutes. Serve warm. Do not refrigerate.
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HUNGRY MAN IN A BLANKET1 sheet Pepperidge Farm frozen Puff Pastry, thawed 20 minutes 2 (10 1/2 ounce) Hungry Man Frozen Dinners (turkey), thawed in the refrigerator overnight 1/4 cup minced onion1.On a floured pastry board, cut the pastry sheet in half and roll each half into a 12" square.2. In the middle of each sheet of pastry, place the turkey portion of the Hungry Man dinner, turkey side down, stuffing side up. Divide the potato portion in half in order to cover the entree portion, which is twice as long as the potatoes. Layer the peas and onion over the potatoes. Wrap the Hungry Man by bringing up the ends of the pastry and folding over once (the same way you would wrap a sandwich in waxpaper) Dab 1/4 teaspoon water along the inside edges of the open ends of pastry and press closed with fork to seal tightly.3. Place packets on a cookie sheet and bake in a 400-degree oven for 25 minutes. Serves 4.4. Warm dessert portions of the frozen dinners in the microwave and serve with vanilla ice cream.
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I clipped this recipe out of newspaper years ago. I've added the chocolate chips and the butter to punch up the flavor. It's easy to make and the kids love it. Microwave PuddingIngredients 3 Tablespoons Cornstarch 1/3 cup sugar 1/3 cup cocoa powder 1 teaspoon vanilla 2 cup milk dash salt 1/2 cup of chocolate chips 1 Tablespoon butterDirections: In a 1 quart microwave proof bowl, whisk together the cornstarch, sugar and cocoa. Whisk in the two cups of milk and the teaspoon of vanilla until they are well combined. Cook on high in the microwave for 3 minutes. Whisk again and cook on high for an additional 3-8 minutes. (It usually takes no more than 3 minutes to cook) After each minute whisk again. When the pudding comes to full boil and thickens remove from microwave and stir in butter and chocolate chips. Serve this pudding warm or cold.
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This is a good Crockpot recipe for the cold weather. Spicy Beef Stew2 pounds Stew meat -- cut in 1" pieces 4 medium potato -- cubed 4 medium carrot -- sliced 1 medium onion -- chopped 2 cloves garlic -- minced 2 cans tomato soup, condensed -- 10 3/4 ounces each 2 cans water -- soup cans 1 cup Burgundy 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon peppe 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried sage 1/2 teaspoon dried marjoram 1 tablespoon Worcestershire sauce 2 bay leavesCoat stew meat with flour, salt, paprika and pepper. Place in crockpot. Combine remaining ingredients. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay leaves before serving.
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Cranberry Blueberry BarsCrust/Topping 1 1/2 c oats 1/2 c flour 1/2 c brown sugar, packed 1/4 c walnuts, chopped [optional] 1/4 t baking soda 1/2 t cinnamon 1/8 t salt 6 T butter, meltedFilling 1 1/2 c fruit [1/2 each cranberries and blueberries, or whatever you like] 3 T sugar 2 t cornstarchPlace aluminum foil into an 8" square pan, with it hanging over two sides to be able to grip and lift when done. Mix crust ingredients and press firmly onto foil-lined pan, reserving 1/2 cup. Bake in a preheated 350F oven for 12 minutes.Stir filling ingredients in a small pan over medium low heat. Simmer 2 minutes until slightly thick. Pour onto crust and smooth evenly. Sprinkle reserved topping all over. Return to oven and bake 30 minutes, checking to be sure that the top does not burn.Cool in pan 10 minutes. Lift out with the foil edges and place on serving plate. Cut into squares.
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Homemade rice-a-roni1/4 C butter or margarine 1 C long grain rice 1/2 C uncooked fine egg noodles or vermicelli 2-3/4 C chicken broth (I use the real thing, but the bogus stuff is fine) 2 TB minced fresh parsleyIn a saucepan, melt butter. Add the rice and noodles; cook and stir til lightly browned, about 3-5 min. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 min. or til broth is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.

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Chicken & Rice2 tbls olive oil 1 lb. cooked and cubed or shredded chicken 2 big cans of tomato sauce 1 cup of water 1 small can of tomato paste 2 chopped peppers (I use green and red bell) 1 chopped medium onion 2 chopped cloves of garlic Spices to taste - I usually use chili powder and a couple of dashes of hot sauce but have used cumin, oregano, or whatever my hand grabs onto Lots of white riceIn a large pot, sautee the peppers, onion and garlic on medium-high, just untill the peppers are just about to get soft. Add the tomato sauce, water and paste. Cook untill it starts to boil. Add the chicken. Lower the heat to low, cover and cook for about half and hour. Add spices. At this point, I start to cook the rice. About half way through the rice cooking, I taste the sauce to see if it needs adjustment. (My secret, if I can't get it right - sugar. Sugar is my secret to almost everything!) When the rice is done, the sauce is done. Scoop rice into individual bowls and pour the sauce over it. Yum!
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HOT DOG ONIONS6 medium onions 2 T vegetable oil 1 C ketchup 10 drops Tabasco SauceSlice onions into rings. There should be about 6 C. In a lg. skillet, heat oil. Add onions and stir fry for 5 min. Stir in the ketchup and the Tabasco. Cook for 30 min or until the onions are tender.Recipe can be halved. This is as good as it gets and is quite easy. I almost always 1/2 this recipe.
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Chocolate-Laced Kiwifruit with Orange Sauce1/2 cup vanilla yogurt 1 tablespoon frozen orange juice concentrate -- partially thawed 4 large kiwifruit -- peeled and cut into 1/4-inch slices 2 tablespoons semisweet chocolate chips 1 teaspoon shorteningMix yogurt and juice concentrate. Spoon 2 tablespoons yogurt mixture onto each of 4 dessert plates. Arrange 1 sliced kiwifruit on yogurt mixture on each plate.Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over kiwifruit. Yield: 4 servings.Per Serving: 107 Calories; 4g Fat (31.0% calories from fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 19mg Sodium. Exchanges: 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.NOTES : QUICK TIP: Substitute chocolate-flavored syrup for the chocolate chips and shortening.


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Minestrone Pasta3 cups uncooked medium pasta shells -- (7 1/2 ounces) 2/3 cup Italian dressing 1/2 cup shredded Parmesan cheese 2 medium carrots -- sliced (1 cup) 1 medium green bell pepper -- chopped (1 cup) 1 (15-ounce) can kidney beans -- rinsed and drained (15 to 16 ounces) 1 (15-ounce) can garbanzo beans -- rinsed and drained (15 to 16 ounces) 1 (14 1/2-ounce) can Italian-style stewed or diced tomatoes -- drainedCook and drain pasta as directed on package. Toss pasta and remaining ingredients. Serve warm or cold. Yield: 6 servings.Per Serving: 521 Calories; 16g Fat (28.1% calories from fat); 18g Protein; 77g Carbohydrate; 9g Dietary Fiber; 5mg Cholesterol; 807mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat.
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Maple Custard1 3/4 cups skim milk 1 egg 2 egg whites 3 tablespoons sugar 1/2 teaspoon maple flavoring Dash salt 4 teaspoons maple-flavored syrup 2 cups cut-up fruitHeat oven to 350 degrees F.. Heat milk in 1-quart saucepan just to boiling. Remove from heat; cool. Beat egg, egg whites, sugar, maple flavoring and salt in small bowl. Gradually stir in milk. Pour into four 6-ounce custard cups. Drop 1 teaspoon maple-flavored syrup carefully onto center of mixture in each cup (syrup will sink to bottom).Place cups in square pan, 9 × 9 × 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center comes out clean. Remove cups from water. Let stand 15 minutes. Unmold and serve warm with fruit. Or cover, refrigerate and unmold at serving time. Immediately refrigerate any remaining custard. Yield: 4 servings.Per Serving: 154 Calories; 1g Fat (7.8% calories from fat); 7g Protein; 29g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.


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serve with warm cornbread.
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Delicious Bean Soup ( from stove to table in 30 minutes) (made with canned beans about 15 to 16 oz. Size) 1-can of Navy Beans 1-can of Pinto Beans 1-can of Northern Bean 1-can of Butter Beans ( This is a must you can change any of the other beans but must use the Butter Beans) Don't drain any of the beans, use the whole can. 2-canful's of water ( I use the bean can to measure) 1 Medium Onion ( cut up , you don't have to precook ) 1/2 pound of Bacon 4 Tablespoons butter (We use butter not margarine ) 2 Tablespoons of bacon grease salt and pepper to taste Take a sharp knife cut the half pound of Bacon crosswise into 1/2 inch strips and microwave until crispy, remove from grease. and put the bacon and the 2 tablespoons of grease into the beans . (the bacon will break up when you dump it in the soup) While bacon is cooking, put the beans , onion , butter , salt and pepper into a 4 quart pot. Cover and heat to a simmer Add the bacon and the 2 tablespoons of bacon grease as soon as it is done. Continue simmering for a few minutes. I have my husband taste test the soup to see if it is seasoned enough, he's a good tester but never wants to stop with the testing :-) Hopefully there will be enough left after the testing is done. :-) I put a pan of cornbread in the oven before I start the soup. We like the Jiffy Mix and it always turns out good.
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REESE'S PEANUT BUTTER CUPS *12 paper muffin cups *1-12 ounce package of milk chocolate chips *1 cup reduced fat peanut butter *1/2 cup powdered sugar *1/4 t. salt Cut off top of muffin cups so they are shallower. Melt chocolate in microwave. Using a teaspoon, spoon portion of the chocolate into the middle of the muffin cup and draw it up the edges of the cup. Place in a muffin tin. Place in refrigerator so the chocolate hardens. Meanwhile, combine peanut butter, powdered sugar, and salt in a bowl. Pop the peanut butter mixture in the microwave to soften it just a little, about 30-40 seconds or less. Spoon a small portion of the peanut butter into each of the coated muffin cups. Leave some room at the top for additional layer of chocolate. Refrigerate to harden the peanut butter. When hardened, re-melt the chocolate. Use spoon to spread a layer of chocolate over the top. Refrigerate again to harden.
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I love lamb. Whenever I go to a grocery store I visit the meat counter and look at lamb prices. What I like best is de-boned LEG of lamb. Sometimes you can buy it for under $3 a pound. On these days I bring it home and slice the rolled leg into 1/2 to 3/4 inch steaks, which I freeze in Baggies. Outstanding. Or sometimes I'll cut the whole lamb leg into large chunks, perfect for slow-cooker stew. Like this recipe:TIM'S CROCK POT LAMB STEW2 to 4 pounds chunked leg of lamb 3 to 4 quartered potatoes (or more) 1 to 2 cans chicken broth (depending on meat) 2 or 3 beef soup bones (leg bones with marrow preferred) 1 large onion (chopped) several carrots, diced in large pieces 1 tablespoon (or more) chopped or minced garlic 1/2 teaspoon Cayenne pepper 1 tablespoon crushed Rosemary 2 dashes oregano 1/2 dash tarragon flakes (go LIGHTLY!) 1 Bay leaf or two 1 cozy fire place 1 very cold evening (preferably snowy) salt and pepper to tastePlace all (except potatoes if you like firmer potatoes) in a crock pot. Cook on LOW setting until lamb is flaky (5 to 6 hours or more). Add potatoes 1 to 2 hours after starting IMPROVISE! YUM!
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Sugar-free No Bake Cookies6 Tbs sugar free Nestles Quick 1 tsp vanilla extract 1/2 cup margarine (or I can't believe it's not butter or Mooove over butter)* 1/2 cup skim milk 1 cup coconut 3 cups quick cooking oatsMix first 4 ingredients until smooth (with mixer or food processor). Mix in coconut and oats until well combined.Place wax paper on a cookie sheet. By teaspoonfuls or tablespoonfuls, roll into balls and place on cookie sheet. Refrigerate 1 hour. Store in refrigerator. Quantity varies depending on size of cookies.* some margarines can be cooked with and some can't so use what is available in your area that can be used for cooking. If you are preparing these for a diabetic with renal problems, "Mooove Over Butter" is the best choice. "I Can't Believe It's Not Butter" is next in line.
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Its a great way to use left-over mashed potatos.POTATO CROQUETTES about 2 qt left-over mashed potatos 2 tbs parsley flakes 1 tsp dried minced onion 1 egg 1/4 to 1/2 cup grated cheese.I use Locatelli Romano,but you can substitute Pecorino or Parmesan. 1/4-1/2 cup flavored bread crumbs,plus more for dredging salt&pepper to taste oil for frying Mix together everything except the oil,form into patties ,dredge in bread crumbs and fry until golden brown.If the mixture comes to mushy to work with,add some instant potato flakes.
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World War II Sandwich2 slices of whit bread (you can use whatever bread you like but whit tastes better) half of a ripe banana sliced into the cool circles they make a lettuce leaf or two mayonnaise peanut butterOn one slice of bread spread mayo. Use your judgment on how much you like. On the other slice of bread spread the peanut butter. Once again use your judgment on how much you would like. Put the banana slices on the half with the peanut butter and the lettuce leaf on top of the banana slices. Lastly put the slice of bread with the mayo on it on top. Now cut in half (I like triangles) and eat.
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Cauliflower Salad1 head of iceberg lettuce 1 head of cauliflower 1 pound crumbled bacon 1 cup shredded cheddar cheese 1 cup mayonnaise 1 small onion finely chopped 1/4 cup parmesean cheeseShred or tear lettuce into small pieces. Finely chop cauliflower. Mix all ingredients together. Cover and chill until ready to serve.This is an easy recipe to put together. It makes a lot so it is good to take for carry-in lunches or covered dish suppers. If there are leftovers it is still good for the second or third day.
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LIGHT MILE-HIGH STUFFED POTATO8 baking potatoes 15 ounces pinto beans, canned -- drained 8 ounces low salt tomato sauce 1 tablespoon taco seasoning mix 1 cup sliced zucchini 1 cup carrot -- coarsely chopped 1 cup whole kernel corn, frozen 1 cup shredded mozzarella cheese 1 cup lowfat cottage cheese 1/4 cup sliced green onions 2 tablespoons minced fresh cilantroScrub potatoes; prick each several times with a fork. Bake at 400 degrees F. for 45 minutes or until done. Let cool slightly.Combine pinto beans, tomato sauce, and taco seasoning mix in a medium saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes. Set aside and keep warm.Arrange zucchini, carrot, and corn in a vegetable steamer over boiling water. Cover and steam 4 minutes or until crisp-tender. Set aside; keep warm.Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Sprinkle 2 tablespoons shredded mozzarella cheese over each potato.Top potatoes evenly with bean mixture and steamed vegetables. Combine cottage cheese and green onions; spoon evenly over potatoes. Sprinkle evenly with cilantro. Yield: 8 servings.

Per Serving: 290 Calories; 4g Fat (13.2% calories from fat); 14g Protein; 51g Carbohydrate; 6g Dietary Fiber; 14mg Cholesterol; 609mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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