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

Great Delicious Recipes Page 19
Collected by Magic Mike
Recipes for entres, salads, desserts, main courses, Holiday recipes.
Any recipe you want is here! And so many new recipe ideas.

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Golden Potato-Coated Baked Chicken4 skinless boneless chicken breast halves -- (about 1 pound) 1 egg white 2 tablespoons water 1/4 cup mashed potato mix -- (dry) 1 tablespoon cornstarch 2 teaspoons Italian seasoning 1/4 teaspoon ground red pepper -- (cayenne) Butter-flavored cooking sprayHeat oven to 425F. Spray 12-inch pizza pan or jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Remove fat from chicken.Mix egg white and water. Mix potato mix, cornstarch, Italian seasoning and red pepper in a second bowl. Dip chicken into egg white mixture, then coat with potato mixture. Place in pan so pieces don't touch. Spray chicken lightly with cooking spray.Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut (do not turn chicken while baking). Yield: 4 servings.Per Serving: 154 Calories; 2g Fat (9.4% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fat.Serving Ideas : For a fresh-tasting accompaniment to this crispy chicken, sprinkle chopped fresh basil leaves over sliced roma (plum) tomatoes. Then drizzle on reduced-calorie or fat-free Italian dressing._______________________________________

Corn Pudding4 medium ears corn* 2 tablespoons sugar 2 tablespoons all-purpose flour 1/2 teaspoon salt Dash pepper 2 eggs 1 1/4 cups milk 2 tablespoons margarine or butter -- melted 1/2 teaspoon ground nutmegHeat oven to 350F. Grease 1-quart casserole or soufflé dish. Cut enough kernels from corn to measure 2 cups. (Scrape ears with knife to extract all pulp and milk.) Mix the corn, sugar, flour, salt and pepper in 2-quart bowl. Stir in eggs. Stir in milk and margarine; pour into casserole. Sprinkle with nutmeg.Set casserole in baking pan on middle oven rack. Pour hot water into pan on middle oven rack. Pour hot water into pan until about 1 1/2 inches deep. Bake until knife inserted halfway between center and edge comes out clean, about 50 to 55 minutes. Yield: 8 servings.Per Serving: 124 Calories; 6g Fat (40.2% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.NOTES : *2 cups frozen whole kernel corn, thawed, or 1 can (16 ounces) whole kernel corn, drained, can be substituted for the fresh corn.

Venetian Scallops1 tablespoon margarine or butter 1 small onion -- thinly sliced 1 pound sea scallops -- cut in half 1/2 cup dry white wine OR 1/2 cup chicken broth 1/2 cup whipping (heavy) cream 1/4 teaspoon freshly grated nutmeg 1/4 cup seasoned dry bread crumbs 1/4 cup freshly grated Parmesan cheeseHeat oven to 400F. Melt margarine in 10-inch ovenproof skillet over medium-low heat. Cook onion in margarine, stirring occasionally, until tender. Add scallops. Cook 5 minutes. Stir in wine. Cook uncovered until liquid is evaporated. Stir in whipping cream and nutmeg. Mix bread crumbs and cheese; sprinkle over scallops. Bake uncovered 12 to 15 minutes or until hot and bubbly. Yield: 4 servings.Per Serving: 312 Calories; 17g Fat (51.4% calories from fat); 25g Protein; 11g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 579mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

Coconut-Orange Chops4 pork rib chops -- 1-inch thick 1/2 cup flaked coconut 1/2 cup orange juice 1 teaspoon salt Few drops of hot pepper sauce Pepper -- to taste 1 pound fresh spinach -- cleaned, stems removed 3 tablespoons toasted coconut (3 to 4 tablespoons)In blender or food processor container, combine the 1/2 cup coconut and orange juice.Blend or process about 30 seconds to one minute, or until nearly smooth. Strain, pressing liquid from solids. Discard solids. Add salt and hot pepper sauce to orange juice mixture.Brush chops with orange juice mixture. Sprinkle with pepper. Broil chops 4 inches from heat for 10 minutes. Turn over and brush again. Broil 4-6 minutes more or to desired doneness.Meanwhile, place cleaned spinach in large kettle or Dutch oven. Drizzle remaining orange juice mixture over spinach. Cover and steam 1-1 1/2 minutes.Divide steamed spinach between 4 plates. Top with a chop and sprinkle with toasted coconut. Yield: 4 servings.Per Serving: 242 Calories; 11g Fat (41.4% calories from fat); 23g Protein; 13g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 675mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat.NOTES : To Grill: Prepare medium-hot coals. Brush chops as above; place on grill over coals. Grill for 12-15 minutes, turning once and brushing with orange juice mixture occasionally. Prepare spinach and serve as above.

Honey Pumpkin Pie1 16-ounce can solid pack pumpkin 1 cup evaporated low-fat milk 3/4 cup honey 3 eggs -- slightly beaten 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon rum extract 1 Pastry for single 9-inch pie crustCombine all ingredients except pastry in large bowl; beat until well blended. Pour into pastry-lined 9-inch pie plate. Bake at 400 degrees F. 45 minutes or until knife inserted near center comes out clean. Yield: 8 servings.Per Serving: 274 Calories; 8g Fat (25.2% calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.



Harvard Squares1/3 cup butter or margarine 1 1/2 cups graham cracker crumbs 1 7 1/2-ounce jar marshmallow creme 1/3 cup milk 1 6-ounce package semisweet-chocolate pieces 1 3 1/2-ounce can flaked coconut 1 cup chopped walnutsHeat oven to 350 degrees F. In 13" × 9" baking pan, melt butter or margarine. Sprinkle crumbs over butter. In small saucepan, over low heat, combine marshmallow creme and milk, stirring until smooth. Pour over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool completely; cut into 2-inch squares. Yield: 24 servings.Per Serving: 162 Calories; 10g Fat (50.9% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 76mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.



Blueberry Sally LunnDOUGH 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 2/3 cup sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 teaspoon salt 1/2 cup butter or margarine (1 stick) -- cut up 1/2 cup milk 1/2 cup water 3 eggs Powdered sugar -- optional FILLING 1/3 cup sugar 1 tablespoon all-purpose flour 1 1/2 teaspoons ground cinnamon 2 cups fresh or frozen blueberries -- thawed and drainedTo make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120 to 130 degrees F.); stir into dry ingredients. Stir in eggs and remaining flour to make soft batter. Cover; let rest 10 minutes. To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour and cinnamon; stir in blueberries. With spoon, stir batter down and beat for about 30 seconds. Spoon half the batter into greased 12-cup fluted tube pan; top with blueberry mixture. Spoon remaining batter evenly into pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.Bake at 325 degrees F. for 50 to 55 minutes or until done. Cool in pan 5 minutes; turn out onto rack to cool completely. If desired, sprinkle with powdered sugar. Yield: 16 servings.Per Serving: 231 Calories; 7g Fat (27.7% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 216mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.



Almond-Stuffed Pears6 medium pears -- peeled, halved, and cored 1/3 cup dry sherry 1 1/2 cups water 2 1/4 ounces slivered almonds -- toasted and finely chopped 1 tablespoon light brown sugar 1/8 teaspoon almond extractPlace pear halves, cut side down, in a 12- x 8- x 2-inch baking dish. Combine sherry and water; pour over pears. Cover and bake at 350 degrees F. for 15 minutes.Turn pear helves over. Combine almonds, sugar, and almond extract; stir well, and spoon equal amounts into cavity of each pear. Bake uncovered, 5 additional minutes; serve warm. Yield: 6 servings.Per Serving: 181 Calories; 6g Fat (30.8% calories from fat); 3g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.



All Day Delicious Spaghetti Sauce2 1 pound and 13 oz. cans of Pear Tomatoes, pureed in blender 1 1 pound and 13 oz. can of Tomato Puree 1 8 oz. can Tomato Sauce 8 Cloves Garlic, pressed 1 large Onion, chopped Salt and Pepper ( I use lots!!) 2 Tablespoons Basil - ( This is the Secret to the Sauce ) 2 Bay Leaves 1 teaspoon Rosemary 1 Tablespoon Parsley Flakes 1 teaspoon Italian Seasoning 2 teaspoons Oregano 2 Tablespoons Sugar 1 1 pound of mild Italian Sausage ( or more, depending on your taste ) 1 1 pound of Ground Round 1 small can of Tomato PasteBrown Garlic, Onion, Ground Round and Italian Sausage in Olive Oil (Just enough oil to keep meat from sticking to bottom of pan.) Add Spices and all Tomato mixtures. Simmer at least 6 - 8 hours on low, be careful not to burn. This makes enough for company or to freeze and use later. Even after it has been frozen, it is delicious. I hope you enjoy it!!I have always used Dry Herbs, but if I had access to Fresh Herbs or Spices, I would try to substitute. (Usually your cookbook will tell you how to make the proper adjustments.) Also, I have always made this on top of the stove in a large " Soup or Spaghetti" sized pan. ( I have no idea if it would actually work in a Crock Pot. I must admit that I am not an afficiando of Crock Pot cooking!!

This is a recipe that my Hungarian born father-in-law tells us is a Hungarian dish. It is requested many times a year for birthday dinners and all through the year. It sounds very strange and bland but even people who don't like cottage cheese beg us to make this meal so keep an open mind. Macaroni and Cottage Cheese with Kielbasa1 pound macaroni (we like shells but elbow is traditional) double this if you want left overs 2 large (24 oz) containers cottage cheese--I use low fat 1/2 stick butter salt pepperKielbasa--amount depends on how many you're feeding.Brown Kielbasa in skillet while you cook macaroni according to package directions. Drain well, put back in pot. Add butter, salt, pepper and cottage cheese. Stir together and serve immediately with kielbasa on side. My granddaughters like this with ketchup and I admit, it does add something to it.

FRANCO-AMERICAN QUICK GREEN PEPPER STEAK1 lb. boneless beef sirloin steak, 3/4" thick 2 T. vegetable oil 3 c. green or red pepper strips 1 tomato, sliced or chopped 1 medium onion, cut into wedges 1/2 t. garlic powder 1 can (10-1/4 oz) Franco-American Beef Gravy (I used a plain gravy mix and it turned out just as well) 1 T. Worcestershire sauce 4 c. hot cooked riceSlice beef into very thin strips. Heat 1 T. oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push to one side of skillet. Heat remaining oil. Add peppers, onion, tomatoes, and garlic and cook until tender-crisp. Add gravy and Worcestershire sauce. Heat through. Serve over rice. Serves 4

CROCKPOT BARBECUED CHICKEN4-6 pieces chicken (I use boneless breasts) 1 bottle BBQ sauce 1/2 cup white vinegar 1/2 cup brown sugar 1 tsp. mesquite seasoning 1/2 tsp. garlic powder ( I like minced best) 1/2-1 tsp. red pepper flakes - (go easy if you like it milder)Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all.Cook slowly in crockpot about 4-6 hours. Remember that the crockpots vary in time , so check it at the 4 hours and don't overcook it .because it will be dried out with no flavor. Serve with baked beans, potato salad and coleslaw.

Everytime we go to a party there are way too many dips, so I started looking around and was inspired with this and everyone loves them.Olive Appetizer1 package any size of refrigerator crescent rolls 3 dozen large green olives (pitted w/ pimentos) (or more as needed)Preheat oven to 375. Roll out refrigerator dough and slice into 1" x 3" strips. Roll olives in dough (like pigs in a blanket) and place on cookie sheet. Bake for 9-11 minutes until dough is golden brown. Cool and serve.

Angel Hair Pasta with Chicken2 tablespoons Olive Oil, divided 2 skinless, boneless chicken breast halves, cut into 1 inch cubes 1 carrot, sliced in 1/2 inch pieces 1 head of broccoli, cut into florets 1 (8 oz.) package of sliced mushrooms 2 cloves minced garlic 12 oz angel hair pasta 2/3 cups chicken broth 1 teaspoon dried basil 1/4 cup grated parmesan cheeseHeat 1 TB oil in a medium skillet over medium heat. Add chicken. Cook, stirring until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet, cook, stirring for 4 minutes. Add broccoli, mushrooms and garlic to skillet, cook stirring for 2 minutes longer.Cook pasta.While pasta is cooking, add chicken broth and basil to skillet. Stir to combine. Return chicken to skillet and add Parmesan. Reduce heat and simmer for 4 minutes.Drain pasta. Place in a large serving bowl and top with chicken and vegetable mixture. Serve immediately.

Crockpot Beef1 3-4lb roast, any type, thawed 1 jar (16oz +/-) pickled peppers (cherry peppers, 'hot' peppers, Italian peppers), juice includedPlace roast in crockpot. Dump peppers and juice over the roast. Cover and cook on high four hours or low eight hours, or until the roast is done to your taste.Makes a great tasting roast. Can be served with the 'peppers' and or the juice. Can also cook potatoes and vegetables for a whole meal (you have to like the pepper used because everything will pick up the flavor of the pepper).

White Clam SauceHeat in skillet until garlic is lightly browned:
1/4 cup olive oil 1 clove garlic, thinly sliced.
Stir in slowly:
1/4 cup water (or clam juice)
Stir in:
1/2 teaspoon chopped parsley 1/2 " salt 1/4 " oregano 1/4 " pepper
Add slowly: 1 8 oz. can clams with juice (whole or chopped).
Cook until clams are heated through.Add:1/2 cup sliced mushroom 1/2 cup sliced AlmondsServe on hot spaghetti or macaroni.
Makes about 1 1/2 cups of sauce

AVGOLEMONO SOUPThis is a very tasty and easy Greek soup which may be served cold or hot. Served cold, it is wonderful on a hot summer day. 3 cans of chicken broth 2 soup cans of water 1/4 Cup raw rice 3 eggs 1/4 Cup fresh lemon juice Optional - shredded cooked chicken 1 lemon, thinly sliced chopped fresh chives or parsleyBring first 3 ingredients to a boil in a saucepan. Cover and simmer until rice is tender, about 15 minutes. Remove from heat. In a bowl, beat the eggs until fluffy, then beat in lemon juice. Slowly stir about 2 cups hot broth into the egg mixture and whisk vigorously. Pour back into rest of soup. Whisk until slightly thick. Add shredded cooked chicken if desired. Serve hot or refrigerate until cold. Garnish with lemon slice and chives or parsley.

Chicken Potato Salad (5 Points) Serves 5DRESSING: 3/4 cup fat-free mayonnaise -- *see Note 2 T. grated Parmesan cheese 1/2 t. Splenda -- ** 1/2 t. dried oregano leaves 1/4 t. onion powder SALAD: 2 c. diced cooked potatoes 2 c. Broccoli Cuts -- (from 1-Ib. pkg.)cooked until crisp-tender, drained 2 c. cooked chicken breast half -- cubed 1 jar diced pimiento -- (2-oz.) drainedIn small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients. Add dressing; stir gently to coat. 5 (1-cup) servings. "Serve this contemporary main dish potato salad with your favorite rolls and fresh fruit.Per Serving (excluding unknown items): 254 Cal;7g Fat (24.2% cal. from fat); 27g Pro; 21g Carbo; 3g ; Dietary Fiber; 66mg Chol; 567mg sod. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 other carbo. NOTES : * = To lower fat substituted fat-free mayonnaise for regular ** = If diabetic substite Splenda for sugar *** = called for regular cooked chicken, dark & light meat, changed to chicken breast meat to lower fat. WW points (old program) using MC Nutritional Values = 5

This is an original Weight Watchers recipe from a long time ago but it is delicious. Chicken Rice Dish1 box (6 oz.) Uncle Bens Wild Rice, prepared according to pkg. directions 36 ozs. cooked cubed chicken 1 diced green pepper 1 medium onion, chopped 1 cup celery, diced 6 oz. can sliced water chestnuts 2 cans low fat cream of mushroom soup 3/4 cup low fat mayonnaise (I use Weight Watchers)Mix together and let set overnight in sprayed cake pan. Crumble 3 ounces potato chips on top just before baking. Bake at 350 degrees for 30 to 45 minutes.Serves 12: 3 protein, 1 bread, 1 fat

Salads are typically very healthy until the dressings are added. So in trying to keep the salad healthy, try this dressing. It's quite tasty!! Honey Mustard Dressing (Makes about 1/2 cup)1/2 cup nonfat plain yogurt 1TBS cider vinegar 2tsp Dijon mustard 2tsp honey salt/pepper to tasteIn a small bowl, whisk all ingredients together until well blended.Serving size: 1 tablespoon Per Serving: 15 calories, 1g protein, 0g fat, 15mg sodium, 0g fiber, 3g carbohydrates

Baked Artichoke Dip Makes 2 cupsIngredients 3/4 cup dry curd or nonfat cottage cheese 1 tablespoon unbleached flour 1 tablespoon lemon juice 1/8 teaspoon ground white pepper 1/2 teaspoon crushed fresh garlic 1 package (10 oz) frozen artichoke hearts, thawed, or 1 can (14 oz) artichoke hearts, drained 1/4 cup plus 2 tablespoons grated nonfat or reduced-fat Parmesan cheesePlace the cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender, and process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese, and process until the mixture is slightly chunky. Coat a small casserole dish with nonstick cooking spray.Place the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees for 25 minutes, or until the edges are bubbly and the top is lightly browned. Serve hot with whole grain crackers, chunks of sourdough bread, or Pita Chips.PER SERVING: 11 Calories, 1.2 g Protein, 0 g Fat, 43 mg Sodium, 1 mg Cholesterol, 0.6 g Dietary Fiber

This is a low-fat pasta dish that is also very tasty. It can be made on short notice, since you probably have some of the ingredients on hand. Colorful Bowtie Pasta with Veggies8 oz. farfalle (bowtie), or penne pasta 2 large plum tomatoes, diced about 1 ½ cups 1 clove garlic, crushed 15-ounce can great northern or other white beans, drained 1/4 cup low-sodium chicken broth 5 cups coarsely chopped fresh spinach (about 6 oz.) 3/4 cup shredded mozzarella (3 oz.) 1/2 cup (1 oz.) Parmesan or Asiago cheese Freshly ground black pepperCook pasta according to package directions. While pasta is cooking, lightly grease a large (12 inch) skillet. Heat over medium-high heat; when hot, add tomatoes and garlic. Cook and stir about 2 minutes or until tomatoes are slightly soft. Stir in beans, broth, and spinach. Cook until spinach just wilts, stirring constantly. Drain pasta well and add to skillet. Stir in cheeses and season with freshly ground pepper. Toss lightly and serve immediately.Makes four servings350 calories, 4 grams fat, 465 mg. calcium

Catfish with Pesto 4 catfish, orange roughy or red snapper fillets (1 1/2 pounds) 1/4 cup pesto 20 strips roasted bell pepper (from 12-ounce jar)Heat oven to 425F. If fish fillets are large, cut into 4 serving pieces. Place fish in greased square baking dish, 8 × 8 × 2 inches. Spread pesto evenly over each piece of fish. Top each piece with 5 roasted pepper strips. Cover and bake about 18 minutes or until fish flakes easily with fork. Yield: 4 servings.Per Serving: 223 Calories; 8g Fat (32.7% calories from fat); 21g Protein; 17g Carbohydrate; 6g Dietary Fiber; 27mg Cholesterol; 180mg Sodium. Exchanges: 2 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.Pesto2 cups firmly packed fresh basil leaves 3/4 cup grated Parmesan cheese 3/4 cup olive or vegetable oil 1/4 cup pine nuts 3 cloves garlicPlace all ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Yield: 6 servings.Pesto is also good tossed with hot, cooked pasta. Per Serving: 323 Calories; 33g Fat (91.3% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 191mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 6 Fat.

Chicken Thermidor1 1/2 cups sliced mushrooms -- (4 ounces) 2 large shallots -- finely chopped (1/4 cup) OR 1 small onion -- finely chopped (1/4 cup) 2 tablespoons all-purpose flour 1 teaspoon chicken bouillon granules 1 1/4 cups fat-free half-and-half OR 1 1/4 cups refrigerated fat-free nondairy creamer 1 1/2 cups cut-up cooked chicken or turkey 2 tablespoons dry white wine OR 2 tablespoons chicken broth 1/2 teaspoon dried tarragon leaves 4 slices white bread -- toasted and cut into fourths OR 4 slices whole wheat bread -- toasted and cut into fourths OR 2 English muffins -- split, toasted and cut into fourths Grated Parmesan cheese -- if desiredSpray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese. Yield: 4 servings.Per Serving: 216 Calories; 4g Fat (15.8% calories from fat); 22g Protein; 21g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 310mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

Black Bean Chili1 large onion -- chopped (1 cup) 2 cups water 2 cups apple juice 1 tablespoon chopped fresh oregano leaves OR 1 teaspoon dried oregano leaves 2 tablespoons tomato paste 1 teaspoon ground cumin 1/8 teaspoon ground red pepper (cayenne) 2 (4-ounce) cans chopped mild green chilies -- drained 3 (15-ounce) cans black beans -- rinsed and drained 1 medium red bell pepper -- chopped (1 cup) 3 tablespoons chopped fresh cilantro 1 cup shredded reduced-fat Cheddar cheese (4 ounces) 1 cup plain fat-free yogurtHeat onion, water, apple juice, oregano, tomato paste, cumin, red pepper and chilies to boiling in Dutch oven; reduce heat to low. Cover and simmer 30 minutes.Stir in beans, bell pepper and cilantro. Cover and simmer about 15 minutes or until beans are hot. Serve with cheese and yogurt. Yield: 6 servings.Per Serving: 299 Calories; 3g Fat (10.2% calories from fat); 19g Protein; 47g Carbohydrate; 13g Dietary Fiber; 5mg Cholesterol; 1292mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat.

California Club Pasta Salad3 cups uncooked medium pasta shells (7 1/2 ounces) 3/4 cup fat-free ranch dressing 1 medium tomato -- chopped (3/4 cup) 1/4 pound deli-style sliced fat-free ham -- cut into 1/2-inch strips 1/4 pound deli-style sliced fat-free turkey -- cut into 1/2-inch strips 2 medium green onions -- sliced (2 tablespoons) 1 (10-ounce) bag washed fresh spinach 1/4 cup imitation bacon-flavor bitsCook and drain pasta as directed on package. Rinse with cold water; drain.Toss pasta, dressing, tomato, ham, turkey and onions. Place spinach on serving platter. Top with pasta mixture. Sprinkle with bacon bits. Yield: 6 servings.Per Serving: 303 Calories; 2g Fat (6.3% calories from fat); 17g Protein; 51g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 855mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates

Here's our hands-down favorite homemade salad dressing. Add a few artichoke hearts, Sicilian olives, caperberries, and roasted pimentos to your regular lettuce salad, along with some crusty Italian bread. Italian Salad Dressing1 c olive oil (first pressing, extra virgin) 1/2 c wine vinegar (Balsamic) 1/4 c water 1/4 c sugar (or 6 tb honey)* 1/2 ts salt (or 2 ts Bragg liquid aminos) 1/2 ts freshly cracked black pepper 1 tb granulated garlic 1 ts Italian seasoning (herb blend) 1 ts sweet basil 1/2 ts oregano 1/2 ts dry mustard 1/2 ts crushed fennel/anise seedCombine dressing ingredients; allow to season at least overnight. *Adjust for salt/sweet as necessary.


These are the best two cheese balls I have ever had, and they are very easy to make!Dried Beef Cheese Ball1 small jar of dried beef, minced 2 tubs of whipped cream cheese 2 tablespoons of horseradishMix the cream cheese and horseradish until well blended. Form into a ball, then roll in the minced dried beef until well coated. Chill until firm, then serve with crackers.Buttery Cheddar Cheese Ball1 small jar of Wispride cheese spread, room temperature 1 stick of butter, softened 1 bar of cream cheese, softened chopped nuts (walnuts or pecans do well)Mix the first three ingredients until well blended. Form into a ball shape, then roll in the chopped nuts. Refrigerate until firm, then serve with crackers.


Swiss Steak1 4-pack of steaks{i use chuck steaks} 2 29 oz cans stewed tomatoes 2 large onions 1/2 cup sugar salt and pepper to taste garlic powder to taste 1 1/2 table spoons worcestershire saucedirections.. cut all fat off of the steaks. if you want you can cut them into serving sized portions. in slow cooker, layer tomatoes, meat, onions and seasonings, being certain to end with a layer of tomatoes. Cook on med setting for app a6 hours. Make sure that the liquid stays ABOVE the meat. If you have to, add some water or beef broth{ it doesnt make a difference} so that the liquid stays above the level of the meat.Serve with onion mashed potatoes, and some kind of corn. The tomato broth that is left, is very good over the mashed potatoes.

This is a quick and easy recipe using frozen cooked meatballs. You can remove the amount needed for the recipe, and then keep the remainder in the freezer.Meatball Minestrone3 garlic cloves, minced 1 tablespoon olive oil 3 (15oz)can cannellini beans, undrained and divided 1 (32oz) box chicken broth 1 package of Knorr Vegetable Soup Mix 60 to 64 frozen cooked meatballs 1 (14 1/2 oz) can diced tomatoes with basil, garlic and oregano 1/2 teaspoon dried crushed red pepper 8 oz uncooked rotini pasta 1 (10oz) bag fresh spinach, torn Parmesan cheeseSauté garlic in hot oil in a stockpot over medium-high heat 1 minute. Stir in 2 cans of beans and chicken broth, and bring to a boil.Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and red pepper, return to a boil. Add rotini, and cook, stirring often, 15 minutes.Stir in remaining can of beans and spinach; cook 5 more minutes. Garnish with Parmesan cheese and serve with breadsticks.Makes about 4 quarts.Prep time about 10 minutes, cook time 30 minutes.

Bagels1 1/3 cups water 2 T. honey 2 t. salt 1 1/3 cups whole wheat flour (I don't use this, I use the same equivalent of bread flour + the following amount) 2 2/3 cups bread flour 2 1/2 t. yeastThese directions are for a bread machine. However, if you don't own one all ingredients can be mixed by hand as with any other dough recipe.Let the machine knead the dough once, and then let the dough rise 20 minutes only in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the number of desired pieces. Each piece should be rolled into a ball, then work a hole into the middle shaping the bagel into desired size. It won't be perfect like a doughnut! Place these on a well greased baking sheet, cover and let rise for only 15 to 20 minutes. Meanwhile, bring to a slight boil in a nonaluminum pan, (I use a glass pot but cast iron works too) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with desired toppings, listed below. Place on baking sheet. Bake in a preheated 550 degree oven for 8 minutes.Toppingspoppy seed sesame seed cheddar cheese mozzarella cheese onion bits crisp fried bacon bits (imagination is your only limit!)For jalapeno bagels, I add desired amount of sliced, drained pickled jalapenos. (Fresh works well too and gives a hotter flavor, but I prefer pickled as they are easier to work with. If you do use fresh, follow liquid amount in recipe and wear gloves! Trust me on that.) The more you add, the stronger the flavor. I then add some of the juice to the liquid called for, reducing the water accordingly. I generally add most of a 12 ounce package of chopped fried bacon to a batch. Adjust amount according to your taste. I sprinkle with grated cheddar cheese after boiling.I've "invented" some new flavors of bagel now too. For pizza bagels, use pizza or spaghetti sauce for the liquid, adding water as needed to make dough workable. Also add chopped pepperoni to beginning. Sprinkle with mozzarella cheese after boiling. Bake as recipe calls for.Salsa bagels are made using hot (or mild to medium, we prefer the hot) salsa in place of water, again adding water as needed to make dough workable. Sprinkle with grated cheddar cheese after boiling. Bake as recipe calls for.Bagel Dogs and Bagel Puppies Use the basic bagel dough recipe adding 1/4 cup dehydrated onion flakes and 2 TBS poppy seeds (optional). Use enough to wrap around a hotdog, making as many as you need. Allow to rest for 15 minutes once finished, then drop into boiling water for 30 seconds to 1 minute. Place on greased baking sheet and bake at 550 degrees for 8 to 10 minutes. Watch closely to be sure they don't burn at this heat! I usually make enough to freeze once cooled. They never last long! For "puppies", use small cocktail sausages and follow above instructions. These are great canapésThis is wonderful with the bagels:Jalapeno Pepper Jelly1/4 cup Jalapeno peppers, very finely chopped 3/4 cup green bell pepper, very finely chopped 1 1/2 cups apple cider vinegar 6 1/2 cups sugar 1 (6oz.) bottle liquid pectin Green food color, optionalIn saucepan, combine first 4 ingredients, bring to a boil. Boil 5 minutes; remove from heat. Add liquid pectin and food color. Pour into sterilized jars; seal. Great served over cream cheese with assorted crackers! For festive color change, Use red bell peppers and food coloring.

Swordfish With Mint Cucumber SauceEasy & refreshing2 swordfish steaks or other "steak-like" fish 1/3 cup low-fat or non-fat yogurt 1/4 cup finely chopped, seeded cucumber 1 t chopped fresh mint leaves Dash pepper Lemon wedges Whole mint leavesTo make sauce combine yogurt, cucumber, mint, & pepper. Chill.Grill or broil fish steaks to your liking. Serve with sauce spooned on top. Garnish with lemon wedges & whole mint leaves.

CREAM CHEESE CHICKEN4 pounds chicken thighs, without skin (can also use other chicken parts) 1/2 teaspoon pepper 1/2 teaspoon salt 1 package dry Italian Salad Dressing mix 10 1/2 oz. can cream of chicken soup 8 oz. cream cheese 1/2 cup chicken broth (may or may not need, use only if there if not enough broth after cooking the chicken) 1 large onion, chopped 2 cloves minced garlicLayer chicken in crock pot, sprinkling each layer with the dry Italian Salad Dressing mix. Cook on low for 6 hours or until tender. About 45 minutes before done, cook the onion in 2 tablespoons chicken broth (remove some from the crock pot), then add the cream cheese, soup, salt and pepper and broth from the crockpot into the pan. Add the minced garlie and stir all ingredients until smooth. Pour this sauce over the chicken in the crock pot and cook about 45 minutes more. Serve with noodles, rice or mashed potatoes. I serve this with noodles and steamed broccoli. It's very good, though probably a bit fattening!

Everybody loves this when I take it to potluck at church. Easy to make and delicious! BROCCOLI/STUFFING CASSEROLE1 (16-oz.) package frozen broccoli spears* 1 cup mayonnaise 1 1/2 to 2 cups grated medium cheddar cheese 1 can cream of mushroom soup 2 eggs 1 1/2 cups corn bread stuffing mix 1 stick margarine Additional stuffing mix for toppingCOOK broccoli; drain, then chop and set aside.SPRAY casserole dish with cooking spray.MIX next 5 ingredients well and then mix in broccoli. Put into 9x13-inch baking dish. Cover top of casserole with additional corn bread stuffing mix. Melt margarine and pour over top (or spread soft margarine over top).BAKE at 350 degrees F. for 35 to 40 minutes.*Or use broccoli pieces, so you won't have to chop.

Found another favorite light recipe. And since we are actually getting some cooler weather here in Louisiana, this is good soup.CREAMY BAKED POTATO SOUP4 medium white potatoes 1 (2.75oz) pkg no-fat country gravy mix 4 cups skim milk, divided 1/2 cup chopped onion 8 oz. Shredded light cheddar cheese Toppings: nonfat sour cream, cooked and crumbled turkey bacon Chopped chives, chopped green onionsBake potatoes; cool and cut into 1-inch cubes (peel or not, as desired); set aside. Whisk together gravy mix and 1/2 cup skim milk until smooth. Set gravy mixture aside. Saute onion in a 3 1/2 quart saucepan coated with cooking spray, until onion is tender. Add the remaining 3 1/2 cups milk, and cook until thoroughly heated. Whisk in gravy mixture, whisking until smooth. Cook, whisking constantly, until mixture begins to bubble. Stir in cheese, and cook over low heat until melted. Stir in potato cubes. Cook over low heat 3 to 5 minutes. Serve with desired toppings. Yield: 5 cups.

Here is something that is light, and low-cal, easy to make, and tastes great! Thai Stir-FryMakes: 4 Servings INGREDIENTS Oriental-flavored vegetable cooking spray 1 pound round steak, fat trimmed, cut into strips 8 green onions and tops, sliced 8 ounces broccoli florets 8 ounces carrots, thinly sliced 1/3 to 2/3 cup Thai peanut sauce 1/2 cup reduced-sodium, fat-free beef broth 2 teaspoons cornstarch 1 package (6.4 oz) Thai coconut ginger rice, cooked, warm 1/4 cup finely chopped Cilantro 1/4 cup dry roasted peanuts, optionalDIRECTIONS Spray large skillet with cooking spray; heat over medium heat until hot. Saute beef until browned, about 5 minutes; remove from skillet. Add onions, broccoli, and carrots and saute until crisp-tender, 4 to 5 minutes. Stir in peanut sauce; stir in combined broth and cornstarch; heat to boiling. Boil until thickened, about 1 minute; stir in beef. Serve mixture over rice; sprinkle with cilantro and peanuts.Nutritional Information Per Serving: Calories: 289, Fat: 6.2 g, Cholesterol: 55 mg, Sodium: 788 mg, Protein: 28 g, Carbohydrate: 30.1 g Diabetic Exchanges: 3 Vegetable, 1 Bread, 3 Meat

Here is a light version of a popular drink. Virgin Pina Colalda1 cup frozen fat-free nondairy whipped topping 1 cup crushed ice 2 tbsp. crushed pineapple in juice, drained 1 tsp. rum extract 1 tsp. coconut extractPlace all ingredients in a food processor or blender. Process at the highest speed until ice is liquefied.Makes 1 serving.Nutrition per serving: 40 calories, 1 g protein, 0 g fat, 30 g carbohydrate, 0 g fiber, 0 mg cholesterol, 7 mg sodiumDiabetic exchanges: 2 carbohydrates

from Cooking Light My husband and kids really like this and it is a meal in itself. Of course, you can always add a salad or bread to compliment this dish. I think it would work just as well with a sauce in a jar, if you are not inclined to make the sauce from scratch.Chicken Parmesan4 (4 oz) skinned, boned chicken breast halves 1/2 cup seasoned breadcrumbs 1/4 cup grated Parmesan cheese 1/2 tsp dried Italian seasoning 1/8 tsp black pepper 1/3 cup all-purpose flour 2 large egg whites, lightly beaten 2 tsp olive oil 4 cups hot cooked spaghetti (about 8 oz. uncooked pasta) 3 cups Ultimate Quick and Easy Pasta Sauce 1 cup (4 oz.) shredded part-skim mozzarella cheese Basil sprigs (optional)Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.Combine breadcrumbs, Parmesan cheese, Italian seasoning and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites and breadcrumb mixture.Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.Place 1 cup spaghetti in each of 4 dishes. Spoon 1/2 cup Ultimate Quick and Easy Pasta Sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.Preheat broiler. Places dishes on a baking sheet (I place my plates directly in the oven); broil 3 minutes or until cheese melts. Garnish with Basil sprigs if desired. Yield: 4 servings.CALORIES 614 (19% from fat); FAT 12.8g (sat 5g, mono 4.8g, poly 1.5g) PROTEIN 49.1g; CARB 74.8g; FIBER 5.4g; CHOL 85mg; IRON 6.1mg; SODIUM 937mg; CALC 375This recipe is from Cooking Light and is great and creates a wonderful aroma while cooking it. I use it to make a chicken parmesan recipe also from cooking light that my family just loves! Ultimate Quick and Easy Pasta SauceThis easy to make sauce is so tasty and versatile. You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole adds a nice chunkiness. Serve this sauce with your favorite pasta.1 tsp olive oil 1 cup chopped onion 4 garlic cloves, minced 1/2 cup dry red wine or 2 Tbsp balsamic vinegar 1 Tbsp sugar 1 Tbsp chopped fresh or 2 tsp dried basil 2 Tbsp tomato paste 1/2 tsp dried Italian seasoning 1/4 tsp black pepper 2 (14.5 oz) cans diced tomatoes, undrained 2 Tbsp chopped fresh parsleyHeat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 6 ingredients (wine through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups (serving size: 1 cup).CALORIES 126 (16% from fat); FAT 2.3 g (sat 0.4 g, mono 1.3g, poly 0.5g); PROTEIN 4.1g; CARB 25.2g; FIBER 3.7g; CHOL 0mg; IRON 2.8mg; SODIUM 461mg; CALC 110mg

At first glance it doesn't seem like a light item but when compared to a Monte Cristo it doesn't seem so bad! I made them Christmas Eve morning sprinkled with a bit of powdered sugar and they were wonderful. Croque Monsieur4 (1 1/2 oz) slices French Bread 4 t honey mustard 6 oz reduced fat deli ham - thin slices 4 (1 oz) slices reduced fat Swiss Cheese 1/2 C fat free milk 3 lg egg whites Cooking SprayCut a slit in each bread slice to form a pocket and spread 1 t of mustard in each. Divide ham and cheese evenly and stuff into pockets. Whisk egg whites and milk together; dip sandwiches and coat.Heat skillet coated with cooking spray over med high heat and cook 3 minutes on each side until golden.If you are making fll hour - you can keep the already cooked sandwiches warm in a 200 degree oven. I only made two so I halved everything and used just two egg whites with enough milk to get the desired dipping consistency.Cal 293, Fat 9.8 g (sat 5.2, mono .8, poly .8g) Prot 22.3, Carb 27.9, Fib 1.3, Chol 40 mg, Iron 1.6 mg, Sod 649 mg, Calc 475 mg.

Spicy Baked Rice and Cheese Makes 8 servings prep time: 15 in. cooking time 30 to 35 min.1 1/3 cups long grain rice 2 2/3 cups fat- free chicken broth 1 (14 1/2 oz.) can Mexican style stewed tomatoes with juice 3/4 cup reduced- fat sour cream 1 cup shredded reduced- fat cheddar cheese (4 oz.) 3 tablespoons chopped pickled jalapeno peppers 2 tablespoons chopped fresh cilantro for garnishHeat oven to 375 degrees. Cook rice, using the broth as liquid, according to rice package directions. Meanwhile, coat an 8x12 inch baking dish with cooking spray. In a small bowl, combine tomatoes with sour cream. Layer half the cooked rice, half the tomato sour cream mixture and half the cheese. Repeat layers. Bake 30 to 35 minutes or until cheese is lightly browned and casserole is bubbly. Garnish with cilantro and peppers.Nutrient data per serving: 210 calories, 9grams protien,6 grams fat (24 percent from calories from fat), 3.6 grams saturated fat, 30 grams carbohydrates, 19 milligrams cholesterol, 427 milligrams sodium, 1 gram fiber.

Beefy Skillet Calzone8 diagonally cut slices French bread -- 1/2 inch thick 2 tablespoons grated Parmesan cheese 3/4 pound beef sirloin or flank steak -- cut into thin strips 1 tablespoon olive or vegetable oil 1 small green bell pepper -- sliced 1 clove garlic -- finely chopped (1 to 2 cloves) 1 (14 1/2 ounce) can diced tomatoes with Italian-style herbs -- undrained 1 (8 ounce) can pizza sauce 1 (4 1/2 ounce) jar sliced mushrooms -- drainedSet oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.Cut beef into thin strips (beef is easier to cut if partially frozen). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot.Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture. Yield: 4 servings.Per Serving: 371 Calories; 12g Fat (28.7% calories from fat); 27g Protein; 40g Carbohydrate; 4g Dietary Fiber; 51mg Cholesterol; 1045mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat.NOTES : Lean ground beef could be easily substituted for the beef sirloin strips. Shaved Parmesan cheese scattered over each serving adds a rich, tangy flavor.

Carne AsadaFresh Tomato Salsa -- see recipe 4 beef rib eye steaks -- cut 3/4 inch thick 2 tablespoons fresh lime juice 6 flour tortillas (6-inch in diameter) 1/4 cup Colby cheese -- shredded 1/4 cup Monterey Jack cheese -- shreddedPrepare Fresh Tomato Salsa. Place beef rib eye steaks in utility dish; sprinkle both sides of steaks with lime juice, rubbing into surface. Cover and refrigerate while preparing coals. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium coals (see notes). Grill steaks 7 to 9 minutes for rare to medium, turning once. Place tortilla packet on outer edge of grid, five minutes before end of cooking time. Heat tortillas 5 minutes, turning once. Top each steak with equal amounts of each cheese 1 minute before end of cooking time. Trim excess fat from steaks; carve steaks into slices. Yield: 6 servings.Source: "National Cattlemen's Beef Association"Per Serving: 101 Calories; 7g Fat (63.4% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.NOTES : To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds. Beef rib eye steaks will yield three 3-ounce cooked, trimmed servings per pound.Fresh Tomato Salsa2 medium tomatoes -- seeded and coarsely chopped 2 tablespoons green onion -- thinly sliced 1 tablespoon fresh cilantro -- chopped OR 1 tablespoon fresh parsley -- chopped 1 tablespoon red wine vinegar 1 jalapeño pepper -- seeded and minced 2 small cloves garlic -- crushed 1/4 teaspoon salt 1/4 teaspoon black pepper -- coarsely groundCombine tomato, green onion, cilantro, wine vinegar, jalapeño pepper, garlic, salt and black pepper; cover and reserve until ready to use. Yield: 8 servings.Source: "National Cattlemen's Beef AssociationPer Serving: 9 Calories; trace Fat (9.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Tamale Lentil Casserole1 tablespoon vegetable oil 1 large onion -- chopped (1 cup) 1 medium green bell pepper -- chopped (1 cup) 2 cloves garlic -- finely chopped 3 cups water 1 1/4 cups dried lentils (10 ounces) -- sorted and rinsed 1 (14 ounce) can tomato sauce 1 (1.25 ounce) package taco seasoning mixCHEESE CORNBREAD TOPPING 1/2 cup shredded Cheddar cheese (2 ounces) 1/4 cup milk 1 (8 1/2 ounce) package cornbread muffin mix 1 (8 1/2 ounce) can cream-style corn 1 large eggHeat oil in 3-quart saucepan over medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender. Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low. Partially cover and simmer 35 to 40 minutes or until lentils are tender.Heat oven to 400F. Grease 2-quart casserole with shortening. Prepare Cheese Cornbread Topping by mixing all ingredients until moistened. Spoon lentil mixture into casserole. Spread topping evenly over lentil mixture.Bake uncovered 15 to 20 minutes until topping is golden brown. Yield: 6 servings.Per Serving: 459 Calories; 11g Fat (22.0% calories from fat); 19g Protein; 72g Carbohydrate; 16g Dietary Fiber; 42mg Cholesterol; 1322mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Buffalo Chicken Lasagne12 pieces Lasagne -- uncooked Vegetable oil cooking spray 1 pound skinless, boneless chicken breasts -- diced 4 cups low-sodium spaghetti sauce 1 1/2 cups water 2 tablespoons hot sauce (2 to 3 tablespoons) 2 tablespoons vinegar 1 teaspoon garlic salt 1 15-ounce container part-skim Ricotta cheese 1/2 cup egg substitute 3/4 cup crumbled blue cheeseSpray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; sauté 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.In a small bowl, combine Ricotta cheese and egg substitute. Set aside. Spray a 9 × 13-inch baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the Ricotta mixture on top. Arrange another 4 pieces of lasagne over Ricotta, and top with another 1 1/2 cups of sauce. Spread remaining Ricotta mixture on top. Arrange final 4 pieces of lasagne over Ricotta mixture and cover with remaining sauce.Preheat oven to 350F. Cover lasagne with foil and bake for 1 hour 10 minutes. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving. Yield: 10 servings.Per Serving: 333 Calories; 13g Fat (35.5% calories from fat); 23g Protein; 31g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 1024mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 2 Fat; 0 Other Carbohydrates.

Green Pea Salad1 pound bag of frozen green peas 1/2 onion chopped fine 2 ribs of celery 1 cup of cheese diced in 1/4 inch cubes 2 tablespoons Zesty Italian dressing 1/2 cup Mayonnaise salt and pepper to tasteCook peas in boiling water for about 3 minutes, on my electric stove I turn it off when it starts to boil and they will cook on their own in a covered pot. Cut up celery, onions, and cheese. I like Velvetta so I use Velvetta. Drain peas and put everything in a bowl and mix well. Put in refrigerator till served. Enjoy John, Grand Prairie, TX.

PENNE ALLA VODKAThis is more an American-Italian recipe than an Italian-American one. I found myself making this innovative dish, which always charmed our customers, quite a bit in the early 1970s.As simple a dish as this is, I have had requests for it in all my restaurants as far back as I can remember: I like the sauce a little feisty, so I'm generous with the crushed red pepper. You can add as much - or as little - as you like.Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce. I prefer olive oil, but I probably don't have to tell you that by now.Salt One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid 1 pound penne 1/4 cup extra-virgin olive oil 10 cloves garlic, peeled Crushed hot red pepper 1/4 cup vodka 1/2 cup heavy cream 2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like 2 to 3 tablespoons chopped fresh Italian parsley 3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you likeBring 6 quarts of salted water to a boil in an 8-quart pot over high heat.Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully - they will splatter - slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.Makes 6 servings. / Lidia's Italian-American Kitchen Lidia Matticchio Bastianich Knopf

PAUL LYNDE'S STEW3-4 lb. lean stew meat, cubed 1 can (1 lb.) diced carrots 1 can (1 lb.) small onions 1 can (1 lb.) whole tomatoes 1 can (1 lb.) tiny peas 1 can (1 lb.) small green beans (not French cut) 1/2 can beef consommé (soup) 1 can (1 lb.) potatoes (optional) 4 T. tapioca 1 T. brown sugar 1/2 c. prepared bread crumbs 1 bay leaf 1/2 c. white wine 1 1/2 t. salt pepper to taste 1/2 c. dried onion flakes (optional)Drain all vegetables except tomatoes. Put everything in a very large pot, cover and bake 250° for 6-7 hours. DON'T OPEN THE COVER! (serves 6-10)

Black-Eyed PeasThis is very good. I wish all peas had this much flavor. 4 cups water 1 cup black-eyed peas, rinsed and picked over 1/2 cup olive oil 1 medium onion, chopped 1/2 teaspoon garlic, chopped 2 large tomatoes (1 pound), chopped, peeled and seeded salt and freshly ground black pepper 2 tablespoon finely chopped parsleyBring water to boil in large saucepan. Add peas, cook for 30 minutes or until just tender. Drain and rinse with cold water*.Heat olive oil in cast-iron (preferred) skillet. Add onion and garlic. Cook and stir two minutes. Add tomatoes. Turn heat to medium-low and cook for 30 minutes, stirring occasionally. Stir in peas; season with salt and pepper. Cook ten minutes more. Stir in parsley, serve.*For a shortcut, you can also use 2 cans black-eyed peas and one can of whole tomatoes. Don't skimp on the cooking time; it really makes the difference.

I have shared this recipe many times over the years and it has always been a big hit partly because it's as easy as it is good. My Aunt invented this recipe many years before I was born and I'm 48 almost 49, so I suppose that makes this an antique recipe. There are no exact measurements since it depends on how many you're serving and how much you like mustard. Mustard Pork Chops1 lean pork chop per serving flour, seasoned with salt, pepper and (optional) garlic and onion powder 1 bottle yellow mustard (brown mustard and spicy mustards are good too but my family prefers original yellow) PAM type spray Baking sheet Preheat oven to 375 degreesSmear generous amount of mustard over one side of chop, drop mustard side down in flour. Smear top side, flip over in flour to cover both sides then place on a baking sheet sprayed with cooking spray. Do this with each chop. My family likes lots of mustard so I go heavy on it.Once all chops are on baking sheet spray tops with cooking spray then bake at 375 for 30 to 40 minutes OR until chops are done and browned. Serve with mashed potatoes or rice and choice of vegetable. I suspect this will become a family favorite in a lot of homes after you try this one.


This is one of my family favorites. It is nice to put everything in the crockpot in the morning and forget about it for the day. POTATO SOUP7 to 7 1/2 cups of cubed peeled potatoes 4 cups chicken broth 1 cup water (may or may not need this) 2 cups chopped onion 1/2 cup chopped celery 1/2 cup thinly sliced carrots 1/4 cup butter or margarine 2 teaspoons salt 1/4 teaspoon pepper 2 tablespoons dried dill weed 1 can (12 oz) evaporated milkIn a large crockpot, combine first ten ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk. Stir to blend and heat. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further use potato flakes & to thin soup, add regular milk.

Hi, Here's a favorite of mine that my father used to make. It's easy and delicious!Easy Chili 2 lbs. hamburger 1 med. onion, chopped 2 - 10 and 3/4 oz. cans condensed tomato soup 2 - 15.5 oz cans red kidney beans, drained 1-2 TB chili powder 1/4 tsp. cayenne pepper 1 tsp salt Dash of garlic salt and black pepperBrown hamburger and onion together in a large saucepan or pot. Drain fat and add the soup (do not add water to the soup) and the kidney beans. Stir and add remaining ingredients. Stir and simmer for about 40 minutes to an hour. Can also add quartered potatoes or canned chopped tomatoes to the chile if desired. Serving suggestions: Serve over corn ships or noodles and top with grated cheddar or jack cheese.

Rhubarb Chutney3 cups sliced rhubarb, fresh or frozen 2 large onions, diced 2 cups lightly packed brown sugar 1/2 cup cider vinegar 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon cayenneInto a large heave saucepan, measure all the ingredients. Bring to a boil, stirring frequently. reduce heat and boil gently for 1 hour, until mixture is the consistency of marmalade. Store in refrigerator 1 month or in a freezer for up to 1 year.

With the changing of the seasons, soup always warms me up on these chilly evenings. This soup is very easy as well as healthy. I am on Weight Watchers and have lost nearly 70 lbs so far. These recipes really keep me going! Cream of Cauliflower SoupMakes 4 Servings Ingredients2 tsp. olive oil 1 white onion, chopped 1 head cauliflower, broken in florets 3 cups low-sodium fat free chicken broth 3/4 cup evaporated skimmed milk 1/4 tsp. freshly grated nutmeg 1/8 tsp. ground white pepper Salt to taste 6 chervil or flat-leaf parsley sprigsPreheat a large nonstick saucepan to Dutch oven over medium high heat. Pour in the olive oil and swirl to coat. Sauté the onions, stirring constantly, until tender and translucent, about five minutes. Add the cauliflower and cook, stirring, until heated through, about five minutes. Add the broth; bring to a boil. Reduce the heat to medium-low and simmer, covered, until the vegetable can be easily mashed, about ten minutes. Transfer to a blender or food processor and puree. Pour the puree back into the saucepan. Over low heat, stir in the evaporated milk, nutmeg, pepper and salt; heat to serving temperature, about one minute. Serve garnished with a chervil or parsley sprig. POINTS: 1

I adjusted this Irish Soda Bread to our liking. It is practically fat-free which is wonderful. It is great toasted with a little low fat butter or just plain with coffee. IRISH SODA BREAD4 cups flour 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 cup raisins 3/4 cup currents 3/4 cup craisins 1/2 cup dried apple -cut up 1 tablespoon caraway seeds 2 eggs or equivilent in egg beaters 1 1/4 cups buttermilk* 1 cup non-fat sour cream*1/4 cup powdered buttermilk makes 1 1/4 cupHeat oven to 350°. Grease a 9 inch round cast iron skillet.Combine flour, sugar, baking powder, baking soda, salt, fruit and caraway seeds in a large bowl. Blend eggs (or egg beaters), buttermilk and sour cream in small bowl. Add to flour mixture until flour is moistened. Dough is very sticky. Put in the skillet. Sprinkle a little flour on top.Bake at 350° for 65 - 75 minutes or until wooden toothpick comes out clean. Cool in skillet about 10 minutes, remove and cool on wire rack.If you want, you can add nuts, you can adjust the fruit, you can add or remove any of the fruits and replace with other kinds. Adjust to your own liking.

Moroccan Garlic Chicken4 skinned and boned chicken breast halves 1/2 tsp salt 1/2 tsp pepper 1 Tbsp. butter or margarine 1 medium onion, sliced 2 garlic cloves, pressed 1 medium zucchini, chopped 10 ounces couscous 1/2 c. raisins (optional) 1 Tbsp chopped fresh or 1 tsp. dried basil 1/2 tsp ground saffronCut chicken into bite-size pieces; sprinkle with salt and pepper. Melt butter in a large nonstick skillet over medium heat; add onion and garlic, and saute until tender. Add chicken, and cook, stirring often, 8 minutes or until done. Add zucchini, and saute 3 minutes or until tender. Remove from heat. Prepare couscous according to package directions, stir in raisins, if desired. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir in basil and saffron. Let stand 5 minutes. Stir mixture into chicken in skillet. Cook over medium-high heat 2 minutes or until thoroughly heated. Serve immediately. Yield 4 servings prep. 25 min Cook 30 min

This recipe is low in carbs, so it would be good as a side dish on the Atkins/Zone/etc. diets if you are tired of salad. For low-fat diets, you could probably use 1 Tablespoon oil to saute garlic and mushrooms, then add 1/4 cup chicken broth and bring it to boil before adding spinach (I have not tried this, just guessing). -- Sauteed Spinach with Mushrooms1/4 cup olive oil 1 pkg. (8 oz.) sliced fresh mushrooms 2 cloves garlic, minced 2 lb. fresh spinach leaves, cleaned, torn KRAFT 100% Grated Parmesan Cheese salt and pepperHeat oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender. Reduce heat to medium. Add spinach; cook and stir 5 minutes or until spinach is wilted but still bright green. Sprinkle with Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

This chutney recipe can be kept, tightly covered, in the refrigerator for several days, it is also good with pork chops, steaks and chicken. Ham Steaks with Curried Pineapple Chutney1 tablespoon oil 1 cup of chopped red onion 2 teaspoons curry powder 1/2 teaspoon salt 1 red bell pepper, diced 1 small jalapeno chile, minced 1 (8 ounce) can crushed pineapple, packed in its own juice 1/4 cup orange juice 1/4 cup apple cider vinegar 1/4 cup brown sugar Pinch cayenne (optional) 1 pound ham steak (see note) 1 tablespoon country Dijon mustard 4 rings canned pineapplePreheat the broiler and coat the broiler pan with cooking spray. Heat the oil in a skillet set over medium high. Add the onion, curry powder, salt, red bell pepper and jalapeno and cook, stirring, 3 minutes, or until vegetables are softened. Add the pineapple, orange juice, vinegar and sugar and bring to a boil. Reduce the heat and let the mixture simmer, stirring occasionally, for 6 to 8 minutes, or until it has reduced and thickened. Add the cayenne, if desired. Spread the ham steak with the mustard and place the pineapple rings on top. Broil the ham steak for 8 minutes, or until lightly browned. Cut the ham into 4 equal pieces, each topped with a pineapple ring. Serve the ham with the chutney. Makes 4 servings. Enjoy NOTE: Nutritional values are for full-sodium ham steaks, toreduce sodium content, if you cannot get a lower-sodium brand ham, rinse the ham steak before cooking it and omit the mustard on top. For each serving, 321 calories, 23 g protein, 37 g carbohydrates, 2 g fiber, 9 g fat (2 g saturated fat) 51 mg cholesterol, 1,836 mg sodium.With this I served White rice cooked according to package directions, tossed with finely chopped green bell pepper and scallions and topped with a dollop of the chutney, also steamed green beans.____________________________________SHRIMP AND CHICKEN CREOLE 2 WW points per serving1 cup chopped green pepper 3/4 cup chopped onion 1 teaspoon vegetable oil 2 cups peeled diced tomatoes 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 teaspoon red pepper 1/8 teaspoon pepper 2 1/2 cups uncooked, cleaned small fresh shrimp 1 cup chopped, cooked chicken1. Saute green pepper and onion in oil .in a large skillet until vegetables are tender.2. Stir in tomatoes, salt, garlic powder, chili powder, red pepper, and pepper. Bring to a boil. Reduce heat, and simmer, uncovered, 20 to 30 minutes or until mixture thickens.3. Stir in shrimp and chicken (mixture will thin when shrimp is added). Return to a boil; reduce heat, and cook 1 to 2 minutes or until shrimp turn pink.Exchanges: 2 lean meat, 1 veg Per serving: cal 116 , fat 2 g, carb 7 g, fib 1 g, chol 97 mg, prot 17 g, sod 271 mg Points: 2 Yield: 6 (1 cup) servings Note: Shrimp and Chicken Creole may be served over hot cooked rice that has been cooked without salt or fat. This will change the W.W. points.

Tangy Chicken with Shiitake Crust6 large chicken breasts -- boneless skinless 2 tablespoons olive oil 3/4 pound button mushrooms -- trimmed and sliced 3/4 pound shiitake mushrooms -- trimmed and sliced 2 large shallots -- peeled and chopped 2 large garlic cloves -- minced 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons fresh chervil -- minced 1/4 stick (2 Tbs) chilled butter -- coarsely chopped Tangy Sauce -- recipe followsTANGY SAUCE 2 medium oranges -- see directions 2 large shallots -- peeled and coarsely chopped 1 cup dry white wine 1 cup balsamic vinegar 2 cups unsalted chicken stock 2 tablespoons tomato pasteIn large heavy fry pan, place olive oil over medium high heat. Add button and shiitake mushrooms, shallots and garlic; cook until lightly browned, about 5 minutes, stirring occasionally. Cool. Add salt and pepper. Remove small fillets from underside of chicken breasts and place fillets in food processor; grind to smooth paste, pulsing on/off. Add mushroom mixture and chop coarsely, pulsing. Line large baking sheet with parchment. Between two sheets of wax paper, place chicken breasts and gently pound to even thickness. Divide mushroom mixture into 6 parts (about 1/2 cup each). On 12-inch length of plastic wrap, place 1 part of mushroom mixture in center. Fold plastic over mixture; pat or use rolling pin to roll evenly thick and slightly larger than 1 chicken breast. Place chicken, smooth rounded side down, on top of mushroom mixture; gather plastic up and around chicken as if wrapping a gift basket until mixture adheres to top and sides of chicken. Unwrap and gently invert chicken, uncoated side down, onto baking sheet; gently peel off plastic. Repeat with remaining chicken. (This can be prepared ahead and refrigerated).To prepare Tangy Sauce, using vegetable peeler, remove only orange part of peel from 2 medium oranges; chop peel coarsely and place in medium saucepan with 2 large shallots, peeled and coarsely chopped. Add 1 cup dry white wine and 1 cup balsamic vinegar; boil over medium high heat until reduced to 1/2 cup. Add 2 cups unsalted chicken stock and whisk in 2 tablespoons tomato paste; boil to reduce to 1 cup. Strain through fine sieve, pressing on ingredients. (Can be prepared ahead and refrigerated several hours or overnight). Yield: 6 servings.NOTES : To serve, place chicken in 350F oven and bake about 12 minutes; remove from oven and let rest 12 minutes. Slice breasts diagonally; arrange on serving plate, fanning out slices. Reheat Tangy Sauce; stir in chervil and butter. Ladle sauce beside chicken.Per Serving: 830 Calories; 37g Fat (39.1% calories from fat); 72g Protein; 57g Carbohydrate; 9g Dietary Fiber; 196mg Cholesterol; 647mg Sodium. Exchanges: 2 1/2 Grain(Starch); 9 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat.

Cajun Cafe's Bourbon Chicken1 1/2 pounds chicken thighs without skin -- boneless, cut in bite-sized chunks 2 tablespoons teriyaki sauce 1/2 teaspoons Worcestershire sauce 1/2 teaspoons garlic salt 1/2 teaspoons powdered ginger 3 tablespoons brown sugar 1 tablespoons granulated sugar 1 cup white grape juice 1/2 cup bourbon 1/4 cup waterMix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours, or best overnight. Save remainder sauce and refrigerate.Braise chicken with marinade on medium-low heat until cooked. Remove from frying pan.In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is devolved. Add chicken to sauce and stir until chicken is coated and its ready to serve. Yield: 6 servings.Source: "CopyKat Recipes at http://www.copykat.com"Per Serving: 182 Calories; 3g Fat (17.0% calories from fat); 13g Protein; 15g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 466mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Other Carbohydrates.NOTES : This emulates the Bourbon Chicken at the Cajun Cafe in Houston, Texas.


Beef Curry in a Hurry With Cheese Corn Bread Topping3 tablespoons butter or margarine 1/2 cup chopped onion 1 clove garlic -- minced 1 1/2 pounds stew meat -- cut in 1/2-inch cube 1 1/2 cups water 1/2 tablespoon curry powder 1 teaspoon salt 1/2 cup raisins 1/4 cup water 1 tablespoon all-purpose flour 1 medium apple -- peeled and sliced 1 (10 oz.) pkg. peas and carrots, frozen 1 (10 oz.) pkg. corn muffin mix 1 cup cheddar cheese -- cubedMelt butter in large skillet over medium heat; saute onion and garlic until tender. Add meat and brown. Blend curry powder and salt into 1 1/2 cups water; add to skillet along with raisins. Cover and simmer for 20 minutes or until meat is tender.Blend flour and 1/4 cup water until smooth. Gradually stir into meat mixture. Bring to boiling point, stirring constantly. Add apple. Turn into 2-quart casserole. Arrange peas and carrots over meat mixture.Prepare corn muffin mix according to package directions. Fold cheddar cheese cubes into batter. Arrange batter to make strips over casserole. Bake in preheated 425F degree oven 12-15 minutes until cornbread is done. Yield: 6 servings.Per Serving: 757 Calories; 42g Fat (49.4% calories from fat); 42g Protein; 54g Carbohydrate; 6g Dietary Fiber; 149mg Cholesterol; 1431mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 2 Other Carbohydrates.

Roast Beef Quesadillas6 ounces deli roast beef -- thinly sliced 1 small onion -- thinly sliced 1/4 cup green bell pepper -- chopped 1/2 cup prepared medium salsa -- divided 3/4 cup Colby-Jack Cheese -- * see note, shredded 4 flour tortillas (7-inches in diameter)Place onion and bell pepper in small microwave-safe bowl. Cover and microwave at HIGH 3 to 4 minutes, stirring halfway through cooking time. Stir in 3 tablespoons salsa; reserve. Sprinkle equal amount of cheese evenly on each tortilla. Arrange deli roast beef over cheese; top with equal amount of reserved vegetable mixture. Fold tortillas over to close. Meanwhile heat 10-inch nonstick skillet over medium heat 5 minutes. Cook two quesadillas in skillet 2 to 2 1/2 minutes, turning once. Repeat with remaining quesadillas. Serve with remaining salsa. Yield: 4 servings.Per Serving: 285 Calories; 11g Fat (34.6% calories from fat); 21g Protein; 26g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 1035mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat.NOTES : Shredded Monterey Jack, Colby or Cheddar cheese may be substituted for Colby-Jack cheese (Co-Jack). Microwave Directions: Place two quesadillas on 12-inch microwave-safe plate. Cover with moistened paper towel. Microwave at HIGH 1 to 1 1/2 minutes or until hot. Repeat with remaining 2 quesadillas.

Linguine with Red Pepper SauceCooking spray 1-teaspoon olive oil 1 1/2 cups chopped sweet red pepper 1 clove garlic, crushed 2 tablespoons chopped fresh basil 2 tablespoons balsamic vinegar 1/8-teaspoon salt 1/8-teaspoon black pepper 6 ounces linguine, uncooked Fresh basil sprigs (optional)Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly. Place pepper mixture in container of an electric blender or food processor; add chopped basil and next 3 ingredients. Cover and process until smooth, stopping once to scrape down sides. Cook pasta according to package directions, omitting salt and fat. To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired. Serves 2

Easy Festive Peppermint MarshmallowsPowdered sugar 2 1/2 tablespoons unflavored gelatin 1/2 cup cold water 1 1/2 cups granulated sugar 1 cup corn syrup 1/4 teaspoon salt 1/2 cup water 1 teaspoon peppermint extractGenerously dust rectangular baking dish, 11 × 7 1/2 × 2 inches, with powdered sugar. Sprinkle gelatin on 1/2 cup cold water in large bowl to soften; set aside.Heat granulated sugar, corn syrup, salt and 1/2 cup water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring to 250 F on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that holds its shape but is pliable; remove from heat.Slowly pour syrup into softened gelatin while beating with electric mixer on high speed. Beat on high speed until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into pan. Sprinkle with powdered sugar, patting lightly with hands. Let stand uncovered at least 8 hours.Turn pan upside down to remove marshmallow mixture onto board. Cut into shapes with miniature cookie cutters or knife dipped in water to keep from sticking. Store in airtight container at room temperature up to 3 weeks. Yield: 40 marshmallows (1 per serving).

Beef Roll Ups4 packages of Buddig thin sliced beef 2 bars of Phildelphia cream cheese, softened 2 tablespoons of horseradish 1 small onion, minced dash of worcestershire sauce pinch of saltMix the cream cheese, horseradish, onion, worcestershire and salt until well blended. Mixture should be thick, but creamy and spreadable. If not, add a little bit of mayonaisse for consistency. Spread about a teaspoon of the mixture onto one slice of the beef, then roll it up into a little log. Repeat until all the beef is used up. Chill if possible... but they are fine as is, too.


Oyster RollAppetizer or snack food!Ingredients 2 (8 oz.) pkg. cream cheese 2 teaspoon Worcestershire 1/8 teaspoon garlic powder 2 cans smoked oysters, drained & finely chopped 1/2 small onion, grated 3 teaspoons mayonnaise 1/8 teaspoon salt 1/4 cup fresh parsley, choppedDirectionsCream together cream cheese, Worcestershire, garlic powder, onion, mayonnaise and salt. Spread mixture on waxed paper until it is about 12 x 8 inches and less than 1/2 inch thick.Chill well in refrigerator, about an hour. Spread oysters on top of cheese mixture, and roll up into a log.Roll log in chopped parsley and chill refrigerator for 24 hours before serving. Serve with crackers.Serves 10-25 depending on what else you serve.

THICK CUT O-RINGSVegetable or canola oil for frying 2 large sweet Vidalia onions 2 cans evaporated milk, 5 ounces 1 cup all purpose flour 1/2 teaspoon dried mustard 1/2 teaspoon cayenne pepper 1 teaspoon sweet paprika, 1/3 palm full Coarse saltDipping sauce: 1 cup reduced fat sour cream, eyeball the amount 1/4 cup chili sauce, eyeball the amount 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat.Cut onions across into 1-inch rings and separate. Discard the outer layer of skin on your rings. Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip individual rings in milk, then coat in flour. And repeat for a double dip. Fry in a single layer in hot oil until golden brown. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste.For dipping sauce, combine all ingredients in a bowl and stir.Tip: refrigerate your onions and canned evaporated milk when you unpack from the grocery store. The colder the better for making onion rings!

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

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