Recipes Page 06
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Fun and Magic - Magic Mike the Magician - Phone (206) 632-7152 - 700 pages of goodies.

Great Delicious Recipes Page 23
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.

 

Search for a recipe or just scroll down.
Use EDIT then FIND in your browser (TOP LEFT, next to FILE)
to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page,
depending on where your cursor is clicked on the page.
Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient.
Or just scroll down.

You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?!

Bookmark this page or make it your start page. Come back daily!
I am supported by the products you find on my pages.
Order from me if you can.
Thank you. - Magic Mike

Recipes in italics are health conscious, or lite, some are diabetic.
Not all italics recipes are diabetic, only those labeled as such.
Some recipes here are not health conscious at all.
You must judge for yourself which ones you want, ok?
If you had fun, you may donate a few $ in any currency in my tip jar, to keep this fun site funded. ($2 or more is sweet.)
Search for a recipe or just scroll down.
Use EDIT then FIND in your browser (TOP LEFT, next to FILE)
to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page,
depending on where your cursor is clicked on the page.
Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient.
Or just scroll down.

You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?!

Bookmark this page or make it your start page. Come back daily!
I am supported by the products you find on my pages.
Order from me if you can.
Thank you. - Magic Mike

Recipes in italics are health conscious, or lite, some are diabetic.
Not all italics recipes are diabetic, only those labeled as such.
Some recipes here are not health conscious at all.
You must judge for yourself which ones you want, ok?
If you had fun, you may donate a few $ in any currency in my tip jar, to keep this fun site funded. ($2 or more is sweet.)
To convert measurements of anything to anything,
go to http://www.onlineconversion.com/Read latest Food and Drink headlines and news.

To read Recipe Page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18.

 


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VOODOO CHICKEN

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

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

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

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

(from A Man and His Pan by John Boswell)

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


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BEEF AND BROCCOLI SALAD

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

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

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

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


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POTATOES LORRAINE

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

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

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


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PORK CUTLETS WITH CLAM AND GARLIC SAUCE

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

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

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

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

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

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

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SLOW COOKED RANCH-STYLE BRISKET AND BEANS

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

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

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

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Crunchy Beef Bake Casserole

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

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

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Hershey's Mini Kiss Peanut Blossoms

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

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

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

Couch Potato Skins

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

Topping

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

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

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

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

Vogelheu or Bird's Hay.

To use your old, dry bread:

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

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

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

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

Add roasted bread.

Have the following mixture prepared:

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

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

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

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


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Broccoli Salad

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

Mix with dressing made from:

1 cup mayonnaise 1/2 cup sugar 2 tablespoons vinegar

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Ossobucco Milanese ~ Veal/Lamb Shanks Milan Style

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

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

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Stroganoff

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

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

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Mushroom Chicken

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

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

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

The soup "gravy" is excellent over rice.

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Mushroom and Barley Casserole:

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

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

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Mary Alice's Wallpaper Paste Frosting

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

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

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


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ZIPPY BARBECUED CHICKEN

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

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

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


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MEXICAN SALAD

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

CHILI DRESSING

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

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

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

Yield: 8 servings.

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


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CELEBRITY GREEN RICE

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

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

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


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CREAMY POTATO BAKE

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

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

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


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ORANGE MUFFINS

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

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

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

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

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

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Bean Dip

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

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

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Oaxaca steak and grilled veggie kabobs

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

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

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

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

You can also just make the steak and grill it.

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PEACHY PORK CHOPS

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

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

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Zesty Potato Soup

You will need:

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

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

Then add,

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

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

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BLENDER SQUASH CASSEROLE

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

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

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

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LOWFAT CIDER-COOKED VEGETABLES

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

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

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

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

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EASY RISOTTO-STYLE RICE

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

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

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

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GRILLED TANDOORI CHICKEN PIECES

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

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

(from Weber's Art of the Grill)

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

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"UNFRIED" RICE

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

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

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

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Tex-Mex Tortilla Soup (6 servings)

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

Instructions

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

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Cincinnati Chili

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

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

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

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

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

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Chicken-Corn Chowder

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

Stir in:

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

Heat till hot but not boiling. Good with cornbread.

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MONKEY BREAD

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

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

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NO CHEESE CHEESECAKE

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

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

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Sweet & Crispy Dill Pickles

1 46 oz. jar of Genuine Whole Dill Pickles (these can be kosher, but I prefer the Genuine Dill) 5 cups sugar 3/4 cup apple cider vinegar

Drain the whole pickles and slice into thin slices in a large bowl. In another bowl mix sugar and vinegar, pour over cucumbers and stir. Once in a while stir again until sugar is dissolved. Let set over night. Put back in jar the whole pickles were in and put remaining juice mixture over them. Refrigerate and

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Party Popcorn Cake

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

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

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

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BUBBLE PIZZA

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

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

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QUICKIE STROGANOFF

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

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

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

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LOWFAT TURKEY SALTIMBOCCA

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

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

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

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GARLIC SHRIMP & PASTA

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

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

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

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GARLIC SHRIMP & PASTA

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

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

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

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GRILLED JALAPENO CHICKEN

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

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

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

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BASIL & GARLIC POTATOES

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

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

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

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Cappelini Pasta Salad

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

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

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

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White Chocolate Macadamia Nut Bars

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

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

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

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

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

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Cincinnati Chili Recipe (Spaghetti)

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

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

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

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

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

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

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

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

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

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HERB CHEESE

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

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

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

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

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

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

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

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

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

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Grilled Turkey Tenderloin

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

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

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STRAWBERRY PIE (Makes 6 Servings)

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

1 sm. Box Jell-O sugar free strawberry gelatin

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

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

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

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

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Tex-Mex Rice Meal Brown

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

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PEPPER CORN

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

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

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

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ZUCCHINI OVEN FRIES

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

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

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

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

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CARROT PATTIES

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

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

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

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GREEN BEANS WITH GOLDEN LEMON SAUCE

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

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

(from Possum Kingdom Lake Cookbook)

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

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PORTOBELLO RIGATONI

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

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

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

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VEGETABLE CASSEROLE

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

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

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PORK ROAST DELICIOUS

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

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

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

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

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

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Candy Bar Cheesecake

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

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

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

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

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

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Lapschaus - pronounced Lop-skose (Norway)

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

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

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BETTER BUTTER

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

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

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

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

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

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Cheese-Filled Pastry Slices

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

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

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

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

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

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Strawberry Salad

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

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

This is very refreshing!

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Panzanella

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

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

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Milky Way Cake

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

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

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

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Slaphappy Coleslaw

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

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SKILLET FRIED CORN

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

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

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

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SKILLET FRIED CORN

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

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

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

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SALMON-PESTO VERMICELLI

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

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

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

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VICTORIA CRAB CAKES

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

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

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

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FRIED RIPE TOMATOES WITH GRAVY

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

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

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

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

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LAYERED PIZZA DIP

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

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

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

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