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

Great Delicious Recipes Page 24
Collected by Magic Mike
Recipes for entres, salads, desserts, main courses, Holiday recipes.
Any recipe you want is here! And so many new recipe ideas.

 

As part of my service to families and individuals who come to my web site, I decided to collect recipes. So often they are having a festive family occassion and I thought these recipes would be a nice service for me to offer. SEE THEM ALL! BE PATIENT BECAUSE THIS PAGE IS PROBABLY STILL LOADING! LOOK TO SEE IF RIGHT SCROLLBAR STOPPED MOVING. If you click on any link before it is done, not all the recipes will load. In that case, hit refresh and reload to see them all.

Search for a recipe or just scroll down. Use EDIT then FIND in your browser (TOP LEFT, next to FILE) to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page, depending on where your cursor is clicked on the page. Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient. You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?!

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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? To convert measurements of anything to anything, go to http://www.onlineconversion.com/
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Raspberry Double Cream Coffee Cake

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

Filling:

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

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

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STEAMED EGG TOFU

Ingredients:

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

(B)

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

For thickening:

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

2 tbsp cooking oil

For Garnishing:

Chopped spring onions

Method:

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

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

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EASY FETTUCINE WITH CHICKEN AND BROCCOLI

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

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

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

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CHICKEN CASSEROLE

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

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

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

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CASSEROLE BREAD

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

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

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

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Ma's Oven Baked Beef Stew

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

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

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Four Bean Salad

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

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

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Roasted Chicken and Vegetables

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

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

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

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

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

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Soft Butter

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

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

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DREAM CAKE

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

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

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LEMONY CHICKEN PASTA TOSS

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

Cook spaghetti omitting salt; drain, keep warm, and set aside. In bowl, mix cornstarch, broth, lemon juice, mustard, and garlic until smooth. Set aside. In medium, nonstick skillet over medium-high heat, cook chicken in 2 batches until browned, stirring often. Set chicken aside. Stir cornstarch mixture and add to skillet; cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Stir in parsley. Toss with spaghetti.

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

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TURKEY-BLACK BEAN CHILI

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

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

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

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CHICKEN WITH VEGETABLES

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

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

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

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ORIENTAL PORK & CABBAGE

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

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

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

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CREAMED SPAGHETTI & MUSHROOMS

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

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

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

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The Easiest Peanut Butter Cookies Ever

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

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

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

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CHICKEN STEAK A LA POBRE

You will need:

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

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

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

Makes 4 servings.

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Shrimp Melts

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

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

Serve warm and Serves 4

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Spaghetti Salad

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

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

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

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Crustless Salmon (or Ham) Quiche

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

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

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

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

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

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PIZZA MEATBALLS

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

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

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Steak 'N' Gravy

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

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

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

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THREE CHEESE BAKE

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

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

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

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SHELLS WITH TOMATOES AND ARUGULA

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

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

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

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TUNA PASTA SALAD

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

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

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

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PENNE PASTA PRIMAVERA

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

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

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

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POPOVER PIZZA

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

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

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

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BEEF VEGETABLE SOUP

You will need:

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

Here's how:

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

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

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SHRIMP PASTA TOSS

You will need:

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

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

Here's how:

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

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New Mexican Red Enchilada casserole

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

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

Heat oven to 350 degrees

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

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Key Lime Pie

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

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

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

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Never Fail Tipsy Tart

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

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

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

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

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Cabbage Noodle Salad

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

Dressing

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

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

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Broccoli and Cauliflower Salad

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

Mix all of the above ingredients in a bowl.

Dressing

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

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

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Pig Pickin' Cake

1 (18.5 ounce) package yellow cake mix 1 (11 ounce) can mandarin oranges, juice reserved 4 eggs 1/4 cup vegetable oil 1 (16 ounce) package Cool Whip (or similar) topping, thawed 1 (15 ounce) can crushed pineapple, drained 1 (3.5 ounce) package instant vanilla pudding mix

Combine the cake mix, eggs, and oil, fold in the canned oranges with juice. Pour batter into three greased and floured 8 inch round pans. Layers will be thin. Bake at 350 degrees for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks. Mix together Cool Whip, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat. It is recommended that you leave it in the refrigerator for a day or two before serving, to let the flavors set.

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POTATO SALAD

1 CUP MAYO (OR MIRACLE WHIP) 2/3 CUP SUGAR 1 TABLESPOON VINEGAR SALT AND PEPPER TO TASTE 1 TEASPOON MUSTARD (I USE MORE) 2 - 3 HARD BOILED EGGS 8 - 10 MEDIUM POTATOES MINCED ONION CHOPPED CELERY

MIX MAYO, SUGAR, VINEGAR, SALT/PEPPER, AND MUSTARD. ADD DESIRED AMOUNT OF ONION AND CELERY TO SAUCE. REFRIDGERATE UNTIL POTATOES AND EGGS ARE DONE. CUBE POTATOES AND CHOP EGGS. ADD SAUCE TO POTATOES AND EGGS. IF THE SAUCE SEEMS TO THICK ADD A LITTLE MILK (NOT MUCH). ! :-}

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Stuffed Squash

2 medium sized yellow crook neck squash, sliced lengthwise 4 pieces of cooked bacon, crumbled 1 cup fat free sour cream 2 pieces of light bread, processed into fine crumbs 1 tsp. minced onion 2 Tbls. Parmesan cheese 2 slices low-fat Swiss cheese salt and pepper to taste

Place squash pieces inside down in a 9x11 pyrex dish and add 1/4 cup water. Microwave on high for 3 minutes, turn and microwave until the skin is soft but not mushy. Remove squash and put on counter with the inside up so as to slightly cool the squash for handling. Microwave bacon until crisp, drain and crumble. Use a teaspoon and scoop out the insides of the squash leaving roughly 1/4"-1/2" of skin/flesh. Combine the squash meat, bacon, sour cream, bread crumbs, minced onion and Parmesan cheese in a bowl. Mix thoroughly. Taste to add salt and pepper to suit your tastes. I have also added seasoned salt/pepper mixture and that's good. Fill the squash boats with the stuffing mixture and top each boat with a slice of Swiss cheese. Broil until the cheese melts and browns lightly. Serve with a knife and fork. Two halves can be served for a whole meal, or 4 people as a side. Optional: I've added mushrooms to this before and that adds a nice flavor.

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CLASSIC GRILLED CHICKEN

3-1/2 pounds whole chicken -- quartered 1/4 cup lemon juice 1/4 cup olive oil 2 tablespoons soy sauce 2 cloves garlic -- minced 1/2 teaspoon sugar 1/2 teaspoon ground cumin 1/4 teaspoon ground black pepper

Rinse chicken under cold running water; pat dry with paper towels. Arrange chicken in 13- x 9-inch glass baking dish. Combine remaining ingredients in small bowl; pour half of mixture over chicken. Cover and refrigerate at least 1 hour or overnight. Cover and reserve remaining mixture in refrigerator to use for basting. Remove chicken from marinade; discard marinade. Pour hot water in foil drip pan and place under grill grid. Place chicken on grid directly above drip pan. Grill chicken, skin side down, on covered grill 25 minutes. Baste with reserved marinade. Turn chicken, baste again, and grill 20 to 25 minutes or until juices run clear and chicken is no longer pink in center. Yield: 6 servings.

Per serving: 478 Calories (kcal); 36g Total Fat; (69% calories from fat); 34g Protein; 2g Carbohydrate; 164mg Cholesterol; 471mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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ALABAMA WHITE BARBECUE SAUCE

1 cup mayonnaise 10 tablespoons white vinegar 1-1/2 tablespoons prepared horseradish -- optional 2 teaspoons ground white pepper 1 teaspoon salt

Combine all ingredients in mixing bowl and whisk until smooth. Serve with barbecued chicken or as a dip for grilled vegetables. Yield: 12 servings.

Per serving: 135 Calories (kcal); 16g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 6mg Cholesterol; 288mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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TERIYAKI TURKEY BURGERS

1/2 pound ground turkey 1/3 cup teriyaki sauce 1/4 cup chopped onion 1/4 cup crushed pineapple -- drained 1/2 teaspoon garlic powder

In medium bowl, combine all ingredients; mix well. Form into 4 patties (mixture will be moist). Grill or broil 5 inches from heat source 3 to 5 minutes on each side or until cooked through. Yield: 4 servings.

Per serving: 119 Calories (kcal); 5g Total Fat; (35% calories from fat); 12g Protein; 7g Carbohydrate; 45mg Cholesterol; 974mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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CRAB NORFOLK

2 pounds lump crabmeat 1/8 pound Smithfield ham -- thinly sliced 1/4 cup chopped onion 1/2 cup butter

Pick shells from crabmeat and discard; set crabmeat aside. Cut ham into 1/2-inch strips; set aside. Sauté onions in butter, over low heat, until translucent. Add ham and crabmeat. Cook until lightly brown. Stir gently to avoid breaking crab lumps. Yield: 8 servings.

Note: Smithfield ham is a salt-cured country ham.

Per serving: 202 Calories (kcal); 13g Total Fat; (57% calories from fat); 21g Protein; trace Carbohydrate; 120mg Cholesterol; 450mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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CURRIED CHICKEN & PASTA

8 ounces fettuccine -- uncooked 1/2 cup chicken broth 2 cups broccoli flowerets 2 cups cauliflower flowerets 1 medium carrot -- cut into julienne strips 1/2 cup half and half -- or light cream 14 ounces coconut milk 2 cups cooked chicken -- diced 1 teaspoon salt 1 teaspoon curry powder 2 tablespoons cornstarch

Cook fettuccine according to package directions. Drain. Meanwhile, in a 12-inch nonstick skillet, place broth. Cook over high heat until broth comes to a boil (1 to 2 minutes). Add broccoli, cauliflower, and carrot. Continue cooking until mixture comes to a boil. Reduce heat to medium. Cover and cook until vegetables are crisp-tender (about 10 minutes). Add 1/4 cup of half and half, coconut milk, chicken, salt, and curry powder. Continue cooking until heated through. Meanwhile, in small bowl, stir together remaining half and half and cornstarch. Stir into chicken mixture. Continue cooking until slightly thickened. Spoon over hot cooked fettuccine. Yield: 4 servings.

Per serving: 652 Calories (kcal); 32g Total Fat; (42% calories from fat); 35g Protein; 59g Carbohydrate; 71mg Cholesterol; 745mg Sodium; 7g Fiber Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

Note: Coconut milk can be found in the canned milk section or the mixed drink section or the specialty foods section of your supermarket.

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Lemon-Herbed Steak

16 ounces boneless beef top loin steaks (approximately 1 pound) -- cut 1 inch thick Salt

SEASONINGS 1 large garlic clove -- crushed 1 teaspoon lemon peel -- grated 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper

In small bowl, combine seasoning ingredients; press into both sides of beef steaks.

Place steaks on grid over medium ash-covered coals. Grill uncovered 16 to 18 minutes for medium rare to medium doneness, turning occasionally.

Trim fat from steaks. Carve steaks crosswise into thick slices; season with salt, as desired. Yield 4 servings.

Per serving: 253 Calories (kcal); 19g Total Fat; (67% calories from fat); 20g Protein; 1g Carbohydrate; 69mg Cholesterol; 55mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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Turkey (or Chicken) Breasts Alfredo

1 Package sliced turkey breasts (or 4 to 6 boneless chicken breasts pounded thin) 1/2 cup flour 3 eggs, beaten 3 Tbs. water 1/2 cup parmesan cheese 1/4 cup minced parsley 1/2 Tsp. salt 1 cup fine unseasoned bread crumbs (May need a bit more) 3 Tbs. butter 2 Tbs. vegetable oil Cheese sauce (recipe to follow) 1 1/2 cups shredded mozzarella cheese

1. Coat turkey in flour. Mix eggs, water, parmesaen cheese, parsley and salt. Dip turkey in egg mixture and then into bread crumbs. Coat well.

2. Heat butter and oil in large skillet. Cook turkey in batches over medium heat until golden brown, flip and continue cooking till other side is golden as well. Remove turkey to large baking dish. Try not to overlap as much as possible, make one layer.

3. Heat oven to 425 degrees. Pour cheese sauce over chicken. Top each piece with shredded Mozzarella cheese. Bake uncovered, until cheese melts and chicken is tender, about 8 minutes.

Cheese Sauce

1 cup whipping cream 1/4 cup water 1/4 cup butter 1/2 cup parmesan cheese 1/4 cup minced parsley

Heat cream, water and butter in a 1-quart saucepan until butter melts. Add cheese, stir constantly over medium heat for about 5 minutes. Don't let boil. Stir in parsley.

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Salmon Salad

1/2 package (appox 4 oz) macaroni (cooked, well drained & chilled) 1 can salmon (drained, bones & skin discarded) (tuna would work too) 2 hard boiled eggs (chopped) 1/2 bunch green onions (cleaned & sliced) 1/2 bunch radishes (cleaned & chopped) 2 ribs celery (strings removed & chopped) enough Miracle Whip (or salad dressing) to moisten mix above ingredients add enough Miracle Whip to moisten, add salt and coarse ground black pepper to taste, chill well.serves 4 to 6 people

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Marinated Onion Rings

4 med onions (I like to use 2 purple and 2 white) 1/2 tsp salt 1 cup vinegar (experiment with balsamic or an herb vinegar) 1 cup water 1/2 cup sugar 1/2 tsp salt pepper to taste 1 cup sour cream (low fat may be used and I have used yogurt also) 1 tsp poppy seeds( more if you like)

Slice onions into rings and separate. Cover with boiling water and drain immediately. Combine vinegar, water, sugar salt and pepper and bring to a boil. Pour over onion rings and marinate in fridge for 1 hour. Add sour cream and poppy seeds and toss well.

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Italian Salad

2 cups uncooked pasta - seashells or what ever you have/like* 1/4 cup oil - I prefer olive , however canola or vegetable is just fine 1/2 grated parmesan cheese 1 tablespoon Basil - dried 1 teaspoon minced garlic = about 2 cloves 2 1/2 cups fresh chopped Broccoli - about 1 good sized bundle 1 - 16 oz. can medium black olives - drained 1 - 16 oz. can stewed tomatoes - cut into bite sized pieces. I use my scissors Extra Parmesan cheese for topping.

Boil water, cook pasta until done, While waiting for pasta, - in large bowl put Oil, cheese, basil and garlic. Mix well. Drain pasta and run under cool water under cool to the hand, drain again . Add pasta to oil, cheese basil, garlic mixture, in large bowl. Mix well, add Broccoli, black olives, and tomatoes. Chill until ready to serve and for flavors to settle in. Serve. Optional - sprinkle additional cheese over salad.

*Spaghetti works good with this

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Missouri Cookies

2 cups granulated sugar 3 tbls. unsweetened cocoa powder 1 stick butter 1/2 cup milk pinch salt 1 tsp. vanilla extract 1/2 cup + 1 tbls. peanut butter 3 cups Quick Cooking Oats

Combine first 4 ingredients in 2-qt. saucepan. Heat over medium heat until mixture comes to a FULL ROLLING BOIL. Boil for one minute. Remove from heat. Add remaining ingredients and blend well. Place by teaspoonfuls on waxed or parchment paper. Allow 5 to 10 minutes to "set" before serving.

Note: The is more like a candy than a cookie - very rich. It is important to bring mixture to a full boil before boiling for one minute. If you do not boil long enough, cookies will not set; if you boil too long, they will be dry.

Nut enthusiasts may want to use Chunky Peanut Butter. During the holidays I put one "Red Hot" candy on the top of each cookie for a "festive", holiday look.

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Annie's Crazy Crust Pizza

1 1/2 lb ground beef, sausage &/or pepperoni 1/4 chopped onion 1 - 4 oz can mushrooms &/or 4 oz can black olives 1 cup shredded mozzarella 1/2 cup pizza sauce (or 8oz can tomato sauce, 1 tsp oregano & 1/4 tsp pepper)

Brown beef or sausage and drain, set aside. Lightly grease & flour pizza pan. Combine crust ingredients:

Crust Batter

1 cup flour 1 tsp salt 1 tsp oregano 1/8 tsp pepper 2 eggs 2/3 cups milk

Mix until smooth. Pour into pan & tilt to cover bottom. Top with sauce and favorite toppings. Bake 30 minutes at 425ºF. Sprinkle with cheese & return to oven 10 minutes.

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BROCCOLI CASSEROLE

Makes 4 Servings Adapted from Weight Watchers Quick Start Plus Program Cookbook 4 lg eggs 4 oz. Extra-sharp Cheddar cheese, shredded 1 T. + 1 t. each margarine & onion 1 c. cooked broccoli (frozen cut does well) 2 T. all purpose flour 1 c. skim milk, heated Dash each white pepper, ground red pepper, ground nutmeg, salt.

Preheat Oven to 350 degrees. Cook broccoli; set aside. In small saucepan, heat margarine over med. heat until bubbly and hot; add onion & cook until softened. Reduce heat to low; add flour stirring it in. Remove from heat &, using small wire whisk, gradually stir in hot milk, stirring until smooth; add white pepper, red pepper, nutmeg & salt. Return saucepan to medium heat and cook, stirring constantly until thickened. Stir in cheese until melted. Gradually stir in eggs until blended. Remove sauce from heat. Put broccoli into 1 1/2 qt. ovenproof dish, pour sauce over and bake for 40 min. I changed the original recipe in WW book to exclude the rice, so the value of 1/4 cup rice should be deducted from the total: 322 cal, 18 g. pro., 19g fat, 20g carbo, 335mg. Calcium, 464mg sodium, 305mg, chol.

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Mocha Chessecake

2 C crushed chocolate wafers 2 tbsp ground coffee 1/2 stick butter 3 lbs cream cheese, at room temp 2 C sugar 3 shots Expresso, cooled 6 eggs, room temp 1 1/2 C heavy cream 1/2 C flour 1 tsp vanilla pinch salt 1/4 C coffee flavored liqueur 12 chocolate covered Expresso beans (for garnish, not a must) 12 sprigs fresh mint (for garnish, not a must)

Preheat oven to 350 F. Combine crumbs, ground coffee, & butter together. Mix well & press into 10 in springform pan. In large bowl of mixer, or processor, beat cream cheese until smooth. Add 1 1/2 C of the sugar, blend well. Add eggs one a t a time mixing well after each addition. Add 2 shots of cooled Expresso & 1/2 C heavy cream. Add flour, salt, & vanilla, blend until smooth. Pour into prepared pan & bake for 1hr 15min or until cake is set (if you insert tooth pick into center of cake it will NOT come out clean. Cake will continue to bake as it is cooling) If cake starts getting to dark on top, place sheet of foil over the top of cake. Remove from oven & with a knife loosen sides from pan (This will prevent cracking as cake cools) Cool completely before cutting. In bowl of mixer fitted with a whip attachment, combine remaining 1/2 C sugar, shot of Expresso, 1 C of cream, & Coffee liqueur. Whip until medium peaks form. Slice cake, spread whipped topping evenly over top of cake, or you can spread before slicing, garnish as you wish. Fresh coffee, Expresso, cappuccino, or nice dessert wine is nice accompaniment. Impress your family and friends with this one.

Yields 12 servings

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SULTAN'S DELIGHT

Legend has it that an ancient Arabian sultan fed this dish to all the new wives in his harem, and they were many. Since it was his favorite dish, he chose it for his honeymoon suppers, and he fed the wives so well with so many servings of it that often the women fell asleep after dinner before having a chance to consummate their new marriages. After a while, the sultan got smart and restricted his new wives to two servings. Like the legend? I just now made it up. But that's how all legends get started!

4 boneless, skinless chicken breast halves 1 tablespoon canola or other oil 2 small onions, sliced medium 2 cups chicken broth/stock 1 cup dry white wine 1/4 cup brown sugar 1 small lime, sliced thin 1 tablespoon curry powder 1/2 cup creamy peanut butter* 1 apple, preferably Granny Smith or other tart variety, cored, seeded, stem removed, cut in eighths 1/3 cup almond slivers 1 cup dates

*preferably organic, with no additives

In nonstick pan, heat oil over moderate heat. When oil is hot, add the onion s lices. Stir to separate and turn, cooking till transparent. Add the chicken, cooking till light brown on both sides. Add the broth, wine, brown sugar, lime, and curry powder, and simmer 10 minutes. Reserve the chicken, and add the peanut butter. Stir till blended, add the apples, and cook for one minute more. Return the chicken to the pan, cook for another three minutes, and remove from heat. Add the almonds and dates. Serves 4.

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Peanut Butter and Banana Shake

Ingredients: Electric Blender 1 cup milk 5-6 ice cubes 1/2 banana (overripe is fine!) 1/3 C. peanut butter (chunky gives more texture) 1 packet Sweet 'N' Low Put the milk in the blender first, then add the ice. (Putting the ice first can cause a blockage of the blades, I've found) Blend on low until the ice is in small pieces. If the mixture is too runny, add another ice cube, and blend. Add banana and peanut butter, give them a whirl, then add the Sweet 'N' Low. When it is all blended, pour and serve. NOTES: If my bananas are going "bad" (the peel is black), I peel 'em, cut them in half, put them in a ziplock, and add them to the freezer. The banana is just fine for more shakes at a later date. OPTIONAL: Instead of the peanut butter, add 3-4 strawberries. (You can freeze these in Ziplock bags as well!)

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Sweet and Sour Grilled Salmon

1 cup fresh mushrooms -- sliced 1 cup onion -- sliced 1 cup red or green bell peppers -- sliced 2 cloves garlic -- minced 1/2 teaspoon lemon pepper seasoning 1/4 cup water 2 pounds Alaska salmon (1-1/2 to 2-1/2 pounds) -- or halibut fillet 1 cup bottled sweet and sour sauce

Sauté vegetables, garlic and lemon pepper in 1/4 cup water in pan or wrap same in packet of double thickness foil and place on grill for 20 to 30 minutes.

Brush or spray coat grill; place fish on, skin side down. Brush fish with sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness. Do not overcook. Remove fish from grill; transfer to serving platter and top with vegetables. Yield 4 servings.

"Alaska Seafood Marketing Institute" via MasterCook

Per serving: 369 Calories (kcal); 8g Total Fat; ( calories from fat); 47g Protein; 25g Carbohydrate; 118mg Cholesterol; 393mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

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Brew 'n Barbecue

3 pounds boneless pork loin 1 12-ounce can beer 1/2 cup dark corn syrup 1/2 cup finely chopped onion 1/3 cup prepared mustard 1/4 cup cooking oil 1 tablespoon chili powder 2 cloves garlic -- minced

Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate over night, turning occasionally.

Remove pork from marinade. Place over drip pan on grill; grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155ºF, about 1 hour. Let rest 10 minutes before slicing thinly to serve. Yield: 12 servings.

Source: "National Pork Producers Council" via MasterCook

Per serving: 229 Calories (kcal); 10g Total Fat; (39% calories from fat); 20g Protein; 13g Carbohydrate; 50mg Cholesterol; 153mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

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Honey-Lime Glazed Chicken

1/2 cup honey 2 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1 tablespoon soy sauce 2 teaspoons seeded, minced jalapeño pepper 1-1/2 teaspoons minced garlic 4 bone-in chicken breast halves (about 3 pounds)

Combine all ingredients except chicken in small bowl until well blended. Place chicken in shallow baking dish; pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Yield: 4 servings.

Per serving: 340 Calories (kcal); 13g Total Fat; (35% calories from fat); 31g Protein; 24g Carbohydrate; 93mg Cholesterol; 264mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

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Bacon-Wrapped Pork and Apple Patties

1 pound lean ground pork 3/4 cup quick-cooking rolled oats 1/2 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried thyme -- crushed 1/3 cup applesauce 1 egg -- slightly beaten 1/4 cup minced green onion 4 slices bacon 1 large tart green apple -- cored and cut in thin wedges 1/2 medium onion -- cut in small wedges 1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended.

Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.

Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties. Yield: 4 servings.

Per serving: 432 Calories (kcal); 28g Total Fat; (59% calories from fat); 24g Protein; 20g Carbohydrate; 118mg Cholesterol; 451mg Sodium; 3g Fiber Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates

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SHRIMP IN LEMON BUTTER

1 cup butter 1/4 cup lemon juice 1 clove garlic -- minced 1 teaspoon dried parsley 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1/2 teaspoon coarsely ground pepper 1/4 teaspoon salt 2 pounds large shrimp -- peeled and deveined

Melt butter in a large skillet. Add next 8 ingredients; bring to a boil. Add shrimp; cook over medium heat 5 minutes, stirring occasionally. Yield: 6 servings.

Per serving: 437 Calories (kcal); 33g Total Fat; (68% calories from fat); 31g Protein; 3g Carbohydrate; 313mg Cholesterol; 691mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

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Cheese Crock Pot Chicken

6 chicken breast, no skin, no bone, R-T-C 2 cans cream of chicken soup 1 can cheddar cheese soup garlic powder, salt, pepper to taste 1/4-1/2 cup cooking sherry -- (I used 1/2 cup)

1. Rinse chicken and sprinkle with salt, pepper, and garlic powder. Place in crockpot. 2. Mix undiluted soups and pour over chicken. Cook on low all day. 3. About 30 minutes before serving, add sherry, and stir well. Let cook 30 minutes additional.

Serving Ideas : Serve over rice or noodles.

NOTES From Sharon Frye: The sauce is excellent. If you put the chicken breasts in the crockpot, still frozen, they will cook to just the right doneness in about 8 hours... Leftovers both freeze and reheat well. The "sauce" to this is incredibly good.... I cut the chicken in pieces before serving over noodles. Note from Laura: I have done the chicken with one can Cream of Chicken, 1 can Cream of Mushroom, 1 can Cheddar Cheese Soups. I added a 4 oz can of muchroom stems and pieces, drained.

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HEART-HEALTHY CHEESE TORTELLINI SOUP

@ --from "Homecooking 101-Creations and Collections from the Kitchen of Karen Danielson"

8 cups de-fatted chicken broth, canned or homemade* 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced onions 1 clove garlic, crushed then minced fine 1 - 16 oz. bag frozen cheese tortellini 2 cups escarole, washed, torn and then packed == salt and pepper, to taste Mrs. Dash Extra Spicy, to taste fresh grated parmesan cheese, as garnish croutons, as garnish

1. Place first 5 ingredients in a 5-qt. Dutch oven. 2. Bring to boil, then lower heat to a simmer. 3. Simmer, partially covered, for 15 minutes. 4. Add cheese tortellini and cook in broth, according to directions on package. 5. Add salt, pepper and Mrs. Dash, to taste. 6. Remove soup from heat and add escarole. 7. Cover soup and let remain off heat for about 10 minutes, allowing escarole to wilt. 8. Bring back to serving temperature then ladle soup into large bowls and garnish with fresh grated parmesan cheese and croutons, if desired.

*De-fatted chicken broth: refrigerate canned or homemade broth overnight. Remove any solid fat that has formed on the top and discard (since I created this recipe non-fat chicken broth has now become available at the supermarket). ==I have used frozen, chopped spinach , in place of the escarole, in a pinch. I prefer the escarole as it doesn't seem to have as strong of a flavor as the spinach. When I have used the spinach, I only used one half of a 10 oz. box. I have never tried fresh spinach--it may not have as strong a flavor as the frozen and may work quite nicely.

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Salsa Knight

1 pound tomatoes peeled and chopped 1 medium onion chopped dash of salt 3 jalapeno peppers chopped (seeds and all) 1 teaspoon oregano 1 teaspoon vinegar 1 teaspoon lime juice 2 tablespoons salad oil 1 teaspoon garlic mashed

Peel and chop the tomatoes and add to the onion. Season with salt. Add jalapenos, oregano, vinegar, lime juice,oil and mashed garlic. Let sauce stand for at least one hour so that the flavor will have a chance to blend.

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Easy Delicious Fruit Cobbler

Melt 1/2 stick butter in the bottom of a 9x13 pan. Mix 1 1/2 cup flour, 1 1/2 cup sugar and 1 1/2 t. baking poder together, add 3/4 cup milk. The mix will be thicker than a cake mix but still pourable. Pour into pan over butter. Do not mix! Pour 4 cups of fruit over top. Sunday I used blackberries, strawberries and blueberries. Today I'm using raspberries instead of blackberries. Do not mix! Put it in a 350 oven for 30 minutes or until brown (mine takes about 45). It is absolutely the best and sooooooo easy! But be sure you have company coming over 'cause if not I could see a person sitting down and eating the whole thing! Great potluck desert!

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Easy Chicken Divan

2 - 10 oz pkg frozen broccoli spears 2 pkg Hollandaise Sauce Mix (Each enough for 3/4 C) 1/2 C dairy sour cream 1/4 C dry sherry 1/4 tsp nutmeg 3 C Cubed cooked chicken 1/4 C grated parmesan cheese Butter

Cook broccoli according to pkg directions. Prepare sauce - stir in sour cream, sherry and nutmeg. Stir in chicken. Heat through.

Drain broccoli, and arrange on oven-proof platter. Top with chicken mixture. Sprinkle with cheese and dot with butter. Broil 4" from heat until it bubbles. (About 3 minutes) Makes 6 servings.

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CHICKEN ADOBO ALOHA

800 g. chicken, cut into serving portions (remove the skin) 1/2 cup sesame soy sauce 2 cups canned pineapple chunks, drained (reserve syrup) 6 cloves garlic, crushed 1/4 cup vinegar 1 Tbsp. soy sauce 1 Tbsp. rock salt (or 1 tsp. iodized salt) 1/2 tsp. crushed peppercorn pineapple chunks syrup

Marinate chicken in sesame soy sauce for one hour. Fry chicken pieces in oil until golden brown. Add crushed garlic, vinegar, soy sauce, salt, pineapple chunks syrup and peppercorn then simmer until chicken is tender. Add pineapple chunks. Serve hot with warm steamed rice.

Serves 6.

This is another recipe which is easy to make and is perfect as a light snack. It is also served in parties as an appetizer or as a complement to the main dish.

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PINEAPPLE CHICKEN SALAD

2 medium red apples, cut into chunks 2 cups canned pineapple chunks, drained (reserve syrup) 2 pcs. chicken breast, boiled and cubed 4 stalks celery, diced 1/4 cup raisins 3/4 cup light mayonnaise 3/4 tsp. iodized salt 1 Tbsp. sugar

Soak apple chunks in pineapple chunks syrup with 1 tsp. lemon juice for five minutes. Drain. Combine with the next 5 ingredients. Season with salt and sugar. Blend well. Chill before serving.

To serve: Line individual serving dish with lettuce leaves. Put salad on top, and garnish with apple slices and parsley leaves.

Serves 6.

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Rocky Road Brownies

l family-size brownie mix (and ingredients called for by package directions) 12 oz. pkg. semi-sweet chocolate chips 1/2 - 3/4 c. chopped pecans or walnuts 10-oz. bag miniature marshmallows 1 16-oz container chocolate fudge frosting

Prepare brownie mix according to package directions, adding chocolate chips & nuts. Bake for 5 minutes less than directed on package. At that time, remove from oven, sprinkle marshmallows over top of brownies and return to oven for last 5 minutes of baking time. Heat frosting in microwave about 30 seconds - just so it is thin enough to gently pour out of container. Immediately after removing brownies from oven, pour, then spread frosting over top of marshmallows. They will smear a bit, but that's ok. Add more nuts to the top if you like. Then stand back before you are trampled to death in the rush!

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Quick and Easy Casserole Preheat oven to 375 degrees F.

You will need:

2 lbs of lean ground beef or ground turkey 3 large potatoes (or 4 smaller ones) 1 large yellow or white onion (or two smaller ones) 1 can of cream of mushroom soup, condensed 1/2 can of water 1 8 oz package of shredded cheddar cheese

Spray casserole dish with nonstick coating.

1. Place your raw ground beef/turkey in the casserole dish, and pat it out where it makes a layer over the bottom of the dish. You may season your meat before doing this if you prefer.

2. Peel and slice your raw potatoes, cartwheel-style, and layer them on top of the ground meat.

3. Peel and slice your onions, cartwheel-style and layer them on top of the potato layer.

4. Mix your condensed soup with the half can of water, and shredded cheese.

5. Pour soup mixture over the onion layers.

Bake for 50 minutes.

The entire casserole will have the wonderful aroma of the meat, potatoes, onions, cheese and soup throughout.

It is also YUMMY as leftovers (which never happens in our house). You can serve fresh garden salad, and hot biscuits with this meal.

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AN ONION RING RECIPE 1 large onion, sliced, divided into rings 1 and 1/2 cup flour 12 ounces beer vegetable oil

combine flour and beer. cover, and let set at least an hour or more, at room temperature. dip onion rings in beer batter, fry in hot oil. when lightly browned remove from oil and salt to taste. (and of course drain on paper towels) these onion rings are great, very simple, and stay crispy..they don't get soggy. I found this recipe in the newpaper years ago. It is from a seafood restaurant

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American Beauty Cake with Deanna's Frosting

1 ¾ cups flour 1 ½ cups sugar ¾ cup cocoa 2 tsp. baking powder ½ tsp. baking soda 1 1/3 cups buttermilk ½ cup softened butter (no substitutes) 3 large eggs 2 tsps. Vanilla 2 cups shredded or finely grated raw beets* Frosting: 1 cup milk 5 tblsps. flour 1 cup sugar 1/3 cup butter (no substitutes) ½ cup shortening

Preheat oven to 350*. Grease and flour a 13x9 inch cake pan. Mix dry ingredients in a large bowl. Whisk in buttermilk, butter, eggs and vanilla. Stir in shredded RAW beets and pour batter into cake pan. Bake 45 minutes or until a toothpick inserted in the center of cake comes out clean Frosting: Combine milk and flour in a small saucepan, heat to a boil. Stir constantly for 2-3 minutes. Stir in sugar butter and shortening. Cool resulting mixture to room temperature and beat for 10-12 minutes until light and fluffy. Spread on cooled cake. This frosting is also excellent on spice or applesauce cake *Make sure to use raw beets or you'll end up with a real mess!

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LIME-FLAVORED RICE

1 cup long-grain rice -- uncooked 1/2 cup minced fresh parsley 1/4 cup minced green onion 1 teaspoon grated lime rind

Cook rice according to package directions, omitting salt. Remove from heat and add remaining ingredients; toss. Transfer rice to serving dish. Yield: 6 servings.

Per serving: 116 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 5mg Sodium; 1g Fiber Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

=============

GRILLED CHICKEN BREASTS

2 teaspoons Dijon mustard 4 chicken breast halves without skin 1/4 teaspoon freshly ground black pepper 1/3 cup butter or margarine 2 teaspoons lemon juice 1/2 teaspoon garlic salt 1 teaspoon dried tarragon

Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2 to 4 hours. Melt butter; stir in lemon juice, garlic salt, and tarragon. Cook over low heat 5 minutes, stirring occasionally. Place chicken on grill over medium coals; baste with sauce, and grill 50 to 55 minutes or until done, turning and basting every 10 minutes. Yield: 4 servings.

Per serving: 270 Calories (kcal); 17g Total Fat; (57% calories from fat); 28g Protein; 1g Carbohydrate; 110mg Cholesterol; 521mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

=============

CHA-CHA SALSA

1/2 cup chopped tomato 1/2 cup purple onion -- chopped 1/2 cup papaya -- chopped 1/4 cup yellow bell pepper -- chopped 1/4 cup green bell pepper -- chopped 1 jalapeno pepper -- minced 2 tablespoons fresh lime juice 1/2 teaspoon chili powder 1 tablespoon honey

Combine all ingredients. Cover and chill 3 to 4 hours. Serve with chicken or pork. Yield: 2 cups (about 8 servings.

Per serving: 22 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

=========

CHERRY TOMATOES IN BROWN BUTTER SAUCE

3 tablespoons butter or margarine 1/4 cup finely chopped fresh parsley 1 tablespoon lemon juice 1 teaspoon dried tarragon 1 pint cherry tomatoes

Melt butter over low heat; let cook until browned, stirring constantly. Add remaining ingredients; cook about 3 minutes or until tomato skins pop, stirring constantly. Yield: 6 servings.

Per serving: 64 Calories (kcal); 6g Total Fat; (79% calories from fat); 1g Protein; 3g Carbohydrate; 16mg Cholesterol; 65mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


=========================


===

SAUSAGE CASSEROLE 1 # pork sausage 1/2 c. chopped celery 1 c. cooked rice (1c. water,1/2 c. rice) 1.4 c. minced onion 1/4 c. chopped pimento 1 c. cream mushroom soup 1/4 c. water Saute' sausage, celery, and onion. Drain off fat. Combine with rest of ingredients and bake in casserole at 350 for 30 minutes.

* Experiment with your sausage, I have used hot Cajun, Italian or just plain regular sausage. It is your choice. Depending on how you like your sausage.


=========================


======

Here is a very easy and good recipe

BEEF OVER RICE

2 lbs. beef, cut into small chunks Salt, pepper, and garlic to taste 1/2 cup flour oil 1-14oz.can diced tomatoes with green chilies Cooked rice or pasta 1- 4oz.can sliced or chopped black olives, drained

Mix salt, pepper and garlic in the flour, dredge the meat in this flour mixture and brow in oil. Add the tomatoes and cook 1-1/2 hours on low heat or until meat is done and tomato juice has reached desired thickness. Stir occasionally, add just a little water if needed. Serve over rice or pasta and sprinkle with the olives. Serve with tortillas or corn chips.


=========================


===

Spicy Corn Bread

2 packages (8 1/2 ounces each) corn muffin mix, batter prepared according to package directions. 2 tablespoon vegetable oil 4 jalapeno peppers chopped 1/2 cup canned or frozen corn kernels 1/4 cup sour cream 2 tablespoon honey.

Preheat oven to 400 degrees. Coat a 9x13" baking dish with nonstick cooking spray. In a large bowl combine the corn muffin batter with the remaining ingredients mix well. Pour into the baking dish and bake for 18 to 20 minutes, or until golden. Let cool, then cut and serve. Note: Sprinkle a little paprika on top for nice color, and serve with butter or honey for additional sweetness.


=========================


====

Strawberry Fool

3 c. sliced strawberries 3T. sugar 1/4 c. packed light brown sugar 2 (8 oz.) cartons vanilla low-fat yogurt

1) Combine strawberries and sugar in a large bowl. Cover and chill 2 hours. 2) Combine brown sugar and yogurt in a large bowl, stirring well with a whisk. Cover and chill 2 hours. 3) Gently fold strawberry mixture into yogurt mixture until swirled. Yield: 4 servings (serving size: 3/4 c.)


=========================


===

One Skillet Spaghetti

3/4 lb ground round or chuck (may substitute 1/4 lb Italian sausage for 1/4 lb. of the beef!) 3 stalks celery, chopped 2 green onions, chopped 1 14 1/2 oz. can stewed Italian Tomatoes 2 8 oz. cans Italian style or Garlic tomato sauce 1/4 tsp oregano 1 4 oz. can drained mushroom, sliced or stems and pieces 1 cup hot water 4 oz. thin spaghetti, broken in 3rds

Brown beef and or sausage, add hot water, tomatoes, tomato sauce, celery, onions, mushrooms, oregano. Stir and mix in skillet , until everything is incorporated well, then add broken spaghetti. ( I add about a tbsp of olive oil after the spaghetti keeps it from sticking together, and stir well again) Cover and simmer for 20 minutes. Serve with garlic bread and a nice salad and that's all there is to it. Makes a fast meal, easy to put together, all food groups covered. Plus you can add garlic if you like it a little more heavily flavored or I add extra oregano and garlic.


=========================


Crab Dip

8 oz cream cheese 2 tblsp sour cream 2 tblsp Miracle whip 1 small green pepper 1 small onion 1 can of crabmeat OR 1 pkg imitation crabmeat appx 1/2 bottle seafood sauce finely shredded Mozzarella cheese

Very finely mince the pepper and onion, wrap them together in a paper towel and let sit in fridge overnight to drain. Combine cream cheese, sour cream and Miracle whip and spread in a pizza pan, this too can be done the night before you serve it. Just prior to serving, spread the seafood sauce over the cream cheese mixture, not too thickly. Sprinkle the onion/pepper mix over the seafood sauce. If using can crab, drain well and sprinkle over the onion/pepper, if using imitation, chop well and sprinkle. Lightly sprinkle with cheese and serve with Breton type crackers.( a thin wheat cracker) You can sucessfully use fat free cheese and sour cream in this recipe. It can also be halved.


=========================


===

I have used this recipe at several parties and family socials and everyone loves it. It is a great light summer recipe.

Strawberry Delight

1st layer 24-32oz Fresh Whole Strawberries* 15oz Crushed Pineapple, Drained 1 Large Package Strawberry Gelatin (More jello is needed for 32oz of strawberries)

Cap strawberries, mix with drained pineapple and gelatin in large bowl.

2nd layer 8-16oz of Cool Whip or Real Whipping Cream 8oz Soft Cream Cheese 1/4cup chopped pecans or walnuts (optional) 1 1/3 cup Powerdered sugar

Layer the strawberry mixture in a large class bowl and top. Mix Cool Whip mixture thouroughly. It may be necessary to soften the cream cheese to prevent lumps. I alternate the layers until my mixtures are all gone (usually about 4 layers total) ending up with the Cool Whip mixture on top. Arrange several large strawberries on top of the mixture and sprinkle with nuts or blueberries. Chill for several hours in fridge.

*Blueberries and Blueberry Gelatin may be substituted for Strawberries. Pick what is in season.

===========

Evy's Pork Chops for Two

1/2 tsp pepper 1/4 tsp red pepper 1 tsp Johnny's Dock seasoning 2 pork chops 10 medium size fresh mushrooms - sliced 1/2 onion - chopped 1 can cream of chicken or cream of mushroom soup 1 cup milk 1 tbs. butter 1/2 cup parmesan cheese 3-4 medium size potatoes 5 or so cauliflower florets

Preheat oven to 325 degrees

Dredge pork chops in first 6 ingredients and brown chops in butter.

Peel and cut potatoes into chunks and place in 1 quart casserole dish. Add cauliflower. Place pork chops on top. Sauté mushrooms and onion in pork chop drippings. Add mushroom/chicken soup and 1 cup milk. Simmer for five minutes.

Pour sauce over pork chops and top with parmesan cheese.

Cover and bake in 325 degree oven for one hour.


=========================


========

Black Bean Chili 1 tsp. Ground Cumin 2 ½ tsp. Oregano 1 tsp. Basil 1 tsp. Olive Oil 1 cup Chopped Onion (Fresh or Frozen) ¾ cup Chopped Green Bell Pepper (Fresh or Frozen) ¾ cup Grated Carrot (I buy pre packaged) 1 small can Tomato Paste 3 Cloves Garlic Crushed 2 tsp. Paprika ¼ tsp. Ground Red Pepper 2 cups Canned Diced Tomatoes 2 Diced Jalapeno Peppers (Fresh or Canned) 12oz. Can Black Beans ½ cup Cold Water 3 Tbs. Flour ½ cup 2% Sharp Cheddar Cheese Pam Cooking Spray

This makes 4 servings (I multiply the recipe by 4 to make a large pot)

Spray a Large Skillet with Cooking Spray Add Cumin, Oregano & Basil stirring until fragrant

Add Olive Oil and mix with toasted spices Add the Onion, Bell Pepper, Carrot, Garlic, Jalapeno Pepper, Paprika & Ground Red Pepper.

Cook until Onions are soft Add Undrained Can of Diced Tomatoes Bring to a boil

Add Flour mixed with Cold Water Add the Rinsed and drained Black Beans & Tomato Paste Simmer stirring for apx 10 min until flavors blend Serve with cheese sprinkled on top

(If you don't like it hot leave out the Jalapeno and ground red pepper.)


=========================


===

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