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Fun and Magic - Magic Mike the Magician - 700 pages of goodies.

Children Magic | Adult Magic | Business Magic |Tavern - Restaurant Customer Builder Promotion | Learn Tie Trick. |
Performer's Rights | Send Mike A Donation 


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Great Delicious Recipes Collected by Magic Mike

As part of my service to families and individuals who come to my web site, I decided to collect recipes. I am supported by the products you find on my pages. Order from me if you can. If you had fun, you may donate a few $ in any currency in my tip jar, to keep this fun site funded.
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? To convert measurements of anything to anything, go to http://www.onlineconversion.com/ Read my Food and Drink headlines and news page.

To read Recipe Page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 19, 20, 21, 22, 23, 24, 25.

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Fun and Magic - Magic Mike the Magician - 700 pages of goodies.

Great Delicious Recipes Collected by Magic Mike

As part of my service to families and individuals who come to my web site, I decided to collect recipes. I am supported by the products you find on my pages. Order from me if you can. If you had fun, you may donate a few $ in any currency in my tip jar, to keep this fun site funded.
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? To convert measurements of anything to anything, go to http://www.onlineconversion.com/ Read my Food and Drink headlines and news page.

To read Recipe Page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 19, 20, 21, 22, 23, 24, 25.

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Market Yourself
Magic Show Photos
Guestbook.html.
E-mail Magic Mike
Leave A Tip
Send Show Deposit
Home Page

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and Great Quotes
.
ESP Finding Stuff.
ESP Lightning Strike
Butterfly On Finger
ESP Find Dalai Lama
ESP Volcano missed
ESP Predict Quakes
Reincarnated Boy
Tharlam Monastery
Read Literature.
Read The Bible
Read Wisdom Sutra
Read Tao Te Ching
Ancient game of Go.

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Recipes Page 02

SLOW COOKED CHICKEN & SHRIMP WITH ORZO

12 ounces chicken thighs, skinless and boneless 1 large onion -- chopped 3 cloves garlic -- minced 14 1/2 ounces diced tomatoes -- Italian style 2 tablespoons tomato paste 1/2 cup port wine -- (or chicken broth) 2 tablespoons lemon juice 2 bay leaves 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 8 ounces frozen peeled shrimp -- thawed and drained 9 ounces frozen artichoke hearts -- thawed and coarsely chopped 2 cups orzo -- cooked 1/2 cup crumbled feta cheeseRinse chicken; pat dry. Cut chicken thighs into quarters. In a slow cooker, place the onion and garlic. Top with the chicken pieces. In a bowl combine the undrained tomatoes, tomato paste, port wine, lemon juice, bay leaves, salt, and crushed red pepper. Pour over all.Cover; cook on low heat setting for 6 to 7 hours.Turn to high heat setting. Remove bay leaves. Stir in shrimp and artichoke hearts. Cover; cook for 5 minutes more. Serve chicken and shrimp mixture over hot cooked orzo. Sprinkle with feta cheese. Yield: 4 servings.Per Serving: 600 Calories; 9g Fat (14.3% calories from fat); 37g Protein; 83g Carbohydrate; 8g Dietary Fiber; 143mg Cholesterol; 725mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat.
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BLUEBERRY-LEMON CHARLOTTE2 (3-ounce) packages lemon gelatin 2 cups fresh blueberries -- divided 1 1/2 cups plain lowfat yogurt 1 (14-ounce loaf) fat-free "pound" cake Blueberry Honey Sauce (recipe follows)BLUEBERRY HONEY SAUCE 1/2 cup honey 1/4 teaspoon ground ginger 1 cup fresh blueberries 2 tablespoons fresh lemon juiceIn a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1 1/2 cups of the blueberries and the yogurt until smooth. Cut cake into 14 (1/2-inch) slices. Cut each slice into 3 × 1-inch rectangles. Arrange rectangles upright around edge of an 8-inch springform pan; arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 cup blueberries over top. Cover; chill until firm, about 2 hours.Serve with Blueberry Honey Sauce, if desired. Yield: 8 servings.BLUEBERRY HONEY SAUCE In a small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; stir in lemon juice. Transfer mixture to a blender container and whirl until smooth. Serve over Blueberry Lemon Charlotte or spoon over cut-up fruits.Yield: 1 cupPer Serving: 346 Calories; 2g Fat (3.8% calories from fat); 7g Protein; 78g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 260mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 4 1/2 Other Carbohydrates.


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SYRIAN SHORTBREAD1 cup unsalted butter -- at room temperature 1 cup confectioner's sugar 2 cups all-purpose flourPreheat oven to 300 degrees F.In the bowl of an electric mixer, cream the butter until light and fluffy. Add the sugar gradually, and cream thoroughly. Stir in the flour and add a pinch of salt. Continue to mix until a smooth ball of dough is formed.Roll out the dough about 1/4-inch thick on a board lightly coated with flour. Cut with a "doughnut-shaped" cutter 2 1/2 inches in diameter, or use any decorative cookie cutter you desire. Bake on an ungreased baking sheet for about 25 minutes, or until the cookies are dry but pale in color. Remove from the baking sheet only when the cookies have cooled. Yield: 3 dozen (1 per serving).(from RECIPES 1-2-3 by Rozanne Gold)Per Serving: 83 Calories; 5g Fat (55.4% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates.


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Barbecued Salmon8 cloves garlic, finely chopped 1 teaspoon salt 1/4 cup finely chopped fresh parsley 2 tablespoons minced sun-dried tomatoes 1/4 cup olive oil 1 1/2 pounds salmon fillet, bonedIn a bowl, mash garlic with salt, add parsley, tomatoes and oil, mix well. Refrigerate, covered, overnight. Preheat grill. Place salmon skin-side down and make 2 lengthwise slits, cutting to skin but not through it, to divide fish into thirds. Spread half of garlic mixture over fillet and into slits. Place skin-side down on a greased grill rack. Cover grill, cook over low heat 10 to 15 minutes. Spread rest of garlic mixture on fish and cook, lid down, over medium heat for 15 minutes more, or until fish flakes easily. Remove from grill by inserting spatulas between skin and flesh, lifting fillet and leaving the skin on the grill. Makes 3-4 servings. Along with this I served baby spinach, washed well, drained, put into frying pan with 3 chopped garlic cloves and about 2 tablespoons of oil, salt and pepper, cook until limp and serve with fish. This not only makes a very tasty meal, along with a small salad, but is fast and easy. Enjoy, Stef.
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Cinnamon Fudge3 cups Hershey's cinnamon chips (a 12-oz bag is 2 cups) 1 can condensed (NOT evaporated!) milk 1 teaspoon vanillaMelt chips. Add milk and vanilla. Spread in a 9" square pan. Cool, cut and eat! Just use different flavor chips to make chocolate fudge or peanut butter or butterscotch or swirl two or more flavors.
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I had this at a tea room here in Iowa. It was so good that I got the recipe.Hashbrown Quiche 1 bag of frozen hashbrowns, thawed 1/2 Cup butter or margarine, melted 10-12 oz of ham, diced (or more) 1/2 Cup diced onions 12 oz cheddar cheese, shredded 2 Cups Half 'n Half or milk 6 eggs 1/2 tsp of seasoned saltPress hashbrowns between paper towels to remove moisture. Press them in the bottom of a 9x13 pan to form a crust. Drizzle melted butter over crust. Bake in 425 oven for 25 minutes. Remove from oven and reduce temperature to 350 degrees. In a bowl, combine ham, cheese, and onion. Place ham mixture on the crust. Beat together milk, eggs, and salt. Pour over ham mixture. Bake another 25 - 30 minutes. Dee-lish!!
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This is something that my wife and I concocted a few years back as a nice one pot meal for a cold night. PORK AND SAUERKRAUT STEW1 2lb pork roast,cut in 1" pieces 1 2lb bag of sauerkraut 2 cups onion,coarsely chopped 2 garlic cloves,minced 2 tsp caraway seed 2 tbs gravy master 1/2 cup apple cider or juice salt&pepper to taste In a large heavy pot,brown the pork,onions and garlic.Add the remaining ingredients and simmer,covered for about 1 1/2 hours.Before serving,it may be thickened with flour and water,if desired.
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This is a great recipe to use when you have leftover chicken. Whenever we grill boneless breasts on the grill, I always throw a few more on so I can make this the next day. If you prefer, substitute lower fat products. Both ways are very good. South-of-the-Border Chicken Bake1 cup sour cream 1/2 cup ricotta cheese or creamed cottage cheese 1- 3oz. package cream cheese, softened 3 cups coarsely chopped cooked chicken (about 3 boneless/skinless breasts) 3 cups cooked rice 1 1/2 cup shredded monterey jack cheese 1 can cream of chicken soup (10 3/4 oz.) 1 can (4 oz.) chopped green chilies, drained 2 tomatoes, coarsely chopped 1/2 cup pitted black olives, drained 1/2 tsp. Blend together sour cream, ricotta cheese and cream cheese until smooth. Add remaining ingredients, except corn chips, to cheese mixture. Pour into ungreased shallow 3 qt. baking dish. Sprinkle with corn chips. Bake in preheated 350 degree oven for 25 to 30 minutes. Makes 8-10 servings.
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This is a recipe I just threw together one Sunday when I had a craving for some bean soup. It's really simple and good to warm you up on a cold autumn or winter day. Nothing about this recipe is set in stone. If you are not one to stray from a recipe then by all means you will be ok... There are a couple of things that are either optional or you can choose what you'd like to use in it's place.BEAN SOUP 2 Cans Pinto Beans 2 Cans Great Northern White Beans (If you have a different kind of bean you would like to use - go ahead, these are just two of my favorites) 1/2 lb. of Bacon cut into small pieces (If you have some left over ham or ham bone, that would also work well) 1 Medium onion finely chopped (one bundle of Leeks works VERY well also, and they add a nice color) Salt and pepper to taste 3/4 cup uncooked rice (optional) Water Rinse beans. (if you have the time soak them overnight, it further reduces the effect they seem to have on us) In a big pot, lightly cook bacon pieces, for approx. 10 minutes. Add onions to bacon in the same pot and sweat them for about 5 minutes or until clear. Add beans to the onion and bacon. Fill the pot with water until it is just slightly over the top of the beans (if you use the bean cans to pour the water it takes about 2 - 2 1/2 can-fulls) Salt and pepper to taste. Stir this well and let simmer over medium-low heat for minimum of 15 minutes. Add rice and simmer for 10 more minutes or until rice is cooked.
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This elegant casserole dish is a *bit* drab in color, though it disappears quickly. Mushroom Barrington1/2 pound sliced fresh mushrooms 4 TB butter 4 TB flour 2 C milk 2 ribs celery, chopped fine 2 TB chives or onion 1 tsp. dried parsley 1/2 C soft bread crumbs (any kind, but white is best, we think) salt and pepper to tasteSaute` mushroom in butter for about five min., or until barely done. Add flour, celery, onion and milk; cook til smooth. Add parsley, breadcrumbs and S&P. Pour into greased casserole dish. Mix a small amount of bread crumbs, Parmesan cheese and butter together for topping; how much depends on you. Bake at 350 degrees for 30 min.
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from New Zealand. Here Fairy Food is called Hokey Pokey and Hokey Pokey ice cream is a standard, available everywhere. It's yummy. Fairy Food1 container vanilla ice cream 1 recipe Fairy Food (from GNR 2001/12/07) broken into small pieces (thumbnail size or smaller if you can) without the chocolate Soften ice cream. Stir in fairy food pieces. There should be about 1 piece in every spoonful when eating it. Refreeze then serve either in cones or decorated in your favourite way.(and here's that Fairy Food recipe again)-=-=-=---=-=-----=-=My grandmother always had this candy on hand at Christmas time. Although, hers was always store bought, I couldn't get enough of it! The recipe name is Fairy Food, but I grew up calling it Angel Food. Fairy Food1 cup sugar 1 cup dark Karo syrup 1 Tbsp vanilla 1 Tbsp Baking sodaBulk Chocolate - meltedBoil sugar, syrup and vanilla until 300° on candy thermometer. Add baking soda and stir. Pour in ungreased 13 x 9 pan. Let harden for 3 hours. Crack and cover pieces in melted chocolate.
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PORK SPAGHETTI BAKE1 pound ground pork 1/2 pound bulk sausage 1 large onion -- minced 2 cloves garlic -- minced 1 tablespoon vegetable oil 6 ounces tomato paste 1 cup ripe olives -- sliced 17 ounces creamed corn 4 ounces sliced mushrooms -- (canned) drained 1 cup shredded Cheddar cheese 6 ounces spaghetti -- broken into 2" pieces 1 tablespoon sugar 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 cup grated Parmesan cheeseCook pork, sausage, onion, and garlic in oil in heavy lidded pot until meat is browned; drain off drippings. Add remaining ingredients except Parmesan, stir well. Spoon into a greased 12- x 8- x 2-inch baking dish; sprinkle Parmesan cheese over top. Cover and refrigerate 8 to 10 hours or overnight.Let come to room temperature; bake at 375 degrees F. for 30 to 35 minutes or until lightly browned. Yield: 10 servings.Per Serving: 422 Calories; 27g Fat (55.7% calories from fat); 18g Protein; 29g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 1011mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
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SURPRISE BANANA PUDDING2/3 cup sugar 2/3 cup all-purpose flour 1/4 teaspoon salt 4 cups milk 5 egg yolks 1 tablespoon peanut butter 1 teaspoon vanilla extract 12 ounces vanilla wafers 6 medium bananas -- sliced 8 ounces whipped topping -- thawedCombine sugar, flour, and salt in top of a double boiler; stir in milk. Bring water to a boil. Reduce heat to low; cook, stirring constantly, 10 to 12 minutes or until slightly thickened.Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until mixture thickens. Remove from heat, and gently stir in peanut butter and vanilla.Layer 1/4 of vanilla wafers in a 3-quart casserole; top with 1/3 of bananas. Pour 1/3 of filling over bananas. Repeat layers twice, ending with remaining vanilla wafers. Spread top with whipped topping. Chill. Yield: 10 servings.


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MATADOR MANIA1 pound ground beef 1 medium onion -- chopped 1/2 cup water 3 tablespoons chili powder 1 1/2 teaspoons salt 1 teaspoon ground cumin 1/8 teaspoon ground black pepper 16 ounces refried beans 16 ounces taco sauce -- divided 6 corn tortillas -- divided 8 ounces sour cream 1 cup shredded Cheddar cheeseCook ground beef in a large skillet until browned, stirring to crumble; drain well. Add chopped onion, water, chili powder, salt, cumin, and pepper to ground beef. Cook, uncovered, about 5 minutes, stirring occasionally. Remove skillet from heat; stir in refried beans, and set mixture aside.Spread about 1/2 cup taco sauce in a greased 12- x 8- x 2-inch baking dish. Arrange 2 tortillas on top of sauce; cover with half of meat mixture, sour cream, and an additional 1/2 cup taco sauce. Arrange 2 additional tortillas on top of sauce; cover with an additional 1/2 cup taco sauce, the remaining meat mixture, and half the cheese. Arrange remaining tortillas, taco sauce, and cheese on top. Cover and bake at 350 degrees F. for 40 minutes. Let stand 5 minutes before serving. Yield: 6 servings.Per Serving: 600 Calories; 40g Fat (56.4% calories from fat); 27g Protein; 42g Carbohydrate; 8g Dietary Fiber; 101mg Cholesterol; 1727mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat. Per Serving: 481 Calories; 19g Fat (35.5% calories from fat); 8g Protein; 71g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 223mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates.


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HOT CHINESE CHICKEN SALADServings: 6 (1-1/3 Cup)INGREDIENTS- 8 ounces fresh or steamed Chinese egg noodles - 1/4 cup 1/3-less-salt chicken broth - 2 tablespoons reduced sodium soy sauce - 2 tablespoons rice wine vinegar - 1 tablespoons rice wine or dry sherry - 1 teaspoon sugar substitute - 1/2 teaspoon crushed red pepper - 1 tablespoon vegetable oil, divided - 1 clove garlic, minced - 1-1/2 cups fresh pea pods, sliced diagonally - 1 cup thinly sliced green or red bell pepper - 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces - 1 cup thinly sliced red or green cabbage - 2 green onions, thinly slicedDIRECTIONSCook noodles in boiling water 4 to 5 minutes or until tender. Drain and set aside.Combine chicken broth, soy sauce, vinegar, rice wine, sugar substitute and crushed red pepper in small bowl; set aside.Heat 1 teaspoon oil in large nonstick skillet or wok over high heat. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside.Heat remaining 2 teaspoons oil in skillet. Add chicken and cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss to coat evenly. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.Nutritional Information Per Serving: Calories: 164; Fat: 4 grams; Carbohydrates: 9 grams; Protein: 17 grams; Sodium: 353 mg; Cholesterol: 45 mg. Exchanges: 1/2 Starch/Bread, 2 Lean Meat, 1 Vegetable
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OK,now who among us can say that their cholesterol is perfect?Not me,thats for sure.I experimented with this a few times,and this is what I came up with.TURKEY MEAT LOAF 2 lbs ground turkey 1/2 cup egg beaters 3/4-1cup Italian seasoned bread crumbs 1/2 cup grated Romano cheese 1tbs parsley flakes 1/4 tsp garlic powder,or to taste 1/4 cup ketchup salt&pepper to taste Mix everthing together,put in a roasting pan in a 400 degree oven for 45 minutes,pour the sauce (recipe follows)over it and cook for another 45 minutes. SAUCE RECIPE 1 medium onion,cut up 2 cloves garlic,minced 2 tbs olive oil 1 6oz can tomato paste 2 8oz cans tomato sauce pinch dried oregano pinch dried basil salt&pepper to taste Saute onion and garlic in oil,add the rest and simmer 45 minutes. This is good with a salad on the side.
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Cucumber Cooler1 large unwaxed cucumber Ranch dressing (fat free for dieters)Cut the cucumber in half widthwise. Core seeded part. Fill the cored cucumber half with cold, thick ranch dressing, holding it like an ice cream cone. Dip the seeded core into the dressing and eat, then eat the cucumber like an ice cream cone. It's a great refreshing snack that takes the edge off the diet dismals. The calorie content depends on the weight of the cucumber and the kind of ranch dressing you use.
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Roasted Red Pepper Sauce7 oz jar roasted red sweet peppers, drained 2 tsp extra virgin olive oil 1 tsp red wine (or sherry) vinegar 2 small cloves garlic dash salt ground black pepper to tastePlace all ingredients in a food processor or blender. Cover and pulse until pureed. Transfer sauce to small saucepan and cook over medium heat until heated through. Yield: approximately 4 servings. (Good on grilled pork, turkey, and chicken.)
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We have been using this recipe for over 10 years. It came in one of those Pillsbury paper backs at the grocery store. It's very good! I serve it with rice pilaf and grilled vegies. Grilled Turkey Tenderloins2 T oil (I use olive) 1/4 C soy sauce 1/4 tsp dried basil 1/4 tsp dried marjoram 1/4 tsp thyme 1 lb turkey tenderloinsCombine first 5 ingredients in small bowl and whisk together. Put turkey in a zip loc bag and pour in marinade. Marinade 2-4 hrs in refrigerator. Place turkey on grill 4-6 inches from med high coals. Cook 13-18 minutes or until no longer pink, turning once. Broiler method: Broil prepared turkey 4-6 inches from heat for 18-20 minutes ot until no longer pink, turning once. ______________________________________Scotch Eggs1 lb Breakfast type sausage (the spicier the better) 1/2 bag crushed pork rinds 1 C shredded cheddar cheese 1 tsp garlic powder 2 tsp of Worcestershire sauce 2 T grated onion 6 hard boiled eggsMix together well all ingredients except eggs. Divide into six portions and wrap around eggs making a ball. Bake at 400º for 25-30 minutes. Use a pan large enough to allow heat all around (9 x 12) and line with parchment or foil. Remove carefully - they stick.Great to keep for breakfast. Reheat in microwave on HI for 1 min. For dinner with homemade relish or chili sauce.
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Better Than Sex Cake- Healthier Version Serving Size: 121 box Angel Food Cake Mix -- any brand 20 ounces Pineapple, crushed in juice 2 packages Sugar-free Vanilla Pudding and Pie filling -- (3 oz. each) 3 cups Milk, skim 8 ounces Cool Whip Lite 3/4 cup Coconut -- shreddedBake cake (in a sheet cake pan) according to the package instructions. While cake bakes, boil undrained pineapple until syrupy. When cake is baked, poke holes in the top with a two prong fork, and pour the pineapple on top. Spread evenly. Cool completely. When cake is cool, mix the 2 boxes of pudding with 3 cups milk and spread over cake. Next, mix the whipped topping with coconut and spread over cake. Refrigerate. (Cake is best if made 24 hours before serving). Per serving: 258 Calories (kcal); 4g Total Fat; (15% calories from fat); 6g Protein; 49g Carbohydrate; 1mg Cholesterol; 381mg Sodium; 1g Fiber
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LACE COOKIES1 cup quick-cooking oats -- uncooked 1 cup sugar 2 tablespoons all-purpose flour -- plus 1 teaspoon 1/4 teaspoon salt 1 egg -- slightly beaten 1/2 cup butter or margarine -- melted 2 teaspoons vanilla extractCombine oats, sugar, flour, and salt; mix well. Stir in remaining ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets. Bake at 350 degrees F. for 6 to 8 minutes or until edges are brown. Cool completely before removing. Yield: about 6 1/2 dozen (2 per serving).Per Serving: 57 Calories; 3g Fat (44.1% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.


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LIGHT BAVARIAN DESSERT1 tablespoon unflavored gelatin 1/4 cup cold water 1 3/4 cups cold water 1 cup nonfat dry milk powder 1 cup lowfat cottage cheese 1/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon almond extract 11 ounces mandarin oranges in light syrup -- drained 2 kiwi fruit -- peeled, sliced, and halvedSoften gelatin in 1/4 cup cold water in a small saucepan for 5 minutes. Cook over low heat, stirring frequently, until gelatin dissolves. Set aside.Combine 1 3/4 cups cold water, dry milk powder, cottage cheese, sugar, vanilla, and almond extracts in container of an electric blender. Process until smooth; add gelatin mixture, and process 10 to 15 seconds. Pour mixture into a bowl; chill until consistency of unbeaten egg white.Set aside several pieces of each fruit for garnish. Layer remaining fruit and gelatin mixture into six 8-ounce dessert dishes. Top with reserved fruit. Chill until firm. Yield: 6 servings.Per Serving: 159 Calories; 1g Fat (3.5% calories from fat); 9g Protein; 30g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 228mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 1/2 Other Carbohydrates.


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SOUR CREAM MEAT LOAF1 cup sour cream 2 green onions -- sliced 4 1/2 ounces sliced mushrooms -- jarred, sliced 2 pounds ground beef 1 1/2 cups soft bread crumbs 2 teaspoons salt (or less to taste) 1 teaspoon Worcestershire sauce 2 eggs 1/3 cup milkHeat oven to 350 degrees F. In a small bowl, combine sour cream, onions, and mushrooms. In a large bowl, combine remaining ingredients; mix well. shape meat mixture into a long, 4-inch wide rectangle in ungreased shallow baking dish. Indent to make 2-inch deep well, lengthwise, down center of loaf. Carefully spoon sour cream mixture into well. The sour cream mixture will be exposed, not hidden. Bake at 350 degrees F. for 1 to 1 1/4 hours. Let stand 10 minutes before slicing. Yield: 8 servings.Per Serving: 464 Calories; 38g Fat (74.2% calories from fat); 23g Protein; 7g Carbohydrate; trace Dietary Fiber; 157mg Cholesterol; 697mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.
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SUGAR SNAPS IN ORANGE BUTTER1 pound sugar snaps -- (or snow peas) 1 large orange 2 tablespoons unsalted butter -- coldTrim the ends of the snap peas and remove the strings running down the length of the pods.Bring a medium-size pot of salted water to a boil. Add the sugar snaps and cook 3 minutes, or until tender but not too soft. Their color should remain=a brilliant green.Meanwhile, grate the orange zest on the medium-size holes of a box grater. Reserve. Cut the orange in half.When the sugar snaps are done, drain well in a colander and put them back i= n the pot. Add the orange zest, juice of 1/2 orange, and the cold butter cut into small pieces. Heat slowly for 1 to 2 minutes until hot. Toss well. Add=salt and pepper to taste. Serve warm. Yield 6 servings.(from Recipes 1-2-3 by Rozanne Gold)Per Serving: 76 Calories; 4g Fat (45.8% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 4mg Sodium. Exchanges: 1=Vegetable; 0 Fruit; 1 Fat.
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This recipe is from a local restaurant and is decadent and artery plugging. Potato Soup2 1/2 pounds baby red potatoes quartered 3 stalks celery--diced 1 quart water 1 quart milk (has to be whole milk, skim does NOT work) 1 t white pepper 3/4 c flour 1/4 c chopped parsley 1/2 pound raw bacon-diced (I used the whole pound) 1 jumbo onion-diced 1/4 c chicken base 1 t salt 1 1/2 stick butter (margarine does NOT work) 1 c whipping cream 1 c shredded cheese (optional and kind of cheese, your choice)Boil potatoes 10 minutes-only! Drain and set aside. Saute bacon, onion and celery over medium-hi heat until celery is tender. Drain grease and put in soup pot. Add milk, water, base, salt and pepper. Heat over medium heat until very hot; DO NOT BOIL! In large heavy saucepan melt butter and add flour; mix well and allow to bubble, stirring 1 minute. Add roux slowly to soup pot, stirring constantly. Continue stirring until soup is thick and creamy. Cut potatoes into bite size pieces. Add potatoes, parsley and cream to soup. Garnish with shredded cheese, parsley, or bacon bits. Serves 10 to 12.
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Cinnamon French Toast Waffles2 slices whole-wheat bread 1/4 C liquid egg substitute OR 1 egg 1/4 tsp. vanilla 3 TB milk 1/8 tsp. cinnamon Dash of salt, optional Vegetable oil sprayPre-heat waffle iron while mixing up the following: In a medium-sized shallow bowl, stir together the egg, milk vanilla cinnamon and salt. Dip bread into mixture, making sure to soak up all of mixture between the two slices. Spray the bottom of waffle iron and place one slice of bread in the center of iron. Spray top of waffle iron and close it. Cook accordingly. This recipe can easily be double and tripled.
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I found this recipe in Sunset Magazine many years ago, I think it was a reader contribution recipe, and whenever I make it for potlucks or Super Bowl parties, it gets rave reviews, and quickly disappears. Chicken Enchilada Casserole 1/4 cup butter or margarine -- I prefer butter for the taste 1/4 cup flour 2 cups regular strength chicken broth 1 7-oz. can diced green chilies 1 cup plain, unflavored yogurt 7 or 8 6-inch size corn tortillas (don't use flour tortillas) 2 cups cooked chicken breast meat, chopped 2 cups shredded monterey jack cheese 1 medium onion, chopped Preheat oven to 400 degrees. Melt butter in saucepan over medium heat. Add flour, stir until bubbly. Whisk in broth, and stir until boiling. Remove from heat; mix in yogurt and chilies. Cover the bottom of 9 x 13 baking dish with 1/3 of the sauce. Quickly dip tortillas in water. Drain them, and cut into 1-inch strips. Scatter 1/2 of the tortilla strips over the sauce in the baking dish, then cover evenly with all the chicken and onion, 2/3 of the cheese and 1/3 of the sauce. Top with remaining tortilla strips, sauce and cheese, in that order. Cover dish w/ foil, and bake for 30-35 minutes, removing the foil during the last 15 minutes or so of baking. As with most casseroles, this dish tastes almost better leftover than when first made!
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Here's a easy, quick recipe for picnics or parties. It can be doubled depending on the amount of people you're feeding but I usually find the recipe below is just right for a group of 20 or so.Hoagie Dip1/2 lb. of Provolone cheese (deli sliced) 1/2 lb. of Genoa Salami (deli sliced) 1/2 lb. of Capicolla Ham (deli sliced) 1 medium size tomato 1 medium size onion vegetable oil Italian seasonings (basil, oregano & thyme) pepper Tallarico's Hot Hoagie Spread (OPTIONAL) loaf of French bread or sourdough bread or you can use the mini rye bread if they have it in your area.Chop the tomato & onion, put in large bowl. Cut cheese, salami & ham into small pieces. Add some Italian seasoning & pepper. Add about a tablespoon or 2 of the vegetable oil. Mix ingredients together. I never measure the oil but use just enough so that it mixes in with all the ingredients. Add the Tallarico's hoagie spread if you like a little bite....it adds a sweet/spicy taste. (I live in PA so I'm not sure if this item is available everywhere....but you can look for it in the same aisle as the jarred hot peppers) Cover and refrigerate. I always like to make this a few hours ahead of time so it gives the flavors time to blend. Cut the bread into small pieces (about 1/4-1/2 inch thick, about 2 inches in width.....just big enough to hold a scoop of the hoagie spread) On a large tray, arrange the bread pieces around the outside, place a bowl of the hoagie dip (with a spoon) in the middle and serve.
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This is a Middle Eastern Beef Pie, takes about 10 minutes to make, 30 minutes to bake. It has a sweet, salty and savory meat flavor, want more punch, add a pinch of cayenne pepper. A side dish of couscous goes well with this, see below.Middle Eastern Beef Pie1/2 pound lean ground beef 1/2 cup fresh mint, chopped 1/3 teaspoon cumin 1/8 teaspoon cinnamon 1/4 cup raisins 1 tablespoon capers 1/4 teaspoon black pepper 1/2 cup Bisquick (reduced fat version is OK) 1 cup skin milk 3 egg whitesHeat oven to 400 degrees. Coat a 9 inch pie plate with cooking spray. Combine beef, mint, cumin, cinnamon, raisins, capers and pepper in a skillet and cook, stirring, until the beef is no longer pink, about 3 to 4 minutes. Meanwhile, combine the Bisquick, milk and egg whites in a bowl. Turn beef mixture into pie plate, then pour batter over it, bake 25 to 30 minutes, or until edges and top are golden. To serve, cut into 4 wedges, and serve with couscous. Makes 4 servings. About 223 calories per serving.Couscous Pilaf Bring 1 1/2 cups chicken broth to a boil, add 1 cup couscous, cover the pot and immediately remove from heat. While the couscous is soaking, saute 3 chopped garlic cloves, half of chopped onion, one small diced zucchini, one small yellow squash and small or half diced red pepper. Season the veggies with salt and pepper. Toss the cooked veggies with the couscous, chopped fresh cilantro, and some crumbled feta cheese. serves 4.
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Here's an interesting twist on French toast. Peanut butter Toast Bake6 half slices of your favorite bread 1 cup creamy peanut butter 3/4 cup milk or cream 2 eggs salt 1/2 t. paprika 1 1/2 cups cracker crumbs Cut crusts from bread. Cut into lengthwise strips. spread peanut butter on both sides of each strip. Add milk and seasoning to eggs in a bowl. Beat thoroughly. Dip strips of bread into egg mixture and then into cracker crumbs. Put strips into a greased pan and bake at 425 degrees until golden brown (20 minutes).
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Fast and easy. This was one of the first recipes I made by myself as a child. What I like about it now is that substitutions can easily be made and you get a different taste every time! Seven Layer Squares1/2 cup butter 1 cup graham cracker crumbs 1 cup butterscotch chips 1 cup coconut 1 cup chocolate chips 1 can sweetened condensed milk 1 cup chopped walnutsPreheat oven to 350. Place butter in 13x9 pan and melt in oven. Sprinkle graham cracker crumbs evenly over melted butter. Sprinkle chips and coconut over crumb base. Pour sweetened condensed milk. Top with chopped walnuts. Bake for 30-35 minutes.Some substitutions that I've used : white chocolate chips, peanut butter chips, almonds.
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DIME BRAND CHRISTMAS CAKE1 can Dime Brand Condensed Milk 1 pound pecan pieces 8 oz candied cherries 8 oz natural diced candied pineapple 8 oz Dromedary pitted dates 8 oz Angel Flake coconutCut cherries in half and the dates into two or three pieces. Use pecan pieces, not halves. Mix all dry ingredients well and then add the condensed milk. Mix well.Use a loaf pan. Line it with waxed paper that has been doubled. Place the widest piece of waxed paper in the pan first, then the long narriow piece. (Leave some waxed paper over the edges of the pan as you will have to lift the cake out of the pan with the waxed paper.) Make a "cap" for the pan of a piece of brown paper.Place the well mixed ingredients in the pan and pack them down as well as you can. (If not well packed, the cake may fall apart.) You may wish to decorate the top of the cake with cherry halves, pecan halves and green pineapple slices before baking. Cover the pan with the brown paper "cap" while cooking. Bake in oven at 315-325 degrees until browned (approximately one hour, more or less, depending on your oven). When the cake is done, IMMEDIATELY loosen the waxed papaer from the pan with a non-serrated knife and IMMEDIATELY remove the waxed paper from the cake. Let the cake cool for several hours. This cake slices better when frozen.NOTE: This recipe was on the label of a can of Dime Brand Condensed Milk in the early 1960's.
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BLUE PLATE SPECIAL MEAT LOAF6 ounces ground pork 6 ounces ground beef 1/2 cup corn chips -- finely crushed 1/2 cup green onions -- finely sliced 1/2 cup chili sauce -- bottled 1 egg 1 teaspoon chili powder -- or to taste 3/4 teaspoon salt 1/2 teaspoon ground black pepperCombine pork, beef, corn chips, green onions, 1/4 cup chili sauce, egg, chili powder, salt, and pepper in medium bowl. Mix to blend well. Divide mixture in half. Shape each half into 3/4-inch high oval and place side by side in 8- x 8- x 2-inch baking pan. Spread remaining 1/4 cup chili sauce over meat loaves, dividing equally. (Can be prepared 2 hours ahead. Cover; refrigerate.)Preheat oven to 450 degrees F. Bake meat loaves, uncovered, until juices run clear when centers are pierced with small sharp knife, about 20 minutes. Yield: 2 servings (can be doubled).Per Serving: 599 Calories; 46g Fat (70.1% calories from fat); 33g Protein; 12g Carbohydrate; 3g Dietary Fiber; 227mg Cholesterol; 1027mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.
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TUSCAN CHICKEN STEW1 pound chicken breasts, no skin, no bone -- cut into 1" pieces 1/2 teaspoon dried rosemary -- crushed 2 teaspoons olive oil 2 teaspoons minced garlic 1/2 cup nonfat low sodium chicken broth (or more as needed) 15 1/2 ounces canned cannellini beans -- rinsed and drained 7 ounces roasted red peppers -- drained, cut into 1/2" pieces 3 1/2 cups torn spinachCombine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper; toss well. Heat oil in a large non-stick skillet over medium-high heat. Add chicken mixture; saute for 3 minutes. Add garlic; saute 1 minute. Add broth, beans, and peppers; bring to a boil. Cover, reduce heat; simmer 10 minutes or until chicken is done. Stir in spinach; simmer 1 minute. Yield: 4 servings.(adapted from The Best of Cooking Light: Superfast Suppers)Per Serving: 290 Calories; 5.9g Fat (18% calories from fat); 34.8g Protein; 25.1g Carbohydrate; 5.1g Dietary Fiber; 66mg Cholesterol; 162mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
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APPLE DATE CRISP8 cups tart apples -- peeled and sliced 2 cups chopped dates 2/3 cup firmly packed brown sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/3 cup butter or margarine 1 cup chopped nutsCombine the apples and dates in an ungreased 13- x 9- x 2-inch baking dish.In a small bowl, combine sugar, flour, and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples and dates.Bake at 375 degrees F. for 35 to 40 minutes or until the apples are tender. Serve warm. Yield: 8 servings.Per Serving: 447 Calories; 18g Fat (34.1% calories from fat); 5g Protein; 73g Carbohydrate; 8g Dietary Fiber; 21mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.


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FUDGE SURPRISES 2 tablespoons butter 2 1/2 cups sugar 2/3 cup evaporated skim milk 12 ounces semisweet chocolate chips 2 1/2 ounces baby food prunes 7 ounces marshmallow cream 1/2 cup chopped walnuts 1 teaspoon vanilla Line a 13- x 9- x 2-inch baking pan with wax paper, extending the paper over the edges of the pan. Set the pan aside. In a large saucepan, melt the butter. Stir in the sugar and the milk. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove the saucepan from the heat and slowly stir in the chocolate chips. Stir until the chocolate melts. Then stir in the prunes, marshmallow cream, walnuts, and vanilla until well combined. Spread the mixture in the prepared pan. Chill in the refrigerator until firm. To serve, use the wax paper to lift the fudge from the pan. Then cut the fudge into pieces. Yield: 48 servings. Per Serving: 103 Calories; 3g Fat (27.5% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.


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This recipe for Lamb stew was taken from another website but I have modified it slightly. It originally called for rutabaga or turnips, neither of which I like so I changed that to pototoes and added the herbs. Rustic Lamb Stew 1 1/2 pounds boneless, lean lamb stew meat, cut in 1 in. cubes 1 t salt, divided 1/2 t pepper 1/4 c all purpose flour 2 T vegetable oil (I use olive) 1/2 t thyme 1 t rosemary, crushed 1 large onion, sliced thin 2 c water 1 c baby carrots (1/2 pound or as many as you want) 2 c diced potatoes 1 c frozen peas, thawed Sprinkle lamb with 1/2 t salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to crock pot with slotted spoon. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water scraping up browned bits on bottom of pot. Transfer onion mixture to the crock pot; add carrots and potatoes. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes. Serves 4. Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good
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You may not want another baked bean recipe but this is a recipe my mother used to make (as company supper) and others loved it. She served it with baked ham, potato salad, and Boston brown bread with pineapple cheese spread. She told me she doctored the beans up cause she didn't like beans particularly but this recipe was good, inexpensive, and easy to make. LEMON/ONION BAKED BEANS 2 15 oz cans Bush's baked beans 1 medium size onion, sliced thin 1 fresh lemon, sliced thin 2 Tbs brown sugar Good pinch ginger Pour the baked beans in a frying pan and stir in the brown sugar and ginger. Layer the onion and lemon slices randomly all over the top. Cover and simmer gently for about 30 min. or untill flavors have had a chance to mingle well. Don't forget the ginger. Tip: Adding ginger to any bean dish keeps you from getting that bloated feeling!
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Grilled Bleu Cheese French Bread 1 loaf of french bread Margarine Garlic powder Quarter pound of Gorgonzola cheese or more to taste Slice the French bread in half lengthwise. Spread both halves with margarine, sprinkle with garlic powder and then with the bleu cheese (Gorgonzola is my favorite). Lay both halves prepared side up on heavy aluminum foil and form a packet. Don't put the foil tight over the top or the cheese will stick to it. Place the packet on the grill, upper level if you have a gas grill with two rack. Bake over a medium fire for 10-15 minutes.
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If you like parika, you will love this recipe.Chicken Paprika Serves 4 4 tbsp. butter or margarine 1 tbsp. olive oil 1 tbsp. paprika 1/2 medium yellow onion, finey chopped 1/2 tsp. parsley, finely chopped 4 large chicken breasts, boned, skinned and cut in half 1/4 cup dry white wine 1/2 cup chicken broth 1/2 tsp. salt 1/2 tsp. ground white pepper 1 cup sour cream Melt butter in a frying pan. Add the olive oil, paprika and parsley, onions and salt and pepper. Saute the onions until soft. Add the chicken breasts and cook for 4-5 minutes on each ide or until lightly browned. Add the wine and chicken broth an d cook for 15-20 minutes or until the chicken breasts are tender. Remove the chicken breasts to a warm place. Stir the sour cream into the pan liquid and cook over low heat until warmed through. Pour over chicken. Garnish with parsley and serve.
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This is a different idea and a good one: PIZZA MUFFINS 2 cups flour 1/4 cup chopped pepperoni 2 tablespoons Parmesan cheese 1 teaspoon baking powder 1/2 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 cup milk 1/2 cup spaghetti sauce 3 tablespoons vegetable oil 1 egg Preheat oven to 400°. Put paper cups in muffin pan AND spray with cooking spray. Mix all dry ingredients in a large bowl. Combine all wet ingredients in a small bowl and add to dry ingredients. Stir just til moistened. Pour into muffin cups and bake about 20 minutes. Makes 12 muffins. I've also added a sprinkling of mozzarella before baking.
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Noodle Rice Pilaf 1/4 C butter or margarine 1 C long grain rice 1/2 C uncooked fine egg noodles or vermicelli 2-3/4 C chicken broth 2 TB minced fresh parsley In a saucepan, melt butter; add the rice and noodles. Cook and stir until lightly browned, about 3 min. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 min. or until broth is absorbed and rice is tender. Stir in parsley. Yield: 4 servings.
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Crockpot Chicken Divan 2 to 3 cups cooked, cut up chicken 1/2 small onion, chopped 1 10 3/4 ounce can cream of chicken soup 1/3 cup mayonnaise 3 tablespoons flour 2 celery stalks, cut up 1 10 ounce package frozen broccoli cuts 1/2 teaspoon curry powder 1 tablespoon lemon juice hot buttered noodles In medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly greased crockpot. Cover and cook on low setting 6-8 hours or on high setting 2-3 hours. Serve over hot butter ed noodles. Makes about 2 quarts. You can add raw baby carrots and more broccoli if you wish. Recipe can be doubled. You can add some chicken broth if it becomes to thick.
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My daughters 10th b-day is tomorrow and she requested a root beer cake! Root Beer Float Cake 1 pkg yellow cake mix 1 (12 oz.) can root beer 1/4 c vegetable oil 3 eggs Glaze 1/2 c powdered sugar 3 T root beer Preheat oven to 350. Grease and flour a 10" bundt pan. In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth. Pour into prepared pan. Bake for 35-40 minutes. Test for doneness. Cool for 15 minutes, then turn out onto rack to cool completely. Meanwhile prepare the glaze. Mix the powdered sugar with the 3T of root beer until smooth. Poke holes with a skewer at 2" intervals and pour glaze over cake. Serve with vanilla ice cream on top of slices.
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Fudge Brownies5 large bananas - ripe and mashed 4 egg whites 1 1/2-cup granulated sugar 1 T vanilla 2 1/3-cups whole wheat flour 3/4-cup PLUS 2 T cocoa powder 1-T baking powderTopping: 1/2-cup Grapenuts cereal 2-T vanillaCombine banana puree, egg whites, sugar and vanilla together. Mix well. Use a food processor or a fork to mix. Sift together, flour, cocoa powder and baking powder. Add the banana mix to the dry ingredient. Mix well. Spray a 9 x 1 3" pan with vegetable spray. Spread brownie mixture into pan. Mix Grapenuts and vanilla together for the topping. Sprinkle on top of uncooked brownies. Bake at 300° for 25-35 minutes or until firm.Nutritional information: 55 calories, no fat, 2 gr protein, 16 gr carbohydrates, no cholesterol, 88 mg sodium, 1 gr fiber.
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This wonderful soup gets its whimsical name because it is chocked full of veggies. Don't let the long list or unusual combination of ingredients scare you - its easy to make and even my vegetable-shy husband loves it."Anti-oxidant" Stew 2 tablespoons olive oil 1 large onion, chopped 1 to 3 garlic cloves, minced 2 c. peeled and cubed sweet potatoes 3 c. chicken broth 1 bay leaf 2 t. minced fresh basil or 1 t. dried 1 t. fresh thyme leaves or ½ t. dried 1/4 t. paprika Salt and Pepper to taste 1 large, ripe tomato, chopped 10 oz. fresh or frozen green beans cut in 2 inch pieces 1 can (15 or 16 oz.) garbanzo beans, rinsed 5 oz. fresh or frozen spinach, choppedIf using frozen green beans and/or spinach, set out to thaw.Heat oil in a large saucepan over medium heat. Add onion, garlic, and sweet potatoes. Cook for 5 minutes, stirring occasionally.Add broth, bay leaf, basil, thyme, and paprika. Stir; add salt and pepper to taste. Cover and reduce heat to a simmer. Cook until vegetables are tender, about 10 to 15 minutes.Stir in tomato, green beans, and garbanzo beans; simmer for an additional 13 to 15 minutes longer or until green beans are cooked to desired tenderness.Add spinach; cook for 1 to 2 minutes. Taste and adjust seasonings.This is really great stuff. I usually use frozen green beans and spinach, but always use fresh sweet potatoes. They make this soup taste wonderful.
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Tortellini Primavera with Pesto Sauce1 (9 oz.) package refrigerated cheese tortellini 1 (16 oz.) package frozen broccoli stir-fry vegetables 1 (8 oz.) container fat-free sour cream 2 Tbsp. pesto 1/2 tsp. salt 1/4 cup (1oz.) shredded fresh Parmesan cheese 1/8 tsp. freshly ground pepperCook tortellini and vegetables in 3 quarts of boiling water 5 to 7 minutes or until vegetables and pasta are tender. Drain and return to pan. Combine sour cream, pesto, and salt, stirring well. Gently stir sour cream mixture into pasta mixture. Sprinkle with Parmesan cheese and pepper. Serve immediately. Yield: 4 (1 1/4 cup) servings.Per serving: Calories 331 Fat 12.2g Protein 18.7g Carbs 38.1g Fiber 3.0g Cholesterol 32mg Sodium 659mg Exchanges: 2 Starch, 2 Vegetable, 1 High-Fat Meat, 1 FatDeep Dish Pizza Casserole1 pound ground round 1 (15 oz.) can chunky Italian-style tomato sauce Cooking Spray 1 (10 oz.) can refrigerated pizza crust dough 1 (1 oz.) slices part-skim mozzarella cheese, dividedCook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated. While meat cooks, coat a 13 x 9 x 2 in baking dish with cooking spray. Unroll pizza crust dough, and press into the bottom and halfway up the sides of baking dish. Line bottom of pizza crust with 3 slices of mozzarella cheese. Top wit meat mixture. Bake, uncovered, at 425 degrees F. for 12 minutes. Top with remaining 3 slices of cheese and bake an additional 5 minutes or until crust is browned and cheese melts. Cool 5 minutes before serving. Yield: 6 servings.Per serving: Calories 277 Fat 7.7g Protein 22.6g Carbohydrate 28.5g Fiber 1.6g Cholesterol 49mg Sodium 667mg Exchanges: 2 Starch, 2 Lean Meat

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==Creamy Chicken-Spinach Soup1 (9oz.) package refrigerated cheese tortellini 1 (14 1/2 oz.) can fat-free, reduced sodium chicken broth 2 (10 3/4 oz) cans reduced-fat, reduced- sodium cream of chicken soup 1 (10oz.) package frozen chopped spinach, thawed (squeeze dry before adding to soup) 1 (9oz.) package frozen cooked diced chicken breast 2 cups fat-free milk 1/2 tsp dry thyme 1/4 tsp. pepperCook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated. Yield: 6 (1 1/3 c. ) servings.Per serving: Calories a300 Fat 7.0g Protein 24.7g Carbohydrate 35.0g Fiber 2.6g Cholesterol 68mg Sodium 759mg Exchanges: 2 Starch, 1 Vegetable, 2 Lean Meat
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Sesame Roasted Vegetables1 Medium Zucchini, sliced 2-3 Medium Potatoes, sliced or diced 1 Pound Fresh Green Beans I medium Sized onion, diced or sliced 3-4 Carrots, sliced 2 Huge Tbsp Minced garlic 2-4 tbsp Sesame Oil (More or less to your taste) Italian Dressing (I like to use Italian Pesto Salad Dressing by Kraft) Pepper to taste Salt to tasteIn a large bowl, put all of your vegetables, onion, garlic, salt and pepper. Add the sesame oil and enough Italian Dressing to coat the vegetables well. Let the vegetables marinate for 15-30 minutes, then place the vegetable and marinade into a large baking dish in a 350 degree oven and roast until the vegetables are cooked through and are soft.I like to serve the vegetables over basmati rice, for a very enjoyable meal.Option: You can cook the vegetables on an outdoor grill rather than in the oven. Use the left over marinade from the bowl to baste the vegetables while they are cooking.
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Thin Egg Pancakes From The Atkins Recipe Message Board5 eggs 1/2 C water 1/2 C cream 1/2 C Atkins Bake Mix 1/4 C butter -- melted 1/4 C Splenda -- optional 1/2 tsp vanilla -- optional 1/4 tsp salt12 pancakes @ 1.5 grams carb each with Splenda @ 1 gram carb without Splenda Place all ingredients into blender and whirl until smooth. Heat an 8-10" skillet with a little butter or oil. Pour 1/4 cup of batter into skillet and roll it around until it coats the bottom of the pan. Cook until you see bubbles on top and then flip over for a few seconds. Make as many as you like and keep the rest in the fridge for next time. Just shake up a bit before using. This is wonderful with the home made maple syrup, low carb of course.
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CORNISH HENS WITH PINEAPPLE PEPPER SAUCE3 Cornish game hens -- (1 to 1 1/2 lbs each) 2 tablespoons cornstarch 1 teaspoon dry mustard 1/2 cup water 2 tablespoons red wine vinegar 3 teaspoons honey 1 teaspoon soy sauce 1 (8 oz) can pineapple chunks in juice -- undrained 1 medium green bell pepper -- cut into 1" pieces 1 medium red bell pepper -- cut into 1" piecesRemove giblets. Rinse hens inside and out; pat dry. Cut each hen in half lengthwise. Place skin side up on broiler pan or in shallow roasting pan. Broil 4 to 6 inches from heat 8 to 10 minutes or until skin is crisp; drain.Heat oven to 325 degrees F. Place halves skin side up in ungreased 13- x 9-inch baking dish. In medium bowl, combine remaining ingredients; spoon over hens. Bake 45 to 50 minutes or until tender, basting occasionally. Yield: 6 servings.Per Serving: 393 Calories; 24g Fat (55.0% calories from fat); 29g Protein; 14g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
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OATMEAL CRUNCH BARS4 cups quick cooking oats 1 1/2 cups chopped nuts 1 cup firmly packed brown sugar 1 cup coconut 1 teaspoon salt 3/4 cup butter or margarine -- melted 3/4 cup orange marmaladeHeat oven to 400 degrees F. Grease 15- x 10- x 1-inch baking pan. In large bowl, combine all ingredients; mix well. Press in greased pan.Bake at 400 degrees F. for 18 to 22 minutes or until golden brown. Cool completely; cut into bars. Yield: 48 servings.Per Serving: 114 Calories; 6g Fat (48.1% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.


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PEACH COOLER1 cup lowfat buttermilk 2 (16 oz) cans sliced peaches -- drained and chopped 1/4 teaspoon almond extract 2 1/2 cups vanilla low-fat ice creamCombine buttermilk, peaches, and almond extract in container of electric blender; process until smooth. Add ice cream; blend 30 seconds or until smooth. Yield: 5 servings.Per Serving: 189 Calories; 3g Fat (15.2% calories from fat); 5g Protein; 37g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 106mg Sodium. Exchanges: 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
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This dessert is heavenly.Coconut Pudding Dessert1 c flour 3 Tbsp sugar 1/2 c oleo 1/2 c pecan pieces Mix together and press into a 9"x13" pan. Bake 15-20 minutes in a 350 degree oven. Cool.Topping 1 8 oz pkg cream cheese 2 c prepared Cool Whip 1 c powdered sugar 2 Tbsp milk Mash cream cheese with electric mixer. Add milk, powdered sugar and fold in whipped topping. Mix well. Spread on cooled crust. Let set about one hour.2 3 3/4 oz pkgs instant coconut pudding mix (if not fond of coconut, substitute 1 pkg butterscotch and 1 pkg vanilla - my personal favorite) Mix like directions on box using only 3 c milk. Spread on top of cream cheese topping. Spread a layer of Cool Whip on top of this. Mix graham cracker or vanilla wafer crumbs with a little oleo and pecan pieces. Sprinkle on top of Cool Whip and refrigerate a few hours before serving.
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This is a very old recipe given out by Willie Robertson, houseman of Walter McIlhenny, who died in 1985 and lived and worked on Avery Island, the private island in Louisiana's bayou country where Tabasco has been made by his family since 1868. Duck Gumbo1 (4 pound) duck, cut up 1 teaspoon Tabasco pepper sauce, divided Salt 2 tablespoons vegetable oil 2 tablespoons butter 3 tablespoons flour 1/2 cup chopped celery 1 cup chopped onion 1 cup chopped green pepper 2 cloves garlic, minced 3 cups chicken broth 24 shucked oysters with liquor 1/4 cup sliced green onion 1/4 cup chopped parsley Cooked riceSeason duck with 1/2 teaspoon Tabasco sauce and sprinkle with salt. In a large deep skillet or Dutch oven, heat oil over medium-high heat. Add duck, brown on all sides, remove and set aside. Pour off fat. In same skillet, melt butter over medium-high heat. Stir in flour, cook 5 minutes or until a brown roux is formed. Add celery, onion, green pepper and garlic, stirring frequently, cook 5 minutes or until tender. Gradually stir in broth and remaining 1/2 teaspoon Tabasco sauce, cook 5 minutes or until slightly thickened. Return duck to skillet, bring to boil. Cover, reduce heat and simmer 1 hour or until duck is tender. Stir in qysters with liquor, green onions and parsley. Cook 10 minutes or until oysters curl. Serve over rice. Makes 4 servings. Enjoy, Stef. Add a salad and some warm buns to this to finish the meal.
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MYSTERY PECAN PIE1 pie crust (9 inch) 8 ounces cream cheese -- softened 1/3 cup sugar 1 teaspoon salt 1 teaspoon vanilla 1 egg 1 1/4 cups chopped pecans TOPPING 3 eggs 1/4 cup sugar 1 cup corn syrup -- light or dark 1 teaspoon vanillaHeat oven to 375 degrees F. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla, and 1 egg; beat at medium speed until well blended. Spread in bottom of prepared pie crust. Sprinkle with pecans.In small bowl, combine all topping ingredients; beat on medium speed just until blended. Gently pour topping over pecans.Bake 35 to 40 minutes or until center is firm to touch. Refrigerate leftovers. Yield: 8 servings.Per Serving: 531 Calories; 31g Fat (50.3% calories from fat); 8g Protein; 61g Carbohydrate; 2g Dietary Fiber; 125mg Cholesterol; 574mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 5 1/2 Fat; 3 Other Carbohydrates.


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CREAM OF REUBEN SOUP6 cups chicken broth 3/4 pound corned beef brisket -- cooked, chopped 1 (8 oz) can sauerkraut -- drained and chopped 1 large carrot -- grated 1/2 cup chopped onion 1 clove garlic -- minced 1/2 teaspoon dried thyme 1/4 teaspoon ground white pepper 1/4 teaspoon dried tarragon 1 bay leaf 3 tablespoons cornstarch 1/3 cup water 2 cups shredded Swiss cheese 1 cup whipping cream Rye bread cubes, toastedCombine first 10 ingredients in a large, heavy pot; bring mixture to a boil over medium heat. Reduce heat; simmer, uncovered, 30 minutes. Remove and discard bay leaf.Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat.Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes. Yield: 12 servings.Per Serving: 231 Calories; 17g Fat (68.2% calories from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 600mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
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STRAWBERRY SHORTCUT CAKE1 cup miniature marshmallows 2 (20 oz) packages frozen strawberries -- thawed 3 ounces gelatin -- strawberry flavored 1 package white cake mix 1 cup water 1/3 cup vegetable oil 2 eggsHeat oven to 350 degrees F. Generously grease 13- x 9-inch pan. Sprinkle marshmallows over bottom of pan. In bowl, combine thawed strawberries and gelatin and set aside.In large bowl, blend cake mix, water, oil, and eggs until moistened. Beat 2 minutes at highest speed. Pour batter over marshmallows in pan. Spoon strawberry mixture evenly over batter.Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Serve inverted; top with whipped cream, if desired. Yield: 12 servings.Per Serving: 278 Calories; 10g Fat (31.7% calories from fat); 3g Protein; 46g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 213mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.


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BROCCOLI-CHICKEN MUFFINS2 cups biscuit mix 1/3 cup grated Parmesan cheese 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 large egg -- lightly beaten 1 cup buttermilk 2 tablespoons vegetable oil 1 cup cooked broccoli -- chopped 1 cup cooked chicken -- choppedCombine first 5 ingredients in a large bowl; make well in center of mixture.Combine egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Stir in broccoli and chicken. Spoon into greased muffin pan, filling to top.Bake at 425 degrees F. for 20 to 22 minutes. Remove from pan immediately. Yield 1 dozen (1 per serving).Per Serving: 154 Calories; 7g Fat (42.0% calories from fat); 8g Protein; 15g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 379mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
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CHICKEN COLESLAW2 cups shredded cabbage 2 cups diced chicken -- cooked 1 cup apple -- unpeeled, cubed 1 cup seedless grapes -- red, halved 1/2 cup sliced celery 1/2 cup chopped walnuts 1/2 cup sour cream 3 tablespoons mayonnaise 3 tablespoons honey 1 tablespoon lemon juice 1/8 teaspoon salt Dash ground black pepperCombine first 6 ingredients in a large bowl; set aside.Combine mayonnaise, sour cream, honey, lemon juice, salt, and pepper; stir until smooth. Pour over chicken mixture, and toss gently. Cover and chill 1 to 2 hours. To serve, spoon coleslaw into a lettuce-lined bowl, if desired. Yield: 6 servings.Per Serving: 384 Calories; 27g Fat (62.0% calories from fat); 18g Protein; 20g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.
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ORANGE SECTIONS WITH CHOCOLATE AND RASPBERRY SAUCE10 ounces frozen raspberries -- thawed 3 tablespoons raspberry preserves 3 oranges -- sectioned 12 shortbread cookies 6 semisweet chocolate squares -- meltedProcess raspberries and preserves in a blender until smooth. Pour puree through a fine wire-mesh strainer, if desired, pressing with the back of the spoon; discard seeds. Chill.Place orange sections and cookies on wax paper; drizzle with melted chocolate. Let stand until dry.Spoon raspberry sauce onto individual dessert plates; arrange orange sections and cookies evenly over sauce. Yield: 4 servings.Per Serving: 369 Calories; 18g Fat (41.7% calories from fat); 4g Protein; 54g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Fruit; 3 1/2 Fat; 3 Other Carbohydrates.


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Mushroom Pate 2 lbs. coarsely chopped mushrooms (about 10 cups) 1 cup chopped green onions (scallions) 1 large clove garlic (minced)1/2 teaspoon ground nutmeg 2 tablespoons butter or margarine 1/2 pound pork sausage1/4 pound liverwurst 2 eggs, slightly beaten 3 teaspoons water 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper 1/8 teaspoon salt 1/2 cup plain bread crumbs 1/3 cup chopped fresh parsley Optional: 1 sheet frozen puff pastry dough or crescent rolls (refrigerator type) 1 egg slightly beaten 1 teaspoon waterIn large, heavy pan, cook mushrooms, scallions, garlic and nutmeg in butter until liquid evaporates (about 20 minutes). Stir frequently. In electric blender or food processor, combine mushroom mixture, sausage, liverwurst, 2 eggs, 3 teaspoons water, Worcestershire sauce, pepper and salt. Blend until smooth. Stir in bread crumbs and parsley. Pour pate mixture into greased loaf pan (8½" x 4½" x 2½"). Bake at 375 degrees for 45 minutes or until done. (relatively dry and firm). Unmold on cookie sheet. Serve at room temperature or continue with option below.Optional: Increase oven temperature to 400 degrees On lightly floured board, place puff pastry or thinly rolled out crescent rolls rolled out into a rectangle. (13" x 9½") Cover top and sides of pate loaf with pastry. Decorate top with additional pastry cut in leaf shapes if desired Combine remaining egg and water. Brush on pastry. Bake 20 minutes more at 400 degrees or until golden brown. Serve at room temperature.(Makes 10 sliced appetizer portions or, if cut into small pieces, can be used with crackers of your choice and be offered to 20-24 people).
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Bloody Mary Soup1 medium onion, chopped 3 celery stalks, diced 2 tablespoons butter 1 tablespoon sugar 2 tablespoons tomato paste 5 cups tomato juice 1 tablespoon salt 2 teaspoons Worcestershire sauce 1/4 teaspoon black pepper 1 tablespoon lemon juice 4 ounces Vodka Chopped fresh chivesIn a large pot, saute onions and celery in butter until light brown. Add tomato paste and sugar. Saute 1 minute. Add tomato juice and simmer 8-10 minutes. Add other ingredients except Vodka and chives. Strain, then add Vodka. Serve either hot or chilled, sprinkled with chives. (serves 6)
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This is a wonderful recipe and you can do it pretty much fat free with all of the taste. Everyone I have made it for have always asked for the recipe.Chicken Lasagne4 Boneless skinless chicken breast 3/4 Package Thin Spaghetti 2 Cans Reduced fat cream of mushroom soup 1 1/2 Cups low fat or fat free cottage cheese 1 small onion chopped small 1 C. Milk 1 8 oz. Package Fat Free Cream Cheese ( break apart into little pieces ) Dash of Salt and PepperTopping - You can omit the butter for less fat, but it won't be as crispy 3 T. Butter or margarine - melted 1/3 C. Breadcrumbs Mix together for toppingBoil chicken breasts until no longer pink. Cut into small bite sized cubes. Cook spaghetti until tender and drain well In large bowl mix soup, cottage cheese, milk, onion and cream cheese. Mix well. Add chicken and onion.In 9 x 13 pan, which has been sprayed with non stick spray, layer half of the noodles. Follow that by half of the cheese/chicken mixture. Top with remainder of noodles followed by remainder of cheese mixture.Top with bread crumb mixture or just sprinkle with plain breadcrumbs. Bake at 350 degrees for 1 hour. Let stand 10 minutes before cutting into serving squares. This can be made ahead of time and frozen or 1 day ahead and kept in refrigerator. This is also very good reheated the next day.
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Smoked Pork Chops and Veggies1 pkg of 4 smoked pork chops 1 tbsp. soy sauce 1/4 tsp garlic powder 1/2 cup of peppers (bell, yellow, red) 1 medium onion (vidalia is best),sliced thin 2 potatoes,sliced thin 1 carrot, sliced thin garlic and herb seasoning to taste salt and pepper to tastePre-heat oven to 325 degrees.Place pork chops in casserole dish.Top with onions and peppers.Season with garlic and soy sauce. Top with veggies, add 1/2 cup water.Top with garlic and herb seasoning to taste( 1 tbsp).Cover. bake 1 hr.....i also use frozen stir-fry vegies .......still great!! a kid's favorite
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POSSUM PIE 2 packages (3 oz each) cream cheese, softened 3/4 cup powdered sugar 1 graham cracker crust (9 inches) 1/4 cup chopped pecans 1/3 cup instant chocolate pudding mix 1/4 cup instant vanilla pudding mix 2 cups cold milk 3/4 t. vanilla extract 1/2 cup whipping cream 12-16 pecan halvesIn a mixing bowl, beat cream cheese and sugar until smooth. Spread onto bottom of crust. Sprinkle with chopped pecans. In another mixing bowl, combine pudding mixes. Add milk and vanilla; beat on low speed for two minutes. Spoon over the pecans. Refrigerate for at least two hours. Top with whipped cream and pecan halves. Yield: 8 servings


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I always seem to end up with part of a bottle of champagne at holidays. After tasting this jelly I decided to get ingredients together for the next time there was a little more left in the bottle. Here is one for raspberry that I really like I think you could just change the fruit juice and get the flavors you want. Champagne Blush Jelly3 cups bottled raspberry juice 1/4 cup lemon juice 1 package powdered pectin 4 cups granulated sugar 1-1/4 cups champagneCombine raspberry juice, lemon juice and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in champagne. Ladle jelly into hot, sterilized jars, leaving 1/4-inch headspace. Cap and seal with screw bands. Process 5 minutes in a boiling water canner. Yield about 6 half-pints.from the "Ball Blue Book"
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Nutty Mushroom Caps1 lb large mushrooms, washed (remove & chop stems finely) 1 small onion, chopped fine 1/2 C melted butter 1/2 C ground walnuts 1 T lemon juice 2 pork rinds - crushed well 1/4 C heavy cream 1/4 C waterDry caps on paper towel. Chop stems and onion very fine and sauté in butter for 5 minutes. Add ground walnuts, lemon juice and pork rinds and stir together. Place mixture into mushroom caps and press firmly with fingers. Arrange in baking dish and pour 1/4 C cream diluted with 1/4 C water around caps in dish. Bake 25 min at 350°. Serve immediately.Makes 8 Servings. 2.2 carbs per serving.

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Luscious Lemon Bars These refreshing bars are a palate pleasing ending to a barbecue meal. If you prefer the flavor of orange, substitute equal amounts of orange juice and zest. 8 low-fat graham crackers 6 large egg whites 3/4-cup granulated sugar 2-teaspoons lemon zest 1/3-cup lemon juice, freshly squeezed 3-tablespoons all-purpose flour 1/2-teaspoon baking powder Preheat oven to 350°. Crush graham crackers into fine crumbs in a blender and press into the bottom of an 8-inch square baking pan, coated with nonfat cooking spray. Beat egg whites on medium speed until foamy. Add remaining ingredients and beat until well mixed; pour over graham crackers. Bake, 20 to 25 minutes; let cool. (Per serving: 150 calories, 2 grams fat) Makes 8 servings.
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I have had to give up many things, but I decided from the start that GNR was never going to be one of them. I found this many years ago in a local utility flier and my whole family loves it. A rich and creamy, homey dessert that is so simple. I like it chilled, the rest love it warm. ( You will never miss the eggs or whole milk). Rice Pudding1/2 cup regular rice 3 1/2 cups of 1% or 2% milk 1 Tblsp of margarine 1/3 cup sugar 1/2 tsp. vanilla 1/2 cup raisins ( optional) cinnamon/nutmegIn large glass bowl combine rice, milk, marg., & sugar. Cover, ( I use a plate) microwave on high 10 minutes. Stir. Microwave on 50% power for 20- 25 minutes. Stir in vanilla, raisins and spice to taste. Let cool, enjoy. Appears runny but it will thicken as it cools. Microwaves vary so you may need to reduce the power for the second cooking. ( The 1st cooking time is to get it started). It hardly even has to simmer, just the slow cooking process.
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Please don't let the long list of ingredients scare you - this a wonderful recipe that I have found to replace the fried chicken of the past. It has become a favorite of my friends and family and who would ever think it had melba toast in it? HERB-CRUMB CRUSTED CHICKEN1 cup reduced-fat sour cream 3 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon hot sauce or to taste - I use 1 tsp. 1 garlic clove, minced 6 (6-ounce) skinless chicken breast halves 2 teaspoons dry mustard 1-1/2 teaspoons salt 1-1/2 teaspoons dried thyme 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1 (5-ounce) package melba toast Cooking sprayInstructions: Enough crumb mixture will be left over to make the recipe another time, or you can use it in place of dry breadcrumbs in your meat loaf recipe. To save it, freeze in a zip-top plastic bag. The sour cream marinade keeps the chicken moist and the breadcrumb coating in place.1. Preheat oven to 375 degrees.2. Combine first six ingredients in a large zip-top plastic bag. Add the chicken; seal and marinate in refrigerator for two hours, turning bag occasionally.3. Combine mustard and the next five ingredients (mustard through toast) in a blender or food processor; process until finely ground. Place 1/2 cup crumb mixture in a shallow dish; reserve remaining crumb mixture for another use.4. Remove chicken from bag; dredge in crumb mixture. Place the chicken, meat sides up, on a jelly-roll pan coated with cooking spray. Bake at 375 degrees for 40 minutes or until done.Yield: 6 servings (serving size: 1 chicken breast half). Weight Watchers: 4 points per servingNutritional information: Calories 192 (29 percent from fat); Fat 6.2g (sat 3.2 g, mono 1.7 g, poly 0.4 g); Protein 20.2 g; Carb 10.9 g; Fiber 0.8 g; Chol 59 mg; Iron 1.1 mg; Sodium 603 mg; Calc 64 mg
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This is from Cooking Light and can be altered a bit with different vegetables if you don't like some that are here.Vegetable LasagnaCooking spray 8 cups torn Swiss chard, about 3/4 pound 2 cups chopped yellow squash 1 1/2 cups chopped onion 1 cup chopped red bell pepper 1 cup shredded carrot 1/2 teaspoon salt, may omit 1 tablespoon butter 4 garlic cloves, crushed 2 tablespoons all purpose flour 1 1/2 cups fat free milk 6 tablespoons grated fresh Parmesan cheese, divided 1 cup fat free ricotta cheese 1 cup fat free cottage cheese 4 ounces grated Asiago cheese, divided 1/2 teaspoon dried oregano 6 no boil lasagna noodlesBecause this lasagna is packed with fresh vegetables, there may be extra moisture in the bottom of the dish after it bakes.Preheat oven to 375 degrees. Heat a Dutch oven coated with cooking spray over medium high heat. Add chard, squash, onion, bell pepper, carrot, and salt; saute 10 minutes or until tender. Melt butter in a saucepan over medium heat. Add garlic; saute 30 seconds. Add flour, and cook 1 minute. Stir constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick for about 4 minutes. Remove from heat; add 1/4 cup Parmesan. Stir until cheese melts. Combine ricotta, cottage cheese, 1/2 cup Asiago, and oregano in a bowl. Spread 2 tablespoons milk mixture in the bottom of an 8 inch square baking dish coated with cooking spray. Arrange 2 noodles over milk mixture; top with half of ricotta mixture, half of vegetable mixture, and 1/2 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Sprinkle with 1/2 cup Asiago cheese and 2 tablespoons Parmesan. Bake at 375 degrees for 45 minutes. Let stand 15 minutes. 6 servings.Nutritional Info:CALORIES 308 (30% from fat); FAT 10.3g (sat 5.9g, mono 2.6g, poly 0.7g); PROTEIN 25.8g; CARB 30.8g; FIBER 3.3g; CHOL 53mg; IRON 2.2mg; SODIUM 865mg; CALC 495mg
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BROWNIE PIE2 ounces unsweetened chocolate squares 2 tablespoons butter or margarine 3 eggs 3/4 cup corn syrup 1/2 cup sugar 1 teaspoon vanilla extract 1/2 cup chopped pecans 1 pie crust (9 inch) Vanilla ice cream -- optionalIn a saucepan over low heat, melt the chocolate and butter; cool slightly. In a bowl, beat eggs, corn syrup, and sugar; stir in a vanilla and the chocolate mixture. Pour into pie crust. Sprinkle with nuts.Bake at 350 degrees for 45 to 50 minutes or until top begins to crack and crust in golden brown. Cool. Serve with ice cream, if desired. Store in refrigerator. Yield: 8 servings.Note: recipe does not contain flourPer Serving: 373 Calories; 20g Fat (44.6% calories from fat); 5g Protein; 50g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 2 1/2 Other Carbohydrates.


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BACON CHEESEBURGER PASTA8 ounces ziti pasta -- uncooked 1 pound ground beef 6 slices bacon -- diced 1 (10 3/4 oz) can condensed tomato soup -- undiluted 1 cup shredded sharp cheddar cheese BBQ sauce and mustard -- optionalCook pasta according to package directions. Meanwhile, in a skillet, cook ground beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings.Drain pasta; add to skillet. Add soup, beef, and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with BBQ sauce and mustard, if desired. Yield: 6 servings.Feel free to add additional spices or herbs of choice while preparing.(adapted from a recipe by Melissa Stevens)Per Serving: 522 Calories; 31g Fat (53.6% calories from fat); 25g Protein; 35g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 554mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 4 1/2 Fat.
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SPICY BLACK-EYED PEAS16 ounces dried black-eyed peas 5 cups water 2 tablespoons green onions -- minced 1 tablespoon Creole seasoning 1 teaspoon dried parsley 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon coarsely ground pepper 3 chicken bouillon cubesSort and wash peas; place in a large, heavy pot. Add water to cover peas 2 inches; let soak 8 hours.Drain peas and return to pot. Add 5 cups water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes to 1 hour or until tender, stirring occasionally. Yield: 10 servings.Per Serving: 161 Calories; 1g Fat (4.6% calories from fat); 11g Protein; 29g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 301mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
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ELEPHANT EARS1 package dry yeast 1/4 cup warm water -- (105 to 115 degrees F.) 2 cups all-purpose flour 1 1/2 tablespoons sugar 1/2 teaspoon salt 1 cup butter or margarine 1/2 cup milk -- scalded 1 egg yolk 2 tablespoons butter or margarine -- melted 2 cups sugar 1 tablespoon ground cinnamon -- plus 1/2 teaspoon 1/4 cup butter or margarine -- melted 1/2 cup chopped pecansDissolve yeast in 1/4 cup warm water; let stand 5 minutes.Combine flour, 1 1/2 tablespoons sugar, and salt in a large mixing bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. Combine milk, egg, and yeast mixture; add to flour mixture, mixing well. Chill dough 2 hours.Turn dough out onto a floured surface; knead 1 to 2 minutes. Cover and let rest 10 minutes.Roll dough into an 18- x 10-inch rectangle on a lightly floured surface. Brush with 2 tablespoons melted butter. Combine 2 cups sugar and cinnamon; sprinkle 1 cup of mixture over dough. Roll up jellyroll fashion, starting at long side; pinch long edge (do not seal ends). Place roll seam side down, and cut into eighteen 1-inch slices.Sprinkle a portion of remaining cinnamon-sugar mixture and pecans. Bake at 400 degrees F. for 10 minutes or until lightly browned. Cool on wire racks. Yield: 1 1/2 dozen (1 per serving).Per Serving: 296 Calories; 17g Fat (50.4% calories from fat); 2g Protein; 35g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 207mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.


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STRAWBERRY-CHAMPAGNE SORBET1/2 cup sugar 1/2 cup water 10 ounces frozen strawberries -- thawed, undrained 2 tablespoons lemon juice 1 1/2 cups champagne Fresh whole strawberriesCombine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Remove sugar syrup from heat; cool.Place thawed strawberries in container of an electric blender or food processor; process until smooth. Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds. Stir lemon juice, sugar syrup, and champagne into strawberry puree. Cover and freeze at least 4 hours.Position knife blade in food processor bowl; add frozen mixture, and process until smooth. Return to pan and freeze until firm. Repeat processing procedure, and return mixture to pan; freeze until firm.Spoon into glasses, and serve with fresh strawberries. Yield: 6 servings.Per Serving: 153 Calories; trace Fat (0.5% calories from fat); trace Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates.


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OVEN CHICKEN SALAD6 skinless chicken breasts, cooked, boned, and diced 1 cup grated sharp cheddar 1 tsp lemon juice 1/4 cup milk 1 1/2 cups chopped celery 2 tbs finely chpped onion 1/2 tsp chopped garlic (optional) 3/4 cup mayonnaise 1/2 cup sherryPreheat oven to 350 degrees. Combine all ingredients and top with buttered bread crumbs or crunchy chow mein noodles. Bake 1 hour. Serves 6.


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= BAKED MUSTARD CHICKEN4 chicken breast halves -- skinned 1/4 cup brown mustard 1/2 cup Italian bread crumbs 1/4 cup butter or margarine -- melted 2 tablespoons lemon juice 2 tablespoons white wine -- (or water) PaprikaBrush chicken with mustard and dredge in bread crumbs. Place in a 13- x 9- x 2-inch baking dish.Combine butter, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish. Cover and bake at 350 degrees for 45 minutes. Remove cover, sprinkle with paprika, and bake an additional 15 minutes. Yield: 4 servings.Per Serving (excluding unknown items): 427 Calories; 27g Fat (56.5% calories from fat); 34g Protein; 12g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 811mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat.
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SLOW COOKED CINNAMON APPLESAUCE3 1/2 pounds Granny Smith apples -- peeled, cored, and sliced 1/2 cup firmly packed brown sugar 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon ground cinnamonIn a 3 1/2-quart electric slow cooker, toss together the apples, brown sugar, and lemon juice.Cover and cook on the high heat setting 3 hours or until the apples are very tender. Mash up the apples with a potato masher. Stir in the cinnamon. Serve over vanilla ice cream, if desired. Yield 8 servings.Per Serving: 135 Calories; trace Fat (1.1% calories from fat); 1g Protein; 35g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.


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CARROT COOKIES1/2 cup plain nonfat yogurt 1/3 cup vegetable oil 1/2 cup honey 2 egg whites 1/2 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 cup whole wheat flour 2/3 cup rolled oats 1/2 cup raisins 1 1/2 cups grated carrotsPreheat oven to 375 degree F. Coat 2 cookie sheets with nonstick spray.Whisk together the yogurt, oil, honey, egg whites, and vanilla.In a separate bowl, sift together the baking powder, cinnamon, and flour. Stir in the oats, raisins, and carrots. Blend until there are no dark streaks.Fold the wet ingredients into the dry until everything is moist.Drop the batter by the spoonful onto the cookie sheets. Bake for about 20 to 25 minutes, until the centers are set. Yield: 18 cookies (1 per serving).Per Serving: 121 Calories; 4g Fat (31.1% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.


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Pumpkin Pie SquaresCrust 1 c flour 1/2 c brown sugar 1/2 c oleo 1/2 c quick oatmeal Blend ingredients until crumbly. Press into ungreased 9" x 13" pan. Bake for 15 minutes at 350 degrees.Filling 1/2 tsp salt 3/4 c sugar 1/4 tsp cloves or nutmeg 1 tsp cinnamon or pumpkin pie spice 1 (16 oz) can pumpkin 2 eggs, slightly beaten 1 (13 1/2 oz) can evaporated milk Combine all ingredients and pour onto baked crust. Bake at 350 degrees for 20 minutes.Topping 1/2 c brown sugar 1/2 c chopped pecans 2 Tbsp. oleo Combine ingredients. Sprinkle over hot filling and bake 20 minutes more.
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Sun-Dried Tomato RisottoFirst, being Italian, I can tell you that any Risotto requires fairly constant attention, but contrary to popular belief, they can be on the table in less than 30 minutes. To make a creamy risotto with rice that holds its shape, it is essential to not add more liquid until the previous batch has been absorbed.1 ounce sun-dried tomatoes (not packed in oil) 1 cup boiling water 3 cups nonfat lower-sodium chicken broth 1 tablespoon olive oil 1 cup chopped onions 1 clove garlic, minced 1 cup Arborio rice 3/4 cup grated Parmesan cheese 1/2 cup parsley, choppedPlace sun-dried tomatoes in bowl. Pour 1 cup boiling water over them and let soak for at least 2 minutes. Remove tomatoes from water and combine the tomato water with broth in a saucepan. Bring mixture to a simmer, do not boil. Chop tomatoes into 1/4 inch pieces. In another saucepan, heat oil over medium high. Add the onion, and garlic and cook, stirring for 3 minutes, or until softened. Add rice and cook, stirring, 1 minute, or until rice is coated with oil. Add chopped tomatoes. Stir 1/2 cup of liquid into rice. Stirring CONSTANTLY, cook until liquid is absorbed. Keep adding liquid in 1/2 cup measures and stirring rice, letting liquid absorb between additions, until you have about 1 cup of liquid left. Add final cup all at once, and cook, stirring frequently, until absorbed. Stir in cheese and parsley, serve immediately. Makes about 4 servings. To complete this meal I served for starters, shrimp cocktail (6 large shrimp per person), then I accompanied the risotto with watercress and red radish salad in a balsamic vinaigrette. To finish the meal, I served fresh fruit salad tossed with toasted coconut flakes.
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Busy Mom's Potato and Sausage Bake1 box ( 5.1 to 5.5 oz.) scalloped or au grautin potatoes 1 tbsp. minced dried onion 1/8 tsp. black pepper 1/2 to 1 lb smoked sausage (I use polish kielbasa)Pre-heat oven to 400 degrees.Prepare potatoes according to package directions for oven preparation,add minced onion and black pepper, stir.Slice sausage in half lenghtwise, place on top of potatoes. bake 30 to 35 mins.Serve with a salad or some kind of greens....my kids prefer spinach, believe it or not!!! fast and easy AND a favorite, too.
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This is a recipe my grandmother included in a family recipe box she gave us for our wedding. I have always referred to it as Jewish Apple Cake, she calls it just plain old "Apple Cake". The batter is quite stiff, so use a wooden spoon. I use a Braun hand mixer and it mixes it well. It has enough power. Apple Cake3/4 cup oil 2 cups sugar 2 eggs 2 1/2 cups flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla 3 cups raw apples, peeled and chopped 1/2 cup nuts, chopped (optional) 1/2 cup raisins (optional)In a large bowl, put oil, sugar and eggs, beat until creamy. Sift flour once then again with the dry ingredients. Add this in small amounts to the creamed mixture, mixing well each time. Add apples, vanilla, nuts and raisins. Spread small amounts at a time in a 13 x 9 inch pan. Bake at 350 degrees for 50-60 minutes.
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I was very surprised at how quick and easy it was to make...and it was delicious....the kids liked it too! I added a chopped tomato to the recipe to add some color and flavor. Vermicelli with Shrimp1 box of cooked Vermicelli (spaghetti) 1/4 cup olive oil 2 Tablespoons minced garlic 1 lb. of deveined shrimp (remove shells as well) 1/2 cup flour 1 cup dry white wine (I used white zinfandel and it worked fine) 3 Tablespoons lemon juice 1 teaspoon Worcestershire sauce 3 Tablespoons chopped parsley (dried parsley works too) 3 Tablespoons chopped green onions or scallions 1 medium tomato (chopped) grated Parmesan cheeseToss shrimp in flour. Shake off excess flour. Heat oil and garlic in large skillet over medium heat. Add shrimp to skillet. Cook 1 minute on each side. Stir in remaining ingredients (except parmesan cheese) and cook an additional 2 minutes (or until sauce starts to thicken a bit). Place hot pasta in a large bowl and add shrimp mixture. Top with Parmesan cheese. Serves 4.
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This is a dish my Mama called "the easiest dish in the world" and it is really delicious. Brisket 'n' Beer 1 brisket of beef (fresh, not corned) 1 or 2 LARGE onions, peeled and sliced thinly (in this case, more is better.) 1 1/2 C catsup 1 1/2 C beer Salt Pepper to taste Preheat oven to 325°. Lay onions in bottom of a roasting pan. Lightly salt (the beer makes it salty) and liberally pepper the brisket and set on top of the onions. Mix the catsup and beer. (It will foam, so use a large enough bowl to mix them in.) Pour over beef. Cover pan and cook about 30 minutes per pound. Be sure the meat is done as brisket is tougher than nails when it is undercooked. The secret here is long cooking over low heat. Be sure to let it "settle" after taking it out of the oven for about 20 minutes before cutting it. To serve, take brisket out of sauce, scraping off onions and sauce. Cut thinly across the grain. Place attractively on a platter. If the sauce is too thin, cook on stove top to reduce and thicken. Pour some of the sauce over the cut meat, and pass the rest as gravy. Best served with well seasoned French cut green beans, mashed potatoes cooked with garlic, onion, bay leaf, salt and pepper; remove the onion and by leaf before mashing. A green salad with a vinaigrette dressing finishes off the meal nicely. (If you have any, left overs make great sandwiches the next day!)
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This is one variety of goulasch soup.Goulasch Soup (8 servings)1/2 lb. cooked roast beef 1/2 lb. smoked pork roast 1/2 lb. smoked ham 3 T. butter 3 T. oil 1 Spanish onion, diced 1 celery stalk, sliced 1 red bell pepper, diced 3 T. all purpose flour 2 c. tomatoes, peeled, seeded & diced (may use canned tomatoes) 6 c. beef stock 1 t. caraway seeds (opt.)Slice & shred the meats.Heat butter & oil together in a large sauce pan. Add the vegetables & saute' until tender. Sprinkle with flour & cook 5 minutes or until the flour carmalizes.Stir in the tomatoes and stock. Add the meats and simmer gently for 90 minutes. Sprinkle with caraway seeds and simmer for 5 minutes.Serve very hot.
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The recipes I like best are those that can be easily modified or changed based on what leftovers are in the refrigerator. This is the original version of a recipe that comes out different every time I make it. I usually omit the refried beans because I never remember to buy any. The chicken can be replaced by any kind of meat or even completely omitted for a vegetarian version. Any kind of cheese will do but the tangier, the better. Add jalapenos to "kick it up a notch". Diced green peppers add a great taste. Tortilla Pie 6 servings3 10" flour tortillas 1/2 cup salsa 1 1/2 cups refried beans 1 cup shredded cooked chicken 1 cup shredded Jack cheese sour creamPlace one tortilla in greased pie plate. Spread with 3/4 cup beans, 1/2 cup cheese, 1/4 cup salsa and 1/2 cup chicken. Top with tortilla; layer with beans, cheese, salsa and chicken. Top with tortilla. Cover; microwave for 5 minutes. Broil 30 seconds. Serve with sour cream.
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As a diabetic I'm constantly searching for real tasting foods that are diabetic friendly. After much frustration with commercially prepared jams, I experiemented until I came up with this recipe. It's a little softer than regular jam, but I love the fresh strawberry flavor. Strawberry Jam 4 cups crushed fresh stawberries, if you like a finer textured jam, process to a slurry in a food processor 2 cups Splenda 2 envelopes unflavored gelatin for a soft texture or 3 envelopes for a firmer texture Put strawberries and Splenda in a slow cooker with the lid slightly ajar. Cook at low heat until mixture is reduced to one-half. Dissolve gelatin in a small amount of hot water, then blend into jam. Cool, then pour into containers and freeze. I use 8 oz yogart cartons . Enjoy! I'm interested in other recipes using Splenda. I've had good luck with puddings, custards, drinks, and other foods where sugar is only for sweetening . But not much luck with substituting Splenda for sugar where sugar is needed for structure.
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The following recipe was originally full of granulated sugar and fat-full other ingredients. It is absolutely heaven. It doesn't need a topping, but would be great with any berry.Cheesecake1 graham cracker crust 8 oz softened fat free cream cheese 1/3 cup Splenda 1 c. fat free sour cream 2 t. vanilla 8 oz tub of Cool Whip- Fat freeBeat cream cheese till smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into crust and chill 4 hours, minimum.
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Chicken for Tortillaseasy and so good. Just put boneless, skinless chicken breasts in a slow cooker and cover with your favorite salsa. Let it cook all day and when you're ready to eat, warm up some flour tortillas and fill them with the chicken mixture. No need to add anything else. Really good and low fat, etc.
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This recipe can be either for a low fat or low carb diet. If you want to lower the fat even more, use reduced fat mayonnaise. This is one of few fish recipes (besides deep fried) that my husband actually likes.Flounder FlorentineRecipe By : Weight Watchers Cookbook Serving Size : 2 Categories : Fish/Seafood Low CarbAmount Measure Ingredient -- Preparation Method
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-------- 1 clove minced garlic 1 cup sliced mushrooms -- * see note 3/4 cup cooked spinach -- well drained dash salt and pepper 2 flounder fillets -- 5 ounces each 2 teaspoons mayonnaise 1 teaspoon mustard 1 tablespoon lemon juice 1 tablespoon parsleyIn a small skillet combine onion and garlic. Cover and cook until onion is soft. Add mushrooms, cook stirring constantly until liquid has evaporated. Add spinach, salt and pepper.Preheat oven to 400°F. Spoon spinach mixture into center of each fillet. Roll and place seam side down in shallow 1 quart casserole. In a small cup combine mayo and mustard. Spread evenly over fish and sprinkle with lemon juice. Bake for 15-20 minutes or until fish is lightly browned. Sprinkle with parsley.NOTES : Mary's note: you can substitute a small can of sliced mushrooms and a small box of frozen spinach, defrosted and well drained.
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Celery Balls1 C minced celery 3 oz cream cheese 1/4 tsp salt Dash pepper Few grains cayenne Chopped parsleyCombine celery, cream cheese, salt, pepper, and cayenne. Form into bite-size balls and roll in parsley. Chill until ready to serve. Serve on picks.
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Fudge Brownies 5 large bananas - ripe and mashed 4 egg whites 1 1/2-cup granulated sugar 1 T vanilla 2 1/3-cups whole wheat flour 3/4-cup PLUS 2 T cocoa powder 1-T baking powderTopping: 1/2-cup Grapenuts cereal 2-T vanillaCombine banana puree, egg whites, sugar and vanilla together. Mix well. Use a food processor or a fork to mix. Sift together, flour, cocoa powder and baking powder. Add the banana mix to the dry ingredient. Mix well. Spray a 9 x 1 3" pan with vegetable spray. Spread brownie mixture into pan. Mix Grapenuts and vanilla together for the topping. Sprinkle on top of uncooked brownies. Bake at 300° for 25-35 minutes or until firm.Nutritional information: 55 calories, no fat, 2 gr protein, 16 gr carbohydrates, no cholesterol, 88 mg sodium, 1 gr fiber.
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PURPLE POPS2 bananas -- ripe 6 ounces frozen purple grape juice concentrate 1/4 cup water 1/4 cup plain nonfat yogurt 1 tablespoon sugarPuree all the ingredients and pour into small paper cups or popsicle molds. If using cups, when halfway frozen, stand a wooden stick or plastic spoon in the popsicle to make a handle.When frozen solid, unmold or peel away the paper to eat. Yield: 8 servings.Per Serving: 37 Calories; trace Fat (3.4% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 6mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 0 Other Carbohydrates.


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SLOW COOKED GARLIC BEEF STROGANOFF2 teaspoons beef bouillon granules 1 cup boiling water 1 (10 3/4 oz) can cream of mushroom soup, condensed -- undiluted 2 (4 1/2 oz) jars sliced mushrooms -- drained 1 large onion -- chopped 3 cloves garlic -- minced 1 tablespoon Worcestershire sauce 2 pounds round steak -- trimmed and cut into thin strips 2 tablespoons vegetable oil 8 ounces cream cheese -- cubed Hot cooked noodlesIn a slow cooker, dissolve bouillon in water. Add soup, onion, mushrooms, garlic, and Worcestershire sauce. In a skillet, brown beef in oil. Transfer to the slow cooker. Cover and cook on low for 7 to 8 hours or until the meat is tender.Stir in cream cheese until smooth. Serve over hot cooked noodles. Yield: 8 servings.(adapted from a recipe by Erika Anderson)Per Serving: 402 Calories; 30g Fat (67.5% calories from fat); 25g Protein; 7g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 555mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
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parties tends to be heavy on the salt when it comes to hors de hourves. Sometimes something a little sweet is just the thing. I usually take this when I have to bring a dish to pass to a party and it goes over HUGE. Appetizer Apple DipIngredients: * 1 8 oz cream cheese * 1 tub of caramel topping * 1 cup finely chopped walnuts * 8 to 10 green Granny Smith apples1. Allow cream cheese to soften to about room temperature so that it's easy to spread in a shallow plate. (Until I found the perfect apple sahped dish, I used a glass pyrex rectangular baking pan)2. Next spread caramel topping over the cream cheese. 3. Evenly sprinkle chopped walnuts over caramel. 4. Serve with sliced green apples.This dip is great because every bite is like having a caramel apple. I always put washed apples around the dip and have an apple corer/slicer thing there so people can slice up apples as needed.....avoids icky brown apples, too.
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soup recipes. Here's one from Switzerland. It is more for wintertime.
Barley SoupYield: 10 servings45 gr (1 3/4 oz) margarine 150 gr (5 oz) onions 150 gr (5 oz) leeks 100 gr (3 1/2 oz) carrots 50 gr (1 3/4 oz) celery 80 gr (3 oz) air dried beef (can be substituted with beef jerky or similar) 80 gr (3 oz) fresh smoked ham 30 gr (1 oz) flour 100 gr (3 1/2 oz) pearl barley 3 lt (3 quarts) beef stock 3 dl (1 1/4 cups) creamCut vegetables, dried beef and fresh ham very (very) fine (brunoise). Saute in margarine and add flour. Add pearl barley and continue to saute Add stock and simmer for 1 1/2 hours Thicken with cream, Adjust seasoning (pepper and salt)Note: Fresh ham can be substituted with Black Forest ham. To enhance flavor, some bacon may be used. Additionally, smoked pork sausage can be cooked with soup, removed and diced and added to the soup before serving.
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It's very easy and a good one to get the kids involved in. Charli's "Ritzy" Cookies2 bags chocolate chips 8 TBS Crisco Ritz crackers1. Melt the chocolate chips and Crisco in a double boiler. 2. Spread peanut butter on a Ritz cracker, top with another one. 3. Dip in melted chocolate (Lay about 4 or 5 on top of the syrupy liquid, then flip over.) Remove with fork. 4. Lay on waxed paper cookie sheet. 5. Refrigerate
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I love chili rellenos and here is an easy sounding recipe.Chilies Rellenos Squares2 cans green chilies, drained and chopped 3 c. grated Monterey Jack cheese 4 eggs, well beaten Dash of worcestershire sauce, optional Sprinkle in a greased 8-inch square baking dish the green chilies and Monterey Jack cheese. Pour the eggs and worcestershire sauce over chilies and cheese. Bake in preheated 300° oven until center is firm. Remove from oven. Place pan on a wire rack to cool for a few minutes. Cut into squares. (May cover tightly and refrigerate for up to 3 days. Reheat by baking in a slow oven, 300° for 15 minutes.
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Crockpot Savory Beef1-(2-3 #) Chuck, Arm or Rump roast 1 envelope dry onion soup mix 2 cans (10-3/4oz.) mushroom soup pepper to our tasteBrown meat in 2 Tbls. hot oil. Brown both sides. Lift out of grease and place in crockpot. Spoon over roast one can of undiluted cream of mushroom soup. Sprinkle 1 envelope of the dry onion soup over all, then spoon the other can of undiluted soup over this. Cover and cook for 8 hours on slow, or until meat is tender.
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Cola Chicken2 pieces of chicken ( I use chicken thigh) 1 355ml cola drink 2 tablespoon soy sauceClean the chicken pieces before putting them in a non-stick pan. Add the cola and soy sauce. Cook on high till boil. Turn the fire to low and simmer for 20 minutes or till the sauce is totally soak up by the chicken pieces. When cooking, turn the chicken pieces frequently to let the sauce coat fully. When done, slice the chicken and serve.I use to cook this chicken when I get unexpected guests and always get rave reviews. IT is really simple and need no preparation. This dish goes well with toss salad and garlic toasts. You can add carrots when cooking too.
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Here is my recipe for Chicken Marsala. CHICKEN MARSALA1/2 lb. chicken breast medallions Flour Pepper 1/4 lemon 3 oz. Marsala wine 1 tablespoon butter Pinch of garlic Pinch of Italian parsley 2 oz. chicken stock/broth 1 oz. tomato sauce 1/2 cup button mushroomsHeat oil in pan on high flame and dust chicken with flour. Brown chicken on both sides, discard excess oil. Add pinch of garlic, parsley, marsala wine, mushrooms, butter, chicken broth, tomato sauce. Saute for 3-4 minutes and serve.
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Erupting Volcano CakeSix 8" baked round cakes (your favorite) or two angel food cakes or I would use the Wilton dome shape pan Brown and Green Frosting One fresh egg with shell scrubbed clean 2-3 drops red food coloring 1 1/2 teaspoons sugar 1/4 pound dry ice Aluminum foil 1-2 ounces hot tap waterMake six 8" round cakes using your favorite mix or buy cakes from a bakery. Buy 4 ounces of dry ice from an ice cream store the day you will need it. If your ice cream store doesn't have dry ice, look in the Yellow Pages under DRY ICE. Keep the dry ice in the freezer. Be sure to use gloves or tongs when handling dry ice. Use a juice glass or cookie cutter and cut out a hole in the center of the top two layers of cake. This hole will form a well in the center of the cake and hide the special effect. Construct the volcano, round pyramid style, on a cake platter or large dish. Trim each layer into successively smaller rounds and stack and frost them into a mountain shape using the last two layers with the holes as it's top. With a small piece of aluminum foil, line the well in the center of the volcano cake. Use the juice glass as a mold and form the foil around the glass.If using angel food cakes, slice off the top 3" of one and place it on the other to form the volcano cake. Cut off the square edge of the top layer to achieve the round mountain effect. Stuff wadded up paper into lower cake hole to support juice glass and special effect.So unless you want this much cake or want to do all that carving, I'd make the Wilton dome shaped cake and cut a hole in the top of it. I think that is what my sister did when she made it for my nephew.Frost the cake, smoothing out the small step-like edges. Use chocolate frosting for the whole cake first. Then use green frosting as highlights around the mountain to resemble vegetation.When you are ready to serve the cake, make the "lava." Separate the cleaned egg and discard the yolk. Put the egg white in a small mixing bowl with 1 1/2 tsp sugar and 2-3 drops red food coloring. Beat until the egg white starts to thicken. You don't want stiff peaks to form, just a thick, foamy texture.Now place two or three small chunks of dry ice into the foil-lined well of the cake and pour in the red egg mixture. Nothing much will happen yet. Fill the juice glass with hot tap water. Gather your guests. Pour one or two ounces of the hot water into the egg and dry ice mixture and your cake will erupt large quantities of orange, foamy "lava" and white "smoke" for several minutes.If you do not feel comfortable using dry ice, you can still produce the lava effect. There will be no smoke though. You will need a small, short juice glass or shot glass (3" tall and 1 1/2" diameter approximately) that will fit snugly in the center hole of the volcano cake. You will need one small box of jello, one small bottle of lemon juice and 1 Tbsp bicarbonate of soda. Make the jello according to package directions. Let cool for 15 minutes. When jello is still warm (not hot), fill juice glass 1/2 full with the warm jello. Pour in enough lemon juice so that the glass is almost full, or about 1/2" from the top. Place the glass down into the hole in the cake so lip of glass is flush with the top of the cake. When ready, put 1 Tbsp bicarbonate of soda into the glass and briefly stir 1-2 seconds. Jello foam will immediately pour out of the top of the glass and down the sides of the volcano cake.Dry ice is -100 degrees F and contact with skin can cause burns. Do not eat or swallow. Keep children away from dry ice.
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CHRISTMAS SALSA2 (15 oz) cans black beans -- drained and rinsed 1 (11 oz) can niblet corn -- drained 1 cup prepared chunk-style salsa 1 medium red bell pepper -- diced 3 scallions -- sliced 1/2 cup cilantro -- chopped 1 tablespoon lime juice 1 teaspoon cumin 1/2 teaspoon garlic powder Salt and pepper -- to tasteCombine all the ingredients in a bowl. Serve immediately or refrigerate in airtight container for up to 3 days. Yield: 6 cups (about 24 servings).Per Serving: 41 Calories; trace Fat (8.8% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
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HONEYED PINEAPPLE1 pineapple 1/4 cup honeyPeel the pineapple, cut into 4 wedges, and slice off and discard the core from each piece. Cut each section into narrower wedges or triangles. The pineapple triangles can be threaded onto skewers.Put the pineapple in a glass or stainless steel bowl. Coat it with the honey. Let it rest for at least 15 minutes or up to several hours.Preheat the broiler. Line a baking pan with parchment paper or foil coated with nonstick spray. (This greatly eases cleanup -- broiled honey can really stick to a pan.)Place the pineapple on the baking pan, then put it under the broiler. Cook for about 5 minutes, until the edges turn light brown. Turn thick pieces once during cooking, using long-handled metal tongs. Yield 8 servings.
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Per Serving: 61 Calories; trace Fat (3.4% calories from fat); trace Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.


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Lickety-Split Ham and Corn Chowder1 1/2 cups cubed fully cooked fat-free ham 1 1/2 cups fat-free half-and-half OR 1 1/2 cups refrigerated fat-free nondairy creamer 1 (10 3/4-ounce) can condensed cream of potato soup 1 (10-ounce) package frozen whole kernel corn 1 (2-ounce) jar diced pimientos -- drained Shredded reduced-fat Swiss cheese -- if desiredHeat all ingredients except cheese to boiling in 2 1/2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with cheese. Yield: 4 servings.Per Serving: 209 Calories; 5g Fat (19.5% calories from fat); 16g Protein; 27g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 1382mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 0 Fat.NOTES : If you don't have cream of potato soup on hand, substitute cream of mushroom or cream of celery soup.
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Cherry-Chocolate Fruit Decadence1 cup cherry low-fat yogurt 1/2 cup fat-free chocolate-flavored syrup 2 tablespoons shredded coconut 1 (8-ounce) container frozen fat-free whipped topping -- thawed (3 1/4 cups) 1 pint strawberries -- sliced (2 cups) OR 3 medium bananas -- slicedMix yogurt, chocolate syrup and coconut in large bowl. Fold in whipped topping.* Arrange layer of strawberries in each of 8 dessert or parfait dishes. Top with half of the yogurt mixture. Repeat layers. Serve immediately. Yield: 8 servings.
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Per Serving: 139 Calories; 1g Fat (5.1% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 49mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.Serving Ideas : Cherry yogurt gives this velvety pudding an irresistible tang. Serve it with fruit in parfaits, spoon it over reduced-fat pound cake or simply enjoy it with your favorite store-bought cookie on the side.NOTES : *The yogurt mixture may be prepared in advance and stored in a covered container in the refrigerator up to 24 hours.


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Creamy Raspberry-Filled Angel Cake1 cup boiling water 1 (4-serving size) package sugar-free raspberry-flavored gelatin 1/2 cup cold water 1 pint raspberries -- (2 cups) 1 (8-ounce) container frozen fat-free whipped topping -- thawed 1 round (10 inches in diameter) angel food cake Additional raspberries -- if desiredPour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set.Fold 1 pint raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set.Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Garnish with raspberries. Cover and refrigerate any remaining cake. Yield: 12 servings.Per Serving: 181 Calories; trace Fat (1.4% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 327mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 2 1/2 Other Carbohydrates.


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TURKEY CUTLETS WITH APPLE CHUTNEY1----1 1/4 cups chopped granny smith apple 2----1 cup diced tomato 3----3/4 cup thinly sliced onion 4----3 tblsp brown sugar 5----2 tblsp cider vinegar ( I have used balsamic with excellent results) 6----1/8 tsp ground cloves 7----1/8 tsp ground ginger 8 4 (2 oz) turkey cutlets ( I have used boneless chicken breast pounded thin ) 9 1/8 tsp salt dash of pepper ( I use a couple of dashes) 10 1 tsp oil 11 cooking sprayCombine the first 7 ingredients in a small saucepan, and bring to a boil. Cover , reduce heat and simmer for 45 min, stirring occasionally. Remove apple mixture from heat and let stand 10 minutes. Cover and chill. You may make this ahead as it keeps, covered, in the fridge for up to 2 weeks. Sprinkle turkey cutlets with salt and pepper. Coat a nonstick skillet with cooking spray and heat over med-high heat. Add turkey to skillet and saute until done, turning once. serve with chutney. You may serve chutney cold or choose to heat it up and serve it over turkey as a sauce. Makes 2 servings, but is easily doubled. Cal 231 Fat 5 g 8 % total Chol 49 mg Sodium 203 mg Carb 30 g Dietary Fibre 3 g
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SPINACH BALLS IN TOMATO SAUCEIngredients: 1 Tbsp unsalted margarine (divided use) 2 medium-size yellow onions, chopped fine 1 lb fresh spinach, trimmed & chopped (or 1 10-oz package frozen chopped spinach, thawed & drained) 4 cloves garlic, minced 1 Tbsp fine dry bread crumbs 1 tsp grated lemon rind 1 Tbsp grated Parmesan cheese 1/4 tsp black pepper 1 large egg white 1 (8-oz) can low-sodium tomato sauce 1/2 cup low-sodium beef broth 1/2 tsp dried basil, crumbled Nonstick cooking sprayIn a large skillet, melt 1/2 tablespoon of the margarine over moderate heat; add half the onions and cook, uncovered, until soft - about 5 minutes. Add the spinach and half the garlic and cook covered, for 2 minutes. Uncover and cook, stirring until dry - about 2 minutes.Preheat the oven to 350 . Remove the spinach from the heat and stir in the bread crumbs, lemon rind, cheese, 1/8 tsp of the pepper and the egg white. Using your hands, shape the mixture into 1-1/2 inch balls (about 16). Refrigerate for 15 minutes.In a small saucepan, melt the remaining 1/2 tablespoon of margarine over moderate heat; add the remaining onion and cook, uncovered until soft - about 5 minutes. Add the remaining garlic and pepper and the tomato sauce, beef broth, and basil. Cover and simmer over moderately low heat, stirring occasionally, for 30 minutes.While the tomato sauce is cooking, coat a shallow 1-quart casserole with the cooking spray, add the spinach balls, and bake, uncovered, for 30 minutes. Before serving, spoon the tomato sauce over the spinach balls in the casserole. Serves 4. Note: This recipe does not lend itself to halving for two. Nutrition Info One Serving: Calories - 108 Total Fat - 4 g
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if you want a light-low cal meal this is it, quick and easy, and fun to bite into with a nice suprise of melted cheese inside. Cheddar-Filled Turkey Burgers1 large egg white 1 pound lean ground turkey 1/2 cup ketchup 1/2 cup parsley, chopped 1/2 teaspoon salt 1/2 teaspoon cumin seeds 1 cup shredded light Cheddar cheese 1 tablespoon olive oil 4 English muffins, split and toasted In a large bowl, lightly beat the egg white, add the ground turkey, ketchup, parsley, salt and cumin seeds and combine throughly with a fork. Form the mixture into 4 balls. Working with 1 at a time, press a large indentation or well in the center of the ball, fill the well with about 1/4 cup of the cheese, fold the edges of the meat to enclose the cheese. Shape the ball to form a patty and repeat the steps with the remaining turkey and cheese. Heat the oil in a large non-stick skillet over medium heat. Add the burgers and cook 6 to 7 minutes on each side, or cook to your taste. Serve on the English muffins. To see if the cheese has melted, use a toothpick inserted, if it comes out with melted cheese it's done. Makes 4 servings. For each serving. 489 calories 39 g. protein, 47 carbohydrates, 3 g. fiber, 18 g. fat (6 g. saturated fat) 86 mg. cholesterol, 1583 mg. sodiumI served this with lettuce, tomatoes, sliced red onion and salsa. Also accompany with Asian slaw, Toss shredded cabbage with a small amount of rice vinegar, soy sauce and sesame oil. Season to taste with salt and pepper.
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Scallop Bisque1 tsp. sugar 1/2 tsp. dried basil 2 (14.5 oz) cans diced tomatoes 2 tbsp. butter 1/4 c. chopped onion 3 tbsp. flour 1/8 tsp. pepper 1 1/2 c. skim or 1% milk 8 oz clam juice 1 lb. bay scallops (the little ones) or shrimp 1/4 c. cream sherry (Harvey's Bristol Cream is the best)Combine first 3 ingredients in a large saucepan; cook over medium heat 10 minutes, stirring occasionally. Place mixture in a blender and process until smooth; set aside. Wipe pan with a paper towel.Melt butter in pan over medium heat. Add onion; saute 1 1/2 minutes. Add flour and pepper; cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and clam juice, stirring constantly. Cook an additional 5 minutes or until thickened and bubbly; stirring constantly. Stir in tomato mixture, scallops and sherry. Cook 3 minutes or until scallops are done. Serves 4.
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Vietnamese ChickenServes 6, 2.8 grams fat, 104 calories per serving6 half chicken breasts 1/4 c. light soy sauce 1 tbsp. salad oil 2 tbsp. lemon juice 2 cloves garlic, crushed 1/2 tsp. black pepper 1/2 tsp. sugar 1 tsp. oyster sauce 1-inch fresh ginger, minced 1 loaf Chinese tofu, thinly sliced (optional)Stir together all ingredients except chicken in a bowl. Add chicken, stir to cover, & marinate in refrigerator two or more hours.Transfer chicken to a casserole dish and bake at 350 degrees for 45 minutes to 1 hour. Serve over rice.
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This is a pretty good brownie if you're low carbing and craving something sweet. The consistency is different then regular brownies made with flour and sugar and may not appeal to everyone. I like them chilled better then warm. Decadent Fudge BrowniesRecipe By : TNT - K. Crill Serving Size : 16 Preparation Time :0:00 Categories : Low Carb DessertsAmount Measure Ingredient -- Preparation Method
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-------- 1/2 cup unsweetened cocoa powder 1/2 cup pecans -- ground 1 cup butter 1 1/2 cups splenda 4 eggs -- lightly beatenMelt butter; mix in cocoa, nuts, Splenda and eggs. Pour into buttered 9" square pan and bake at 375 for 25-30 min. They're soft when warm (good served with ice cream), but firm up when chilled.4 gr. carb - 1 gr. fiber = 3 gr. carbs per square
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Sugarless & Salt-free Pumpkin PieHere's a healthier version of this seasonal favorite. It might be interesting to see if you can substitute sweet potatoes for those who prefer sweet potatoes to pumpkin. 2 c. canned pumpkin 2 c. water 1 c. low-fat milk powder (equal to 4 cups low-fat milk) 2 eggs Sugar substitute equal to 3/4 cup brown sugar 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. nutmeg 1/2 tsp. allspice 1/4 tsp. ground clovesMix all ingredients. Pour into a 9-inch glass pie pan sprayed with non-stick spray. Bake in a preheated 350° oven for 1 hour, or until knife inserted into center of pie comes out clean.Nutritional Information Per Serving: Calories: 114; Fat: 2.9g; Carbohydrates: 14.6g; Protein: 8.3g; Exchanges: 1 Vegetable, 3/4 Low-Fat Milk.
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Caramelized-Sugar Popcorn1/4 teaspoon salt 10 cups hot-air-popped popcorn 1/2 cup sugar 2 teaspoons margarineSprinkle salt over popcorn in large bowl; set aside.Place sugar in Dutch oven. Heat over medium heat, shaking Dutch oven occasionally (do not stir), until sugar starts to melt. Reduce heat to low. Add margarine, stirring constantly, until sugar is completely melted and golden.Remove from heat. Immediately add popcorn, stirring to coat. Quickly transfer to large bowl; cool. Yield: 10 servings.Per Serving: 76 Calories; 1g Fat (12.5% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates.NOTES : If you don't have a hot-air popcorn popper, purchase popped popcorn at the supermarket. Just be sure to select a "light" type, and if the purchased popcorn is already salted, omit the salt in this recipe.


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Saucy Italian Steak1 1/2 pound beef round steak -- 3/4 to 1 inch thick 2 tablespoons all-purpose flour 1/4 teaspoon pepper 1 tablespoon olive or vegetable oil 1 (14-ounce) jar fat-free spaghetti sauce -- (any variety) 1 (9-ounce) package frozen Italian or regular cut green beans 1/4 cup sliced ripe olivesHeat oven to 375°. Remove fat from beef. Mix flour and pepper; rub over both sides of beef, shaking off excess. Cut beef into 6 serving pieces.Heat oil in 12-inch nonstick skillet over medium heat. Cook beef in oil about 5 minutes, turning once, until brown. Place beef in ungreased rectangular baking dish, 11 × 7 × 1 1/2 inches. Pour spaghetti sauce over beef. Cover and bake 1 1/2 hours or until beef is tender. During last 30 minutes of cooking place frozen green beans in sauce around beef. Cover and continue to bake as directed. Sprinkle with olives. Yield: 6 servings.Per Serving: 219 Calories; 7g Fat (28.8% calories from fat); 27g Protein; 11g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 319mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.
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Brownie Trifle1 (19.8-ounce) package fudge brownie mix 1/4 cup water 1/2 cup vegetable oil 1/2 cup fat-free cholesterol-free egg product 1 tablespoon freeze-dried instant coffee (dry) 1 (4-serving size) package chocolate fat-free sugar-free chocolate instant pudding and pie filling mix 2 cups skim milk 1 (6-ounce size) package English toffee bits (reserving 2 tablespoons for garnish) 1 (8-ounce) container frozen fat-free whipped topping -- thawed (3 1/4 cups)Heat oven to 350°. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and egg product and stirring coffee into batter. Bake and cool as directed.Cut brownies into 1-inch squares. Place half of the brownie squares in bottom of 3-quart glass bowl. Prepare pudding mix as directed on package for pudding, using skim milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping. Sprinkle with reserved toffee bits.Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any remaining trifle. Yield: 20 servings.Per Serving: 256 Calories; 10g Fat (33.8% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 441mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 1/2 Other Carbohydrates.Decrease the fat and calories even more in this decadent dessert by leaving out the English toffee bits. If you want an extra dose of chocolate, garnish with chocolate curls or sprinkle 1/4 cup of miniature semisweet chocolate chips over the crowning layer of whipped topping.


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Turkey with Herb-and-Garlic Sour Cream Sauce1 pound uncooked turkey breast slices -- about 1/4 inch thick 1 (16-ounce) bag baby-cut carrots 3 medium stalks celery -- sliced (1 1/2 cups) 1 (14 1/2-ounce) can ready-to-serve chicken broth 1 (1.2-ounce) envelope herb-and-garlic soup mix 3/4 cup reduced-fat sour cream 2 tablespoons all-purpose flour 2 tablespoons Dijon mustard Hot cooked noodles -- if desiredSpray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown. Remove turkey from skillet.Add carrots and celery to skillet. Stir in broth and soup mix (dry). Heat to boiling; reduce heat. Add turkey. Cover and simmer about 6 minutes, stirring occasionally, until turkey is no longer pink in center. Remove turkey and vegetables from skillet, using slotted spoon; keep warm.Mix sour cream, flour and mustard until blended. Beat sour cream mixture into liquid in skillet with wire whisk. Heat over medium heat about 1 minute, beating constantly with whisk, just until heated through. Serve turkey and vegetables on noodles; pour sauce over turkey. Yield: 4 servings.Per Serving: 276 Calories; 5g Fat (17.8% calories from fat); 30g Protein; 25g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 1424mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
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Apple-Oat Coffee CakeOat Streusel (below) 1 cup all-purpose flour 1 cup whole wheat flour 3/4 cup sugar 1/4 cup margarine -- softened 1 cup skim milk 3 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 cup fat-free cholesterol-free egg product OR 2 egg whites 2 medium apples -- chopped (2 cups) Apple slices -- if desiredOAT STREUSEL 3 tablespoons firm margarine 1 cup quick-cooking or old-fashioned oats 1/4 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup chopped nutsHeat oven to 350°. Grease square pan, 9 × 9 × 2 inches. Prepare Oat Streusel; set aside.Beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apples.Spread half of the batter in pan; sprinkle with half of the streusel. Top with remaining batter; sprinkle with remaining streusel. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm. Garnish with apple slices. Yield: 12 servings.OAT STREUSEL: Cut margarine into oats, flour and brown sugar, using pastry blender or fork, until crumbly. Stir in nuts.Choose your favorite baking apple for this yummy coffee cake. Try Granny Smith, Braeburn, Cortland, Haralson or Rome Beauty.Per Serving: 273 Calories; 9g Fat (28.8% calories from fat); 6g Protein; 45g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 309mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.


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Whitefish and Shrimp Cakes3/4 pound whitefish fillets -- cut up OR 3/4 pound trout fillets -- cut up OR 3/4 pound catfish fillets -- cut up 1/2 pound uncooked peeled deveined medium shrimp -- thawed if frozen 4 medium green onions -- chopped (1/4 cup) 2 tablespoons fat-free cholesterol-free egg product OR 1 egg white 2 tablespoons chopped fresh parsley 1 tablespoon all-purpose flour 1 tablespoon reduced-fat mayonnaise OR 1 tablespoon salad dressing 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon Worcestershire sauce Reduced-fat tartar sauce or salsa -- if desiredPlace all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by Scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce. Yield: 6 servings.Per Serving: 134 Calories; 5g Fat (32.7% calories from fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 295mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
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Savory Chicken Cheesecake2 (8-ounce) packages cream cheese -- softened 1 (8-ounce) container sour cream-and-onion dip 1 tablespoon all-purpose flour 1 1/2 teaspoons dried dill weed 3 eggs 1 cup cooked chicken -- finely chopped 1/2 cup cranberry-orange relish -- drained 2 tablespoons chopped walnuts -- toasted Orange peel -- if desiredHeat oven to 300º. Lightly grease springform pan, 8 × 3 inches. Beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in dip, flour and dill weed. Beat in eggs, one at a time. Fold in chicken. Spread in pan.Bake about 1 1/4 hours or until edge is golden brown and center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.Remove side of pan. Spoon relish onto center of cheesecake. Sprinkle with walnuts. Garnish with orange peel. To serve, cut into wedges. Yield: 24 appetizer servings.Per Serving (excluding unknown items): 122 Calories; 10g Fat (71.5% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.
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Chocolate-Cherry Sand Tarts3/4 cup sugar 3/4 cup butter or margarine -- softened 1 egg white 1 3/4 cups all-purpose flour 1/4 cup baking cocoa 1 3/4 cups (about) cherry preserves Chocolate Drizzle -- (recipe follows)CHOCOLATE DRIZZLE 2/3 cup semisweet chocolate chips 1 tablespoon shorteningBeat sugar, butter and egg white in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cocoa. Cover and refrigerate about 2 hours or until firm.Heat oven to 350º. Shape dough into 1-inch balls. Press each ball in bottom and up side of each ungreased sandbakelse mold, about 1 3/4 × 1/2 inch. Spoon about 1 1/2 teaspoons cherry preserves into each mold. Place on cookie sheet.Bake 12 to 15 minutes or until crust is set. Cool 10 minutes; carefully remove from molds to wire rack. Cool completely. Drizzle with Chocolate Drizzle. Yield: 54 cookies (1 per serving).CHOCOLATE DRIZZLE:Melt ingredients over low heat, stirring occasionally, until smooth.
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Per Serving: 86 Calories; 4g Fat (34.6% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.NOTES : Cookie Tips To quickly make Chocolate Glaze, place chocolate chips and shortening in a microwavable bowl. Microwave uncovered on Medium (50%) 1 to 2 minutes or until mixture can be stirred smooth.Sandbakelse Mold A sandbakelse mold is a metal pan designed with tiny fluted cups and is used to bake tiny cookies with a filling. These molds can be found at kitchenware specialty stores.


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Thought you might enjoy this recipe during the Holidays. They really are delicious.VACUUM COOKIES-THEY DISAPPEAR FAST1/2 cup margarine, not butter, melted 1 (18.25 oz.) box yellow cake mix, plain mix without pudding added 3 eggs 1 (8 oz.) package cream cheese, softened 1 (1 lb.) box powdered sugar 1/2 cup flaked coconut 1 cup chopped walnuts or pecansCombine margarine, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well greased 15X10 inch jellyroll pan. Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan, spreading evenly. Bake at 325 degrees for 45 to 50 minutes until golden brown. Cool pan on wire rack to room temperature. Makes 4 dozen bars.
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Here are some Thousands Of Great Recipes of Egg Nog, Beef Bourguignonne, and Pumpkin PieWorlds Greatest Egg Nog (& you won't BELIEVE it's low fat!Egg Nog3 c Fat Free Half & Half 1 c Egg Substitute 1 T Real Vanilla 1/2 c brandy or to taste 1/2 c Myers' Rum or to taste 1/2 c Amaretto or to taste 4 pkt sugar substitute or to taste Blend well. Place a scoop of Fat Free Ice cream in each cup. Sprinkle w nutmeg, pour in 'nog'.
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Christmas Beef Bourguignonne (sung to the Christmas Carol)12 stems of parsley 11 black peppercorns 10 onions, quartered 9 carrots, chunky 8 cups of red wine 7 cups of beef stock 6 cloves of garlic 5 t s rosemary & thyme 4 alspice berries (&/or whole cloves.not part of song) 3 bay leaves 2 ounce brandy and an eye of round, about 6 lbsDe-fat meat, cut in chunks, marinate overnight. Drain, strain2 strips bacon, chopped, fry crisp, remove 1 lb little mushrooms, brown, remove pearl onions, carmelize, removeDust chunks of meat w flour, brown and remove add 2 T tomato paste, cook to brown Add back in the carrots, onions marinade and boil Cook 4 hr 275 deg oven Strain, thicken juicesAdd everything back in, serve w mashed potatoes The only fat is in the meat and bacon. So fat content depends on the size of your Christmas serving (and we all know we eat a little extra at Christmas)* you can use chuck, instead of round, but the fat content soars!
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Pumpkin PiePhyllo Pie Crust (see below)1 c egg substitute whisk 1st 3 well 15 oz pumpkin puree 1 c skim milk3/4 c sugar whisk these 5 well 1 t cinnamon 1/2 t ea ground ginger, salt 1/4 t ground maceCombine well. Pour into pie crust, bake in preheated oven 350 for 70 min. or 'til knife inserted in center comes out clean. Opt: Add more egg sub for a lighter fluffy pie.Phyllo Pie CrustLay a sheet of Phyllo out, spray with Pam Butter Spray...repeat 3 times Press into pie plate, trim. Fill. This is basically just to hold the contents together for slicing. It will NOT be flaky.
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a "cheesecake that was made with a cake mix". CHERRY TOPPED CHEESECAKE1 pkg Duncan Hines YELLOW CAKE mix (not extra moist--just simple mix) 2 pkg (8 oz) cream cheese, softened 1/2 cup sugar 1-1/2 cups milk 3 tablespoon lemon juice 1 tablespoon oil (use Crisco) 1 tablespoon vanilla extract 4 eggs 1 can (21 oz) cherry pie fillingPreheat oven to 300 deg. Reserve 1 cup of dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly.) Press crust mixture evenly into bottom and 3/4 way up the sides of a greated 9x13 pan. (Can also bake in 2-9 inch cake pans for 40-50 min. at 300 deg.) In same bowl, blend cream cheese and sugar. Add 3 eggs and the reserved cake mix; beat 1 min. at medium speed. At low speed, slowly add milk and flavorings; mix until smooth. Pour into crust. Bake at 300 deg for 45-55 min, until center is firm. When cool, top with pie filling; chill before serving. Store in refrig. or freeze covered with foil.
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Enjoy this tasty dish for holidays or anytime. Yams with Orange Glaze4 yams or sweet potatoes 1 cup orange juice 1 1/2 Tbsp. cornstarch 1/4 cup pure maple syrup 1 tsp. grated orange rind 1/2 t. grated lemon rind salt to tasteCook yams, peel and slice into a baking dish. Combine half of the orange juice with cornstarch and stir to dissolve starch. Add remaining orange juice and other ingredients and bring to a boil, stirring constantly. Simmer until thick and clear. Pour glaze over the yams and serve.Serves 4 Enjoy!
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This recipe is easy, is prepared the day before and is always the favorite when we have our annual Holiday Brunch. Overnight Caramel French Toast1 cup packed brown sugar 1/2 cup butter 2 tbs. light corn syrup 12 slices white or whole wheat bread 1/4 cup sugar 1 tsp. cinnamon, divided 6 eggs, beaten 1 1/2 cups whole milk 1 tsp. real vanilla extract1. Lightly grease a 13 x 9 x 2 baking dish & set aside2. Bring brown sugar, butter and corn syrup to a boil. Remove from heat & pour into baking dish. Top with six slices of bread. Sprinkle with combined sugar and 1/2 teaspoon of cinnamon. Top with remaining bread.3. Beat eggs, milk, vanilla & remaining cinnamon & pour over bread. Cover and refrigerate overnight.4. Remove dish from refrigerator, preheat oven to 350 degrees. Bake 30 to 35 minutes.
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This is a real crowd pleaser, and it's not hard to make. I have seen many recipes for this item, but this is my own simple version, which is virtually foolproof.Butternut Squash Soup2 leeks 1 stick butter (divided) 6 Tbsp flour 2 Cans Chicken Broth 2 medium Butternut squash 1/2 pint heavy cream Sprigs of fresh sage for garnish (or croutons, or whatever you like)Put an inch of water in a roasting pan, prick the skin of the squash, and roast them whole in the water, about an hour or until the skin looks wrinkled and starting to darken. Remove squash to a rack and allow to cool until easy to handle. Then slice each squash in half, remove the seeds and stringy flesh. Scoop out the cooked squash and reserve in a bowl.Dice the WHITE parts only of the leeks, and saute in 6 Tbsp melted butter until tender but not browned. Stir in the flour to form a roux (paste). Gradually stir in the chicken broth, stirring constantly so a thickened sauce forms. Stir in the cooked squash. If the mixture is TOO thick, add additional broth (or water). Just before serving, stir in the cream and the remaining 2 Tbsp of butter. Bring to temperature but do not boil the cream. If you are serving this in individual bowls, garnish each with a small sprig of fresh sage, some croutons, a dollop of sour cream, or whatever your imagination comes up with!
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Hello and Happy Holidays to everyone! I found this recipe a while back and pulled it out for our family get together over Thanksgiving. It was a huge success all the way around with everyone requesting the recipe. Its quick, refreshing and easy to make ahead of time. Sticky Salad1 LB bacon, browned & chopped 1 to2 cups slivered almonds 1/4 to 1/2 cups white sugar 4 cups broccoli (raw, cut in small pieces) 2 cups celery, chopped 3 to 4 cups red &/or green seedless grapes 1 cup raisinsDressing:1 cup miracle whip 1/2 cup white sugar 1 tsp. vanillaBrown bacon and set on paper towels to absorb grease. Put wax paper on cookie sheet, put sugar and almonds in skillet and cook until browned, (sugar will melt). Spread almonds thinly on cookie sheet fast so they do not clump together. Combine broccoli, celery, grapes & raisins in bowl. Combine miracle whip, sugar & vanilla and add to broccoli mixture. Do not add bacon or almonds until ready to serve. May be refrigerated in 3 separate containers the day before needed. When ready to serve add the bacon & the almonds & stir.
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This is a wonderful and easy recipe from one of my very best friends. It is sooo simple but looks like you have worked all day ! Fiesta Casserole1 can cream of chicken soup 1-8oz jar of cheeze whiz 2 cups chopped canned or cooked chicken 1-4oz chopped green chilies 12 corn tortillas 1 can(10oz) mild enchilada sauce 1-2 cups shredded lettuce 1/2 cup chopped tomatoes Pre-heat oven to 350 Combine soup and cheese mixing until well blended. Add chicken and green chilies. Spread 1/2 cup of mixture into a 2 qt casserole. Layer four tortillas, dipping each in enchilada sauce on top of chicken mixture. Repeat 3 more times. Cover with foil and bake 20 minutes. Remove from oven and remove foil and place back in the oven for 15 more minutes uncovered. When hot and bubbly remove from oven and place shredded lettuce and cut up tomatoes on the top. Serves 6
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While shopping for Thanksgiving "staples", I noticed a lady buying multiple bags of cranberries. I couldn't resist asking her WHAT she was making and she laughed and offered me the recipe below. It's a holiday tradition at my house. Hope it will be at yours too:-) CRANBERRY CRISP3 Cups diced, cored, unpeeled Granny Smith Apples 2 Cups raw, whole Cranberries 1 1/2 Cups granulated Sugar1 1/2 Cups Oatmeal 1/3 Cup plain Flour 1/2 Cup chopped Pecans 1/2 Cup Brown Sugar 1 stick melted MargarineButter the bottom of a large baking dish. Layer apples in the bottom, then layer cranberries next. Sprinkle sugar over this mixture. Mix together oatmeal, nuts, flour, brown sugar, and melted margarine. Sprinkle over top of fruit.Bake at 300 degrees for 1 hour. This is good served hot with vanilla ice cream; however it's also good cold.
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Cathedral Window Holiday bars (Recipe from Gold Medal Flour) 1 cup butter or margarine, softened 1 cup brown sugar (packed) 2 eggs 2 cups Gold Medal self-rising flour 2 bars (4 oz. each) sweet cooking chocolate 1/2 cup butter or margarine 2 cups powdered sugar 2 eggs, slightly beaten 1 package (10 1/2 oz.) colored miniature marshmallows 1 cup chopped pecans Heat oven to 350 degrees. Mix 1 cup butter, the brown sugar and 2 eggs; stir in flour. Press in ungreased oblong pan, 13/9/2 inches. Bake 25 minutes; cool. Heat chocolate and 1/2 cup butter in 3 qt. saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat. Stirin powdered sugar and 2 eggs; beat until smooth. Stir in marshmallows and pecans. Spread over cookie base. Refrigerate at least 2 hours. Cut into bars, about 2 x 1 1/2 inches. store covered with aluminum foil in refrigerator. 32 bars. Candied Cherry Holiday Bars: Substitued white miniature marshmallows for the colored marshmallow. Stir in 1 cup each whole red and green candied cherries with the pecans. Peanutty Holiday Bars: Substitute whie miniature marshmallows for the colored marshmallows and 2 cups salted peanuts for the pecans.
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Date-Nut Pinwheels3/4 pound pitted dates -- finely chopped 1/3 cup granulated sugar 1/3 cup water 1/2 cup finely chopped nuts 1 cup packed brown sugar 1/4 cup shortening 1/4 cup butter or margarine -- softened 1/2 teaspoon vanilla 1 egg 1 3/4 cups all-purpose flour 1/4 teaspoon saltCook dates, granulated sugar and water in 2-quart saucepan over medium heat, stirring constantly, until slightly thickened; remove from heat. Stir in nuts; cool.Beat brown sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.Roll half of dough at a time on waxed paper into rectangle, 11 × 7 inches. Spread half of the date-nut filling over each rectangle to within 1/4 inch of 11-inch sides. Roll up tightly, beginning at 11-inch side, using waxed paper to help lift. Pinch edge of dough to seal. Wrap and refrigerate about 4 hours or until firm.Heat oven to 400º. Cut rolls into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Yield: 72 cookies (1 per serving).Per Serving: 58 Calories; 2g Fat (29.9% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.NOTES : Cookie Tips A quick and easy way to chop dates is to use a food processor. To keep dates from sticking to blade, add about 1 tablespoon sugar from the recipe to the dates before processing.Make It Your Way Create attractive red-filled cookies by making Cherry-Almond Pinwheels. Replace pitted dates with dried cherries, use 1/2 cup finely chopped blanched almonds and substitute almond extract for the vanilla. These pretty pinwheels are sure to be a hit on a cookie tray.


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Chicken & Spinach Pasta*1/2 cup of tomato sauce, low sodium 1 tsp. of olive oil 1 clove of garlic 1 cup of frozen spinach 2 tsp. of Parmesan cheese 1/2 tsp. of Italian seasoning 6 oz. of chicken breast: boneless and skinlessCook pasta according to recipe provided. Rinse chicken breast and pat dry with paper towel. Slice into half-inch strips and set aside. Mince garlic. Microwave spinach for 5 minutes and drain. Heat oil over low-medium heat in a nonstick skillet and sauté garlic for about 2-3 minutes, until just soft. Increase heat to medium, add sliced chicken and cook for 7-10 minutes, or until no longer pink. Add spinach, tomato sauce and Italian seasoning, lower heat to low and simmer, covered, for about five minutes. Add cooked pasta and cheese to pan, heat through, about 1-2 minutes, stirring ingredients 2-3 times, and serve. Pasta, cooked* 1 1/2 oz. of pasta (dry, uncooked)Choose pasta that you prefer, such as penne, spaghetti, or linguini. Bring water to a boil over high heat, using at least twice as much water as the amount of pasta. Add pasta and cook, stirring occasionally, until tender but not soft, about 8 minutes. Drain pasta, and add to recipe or serve (do not rinse.)Note: This gives 540 calories and 12 grams of fat, suitable for an 1800 calorie diet.
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Chocolate-Orange-Chocolate Chip Cookies1 cup sugar 2/3 cup butter or margarine -- softened 1 tablespoon grated orange peel 1 egg 1 1/2 cups all-purpose flour 1/3 cup baking cocoa 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 cup chopped pecans 1 (6 ounce) package semisweet chocolate morsels (1 cup) 1/3 cup sugar 1 teaspoon grated orange peelHeat oven to 350º. Beat 1 cup sugar, butter, 1 tablespoon grated orange peel and the egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate morsels.Shape dough into 1 1/2-inch balls. Mix 1/3 cup sugar and 1 teaspoon grated orange peel. Roll balls in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet. Cool on wire rack. Yield: 30 cookies (1 per serving).Per Serving: 152 Calories; 9g Fat (49.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 83mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.


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Parmesan-Shrimp Pasta Bake1 (16-ounce) package farfalle (bow-tie) pasta 6 tablespoons butter or margarine 3 cloves garlic -- finely chopped 6 tablespoons all-purpose flour 1/3 cup dry vermouth OR 1/3 cup chicken broth 2 3/4 cups half-and-half 1/2 cup clam juice 1 tablespoon tomato paste OR 1 tablespoon ketchup 3/4 teaspoon salt 1/4 teaspoon pepper 1 pound uncooked peeled deveined medium shrimp -- thawed if frozen 2 tablespoons chopped fresh dill OR 2 teaspoons dried dill weed 3/4 cup freshly grated Parmesan cheeseHeat oven to 350º. Grease shallow 2-quart casserole. Cook and drain pasta as directed on package.Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.Stir pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot. Yield: 8 servings.Per Serving: 533 Calories; 22g Fat (38.7% calories from fat); 25g Protein; 54g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 640mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
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CHRISTMAS WREATH COOKIES1 (10 1/2 oz) bag miniature marshmallows 6 cups corn flakes 1/4 cup melted margarine Green food coloring Waxed paper Red hot decorative candiesMelt margarine in 4 quart pot; add marshmallows, melt over medium-high heat stirring constantly. Add green food coloring, mixing well, until desired color. Then add corn flakes, stirring until coated.Cool mixture for 5 minutes. Drop spoonfuls on waxed paper. Using buttered hands, shape into wreaths. Place cinnamon red hots on wreaths for "balls."Remove and place wreaths on waxed paper (between each layer) and store in airtight tin in refrigerator or cool room. Yield: 36.
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Per Serving: 55 Calories; 1g Fat (20.9% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.


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Morning Glory Oven French ToastCranberry-Raspberry Topping (below) 3 eggs 3/4 cup milk 1 tablespoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 18 slices French bread -- 1/2 inch thick Powdered sugar -- if desiredCRANBERRY-RASPBERRY TOPPING 1 (10-ounce) package frozen raspberries -- thawed 1 cup sugar 1 cup fresh or frozen cranberriesPrepare Cranberry-Raspberry Topping. Heat oven to 500º.Beat eggs, milk, granulated sugar, salt and cinnamon in small bowl with fork.Dip bread into egg mixture; place on plate. Lightly grease cookie sheet. Heat cookie sheet in oven 1 minute; remove from oven. Place dipped bread on hot cookie sheet.Bake 5 to 8 minutes or until bottoms are golden brown. Turn bread; bake 2 to 4 minutes longer or until golden brown. Sprinkle with powdered sugar. Serve with topping. Yield: 6 servings.CRANBERRY-RASPBERRY TOPPING Drain raspberries, reserving 1/2 cup juice. Mix juice and sugar in 2-quart saucepan. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cool. Yield: 6 servings.Per Serving: 348 Calories; 4g Fat (11.3% calories from fat); 7g Protein; 71g Carbohydrate; 4g Dietary Fiber; 98mg Cholesterol; 361mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.
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This recipe is for a 'salad' (more a dessert) that has been a Thanksgiving and Christmas standard in my family for as long as I can remember. I carried on the tradition with my family, and I know my daughter will forever think something is missing if this dish is not presented at the proper time of year. It's taken from the Better Homes and Gardens cookbook, but with a couple of modifications. 24-Hour Salad1 1-lb 4.5 oz. can (2 1/2 cups) pineapple tidbits 3 egg yolks 2 Tbsp. sugar 2 Tbsp. vinegar 1 Tbsp. butter1 1-lb can (2 cups) pitted light sweet cherries, drained * 1 11 oz. can Mandarin orange segments, drained 2 cups miniature marshmallows 1 cup (1/2 pint) whiping cream, whippedNote: Over the years, the size of canned fruit has changed, but as long as you can come close, this turns out.Drain pineapple, reserving 2 tablespoons syrup (or these days of packed in it's own juice -- 2 Tbsp. juice!). In top of double boiler, beat egg yolks slightly; add reserved syrup, sugar, vinegar and butter. Place over hot NOT boiling water; cook, stirring constantly, till mixture thickens slightly and barely coats a spoon (about 12 minutes). Cool to room temperature.(Successful cheats: I typically do not bother stirring, just make sure the water temperature is below boiling, and go about draining and drying the fruits. I then use a whisk to smooth out the custard. I also let it cool as much as possible, but it's probably always above room temperature.)Combined well-drained fruits and marshmallows. Pour custard over and mix gently. Fold in whipped cream. Pour into serving bowl (or mix it carefully in your serving bowl <g). Cover and chill 24 hours in refridgerator. Serves 6 to 8.* When my grandfather used to fix this, it was possible to buy canned Queen Anne cherries. They seem to have become scarcer than hen's teeth. For the last several years, I have used Dark Sweet Cherries - which by the way come pitted, a plus! I drain the canned fruits in a colander, but then pat them with several paper towels to remove as much moisture as possible. This not only improves the texture of the dish, but helps to keep the dark cherries from turning it all a rather dark purple, although it's still a pinkish lavender. I don't notice much difference in taste.
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My family found this recipe a couple of years ago and can't stop making these muffins, everyone who tries them has to get the recipe. If you love pumpkin, you will absolutely love these muffins. I chop the apples more like chunks so that you can really taste them, it's great! They are wonderful anytime of the year, warm or cooled. And the best part is you only use half the can of pumpkin, so you have to use the other half to bake another batch soon! Pumpkin Apple Streusel Muffins (Makes 12-18 muffins, depending on size) 2 1/2 cups all-purpose flour 2 cups sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup Libby's Solid Pack Pumpkin 1/2 cup vegatable oil ( or substitute with applesauce) 2 cups peeled, chopped apples (any kind, but gala are great) Streusel ToppingIn large bowl, combine first five ingredients; set aside. In medium bowl,combine eggs, pumpkin, and applesauce. Add liquid ingredients to dry ingredients; stir just until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Sprinkle streusel topping over batter. Bake in preheated 350 degree oven for 35 to 40 minutes, or until toothpick comes out clean.Streusel Topping: In small bowl, combine 2 tablespoons all-purpose flour, 1/4 cup sugar, and 1/2 teaspoon ground cinnamon. Cut n 4 teaspoons butter,until mixture is crumbly.Variation; For 6 giant muffins, increase baking time to 40-45 minutes.in Kentucky and Beer Cheese is a very popular party food or appetizer. BEER CHEESE1 1/2 LB. SHARP CHEDDAR CHEESE-SHREDDED 1 LARGE ONION - chopped 3 CLOVES GARLIC 1 TSP. TABASCO SAUCE (ADD MORE TO TASTE) 8 1/2 OUNCES STALE BEERUSING BLENDER, BLEND ONION, GARLIC, TABASCO AND 4 1/2 OUNCES OF BEER FOR 10 MINUTES.BLEND 4 REMAINING OUNCES OF BEER INTO THE ABOVE MIXTURE FOR 2 MINUTES. ADD SHREDDED CHEESE, IN SMALL BATCHES AND BLEND UNTIL WELL BLENDED.Beer cheese is usually served with celery sticks and saltine crackers.
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I recently served these soups at a church family dinner - there was nothing left to take home!Winter Garden Soup 1 medium yellow cooking onion, peeled, medium dice 1 shallot (medium bulb), peeled, sliced 1 clove elephant garlic, peeled, sliced 1 stem leeks, trimmed, washed, sliced 1/3 - 1/4 inch thick 2 tablespoons olive oil 1 teaspoon salt or seasoned salt 1/2 teaspoon ground ginger 2 large stalks celery, washed, sliced on diagonal 2 16 oz cans vegetable (or chicken) broth 1 broth-can of white wine (I used white grenache) 1 broth-can water 2 tablespoons Lea & Perrins White Wine Worcestershire Sauce 1/2 pound carrots, washed, sliced 1 /2 pound parsnips, peeled, sliced 1/2 small (or 1/4 medium) cabbage, chopped or shredded (or half of a bag of slaw mix) 1 large sweet potatoes, peeled, large dice 2 medium cooking apples (Granny Smith or Gala work great), cored, diced 1 12 oz Keilbassa or turkey keilbassa (optional) salt and pepper or seasoned salt to tastePrepare first four ingredients, cook in large soup pot over medium-high heat, with olive oil until tender, stirring frequently. Add salt, stir just till they start to turn golden. Add celery, cook five minutes longer. Add broth, wine, and Worcestershire sauce. Cook on med-high till it starts to boil. Meanwhile prepare remainder of vegetables. Add to soup, add just enough water to cover the vegetables, return to boil, Reduce heat and cook till all vegetables are tender. (Some people like them well done, some like them tender-crisp.) This tastes even better the second day, if you can keep it around that long! If you are a vegetarian, use vegetable broth and omit the meat. If you like a heartier soup, use chicken broth and keilbassa, cut on the diagonal. The salt is just enough to help carmelize the onions. You may need to add more at the table.I served this with homemade bread. Nothing else was needed!
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It has quickly become a favorite for our family and friends. Also included are substitutions to greatly reduce the calorie count -- this recipe is very forgiving of calorie reductions! Pumpkin Pie Cake1 - 30 oz. can of pumpkin (plain, not spiced) 2 whole eggs 2 egg whites 1 - 12 oz. can evaporated milk 2 teaspoons cinnamon 1/2 teaspoon salt 1/4 teaspoon ginger 1/4 teaspoon allspice 1 cup sugar 1 box yellow cake mix 1 cup coarsely chopped pecans 1 cup butter Optional: whipped creamSpray the bottom of a 9" x 13" glass pan with Pam. In a large bowl, mix the pumpkin, spices, eggs and egg whites, sugar and evaporated milk. Pour the pumpkin mixture into the bottom of the prepared pan. Sprinkle the dry cake mix over the top evenly. Sprinkle the pecans evenly over the cake mix. Melt the butter, then drizzle it evenly across the top of the cake mix and nuts. Bake for one hour at 350 degrees Fahrenheit. Serve warm or cold, depending on how you like your pumpkin pie! Top each serving with a dollop of whipped cream if desired.Want to reduce the calories in this? Substitute skim evaporated milk for whole evaporated milk. Substitute reduced fat cake mix for regular mix. Substitute 3/4 cup diet margarine + 1/4 cup water for butter. Reduce the amount of pecans by half. Substitute Egg Beaters for whole eggs.
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This tea mix smells as good as it tastes. It would make a great gift in pretty jars. Put it in a basket and add some Christmas candles, homemade cookies, a CD or a favorite Christmas movie. I use two tablespoons of the mix in a large mug.Fireside Tea Mix1 jar Tang (orange drink powder) 15 oz size 1 cup granulated sugar 1 cup instant tea powder (unsweetened) 1/2 cup lemonade powder (sweetened) 1 packet unsweetened cherry Kool-Aid 2 teaspoons cinnamon

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