LIGHT MEXICAN-STYLE BREAKFAST CUPS

2 large tomatoes Vegetable cooking spray 1/2 cup frozen egg substitute -- thawed 1/4 teaspoon ground cumin 2 tablespoons shredded lowfat Monterey Jack cheese 1-1/2 tablespoons tortilla chips -- unsalted, crushed 1 tablespoon minced fresh parsley

Cut tomatoes in half and scoop out pulp, leaving shells intact. Chop pulp and set aside. Invert tomato shells on paper towels to drain.

Place shells in a shallow baking dish coated with cooking spray, cut side up. Bake, uncovered, at 400 degrees F. for 5 minutes. Remove shells from oven and set aside.

Combine chopped pulp, egg substitute, and cumin in top of double boiler; bring water to a boil. Reduce heat to low; cook until egg substitute mixture is firm but still moist, stirring frequently. Spoon into shells. Top with cheese, crushed chips, and parsley. Bake, uncovered, at 400 degrees F. for 5 minutes or until cheese melts and tomato is thoroughly heated. Serve immediately. Yield: 2 servings.

Per Serving: 191 Calories; 11g Fat (48.3% calories from fat); 10g Protein; 15g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 234mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat.

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BEEFY RICE CASSEROLE

1 pound ground beef 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 2 cups cooked rice 4 ounces mushroom pieces -- (canned) drained 8 ounces tomato sauce 1/2 cup ketchup 5 slices bacon -- cooked and crumbled 1 teaspoon salt 1/8 teaspoon ground black pepper

Heat oven to 350 degrees F. In large skillet over medium heat, brown ground beef, onion, celery, and green pepper. Drain. Stir in remaining ingredients; mix well. Pour into 2-quart casserole. Bake at 350 degrees F. for 40 minutes. Yield: 4 servings.

Per Serving: 584 Calories; 35g Fat (53.4% calories from fat); 26g Protein; 42g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 1446mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 5 Fat; 1/2 Other Carbohydrates. _______________________________________

This is one of my sister-in-law's recipes. It's easy and delicious!

ANNIE'S ONION SOUP

4 extra large onions 9 Tbsp. butter 1/4 tsp. pepper 6 cups boiling water 6 beef bouillon cubes French bread Parmesan cheese Swiss cheese Cheddar cheese

Saute onions in butter in Dutch oven over low heat for 1 hour. Dissolve bouillon in 1 cup boiling water. Add 5 cups boiling water to onions. Add pepper and bouillon. Simmer for 1 hour. Ladle soup into ovenproof bowls or casserole dish. Place a slice of bread on top of each serving. Sprinkle with grated Parmesan, Cheddar, and Swiss cheeses. Heat in a 425 degree oven for 10 minutes. Place under broiler until cheese is bubbly.

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Really Easy CrockPot Beef Stew

stew meat (I use about 2 lbs.) carrots (I use a small bag of "baby" carrots) celery (about 3 stalks, cut into 1-inch hunks) onion (one medium yellow onion cut into hunks, or a package of small frozen pearl onions) cubed potatoes (3 - 4 medium potatoes pared and cut into cubes) 1/2 cup water, with 1 beef bullion cube dissolved 1 bay leaf Few dashes of garlic powder 1 or 2 cans condensed tomato soup, (depending on how much meat and veggies you use)

Throw it all in the slow cooker and cook all day! This is really good and doesn't taste like tomato soup when it is finished.. You don't even have to brown the meat, just cook for a least 8 hours, will hold longer than that.

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HERBED TURKEY and WILD RICE CASSEROLE

6 slices bacon, cut in 1/2 inch pieces 1 pound turkey tenderloin, cut into 3/4-inch pieces 1 med. onion, chopped 1 med. sliced carrot 1 med. stalk chopped celery 2 cans chicken broth 1 can condensed cream of chicken soup 1/4 t marjoram 1/4 t oregano 1 1/4 cups uncooked wild rice cook bacon till crisp, remove from skillet, drain, using 1 T bacon drippings, add turkey, onion, carrot, and celery cook 3 to 4 minutes put in slow cooker with broth, soup, herbs, bacon and wild rice cook on low setting 6 to 7 hours, until rice is tender and liquid absorbed.

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Chili

3 lbs. ground beef 1 large onion 1 large bell pepper 1 pack hot chili powder mix 3 cans beans (1 - Northern Beans, 1 - Pinto Beans, 1 - Black Beans) 1 can Rotel (chopped tomatoes with mild green chilies) 1 med. can tomato paste 2 cups water

Brown meat, onion, and pepper together. Then add hot chili powder mix. (I added extra since it was so much meat.) Add the remaining ingredients to the cooked meat mixture. I let it cook for a couple of hours in the crockpot.

Nice if served with sour cream and grated cheddar cheese.

This recipe was made for a work function and serves 12. It is suitable for adjustments. I also cook it on the stove (low - med heat) with 1 lb. meat and 1 can pinto beans with all other ingredients adjusted. You will need more water depending on how long you let it simmer. The great thing about chili is that you can add more or less of ingredients depending on how spicy, meaty, tomatoey, etc that you like it. If I have fresh tomatoes on hand, I will cut them up instead of using the Rotel; sometimes I have 4 oz. cans of mild green chilies to throw in when using my own fresh tomatoes. You can also substitute refried beans or chili starter Bush's beans for a regular can of beans. Have fun experimenting.

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Beanless Chili

1 to 1 1/2 pounds hamburger 2 - 15oz cans tomato sauce, rinse cans out with 1/2 water (if you would like you can add 1 can of diced tomatoes) 1 medium onion, diced (more if desired) 1 package chili seasoning, any brand 1 teaspoon chili powder 1/4 cup milk 1 cup broken up spaghetti noodles (cook until 1/2 done) (or any kind of noodle you like) Brown meat in fry pan with onion and 1/2 package of chili seasoning, fry until just a wee bit crisp, drain off fat. In medium to large pot (or slow cooker) put meat mixture, tomato sauce, diced tomatoes if using, rest of chili seasoning, chili powder, milk and cooked noodles. Bring to boil, then turn down to simmer for however long you like or however thick you want it to boil down to. (If you are going to put this in a slow cooker to cook all day you do not have to bring it to a boil first)

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Kelly's Hot Artichoke Dip

(I got this recipe from a friend, but added a lot more cheese than actually called for!)

1 cup of mayonaise (or the small jar) 1 can of artichoke hearts in water (not marinated) 2 cups of grated mozzerella cheese (you can buy the pre-shredded cheese in a bag) 1 cup of grated romano cheese (NOT the powdered kind!)

Pre-heat oven to 375 degrees. Chop artichoke hearts. Dump all ingredients into an oven-safe bowl and mix thoroughly. You may also add some crushed garlic, too. Bake for about 25 minutes, or until bubbly. Serve with sliced baguettes or crackers! It will go fast!

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Our Favorite Meatloaf

1 egg 1 cup quick oats 1/3 cup catsup 1/4 cup chopped onion 2 Tbsp. worcestershire sauce 2 tsp. seasoned salt 1/2 tsp. pepper 2 lbs. ground beef

Beat egg slightly; stir in other ingredients, except beef. Mix well. Add ground beef and mix. Pat mixture into a 9x 5 x3 inch loaf pan. Bake in a 325* oven about 1 hour.

P.S. I usually make two smaller loaves out of this so it will cook faster.

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The recipe was shown by the chef at the Waldorf Astoria and he prepared this for a cooking Olympics. It's so simple you may not want to think it's a legitimate cheesecake effort, but give it a try.

SIMPLE CHEESECAKE

Crust: (do this first) 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1 teaspoon cinnamon 1/4 cup melted butter

Melt butter slowly in a pot on the stove. Remove from heat. Mix dry ingredients and stir them into the melted butter. Mix thoroughly. Press evenly into a pie shell and chill. (Using the back of a soup spoon helps the spreading process a bit.)

Filling: 12 oz. soft cream cheese 2/3 c. sugar Mix well. You can probably do it by hand, but I like to use an electric mixer.

Add to cream cheese/sugar mixture and mix thoroughly: 2 eggs grated rind of 1 lemon 1 tablespoon lemon juice 1 teaspoon vanilla (or to taste)

Pour into chilled crust and bake at 350 until sheen is gone and it jiggles evenly. This is approximately 35 minutes.

Remove from oven and cool 5 minutes. Then spread topping gently over the top and bake 5 minutes longer.

Topping: 1 cup sour cream 2 tablespoons sugar 1 or 2 tablespoons lemon juice 1 teaspoon vanilla

If you have leftovers, freeze the slices and pop them out for a quick dessert.

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If you have leftovers, make Frito pie - spoon the chili over Frito's corn chips and top with shredded cheddar cheese.

Coors Light Chili

2 lb ground beef or sausage 1/2 cup diced onion 1 14-1/2 oz can chopped tomatoes with liquid 1 14 oz (?) can tomato juice 1 14 oz (?) can chili beans, with liquid 1/4 to 1/2 cup chili powder, depending on taste 1 T paprika 1 tsp cumin 1 T sugar 1 to 3 tsp red pepper, depending on taste 1 can Coors Light (or other beer) salt and pepper to taste

Brown the meat with the onions. Drain off any fat. Add the tomato juice, chopped tomatoes and chili beans. Add spices and sugar, going easy on the chili powder and red pepper until you've had a chance to taste it. Allow to come to a low boil. Add the beer, allow to boil, and taste again to re-season if necessary. This, of course, can be made without the beer, but you may need to add water or additional tomato juice if the soup is too thick. Serve with celery spread with peanut butter (don't ask me why - it's just good!).

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Hint: if you cook it over night and don't like the smell of food cooking while you sleep, put it in the garage

Radybug's Crock Pot Roast

1 pkg. Hidden Valley Ranch Dressing Mix 1 pkg Italian Dressing Mix 1 pkg Brown Gravy Mix 1 roast to fit in crock pot

Place roast (any kind) in the bottom of crock pot. Empty contents of the three packages on top of roast. Pour a little water in the bottom of the crock pot. Cover and cook on low for 6 - 7 hours Enjoy

Hint: You can cut a roast in half and layer it to make it fit

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I like to make this fresh tuna with a small green salad on the side and some nice crusty bread.

TUNA WITH TWO PEPPER SAUCE

Don't worry the jalapeno peppers cook out and give a nice earthy flavor, this is low cal, low fat.

1 pound fresh tuna cut in 4 steaks salt and pepper 2 tablespoons olive oil 1 cup chopped onion 2 cloves garlic minced 2 green peppers, cut into very thin strips, lengthwise 2 jalapeno peppers, cut into very thin strips, lengthwise 1 pound tomatoes, chopped

Preheat broiler and coat with spray, sprinkle tuna with salt and pepper, broil fish about 5 minutes on each side, meanwhiile, heat oil in skillet, add onion, garlic, jalapenos, bell peppers, salt and pepper, cook stirring 5 minutes, add tomatoes and cook another 5 minutes. Serve tuna with the sauce spooned over the top. Makes 4 servings.

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HAM TETRAZZINI

1/4 cup all-purpose flour 1 cup chicken broth 1 cup milk 1/4 teaspoon black pepper Salt to taste 1 tablespoon butter or margarine 2 cups sliced mushrooms 1/2 cup green bell pepper -- diced 3 cups cooked wide egg noodles 1 cup cooked ham -- cubed 1/3 cup grated Parmesan cheese 1 tablespoon dry sherry 1/3 cup dry bread crumbs

Preheat oven to 450 degree F. Place flour in a bowl; add broth, milk, pepper, and salt to taste. Stir the flour mixture well with a whisk.

Melt butter in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; saute 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, cooked noodles, ham, cheese, and sherry in a 1-1/2-quart casserole or a 10-inch gratin dish; sprinkle with bread crumbs. Bake at 450 degrees F. for 10 minutes or until bubbly. Yield: 5 servings.

Per Serving: 284 Calories; 10g Fat (32.8% calories from fat); 15g Protein; 32g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 724mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

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CAJUN SHRIMP-AND-CORN BISQUE

4 cups nonfat milk 2 cups baking potato -- peeled, diced 1 teaspoon Cajun seasoning 1/4 teaspoon salt 1/4 teaspoon ground black pepper 29 ounces creamed corn, low sodium 1 pound large shrimp -- peeled and deveined

Combine first 5 ingredients in a Dutch oven and bring to a boil. Reduce heat and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done. Yield: 4 servings.

Per Serving: 416 Calories; 3g Fat (7.0% calories from fat); 37g Protein; 64g Carbohydrate; 4g Dietary Fiber; 177mg Cholesterol; 492mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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ROASTED APPLESAUCE

2 large tart apples -- peeled, cored, quartered 1/2 cup apple juice 1/4 teaspoon ground cinnamon 1/4 cup sugar 1 teaspoon lemon juice

Place apple pieces on baking sheet. Roast in oven at 400 degrees F. for 30 minutes. Remove. Finely chop apples.

Place apples in small pan with apple juice, cinnamon, and sugar and cook over medium heat while mashing with back of fork until coarse sauce forms, 10 to 15 minutes. Add lemon juice. Yield: 2 servings.

Per Serving: 209 Calories; 1g Fat (2.3% calories from fat); trace Protein; 54g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

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"Eggnog Recipe"

As the holiday season is here, may I suggest the traditional French eggnog: four egg yolks, 2 teaspoons of sugar, half-gallon of eggnog ice cream, four jiggers of cognac in a tall, warm lass.

"Irish Cream Recipe"

1 can condensed milk (14 ounces) 1 can rye whiskey (14 ounces)--(Canadian Mist?) 3 eggs 1 cup heavy cream 1 table spoon chocolate syrup 1 table spoon vanilla extract

Combine all ingredients in bowl. WHISK!!! (Do not put in blender!!!!). Put in bottles and refrigerate overnight. Yum!

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PASTA WITH PECANS AND SPINACH

This is a good vegetarian meal, it is sweet and has a nutty flavor.

12 ounces gemelli pasta (short twisted strands) 1 (15 ounce) can chick peas, drained and rinsed 1/2 cup pecans 2 tablespoons extra-virgin olive oil 1/2 teaspoon dried thyme 1/2 teaspoon salt (plus more to taste) 1 teaspoon orange zest 1/4 cup orange juice 1 (7 ounce) bag baby spinach 1 cup red grapes Cook pasta according to directions until barely al dente, about 7 minutes, add chickpeas and finish cooking the pasta, reserve 1/4 cup of the water, then drain pasta and chick-peas. Meanwhile, place pecans in a small dry skillet over medium high and cook them, shaking the pan, for about 1 minute, or until they become fragrant, transfer pecans to a large mixing bowl. Add the oil, thyme, salt orange zest and juice to pecans and toss thoroughly. Add spinach and toss until it is lightly coated with dressing. Pour hot reserved cooking water over spinach and toss until it is evenly though barely) wilted. Toss with pasta and grapes, season to taste with additional salt and pepper and serve hot or at room temperature. (When serving, include the grapes and pecans, which inevitably sink to bottom of the bowl.) Makes 4 servings. Enjoy, _______________________________________

I found this recipe in a cookbook put out by MADD some years ago, under the rather dubious title of

KNOCK YOU NAKEDS

1 package (18-1/2 oz.) German chocolate cake mix 1 cup chopped pecans 1/3 cup plus 1/2 cup evaporated milk, divided 3/4 cup butter, melted 60 vanilla caramels, unwrapped (one 14 oz. package) 1 cup semisweet chocolate morsels

In a large mixing bowl, combine dry cake mix, pecans, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2-inch glass baking dish. Bake in a preheated 350° oven for 8 minutes.

In the top of a double boiler over simmering water, melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well blended, pour over baked layer. Cover with chocolate morsels. Pour remaining batter on top of morsels. Return to preheated 350° oven and bake 18 minutes.

Let cool before cutting into squares. _______________________________________

Barley Stroganoff Stew

1 pound beef stew meat, cut into 1/2-inch cubes 1/2 C finey chopped onion 1 clove garlic, minced 1 (10 1/2-oz.) can condensed beef broth 1/2 C water 1/2 C pearled barley 2 TB ketchup 1 tsp. paprika 1 tsp. salt, dash of pepper 2 C sliced mushrooms 1/2 C sour cream

Mix all ingredients except the sour cream in a 4-qt. slow cooker. Cover and cook on low 7-8 hours. Turn off heat then stir in sour cream.

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Spicy Crab Cream Cheese Dip

You can vary the flavor by using different salsas, I prefer medium-hot store brand, but you can use whatever you like best. Feel free to vary the amounts to please yourself, because it's very tasty even if you put no crabmeat in it.

1 lb imitation crabmeat 1 lb cream cheese 1 lb salsa

Mix all three ingredients together in saucepan or crock pot. Heat thoroughly on low.

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Parmesan Potato Sticks

Serves: 5 to 6 · 1/2 cup plain bread crumbs · 1/2 cup grated Parmesan cheese · 1/8 teaspoon garlic powder · 1/2 teaspoon salt · 1/8 teaspoon black pepper · 6 medium potatoes (about 2 pounds) · 1/2 cup (1 stick) butter, melted

Preheat the oven to 400 degrees F. Coat a 9- by 13-inch baking dish with nonstick cooking spray. In a small bowl, combine bread crumbs, Parmesan cheese, garlic powder, salt, and pepper; mix well and set aside. Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips. Dip each strip in the melted butter, then in Parmesan mixture, coating completely. Place in a single layer in the baking dish. Pour any remaining melted butter over potatoes. Bake for 30 to 35 minutes, or until potatoes are tender, turning them over once or twice. _______________________________________

Sour Cream Coffee Cake

1 stick butter/margarine 1 cup sugar 1/2 pint sour cream (1 cup) 1/2 tsp. vanilla 6 oz choc chips 2 eggs 2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt TOPPING: 1/4 cup sugar 1/2 tsp cinnamon 1/2 cup walnuts or pecans Cream butter and sugar. Add sour cream, vanilla, and eggs. Sift and add dry ingredients. Add chocolate chips. Grease and flour 9" pan. Pour half batter in pan. Put half topping then rest of batter, rest of topping. Bake 45-50 min in 350 degree oven. Easy and yummy! A holiday requirement! As far as the topping goes, I usually guess on the amounts...we like cinnamon sugar, so the amounts are more than the recipe says. Comes out great!

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Zucchini Casserole

3 cups of shredded unpeeled zucchini 1/2 Cup cooking oil 1/4 Cup onion 1/2 Cup shredded cheese (I use mild cheddar) 4 eggs parsley to taste salt and pepper to taste

Beat eggs, oil, and seasonings till well mixed add the rest of the ingredients and stir well. Pack into Pam sprayed casserole dish and bake at 350* for 40 minutes. This is yummy, and can be warmed up in the microwave and eaten if there are any left overs.

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Here is a Chili recipe that looks pretty as well as tastes great. You can use the same idea with other "fillings" as well.

Chili Beef in Spanish Rice Ring

2 pounds boneless beef, cut in 1-inch cubes 1/4 cup flour 1 teaspoon salt 1 teaspoon chili powder 3 tablespoons shortening 1 cup water 1/4 cup chopped onion 1/4 cup chopped green pepper 1 1/2 butter or margarine 1/2 teaspoon chili powder 1/4 teaspoon salt 1 cup water 1 cup tomato juice 1 2/3 cups instant rice 1 (10 ounce) package frozen peas

Combine flour, 1 teaspoon salt and 1 teaspoon chili powder. Dredge beef cubes in seasoned flour and brown in shortening or your choice of oil. Pour off drippings and add 1-cup water. Cover tightly and cook slowly (simmer) 2 1/2 hours. After beef has cooked 2 hours, prepare rice ring; Cook onion and green pepper in butter or margarine; add 1/2-teaspoon chili powder, 1/4-teaspoon salt, 1-cup water and the tomato juice. Bring to a boil and add rice and cover tightly. Remove pan from heat and let stand 5 to 7 minutes. Cook peas according to package directions. Drain and add peas to cooked rice and mix lightly. Pack peas and rice mixture in a greased 1 1/4-quart ring mold; let stand 2 minutes or so. Unmold ring onto a heated platter and fill with chili beef cubes. Thicken cooking liquid with flour for gravy. Serves 6 to 8 people.

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a good vegetable dish for you to try.

BAKED CARROTS and APPLES

8 medium carrots, pared and cut into 1 inch pieces 1 (20oz.) can pie sliced apples, drained 1/2 cup sugar 2 TBsp. butter Paprika

Cook carrots in boiling, salted water till tender. Combine carrots and apples; pour into a 9 inch pie plate. Sprinkle with sugar; dot with butter. Dash carrots and apples with paprika. Bake at 350 degrees for 1/2 to 1 hour. Makes 6 servings...

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This chili is for meat lovers, and it is delicious!

Texas Chili

olive oil 3 pounds chuck roast -- cut into 1" cubes 3 onions -- minced 5 cloves garlic -- minced 1/4 cup chili powder 1 teaspoon oregano 2 teaspoons cumin 2 tb masa harina 1 jalapeno peppers -- minced cheddar cheese -- shredded

When preparing the meat, remove as much fat as possible, as it seems to dull the delicate flavors of this chili. Heat olive oil to smoking in a heavy kettle and add meat. Cook until meat is light colored. Add onions and garlic. Add 2-3 cups water to cover and mix. Bring to a boil, then cover and simmer for 1 hour.

Add Chili powder, oregano, cumin and salt; cook slowly for 1 hour more, stirring occasionally. You may want to adjust the seasonings after a half hour.

Stir masa harina into 1/4 cup of cold water. Add to chili. Add jalapeno peppers. Continue to cook until the chili thickens, about 10 to 15 minutes, stirring frequently to avoid sticking.

Note: Masa Harina, a finely ground white cornmeal, is available in the Mexican section of many supermarkets, but coarse cornmeal, ground in a blender or food processor for several minutes can be substituted.

Per serving: 996 Calories; 57g Fat (51% calories from fat); 62g Protein; 60g Carbohydrate; 197mg Cholesterol; 256mg Sodium

NOTES : This chili is mysteriously delicate rather than searingly hot, and like most Texas chili, contains NO beans and, surprisingly no tomato. It is wonderful served immediately, at room temperature, or even cold, but seems to lose some of it's flavor edge on reheating. _______________________________________

STUFFED TURKEY BREAST

1 medium onion -- finely chopped 1/2 cup butter or margarine 1 cup water 2 chicken bouillon cubes 1 teaspoon poultry seasoning 2 teaspoons dried parsley 8 slices stale bread -- cut into 1/2" cubes 6 pounds whole turkey breast 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup butter or margarine -- melted

Saute onion in 1/2 cup butter in a large skillet. Add next 4 ingredients and simmer 5 minutes, stirring to dissolve bouillon cubes. Add bread; stir until mixture is moistened.

Bone turkey breast, leaving skin intact. Cut a pocket two-thirds through each side toward the center; sprinkle each pocket with salt and pepper. Stuff pockets with bread mixture, and secure with wooden picks. Place turkey, skin side up, in a shallow baking pan. insert meat thermometer making sure bulb rests in meat of turkey. Bake at 325 degrees F. for 1 hour and 15 minutes or until meat thermometer registers 185 degrees F., basting with 1/4 cup butter. Yield: 10 servings.

Per Serving: 520 Calories; 31g Fat (55.2% calories from fat); 46g Protein; 11g Carbohydrate; 1g Dietary Fiber; 205mg Cholesterol; 596mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 3 Fat.

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LIGHT ORANGE SCAMPI

3 cloves garlic 2 teaspoons canola oil 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 pounds medium fresh shrimp -- peeled and deveined 2/3 cup orange juice 2 tablespoons lemon juice 1 tablespoon chopped fresh chives -- plus 1 teaspoon 2 teaspoons cornstarch

Saute garlic in oil in a large skillet until tender; stir in salt and pepper. Add shrimp; cook over medium heat 3 to 5 minutes, stirring occasionally. Drain off liquid and discard.

Combine juice, chives, and cornstarch in a small saucepan, stirring well. Bring mixture to a boil; cook 1 minute, stirring constantly. Add orange sauce to shrimp, stirring well. Yield: 4 servings.

Per Serving: 290 Calories; 6g Fat (20.1% calories from fat); 46g Protein; 9g Carbohydrate; trace Dietary Fiber; 345mg Cholesterol; 404mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat.

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GERMAN MEATBALLS

1/2 pound ground pork sausage 1/4 cup chopped onions 16 ounces sauerkraut -- drained and chopped 2 tablespoons dry bread crumbs 3 ounces cream cheese -- softened 2 tablespoons chopped fresh parsley 1 teaspoon prepared mustard 1/4 teaspoon garlic salt 1/8 teaspoon ground black pepper 1 cup mayonnaise 1/4 cup prepared mustard 2 large eggs 1/4 cup milk 1/2 cup all-purpose flour 1 cup dry bread crumbs Vegetable oil

Combine sausage and onion in a large skillet; cook until sausage is browned, stirring until it crumbles. Drain well. Stir in sauerkraut and 2 tablespoons breadcrumbs.

Combine cream cheese and next 4 ingredients in a large bowl; add sausage mixture, stirring well. Cover and chill 2 hours.

Combine mayonnaise and 1/4 cup mustard; set aside.

Combine eggs and milk in a small bowl; set aside. Shape sausage mixture into 3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup bread crumbs. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees F. Fry, a few at a time, 2 minutes or until golden brown. Drain on paper towels. Serve with mayonnaise mixture. Yield: about 5 dozen (5 per serving).

Per Serving: 321 Calories; 27g Fat (74.8% calories from fat); 6g Protein; 14g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 711mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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CARROT PUFF

3 cups carrots -- scraped and sliced 1/2 cup butter or margarine -- melted 3 tablespoons milk 2 eggs 2 tablespoons light brown sugar Salt to taste Dash ground nutmeg Dash ground black pepper

Cook carrots in small amount of boiling water 12 to 14 minutes or until tender; drain and mash. Spoon into container of electric blender; add butter. Process on high speed until smooth, stopping to scrape down sides with a rubber spatula as necessary. Add milk and eggs; process one minute. Add remaining ingredients; process until mixed well. Pour into a lightly greased 1-quart casserole; bake at 350 degrees F. for 35 to 40 minutes or until set. Serve immediately. Yield: 6 servings.

Per Serving: 201 Calories; 17g Fat (75.0% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 202mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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CREAM CHEESE SCRAMBLED EGGS

12 eggs 1 cup light cream or half-and-half 6 ounces cream cheese -- cubed 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup butter or margarine -- plus 2 tablespoons

Combine first 5 ingredients in container of electric blender; cover and blend at medium speed until frothy (about 10 seconds).

Melt butter in a large heavy skillet over medium heat; add egg mixture. Cook over low heat until eggs are partially set, lifting edges gently to allow uncooked eggs to flow underneath. Cook until eggs are set but still moist (9 to 12 minutes). Yield: 8 servings.

Per Serving: 282 Calories; 26g Fat (81.3% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 339mg Cholesterol; 416mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates.

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Crocked Cranberry Apples

The crockpot.......it isn't just for chili any more!

* 5 medium baking apples * 1/3 cup fresh or frozen cranberries, chopped * 1/4 cup packed light brown sugar * 1/4 teaspoon ground cinnamon * 1/8 teaspoon ground nutmeg * 2 tablespoons chopped walnuts * Whipped or sour cream (optional)

Peel each apple about a fourth of the way down; remove core and seeds. In a small bowl, combine cranberries, sugar, cinnamon, nutmeg, and walnuts. Spoon cranberry mixture into center of each apple. Place in a 4-quart or larger slow cooker. Cover and cook on LOW 4 to 5 hours or until apples are tender.

Serve warm, top with whipped or sour cream, if desired.

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Holiday Cheeseball

3 packages of Philadelphia Cream Cheese (regular size) 4 packages Buddig's (any brand will do) Dried Beef 2 Tablespoons (more or less to your taste) Horseradish Sauce Crackers

Cut up the dried beef into small pieces, add the room temperature cream cheese, then add the horseradish sauce and mix. This is easiest to mix with your bare hands. Form into any shape you want and serve. Serve with crackers of any kind.

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WHISKEY FRANKS

1 pound Beef franks, cut into 1 inch pieces 1 cup Ketchup 1/2 cup bourbon or whiskey 1/3 cup brown sugar

Mix all ingredients together. Pour into casserole dish and bake at 350 degrees for 30 minutes or until bubbly hot. I've never tried it but I'm sure you could keep them hot in a crockpot. This is a very tasty recipe and easy too!!

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Anne's Baked Eggs

2 eggs, 1/2 cup milk, 1/2 cup flour, pinch of salt, 1/2 stick Butter(works and tastes better than Margarine), frozen strawberries, confectionary sugar. Melt butter in a pie tin on top of stove. Set aside. Beat eggs milk flour and salt together. Pour in pie tin. Bake at 425 degree oven for 10 minutes. Remove from oven. Cut into pie shape. Set on serving plates. Cover with Thawed strawberries and Confectionary sugar. Serve. I usually end up making 2 or 3 batches for the family. ==You can also pour a little amarretto over eggs before adding strawberries and confectionary sugar.

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Here's a chili recipe that can be made in your crockpot...If you prefer, substitute ground turkey for the sausage.

Slow Cooker Chili

1 lb. bulk Italian sausage 1 lb. ground beef 1 (28-oz) can whole tomatoes, undrained, cut up 1 (15-oz.) can tomato sauce 1/2 cup chopped onion 1 tsp. sugar 1 to 2 tsp. chili powder 1 - 1 1/2 tsp. cumin 1 tsp. dried oregano 1 (15-oz.) can chili beans, undrained 1 (15-oz.) can garbanzo beans, undrained Brown sausage and ground beef in a skillet or non-stick casserole. Drain. In a slow cooker, combine meat and remaining ingredients except beans. Cook on high setting for one hour, reduce to low; cook 2 - 3 hours to allow flavors to blend. Add beans, cook on low another 30 - 45 minutes until thoroughly heated. ===========

HOT VIRGINIA DIP

1 cup pecans, chopped 2 tsp. butter 16 oz. cream cheese, softened 4 Tbsp. milk 5 oz. dried beef, minced (jar) 1 tsp. garlic salt 1 cup sour cream 4 tsp. onion, minced

Saute pecans in butter. Reserve. Mix all ingredients thoroughly. Place in 1 1/2 quart baking dish; top with pecans. Chill until serving time. Bake at 350 degrees for 20 minutes. Serve hot with crackers or small bread sticks.

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CHERRY FLUFF

1-16 oz can cherry pie filling,,( strawberry is good too...) 8 oz whipped topping thawed. 1-12 oz can eagle brand milk.... not evaporated.. 8 oz crushed pineapple 1 cup nuts.... opt.. but good.. fold all together,, put into serving dish and let chill.

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Orange Marmalade Pecan Muffins

Preheat oven to 425 degrees

2 cups all purpose flour 3 tsp. baking powder 2 tbsp. sugar 1 tsp. salt 1/3 cup vegetable oil 1 egg 1-1/4 cups milk 1/2 cup chopped pecans 6 tsp. orange marmalade

Mix the four, baking powder and sugar and salt together. Whip the oil, egg and milk in a blender then mix with the dry ingredients and stir in the pecans. Lightly grease a muffin tin or use muffin liners and fill 1/3 full with batter. Spoon a half teaspoon of marmalade on top of the batter. Fill to 2/3 full of batter over the marmalade and bake in a 400 degree oven for 25 minutes or until a toothpick inserted in the center comes out clean. makes 12 muffins.

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CHICKEN (OR TURKEY) CHEDDAR

1 cup cooked, leftover chicken or turkey, cut in chunks 1 green pepper, diced 2 stalks celery, sliced 1 onion, sliced and quartered 1 teaspoon cayenne or to taste (or can be omitted if you prefer) 1 tablespoon oil approx 1 cup cheddar, sliced or shredded 1 teaspoon oregano 1 teaspoon thyme

In a medium skillet, over medium heat, heat the oil. Add the pepper, celery, and onions, cooking till the onion is just beginning to turn brown. Drain the oil and add the herbs, cayenne, and chicken, stirring as the chicken heats for a couple of minutes. Add the cheddar on top of all, distributing as evenly as possible, and put a lid on top of the skillet. Leave over heat just long enough to melt the cheese-this will happen fairly quickly-and then remove and serve. Serves 2. Goes well with home fries or french fries.

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Apple Bacon Cornbread Stuffing

This is enough to feed 12-15 people. I prefer to not stuff my turkey; the stuffing gets to soggy. I bake it instead.

1 8" pan homemade cornbread, made the day before, then cubed.

1 # bacon, fry, reserve fat and drain bacon completely, and then chop in small pieces

In bacon drippings, saute 3-4 diced, peeled apples 3-4 ribs celery (I love the leaves, too!) 1 bunch scallions, chopped 2 cloves minced garlic Season with: 2 tsp. marjoram 1 tsp. sage fresh pepper to taste

Add 1 can reduced-sodium chicken broth, and simmer until tender. (You will need 2 cans)

To an additional 3/4 cup of broth, beat in 2 eggs

Combine cubed cornbread, the apple/celery mixture, and the broth/egg mixture. Toss very gently, to retain the cube shape of the cornbread. Place in a greased 2 quart casserole with a cover. Chill. This needs to bake about an hour, and I drizzle about 1/4 cup of additional chicken broth over the top before I bake it.

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HAWAIIAN POT ROAST

3 pounds chuck roast -- boneless 3 tablespoons shortening -- melted 1 medium onion -- sliced 1/2 cup water 1/4 cup soy sauce 1/4 teaspoon ground ginger 1/4 teaspoon ground black pepper 8 ounces pineapple chunks in juice -- undrained 4-1/2 ounces sliced mushrooms -- drained 1/3 cup sliced celery

Brown roast on all sides in shortening in a Dutch oven. Drain off drippings. Place onion on top of roast. Combine next 4 ingredients; pour over roast. Cover and bake at 250 degrees F. for 2 hours and 45 minutes or until tender.

Add pineapple, mushrooms, and celery; cover and bake an additional 30 minutes. Remove roast, pineapple, and vegetables to a warm platter. Ladle pan drippings over roast. Yield: six servings.

Per Serving: 572 Calories; 42g Fat (66.7% calories from fat); 37g Protein; 10g Carbohydrate; 1g Dietary Fiber; 131mg Cholesterol; 808mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 Fat.

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APPLE RELISH

4 apples -- diced 2 dill pickles -- minced 1 onion -- chopped 1/4 cup apple cider vinegar 1/2 cup sugar 1/4 teaspoon salt

Combine all the ingredients in a medium bowl.

Cover and chill relish at least 2 hours. Serve with chicken or pork. Yield: about 16 servings.

Per Serving: 49 Calories; trace Fat (2.5% calories from fat); trace Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 1/2 Other Carbohydrates.

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YOGURT CHICKEN WITH BLACKENED ONIONS

8 chicken thighs -- (about 2-1/2 lbs) 1-1/2 cups plain yogurt 1 cup onions -- chopped into 1/8-inch dice

Remove any excess fat from the chicken. Put the chicken in a medium nonmetallic bowl with the yogurt and diced onions. Add 1/2 teaspoon salt and mix well. Cover and refrigerate overnight.

Preheat oven to 350 degrees F. Place the chicken pieces in a metal baking pan, making sure the pieces are separated and well covered with yogurt and onions. Bake for 40 minutes. Then broil the chicken, with the pan set at the greatest distance from heat, until onions are somewhat blackened. Be careful not to let them burn completely. This will take 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt. Yield: 4 servings.

Per Serving: 468 Calories; 32g Fat (61.9% calories from fat); 36g Protein; 8g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 187mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat; 1/2 Other Carbohydrates.

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SAN FRANCISCO STIR-FRY

2 cups broccoli flowerets 1 cup carrot slices 1/2 pound snow pea pods, fresh 1/4 cup butter or margarine 3/4 pound Velveeta -- cubed 1/4 cup milk 4 ounces linguine -- cooked and drained 1-1/2 teaspoons dried tarragon -- crushed

In large skillet, stir-fry vegetables in butter until crisp-tender. Add Velveeta and milk; stir over medium heat until Velveeta is melted. Add remaining ingredients; toss lightly. Yield: 4 servings.

Note: Velveeta is a pasteurized process cheese spread.

Per Serving: 691 Calories; 45g Fat (55.3% calories from fat); 34g Protein; 47g Carbohydrate; 4g Dietary Fiber; 140mg Cholesterol; 2331mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat; 1 Other Carbohydrates.

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CHICKEN WITH WINE BASTED GRAPES

2 skinless boneless chicken breast halves 2 teaspoons olive oil 1 tablespoon shallots -- thinly sliced 1/2 teaspoon dried thyme -- crushed 1 cup seedless grapes -- halved 1/4 cup dry white wine Kosher salt and ground black pepper to taste

Sprinkle chicken with salt and pepper. Brown chicken in oil, remove from pan. Place in baking dish and bake 12 minutes at 375 degrees F. Five minutes into baking, begin preparing the sauce by sauteing shallots in pan drippings. Stir in 1/2 teaspoon salt, thyme, dash of pepper, and wine. Gently boil 2 minutes or until liquid is reduced by half. Add grape halves and boil 1 minute longer. Remove from heat and serve grape sauce over chicken. Yield: 2 servings.

Per Serving: 243 Calories; 6g Fat (24.7% calories from fat); 28g Protein; 14g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat.

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Rebecca's Amaizing Twice Baked Potatoes

Chose one large baker potato for each person Wash and place, uncovered, in a 400 degree oven for approximately 1 hour or until cooked through.

Once the potatoes are cooked, pull them out of the oven and cut them in half. Be sure to take care to not burn yourself. You can choose to bake them ahead of time and do the next steps after they are cool.

Put the following ingredients in a bowl: (this is per potato so if you are feeding 2 people, double this recipe): 3 slices of deli sliced ham, finely chopped 1 tbl finely chopped onion Shredded cheddar cheese to taste 1 tbl ranch dressing or Dill Dip (recipe below) 1 tsp. horse radish (optional) 1/2 cup fresh, steamed broccoli flowerets (frozen can be substituted) 1 tsp. dried parsley

Dill Dip 4 tbl dried Dill 1/2 cup Mayonnaise 1/2 cup Sour Cream or Buttermilk Mix together and chill for 1 hour - this makes a great veggie dip as well as a great salad dressing

Scrape the potato out of the skin and put in bowl. Try not to tear the skins. Mix in the above ingredients until it is a creamy consistency. You can add more Ranch or Dill dip as needed to make the potato mixture creamy.

Put mixture back into the potato skins, place them in a baking dish, cover and bake at 350 degrees for 20 minutes, uncover and bake until brown on top (about 10 more minutes). Serve

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This is great to make because it warm and filling, and nice to come home to after a long day at work! Toss everything into the crockpot right before you leave for work, and when you get home you can toss some Jiffy cornbread mix into the oven. In the 20 minutes that takes to bake, you can have the table set and a delish dinner ready to serve with hot cornbread. My husband and I are vegetarians so we eat this as a main dish, but friends of ours use it as a side dish when they make fajitas.

Crockpot Chili

* 1 1/2 cups long-grain converted rice, uncooked * 16 oz can whole tomatoes * 16 oz can Mexican style beans ( I like black beans but chili beans work well too) * 3 cloves garlic, minced * 1 large onion, finely chopped * 2 tablespoons vegetable oil * 1 cup cottage cheese * 4 oz can chopped green chiles, drained * 2 cups shredded monterey jack cheese

Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. (I spray the heck out of mine with Pam, including the underside of the lid) Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.

This dish is really hearty, and makes anywhere from 4 to 8 servings depending on how hungry people are and whether it's the entree or a side dish.

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TURKEY WITH COCONUT SAUCE

1 cup chopped mushrooms 1 cup chopped onion 3 tablespoons butter 2 heads of garlic, spearated into peeled cloves 1 tablespoon Spanish extra-virgin olive oil 1 (14 ounce) package traditional stuffing mix 1 (14 pound) turkey, one with a pop-up thermometer 3 tablespoons adobo, or to taste (available in Hispanic food section of supermarket or Latin groceries) 2 tablespoons dried oregano 2 tablespoons dried basil 2 tablespoons paprika 1 cup beer (preferably Corona) 1/3 cup pine nuts 1/3 cup chopped walnuts 1/3 cup shelled sunflower seeds 1 15 ounce can Coco Lopez (cream of coconut) 2 cups turkey gravy, homemade or 2 10 1/2 ounce cans turkey gravy

To make stuffing, saute mushrooms, and onions in 1 tablespoon butter over medium heat in frying pan. Prepare stuffing mix according to package directions (You might need more butter). Mix mushrooms and onions with stuffing, set aside. After thoroughly rinsing the turkey and patting it dry, use a small sharp knife to make several 1 inch incisions, about 3 inches apart, all around the turkey, with garlic press or food processor, chop garlic and mix with remainder of the butter and olive oil. Put garlic butter into a small plastic bag, snip off a corner, and use to squeeze the mixture into the incisions, to any leftover garlic butter add adobo, oregano, basil and paprika to taste. Rub this mixture over inside and outside of turkey, fill cavity with the stuffing. Place the turkey on a baking tray, sprinkle top with paprika, cover with foil and bake at 375 degrees, after 2 hours, lift the foil and pour the beer over the turkey, when the pop-up thermometer is about halfway up, remove the foil and continue roasting, a total of about 5 hours. In a toaster oven or on another shelf of the oven, roast the pine nuts, walnuts and sunflower seeds about 2 to 3 minutes, remove and mix with the Coco Lopez, heat in saucepan over medium heat. Cut up turkey, drizzle gravy atop, and serve with coconut sauce on the side. Makes about 12 servings.

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Santa Fe Cranberry Relish

1 bag cranberries 1 jalapeno, seeded and de-veined l green onion 1 tsp dried cilantro 1/4 tsp. cumin 3/4 cup sugar

Put all ingredients in food processor and process to a coarse grind Let set overnight for flavors to blend. (Better on day two!)

(Wonderful as a substitute for traditional cranberry relish -- great with turkey, chicken, ham, or beef! A fresh, zingy salsa to be served with Mexican food . . .

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"Shepherd's supper"

A simple meal for dairymen and herdsmen in the Alps Ingredients: for 4 people

320 grams (11 oz.) stale bread 4 dl (13 oz.) milk 200 grams (7 oz) raw bacon 1 tbs butter 4 eggs 1/2 tsp salt Pepper 1 bunch parsley Method: Preparation time: 20 minutes Recipe takes approx. 15 minutes · Cut the bread into small pieces, pour 3 dl milk over it and leave to stand for 10 minutes. · Finely dice the bacon and brown it in the heated butter. Add the dried out bread pieces and sear, turning from time to time. · Beat the rest of the milk together with the eggs and season with salt and pepper. Finely chop the parsley and mix it in. · Pour the egg mixture over the bread and allow to dry out, turning frequently. Dish out the meal on a plate and serve with salad.

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BEEF, CORN and TOMATOES

1 lb. ground beef 2 TBsp. oil 1 large onion, sliced 1/2 cup chopped green pepper 2 (8oz.) cans tomato sauce 1 1/2 cups whole kernel corn 1/2 tsp. salt 1/4 tsp. Tabasco sauce (I use more, depends on your taste).

Brown beef in oil in skillet, breaking into bite-size pieces. Add onion and green pepper; cook for 5 minutes. Add remaining ingredients; stir well and simmer until tender, about 15 to 20 minutes. Serve over rice.

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GINGER CRACKLES

3/4 C. butter or margarine 1 C. white sugar 1 egg 1/4 C. cooking molasses 2 C. white flour 2 tsp. baking soda 1/4 tsp. salt 2 tsp. ginger 1 tsp. cinnamon 1 tsp. cloves

white sugar

Cream butter and sugar together well. Beat in egg and molasses. Combine dry ingredients in separate bowl, then blend in with sugar mix. Shape into 'walnut size' balls. Roll in white sugar. Place 2" apart on greased baking sheets. Don't overbake! Cookies will be slightly soft when removed from the oven, but will set when cool. Makes 3-4 dozen cookies. Temperature: 350 degrees F. Time: 8-10 minutes

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A friend tried this recipe and called me to say they couldn't stop eating it until the whole pot was gone. I decided to pass it on to the readers. This is my own recipe and I hope you enjoy it as much, great for cold nights.:-)

Potato Soup

Peel and quarter and slice - 3 large potatoes and put in 4 Qt. Pot add 1 med. onion cut up (1 stalk of celery but not neccessary) 1 can of celery soup (a must) 1 -1/2 soup canful's of water salt & pepper to taste 1/4th stick of Butter (more if you wish) (we like more) Cover and simmer until potatoes are just about done add 1-1/2 soup cans of milk , stir and heat until potatoes are done . ( I use the soup cans to measure with while cooking ) If you need more liquid add more milk not water. Serve with tasty bread and Butter.

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It doesn't have any fat so my health-conscious relatives appreciate that as well. It's light, refreshing, & full of great flavors.

Better Than S*** Cake

You don't need to bake this. Just assemble layers as follows. It's a forgiving recipe as I've adjusted amounts many times and it's always good.

1 prepared angel food cake, crumbled into bite-sized pieces Spread half of the pieces into a 9x11 cake pan (not greased)

Prepare 1 large package of instant vanilla pudding, using 1/2 cup less than the box directions. Add 1 pint sour cream. Spread all of this mixture over the cake in the pan.

Spread the rest of the angel food cake pieces over the pudding layer.

Spread the contents of a large can of cherry pie filling over the cake pieces. (It's easier to do this if you spoon globs of it evenly over the surface and then gently spread them out to cover as much of the surface as you can.)

Last layer: spread as much Cool Whip over the top as you like.

It keeps well and travels well so is great for potlucks.

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Sunshine Crockpot Drumsticks

* 12 chicken drumsticks, skinned * 1 can frozen orange juice concentrate, thawed, * 2 to 3 tablespoons honey * 2 tablespoons quick-cooking tapioca * 1 fresh mild green chile or jalapeno pepper, seeded, thinly sliced * 1/4 teaspoon salt * 1 teaspoon dried onion flakes * 8 oz can drained mandarin oranges (optional)

Adjust the flavors to your personal taste: use the higher range of orange juice, honey and jalapeno for extra orange flavor, spice, or sweetness, depending on your preference.

Place chicken in crockpot. In small bowl, combine orange juice concentrate, honey, tapioca, chile or jalapeno pepper, salt, and onion flakes. Pour over chicken. Cover and cook on LOW about 5 hours or until tender. Spoon sauce over chicken. Makes 12 drumsticks.

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SOUTH TEXAS NACHOS

2 cups water 1/2 pound shrimp -- medium, unpeeled 4 ounces diced green chiles -- drained 2 ounces olives -- pitted, sliced, drained 6 ounces shredded Cheddar cheese 1/2 cup sliced green onions 1/2 cup mayonnaise 8 dozen round tortilla chips (individual)

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel and devein shrimp; coarsely chop. Combine shrimp and next 5 ingredients.

Place tortilla chips on baking sheets; top each with 1-1/2 teaspoons shrimp mixture. Bake at 350 degrees F. for 5 minutes or until cheese melts. Yield: about 16 servings.

Per Serving: 226 Calories; 15g Fat (57.8% calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

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CAULIFLOWER-SNOW PEA MEDLEY

1/2 teaspoon chicken bouillon granules 1/4 teaspoon dried basil 1/3 cup water 1 cup cauliflower flowerets 1/4 pound fresh snow peas -- trimmed

Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cauliflower; cover and cook 5 minutes. Add snow pea pods; cover and cook an additional 5 minutes. Yield: 2 servings.

Per Serving: 38 Calories; trace Fat (5.7% calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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SWEDISH PORK ROAST

8 prunes -- pitted 1-1/2 cups dry sherry 8 walnut -- halves 4 pounds pork loin 1 tablespoon dried thyme Kosher salt and ground black pepper to taste

In small saucepan, bring the prunes and sherry to a boil. Remove prunes, reserve sherry. When cool, insert walnuts into prunes. Cut a deep slit the length of the loin. Insert prunes. Rub pork with thyme. Tie loin with string. Cook 80 minutes at 350 degrees F., basting with pan juices. Roast is done when internal temperature is 160 degrees F. Remove roast from pan to heated platter. Add salt and pepper. Remove all but 3 tablespoons of fat. Add sherry and boil down scraping up pan bits. Serve with roast. Yield: 4 servings.

Per Serving: 2049 Calories; 157g Fat (68.7% calories from fat); 119g Protein; 43g Carbohydrate; 14g Dietary Fiber; 142mg Cholesterol; 129mg Sodium. Exchanges: 2 Grain(Starch); 15 1/2 Lean Meat; 1/2 Fruit; 24 Fat.

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LEMON FLAVORED SWEET POTATOES

3 large sweet potatoes 3 tablespoons lemon juice 2 tablespoons lemon zest -- finely chopped 1/4 cup extra virgin olive oil Kosher salt Freshly ground black pepper

Scrub the sweet potatoes, place on baking sheet and bake in a hot oven 375 degrees F. or zap in the microwave until tender when pierced with a sharp knife. Cut the sweet potatoes in half and scoop out the meat with a spoon. Place in a bowl and mash with a fork or potato masher. Add the lemon juice, zest, and olive oil, season with salt and pepper.

Place in a heatproof bowl over a pot of simmering water to keep warm. Or place in an ovenproof dish and return to oven to keep warm. Yield: 4 servings.

Per Serving: 227 Calories; 14g Fat (53.6% calories from fat); 2g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 2 1/2 Fat.

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PEPPERS STUFFED WITH SPANISH RICE

2 large green bell peppers 8 ounces ground turkey -- lean 1/2 cup chopped onion 1 cup cooked brown rice 1 cup stewed tomatoes -- undrained 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup reduced fat Cheddar cheese -- finely shredded

Bring water in a large saucepan to boil. Meanwhile, cut the peppers lengthwise in half. Remove and discard the stems, seeds, and membranes.

Carefully place the peppers in the boiling water for 3 minutes. Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.

Preheat the oven to 375 degrees F. Lightly spray an unheated large skillet with no-stick spray. Add the turkey and onion. Cook over medium heat until the turkey is no longer pink, stirring occasionally.

Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, Basil, salt, and black pepper. Cover and simmer for 10 minutes, stirring occasionally.

Place the pepper halves in an 8x8x2-inch baking dish. Spoon the meat mixture into the pepper shells. Sprinkle the cheese on top. Bake about 10 minutes or until heated through. Yield: 4 servings.

Per Serving: 203 Calories; 6g Fat (25.5% calories from fat); 15g Protein; 24g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 350mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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CUMIN-SCENTED SALMON WITH PINEAPPLE

This is different, when pineapple is cooked, the natural sugars caramelize and form a perfect sweet crust, this counterpoints the salmon. Be sure to salt the pineapple fairly liberally to heighten the tropical flavors of this dish. Plus sides.

1/2 teaspoon ground cumin 3 tablespoons flour 1/2 teaspoon salt 1 1/4 to 1 1/2 pounds salmon fillet, cut in 4 equal pieces 1 tablespoon olive oil 2 cups fresh pineapple chunks 1/4 cup fresh cilantro, chopped

Combine the cumin, flour and salt on a plate, dredge the salmon in the mixture and set aside. Heat the oil in a large non-stick skillet over med-high, add salmon, skin side up, and cook 5 to 6 minutes, or until golden brown, turn the salmon over. Add the pineapple chunks to the pan and cook another 5 to 6 minutes, turning the pineapple as it browns. Divide salmon and pineapple evenly among 4 plates and sprinkle with the cilantro. Sprinkle pineapple with additional salt to taste. Makes 4 servings.

Sides Cook white rice according to pkge. directions if using 1 cup rice use, or substitute orange juice for 1/4 cup of the water. Toss cooked rice with orange (1/2 orange)zest, celery seeds (1 teaspoon), 1/4 cup of finely chopped celery and 1/4 cup shredded chopped carrot. Steamed broccoli, on the side, enough for 4 servings.

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Potato Candy

Take leftover mashed potatoes and keep adding powdered sugar until it turns into a dough and isn't sticky anymore. Roll out on a counter dusted with more powdered sugar. Spread a layer of peanut butter (and maybe jelly?) and roll up jelly roll style. Slice and

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At our house, we love cheesecake. This one fits the bill with yummy white chocolate.

White Chocolate Cheesecake

2 pks (8 oz.) cream cheese, softened 1/2 cup sugar 1/2 tsp vanilla 2 eggs 4 squares white baking Chocolate or 2/3 cup white Chocolate chips, divided 1 Chocolate cookie pie crust

Mix cream cheese, sugar, and vanilla until blended. Add eggs, blend. Stir in 1/3 cup white Chocolate. Pour into pie crust. Sprinkle with remaining white Chocolate. Bake at 350 deg. for 35 min or until set. Cool in refrigerater 3 hrs. Makes 8 servings.

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No Sugar Chocolate Fudge

2 pkgs (8 oz each) cream cheese softened 2 squares (1 oz each) unsweetened chocolate, melted and cooled 24 pkg. aspartame sweetener (equiv to 1/2 c.sugar) 1 tsp vanilla 1/2 c. chopped pecans

Beat cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8" square baking pan lined with foil. Cover and refrigerate overnight.

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PUMPKIN RIBBON BREAD

Filling: 2 (3oz.)packages cream cheese, softened 1/3 c. sugar 1 T. flour 1 egg 2 t. grated orange peel Bread: 1 c. cooked pumpkin 1/2 c. vegetable oil 2 eggs 1 1/2 c. sugar 1/2 t. salt 1/2 t. cloves 1/2 t. cinnamon 1 2/3 c. all-purpose flour 1 t. baking soda 1 c. pecans, chopped For filling, beat cream cheese, sugar and flour together in small bowl. Add egg and mix to blend. Stir in orange peel. Set aside. Make bread by combining pumpkin, oil,eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda and pecans. MIx to blend. Pour 1/4 of batter into two greased and floured 7 1/2x3 1/2x3-inch loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering the filling. Bake at 325 degrees for 1 1/2 houre or until bread tests done with wooden pick. Cool 10 minutes before removing from pans. Store in refrigerator. (Can put this recipe in a bread loaf pan. Makes 1 loaf

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This recipe is one I made up and started serving with a holiday ham dinner. It is moist and delicious, and lends itself well to the taste of ham.

Broccoli Bake

1 - 3 oz. package cream cheese 1 1/2 C. milk 2 eggs, beaten until no whites remain 1 Tbsp. lemon juice 1/2 tsp. salt 1/4 tsp. nutmeg 1 Tbsp. chopped parsley 3 C. chopped broccoli, cooked until barely tender. Blend cream cheese and milk until mixed. Add beaten eggs, lemon juice, salt, nutmeg, and chopped parsley. Mix well. Stir in broccoli. Pour into a buttered loaf pan. Bake 1 hr. at 325º. Unmold loaf onto serving plate. Cut into slices to serve.

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These potatoes are the best I have ever tasted.

Make Ahead Potatoes

12 large potatoes, peeled and boiled in salted water until tender. 1 8 oz. package cream cheese 1 8 oz. carton sour cream 1 t. onion powder 1/4 c. melted butter or margarine Drain potatoes. Combine cooked potatoes, cream cheese, sour cream and onion powder.Whip or mash until fluffy. Add a small amount of milk if necessary. Spread in a buttered 9x13-inch baking dish. Cover and refrigerate or freeze until needed. When ready to use, drizzle melted butter or margarine over top of potatoes. Bake at 350° for one hour. Delcious with any meat and not gravy is needed.

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STUFF PEPPER SOUP

1/2-1# ground beef (browned) 2 cups diced green peppers 2 cups spagette sauce 3 cans(15oz) pureed tomatoes 1 can(15oz) beef broth or 1 large can of V8.(48 oz)......instead of the tomatoes and broth

1 cup minute rice 1 teaspoon sugar optional..2 Tbsp hot sauce or worchestershire sauce

put is crockpot and simmer till peppers are tender and rice is done hope you like it .

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They say the best things in life are discovered by accident. This elegant (but simple to make) triple layer dessert is no exception. After slaughtering the cookbook cake recipe (which tasted like cardboard), I substituted a box cake mix, made a few other adjustments and tried again - hence the name. Very impressive - and very tasty!

ALMOND RETORTE

1 pkg Yellow Cake Mix (with pudding in the mix)

2 cups heavy whipping cream 2 Tablespoons sugar 1 Tablespoon rum (or 1/2 tsp. rum extract) 3/4 cup toasted almonds, finely chopped

Prepare cake mix according to package directions with the following changes: Use milk in place of 1/2 of the water. Bake in THREE round 8" cake pans. (Will not need as much baking time as two round pans - about 20 mins.) Using wax paper or parchment on pan bottoms really helps with cake extraction.

When cool, whip cream, sugar and rum until fairly thick. Reserve 1/3 for top of torte. Mix chopped almonds into remaining 2/3 cream. Remove any crumbs from sides of cake layers. Place one layer on a plate and spread with half of the almonds/cream mixture. DO NOT COVER SIDES. Place a second cake layer on top and spread top with remaining almonds/cream. Place final layer on top and cover (top only) with reserved plain cream. Garnish as desired with more toasted almonds (whole, slivered or chopped), shaved chocolate curls, etc. (Chopped Hershey Nuggets - with almonds or toffee bits - is our favorite.) Chill until ready to serve. Keep refrigerated.

Note: To toast almonds, place in even layer in baking pan or cookie sheet. Bake at 400 degrees F for 4 - 7 minutes. WATCH CLOSELY as the difference between toasted and scorched can be less than a minute.

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Christmas Eve Punch

2 cups unsweetened pineapple juice 2 cups orange juice 1/2 cup lemon juice 1/4 cup honey 2 Tbsp. maraschino cherry juice

1 qt. vanilla ice cream 28 oz. ginger ale, well chilled

Blend juices and honey and chill until serving time. When ready to serve, pour juices over small scoops of vanilla ice cream in punch bowl, and stir until ice cream is almost dissolved. Carefully add the ginger ale. Serve immediately. (This "curdles" if left very long. It is better to make small batches, rather than one large one.)

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UNFRIED CHICKEN

3/4 cup corn flakes -- finely crushed 1/2 teaspoon garlic powder 1/8 teaspoon ground black pepper 1/8 teaspoon ground red pepper 4 skinless boneless chicken breast halves 1/4 cup lowfat chicken broth

Mix corn flakes, garlic powder, black pepper, and red pepper. Set aside.

Dip chicken into broth. Coat with corn flake mixture.

Place chicken on baking sheet. Bake at 400 degrees F. for 20 minutes or until chicken is no longer pink. Yield: 4 servings.

Per Serving: 151 Calories; 2g Fat (9.2% calories from fat); 28g Protein; 5g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 165mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Fat.

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BROCCOLI-HAM SOUP

1-1/4 cups water 10 ounces frozen chopped broccoli -- thawed 1/2 teaspoon chicken bouillon granules 1 clove garlic -- sliced 1/2 teaspoon dried marjoram 1/4 teaspoon dried basil 1/3 cup chopped cooked lean ham 1/4 cup plain nonfat yogurt 1/4 cup nonfat sour cream

Bring water to a boil in a saucepan. Add broccoli and next four ingredients; cover, reduce heat, and simmer 8 to 10 minutes or until broccoli is tender.

Transfer mixture to container of an electric blender or food processor; top with cover, and process until smooth. Gently stir in ham, yogurt, and sour cream. Serve immediately. (If reheated, do not boil.) Yield: 2 servings.

(from Cooking Light)

Per Serving: 106 Calories; 2g Fat (12.8% calories from fat); 12g Protein; 13g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 496mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

To read Recipe Page 1,2,3,4,5,6,7,8,9