Fun and Magic - Magic Mike the Magician - Phone .(206) 501-5973 - 700 pages of goodies.

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Recipes Page 2
Collected by Magic Mike
Recipes for entres, salads, desserts, main courses, Holiday recipes. Any recipe you want is here! And so many new recipe ideas. It is now on two pages of almost 4 megs, which is a lot of recipes.

Search for a recipe or just scroll down. Use EDIT then FIND in your browser (TOP LEFT, next to FILE) to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page,depending on where your cursor is clicked on the page. Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient. Or just scroll down. You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?! Bookmark this page or make it your start page. Come back daily! I am supported by the products you find on my pages. Order from me if you can. Thank you. - Magic Mike Recipes in italics are health conscious, or lite, some are diabetic. Not all italics recipes are diabetic, only those labeled as such. Some recipes here are not health conscious at all. You must judge for yourself which ones you want, ok? If you had fun, you may donate a few $ in any currency in my tip jar, to keep this fun site funded. ($2 or more is sweet.) To read Recipe Page 1, click here.

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.

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PEPPERY PINEAPPLE SWISS STEAK

1-1/2 pounds lean round steak 3/4 teaspoon ground black pepper 1/2 teaspoon chili powder Vegetable cooking spray 1/2 teaspoon vegetable oil 20 ounces canned pineapple chunks in juice -- undrained 1/3 cup chili sauce 1/4 cup water 1/4 teaspoon ground red pepper 1/8 teaspoon ground white pepper 1/2 cup sliced green onions 1/2 medium carrot -- sliced in julienne strips 1/4 cup celery -- minced

Trim fat from steak; cut steak into 2-inch pieces. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle steak with black pepper and chili powder.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak and cook one minute on each side or until browned. Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with paper towel.

Drain pineapple, reserving juice; set aside. Combine pineapple juice, chili sauce, and next 3 ingredients, stirring well; set aside.

Coat skillet with cooking spray; place over medium-high heat until hot. Add green onions, carrot, and celery; saute until crisp-tender. Return steak to skillet. Add juice mixture; stir well. Cover, reduce heat, and simmer 1-1/2 hours or until steak is tender. Stir in pineapple chunks, and simmer an additional 5 minutes or until thoroughly heated. Yield: 6 servings.

(from Cooking Light)

Per Serving: 287 Calories; 14g Fat (44.6% calories from fat); 23g Protein; 17g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates.

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CHICKEN SLOPPY JOES

12 ounces ground chicken 1 medium green bell pepper -- chopped 1/2 cup chopped onion 1 medium tomato -- chopped 1 medium carrot -- coarsely shredded 1 clove garlic -- minced 8 ounces tomato sauce 2 tablespoons tomato paste 1 tablespoon rolled oats 2 teaspoons Worcestershire sauce 6 whole wheat buns

Lightly spray an unheated large skillet with no-stick spray. Add the chicken; cook until no longer pink, stirring occasionally. Drain and discard the fat and juices.

Add the green pepper, onion, tomato, carrot, and garlic. Cook over medium heat until tender, stirring occasionally.

Stir in tomato sauce, tomato paste, oats, and Worcestershire sauce. Bring to a boil, then reduce the heat. Cover and simmer for 10 minutes. Serve the mixture in the buns. Yield: 6 servings.

Per Serving: 305 Calories; 7g Fat (22.4% calories from fat); 24g Protein; 34g Carbohydrate; 5g Dietary Fiber; 53mg Cholesterol; 517mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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TURKEY AND CHEESE MUFFINS

2 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon sugar 1 tablespoon baking powder 1-1/2 teaspoons baking soda 1 egg 1 egg white 1-1/2 cups plain nonfat yogurt 1/4 cup vegetable oil 1 cup shredded reduced fat Cheddar cheese 1/2 cup chopped cooked turkey breast

Preheat the oven to 375 degrees F. Coat 12 muffin cups with nonstick spray.

Sift together the flour, salt, sugar, baking powder, and baking soda, and stir.

In another bowl, whisk together the egg, egg white, yogurt, and oil. Stir in the cheese and turkey, then pour the wet ingredients into the dry. Gently fold the two together until an evenly moist batter forms. Spoon into the muffin cups.

Bake for 25 minutes, until the muffins are golden and firm to the touch. Remove the muffins from the tin and cool them on a rack. Yield: 12 servings.

Per Serving: 169 Calories; 6g Fat (32.4% calories from fat); 9g Protein; 20g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 417mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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CASBAH CHICKEN OR TURKEY

1-1/4 cups cooked chicken/turkey meat, cut into chunks 1 tablespoon canola or olive oil 2 cloves garlic, sliced very thin 4 scallions, white and light green parts, sliced large 1 cup chicken broth/stock 1/4 cup white wine 1/4 teaspoon sage 1/2 teaspoon thyme pepper to taste 1 tablespoon ginger, grated 4 pieces bacon, fried crisp but not overdone, and crumbled large 6 pitted dates, cut in thirds 1/4 cup sliced almonds

In a large skillet, heat the oil over medium heat. When the oil is hot, add the garlic and scallions and cook just till wilted (not brown). Pour off the oil, leaving the scallions and garlic, and add the stock, wine, sage, thyme, pepper, and ginger. Adjust the heat as needed so the mixture is simmering, and simmer 10 minutes. Add the bacon, chicken, and dates, and cook just till heated through. If needed, add a little water. Remove from heat, add almonds, stir, and serve. Serves 2. Goes well with rice.

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Scalloped Corn

2 Tbs butter, melted 2 eggs (or Egg Beaters equivalent) 1-16 oz. can cream-style corn 1 cup sour cream (fat free works great) 1 cup frozen corn 1 green bell pepper, chopped fine 1 onion, chopped fine 1-9 oz. box corn muffin mix

Melt butter and beat eggs. Combine all ingredients together, adding the muffin mix last. Pour mixture into greased 8" x 8" pan. Bake at 375° for 35 to 40 minutes or until lightly browned.

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KUKUYE GUSHT

Iranian omelet with vegetables and meat 1 large onion 1 stalk of leek (only use the white and light green parts) 3 - 4 spring onions 1 pound (500 grams) ground lean beef (best if you mince a nice piece of meat yourself) 4 ounces (125 grams) chopped spinach 2 parsley twigs, finely chopped Salt and freshly ground black pepper (from the pepper mill) 1 tablespoon cinnamon powder 6 eggs 2 ounces (60 grams) butter Finely mince onions, sauté in 1/2 ounce of butter, add finely cut (in rings) leek and spring onions (cut into 1/8 inch - 5 mm) pieces. Separately brown ground beef When vegetables are soft, add ground beef, spinach and parsley. Immediately season with cinnamon, salt and pepper. Let everything cool slightly. Beat eggs in a large bowl. Add meet/vegetable mixture to the eggs. Mix well. Melt remaining butter in a frying pan and wait until the butter turns slightly brown and has a nutty smell. Transfer the whole mixture from the bowl to the frying pan and form one large patty. Fry for approx. 15 minutes on medium heat. Flip the patty over with the help of a large plate. The plate should just fit into the frying pan and cover the whole patty. Place to plate onto the patty (upside down), wear a kitchen mitten, hold onto the plate tightly and turn the frying pan and plate over (together). You now have the patty in the plate and can slide it back into to frying pan. Fry for another 10 - 15 minutes. Serve immediately (hot) with a side salad. Alternatively, you could bake one side of the patty under the infra red grill of your oven but leave the door open. Tricks: 1. Use the freshest eggs you can find. 2. When using fresh spinach, remove large leaves from stalk. Blanche very quickly in large, hot pan. Place spinach in sieve and press to remove excessive liquid before chopping. Of course you can use frozen, chopped spinach as well. 3. Onions and leek should be sautéed VERY SLOWLY to enable fruit sugar to caramelize. 4. Should you bake the patty under the infra red grill of your oven, make sure to wear kitchen mittens!

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"Migas" means crumbs. Migas are popular in Texas and can be found on many breakfast menus. Use your left over tortilla chips to make this quick and easy meal for two

Migas

Five Simple Ingredients 4 Large Fresh Eggs 1/4 cup milk 1 tablespoon butter or margarine 1 cup broken baked tortilla chips 1 /2 cup grated cheddar cheese

Easy Directions Mix eggs and milk together. Place butter or margarine in non-stick skillet. Add egg mixture and cook stirring until eggs start to set. Add broken tortilla chips and cheese and stir until eggs are set. Makes 2 servings

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SPICED PUMPKIN FUDGE

3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 t. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. chopped toasted almonds or desired nuts 1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer. Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares.

Maked about 3# candy.

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FINNISH COFFEE CAKE

Ingredient List 1 cup water 2 sticks margarine salt 1 cup flour 1 teaspoon vanilla 2 tablespoons water Solo almond filling 3 eggs

Preparation set these 2 ingredients to boil in a medium saucepan 1 cup of water 1 stick of oleo (margarine)

When it begins to boil take off the heat and add: 1 cup of flour a pinch of salt Mix well and set this aside to cool

Mix together in a medium mixing bowl: 1 cup of flour 1 stick of oleo (margarine), softened 1 teaspoon of vanilla 2 tablespoons water

Mix this together and pat in the bottom of a cookie sheet (the kind with sides) with your fingers. This is the hardest part of the recipe. The longer you work with this mixture the softer and warmer it becomes and the easier it is to work with. Be sure and get it into the corners. It will seem at first that it just can't be done, but don't give up!

Spread the filling over the mixture in the cookie pan. I like the Solo almond filling but you could substitute any Solo filling that you prefer. Maybe try it with the almond and then next time experiment with another flavor.

Now add 3 eggs to the first mixture that you set aside. This is your top and it is very cream puff like. After mixing each egg in one at a time...spread this over the Solo filling. Be careful as the almond filling will come up.

Bake for 55 minutes at 350°.

After it is slightly cooled, I just drizzle and spread with the normal confectioner's sugar frosting on the coffee cake. I usually flavor the frosting with vanilla so as not to make the coffee cake too almondy. (I don't think that's a word?)

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Confetti Fish Rolls

1 1/2 Pounds sole or flounder fillets 1 Small tomato 2 tbsp Minced green pepper 2 Slices American cheese, diced 1 tbsp Worcestershire sauce 2 tbsp Olive oil Paprika

Preheat oven to 350F. Lightly brush olive oil on each fish, then season each fillet with salt and pepper. Combine tomato, green pepper, cheese and Worcestershire sauce; place a spoonfull on each fillet. Roll up and place seam-side down, in a shallow baking dish. Sprinkle some paprika on the fillets. Bake for 20 to 25 minutes or until fish flakes easily.

Makes 6 servings. Approxamitely 135 calories per serving.

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Here is another stroganoff variation recipe. My kids will even eat it for leftovers, if there are any left!! They call it "Moms, Strogy.

Stroganoff

1 lb beef round steak (or any other type of steak), cut into strips. 2 TBSP flour 1/2 C chopped onion 2 C sliced mushrooms 1-2 TBSP oil 2 small cans, 10 3/4 oz size, or 1 can Family size Cream of Mushroom soup 1 C sour cream 1 12oz pkg egg noodles

Brown steak in the oil in a large skillet on medium heat. Add flour to coat the meat, and onion, continue to brown. Add enough water to cover meat, add mushrooms,mixing in well, reduce heat, cover and simmer for about 20 minutes, stirring occasionally, adding a little more water if it gets too thick. Add cream of mushroom soup and cook until soup is mixed well, and bubbles. Cover, and reduce heat to low, just enough to keep meat/gravy warm. Prepare noodles according to package directions, drain and add butter if desired. When noodles are done, remove meat/gravy from heat, let set for a moment, then add the sour cream, mix well (if the gravy mix is too hot, the sour cream doesn't blend in with the gravy as much, and it will look like it has curdled some, it doesn't taste bad, just looks kind of funny). Serve over noodles.

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Apple Cider Pie

Crust: 1/4 c. cold water 2 t. cider vinegar 2 c. all-purpose flour 1/3 c. cold butter or regular stick of margarine, cut into small pieces 1/4 c. solid vegetable shortening or reg. stick margarine

Filling: 3 cups apple cider 3/4 c. granulated sugar 1/4 c. all purpose flour 1/2 t. ground cinnamon 1/8 t. ground mace or nutmeg 5 large Granny smith or Braeburn apples (about 2-1/2 pounds) 3 large Golden Delicious or Cortland apples (about 1-1/2 pounds) 1-1/2 t. granulated sugar

1. Boil apple cider in heavy saucepan about 20 minutes or until reduced to 1/2 cup. Cool about 20 minutes (can be prepared up to 3 days ahead, covered and refrigeated).

2. To make crust in food processor: Mix water and vinegar in a 1-cup measure. Process flour, butter and shortening with on/off turns until coarse crumbs form. With motor running, add water mixture. Process until dough just leaves sides of bowl. To make crust by hand: Mix water and vinegar in a 1-cup measure. Put flour in a medium-sized bowl. Cut in butter ans shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in water mixture with fork until crumbs clump together into a dough.

3. Gather dough into a ball, divide in half, flatten each half into a disk and wrap in waxed paper. Refrigerate 45 minutes or until firm enough to roll.

4. Meanwhile, prepare filling: Mix sugar, flour, cinnamon and mace/nutmeg in a large bowl. Halve, core and peel apples. Cut each half into 1/2 inch thick wedges, then cut wedges in half crosswise. Add to sugarr mixture along with the reduced apple cider. Toss until evenly coated.

5. Heat oven to 425°F. Position rack in lowest part of oven. Have ready a 9 inch pie plate.

6. On lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12 inch circle. Fit circle into pie plate.

7. Spoon filling into pie shell, mounding it high in the center.

8. Roll remaining dough into a 12 inch circle. Place over filling. Press edges together and roll up to form an even rim. Flute or crimp decoratively. Brush top with water, then sprinkle with the 1-1/2 teaspoon of sugar. Cut slits in top for steam to escape.

9. Place pie on a cookie sheet to catch drips. Bake for 25 minutes. Reduce oven temperature to 350°F. Bake 40 to 50 minutes longer until crust is golden brown, apples are tender when pierced through a slit and juices bubble. Remove to wire rack. Serve warm or cool completely.

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Creamy Chicken Paprika

4 Chicken breast, skinless & boneless 4 slices Muenster cheese 1 can Cream of Mushroom soup (or any cream of soup works well too !!!!) 1 cup mayonnaise 1 tsp. Paprika 1 cup bread crumbs

Preheat oven to 350*. Place chicken in 9" x 13" baking dish. Place 1 piece of cheese over each breast. In medium bowl, mix soup & mayo. Pour over chicken & sprinkle w/Paprika. Pour breadcrumbs over all. Cover & bake 55-60 minutes util chicken is tender. Let stand 5-7 minute before serving.

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ELGIN BISCUITS

2 cups self-rising flour 1 teaspoon baking powder 2 teaspoons sugar 3/4 cup butter-flavored shortening 3/4 cup evaporated milk

Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add evaporated milk, stirring with a fork until dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a heavily floured surface, and knead lightly 4 or 5 times.

Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on a lightly greased baking sheet. Bake at 425 degrees F. for 10 to 12 minutes or until lightly browned. Serve with butter and jelly. Yield: 1-1/2 dozen biscuits (18 servings).

Per Serving: 139 Calories; 9g Fat (59.0% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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DUCHESS POTATOES

10 medium baking potatoes -- peeled and cut into eighths 1/4 cup butter or margarine 1/4 cup milk 3/4 teaspoon salt 1/4 teaspoon ground black pepper 2 large eggs -- lightly beaten 2 tablespoons butter or margarine -- melted Paprika

Cook potatoes in boiling water to cover, 15 minutes or until tender; drain and mash. Stir in butter and next 3 ingredients. Let cool 10 minutes. Stir in eggs. Spoon mixture into a large decorating bag fitted with a large star tip. Pipe 14 (2-inch) rosettes onto a lightly greased baking sheet. Drizzle with melted butter, and sprinkle with paprika. Bake at 350 degrees F. for 15 minutes or until lightly browned around the edges. Yield: 14 servings.

Per Serving: 160 Calories; 6g Fat (32.2% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 182mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

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SWEET PEPPER SOUP

4 large red bell peppers -- coarsely chopped 2 large yellow bell peppers -- coarsely chopped 1 bunch green onions -- chopped 2 tablespoons olive oil 4 cans chicken broth -- (14-1/2 oz each) divided 2 teaspoons salt 1-1/2 teaspoons curry powder 1 quart buttermilk

Cook first 3 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until tender. Cool slightly. Place about one-fourth of mixture into container of an electric blender or food processor; add about 1/2 cup broth, and process until smooth. Pour mixture through a large wire-mesh strainer into a large bowl, discarding pulp. Repeat procedure 3 times with remaining pepper mixture and 1-1/2 cups broth.

Return pepper mixture, remaining broth, salt, and curry powder to Dutch oven; bring to a boil over medium heat. Reduce heat to low, and simmer 15 minutes; cool. Using a wire whisk, stir in buttermilk. Cover and chill. Serve cold. Yield: 12 servings.

Per Serving: 83 Calories; 4g Fat (37.9% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 697mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

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HOT CRAB DIP

8 ounces cream cheese 1 cup mayonnaise 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon Old Bay Seafood seasoning 1 pound fresh lump crabmeat -- drained

Cook cream cheese in a heavy saucepan over low heat, stirring constantly, until cheese melts. Stir in mayonnaise and next 3 ingredients. Add crabmeat, and cook over low heat until thoroughly heated. Transfer to a chafing dish and keep warm. Serve with crackers. Yield: 2-3/4 cups (about 8 servings).

Per Serving: 347 Calories; 34g Fat (84.5% calories from fat); 13g Protein; 1g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 415mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

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WHOLE WHEAT BUBBLE LOAF

2 cups bread flour -- or more if needed 2 tablespoons sugar 1-1/2 teaspoons salt 1 package active dry yeast 1-1/4 cups milk 2 tablespoons butter or margarine 1 egg 1-1/2 cups whole wheat flour 1/4 cup butter or margarine -- melted 4 teaspoons sesame seeds

Generously grease one 2-quart deep casserole dish or two 8- x 4-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup bread flour, sugar, salt, and yeast; blend well. In small saucepan, heat milk and butter until very warm (120 degrees F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat flour to form a stiff dough. On floured surface, knead in 1 to 1-1/2 cups bread flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 to 1-1/2 hours.

Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes. Using sharp knife or scissors, cut dough into 30 to 40 walnut-size pieces.

For casserole loaf, place half of dough pieces in prepared dish; drizzle with 2 tablespoons melted butter and sprinkle with 2 teaspoons sesame seeds. Repeat with remaining dough pieces, butter, and sesame seeds.

For 8- x 4-inch loaves, place one-fourth of the dough pieces in one pan; drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon sesame seeds. Top with another one-fourth of the dough pieces, butter, and sesame seeds. Repeat with second pan.

Cover; let rise in warm place until light and doubled in size, about 40 to 60 minutes. Heat oven to 400 degrees F. Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. Cool 5 minutes; remove from pan. Pull apart to serve. Yield: about 12 servings.

Per Serving: 221 Calories; 8g Fat (32.7% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 344mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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Pineapple Madagascar

1 pineapple, peeled, 1-inch slices 2 tsp. black peppercorns, crushed 2 Tbsp. granulated sugar 3/4 cup fresh orange juice 1 Tbsp. honey 1/2 cup dark rum 2 cups vanilla ice cream 4 mint sprigs, as needed, for garnish (optional)

Trim and slice pineapple into large rings. Remove core from pineapple rings using a round cutter or a paring knife. Coat sides of pineapple slices with black pepper and sprinkle with sugar. Heat a large skillet or non-stick sauté pan over high heat. Cook the sugared pineapple until golden amber brown for 2-3 minutes on each side. Remove the pineapples when cooked and heat the orange juice, honey and rum together until it becomes a light syrup, about 3-4 minutes. Scoop ice cream into center of pineapple slice and spoon with some of the rum sauce before serving.

Nutrition Facts (per Serving): 300.09 calories, 43.65 g carbohydrates, 27.35 mg cholesterol, 7.44 g fat, 52.24 mg sodium

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BROWNIE SHEET CAKE

Preheat oven to 400 degrees F. Grease 9" x 13" pan.

CAKE INGREDIENTS

2 c. sugar 2 c. flour 1 c. water 4 T. cocoa 2 sticks margarine 2 eggs 1/2 c. milk 1 tsp. baking soda 1 tsp. vanilla 1 tsp. cinnamon

Mix flour and sugar together. Bring to boil the water, cocoa and margarine. Add to first mixture. Beat. Add eggs, milk, baking soda, vanilla, and cinnamon. Bake for 25-30 minutes or until after dipping toothpick into cake, the toothpick comes out clean.

FROSTING INGREDIENTS

1 stick margarine 1/3 c. milk 1 # powdered sugar 1 tsp. cinnamon 4 T. cocoa 1/2 c. nuts (optional)

Use same saucepan. Bring to boil the margarine, milk, cinnamon and cocoa. Add powdered sugar, vanilla, and nuts. Add more milk if nicessary to spread. Put on cake hot from the oven.

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Easy Italian Chicken

4 boneless skinless chicken breasts 2 C. Italian Salad Dressing 2 gloves garlic (crushed) 1 can diced tomatoes or 2 fresh tomatoes (diced) 1 large yellow onion (chopped in large pieces) 1 medium green pepper (chopped) 1 T. Oregano 2 T. Parmesan Cheese

Place chicken in baking dish and cover with Italian dressing and put a dab of crushed garlic on each piece of chicken. Refrigerate (A minimum of 4 hours for best taste). Pour off 1/2 of the dressing and replace with 1 C. water.Stir sauce. Top chicken with tomatos, onion and green pepper. Sprinkle Oregano and Parmesan cheese over the top. Bake at 375 degrees for 1 hr 15 minutes.

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BÜNDNER GERSTENSUPPE or ST. MORITZ (GRISON) BARLEY SOUP

1 3/4 ounces (45 grams) butter or margarine 5 ounces (150 grams) onion 5 ounces (150 grams) leek 3 1/2 ounces (100 grams) carrots 1 3/4 ounces (50 grams) celery 3 ounces (80 grams) grison dried beef (Bündnerfleisch) 3 ounces (80 grams) fresh ham 1 ounce (30 grams) flour 3 1/2 ounces (100 grams) pearl barley 3 quarts (3 liters) beef stock 1 1/4 cup (3 deciliters) cream

Cut vegetables, dried beef and fresh ham in very (VERY) fine strips (brunoise). Sauté in butter/margarine until tender and add flour. Add pearl barley and continue to sauté. Add stock and simmer for 1 1/2 hours Thicken with cream. Adjust seasoning with salt and pepper. Careful! No seasoning might be required.

Note:

Fresh ham can be substituted by Black Forest ham. To enhance flavor, some bacon may be used. Additionally, smoked pork sausages can be cooked with the soup, removed and diced and added to the soup before serving. Grison dried beef (Bündnerfleisch) is an air-dried beef similar to jerky; the fresh ham is similar to prosciutto.

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F U D G I E S

Melt in saucepan OR in microwave: 1 stick butter or oleo 1 square unsweetened chocolate

Remove from heat, and stir in (this is what makes it SO easy...just keep adding and stirring...no mixer needed!): 1 cup granulated sugar 2 eggs 1/2 c. flour 1 tsp.vanilla

Pour into greased (use the butter wrapper!) 8x8" square pan

Bake 350 degrees, 30-35 minutes or until it passes the "clean toothpick test"

Slice into squares, remove from pan onto baking rack, cool and serve!

VARIATIONS/OPTIONS:

Stir in 1 c.chopped pecans or walnuts and/or Sprinkle top with chopped pecans or walnuts or Bake in a pie tin (no crust!) and serve as "wedges" with a dollop of whipped cream, cool whip, or ice cream......this will make it look the 'fanciest' and the whipped cream/ice cream makes it absolutely delicious......

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"Ginny Creekman's Chicken Bits recipe"

5 whole chicken breasts, boned, skinned and cut in bite sized pieces 3 eggs 1 cup milk salt & pepper dash of poultry seasoning 1 T sugar 1 T soy sauce dash of garlic powder (or minced garlic! <Tim>) dash of Tabasco sauce (don't be afraid! <Tim>), dash Worcestershire sauce dash curry powder (optional) dash Red Cayenne pepper <Tim>

Mix 3 eggs, 1 cup milk, salt & pepper, dash of poultry seasoning, 1 T sugar, 1 T soy sauce, dash of garlic powder, Tabasco sauce, Worcestershire sauce. Curry powder makes a nice addition, it you like it. MARINATE the chicken in this mixture for SEVERAL hours or even better---OVERNIGHT.

Drain, but do not dry.

Shaker Mix:

1 cup Bisquick 1 cup corn flake crumbs 1 cup seasoned bread crumbs

Mix 1 cup each Bisquick mix, corn flake crumbs and seasoned bread crumbs and place in large plastic bag. Shake the chicken pieces in the mixture. Place coated chicken on waxed paper in a cookie sheet and freeze (can be cooked immediately, if desired).

Fry bits in "Fry Baby" or sizzle them in butter. Good served with sweet and sour sauce, cocktail, or whatever.

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Rich's Chicken Enchilada's

5 Chicken breast halves, 1/2" cubes 1 Med. Onion, chopped 1 T. Butter 1 tsp. chili powder 26 oz. can Cream of Chicken soup. 16 oz. Sour cream 7 oz. can chopped green chilies 4 oz. can chopped jalapeño 16 oz. Shredded Cheddar & Jack cheese 1 pkg. 8" flour Tortillas (aprox. 8 to fill casserole)

Sauté chicken & onion in butter & chili powder. Drain. Mix soup, sour cream, chilies & jalapeños in a bowl. Spread ½ C. soup mixture in bottom of 9" X 13" casserole dish to reduce sticking. Spoon ¼ ~ ½ C. chicken, 2 T. of soup mix, & 1 ~ 2 T. cheese down center of tortilla. Roll & place seam down in dish. Repeat until full. Top with remaining soup & cheese. Bake uncovered at 325 for 45 min. Remove and let stand 5 min. to set.

Note: 4 oz of jalapeño's will not make this recipe to hot to enjoy but will make it spicy. Everyone I have served it to that likes Mexican food has been delighted with the taste. You can reduce the amount to suit your taste. It will be difficult to adjust before baking because the taste and spice will change from preparation and finished casserole. Try it once then you will be able to adjust the spice next time you use the recipe .... and you will use it again.

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Cabbage Rolls--Wow!!

1-2 heads of cabbage, raw 1 pound cooked, ground pork sausage 1 cup chopped carrots 1 cup chopped celery 1/2 cup chopped Swiss cheese 1/2 cup chopped Cheddar cheese 1/2 cup chopped American cheese

Unroll leaves from the cabbage head and cut off the hard bottom part of the stem on each leaf to make it easier to roll. Mix the rest of the ingredients together in a large bowl. Take about one-half cup of the sausage mixture (depending on the size of the leaf) and place on the leaf. Roll the leaf around the meat. Place the rolls in a nonstick skillet and cover. Cook on medium heat for about 5-7 minutes, or until cabbage is tender and soft. Place rolls on serving plate. We fixed a pan with tomato sauce and it tasted just as good if you wanted to add a little more flavor to it, but the cheeses and sausage came out just fine for flavor in this recipe.

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Best chocolate cake that you will ever eat, and it is so moist (and you can't taste the Miracle Whip!). All of the kids in my family request this for their birthdays every year, and there are a lot of kids! I wanted to pass it on so that others besides my family could enjoy it too.

MIRACLE WHIP CHOCOLATE CAKE

2 Cups Flour 1 Cup White Sugar 4 Tablespoons cocoa Dash of Salt (Optional) 1 1/2 teaspoon baking soda 1 Cup Miracle Whip 1 Cup Cold Water 1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Sift together dry ingredients. Gradually Add liquid ingredients, mixing well. Bake in a greased 11x7 inch glass pan for about 20 to 25 min. Let cool completely before frosting.

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Easy Crockpot Chicken

1 cut up whole chicken (or any parts) 2 tbsp butter or margarine 1 pk dry Italian dressing

Wash chicken and put in crockpot, slice butter into a few pieces and put

over chicken. Sprinkle Italian dressing mix over chicken. Cover and cook on low 7-9 hours or on high 4-6 hours. Serve with rice or noodles "Sometimes", I even bone the chicken and cut it up before cooking it, so I can sit down and enjoy it even more when it's done.

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TANGY MIXED VEGETABLES

8 ounces sliced fresh mushrooms 1 green bell pepper -- cut into 1-inch pieces 1 medium onion -- chopped 8 ounces pineapple chunks in juice -- undrained 4 medium carrots -- scraped and sliced 1/2 teaspoon ground ginger 1/2 teaspoon curry powder 1/2 teaspoon dried basil 8 ounces waterchestnuts, canned -- sliced, drained 1 tablespoon brown sugar 1/4 teaspoon salt

Cook first 3 ingredients in a large nonstick skillet 5 minutes or until tender, stirring often. Drain and set aside.

Drain pineapple, reserving juice. Pour juice into skillet; set pineapple chunks aside. Add carrots and next 3 ingredients to juice; bring to a boil. Cover, reduce heat, and simmer 10 to 15 minutes or until carrots are tender.

Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated. Yield: 4 servings.

Per Serving: 137 Calories; 1g Fat (3.4% calories from fat); 3g Protein; 33g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

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LEG OF LAMB

1 teaspoon salt 1 teaspoon dried mint flakes 1/2 teaspoon ground red pepper 9 pounds leg of lamb 2 medium onions -- chopped 3 cups dry white wine 1/2 cup olive oil 1/2 cup Dijon mustard 3 cloves garlic -- chopped 2 tablespoons Worcestershire sauce

Combine first 3 ingredients; sprinkle over lamb. Place chopped onion in center of a roasting pan; place lamb on top of onion.

Combine wine and next 4 ingredients; pour mixture over lamb. Insert meat thermometer into thickest portion of lamb, making sure it does not touch fat or bone.

Bake at 325 degrees F. for 1 hour and 45 minutes or until meat thermometer registers 160 degrees F., basting lamb every 30 minutes. Let stand 10 minutes. Yield: 10 servings.

Per Serving: 907 Calories; 66g Fat (70.4% calories from fat); 59g Protein; 4g Carbohydrate; 1g Dietary Fiber; 223mg Cholesterol; 578mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 8 Fat; 0 Other Carbohydrates.

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BAKED YAMS WITH NUTMEG BUTTER

1 cup unsalted butter -- at room temperature 1 cup light brown sugar -- firmly packed 1-1/2 teaspoons ground nutmeg Vegetable oil spray 12 yams -- (about 8 lbs total)

Using an electric mixer, beat butter, sugar, and nutmeg in medium bowl until light and fluffy.

Preheat oven to 350 degrees F. Line 2 large baking sheets with heavy-duty foil. Spray foil with cooking spray. Using small sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch uncut at each short end. Place yams on baking sheet. Bake yams until tender, about 1-1/2 hours.

Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon nutmeg butter into each. Serve, passing remaining butter separately. Yield: 12 servings

Per Serving: 359 Calories; 16g Fat (38.6% calories from fat); 2g Protein; 54g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 20mg Sodium. Exchanges: 3 Grain(Starch); 3 Fat; 1 Other Carbohydrates.

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STUFFING WITH MUSHROOMS AND BACON

1-1/4 pounds sourdough bread -- crusts removed, cut into 1/2-inch cubes 3/4 pound bacon -- cut into 1/2-inch pieces 3 cups chopped leeks -- white and pale green parts only 3 cups chopped celery 1 pound mushrooms -- sliced 1-1/2 tablespoons dried sage 2 teaspoons dried thyme 1 teaspoon salt 3/4 teaspoon ground black pepper 2-1/2 cups low-salt chicken broth -- or more if needed 2 large eggs 1-1/2 teaspoons baking powder

Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.

Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Butter 13- x 9- x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

Per Serving: 340 Calories; 17g Fat (43.7% calories from fat); 17g Protein; 32g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1029mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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PIQUANT CRANBERRY SAUCE

1 cup water 1 cup firmly packed brown sugar 12 ounces cranberries 1 tablespoon chopped fresh thyme 1 teaspoon Dijon mustard Pinch of salt

Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard, and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.) Yield: about 8 servings.

Per Serving: 125 Calories; trace Fat (0.8% calories from fat); trace Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates.

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Pumpkin Pudding

Ingredients for Pudding:

2 Cups Canned Pumpkin 1 Cup Sugar 2 Eggs 1/2 Cup Flour 1 teaspoon Vanilla 1/2 teaspoon Salt a pinch of Baking Soda 1/2 stick Butter or Margarine 1 can (12 oz) Evaporated Milk (NOT sweetened condensed)

Ingredients for Topping: 1/4 Cup Sugar 1 teaspoon Cinnamon

Mix all pudding ingredients except butter. Melt butter in a casserole dish, add pumpkin mixture. Mix together 1/4 Cup sugar and 1 teaspoon cinnamon and sprinkle on top. (If desired, you may also sprinkle 1/4 Cup of chopped nuts such as walnuts or pecans on top before baking). Bake at 450 degrees for 20 to 30 minutes or until firm.

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I love cranberries. I usually buy several bags and freeze them when They are in season. Here are two cranberry recipes. The Cranberry Sauce is A microwave recipe I make every Thanksgiving and Christmas. Everyone seems to love it. The Cranberry-Orange Mold can be made all year.

BRANDIED CRANBERRY SAUCE

1 package fresh cranberries 1-1/4 cups sugar 1/4 cup orange juice 1 Tablespoon orange rind 1/4 cup Brandy

Combine all ingredients except the brandy in a 3 quart casserole. Mix well, cover with waxed paper and microwave on HIGH for five minutes. Stir well. Cover and cook on HIGH 5 to 7n minutes longer, until cranberries pop and sauce has thickened. Add brandy during last minute of cooking. Let stand covered until cool. Refrigerate. Can also be made in advance and frozen. Makes about two cups.

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SPICED CRANBERRY-ORANGE MOLD

2 packages Jello Raspberry Sugar-Free Gelatin 1/4 teaspoon salt 1-1/2 cups boiling water 1 can WHOLE BERRY cranberry sauce 1/2 cup cold water 1 Tablespoon lemon juice 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 orange, sectioned and diced (I sometimes use a can of Mandarin Oranges)

Dissolve gelatin and salt in boiling water. Add cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate until thickened, about 1-1/2 hours.

Stir in orange. Spoon into 5-cup mold. Refrigerate until firm, about 4 hours.

Unmold onto moistened serving plate. Garnish as desired. Makes 10 servings.

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Every time I make this fudge people go nuts over it. It is very rich and This recipe makes a ton. I normally make it in two pans instead of just one. It also freezes well if you want to make it ahead for the holidays.

Bailey's Irish Creme Fudge

4 1/2 Cups sugar 1 12 oz can of evaporated milk 1/2 olb butter 2 12 oz pkgs of milk chocolate chips 1 12 oz pkg semisweet chocolate chips 2 7 oz jars marshmallow cream 2 tsp vanilla 2/3 Cup Bailey Irish Cream 2 Cups chopped nuts

Follow directions EXACTLY. Set chocolate chips, marshmallow cream, vanilla, Bailey's and nuts in a VERY large bowl. Set aside for later. Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes (don't ask why - just works), stirring CONSTANTLY. Pour milk mixtures over the other ingredients and stir slowly to blend. DO NOT USE MIXER Pour into a buttered 9x13 inch pan and chill very well. Cut cold.

I used a 9x13 pan AND a 8x8 pan and it was still good sized. I also lined the pan with foil and removed from pan to cut. I had a hard time getting it out of the pan. It stays kind of soft. Will never get very hard.

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Pumpkin Pie Cake

1 large (30 oz.) can pumpkin pie mix, (this already has the spices and sugar in it) 4 eggs 12 oz. can evaporated milk 1 yellow cake mix 1 c. butter, melted 1 c. nuts Mix pumpkin pie mix, eggs and milk together and pour in a 9 x 13 inch pan. Sprinkle cake mix over pumpkin mixture. Drizzle butter over cake mix, sprinkle nuts over butter. Bake at 350° for 1 hour. Serve with whipped cream or Cool Whip.

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SWEET POTATOE CASSEROLE

Mix together: 1 Cup Sugar 1/2 Cup Milk 2 eggs 1 tsp. Vanilla

Add to 3 Cups Sweet Potatoes (1 large can) mashed by hand so they're still kind of chunky. Spoon into greased baking dish and spread on topping.

Topping: (mix together ingredients) 1/2 Cup Melted Butter 1 Cup Coconut 1 Cup Chopped Pecans 1 Cup Brown Sugar 1/3 Cup Flour

Bake at 375 for 25 min.

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SHEEPHERDER'S RICE

1 cup Uncle Ben's converted rice 1 medium onion, chopped 1 stick butter (can use margarine if watching fat gram intake) 1 - 10&1/2 oz. can Beef Broth 1 - 10&1/2 oz. can Beef Consomme' 1 - 4 oz. can mushroom slices, drained

Saute' the onion in the melted butter. When it starts to turn golden, add the uncooked rice and saute'. Watch this very closely, stirring constantly, as it turns golden all of a sudden and can get too brown very quickly. When onion & rice are golden, remove from stove. Pour into a greased 2 quart casserole dish. Add the drained mushrooms, then add both the Broth and Consomme'. Stir slightly. Place in oven, covered, and bake at 325 degrees for about 1&1/2 hours, or till rice has absorbed soups. (This can easily be warmed up for a second meal, IF there are any leftovers, by adding a bit of water or broth before heating.)

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Cinnamon Cheesecake

2 (8 oz.) packages cream cheese 1 cup sugar 1 teaspoon vanilla 1 stick margarine 2 cans of crescent rolls sugar and cinnamon for topping

Combine cream cheese, sugar and vanilla in a mixing bowl and beat until creamy. Unroll one can of the crescent rolls and press into a 9" x 13" glass baking dish (ungreased). Spread cream cheese mixture over dough. Unroll second can of crescent roll dough and place on top of cream cheese mixture. Melt margarine and pour over top of dough. Sprinkle generous amount of sugar and cinnamon mixture over top of melted margarine. Bake at 350° for 30 minutes. (DO NOT OVERBAKE) ===========

Macaroni and Cheese

This recipe comes from my Grandma, Sara Earhart. I attended a party recently with this mac & cheese. The hostess told me there was a person there who came only because she hoped I would be there with this dish. She stuck to me like glue until I got her email address and promised to send her the recipe.

1 cup macaroni (I like twist trio noodles) 2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1 cup milk 1/4 pound American cheese (sliced, unless you want to spend lots of time cubing or shredding)

Cook macaroni 5 minutes, drain and rinse. Melt butter in saucepan. Add flour, salt and pepper, blend. Add milk, stir. Slowly add cheese to hot mixture, stirring constantly. Mix with macaroni in greased casserole dish or crock pot.

Bake 350 degrees for 30 minutes.

Or for crockpot: 4-6 hours on low 2-3 hours on high

I multiply this recipe by 4 when I use the crock pot.

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Sloppy Joes

1 lb. ground beef 1 small onion, chopped 1/2 green pepper, chopped 1 can (10 1/2 oz) tomato soup 1 tbsp. or to taste chili powder Hamburger buns

Brown ground beef, onion and green pepper in skillet until beef is browned and vegetables are soft. Add tomato soup and chili powder. Simmer for 10 minutes. Serve on hamburger buns. This is also good on baked potatoes, rice, any kind of starch. It can also be simmered longer, but if a hurry 10 minutes will do.

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PUMPKIN BREAD

DRY INGREDIENTS

4 C flour 3 C sugar 2 t baking soda 1 1/2 t cinnamon 1 t allspice 1/2 t cloves 1 1/2 C chopped walnuts, pecans, raixins

WET INGREDIENTS

1 C oil 2 C pumpkin 4 eggs 2/3 C water

Combine all dry ingredients in LG bowl and mix. Combine all wet ingredients in separate bowl and mix. Now combine wet & dry ingredients together. Pour mixture into greased loaf pans and bake 350ºF 1 hr. Makes 2 loaves.

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GREEN BEANS WITH RED BELL PEPPERS

2-1/4 pounds green beans -- ends trimmed 5 tablespoons butter 3 large red bell peppers -- thinly sliced 1 large onion -- thinly sliced 1/4 cup chopped fresh marjoram 3/4 cup sliced almonds -- toasted

Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds. Yield 10 servings.

Per Serving: 156 Calories; 12g Fat (62.0% calories from fat); 4g Protein; 12g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.

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CORN AND WINTER SQUASH WITH SPINACH AND BACON

9 slices bacon -- chopped 2 cups chopped onion 2-1/2 pounds butternut squash -- peeled, seeded, cut into 1/3-inch pieces 18 ounces baby spinach leaves 16 ounces frozen corn kernels -- thawed 6 tablespoons chopped fresh basil

Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve. Yield: 12 servings.

Per Serving: 74 Calories; 2g Fat (28.0% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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MASHED POTATOES WITH PROSCIUTTO AND PARMESAN

3-1/4 pounds russet potatoes -- peeled, cut into 1" pieces 4 cloves garlic -- peeled 1/2 cup butter 3-1/2 ounces prosciutto -- thinly sliced, finely chopped 3/4 teaspoon fresh rosemary -- minced 3/4 cup whole milk -- (or more) 1 cup Parmesan cheese -- freshly grated

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.)

Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese. Yield: 8 servings.

Per Serving: 333 Calories; 16g Fat (43.8% calories from fat); 12g Protein; 35g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 660mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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ROAST TURKEY

1/4 cup butter -- room temperature 2 tablespoons chopped fresh parsley 2 teaspoons chopped garlic 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary 22 pound turkey 4 large plum tomatoes -- chopped 1/2 cup low-salt chicken broth GRAVY 5 cups low-salt chicken broth 3/4 ounce dried porcini mushrooms 4 tablespoons butter 2 tablespoons all-purpose flour 1-1/2 cups dry white wine 1 tablespoon chopped garlic 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh rosemary

Preheat oven to 375 degrees F. Blend first 5 ingredients in a small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips; tie legs together.

Roast turkey 1 hour. Add tomatoes to pan. Roast 1-1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180 degrees F., basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.

Meanwhile, prepare gravy: Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste.

Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.

Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary, and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper. Yield: 12 servings.

Per Serving: 1171 Calories; 62g Fat (48.9% calories from fat); 140g Protein; 5g Carbohydrate; 1g Dietary Fiber; 468mg Cholesterol; 528mg Sodium. Exchanges: 0 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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Holiday Meatballs

1 lb ground beef (extra lean)-- you may sub ground turkey or chicken with good results 1 lb of ground pork 2-3 cloves garlic finely minced ground pepper to your taste 1/3 cup soy sauce 3/4 cup bread crumbs 1 can cranberry jelly 1 bottle of chili sauce Mix together the first 6 ingredients. Form into meatballs. If I am taking this to a potluck or serving them as an appetizer, I make them fairly small. Brown the meatballs over medium heat and drain off all the fat. Place the balls in a casserole dish. Mix jelly and chili sauce in a saucepot. Heat on medium heat until the sauces melt together. Pour this mixture over the meatballs and bake them covered at 350 for about 45 min to an hour. I mound them on a platter and garnish them with well drained pineapple slices and frosted cranberries. I have also used the green dried pineapple slices. If you wish to serve these as a meal, regular or basmati rice works very well. I have successfully made these balls using just ground beef, ground turkey/chicken, or plain ground pork.

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Peanut Butter Cake

2 c. all purpose flour 2 c. sugar 2 eggs 3/4 c. shortening 1 tsp. baking soda 1/4 tsp. salt 1 tsp. vanilla 1/2 c. buttermilk 3/4 c. hot water 1 c. peanut butter (I use chunky)

Cream sugar, eggs, shortening, vanilla. Add buttermilk, hot water, and peanut butter. Add dry ingredients. Mix well until smooth (about 2 min.). Pour into prepared cake pan. Bake at 350* for 30-35 min. (for 13x9 pan). Cool and frost.

Peanut Butter Icing

2 c. powder sugar 1 stk butter/margarine, softened 1 tsp. vanila 1/4 c. milk 1/2 c. peanut butter (I use chunky)

Cream all until pretty smooth.

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Crock Pot Cocktail Weiners

One package ( 12-16 oz) cocktail weiners One package of bacon One box brown sugar

directions: wrap a half strip of bacon around each weiner Pack loosely in crock pot. Pour entire box of brown sugar on top. Cook on low for 8 hours Serve right out of crock pot if it's an informal gathering. This way you can keep them warm, Don't be surprise if the guests " hang out" at this crock pot..

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Church Windows 1 stick margarine or butter 1 cup finely chopped walnuts 12 oz semi-sweet chocolate morsels 1 pkg (12oz.) colored mini marshmallows

Melt margarine and chocolate chips in top of double broiler. Pour over chopped nuts & marshmallows. Divide into three equal parts. Shape into loaves on waxed paper. Wrap air tight. Refrigerate at least 2 hours. Slice & serve. Pretty!!

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CREAMED MUSHROOMS

You will need: two 12 oz packs of white mushrooms or one large basket 2 cans of cream of mushroom soup (fat free if you like) 1 stick of butter or margerine (low fat margerine if you like)

Wash the mushrooms well and put them in a pot large enough to hold all of them. Slice up the stick of butter (or margerine) into pieces about an inch and a half thick. Cover the pot and simmer until the mushrooms are done. Remove the mushrooms leaving the broth in the pot. Open the soup into a separate pot and gradually add your broth until you have the thickness you want. (The cream sauce should not be too thin) Add this to your mushrooms and mix them up well. This can be made ahead of time and heated up when you need it. You can cut the recipe in half and you can also cook it in the microwave, but you need to keep a close eye on the mushrooms because they cook quite fast that way and you don't want to over cook them. We try to watch calories, so now I am preparing it with fat free soups and low fat margerine, and you really can't tell the difference, it still tastes great!

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Grams Kraut

2 jars kraut--2 lb. each (NO caraway) 4 tomatoes (fresh--chopped) 1 lb. fresh mushrooms (sliced) 1 lb. bacon (chopped and fried) 3-4 cloves garlic (minced) more is better! Salt and Pepper to taste---lots of fresh ground pepper!! 2 TBLS. butter 2 C. sour cream

Fry bacon til crispy and drain on paper towels. Drain Kraut and rinse with cold water. Put Kraut in pot and cover with cold water, bring to boil and drain well. In frying pan melt butter, add onion and saute til golden, add mushrooms, garlic, tomato, salt and pepper and cook about 10 min. stirring often. Add bacon and kraut mix well then add sour cream and mix til all is well incorporated. Cook on low heat about 15 min. Adjust seasoning at this time as you like it. Put Kraut into a large greased casserole dish and bake at 350 degrees approx. 30-40 min.

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JADE CHEESE SALAD

1 Large package lime gelatin 2 Cups hot water 1 Cup cold water 2 Tsp. vinegar 2 Tsp. salt Dash of cayenne pepper 2 Cups small curd cottage cheese 1 Cup mayonnaise 1 Large can crushed pineapple, well drained.

Dissolve the gelatin with the hot water. After fully dissolved, stir in the cold water. Add the vinegar and that salt. Chill until slightly thickened. Remove from fridge and whip until fluffy. Mix in the cottage cheese, mayonnaise and the pineapple. Chill until set.

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.Maple-Glazed Yams with Pecan Topping--- 12 Servings

4 pounds yams, peeled and cut into 1/4" thick rounds 1/2 cup pure maple syrup 8 Tbs. chilled butter, cut into 1/2" pieces 1/3 cup all purpose flour 1/3 cup packed golden brown sugar 1/2 cup coarsely chopped pecans

Preheat oven to 400 degrees F. Butter 13x9x2 inch glass baking dish. Bring large pot of salted water to a boil. Add yams. Cook until water returns to a simmer, about 4 minutes. Drain. Rinse under cold water. Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes. Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans. Sprinkle pecan mixture atop yams. Bake until yams are tender, about 20 min.!!

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PLAY CLAY HOLIDAY ORNAMENTS

2 cups baking soda (1 lb. box) 1 cup cornstarch 1-1/4 cups cold water

Stir soda & cornstarch in pan. Add water & cook on med. heat stirring constantly. In 10-15 min. when it's the consistency of mashed potatoes, turn over onto a plate & cover with a damp cloth. When cool, pat until smooth. It's ready to use or store in tightly sealed plastic bag.

Bring to room temp. before using. *To make different colors, add a few drops of food coloring to the water (you might want to make half batches if you want a few different colors. Or you can paint when dry. Add glitter when dry with glue. *Roll out to 1/4" on waxed paper. Cut with cookie cutters or freehand and use a toothpick to make a hole for hanging.

*Drying: Microwave at med. power for 30 seconds. *Finishing: Dip into clear varnish or use 2 coats of clear nail polish.

Kids love to do this for gifts or your tree, their teachers, friends. Use your imagination and have fun!

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SMELLS OF CHRISTMAS

3 cinnamon sticks 3 bay leaves 2 orange slices 2 lemon slices 1/3 cup whole cloves

Combine ingredients in a mesh bag or tulle and secure with string (NOT ribbon). Place in ziplock plastic bag; refrigerate until ready to use. Place 1 quart water in saucepan; remove from plastic bag and place in water. Simmer all day, adding water as needed. Can be used several days.

Note: When given as a gift, first dry the orange and lemon slices.

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Italian Pannetone

A european fruitcake that in no way resembles the dense candied brick we think of when we hear fruitcake. These are always given at the holidays, wrapped up in colored saran wrap and decorated with bows and ribbons. Start a new holiday tradition and make these yourself in lieu of cookies one year. The funky key to this recipe is the shape--it should look like a chef's hat, cylindrical at the bottom, sort of poofy on top--the key to achieving this shape is to bake the pannetone in a coffee can!

2 eggs 2 cups sugar 1 stick butter -- melted and cooled 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1 teaspoon vanilla extract 1 teaspoon lemon extract 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 1 cups buttermilk 2 cups slivered almonds 2 cups golden raisins 3 cups chopped mixed dried fruits (I use a cup each dried cranberries, dried cherries, dried apricots)

Preheat oven to 325 degrees. Grease a clean, empty 1-pound coffee can. Line bottom with a piece of waxed paper, cut to fit, and grease paper.

In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes. Beat in melted butter, peels and extracts.

In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk. Stir in almonds, raisins and dried fruit.

Pour batter into prepared can and place on a baking sheet. Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.

Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling. (You may have to cut out the bottom of the can to push out the cake.) To serve, cut into slices or wedges.

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SESAME CHICKEN

1 medium chopped onion 1/4 cup soy sauce -- plus 2 tablespoons 1 tablespoon sugar 3 tablespoons sherry 3 tablespoons vegetable oil 1/4 teaspoon ground ginger Dash red pepper 6 chicken breast halves without skin 1-1/2 teaspoons sesame seeds

Combine onion, soy sauce, sugar, sherry, oil, ginger, and red pepper; stir well. Place chicken, meat side down, in a lightly greased 13- x 9- x 2-inch baking dish; pour sauce mixture over chicken. Cover and bake at 350 degrees F. for 40 minutes. Turn chicken, and sprinkle with sesame seeds. Bake, uncovered, an additional 10 minutes or until done. Yield: 6 servings.

Per Serving: 226 Calories; 9g Fat (36.7% calories from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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SESAME CHICKEN

1 medium chopped onion 1/4 cup soy sauce -- plus 2 tablespoons 1 tablespoon sugar 3 tablespoons sherry 3 tablespoons vegetable oil 1/4 teaspoon ground ginger Dash red pepper 6 chicken breast halves without skin 1-1/2 teaspoons sesame seeds

Combine onion, soy sauce, sugar, sherry, oil, ginger, and red pepper; stir well. Place chicken, meat side down, in a lightly greased 13- x 9- x 2-inch baking dish; pour sauce mixture over chicken. Cover and bake at 350 degrees F. for 40 minutes. Turn chicken, and sprinkle with sesame seeds. Bake, uncovered, an additional 10 minutes or until done. Yield: 6 servings.

Per Serving: 226 Calories; 9g Fat (36.7% calories from fat); 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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LIGHT BEEF GOULASH

Vegetable cooking spray 3 cups chopped onion 1-1/2 pounds beef round steak -- trimmed of fat and cut into 1/2-inch cubes 6 ounces low sodium tomato paste 1 tablespoon paprika 1-1/2 pounds potatoes -- peeled and cut into 1/2-inch cubes 1 quart water 1 tablespoon low sodium beef-flavored bouillon granules 2 cloves garlic -- minced 1 teaspoon ground marjoram 1/2 teaspoon caraway seeds 1/4 teaspoon ground black pepper

Coat a 4 quart saucepan or Dutch oven with cooking spray; place over medium heat until hot. Add onion; saute about 10 minutes or until golden brown. Add beef, tomato paste, and paprika; cook 5 minutes, stirring constantly. Stir in remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1-1/2 hours or until thickened, stirring occasionally. Yield: 8 servings.

Per Serving: 227 Calories; 6g Fat (23.3% calories from fat); 22g Protein; 21g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 48mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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SALAMI-BEAN CHOWDER

2 cups water 1 cup chopped celery 4 ounces salami -- cut into small chunks 1/2 cup chopped onion 16 ounces canned pork and beans 10-3/4 ounces condensed tomato soup, undiluted 1 teaspoon Worcestershire sauce

In medium saucepan, combine water, chopped celery, salami, and chopped onion. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Stir in pork and beans, tomato soup, and Worcestershire sauce. Heat through. Yield: 6 servings.

Per Serving: 171 Calories; 6g Fat (29.0% calories from fat); 8g Protein; 24g Carbohydrate; 5g Dietary Fiber; 18mg Cholesterol; 824mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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BROCCOLI-ONIONS DELUXE

20 ounces frozen broccoli flowerets 2 cups frozen pearl onions 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/4 teaspoon salt Dash ground black pepper 3/4 cup milk 3 ounces cream cheese -- cut up 1/3 cup dry white wine Toasted slivered almonds

Cook broccoli and onions in boiling salted water until tender, about 10 minutes; drain.

Melt butter; blend in flour, salt, and pepper. Add milk all at once; cook and stir until bubbly. Blend in cream cheese. Remove from heat; stir in wine. Fold in vegetables. Turn into 1-1/2 quart casserole.

Bake, uncovered, in 350 degrees F. oven for 30 to 35 minutes. Sprinkle almonds over top. Yield: 8 servings.

Per Serving: 124 Calories; 8g Fat (55.0% calories from fat); 4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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BEER RICE

1 cup brown rice 1 cup beer -- allowed to go flat 1-1/4 cups chicken broth 1 tablespoon butter 1/4 cup peanuts -- salted, coarsely chopped 1/2 teaspoon salt -- optional Freshly ground black pepper -- to taste

Preheat oven to 350 degrees F. Place all ingredients in a 2-1/2-quart casserole dish lightly coated with cooking spray or oil. Cover and bake until all liquid is absorbed, about 1-1/4 hours. Yield: 4 servings.

(from The Big Book of Casseroles by Maryana Vollstedt)

Per Serving (excluding unknown items): 285 Calories; 9g Fat (29.9% calories from fat); 8g Protein; 40g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 541mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

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Best Brownies Ever!!

2 cups sugar 1 3/4 cups all-pur flour 1 tsp. salt 1/2 cup Hershey's Cocoa 5 eggs 1 cup oil 1 tsp. vanilla 1 cup chopped nuts, optional

Mix above ingredients together, mixing well. Pour into a 9x13 greased pan. Sprinkle the top with chocolate chips... I've also used peanutbutter chips, white chips, mint and toffee chips. Sometimes I've even mixed a couple of the chips together...makes for a tasty brownie. Bake at 350 for 30 minutes...don't over cook Then dust with confectioner's sugar when cool. Cut into squares and !

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Smothered Steak

1 pound whole beef tenderloin 2 large onions - quartered and separated 2 large green bell peppers - cut into 3/4 inch strips 1 (8 ounce) package fresh mushrooms - sliced 1/4 cup dry Butter Buds 1/2 cup water 1 tsp. garlic powder

Spray a crockpot with non-fat cooking spray.

Place beef in crockpot and top with onions, peppers and mushrooms.

Mix Butter Buds, water and garlic powder until the Butter Buds dissolves. Pour over vegetables. Gently toss vegetables to distribute seasonings.

Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours.

Cut beef into 4 (4-ounce) steaks and arrange on platter.

Toss vegetables in juices. Spoon juice and vegetables over beef. Serve hot!

Prep. Time: 7 minutes or less Cooking Time: 4-5 hours on high, 8-9 hours on low Yield: 4 servings

Calories: 263 Total Fat: 8.7 grams (29% fat) Cholesterol: 72 mg Sodium: 491 mg

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Chocolate Mousse-Filled Crepes

1 t. unflavored gelatin 1 T cold water 2 T boiling water 1/2 cup sugar 1/2 cup unsweetened cocoa powder 1 cup whipping cream 1 t. vanilla 16 to 18 Dessert Crepes (recipe follows) Rich Cocoa Sauce (recipe follows)

For Chocolate mousse, in small mixing bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool.

In large mixing bowl, stir together sugar and cocoa powder; add whipping cream and vanilla. Beat with electric mixer on low speed until thickened, scraping bowl occasionally; add gelatin and stir until well mixed. Cover and chill 30 minutes.

Fold each crepe in half Pipe or spread about 1 1/2 T mousse onto each folded crepe; fold each crepe again. Drizzle sauce over crepes. Makes 8 or 9 servings (16 to 18 crepes).

Dessert Crepes: Combine 2 beaten eggs. 1 1/2 cups milk, 1 cup all-purpose flour, 2 T. sugar, 1T. cooking oil, and 1/4 t. salt; beat until mixed. Heat a lightly greased 8-inch crepe pan; remove from heat. Spoon in 2 T. batter; tilt pan to spread batter. Return to heat; brown one side only. Invert over paper towels to remove crepe. Repeat, greasing pan as needed.

Rich Cocoa Sauce In a small saucepan, combine 1 cup sugar, 1/3 cup unsweetened cocoa powder, and 2 T cornstarch. Gradually add 2/3 cup evaporated milk and 1 T butter. Cook until bubbly. Cook 1 minute more. Stir in 1 t. vanilla. Serve warm.

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Oyster Chicken Porridge

150g rice - washed and soaked for 1 hour 1 chicken breast 75g small dried oysters - washed and soaked until soft 1 litre chicken stock

Seasoning

1 tsp salt 1 tsp sugar 1 tbsp garlic oil 1 tsp sesame oil

Garnishing

1 century egg - cut into eight slices Chopped spring onions Chopped red chillies Garlic crisps

Method: Bring 1 1/2 litres water to a boil. Add chicken breast and cook for 10 to 15 minutes. Remove chicken and reserve the stock. Shred chicken meat.

Place chicken stock, rice and oysters in a double boiler pot and double boil until rice is puffed up and cooked. Add seasoning.

Dish out porridge and serve with shredded chicken meat and garnishing.

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SALLY LUNN

1 (1/4 oz.) package dry yeast 2 tablespoons sugar 1 cup milk, scalded and cooled 1/4 cup melted butter or margarine 2 eggs 1/2 teaspoon salt 3 cups flour

Soften yeast with sugar in lukewarm milk. Add melted butter, beaten eggs; salt and flour sifted together; beat thoroughly until smooth. Pour into a well-greased 8x8x2 inch pan. Cover and let rise until double in bulk. (Optional - Sprinkle with sugar and) Bake in a pre-heated 400 degree oven for 25 minutes. Serve hot with butter.

Left-over Sally Lunn (if any) can be sliced, toasted and served with butter for a quick breakfast.

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If any of you are enjoying an over-abundance of tomatoes, here is a tasty way to use some!

TOMATO TART (makes 8 slices)

2 or 3 thinly sliced red or yellow tomatoes (or both) 1 refrigerated pie crust from a 15 oz package 1 egg white 2 Tbsp. Store bought pesto 3 oz. Crumbled feta cheese 1/8 tsp. Salt 1/8 tsp. Pepper 1 tsp. Olive oil

Heat oven to 400 degrees. Place tomato slices on paper towels and thoroughly drain (about 15 minutes on first side and 5 minutes on the other side). Press crust into bottom and sides of a 10-inch tart (or pie) pan with removable bottom. Trim off any excess dough. Prick bottom of crust with a fork; line with foil. Fill with pie weights or any dried beans to keep crust down. Bake 14 minutes. Remove from oven; remove weights and foil. Brush crust with egg white. Bake 5 more minutes. Cool pan on rack.

Spread pesto over cooled crust. Sprinkle with cheese. Arrange tomato slices slightly overlapping in concentric circles. Alternate colors if you have both red and yellow. Sprinkle with salt and pepper. Bake 25 - 30 minutes or until tomatoes are soft and crust is golden. Cool on rack 10 minutes. Remove pan sides, slice and serve.

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Pumpkin Oat Streusel Muffins makes 1 dozen

For the topping: 1/2 cup quick or old fashioned oats, uncooked 1 tbsp. firmly packed brown sugar 1 tbsp. butter or margarine, melted 1/8 tsp. pumpkin spice*

For the muffins:

1-1/2 cups all purpose flour 1 cup quick or old fashioned oats, uncooked 3/4 cup firmly packed brown sugar 1 tsp. baking powder 1-1/2 tsp. pumpkin spice 1/2 tsp. salt (optional) 1 cup canned pumpkin 3/4 cup milk 1/3 cup vegetable oil 1 egg, lightly beaten

Preheat oven to 400 degrees. Line 12 medium muffin cups with paper Baking cups or lightly grease bottoms only. For topping; combine all topping ingredients and set aside. For the muffins; combine dry ingredients. Add pumpkin, milk, oil and egg and mix just until dry ingredients are moistened. Fill muffin cups almost full. Sprinkle topping evenly over batter, Patting gently. Bake for 22 to 25 minutes or until golden brown. Let muffins Stand one to two minues, remove from pan.

*pumpkin pie spice 3/4 tsp. nutmeg 3/4 tsp. cinnamon 1/4 tsp. ground allspice

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HUNGARIAN PORK AND MUSHROOM STEW

1/4 cup oil 2 lbs. boneless pork shoulder,cut into 1 in. cubes 3 cups chopped tomatoes 4 medium( I used canned) 1 cup sliced carrots 1 cup sliced celery 1/2 cup chopped onion 1 tablespoon paprika 1 3/4 teaspoons salt 1/4 teaspoon black pepper or to taste 1 lb. mushrooms 1 cup sour cream 1 tablespoon all purpose flour

In a large saucepan heat oil until hot.Add pork;brown on all sides.Drain and discard fat.Add tomatoes,carrots celery,onion,paprika,salt and pepper;simmer covered for 30 minutes, stirring occasionally.Rinse,pat dry and slice mushrooms(makes about 5 1/2 cups).Add mushrooms to saucepan;continue to simmer, covered, for 30 minutes, stirring occasionally. Combine sour cream and flour stir into stew.Cook until thickened, about 5 minutes stirring constantly.Serve over buttered noodles, if desired. Yields 6 cups.

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Crock Pot Pot Roast

1 4lb chuck roast ( cut in 2" cubes) 1 med onion (quartered) 1 can Cream of Mushroom soup

Dump all ingredients in crock pot . Cook on Low for about 8 to 10 hours. Or on High for about 5 or 6 hours.

This is so easy ! I get this going and then go out and work with my horses all day. When my husband comes home, I'm in the house setting the table. For all he knows, I've been slaving in the kitchen all day. Hope you enjoy !

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Mediterranean Chicken Pasta

3 tbls. olive oil 1 onion diced 5-15 cloves garlic chopped 4 boneless chicken breasts diced 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. thyme 1/2 tsp. basil 1 14 1/2 oz.can zesty tomatoes with green chilies 1 11 oz. can niblets corn drained 1 14 1/2 oz.can black olives drained and halved 1 4 oz.jar sliced mushrooms drained 1 lb. spaghetti (I break it in thirds) 2-3 tbls. butter or margarine

Sauté the onion and garlic in the olive oil until transparent then add chicken pieces and seasonings. When chicken is just cooked add tomatoes, corn, olives, and mushrooms and heat through. Meanwhile, prepare spaghetti according to package directions. Toss drained pasta with butter to coat. Toss pasta with chicken mixture and serve hot.

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APRICOT SWEET POTATOES

6 ounces dried apricots 2 cups hot water 6 medium sweet potatoes 1 cup firmly packed brown sugar 3 tablespoons butter or margarine -- melted 1 teaspoon grated orange peel 2 teaspoons orange juice 1 cup pecan halves

Combine apricots and hot water in a saucepan; let stand 1 hour. Cover and cook over low heat 15 to 20 minutes or until tender. Remove from heat; drain, reserving 1/4 cup liquid.

Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and cut into 1/2-inch slices.

Layer half the sweet potatoes, apricots, and brown sugar in a lightly greased 13- x 9- x 2-inch baking dish; repeat layers.

Combine reserved apricot liquid and next 3 ingredients, mixing well; pour over layers in casserole. Cover and bake at 375 degrees F. for 40 minutes. Top with pecans; bake 5 additional minutes. Yield: 10 servings.

Per Serving (excluding unknown items): 308 Calories; 11g Fat (30.8% calories from fat); 3g Protein; 53g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 57mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.

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PORK AND PEPPER SKILLET

8 boneless pork top loin chops 1/2 teaspoon chopped fresh thyme 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt Vegetable cooking spray 1 teaspoon olive oil 1/2 medium onion -- sliced lengthwise 3 medium sweet red peppers -- sliced into thin strips 1 clove garlic -- crushed 1 tablespoon red wine vinegar

Rub both sides of pork chops with fresh thyme, ground pepper, and salt. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add pork chops and cook 2 to 3 minutes on each side or until pork chops are lightly browned. Remove pork chops from skillet; set aside and keep warm.

Add olive oil to skillet. Place over medium-high heat until hot. Add onion and red pepper; saute 5 minutes or until crisp-tender. Add garlic and pork; cover, reduce heat, and cook 10 minutes or until vegetables are tender and pork is done. Drizzle with vinegar. Yield: 4 servings.

(from Cooking Light)

Per Serving (excluding unknown items): 304 Calories; 11g Fat (33.9% calories from fat); 42g Protein; 8g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 153mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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SUNSHINE CHICKEN ROLLUPS

1/4 cup pineapple juice 1/4 cup prepared mustard 1 tablespoon brown sugar 4 boneless, skinless chicken breast halves 8 slices bacon

Combine juice, mustard, and brown sugar, mixing well.

Cut each chicken breast in half crosswise. Roll each piece up lengthwise; wrap with a slice of bacon, and secure with a wooden pick.

Place chicken on grill over medium coals; baste with mustard mixture, and grill 25 minutes or until done, turning and basting frequently. Yield: 4 servings.

Per Serving (excluding unknown items): 231 Calories; 8g Fat (33.6% calories from fat); 32g Protein; 5g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 468mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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HAM-PASTA SALAD

4 cups cooked macaroni -- rinsed and chilled 1/2 pound cooked ham -- cubed 2 cups chopped celery 1 cup shredded Cheddar cheese 1/4 cup chopped green onions 2/3 cup sour cream 1/3 cup mayonnaise 2 teaspoons prepared mustard 1/2 teaspoon salt 3/4 cup sliced radishes Green pepper shells

Combine macaroni, ham celery, Cheddar cheese, and chopped green onions in a large bowl.

Combine sour cream, mayonnaise, mustard, and salt; stir into macaroni mixture, mixing well. Chill 1 hour. Stir in radishes. Spoon into pepper shells to serve. Yield: 8 servings.

Per Serving (excluding unknown items): 323 Calories; 20g Fat (55.4% calories from fat); 13g Protein; 23g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 702mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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SAUSAGE & APPLE CASSEROLE

8 cups white bread -- cut into cubes 1 pound bulk sausage 1 large onion -- diced 1 green pepper -- diced 1/2 cup water 2 large apples -- peeled, cored, and chopped 1 teaspoon salt

Place bread cubes in large mixing bowl. Brown sausage in small amount of water in skillet; drain. Add onion and green pepper. Stir and cook until tender. Pour over bread cubes in bowl; add water, apples, and salt. Toss to mix. Spoon into greased 12 x 8-inch baking dish. Bake at 350 degrees F. for 30 to 40 minutes. Yield: 6 servings.

Per serving: 1197 Calories (kcal); 42g Total Fat; (31% calories from fat); 35g Protein; 167g Carbohydrate; 55mg Cholesterol; 2559mg Sodium; 9g Fiber Food Exchanges: 10 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates

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Chicken Fajita Salad (serves 4)

2 chicken breast, cut into bite sized pieces. 1/2 med. green pepper, chopped 1/2 med onion, chopped 1/2 cup salsa (I use around 1 cup because I love salsa) 8 cups lettuce 1/2 cup sour cream 1/4 tsp cumin 1/4 tsp chili powder 1 tsp lemon juice

Mix the sour cream, cumin, chili powder and lemon juice together in a small bowl and set aside or refrigerate if you would like to make it ahead of time. Fry chicken in a bit of oil until almost cooked. Add green pepper and onion and cook until chicken is done and vegetables are tender-crisp. Add the salsa to the pan and heat. Remove from heat. Wash and tear up lettuce, divide among 4 plates. Put 1/4 of chicken mixture on top of each plate of lettuce. Drizzle sour cream dressing over top.

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MY BANANA PUDDING (It's the real thing too)

You will need:

3 large bananas, ripe (or 4 medium-size ones), sliced in cartwheel style

1 box of vanilla wafers

Place these items in a casserole dish, layering the wafers first, then the bananas, alternating layers leaving 1/4 inch space (for filling and meringue)

Filling:

2 cups milk 1/2 cup granulated sugar 3 egg yolks (reserve whites for meringue) 1 tsp vanilla extract 1 tbsp flour 1 tsp lemon juice 1/2 tsp cinnamon

Mix these well, and bring to a boil, stirring constantly over HIGH HEAT. STIR CONSTANTLY.

Let boil for approximately 3 minutes, or until filling begins to thicken. Once it has begun to thicken, remove from heat, and pour over the banana/wafers layer. Set aside.

Meringue:

3 egg whites 3 tbspns sugar, granulated 1 tspn lime (or lemon) juice

Using an electric mixer, blend these items until a soft white peak forms. Once this peak has formed, pour the meringue over the pudding and spread out to a somewhat even consistency, sealing the edges with the meringue.

Turn your oven on BROIL, and place the pudding in the middle-to lower part of the oven. Watch carefully, and remove as soon as the meringue has browned. This should take no more than 3 or 4 minutes.

Remove from oven, cool for about 10 minutes, and serve.

Refrigerate leftovers.

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Strawberry Short Cake You Can Bake

1 cup miniature marshmallows 2 (10oz.) pkg. frozen sliced strawberries, completely thawed 1 (3oz.) pkg strawberry jello 2 1/4 cups self-rising flour 1 1/2 cups sugar 1/2 cup solid shortening 1 cup milk 1 tsp. vanilla 3 eggs

Preheat oven to 350. Generously grease bottom only of 13x9 inch pan. Sprinkle marshmallows evenly over bottom of pan. (I use more than a cup) Thoroughly combine thawed strawberries and syrup with jello; set aside. In large mixing bowl, combine remaining ingredients. Blend on low speed until moistened; beat for 3 minutes at medium speed. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture over batter. Bake at 350 for 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold with ice cream or whipped cream.

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Mexican Corn Soup

1 16-oz. pkg. frozen whole kernel corn, thawed 1 cup chicken broth 2 T. butter or margarine 1 (4 1/2-oz.) can diced green chili peppers 1 clove garlic, minced 1 T. snipped fresh oregano, crushed 1/4 t. salt 1/4 t. ground black pepper 2 cups milk 1 cup chopped, cooked chicken 1 cup chopped tomatoes 1 cup shredded Monterey Jack cheese (4-oz.)

In a blender container, combine half of the corn and chicken broth. Cover; blend ubtil nearly smooth. In a large saucepan, combine corn puree, remaining corn, butter chili peppers, garlic, dried oregano, (if useing) salt and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. in milk, chicken, tomatoes, and oregano ( if useing) and heat though. Remove from heat. Stir in cheese until melted. Sprinkle with snipped fresh parsley, if desired. Serves 6

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Zucchini Soup

8 c. zucchini, sliced 1 small onion, cut-up 2 carrots, sliced 1 lg. clove garlic 1 tsp. salt 1/4 tsp. Italian seasoning 1/4 tsp. pepper 1/4 lb. bacon, chopped 2 beef boullion cubes 1 can consomme 2-1/2 c. water

Place all ingredients in large ketle. Cover and cook until tender. Place in blender or food processor and blend until smooth. Serve with a little Parmesan cheese sprinkled on top. (Large zucchini can be used in this recipe.)

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Black Forrest Cobbler

1/2 cup sugar 1 T. cornstarch 7 cups pitted red cherries ( about 2 pounds)* 1/4 t. almond extract 3/4 cup all-purpose flour 1/4 cup baking cocoa 1 T. sugar 1 1/2 t. baking powder 1/2 t. salt 3 T. butter or margarine 1/2 cup milk Cream or ice cream, if desired

Heat oven to 400 degrees. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.

Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small. Cut in butter, using pastry blender or crisscrossing 2 knifes, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture.

Bake 25 to 30 minutes or until topping is set. Serve warm with cream.

* Note: Frozen cherries partially thawed can be used for the fresh cherries.

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Tuna Noodle Casserole

6 oz. noodles (med.) 1, 6-1/2, 7 or 9-1/4 oz. can tuna (drained) 1/2 C. mayonaise 1 C. celery 1/3 C. onion 1/4 C. green pepper 1/4 C. pimento 1 tsp. salt 1 Can Cream of Celery soup 1/2 C. milk 1 C. sharp cheese shredded 1/2 C. slivered, blanched almonds toasted (optional)

Combine cooked noodles, vegetables, tuna and mayonaise. Blend soup and milk and heat through. Add cheese. Stir until cheese melts. Add to noodle mixture. Put into a 1-1/2 quart casserole. Top with almonds. Bake 20 minutes at 425.

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Vegan Lasagna

1/2 bag Green Giant Crumbles (found in the grocery store in the freezer section..it's to replace the ground beef 1 TBS imitation Beef Boulion 1/4 cup diced onion 1 TBS Extra Virgin Olive Oil 1 LB Extra Firm Tofu (buy it fresh, freeze it, thaw it, & squeeze it dry) 1/4 cup Extra Virgin Olive Oil 1 TBS garlic powder 2 TBS sesame Tahini (Found in most health food stores..it is ground up sesame seeds & gives food a cheesy flavor & is also one of the highest sources for calcium) 2 Tsp Salt, or to taste 1 TBS fresh minced parsley or 1 Tsp dried 1 LB Soya Kaas Mozzerella style soy cheese, shredded (you shred it) 4 OZ Tofutti Soy "Better than Cream Cheese" Plain 1 jar of your favorite pasta sauce 1 LB lasagna noodles, parboiled for 5 minutes, drained in cold water 1/2 bag of fresh spinach, washed, stems removed, dried, parboiled until limp & squeezed dry

Instructions:

Take a large glass rectangular dish, layer the bottom with tomato sauce. Layer with lasagna noodles, then another layer of sauce. In a blender, crumble the tofu. Add the 1/4 cup of olive oil. Add the cream cheese, sesame tahini, garlic powder & salt. Blend. You will have to stop & stir the mixture several times until well blended. If you wish, you may use a hand mixer or a food processor. Stop the process when the mixture is the texture of ricotta. Stir in the minced parsley. In a frying pan, heat the TBS. of olive oil. Add the onion. Saute until the onion is soft & translucent. Add the crumbles & Boullion. Fry until the crumbles seem dry & the oil is absorbed. Now we are ready to layer the dish. Put a layer of the crumbles mixture, followed by the spinach, the "tofu ricotta", the mozzerella, and then another layer of lasagna noodles. Continue until all the ingredients are finished. End with a layer of sauce. Bake covered with foil in a 375 deg. oven for 35 min. Take off the cover, add additional shredded cheese, if desired & bake another 5 minutes. ! Note: I usually find that more than 2 layers with the cumbles is too much, so you may want to adjust for that. Any leftover crumbles are great in chili, homemade tomato sauce, or anywhere you would use ground beef. You can also add any other cooked veggies you like in your layers. Carrots & zucchini are good..

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Taco Stew

2 pounds ground, browned beef, drained 1 can (30oz) spicy chili beans, undrained 2 cans (10 oz each) diced tomatoes & chilis, undrained 1 can (11.5oz) V-8 pican'te juice 2 cans (11oz each) Mexicorn, drained 2 cans (4 oz each) diced green chilies 1 can (15.5 oz) black beans, undrained 2 envelopes taco seasoning Chili powder to taste Flour tortillas Sour cream Shredded cheese

Mix together in large pot on Med. heat for 15 to 20 minutes. *If you would like to eat this in a burro, drain all juices from cans and omit pican'te juice, adding more taco seasoning and chili powder. We also add a powder salsa mix to give it more pazazz. The guys love it and it doesn't last very long. Freezes well.

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SLOW COOKED CHICKEN STEW MEXICAN STYLE

2 pounds skinless boneless chicken breasts -- cut into 1-1/2" pieces 4 medium russet potatoes -- peeled and shredded 15 ounces salsa -- mild 4 ounces canned diced green chiles 1-1/4 ounces taco seasoning mix 8 ounces tomato sauce 16 ounces frozen green beans -- cut into 1" pieces

In a 3-1/2 quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading evenly; do not mix in.

Cover and cook on the low heat setting 5-1/2 to 6 hours, or until the chicken and potatoes are tender.

Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 minutes, or until the beans are crisp-tender. Serve immediately. Yield: 8 servings.

Per serving: 214 Calories (kcal); 2g Total Fat; (7% calories from fat); 29g Protein; 20g Carbohydrate; 66mg Cholesterol; 790mg Sodium; 4g Fiber Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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CITRUS SCALLOPS

1-1/2 pounds sea scallops 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon grated orange peel 1/2 teaspoon salt 1/8 teaspoon ground black pepper 2 cloves garlic -- minced 1 tablespoon olive oil 1 tablespoon chopped fresh parsley

Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; saute 4 minutes or until scallops are done. Top with 1 tablespoon parsley. Yield: 4 servings.

(from Cooking Light)

Per serving: 185 Calories (kcal); 5g Total Fat; (23% calories from fat); 29g Protein; 5g Carbohydrate; 56mg Cholesterol; 542mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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GREEN BEANS ASADOOR

1 cup chopped onions 4 cloves fresh garlic 4 ounces butter or margarine 4 tablespoons tomato sauce 1 teaspoon dried basil 1 pound green beans -- strings and ends removed

Saute onions and garlic in butter; add tomato sauce and basil. Place green beans over onions and garlic, cover, and simmer until cooked (approximately 15 to 20 minutes). Yield 4 servings.

(from The Garlic Lovers' Cookbook from Gilroy -- Garlic Capital of the World)

Per serving: 259 Calories (kcal); 23g Total Fat; (76% calories from fat); 3g Protein; 13g Carbohydrate; 62mg Cholesterol; 335mg Sodium; 5g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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HONEY MUSTARD CHICKEN

2 tablespoons cornstarch 14-1/2 ounces chicken broth 1 tablespoon honey 1 tablespoon Dijon mustard 4 skinless boneless chicken breast halves 1 large carrot -- cut into 2" matchstick-thin strips 1 medium red onion -- sliced 4 cups hot cooked rice -- cooked without salt

In bowl mix cornstarch, broth, honey, and mustard until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside.

Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add carrot and onion. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice. Yield: 4 servings.

Per serving: 443 Calories (kcal); 3g Total Fat; (5% calories from fat); 35g Protein; 66g Carbohydrate; 68mg Cholesterol; 462mg Sodium; 2g Fiber Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

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TURKEY CUTLETS WITH APPLE CHUTNEY

1-1/4 cups Granny Smith apple -- chopped 1 cup tomato -- diced 3/4 cup thinly sliced onion 3 tablespoons brown sugar 2 tablespoons cider vinegar 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 8 ounces turkey -- cutlets, cut into 4 pieces 1/8 teaspoon salt Dash white pepper 1 teaspoon olive oil Vegetable oil spray

Combine first 7 ingredients in a small saucepan, and bring it to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill.

Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney. Yield: 2 servings.

Per serving: 284 Calories (kcal); 10g Total Fat; (30% calories from fat); 20g Protein; 30g Carbohydrate; 61mg Cholesterol; 208mg Sodium; 3g Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates

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Holidays are coming sooner than we think. Time to get recipes ready for the goodie tables..

SPICED PUMPKIN FUDGE

3/4 c. butter 3 c. sugar 2/3 c. evaporated milk 1/2 c. canned pumpkin 1 t. pumpkin pie spice 2 c. butterscotch baking chips 7 oz. jar marshmallow cream 1 c. chopped toasted almonds or desired nuts 1 t. vanilla In heavy saucepan, combine first 5 ingredients; bring to boil over medium heat, stirring constantly. Continue boiling until mixture reaches 234 Degrees on candy thermometer. Remove from heat; stir in butter scotch chips and marshmallow cream until melted and smooth. Stir in nuts and vanilla. Pour into buttered 9x13 or larger pan. cool completely, cut into squares.

Makes about 3# candy.

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Taco Soup

1 pound Hamburger 15 oz can Kidney Beans, undrained (light or dark) 15 oz can Chili Bean, undrained (NOT chili) 15 oz can Pinto Beans (or Pork & Beans) 15 oz can Diced Tomatoes, undrained 15 oz can Whole Kernel Corn, undrained (or 1 cup frozen) 10.25 oz can Tomato Soup 15 oz can Tomato Sauce 1 package Taco Seasoning Mix

Garnishes: Shredded Cheddar Cheese Nacho Tortilla Chips, crushed (like crackers) Diced Onions Sliced Olives

Brown Hamburger in Dutch oven over medium high heat. Drain off any fat and rinse with hot water. Return to pan. Add all ingredients, stir to blend and heat through, about 10 to 15 minutes. Ladle into bowls and garnish to your preference. This soup is good hot, warm or even cold out the refrigerator for lunch on a hot day.

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This is a wonderful punch for weddings, showers, anniversaries or any other occasion when you need to serve punch. You can use any flavor/color of Jello to get the color you need. With the new flavor of sparkling white grape Jello, you can have a punch with very little color.

Special Punch

3 pkg. regular size Jello (any flavor) 4 c. sugar 2 cans (46 oz.) pineapple juice (unsweetened) 16 oz. bottle of Realemon 1 oz. bottle almond extract 2 bottles of ginger ale Dissolve Jello in 9 c. boiling water. Dissolve sugar in 4 c. hot water. Mix all ingredients together except ginger ale and freeze. Use plastice containers or milk cartons to freeze in. Take out 3 hours before serving. Break apart with fork and stir in ginger ale. Serves 40 - (4 oz.) servings.

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Pork Chops with Mustard Creme Sauce

For the Atkins diet. It is simple to prepare and tastes wonderful (even if you are not "dieting"). It is also very good with chicken breasts instead of the pork, and I can't wait to try it with beef tenderloin filets as an extra-special treat.

4 boneless pork loin chops 2-3 Tbsp. country style Dijon mustard (the grainy kind) 1/3 to ½ cup of whipping cream 2-3 Tbsp butter or marg. salt and pepper

Melt the butter over med-high heat in a large skillet. Salt and pepper the chops and coat them on both sides with the mustard. Place the chops in the skillet and brown quickly on each side. Don't worry if some of the mustard stays in the skillet. When the chops are browned turn down the heat and continue cooking till they are done. Remove chops from the skillet and keep warm. With the heat still low, add the cream to the skillet and use a spatula to scrape up the browned bits and mustard from the bottom of the pan. Keep stirring the cream till it is golden in color and thickened slightly. Serve the sauce on the chops.

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Disappearing Marshmallow Brownies

Grease the bottom and sides of a 9" square baking pan. (If you don't have one and can't find one, anything with that area will do.)

1/2 cup butterscotch bits 1/4 cup margarine Melt the above in a 3-quart heavy saucepan over medium heat, stirring constantly. Remove from heat, let cool to lukewarm.

3/4 cup all-purpose flour 1/3 cup firmly packed brown sugar 1 teaspoon baking powder 1/4 teaspooon salt 1 egg Add these five ingredients to the butterscotch mixture in pan; mix well.

1 cup miniature marshmallows 1 cup (6-oz package) semi-sweet chocolate bits 1/4 cup chopped nuts Fold these into butterscotch batter until just combined, about 5 strokes. Spread mixture in prepared pan. Bake at 350 degrees for 20-25 minutes. Do not overbake.

A note: Because of these ingredients, these brownies are very moist and chewy, they never become cake-like. The usual tests for doneness don't work well--just watch the edges of the pan and the clock to determine when to take them out of the oven. They will set as they cool.

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Strawberry Bread

3 cups all purpose flower 1 teaspoon baking soda 1 teaspoon salt 1-1/2 teaspoons ground cinnamon 2 cups sugar 4 eggs 1 cup vegetable oil 2 cups fresh strawberries OR 16 ounces frozen strawberries, thawed 1-1/4 cups chopped walnuts

In large bowl, combine first five ingredients. Add eggs and vegetable oil and mix well. Stir in strawberries and nuts until evenly distributed. (You can mash the strawberries first for a more even consistency or leave them whole for large pieces in the finished bread.) Grease and flour two 9 x 5 x 3 inch loaf pans. Divide batter between pans and bake at 350 degrees for 1 hour. Cool in pan 10 minutes before turning out on wire rack. Cool completely before slicing. Makes two loaves.

* If you feel that there is too much oil in this, you can use the Baker's Secret oil substitute. It works just as well as the oil without the added fat.

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This is a very quick and easy recipe that will impress your dinner guests! You can even put it together the night before and stick it in the oven when you come home from work.

COMPANY CHICKEN

6 chicken breasts Leo thin sliced deli beef 1 1/2 cut sour cream 1 can mushroom soup (undiluted) 2 Tbs. flour 6 pieces bacon

Spray bottom of 9x13 pyrex or baking sheet with pam. Line the bottom of the pan with Leo's sliced beef. Wrap a piece of bacon around each chicken breast and lay on top of the beef. Mix together the rest of the ingredients and pour over the top of the chicken.

Bake 375 for 1 hour. I cover with foil until the last 20 minutes so the chicken won't dry out. You can double or triple this recipe easily to accomodate a large group. I serve this with baked potatoes (which can be cooked at the same time as the chicken), tossed green salad and a vegetable. It is a very easy and delicious dinner.

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Balsamic-Marinated Beef

2 Tbsp. balsamic vinegar 1 Tbsp. olive oil 1 tsp. chopped fresh basil 1/2 tsp. Dijon mustard 1 small clove crushed garlic 1/4 tsp. sugar 1-1/2 lb. boneless top sirloin (1 inch thick) Salt & pepper to taste

In a resealable plastic bag, combine vinegar, oil, basil, mustard, garlic & sugar; mix well. Add steak, turn to coat & marinate in refrigerator 15 minutes to 2 hours; turn occasionally. When ready to cook, remove steak & discard marinade. Grill steak 17 to 21 minutes for medium-rare to medium doneness, turning occasionally. Season with salt & pepper to taste. Slice steak crosswise. Serves 6.

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Caribbean Corn & Vegetable Bake

2 Tbsp. olive oil 2 -1/2 tsp. cumin 1 tsp. salt 3/4 tsp. sugar 3/4 tsp. dried thyme 1/2 tsp. black pepper 1/8 tsp. cayenne pepper 4 ears corn, shucked & halved 1 lb. halved plum tomatoes (about 6) 12 oz. small red potatoes, quartered (about 4) 2 medium onions cut in thin wedges

Heat oven to 450 degrees. In a small bowl, mix together oil, cumin, salt, sugar, thyme, black pepper & cayenne pepper until blended. Coat a large roasting pan with foil. Spread corn, tomatoes, potatoes & onions in pan. Pour oil mixture over vegetables & toss gently to coat. Cover with foil. Bake, stirring once or twice, 30 minutes or until vegetables are tender. Serves 4.

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Chicken Chow Mein Salad

1 head of iceburg lettuce 3 or 4 ribs of celery 3/4 C frozen Green peas 2-3 chicken breasts, cooked and cut into pieces. 1 small package chow mein crunchy noodles

Dressing: 1-2 tsps. soy sauce (more or less to taste) 2 C mayonaise 1/4 tsp garlic powder (more or less to taste) dressing will be fairly thick.

Mix mayo, soy sauce and garlic in a small bowl, set in refrigerator to let the flavors blend. Place peas in metal colander and run hot water over them to thaw, set aside. Wash and tear up lettuce into a large bowl for salad. Slice celery and add to lettuce. Add cut up chicken and peas, mix well. Use the chinese noodles as your croutons. This makes several servings of salad. Helpful hint: It is easier to put the dressing on your salad before you add the chinese noodles, the dressing is thick. Don't add the noodles to the large salad, let everyone add their own because the noodles will get soggy.

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FRESH TUNA WITH GREMOLATA

1/4 cup finely chopped fresh parsley 2 tablespoons grated lemon peel 1 teaspoon olive oil 1 clove garlic -- minced 4 tuna steaks -- 4 oz each, 1" thick 1/4 teaspoon salt

In a small bowl, combine parsley, lemon peel, oil, and garlic; mix well. Set aside.

Line broiler pan with foil; spray with cooking spray. Place tuna steaks on foil-lined pan; sprinkle with salt. Broil about 4 inches from heat for 4 to 5 minutes on each side or until fish flakes easily with fork, topping steaks with parsley mixture during last 1 minute of broiling time. Yield: 4 servings.

Per serving: 259 Calories (kcal); 9g Total Fat; (34% calories from fat); 40g Protein; 1g Carbohydrate; 65mg Cholesterol; 202mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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CURRIED SWEET POTATO-APPLE PILAF

1-1/2 teaspoons olive oil 1/4 cup chopped green onions 1 clove garlic -- minced 1/2 cup long-grain rice -- uncooked 1 cup water 2/3 cup sweet potato -- peeled and diced 1 cup Granny Smith apple -- peeled and cubed 1/4 cup frozen green peas 2 tablespoons currants 3/4 teaspoon curry powder 1/2 teaspoon ground cumin 1/4 teaspoon salt

Heat oil in medium saucepan over medium-high heat. Add onions and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Add water and sweet potato; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is almost absorbed. Stir in apple and remaining ingredients; cover and simmer 3 minutes or until thoroughly heated. Yield: 2 servings.

(from Cooking Light)

Per serving: 320 Calories (kcal); 4g Total Fat; (11% calories from fat); 6g Protein; 65g Carbohydrate; 0mg Cholesterol; 303mg Sodium; 5g Fiber Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates

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GREEK CHICKEN CASSEROLE

1-1/2 teaspoons olive oil 1 medium yellow onion -- halved and sliced 2 cloves garlic -- chopped 1 pound skinless boneless chicken breast -- cut into 6 pieces 1 zucchini -- chopped 14-1/2 ounces canned tomatoes -- with juice 1 teaspoon dried oregano 2 bay leaves 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces Feta cheese -- crumbled

Preheat oven to 400 degrees F.

Heat the oil in a Dutch oven or large skillet. Saute onion and garlic for about 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and cook for 10 minutes.

Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. Simmer, covered, for 10 minutes.

Top with Feta and place, uncovered, in the oven for 15 minutes. (If using skillet, transfer to an ovenproof casserole.) Yield: 4 servings.

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

Per serving: 218 Calories (kcal); 6g Total Fat; (26% calories from fat); 30g Protein; 10g Carbohydrate; 78mg Cholesterol; 857mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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CABBAGE SUPREME

1/4 cup water 1 beef bouillon cube 5 cups shredded cabbage 1 cup carrots -- thinly sliced 1/2 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup butter or margarine 1/3 cup pecans -- chopped 1 teaspoon prepared mustard 1/4 teaspoon paprika

Bring water to a boil in a large saucepan; add bouillon cube, and stir until dissolved. Add cabbage, carrot, onion, salt, and pepper; stir well. Cover, reduce heat, and simmer about 5 minutes, stirring occasionally.

Melt butter in a small saucepan; stir in pecans and mustard. Cook over medium heat 2 minutes, stirring constantly. Pour over cabbage mixture; stir well. Spoon into serving dish; sprinkle with paprika. Yield: 8 servings.

Per serving: 105 Calories (kcal); 9g Total Fat; (73% calories from fat); 1g Protein; 6g Carbohydrate; 16mg Cholesterol; 290mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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HUNGRY MAN'S SOUP

2 lbs. ground beef 1 medium onion, diced 4 medium carrots, diced 4 cups diced cabbage 5 cups diced potatoes 10 cups water 2 tsp. salt 1/2 tsp. pepper 19 oz. can of tomatoes 2 cans tomato soup 1 cup water 3/4 cup flour

1. Brown ground beef lightly. Drain excess fat. 2. In a large kettle combine ground beef, onion, carrots, cabbage, potatoes, 10 cups water, salt and pepper. Cook on medium-low heat until vegetables are tender. Add tomatoes and tomato soup. Bring to a boil and then simmer on low boil for 30-45 minutes. 3. Combine 1 cup water with flour to make a paste. Thicken soup slightly with the paste. 4. Cook for 15 minutes longer. Serve. (serves 10)

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MEATLOAF

1 1/2 cups finely crushed corn chips 1 cup milk 1-1/2 lbs. lean ground beef 1 cup grated Mexican cheese (Taco blend) 2 cups Salsa 2 eggs, beaten 2 Tbsp. chopped cilantro or parsley

Soak the corn chips in milk until soft; combine with beef, 1-cup salsa and eggs. Pack half the mixture into a loafpan or shape into a loaf in a shallow baking dish. Sprinkle about 3/4 of the cheese onto the meat mixture, then cover with the remaining meat. Press down. Combine remaining salsa and cilantro and spoon over the meat loaf. Bake in a 350-degree oven for 45 minutes; top with the remaining cheese and cook 15 minutes longer. Serve with additional salsa, if desired.

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PEOPLE CHOW

1 c. chocolate chips 1 stick of butter 1/2 c. creamy peanut butter 9 c. Rice or Corn Chex 1 box powdered sugar

Melt the chocolate chips, butter, and peanut butter. Pour over cereal and stir until well coated. Pour coated cereal into a paper bag containing 1/2 of the box of powdered sugar. Sprinkle remaining powdered sugar over cereal. Shake bag well. Place on cookie sheet to cool and dry. Store in a tightly covered container.

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Mushroom and Barley Casserole:

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

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

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SHINY TOP COBBLER SPREAD

5 cups BERRIES (any berries or peaches) in 9x13 pan and set aside. (sprinkle with 1-1/2 TBS lemon juice) In bowl STIR until well blended: 2 cups FLOUR 1 ½ cup SUGAR 2 tsp BAKING POWDER ½ tsp SALT 1/3 cup BUTTER, softened and cut in pieces 1 cup MILK Batter will be thick. Spoon over berries and spread to edges of pan. In small bowl MIX well: 1 ½ cup SUGAR 2 tbs CORN STARCH ½ tsp SALT Sprinkle over batter. POUR 1 ½ cup BOILING WATER over all. BAKE at 350 for one hour or until golden brown. Serve warm or cooled with whipped cream, cream or ice cream.

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POPPERS

2 eggs 1 cup flour 1 cup milk ½ tsp. salt

Add eggs and all ingredients to bowl, and mix well with spoon (ignore the lumps). Fill cold, well greased muffin pans ¾ of the way to the top. Pit in a cold oven and then set temperature to 450 degrees Fahrenheit. Bake for 30 minutes. DO NOT OPEN THE OVEN DOOR UNTIL THEY ARE DONE!

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CROCK POT BEEF STROGANOFF

1 can French Onion soup 1 can Cream of Mushroom soup 1 to 1 and a half pounds stew beef 1 cup sour cream rice or noodles

Combine the soups and stew beef in a crockpot or casserole dish. Cook on high for 4 hours or low for 8 hours or in the oven at 350 for 3 hours. Stir in the sour cream just before serving over the rice or noodles.

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Mushroom Chicken

1 chicken (fryer) 2 cans of cream of mushroom soup OR 1 each of cream of mushroom soup and 1 cream of chicken 1/2 to 1 soup can of milk or water 3/4 cup rice 1 envelope onion soup mix

Preheat oven to 350 degrees. Put chicken, breast down, in a baking pan. Mix the soups, milk and rice and 1/2 package of dry onion soup mix together . Pour over chicken. Sprinkle the rest of the onion mix over the top. Cover with foil and bake for 1 hour. Take off foil about 15 minutes before done to brown.

This makes a Delicious rice mixture. I usually make this in the crock pot and it is just as good but since the chicken seems to fall apart and I don't like eating small bones I use chicken legs or breast without the bones!

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Broken Pasta w/Parsley

2 T olive oil 1 tsp fresh rosemary 6 oz broken lasagna noodles 2/3 C grape tomatoes (or halved cherry tomatoes) 1/4 C fresh Italian or curly parsley

Stir the olive oil and rosemary together. Cook the broken lasagna noodles 8 to 10 min. Toss together with the olive oil mixture, tomatoes, and parsley. Serve hot or chilled for pasta salad.

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Rich Chocolate Fudge Pie

1 baked pie shell ( I use deep dish) 2 Tblsp. Cocoa powder 3 Tblsp. unbleached flour 1/2 stick butter, melted 1 tsp. pure vanilla extract 1 cup granulated sugar 2 eggs, slightly beaten 1 small can (5 oz.) evaporated milk

Mix all dry ingredients in medium saucepan over no heat. Add butter and mix. Then add eggs and blend well. Add milk and vanilla and mix well. Heat over medium flame until it thickens ( about 10 minutes or so). Pour into cooked pie shell. Make sure to chill overnight otherwise you have chocolate mush pie!!! Top with a very lightly sweetened REAL whipped cream (I add a touch of vanilla just before the peaks form and powdered sugar instead of granulated).

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MAHOGANY SHORT RIBS

3 pounds short ribs -- cut into 4 pieces 1 cup teriyaki sauce 1 cup prune juice 1 teaspoon whole peppercorns

Cover the meat in a mixture of teriyaki sauce and prune juice. Refrigerate, covered, overnight.

Remove the ribs from the marinade. Bring the marinade to a boil in a large pot with 1 cup water and 1/2 teaspoon whole black peppercorns. Lower the heat, add the meat, and cover. Simmer for 2 hours, or until the meat is very tender.

Remove the ribs to a platter. Reduce the sauce for 5 minutes or until syrupy over medium-high heat. Pour it over short ribs. Yield: 4 servings

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SHOESTRING POTATO TUNA BAKE

6 ounces shoestring potatoes -- (4ea 1-1/2 oz cans) 10-3/4 ounces cream of mushroom soup -- undiluted 6-1/2 ounces tuna in water -- drained and flaked 3/4 cup evaporated milk 1/2 cup diced celery 1/4 cup diced pimiento

Combine all ingredients except 1 can of the shoestring potatoes; stir well. Spoon mixture into a lightly greased 1-quart casserole; top with remaining potatoes. Bake at 350 degrees F for 25 to 30 minutes. Yield: 4 servings.

Per serving: 160 Calories (kcal); 7g Total Fat; (38% calories from fat); 16g Protein; 8g Carbohydrate; 28mg Cholesterol; 541mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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WEEKNIGHT PORK CHOPS

6 boneless pork top loin chops -- 1/2" thick 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon vegetable oil 1 cup orange juice 1/4 cup dry sherry 1 envelope onion soup mix 1 cup fresh mushrooms -- chopped 1/4 cup whipping cream

Sprinkle pork chops with salt and pepper (both sides). Cook pork chops in hot oil in a heavy skillet over medium-high heat 2 minutes on each side or until browned.

Add orange juice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Transfer chops to a serving plate; keep warm. Reserve drippings in skillet. Stir whipping cream into reserved drippings; cook over medium-high heat, stirring constantly, 5 minutes or until thickened. Serve over chops. Yield: 3 servings.

Per serving: 475 Calories (kcal); 23g Total Fat; (45% calories from fat); 44g Protein; 18g Carbohydrate; 130mg Cholesterol; 1437mg Sodium; 2g Fiber Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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EGG NOODLES WITH BEEF

10 ounces egg noodles -- thin 3 tablespoons vegetable oil Ginger root -- 1-inch, cut into thin strips 5 scallions -- finely shredded 2 cloves garlic -- finely chopped 1 red bell pepper -- thinly sliced 3-1/2 ounces button mushrooms -- thinly sliced 12 ounces steak -- cut into thin strips 1 tablespoon cornstarch 5 tablespoons dry sherry 3 tablespoons soy sauce 1 teaspoon brown sugar 1 tablespoon sesame oil Salt and pepper

Bring a large saucepan of water to a boil. Add the noodles and cook according to package directions. Drain noodles thoroughly; set aside and keep warm.

Heat the oil in a preheated wok or skillet. Add the ginger, scallions, and garlic and stir-fry for 45 seconds. Add the bell pepper, mushrooms, and steak and stir-fry for 4 minutes. Season to taste with salt and pepper.

Mix together the cornstarch, sherry, and soy sauce in a small bowl to form a paste, and pour into wok or skillet. Sprinkle in the brown sugar and stir-fry all of the ingredients for a further 2 minutes.

Add the bean sprouts, drained noodles, and sesame oil to the wok or skillet, stir and toss together for 1 minute. Transfer to serving plates, garnish with strips of scallion, and serve immediately. Yield: 4 servings.

Per serving: 638 Calories (kcal); 32g Total Fat; (46% calories from fat); 24g Protein; 59g Carbohydrate; 115mg Cholesterol; 827mg Sodium; 3g Fiber Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

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NANTUCKET CORN PUDDING

2 large eggs 1 cup half and half -- or light cream 3/4 teaspoon salt -- or more to taste 1/8 teaspoon ground white pepper Pinch nutmeg 5 cups fresh corn kernels -- with scrapings 3/4 cup oyster crackers -- crushed 3 tablespoons unsalted butter -- melted 1/3 cup sharp Cheddar cheese -- grated Paprika

Preheat the oven to 350 degrees F. Grease a medium baking dish.

Whisk the eggs and half-and-half together in a large bowl along with the salt, pepper, and nutmeg. Mix in the corn kernels and any scrapings, 1/2 cup of the crackers, and 2 tablespoons of butter. Spoon the pudding into the prepared baking dish and scatter the cheese over it. In a small bowl, mix together the remaining 1/4 cup of crackers and 1 tablespoon of butter, and sprinkle them over the cheese. Dust with paprika for a bit of extra color.

Bake the pudding for 45 to 50 minutes, until puffed and golden brown. The edges should be a bit crusty, but the center should remain a little soft. Serve hot. Yield: 6 servings.

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BBQ Oriental Chicken Wings

1/4 c. soy sauce 1/2 c. water 2 T. brown sugar 1/4 c. sherry 2 green onions (1 inch pieces) 1 tsp. dry mustard 10 chicken wings (separate at joints - discard tips) Combine all in a pan. Cover and heat to boiling. Simmer 30 minutes. Uncover and simmer 30 minutes more. Baste every so often. Spread in a 9 x 13 x 2 inch pan with juices. Bake at 350 degrees, turning once until juices reduce and get gooey. Serve warm or cold. May be made ahead to the baking step and refrigerated until needed.

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Tex-Mex Rice Meal

This dish is the most frequently requested must-bring-pot-luck-dish. It is easy and can be made with hamburger if meat is desired...but I usually make it without. The oil can be left out if less calories are wanted...but this makes a huge amount so that oil is spread fairly far.

1 large chopped onion 1/3 cup oil 2-3 Tbsp chopped garlic (mine is in a jar, chopped for me) 1-28 oz can of Diced Tomatoes 1-15-1/4 oz can Whole Kernel Corn 1-15oz can Black Beans-rinsed and drained 1-14-1/2oz can Diced Tomatoes and Green Chilies 2-1/2 Cups water 1-tsp Salt or to taste 3 cups Instant Rice Saute onion in oil until soft, then add garlic and soften it slightly. Using ALL juice in cans accept the beans dump in all remaining canned vegetables. Add water and salt, bring to a boil. Add in Instant Rice. Cook until rice is tender and most of the moisture is absorbed, about 10-15 minutes. Will absorb more moisture as it stands. Makes 8-2Cup servings.

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Adobe Chicken Stew

2 cups chicken breast, cubed 2 - 10 oz. cans tomatoes in juice 1 can corn 1 medium onion, finely chopped several cloves fresh garlic, finely sliced 1 4 oz. can mushrooms, coarsely chopped* 1 green bell pepper, finely chopped* 1/4 teaspoon cumin 1/4 teaspoon ground cloves 1/4 teaspoon cinnamon 1/4 teaspoon black pepper dash of salt * = optional

Stove Top Directions Chicken needs to be pre-cooked (a great way to use up leftovers). Combine all ingredients in large pot. Bring to a boil over high flame then reduce and simmer 20 minutes.

Oven Directions Preheat oven to 350°F. Combine all ingredients in a 9x13 casserole dish and bake for 1 hour. Stir occasionally during baking time.

I would say this dish serves approximately 6 people. You can stretch this dish out for a larger amount of people by adding rice.

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Pasta Fagioli (Macaroni and Beans)

What you need:

2 tbs olive oil 1 small onion minced 2-3 cloves of garlic minced (I like 3) 1 15oz can of Cannellini Beans (white beans) 1 large can of tomatoe sauce salt and pepper to taste 1/2 to 1 tsp of sugar 2 tsps of oregano or Italian Seasoning Blend 4oz of ditalini macaroni

Saute the onion and garlic in oil until soft but not browned. Add tomatoe sauce and simmer for about 1 hour. Drain beans reserving one cup of liquid for sauce. Add the liquid to the sauce and continue cooking stirring constantly until the sauce becomes thick and smooth. Add drained beans, sugar, salt, pepper and oregano or Italian seasonings and cook 15 mins longer. Cook your macaroni about 10 mins or according to package directions DO NOT OVERCOOK. Drain it very well in a collander until it is completely liquid free and add it to your beans and sauce. Heat it for about 5 mins until it is very hot. Use lots of grated Romano cheese when you serve it and a loaf of Italian bread. Serves 4

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Spicy Tomato Soup

This one is very simple...and it is yummy! If you like VERY SPICY tomato soup, you will love this one!

You will need:

2 cans of Condensed tomato soup 1 can tomatoes/green chilies 1/2 tsp ground black pepper 2 sprigs of fresh cilantro, diced. 1/2 can water

Mix these ingredients together, and bring to a boil on medium to high heat. Boil for two minutes. Remove from heat and serve.

It is wonderfully spicy.

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Deloris's Jambalaya

1 bunch of greens onions (chopped) 1 onion (chopped) 2 celery stalks(thinly sliced) 1 green(Bell)pepper (chopped) 1 lb. smoked sausage(sliced) 1 cup boiled chicken (cubed) 2 Tbs. margarine Take all of these ingredients, place in skillet and cook until vegetables are tender.

Add: 1 can of Rotel tomatoes 1 can of diced tomatoes 1 can of cream of chicken soup 2 cans of chicken broth (or 3cups of homemade chicken broth) salt, pepper and hot sauce to taste enough Kitchen Bouquet to make a darker color Cook slowly covered for about 45 minutes to an hour

Add: Instant Rice....about 2 cups let stand about 10 minutes and you have yourself a pot of Jambalaya

Optional you may add shrimp instead of boiled chicken

You can substitute the Rotel tomatoes for regular tomatoes if you don't like spicy. As far as smoked sausage, I prefer Cajun style or a texture sausage such as Andouille.

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Coral's Garden Salad

2 Large Green Peppers Large Vidalia Onion, or any sweet onion 2 Large Ripe Tomatoes 3 Tablespoons Vegetable Oil 4 Nice Fresh Sweet Basil Leaves, cleaned and snipped into small pieces (don't substitute dried)

Clean green pepper and slice in rings. Do the same with the vidalia and the tomatoes, breaking up the onion rings. All vegetables should be sliced in rings of approximately the same width. Put in a Rubbermaid or Tupperware bowl with a lid. Add vegetable oil and sweet basil. Put top on bowl and shake gently. Place in refrigerator for at least 1 hour before serving. Turn every once in a while. This salad doesn't need any salt and pepper. It is delicious.

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Soft Sugar Cookies

1 cup butter crisco 1 teaspoon nutmeg 1 teaspoon salt 1 1/2 cup white sugar 2 eggs 1 cup sour cream (light will work fine) 2 teaspoon vanilla 4 cups flour 1 teaspoon soda 1 teaspoon baking powder

Cream crisco, nutmeg, salt and vanilla with sugar. Add eggs and sour cream and beat well. this mixture should be smooth and light yellow colored. Stir in flour , soda, and baking powder . Dough will be sticky but put in fridge to chill for at least a half an hour. Usually I will make in the evening and keep in fridge until morning and then roll them out and bake them. Roll out to a 1/4 inch thickness. Cut in 2 or 3 inch rounds. I put a dab of jam or jelly in center and bake in 400 o oven for 8 to 10 minutes.

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BEEF VEGETABLE SOUP

You will need:

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

Here's how:

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

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

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VOODOO CHICKEN

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

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

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

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

(from A Man and His Pan by John Boswell)

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

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BEEF AND BROCCOLI SALAD

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

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

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

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

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POTATOES LORRAINE

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

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

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

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PORK CUTLETS WITH CLAM AND GARLIC SAUCE

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

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

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

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

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

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

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SLOW COOKED RANCH-STYLE BRISKET AND BEANS

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

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

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

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Crunchy Beef Bake Casserole

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

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

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Hershey's Mini Kiss Peanut Blossoms

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

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

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

Couch Potato Skins

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

Topping

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

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

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

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

Vogelheu or Bird's Hay.

To use your old, dry bread:

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

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

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

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

Add roasted bread.

Have the following mixture prepared:

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

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

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

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

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Broccoli Salad

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

Mix with dressing made from:

1 cup mayonnaise 1/2 cup sugar 2 tablespoons vinegar

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Ossobucco Milanese ~ Veal/Lamb Shanks Milan Style

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

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

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Stroganoff

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

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

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Mushroom Chicken

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

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

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

The soup "gravy" is excellent over rice.

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Mushroom and Barley Casserole:

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

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

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Mary Alice's Wallpaper Paste Frosting

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

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

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

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ZIPPY BARBECUED CHICKEN

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

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

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

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MEXICAN SALAD

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

CHILI DRESSING

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

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

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

Yield: 8 servings.

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

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CELEBRITY GREEN RICE

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

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

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

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CREAMY POTATO BAKE

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

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

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

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ORANGE MUFFINS

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

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

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

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

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

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Bean Dip

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

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

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Oaxaca steak and grilled veggie kabobs

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

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

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

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

You can also just make the steak and grill it.

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PEACHY PORK CHOPS

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

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

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Zesty Potato Soup

You will need:

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

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

Then add,

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

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

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BLENDER SQUASH CASSEROLE

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

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

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

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LOWFAT CIDER-COOKED VEGETABLES

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

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

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

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

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EASY RISOTTO-STYLE RICE

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

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

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

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GRILLED TANDOORI CHICKEN PIECES

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

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

(from Weber's Art of the Grill)

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

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"UNFRIED" RICE

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

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

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

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Tex-Mex Tortilla Soup (6 servings)

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

Instructions

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

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Cincinnati Chili

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

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

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

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

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

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Chicken-Corn Chowder

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

Stir in:

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

Heat till hot but not boiling. Good with cornbread.

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MONKEY BREAD

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

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

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NO CHEESE CHEESECAKE

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

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

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Sweet & Crispy Dill Pickles

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

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

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Party Popcorn Cake

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

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

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

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BUBBLE PIZZA

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

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

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QUICKIE STROGANOFF

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

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

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

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LOWFAT TURKEY SALTIMBOCCA

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

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

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

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GARLIC SHRIMP & PASTA

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

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

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

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GARLIC SHRIMP & PASTA

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

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

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

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GRILLED JALAPENO CHICKEN

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

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

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

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BASIL & GARLIC POTATOES

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

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

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

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Cappelini Pasta Salad

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

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

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

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White Chocolate Macadamia Nut Bars

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

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

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

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

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

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Cincinnati Chili Recipe (Spaghetti)

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

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

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

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

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

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

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

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

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

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HERB CHEESE

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

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

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

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

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

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

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

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

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

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Grilled Turkey Tenderloin

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

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

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STRAWBERRY PIE (Makes 6 Servings)

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

1 sm. Box Jell-O sugar free strawberry gelatin

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

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

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

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

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Tex-Mex Rice Meal Brown

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

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PEPPER CORN

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

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

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

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ZUCCHINI OVEN FRIES

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

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

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

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

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CARROT PATTIES

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

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

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

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GREEN BEANS WITH GOLDEN LEMON SAUCE

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

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

(from Possum Kingdom Lake Cookbook)

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

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PORTOBELLO RIGATONI

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

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

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

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VEGETABLE CASSEROLE

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

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

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PORK ROAST DELICIOUS

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

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

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

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

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

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Candy Bar Cheesecake

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

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

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

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

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

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Lapschaus - pronounced Lop-skose (Norway)

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

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

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BETTER BUTTER

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

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

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

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

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

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Cheese-Filled Pastry Slices

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

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

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

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

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

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Strawberry Salad

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

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

This is very refreshing!

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Panzanella

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

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

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Milky Way Cake

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

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

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

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Slaphappy Coleslaw

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

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SKILLET FRIED CORN

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

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

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

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SKILLET FRIED CORN

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

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

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

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SALMON-PESTO VERMICELLI

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

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

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

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VICTORIA CRAB CAKES

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

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

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

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FRIED RIPE TOMATOES WITH GRAVY

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

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

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

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

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LAYERED PIZZA DIP

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

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

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

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Raspberry Double Cream Coffee Cake

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

Filling:

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

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

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STEAMED EGG TOFU

Ingredients:

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

(B)

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

For thickening:

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

2 tbsp cooking oil

For Garnishing:

Chopped spring onions

Method:

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

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

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EASY FETTUCINE WITH CHICKEN AND BROCCOLI

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

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

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

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CHICKEN CASSEROLE

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

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

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

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CASSEROLE BREAD

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

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

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

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Ma's Oven Baked Beef Stew

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

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

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Four Bean Salad

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

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

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Roasted Chicken and Vegetables

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

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

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

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

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

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Soft Butter

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

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

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DREAM CAKE

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

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

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LEMONY CHICKEN PASTA TOSS

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

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

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

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TURKEY-BLACK BEAN CHILI

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

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

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

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CHICKEN WITH VEGETABLES

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

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

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

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ORIENTAL PORK & CABBAGE

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

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

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

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CREAMED SPAGHETTI & MUSHROOMS

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

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

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

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The Easiest Peanut Butter Cookies Ever

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

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

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

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CHICKEN STEAK A LA POBRE

You will need:

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

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

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

Makes 4 servings.

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Shrimp Melts

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

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

Serve warm and Serves 4

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Spaghetti Salad

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

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

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

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Crustless Salmon (or Ham) Quiche

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

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

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

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

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

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PIZZA MEATBALLS

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

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

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Steak 'N' Gravy

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

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

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

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THREE CHEESE BAKE

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

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

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

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SHELLS WITH TOMATOES AND ARUGULA

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

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

Per serving: 537 Calories (kcal); 12g Total Fat; (20% calories from fat); 16g Protein; 90g Carbohydrate; 0mg Cholesterol; 23mg Sodium; 4g Fiber Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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TUNA PASTA SALAD

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

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

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

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PENNE PASTA PRIMAVERA

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

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

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

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POPOVER PIZZA

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

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

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

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BEEF VEGETABLE SOUP

You will need:

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

Here's how:

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

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

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SHRIMP PASTA TOSS

You will need:

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

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

Here's how:

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

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New Mexican Red Enchilada casserole

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

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

Heat oven to 350 degrees

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

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Key Lime Pie

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

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

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

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Never Fail Tipsy Tart

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

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

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

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

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Cabbage Noodle Salad

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

Dressing

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

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

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Broccoli and Cauliflower Salad

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

Mix all of the above ingredients in a bowl.

Dressing

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

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

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Pig Pickin' Cake

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

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

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POTATO SALAD

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

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

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Stuffed Squash

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

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

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CLASSIC GRILLED CHICKEN

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

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

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

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ALABAMA WHITE BARBECUE SAUCE

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

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

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

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TERIYAKI TURKEY BURGERS

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

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

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

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CRAB NORFOLK

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

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

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

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

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CURRIED CHICKEN & PASTA

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

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

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

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

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Lemon-Herbed Steak

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

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

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

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

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

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

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Turkey (or Chicken) Breasts Alfredo

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

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

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

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

Cheese Sauce

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

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

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Salmon Salad

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

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Marinated Onion Rings

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

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

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Italian Salad

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

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

*Spaghetti works good with this

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Missouri Cookies

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

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

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

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

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Annie's Crazy Crust Pizza

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

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

Crust Batter

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

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

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BROCCOLI CASSEROLE

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

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

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Mocha Chessecake

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

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

Yields 12 servings

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SULTAN'S DELIGHT

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

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

*preferably organic, with no additives

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

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Peanut Butter and Banana Shake

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

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Sweet and Sour Grilled Salmon

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

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

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

"Alaska Seafood Marketing Institute" via MasterCook

Per serving: 369 Calories (kcal); 8g Total Fat; (20% calories from fat); 47g Protein; 25g Carbohydrate; 118mg Cholesterol; 393mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

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Brew 'n Barbecue

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

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

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

Source: "National Pork Producers Council" via MasterCook

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

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Honey-Lime Glazed Chicken

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

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

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

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Bacon-Wrapped Pork and Apple Patties

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

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

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

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

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

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SHRIMP IN LEMON BUTTER

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

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

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

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Cheese Crock Pot Chicken

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

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

Serving Ideas : Serve over rice or noodles.

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

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HEART-HEALTHY CHEESE TORTELLINI SOUP

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

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

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

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

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Salsa Knight

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

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

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Easy Delicious Fruit Cobbler

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

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Easy Chicken Divan

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

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

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

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CHICKEN ADOBO ALOHA

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

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

Serves 6.

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

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PINEAPPLE CHICKEN SALAD

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

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

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

Serves 6.

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Rocky Road Brownies

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

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

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Quick and Easy Casserole Preheat oven to 375 degrees F.

You will need:

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

Spray casserole dish with nonstick coating.

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

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

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

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

5. Pour soup mixture over the onion layers.

Bake for 50 minutes.

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

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

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

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

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American Beauty Cake with Deanna's Frosting

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

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

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LIME-FLAVORED RICE

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

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

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

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GRILLED CHICKEN BREASTS

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

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

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

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CHA-CHA SALSA

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

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

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

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CHERRY TOMATOES IN BROWN BUTTER SAUCE

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

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

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

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

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

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Here is a very easy and good recipe

BEEF OVER RICE

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

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

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Spicy Corn Bread

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

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

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Strawberry Fool

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

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

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One Skillet Spaghetti

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

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

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Crab Dip

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

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

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

Strawberry Delight

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

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

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

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

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

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Evy's Pork Chops for Two

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

Preheat oven to 325 degrees

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

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

Pour sauce over pork chops and top with parmesan cheese.

Cover and bake in 325 degree oven for one hour.

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

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

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

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

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

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

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

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This is easy, DELICIOUS, and even better as a "left over" for the next day's lunch. (But it rarely lasts that long at our house.)

King Ranch Chicken (Preheat oven to 375 degrees)

You will need:

4 large boneless chicken breasts, cooked and chopped (save your chicken stock to soften the flour tortillas) 1 package, fajita-size flour tortillas 1 large (or two small) bell pepper(s), chopped 1 large onion chopped 12 ounce package of shredded cheese (I prefer medium cheddar) 1 can Cream of Mushroom Soup 1 can Cream of Chicken Soup 1 Can Diced tomatoes and green chilies 1 tspn chili powder

Spray a large casserole dish with a nonstick spray, and then line with tortillas that have been softened in the warm/hot chicken stock where you have cooked the chicken breasts.

ON top of the tortillas spread the chopped/shredded chicken then add the following items in this order:

Bell Peppers Onions Shredded Cheese Chili powder (just a little will do)

Mix the cream of mushroom and cream of chicken soups together with the tomatoes/green chilies, and spread on top of the previous layers. You may want to add ½ cup of the chicken stock, just to make sure the casserole is moist.

Bake for 45-50 minutes. Remove from the oven, and serve.

It is EVEN BETTER the next day (if you have any left).

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GREEK CHICKEN BREASTS

1/4 cup all-purpose flour 1 tablespoon dried oregano 4 chicken breast halves, skinless and boneless 3 tablespoons olive oil 1/3 cup dry white wine 1/3 cup chicken broth 2 ripe tomatoes -- peeled and chopped 3 tablespoons olives -- sliced 2 tablespoons capers 2 tablespoons crumbled Feta cheese

Combine flour and oregano in a shallow dish; dredge chicken breasts in flour mixture. Heat olive oil in a large skillet over medium heat; add chicken breasts, and cook 10 minutes, turning once. Add wine and broth (if wine is not desired, double amount of chicken broth or substitute apple juice); simmer 10 to 15 minutes. Add chopped tomato, olives, and capers; cook until thoroughly heated. Spoon into serving dish; sprinkle with Feta cheese. Yield 4 servings.

Per serving: 301 Calories (kcal); 14g Total Fat; (43% calories from fat); 30g Protein; 10g Carbohydrate; 73mg Cholesterol; 294mg Sodium; 2g Fiber Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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QUICK SHRIMP AND PASTA BAKE

16 ounces bow-tie pasta -- uncooked 14-1/2 oz (can) diced tomatoes -- undrained 12 ounces frozen small shrimp -- thawed 8 oz (can) tomato sauce 4-1/2 oz (jar) sliced mushrooms -- drained 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper 1/4 cup grated Parmesan cheese

Heat oven to 350 degrees F. Cook pasta to desired doneness; drain. Place pasta in ungreased 13- x 9-inch baking dish. Stir in tomatoes, shrimp, tomato sauce, mushrooms, oregano, and red pepper flakes; sprinkle with cheese. Cover with foil. Bake at 350 degrees F. for 15 to 20 minutes or until thoroughly heated. Yield: 6 servings.

Per serving: 555 Calories (kcal); 5g Total Fat; (7% calories from fat); 32g Protein; 103g Carbohydrate; 113mg Cholesterol; 2212mg Sodium; 2g Fiber Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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CITRUS-GLAZED PORK TENDERLOIN

2 tablespoons ketchup 2 tablespoons hoisin sauce 1 tablespoon rice wine vinegar 2 teaspoons grated orange peel 1 teaspoon chili sauce 1 teaspoon sesame oil 1/2 tablespoon soy sauce 1-1/2 teaspoons curry powder 2 pounds pork tenderloin

In a medium bowl, whisk together the ketchup, hoisin sauce, vinegar, orange zest, chili sauce, sesame oil, soy sauce, and curry. Add the tenderloins to the bowl and turn to coat well. Cover and refrigerate for 3 hours or as long as 8 hours. Lightly brush cooking grate with vegetable oil. Remove the tenderloins from the marinade and grill indirectly over medium heat, turning once, until the center is barely pink (internal temperature should be 155 degrees F to 160 degrees F) 20 to 30 minutes. Remove tenderloins from grill and carve into thick slices. Yield: 4 servings.

(from Weber's Art of the Grill)

Per serving: 313 Calories (kcal); 9g Total Fat; (27% calories from fat); 48g Protein; 7g Carbohydrate; 148mg Cholesterol; 461mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

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TERIYAKI CHICKEN WINGS

1/2 cup soy sauce 1/4 cup lightly packed brown sugar 1 tablespoon garlic -- finely chopped 1 tablespoon grated ginger root 1/2 teaspoon cayenne pepper 1/4 cup water 1 tablespoon sesame oil 20 chicken wings 2 tablespoons sesame seeds

In a small saucepan, combine the soy sauce, brown sugar, garlic, ginger, cayenne pepper, and 1/4 cup water. Bring to a boil, stirring to dissolve the brown sugar. Allow to cool to room temperature. Add the sesame oil and stir well. With a sharp knife, remove the tips from the chicken wings. Put the wings in a large lock-top bag and add the soy sauce mixture. Seal and marinate in the refrigerator for at least 1 hour or as long as 4 hours. Turn the bag occasionally to coat all of the wings. Remove the wings from the bag. Sprinkle evenly with the sesame seeds. Pour the marinade into a small saucepan over high heat, bring to a boil for 1 minute, and remove from heat. Grill the chicken wings directly over medium heat, turning once and basting occasionally with the boiled marinade, until the juices run clear, 14 to 16 minutes total. Serve warm or at room temperature. Yield: 10 servings.

(from Weber's Art of the Grill)

Per serving: 270 Calories (kcal); 18g Total Fat; (60% calories from fat); 19g Protein; 7g Carbohydrate; 75mg Cholesterol; 897mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates

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LUAU BURGERS

3/4 pound ground pork -- lean 1/4 pound ground beef 8-1/4 ounces crushed pineapple -- well drained, liquid reserved 1/4 cup chopped green bell pepper 2 teaspoons soy sauce 1/8 teaspoon ground black pepper 4 hamburger buns -- split

In a large bowl, combine pork, ground beef, pineapple, green pepper, soy sauce, and black pepper; mix well. Shape into 4 patties. Broil or grill until done, basting with reserved pineapple liquid; turn once. Serve warm in hamburger buns. Yield: 4 servings.

Per serving: 474 Calories (kcal); 28g Total Fat; (53% calories from fat); 23g Protein; 32g Carbohydrate; 85mg Cholesterol; 480mg Sodium; 2g Fiber Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates

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Candy Bar Cheesecake

Crust: 1 1/2 c. chocolate graham cracker crumbs 6 T. butter, melted 2 T. sugar

Filling: 4 pkgs. (8 ounces, each) cream cheese, softened 1 c. firmly packed brown sugar 3 eggs 1 t. vanilla extract 2 (2.07 ounces each) Snicker bars, chopped 2 T. caramel ice-cream topping

Preheat oven to 350°. Wrap aluminum foil under and around outside of a 9-inch springform pan. For crust, combine cracker crumbs, melted butter, and sugar in a medium bowl; stir until well blended. Press into bottom and halfway up sides of prepared pan. Bake 5 minutes. Cool completely. Preheat oven to 350°. For filling, beat cream cheese in a large bowl until fluffy. Gradually beat in brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour batter over crust. Bake one hour or until filling is set. Sprinkle with chopped Snickers. Bake 7 minutes or until candy softens. Cool on wire rack. Remove sides of pan. Drizzle with caramel topping. Store in an airtight container in refrigerator. Yield: 10 to 12 servings

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Simple Strawberry Cake

1 cup minature marshmallows 1 box yellow cake mix (that uses oil & 3 eggs) 1 cup milk 2 10oz pkg frozen strawerberrys (thawed) 1-3oz box strawerberry jello

Thaw berries & mix in jello. Set aside.Spray a 13x9" pan. Place marshmallows in pan first, mix up cake mix using oil, 3 eggs and 1 cup milk. Pour over marshmallows. Carefully top with strawberry mixture. Bake 350 for 45-50 min. or until cake tester inserted in center comes out clean.

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Chicken Taco Filling

This very popular recipe is all over the Internet with good reason. It is simple (three ingredients), easy (5 minutes of your time), delicious and versatile. Use this flavorful meat in soft tacos, hard tacos, nachos, burritos, salads, or almost anywhere.

1 packet taco seasoning (or 4 Tablespoons bulk taco seasoning) 1 cup chicken broth 1 pound boneless skinless chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc. To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.

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Manwich Spaghetti

1 lb. ground beef, browned 1 Can Manwich, original flavor 1 slice American Cheese per person Vermicelli Noodles, cooked and drained Garlic Salt

Optional: (These should be cooked with the beef while browning)

Onion Green pepper

Add 1 can Manwich to cooked ground beef, use about 1/2 can of water to rinse out Manwich can and add to sauce mix. Cover and simmer about 15 minutes. Take lid off and cook down if too soupy.

To serve, put noodles on plate, top with slice of American Cheese, then sauce. This melts the cheese and is an outstanding, delicious new supper!

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Ham and Cheese Chowder

2 cups peeled cubed baking potato 1/2 cup water 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup butter 4 tablespoons flour 3 cups milk 1 16-oz. can cream style corn 2 cups of medium cheddar cheese 2 cups of cooked ham 1/4 teaspoon pepper

Combine 2 cups cubed potato and 1/2 cup of water in medium saucepan and bring to a boil. Cover, reduce heat and simmer about 15 minutes or until tender. Drain, reserving liquid. Set potatoes aside.

Cook 1/2 cup onions and 1/2 celery, with 1/4 cup butter, in a large suacepan over medium heat. Stir often until tender. Reduce heat to low. Add 4 tablespoons of flour, stirring until blended. Cook 1 minute, stirring constantly. Gradually add the reserved potato water (if any) and the 3 cups of milk; cook until mixture is thickened and bubbly.

Add cooked potatoes, 1 can of creamed corn, 2 cups cheddar cheese and 2 cup of ham. Cook until cheese has melted stirring constantly. Season with the 1/4 teaspoon of pepper.

Serve immediately.

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SOFT & CHEWY OATMEAL COOKIES

1 cup (2 sticks) butter or margarine (do not use spread) 1 cup brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp. vanilla flavoring 1 7/8 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 3 cups old-fashioned oats 1 cup chopped pecans (if desired)

Preheat the oven to 350 F. Cream together the butter and sugars. Beat in the eggs and vanilla. Add the flour, soda and salt, mix in. Stir in the oats and pecans. Drop by rounded tablespoons onto ungreased cooky sheets. Bake @ 350 F. for approximately 11 minutes until the edges are beginning to turn golden. Remove from oven and let stand 1 minute. Remove to cool on a wire rack. Yield: about 5 dozen.

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EASY CHICKEN & RICE

1 cup long-cooking Rice 1/2 cup chopped Onion 2 cloves Garlic, crushed 1 rib Celery, chopped 1/2 cup diced Bell Pepper 2 cups water 2 Chicken Bullion Cubes (or 2 teaspoons instant) 6 pieces of Chicken (breasts, thighs, & legs) Seasoned Salt

Combine Rice, Onion, Garlic, Bell Pepper, and Salt & Pepper in a 3 quart microwaveable or oven-proof casserole dish (with a cover). Dissolve bullion in water and pour over rice. Season chicken with seasoned salt and arrange over rice. Cover and microwave on high 30 minutes, or bake at 350 degrees for 1 hour, removing the cover for th last 15 minutes to brown the chicken. Serves 4 - 6. (If you're really in a hurry you can replace the vegetables with onion powder, garlic powder, celery salt, and frozen diced bell peppers.)

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Dump Cake

DO Not Mix the ingredients - just dump them in a 9 x 13 pan in the order given.

1 Can Cherry Pie Filling (or Peach is nice) 1 - 19 oz can of Crushed Pineapple undrained 1 Box of white cake mix 1 cup of shredded coconut 1 cup of melted margarine (or butter) 1/2 cup of chopped nuts (peanuts, almonds, pecans, walnuts) Optional

Dump, then bake at 400 for 50 min to an hour, when nice and bubbly and brown. This is HOT (I mean really really HOT) when it comes out of the oven! Let cool and serve with either cream or ice cream, it is very rich and sweet.

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Orange French Toast

4 slices of white or wheat bread, cut into triangles 3-4 Tablespoons butter or margarine 3 large eggs 1/4 cup orange juice salt and pepper to taste

Combine eggs, orange juice, salt and pepper in bowl. Use whisk or fork to beat together. Heat 1 Tbsp. butter or margarine in large skillet. Dip both sides of bread in egg mixture and cook in skillet. I put 4 triangles in the skillet at a time. The crusts go to the inside for a better fit. After browning on one side, flip over to brown on other side. You may need to allow skillet to cool a little in between sets of toast. Can serve with syrup but is good and sweet without it.

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BAKED BEANS ala BABE 1 or 2 jars of Great Northern Beans Enough brown sugar so you can't smell the beans A shot of syrup Bacon - as much as you feel like cutting up Mix all together, and plop in the micro using the cook and stand method of cook 15 minutes, let stand 15 minutes until done. Orrrrr plop in a 350º oven for an hour - or until done.

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PORK CHOPS ITALIAN

1/4 cup chopped fresh parsley 1 teaspoon dried oregano 1 teaspoon fennel seed 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper 4 boneless pork top loin chops

Heat oven to 350 degrees F. In a small bowl, combine parsley, oregano, fennel, garlic salt, and pepper; mix well. Coat pork chops with parsley mixture; place in ungreased 8-inch square baking dish. Bake at 350 degrees F. for 30 to 40 minutes or until pork chops are no longer pink in center. Yield: 4 servings.

Per serving: 136 Calories (kcal); 5g Total Fat; (34% calories from fat); 21g Protein; 1g Carbohydrate; 51mg Cholesterol; 301mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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

STEAK NEAPOLITAN

1 teaspoon olive oil 2 tablespoons lemon juice 16 ounces beef tenderloin -- cut into 4 steaks 1 cup finely chopped onion 1 cup dry Marsala wine 2 tablespoons chopped fresh parsley

In large skillet, heat olive oil over medium-high heat until hot. Add lemon juice and steaks; cook about 5 minutes on each side or until of desired doneness. Remove steaks from skillet; cover to keep warm. Stir onion and wine into juice mixture in skillet; cook and stir 4 minutes or until wine is reduced to about 1/2 cup. To serve, spoon onion mixture over steaks; sprinkle with parsley. Yield: 4 servings.

Per serving: 389 Calories (kcal); 27g Total Fat; (70% calories from fat); 21g Protein; 5g Carbohydrate; 81mg Cholesterol; 60mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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

BEER-SIMMERED CABBAGE ROLLS

1 head cabbage -- (12 leaves) 5 quarts boiling water 1 pound lean ground beef 1 cup cooked rice 1/4 cup chopped onion 1/2 cup finely chopped celery 2 eggs -- well beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 8 ounces (canned) tomato sauce 1/4 cup cider vinegar 1/2 cup firmly packed brown sugar 2 cups beer (or condensed beef broth)

Core cabbage and carefully remove large outer leaves; wash leaves. Place in a large bowl; pour boiling water over leaves to cover. Let stand 5 minutes or until leaves are flexible. In large bowl, combine ground beef, rice, onion, celery, eggs, salt, and pepper. Mix well. Drain leaves. Divide meat mixture evenly to make 12 balls, using about 1/4 cup meat mixture for each ball. Place 1 ball on each leaf. Wrap leaf tightly around meat enclosing it and fastening ends with toothpicks. In large skillet, combine tomato sauce, vinegar, brown sugar, and 1-1/2 cups beer; mix well. Place rolls in skillet. Cover; simmer slowly about 1 hour, adding more beer as needed. Yield: 6 servings.

Per serving: 384 Calories (kcal); 17g Total Fat; (42% calories from fat); 17g Protein; 35g Carbohydrate; 119mg Cholesterol; 702mg Sodium; 1g Fiber Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates

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SQUASH CROQUETTES

3 pounds yellow squash -- sliced 3 eggs -- beaten 2 cups cornbread -- crumbs 2 tablespoons finely chopped onion 3 tablespoons butter or margarine -- melted 1 cup crackers -- crumbs Vegetable oil

Cook squash, covered, in a small amount of boiling salted water 10 to 15 minutes or until tender. Drain well and mash. Combine squash and next 4 ingredients; mix well. Shape mixture into 12 croquettes; roll in cracker crumbs. Fry in deep hot oil (375 degrees F.) for 3 to 5 minutes or until golden brown. Drain on paper towels. Yield: 12 servings.

Per serving: 254 Calories (kcal); 9g Total Fat; (32% calories from fat); 7g Protein; 36g Carbohydrate; 70mg Cholesterol; 562mg Sodium; 3g Fiber Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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CHICKEN DINNER WITH NOODLES

I'm always on the lookout for different ways to fix chicken (we seem to eat chicken 3x more than any other meat!), and this one is easy and DELICIOUS. Serve with noodles Alfredo and a green salad...MMMMMMM!

1-10oz. pkg frozen chopped spinach 1 egg, beaten ¼ cup grated parmesan cheese, divided 1 cup Italian style bread crumbs 4 skinless, boneless chicken breasts salt/pepper 3T melted butter

Cook spinach according to package directions; drain well, allow to cool. Combine spinach, egg, & 1T of parmesan cheese; set aside. Combine bread crumbs and remaining Parmesan in shallow pan; set aside. Salt & pepper chicken, brush with melted butter; roll each in bread crumb mixture, covering completely. Place in greased baking dish (I usually put tin foil in a shallow pan, then spray the foil with Pam). Divide the spinach mixture between the breasts, spreading to cover the entire top of the breast. Sprinkle with remaining bread crumb mixture and drizzel with melted butter. (I sprinkle some more Parmesan on top too, but that's cuz I love Parmesan!) Bake @ 350°F for approx. 40 min's.

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Moussaka

2 Tblsp butter 1 onion finely chopped 1 (or more) garlic cloves, crushed 675 gms (1 1/2 lbs.) ground lamb (for vegetarians substitute 5 handfuls of TVP a soy mince substitute) 2 cups of crushed tomatoes 1 Tbsp salt 1/2 tsp oregano 1/2 tsp thyme 1 tsp paprika 1 tsp basil 1/2 tsp pepper 1/2 tsp cinnamon 1 Tbsp corn flour 3 Tbsp red wine 2 Eggplants 565 gms (1 1/4 lbs.) each 1/2 cup melted butter 1 cup grated Cheddar cheese

Mornay Sauce 2 Tblsp butter 2 Tbsp flour 1/2 cup chicken or vegetable stock 1/2 cup of heavy cream 1/4 tsp salt 1/4 tsp pepper 1/4 cup grated Parmesan cheese

Mornay Sauce Melt butter in a saucepan, add flour and stir into a paste. Add the stock, cream and seasonings. Simmer and stir until thickened. Add cheese and simmer for 2 more minutes.

Moussaka Melt the butter in a deep pan. Add onion and garlic and saute until tender. Add lamb and brown (for vegetarians omit lamb and add the TVP after the tomatoes) Add tomatoes 1 1/2 tsp salt and seasonings. Reduce heat and simmer for 30 mins. Mix corn flour with the wine and add to tomato mixture. Simmer until thickened. Slice eggplants into rounds 1/2 in thick. Brush with butter and sprinkle with remaining salt. Broil in oven for 4 mins. To assemble, layer in a greased casserole dish. 1 layer of eggplant, 1 layer of meat sauce, sprinkle with cheese. Repeat. Top with Mornay Sauce.

Bake at 180C (350F) for 35 mins. Serve.

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DIP

24 oz of sour cream Block of cream cheese Package of Knorr Leek Soup/Dip Mix----(only Knorr soup mix will work) Small Shrimp as many as you like.

Blend until smooth first three. Several shakes of salt and pepper as you like. Garlic salt as you like. Several shakes of seasoned pepper. Blend again. Fold in Shrimp

Let stand a few hours in refrigerator

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Frannies Easy BBQ Asparagus

2 Bunches Asparagus 1 stick margarine (Country Crock) 1/4 cup water 2 tablespoons chopped garlic (from jar) seasoning salt to taste Place asparagus in oven proof dish, flatten butter cube over top, add remaining ingredients, cover with foil, and toss on grill till desired doneness. It's that easy!!! ALSO you can substitute Broccoli (my b/f favorite), or yellow squash.. The results are EXCELLENT!!!!

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YUMMY FOR THE TUMMY SALAD

2 3-oz packages peach or apricot gelatin mix 1 15 oz. can crushed pineapple (DO NOT DRAIN) 8 oz. whipped topping 2 cups buttermilk

Combine dry gelatin mix and crushed pineapple in a pot; bring just to a boil, stirring to make certain sugar is dissolved. Set aside to cool. DO NOT LET MIXTURE SET. In medium mixing bowl or the container you are going to chill/serve from, mix the whipped topping and buttermilk with a wire whisk. Add cooled gelatin/pineapple mixture and mix thoroughly with a wire whisk. Refrigerate to completely set. It can also be put in the freezer. !

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GARLIC POTATO/LEEK SOUP

Heat 3 T olive oil in pot Add: 2 bunches of leeks 3 med. red onions 3 potatoes, cubed 5 heads of garlic 2 T thyme 6 cups chicken stock Simmer for 30 minutes

Stir in: 1 cup heavy cream 1/4 cup chopped parsley 1/4 cup chopped chives add salt and pepper to taste

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Chicken Barbecue Sauce with Citrus

1/2 cup barbecue sauce (I use Kraft chargrill) 1/4 cup orange juice 2 TBSP fresh lemon juice (bottled just doesn't taste the same) 2 TBSP brown sugar 1/4 to 1/2 tsp. liquid smoke (or to taste) 1/4 to 1/2 tsp. soy sauce (or to taste) Tabasco Sauce to taste (don't omit - even if you only use a few drops)

In small nonreactive sauce pan mix all ingredients and slowly bring to a boil stirring often. Reduce heat and simmer gently for 5 to 10 minutes. Grill chicken as usual. Baste with sauce during the last 15 minutes of cooking. Baste chicken over low heat to prevent sauce from burning. Boil extra sauce (or make extra) and serve with chicken for dipping.

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Real Chicken ala King

The recent pretender recipe in RDJ prompted me to send in the real thing: · 500g "Prime" (i.e.: no water added) boneless/skinless chicken breast, cubed (fairly small) · 500g fresh white mushrooms, quartered, eigthed, or slivered depending on size. · 1 can of condensed cream of mushroom soup · 1 Tbs. canola oil · use the soup can to measure out an equal volume of 10% cream: NOTE: add an additional can of regular milk and you've just made a hearty winter soup · 1 or 2 large pieces of dry toasted bread per serving (I use a large Italian loaf) depending on appetite: NOTE: young children often prefer to be served in a bowl armed with a Chinese spoon in one hand and a chunk of French stick for push'n & dip'n in the other · Worcestershire sauce, to taste, added when served (some prefer HP sauce) BASIC RECIPE: 1. In a large, pre-heated, pot; cook the chicken cubes in about 1 Tbs. of canola oil until the pink is gone. 2. Add the soup and the cream and slowly bring to a boil, stirring frequently 3. Add the mushrooms, cover, and simmer over low heat until the mushrooms are heated through (time is not critical). Stir thoroughly now and then. If you're making soup, add the 'can' of milk along with the mushrooms. 4. Serve over unbuttered toast and douse liberally with Worcestershire sauce. NOTE: children probably won't want the Worcestershire, and many people like a little HP or HP Fruity on this dish. We feed 4, each with 2 pieces of toast, with this; but, it really depends on appetite. Left-overs (not the toast) can be refrigerated, or even frozen, and makes a good thermos lunch. Reduce it a bit for a crepe filler. Add extra milk to make soup. To make more, add additional chicken and/or mushrooms (adjust cream/milk to get the consistency you like), think about a second can of condensed soup at close to the double volume point.

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Margarita Pie

1 14 oz. can condensed milk 1/3 cup lime juice 2 oz. tequila 1 oz. triple sec 1-2 drops green food coloring 8 oz. tub Cool-Whip 1 graham cracker pie crust

Combine condensed milk, lime juice, tequila and triple sec.

Fold whipped cream into condensed milk mixture. Sparingly add green food coloring.

Pour into pie crust and freeze solid overnight in a covered pan.

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PIZZA PEPPERS

6 large green peppers 1/3 pound bulk sausage -- Italian 16 ounces whole tomatoes -- undrained and chopped 1-1/3 cups water 2/3 cup rice -- regular, uncooked 1 teaspoon dried oregano 1/2 teaspoon Italian seasoning 3/4 cup shredded Mozzarella cheese

Cut off tops of green peppers; remove seeds. Cook peppers 5 minutes in boiling salted water to cover; drain peppers and set aside. Cook sausage until browned, stirring to crumble; drain. Combine sausage and next 5 ingredients; cover and cook over medium heat 20 minutes or until rice is done. Fill green peppers with meat mixture; place in a shallow baking dish. Bake at 350 degrees F. for 15 minutes. Sprinkle with cheese and bake 5 minutes. Yield: 6 servings.

Per serving: 285 Calories (kcal); 14g Total Fat; (44% calories from fat); 10g Protein; 31g Carbohydrate; 30mg Cholesterol; 239mg Sodium; 4g Fiber Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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APPLE FRITTERS

3 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup sugar 1 large egg 1 cup milk 1/4 cup butter or margarine -- melted 2 teaspoons grated orange peel 1/4 cup fresh orange juice 2 cups cooking apples -- peeled and diced 1 teaspoon vanilla extract Vegetable oil Sifted powdered sugar

Combine first 4 ingredients; make a well in center of mixture. Combine egg, milk, and butter, stirring well; stir in orange peel and next 3 ingredients. Add to flour mixture, stirring mixture just until dry ingredients are moistened. Pour oil to a depth of 2 inches into a large Dutch oven; heat to 350 degrees F. Drop batter by rounded tablespoonfuls into hot oil; fry fritters in batches 1-1/2 minutes on each side or until golden. Drain fritters well on paper towels and cool slightly. Sprinkle with powdered sugar. Yield: about 3 dozen (about 12 servings).

Per serving: 214 Calories (kcal); 5g Total Fat; (22% calories from fat); 5g Protein; 37g Carbohydrate; 31mg Cholesterol; 225mg Sodium; 1g Fiber Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

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DILLED MACARONI-CHICKEN SALAD

8 ounces elbow macaroni -- uncooked 1 cup cooked and chopped chicken breast 1/2 cup evaporated skimmed milk 3 tablespoons white wine vinegar 2 tablespoons chopped green onions 1 tablespoon vegetable oil 1 tablespoon chopped pimientos 2 teaspoons sugar 1 teaspoon dried dill weed 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground black pepper

Cook macaroni according to package directions, omitting salt and fat. Drain; rinse in cold water, and drain again. Combine macaroni and chicken in a large bowl; set aside. Combine milk and remaining ingredients in a small jar; cover tightly and shake vigorously. Pour over macaroni mixture; toss gently. Cover; chill 2 hours. Yield: 5 servings.

Per serving: 287 Calories (kcal); 7g Total Fat; (22% calories from fat); 16g Protein; 39g Carbohydrate; 25mg Cholesterol; 271mg Sodium; 1g Fiber Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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STRAWBERRY BBQ SAUCE

3-1/2 cups sugar 1-1/4 pounds strawberries -- capped and sliced 6 tablespoons balsamic vinegar 6 tablespoons water 2 teaspoons cracked black pepper 3/4 cup ketchup 4 tablespoons Dijon mustard 1 teaspoon hot sauce -- or more to taste

Mix sugar, strawberries, vinegar, water, and black pepper in a saucepan. Bring to a boil over medium heat. Continue to cook at a slow boil for about 45 minutes or until thick. Remove from heat. Add ketchup, mustard, and hot sauce; mix really well. Yield 3 to 4 cups (about 20 servings).

(adapted from Virginia Wesleyan dining hall chefs Marc Rabinowitz and Daniel Murphy)

Per serving: 156 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 40g Carbohydrate; 0mg Cholesterol; 151mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2

1/2 Other Carbohydrates

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DIJON BACON CHEESEBURGERS

1 cup shredded Cheddar cheese 5 tablespoons Dijon mustard -- divided 2 teaspoons dried onion 1 teaspoon prepared horseradish 1 pound lean ground beef 4 sandwich rolls -- split and toasted 1 cup shredded lettuce 4 slices tomato 4 slices bacon -- cooked and halved

In small bowl, combine cheese, 3 tablespoons mustard, onion, and horseradish; set aside. In medium bowl, combine beef and remaining mustard; shape mixture into 4 patties. Grill burgers over medium heat for 5 minutes each side or until desired doneness; top with cheese mixture and cook until cheese melts, about 2 minutes. Top each roll bottom with 1/4 cup lettuce, 1 tomato slice, burger, 2 bacon pieces, and roll top. Yield: 4 servings.

Per serving: 580 Calories (kcal); 39g Total Fat; (61% calories from fat); 34g Protein; 23g Carbohydrate; 120mg Cholesterol; 753mg Sodium; 1g Fiber Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

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Easy Meatballs

1 1/2 pound Ground meat (not cheap stuff) 1 can Campbell's Onion Soup (do not dilute) 3/4 cup crushed corn flakes

Mix together well in bowl. Form into 12 meatballs and bake in muffin pan, ungreased, for 20 minutes at 400 degrees. Remove from oven and scoop out and put in bowl. These are also excellent with spaghetti sauce. If you need to keep them warm, use another can of Onion soup heated and poured over the meatballs. Kids like these because they cannot see peppers or onions or etc. They are also good with gravy.

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CHOCOLATE NUT ZUCCHINI CAKE

3 Cups All Purpose Flour 1-1/2 Tsp. Baking Powder 1 Tsp. Baking Soda 1 Tsp. Salt 4 Eggs 3 Cups Granulated Sugar 3 Squares Chocolate (Melted & Cooled)(3 ounces) 1-1/2 Cups Salad Oil 3 Cups Grated Zucchini 1 Cup Walnuts (Finely Chopped) Bake: 350º for 1 hour & 15 minutes · Grease and flour 10" tube pan. · Sift together first 4 ingredients and set aside. · Beat eggs until thick. · Gradually add sugar, 1/4 cup at a time. · Add oil and melted chocolate to the egg mixture. · Gradually blend in dry ingredients. · After your dry ingredients are well blended, add the zucchini and nuts and use wooden spoon till well blended. Note: This is a very thick mixture, so if you decide to use a hand mixer instead of blending zucchini and nuts by wooden spoon, please be careful not to burn your mixer out.

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Shepherd's Pie

I LB ground beef ( which we call hamburger)

Frozen or fresh peas, carrots or whatever veggies you have on hand and like. If using fresh veggies precook them until they are barely tender..

1 large onion cut & coarsely chopped if you wish. (I just put it in chunks as we love onions at my place.)

2 pkgs oxo beef powder or 1 tin beef or consomme soup

salt, pepper and garlic to taste..I use garlic powder as I rarely have garlic cloves around..

mashed potatoes..

first boil about 4 large potatoes..cook until done..drain, mash & set aside..( because of the gravy you will not need to put anything into the potatoes when you mash them or you will get potato soup)

in the meantime brown the hamburger; drain off all the fat; add the onions, about 1 c water or soup and a bit of water, spices. cook for awhile to blend the flavours; thicken if necessary..put in the bottom of a casserole dish or a corningware dish..4 quart size..It would be wise to spray with oil first..I prefer a casserole dish as it spreads the potatoes out more but if you like thick potatoes use a smaller dish..

add the veggies and the beef powder..taste and adjust with the spices you like; add the mashed potatoes on top and you can either put dollops of butter on the top of the potatoes or add grated cheese..I especially love the taco-nacho blend we get here as it's a bit spicy and gives a real great taste to the pie..

bake in 350° oven until top is golden brown....

you can double this recipe according to family size..

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The Best Spaghetti and Cheese on Earth David M. Raley

Bear in mind that with recipes in general and this one in particular it is important to mix the ingredients in the order called for. Cooking is just chemistry and some things act as catalysts or inhibitors. Also like chemistry it is better to use the exact materials the first time you build and save the experiments for the future. You need: A stove with an oven A large baking dish. Pyrex preferred A large stewer A small stewer A glass or metal mixing bowl a colander a measuring cup various cutlery and containers A tablespoon of SALT in two quarts water 1/2 pound of Mueller's thin SPAGHETTI 1/4 cup (1/2 stick) of BUTTER 1/2 pound (12 slices) of sliced American CHEESE 1 teaspoon of SALT 1/8 teaspoon of PEPPER 3 EGGS 3 cups of MILK

Set the oven to 350 degrees. Put the water on to boil. Put the BUTTER in the large baking dish and put in oven to melt. When the water comes to a heavy boil, add the SPAGHETTI slowly while stiring and reduce heat enough to keep it from boiling over. You will have to adjust the heat several times. Let boil for about three times as long as the SPAGHETTI package says. Check on the BUTTER from time to time; take it out of the oven when about 2/3 of it has melted and stir it all together. Heat the MILK until it smokes but do not boil; take off the fire and let cool slightly. Peel the plastic off the CHEESE slices.

Beat the EGGS in a cup. Mix in the teaspoon of SALT and the PEPPER.

Drain the SPAGHETTI and put it in the mixing bowl. Pour most of the melted BUTTER in with it and stir until the SPAGHETTI picks up nearly all the BUTTER.

Put about a third of the buttered SPAGHETTI into the baking dish and spread it out in a thin layer. Cover the layer with slices of CHEESE. Put on another layer of SPAGHETTI. Cover the layer with slices of CHEESE. Spread the rest of the SPAGHETTI on top of the CHEESE.

Stir the EGGS into the MILK and pour the mixture over the SPAGHETTI and CHEESE. Put in the oven for 50 minutes. It is normal for the corners to be almost burned when done.

Let cool for half an hour before cutting into squares. This Spaghetti and Cheese is good hot or cold and is also good reheated. To reheat in the microwave: cover with a paper towel and give it three 30 second jolts with five minutes between times.

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CHEESE PUFFS

1 (1 pound) loaf of unsliced sandwich bread 2 (3 ounce) packages cream cheese 1 (8 ounce) package sharp Cheddar cheese 1 cup margarine (I use butter) 4 egg whites, stiffly beaten

Trim crust from all sides of bread; discard crust. Cut bread into 1-inch cubes, and set aside.

Combine cheese and margarine in the top of a double boiler; cook over boiling water, stirring constantly, until cheese is melted and mixture is smooth. Remove from heat.

Fold a small amount of the hot cheese mixture into the egg whites; fold this into remaining cheese mixture.

Use a fork to dip each bread cube into the cheese mixture, coating the bread on all sides. Place bread cubes 1 inch apart on a lightly greased baking sheet; cover and refrigerate overnight.

Remove from refrigerator, uncover and bake at 400° for 10 to 12 minutes or until golden brown. Serve immediately.

Yield: about 8 dozen.

NOTES: Cheese-coated bread cubes may be frozen instead of refrigerated and may be kept up to 2 months. Freeze coated bread cubes on covered tray until firm; remove from tray and place in plastic freezer bags. To bake, remove from freezer, spread on baking sheets and bake, while still frozen, at 400° for 12 to 15 minutes or until golden brown.

I don't cut the crust off my bread. Sometimes I mix red pepper in with the cheese mixture to add a little spice.

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Judy's Chicken Whatever!!

4 to 6 chicken breast halves 1 small onion, sliced thinly in rings 1 med. green pepper, cut in rngs 1 small can chopped mushrooms, (4 oz) undrained 1/4 cup water 1/2 to 1 tea. curry powder (We love curry so I use more.) 1/2 tea. garlic powder Salt and pepper to taste, I like lots of pepper!! 1 can Cream of chicken soup, undiluted Baby carrots Cauliflower flowerettes

Put chicken breasts in bottom of crockpot. Top with onion rings, green pepper rings and undrained mushrooms. Put about 14 cup of water in now. Sprinkle with curry and garlic powder. Salt and pepper to taste. Add undiluted can of cream of chicken soup. Cook this on high about 4 hours, add as many carrots and cauliflower flowerettes as you can push down into broth. Cook until vegetables are complete cooked, about an hour. TASTY!! We had this over thin noodles. Would be good also over rice.

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Mexican Mac & Cheese

1 lb. wagon wheel or other "substantial" pasta, cooked al dente 2 cans Nacho Cheddar Soup 1-2 cans diced green chilies, undrained (we like it spicy and use 2) 1 lb. hamburger, browned and well-drained (I dump in a colander & rinse with hot water) 1 large or 2 medium onions, sliced into 1" wedges and cooked until transparent in 1 Tbs. of hamburger grease.

Spray a large casserole dish with cooking spray. Mix all ingredients in the casserole dish, adding milk to thin soup as necessary. Cook, covered, for 45-60 minutes (shallow casseroles need less time). I serve with a tossed salad & broccoli.

Serves 4 with leftovers.

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Creamed chipped beef on toast

3 oz. dried beef (more or less to taste) 1 can Cream of Mushroom Soup 1 can Evaporated Milk 1 can mushroom stems & pieces (drained) 1 TBS. butter (or marg.)

Tear beef into pieces and put in a strainer, run hot water over it (it takes away a lot of the extra salt), put in frying pan with butter and brown slightly. Add undiluted soup, evaporated milk, extra mushrooms and stir until mixed. Turn heat to low and let simmer for about 15-20 minutes. It will thicken by itself. Serve over toast or biscuits.

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SLOW COOKED CHICKEN A LA KING

10-3/4 ounces (can) condensed cream of chicken soup -- undiluted 3 tablespoons all-purpose flour 1/4 teaspoon ground black pepper Dash cayenne pepper 1 pound chicken breast, no skin, no bone -- cubed 1 rib celery -- chopped 1/2 cup chopped green bell pepper 1/4 cup chopped onion 10 ounces frozen peas -- thawed 2 tablespoons diced pimientos -- drained Hot cooked rice

In a slow cooker, combine soup, flour, black pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7 to 8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve over rice. Yield: 6 servings.

Per serving: 565 Calories (kcal); 29g Total Fat; (45% calories from fat); 32g Protein; 44g Carbohydrate; 82mg Cholesterol; 3634mg Sodium; 4g Fiber Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

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SLOW COOKED CHICKEN A LA KING

10-3/4 ounces (can) condensed cream of chicken soup -- undiluted 3 tablespoons all-purpose flour 1/4 teaspoon ground black pepper Dash cayenne pepper 1 pound chicken breast, no skin, no bone, R-T-C -- cubed 1 rib celery -- chopped 1/2 cup chopped green bell pepper 1/4 cup chopped onion 10 ounces frozen peas -- thawed 2 tablespoons diced pimientos -- drained Hot cooked rice

In a slow cooker, combine soup, flour, black pepper, and cayenne until smooth. Stir in chicken, celery, green pepper, and onion. Cover and cook on low for 7 to 8 hours or until meat juices run clear. Stir in peas and pimientos. Cook 30 minutes longer or until heated through. Serve over rice. Yield: 6 servings.

Per serving: 565 Calories (kcal); 29g Total Fat; (45% calories from fat); 32g Protein; 44g Carbohydrate; 82mg Cholesterol; 3634mg Sodium; 4g Fiber Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates

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CAJUN PASTA SALAD WITH HAM

2 cups wagon wheel (or other) pasta -- uncooked 1/2 cup sour cream 3 tablespoons milk 2 teaspoons prepared mustard 1/8 teaspoon ground red pepper 1/3 cup sliced green onions 1-1/2 cups cooked ham -- cubed 1/2" 2 eggs, hard-boiled -- chopped 4 lettuce leaves 8 slices tomato

Cook pasta according to package directions. Rinse with cold water. Drain. Meanwhile, in large bowl, with wire whisk, combine sour cream, milk, mustard, and ground red pepper. Add cooked pasta, onions, ham, and eggs; mix lightly. To serve, spoon salad onto individual lettuce-lined salad plates; top each with two tomato slices. Salt to taste, if desired. Yield: 4 servings.

Per serving: 451 Calories (kcal); 16g Total Fat; (31% calories from fat); 22g Protein; 55g Carbohydrate; 149mg Cholesterol; 778mg Sodium; 4g Fiber Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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HEARTY HAMBURGER CASSEROLE

1 pound ground beef 1 19 oz (can) chunky vegetable soup (ready to serve) 1 6 oz package instant stuffing mix 1/2 cup shredded Cheddar cheese

In a skillet, cook beef until no longer pink; drain. Stir in soup and set aside. Prepare stuffing mix according to package directions; spoon half into a 2-quart baking dish. Top with beef mixture, cheese, and remaining stuffing. Bake, uncovered, at 350 degrees F. for 30 to 35 minutes or until heated through. Yield: 4 servings.

Nutritional values for this recipe are not available.

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TEXAS RANCHHOUSE BBQ SAUCE

1/2 cup butter 1 large onion -- grated 2 cloves garlic -- minced 1 cup distilled vinegar 1/2 cup tomato catsup 2 tablespoons Worcestershire sauce 2 bay leaves Juice of 1 lemon 2 teaspoons mustard powder 2 tablespoons Texas chili powder 1/4 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon salt 1/4 cup sugar

Melt the butter over low heat in a saucepan and stir in the grated onion. When it turns translucent, mix in the garlic, vinegar, 1 cup of water, catsup, Worcestershire sauce, bay leaves, and lemon juice. Let this simmer while mixing together in a small bowl the mustard and chili powder, cayenne, black pepper, salt, and sugar. Stir this into the sauce and continue to simmer for at least 10 minutes, removing and discarding the bay leaves before using. Makes about 2 cups of sauce, enough for 4 to 5 pounds of meat. Yield: 8 servings.

from SERIOUS PIG by John Thorne with Matt Lewis Thorne

Per serving: 158 Calories (kcal); 12g Total Fat; (63% calories from fat); 1g Protein; 15g Carbohydrate; 31mg Cholesterol; 599mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates

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CREAMED SUGAR SNAPS AND CARROTS

1/2 pound carrots -- thinly sliced 1/4 pound pearl onions -- peeled 1/2 cup water 1/2 teaspoon salt 1/2 pound fresh sugar snap peas -- trimmed 1/2 cup whipping cream 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons chopped fresh dill 1 teaspoon lemon juice

Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add sugar snap peas; cook, covered, 3 to 4 minutes or until vegetables are crisp-tender. Drain and set aside. Add whipping cream to saucepan and cook over medium heat, stirring constantly, 3 minutes. Stir in vegetables, 1/2 teaspoon salt, and remaining ingredients; cook until thoroughly heated. Yield: 4 servings.

Per serving: 133 Calories (kcal); 11g Total Fat; (72% calories from fat); 1g Protein; 8g Carbohydrate; 41mg Cholesterol; 631mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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PORK LOIN WITH PORT AND LEEK SAUCE

1 lb. boneless pork loin, trimmed of fat and any silver skin 1 T. olive oil 1 large leek, cleaned and sliced, white & pale green parts only 3 shallots, finely chopped 1 C. Port wine 2 C. chicken broth 1 C. beef broth

Combine chicken and beef broth in a medium saucepan and cook until reduced to about 2/3 cup. Takes about 25 minutes. Set aside. (I do this ahead.) Preheat oven to 425°. Heat olive oil in a heavy ovenproof skillet or Dutch oven over high heat. Season pork with salt and pepper and brown on all sides. Transfer pork to the oven and roast just until cooked through, about 20 minutes. Place pork on a plate and tent with foil to keep warm. Add leek and shallots to the same pan pork was roasted in and cook over medium heat until just tender, about 8 minutes. Add the reduced stock mixture and Port and cook until the sauce is reduced by half; about 4 minutes.

Slice pork. Place a serving of mashed potatoes on warm serving plates; arrange pork slices around the potatoes and spoon the sauce over the pork. Serves 4.

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The Best Banana Pudding You ever ate!

Mix until smooth: 2 Large boxes French Vanilla Instant Pudding ( this works well with sugar free) 4 1/2 to 5 1/2 cups cold milk (see tip)* ( can cut fat by using low fat or skim milk)

Add: 16 oz Cool Whip 8 oz sour cream (If you use light sour cream, only use Daisy Light)

Layer with vanilla wafers, bananas. MUST Refrigerate over night before serving Jackie Cline *Tip: If using SugarFree pudding, use more milk, it thickens a lot. If using regular pudding use less milk, it is thinner. Adjust the milk so the pudding is the consistence you prefer.

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DEVONSHIRE SCONES

3 CUPS SELF-RAISING FLOUR 2 TABLESPOONS SUGAR 50G BUTTER, CHOPPED 1 CUP MILK BEATEN EGG FOR GLAZE STRAWBERRY JAM AND WHIPPED CREAM TO SERVE.

1, Preheat oven to moderately hot 210c,425f, brush a flat baking tray with melted butter or oil. Sift flour into a large mixing bowl, add sugar. Using your fingertips, rub through butter until mixture resembles fine breadcrumbs. 2, Make a well in the centre and pour in milk, mix to form a soft, slightly sticky dough. 3. Turn onto floured surface and knead lightly, pat or roll to a 2cm thickness, cut into 6cm rounds with scone or biscuit cutter and place close together onto the prepared tray. 4. Brush with beaten egg. bake for 15-20 minutes. Serve hot with jam and cream.

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Potato Leek Soup

10-12 medium sized potatoes 4-5 medium sized leeks Water (enough to cover the potatoes and the leeks) 2-3 8 ounce containers sour cream 2-3 Quarts of cream (half and half works well) 1/4 C Dill weed (More if you wish) Caraway seeds 2-3 tsps or to taste Salt and pepper to taste To garnish: Precooked bacon (Must be crisp) (Optional) Parmesan Cheese

Cut the potatoes into bite-sized chunks and put them into a large soup pan. Chop the leeks and add to the potatoes with salt and pepper, add enough water to cover and then simmer until potatoes are tender. When the potatoes are tender, add the sour cream, cream or half and half, dill weed and caraway seeds. Simmer for 1-2 hours, stirring frequently. Ladle the soup into large bowls. Sprinkle with crumbled bacon and parmesan cheese.

Serves 6-8

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PEPPERONI PIZZA DIP

1 8-oz pkg. cream cheese, softened 1/2 c. sour cream 1/2 c. pizza sauce 1/2c. chopped pepperoni 1/4 c. sliced green onion 1/4 c. chopped green pepper 1/2 c. shredded mozzarella cheese combine cream cheese and sour cream. spread in 8-or9-ince pie plate. Spread pizza sauce over top. sprinkle with pepperoni, onion and pepper. Bake at 350 for 10 minutes. Top with cheese; bake 5 minutes longer. Serve with tortilla chips or crackers.

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10 HOUR BRISKET

5-7 pounds beef brisket 1/2 cup sherry 1/8 cup soy sauce 2 tbsp onion soup mix 2 tbsp. brown sugar 2 tbsp water

Marinate brisket in nxt five ingredients in plastic bag overnight

Wrap in foil and bake @ 200 degrees for 8 - 10 hours.

You'll have plenty of au jus, so make lots of mashed potatoes or have lots of good bread for sopping it up.

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Nathalie's Bajan Beef Stew ("Bajan" is the local way to say "Barbadian")

3 Lbs of lean beef stew, cut in smaller 1/2" bites/cubes 4 med. carrots, sliced 2 potatoes, cut in small cubes 4 celery branches, sliced 1 large onion, cut in med/large chunks 1 pack of fresh white mushrooms (8 oz), sliced 1 tbsp Lotie's bajan seasoning* (* This is a hot seasoning mix found in West Indian stores, you can replace by a sprinkle of Tabasco sauce and some beef stew seasoning mix & fine herbs or even add some peppers. But if you like your stew mild do not add any of this in)

1 tbsp Lotie's chopped garlic in vinegar(Can be replaced by 1 tbsp of chopped fresh garlic)

Some flour

Put everything in a large stewing pan (Veggies first and meat on top). Sprinkle the meat with some flour and mix with a big spoon.

Mix together the following ingredients and then pour over top of the meat/veggies:

2 cups of water 2 large cubes of Maggie's beef flavor cubes (You can substitute the above by 2 cups of your favorite beef broth) A bit of worstershire sauce (to taste) Some Maggie's liquid browning (to taste) Thyme leaves (to taste - we like a lot of Thyme here) 1 can of cream of Mushroom soup

Salt & black pepper to taste (to adjust the recipe to your liking).

Cook on medium heat on stove top for a few hours...

Delicious over rice & peas!

Serves 6 to 8

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Company Chicken

. 3 whole chicken breasts, split, deboned and skinned . salt and pepper . paprika . 1/2 cup low fat butter or margarine . 1/4 tsp sweet basil . 1/4 tsp rosemary . 1/2 cup chopped onion . 1-4oz can sliced mushrooms, drained . 1/4 cup cooking sherry . juice of 1/2 lemon . 1- 10oz can lowfat cream of mushroom soup, undiluted . 3 cups hot cooked rice

Place chicken in a greased shallow baking dish; sprinkle with salt, pepper, and paprika. Melt butter in saucepan; add remaining ingredients except rice. Stir until blended; pour over chicken. Bake at 350 for 1 hour and 15 minutes. When ready to serve, remove chicken from baking dish. Serve gravy over rice and place chicken breast on mound of rice. Yield: 6 servings

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Easy Pasta salad

1 12oz package of tri-color macaroni(I use rotelle) 1 cup Italian dressing, not creamy 1 cup mayo

Cook macaroni in salted water as per pkg directions, but cook it an extra 5 minutes, drain, then cool it under running water. As the macaroni is cooling, mix together the dressing and mayo, then mix into the well drained and cooled macaroni. If it seems a little dry add some more dressing. It is best if left to flavor an hour or two.

Optional toppings: fresh snipped chives fresh parsley chopped tomato bacon bits

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CHEESE-STUFFED POTATO FRITTERS

2 pounds baking potatoes -- peeled and cut into 1/8's 1/3 cup butter or margarine -- softened 5 egg yolks 2 tablespoons finely chopped fresh parsley 1 teaspoon finely chopped fresh parsley 1 teaspoon salt 1/2 teaspoon ground black pepper Pinch ground nutmeg 8 ounces Mozzarella cheese -- cut into 10 slices All-purpose flour 2 large eggs -- lightly beaten 1-1/2 cups Italian bread crumbs Vegetable oil

Cook potato in boiling water to cover 15 minutes or until potato is tender; drain. Combine potato and butter in a large mixing bowl; beat at medium speed with an electric mixer until smooth. Let cool. Add egg yolks and next 4 ingredients to potato, stirring well. Divide potato mixture into 10 portions. Wrap each portion around a cheese slice, shaping into an oval. Lightly dust each with flour; dip into beaten egg, and dredge in breadcrumbs. Cover and chill 20 minutes. Pour oil to a depth of 4 inches into a Dutch oven; heat to 340 degrees F. Fry, a few at a time, 8 minutes, turning once. Serve immediately. Yield 10 fritters (5 servings).

Per serving: 615 Calories (kcal); 31g Total Fat; (45% calories from fat); 24g Protein; 60g Carbohydrate; 361mg Cholesterol; 1735mg Sodium; 5g Fiber Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Rich's variation: add 1/4 to 1/2 teaspoon garlic powder to potato mixture and/or substitute Provolone for the Mozzarella.

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STUFFED PEPPER MEDLEY

10 large green peppers 3 cups cooked corn -- drained 1-1/2 cups cooked Lima beans -- drained 1 cup cooked blackeyed peas -- drained 3/4 pound bacon -- cooked and crumbled 2 cups chopped fresh tomatoes 2 cups soft breadcrumbs 1/2 teaspoon salt 1/2 teaspoon ground black pepper

Cut off tops of green peppers and remove seeds. Cook peppers 5 minutes in boiling salted water; drain and set aside. Combine remaining ingredients, stirring well. Stuff peppers with vegetable mixture and place in a 13- x 9 - x 2-inch baking dish. Bake at 350 degrees F. for 10 minutes or until thoroughly heated. Yield: 10 servings.

Per serving: 313 Calories (kcal); 18g Total Fat; (50% calories from fat); 16g Protein; 23g Carbohydrate; 29mg Cholesterol; 705mg Sodium; 6g Fiber Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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GRILLED PARMESAN CORN

8 ears fresh corn 1/2 cup butter or margarine -- softened 1/2 cup Parmesan cheese 1 tablespoon finely chopped fresh parsley 1/4 teaspoon salt

Remove husks and silks from corn just before cooking. Combine remaining ingredients, stirring well. Spread butter mixture on corn and place each ear on a piece of aluminum foil; wrap tightly. Grill corn over medium coals 20 to 30 minutes, turning several times. Yield: 8 servings.

Per serving: 100 Calories (kcal); 3g Total Fat; (20% calories from fat); 5g Protein; 17g Carbohydrate; 4mg Cholesterol; 173mg Sodium; 2g Fiber Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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CHICKEN WITH PEPPER GLAZED ONIONS

4 chicken breast halves, skinless and boneless 1 teaspoon adobo seasoning 1 tablespoon olive oil -- divided 3 cups onion -- thinly sliced 4 tablespoons hot pepper jelly

With meat mallet, pound chicken breasts to 1/4-inch thickness. Sprinkle adobo seasoning over chicken; set aside. In large nonstick frypan, place 1 teaspoon olive oil and heat to medium temperature. Add onions and cook 4 to 5 minutes or until onions are wilted but not brown. Add jelly and stir gently until jelly melts. Remove onion mixture and keep warm. To same frypan, add remaining 2 teaspoons olive oil and heat to medium-high temperature. Add chicken and cook, turning, 10 minutes or until chicken is brown and fork tender. On serving platter arrange half of onion mixture. Top with chicken and spoon remaining onion mixture over all. Yield: 4 servings.

Note: if adobo seasoning is not available, substitute garlic salt.

Per serving: 363 Calories (kcal); 10g Total Fat; (26% calories from fat); 54g Protein; 11g Carbohydrate; 144mg Cholesterol; 144mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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DILLED SUCCOTASH

1-1/2 cups frozen lima beans 1 onion -- finely chopped 1-1/2 cups frozen corn -- thawed 1 teaspoon salt 1 teaspoon sugar 1 teaspoon dried dillweed

Bring 1/2 cup water in medium saucepan to a boil over high heat. Add beans and onion; cover. Reduce heat to low. Simmer 8 minutes. Stir corn into bean mixture; cover. Simmer 5 minutes or until vegetables are tender. Drain bean mixture; discard liquid. Place bean mixture in serving bowl; stir in salt, sugar, and dillweed until well blended. Yield 4 servings.

Per serving: 150 Calories (kcal); 1g Total Fat; (4% calories from fat); 7g Protein; 32g Carbohydrate; 0mg Cholesterol; 568mg Sodium; 5g Fiber Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Rich's Mayonnaise

1 egg or egg substitute equivalent 2 teaspoons Dijon mustard Salt and freshly ground black pepper to taste Zest from 1 lemon (grated rind) 1/2 teaspoon dried dillweed 1 cup canola oil 1 to 2 tablespoons lemon juice

Combine egg, mustard, salt, pepper, grated lemon rind, and dillweed in container of electric blender. Pulse on and off a few times. With the machine running, very slowly add the oil through the top. When mixture becomes thick and creamy, you can add the oil a little faster. When it is all integrated, pulse in the lemon juice. Taste and adjust seasonings. If the mayonnaise is thicker than you like, thin with warm water or sour cream. Refrigerate overnight for flavor to maximize. Yield: about 1 cup.

The mayo above is really good on sausage biscuit sandwiches and burgers.

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SPINACH ARTICHOKE DIP

2 pkg. (8 oz. each) cream cheese, softened 1 cup whipping cream 1/2 teaspoon garlic powder 1/2 teaspoon garlic pepper 1/3 cup grated Parmesan cheese 1 (9 oz.) pkg. frozen artichoke hearts, cooked and drained or 1 can (15 oz.) artichoke hearts, drained 1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained 1 cup shredded Monterey Jack cheese tortilla chips 1 cup prepared salsa

In a food processor, fitted with a metal blade, process cream cheese, whipping cream, garlic powder and pepper until smooth and creamy. Add Parmesan cheese and artichoke hearts and process until well chopped. Pour into baking dish and stir in chopped spinach. Refrigerate until baking time. Sprinkle top with Monterey Jack cheese. Bake in preheated 350 degree oven until heated through, about 15 to 20 minutes. Or heat 3 to 5 minutes in microwave oven, turning twice. Serve with tortilla chips and prepared salsa on the side.

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Judy's Chicken Whatever!!

4 to 6 chicken breast halves 1 small onion, sliced thinly in rings 1 med. green pepper, cut in rings 1 small can chopped mushrooms, (4 oz) undrained 1/4 cup water 1/2 to 1 tea. curry powder (We love curry so I use more.) 1/2 tea. garlic powder Salt and pepper to taste, I like lots of pepper!! 1 can Cream of chicken soup, undiluted Baby carrots Cauliflower flowerettes

Put chicken breasts in bottom of crockpot. Top with onion rings, green pepper rings and undrained mushrooms. Put about 14 cup of water in now. Sprinkle with curry and garlic powder. Salt and pepper to taste. Add undiluted can of cream of chicken soup. Cook this on high about 4 hours, add as many carrots and cauliflower flowerettes as you can push down into broth. Cook until vegetables are complete cooked, about an hour. TASTY!! We had this over thin noodles. Would be good also over rice.

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Mushrooms Elegante 3 c. fresh mushrooms, sliced (8 ozs.) 2 T. chopped onion 1 T. flour 3 T. butter or margarine 1 c. light cream or milk 2 T. grated Parmesan cheese 1/8 t. salt 1/8 t. pepper 2 egg yolks, beaten 1 T. lemon juice Toss mushrooms and onion with flour. Melt butter in skillet, add mushrooms and onion, cover and cook over low heat 8 to 10 minutes or until tender, stirring occasionally. Add light cream or milk, Parmesan cheese, salt and pepper. Cook and stir until slightly thickened and bubbly, cook 2 minutes more. Stir about 1 c. of the hot mixture into beaten egg yolks; return to skillet. Cook and stir 2 minutes more or just till bubbly. Remove from heat; stir in lemon juice. Serve in sauce dishes. Makes 4 servings.

Deep Dark Mushrooms 1 c. butter or maragrine (I use only butter) 1 1/2 c. onion, diced fine 2 lbs. mushrooms, cut in half 1 c. brown sugar well packed 4 t. Worcestershire sauce 4 t. prepared mustard 1 t. salt 1/2 t. pepper Melt butter in frying pan. Add onion. Saute' until soft, stirring often. Add remaining ingredients. Stir to combine. Heat until mushrooms are tender. Serves 4 to 6. (This recipe can easily be cut in half.)

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ASPARAGUS CUSTARD

1 lb fresh asparagus 3 Eggs slightly beaten 3/4 Cup Crushed Ritz Crackers 1 Cup Milk 1 Cup Shredded Chedder 3 Tablespoons butter or margarine melted

Snap end off of Asparagus and steam 6-8 minutes or until crisp-tender. Meanwhile mix eggs, crackers, milk and cheese together. When asparagus is done cut into 1" pieces and add to mixture. Pour into a 1 1/2 qt greased casserole. Drizzle butter over top. Cook for 30 minutes at 350.

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BEER DIP

24 OZ CREAM CHEESE (NOT LOW FAT) SOFTENED 1 PKG POWDERED "HIDDEN VALLEY RANCH" SEASONING 1 CAN/BOTTLE OF BEER (RED LAGER WORKS BEST) 1 C FINELY GRATED CHEESE

Take butter knife and "stir" cream cheese until it is creamy. Then add complete package of ranch seasoning. Add 1/2 can/bottle of beer (You know what to do with the rest) and 1/2 C cheese. Stir together. Top with remaining cheese and it's ready to eat. Serve with pretzels and

Prep time 10 minutes.

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DORITO CASSEROLE

1 lb Ground Beef 1 can (10 3/4oz) Cream of Mushroom Soup 1 can (5oz) Evaporated Milk 1-4oz. Can Green Chilies, chopped 1 small onion, chopped 8 slices American Cheese 1 medium bag Doritos(tm) (Nacho Cheese or Salsa Flavored)

Brown meat and onions in skillet until meat is cooked. Add mushroom soup, milk and chilies; mix well. Add Doritos(tm) and mix together. Lay slices of cheese on top. Cover cook in oven at 300-350 degrees till cheese is melted.

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Heath Bar Dessert

2 cups crushed Ritz crackers 1/2 cup melted margarine 3 tbsp. granulated sugar Mix thoroughly together and pat firmly into bottom of 9 x 13" pan. Chill while preparing filling. Filling: 2 pkgs. (4 oz . each) vanilla instant pudding 2 cups cold milk Beat as for pudding (mixture will be thick) Beat in with mixer on low speed: 1 quart softened Heath Bar ice cream (can use Butter Brickle, or plain vanilla) Beat just till mixed in . Spread on crust. Top with 1 tub (8 oz.) thawed Cool Whip. Sprinkle with 6 Heath Bars, crushed and refrigerate till serving time, at least 1 hour. Serves 12 generously.

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GAZPACHO SALAD

1 pineapple 2 cups tomatoes -- chopped and drained 1 cucumber -- halved lengthwise and thinly sliced 1/4 cup green onions -- chopped 1/4 cup red wine vinegar 4 teaspoons olive oil 1/2 teaspoon dried basil

Twist off crown from pineapple. Cut pineapple in quarters lengthwise. Remove fruit. Core and dice fruit. Drain fruit. Stir together pineapple and remaining ingredients in large bowl. Cover; chill 1 hour or overnight to blend flavors. Stir before serving. Yield: 10 servings.

Per serving: 52 Calories (kcal); 2g Total Fat; (33% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 5mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

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DELI POTATO & PEA SALAD

1-1/2 pounds new potatoes -- quartered 1 cup water 3/4 teaspoon salt -- divided 1/2 pound snow peas -- trimmed 1/3 cup lowfat mayonnaise 1/3 cup lowfat yogurt 3 tablespoons Dijon mustard 1/3 cup red onion -- chopped 2 teaspoons dried dill weed 1 clove garlic -- minced

Place potatoes, water, and 1/2 teaspoon salt in 3-quart microwave-safe baking dish. Cover and microwave on HIGH 15 minutes or until potatoes are tender, stirring once. Add peas. Cover and microwave on HIGH 3 minutes or until peas are crisp-tender. Rinse with cold water and drain. Cool. Combine mayonnaise, yogurt, mustard, onion, dill, garlic, and remaining 1/4 teaspoon salt in bowl; mix well. Add potatoes and peas; toss to coat evenly. Cover; refrigerate 1 hour before serving. Yield: 6 servings.

Per serving: 159 Calories (kcal); 4g Total Fat; (23% calories from fat); 5g Protein; 26g Carbohydrate; 5mg Cholesterol; 442mg Sodium; 3g Fiber Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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HAWAIIAN RIBS

8 ounces crushed pineapple in juice -- undrained 1/3 cup apricot jam 3 tablespoons prepared mustard 1 tablespoon red wine vinegar 2 teaspoons grated ginger root 1 clove garlic -- minced 4 pounds pork backribs

Combine pineapple with juice, jam, mustard, vinegar, ginger, and garlic in blender or food processor. Cover and process until very smooth. Place ribs on oiled grid. Grill ribs over medium heat 40 minutes or until ribs are no longer pink near bone. Brush ribs with portion of pineapple sauce mixture during last 10 minutes of cooking. Cut into individual ribs to serve. Serve remaining sauce for dipping. Yield 8 servings.

Per serving: 452 Calories (kcal); 33g Total Fat; (67% calories from fat); 23g Protein; 14g Carbohydrate; 114mg Cholesterol; 182mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 1/2 Other Carbohydrates

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ONE POTATO-TWO POTATO PANCAKES

1 cup mashed potatoes -- hot 2 tablespoons butter or margarine 2 large eggs -- lightly beaten 3 small potatoes -- peeled and shredded 1/2 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon caraway seeds 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup milk 3 tablespoons butter or margarine

Combine mashed potatoes, and 2 tablespoons butter, stirring until butter melts. Stir in eggs and next 6 ingredients; add milk, stirring until blended. Melt 1 tablespoon butter in a large nonstick skillet over medium heat; drop potato mixture into skillet, 2-1/2 tablespoonfuls at a time; flatten slightly. Cook 3 to 4 minutes on each side or until golden, adding remaining 2 tablespoons butter as needed. Drain on paper towels; serve immediately. Yield: 10 (4-inch) pancakes.

(from Southern Living)

Per serving: 131 Calories (kcal); 8g Total Fat; (50% calories from fat); 3g Protein; 13g Carbohydrate; 60mg Cholesterol; 329mg Sodium; 1g Fiber Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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TARHEEL NO FAIL APPLE COBBLER

1 doz. glazed doughnuts 3 cans apple pie filling Margarine Cinnamon Sugar

Break doughnuts into bite-size pieces. Mix pieces with apple pie filling in a 13x9 inch pan. Dot the top of the mixture with margarine. Sprinkle cinnamon and sugar on top. Bake at 350 degrees for 30 minutes or until bubbly. Serves 10 to 12. Note: You can substitute any fruit you wish.

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1 lb. Ground Beef 3-4 tbsp. Flour 1 can Evaporated Milk Water 1/2 tsp. Salt 1/4 tsp. Black Pepper Toast 3-4 Hard Boiled Eggs

Brown ground beef in a skillet over medium heat. Stir in flour, salt, and pepper. Slow add evaporated milk and half a can of water. Reduce heat to low and simmer until desired thickness. Pour over toast. Slice eggs on top.

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Mozzarella Bake- from Rebecca Bell -and a Campbell's Soup Cookbook

5 c. dry large pasta shells or ziti 1 c. shredded mozzarella cheese 1 can cream of mushroom soup 1 can Italian Tomato soup 1 lb. Ground beef or chuck 1 medium onion salt and pepper 1 ¼ c. water

Cook macaroni according to package minus 2 minutes for al dente stage. Chop onion and combine with meat. Brown in medium skillet and pour off grease. In a greased 9 x 13 pan, combine pasta, water, condensed soup, cheese, s and p, and meat mixture. BAKE 30 minutes at 350 degrees uncovered. If you bought a 2-cup pkg. of cheese, sprinkle last cup on top of casserole during last 5 minutes of baking.

Spicy version: 1-Use mild or hot Italian sausage. Just take the links out of the casing. 2-Add 2 smashed cloves of garlic to onion when browning. 3-Add 1/2c. chopped green pepper to onion when browning. 4-Add 1 t. oregano or 1 t. Italian seasoning. This jazzy version resembles a pizza supreme with pasta.

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Swabische Potato Soup Ingredients: 4 large potatoes, peeled and diced 2 cans chicken broth 2 cans water ½ tsp rosemary Salt & pepper to taste 4 strips bacon, cut into 1" squares 1 small onion ¼ cup milk 1 tsp corn starch Fresh snipped chives Shredded cheddar (optional)

Directions: Combine chicken broth and water in a stock pot or dutch oven. Add potatoes, rosemary, salt & pepper, and cook until potatoes are soft. Do not drain! Meanwhile, saute bacon in a skillet until crispy, then add onions and cool until they are clear. Remove from heat. Turn heat under potatoes to low, and mash them into very small chunks. Add bacon and onions. Mix corn starch with milk, and gradually add mixture to potatoes until the soup is as thick as you'd like. Pour into serving bowls and garnish with chives and cheese (if desired).

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Paprika Chicken

You will need:

1 Large fresh chicken. 1 Red Onion 4 Shallots 0.5 pints double cream 0.5 pints single cream Tomato Puree 4 tins of chopped tomatoes Lots of Paprika 1 whole garlic Mixed Herbs Salt Pepper Olive oil

Roast the chicken as normal in a roasting tray While the chicken is roasting make the sauce as follows:

Finely chop the onion and shallots. In a VERY large saucepan heat up a couple of tablespoons of olive oil and then add the onion and shallots and fry until glazed. Add 3 cloves of garlic, crushed, and salt and pepper. Then add 2 tins of chopped tomatoes and a generous helping of paprika. Keep on a low heat and at no point let the sauce boil. Gradually add the rest of the chopped tomatoes whilst adding mixed herbs to taste. Then slowly add the double and single cream taking extra care not to boil (the cream will curdle if the sauce boils).Add the rest of the garlic and a load more paprika and then balance the sauce with cream and tomato puree until you reach a dark sunsett type colour. Most importantly don?t hold back on the Paprika and Garlic. Also bung in a very small quantity of red wine if you like?

Once the chicken is roasted pour a good measure of the chicken fat that has dripped from the chicken into the sauce. Strip the chicken meat from the bones and add to the sauce ? chuck in a few legs whole if you want ? it doesn?t really matter. The chicken and sauce should now be pretty plentiful?.

Serve with basmati rice cooked in the normal manner and garnish with fresh parsley.

This dish also freezes exceptionally well which is good as you will almost certainly have some left over ? it is extremely filling (but totally delicious.)

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"Gourmet" Pizza

1 Large, Thin Bobboli Bread Shell, OR 1 Roll Refrigerated Pizza Crust, OR 1 Package Pizza Crust Mix 6 oz. Alfredo Sauce, either Refrigerated Sauce or Packaged Sauce Mix 1-1/2 C. Shredded Mozzarella or Monterey Jack Cheese 1 C. Grilled or Cooked Chicken Breast, Skinned and Chopped* 1 C. Fresh Broccoli Florets, Chopped** 1/4 C. Vidalia or other Sweet Onion, Chopped 1/2 C. Fresh Mushrooms, Sliced 1/4 C. Black Olives, Sliced (Optional) 1/4 t. Garlic Powder or more to taste 1/2 t. Salt 1/8 t. Ground White Pepper 1 t. Dried Oregano Pinch Dried Basil 1/2 C. Grated Parmesan/Romano Cheese

Preheat oven to 425°F. If using refrigerated or packaged crust mix, follow package directions for preparation. Place crust on lightly oiled round pizza pan or rectangular cookie sheet. If using packaged Alfredo sauce mix, prepare according to directions, then spread on top of crust to within 1/2" of edge. Sprinkle sauce evenly with shredded cheese; top with chopped chicken, broccoli florets, mushrooms, onions and olives. Combine dry spices and sprinkle over top of veggies and chicken. Sprinkle grated Parmesan/Romano cheese over top of all. Bake in preheated oven for 12 - 15 minutes, or until crust and cheese is golden brown. Slice into wedges and enjoy! Serves 2 - 4. *Cooked Shrimp may be substituted for chicken. **Chopped green bell pepper may be substituted for broccoli.

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Great Spam Sandwich

1 loaf French Bread, cut in half lengthwise 1 can Spam, diced about 3/8 in. pieces 1 lb. velvetta cheese, diced 1 cup koser dill pickles,diced( you can add more or less to taste) 1/2 to 1 cup miracle whip( add enough for everything to stick together)

*Please note,this does not taste the same with Mayo.

Cut bread in half( as to making a large sandwich),Pull out the bread in small pieces until both halves are hollowed out. Put the small pieces of bread in a large bowl. Add diced spam, cheese,pickle and miracle whip and mix all together.Put this mixture into bottom part of the french bread,( packing all of it on). Cover with top half of bread.Wrap this sandwich in foil and bake in 350 degree oven for about 45 to 60 minutes or until cheese is hot and melted. Remove from foil and cut into serving pieces.

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hamburger casserole

1 1/2 lb ground beef 1 C chopped onion 12 oz can whole corn, drained 1 can cream of mushroom 1 can cream of chicken soup (actually 2 cans of cream of 'anything' will work) 1 C sour cream 3/4 t salt 1/4 t pepper 3 C cooked noodles

Brown ground beef and drain. Add corn, soups, sour cream, salt and pepper. Fold in noodles. Put in casserole dish, topped with bread crumbs if desired. Bake at 350 for 30 minutes.

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Cherry Crunch - Original Recipe

2 cans cherry pie filling 1 box yellow cake mix 1 cup chopped nuts (pecans are my favorite) 2 sticks butter or margarine

Preheat oven to 350 Pour pie filling into 13x9 pan Sprinkle cake mix over pie filling Scatter nuts over cake mix Slice butter into pats and put on top of nuts

Bake @ 350 for 1 hour.

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PORK CHOPS JARDINIERE

4 pork chops -- 1/2-inch thick 1 tablespoon vegetable oil 2 chicken bouillon cubes 1-1/2 cups boiling water 1 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon ground black pepper 2 stalks celery -- chopped 1 carrot -- chopped 1 tablespoon all-purpose flour

Brown pork chops on both sides in hot oil in a large skillet; drain off pan drippings. Dissolve chicken bouillon cubes in boiling water. Stir in next 6 ingredients; pour over pork chops. Bring to a boil; cover and simmer 1 hour or until tender. Yield 4 servings.

Per serving: 288 Calories (kcal); 18g Total Fat; (58% calories from fat); 24g Protein; 5g Carbohydrate; 74mg Cholesterol; 990mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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SNOW PEAS AND TOMATOES

1 pound fresh snow peas 1/4 cup chopped onion 2 tablespoons butter or margarine 1/2 teaspoon salt 1 teaspoon dried oregano 1 tablespoon soy sauce 3 tomatoes -- cut into wedges

Wash pea pods, trim ends, and remove tough strings. Set aside. Sauté onion in butter in a large skillet until tender. Stir in peas, salt, oregano, and soy sauce; cook, stirring constantly, until peas are crisp-tender. Add tomatoes; cover and cook 1 minute. Yield: 4 servings.

Per serving: 125 Calories (kcal); 6g Total Fat; (43% calories from fat); 4g Protein; 14g Carbohydrate; 16mg Cholesterol; 595mg Sodium; 4g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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SWEET-AND-SOUR MARINATED STEAKS

4 10 oz steaks -- 1-inch thick 1/2 cup soy sauce 1/4 cup firmly packed brown sugar 1/4 cup pineapple juice 1/4 cup vinegar 1/2 teaspoon garlic salt

Place steaks (preferably rib-eyes) in a large shallow dish. Combine remaining ingredients; stir well and pour over steaks. Cover and marinate 4 hours, turning steaks occasionally. Remove steaks from marinade. Grill 5 inches from hot coals about 5 minutes each side or until desired doneness. Yield: 4 servings.

Per serving: 704 Calories (kcal); 50g Total Fat; (64% calories from fat); 43g Protein; 20g Carbohydrate; 158mg Cholesterol; 2432mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 1 Other Carbohydrates

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POOR BOY FILLETS

1 pound ground beef 4 oz (can) mushroom stems and pieces -- drained 3 tablespoons olives -- chopped 2 tablespoons green bell pepper -- chopped 2 tablespoons finely chopped onion 1/4 cup Parmesan cheese -- grated 1/2 teaspoon salt 1/2 teaspoon lemon pepper 6 slices bacon

Shape ground beef into a 12- x 7-1/2-inch rectangle on a sheet of waxed paper. Sprinkle next 7 ingredients evenly over beef. Begin and short end and roll jellyroll fashion, lifting wax paper to help support ground beef as you roll. Carefully slide roll onto a cookie sheet, seam side down. Smooth and shape beef roll with your hands. Refrigerate 2 to 3 hours. Cook bacon until transparent (not crisp); drain. Cut beef roll into 1-1/2-inch-thick slices. Wrap a slice of bacon around edges of each fillet, and secure with a wooden pick. Grill fillets 4 to 5 inches from hot coals 8 minutes on each side or until desired degree of doneness. Yield: 6 servings.

Per serving: 305 Calories (kcal); 25g Total Fat; (73% calories from fat); 17g Protein; 3g Carbohydrate; 72mg Cholesterol; 459mg Sodium; 1g Fiber Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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YELLOW SQUASH PUFFS

3/4 pound yellow squash -- sliced 1 egg -- beaten 1/3 cup all-purpose flour 1/3 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 medium onion -- grated Vegetable oil

Cook squash, covered, in boiling water 10 to 15 minutes or until tender. Drain; mash enough squash to measure 1 cup; reserve any remaining squash for use in other recipes. Combine 1 cup mashed squash and egg; stir well. Combine flour, cornmeal, baking powder, and salt; stir well. Add squash mixture and onion; stir until blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Yield: about 2 dozen (6 servings).

Per serving: 82 Calories (kcal); 1g Total Fat; (11% calories from fat); 3g Protein; 15g Carbohydrate; 31mg Cholesterol; 270mg Sodium; 2g Fiber Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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SOS!

I never had it with chipped beef, always ground beef.

2-3 tablespoons bacon grease (with hard-fried bacon crumbles if there's any left in the pan) 2-3 tablespoons flour 1 cup water 1 cup milk dash Worcestershire salt and pepper to taste 1-2 cups COOKED ground beef (or Ray's World Famous Meat Mix- ground beef, onion, celery, bells, cilantro, garlic*) Leftover Popeye's biscuits (or toast)

First you make a Roux (don't ALL Cajun recipes start that way?) heat the grease over medium heat, sprinkle the flour in (just enough to absorb the grease lightly), stirring constantly to brown the flour; reduce heat to low. Combine water and milk and Worcestershire. Continue stirring the grease/flour as you slowly add the liquid, and keep stirring with a whisk until almost as thick as you like your milk gravy, making sure to avoid clumping; add ground beef , salt and pepper. Continue stirring until heated through and through. Ladle over split biscuits or toast, sit back and smile modestly as the accolades pour in.

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Ray's World Famous Ready-Made Ground Meat Mix

3 cloves garlic, minced or pressed 1 tablespoon oil 2 pounds extra-lean Ground Beef 1 pound lean Ground Pork 1 pound lean Ground Turkey 2 medium onions, diced 2 medium bells, diced 4 stalks celery, diced 1/4 cup chopped cilantro 10-12 green onions, sliced (about 1/4 cup) 1 Tablespoon Worcestershire 1 teaspoon Cajun or Creole spices Salt & Pepper to taste

In LARGE cast iron skillet (or similar) heat oil, sautee garlic for 1 minute, just enough to infuse the oil with the flavor. Crumble in all the meats; using flat-edged spatula, stir and turn the meats to thoroughly brown and mix the meats together (about 5-10 minutes). Add the vegetables, Worcestershire and seasoning, mix thoroughly, allow to cook about 5 more minutes or until onions are clear and bells are soft, stirring frequently. There may be some liquid (moisture from the veggies) but it should cook off, and there will be very minimal grease in the pan, but you can drain off any you don't want.

Allow to cool 15 minutes. Store in 2-cup freezer containers, to be thawed as used as needed. Use one container of Ready-Made Meat Mix for:

Bacon-Milk Gravy for S.O.S. 1 jar store-bought spaghetti sauce Home made hash (yummy) Anything else you would add 1 pound of ground beef

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Sausage Balls

1 lb. pork (ground) 1 lb. beef (ground) 1 egg beaten 1/2 cup pancake mix 4 oz. grated cheddar cheese

Directions: Mix together all ingredients and roll into bite size balls. Place on cookie sheet. Bake at 350 degrees for 30 minutes or until brown. Note:Add 1/2 cup minced onion to the mixture for a little extra flavor.

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Sun-dried Tomato Spread/Dip

One 8-oz. pkg. cream cheese 4 scallions, chopped (both green and white parts) ½ c. dried tomatoes, chopped (not oil-packed) (about ½ a 3 oz. pkg.) 1-2 cloves garlic, minced ¾ t. Worcestershire sauce Tabasco sauce to taste (several dashes!)

Reconstitute dried tomatoes by placing in small bowl and pour boiling water over them. Let stand for a few minutes to soften before draining and chopping. (Use kitchen shears and snip!)

Place cream cheese, onions, tomatoes and garlic in food processor and process with on/off turns, scraping down work bowl sides as necessary until smooth and well-blended. Chill several hours or overnight. Serve with bagel or pita chips. Good as a stuffing for celery, artichoke bottoms or other vegetables. Makes app.1 ½ cups.

NOTE: I always double this recipe - saves time! For a double batch, I use a full 3 oz. pkg. of Freida's (brand) Dried Red Tomatoes, available at Kroger, etc.

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Surf Rider Crab Cakes

The surfrider is a small family restaurant in norfolk/virginia beach that serves these crabcakes. broiled or baked in a very hot (450) oven. One pound backfin crabmeat 5 tablespoons hellmanns mayonnaise 4 tablespoons bread crumbs 2 to 3 tablespoons lemon juice 1 teaspoon hot pepper sauce 1 teaspoon (Scant ) old bay seasoning (the old bay is my idea i see no hint of this in the restaurant version) several tablespoons of butter.

mix the mayonnaise, breadcrumbs, lemon juice and pepper sauce together . Add to this a bit of old bay to taste. Gently fold in the crab meat so as not to break it up. Form large loose cakes and put in a pyrex dish generously coated with butter and bake in a very hot oven until hot. about 10 to 15 minutes. Serve with broccoli and hollindaise sauce for the surf rider.

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FRESH TUNA SPAGHETTI SAUCE

1 large fresh tuna steak 1 29 oz can of crushed tomatoes 1 29 oz can of tomatoe puree or tomatoe sauce 1 6 oz can of tomatoe paste 1 15 oz can of red clam sauce (Progresso if you can get it) but any brand will do. Salt and Pepper to taste 2-3 cloves of garlic minced 1 tsp Oregano or Italian seasoning 1 tsp of sugar 1 tsp of dried basil or if you have it, fresh 1 tbs.of olive oil 1 16 oz box of spaghetti or linguini

In a med sized pot saute the tuna in olive oil until slightly browned on both sides, but not cooked. Remove fish and cut it into large chunks, and set it aside. Brown the garlic, then remove most of the oil from the bottom of the pot and add all your canned tomato products. Bring this to a simmer, add the tuna and simmer it for about 30 minutes. Add all your spices and cook about 15 - 20 mins longer. Cook the pasta al dente during that last 20 minutes.

You can increase the amount of garlic and spices to your own taste, and add a larger amount of tuna if you need more than one steak.

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Mad Englishman's Hamburger Stuff

Ingredients: 3 cups cooked white rice 1 lb. lean hamburger ½ white onion, chopped coarsely 1 can (15 oz.) green beans 1 tsp. Tabasco® sauce 6 oz. Worcestershire sauce* 4 oz. "A-1" BrandT sauce salt (to taste) coarsely ground black pepper (to taste)

Prepare 3 cups (cooked) white rice as you prefer: rice cooker, Minute Rice® or in a 2 qt. saucepan.

While the rice is cooking: Brown 1 lb. lean hamburger (you will be discarding the excess fat anyway) with ½ of a coarsely chopped white onion, the Tabasco® sauce and half of the Worcestershire sauce in a 10 inch wide skillet.

Drain the excess fat (the green bean can makes an excellent grease receptacle if you have foresightedly drained and removed the beans to a bowl).

Add the remaining Worcesershire sauce and the "A-1" SauceT to the cooked hamburger and return the skillet to the stove.

Cover and simmer until Worcestershire sauce has thoroughly permeated the hamburger: approximately 10 minutes.

Add the green beans. If you have access to a microwave oven you can pre-heat them in a bowl for 90 seconds on "high."

Spoon the mixture over rice; add salt and coarsely-ground pepper to taste.

Best served with a glass of milk. If diners are lactose-intolerant, they'll just have to really enjoy the burn!

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MOM'S BROWN RICE

1 stick of margarine or butter

1 cup of rice (uncooked)

2 cans of Consomme or Beef Broth

Mushrooms to taste (I love them!)

Saute rice in the melting stick of butter until just brown.Transfer to oven dish, add sliced mushrooms and liquid. Cook 350 degrees for 1 hour.

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Moon Cake

1 c. water 1 c. flour 2 1/2 c. cold milk 1 pkg. (8 oz.) cream cheese, softened 1 carton (8 oz.) Cool Whip, thawed 1/2 c. butter 4 eggs 1 large pkg. (4.3 oz.) vanilla instant pudding chocolate ice cream syrup, chilled

Bring water and butter to a full boil. Reduce heat and add flour all at once, stirring to form a ball. Remove from heat; add eggs, one at a time, beating well. Spread in ungreased 9 x 13 inch pan. Bake at 400 degrees for 25 to 30 min. until golden brown (it will come out bumpy and uneven) . Cool thoroughly. Prepare pudding with the milk, according to package directions. Beat in cream cheese at low speed with electric mixer till blended. Spread over base. Cover with Cool Whip and drizzle with chocolate syrup. Refrigerate till serving time.

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Alice's Chicken Tango

MAIN INGREDIENTS:

1 cup white rice, uncooked 2 TBSPS. dried onion flakes 4 skinned chicken thighs 4 cups cabbage, coarsely shredded 3 - 4 carrots, thinly sliced

SAUCE:

1/3 c. Soya sauce 1/4 c. water 2 heaping TBSPS. brown sugar 1 tsp. lemon juice 1/2 tsp. sweet basil Add black pepper and garlic powder to taste. Mix well.

METHOD: Cook 1 cup rice in 2 cups of water to which has been added 2 TBSPS. dried onion flakes.

Lightly oil bottom of large roaster. Arrange chicken pieces in the center of roaster. Surround chicken with the cooked rice. Cover the rice with cabbage and carrots.

Spoon sauce over chicken pieces until well covered. Spoon the rest of the sauce over the rice and vegetables. Stir rice and vegetables gently to coat. Bake at 350 F. for 45 min.. to 1 hour.

Toss together: 4 or 5 large fresh mushrooms sliced 2 c fresh beansprouts I bunch fresh spnach washed & cut in pcs 8 slices bacon cooked crisp & crumbled 3 hardcooked eggs chopped

Dressing: 1/2 c oil 1/2 c sugar 1/4 c rice vinegar 1/4 c catsup 1 med onion chopped or sliced fine 2 Tbsp soy sauce

Mix all together & refrigerate for at least an hour. Pour over salad mix and toss just before serving.

Note: This dressing makes enough for two or three salads and I keep the salad mix in refrigerator covered and take out what I need and toss w/dressing. I am alone so don't use a whole big salad all at once. The above salad ingredients are just right for a family or for entertaining.

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SPINACH MEAT LOAF

2 large eggs -- lightly beaten 1-1/2 pounds ground round 1/2 cup regular oats -- uncooked 1/2 cup wheat germ 1/2 cup carrot -- shredded 1/4 cup chopped onion 10 ounces frozen spinach -- thawed and drained 1/2 cup milk 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup steak sauce

Combine first 10 ingredients, stirring well; shape into a 9- x 5- x 3-inch loaf and place on a lightly greased rack in broiler pan. Bake at 350 degrees F. for 40 minutes. Spread steak sauce over meat loaf; bake 20 additional minutes or until a meat thermometer inserted in center registers 160 degrees. Yield: 6 servings.

Per serving: 419 Calories (kcal); 24g Total Fat; (50% calories from fat); 30g Protein; 21g Carbohydrate; 153mg Cholesterol; 792mg Sodium; 5g Fiber Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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Simply Tim's Shrimp Fried Rice (II)

Ingredients:

One and one half pounds peeled, raw shrimp One quarter cup (or more) wok oil (or peanut oil) 3 to 4 cups pre-cooked rice or more (I like rice) One and one half cups chopped broccoli tops (or less) 1 to 3 cups thin sliced yellow onion strips (I like onions) One half cup frozen uncooked peas (optional) One quarter cup finely chopped carrots (optional) One quarter to one half cup oriental oyster sauce (NOT optional) One quarter cup (or more) oriental soy sauce Cayenne Pepper <sigh> to taste (the more, the merrier)

1 egg Kosher or sea-salt to taste

Pre-cook rice and set aside. Add oil to very hot (high heat) wok (or very LARGE cast iron skillet). Add onions, broccoli, peas, and carrots. Turn quickly and sizzle for Two and one half minutes. Add raw egg. Stir quickly until egg is distributed. Add shrimp all at once. Stir constantly for three minutes. Add soy and oyster sauce. Stir 2 minutes. Mix in cooked rice well. Stir for two minutes. Serve immediately.

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LIGHT CHEDDAR-POTATO FRITTATA

1-1/2 cups red potatoes -- coarsely chopped Vegetable cooking spray 1 cup tomato -- chopped 1/4 cup chopped green onions 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1-1/2 cups frozen egg substitute -- thawed 1/2 cup reduced fat cheddar cheese -- sharp, shredded

Cook chopped potato in a saucepan in boiling water to cover 10 to 12 minutes or until tender. Drain well. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato, tomato, and next 3 ingredients; sauté until onion is tender. Pour egg substitute over vegetable mixture. Cover; cook over medium-low heat 15 minutes or until set. Sprinkle with cheese. Cover; cook 2 minutes or until cheese melts. Cut into 6 wedges and serve immediately. Garnish with more green onions if desired. Yield: 6 servings.

(from Cooking Light)

Per serving: 150 Calories (kcal); 7g Total Fat; (44% calories from fat); 10g Protein; 11g Carbohydrate; 3mg Cholesterol; 272mg Sodium; 1g Fiber Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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POPPY SEED CHICKEN

12 chicken breast halves without skin -- bone-in 2 cans cream of chicken soup -- undiluted 24 ounces sour cream 1/4 cup sherry 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1-1/2 cups buttery crackers (like Ritz), crushed 2 tablespoons poppy seeds 1/3 cup butter or margarine -- melted

Place chicken breasts in a large Dutch oven and add water to cover; bring to a boil over high heat. Reduce heat and simmer 45 minutes or until tender. Remove chicken from broth and cool chicken to touch (reserve broth for another use). Bone chicken, chop into bite-sized pieces. Place chicken in a lightly greased 13- x 9- x 2-inch baking dish; set aside. Combine soup and next 4 ingredients; pour over chicken. Combine cracker crumbs and poppy seeds; sprinkle over soup mixture, and drizzle with butter. Bake at 350 degrees F. for 30 minutes. Yield: 12 servings.

Per serving: 459 Calories (kcal); 24g Total Fat; (47% calories from fat); 33g Protein; 26g Carbohydrate; 109mg Cholesterol; 798mg Sodium; 1g Fiber Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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GOLDEN PASTA

8 ounces shell pasta 2/3 cup chopped cooked turkey -- or ham or burger 12 ounces mixed vegetables, frozen Vegetable oil 2 tablespoons butter 2 tablespoons all-purpose flour 1-1/4 cups milk 1-1/2 cups Cheddar cheese -- grated 1 teaspoon prepared mustard Salt and ground black pepper -- to taste

Cook the pasta according to package directions. Drain and place in casserole dish with the meat, vegetables, and 1 to 2 teaspoons vegetable oil. Melt the butter in a saucepan, stir in the flour and cook for 1 minute, stirring. Remove from the heat and gradually stir in the milk. Return to the heat, bring to a boil, stirring, and cook for 2 minutes. Add half the cheese, the mustard, and season to taste. Spoon the sauce over the meat and vegetables. Sprinkle with the rest of the cheese and broil quickly until golden and bubbling. Yield: 4 servings.

(from The Ultimate Pasta Cookbook by Linda Fraser)

Per serving: 588 Calories (kcal); 25g Total Fat; (38% calories from fat); 31g Protein; 61g Carbohydrate; 88mg Cholesterol; 436mg Sodium; 5g Fiber Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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BARBECUED HAM SLICES

1/2 cup orange marmalade 1/4 cup prepared mustard 1 teaspoon Worcestershire sauce 1/4 cup water -- plus 2 tablespoons 6 ham steaks -- fully cooked, 1" thick

Combine first 4 ingredients and mix well; pour into a large baking dish. Add ham slices, turning to coat; marinate in refrigerator about 1 hour. Remove ham from marinade, reserving marinade for basting. Place ham 4 to 5 inches from slow to medium coals; grill 30 to 45 minutes, turning frequently and basting with marinade. Yield: 6 servings.

Per serving: 196 Calories (kcal); 5g Total Fat; (21% calories from fat); 20g Protein; 18g Carbohydrate; 45mg Cholesterol; 1418mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

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Cookies n' Cream Pie

Serving Size : 8

1 ready Crust-reduced fat graham cracker pie -- crusts removed 1 1/2 Cups skim milk 1 Small Pkg white chocolate fat-free instant pudding 8 Ounces Container light whipped topping -- thawed 1 Cup reduced fat oleo cookies -- crushed(10 to 12)

Beat together milk and pudding for 1 min. until well blended. Let stand 5 mins. Fold in whipped topping and crushed cookies. spoon into crust. freeze until firm about 6 hours. Makes one pie.

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BRATWURST WITH ONION SAUCE

1 1/2 lbs. bratwurst (about 6), precooked 6 T. butter or margarine, divided 3 large onions, thinly sliced 3 T. flour 1 14.5 oz. can beef broth Freshly ground black pepper

Precook the brats (we like them done in beer). Sauté them in 1 T. butter in a large skillet over medium heat, turning frequently, until brown on all sides. Remove from skillet to a warm serving platter; keep warm. Sauté onions in the pan drippings and 2 T. butter over high heat until tender crisp. Remove from skillet with a slotted spoon; reserve. Add 2 T. butter to skillet; stir in flour and cook about a minute, stirring constantly. Stir in beef broth; cook over medium heat until sauce thickens and bubbles for a minute or so. Stir in 1 T. butter and the reserved onions. Season to taste with pepper. Bring to boil and pour sauce over brats.

These are very good served with mashed potatoes and a good country bread. Serves 6.

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Tomato Pie

1 9-inch pie crust 4 tomatoes, peeled and chopped Basil and oregano (preferably fresh), black pepper 1/2 cup mayonnaise 1/3 cup chopped onion 2 cups grated sharp cheese

Bake pie crust until almost done. Drain tomatoes. Combine mayonnaise, onion and cheese. (This will not look like enough mayonnaise, but do not add more.)

Place tomatoes in pie shell and top liberally with basil, oregano and pepper. Spread with cheese mixture. Bake at 350 degrees for 30 to 35 minutes.

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Dot's Jello Salad

1 pt. sour cream 2 3oz pkg lemon jello-dry 1 12 oz. cool whip 2 11oz cans mandarin oranges-drained

Mix sour cream & cool whip together in large bowl. Add pkgs of jello (dry). Stir till entirely mixed. Add drained fruit. Stir. Chill till served. You can use any combination of jello & fruit that you want to. I have also used orange jello with crushed pineapple. Be creative. SO easy to fix, SO good to eat. =============================

MARY'S STUFFED PEPPERS

1 lb hamburg 2 eggs .. slightly beaten 1/2 to 3/4 cup bread .. (depends on the fat content of hmbg) soak bread and rip into small pieces. salt & pepper ------------------- 4 whole green peppers (cored) 4 bacon slices 4 onion slices

Mix 1st ingredients and stuff in about 4 green peppers. Top each with a slice of onion and a strip of uncooked bacon. (Stuff them inside the peppers.) Pour over all,... 1 can of tomato soup.

Bake...covered...350 degrees ... 2 hours.... 3 qt casserole ===============================

FOLDED CHICKEN PHILLIES Serves 4 (2 each)

Cooking utensils needed: Large Cookie sheet Large skillet, non stick preferably Sharp knife Measuring spoons Measuring Cup basting brush Wooden spoon (or your choice of hand held utensil) Ingredients 4 Boneless, skinless chicken breast - cubed 1 large onion, chopped 2 cloves garlic, minced 1 8 oz package Philadelphia Cream Cheese - room temperature (may use light) 1 to 2 Tablespoon butter 2 Cans Crescent Rolls -- Keep Refrigerated until ready to use! (make sure you use a good quality brand of rolls, it makes a big difference) 1/4 Cup - Seasoned Italian Bread Crumbs 1 Egg White - beaten Salt and Pepper (white or black) to taste

****************************** ****************** Pre-heat oven according to directions on the Crescent Roll can.

In a large skillet, melt the butter over a medium low heat, add onions and sauté until clear, add garlic and sauté approximately 2 to 3 minutes. Add Chicken and cook (stirring often) for approximately 10 minutes or until chicken is no longer pink. Reduce heat to low and add Cream Cheese. Season with Salt, Pepper and any other you would like to add. (garlic powder, Celery salt, Ms Dash spicy. are a few examples, but not necessary) Mix thoroughly. Cover and remove from heat.

Remove Crescent rolls from can. Separate rolls 2 at a time, pressing seam together. Put onto the Cookie sheet (should make a rectangle). Continue until all of the Rectangles are complete. Scoop out approximately 2 heaping tablespoons of the chicken mixture and put in the center of the Rectangle Crescent roll. (try to work rather quickly or dough becomes to sticky) Fold opposite corners together and pinch all 4 corners together at the top (forms a small peak). Brush each folded Crescent roll with the beaten egg white. Sprinkle each with Italian Bread. Bake according to directions on the Crescent Rolls. Should be lightly golden brown when done.

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Jalapeno White Sauce 2 cups Whipping Cream 1 cup Sour Cream 1 Tsp. Chicken base 2 Tbs. Clarified Butter 1 Tsp. Flour 1 Jalapeno, minced fine 1 Tbs. Juice from bottled Jalapenos 2 oz. Shredded cheese-equal parts Jack & Cheddar

Heat whipping cream in a heavy saucepan over high heat. When cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer. While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour and mixing with a wire whip until mixture starts to turn pale gold. Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheese mixture. Mix well. Makes about 3 1/2 cups. Best served warm!

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SCALLOPED CABBAGE

1 medium sized head cabbage 4 Tbsp. Margarine 4 Tbsp. Flour ½ cup cabbage liquid 1 cup milk 1 cup grated cheddar cheese 1 small onion, finely chopped ½ tsp. Salt ¼ tsp. Pepper ½ cup crushed cheese-flavored snack crackers*

Cut cabbage into quarters and remove core; slice into approximately ½" strips. Cook cabbage in boiling water 10 min. Do not overcook. Drain, reserving ½ cup liquid.

In saucepan, melt margarine. Add flour and stir (making a roux), cook on low for about 3 minutes; stirring constantly. Add reserved cabbage liquid, milk, onion, salt, and pepper. Stir to mix. Add cheese and continue stirring constantly and cooking on med-low heat until sauce thickens and cheese is melted. Remove from heat.

Grease or oil a 2 to 3 quart casserole/baking dish. Place the drained cabbage in the dish and pour sauce over; mix. Top with crushed cheese crackers.

Bake at 350º for 30 minutes.

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Brown Sugar Cookies

1 1/2 C. brown sugar (packed) 2 eggs 1/2 C. oleo 1/8 t. salt 1 t. soda dissolved in 1 T. boiling water 2 1/2 C. sifted flour

Mix well in the order given. Roll in small balls, walnut size. Bake on greased sheets at 375 degrees for 15 min. Will spread to about 2 inches. do not overbake.

_______________________________________

Pudding Dip

2 - 4oz. jello pudding (chocolate) 1 - 4 jello banana or vanilla pudding 1 container of cool whip (thawed) several different kinds of fruit

Mix all of the puddings together in one bowl (follow directions on jello box), then add 1 cup of the cool whip.

Place the remaining cool whip into the bottom and up the sides of a serving bowl and put the pudding in the center of the bowl.

Wash the fruit and put the pudding and fruit in the fridge until you are ready to eat it!.

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"Weight Watchers" Pumpkin Muffins

In a large bowl mix the following then set aside:

For 6 muffins: for 12 muffins: 1 cup 2 cup canned pumpkin ½ cup 1 cup shredded carrot ½ cup 1 cup egg substitute 1 tsp 2 tsp vanilla extract ¼ cup ½ cup raisins ½ ounce 1 ounce pecans (optional)

In small bowl combine the following: ¼ + 2 T ¾ cup flour ¼ tsp ½ tsp salt 2 tsp 1T + 1 tsp baking powder ½ tsp 1 tsp baking soda 2/3 cup 1-1/3 cup dry powdered milk 2 tsp 1T + 1 tsp pumpkin spice 2 tsp 1T + 1 tsp cinnamon Sugar substitute to equal ¼ cup (½ cup) or to taste

*Optional spices: ¼ tsp (½ tsp) each: mace, allspice, nutmeg, coriander, Dash (1/8 tsp) ground cloves

Spray 6 (12) cup muffin tin with spray release. Set aside.

Combine dry ingredients with pumpkin mixture. Divide evenly into muffin cups**. Bake 30-40 minutes at 350* F or until toothpick comes out clean.

**NOTES: +Cups will be VERY full. +DO NOT use paper liners, these muffins are too moist the papers will stick! +1½ oz (3 oz) of either uncooked old-fashioned rolled oats or Bran cereal can be substituted for the flour. Place in blender and pulse until it resembles flour.

Makes 2 (4) servings of 3 muffins each. Each serving provides: 1 bread, 1 protein, 1 fruit, 1 milk, 1¼ vegetable, 10 optional calories, add 1 Fat if pecans are used.

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PASTA WITH PEPPERONI AND TOMATO

1 onion 1 red bell pepper 1 green bell pepper 2 tablespoons olive oil 1-3/4 pounds diced tomatoes 2 tablespoons tomato paste 2 teaspoons paprika 6 ounces pepperoni sausage 3 tablespoons chopped fresh parsley 1 pound pasta -- such as fusilli (spirals) Salt and ground black pepper to taste Olive oil for tossing pasta

Chop the onion. Halve, core, and seed the peppers. Cut the flesh into dice. Heat the oil in a medium saucepan, add the onion and cook for 2 to 3 minutes until it starts to color. Stir in the bell peppers, tomatoes, tomato paste, and paprika, bring to a boil and simmer, uncovered, for about 15 to 20 minutes until reduced and thickened. Slice the pepperoni and stir into the sauce with 2 tablespoons of the chopped parsley. Season to taste with salt and ground black pepper. Meanwhile, cook the pasta in plenty of boiling salted water according to the instructions on the package. Drain well. Toss the pasta with the remaining parsley in a little extra olive oil. Divide among 4 warmed bowls and top with sauce. Yield: 4 servings.

(from The Ultimate Pasta Cookbook by Linda Fraser)

Per serving: 771 Calories (kcal); 28g Total Fat; (32% calories from fat); 26g Protein; 104g Carbohydrate; 34mg Cholesterol; 962mg Sodium; 1g Fiber Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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ELEGANT RICE

1-2/3 cups low sodium chicken broth -- undiluted 1 cup long-grain rice -- uncooked 1/2 cup dry white wine 1/4 teaspoon freshly ground black pepper Vegetable cooking spray 1 cup fresh mushrooms -- sliced 1/4 cup finely chopped celery 1/4 cup finely chopped green onions 14 ounces (can) artichoke hearts -- drained and chopped 3/4 cup tomato -- peeled, seeded, diced 3 tablespoons minced fresh parsley 1/4 teaspoon salt

Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Set aside and keep warm. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add mushroom, celery, and green onions; sauté until tender. Add reserved rice, artichoke hearts, tomato, parsley, and salt; stir well. Cover and cook over medium heat 2 to 3 minutes or until thoroughly heated. Yield: 10 servings

(from Cooking Light)

Per serving: 110 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 21g Carbohydrate; 0mg Cholesterol; 184mg Sodium; 3g Fiber Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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GREEN BEAN MEDLEY

1/2 pound green beans -- fresh 3 tablespoons vegetable oil 2 cups broccoli flowerets 3 tomatoes, red ripe -- cut into wedges 3 scallions -- cut into 2" pieces 1/4 pound fresh mushrooms -- sliced 8 ounces water chestnuts, canned -- sliced, drained 1 tablespoon soy sauce 1/4 teaspoon salt

Wash green beans, trim ends, and remove strings. Cut beans diagonally into 2" pieces. Pour oil around top of a preheated wok or large skillet; allow to heat at medium-high for 2 minutes. Add beans and broccoli; stir-fry 2 minutes. Add tomatoes, scallions, mushrooms, and sliced water chestnuts; stir-fry 2 minutes. Stir in soy sauce and salt. Serve immediately. Yield 6 servings.

Per serving: 118 Calories (kcal); 7g Total Fat; (50% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 279mg Sodium; 4g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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AUNT EFFIE'S CUSTARD JOHNNY CAKE

1 cup cornmeal 1/2 cup flour 2 tablespoons sugar 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 2 eggs -- well beaten 1 cup milk

Preheat the oven to 350 degrees F. Grease a rectangular baking pan. Mix and sift together the cornmeal, flour, sugar, baking soda, and salt in a large bowl. Beat in the buttermilk, then stir in the eggs. Add the milk, blending quickly. Pour into the prepared pan. Bake for about 35 minutes. Serve immediately, cutting into squares at the table. The custard will rise to the top in baking. Yield: 6 servings.

(from A Gracious Plenty edited by John T. Edge)

Per serving: 202 Calories (kcal); 4g Total Fat; (16% calories from fat); 8g Protein; 34g Carbohydrate; 69mg Cholesterol; 647mg Sodium; 2g Fiber Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

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

Chicken Salad of the Wife of Kit Carson

4 chicken breast halves -- boneless skinless 1 cup garbanzo beans -- drained 4 tablespoons chopped green chilies 2 avocados -- peeled and diced 2 medium tomatoes -- cored, seeded, and diced 1 medium head Romaine lettuce -- cut into thin strips 1/2 cup Spicy Lime Dressing -- recipe follows Marinade -- recipe follows 4 teaspoons sour cream 4 tablespoons bottled tomato salsa 28 blue corn tortilla chips

SPICY LIME DRESSING 1/4 clove garlic 1/2 shallot 1/2 teaspoon ground chili 1-1/2 tablespoons red wine vinegar 2 tablespoons fresh lime juice 3/4 teaspoon Dijon mustard 3/4 teaspoon puréed ancho chili 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup peanut oil

MARINADE 1-1/2 cups fresh pineapple juice 3 tablespoons honey 2 tablespoons sesame oil 1/2 cup cider vinegar 2 tablespoons sugar 4 cloves garlic 4 tablespoons ground chili 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin

Place chicken in Marinade and refrigerate, covered, about 4 hours. Remove chicken from Marinade and place on prepared grill. Grill about 10 minutes, turning once. Or, place chicken in heavy fry pan sprayed with non-stick vegetable spray and sauté about 10 minutes, turning once. In large bowl, mix together garbanzo beans, green chilies, avocados, tomatoes, lettuce and Spicy Lime Dressing; toss gently to mix well. For full salad, arrange in large bowl or platter with 20 blue corn tortilla chips around side. Add salad mixture and top with 4 chicken breast halves. On top of each chicken breast half, arrange 2 chips and top each one with 1 teaspoon sour cream and 1 tablespoon tomato salsa. For individual salads, cut each chicken breast half into 4 or 5 strips; arrange salad in individual bowl or plate with 6 tortilla chips around edge. Top each with chicken strips, 1 tortilla chip, 1 teaspoon sour cream and 1 tablespoon tomato salsa.

To prepare Marinade, in food processor or blender, place 1-1/2 cups fresh pineapple juice, 3 tablespoons honey, 2 tablespoons sesame oil, 1/2 cup cider vinegar, 2 tablespoons sugar, 4 cloves garlic, 4 tablespoons ground chili, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin. Blend until very smooth.

Spicy Lime Dressing, in food processor or blender, place 1/4 clove garlic, 1/2 shallot, 1/2 teaspoon ground chili, 1-1/2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 3/4 teaspoon Dijon mustard, 3/4 teaspoon puréed ancho chili, 1/4 teaspoon salt and 1/8 teaspoon pepper. Process on medium speed, slowly adding 1/2 cup peanut oil in thin stream until well incorporated.

Yield: 4 servings

Source: "National Broiler Council"

Per serving: 1809 Calories (kcal); 74g Total Fat; (36% calories from fat); 67g Protein; 225g Carbohydrate; 95mg Cholesterol; 1336mg Sodium; 30g Fiber Food Exchanges: 12 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fruit; 12 Fat; 1 1/2 Other Carbohydrates

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Layered Angel Hair Pasta Bake

Preheat oven to 350 degrees.

Cook a 12 oz. package of angel hair pasta and set aside. In the meantime, prepare the sauce. Saute:

1 medium onion, chopped 1 green pepper 8 ounces of fresh mushrooms, sliced 14 ounce can of diced tomatoes 1 teaspoon oregano, crushed 1 teaspoon basil, crushed salt and pepper to taste

Set aside an 8 ounce package of shredded mozarella cheese and 1/4 cup of parmesean cheese. Mix 1 can of cream of mushroom soup with 1/4 cup of water and set aside.

Now, layer in this order: 1/2 of the pasta, 1/2 of the sauce, and 1/2 of the mozeralla cheese. Repeat this layering again. When you have topped it with the mozarella cheese, cover with the soup mix and top with the Paramesean Cheese. Bake for 30 minutes, uncovered, at 350 degrees. Take out of the oven and let sit for 5-10 minutes before serving.

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Holiday Pistachio Bread 1 box yellow cake mix 1 (4 oz.) box instant pistachio pudding 4 eggs 1/4 cup vegetable oil 1/8 cup water 1 cup maraschino cherries, drained and finely chopped 1 cup sour cream 1/2 cup chopped nuts Combine all ingredients and mix with spoon. Grease 2 standard loaf pans. Divide dough and place in pans. Mix 1/4 cup sugar and cinnamon to taste. Sprinkle over dough. Bake at 350* for 50-55 minutes. Cool and wrap in foil. Best if made a couple of days ahead.

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SPICY MASHED SWEET POTATOES (OR YAMS)

2 medium-sized sweet potatoes or yams 1/4 tsp. black pepper 1/2 tsp. seasoned salt (or just plain table salt) 3 Tbsp. butter 1/4 cup spiced rum (or brandy, or orange juice)

Boil the sweet potatoes in a saucepan with just enough water to cover the tops until soft (about 20 minutes). Mash with a spoon, add rest of ingredients and serve.

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HILLBILLY CHILI

2 lbs ground beef 1 large onion, coarsely chopped 1 small green pepper, coarsely chopped 3 cans (15oz ea) red kidney beans 1 can (15 oz) tomato sauce 2 cloves minced garlic 1/4 tsp Italian seasoning 3 tbs chili powder 1 to 1 1/2 tbs ground cumin Salt and ground black pepper to taste

Put meat, onion, and pepper in a 3 qt or larger pan. Salt and pepper to taste. Break meat up and cook over medium heat, stirring occasionally, until meat is evenly browned; drain. Add beans, tomato sauce, garlic and seasoning. Simmer uncovered for about 30 to 45 minutes, stirring occasionally.

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Broccoli Soup

1 can cream of celery soup

1 can of cream of mushroom soup

1-1/2 to 2 soup cans of milk

1 box of birds eye frozen broccoli cook (2 cups)

Cook all together for about 20 min. Nice and thick soup. You can sprinkle cheese over top if you want. We have enjoyed this recipe for about 8 years. It is served in a small restaurant in our home town.

I enjoy all the recipes that I get from you. LOVE RECIPES!!. Donna

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Three Bean Salad

15 oz. can cut green beans 15 oz. can wax beans 15 oz. can kidney beans 3/4 cup chopped white onion 1/3 cup cider vinegar 1/3 cup sugar 1/3 cup olive oil

Place a colander in the sink. Place all three cans of beans in the colander to drain. Add chopped onion and pour beans and onion into a gallon-size zip-lock bag. Measure vinegar into a microwave safe bowl and heat one minute. Add sugar and stir to dissolve. Add oil and stir well. Pour over beans and onion in plastic bag. Zip shut and rotate to mix well. Refrigerate. About every thirty minutes, turn bag to marinate beans evenly. Anytime after two hours it is ready to serve. Pour into a serving dish. Serves 8.

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Rhubarb Crunch

Mix until crumbly: 1 c. all purpose flour 3/4 c. old fashioned oatmeal, uncooked 1 tsp. cinnamon 1/2 c. butter or margarine, melted 1 c. brown sugar

Press half of the crumbs in a 9 x 9 pan. Cover with 4 cups of cubed rhubarb. Combine the following: 2 T. cornstarch 1 c. sugar 1 c. water 1 tsp. vanilla Cook until thick and clear. Can add a few drops of red food coloring, if desired. Pour over rhubarb and top with remaining crumbs. Bake at 350 for 1 hour. Serve warm with whipped cream or ice cream. Very good!

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Broccoli Delight Salad

5 cups chopped fresh broccoli 3 Tbs vinegar 1/2 cup raisins 1 cup mayonnaise 1/4 cup chopped red onion 10 slices bacon, cooked/crumbled 2 Tbs sugar 1 cup sunflower seeds (meats)

In a large salad bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli; toss to coat. Refrigerate. Just before serving, sprinkle with bacon and sunflower seeds; toss. Yield: 6-8 servings

I usually use 1/2 lb bacon, and I cut the sunflower seeds back to 1/4 - 1/2 c. We really enjoy this salad, and it is so healthy for you too. Hope that you all enjoy it. Have a good summer!

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Bread Pudding With Whiskey Sauce

Cooking Time: 45 minutes April 13, 2000 Serves: Amount Ingredient

6 C (1.5L) Dry Bread Cubes (about 8 healthy slices of bread) 2 C (500ml) Milk (you can use skim for a lighter recipe) 1/4 C (60g) Butter or Margarine 1/2 C (100g) Sugar 2 lg Eggs, beaten 1 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1 T Vanilla 1/2 C (125ml) Raisins (optional) Water, Boiling Whiskey sauce 1 C (250ml) Brown Sugar, packed 1/2 C (125g) Butter or Margarine 4 T Bourbon, Brandy, or Whiskey

Preheat oven to 350F (180C) degrees. In a sauce pan, heat milk and butter over medium heat until butter is melted and milk is hot. In another pot start boiling water Mix sugar, spices, eggs, vanilla in a large bowl until blended. Add raisins to the mixture and then the bread cubes to soak. Gently stir in the milk mixture to the bread mixture. Pour the mixture into a 8x8x2 inch (20x20x5cm) casserole dish. You can also use a 1 1/2 quart casserole baking dish. Place the small casserole dish in a larger 13x9x2 inch (30x23x5cm) casserole dish, and place in the oven. Carefully pour (so not to splash the bread mixture) the boiling water into the larger casserole dish to about 1 inch (2.5cm) deep. Bake uncovered 40 to 45 minutes until the knife inserted 1 inch (2.5 cm) from the edge of the casserole comes out clean. When the Bread Pudding is finished baking you can quickly make the whiskey sauce. To make Whiskey Sauce first heat the brown sugar and butter in a heavy sauce pan over medium heat. Stir constantly until the sugar dissolves. Add the bourbon brandy or whiskey to the sugar mixture. If you like to cook the alcohol off then add the alcohol when you are melting the butter and sugar. Best if the sauce is enjoyed warm on a warm piece of bread pudding.

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MOM'S CHICKEN MIX: 2 cups cream of mushroom soup (2 cans) 1 large sour cream (16 oz.) 1 can mushroom pieces (4 oz.) 8 oz. block monterey cheese (grated) spices of your choice Mix up well, and pour over cooked chicken pieces, garnish with parsley and paprika. Bake for 1 hour in a 375 degree oven. Serve over rice.

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Cajun Ribs

4 pounds pork back ribs 2 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons red pepper 1-1/2 teaspoons white pepper 1/2 teaspoon black pepper 1 teaspoon dried thyme leaves 1 teaspoon oregano

Cut ribs into serving-size pieces. Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1-1/2 hours. Yield: 4 servings.

Per serving: 742 Calories (kcal); 54g Total Fat; (66% calories from fat); 55g Protein; 5g Carbohydrate; 166mg Cholesterol; 1268mg Sodium; 1g Fiber Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

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Asian-Style Vegetable Stir Fry

1/4 cup honey 1/4 cup prepared stir fry sauce 1/4 teaspoon crushed red pepper flakes 4 teaspoons peanut oil OR 4 teaspoons vegetable oil 2 cups small broccoli florets 2 cups small mushrooms 1 small onion -- cut into wedges and separated into 1-inch strips 1 medium carrot -- cut diagonally into 1/3 inch slices

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a ve getable side dish or over steamed rice or noodles for a main dish. Yield: 4 servings.

Per serving: 157 Calories (kcal); 5g Total Fat; (25% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 549mg Sodium; 3g Fiber Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

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Baked Vegetables au Gratin

1 tablespoon olive oil 1 tablespoon butter 1 medium onion -- chopped 1 cup sliced mushrooms 1 large carrot -- sliced the length of the carrot, about 1/4 inch wide 1 zucchini -- sliced into long thin strips 2-1/2 cups grated Cheddar cheese 1 small head broccoli -- sliced into long thin pieces 1 small head cauliflower -- sliced into long thin pieces 3 medium potatoes -- sliced into long thin slices 2 tablespoons butter Salt Black pepper

BEAT TOGETHER WELL 2 cups milk 3 eggs

TOPPING - MIX TOGETHER 1/4 cup Parmesan cheese 3 cups bread crumbs

Melt butter into oil, swirl to mix and add onions. Sauté until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375ºF. Butter a large deep casserole dish. Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper, lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper. Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture. Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Sprinkle with remaining one-third of the cheese, breadcrumbs and Parmesan mixture and bake another 15 minutes. Yield: 8 servings.

Source: "Earth Kitchen Cookbook by Dee Bell"

Per serving: 515 Calories (kcal); 25g Total Fat; (42% calories from fat); 27g Protein; 50g Carbohydrate; 129mg Cholesterol; 780mg Sodium; 9g Fiber Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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SHE CRAB SOUP

1 Leek, sliced 8 Ribs celery, diced 2 tb Flour Pinch of oregano 1 qt Fish stock (or chicken broth) 1/2 lb Crabmeat 1 t Worcestershire sauce 2 Egg yolks, beaten 1 Onion, diced 1/4 lb Butter 1 t Tomato paste 1 qt Chicken broth 4 oz Crab roe (optional) 4 tb Sherry 1/2 pt Cream Salt and pepper to taste

Melt butter in saucepan, add vegetables, and simmer until tender. Mix flour, tomato paste and oregano. Stir well, add to vegetables. Stir in chicken broth and fish stock (or rest of chicken broth). Boil 30 minutes, stirring occasionally. To this mixture, add (optional) crab roe, crabmeat, sherry, Worcestershire sauce, salt & pepper. Cook for 5 minutes ONLY. Remove from heat. Add egg yolks and cream. Serve at once. Makes about 1 gallon.

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PINEAPPLE-CELERY SALAD

15-1/4 ounces canned pineapple chunks -- drained 2/3 cup chopped celery 1/2 cup chopped pecans 1/4 cup mayonnaise 1/2 teaspoon salt 1/8 teaspoon paprika 1 small head of lettuce -- shredded 11 ounces canned mandarin oranges in light syrup -- drained

Combine pineapple, celery, pecans, mayonnaise, salt, and paprika, mixing well. Chill. Arrange lettuce on individual salad plates; top with pineapple mixture. Garnish with mandarin oranges. Yield 6 servings.

Per serving: 169 Calories (kcal); 15g Total Fat; (71% calories from fat); 2g Protein; 11g Carbohydrate; 3mg Cholesterol; 246mg Sodium; 2g Fiber Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates

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SUNRISE CHICKEN 4 skinless, boneless chicken breast halves 1 tablespoon canola oil salt and fresh-ground pepper to taste 2 teaspoons fresh grated ginger 1 cup orange juice 1/2 cup dry white wine 1 teaspoon lime juice 1/2 teaspoon Dijon mustard 1 teaspoon maple syrup 1/2 teaspoon thyme 1/4 teaspoon coriander 1 can (15 oz.) sweet potatoes, drained 1/3 cup slivered almonds 1 cup dates

Heat oil in large skillet over moderate heat. Season chicken with salt and fresh-ground pepper. When oil is hot, add chicken, cooking till light brown on both sides. Add the ginger, orange juice, wine, lime juice, mustard, maple syrup, thyme, and coriander. Stir, blending. Add sweet potatoes. Simmer for 10 minutes. Remove from heat and add almonds and dates. Serves 4.

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BACON SPAGHETTI

5 slices bacon -- chopped 1/4 cup chopped onion 1/4 cup chopped green bell pepper 4 ounces spaghetti -- broken 1 cup boiling water 14-1/2 ounces canned tomatoes -- undrained, chopped 1 tablespoon Worcestershire sauce 2 tablespoons Parmesan cheese -- grated

Combine bacon, onion, and green pepper in a large skillet; sauté 5 minutes. Drain drippings. Add spaghetti, water and tomatoes. Cover and simmer 20 minutes or until spaghetti is tender, stirring occasionally. Stir in Worcestershire sauce. To serve, sprinkle each serving with Parmesan cheese. Yield: 2 servings.

Per serving: 382 Calories (kcal); 10g Total Fat; (24% calories from fat); 17g Protein; 56g Carbohydrate; 17mg Cholesterol; 732mg Sodium; 4g Fiber Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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DILL AND SOUR CREAM POTATO SALAD

3 pounds new potatoes -- unpeeled 2/3 cup mayonnaise 8 ounces sour cream 1 tablespoon chopped fresh dill 2 teaspoons chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon ground black pepper

Cook unpeeled potatoes in boiling, salted water to cover 15 minutes or until tender; drain and let cool to touch. Leaving skins on, cut potatoes into eighths. Place in a large bowl. Combine mayonnaise and next 5 ingredients; add to potatoes, tossing gently. Cover and chill 8 hours. Yield: 8 servings.

Each serving: 327 Calories (kcal); 22g Total Fat; (57% calories from fat); 5g Protein; 32g Carbohydrate; 19mg Cholesterol; 263mg Sodium; 3g Fiber Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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HAM NOODLE SKILLET

4 ounces canned whole mushrooms 2 cups cooked ham -- cubed 1/4 cup chopped green bell pepper 1/4 cup chopped onion 2 tablespoons margarine -- melted 1/8 teaspoon ground black pepper Dash paprika 1 teaspoon Worcestershire sauce 1 cup water 4 ounces medium egg noodles 1 cup sour cream

Drain canned mushrooms, reserving 1/4 cup liquid. Set aside. Sauté ham, green pepper, and onion in margarine in a large skillet. Stir in black pepper, paprika, and Worcestershire sauce. Add water, reserved mushroom liquid, and noodles; bring to a boil. Cover, reduce heat, and simmer 20 minutes, adding mushrooms the last 5 minutes. Stir in sour cream; cook until thoroughly heated. (Do not boil.) Yield 4 servings.

Per serving: 304 Calories (kcal); 25g Total Fat; (73% calories from fat); 14g Protein; 6g Carbohydrate; 64mg Cholesterol; 1001mg Sodium; trace Fiber Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

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CRUSTLESS SAUSAGE-APPLE QUICHE

1/2 pound bulk sausage 1-1/2 cups chopped apples 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup shredded sharp Cheddar cheese 4 eggs -- beaten 1 cup half and half 1/2 cup biscuit mix

Cook sausage until browned, stirring to crumble; drain well. Set aside. Combine apple, spices, cheese, and sausage. Spoon into a 9-inch quiche dish. Combine eggs, half-and-half, and biscuit mix in a mixing bowl; mix well. Pour over apple mixture. Bake at 375 degrees F. for 40 minutes or until set. Yield: 6 servings.

Per serving: 393 Calories (kcal); 31g Total Fat; (70% calories from fat); 15g Protein; 14g Carbohydrate; 185mg Cholesterol; 551mg Sodium; 1g fiber Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates

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APRICOT BAKED HAM

6 pounds ham, rump half -- fully cooked 20 whole cloves 1/2 cup apricot preserves 3 tablespoons mustard powder 1/2 cup light brown sugar -- packed

Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves in cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F. for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F. Yield: 12 servings.

Per serving: 514 Calories (kcal); 32g Total Fat; (55% calories from fat); 36g Protein; 21g Carbohydrate; 124mg Cholesterol; 149mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates

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MARINATED SHRIMP SALAD

2 quarts water 2-1/2 pounds shrimp -- medium-sized, unpeeled 1 large green pepper -- coarsely chopped 4 green onions -- with tops, sliced 1/2 cup celery -- sliced diagonally 1/2 cup cucumber -- chopped 2 ounces pimiento -- diced, drained 1 cup apple juice -- unsweetened 2/3 cup cider vinegar 1/4 teaspoon hot sauce 1/4 teaspoon paprika 1/3 pound fresh snow peas

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp. Chill. Combine shrimp and next 5 ingredients in a large shallow dish. Combine apple juice, vinegar, hot sauce, and paprika, mixing well. Pour over shrimp mixture. Cover and refrigerate overnight. Arrange snow peas on a steaming rack, and place over boiling water; cover and steam 3 to 5 minutes or until crisp-tender. Chill peas. To serve, arrange peas on plate; top with shrimp mixture. Yield: 6 servings.

Per serving: 250 Calories (kcal); 3g Total Fat; (12% calories from fat); 40g Protein; 14g Carbohydrate; 288mg Cholesterol; 310mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

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SPAGHETTI STROGANOFF

1/4 cup chopped onion 2 tablespoons butter or margarine 2 tablespoons flour 1 cup beef bouillon 6 ounces canned mushroom slices -- undrained 2 cups roasted beef bottom round -- cubed 1-1/2 teaspoons dill weed 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup sour cream 8 ounces spaghetti Paprika

Add onion to butter in skillet; cook 2 minutes or until tender. Blend in flour; gradually add bouillon. Bring to a boil, stirring constantly; boil 1 minute. Add mushrooms with their liquid, beef, dill, salt, and pepper. Cook over low heat 5 minutes. Slowly add sour cream, stirring constantly. Meanwhile, cook spaghetti in boiling salted water; drain. Serve stroganoff sauce over spaghetti. Garnish with paprika. Yield: 4 servings.

Per serving: 809 Calories (kcal); 32g Total Fat; (36% calories from fat); 47g Protein; 81g Carbohydrate; 135mg Cholesterol; 1043mg Sodium Food Exchanges: 5 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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HOT-AND-LIGHT POTATO SALAD

4 cups red potato -- thinly sliced, unpeeled 1 tablespoon margarine -- reduced calorie 1 cup chopped onion 1/2 cup lowfat mayonnaise 1/3 cup apple cider vinegar 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon chopped fresh parsley

Cook potatoes in boiling water to cover 8 to 10 minutes or until tender (do not overcook). Drain and set aside. Melt margarine in a heavy nonstick skillet over medium heat; add onion, and cook, stirring occasionally, 2 to 3 minutes. Combine mayonnaise and next 4 ingredients; stir into onion mixture. Add potatoes; cook, stirring constantly, 2 minutes or until thoroughly heated. Sprinkle with parsley. Yield: 6 servings.

Per serving: 170 Calories (kcal); 7g Total Fat; (38% calories from fat); 2g Protein; 25g Carbohydrate; 7mg Cholesterol; 301mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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EASY CHEESY PAN SOUFFLE'

4 tablespoons butter 3 tablespoons flour 1 cup milk 1/4 teaspoon salt 1/8 teaspoon ground nutmeg Dash cayenne 3 egg yolks 3/4 cup Gruyere cheese -- shredded 1/4 cup Parmesan cheese -- grated 4 egg whites

Preheat oven to 400 degrees F. In a heavy medium saucepan, melt 3 tablespoons butter over medium heat. Add the flour and cook, stirring, 1 to 2 minutes without allowing the mixture to brown. Gradually whisk in the milk and bring to a boil, whisking until smooth and thickened, about 1 minute. Mix in the salt, nutmeg, and cayenne. Remove from heat. One at a time, beat in the egg yolks, whisking until completely blended. Add the Gruyere and Parmesan cheese to the hot sauce, stirring until melted and smooth. In a clean bowl, beat the egg whites until stiff but not dry. Dollop a big spoonful of the egg whites onto the warm cheese base. Stir to mix in and lighten the base. Gently fold in the rest of the beaten egg whites, being careful not to deflate the mixture. If in doubt, under blend rather than over mix. If your nonstick frying pan does not have a metal handle, wrap the handle in several thicknesses of aluminum foil, shiny side out. Melt the remaining butter in the pan over medium heat, swirling to coat the bottom and sides. Scrape the soufflé into the pan and cover tightly with a lid. Cook for 2 minutes. Reduce the heat to medium low and cook 5 minutes longer without peeking. After the full seven minutes, check the soufflé. It should be risen and firm around the sides but still soft in the center. Transfer the pan to the preheated oven. Bake for 5 to 7 minutes, or until the soufflé is puffed and just set. Serve at once. Either serve from the pan, cutting the soufflé into wedges and presenting them browned side up, or invert onto a large round platter. Yield: 4 servings.

(from A Man And His Pan by John Boswell)

Per serving: 328 Calories (kcal); 26g Total Fat; (69% calories from fat); 16g Protein; 8g Carbohydrate; 225mg Cholesterol; 502mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

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LASAGNA WITH BEEF AND HEARTY CHILI SAUCE

1 pound pinto beans 1-1/2 pounds round steak -- lean 1 large onion -- chopped 1 green pepper -- chopped 3 tomatoes -- seeded and chopped 15 ounces (1 can) tomato sauce 1 cup catsup 1 cup water 3 tablespoons jalapeno peppers -- diced 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar 1-1/2 teaspoons cumin 1 teaspoon cayenne pepper Salt to taste 1 pound lasagna noodles 3/4 cup nonfat Cheddar cheese -- grated 3/4 cup nonfat Mozzarella cheese

Rinse and sort through beans. Cover with water and soak overnight. Drain beans and put into a nonstick soup pot. Cover with fresh water. Add 2 quarts more water and cook for 2 hours. Drain beans and return to pot. Add steak, onion, green pepper, tomatoes, tomato sauce, catsup, water, jalapenos, Worcestershire sauce, brown sugar, cumin, and cayenne. Cook, covered, over medium heat for 1-1/2 hours. Remove meat and shred. Set aside. Season chili with salt to taste and continue to cook until chili is quite thick, about 30 minutes more. Preheat oven to 350 degrees F. Meanwhile, bring water to a boil, add noodles, and cook until al dente. Plunge into cold water and drain as used. Spray a lasagna pan with vegetable spray and place a layer of lasagna noodles on the bottom. Spread with half of the shredded meat and then top with about one-third of the chili. Repeat process, starting and ending with noodles. Spread a thin layer of chili over the last noodle layer and then sprinkle top with cheeses. Bake, uncovered, 20 to 30 minutes, or until cheese is browned. Let lasagna sit for at least 10 minutes before serving. Yield: 12 servings.

Per serving: 449 Calories (kcal); 8g Total Fat; (16% calories from fat); 30g Protein; 65g Carbohydrate; 36mg Cholesterol; 622mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

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GREEN EGGS AND HAM

6 ounces country ham -- sliced thin 12 eggs, hard-boiled 1 avocado -- peeled and mashed 2 tablespoons finely chopped onion 1 clove garlic -- minced 2 tablespoons mayonnaise 2 tablespoons lime juice 1 teaspoon hot sauce 1 tomato -- peeled, seeded, finely chopped

Cook ham in nonstick skillet over medium heat 5 minutes or until lightly browned; turning once. Drain and finely chop. Cut eggs in half length-wise and carefully remove yolk. Mash yolks with a fork; add avocado and next 5 ingredients, stirring well. Fold in tomato and spoon into egg whites. Top with ham. Yield: 2 dozen (12 servings).

Per serving: 151 Calories (kcal); 11g Total Fat; (67% calories from fat); 9g Protein; 3g Carbohydrate; 221mg Cholesterol; 275mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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BAKED FILLETS IN LEMON-CELERY SAUCE

2 pounds flounder fillets 1 10 3/4 oz can cream of celery soup -- undiluted 1/4 cup butter or margarine -- melted 3 tablespoons green pepper -- finely chopped 2 tablespoons lemon juice Paprika

Arrange fillets in a lightly greased 12- x 8- x 2-inch baking dish. Combine soup, butter, green pepper, and lemon juice; pour over fish. Sprinkle with paprika. Bake, uncovered, at 350 degrees F. about 20 minutes or until fish flakes easily with a fork. Place fish under broiler 2 to 3 minutes or until lightly browned. Yield: 6 servings.

Per serving: 227 Calories (kcal); 11g Total Fat; (43% calories from fat); 29g Protein; 3g Carbohydrate; 96mg Cholesterol; 398mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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APPLE AND POTATO CHOWDER

6 slices bacon -- diced 2 medium onions -- finely chopped 2 potatoes -- peeled and cut into 1/2-inch dice 3 large apples -- Granny Smith, peeled and cored, cut into 1/2-inch dice 4 cups chicken broth 1/4 teaspoon ground black pepper 1 cup light cream 1/4 cup green onion -- tops, sliced;iced thin

Gently cook bacon in medium saucepan over medium heat until browned and crispy. Remove with slotted spoon to paper towels to drain. Add onion to saucepan. Cook 2 minutes, scraping up browned bits from bottom with wooden spoon. Add potatoes. Cook, stirring occasionally, 5 minutes. Meanwhile, pare and core apples. Cut into 1/2-inch dice. Drain excess fat from saucepan; discard. Add apple and chicken broth to saucepan. Bring to boiling. Season with black pepper. Lower heat and simmer 25 minutes or until potato and apple are very soft. Stir several times with a whisk to puree some of the apple and potato, but still leaving the soup very chunky. Add cream. Gently heat. Reheat bacon bits in a small skillet. To serve, ladle chowder into soup bowls. Sprinkle each serving with the bacon bits and green onion. Yield: 6 servings.

Per serving: 250 Calories (kcal); 12g Total Fat; (42% calories from fat); 8g Protein; 29g Carbohydrate; 32mg Cholesterol; 630mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates

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GREEN BEANS WITH GRUYERE

1 pound green beans 1/2 cup water 1/4 cup finely chopped onion 1/4 teaspoon salt 1/4 teaspoon lemon pepper 1/2 cup shredded Gruyere (or Swiss) cheese

Wash beans, trim ends, and remove strings. Combine beans, water, onion, salt, and lemon pepper seasoning in a 1-1/2 quart casserole. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH 5 to 6 minutes or until crisp-tender, stirring after 4 minutes (microwave oven times may vary). Sprinkle with Gruyere cheese and serve immediately. Yield: 4 servings.

Per serving: 88 Calories (kcal); 4g Total Fat; (38% calories from fat); 6g Protein; 9g Carbohydrate; 13mg Cholesterol; 199mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

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CHICKEN DELICACY

12 ounces egg noodles 4 ounces dried beef slices 1 cup sour cream 1 10 3/4 oz can condensed cream of mushroom soup 6 boneless skinless chicken breast halves 3 slices bacon -- cut in half 1/2 cup chopped fresh parsley

Preheat oven to 350 degrees F. Cook egg noodles in large pot of boiling water for 6 minutes. Drain the noodles, cool under cold running water, and drain again. Spread the dried beef over the bottom of a 12- x 8- x 2-inch casserole dish. Spread the noodles evenly over the beef. Combine the sour cream and mushroom soup in a small bowl. Pour the mixture over the noodles. Arrange the chicken on top. Cook the bacon in nonstick skillet for 3 minutes on each side; the bacon should be only partially cooked. Drain fat. Lay piece of bacon on each piece of chicken. Bake, uncovered, in 350 degree F. oven for 30 minutes. Cover dish with aluminum foil and bake for 15 minutes more or until chicken is cooked through. Sprinkle with parsley and serve. Yield: 6 servings.

Per serving: 507 Calories (kcal); 15g Total Fat; (27% calories from fat); 43g Protein; 46g Carbohydrate; 150mg Cholesterol; 1153mg Sodium Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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TARRAGON PASTA SALAD

8 ounces bow-tie pasta -- cooked and drained 9 ounces tuna in water, canned -- drained and flaked 1/3 cup chopped red bell pepper 1/4 cup sliced green onions 3/4 cup mayonnaise 4 teaspoons minced fresh tarragon (or 1 tsp dried) 2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper

In a large bowl, combine cooked pasta, tuna, red pepper, and green onions. In a small bowl, combine mayonnaise, tarragon, lemon juice, salt, and black pepper; mix well. Pour over salad and toss gently. Yield: 6 servings.

Per serving: 391 Calories (kcal); 24g Total Fat; (54% calories from fat); 16g Protein; 29g Carbohydrate; 22mg Cholesterol; 481mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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BAKED JACK CORN

2 large eggs -- lightly beaten 1-1/2 cups sour cream 2 cups fresh corn kernels 8 ounces Monterey jack cheese -- cut into 1/2-inch cubes 1/2 cup soft bread crumbs 4-1/2 ounces chopped green chiles -- drained 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup shredded Cheddar cheese

Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10-inch quiche dish or 2-quart baking dish. Bake, uncovered, at 350 degrees F. for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with Cheddar cheese, and bake 5 more minutes. Let stand 10 minutes before serving. Yield: 6 servings.

Per serving: 392 Calories (kcal); 29g Total Fat; (64% calories from fat); 18g Protein; 18g Carbohydrate; 141mg Cholesterol; 513mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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CREOLE CATFISH CAKES

2 pounds catfish fillets 1/3 cup butter or margarine 3/4 cup all-purpose flour 2 cups milk 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dry mustard 2 cups soft bread crumbs -- divided 1-1/2 cups red bell pepper -- diced 1/2 cup green onions -- minced 1/2 teaspoon hot sauce 1-1/2 tablespoons butter or margarine 2 tablespoons vegetable oil

Place fish on a lightly greased rack in a broiler pan. Broil 5 inches from heat (with electric oven door partially open) 10 to 15 minutes or until fish flakes easily with a fork. Flake fish into a large bowl and set aside. Melt 1/3 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, whisking constantly, 1 minute; gradually add milk, and cook over medium heat, whisking constantly, 8 minutes or until mixture is thick and bubbly. Stir in salt, black pepper, and mustard. Pour over fish. Stir in 1/2 cup bread crumbs and next three ingredients; cover and chill at least 1 hour. Shape mixture by 1/4 cupfuls into patties evenly with remaining bread crumbs. Melt 1-1/2 tablespoons butter and 2 tablespoons oil in a large nonstick skillet; fry patties in batches 3 minutes on each side or until lightly browned, adding more butter or oil as needed. Yield: 8 servings.

Per serving: 345 Calories (kcal); 19g Total Fat; (49% calories from fat); 23g Protein; 20g Carbohydrate; 101mg Cholesterol; 449mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

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TURKEY TETRAZZINI

8 ounces spaghetti 14-1/2 oz (1 can) lowfat chicken broth 8 ounces fresh mushrooms -- sliced 1 cup evaporated skim milk 3 tablespoons cornstarch 3 tablespoons dry sherry 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2-1/2 cups turkey breast -- cooked and chopped 3 tablespoons grated Parmesan cheese

Cook pasta according to package directions; drain and set aside. Meanwhile, preheat oven to 375 degrees F. Bring the broth to a boil in a medium saucepan. Add the mushrooms. Simmer, uncovered, about 4 minutes or until tender. Stir the milk into the mushroom mixture. In a custard cup stir together the cornstarch and sherry until smooth. Stir the cornstarch mixture into the mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute more. Remove the saucepan from the heat. Stir in the salt and pepper. Then stir in the turkey. Add the pasta and toss until well coated. Transfer the pasta mixture to a shallow 3-quart casserole. Sprinkle with the Parmesan cheese. Bake for 20 to 30 minutes or until golden brown and bubbly. Yield: 6 servings.

Per serving: 409 Calories (kcal); 8g Total Fat; (14% calories from fat); 62g Protein; 44g Carbohydrate; 61mg Cholesterol; 1769mg Sodium Food Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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ASPARAGUS WITH GARLIC CREAM

8 ounces sour cream 2 tablespoons milk 1 tablespoon white wine vinegar 1 tablespoon olive oil 2 cloves garlic -- minced 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 pounds fresh asparagus

Stir together first 7 ingredients. Cover and chill at least 2 hours. Snap off tough ends of asparagus; remove scales from stalks with a knife or vegetable peeler, if desired. Cover and cook asparagus in a small amount of boiling water 4 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain. Cover and chill. Place a small bowl in the center of a large bowl. Stand asparagus between bowls. Place garlic cream in small bowl. Garnish with chopped fresh chives, if desired. Yield: 8 servings.

Per serving: 106 Calories (kcal); 8g Total Fat; (62% calories from fat); 4g Protein; 7g Carbohydrate; 13mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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SAUERBRATEN MEATBALLS

1 pound ground beef 1/2 cup finely chopped onion 1 egg -- slightly beaten 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1-1/2 tablespoons butter or margarine -- melted 1/2 cup wine vinegar 1/2 cup water 3 tablespoons brown sugar 8 gingersnaps -- coarsely crumbled 8 whole clove 6 peppercorns -- crushed 1 bay leaf 1/2 cup sour cream

Combine ground beef, onion, egg, salt, and black pepper; mix well. Shape into 1-1/2-inch meatballs. Brown meatballs in butter in a large skillet over medium heat; drain well. Combine remaining ingredients except sour cream; mix well. Pour over meatballs; cover and cook over low heat for 30 minutes. Remove meatballs to a serving platter; keep warm. Strain sauce; stir in sour cream, and pour over meatballs. Yield: 4 servings.

Per serving: 607 Calories (kcal); 46g Total Fat; (65% calories from fat); 23g Protein; 30g Carbohydrate; 168mg Cholesterol; 545mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 1 1/2 Other Carbohydrates

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RASPBERRY CHICKEN

2 teaspoons vegetable oil 16 ounces chicken breast halves without skin 1/4 cup raspberry jam (seedless) 2 tablespoons orange juice

Heat oil in large nonstick skillet over medium heat until hot. If desired, season chicken with salt and ground black pepper; add to skillet. Cook 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once. Add raspberry jam and orange juice; stir until melted. Bring to a boil. Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken. Yield: 4 servings.

Per serving: 172 Calories (kcal); 3g Total Fat; (18% calories from fat); 21g Protein; 14g Carbohydrate; 53mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

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CHILI SPAGHETTI CASSEROLE

8 ounces spaghetti 1 pound lean ground beef 1 medium onion -- chopped 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 (15 oz) can chili with beans 1 (15 oz) can Italian style stewed tomatoes -- undrained 1-1/2 cups shredded sharp Cheddar cheese -- divided 1/2 cup sour cream 1-1/2 teaspoons chili powder 1/4 teaspoon garlic powder

Preheat oven to 350 degrees F. Spray 13- x 9-inch baking dish with cooking spray. Cook pasta according to package directions. Drain and place in prepared dish. Meanwhile, place beef and onion in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until beef is no longer pink, stirring to separate. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheese, sour cream, chili powder, and garlic powder. Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining half cup cheese. Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before cutting into squares and serving. Yield: 8 servings.

Per serving: 378 Calories (kcal); 22g Total Fat; (53% calories from fat); 20g Protein; 24g Carbohydrate; 71mg Cholesterol; 253mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

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SHRIMP IN LEMON GARLIC SAUCE

1 pound large shrimp -- peeled and deveined 1 1/2 cups milk 2 egg yolks 1 1/2 tablespoons lemon juice 1 tablespoon finely chopped fresh parsley 3 cloves garlic -- crushed 2 teaspoons chopped chives 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon ground red pepper 1/3 cup butter -- melted 1 cup vegetable oil 1 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon ground black pepper

Place shrimp in a shallow pan; cover with milk. Let stand in refrigerator for 20 minutes. Position knife blade in food processor bowl; add next 8 ingredients to bowl, and top with cover. Process 30 seconds or until well mixed. With processor running, add butter through food chute; process 1 minute or until sauce is thickened. Set aside. Heat oil in a large skillet to about 375 degrees F. Combine flour, salt and pepper. Drain shrimp and dredge in flour mixture. Fry shrimp in hot oil until golden brown, turning once; drain. Arrange shrimp in 4 baking dishes and top with sauce. Broil shrimp 30 to 45 seconds. Yield: 4 servings.

Per serving: 944 Calories (kcal); 78g Total Fat; (73% calories from fat); 31g Protein; 31g Carbohydrate; 333mg Cholesterol; 774mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates

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HAWAIIAN SAUSAGE CASSEROLE

1 (20 oz) can pineapple chunks in juice -- drained 1 (16 oz) can whole sweet potatoes -- drained and cut into 1/2-inch slices 3/4 pound smoked sausage -- sliced 3 tablespoons brown sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon butter or margarine

Drain the pineapple chunks, reserving the juice. Add enough water to the juice to measure 1-1/4 cups. Set aside. Place pineapple chunks, sweet potatoes, and sausage in a 10- x 6- x 2-inch baking dish. Set aside. Combine sugar, cornstarch, and salt in a saucepan. Gradually add pineapple juice mixture, stirring until blended. Cook, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute, stirring constantly. Remove from heat and add butter, stirring to melt. Pour over sausage mixture. Cover and bake at 350 degrees F. for 35 to 40 minutes. Yield: 8 servings.

Per serving: 219 Calories (kcal); 14g Total Fat; (58% calories from fat); 6g Protein; 17g Carbohydrate; 34mg Cholesterol; 486mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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PAN-FRIED TURKEY CUTLETS

1 cup buttermilk 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon oregano 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound turkey cutlets -- lightly pounded 2 egg whites -- lightly beaten 1-1/4 cups dry breadcrumbs 1 tablespoon vegetable oil -- divided

Whisk buttermilk, Worcestershire sauce, mustard, oregano, salt, and pepper together. Place the cutlets in a shallow dish and pour this mixture over them. Turn to coat thoroughly, refrigerate, and let marinate for 30 minutes or up to 24 hours. Put the egg whites in a shallow dish, and the breadcrumbs in another. Heat half the oil in a large, nonstick skillet over a moderate burner. Using tongs, take a cutlet out of the marinade, dip it in the egg whites, and then coat it with the breadcrumbs. Gently shake off the excess breading. Cook 2 minutes on one side, then, using a flat spatula, turn and cook until done, about 2 to 4 minutes more. Repeat with all of the cutlets, adding more oil in a thin layer as necessary. If loose breadcrumbs in the skillet start to burn, wipe them out with a paper towel.

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

Per serving: 201 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 28g Carbohydrate; 2mg Cholesterol; 512mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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(The following piece with its accompanying recipe originally appeared in Simple Cooking #64. See Rich's Note in today's mailing for a review of Simple Cooking.)

NO-NAME EGG SALAD SANDWICH

The Professor says: I love a good egg salad sandwich, and I've been fine-tuning the one I serve at the No-Name for years. The finishing touch was provided by Millicent Dunbar, a retired high school history teacher. She still comes in now and then as a treat, ordering an egg salad sandwich on toast and a cup of tea every time. She confided to me one day that nobody but me had ever made an egg salad as good as hers. The thing was, she said, the two weren't good in the same way, and she gave me a look that said. You have your secret and I have mine. . .maybe we ought to swap. So I bent my head down and said softly, "Well, Millie, I'll tell you. These days, raw onions seem to give everybody indigestion, but egg salad without something crisp and bright just doesn't cut the mustard. So I put in lots of little bits of chopped cucumber, instead. . .and damned if I don't think that it's an improvement on the original." "My word," she said, "that is clever. I will go and do the same." Then she took my arm and continued, in a voice as soft as a whisper, "All I have to give you in return is a little touch, but one I think makes all the difference. I stir the tiniest pinch of curry powder into my mayonnaise. There's some sort of magic it works on eggs. But let me warn you: if you can taste the curry powder, you've added too much -- and you've given away the secret as well." She was right. Maybe I should call it "Two-Secret Egg Salad." The real trick, though, is mostly a matter of getting things right -- genuine mayonnaise, crisp, fresh vegetables, and, most of all, perfectly cooked hard-boiled eggs.

NO-NAME EGG SALAD SANDWICH

8 large eggs 1/2 cup mayonnaise 1/4 teaspoon dry mustard 1/4 teaspoon curry powder 4 drops hot pepper sauce -- or to taste 1 plump Kirby (pickling) cucumber 1 stalk celery Salt and freshly ground black pepper to taste 8 slices bread -- fine-textured 8 strips bacon -- optional Lettuce leaves

Choose a saucepan large enough for the eggs to all lie on the bottom. Cover them with a good inch of cold water. Put the uncovered pan over a medium-hot flame and heat the water until it is gently bubbling. Reduce heat to a simmer and cook for 10 minutes. Remove the eggs one by one with a slotted spoon and put them in a bowl filled with cold water. Peel when cool.

Measure the mayonnaise into a mixing bowl. Sprinkle evenly with the dry mustard and curry powder. Add the hot sauce and mix everything together thoroughly.

Peel the cucumber. Slice it vertically into 6 long ovals. Cut out the seedy centers from the slices that have them and either eat or discard. Cut the remaining cucumber flesh into small cubes. Chop the stalk of celery into similar size bits. If the stalk has any leaves attached, mince and add these too. Stir both vegetables into the mayonnaise.

Use an egg slicer or a sharp knife to cut the boiled eggs into small cubes. Wipe the cutting wires or knife blade with a paper towel moistened with cooking oil before each slice. Sprinkle the cubes of egg with salt and black pepper to taste. Gently turn these into the mayonnaise. Let the egg salad mellow in the refrigerator for half an hour.

To serve, spread equal portions on 4 slices of good-quality sandwich bread (toasted, if you prefer). Add a few strips of bacon and some lettuce leaves, and top each with a second slice of bread. Yield: 4 servings.

Per serving: 555 Calories (kcal); 41g Total Fat; (66% calories from fat); 21g Protein; 26g Carbohydrate; 452mg Cholesterol; 765mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

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CREAMED STRIPS OF SIRLOIN

6 tablespoons butter 1 pound sirloin steak -- trimmed and cut into thin strips 6 ounces button mushroom -- sliced 1 teaspoon prepared mustard pinch freshly grated ginger 2 tablespoons dry sherry 5/8 cup heavy cream salt and ground black pepper to taste 4 toast slices -- cut into triangles

Preheat oven to 375 degrees F. Melt the butter in a large skillet and gently fry the steak over low heat, stirring frequently for about 6 minutes. Using a slotted spoon, transfer the steak to an ovenproof dish and keep warm. Add the sliced mushrooms to the skillet and cook for 2 to 3 minutes in the juices remaining in the pan. Add the mustard and pinch of ginger. Add the salt and pepper to taste. Cook for about 2 minutes, then add the sherry and cream. Cook an additional 3 minutes, then pour the cream sauce over the steak. Bake the steak and cream mixture in the preheated oven for 10 minutes. Serve with warm triangles of toast. Serves 4.

Per serving: 597 Calories (kcal); 48g Total Fat; (72% calories from fat); 25g Protein; 16g Carbohydrate; 169mg Cholesterol; 402mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates

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CHICKEN PARMESAN

1/2 cup Parmesan cheese -- grated 1/4 cup dry bread crumbs 1 teaspoon dried oregano 1 teaspoon dried parsley 1/4 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon ground black pepper 6 chicken breast halves -- boneless, skinless 1/4 cup butter or margarine -- melted

In a large bowl, combine first seven ingredients. Dip chicken in butter and then into crumb mixture. Place in a greased 15- x 10- x 1-inch baking pan. Bake, uncovered, at 400 degrees F. for 20 to 25 minutes or until chicken is tender and juices run clear. Yield: 6 servings.

Per serving: 367 Calories (kcal); 23g Total Fat; (58% calories from fat); 34g Protein; 4g Carbohydrate; 119mg Cholesterol; 422mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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HAM FRITTERS

2/3 cup all-purpose flour 1 teaspoon baking powder 2 eggs -- slightly beaten 1/3 cup milk 2 cups cooked ham -- ground 1 (8 oz) can crushed pineapple -- well drained Vegetable oil

Combine flour and baking powder in a large mixing bowl. Stir in eggs. Gradually add milk, stirring until smooth. Stir in ham and pineapple. Spoon 1/4 cupfuls into small amount of hot oil; brown on both sides. Drain well on paper towels. Yield: 8 servings.

Per serving: 139 Calories (kcal); 5g Total Fat; (33% calories from fat); 9g Protein; 14g Carbohydrate; 67mg Cholesterol; 525mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

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COUNTRY-STYLE RIGATONI

1 tablespoon olive oil 1 pound mild or hot Italian sausage 3 cloves garlic -- minced 2 (14-1/2 oz) cans low-sodium chicken broth 1 head escarole -- torn into 2-inch pieces 1 (16 oz) can cannellini beans -- drained and rinsed 1/3 cup Parmesan cheese -- grated 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3/4 pound rigatoni

In a large deep frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove. When the sausage is cool enough to handle, cut it into slices. Put the garlic and the broth in the pan and bring to a simmer. Add the escarole, cover, and simmer for 5 minutes. Gently stir in the sausage, beans, Parmesan, salt, and pepper and simmer 1 minute longer. Meanwhile, in a large pot of boiling, salted water, cook the pasta until just done, about 14 minutes. Drain and toss with the sausage and bean mixture. Serve with additional grated Parmesan. Yield: 4 servings.

Per serving: 615 Calories (kcal); 9g Total Fat; (12% calories from fat); 44g Protein; 101g Carbohydrate; 5mg Cholesterol; 448mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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LIGHT CHICKEN MARENGO

3 1/4 pounds broiler or fryer chicken 1 (16 oz) can whole tomatoes -- undrained and chopped 1/2 cup pearl onions -- peeled 1 clove garlic -- minced 1/4 cup dry sherry 1 bay leaf 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup fresh mushroom -- sliced 2 tablespoons corn starch 3 cups hot cooked rice -- cooked without salt or fat

Coat a 6-quart pressure cooker with vegetable cooking spray; add next 9 ingredients. Close lid securely; according to manufacturer's directions, bring to high pressure heat (about 8 to 10 minutes). Reduce heat to medium-low or level needed to maintain high pressure; cook 9 minutes. Remove from heat; run cold water over pressure cooker to reduce pressure instantly. Remove lid so that steam escapes away from you. Transfer chicken to serving platter; keep warm. Remove 1/4 cup liquid; set aside to cool. Add mushrooms to cooker; cook over medium-high heat about 5 minutes or until tender. Combine cornstarch and reserved, cooled, liquid; stir into pressure cooker and return to a boil. Cook 1 minute, stirring constantly. Remove and discard bay leaf. Pour sauce over chicken. Serve with rice. Yield: 6 servings.

Per serving: 514 Calories (kcal); 26g Total Fat; (46% calories from fat); 35g Protein; 31g Carbohydrate; 125mg Cholesterol; 338mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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PORK AND APPLE PIE

1 pound sliced bacon -- cut into 2" pieces 3 medium onions -- chopped 3 pounds boneless pork -- cubed 3/4 cup all-purpose flour Vegetable oil -- optional 3 medium tart apples -- peeled and chopped 1 teaspoon rubbed sage 1/2 teaspoon ground nutmeg 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup apple cider 1/2 cup water 4 medium potatoes -- peeled and cubed 1/2 cup milk 5 tablespoons butter or margarine -- divided Additional salt and pepper

Cook bacon in an ovenproof 12-inch skillet until crisp. Remove with slotted spoon to paper towels to drain. In drippings, sauté onions until tender; remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt, and pepper. Stir in cider and water. Cover and bake at 325 degrees F. for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from oven and spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 inches from heat for 5 minutes or until topping is browned. Yield: 10 servings.

Per serving: 156 Calories (kcal); 6g Total Fat; (36% calories from fat); 3g Protein; 22g Carbohydrate; 17mg Cholesterol; 283mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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CHICKEN AND CORN PUDDING

4 chicken breasts, no skin, no bone 1 bay leaf 1 celery rib -- chopped 1 small yellow onion -- chopped 1/4 cup fresh parsley -- chopped 2 cups chicken stock 2 cups milk -- scalded 3 eggs -- lightly beaten 4 cups corn kernels -- preferably fresh 1 teaspoon dried tarragon 1/8 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon ground white pepper 2 tablespoons unsalted butter 1 cup fresh bread crumbs

Preheat oven to 350 degrees F. Place the chicken, bay leaf, celery, onion, parsley, and stock in a large saucepan. Bring to a boil, reduce heat, and simmer, covered, for 10 minutes to poach the chicken. The chicken should feel firm to the touch. Remove from the heat. Transfer the chicken to a cutting board and cut it into bite-sized pieces. Drain and discard the broth and discard the bay leaf. Lightly butter a 1-quart baking dish. Place the cooked chicken, vegetables, and parsley in the dish. Beat together the milk and eggs in a bowl, and stir in the corn, tarragon, cayenne, salt, and white pepper. Pour over the chicken and stir once or twice to distribute evenly. Melt the butter in a small skillet and stir in the breadcrumbs. Spoon the buttered breadcrumbs over the pudding. Bake for 20 to 25 minutes, or until the pudding is bubbling and golden brown. Serve hot. Yield: 4 servings.

(from Prairie Home Cooking by Judith M. Fertig)

Per serving: 357 Calories (kcal); 14g Total Fat; (34% calories from fat); 15g Protein; 46g Carbohydrate; 172mg Cholesterol; 1522mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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BUFFALO POTATO WEDGES

1/3 cup butter or margarine -- melted 1 teaspoon cider vinegar 3 teaspoons red pepper sauce 1/2 teaspoon salt 4 medium potatoes -- unpeeled

Heat coals or gas grill. Mix butter, vinegar, pepper sauce, and salt in shallow dish. Cut each potato lengthwise into 4 wedges; pat dry with paper towels. Dip potato wedges into butter mixture; reserve any remaining butter mixture. Cover and grill potatoes 4 to 6 inches from medium heat 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice, until tender. Serve with blue cheese dressing, if desired. Yield: 4 servings.

Per serving: 232 Calories (kcal); 15g Total Fat; (58% calories from fat); 3g Protein; 22g Carbohydrate; 41mg Cholesterol; 430mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

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SWEET JAMAICAN RICE

2 cups rice -- hot, cooked 1 can (11 oz) mandarin oranges -- drained and chopped 1 can (8 oz) crushed pineapple -- drained 1/2 cup red bell pepper -- chopped 1/2 cup slivered almonds -- toasted 1/3 cup green onions -- sliced 1/4 cup flaked coconut -- toated 2 tablespoons hot mago chutney 1/4 teaspoon ground ginger

Combine all ingredients in a large skillet; cook over medium-high heat, stirring constantly, 5 minutes or until thoroughly heated. Yield: 4 servings.

Per serving: 499 Calories (kcal); 10g Total Fat; (18% calories from fat); 11g Protein; 91g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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GARLIC FRITTATA

8 eggs 1/2 cup milk 1/2 cup Parmesan cheese -- grated 2 tablespoons butter 4 cloves fresh garlic -- minced 1/2 cup onion -- chopped 4 ounces Polish sausage -- chopped 4 potatoes -- shredded 4 ounces Cheddar cheese -- shredded

Beat together the eggs, milk, and Parmesan cheese; set aside. In a large skillet over medium-high heat, melt butter and saute garlic, onion, sausage, and potatoes for about 3 minutes or until tender. Reduce heat to medium. Pour egg mixture into pan and cook, without stirring, until eggs are almost set. Sprinkle Cheddar cheese over top of frittata. Let cook on top of stove for about 1 more minute. Place pan under broiler and broil about 6 inches from heat until top is bubbly and slightly browned. Cut into wedges and serve. Yield: 8 servings.

Per serving: 280 Calories (kcal); 18g Total Fat; (58% calories from fat); 15g Protein; 14g Carbohydrate; 226mg Cholesterol; 402mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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LIGHT CARIBBEAN CORN SOUP

3 1/2 pounds chicken 3 quarts water 1 jalapeno chili pepper -- seeded, cut into quarters 2 bay leaves 3 cloves garlic 1 medium onion -- quartered 1/2 red bell pepper -- chopped 30 ounces cream corn (2 cans) 1 teaspoon dried thyme 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon jalapeno chili pepper 2 scallions -- chopped

Put the chicken, water, jalapeno, bay leaves, garlic, and onion in a large pot. Bring to a boil, then immediately reduce to a simmer. Skim the surface with a slotted spoon to remove the foam that forms on the surface. Simmer, uncovered, for 40 minutes. Allow to cool until the contents can be safely handled. Remove the chicken from the pot and take the meat from the bones. Discard the bones and skin. Chop the meat and reserve it. Strain the cooking liquid through a fine mesh sieve. Wipe out the soup pot, pour the broth back into it, and discard all else. Stir in the chicken meat and bring to a boil. Reduce to a simmer and add the remaining ingredients except for the scallions. Cook, covered, for 15 minutes. Stir in the scallions and serve. Yield: 7 servings.

Per serving: 366 Calories (kcal); 26g Total Fat; (64% calories from fat); 29g Protein; 3g Carbohydrate; 149mg Cholesterol; 665mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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SLOW COOKED GERMAN SHORT RIBS

3 1/2 pounds beef short ribs 2 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons shortening 2 medium onions -- sliced 1/2 cup dry red wine 1/2 cup chili sauce 3 tablespoons brown sugar 3 tablespoons vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon dry mustard 1/2 teaspoon chili powder 2 tablespoons all-purpose flour

Coat short ribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet; add ribs and brown on all sides. Pour off excess fat. In slow cooker, combine ribs, onions, wine, chili sauce, brown sugar, vinegar,, Worcestershire sauce, mustard, and chili powder. Cover and cook on low for 6 to 8 hours. Turn control to high. Thicken with 2 tablespoons flour that has been dissolved in a small amount of water. Cook on high about 10 minutes or until slightly thickened. Serve over wide noodles. Yield: 6 servings.

Per serving: 1138 Calories (kcal); 100g Total Fat; (80% calories from fat); 39g Protein; 14g Carbohydrate; 201mg Cholesterol; 532mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 Fat; 1/2 Other Carbohydrates

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EASY PORK PARMIGIANA

1 each large egg 1 tablespoon water 2 tablespoons Parmesan cheese -- grated 1/3 cup Italian-seasoned breadcrumbs 8 ounces pork tenderloin -- sliced 1-1/4-inch-thick 2 tablespoons vegetable oil 1 cup commercial spaghetti sauce 2 ounces Mozzarella cheese -- shredded

Combine egg and water; set aside. Combine Parmesan cheese and breadcrumbs; set aside. Place each piece of pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip pork in egg mixture and dredge in crumb mixture. Cook pork slices in oil in a large skillet over medium heat just until browned, turning once. Arrange pork in a lightly greased 8-inch square baking dish; top with spaghetti sauce. Bake at 350 degrees F. for 25 minutes; top with Mozzarella cheese. Bake 5 additional minutes. Yield: 4 servings.

Per serving: 203 Calories (kcal); 14g Total Fat; (63% calories from fat); 18g Protein; 1g Carbohydrate; 105mg Cholesterol; 150mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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SLOW COOKED CHINESE CHICKEN STEW

1 pound chicken thighs -- boneless, skinless 1 teaspoon Chinese five-spice powder 1/2 teaspoon red pepper flakes 1 tablespoon vegetable oil 1 each onion -- coarsely chopped 8 ounces fresh mushrooms -- sliced 2 cloves garlic -- minced 1 (14-1/2 oz) can chicken broth -- divided 1 tablespoon cornstarch 1 each red bell pepper -- cut into 3/4-inch pieces 2 tablespoons soy sauce 1 tablespoon sesame oil 2 each green onions -- cut into 1/2-inch pieces 3 cups hot cooked rice -- optional

Toss chicken with five-spice powder in small bowl. Season with red pepper flakes. Heat oil in large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink. Combine 1/4 cup broth and cornstarch in small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper, and soy sauce in slow cooker. Cover and cook on low 3-1/2 hours or until peppers are tender. Stir in cornstarch mixture, sesame oil, and green onions. Cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl if desired. Yield: about 6 servings.

Per serving: 330 Calories (kcal); 15g Total Fat; (40% calories from fat); 16g Protein; 33g Carbohydrate; 50mg Cholesterol; 612mg Sodium Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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BEEF FILLETS WITH ORANGE CREAM

4 each 6 to 8 oz beef tenderloin steaks 1/2 teaspoon freshly ground black pepper 1 cup whipping cream 2 tablespoons orange marmalade 1 tablespoon prepared horseradish

Sprinkle steaks with black pepper. Grill, covered with grill lid, over medium-high heat 4 to 8 minutes on each side or to desired degree of doneness. Bring whipping cream, orange marmalade, and horseradish to a boil in a skillet over medium-high heat, stirring constantly. Reduce heat, and simmer 5 minutes or until thickened, stirring often. Serve immediately with steaks. Yield: 4 servings.

Per serving: 512 Calories (kcal); 45g Total Fat; (78% calories from fat); 19g Protein; 9g Carbohydrate; 152mg Cholesterol; 87mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates

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MANHATTAN TURKEY A LA KING

8 ounces egg noodles, wide, uncooked 1 pound boneless turkey breast -- cut into strips 1 tablespoon vegetable oil 1 (14-1/2 oz) can diced tomatoes -- undrained 1 (10-3/4 oz) can condensed cream of celery soup 1 medium onion -- chopped 2 stalks celery -- sliced 1 cup mushrooms -- sliced

Cook noodles according to package directions; drain. Meanwhile, brown turkey in hot oil in large skillet over medium-high heat. Season with salt and pepper if desired. Add all remaining ingredients except noodles; cover. Cook 5 minutes. Remove cover; cook 5 minutes more or until thickened, stirring occasionally. Prepare wide egg noodle according to package directions. Serve turkey mixture over hot noodles. Yield: 6 servings.

Per serving: 190 Calories (kcal); 10g Total Fat; (45% calories from fat); 17g Protein; 9g Carbohydrate; 50mg Cholesterol; 443mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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LIGHT VEGETABLE-CHEESE LINGUINE

Vegetable cooking spray 4 ounces fresh shiitake mushrooms -- sliced 1/4 cup green onions -- sliced 1 cup fresh spinach -- torn 1 cup plum tomatoes -- seeded and diced 1/4 cup fresh parsley -- minced 2 tablespoons low-sodium chicken broth 3 ounces linguine -- uncooked 3 tablespoons Parmesan cheese -- freshly grated

Coat a large nonstick skillet with vegetable cooking spray; place over medium-high heat until hot. Add mushrooms and green onions; sauté 3 minutes. Add spinach, tomato, parsley, and chicken broth; cook 1 minute. Set aside and keep warm. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl; add cheese, tossing well. Add mushroom mixture and toss gently. Serve immediately. Yield: 2 servings.

Per serving: 223 Calories (kcal); 3g Total Fat; (13% calories from fat); 11g Protein; 38g Carbohydrate; 6mg Cholesterol; 171mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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MACARONI CHILI

2 pounds lean ground beef 3 tablespoons vegetable oil 1 (28 oz) can tomatoes 4 cups tomato juice 2 cups onions -- chopped 3 cloves garlic -- minced 4 teaspoons salt -- or less to taste 2 tablespoons chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground oregano 1/2 teaspoon ground black pepper 1 each bay leaf 1 (15 oz) can red kidney beans -- drained 1 cup sweet pickle -- chopped 2 cups elbow macaroni -- uncooked

In large pan or Dutch oven brown beef in oil, stirring frequently. Add tomatoes, tomato juice, onion, garlic, 4 teaspoons salt (or less to taste), and remaining seasonings. Simmer, covered, one hour; stir once or twice. Add kidney beans and pickles. Uncover; cook 30 minutes longer, stirring occasionally. Remove bay leaf. Cook macaroni according to package directions; drain; combine with chili. Serve in bowls. Yield: 8 servings.

Per serving: 665 Calories (kcal); 30g Total Fat; (40% calories from fat); 36g Protein; 64g Carbohydrate; 85mg Cholesterol; 1816mg Sodium Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates

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BREAKFAST BAKE

2 3/4 cups regular rice -- uncooked 2 cups shredded Cheddar cheese -- divided 12 slices bacon -- cooked, crumbled, and divided 1 (15 oz) can tomato sauce 1/2 cup chili sauce 12 each eggs 1 each green pepper -- cut into 12 thinly sliced rings

Cook rice according to package directions, omitting salt. Combine rice, 1-1/4 cups cheese, 1/2 cup crumbled bacon, tomato sauce, and chili sauce. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; pat firmly. Make 12 2-inch wells in rice mixture using back of a spoon. Cover and bake at 350 degrees F. for 25 minutes. Remove from oven; break an egg into each well; press a green pepper ring around each egg. Cover and bake at 350 degrees F. for 30 minutes or until eggs are set. Top eggs with remaining cheese and bacon; cover and let stand 5 to 10 minutes or until cheese melts. Yield: 12 servings.

Per serving: 193 Calories (kcal); 14g Total Fat; (64% calories from fat); 13g Protein; 4g Carbohydrate; 212mg Cholesterol; 490mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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FRENCH QUARTER GREEN BEANS

3 (9 oz) pkgs frozen French-style green beans 3 tbs butter or margarine 1 (10-3/4 oz) can cream of mushroom soup, undiluted 1 (3 oz) pkg cream cheese, softened 1 tsp dried onion flakes 1 (8 oz) can sliced water chestnuts, drained 1/4 tsp garlic salt 1/4 tsp ground black pepper 1-1/2 cups shredded Cheddar cheese 1 (2-1/2 oz) pkg slivered almonds Paprika

Cook green beans according to package directions; drain. Melt butter in a Dutch oven; add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted and mixture is smooth. Remove from heat; stir in green beans, onion flakes, water chestnuts, garlic salt, pepper, and shredded Cheddar cheese. Spoon mixture into a lightly greased 1-3/4 quart casserole. Top with almonds; sprinkle with paprika. Bake, uncovered, at 375 degrees F. for 45 minutes. Yield: 8 servings.

======================================= LAYERED ONION BAKE

2 cups Bisquick baking mix 1/2 cup cold water 1 (3 oz) French fried onions 1-1/2 cups shredded Swiss cheese 4 eggs 1 (10-3/4 oz) condensed cream of onion soup 1/2 tsp salt 1/8 tsp ground black pepper

Heat oven to 375 degrees F. Grease 13- x 9- x 2-inch pan. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Pat dough in pan with floured hands, pressing 1/2 inch up sides. Sprinkle 1 cup onions and 1 cup cheese over dough. Mix eggs, soup, salt, and pepper; pour over cheese and onions. Sprinkle with remaining cheese. Bake until crust is golden brown, 25 to 30 minutes. Crush remaining onions; sprinkle over top. Bake until onions are golden brown and filling is set, about 5 minutes longer. Yield: 6 to 8 servings.

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ZESTY LEMON SPARERIBS

6 lbs pork spareribs, cut into serving size pieces 1 (6 oz) can frozen lemonade concentrate, thawed 3/4 cup barbecue sauce

Place pork into Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1-1/2 hours or until tender. Remove pork to 13- x 9- x 2-inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours. Heat coals or start gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-high heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade. Yield: 8 servings.

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CRAB AVOCADO SALAD

1-1/2 cups flaked fresh crabmeat 1 (10 oz) pkg frozen tiny peas, thawed 1 (8 oz) container dairy sour cream 4 green onions, finely chopped 6 slices bacon, cooked and crumbled 1/2 tsp salt 1/4 tsp ground black pepper 2 avocados, sliced

Combine all ingredients except avocado; gently toss. Chill thoroughly. Serve salad on avocado slices. Yield 8 servings.

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SWISS STEAK SURPRISE

2 lbs boneless round steak 1/4 cup all-purpose flour 1/4 tsp salt 1/4 tsp celery salt 1/4 tsp ground black pepper 3 tbs vegetable oil 1 medium onion, minced 1 (4 oz) can mushroom pieces, undrained 2/3 cup water 1/2 cup dairy sour cream

Trim excess fat from steak. Pound steak to 1/4-inch thickness; cut into serving size pieces. Combine flour, salt, celery salt, and pepper. Dredge steak in flour mixture; reserve excess flour mixture. Brown steak in hot oil in large skillet. Add onion and mushrooms; sprinkle with reserved flour mixture; add water, and bring to a boil. Reduce heat and simmer, covered, about 50 to 60 minutes, stirring occasionally. Stir in sour cream. Yield: 6 to 8 servings.

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INDONESIAN CHICKEN BREASTS

1/2 cup orange juice 1/4 cup peanut butter 2 tsp curry powder 4 boneless, skinless chicken breasts halves 1 medium red bell pepper, cut in half 1/4 cup shredded coconut 1/4 cup currants Hot cooked rice if desired

Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate , turning once, at least 1 hour but no longer than 24 hours. Heat coals or gas grill. Remove chicken from marinade; discard marinade. Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until is no longer pink in center. To serve, cut chicken breasts diagonally into 1/2-inch slices and bell pepper into 1/2-inch strips. Top chicken and bell pepper with coconut and currants. Serve with rice. Yield: 4 servings.

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CREAMY SHELL SOUP

3 to 4 bone-in chicken pieces 1 cup diced yellow onions 1/4 cup chopped celery 1/4 cup minced fresh parsley or 1 tbs dried parsley flakes 1 bay leaf 1 tsp salt 1/4 tsp ground white pepper 2 medium potatoes, diced 4 to 5 green onions, chopped 3 chicken bouillon cubes 1/2 tsp seasoned salt 1/2 tsp poultry seasoning 4 cups milk 2 cups medium shell macaroni, cooked and drained 1/4 cup butter or margarine 1/4 cup all-purpose flour Salt and ground black pepper to taste

Bring 4 cups water, chicken, diced onions, celery, parsley, bay leaf, salt, and white pepper to a boil in Dutch oven. Simmer over medium heat until chicken is tender. Remove bay leaf; discard. Remove chicken; cool. Remove skin and bones from chicken. Cut chicken into small cubes; set aside. Add potatoes, green onions, bouillon cubes, seasoned salt, and poultry seasoning to broth. Simmer 15 minutes. Add milk, cooked macaroni, and chicken; return to simmer. Melt butter in small skillet over medium heat. Add flour, stirring constantly, until mixture begins to brown. Add to soup; blend well. Simmer over low heat 20 minutes. Season to taste with salt and ground black pepper. Yield: 8 servings.

(from North Dakota Wheat Commission)

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SHRIMP AND SNOW PEAS

6 oz uncooked fusilli (pasta twists) 2 cloves garlic, finely chopped 1/4 tsp crushed red pepper 12 oz medium shrimp, peeled and deveined 2 cups snow peas 1 (8 oz) can sliced water chestnuts, drained 1/3 cup sliced green onions 3 tbs lime juice 2 tbs chopped fresh cilantro 2 tbs olive oil 1 tbs reduced sodium soy sauce 1/4 tsp cumin

Cook pasta according to package directions, omitting salt; drain. Set aside. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add garlic and red pepper; stir-fry 1 minute. Add shrimp; stir-fry 5 minutes or until shrimp are opaque. Remove shrimp from skillet. Add snow peas and 2 tbs water to skillet; cook, covered, 1 minute. Uncover; cook and stir 2 minutes or until snow peas are crisp-tender. Remove snow peas from skillet. Combine pasta, shrimp, snow peas, water chestnuts, and onions in large bowl. Blend lime juice, cilantro, oil, soy sauce, and cumin in small bowl. Drizzle over pasta mixture; toss to coat. Yield: 6 servings.

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PASTA WALDORF

8 oz uncooked small shell pasta 2 red Delicious apples, unpeeled 1 rib celery 1/2 cup chopped pecans 1/2 cup raisins 1/3 cup nonfat lemon yogurt 1/3 cup reduced-calorie mayonnaise

Cook pasta according to package directions; drain. Rinse in cold water; drain again. Meanwhile core and dice apples. Chop celery. Combine pasta, apples, celery, pecans, raisins, yogurt, and mayonnaise in large bowl. Toss gently until blended. Season to taste with salt. Cover and chill 15 minutes. Serve over leaves of your favorite variety of lettuce. Yield: 6 side-dish servings.

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APPLE CIDER POUND CAKE

1 cup butter, softened 1/2 cup shortening 3 cups sugar 6 eggs 3 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 1-1/2 tsp apple pie spice 1 cup apple cider 1 tsp vanilla extract

Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Combine next 4 ingredients; add to creamed mixture alternately with apple cider, beginning and ending with dry ingredients. Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a rack. Yield: 1 10-inch cake.

(from Southern Living)

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COCONUT CHEESECAKE

2 (8 oz) pkgs cream cheese, softened 1/2 cup cream of coconut 1/2 cup sugar 1/2 tsp vanilla 2 eggs 1 prepackaged 9-inch graham cracker crust 1 cup frozen whipped topping, thawed 1/2 cup toasted shredded coconut

Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of electric mixer until blended; add eggs. Mix until blended; pour into crust. Bake at 350 degrees F. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hour or overnight. Top with thawed frozen whipped topping and toasted coconut. Yield: 1 cheesecake.

(Cream of coconut is commonly used to make Pina Coladas. The brand I used was Coco Lopez.)

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CHICKEN POT PIE LASAGNA

12 pieces lasagna, uncooked 1 lb boneless skinless chicken breast, diced 3 cups sliced fresh mushrooms 1 cup thinly sliced carrots 1 cup frozen green peas, thawed and well drained 1/2 cup sliced green onions 1 tsp ground thyme 1/2 cup all-purpose flour 3-1/2 cups skim milk 1/2 cup dry sherry 1/2 tsp salt 1/4 tsp ground red pepper 1 (15 oz) carton lowfat Ricotta cheese 1-1/2 cups grated part-skim Mozzarella cheese, divided 1/2 cup grated reduced-fat Swiss cheese

Prepare pasta according to package directions. Spray large skillet with cooking spray; place over medium-high heat until hot. Add chicken and sauté 4 minutes or until cooked through. Drain well and remove chicken. Spray skillet again with cooking spray and heat over medium-high heat until hot. Add mushrooms, carrots, peas, onions, and thyme; sauté 6 minutes. Set aside, adding to chicken and mixing well. Place flour in medium saucepan. Gradually add milk, stirring with wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve 1 cup of sauce and set aside. Combine Ricotta cheese, 1 cup Mozzarella cheese, and Swiss cheese in large bowl. Pre-heat oven to 350 degrees F. Spread 1 cup of the sauce over bottom of 13- x 9- x 2-inch pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over sauce. Top with half of Ricotta cheese mixture, half of chicken mixture, and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over last complete layer of lasagna, being sure to cover lasagna completely. Cover lasagna with foil and bake 1 hour. Uncover, sprinkle with remaining 1/2 cup Mozzarella cheese over top. Bake, uncovered, 5 minutes. Cover; let stand 15 minutes before serving. Yield: 10 servings.

(from the National Pasta Association)

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WESTERN WAGON WHEELS

1 lb lean ground beef (or ground turkey) 2 cups uncooked wagon wheel pasta 1 (14-1/2 oz) can stewed tomatoes 1-1/2 cups water 1 (10 oz) pkg frozen corn 1/2 cup barbecue sauce

In large skillet, cook beef over medium heat 5 minutes or until well browned. Stir in pasta, tomatoes, water, corn, and barbecue sauce; bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until pasta is tender, stirring occasionally. Add salt and ground black pepper to taste. Yield: 4 servings. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRING PIE

1 lb ground beef 1/2 cup chopped onion 1/4 cup chopped green pepper 15 oz spaghetti sauce 8 oz spaghetti, cooked and drained 1/3 cup grated Parmesan cheese 2 eggs, beaten 2 tsp butter 1 cup cottage cheese 1/2 cup shredded Mozzarella cheese

Preheat oven to 350 degrees F. Cook beef, onion, and green pepper in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat. Stir in spaghetti sauce; mix well. Combine cooked spaghetti, Parmesan cheese, eggs, and butter in large bowl; mix well. Place in bottom of 13- x 9-inch pan. Spread cottage cheese over top. Pour sauce mixture over cottage cheese. Sprinkle Mozzarella cheese over top. Bake about 20 minutes or until cheese melts. Yield: 6 to 8 servings.

CREAMY ONION AND POTATO SOUP

2 tbs butter or margarine 2 tbs all-purpose flour 1 cup chopped onion 1 large clove garlic, minced 2 (14-1/2 oz) cans ready-to-serve chicken broth 4 cups peeled, cubed potatoes (about 3 large) 1/2 cup sliced green onions 1/8 tsp salt (or more to taste) 1/4 tsp ground white pepper 1 cup liquid non-dairy creamer or milk

Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onion and garlic; cook 1 minute or until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally, or until potatoes are tender. Stir in non-dairy creamer, and heat thoroughly. Yield: 7 cups.

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SLOW COOKED SAUERBRATEN

4 russet potatoes, peeled and cut into 1/4-inch-thick slices (about 1-3/4 lbs) 4 cups shredded red or green cabbage 3 lbs beef chuck, rump, or round roast, trimmed of as much fat as possible 1 (2 oz) pkg sauerbraten beef pot roast recipe mix 1/2 cup water 1 tbs red wine vinegar

Layer potatoes in the bottom of a 4-quart electric slow cooker. Add the cabbage and top with the roast. Mix together the dry sauerbraten mix and water until well blended. Pour over the roast. Cover and cook on the low heat setting 9 to 10 hours, or until the beef is tender. Skim off and discard any fat from the sauce. Gently stir in the vinegar. Cut the meat into pieces before serving. Yield: 6 servings.

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NUTTY HONEY CHICKEN

1/4 cup honey 2 tbs Dijon mustard 1 tbs soy sauce 1/2 cup finely chopped pecans or other nuts 1/2 cup soft breadcrumbs, preferably whole wheat 2 lbs skinless chicken parts, cut as desired

Preheat oven to 400 degrees F. Lightly coat a baking pan with nonstick spray. Combine the honey, mustard, and soy sauce in a bowl. Toss the nuts and breadcrumbs together on a plate. Brush each piece of chicken with the sauce, then roll it in the crumb mixture. Gently shake off the excess. Place the pieces on the baking pan. Bake for 40 to 50 minutes for drumsticks and thighs, 20 to 25 minutes for large portions of boneless chicken, or 12 minutes for boneless strips. Yield: 4 servings.

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

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RIO GRANDE PORK ROAST

1 (4 to 5 lb) boneless pork loin roast, rolled and tied 1/2 tsp salt 1/2 tsp garlic salt 1/2 tsp chili powder 1 cup apple jelly 1 cup ketchup 2 tbs vinegar 1 tsp chili powder 1/2 cup crushed corn chips

Rub roast on all sides with salt, garlic salt, and 1/2 tsp chili powder. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure thermometer does not touch fat. Bake at 325 degrees F. for 2 hours or until thermometer registers 165 degrees F. Combine jelly, ketchup,, vinegar, and 1 tsp chili powder in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes. Brush roast with jelly mixture. Sprinkle with corn chips. Return to oven; bake at 325 degrees F. for 10 to 15 minutes or until thermometer registers 170 degrees F. Serve with sauce. Yield: 12 to 15 servings.

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BEAN-STUFFED TOMATOES

2 (9 oz) pkgs frozen French-style green beans 1 (4 oz) can sliced mushrooms, drained 1/3 cup Italian reduced-calorie salad dressing 1/4 cup sliced green onions 1/8 tsp dried whole basil 1/8 tsp ground black pepper 6 medium tomatoes

Cook green beans according to package directions, omitting salt; drain well. Combine beans and next 5 ingredients in a medium bowl. Cover and chill for 3 to 4 hours. Cut off top of each tomato; scoop out pulp, leaving shells intact (reserve pulp for other uses). Invert tomato shells on paper towels to drain. To serve, fill tomato shells with bean mixture. Yield: 6 servings.

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CREAMY MACARONI AND CHEESE

2 qts water 1 tsp salt 1 (8 oz) pkg elbow macaroni 4 cups shredded Cheddar cheese 1 (8 oz) carton sour cream 1 cup mayonnaise 2 tbs chopped onion 1 cup cheese crackers, crushed

Bring water and salt to a boil in large Dutch oven; stir in macaroni. Return to a rapid boil, and cook 8 to 10 minutes or until tender; drain. Rinse with cold water; drain. Combine macaroni and next 4 ingredients. Spoon into a lightly greased 11- x 7- x 1-1/2-inch baking dish; sprinkle with crushed crackers. Bake at 325 degrees F. for 30 to 35 minutes. Yield: 6 to 8 servings. =======================================

CRISPY FRIED CARROTS

3/4 cup cornmeal 3/4 cup all-purpose flour 1 tsp onion powder 1 tsp Old Bay seasoning 1/2 tsp salt 1/2 tsp ground white pepper 2-1/2 tbs chopped fresh parsley 1 egg white 2/3 cup buttermilk 1/2 tsp hot sauce 4 large carrots, scraped and cut into thin strips Vegetable oil

Combine first 7 ingredients, set aside. Beat egg white until foamy; stir in buttermilk and hot sauce. Dip carrot in buttermilk mixture; drain off excess mixture and dredge in cornmeal mixture. Pour oil to depth of 1 inch into a Dutch oven; heat to 350 degrees F. Fry carrots 2 minutes or until lightly browned. Serve immediately. Yield: 4 servings.

======================================= CHICKEN DUMPLING PIE

3 cups chopped cooked chicken 2 (10-3/4 oz) cans cream of chicken soup, undiluted 1 (10-1/2 oz) can condensed chicken broth, undiluted 1 (15 oz) can mixed vegetables, drained 1/2 tsp poultry seasoning 2 cups biscuit mix 8 oz dairy sour cream 1 cup milk

Combine first 5 ingredients in a large bowl and pour chicken mixture into a lightly greased 13- x 9- x 2-inch baking dish. Combine biscuit mix, sour cream, and milk in a medium bowl; pour over chicken mixture. Bake at 350 degrees F. for 50 to 60 minutes or until topping is golden. Yield 6 to 8 servings.

======================================= DOUBLE CORN BAKE

1 lb hamburger 1 tsp salt 1/4 tsp oregano 1/2 tsp chili powder 1/3 cup chopped onion 1/3 cup ketchup 1 (12 oz) can whole kernel corn 1 (10 oz) pkg corn bread mix 2 tbs melted butter Tomato Sauce (recipe follows)

Combine meat and next 5 ingredients in a skillet. Cook, stirring until meat is browned. Press against sides and rim of a 10-inch greased pie plate. Drain corn; pour into center of pie plate. Use package directions to prepare corn bread, adding melted butter. Spread evenly over meat and corn. Bake at 425 degrees F. for 20 minutes. Let stand 10 minutes; then invert onto serving plate. Accompany with tomato sauce. Yield: 6 to 8 servings.

Tomato Sauce: 1 (16 oz) can stewed tomatoes 1 tbs butter 1/2 bay leaf 1 tsp cornstarch 1 tbs water

Combine stewed tomatoes, butter, and bay leaf in a 1-quart saucepan. Simmer for 10 to 15 minutes. Dissolve cornstarch in water. Gradually stir into hot tomato mixture. Stir and cook until thick.

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PEPPERED PORK CHOP CASSEROLE

6 (1/2-inch-thick) pork chops Salt and Pepper to taste 2 medium-size green peppers, cut into 1/4-inch rings 1-1/2 cups uncooked regular rice 2 (8 oz) cans tomato sauce 1 cup water 1/2 cup chopped onion 1 tsp salt 1/4 tsp ground black pepper

Sprinkle pork chops with salt and pepper, and arrange I a lightly greased 13- x 9- x 2-inch baking dish. Top each pork chop with one green pepper ring; spoon rice into and around rings. Chop remaining green pepper rings; stir in remaining ingredients, and pour mixture over rice. Cover and bake at 350 degrees F. for 55 to 60 minutes or until done. Yield: 6 servings.

======================================= LAYERED VEGETABLE CHEESECAKE

1-1/3 cups dry breadcrumbs 1/3 cup butter or margarine, melted 2 (8 oz) pkgs Neufchatel cheese, softened (low fat cream cheese) 2 large eggs 1/3 cup all-purpose flour 8 oz sour cream 1/4 cup minced onion 1/4 tsp salt 1/4 tsp ground white pepper 3/4 cup shredded carrot 3/4 cup diced green pepper 3/4 cup diced sweet red pepper Cucumber dill sauce

Cucumber Dill Sauce: 8 oz plain yogurt 1/3 cup mayonnaise 1/2 cup chopped, unpeeled cucumber 1/4 tsp salt 1/4 tsp dried whole dillweed

Combine breadcrumbs and butter; press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside. Beat cheese at high speed of an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and next four ingredients; beat until blended. Pour about 1/4 of cream cheese mixture into prepared pan; sprinkle with carrot. Top with 1/3 remaining cream cheese mixture; sprinkle with green pepper. Top with 1/2 of remaining cream cheese mixture; top with red pepper. Top with remaining cream cheese mixture. Bake at 300 degrees F. for 1 hour or until set. Turn oven off, and partially open oven door; leave cheesecake in oven 1 hour. Remove from oven and let cool completely. Cover and chill. Combine all ingredients of Cucumber dill sauce, stirring well. Cover and chill. Serve this luncheon cheesecake with Cucumber dill sauce. Yield: 6 to 8 servings.

======================================= HONEY CURRY CHICKEN

1/4 cup butter or margarine, melted 1/4 cup honey 1/4 cup prepared mustard 1/4 tsp salt 1/2 to 1 tsp curry powder 3 lbs chicken pieces, skinned

Combine butter, honey, mustard, salt, and curry powder; stir well. Dip chicken into honey sauce, coating all sides. Place chicken in a greased 13- x 9- x 2-inch baking dish. Reserve remaining sauce. Bake, uncovered, at 375 degrees F. for 1 hour, basting occasionally with remaining sauce. Yield: 4 servings.

======================================= CHEESE AND BEEF PIE

1-1/2 lbs ground beef 1/2 cup chopped onion 1 (8 oz) can tomato sauce 1 (4 oz) can chopped green chilis, drained 2 tsp chili powder 1/2 tsp garlic salt 1 egg, beaten 1-1/2 cups shredded Cheddar cheese, divided 1/2 cup dairy sour cream 1 (10 oz) can refrigerated buttermilk biscuits

Cook beef and onion in large skillet until meat is browned, stirring to crumble. Drain off pan drippings; stir in tomato sauce, chilis, chili powder, and garlic salt. Reduce heat, and cook, uncovered, over low heat 10 minutes, stirring occasionally; remove from heat. Combine egg, 1/2 cup Cheddar cheese, and sour cream; mix well. Add to meat mixture, stirring well; set aside. Separate each biscuit into two halves, making 20 biscuit rounds. Press 10 rounds into a greased 8-inch baking dish. Top with meat mixture. Cover with remaining biscuit rounds. Bake, uncovered, at 350 degrees F. for 25 minutes. Sprinkle with remaining 1 cup cheese; bake an additional 5 minutes. Yield: 6 to 8 servings.

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RICE AND BEAN SALAD

1 (16 oz) can red kidney beans, drained 3 hard cooked eggs, chopped 1 cup cooked regular rice 1/2 cup chopped sweet pickles 1/4 cup chopped green pepper 1/4 cup chopped onion 1/4 cup chopped celery 1/2 cup mayonnaise or salad dressing

Combine all ingredients; toss gently to mix. Cover and chill 1 to 2 hours. Yield: 4 to 6 servings.

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LOWFAT VEAL PICCATA

1 lb veal, thinly sliced 3 tbs flour Vegetable oil spray 1-1/2 cups mushrooms, sliced 1/2 lemon 1/2 cup dry white wine 3 tbs parsley, chopped

Cut veal slices into serving pieces, then coat each piece with flour. Coat skillet with vegetable oil spray and add veal. Cook over high heat until lightly browned on both sides. Add sliced mushrooms and sauté until slightly browned. Squeeze lemon over veal in pan; then add wine. Stir all ingredients, and cook one minute more. Arrange veal on serving platter and garnish with parsley. Yield: 4 servings.

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GREEN BEANS WITH COUNTRY HAM AND PEANUTS

1-1/2 to 1-3/4 lb fresh thin green beans 1/4 cup plus 2 tbs unsalted butter 2/3 cup roasted salted peanuts 1 cup julienned country ham or other salty, smoky ham 1-1/2 tbs brown mustard

Bring several inches of lightly salted water to a boil in a large saucepan over high heat. Plunge the beans into the water and reduce the heat to medium. Cook until tender, with no raw taste, 7 to 10 minutes. Drain the beans, then cover them with ice water to retain the deep green color. When cool, drain the beans again. Shortly before you plan to serve the beans, melt the butter in a large skillet. Stir in the peanuts and sauté them for several minutes, just long enough to deepen their color and crunch. Stir in the ham and mustard, and heat the ham through. Add the green beans and toss to coat them. Arrange them in a serving bowl, laid out as best you can, with the beans and ham running the same direction. Serve immediately. Yield: 6 servings.

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

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SLOW COOKED SWISS STEAK SUPPER

1-1/2 lbs beef boneless round steak, cut into 6 serving pieces 1/2 tsp peppered seasoned salt 6 to 8 new potatoes, cut into fourths 1-1/2 cups baby-cut carrots 1 medium onion, sliced 1 can (14-1/2 oz) diced tomatoes with garlic, basil, and oregano, undrained 1 jar (12 oz) homestyle beef gravy Chopped fresh parsley, if desired

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until browned. Layer poatoes, carrots, beef, and onion in 4- to 5-quart slow cooker (Crock-Pot). Mix tomatoes and gravy; spoon over mixture in slow cooker. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley if desired. Yield: 6 servings.

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CHICKETTI

1/2 cup finely chopped onion 1 clove garlic, minced 1 (4 oz) can sliced mushrooms, drained, reserving liquid 4 tbs butter or margarine 4 tbs flour 1-1/2 tsp salt 1/8 tsp ground black pepper 2 cups chicken broth 2 cups diced cooked chicken 1 (16 oz) diced tomatoes, undrained 1 cup shredded sharp cheese 1 tbs salt 3 quarts boiling water 8 oz spaghetti 1/2 cup buttered breadcrumbs

Sauté onion, garlic, and mushrooms in butter until soft; blend in flour, 1-1/2 tsp salt, and pepper. Add broth and reserved mushroom liquid; cook, stirring constantly, until thickened. Mix in chicken, tomatoes, and cheese. Meanwhile add 1 tbs salt to rapidly boiling water. (One tbs oil may also be added.) Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, 8 minutes. Drain in colander. Combine spaghetti and chicken mixture in 2-1/2-quart baking dish; top with buttered breadcrumbs. Bake at 375 degrees F. about 25 minutes or until nicely browned. Yield: 6 servings.

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NORTH AFRICAN VEGETABLE SOUP

6 cups reduced sodium, defatted chicken broth 3 cloves garlic, minced 1 cup chopped leeks or onion 1 rib celery, chopped 1 small sweet potato, peeled and cubed 1 small zucchini, diced 1 large carrot, diced 1 (16 oz) can chickpeas, drained and rinsed 1 cinnamon stick 1/2 tsp ground cumin 1/8 tsp ground cloves 1/2 tsp chili powder 1/2 tsp kosher salt, or more to taste 2 tbs lemon juice 1/4 cup chopped fresh mint or 1-1/2 tbs dried 1/4 cup chopped fresh parsley

Bring broth to a simmer. Add all the other ingredients except the salt, lemon juice, mint, and parsley. Cover and simmer for 30 minutes. Add the remaining ingredients and simmer for 10 minutes longer. Remove the cinnamon stick. Yield: about 5 servings.

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

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POLYNESIAN BEANS-AND-FRANKS

1 medium apple, peeled and chopped 1/4 cup chopped onion 1/4 cup chopped green pepper 1 tbs butter or margarine 2 (16 oz) cans kidney beans, drained 1 (16 oz) can baked beans, undrained 1 (8 oz) can pineapple chunks, drained 1/2 lb frankfurters, cut into 1/2-inch slices 2 tbs vinegar 2 tbs corn syrup 1/2 tsp dry mustard 1/4 tsp salt 1/8 tsp ground black pepper

Combine apple, onion, green pepper, and butter in a 2-1/2-quart casserole. Cover with heavy-duty plastic wrap, and microwave at HIGH for 2-1/2 to 3 minutes. Stir in remaining ingredients, mixing well. Cover and microwave at HIGH for 8 to 10 minutes or until thoroughly heated, stirring after 4 minutes. Yield: 8 to 10 servings.

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GARLIC STEAK

2 lbs boneless round steak, about 1-inch thick 1/2 cup all-purpose flour 1/4 cup vegetable oil 2 medium onions, sliced 1/2 cup chopped fresh parsley 8 cloves garlic, crushed 2 (10-3/4 oz condensed chicken broth, undiluted 1-1/2 cups water 1/2 tsp salt 1/4 tsp ground black pepper Hot cooked noodles

Dredge steak in flour; pound to 1/2-inch thickness. Cut steak into serving-size pieces. Brown steaks in hot oil in a heavy skillet. Remove from skillet and set aside. Add onions to pan drippings; sauté until tender. Return steak to skillet; add remaining ingredients except noodles. Cover, reduce heat, and simmer 1-1/2 to 2 hours or until steak is tender. Serve over noodles. Yield: 6 servings.

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MUSHROOM-POTATO CASSEROLE

6 medium-size red potatoes 1 lb fresh mushrooms, sliced 3 tbs butter or margarine 1 (10-3/4 oz) cream of chicken soup, undiluted 1/4 cup milk 1/4 cup chopped onion 1/2 cup shredded Cheddar cheese 1/4 tsp paprika

Cook potatoes in boiling salted water 25 to 30 minutes or until tender. Drain and cool to touch. Peel and cut into 1/2-inch slices; set aside. Sauté mushrooms in butter in a large skillet until tender; set aside. Combine soup, milk, and onion in a small saucepan; cook over medium heat until mixture is thoroughly heated, stirring occasionally. Remove from heat; set aside. Place potatoes in a lightly greased 1-1/2-quart casserole; top with mushrooms, reserving 1/2 cup. Spoon soup mixture over mushrooms. Top with cheese and paprika. Bake at 350 degrees F. for 15 minutes. Garnish with the reserved mushrooms. Yield: 6 servings. ======================================= EASY MASHED POTATOES AND CORN

1 (11 oz) can Green Giant Super Sweet Yellow and White Corn, undrained 2 cups milk 3 tbs butter or margarine 1/2 tsp salt, if desired 1/8 tsp ground black pepper 2 cups Hungry Jack Mashed Potato Flakes 1/2 cup sour cream 2 tbs grated Parmesan cheese 2 tbs real bacon bits

In medium saucepan, combine corn, milk, margarine, salt and pepper; mix well. Cook over medium heat until mixture is hot and bubbly. Remove from heat. Stir in potato flakes and sour cream until well blended. Sprinkle with Parmesan cheese and bacon bits. Yield: 4 to 8 servings.

(Three guesses where that recipe came from. I added some garlic powder too. This was so good, I took the leftovers to work the next day. I had mashed potatoes for lunch. -- Rich)

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SAUSAGE CASSEROLE

1 large onion, finely chopped 1 lb bulk pork sausage 1 (4 oz) pkg (2 envelopes) chicken noodle soup mix 1/2 cup uncooked regular rice 4-1/2 cups water 1 (4 oz) pkg slivered almonds (optional)

Brown onion and sausage in a large skillet, stirring to crumble sausage; drain. Add soup mix, rice, water, and almonds, if desired; mix well, and simmer 7 minutes. Spoon into a greased 2-1/2-quart casserole; bake at 400 degrees F. for 30 minutes. Yield: 5 to 6 servings.

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CHICKEN STEW

3 skinned and boned chicken breast halves 4 small potatoes 1 large onion 2 tbs butter or margarine 2 carrots, sliced 2 celery stalks, sliced 1 (14-1/2 oz) can chicken broth 1/2 tsp garlic salt 1/2 tsp ground black pepper 1 tsp dried basil 1 tbs all-purpose flour 1/4 cup water 1 cup frozen small peas, thawed

Cut chicken and potatoes into 1/2-inch cubes. Cut onion into 8 wedges. Melt butter in a large Dutch oven over medium-high heat; add chicken and cook until lightly browned, stirring occasionally. Add vegetables, broth, and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Combine flour and water, stirring until smooth; stir into stew. Bring to a boil; boil. Stirring constantly, 1 minute or until mixture thickens. Remove from heat; stir in peas. Yield: 4 servings.

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HERBED POTATOES

4 small new potatoes 2 tsp minced fresh parsley 2 tsp minced chives 2 tsp reduced-calorie margarine

Peel a 1/2-inch strip around center of each potato. Cook, covered, in boiling water 20 minutes or until tender. Drain potatoes; add remaining ingredients, tossing to coat. Yield: 2 servings.

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FRIED CUCUMBERS

1 large egg 1 cup milk 2 cucumbers 2 cups cracker crumbs, finely crushed Butter or vegetable oil Salt and ground black pepper

Beat the egg and add the milk. Peel and slice the cucumbers, and dip them into the cracker crumbs. Lay the cucumber slices out to dry a little, then dip them into the egg mixture and then again into the cracker crumbs. Fry them in butter or vegetable oil until golden brown, drain on paper towels, and season with salt and pepper to taste. Yield: 6 servings.

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SOUR CREAM BURGERS

1-1/2 lbs ground beef 1/4 cup Worcestershire sauce 1-1/2 tsp salt 1 cup sour cream 2 tbs chopped onion 1-1/2 cup corn flakes, crushed

Mix first 5 ingredients together, then add crushed corn flakes. Form the mixture into patties. Broil them for 5 minutes, turn them over, and broil for 3 minutes more. Yield 10 to 12 burgers.

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WINTER CASSEROLE

1/4 lb bacon, diced 1/2 cup chopped onions 4 tsp Worcestershire sauce 1 cup corn syrup 3/4 tsp salt 1/4 tsp paprika 3/4 cups water 1-1/2 cups tomato sauce 1 lb hot dogs, cut up 1 tbs cornstarch 2 tbs water Cooked spaghetti or other pasta

Combine the bacon and onions in a skillet and fry them until the bacon is crisp and the onion is soft. Drain off extra fat. Stir in Worcestershire sauce, corn syrup, salt, paprika, water, and tomato sauce. Bring the mixture to a boil. Reduce heat, cover and simmer for 10 minutes. Add the hot dogs and simmer until they are heated through. Blend the cornstarch and 2 tbs cold water and stir it into the sauce, boiling it for 1 minute. Serve over cooked spaghetti or other pasta. Yield: about 6 servings.

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SAVANNAH RED RICE

2 (16 oz) cans whole tomatoes, undrained 6 slices bacon 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green pepper 2 cups long-grain rice, uncooked 2 tsp salt 1 tsp sugar 1/4 tsp ground black pepper 1/8 tsp hot sauce

Place tomatoes in container of an electric blender; process until smooth, and set aside. Cook bacon in large skillet until crisp; remove bacon, reserving 1-1/2 tbs drippings in skillet. Crumble bacon and set aside. Cook onion, celery, and green pepper in bacon drippings over medium-high heat until tender; stir in pureed tomatoes, rice, and remaining ingredients. Cook mixture over medium heat 10 minutes. Spoon into a lightly greased 3-quart baking dish. Cover and bake at 350 degrees F. for 1 hour. Yield: 8 servings.

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FRENCH ONION CASSEROLE

3 medium-size sweet onions 2 tbs butter or margarine 1 (8 oz) pkg fresh mushrooms, sliced 2 cups shredded Swiss cheese, divided 1 (10-3/4 oz) can cream of mushroom soup, undiluted 1 (5 oz) can evaporated milk 2 tsp soy sauce 6 (1/2-inch-thick) slices French bread 1/4 cup finely chopped fresh parsley

Cut onions crosswise into 1/4-inch slices; cut each of the slices in half. Melt butter in a large skillet over medium-high heat; cook onion and mushrooms, stirring constantly, until tender. Spoon mixture into a lightly greased 2-quart baking dish. Sprinkle with 1 cup cheese. Combine soup, milk, and soy sauce; pour over cheese. Top with bread slices, and sprinkle with remaining 1 cup cheese and parsley. Cover and chill 4 to 8 hours. Remove baking dish from refrigerator, and let stand at room temperature for 30 minutes. Cover and bake at 375 degrees F. for 30 minutes. Uncover and bake 15 to 20 additional minutes or until thoroughly heated. Let stand 5 minutes before serving. Yield: 6 servings.

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MARINATED ROAST

1 (5 oz) bottle soy sauce 1/2 cup red wine vinegar 1 tbs brown sugar 2 tbs lemon juice 1 tbs Worcestershire sauce Dash of garlic powder Dash of onion powder 1 (3 lb) boneless rump or chuck roast

Combine all ingredients, except roast; mix well. Place roast in a shallow dish; pour marinade over roast. Cover; marinate 24 hours in refrigerator, turning roast once. Bake roast in marinade at 350 degrees F. for 2 hours. Remove roast to serving platter; serve with pan drippings. Yield: 6 to 8 servings.

TODAY"S TIP:

Cleaning Department: As a long time user of Avon products, I use Skin-So-Soft for everything. But the best thing I found it for was getting the sticky residue off picture frames and mirrors or using it to clear up the grease off the stove. Leaves a nice scent too!

Debs

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LIGHT CREAM OF BROCCOLI SOUP

1 (16 oz) can ready-to-serve low-sodium, fat-free chicken broth 1/3 cup instant nonfat dry milk powder 3 tbs cornstarch 1/2 tsp dried onion flakes 1/4 tsp salt 1/4 tsp dried basil 1/4 tsp dried thyme 1/4 tsp ground black pepper 1 (10 oz) pkg frozen chopped broccoli, thawed and drained 1-1/2 cups skim milk 1/3 cup shredded reduced-fat Cheddar cheese 1 tbs butter-flavored granules

Combine first 8 ingredients in a large saucepan; bring to a boil, stirring constantly. Cook, stirring constantly, 1 minute. Add broccoli and next three ingredients; cook until cheese melts and mixture is thoroughly heated. Garnish with additional shredded cheese. Yield: 4 servings.

TODAY'S TIP:

Cooking Department: If soup or stew is too heavily salted, drop in a peeled, raw potato and cook for a few minutes. Remove the potato and there will be a big difference.

Jean Mifflin

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HAM STEAK WITH LEMON

2 slices fully cooked ham (1/2-inch thick) 1 lemon, halved 3 tbs brown sugar 2 tsp prepared mustard

Broil ham slices 5 inches from the heat for 5 minutes. Meanwhile, slice 1 lemon half; set aside. Grate peel from the other half and squeeze 1 tbs lemon juice into a bowl. Add peel, brown sugar, and mustard to juice. Turn ham over; brush with the lemon mixture. Top with lemon slices. Broil 3 to 4 minutes more or until ham is heated through. Yield: 2 servings.

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ORIENTAL SHRIMP BURRITOS

1 tbs vegetable oil 8 oz (4 cups packed) shredded coleslaw mix with cabbage and carrots 1 tsp bottled minced ginger or 1/2 tsp dried ginger 1 tsp bottled minced garlic 1 cup bean sprouts 1/2 cup green onions with tops 8 flour tortillas 10 to 12 oz peeled cooked medium shrimp 1/2 cup stir-fry sauce 1/4 tsp dried red pepper flakes Plum sauce or sweet and sour sauce

Heat oil in large, deep skillet over medium-high heat until hot. Add coleslaw mix, ginger, and garlic; stir-fry 2 minutes. Add sprouts and onions; stir-fry 3 minutes. While vegetable mixture is cooking, stack tortillas and wrap in wax paper. Microwave on high 1-1/2 minutes or until warm. Add shrimp, stir-fry sauce, and pepper flakes to skillet; stir-fry 2 minutes or until heated through. Spoon about 1/3 cup shrimp mixture evenly down center of each tortilla. Fold 1 end of tortilla over filling and roll up. Serve with plum or sweet and sour sauce. Yield: 4 servings.

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TUNA-PASTA SALAD

2-1/2 cups cooked tricolored rotini (cooked without salt or fat) 2 cups fresh broccoli florets 2 unpeeled medium tomatoes, cut into wedges 10 ripe olives, sliced 2 slices purple onion, separated into rings 1 (6-1/2 oz) can tuna in water, drained and flaked 1/3 cup apple cider vinegar 1/4 cup lemon juice 2 tbs water 1 tbs olive oil 1-1/2 tbs Dijon mustard 1/2 tsp freshly ground black pepper

Combine rotini, tomato, olives, onion, and tuna; set aside. Combine remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over pasta mixture; toss gently. Cover and chill 2 hours. Toss gently before serving. Yield: 6 servings.

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PASTA WITH OYSTERS AND BACON

4 oz bacon, chopped 1/2 cup chopped red onion 2 cloves garlic, minced 4 tbs butter or margarine 1 lb shucked oysters, rinsed and drained, halved if large 1/4 tsp red pepper flakes, crushed 1/4 tsp salt 1/2 cup dry white wine 8 oz angel-hair pasta, cooked and drained 1/4 cup chopped fresh parsley

Preheat oven to 375 degrees F. In a medium skillet over medium heat cook bacon, onion, and garlic. Pour off excess grease and transfer mixture to a 2-1/2-quart casserole dish lightly coated with cooking spray or oil. In the same skillet, over medium-high heat, melt butter. Add oysters and sauté until lightly browned, about 5 minutes. Sprinkle with seasonings. Stir in wine and bring to a boil. Add oysters and wine to casserole, add pasta and gently mix. Bake until heated through, about 20 minutes. Sprinkle with parsley. Yield: 6 servings.

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QUICK CHICKEN AND PASTA

2 qts water 1/2 tsp salt 4 oz vermicelli, uncooked 3/4 cup frozen small peas 1/3 cup Italian salad dressing 1 cup chopped cooked chicken 1/4 tsp sweet red pepper flakes 2 tbs grated Parmesan cheese

Combine water and salt in a large saucepan; bring to a boil. Add vermicelli and peas. Return to a boil; reduce heat and cook 10 minutes. Drain and set aside. Heat salad dressing in a saucepan. Add chopped chicken and red pepper flakes, and cook, stirring constantly, 2 minutes. Add reserved pasta mixture, and cook until thoroughly heated. Sprinkle with Parmesan cheese, tossing mixture well. Yield: 2 servings.

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PASTITSIO

1-1/2 lbs ground beef 1 cup chopped onion 1 (16 oz) can tomatoes, undrained and chopped 1 (6 oz) can tomato paste 1/4 tsp dried whole thyme 1-3/4 tsp salt, divided 1 (8 oz) pkg elbow macaroni 1/2 cup crumbled Feta cheese 4 egg whites, slightly beaten 1/2 cup butter or margarine 1/2 cup all-purpose flour 1/4 tsp ground cinnamon 1 qt milk 4 egg yolks, slightly beaten Paprika

Combine ground beef and onion in a large skillet. Cook over medium heat until beef browns, stirring to crumble beef; drain. Stir in tomatoes, tomato paste, thyme, and 3/4 tsp salt; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring often. Cook macaroni according to package directions, adding 1/4 tsp salt; drain. Stir in Feta cheese and egg whites. Add to beef mixture; stir well. Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Melt butter in a heavy saucepan over low heat; add flour and cinnamon, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in remaining 3/4 tsp salt. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook 1 minute, stirring constantly. Pour sauce over beef mixture; bake at 350 degrees F. for 35 to 40 minutes. Remove from oven; let stand 10 minutes before serving. Sprinkle with paprika. Yield: 8 servings.

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HAM-AND-TURKEY SPAGHETTI

1 (8 oz) pkg thin spaghetti, uncooked 2 tbs butter or margarine 6 green onions, sliced 1-1/2 cups sliced fresh mushrooms 1-1/2 cups chopped cooked ham 1-1/2 cups chopped cooked turkey (or chicken) 1 (12 oz) carton nonfat cottage cheese 1 (8 oz) carton reduced fat sour cream 2 tbs milk 1/4 tsp salt 1/4 tsp celery salt 1/4 to 1/2 tsp ground black pepper 1 cup shredded reduced fat sharp Cheddar cheese

Cook spaghetti according to package directions; drain and set aside. Melt butter in a skillet over medium-high heat; add green onions and mushrooms, and cook, stirring constantly, until crisp-tender. Add ham and turkey; toss gently. Set mixture aside. Combine cottage cheese, sour cream, milk, celery salt, and ground black pepper in a large bowl; add spaghetti ans meat mixture. Toss gently. Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Cover and bake at 350 degrees F. for 45 minutes. Uncover; sprinkle with shredded cheese. Bake 5 additional minutes. Yield: 8 servings.

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PASTA-STUFFED TOMATOES

5 tbs olive oil, plus extra for greasing 8 large round tomatoes 1 cup dried ditalini (or other very small pasta) 8 black olives, pitted and finely chopped 2 tbs chopped fresh basil 1 tbs finely chopped fresh parsley 2/3 cup freshly grated Parmesan cheese salt and ground black pepper

Brush a cookie sheet with olive oil. Slice the tops off the tomatoes and reserve to make "lids." If the tomatoes will not stand up, cut a thin slice off the bottom of each tomato. Using a teaspoon, scoop out the tomato pulp into a strainer, but do not pierce the tomato shells. Invert the tomato shells onto paper towels, pat dry, and then set aside to drain thoroughly. Bring a large saucepan of lightly salted water to a boil. Add the ditalini and 1 tbs of olive oil and cook until tender, but still firm to the bite. Drain pasta thoroughly and set aside. Put the olives, chopped basil, parsley, and Parmesan cheese into a large mixing bowl and stir in the tomato pulp. Add the pasta to the bowl. Stir in the remaing olive oil, mix together well, and season to taste with salt and ground black pepper. Spoon the pasta mixture into the tomato shells and replace the "lids." Arrange the tomatoes on the cookie sheet and bake in a preheated oven at 375 degrees F. for 15 to 20 minutes. Allow to cool slightly before serving. Yield: 4 servings.

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HONEY-ROASTED VEGETABLES

1/2 cup olive oil 1/2 cup honey 1/4 cup red wine vinegar 1/2 tsp salt 1 tbs chopped fresh thyme 2 acorn squash, cut into wedges 2 red bell peppers, cut into 2-inch pieces 2 green bell peppers, cut into 2-inch pieces 2 small purple onions, sliced 1 fennel bulb, sliced

Combine first 5 ingredients in a large bowl; add squash and remaining ingredients, stirring to coat vegetables. Pour vegetable mixture into an aluminum foil-lined roasting pan. Bake at 425 degrees F. 40 to 45 minutes or until tender and lightly browned, stirring occasionally. Serve with a slotted spoon. Yield: 8 to 10 servings.

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EGGS MCBOSWELL

2 oz prosciutto ham, thinly sliced 2 tbs butter 2 eggs 2 slices Monterey Jack cheese 2 English muffins, split in half Mayonnaise

In nonstick frying pan, fry the prosciutto over high heat, stirring frequently once the meat starts to sizzle, until crisp, 6 to 8 minutes. Set aside. Remove the pan from the heat to cool slightly. Add 1 tbs butter to the pan and return to medium heat. Crack the eggs into the pan and fry until the yolks are set enough to flip, about 3 to 4 minutes. Flip the eggs and top each with one slice of cheese. Cover the pan and cook until the cheese melts, about 1 minute. With a wide spatula, carefully remove the eggs to a plate without breaking the yolks. Melt the remaining butter in the pan. Add the English muffins and brown on both sides, a total of 1 to 2 minutes. Remove the muffins from the pan and spread them with the mayonnaise to taste. Place an egg with cheese on top of two of the muffin halves. Place the prosciutto, evenly divided, on top of the eggs and cover with the remaining muffin halves to make a sandwich. Serve while the eggs are still warm. Serves 2.

(from A Man And His Pan by John Boswell)

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SLOW COOKED CHICKEN AND CORN HASH

6 cups frozen hash brown potatoes, partially thawed 1 large onion, chopped 1 (15 to 16 oz) can whole kernel corn, drained 1 red bell pepper, chopped 1 (4 oz) can diced green chilis 1 (4 oz) can mushroom stems and pieces, drained 1/4 tsp salt 1/4 tsp ground black pepper 1 (10-3/4 oz) can cream of chicken soup 1/2 cup water 1/2 cup dry white wine 1 lb skinless, boneless chicken breast, cut into 1/2-inch cubes

In a 4-quart electric slow cooker, combine potatoes, onion, corn, bell pepper, chilis, mushrooms, salt, and black pepper. Mix well. In a medium bowl, stir together the undiluted soup with the water and wine until smooth. Stir into the potato mixture along with the chicken. Cover and cook on low heat setting 5 hours or until chicken and potatoes are cooked through. Serves 6.

==================================== PECAN CAKE

2 cups butter or margarine, softened 1 (16-oz) pkg light brown sugar 6 large eggs 3 tbs instant coffee granules 3 tbs hot water 1/2 cup milk 1 tsp vanilla extract 4-1/2 cups all-purpose flour 1 tsp baking powder 1/4 tsp salt 4 cups chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Dissolve coffee granules in hot water; stir in milk and vanilla. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in pecans. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Yield: 1 (10-inch) cake.

======================================= GREEK-STYLE BURGERS

1/2 lb ground lamb or 10% fat ground beef 1/2 lb lean ground turkey 1/4 cooked white rice 1/4 cup chopped fresh parsley 1 tsp dried oregano 2 tbs nonfat plain yogurt 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1 clove garlic, minced

Mix together all the ingredients by squeezing with your hands. Shape into 6 burgers. Grill, broil, or cook in a nonstick pan on the stovetop until the burgers lose their pink color. Turn once while cooking. Serves 6.

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CREAMY PASTA & BROCCOLI

4 tbs butter 1 large onion, finely chopped 1 lb uncooked ribbon pasta (or hearty egg noodles) 1 lb broccoli, broken into florets 5/8 cup boiling vegetable stock 1 tbs all-purpose flour 5/8 cup light cream 1/2 cup grated Mozzarella cheese Salt and ground white pepper to taste Fresh apple slices for garnish

Melt half of the butter in a large saucepan over medium heat. Add the onion and sauté for 4 minutes. Add the broccoli and pasta to the pan and cook, stirring constantly, for two minutes. Add the boiling vegetable stock, bring back to a boil, and simmer for a further 12 minutes. Season well with salt and ground white pepper. Meanwhile, melt the remaining butter in a saucepan over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the cream and bring to a simmering point, but do not boil. Add the grated cheese and season with salt. Drain the pasta and the broccoli mixture and pour in the cheese sauce. Cook, stirring occasionally for about 2 minutes. Transfer the pasta and broccoli mixture to a warm, large, deep serving dish, and serve garnished with fresh apple slices. Serves 4.

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MUSTARD BAKED CHICKEN

8 chicken pieces (about 4 oz each) 4 tbs butter, melted 4 tbs mild mustard 2 tbs lemon juice 1 tbs brown sugar 1 tsp paprika 3 tbs poppy seeds 8 oz uncooked shell pasta 1 tbs olive oil Salt and ground black pepper to taste

Arrange chicken pieces, smooth side down, in a single layer in baking dish. Mix together the butter, mustard, lemon juice, brown sugar, and paprika in a bowl and season to taste with salt and pepper. Brush the mixture over the upper surfaces of the chicken pieces and bake in a preheated oven at 400 degrees F. for 15 minutes. Remove the dish from the oven and carefully turn over the chicken pieces. Coat the upper surfaces of the chicken with the remaining mustard mixture, sprinkle the chicken pieces with poppy seeds, and return to the oven for another 15 minutes or until done. Meanwhile bring a large pan of lightly salted water to a boil, add olive oil, and pasta shells and cook until tender. Drain the pasta and arrange on a warm serving dish. Top with the chicken, pour the sauce on, and serve immediately. Serves 4.

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LEMON ROASTED CORNISH HENS

4 (1-1/4-pound) Cornish hens 1 lemon 3 tbs butter or margarine, softened 2 tsp chopped fresh mint 1 tsp salt 1/4 tsp ground black pepper 1 small onion, sliced 1 clove garlic, crushed 2 tbs olive oil 1 cup chicken broth 1/4 cup lemon juice 1-1/2 tbs cornstarch 2 tsp water Chopped fresh mint

Remove giblets from hens; reserve for another use. Rinse hens with cold water and pat dry. Grate enough lemon rind to equal 1 tsp; cut remaining rind into thin strips and set aside. Combine grated lemon rind, butter, 2 tsp chopped mint, salt, and ground black pepper; rub mixture over hens. Place hens breast side up in shallow baking pan. Bake at 375 degrees F. for 1 hour and 10 minutes, basting hens every 15 minutes with pan drippings. Sauté reserved lemon rind strips, onion, and garlic in oil 5 minutes. Combine broth, lemon juice, cornstarch, and water in a small saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thickened. Stir in sautéed mixture and serve sauce over hens. Sprinkle with chopped fresh mint. Serves 4.

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FESTIVE FRUIT COMPOTE

1 (8 oz) pkg mixed dried fruits 1 (16 oz) can cherry pie filling 1 (11 oz) can mandarin oranges, drained 1/3 cup firmly packed brown sugar 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 cup bourbon (or apple juice)

Combine first 3 ingredients in a lightly greased 1-1/2 quart casserole; set aside. Combine brown sugar and the remaining ingredients, stirring until sugar dissolves; pour over fruit mixture and cover. Bake at 350 degrees F. for 45 minutes Serve warm. Serves 8 to 10.

ZESTY CORN DRESSING BALLS

1 (8 oz) pkg herb-seasoned stuffing mix 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup butter or margarine 1 (16 oz) can cream-style corn 1/2 cup water 1 tsp poultry seasoning 1/8 tsp ground black pepper 3 eggs, beaten 2 tbs butter or margarine, melted

Place stuffing mix in a large bowl; set aside. Sauté onion and celery in 1/4 cup butter in large skillet until tender. Add next 4 ingredients and bring to a boil; pour over stuffing mix and mix well. Stir in eggs. Let cool 10 minutes. Shape stuffing mixture into 8 balls and place in a lightly greased 9-inch square pan. Pour melted butter evenly over dressing. Bake at 375 degrees F. for 25 minutes. Serves 8.

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ORANGE-GLAZED SWEET POTATOES

8 medium-size sweet potatoes 2 tbs grated orange rind 1 cup orange juice 1/3 cup firmly packed brown sugar 1/3 cup sugar 1 tbs cornstarch 3 tbs butter or margarine, melted 1/4 tsp salt

Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Allow potatoes to cool to touch; peel and slice. Arrange slices in a lightly greased 3-quart baking dish. Combine the remaining ingredients in a small saucepan. Cook, stirring constantly, until thickened. Pour glaze over sweet potatoes. Bake, uncovered, at 350 degrees F. for 30 minutes. Serves 10 to 12.

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CHEESE BISCUITS

2 cups self-rising flour 1/3 cup shortening 1/2 cup shredded Cheddar Cheese 3/4 cup milk

Combine flour and shortening in a medium bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in cheese and milk. Turn dough out onto a floured surface, and knead lightly 3 to 4 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2-3/4-inch biscuit cutter. Place biscuits on an ungreased baking sheet; bake at 450 degrees F. for 10 to 12 minutes. Yield: about 1 dozen.

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POTATO-BACON SOUP

2 cans (about 14oz each) chicken broth 3 russet potatoes (1-3/4 to 2 lbs), peeled and cut into 1/2-inch cubes 1 medium onion, finely chopped 1 tsp dried thyme leaves 4 to 6 strips bacon, chopped 1/2 cup shredded Cheddar cheese

Combine broth, potatoes, onion, and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and boil 10 minutes or until potatoes are tender. While potatoes are cooking, fry bacon until crisp; drain on paper towels and crumble bacon. Add bacon to broth mixture; simmer 3 to 5 minutes. Season to taste with salt and ground black pepper. Ladle into bowls and sprinkle with cheese. Serves 4.

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LEMON VERMICELLI

1/3 cup milk 3 tbs butter or margarine 1 (7oz) pkg vermicelli 1/4 cup lemon juice 1/3 cup grated Parmesan cheese Chopped fresh parsley

Combine milk and butter in a saucepan; cook over low heat until butter melts. Set aside and keep warm. Cook vermicelli according to package directions; drain. Rinse with warm water and drain again. Place in a bowl and toss with lemon juice; let stand 1 minute. Add Parmesan cheese and warm milk mixture, tossing well. Garnish with parsley. Serves 6.

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STREUSEL-TOPPED PUMPKIN PIE

1 frozen pie crust (in pan), thawed FILLING 1 can (16-oz) pumpkin 1 can (12-oz) evaporated milk 1/2 cup sugar 2 eggs, slightly beaten 1-1/2 tsp pumpkin pie spice 1/4 tsp salt STREUSEL 1/4 cup firmly packed brown sugar 2 tbs flour 2 tbs butter or margarine, softened 1/2 cup chopped pecans TOPPING 1 tsp grated orange peel 1 (8-oz) container frozen whipped topping

Preheat oven to 425 degrees F. In large bowl, combine all filling ingredients; blend well. Pour into pie crust-lined pan. Bake at 425 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F.; continue baking for another 15 minutes. Meanwhile, in a small bowl combine all streusel ingredients. Sprinkle streusel over pumpkin filling. Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Cool. Gently fold orange peel into whipped topping. Garnish pie with whipped topping. Store in refrigerator. Serves 6 to 8.

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NOODLES ROMANOFF

2-1/2 cups uncooked noodles 1 cup cottage cheese 1 cup dairy sour cream 1-1/2 tsp seasoned salt 1 tsp instant minced onion 1 tsp Worcestershire sauce 1/2 tsp instant minced garlic Dash cayenne or red pepper 1/3 cup grated Cheddar cheese

Cook noodles as directed on package and drain. Combine noodles with remaining ingredients except grated cheese. Put in buttered 1-1/2-quart casserole; sprinkle top with grated cheese. Bake in 350 degrees F. oven 30 minutes or until cheese has melted. Serves 6.

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CHOCOLATE CRISPY COOKIES

1/2 cup butter or margarine, softened 1 cup sugar 1 egg 1 tsp vanilla extract 1-1/4 cups all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 2 cups crisp rice cereal 1 (6-oz) pkg semisweet chocolate morsels

Cream butter; gradually add sugar, beating unto light and fluffy. Add egg and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, beating well. Stir in the rice cereal and chocolate morsels. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees F. for 13 minutes. Cool slightly on cookie sheets; remove to wire racks. Yield: 3-1/2 dozen.

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SOUTHERN CHICKEN STEW

1 lb red potatoes, scrubbed and cut into 1/2-inch cubes 1 14-1/2 can whole tomatoes, with juice 1 cup chopped onions 1 cup reduced-sodium, defatted chicken broth 1/2 cup frozen Lima beans 1 cup corn 1 lb skinless, boneless chicken breat, cut into large chunks 1 tbs molasses 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 1/8 tsp cayenne pepper 1 tbs tomato paste (optional)

Simmer the potatoes, tomatoes, and onions in the broth until the potatoes start to soften, about 7 minutes. Add the Lima beans, corn and chicken, and cook until the chicken turns white all the way through, about 12 minutes. Add the remaining ingredients and simmer at least 20 minutes. Like all stews, this will taste best if it is allowed a long, slow cooking time. If you do not want to eat it right away, you may want to thicken it up with a tablespoon of tomato paste. Serves 4.

(from 1,00 Lowfat Recipes by Terry Blonder Golson)

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APPLE CHEESE CRISP

6 cups (6 medium) sliced, peeled apples 1 tsp cinnamon 1 tsp lemon juice 3/4 cup all-purpose flour 1 cup rolled oats 3/4 cup firmly packed brown sugar 1/2 cup butter or margarine 1/2 cup shredded Cheddar cheese

Heat oven to 375 degrees F. Place apples in ungreased 2-quart casserole. Sprinkle with cinnamon and lemon juice. Lightly spoon flour into measuring cup. In a medium bowl, combine flour, rolled oats, and brown sugar. Using pastry blender or fork, cut in butter until crumbly. Sprinkle crumb mixture evenly over fruit. Bake at 375 degrees F. for 25 to 35 minutes or until apples are tender. Top with cheese; bake an additional 2 to 3 minutes or until cheese melts. Serves 12.

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HUNGARIAN SALAMI

8 cloves fresh garlic, minced 2 lb ground beef (33% fat) 1 tbs Hungarian paprika 1 tbs salt 1 tbs coarsely ground black pepper 1 tbs onion powder 1 tbs dill seed 1 tbs chopped fresh basil (or 1 tsp dry) 1 tsp liquid smoke 1 tsp whole coriander seed 1 tsp whole pickling spice 1 tsp mustard seed

Combine all ingredients and mix well. Shape into 2 logs, each about 10 inches long. Cover and refrigerate overnight. Uncover, place on broiling pan and bake in a very slow oven 225 degrees F. for 2 hours. Cool before slicing. Makes 2 logs salami (resembling a firm pate).

(from The Garlic Lovers' Cookbook by the town of Gilroy)

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CREAMY WALDORF SALAD

1 (3-oz) pkg cream cheese, softened 1-1/2 tsp sugar 1-1/2 tsp orange juice or pineapple juice 3 large apples, cubed 1 (8-oz) can pineapple tidbits, drained 2 tbs chopped celery 2 tbs chopped pecans 2 tbs raisins Leaf lettuce

Combine cream cheese, sugar, and juice in a small bowl; stir well, and set aside. Combine remaining ingredients except lettuce in a medium bowl. Add cream cheese mixture to apple mixture; toss gently. Cover and chill. Toss again before serving in a lettuce-lined bowl. Serves 6 to 8.

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A holiday suggestion. . .

RICE STUFFING

1-1/2 cups long-grain rice, uncooked 2-1/2 cups chopped onion 1-1/2 cups chopped green onion tops 1-1/2 cups chopped celery and leaves 1/2 cup chopped sweet red pepper 1/4 cup bacon drippings 1 tsp seasoned salt 1 tsp celery seeds 1/2 tsp salt 1/2 ground black pepper 1 tbs Worcestershire sauce 1/4 cup chopped fresh parsley

Cook rice according to package directions; set aside. Cook onion, green onion tops, celery, and red pepper in bacon drippings in a large skillet over medium-high heat, stirring constantly, until mixture is tender. Stir in seasoned salt and next 4 ingreients. Combine rice, vegetable mixture, and parsley in a serving bowl, tossing gently to combine; serve immediately or use for stuffing. Serves 8 to 10.

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A holiday suggestion. . .

GLAZED CARROTS WITH GRAPES

2 lbs carrots, diagonally sliced 1/2 cup water 1/4 cup plus 1 tbs cornstarch 2 cups orange juice 1/2 cup sugar 1/4 cup dry white wine 1 lb seedless green grapes

Cook carrots in a small amount of boiling water 12 to 15 minutes or until crisp-tender; drain and set aside. Stir 1/2 cup water into cornstarch and set aside. Combine orange juice, sugar, and wine in a saucepan; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until smooth and thickened. Remove from heat and stir in carrots and grapes. Serves 8 to 10.

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EASY CHICKEN DIVAN

1 (3-1/2 to 4 lb) broiler-fryer, cut in half 2 (10oz) pkgs frozen broccoli spears, thawed and coarsely chopped 2 (10-3/4oz) cans cream of chicken soup, undiluted 1 cup mayonnaise 1-1/2 tsp lemon juice 3/4 tsp curry powder 1/2 cup shredded sharp Cheddar cheese 3/4 cup herb-seasoned stuffing mix

Combine chicken and enough water to cover in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender. Remove chicken, reserving broth for another use. Let chicken cool. Skin, bone, and cut chicken into bite-size pieces. Set aside. Place broccoli in a lightly greased 11- x 7- x 1-1/2-inch baking dish. Top with chicken. Combine soup and next 3 ingredients; spoon over chicken. Sprinkle with cheese and stuffing mix. Bake at 400 degrees F. for 25 to 30 minutes or until thoroughly heated. Serves 6 to 8.

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SWEET-SOUR GLAZED HAM

2 cups apple jelly 2 tbs prepared mustard 2 tbs lemon juice 1/2 tsp ground cloves 1 (5- to 7-lb) fully cooked ham half Whole cloves

Combine first four ingredients in a saucepan; place over medium heat and bring to a boil, stirring occasionally; remove from heat. Score fat on ham in a diamond design; stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch bone. Bake ham, uncovered, at 325 degrees F. about 1-1/2 to 2 hours until thermometer registers 140 degrees F.; baste ham every 15 to 20 minutes with sauce. Heat remaining sauce, and serve with ham. Serves 10 to 14.

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CREAMY FETTUCCINE

6 oz fettuccine, uncooked 1/4 cup butter or margarine 2 tbs all-purpose flour 1/2 cup half-and-half (or light cream) 1/2 cup water 1/2 cup freshly grated Parmesan cheese 2 tsp dried parsley flakes 1/2 tsp coarsely ground black pepper 1/2 tsp garlic powder 1/2 tsp poppy seeds 1/4 tsp salt

Cook fettuccine according to package directions, omitting salt; drain. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese and remaining ingredients. Toss with fettuccine. Serve immediately. Serves 2.

SEAFOOD CHOWDER

4 medium onions, chopped 1 large green pepper, chopped 1/4 cup vegetable oil 2 tbs all-purpose flour 3 cans (14-1/2 oz ea) stewed tomatoes, undrained 1/2 tbs celery salt 1 tsp garlic powder 1 tsp sugar 1 tsp hot sauce 1/2 tsp ground black pepper 2 lbs fresh medium shrimp, peeled and deveined 1/2 lb crabmeat 1/2 pint oysters, drained 1 large fish fillet, cut into bite-sized pieces

Sauté onion and green pepper in oil in a large saucepan until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in tomatoes and seasonings; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining ingredients; cover and allow to simmer an additional 15 minutes. Serves 6 to 8.

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aurore sauce. BÉCHAMEL SAUCE with just enough tomato puree added to tint it pink.

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What do you do with all the left-over turkey? Here are a couple of ideas.

Bean and Turkey Soup

1-1/2 cups mixed dried beans, as many different beans as possible, soaked overnight 2 tablespoons olive oil 1 large onion, chopped 2 large cloves garlic, chopped 1 medium sized green bell pepper, chopped 1 cup chopped celery 1 cup chopped carrot 1 cup chopped turkey 1 bay leaf salt & pepper to taste 1/2 teaspoon dried Italian seasoning 1 teaspoon dried basil 1 (16 oz.) can Italian-style stewed tomatoes

Add beans and enough water to cover in a large pot. Boil 10 minutes. Reduce heat, cover and simmer 1 1/2 hours. In a large skillet heat oil, add onion, garlic, bell pepper, celery and carrot. Cook until vegetables are tender. Drain beans and add vegetables, turkey, bay leaf, salt, pepper and Italian seasoning, basil and tomatoes. Cover with water. Simmer one hour or until beans are tender. Makes 8-9 servings.

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Hearty Turkey Stew

3 tablespoons olive oil 5 medium sized carrots, peeled and chopped 1 large onion, chopped 1 pound turkey breast, cut into 1-inch strips 1 teaspoon garlic powder 1/2 teaspoon dried parsley 3 tablespoons all purpose flour 8 small red potatoes, cut into 1-inch cubes 1 cup sliced mushrooms 1 cup turkey stock or chicken broth 1 (8 oz.) can tomato sauce 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon paprika

Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium heat. Add carrots and onion and cook until vegetables are tender. Add turkey strips, garlic powder and parsley, cook 3 minutes or until turkey is lightly browned. Stir in flour. Pour mixture into 3-quart casserole dish. Add potatoes, mushrooms, stock, tomato sauce, chili powder, cumin and paprika. Bake 45 minutes or until potatoes are tender and turkey is no longer pink in the center. Let stand 5 minutes before serving. Serve with biscuits as the gravy is terrific. Makes 8-10 servings.

---------------------- Today's Cooking Tip --------------------

With the Holidays coming up, a lot of baking time on some things, like cornbread dressing, are just to get the onions and celery tender. You can cut that time, by chopping and freezing them before hand. It will not affect the taste of the end product but it will save lots of baking time. If you prefer the crunchy, do not try this.

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Swiss Turkey Quiche

1 - 9 inch unbaked pastry Shell 1 -Cup shredded swiss cheese 2 -Tablespoons of flour 1 - Tablespoon chicken flavor bouillion 2 cups cubed cooked turkey ( or chicken) 1 Cup milk 3 eggs well beaten 1/4 Cup chopped onions 1/2 to 1 whole chopped green pepper

Preheat oven to 425 degrees. Bake pastry shell for 10 minutes. Remove from oven. Reduce heat to 350 degrees.In a medium bowl toss cheese with flour

and bouillion. Add remaining ingrediets. Mix well. Pour into prepaired shell. Bake 45 to 50 min. or until set. IMPORTANT : let stand for 10 to 15 min before serving so it can harden. Refrigerate leftovers.Enjoy !!

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NOT QUITE THE REAL SCOTTISH SHORTBREAD!!

I usually double or triple the ingredients!

8 ozs. flour 4 ozs. cornstarch 4 ozs. berry sugar 2 ozs. lard 4 ozs. butter 2 ozs. margarine

Preheat oven .....slow (300 - 325 deg.)

Mix flour, cornstarch and sugar together. Rub in fats (I cut the fats into cubes) till like breadcrumbs. Knead a little. Press dough into a cookie sheet, making sure it's as even all over as possible (about a quarter of an inch thick). Bake for approx. 1 hour. Watch it, as sometimes 45 minutes is enough. It should be a pale gold colour. Immediately on removing from the oven, with a fork, prick holes lightly on the surface (just for decoration!) then cut finger sizes (or squares) and leave to cool before removing from cookie sheet. Sprinkle very lightly with berry sugar.

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Atlantic oyster. Also called Eastern oyster, this species has a thick, elongated shell that ranges from 2 to 5 inches across. It's found along the Atlantic seaboard and the Gulf of Mexico and is considered ideal for serving ON THE HALF SHELL. Atlantic oysters are sold under different names depending on where they're harvested. The most well known is the BLUEPOINT; others include Apalachicola, Cape Cod, Chesapeake, Chincoteague, Indian River, Kent Island, Malpeque and Wellfleet.

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Bitterweet Chocolate Waffles with Chocolate Chip Ice Cream

Depending on the size and shape of your waffle maker, the yield for this recipe will vary. Freeze extra waffles to enjoy later.

1 cup all purpose flour 1/4 cup unsweetened cocoa powder 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/4 cup sugar 2 1/4 ounces semisweet chocolate, chopped 3 1/4 tablespoons butter 2 large eggs 1 cup plus 2 tablespoons whole milk 1 1/4 tablespoons kirsch (cherry brandy) 1/4 teaspoon vanilla extract

1 quart chocolate chip ice cream Purchased chocolate sauce Cherry Compote*

Sift first 5 ingredients into large bowl. Mix in sugar. Stir chocolate and butter in heavy small saucepan over medium-low heat until melted. Pour into medium bowl. Whisk in eggs, then milk, kirsch and vanilla. Make well in center of dry ingredients. Gradually whisk in milk mixture.

Following manufacturer's instructions, make waffles with batter (waffles will be somewhat soft when removed from pan). Cool waffles. (Can be made 1 day ahead. Store chilled in airtight container.) Preheat oven to 350 F. Cut waffles into large triangles. Place on baking sheet. Bake waffles until beginning to crisp around edges, about 5 minutes. Stack waffle triangles alternately with scoops of ice cream on each plate. Drizzle chocolate sauce and Cherry Compote* over. Serves 10 to 12.

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*Cherry Compote

2/3 cup water 6 tablespoons sugar 3 tablespoons fresh lemon juice 1/2 teaspoon vanilla extract 2 1/2 cups (1 pound) cherries, pitted

Combine water, sugar, vanilla and lemon juice in heavy medium saucepan. Boil until thin syrup forms, about 7 minutes. Reduce heat to medium; add cherries. Stir 1 minute. Cool compote. Cover and chill until cold. (Can be prepared 1 day ahead. Keep chilled.) Makes 2 cups.

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Ham, Egg and Cheese Casserole

1 pound ham, chopped 2 cups Cheddar cheese, cubed small 4 cups milk 1/4 teaspoon pepper 6 eggs 1/4 cup cooking oil 1 teaspoon salt 1 teaspoon dry mustard 1/3 cup flour 5 cups plain bread cubes or croutons

Mix ingredients 3 to 7. Place croutons in a bowl and pour mixture over them; cover and refrigerate overnight. Place the first two ingredients in the bottom of a greased 9 x 13 pan. pour the refrigerated mixture over crouton mixture and refrigerate overnight. Bake at 300°F for 1 1/2 hours. Let sit for 10 to 15 minutes before serving. Cut into squares. Serves 10-12

---------------------- Today's Cooking Tip --------------------

If you plan to keep a decorated cake longer than a day, freeze it firm and wrap in plastic wrap or foil.

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SUNFLOWER SEED SOUP (makes 6 servings)

2 cups shelled sunflower seeds 3 scallions, washed and sliced (include tops) 6 cups water 2 (5.4 gram) packages instant chicken broth

*If you use sunflower seeds that are unsalted, add 1 teaspoon salt.

Place all ingredients in a large saucepan and simmer, stirring occasionally, for 45 minutes. Serve hot.

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MASHED POTATO CASSEROLE

8 - 10 medium potatoes, peeled 1 8 oz. pkg. cream cheese, softened 1 8 oz. carton sour cream 1 stick butter, melted 1/4 c. chopped onions or chives 1 clove garlic, minced Salt and pepper to taste

Cook potatoes about 30 minutes or until tender. Drain potatoes and mash them.

Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients. Beat until combined. Add salt and pepper to taste. Spoon mixture into a buttered 13x9 inch casserole. Sprinkle with paprika, if desired. Cover and refrigerate.

Remove from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees for 30 minutes.

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assaisonné. French for "seasoned" or "seasoned with."

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New England Apple and Cheese Pie

3 large tart apples, peeled and sliced (Granny Smith) 1 tablespoon sugar 1 tablespoon all-purpose flour 1 teaspoon lemon juice 1/2 teaspoon ground nutmeg Pin of salt* 1 cup shredded cheddar cheese 1/2 cup all-purpose flour 1 tablespoon brown sugar 2 tablespoons butter Maple syrup (optional) 1 unbaked 9-inch pie shell

Preheat the oven to 400 F. Put apples into a bowl. Sprinkle on sugar, salt, 1 tablespoon flour, lemon juice and nutmeg. Gently stir to mix. Set aside for 15 minutes. Gently stir again. Spread apple mixture into the pie shell and lightly drizzle with maple over apples. Cover evenly with cheese. Mix 1/2 cup flour, brown sugar, and butter with a fork to a crumbly consistency. Sprinkle mixture over cheese and bake for 30 to 40 minutes or until apples are tender. Cool slightly and cut into 8 slices. Serve warm. Servings: 8

*The salt really brings the flavors out.

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Southern Bourbon Pecan Pie

1 9-inch pie crust 1 cup dark corn syrup 3/4 cup sugar 6 tablespoon butter 3 large eggs Pinch of salt 2 tablespoon Bourbon 2 cups (about 8 ounces) pecan halves, pieces or a combination

Set a rack at the lowest level in the oven and preheat to 350 degrees.

To make the filling: Combine the corn syrup and sugar in a sauce pan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from the heat, add the butter, and allow the butter to melt. In a mixing bowl, whisk the eggs until they're liquid and whisk in the salt and bourbon. Whisk in the syrup and butter mixture, being careful not to overmix. Allow to cool.

Arrange the pecans in the crust. Skim foam from the top of the filling and discard; pour the filling over the pecans. With the back of a fork, press the pecans down into the filling so they are covered. Bake for about 45 minutes until the crust is baked through and the filling is set and well puffed in the center. Cool on a rack and serve warm or at room temperature.

---------------------- Today's Cooking Tip --------------------

To make the best cookies let them cool on a wire rack in a single layer until completely cool, then store in an airtight container.

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Cranberry Salad

3 cups cranberries,sorted and washed 2 cups sugar 2 1/2 cups water

Bring to boil,lower heat and cook until berries are popping. Be careful, they will splatter! Add 2 (3oz. ) packages lemon Jello. Stir to dissolve well. Cool until thick but not set. Add #2 can crushed pineapple, drained well!

Optional: 1cup halved white grapes Optional:1cup broken walnuts Use pineapple juice as part of the water. Mix well and chill.

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Tortilla Spirals

Need:

10 flour Tortillas (Burrito Size) 8 oz Cream Cheese 8-10 oz thin sliced deli meat (cheepo Budding wafer meats work great) 1/4 c minced scallions 1 jar spanish olives (optional) 1 olive per slice tooth picks

spread tortilla with a thin layer of cream cheese, arrange meat on top or just scallions. Roll up like a jelly roll. slice roll into 3/4 - 1-inch pieces. stick toothpick through olive and then tortilla piece. place on platter. Can be eaten as is or Microwave plate for 30 secs. (softens tortilla without ruining cream cheese). I also like to dip mine into HOT

Taco Sauce or Salsa.

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bain-marie. It consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.

Asiago cheese. A semifirm Italian cheese with a rich, nutty flavor. It's made from whole or part-skim cow's milk and comes in small wheels with glossy rinds. The yellow interior has many small holes. Young Asiago is used as a table cheese; aged over a year, it becomes hard and suitable for grating

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Roast Turkey

1 turkey, 12-14 pounds, rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy* 1 cup Kosher salt 3 medium onions, chopped coarse 2 celery stalks, chopped coarse 2 carrots, chopped coarse 2 pinches dried thyme 3 tablespoons unsalted butter, melted

Dissolve Kosher salt in 2 gallons of cold water in a large stock pot. Add defrosted turkey and refrigerate for 12 hours. Remove turkey from brining mixture and rinse both cavities and skin under cool running water for several minutes until all taces of salt are gone. Pat dry inside and out with paper towels. Adjust oven rack to lowest position, and heat oven to 400 F. Put 1/3 of onions, celery, carrots, 1 tablespoon melted butter, and 1 pinch of thyme in body cavity. With cooing twine , tie the legs together at the ankles.

Place remaining and pinch of time in a shallow roasting pan. Pour 1 cup water over the vegetables. Set V-rack in pan. Brush breast side of turkey with 1/2 of remaining butter. Place the turkey breast side down on V-rack. Brush the backside of turkey with remaining butter.

Roast for 45 minuts. Remove pan from oven (close oven door), bastse with pan juices. Turn turkey leg/thigh side up. If liquid in pan has evaporated, add 1/2 cup water. Return turkey to oven and roast 15 minutes. Remove turkey from oven, baste, and turn other leg/thigh side up; roast for another 15 minutes. Remove turkey from oven, baste, turn it breast side up; roast until breast registers 165 degrees and thigh registers 175 cegrees on an instant-read thermometer, 35 to 45 minutes. Remove turkey from pan and let rest until you are ready to carve, at least 15 minutes.

Note. For the above turkey stuffed. Put 1/2 the stuffing in a buttered caserole dish, dot the surface with 1 tablespoon butter, cover with foil and refrigerate until ready to use.

Microwave remaining stuffing in Microwave on full power, stirring 2 or 3 times, unil very hot (120 to 130 F) 6 or 8 minutes. Pour 4 to 5 cups of stuffing into turkey body cavity until very loosely packed. Secure skin flap over cavity opening with turkey lacers or skewers. Fill the neck cavity with the remining hot stuffing. Butter the turkey and place in roasting pan as directed above. Roast 1 hour at 400 F., then reduce temperature to 250 F. and roast 2 hours longer, adding additional water if the pan becomes dry. Remove pan from oven (close oven door) and turn turkey breast side up and baste. Increase oven temperature to 400 F., continue to roast until breast register 165 F., and thigh regiesters 170 to 175 F., on an instant-read thermometer, 1 to 1 1/2 hours longer. Add 1/4 cup stack to refrigerated stuffing, replace foil and bake until hot, about 20 minutes. Remove foil; continue to bake until stuffing forms golden brown crust, about 15 minutes. Put In a serving dish.

---------------------- Today's Cooking Tip --------------------

The most convenient place for yeast bread to rise is the inside of a switched-off oven with the light on.

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Scalloped Corn Casserole

1 Tblsp butter 2 Tblsp flour 1 cup milk 2 eggs 1 1/4 tsp salt 1 Tblsp sugar Dash of pepper 2 cups corn 1/2 cup diced ham 1/2 cup diced cheese

Melt the butter, add flour, mixing well. Add the milk...bring this to a boil, stirring constantly. Cook for 2 minutes. Remove from heat. Beat the eggs, add a small amount of the hot mixture to the eggs, stirring well...add this to the pan. Stir in salt, sugar, pepper, corn, ham and cheese. Mix well. Pour into a casserole dish. Bake in a 350* oven for 35 to 40 minutes or until a knife comes out clean, and the top is a golden brown. ENJOY!

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Likker Pudding

2 1/2 c Milk 3 medium size yams 2 c sugar 2 t cinnamon 3 eggs 2 T butter 1/2 C blanched slivered almonds 1/2 C whiskey or rum

Place milk in 2-qt. Casserole. Grate yams, adding to milk as you grate to prevent potatoes from coloring. Beat eggs well and add sugar gradually. Add cinnamon and almonds and mix well with potatoes. Put into casserole dish. Dot generously with butter and bake in a 300 oven until firm. Just before serving pour over a jigger of whiskey or rum. Note: delicious with turkey.

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arugula. Also called rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Though it has long been extremely popular with Italians, American palates often find its flavor too assertive. Arugula (which resembles radish leaves) can be found in specialty produce markets and in some supermarkets. It's sold in small bunches with roots attached. The leaves should be bright green and fresh looking. Arugula is very perishable and should be tightly wrapped in a plastic bag and refrigerated for no more than 2 days. Its leaves hold a tremendous amount of grit and must be thoroughly washed just before using. Arugula makes a lively addition to salads, soups and sautéed vegetable dishes. It's a rich source of iron as well as vitamins A and C.

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This recipe is for the moist, orange-flesh variety of Sweet Potatoes. You can bake up to 6 sweet potatoes at one time. Drier white fleshed varieties require more time and more liquid. Buy potatoes of the same size, it will standardize the cooking time.

Sabory Mashed Sweet Potatoes

4 medium sweet potatoes (about 2 pounds), washed dried, and lightly pricked with fork in 3 places. 2 tablespoons vegetable oil. Unsalted butter Salt and pepper

Adjust oven rack to the middle position and heat oven to 400 F. Rub potatoes with oil and place on foil-lined baking sheet, spreading potatoes out.

Bake until knife tip slips easily into potato center, 40 to 50 minutes. Remove potatoes and let cool enough to be picked up in your hand. Slit each potato lengthwise. Scrape the pulp into a large bowl. then mash with a potato masher util smooth. Stir in 5 tablespoons butter and 1/2 teaspoon ground nutmeg. Salt and pepper to taste. Serves 4

Did you know that 'canned yams' are actually 'sweet potatoes'

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Green Beans With Blue Cheese & Almonds

5 cups (about 1 pound) fresh green beans, cut in 1-inch pieces 2 cups (about 1/2 lb) sliced mushrooms 1/4 cup green onions (white and green parts) sliced 2 tablespoons almonds, sliced 1 tablespoon dried tarragon leaves 2 ounces blue cheese, crumbled

The best advice is to prepare this just ahead of serving:

In large skillet, sprayed with vegetable cooking spray, combine green beans, mushrooms, green onions, almonds and tarragon. Saute until beans are tender but firm (about 3-4 minutes). Add the blue cheese and stir until the cheese begins to melt. Serve immediately.

---------------------- Today's Cooking Tip --------------------

When you need to keep cooked food warm but don't want to overcook it, remove them from the heat and make a tent of foil, shiny side down, over the food.

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Autumn Chicken 1/2 cup onion, coarsely chopped 1 cup crumbled pecans 10 gloves of roasted garlic 4 boneless skinless chicken thighs (or 2 boneless skinless chicken breasts) 1/3 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon paprika 2 tbsp. olive oil several drops of liquid smoke 1 can chicken broth (14 oz) Stir together flour, salt, pepper and paprika on a plate or in a bowl. Dredge both sides of each chicken piece in flour mixture, coating well. Sauté onion, garlic and pecans 2 minutes in 1 tablespoon of olive oil, at medium high. Remove from pan. Add 1 tablespoon olive oil and liquid smoke to pan. Sauté chicken 1 minute on each side. Add most of the chicken broth, reserving about 2 oz. And add the onions, garlic and nuts. When bubbling, reduce heat to simmer. Stir 2 tablespoons of the remaining flour into the remaining broth and stir into the pan. Cover and cook 15 min, or until chicken is done. Serve with rice or mashed potatoes. (Try adding 1 cup chopped mushrooms to the onion, garlic and pecans when sautéing and 1/4 cup red wine to the chicken broth. Omit 1/2 cup of the chicken broth if you do this, or pre-boil the broth to reduce it.)

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Cooking your main dish is basically a no-brainer. The vegetable(s) side dishs(s) requires some thinking. I am submitting a dish that goes over well.

Roasted Winter Vegetables

Vegebles: 8 carrots, cut into 1-inch pieces 3 red onions, cut into 1-inch pieces 5 medium parsnips, peeled and cut into 1-inch pieces 3 large turnips, peeled and cut into 1-inch pieces or 8 baby turnips, peeled

Other ingredients: 7 garlic cloves 1/2 cup olive oil 2 Tbs. balsamic vinegar 1 Tbs. finely chopped rosemary 2 tsp. salt

Preparation: Preheat the oven to 450 degrees. Toss the vegetables with the other ingredients. Spread the vegetables out in one layer on a baking sheet or in a shallow baking dish. Roast for approximately 45 minutes, stirring from time to time, until the vegetables are tender, golden and somewhat caramelized. Serve hot with stew or at room temperature as a side dish.

Yield: 8 servings

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Holiday Fruitcake Cookies

4 cups sifted flour 1 cup chopped peca 1-tsp. baking soda 1 cup candied cherries, cut in quarters 1 tsp. salt 2 cups cut-up date 1 cup shortening 1 cup candied fruits and peels 2 cups brown sugar (firmly packed) Red or Green cherries 2 eggs, beaten (for tops 2/3 cups buttermilk

Sift together flour, soda and salt.

Cream shortening; add brown sugar and eggs; beat until light and fluffy.

Add buttermilk and sifted dry ingredients, then fold in nuts, cherries dates and candied fruits. Chill dough.

Drop dough by teaspoonfuls about 2" apart onto lightly greased baking sheet. Top each cookie with green or red cherry half.

Bake in moderate oven (375 degrees.) 8 to 10 minutes. Remove cookies and cool on racks Makes 8 dozen.

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Cream Of Carrot Soup

10 carrots, cleaned and sliced 6 cups chicken broth 4 tablespoons unsalted butter 1 medium onion, chopped 2 cloves garlic, minced 3 tablespoons cornstarch water pinch dill weed pinch marjoram pinch dried thyme pinch dried parsley salt ground black pepper 1/2 cup cream Fresh parsely for garnish

In a large Dutch oven, heat the butter or margarine, add the onions and the garlic, saute until light golden.

Add the broth. Add the carrots, dill, marjoram, thyme, parsley, and salt and pepper to taste, and bring to a boil. Lower the heat, let simmer until carrots are done.

Mix cornstarch with small amount of cold water to dissolve.

Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil). Garnish with fresh parsely. Serves 8 to 10

PEANUT BUTTER FUDGE

2 cup sugar 2 Tbsp. butter 2 tsp. white syrup 3/4 cup canned milk dash salt

Boil to soft ball stage, add 1 tsp. vanilla and 1/2 cup peanut butter. Beat until stiff. Pour in buttered 8" pan.

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Sweet Potato Balls

2 cups mashed sweet potatoes (I use canned) 12 large marshmallows 3/4 cups finely crushed wheat flakes (can use any flake cereal) 1/2 cup packed brown sugar 2 Tablespoons milk 1/4 cup butter or margarine

Form the sweet potatoes around each marshmallow then roll each one in the cereal crumbs. Put them in a shallow baking dish. in a saucepan, bring the sugar, milk and butter to a boil, then pour it over the balls. Bake uncovered, at 350 degrees for 15 minutes. Blessings, ***Marcia***

-------------------------------------------------------------------------------- anadama bread. An early American yeast bread flavored with cornmeal and molasses. Legend says this bread was created by a New England farmer plagued by a lazy wife who served him the same cornmeal-molasses gruel every day. One morning, the disgusted farmer grabbed the bowl of gruel, tossed in some flour and yeast, and began stirring like crazy, all the while muttering angrily, "Anna, damn 'er!

:-:-:-:-:-:-:-:-:-:-:-: TODAY'S RECIPES :-:-:-:-:-:-:-:-:-:-:-:

Basil-Mushroom Cups

1/2 package (17 1/4-ounce size) frozen puff pastry (one sheet) 1 tablespoon butter 1 8-ounce package button mushrooms, quartered 1 small onion, chopped 2 cloves garlic, minced 2 tablespoons Parmesan cheese 1 teaspoon dried basil, crushed

Thaw pastry at room temperature for 30 minutes. Preheat oven to 400 degrees. In a skillet over medium heat, meltbutter. Add mushrooms, onion and garlic and cook until liquid evaporates, stirring often.

Remove from heat, and stir in cheese and basil. Note: you can make the filling up to 24 hours ahead; refrigerate until ready to use. Unfold pastry on a lightly floured surface and roll into a 15- by 12-inch rectangle. Cut into 20 3-inch squares.

Press each square into the bottoms of mini-muffin cup tins and place 1 tablespoon of the mushroom mixture in the center of each. Bake for 15 minutes or until golden. Makes 20 appetizers.

---------------------- Today's Cooking Tip --------------------

For biscuits with soft sides, place them in the baking pan with their sides barely touching.

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CRANBERRY SALAD 1 lge pkg. Strawberry jello 2 1/2 cups hot water 1 1/2 cups sugar

Let mixed ingredients from above cool and add the following:

2 cups raw ground cranberries 1 cup chopped pecans 3 apples, chopped 1 cup diced celery

juice of 1 orange orange zest

Congeal and serve. Garnish with pecan halves and serve on a bed of lettuce.

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Orang-Herb Rice

2 tbl chopped onion 2 tbl butter 2 c water 1/2 tsp grated oramge peel 1/2 c orange juice 1 tsp salt 1/8 tsp dried marjoram 1/8 tsp dried thyme 1 c uncooked long grain rice

Saute onion in butter in a large saucepan untill tender' Add water and next 5 ingredients; stir and bring to a boil. Add rice, and stir well. Cover and bring to a boil; reduce heat; and simmer 20 minutes. 4 to 6 servings

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Deglaze. After food (usually meat) has been sautéed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.

--=-=-=-=-=-=-=-=-=-=-=-=-=----=-== Broiled Steakburger And Smothered Onions Served With Savory Mashed Potatoes

Savory Mashed Potatoes

1-1/2 pounds Yukon Gold potatoes (0r Red Potatoes) 3 tablespoons sour cream 1/2 teaspoon dried parsely 1/8 teapoon crushed dried rosemary 1/8 teaspoon salt Pinch, or more, of white pepper Pinch of salt

Peel and uniformly chop potatoes. Place potatoes in 3 quart sauce pan. Cover with water and set aside for 10 minutes. Drain potatoes and cover by 2-inches with fresh water. Place over high heat, bring to a boil and add a pinch of salt. Cook until tender and drain. Add the sour cream, rosemary, parsely, salt and white pepper. Mash the potatoes. Cover to retain the heat. Meanwhile make the Smothered Onions.

Smothered Onions

1 pound Spainish onions 1/2 cup unsalted butter 1 teaspoon sugar

Peel the onions and cut each in half vertically. Place each half cut side-down on a cutting board. Cut each half lengthwise into strips about 1/4-inch wide. Makes about 3 cups.

Melt the butter in a large skillet over medium-high heat. Spread the onions out in the skillet and sprinkle them with the sugar. Stir with a spatula constantly until the onions start to brown. Reduce heat to low, cook about 8 more minutes until the onions smother in their own juice and turn golden brown. Place onions in a small bowl an cover. Optional. Deglaze the skillet with 2-3 tablespoons dry white wine, and pour over Smothered Onions.

10 Ounce Broiled Steakburgers

2-1/2 pounds ground chuck (80% lean) 1/4 cup finely chopped green bell pepper 1/4 teaspoon salt 4 slices Muenster cheese

Position oven rack 4-inches from the broiler and turn broiler on. Place meat in a large mixing, add bell pepper and salt. Gently mix thoroughly. Divide mixture into 4 portions. Gently form each into a oval shape, 1/2-inch thick. Place each Steakburger on broiler pan and put under broiler. Broil 5 minutes and turn them over. Broil 3 minutes and test for doneness. Remove broiler pan and top each Steakburger with a slice of cheese. Place pan under broiler until cheese just begins to melt. Place each one on plates and top with smothered onions.

Serve this meal with another vegetable of your choice.

Some people prefer using Mushroom Sauce instead of the Smothered Onions.

---------------------- Today's Cooking Tip --------------------

A new, clean 1-inch paint brush makes a gentle tool for brushing dough with an egg wash or butter before baking. Wash with soap and water after using.

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This is a good twist to plain old pumpkin pie.

4 Tbs butter or margerine 1/3 cup brown sugar 1/2 cup chopped pecans 1 ready crust, graham cracker style About 2/3 of a 3.oz box cooked custard mix 1/3 cup white sugar 1 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground ginger 1/4 tsp. ground allspice 2/3 cup evaporated milk 2/3 cup milk 1 (16oz.) pumpkin puree Nondairy whipped topping, optional Chopped pecans, optional

Directions: 1. Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell. 2. Combine custard mix, white sugar, and spices in a 2-qt. saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes. 3. Pour pumpkin custard filling into pie shell and chill until firm. Garnish with nondairy whipped topping and chopped pecans.

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Bacon /Weiner Chowder

8 - 10 medium potatoes, peeled, diced, boiled, and drained 1 [15 ozs.] can of cream style corn 1 small onion, chopped, then saute 6 slices of bacon, cut up, fried and drained one pkg. of weiners/beef/chicken or turkey salt and pepper to taste

Place cooked and drained potatoes and corn into a large Dutch-oven-like pan. Add one cup of milk. If you desire a thinner chowder, increase the amount of milk. Add chopped onion, cooked bacon, and cooked and drained [sliced] weiners. Stir all ingredients all together and let simmer for about 20 minutes, stirring frequently. This will serve four people generously, and if you wish to increase the amount, just increase each ingredient to however many you may want to serve. This is delicious when served with a tossed salad, biscuits or corn bread. ENJOY!

-------------------------------------------------------------------------------- Montana Omelet serves 4.

6 large eggs 1/4 cup finely chopped onion 1/2 cup sour cream 1 cup cooked, chopped potatoes 1/2 cup chopped ham 2 tablespoons butter 1/8 teaspoon pepper 2 tablespoons cooking oil 1/4 teaspoon salt 1 cup shredded cheddar cheese

In a medium bowl, beat eggs, sour cream, salt and pepper well. In a large skillet melt butter, add meat, onions and potatoes. Stirring ocassionally, cook until onion is tender and potatoes are lightly browned. Pour egg mixture over all, liftin potatoes to let the egg mixture run under. Cover skillet and cook slowly, about 8 minutes. Divide the servings on plates and sprinkle with cheese.

---------------------- Today's Cooking Tip --------------------

Shred cheese right out of the refrigerator when it is nice and cold. When it softens it is harder to shred.

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CHOCOLATE CHIP BUNS

Source: PAKA Yeast Producers' newletter, 1999 Yield: 12 small buns

3 1/2 cups all-purpose flour 1 pkg Shimrit -or- 2 tbs dry yeast (2 envelopes) 50 gram (3 tbs) margarine 1 level tsp salt 2 heaped tbs sugar 3 heaped tbs chocolate chips 1 cup water (I had to add 2 tsp, but it's dry weather)

1 egg (for brushing)

Put all ingredients except chocolate chips in the mixer bowl and mix for 5 minutes. That took care of kneading. Dough should be smooth and supple and not sticky. Now add the chocolate chips and knead by hand to mix them into the dough. Let the dough rest for 10 minutes. Divide the dough into 12 parts. Roll each part into a rope about 12'' long and make a tie or a spiral. Place on a paper lined cookie sheet, brush with egg and let rise until doubled. Bake in moderate oven (350 F / 180 C degrees) for 25 minutes until buns are golden-brown. Enjoy Tsippi.

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Polynesian Salad

10 oz pkg of frozen peas 2, 41/2 oz cans of shrimp (drained) 1/4 cup chopped green onions 1 1/2 cups chopped celery 1 cup (uncooked) minute rice 1 pkg chow mein noodles

Bring water for rice, 3/4 cup, to a boil and add frozen peas. Cook slightly. Add rice and let set off the heat while chopping veggies and making dressing.

Dressing 1/2 cup oil 1 Tbsp soya sauce 1 Tsp salt 1 Tsp celery seed 3 Tbsp white vinegar 1 Tbsp of curry (this can be adjusted to taste) 1/2 Tsp white sugar

Mix and store in jar in fridge.

When rice mix is cool, add chopped celery, onions and drained shrimp. Refrigerate until right before serving. At serving time shake dressing well and add to rice mixture and toss well. Add chow mein noodles and mix slightly. Refrigerate leftovers. Hope you enjoy!

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Pumpkin Roll

you will need: 3 eggs 1 cup sugar 2/3 cup canned pumpkin 3/4 cup all purpose flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt

Filling:

1 pkg (8oz.) soft cream cheese 4 Tbsp. butter or margarine. Stir in 1 cup powdered sugar 1 tsp. vanilla extract. blending until smooth.

In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into a greased and waxed-paper lined 10x15 inch jelly-roll pan. Bake at 375 degrees for 15 minutes. Remove from pan.

Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. >From 10 inch side. roll cake up in towel, set aside.

Meanwhile, prepare filling. Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake.Cover with plastic wrap. Place cake, seam-side down and chill for at least 2 hours. When serving, cut cake in even slices. Garnish with mint leaves and or orange slices, If you want it is not nessary.

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When you taste this meatloaf you will understand why Diners in the northeast are so popular. This recipe comes from Junior's the legendary Dinner in Brooklyn, NY.

Baked Meatloaf With Mushroom Sauce

1-1/2 pounds ground chuck 1-1/2 pounds ground pork 1 large yellow onion, chopped (1 1/4 cups) 1 celery stalk, finely chopped 1 large green bell pepper, chopped 2 garlic cloves, minced 1/2 cup bread crumbs 1/4 cup ketchup 1 teaspoon salt 1 teaspoon white pepper 2 tablespoons unsalted butter 2 tablespoons cooking oil

Preheat oven to 350 F. Butter a 12 x 18-inch of aluminum foil. Fold the edges up to make a 8 x 14-inches and place it on a baking sheet.

Heat the butter and oil in a skillet over medium heat. Add 1 cup onions, celery, green pepper and saute for 3 minutes. Add the garlic and saute 2 minutes more, than transfer to a large bowl. Add the meat, bread crumbs, ketchup, salt, and pepper. Whisk the eggs until frothy. Add the eggs and mix until all ingredients are in corporated. Take the meatloaf mixture out of the bowl and shape into a loaf about 12-inches long, 6-inches wide, by 3-inches high. Place the meat loaf in the aluminun box and top with the remaining onions.

Bake the meat loaf until it is firm in the center, 45 to 60 minutes. Serve with Mushroom Sauce (below).

For The Mushrooms 8 ounces white mushrooms 3 tablespoons unsalted butter

For The Gravy 1/4 cup of pan drippings 1/2 cup all-purpose flour 1/4 teaspoon white pepper 2 cups beef broth 2 tablespoons dry Sherry

Clean the mushrooms and slice vertically, 1/4-inch thick.

Melt the 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and saute 4 minutes. Lower heat to low-medium. Add the garlic and saute 4 more minutes. Transfer mushrooms to a bowl, discarding garlic.

Heat the drippings in a large skillet over medium heat. Whisk in the flour and white pepper until smooth. Slowly add the beef broth continue until the sauce thickens. Add the Sherry.

Stir in the sauteed mushrooms and cook for 2 minutes.

Note. The reason I use the aluminum foil method, is a loaf pan 'cooks' it instead of baking it.

---------------------- Today's Cooking Tip --------------------

Fill muffin pans easily and neatly by using an ice cream scoop.

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Grande Marnier Carrots

2 cups carrots 1 cup of orange juice 2 tbsp of corn starch dash of nutmeg 1 oz Grande Marnier

Cook and drain carrots Combine rest ingredients (except Grande Marnier) in another pot and cook

until thick. Add Grande Marnier and toss over cooked carrots.

This recipe can easily be double. Hope you enjoy!

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Mashed Potato Cake Preheat oven to 325 deg

Cream: 2 cups sugar 1 cup butter or margarine 4 egg yolks beaten Add: 1 cup sour cream 2 tsp cocoa 1 cup mashed potatos (Cooled - don't use instant) Beat in: 1 tsp ginger 1 tsp vanilla 1 tsp soda 1/2 tsp salt Add 2 1/2 cups flour slowly Blend in: 1 cup chopped nuts (Pecans or Walnuts are best) 1 cup raisins (I prefer golden) 1 cup apples (diced - I use delicious apples-Mom used whatever was the cheapest at the time) Beat eggs white untill stiff and gently fold into batter.

Bake in tube pan until testing done. Ice w/ favorite icing or leave plain it is a treat and something you can adapt as part of your tradition.

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Chocolate Nut Truffles

1-8 oz pkg cream cheese 1/4 C. mayonnaise 1 Tbsp finely chopped onion 2 Tbsp chopped fresh parsley 1/2 tsp dry mustard couple drops Tabasco 2 C. chopped cooked ham chopped blanched peanuts

Mix all ingredients except ham and peanuts in bowl with mixer. Stir in ham with spoon. Refrigerate a few hours or overnight to mix flavours. Form into a ball (or 2 smaller ones and freeze one) Roll in chopped peanuts. Serve with crackers. : )

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Diner Style Baked Macaroni and Cheese

1 pound elbow macaroni 1 pound sharp Cheddar cheese, shredded (4 cups) 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 1/2 cups milk, preheated 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon white pepper Buttered Bread Crumb (Recipe to follow)

Cook the macaroni according to the paskage directions. Drain and set aside (Do Not rinse). Melt butter in a large saucepan; stir in flour until smooth. Cook stirring, over low heat, 3 minutes. Gradualy whisk in hot milk until smooth. Cook, stirring constantly, until mixture boils; lower heat, cook stirring frequently, until thick and smooth, about 10 minutes. Season with dry mustard, salt and pepper. Take off heat and mix well.

Combine the sauce and 3 cups of the cheese, and macaroni. Transfer to a buttered 9 x 13-inch baking dish. Sprinkle top with remaining cheese an then the buttered crumbs. Bake in preheated 350 F. oven until top is browned, about 45 minutes. Serves 6 - 8 Note. If this too large a quatity, divide between two 2-quart casseroles. bake both and freeze one for later use. You can make this fancier by frying 1/2 pound bacon until crisp. Drain, cut into 1/2-inch pieces an add to the cheese sauce.

*Buttered Bread Crumbs

3 slices firm white or wholewheat bread 3 tablespoons butter

Tear bread into pieces and make into crumbs in a food prcessor or blender. You should have 1 1/2 cups. heat butter in a skillet over medium heat. When hot, stir in the crumbs. Saute, stirring, until golden and butter has been absored, about 4 minutes.

---------------------- Today's Cooking Tip --------------------

To prevent avocado slices or pulp from turning brown toss or sprinkle with a tablespoon or two of lemon juice.

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Impossible Walnut Pie

1 1/2 cups walnuts -- toasted 3/4 cup brown sugar -- packed 1/2 cup Bisquick® baking mix 1/4 cup margarine -- softened 3/4 cup fat-free half and half 3/4 cup light corn syrup 1 1/2 teaspoons vanilla 1 cup Egg Beaters® 99% egg substitute

Preheat oven to 350 F. Toast nuts by placing them on a cookie sheet and spraying them with butter-flavored cooking spray. Toast in oven for 15 to 20 minutes, stirring them occasionally. Be care not to let them burn.

Spray a 9-inch pie plate with butter-flavored cooking spray.

Beat remaining ingredients with fork until blended. Pour into pie plate and sprinkle the nuts over the top evenly.

Bake at 350 degrees 45-50 minutes or until golden brown and knife inserted into center comes out clean. Let stand for a few minutes prior to cutting. Refrigerate any remaining pie.

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Angel Pie

1 cup sugar (divided in half) 1-1/2 cups milk 4 tablespoons flour 1 envelope plain gelatin 1/4 cup cold water 3 egg whites 1/4 teaspoon cream of tartar 1 small carton of Cool Whip 1 cup coconut 1/2 teaspoon almond extract 1 cooked pie shell

Mix 1/2 cup sugar, the milk and flour. Cook until thick. Cool slightly. Mix gelatin and cold water. Add to flour mixture. Let cool completely. Beat egg whites until they start to stiffen then add cream of tartar and slowly add the other 1/2 cup of sugar until stiff peaks form.

Fold in Cool Whip, gelatin mixture, coconut and almond flavoring. Pour into a cooked pie shell. Refrigerate for 2-3 hours before serving.

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Indian style tea (chai).

Indian Chai 1 1/2 cups water 1 cup milk 2 teabags, or 2 rounded tbsp loose tea 2 whole cloves 1/2 tsp. fennel seed 1" piece cinnamon stick 2 cardamom pods, cracked 2 rounded tbsp. sugar (or to taste)*

In a medium saucepan, add the spices to the water and heat. When it begins to boil, add the tea and sugar. Let boil for a minute, then add the milk. Bring back to a boil, then turn the heat down and let simmer for 1-2 minutes. Strain to remove the whole spices and serve. *NOTE: you can also add honey to sweeten the tea; add before serving.

-------------------------------------------------------------------------------- In a Diner you do not have time to make a stock. You take a broth and with add the proper ingredients you make you own soup.

Chicken and Rice Soup

1 quart plus 1 cup chicken broth 4 - 6 ounces chicken meat 2 celery ribs and tops, finely chopped 2 carrots, finely chopped 1 medium tomato, finely chopped 1/3 cup white rice 1 medium onion stuck with 1 whole clove 1/2 teaspon dried parsely 1/8 teaspoon salt 1/8 teaspoon pepper

Put the broth in a large saucepan over medium heat, for 4 or 5 minutes. Add all other ingredients and bring to a gentle boil for 20 minutes. Discard the onion and clove. Dice chicken meat and return to soup. Serves 4 to 6

---------------------- Today's Cooking Tip --------------------

Wrap fresh herbs in a damp paper towel, then in plastic, and refrigerate. They'll keep a week.

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Crescent Cookies

1/2 lb. butter 1/2 cup confectioners sugar 1 tsp. vanilla 2 cup sifted flour 1 cup chopped pecans ( finely chopped)

Cream butter mixer, add sugar and beat sugar until well blended. Add vanilla, nuts, and flour. Place in refrigerator for an hour. Shape small pieces of dough into crescents on ungreased cookie sheets. Bake at 350* about 20 min. as soon as crescents are removed from the oven, roll them in pwd sugar, which forms a coating and looks like confectioners frosting. Makes about 3 doz. * when storing, place waxed paper between layer.

--------------------------------------------------------------- Cheese Cake

Preheat oven 350 degrees zwyback cookies or graham crackers butter 3 - 8 oz. cream cheese 1 cup heavy cream 1 cups sour cream 4 eggs 1/2 tsp lemon juice 1/2 tsp vanilla 1 1/2 cups sugar 1 can Comstock Pie filling (cherries/blueberries etc.)

Crust - Crush zwyback cookies (12) and add 4 Tbs. butter and 1 1/2 c. brown sugar. ( Can use graham crackers to your own liking) Put all in a springform pan which is buttered on bottom and all sides. Mix together 3 - 8 oz. cream cheese at room temp. Cream it and add 1 1/2 c. sugar. Add eggs one at a time and beat in 2 c. sour cream, 1 c. heavy cream, 1/2 tsp. lemon juice, 1/2 tsp. vanilla. Pour all in pan over crumb mixture. Bake 1 hour. Turn off oven and let sit in oven for additional hour. Place on rack to cool and add 1 can of pie filling.

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Oeuf en Cocotte (Baked Eggs)

Small handful chopped / diced bacon Chives 2 eggs 1 tablespoon cream black pepper Small handful of grated tasty cheese Preheat oven to 180C Butter a ramekin dish or small ovenproof dish. Scatter the bacon pieces and some chives into dish. Carefully break the eggs into the dish. Add cream, salt & pepper Scatter cheese over top. Place ramekin dish in a baking tray of warm water. Cover with foil. Bake for 10 minutes. Check to see if cooked. The whites should be set. Return for 2 minutes if not. Be careful not to let the eggs become leathery. Garnish with chives. Serves 1

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Chicken Fingers with Honey Mustard Sauce

Dipping batter* Honey mustard sauce* 4 boneless, skinless chicken breasts halves Oil for frying

For the chicken breader

1 3/4 cups all-purpose flour 1/4 cup yellow corn meal 1 tablespoon baking powder 2 tablespoons cornstarch 1 tablespoom sweet paprika 1 1/2 teaspoons dried thyme 1 teaspoon white pepper 5 large eggs 1 1/2 cups milk

Make the dipping batter. Make the honey mustard sauce and regrigerate. Meanwhile, rinse the chicken, pat it dry with paper towels, and cut into fingers about 4-inches long and 3/4-inch wide. Mix all the ingredients for the chicken breader in a large shallow dish.

Dip the chicken fingers in the batter, then roll them in the chicken breader, coating each piece evenly. Refrigerate fingers for 15 minutes to firm the coating. Meanwhile heat 1-inch of oil in a large heavy skillet (an cast iron skillet is best). Fry the fingers in 2 or 3 batches, until golden brown, turning once, 8 to 10 minutes total for each batch. Transfer the chicken to a cooling rack to drain.

*Dipping batter

2 cuos all-purose flour 1/4 cup yellow cornmeal 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon white pepper 5 large eggs 1 1/2 cups milk

In a small bowl mix the flour, cornmeal, salt, garlic powere, baking powder, and white pepper. Whisk the eggs and milk in a medium-sized bowl until thick and light yellow, about 2 minutes. Add the flour mixture to the egg mixture and whisk just until the flour disappears and the batter is smooth, about 1 minute. Let the batter stand for 15 minutes to thicken up. Note. This batter is also good for fish and onion rings.

*Honey Mustard Sauce

2/3 cup Dijon Mustard 2 tablespoons honey 1 tablespoon apple cider vinegar

Mix all ingredients in a small bowl. Like the Dipping Batter this also good for fish.

---------------------- Today's Cooking Tip --------------------

In general, 1 pound of fresh berries equals about 4 cups or 1 quart. Usually 1 pint equals about 2 cups

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Carrot Pie

1 heaping C. cooked, mashed carrots 1 tsp. cinnamon 3/4 C. sugar 1 tsp. vanilla 2 eggs 1 Scant C. milk

Bake pie shell @ 400 for about 5 min's. so it's not real doughy. Mix together all ingredients, ADDING milk last. Pour mixture into partially cooked pie shell. Bake @ 400 for 10 minutes turn oven down & bake @ 350 for 40-45 mins. Cool Garnish with cool whip or Ice cream. This can be served with dinner or as a dessert.

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NUTMEG APPLE CINNAMON APPLE CAKE

5 cups apples, peeled, cored and sliced (about 4 large apples) 2 tsp lemon zest 2-1/4 cups sugar 1/2 tsp ground nutmeg 1 tsp ground cinnamon 1/2 tsp ground allspice 3 cups cake flour 1 tsp salt 1 Tbs baking powder 1/2 tsp baking soda 2 sticks unsalted butter, softened but still firm 4 eggs 2/3 cup milk 2 tsp pure vanilla extract

Heat oven to 350 degrees. Grease and flour a 10-inch tube pan. Toss apples with lemon zest, 1/4 cup of the sugar, nutmeg, cinnamon and allspice.

Whisk together the flour, salt, baking powder and baking soda. In a separate bowl, beat the butter until pale and fluffy, about 2 minutes. It is easiest to do this with an electric mixer, but it can be done by hand with a whisk. Gradually add the remaining 2 cups sugar and beat for an additional minute. In another bowl, beat the eggs until light colored, about 3 minutes. Add the milk and vanilla to the egg mixture and beat to combine. Add both the flour and egg mixtures to the butter/sugar mixture in 3 batches, beating on the lowest speed until just combined after each addition. Do not overmix.

Pour 1/3 of the batter into the bottom of the prepared pan and spread to cover. (The batter will be very thick.) Add 1/2 of the apples in an even layer. Using a rubber spatula, add another 1/3 of the batter in globs over the apples and smooth a bit.

Do not worry about making an even layer of batter: during baking, the batter will melt and form a smooth layer. Next, add the rest of the apples and then top with the remaining batter. Smooth the top a bit with the spatula (it won't be perfectly smooth) and place in the heated oven. Bake 50 to 60 minutes or until the top springs back when lightly pressed

and when a cake tester comes out clean. Let stand in pan on a cooling rack for 10 minutes and then remove from pan. Let cool at least 30 minutes before serving.

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Poppyseed Turkey Casserole

1-1/2 lb cooked turkey 2 sticks margarine 2 cans cream chicken soup 2 Tbls poppyseeds 2 rolls of ritz crackers 'crumbled' 1-16oz sour cream

Line the bottom of a 9 by13 in pan with turkey. Mix soup and sour cream and spread over turkey Melt the margarine mix with crumbled crackers and poppyseeds Spread all over top and bake at 400degrees for 30 minutes. Great for left over chicken too!!!!

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Today's recipes are two hearty breakfast dishes.

Cookhouse Eggs

6 slices bacon 1/4 cup onion, chopped 4 cups chopped cooked potatoes 1/4 cup whiskey 4 eggs Salt and pepper Garlic powder

In a large skillet, cook bacon until crisp. Remove, crumble and set aside. Pour off bacon fat, reserving 3 tablespoons in skillet. Over medium heat add the potatoes, sprinkle lightly with salt, pepper and garlic powder. Cover and cook for 5 minutes. Mix onions with potatoes; Cook, stirring occasionally, for 4-5 minutes. Push potatoes to edges of pan. Add 1 tablespoon of bacon fat and the whiskey to the center of the skillet; bring to a boil and simmer for 30 seconds. Drop eggs into center of skillet. Sprinkle them with crumbled bacon; cover and cook until eggs are done the way you like them. ---------------------------------------

Banana-Stuffed French Toast

2 tablespoons plus 1/4 cup unsalted butter 2 tablespoons plus 1/2 cup sugar 2 tablespoons water 2 large ripe bananas, peeled, cut into 1/2-inch-thick rounds 1 1-pound unsliced loaf egg bread, ends trimmed, bread cut into 6 slices (each about 1 1/2 inches thick) 2 cups whole milk 6 large eggs 2 1/2 teaspoons ground cinnamon 1/4 teaspoon vanilla extract Maple syrup

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool.

Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.

Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

---------------------- Today's Cooking Tip --------------------

Do not use newspapers, brown grocery bags, or recycled paper towels in the microwave. All may contain metal fragments that could spark a fire.

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This bread has the most wonderful aroma - you'll hardly be able to wait until it's out of the oven to eat it!

Cheddar Crown Onion Bread

1 16 oz. package Pillsbury Hot Roll Mix 8 ounces shredded sharp cheddar cheese 1 cup water, heated to 120-130 F. 2 tablespoons oil 1 egg 2 tablespoons chopped fresh chives, or 2 teaspoons freeze-dried chives 3 tablespoons margarine or butter 1/2 cup finely chopped onions

Generously grease 12-cup Bundt pan. In a large bowl, combine flour mixture with yeast from foil packet and cheddar cheese; mix well. Stir in hot water, oil, egg and chives until dough pulls away from the sides of the bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead for 5 minutes until smooth, sprinkling additional flour over surface if necessary to reduce stickiness. Cover dough; let rest 5 minutes.

Meanwhile, melt margarine in a small skillet over medium heat. Add onion; cook and stir 3 to 5 minutes or until onion is tender. Divide dough into 32 equal pieces; shape each piece into a ball. Brush half of the onion mixture in bottom of greased pan. Arrange half of dough balls over onions in pan; top with remaining onion mixture and dough balls. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 F) for 30 minutes or until almost doubled in size.

Heat oven to 375 F. Uncover dough. Bake at 375 F for 20 to 30 minutes or until golden brown. Immediately invert pan over wire rack to remove bread. Cool slightly on wire rack. Serve warm.

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Butternut Bisque

1 Tbl. oil 3 Med leeks 2 Large cloves garlic chopped 1 Large butternut squash, peeled, seeded and cut into 2" chunks 4 - 4 1/2 Cups chicken broth 1/2 tsp. nutmeg 1/2 tsp. cumin 1/2 tsp. salt 1 1/4 Cup corn Pepper to taste

Heat oil, add leeks & garlic and cook until tender. Add squash and 4 C.

broth, nutmeg, cumin, salt, and pepper. Simmer 25 min. Strain vegetables, reserving liquid. Put vegetables in the blender, adding a little liquid. Make into puree and return to pan with reserved liquid. Add corn and heat. Makes 16 cups. Per cup: 65 calories and 2 grams fat.

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Chocolate Jar Cakes

8 pint-sized wide mouth canning jars 1 stick plus 3 T. unsalted butter 3 C. sugar 4 eggs 1 T. vanilla 2 C. applesauce, unsweetened 3 C. flour 3/4 C. unsweetened cocoa powder 1 t. baking soda 1/2t. baking powder 1/8 t. salt

Prewash canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well

after each addition. Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325 degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly). Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum sealed and free from mold. To enjoy the best flavor, try to eat all canned cakes within 6 months.

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Tortino di Pomodori Verdi - Green Tomato Frittata

4 green tomatoes flour 1/4 cup extra-virgin olive oil 5 eggs salt and pepper

Cut the tomatoes into 1/2" thick slices; dredge in the flour. Heat the olive oil in a wide skillet. Fry the tomato slices until golden on both sides. You may have to fry the tomatoes in two batches. Arrange the tomatoes in concentric circles in the skillet, beat the eggs with the salt and pepper, pour them over the tomatoes, lower the heat, and cook until the eggs are set. Serve hot or at room temperature. Serves 4

---------------------- Today's Cooking Tip --------------------

Refrigerate eggs in their original carton. Don't wash them; they contain a natural film that protects against spoilage. Use fresh eggs within four weeks of purchase.

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Crockpot Beef Dip

I use a rump roast (I sometime brown it before putting the crock pot.) 1 can beef broth 1 can beer (any kind) 1 teaspoon of sugar 1 package onion soup mix

Put in crockpot and cook on slow for 8 hours. It is really delicious. Everyone I have given the recipe too really enjoys it.

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Chicken-Sausage casserole.

8 chicken breasts (with skin & bone) ... ....or a cut up fryer(s) will do, if you're not partial to white meat 2-3 lbs italian sausage - no fennel about 5-6 potatoes (depending on size) peeled and quartered 3-4 bay leaves 1/2 tsp. basil pepper

Clean chicken pieces thoroughly, and season each piece with pepper. Cut the sausage into "bite" size pieces, and place chicken,sausage and potatoes into a roasting pan (just cover the bottom of roaster with water). Scatter the bay leaves, and sprinkle with basil. Cook covered at 375 degrees, about 2 1/2 - 3 hrs, or until chicken cooked through and potatoes are done. Serve with dinner rolls or a soft

Italian loaf. Serves 4-6.

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Pioneer Beans

1 lb dried lima beans 1 lb smoked sausage (I prefer keilbasa) sliced 1 bunch green onions,chopped 1/2 tsp garlic powder 3/4 tsp tabasco or hot sauce 4 beef bouillon cubes water to cover

Soak beans in water over night or boil for 2 minutes,cover, and let sit for 1 to 2 hrs. Discard soaking water. Combine all ingredients and bring to a boil. Cover and simmer on low for 1 1/2 to 2 hrs, stirring occasionally. Serve with a salad and rolls or cornbread, or whatever you like. Hope you enjoy!

-------------------------------------------------------------------------------- Castagne al Forno - Roasted Chestnuts

Chesnuts are used many ways in Italian cooking. Chestnut flour produces a delicious pasta; tge classuc Monte Biancao is made with pureed Chestnuts; and ground-up Chestnuts are combined with herbs and spices for stuffings.

2 pounds Chestnuts

Preheat oven to 450 F. With a small sharp kife, cut an X in the top of each chesnut, to prevent

it from exploding in the oven. Spread the chestnuts on a baking sheet and roast them for 15 to 20 minytes or until the shells are puffed and split. Transfer the chestnuts to a bowl and let sit until cool enough to handle. Crack the shells with your hands or use nutcracker and picks to remove the meats. Servers 4 to 6

---------------------- Today's Cooking Tip --------------------

Dried herbs and spices will keep for months when they're tightly covered

and stored in a cool, dry place.

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Blue-Ribbon Cranberry Chicken

1 16-ounce can whole cranberry sauce 1 8-ounce bottle reduced-calorie Russian salad dressing wit hhoney (about 1 cup) or regular Russian salad dressing 1 envelope regular onion-soup mix 1 2 1/2- to 3-pound broiler-fryer chicken, cut up Hot cooked rice (optional) Fresh rosemary (optional)

1. In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse chicken; pat dry with paper towels. Remove and discard skin, if desired. Arrange pieces in one layer in a 13x9x2-inch baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight.

2. Bake the chicken mixture, uncovered, in a 300° oven about 1 1/2 hours

or till the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, coooked rice, if desired. Garnish the chicken with fresh rosemary, if desired. Makes 4 servings.

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Sweet Potatoe Souffle' Mix together: 2 cups mashed sweet potatoes 1 cup sugar 1 cup evaporated milk 3/4 cup butter 2 eggs 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Bake at 400 degrees for 20 minutes Mix together then rumble over top: 1/2 to 1 cup Brown sugar 1 cup chopped pecans 3/4 cup butter 1 cup corn flakes crumbs Bake 400 degrees for 15 minutes

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Mincemeat Shortcake Pie

12 shortcake biscuits, crushed 3 Tblsp. melted butter 1-3 oz. pkg Dream Whip 1/2 c. milk 1 c. drained mincemeat 1 tsp. brandy or rum extract candied cherries

Combine crumbs and melted butter. Press into a 9" pie plate. Prepare Dream Whip with the 1/2 c. milk. Gently fold in brandy and mincemeat. Turn into shell. Chill at least 3 hours. Decorate with candied cherries before serving.

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This an intersting main dish. If you do not want to use sausage. use ground beef and add 1/8 teaspoon of fennel seed.

Baked Cavatelli with Italian Sauasage and Eggplant

1 pound bulk Italian sausage 1 large onion, finely chopped 2 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 2 medium (3/4 pound) eggplants, peeled, cute into 3/4-inch cubes 2 8-ounces cans tomato sauce 1/2 cup water 8 ounces Cavatelli (narrow shell pasta) 1 cup (4-ounces) shredded mozzarella 2 tablespoons chopped fresh Italian parsely (2 teaspoons dried)

Preheat oven to 400 F. Grease a 2-quart casserole. Heat a large skillet over medium-high heat. Add sausage, breaking into pieces. Fry 4 to 6 minutes or until browned. Add onion, garlic and red pepper flakes; cook 1 minute.

Add eggplant; cook 4 minutes while stirring. Add tomato sauce, water and pepper; mix well. Cook 10 minutes.

Meanwhile cook cavatelli according to package directions.

Drain cavatelli; toss with sauce. Place half of eggplant mixture in casserole dish. Top with half each of parsely and mozzarella. Cover with other half of eggplant mixture. Top with remaining parsely and mozzarella. Cover with foil and bake for 15 to 20 minutes. Serves 6

---------------------- Today's Cooking Tip --------------------

Because artificial sweeteners have unique attributes, they should not be used in a recipe in place of sugar unless a recipe calls for them specifically.

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Grandma's Cheesecake

sponge: 4 eggs, separated 1/2 cup sugar 3/4 cup self-raising flour (or all-purpose with 1 level tsp baking powder) juice and grated zest of one lemon 1 tbs oil

Mix egg yolks, sugar, flour, lemon and oil. Beat the egg whites stiff and carefully fold into the mixture. Spoon into a greased springform pan and bake in moderate oven about 20 minutes. Cool at least 1/2 hour.

topping: 2 x 8 oz pkgs white cheese or lowest-fat cream cheese 1 cup yogurt or sour cream 1/2 cup sugar 1 stick butter, melted 1/2 tbs vanilla sugar or extract 1 cup canned fruit - peaches, apricots, pineapple or a mix, sliced (optional)

biscuit crumbs (Petit Beurre)

Mix all ingredients except the fruit and spoon over the sponge in the pan. If using fruit, arrange fruit slices on the sponge under the cheese. Sprinkle a thick layer of biscuit crumbs (or crushed wafers or similar). Or frost with melted chocolate. Chill for a few hours until the cheese sets, and take off the pan sides.

This cake is even better after 1-2 days, when the cheese/cream moisture soaks into the sponge.

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Sweet Potato Casserole

3 cooked and mashed sweet potatoes 1 cup sugar 1/2 cup butter or margarine 3 eggs, beaten 1 Tablespoon vanilla

Topping 1/2 cup brown sugar 1/2 cup flour 1/2 cup butter or margarine, cut in small pieces 1 cup nuts, chopped

Mix potatoes, sugar, butter, eggs and vanilla. Place in a greased 13X9 casserole dish.

For topping, mix brown sugar, flour, butter and nuts. Sprinkle over top of potato mixture.

Bake at 350 for 25 minutes.

Note: for a less sweet and more chunky casserole, slice the potatoes and

saute in a little butter until golden brown. Top with the topping and bake until potatoes are tender and topping is golden.

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Cariofi Alla Giudia.

8 samll tender artichokes, trimmed juice of 1 lemon salt and pepper 1 cup of virgin olive oil for frying

Trim the tough ends of each leaf of the artichokes. Remove the tiny inners leaves and hairy inner choke without breaking the boom. Drop into a bowl of water with the lemon juice. Blot dry. Press the leaves wide open against the counter., seaon inside with salt and pepper. Heat the olive oil in a wide skillet. Add the articokes upside-down, leaves first. Cook over low heat, keeping them pressed to the bottom of the skillet, until browned. Turn over, cook the bottoms until tender. Return to the upside-down position. Raise the heat to high, sprinkle with drops of cool water, and cook 1 minute more. Remove to paper towels, drain, and season with salt and pepper. Serve immediately. Serves 4

---------------------- Today's Cooking Tip --------------------

To keep asparagus its freshest, wrap the bases of the fresh asparagus spears in wet paper towels and keep tightly sealed in a storage container in the refrigerator for up to 4 days.

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KELLOGGS CRISPIX MIX

7 C. Kllogg's Crispix cereal 1 C. mixed nuts (dry roasted may be substituted) 1 cup pretzels 3 Tbs margerine, melted 1/4 tsp each garlic and onion salt 2 tsp lemon juice 4 tsp worcestershire sauce

preheat oven to 250 degrees combine cereal,pretzels and nuts in a 13x9 in baking dish, set aside in a bowl stir remaining ingredients gently stir in spices and margerine into cereal mix till fully coated bake for 45 min, stiring every 15 min. spread on paper towels till cool store in air tight container. ENJOY

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CRANBERRY SALAD

2 pounds fresh cranberries 2 cups tokay grapes 1 C walnuts 2 C chopped celery

Grind cranberries and mix with 1 C sugar. When sugar is dissolved, drain for four hours. Halve grapes and remove seeds. Dice celery very small. Combine all. Whip 1 ½ C cream and sweeten with 2-4 Tbsp sugar, depending on the sweetness desired. Fold into fruit. Chill till served, at least 1 hour.

We have substituted other kinds of grapes with good results. Some people like drained crushed pineapple in this, and we like 2 cups of whipping cream. Be sure to drain the cranberries for at least 4 hours after mixing with the sugar.

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Crab Dip

1 lge pkg cream cheese 1 tsp mild curry 1lb lump crabmeat juice of 1 lemon 3 scallions diced chives pinch Old Bay Seasoning

Cream all together over low heat.Serve with saltines or Rye crackers

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Rao's, resturant in NYC has been family run for 100 years in the same location. A mere 10 tables, they are booked by the rich and famous, a year in advance! Their recipes are simple, the results are delicious.

Scarola e Fagiola - Escarole And Beans Soup

1/2 cup fine olive oil 1 garlic clove, minced 1 cup chicken broth 4 cups cooked cannellini beans* 2 large bunches escarole, cooked and chopped Salt and pepper to taste Grated Pecorino cheese

Heat oil in a large sauce over medium heat. Add garlic and saute for 2 minutes.

Stir in beans. Then add broth, escarole, salt and pepper. Lower heat and cook for about 5 minutes or until hot, adding additional both if you desire a thinner soup.

Serve with a sprinkle of Pecorino Romano cheese. Serves 6 to 8

*Cooking dried beans. Presoak beans in ten times as much water as beans for, at the minimum, 4 hours. iscard soakinf water and place in a large saucepan with cold water to cover by at least 2 inches. Bring to a boil over high heat. Lower heat and simmer 1 1/2 hours, adding water as necessary. Do Not add salt as it will toughen the beans. If you don't have the time canned canellini beans are often of excellent quality.

------------------------------------------------ Chicken and Vegetable Casserole

3 cups Zucchini, cut in 1/4" slices 2 Small Tomatoes, cut in thin wedge 2 tablespoons Snipped Parsley 1/8 teapsoon Garlic powder 2 tablespoons Butter 1 Onion * 4 tablespoons Sliced pitted ripe Olives 2 tablespoons Snipped fresh Basil ** 4 Medium Chicken Breast halves ***

* Thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with butter. Sprinkle chicken breast halves with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake, covered, in a 350 F. oven about 40 minutes or till chicken is no longer pink.

---------------------- Today's Cooking Tip --------------------

For 1 cup cracker crumbs you will need 28 saltines, 14 graham crackers, or 24 rich, round crackers.

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Danish Puff

Pastry: 1 cup flour 1/2 cup butter 2 Tbs. warm water

Cut flour into butter. Add 2 Tbs. water and mix like a pie crust. Roll into ball and divide in half. Pat with hands into 2-3" x 12" strips on ungreased cookie sheets.

Filling: 1 cup water 1/2 cup butter 1 tsp. almond extract 1 cup flour 3 eggs

Bring 1 cup water and 1/2 cup butter to rolling boil. Add 1 tsp. almond extract. Remove from heat. Immediately beat in 1 cup flour. Then add 3 eggs, one at a time, and beat till smooth and thick. Divide in half and spread evenly over each strip of pastry. Bake about 60 minutes at 350 F until golden. Cool.

Frosting: 2 cups powdered sugar 1 Tbs melted butter 3-4 Tbs. milk 1 tsp. almond extract

Slivered almonds Maraschino cherries

Mix powdered sugar, butter, milk, and almond extract till smooth. Frost pastries. Top with slivered almonds and halved maraschino cherries.

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"This Ain't Your Grandma's Fruitcake"

1 large bag of large marshmallows 2 sticks of butter or margarine 1 box of graham crackers, finely crushed 1/2 lb of candied pineapple (8 oz.), chopped 1/2 lb of candied cherries (8 oz.), chopped 4 cups of pecans, chopped

Choose a pan or pans. I've heard that springform pans work best but I've

used regular round cake pans and square cake pans. I guess it depends on

your presentation preference. Spray pan(s) well with non-stick cooking spray.

In a large heavy saucepan or double-boiler, melt the two sticks of butter and bag of marshmallows together over low heat stirring often. This takes a little while but you can get the other ingredients together while you're waiting.

In a large bowl, combine the crushed box of graham cracker (the finer the better), the chopped candied fruit and the chopped pecans.

When the marshmallow/butter mixture is melted and cooled, pour over dry ingredients. Now this is the fun part that kids can help with. First, wash your hands really well but keep them slightly damp or coat lightly with non-stick spray. Now, mush everything together with your hands. This really cannot be done any other way! Pack tightly in your pan(s). It should be very thick in the pan(s) like fudge. Refrigerate at least overnight.

This is very rich and dense so it's best served in small pieces (like fudge). Keep refrigerated.

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Pita Filler

1 1/2 eggplants 3 Tbsp. olive oil 2 cloves garlic, minced 1 bell pepper, chopped fine 1 12oz can tomato sauce 1 tsp. ground cumin 1/4 tsp. cayenne pepper 2 tsp. each sugar and salt 1/4 c. red wine vinegar 1/4 c. cilantro, chopped fine(or 2 tsp. dried cilantro)

Cut ends from eggplant and dice. In large frying pan heat oil to medium high; add eggplant, garlic and bell pepper. Saute until they begin to soften. Add remaining ingredients. Cook, covered, for about 20 minutes. Chill at least three hours. Serve with pita bread.

-------------------------------------------------------------------------------- Cristini de Caponata ( Caponata-Topped Crostini )

1 long loaf Italian bread 1 garlic cove peeled 1/4 cup extra-virgin olive oil 1 eggplant, diced 1 zucchini, diced 1 stalk celery, diced 4 black olive, chopped 1 tomato, peeled, seeded, and diced 1/4 teaspoon salt 1 teaspoon minced oregano

Prehwat oven to 450 F. In a skillet, cook the garlic in the olive oil until golden. Discard the garlic. Add the eggplant, zucchini, and the celery, and cook for 6 ninutes. Fold in the tomato. Add the olives, salt, and oregano, and cook for 8 minutes. Cut the bread in half lengthwise. Slice each half into 6 slices. Toast the 12 crostini in the oven 8 to 10 minutes, top with capanota, and serve.

=---------------------- Today's Cooking Tip --------------------

To make a baked recipe lower in fat, substitute buttermilk for sour cream. It is as tangy flavored with much less fat and calories.

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Sweet Potato Supreme 4 c. cooked and mashed sweet potatoes 2 tbsp. cream or milk 1 tsp. salt 1/4 tsp. paprika 1/2 c. brown sugar, packed 1/3 c. butter 1 c. pecan halves to cover casserole

Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole dish. Make the topping by heating brown sugar and butter over low heat stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted or the topping will harden when the casserole is heated). Spread topping over potatoes and cover with pecan

halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before serving. Serves 6-8.

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MOCK RASPBERRY JAM

2,3 or 4 cups chopped green tomatoes(chop in blender or food processor) 2,3 or 4 cups granulated sugar(use the same amount of sugar as tomatoes) 1 (4-serving size) package or for larger batches 1 (6-serving size) package raspberry(or strawberry) gelatin

In a large saucepan, bring tomatoes and sugar to a boil. Simmer 20-30 minutes. Stir in raspberry gelatin. Mix well and pour into clean, hot jars. Store in refrigerator.

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Danish Puff

Pastry: 1 cup flour 1/2 cup butter 2 Tbs. warm water

Cut flour into butter. Add 2 Tbs. water and mix like a pie crust. Roll into ball and divide in half. Pat with hands into 2-3" x 12" strips on ungreased cookie sheets.

Filling: 1 cup water 1/2 cup butter 1 tsp. almond extract 1 cup flour 3 eggs

Bring 1 cup water and 1/2 cup butter to rolling boil. Add 1 tsp. almond extract. Remove from heat. Immediately beat in 1 cup flour. Then add 3 eggs, one at a time, and beat till smooth and thick. Divide in half and spread evenly over each strip of pastry. Bake about 60 minutes at 350 F until golden. Cool.

Frosting: 2 cups powdered sugar 1 Tbs melted butter 3-4 Tbs. milk 1 tsp. almond extract

Slivered almonds Maraschino cherries

Mix powdered sugar, butter, milk, and almond extract till smooth. Frost pastries. Top with slivered almonds and halved maraschino cherries.

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Massa Suvada - Portugese Sweet Bread

Scald 1 cup milk. Add 1 cup sugar, 1/2 cup butter (not shortening), 1-1/2 teaspoons salt, and stir until butter melts and sugar dissolves. Cool. Soften 1 package or 1 cake yeast in 1/4 cup warm water. Add to cooled milk mixture. Transfer to large bowl. Beat in 4 eggs. Add 1/2 teaspoon mace and 1/2 teaspoon lemon extract (optional); stir in 5 to 6 cups flour. Dough should be firm and only slightly sticky. Turn onto floured surface and knead until smooth and elastic. When it's a round ball and feels as smooth as a baby's behind, it's OK.

Place dough in a greased bowl covered with waxed paper and a clean cloth. Let rise double slowly, 3 to 4 hours in a cool place, or overnight in the refrigerator. When the dough is well risen, punch down, re-cover, and let rise again, 1-1/2 to 2 hours.

Punch down again, shape 2 loaves, and place in greased pans or on greased sheet. Cover and let rise double, about 1 hour. Bake at 400° F for 10 minutes, then reduce heat to 375° F and bake until loaves are well browned and sound hollow when tapped, 35 to 40 minutes. Cool on rack.

---------------------- Today's Cooking Tip --------------------

When a recipe doesn't specify type but calls for sugar, use the white granulated kind. Measure it by spooning it into a cup and leveling it off.

---------------------------- PARTY MIX (microwavable!)

1 C. Oleo 3 T. Worcestershire Sauce 2 teas. Seasoned Salt 1/2 teas. Garlic powder 1 or 2 teas. Curry powder (I use 2!) 1/4 teas. Tabasco sauce In a large plastic bowl, microwave on HIGH for 1 to 1 1/2 minutes, 'til melted. Stir 2 or 3 times to assure that all spices and butter are dissolved / melted.

Mix together the following: 4 C Corn Checks 4 C Wheat Checks 4 C Rice Checks 4 C Thin Stick Pretzels 3 C Nuts - Mixed (your favorites... peanuts, cashews, pecans, almonds, etc.)

Mix above ingredients together well, then add to previous oleo mixture, stirring well to coat. Microwave in the largest plastic bowl that will fit into your microwave. Microwave 6 to 9 minutes, stirring every 3 minutes or until evenly toasted. Spread several thicknesses of newspaper on counter top and place paper towels on top to absorb excess fat and to allow to cool.

Store in gallon jars, or containers of your choice. Glass or plastic gallon jars can be obtained at local restaurants that serve pickles, mayo, mustard, etc. Enjoy!!

---------------------------- CHICKEN CHEDDAR MELT

2 lbs. boneless chicken breasts 1 can Cream of Mushroom Soup 1 medium container Sour Cream (I think it's a 16oz.) 1 large block of Sharp Cheddar Cheese (or two packs of shredded cheese) Seasoned Salt Black Pepper 2 Cups white rice

Cook rice as usual. Preheat oven to 350 degrees. Stir mushroom soup, sour cream, pepper, seasoned salt (to taste) in a large bowl until completely mixed. Set aside. Cut thawed chicken into 1 inch cubes. Stir 3 or 4 tablespoons of mixture in with the chicken until coated. In a medium baking pan, arrange chicken pieces so that each piece is resting in the pan. Bake until all chicken is white and no pink is showing (approx. 5 mins).

Add 2/3 of shredded cheese to soup mixture. Stir well and add to chicken. Stir until all pieces of chicken are loosened from pan. Bake uncovered for 20 mins. Add remainder of cheese as a topping and increase heat to 425. Bake until cheese is browned.

Serve over rice with crackers

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Coconut Chocolate Meringue Bites - Betty Crocker Cookie Book

Ingredients: 3/4 cup butter 1/2 cup brown sugar (packed) 1/2 cup granulated sugar 3 eggs, separated 1 tsp. vanilla 2 cups flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 package (6 oz.) semi-sweet chocolate pieces 1 cup flaked or grated coconut 3/4 cup coarsely chopped nuts 1 cup brown sugar (packed)

Directions: Heat oven to 350 degrees. Grease an oblong pan, 13/9 1/2x2 inches. Mix

butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, egg yolks and vanilla. Beat 2 minutes on medium speed of mixer or 300 vigorous strokes by hand, scraping bowl constantly. Measure flour by dipping or sifting. Blend flour, baking powder, baking soda and salt together, mixing thoroughly. Spread or pat dough in pan. Sprinkle with chocolate chips, coconut and nuts. Beat egg whites until frothy; add 1 cup brown sugar, gradually and beat until stiff. Spread over nuts. Bake for 35 to 40 minutes. Do not overcook, or the meringue will be too dry. Cool, then cut into bars carefully. Makes 40-60 bars.

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This another recipe where the work is done the night before.

Apple And Spice Baked French Toast

1 large loaf French or Italian bread 8 large eggs 3-1/2 cup milk or light cream 1 cup sugar 1 tablespoon vanilla 3 teaspoon cinnamon 1 teaspoon nutmeg 6 to 8 medium-sized cooking apples (Cortland, Macintosh, or Granny Smith) 2 tablespoons butter

Slice bread into 1-1/2 inch slices. Spray 9 x 13-inch glass pan with corn oil or non-stick spray. Place bread in glass dish, placing tightly together. In separate bowl, beat together eggs, 1/2 cup sugar, milk, and vanilla (by hand, with whisk, for about 30 seconds). Pour one half of egg-milk mixture over bread. Peel, core, and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg-milk mixture evenly over apples. Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight.

Next day, preheat oven 350 degrees.

Uncover dish and bake in oven for 1 hour. It will rise high and brown nicely. Remove from oven and allow to rest for 5 to 10 minutes before serving. Cut into squares and serve with warm maple syrup.

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Maple Leaves

1 c. butter (no substitutes) 2/3 c. packed brown sugar 1/2 tsp. baking soda 1/4 tsp. salt 1 egg 1/4 c. maple syrup (or maple flavoured syrup) 1 tsp. vanilla 1 c. whole wheat flour 1-1/2 c. all purpose flour Maple Sugar Icing (follows)

Beat butter in large mixing bowl with electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt, beat until combined. Beat in egg, syrup and vanilla. Beat in whole wheat flour and as much of

the all purpose flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 3 hours or until easy to handle. Roll each portion of dough on a lightly floured surface till 1/8" thick and cut with floured leaf shaped cookie cutter. Place one inch apart on an ungreased cookie sheet. Bake in a 375' oven for 7-8 min. or until edges are firm. Transfer cookies to wire rack to cool. Spread with icing and place in airtight container and store at room temp for up to 3 days.

Maple Sugar Icing

Stir together 2 c. sifted powdered sugar, a few drops of maple flavouring and 2 tsp. milk. Add additional milk, a teaspoon at a time until icing can be drizzled. Divide into three portions. Using paste food colouring, colour one portion green, one portion gold and one portion dark red. Using a clean small paintbrush, brush some of each colour on each cooled cookie.

Makes about 54 (2-1/2 - 3" cookies

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This is a tasty Chicken 'n Dumplings, southern style, that is easy to prepare and great on cold days!

Boil 4 chicken breasts (with skin) for 60 minutes in:

1 tbs chicken bouillon ½ tsp ground white pepper 1/2 tsp sage 2 medium chopped yellow onions 1/2 tsp dill weed 6 chopped celery stalks w/leaves 2 bay leaves 2 tsp chopped garlic 2 tsp parsley flakes salt to taste.

When you pull the chicken out to cool, make dumplings:

2 c Bisquick Reduced Fat ½ tsp sage 3/4 c skim milk 1 tbs chopped chives 1 tbs olive oil ½ tsp salt

Stir until it turns to dough. Turn out on floured countertop, dust with flour, roll out to 1/8" thick. Cut into thin strips, around ¼" wide, as long as you like.

Bring broth back to boil and put cut up chicken in. Drop dumplings into boiling broth one at a time. DO NOT STIR!!!!! Cover, lower to med-low, and cook for 20 minutes without lifting lid.

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Cauliflower Van Blanc

1 large head of cauliflower cut into wedges 2 cups tomatoes cut into wedges 2 T white wine salt and pepper 1/2 cup melted butter 1/4 cup dry fine bread crumbs 1/2 c grated parmesean cheese

Separate cauliflower into flowers, cook until done, firm not mushy. Butter a casserole dish, place in cauliflower, arrange tomatoes on top around outer edges. Sprinkle wine on top , salt and pepper to taste, add 1/4 cup of butter. Blend bread crumbs and cheese, sprinkle on top . Add remaining 1/4 cup butter to top of casserole. Bake at 350 degrees until top is golden brown. Enjoy!

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This the recipe that made Fanny Farmer's chocolates famous.

Fannie Farmer's 1931 Chocolate Fudge

2 tablespoons butter 4 cups sugar 2 teaspoons vanilla 1 1/2 cups light cream 4 squares chocolate 1/4 teaspoon cinnamon

Melt butter in a pan 8 x 8-inch, add sugar, cream and chocolate, stir gently until chocolate melts. Boil without stirring to 238 degrees or until mixture forms a soft ball when dropped into cold water. Remove from heat, let stand until cool and add flavoring. Beat with a wooden spoon. Pour 3/4-inch thick into a buttered pan and mark in squares

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Spiced Pumkin Bread

1 cup packed brown sugar 1/3 cup shortening 1 cup canned pumpkin 1/4 cup milk 2 cup flour 2 eggs 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon ground cloves 1/2 cup walnut, chopped 1/2 cup raisins

Cream together brown sugar and shortening. Beat in eggs. Add canned pumpkin and milk. Mix. In a separate bowl mix together flour, baking powder, salt, baking soda and cloves. Add flour mixture to pumpkin mixture. Mix. Stir in nuts and/or raisins. Place in greased loaf pan. Bake in oven at 350 degrees. for 55-60 minutes. Cool ten minutes, remove from pan and cool on rack. May be frozen.

---------------------- Today's Cooking Tip --------------------

Before starting any recipe preparation, read all recipes thoroughly. You'll also save time by assembling ingredients and utensils before you begin.

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1 lb dried lima beans 1 lb smoked sausage (I prefer keilbasa) sliced 1 bunch green onions,chopped 1/2 tsp garlic powder 3/4 tsp tabasco or hot sauce 4 beef bouillon cubes water to cover

Soak beans in water over night or boil for 2 minutes,cover, and let sit for 1 to 2 hrs. Discard soaking water. Combine all ingredients and bring to a boil. Cover and simmer on low for 1 1/2 to 2 hrs, stirring occasionally.

Serve with a salad and rolls or cornbread, or whatever you like.

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Gumbo Ya - Ya

1/4 cup butter 1/2 cup flour 2 large white onions, chopped 6 ribs celery, chopped 1/2 lb Andouille sausage, cooked, peeled and sliced 6 quarts water 4 cloves garlic, minced 2 tablespoons cayenne pepper 1 tablespoon black pepper 2 tablespoons chicken bouillon 1 pound Crawfish tail or crabmeat 1 pound Small shrimp 2 tablespoons File powder Cooked rice

Heat olive oil until almost smoking. Add flour. Stir constantly for 20 minutes until the mixture turns dark amber. Add onions and celery into the roux and saute until they are tender.

Add water and seasonings. Allow mixture to thicken, stirring frequently. Add crawfish tail meat, and sausage.

Simmer 1 1/2 hours. Add shrimp, File powder and stir, cover pot and turn off heat. Leave pot covered until shrimp is cooked (about 6-10 minutes). Makes 1 gallon and serves 8 to 10.

---------------------- Today's Cooking Tip --------------------

To keep cocoa and chocolate cakes brown on the outside, grease pans and dust with unsweetened cocoa powder instead of flour.

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Use the bourbon that your conscience or pocketbook allows, from Jim Beam to Wild Turkey. Bake around Dec.1st for Christmas Day. You will need a VERY large bowl and a 10" tube pan. (also strong arms, LOL)

Ye Olde Bourbon Cake

1 lb candied cherries (chopped) 8 oz (1 1/2) c light seedless raisins 1 pint of bourbon Combine, cover and let the above set overnight. Drain the fruit, saving the bourbon. 4 cups (about 1 lb) of pecans, chopped 1/2 c cake flour Mix together and set aside. 4 1/2 c sifted cake flour 2 teas nutmeg 1 teas baking powder. Sift together and set aside. In a VERY large bowl, cream until light: 1 1/2 c butter (3 sticks) (may use margarine) 2 1/3 c granulated sugar 2 1/3 c firmly packed brown sugar (1 lb) Separate 6 eggs, set the whites aside and add yolks to creamed sugar mix. Mix together very well and start adding your reserved bourbon and flour mixture alternately, mixing very well after each addition. Beat the reserved egg whites until stiff but not dry. Fold into batter. Fold in soaked fruit and pecans. Pour into a 10" tube pan that has been greased, lined with waxed paper and greased again. Bake in a slow oven at 275* for about 3 1/2 hours. (pick test) Allow to cool, remove from pan and remove wax paper. Fill center of cake with cheesecloth that has been saturated with bourbon, then wrap in foil. Store in a tightly covered container in cool place. May use refrigerator if needed.

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Pumpkin Bread Makes 4 small loaves

2 1/3 cups white flour 1 cup whole wheat flour 2 1/2 cups sugar 1 1/2 teaspoons salt 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg (or less if you prefer) 4 eggs 1 cup oil 2 cups canned pumpkin (1 medium can) 2/3 cup water 1 cup mini chocolate chips, chopped dates, raisins, or chopped nuts (optional)

Pre-heat the oven to 350 degrees. Lightly grease and flour four 1-pound coffee cans or two 8 by 4-inch loaf pans. In large mixing bowl, stir together white flour, whole wheat flour, sugar, salt, baking soda, cinnamon and nutmeg. Make a well in the center. Add the eggs, oil, pumpkin and water. Beat well. Stir in chips, dates, nuts or raisins, if using. Spoon batter into prepared pans. Bake for about 1 hour or until the loaf tests done. Allow loaves to cool in the pans for 10 minutes, then turn them out onto a cake rack to finish cooling. This bread freezes very well for a couple of months.

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Gold and Brown Squash

2 cups cooked Hubbard squash 1 egg, slightly beaten 1/4 cup butter or margarine Salt, pepper 3 T. brown sugar 1/4 cup corn flakes, crushed 1 T. prepared brown mustard

Mix mashed squash with 2 T. melted butter, 2 T. brown sugar, mustard and the egg. Season with salt and pepper. Put in shallow baking dish. Mix corn flakes with remaining melted butter and brown sugar and sprinkle over top. Bake at 350 for 20 to 25 minutes, or until heated through. Enjoy!!!!!!!

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active dry yeast. Active dry yeast is in the form of tiny, dehydrated granules. The yeast cells are alive but dormant because of the lack of moisture. When mixed with a warm liquid (105° to 115°F), the cells once again become active. Active dry yeast is available in two forms, regular and quick-rising, of which the latter takes about half as long to leaven bread. They may be used interchangeably (with adjustments in rising time) and both are available in 1/4-ounce envelopes. Regular active dry yeast may also be purchased in 4-ounce jars or in bulk in some health-food stores. It should be stored in a cool, dry place, but can also be refrigerated or frozen. It should always be at room temperature before being dissolved in liquid. Properly stored, it's reliable when used by the expiration date, which should be stamped on the envelope or jar label. One package of dry yeast is equal to 1 Scant tablespoon dry yeast or 1 cake of compressed fresh yeast.

Red Salsa Wtih Baked Chips

2 medium tomatoes, finely chopped 2 tablespoons onion, finely chopped 1 clove garlic, minced 2 Serano peppers, minced 2 tablespoons cilantro, minced 1 tablespoon lime juice Salt and pepper

Put chopped and garlic in a striner and pour 2 cups boiling water over them; drain thoroughly, discard water. In a medium bowl combine all ingredients. Toss to blend. Cover and refrigerate to allow flavors to blend. Salt and pepper to taste. Makes about 1 cup.

Baked Chips

5 flour tortillas Vegetable oil Chili powder Chipolte powder (smoke jalepeno 15,000 Heat Units)

Preheat oven to 325 F. Brush a baking pan with oil. Cut the tortillas into 8 wedges. Arrange tortilla wedges in a single layer on pan. Brush them lightly with oil. Sprinkle lightly with the seasonings. Bske until lightly browed and crisp.

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Slow Cooker - Company Chicken

8 ounces noodles 3 cups chicken, cooked, diced 1/2 cup celery, diced 1/2 cup green pepper, diced 1/2 cup onion, diced 4 ounces mushrooms, canned, drained 1/2 cup chicken broth 1/2 cup parmesan cheese 2 tablespoons butter, melted 1 cup sharp cheddar, grated 1/2 teaspoon dried basil 1+1/2 cups small curd cottage cheese 1 can cream of chicken soup Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on low for 6-10 hours. Can cook on high for 3-4 hours. Serves 6

---------------------- Today's Cooking Tip -------------------

Zucchini, yellow crookneck, and straightneck squash share many of the same qualities and may be interchanged in most recipes.

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FISH STEW FISHERMEN WAY- "BRODET"

750 gr-1kg blue sea fish (sardelle, mackerel, tunny, sprats) 300-400gr onion 500 gr tomatoes 4 cloves of garlic 1/2 bunch of parsley and 1/2 bunch of celery leaves salt pepper 2-3 tablespoons wine vinegar 2 dl oil water as needed

Clean fish, wash and drain. Chop onion finely. Put onion into a bigger pot, place pieces of prepared fish over, add salt and pepper. Put washed tomatoes cut into rounds over the fish. Sprinkle all with chopped garlic, crudely chopped parsley and celery, pour in oil and vinegar and barely cover with water. Shake "brodet" occasionaly, but do not stir. When all is tender, draw aside and cool a little. With this fish stew serve polenta.

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CURRIED APPLE SPREAD

4 oz neufchatel cheese,softened 1 tsp finely shredded orange peel 1 Tb orange juice 1/2 tsp curry powder 1/4 of a medium apple, finely chopped Mini bagels

In a mixing bowl, combine cream cheese, orange peel, orange juice and curry powder. Gently stir in apple.

Serve with mini bagel halves toasted. 6 servings

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RYE PARTY PUFFS

1 c water 1/2 c butter 1/2 c flour 2 tsp dried parsley flakes 1/2 tsp garlic powder 1/4 tsp salt 4 eggs Caraway seeds

Corned beef filling: 16 oz cram cheese, softened 5 oz thinly sliced cooked corned beef, chopped 1/2 c mayonnaise 1/4 c sour cream 2 Tb minced chives 2 Tb diced onion 1 tsp horseradish mustard 1/8 tsp garlic powder

In a saucepan over medium heat, bring water and butter to a boil. Add flours,parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Sprinkle with caraway.

Bake at 400 for 18 minutes until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.

In a mixing bowl, combine the first eight filling ingredients; mix well. Split puffs; add filling. Refrigerate. 4 dozen.

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Easy 2-step Pumpkin Cake (mix and bake)

4 eggs 1 cup oil 2 cups sugar 2 cups pumpkin salt 2 tsp. Cinnamon 1 tsp. Baking soda 1 tsp. Baking powder 2 cups flour nuts, if desired.

Beat all ingredients together. Bake at 350º for 25-30 minutes. Great without icing! Serves: 18

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Frittata's are easier to cook than an omelet, because you do not turn them over.

Frittata Delight

2 tablespoons (1/4 stick) butter 8 ounces mushrooms, sliced 8 large eggs 2 green onions, sliced 2 ounces shredded Swiss cheese Scant 1/8 teaspoon dill, dried Salt and pepper

Preheat broiler. Melt butter in heavy 10-inch oven-proof skillet over medium heat. Add mushrooms and sauté until golden brown, about 8 minutes. Beat eggs, dill and green onions to blend in bowl. Season with salt and pepper. Pour egg mixture over mushrooms and stir briefly. Let eggs begin to set around edges. Lift edges and tilt pan, letting uncooked portion flow under cooked eggs. Cook until eggs are almost set but still slightly moist, about 30 seconds. Arrange cheese atop frittata. Broil until cheese melts and bubbles. Slide frittata onto plate and serve. Serves 4.

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Marmalade Stuffed French Toast

Eight 2-1/2 x 4-1/2 x 1 inch thick slices French bread 4 ounces cream cheese, room temperature 1/2 cup orange marmalade 4 large eggs 1 cup milk 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 tablespoons ( butter or margarine

Preheat oven to 300 degrees. Place baking sheet in oven. Cutting through top crust of each bread slice, make a 4-inch long by 2-inch deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous Tablespoon of cream cheese mixture into each bread pocket.

Whisk eggs, milk, vanilla extract, cinnamon, and nutmeg in a pie plate. Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 Tablespoon butter in large, nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 slices, egg mixture, and 1 Tablespoon butter. Serves 4.

---------------------- Today's Cooking Tip --------------------

To make your own croutons cut day-old white bread into small cubes. Saute' in a little olive oil and butter in a skillet over medium heat, tossing frequently until crisp and golden, about 5 minutes. For extra flavor, add a little finely chopped garlic or chopped fresh herbs.

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Banana Bread.

2/1/4 cups flour 1/2/3 cups sugar 1/1/4 tsp. baking powder 1/1/4 tsp baking soda 1 tsp. salt 2/3 cups shortening 2/3 cups buttermilk 3 eggs 1/1/4 cups mashed bananas 2/3 cups chopped nuts 1-3oz. pkg of vanilla or banana cream instant pudding mix. preheat oven to 350. (Tthis is the part I like) Mix all ingredients together in a large bowl. mix well. pour into 2 well greased 9x5 loaf pans. bake 35-45 minutes or until loaves test done.

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HOT CHOCOLATE MIX

2 cups powdered milk 1/4 cup cocoa 1 cup confectioners' sugar Dash of salt For a richer mix, add 1/3 cup powdered non-dairy creamer and /or 1 to 2 tablespoons of malted milk powder. (I always do this-----treat yourself.) To use, stir about 4 tablespoons of the mix into a cup of boiling water. Store powder in a tightly covered container. For an added treat to your hot chocolate, add a dash of whipped topping, vanilla ice cream or a couple of marshmallows (or a "bunch" of small marshmallows). THIS MAKES A NEAT LITTLE CHRISTMAS GIFT FOR FRIENDS. PLACE IT IN A PRETTY LITTLE CONTAINER OR DECORATE ONE YOURSELF!

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This is a Ukranian cookie recipe. Magyar's (Kremes Kilfi), Poles (Koleche) and Russians (Koachli), all make similar variations.

Kolechka - Cream Cheese Cookies

1 cup butter or margarine, at room temperature 8 ounces cottage cheese Or 1 8-ounce package cream cheese, at room temperature 1/4 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt Thick jam such as apricot or prune Confectioners' sugar

Cream butter and cottage cheese until fluffy. Beat in vanilla extract. Combine flour and salt; add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8 thickness on a floured surface. Cut out 2-inch circles or other shapes. Place on ungreased baking sheets. Make a "thumbprint" about 1/4 inch deep in each cookie. Fill with appricot jam. Bake at 350 F 10 to 15 minutes, or until delicately browned on edges. Cool and sprinkle lightly with confectioners' sugar.

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Chocolate-Express Fudge Pie

1 9-inch pie crust 1/2 cup unsalted butter, cut up 2 ounces unsweetened chocolate, coarsely chopped 1 ounce semisweet chocolate, coarsely chopped 3 eggs 1 1/3 cups sugar 3 tablespoons light corn srup 2 tablespoons sour cream 1 tablespoon instant expresso powder 1 teaspoon vanilla extract

Toppping 2 cups whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract

Position oven rack to lower third of oven. Preheat to 350 F. In a small saucepan, combine butter, unseetened chocolate, and semisweet chocolate. Heat over low heat until melted. Set aside to cool. In medium bowl, combine all remaining filling ingredients, beat until well blended. Stir in melted chocolate butter mixture. Pour into pie crust. Bake on preadjusted oven rack in lowere 1/3 of oven 35 to 40 minutes or until filling puffs up bu center is still slightly wobbly. Cool on wire rack. In large bowl, beat whipping cream on high speed until cream begins to slightly thicken. Add sugar and vanilla; beat until soft peaks form. Store in refigerator.

---------------------- Today's Cooking Tip --------------------

Yeast bread dough rises more rapidly at higher altitudes and can overrise easily. Allow dough to rise for a shorter time.

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Lamb Curry

Ingredients

1-1/2 lb Lamb stew cubes 2 tsp hot Curry powder 1 tb Coriander seeds 1 tbl ground Coriander 1/2 tsp ground Cumin 1/4 tsp ground Cinnamon 2 tb Oil 2 Garlic cloves, crushed 1/4 tsp ground Ginger 1 tbl tomato paste 1/4 tsp Chili (pure) powder 1 tbl shredded coconut 1/4 teaspoon ground Nutmeg 1 tbl flour 1 teaspoon lemon juice 1-1/2 cups chicken stock 2 tablespoons raisins 1/4 teaspoon Salt 1 med Onion, chopped Salt and pepper

Instructions

1. Heat oil in a large skillet. Add lamb, onion and garlic. Saute 4 minutes. 2. Stir in salt, tomato paste, lemon juice, coconut, raisins and stock. Simmer 30 minutes or until lamb is tender. Salt and pepper to taste. Refrigerate overnigth. 3. The next day, heat curry in a medium saucpan; bring to a boil. Serve with hot cooked rice. 4 servings.

NOTE: This curry is very mild. If you prefer a spicier one, add 1 coarsely chopped chili pepper tied in a cheese coth bag.

Thanks Grandpa!!!

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Chicken Breasts Zelda

4 boneless skinless chicken breasts 1/2 tsp. salt 1/2 tsp. freshly ground pepper 1 tbsp. butter or vegetable oil 1 tbsp. butter or margarine 3 tbsp. chopped green onion Juice of half lime or lemon 2 tbsp. brandy (optional) 3 tbsp. chopped fresh parsley 2 tsp. dijon mustard 1/4 c. chicken broth Place chicken breast halves between sheets of waxed paper and pound slightly with flat side of mallet. Sprinkle with salt and pepper. Heat oil and butter together in large frying pan. Cook chicken over medium high heat for 4 min. each side. Place in serving dish and set in warm oven. Add onions, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth, stirring until sauce is smooth. Pour over warm chicken and serve with noodles or new potatoes and a salad. Serves 4.

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Easy 2-step Pumpkin Cake (mix and bake)

4 eggs 1 cup oil 2 cups sugar 2 cups pumpkin salt 2 tsp. Cinnamon 1 tsp. Baking soda 1 tsp. Baking powder 2 cups flour nuts, if desired.

Beat all ingredients together. Bake at 350º for 25-30 minutes. Great without icing! Serves: 18

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Hungarian bacon is not smoked. It dry cured with a coating of paprika. In this dish the cabbage becomes sweet tasting. We have a bowl of soup, some buttered pumpernickel bread and have a complete meal with this.

Kaposztas Taszta - Fried Cabbage and Noodles

1 large head of cabbage, 2 pounds finely chopped 12 ounces wide egg noodles 2 strips bacon, cut crosswise in to 4 strips each* 1 tablespoon salt 1/8 teaspoon white pepper 1/8 teaspoon Sweet Hungarian Paprika

Place the chopped cabbage in a bowl and sprinkle with salt and mix, set aside 30 minutes. Squeeze all water out of cabbage and put on paper towels to dry.

In a large skillet render (cook the fat out) the bacon. Over medium heat add the cabbage and sprinkle with the pepper and paprika, Saute stirring until cabbage is sofy and lightly browned. Meanwhile cook the eggs noodles according to package directions. Drain and leave in colander. Place the cooked cabbage in a bowl, add the noodles and mix. Serve immediately. Serves 4 to 6. *To get a more authentic taste, blanch the bacon first to get red of the smoky flavor.

Crab and Cheese Casserole

2 tablespoons vegetable oil 1 cup sliced celery 1/2 cup sliced onions 1/2 cup thinly sliced carrots 1/2 cup sliced mushrooms 1/4 cup diced green pepper 1 28-ounce can whole tomatoes, drained 1-1/2 cups fresh or frozen flakes crabmeat 1 cup cooked brown rice 1 bay leaf 1/2 cup (2-ounces) grated sharp cheddar cheese 1/4 teaspoon salt

Heat oil in Dutch over or other oven proof fish. Saute celery, onion, carrot, mushroom and green pepper until onion is transparent. Add remaining ingredients, except cheese. Let simmer 5 minutes. Remove bay leaf. Sprinkle with cheese. Bake 20 minutes at 350 F. Serve over noodles. 6 Servings

---------------------- Today's Cooking Tip --------------------

Place aluminum foil under the napkin in your roll basket and the rolls will stay hot longer

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Chocolate Mousse Cake

Source: Chef Israel Aharoni

mousse: 4 oz semi-sweet chocolate 1/3 cup heavy cream 3 tbs sugar 2 eggs, separated

Melt chocolate with cream in a small pot over low heat. Add sugar and egg yolks and stir. Remove from heat and let cool a little. Beat egg whites stiff and carefully fold into chocolate mixture. Chill for several hours.

cake: 4 eggs 1/2 cup + 2 tbs (125 g) sugar 1 heaping cup (125 g) cornstarch 2 tbs cocoa powder

Beat eggs and sugar in a double boiler for a few minutes until light and creamy. Remove from heat, add cornstarch and cocoa and mix well. Spoon batter into a greased and floured 10'' springform pan. Bake in low heat (300-320 F) for 30 minutes. Check if done with a toothpick in the middle. Cool and take cake out of the pan.

1 1/2 cups heavy cream 2 tbs sugar 3-4 tbs sliced blanched almonds some chocolate curls for garnish

Whip cream with 2 tbs sugar. Cut the cake into two layers, spread the mousse evenly on one layer and cover with second layer. Cover top and sides with whipped cream and garnish with almonds and chocolate curls.

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BOURSIN POTATOES

2 cups heavy cream 2/3 cup Boursin Cheese with black pepper (see recipe below.) 2 tablespoons minced shallots 1 clove garlic, minced 2 - 1/2 lbs. "new potatoes," scrubbed and sliced 1/4 inch thick salt and freshly ground black pepper 2 or more tablespoons snipped chives if you have them 2 or more tablespoons snipped parsley

Generously butter a 13x9x2 - inch baking dish. In a heavy, 1-1/2 quart saucepan, heat cream, Boursin cheese, shallots, and garlic over medium heat, stirring until cheese melts. Preheat oven to 400 degrees. Arrange half of the potatoes in the baking dish in slightly overlapping rows. Generously season with salt and pepper. Pour half of the cheese mixture over the potatoes. Sprinkle with the chives if you have them. Repeat layering with the remaining potato slices, salt and pepper, and cheese mixture. Bake uncovered one hour until potatoes are tender and top is golden-brown and moist. Check at forty-five minutes. Do not overcook. Sprinkle with parsley.

Absolutely to die for! TIP: Leftovers, if any, freeze beautifully. Put remaining potatoes in refrigerator and when they are cold and "set up," simply cut into individual-sized servings, lift out of container with spatula or egg turner, wrap in plastic, put into Ziploc bags, and freeze until needed. This way you can get out one serving or as many as you want without having to defrost the entire amount for a small portion.

YIIELD: Makes 8 to 10 servings

Boursin Cheese with Black Pepper

This recipe is included primarily for the preparation of the Boursin Potatoes; however, it is good enough to "stand alone." I like it as an hors d'oeuvre served on crackers or cocktail wafers. It keeps almost indefinitely under refrigeration, but it should be served at room temperature. It is really good!

3 cloves garlic, minced 1/2 teaspoon salt 1 pkg. (8 oz.) cream cheese, room temperature 1/4 cup butter, room temperature 2 tablespoons finely snipped parsley 2 tablespoons coarsely ground black pepper

In a small bowl, make a paste with the pressed garlic and salt. Combine with the cream cheese, butter, parsley, and pepper until smooth. A mini food processor is perfect for doing this. Cover and store up to two weeks in the refrigerator.

TIP: To serve as an hors d'oeuvre, transfer cheese to a 2 cup ovenproof bowl or ramekin and bake in a 350 degree oven for about ten minutes or until warm. Serve with crackers, croustades, or as a filling for hors d'oeuvre puffs. YIELD: Makes about 1-1/3 cups.

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CURRIED APRICOT PORK CHOPS 4 3/4-inch-thick pork loin chops 1 egg, beaten 3/4 cup dry breadcrumbs 1 16-ounce can apricot halves 2 tablespoons 1/2 teaspoon curry powder 1 tablespoon margarine

Dip chops in egg; dredge in breadcrumbs. Brown in hot oil; place in shallow 2-quart baking dish. Drain apricots, reserving juice. Combine juice, brown sugar, and curry; pour over pork chops. Place apricots aroun chops. Dot with margarine. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until tender. 4 servings.

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Lebbencsleves - Hungarian Pasta Soup

5 cups water 1 onion, finely chopped 3 medium-sized potatoes, cut into 1/4-inch cubes 2 green bell peppers, chopped 2 medium tomatoes, chopped Fat rendered from 1 thick slice of bacon or 2 thin slices 4 ounces broken pasta (Spagehetti) 1/2 teaspoon Sweet Hungarian Paprika Salt and pepper

Fry the onion gently in half the bacon fat until pale yellow. Remove from the heat and stir in the paprika. Add the potatoes, peppers, tomatoes, and salt and pepper to taste. Add 1 quart of water, bring to the boil and simmer until the potatoes are cooked.

Brown the pasta in the rest of the bacon fat until they turn golden-yellow, then cook them in the soup until they soften. Serves 4

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Slow Cooker - Curried Beef

2 pounds lean beef round, trimmed Of fat and cut in 2-in cubes 1 tablespoon curry powder 1 teaspoon cumin seeds 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon ground gloves 1 teaspoon allspice 1 clove garlic, minced 1 lemon, juiced 1 tablespoon raisins 1 tablespoon light soy sauce 2 teaspoons cornstarch 1/4 cup cold water Combine ingredients, except cornstarch and cold water in a crock cooker. No pre-browning of the meat or preheating of the cooker is needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or until meat is very tender. Gently stir meat once or twice during cooking time. Twenty or 30 minutes before serving time, stir the cornstarch into cold water and stir this mixture into the crock cooker. Cover and continue to cook at lowest heat, stirring once or twice, until liquid thickens. Serve with dollops of yogurt, lemon wedges, and chopped fresh parsley or cilantro leaves as a garnish, if desired. Makes 8 servings,

---------------------- Today's Cooking Tip --------------------

When breading chicken pieces before frying, take the time to refrigerate the coated chicken for at least 30 minutes. The chilling sets the crust and keeps it on the chicken.

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Moroccan Baked Chicken

4 skinless boneless chicken breasts 1/2 cup fresh coriander leaves, washed and dried 1/2 cup fresh parsley leaves, washed and dried 1/4 cup fresh lemon juice 2 teaspoons paprika 2 teaspoons ground cumin 1/4 teaspoon hot pepper flakes 1/4 teaspoon cinnamon 2 cloves garlic, peeled 1/4 cup olive oil Salt and pepper to taste

Pre-heat oven to 425 degrees. Cut four diagonal slits, each about 1/2 inch long, on smooth side of each chicken breast. Sprinkle chicken with salt and pepper. Chop coriander with parsley in food processor. Add lemon juice, paprika, cumin, pepper flakes and cinnamon. Add garlic and process until finely chopped. Transfer to a glass bowl and whisk in olive oil. Reserve 2 tablespoons of this marinade; coat chicken with remainder. Place in a single layer on a baking sheet. Bake 20-25 minutes, until chicken is no longer pink inside. Top with reserved marinade before serving. Serves 4.

Thanks Stacy!!!

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From Tracy Smith in California.

Tortilleni Casserole A creamy white sauce and a crispy topping make packaged tortellini something special. ~*~*~*~*~*~*~*~*~*~**~*~*~*~*~*~ 1 pkg. (16oz) cheese or beef filled tortellini 2 Tbs. butter 3 Tbs. all-purpose flour 2 cups low-fat milk 1 tsp. worchestershire sauce 1/4 tsp. salt 1/3 cup dry bread crumbs 1/3 cup grated Parmesan cheese Heat oven to 350º. Butter a shallow 2 qt. casserole dish. Cook pasta according to package directions. While pasta is cooking, prepare sauce. In small saucepan, melt butter over med. heat. Add flour and stir constantly for 1 minute, until a smooth paste forms. Slowly add milk, whisking with a wire whisk until smooth, Cook 3-4 minutes, until sauce bubbles and thickens. Stir in Worchestershire sauce and salt. Remove from heat. Drain pasta and return to pot. Toss with white sauce and transfer to prepared casserole; sprinkle with breadcrumbs and cheese. Bake 5-10 minutes, or until top is golden brown. Let stand 5 minutes before serving. Thanks TracyLSS!!!

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Forgotten Chicken

3 1/2 to 4 pounds chicken pieces (any type you like or a whole chicken, cut up) 1/4 cup margarine, melted 1 can condensed cream of mushroom soup 1 can condensed cream of chicken soup 1 can condensed cream of celery soup 1 soup can hot water 1 cup regular, uncooked rice (not quick-cooking rice) 1 8-oz can mushrooms (sliced or pieces), drained

Heat oven to 275. Spray a 9x13 inch baking dish with cooking spray.

Mix melted margarine, soups and hot water in prepared baking dish until well-blended. Stir in rice and mushrooms. Lay chicken pieces, skin side up, on top of rice mixture. Place the casserole in the preheated oven and forget about it for three hours. Serves 4-6.

Note: Bone-in chicken pieces are recommended, as boneless pieces tend to get too dry.

-------------------------------------------------------------------------------- There are many recipes for Eggplant Caviar, like Texas Caviar for instance. Any way you slice it (ouch!) it is good.

Baklazhannaia Ikra - Russian Poor Man's Caviar

1 medium eggplant, 1 1/2 - 1 3/4 pounds 3 tablespoons olive oil 1 cup onion, finely chopped 1/2 cup green pepper, finely chopped 1 large tomato, finely chopped 1/2 teaspoon sugar 2 teaspoons salt 2 tablepoons lemon juice ground pepper Bake eggplant at 375 F. about 30 minutes, turning once, or until tender. Peel and chop. Sprinkle chopped eggplant with salt to taste and let stand 1-2 hours in a colander to drain. Heat 2 tablespoons olive oil in large skillet. Add eggplant, onion and tomato and cook over low heat until eggplant is tender. Add remaining 1 tablespoon oil, lemon juice and salt and pepper to taste. Continue to cook over low heat, few minutes to blend flavors. Chill 1 hour before serving on dark pumpernickel bread slices. Makes 3-1/2 cups or 8 appetizer servings.

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Football Casserole

2 pounds cooked ground chuck 1/2 cup milk 1 10-ounce can Cheddar cheese soup 1 large onion sliced thin 1 12-ounce package frozen French fries 1 10-ounce can mushroom soup 1 to 2 cups grated cheese

Place cooked ground chuck in bottom of 9 X 13 inch baking pan, cover the meat with thinly sliced onions, spread 1 can mushroom soup that has been diluted with 1/4 can milk, then spread 1 can Cheddar cheese soup that has been diluted with 1/4 can milk over the mushroom soup. Place frozen French fries on top of these layers and sprinkle grated cheese over the French fries. Bake in 350 degree oven for 45 minutes. (May be made ahead of time except for adding the French fries.)

---------------------- Today's Cooking Tip --------------------

If you run out of tomato sauce, you can substitute 3/4 cup of tomato paste plus 1 cup of water for every 2 cups of tomato sauce.

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BROCCOLI SALAD

Dressing: 1 1/2 cups mayonnaise 1/3 cup sugar 1/3 cup seasoned rice vinegar

Salad: 3 bunches broccoli flowerettes (raw) I usually buy the broccoli in a bag 5 or 6 slices of bacon, fried (crispy then crumble) 1/2 red onion cut in rings or chopped 1 cup sunflower seeds (shelled naturally!!! LOL) 1 cup raisins

Make dressing ahead of time and refrigerate. Mix all the salad ingredients together. Just before serving stir the dressing and put on the salad. Salad will need to be stirred occasionally as the dressing will accumulate in the bottom of the bowl. Serves 4.

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CHICKEN AND PORK ADOBO - Filipino chicken and pork with garlic

Adobo is the national dish of the Philippines. Most warm-weather countries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic.

Ingredients 1 lb. chicken, cut up 2 lb. pork butt, cut into cubes 6 cloves of garlic, crushed 2 tbl. soy sauce (or more to taste) 1/2 tsp. ground black pepper 1 tsp. salt 1 cup water 1 cup distilled vinegar 2 bay leaves cooking oil

Method Put vinegar, bay leaves,salt, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes. Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. and brown them over medium-low heat (about 5 minutes). Add the chicken, pork; to the frypan and brown it over medium-high heat (about 5 minutes). Add the garlic. Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil. Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer. 6 Servings.

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Halibut in Zesty Tomato Sauce

Ingredients 6 (6-ounce) halibut fillets (about 1-1/2 inches thick) 1 (14-1/2-ounce) can plum tomatoes, undrained and chopped 2-1/2 quarts water 2 cups sliced onion 1 cup coarsely chopped celery 1/3 cup chopped carrot 1 tablespoon white vinegar 4 black peppercorns 2 bay leaves 2 tablespoons vegetable oil 4-1/2 cups sliced onion 1 cup chopped green bell pepper 2 tablespoons all-purpose flour 1/4 teaspoon black pepper 1/2 teaspoon salt 1 teaspoon dried oregano 3 cups hot cooked rice 6 lemon wedges

Instructions 1.Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 20 minutes. Add halibut; simmer 10 minutes. Remove from heat; let stand 20 minutes. 2. Heat oil in a large saucepan over medium heat. Add 4-1/2 cups onion and bell pepper, and saute 5 minutes or until tender. Stir in flour. Add tomatoes and oregano; cover, reduce heat, and simmer 15 minutes. 3. Remove fish from cooking liquid with a slotted spoon; drain well. Discard cooking liquid and solids. Sprinkle fish with salt and black pepper. Arrange over rice. Top with tomato sauce. Serve with lemon wedges. Yield: 6 servings (serving size: 5 ounces fish, 1/2 cup rice, and 1/2 cup sauce).

-------------------------------------------------------------------------------- This is a simple to prepare fish dish.

Lemon Roll Ups

1/3 cup butter 1/3 cup lemon juice (concentrate ok) 2 chicken bouillon cubes 1 teaspoon Tabasco sauce 1 cup cooked rice - white, brown, long grain, your choice 1 10-ounce pack frozen broccoli floweretts, thawed and chopped 1 cup shredded sharp cheddar cheese (4 to 5 ounces) 8 fish fillets (2 pounds); fresh is best; any kind (I have used sole,flounder and hake) Paprika

Preheat oven to 375 degrees. In a small sauce pan, melt butter; add lemon, bouillon, and Tabasco. Heat slowly until bouillon dissolves; set aside. In medium bowl, combine rice, broccoli, cheese, and 1/4 cup lemon butter sauce. Mix well and place broccoli mixture equally among fillets. Roll up and place seam-side down in shallow baking dish. Pour remaining sauce over roll-ups. Bake 25 minutes or until fish flakes with a fork. Spoon sauce over individual servings. Garnish with paprika. Refrigerate leftovers. Great reheated in the microwave.

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Lemon/Walnut Breakfast Cake

3/4 cup butter 3/4 cup sugar 2 eggs 1-1/8 cup of flour 1/8 teaspoon baking soda 1/8 teaspoon salt 3/8 cup buttermilk (or regular milk with 1 teaspoon of lemon juice). Grated rind of 1/2 lemon Scant 1/2 cup of chopped walnuts

Cream butter with sugar; add eggs, one at a time. Mix well between additions. Combine dry ingredients and add to butter mixture. Add buttermilk and mix well. Add nuts and lemon rind. Mix well.

Place in 9 x 5 greased loaf pan. Bake in preheated oven for 30 to 35 minutes at 350 degrees. Test with toothpick. Remove from pan and glaze while still warm.

Glaze: Combine juice of 1/2 lemon with 3/8 cup sugar. Spread over top of cake. Cool cake completely and wrap. Will keep 2 or 3 days.

---------------------- Today's Cooking Tip --------------------

Place a few pieces of dry bread in the broiler pan when broiling meats to soak up dripping fat. This can eliminate smoking fat as well as reduce the chance that the fat will catch fire.

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This is a very flavorful stew because it uses the chicken liver for flavoring. Be sure to saute the chicken pieces over high heat. This will render as much fat as possible from the skin which is then discarded. The chicken breasts need to be halved in order to provide uniform pieces for cooking.

Chicken stew with rosemary and bacon

2 slices thick-cut bacon, minced 1 3 to 4-pound chicken, skinned and cut into 10 pieces (cut breasts in half and reserve liver) Salt and freshly ground black pepper 4 tbl high-quality olive oil 1 lg onion, peeled and sliced 1 chicken liver, minced 2 bay leaves 1 tsp fresh rosemary, minced 4 whole cloves 1 tbl tomato paste 2/3 cup white wine 1 3/4 cups chicken broth, homemade preferred 1/2 tsp salt or to taste 1. Heat a large, heavy Dutch oven (cast-iron preferred) over medium/high heat. When hot, add the bacon and cook until brown and crisp, stirring frequently. Drain on paper towels and reserve. Season the chicken with salt and pepper. Pour off all but 1 tablespoon fat and add 2 tablespoons olive oil. When hot, add the chicken pieces and brown in batches if necessary until deeply browned on all sides. (Use lots of heat and render as much of the fat in the skin as possible.) Remove and reserve. 2. Pour off fat and add 2 tablespoons olive oil. When hot, add the onion, chicken liver, bay leaves, rosemary and cloves and cook about 7 to 8 minutes or until the onion is soft and translucent. Add the chicken and bacon pieces back to the skillet. Add the tomato paste and half of the wine and stir to coat the chicken. Add the rest of the wine and the broth and scrape the bottom of the pan with a wooden spoon. Simmer for 15 to 20 minutes, stirring occasionally. Check the chicken for doneness. If not cooked, simmer another 5 minutes or so. Add salt and pepper to taste and check seasonings. Remove chicken to a bowl and cover to keep warm. (At this point, you can degrease the sauce if you like by straining it into a fat separator or by letting it sit for a few minutes in a glass measuring cup and spooning off the fat that rises to the top.) Simmer sauce another 8 to 10 minutes or until thickened. Remove the bay leaves and cloves. Add back the chicken pieces, heat through, and serve at once. Serves 4 to 6.

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14 Carrot Gold Soup

12 large peeled carrots, sliced 2 c. chopped onion 1 stick of butter 4 c. chicken stock 1 c. freshly squeezed orange juice Salt and Pepper to taste Orange zest

Melt butter in pot and add chopped onion. Saute until onion starts to brown. Add carrots and stir. Pour in chicken broth and let simmer for 30 minutes until carrots are tender. Strain carrots out and reserve broth in pot. Puree carrots in food processor in batches (or use a handy hand blender) and return to pot. Add orange juice and season with salt and pepper. Add zest right before serving. Serves 6-8 lucky guests.

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Snickerdoodle - Schnecken noodles - Snipdoodles

Snipdoodles

1 stick unsalted butter, softened 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 1/4 cup milk 3 cups flour 3/4 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 3 tablespoons sugar 1 tablespoon cinnamon

1. Beat the butter and sugar in the bowl of an electric mixer or with a wooden spoon until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat until fully incorporated. Add the milk and stir. In a separate bowl, whisk together the next five ingredients (flour through nutmeg) and then stir into the butter/sugar mixture. Chill dough for 2 hours. Heat oven to 350 degrees. Line two cookie sheets with parchment paper. 2. Shape dough into large, walnut-size balls, about 1 1/4 inches in diameter. Mix together sugar and cinnamon in a small bowl. Dip tops in sugar-cinnamon mixture. Place 3 inches apart on lined baking sheet. Bake for about 12 minutes. Cookies will appear undercooked when removed from the oven; the centers will still be very moist and light. As they cool, the cookies will firm. Yields 20 to 24 cookies.

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This dessert is a variation of the well-known French upside-down carmel apple tart, tarte Tatin. Instead of making a puff pastry dough, we used frozen puff pastry.

Apple Upside-Down Pie

1/4 cup butter, cut up 6 tablespoons brown sugar 6 medium, firm apples (Cortland, Golden Delicious), peeled, cored each cut into 12 wedges 1 sheet frozen puff pastry, thawed

Preheat oven to 400 F. Place butter and brown sugar in 8-inch baking pan. Put in oven until butter is melted. Stir mixture; return it to the oven 6-7 minutes. Remove from oven. Stir, spread evenly over bottom of pan. Arrange apples evenly over mixture.

Unfold puff pastry; place on top of apples. Holding pastry down on apples and using a spatula, push the edges down between the apples and baking dish. With the tip of a knife, poke a hole in the center of pastry.

Bake 40 to 45 minutes or until pastry is golden brown. Cool completely on a wire rack.

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This tangy chicken casserole will appeal to those that like savory foods. Delicious!!

Chicken With Sesame Seeds Casserole

1 3-pound chicken, cut up 1 tablespoon dried onion 1/2 cup flour 1/4 teaspoon garlic powder 2 teaspoons salt 2 tablespoons brown sugar 1/2 teaspoon pepper 1/2 teaspoon ground ginger 1 teaspoon paprika 3/4 cup red wine 3 tablespoons butter 1 1/2 tablespoons toasted sesame seeds* 2 tablespoons soy sauce

In a bag mix the flour, salt, garlic powder, pepper and paprika, Shake the chicken pieces in the flour mixture to coat. Preheat oven to 350 F. In a heavy skillet melt the butter and lightly braise the chicken pieces. Arrange the chicken in a casserole dish. In the skillet that you braised the chicken in, add the brown sugar, ginger, onion, garlic, red wine and soy sauce to the remaining butter. Stir the mixture. Pour over the chicken in the casserole dish. Sprinkle the toasted sesame seeds on top. Cover the casserole dish and bake 45 minutes to one hour. Serves 4 - 6. Serve over rice with a green vegetable.

*To toast white or natural sesame seeds heat a skillet over medium heat. Add the sesame seeds and contiuously stir until they are golden, 1 to 2 minutes.

--------------------- Today's Cooking Tip ---------------------

Most soups freeze well, except those containing cheese, cream, or other dairy products since they may separate and curdle when thawed and reheated. Freeze soups without these particular ingredients, then add when gently reheating. Freeze soups in individual microwave-proof containers for a quick microwaveable lunch or snack.

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Kolachki - Russian Cookies

My favorite fillings are poppy seed and walnut. A recipe for the walnut filling is included. The poppy seed filling can be found canned (Solo brand) in either the canned fruit or cake section of most grocery stores.

Dough: 1/2 lb cream cheese, at room temperature (Low Fat tastes good too) 1/2 lb butter, at room temperature 3 cups flour 12 oz poppy seed filling (1 can), OR make the walnut filling.

Walnut filling: 1 lb finely ground walnuts 1 egg 1 cup sugar water

Procedure

1.Mix butter and cream cheese until smooth. Add flour, and mix again until smooth. Making this dough is easy with a food processor, hard with a mixer. 2.Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The dough can be refrigerated for 1-2 hours, but it is not necessary. 3.Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn't stick. 4.Cut dough into squares or circles using cookie or biscuit cutter. 5.Add about a teaspoon of filling. Roll squares into "logs". Fold circles over and seal with a fork. 6.Bake at for 10-15 minutes or until lightly browned.

Procedure filling:

1.Mix all ingredients together. 2.Add water to obtain a sticky consistency.

Notes: The kolachki are delicate, so do not throw them in a plastic bag or pile high in a jar as you would cookies. The kolachki can be frozen.

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Caldo De Puerco

2 pounds pork spareribs -- cut in half crosswise & apart at bone salt and pepper -- to taste 8 cups water 3 cups carrots -- sliced 1 turnip -- peeled & cubed 1 large onion -- chopped 2 tablespoons chili powder 1 tablespoon salt 1 clove garlic -- minced 1 teaspoon cumin seed 1/2 teaspoon anise seed 1/4 teaspoon pepper 4 to 5 cups shredded cabbage

Sprinkle ribs with salt and pepper. Arrange in shallow baking pan. Bake at 450 F. for 25 minutes, until well browned. Pour off fat. Transfer browned ribs to large saucepan. Add water, carrots, turnip, onion, chili powder, salt, garlic, cumin, anise seed and pepper. Bring to boil. Reduce heat and cover. Simmer for 2 hours until meat is very tender. Skim fat. Stir in cabbage. Cook for 5-10 minutes longer. Serves 6 Serving Ideas: Serve with thick slices of French bread.

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Pavlova

4 egg whites, at room temperature 5ml (1 tsp) vanilla 1ml (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice 1ml (1/4 tsp) salt 250ml (1 cup) sugar 250ml (1 cup) whipping cream (whipped) 500ml (2 cups) mixed fresh fruit (including the traditional New Zealand kiwifruit)

Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil. In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2 tbsp) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge.

Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days.

To Serve: spread whipped cream in centre of shell and top with fresh fruit (don't forget the New Zealand kiwifruit!) Chill until serving time.

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Apple Fritters

1 egg, slightly beaten 1/2 cup milk 1 medium apple, peeled, cored and chopped to make 1 cup 1 tablespoon cooking oil 1 cup all-purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1 teaspoon cinnamon, divided 1/4 teaspoon salt 1/2 cup confectioner's sugar Oil for deep frying

Heat 2 to 3 inches oil to 375 F in deep fryer or deep saucepan. Combine egg and milk in large bowl. Stir in apple and 1 tablespoon cooking oil. Combine flour, granulated sugar, baking powder, 1/4 teaspoon cinnamon and salt. Add to egg mixture. Stir until just mixed. Drop by tablespoonfuls, a few at a time, into oil. Fry about 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted spoon. Drain on paper towels.

Combine confectioners' sugar and remaining 3/4 teaspoon cinnamon on sheet of plastic wrap or wax paper. Roll fritters in mixture. Serve warm. Serves 4.

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Overnight Bacon Casserole

1 pound sliced bacon 8 slices whole wheat bread 6 eggs 1 1/2 cups milk 1 cup, 4 ounces, shredded Cheddar cheese 1/2 teaspoon dry mustard

Cut strips of bacon crosswise into 1/2-inch pieces. Cook in skillet over medium heat until crisp; remove to paper toweling. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside. Beat eggs until foamy; stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish. Cover tightly and refrigerator overnight. Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean. Serves 4.

--------------------- Today's Cooking Tip ---------------------

Cooking pasta al dente, or firm to the bite, preserves some of the vitamins and minerals that are lost into the cooking water with longer cooking times.

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Holiday Cheeseballs

8 oz extra sharp cheddar cheese 8 oz medium cheddar cheese 8 oz mild cheddar cheese 8 oz cream cheese 2 cups chopped pecans 1 med sweet onion choped very fine 2 stalks celery chopped very fine

Grate blocks of cheese. mix all cheeses together in lg mixing bowl along with celery,onion and 1/2 cup pecans. Mix well and for 4 lg or 6 med sized balls. roll in remaining pecans and wrap in cellophane wrap and refridgerate.

I use colored wrap and tie with ribbon and give as gifts...friends love it!!!

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Green Beans With Blue Cheese & Almonds

5 cups (about 1 lb) fresh green beans, cut in 1-inch pieces 2 cups (about 1/2 lb) sliced mushrooms 1/4 cup green onions (white and green parts) sliced 2 Tbs almonds, slice 1 Tbs dried tarragon leaves 2 oz blue cheese, crumbled

The best advice is to prepare this just ahead of serving:

In large skillet, sprayed with vegetable cooking spray, combine green beans, mushrooms, green onions, almonds and tarragon. Saute until beans are tender but firm (about 3-4 minutes). Add the blue cheese and stir until the cheese begins to melt. Serve immediately. Serves 6.

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Peppered Vegetable Marinade

1 medium green, red, orange, yellow peppers( I pick only 3 kinds)

1 medium-large sweet onion 2 medium tomatoes 1/2 C. seasoned rice wine vinegar 1/2 C. water 2 tbsp. sugar

splash of olive oil (optional) Slice the peppers and onion into 1/4 slices. Cut tomato into large chunks. In a glass bowl, combine the rice wine vinegar, water, and sugar. Stir until the sugar is dissolved. Add the peppers and onion. Refrigerate until cold. You will find after a while that there will be more liquid than when you started. I put it to another yummy use by dipping french or sourdough bread into it. This recipe can be easily doubled. It's great for a buffet, party etc. and so colorful and tasty, you won't have any left to take home! ENJOY!!!!!

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Crisco shortening has a honeycomb structure with air and liquid oils suspended in the solids. This makes it lighter than butter or margarine -- one pound of Crisco actually equals 2 1/3 cups instead of 2. But you can still measure Crisco in the same way, by tablespoon and cup portions, to get the right amount for your recipe.

:-:-:-:-:-:-:-:-:-:-:-: TODAY'S RECIPES :-:-:-:-:-:-:-:-:-:-:-:

Today all the Catfish (lean freshwater white fish) sold in stores is 'farm raised'. It is lower in fat and milder tasting than river caught catfish. It is probably #1 or #2 in fish sales. Southerners have many ways of preparing this fish.

Catfish with Honeyed Apples

4 cooking apples, peeled, cored and sliced into thin wedges 1/2 cup butter, divided 1/4 cup honey flour seasoned with salt and pepper for dredging 1 egg, beaten 2 cups dry bread crumbs 4 6-ounce Catfish fillets

Melt 1/4 cup of the butter in a large skillet. Add the apples and cook over medium high heat until the apples are tender. Drizzle with honey, toss and keep warm. Melt the remaining 1/4 cup margarine in a large skillet over medium heat. Dredge the fish fillets in the seasoned flour, dip in the egg and then dip them in the bread crumbs. Place the coated fillets in the hot skillet and cook for about 3 to 4 minutes per side. The fillet should be nicely browned and they should flake nicely with a fork. Place the fillets on serving dish and spoon the apples with honey over the top of each fillet. Serves 4. Serve with Hush Puppies, fries and coleslaw.

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Slow Cooker - Jambalaya

1-1/2 pound boneless Chicken breasts 1 pound smoked sausage, sliced 28 ounces tomatoes 1 pound cooked Shrimp 1 chopped onion 1 green pepper, chopped 1 cup chicken broth 2 teaspoons oregano 2 teaspoons dried parsley 2 teaspoons Cajun seasoning 1 teaspoon cayenne pepper 2 cups cooked Rice 1 cup celery, diced

Cut chicken into cubes. Slice sausage. Chop onion, green pepper, & celery. Put all into crock pot. Add remaining ingredients except shrimp & rice. Cook on low heat for approximately 7 hours. About 30 minutes before serving, add cooked Shrimp & cooked rice.

---------------------- Today's Cooking Tip ---------------------

When buying garlic look for large, plump, firm bulbs; older shriveled garlic can be disagreeably strong. Store garlic at room temperature in a ventilated containe, not in the refrigerator.

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BAKED SALMON FILLETS IN POTATO BLANKETS

4 6-8 oz Salmon Fillets, skinless 1 Tbl lemon juice 2 lb Russet potatoes, shredded 1/2 cup shallots 12 Tbl butter 6 lg scallions, sliced Salt and pepper to taste 1/2 cup dry white wine

Preheat oven to 450 F. Heavily butter 4 pieces of 9x12" aluminum foil, then sprinkle with salt and pepper. Shred potatoes, add lemon juice, scallions and mix. Using half the potatoes, make a bed on each piece of foil. Place a salmon fillet on each potato bed, cover with remining potatoes and sprinkle with salt and pepper. Press down on potatoes, then tightly seal foil. Place in oven for 15 minutes. Combine shallots, wine, and vinegar in saucepan and cook over medium heat until most of the liquid is evaporated; remove from heat and beat in the remaining butter. Add salt and pepper to taste and set aside. When salmon is done, unwrap and broil two minutes on each side. Place salmon on platter and serve with sauce on the side. Serves 4.

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French Dressing

1 clove of garlic 1 medium onion 1 tsp. of salt & pepper 1 tsp paprika 3/4 cup of sugar 1 tsp of dry mustard 1 tbs of worecestershire sauce 1 cup oil 1/2 cup vinegar 1 can of tomato soup

Put garlic and onion in food proccessor and grate. Add all other ingredients and proccess until well mixed, about 1 minute. Will store for a couple of months in fridge. You can take some of this and add pickle relish and horseradish to it and make a good coctail sauce also. Happy salad!!!! Makes 2 cups

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FRETTA

A dozen large eggs 2 large green peppers diced 1 can (9-12 oz.) mushrooms 1 large onion diced 1 half pound deli ham diced 2 cans white potatoes diced 6 slices American cheese Salt and pepper 1 tablespoon paprika 1/2 stick butter or margarine In a large skillet melt margarine put in potatoes sprinkle with paprika. Let start getting golden brown then add peppers, onions, mushrooms, ham, salt and pepper to taste cook about 10 - 15 minutes on medium depending on how well you like your peppers and onions cooked then in a large bowl crack the eggs add the water or milk mix well then add to potato mixture mix in well and cook until eggs are done. Make your toast and enjoy your meal. My children love this anytime of the day. Serves 4

-------------------------------------------------------------------------------- This recipe is a southern tradition.

Fried Green Tomatoes

2 tablespoons yellow cornmeal 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon ground black pepper 4 full-sized green tomatoes Bacon drippings or oil for frying

Wash and dry the tomatoes. Cut them crosswise into 1/8-inch thick slices. In a paper bag, mix the first 4 ingredients.

Place the tomato slices in the bag and shake them gently until they are coated with the flour and cornmeal mixture. Place the tomato slices in a hot heavy skillet and fry them a few at a time over medium heat, turning them often so that they do not stick and are browned on both sides. Drain the slices on paper towels. Serve immediately.

No you can't use red tomatoes. First they will turn to mush and secondly they are sweet, not tart.

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Basic Shepherds Pie Casserole

5 large Yukon gold potatoes, quartered 1/4 cup milk 2 tablespoons butter pinch nutmeg 2 tablespoons vegetable oil 2 medium onions, finely chopped 1 medium carrot, diced 1 stalk celery, finely chopped 1 teaspoon. dried thyme 1 pound lean ground beef 2 cups cooked roast beef, diced 3 tablespoons flour 1/3 cup beef broth 2 tablespoons tomato paste 2 teaspooons Worcestershire sauce Salt and pepper

Bring a large pot of water to boil, cook potatoes until tender, about 20 minutes; drain. Add milk, butter, nutmeg, salt & pepper to potatoes and mash until smooth and fluffy. Saute onions, carrot and celery in oil over medium heat for 5 minutes. Sprinkle with Thyme. Add ground beef, and cook until no longer pink. Stir in roast beef, sprinkle with flour, and then pour in beef broth, tomato paste, worcestershire sauce, salt & pepper; stir well. Reduce heat and cook for 5 minutes. Preheat oven to 375 F. Spread meat mixture in a square casserole, spread mashed potatoes over top and bake for 35-45 minutes until heated through. Place under broiler for 1 minute. Serves 6

---------------------- Today's Cooking Tip ---------------------

Lightly rinse and drain canned beans to remove excess salt before using.

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Pumpkin Swirl Squares

16 oz. can pumpkin 1 3/4 cup sugar 1/2 cup oil 3 eggs 2 cup flour 2 tsp. b. powder 2 tsp. cinnamon 1 tsp. b. soda 1 - 8 oz. cream cheese, soften

Combine pumpkin, 1 1/2 cup sugar, oil and 2 eggs, mixing until well blended. Add combined dry ingredients, mix well. combine cream cheese and remaining sugar and egg until well blended. Spoon pumpkin mixture into greased and floured 11 x 10 x 1 inch jelly roll pan. Spoon cream cheese over pumpkin batter. Cut through batter with knife several times for marble effect. Bake at 350* for 25 - 30 min. or until toothpick inserted in center comes out clean. Cool and cut into squares. About 2 doz.

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CHEESE PIE-GIBANITSA

500 gr thinner layers of dough for the pie 700 gr white cow cheese (in crumbs or in slice) 3-4 eggs 1/4 l milk 1-1,5 dl oil salt

Choose 6 nice dough layers. Grease well a tepsiya or a pan with oil and put in 3 dough layers. Crush cheese, add egg yolks, milk, then put in the rest of the dough layers, except the 3 set aside, and mix well. Add stiffly whisked egg whites. Turn this filing in, pour over some oil and cover with the remaining 3 dough layers. Sprinkle with oil and water. Bake in the oven preheated to 200 C about 40-45 minutes. When done, cut the gibanitsa into slices and serve warm. Serves 6

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Mngqushu (samp & beans)

2 cups Samp (these are dried mealies/corn) 2 cups Dried Beans (I prefer the small brown beans) 2.5 Marrow bones 1.5 Onions, chopped 1 teaspoon Minced garlic 1.5 teaspoons Chicken spice 2 Chicken Stock 1.5 teaspoons Tomato Paste 2 Green Chillies, stalks intact

Method: Soak the samp and the beans in hot water for a few hours. Rinse. Add two litres boiling water. Boil for one hour before stirring in the rest of the ingredients. Cover and simmer for a further 30 to 60 minutes, Depending on how you want to serve the mngqushu (some people like their samp and beans to be tender but firm, while others prefer it soft or even mushy). Stir in extra boiling water if necessary, and remove the whole chillies before serving. If desired, fresh vegetables can be added to the pot 20 to 30 minutes before cooking process has been completed. These could include chopped morogho, imifino or spinach leaves, sliced carrots, mushrooms or courgettes, or chopped brinjals. Enjoy.

-------------------------------------------------------------------------------- This a deliciously, sweet and spicy soup.

Butternut Squash Soup

6 tablespoons onion, chopped 4 tablespoons unsalted butter 2 pounds butternut squash, clean of seeds, peeled and cubed 4 cups chicken broth 1/8 teaspoon dried marjoram Pinch ground black pepper 1/8 teaspoon red pepper 6 ounces cream cheese (Low fat-OK)

Saute onions in butter. Add chicken broth, squash, water, marjoram, black pepper, and red pepper. Bring to boil, cook 20 minutes or until squash is tender. Puree in blender, adding cream cheese until smooth. Return to pot and heat through. Do not allow to boil. Serves 4.

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Slow Cooker - Brunswick Stew

3 6 3/4-ounce cans chunk chicken 1 pound ground chuck 2 14.5-ounce cans tomatoes 1 teaspoon lemon juice 3 tablespoons Worcestershire sauce 1 chopped onion 2 cans cream style corn 1 cup catsup 1 teaspoon garlic powder 2 cups cooked rice

Brown ground chuck and onion until done. Drain well & pour into crock pot. Combine remaining ingredients& pour over meat mixture. Cook 8 hours on low heat. Stir occasionally. Serve over rice.

---------------------- Today's Cooking Tip ---------------------

To refrigerate egg yolks, cover with cold water and refrigerate tightly covered.

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Asian Wild Rice and Chicken Salad

Dressing: 1/4 cup olive oil 3 tablespoons roasted sesame oil 3 tablespoons lemon juice 3 tablespoons soy sauce 1 tablespoon sugar 1 teaspoon ginger juice or 1/2 teaspoon ground ginger

Whisk dressing ingredients until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.

Salad: 1 1/2 cups cooked wild rice, cooled to room temperature 1 1/2 cups cooked, copped grilled chicken 2 small can sliced water chestnuts, drained 1/2 cup coarsely chopped onion 2 stalks celery, chopped with tops 1 1/2 cups fresh snow pea pods, lightly steamed 1 cup crisp Chinese noodles lemon slices, for garnish

Place first 6 salad ingredients in a large salad bowl and toss gently. Pour dressing over salad and toss again. Refrigerate for 1 or 2 hours. Just before serving, toss once more and cover top with Chinese noodles. Garnish with lemon slices. Makes about 6 cups of salad.

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Braised carrots with orange and lime butter

8 to 10 medium carrots, peeled, cut in half lengthwise and then into 2-inch pieces (about 1 pound) 1 tsp orange zest Juice of 1 lime 1/4 cup white wine 1/2 cup canned or homemade chicken stock or water 2 Tbl unsalted butter 1 tsp sugar 1/4 tsp salt Ground black pepper to taste

Add all ingredients to a large skillet and bring liquid to a simmer. Cover and simmer until carrot pieces are tender, about 25 minutes. Remove cover, increase heat to medium high, and stir constantly for a few minutes or until carrots are coated with a thin glaze. Serves 4.

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Baked Chicken With Mushrooms and Artichokes

4 chicken breast halves, bone in, skin removed Salt and pepper 1 (6-oz) jar marinated artichoke hearts 8 oz mushrooms, cleaned and sliced 5 scallions, cleaned and chopped 1 cup dry white wine

1. Preheat oven to 350 degrees. Season chicken with salt and pepper. Place in a 9-by-13-inch baking pan. Drain artichoke hearts, reserving marinade.

2. Top chicken with artichokes (cut larger pieces in half), mushrooms and scallions. Mix marinade with wine and pour over chicken. Bake about 45 minutes or until cooked through.

3. Remove chicken to platter, and keep warm. Pour juices into small saucepan and boil until reduced by about half. Serve each portion with juice poured over. Makes 4 servings

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These are a very easy appetizer to make. If you are lookiing for a football finger food, make extra's and freeze.

Tangy Tamale Balls

2 16-ounce cans tomatoes, undrained and pureed 1 1/2 teaspoons chili powder 1/2 teaspoon salt 1/2 pound ground pork 1/2 pound ground beef 3/4 cup cornmeal 2 tablespoons all-purpose flour 1/3 cup tomato juice 2 cloves garlic, crushed 1 teaspoon salt

Combine first 3 ingredients in a saucepan; bring to a boil over medium heat. Thoroughly mix the ground pork and the remaining ingredients. Shape into 1-inch balls, and add to the sauce. Lower the heat to a low simmer. Simmer for 1 hour. Yields 4 dozen Tamale balls.

Buttermilk Cornbread

2 tablespoons vegetable oil 1 cup yellow cornmeal 1 tablespoon all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk* 1 large egg

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450 F. oven 5 minutes. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture. Stirtogether buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet. Bake at 450 F. for 20 minutes or until golden. Yield: 6 to 8 servings.

*If you can not get Buttmilk, put 1 tablespoon lemon juice or white vinegar in a measuring cup and fill to the 1-cup level with regular (sweet) milk. Let sit for 5 minutes before using.

---------------------- Today's Cooking Tip ---------------------

When measuring molasses, corn syrup, or other syrups lightly butter the measuring cup first. Syrup will pour out nicely - with no waste.

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-------------------------------------------------------------------------------- Tangy Tamale Balls

2 16-ounce cans tomatoes, undrained and pureed 1 1/2 teaspoons chili powder 1/2 teaspoon salt 1/2 pound ground pork 1/2 pound ground beef 3/4 cup cornmeal 2 tablespoons all-purpose flour 1/3 cup tomato juice 2 cloves garlic, crushed 1 teaspoon salt

Combine first 3 ingredients in a saucepan; bring to a boil over medium heat. Thoroughly mix the ground pork and the remaining ingredients. Shape into 1-inch balls, and add to the sauce. Lower the heat to a low simmer. Simmer for 1 hour. Yields 4 dozen Tamale balls.

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Buttermilk Cornbread

2 tablespoons vegetable oil 1 cup yellow cornmeal 1 tablespoon all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk* 1 large egg

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450 F. oven 5 minutes. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture. Stirtogether buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet. Bake at 450 F. for 20 minutes or until golden. Yield: 6 to 8 servings.

*If you can not get Buttmilk, put 1 tablespoon lemon juice or white vinegar in a measuring cup and fill to the 1-cup level with regular (sweet) milk. Let sit for 5 minutes before using.

---------------------- Today's Cooking Tip ---------------------

When measuring molasses, corn syrup, or other syrups lightly butter the measuring cup first. Syrup will pour out nicely - with no waste.

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TURKEY can'tONESE CASSEROLE

2 1/2 cups cooked turkey, chopped 2 cups thinly sliced celery 1 green pepper,coarsely chopped 1 can cream of chicken soup 2/3 cup sliced water chestnuts 1 can sliced mushrooms 1/3 cup chopped pimento (optional for me) 2 tsp soya sauce 1/2 cup chopped cashews 1 1/2 cups chow mein noodles In 2 litre (2 quart) casserole, combine turkey, celery, green pepper, soup, water chestnuts, mushrooms, pimento and soya sauce. Cover and microwave on medium 11 min., stirring once. Stir in cashews and chow mein noodles. Let stand, covered for 2 minutes.

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This is very simple, easy and quick to make. Try it once, and you'll make it often.

Rhubarb Custard Pie

2 1/2 - cups whole milk 1 - cup sugar 1 - tsp. vanilla extract 1/4 - tsp.almond extract 1/4 - tsp. salt 4 - eggs, slightly beaten 2 - cups rhubarb, (fresh or frozen) fresh is always better. ( I cut mine wafer thin. It releases more flavor.) 1 - 9" unbaked pie shell

Cut rhubarb and arrange in pie shell, set aside. Beat eggs and add sugar, salt, mixing well, add milk and both extracts. stir mix well. Pour over rhubarb and bake at 375 for 15 minutes. Reduce heat to 325 and bake additional 30 minutes, or until set.

-------------------------------------------------------------------------------- This an easily be a main dish for a light lunch. Serve on lettuce leaves if desired.

Chili Pasta Salad

4 ounces uncooked Farfalle pasta (bow ties) 1/2 cup plain yogurt 1 tablespoon Dijon mustard 1/2 teaspoon salt 1 jalapeno chili, seeded and finely chopped* 3 plum tomatoes, cut lengthwise into halves and sliced 2 green onions, slice diagonally into 1/2-inch pieces 1 clove garlic, crushed

Cook pasta according to package directions and drain. Mix pasta with yogurt, mustard, salt, jalapeno chili, tomatoes, onion and garlic. Cover and refrigerate about 2 hours or until chilled.

*jalapeno (hah-lah-PEH-nyoh) Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) CHILES range from hot to very hot.

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This a Southwestern recipe that is an appetizer, but it also makes great TV football food. Bread squares spread with a tasty mixture of garlic, green chilies, and butter, topped with a cheese and mayonnaise mixture and broiled.

Josephinas

1 loaf thin sliced bread 1/2 pound soft butter 1 cup of canned green chilies, chopped 1/2 pound shredded cheddar cheese 1 cup mayonnaise 2 cloves garlic, minced

In a medium bowl combine chiles, garlic and butter. Refrigerate the butter mixture 1 hour. Mix the the cheese and mayonnaise. Cut bread slices into quarters and spread with the butter mixture. Top each bread portion with the mayonnaise mixture, spreading to the edges. Place the squares on a jelly roll pan. Broil until brown and fluffy. Serve immediately. Makes about 5 dozen.

---------------------- Today's Cooking Tip ---------------------

Egg size is based on a minimum weight in ounces of a dozen eggs. A dozen jumbo eggs weighs 30 ounces, while a dozen small eggs weigh 18 ounces. Most recipes are designed for large eggs, so for best results in home cooking stick to large eggs, particularly in baking.

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Black Bean Pot Stickers

1 can 15-ounces black beans, drained and mashed 1/2 cup chunky salsa, divided 1/2 tsp ground cumin 1/2 cup, 2 ounces, shredded Monterey Jack cheese 6 egg roll wrappers 2 Tbl vegetable oil 2/3 cup water 1 can 15 oz, chili without beans Sour cream and chopped fresh parsley for garnish

Combine beans, 1 tablespoon salsa, cumin, and cheese. Cut egg roll wrappers in half lengthwise. Brush edges with water. Place about 1 tablespoon mixture in center of top third of each egg roll wrapper half; fold top third of wrapper diagonally over filling, and continue folding to enclose filling. Brown pot stickers in hot oil in a large skillet over medium-high heat, turning once. Add 2/3 cup water to skillet. Cook 2 1/2 minutes on each side or until water evaporates. Combine chili and remaining salsa in a small saucepan; cook 5 minutes or until thoroughly heated. Spoon evenly onto individual plates, and top each with 1 pot stickers. Serve with desired toppings. Makes 6 large appetizer servings, for smaller serving, cut in half for 12.

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Autumn Rarebit Soup

5 cups Pumpkin; or squash, cooked 2 1/2 cups Chicken stock 1 1/2 cups Light beer 2 tbsp Butter 1 Onion;large, chopped 3 Garlic cloves;crushed 1 cup Cheddar cheese, shredded 1/4 cup Pumpkin seeds Salt and pepper

Instructions

In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste. Garnish with pepper and pumpkin seeds.

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EASY GNOCCHI - potatoe dumpling

5 c instant potatoes 4 c boiling water 1 t salt 5 c flour 1 egg

Mix instant potatoes, boiling water and salt. Add the flour. Add the egg and mix tell smooth. Make a small ball and roll like a snake or log. Cut into 1" pieces. Press thumb in the middle of the piece. This is to make a pocket to catch sauce. Cook in boiling and salted water. Takes about two mins. They will float when done. Either serve with spaghette sauce or carmalized butter and parmesan cheese.

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Scrambled Potatoes And Eggs

6 eggs 3 tablespoons half and half, light cream or milk 1/8 teaspoon dried thyme, crushed 1/2 small onion, finely chopped Sweet Paprika Salt and pepper 1 medium to large Russet potato, peeled and cut into 1/2 dice

Beat together first 4 ingredients.

Then bring diced potato and water in a small saucepot to a low boil. Cook until just tender. Drain and rinse with cold water, put in a colander to dry.

In a large heavy skillet over medium heat, melt 1 tablesoon butter. When butter begins to bubble add potatoes and sprinkle with paprika and pepper. Sautee while stirring until they are light brown all-over. Add 2 tablespoons butter and the egg mixture while stirring. Continue to slowly stir until the eggs reach the consistency you like.

This is how I made 'Homefries' at the diner, except 5 pounds at a time with 1 pound of onions on a 42-inch grill. ----------------------------------------------------------

Eggs and Chorizo

1/4 cup onion, chopped 2 tablespoons cooking oil 8 ounces Chorizo sausage* 8 eggs 1/4 cup light cream 1/4 teaspoon salt Oil for cooking

Cook and stir the onion in oil in a 10-inch skillet until tender but not brown. Add the sausage, cooking and stirring , until the sausage is done then drain. Mix the eggs, half-and-half and the salt well with a fork. Pour into the sausage mixture in the skillet. Cook over medium heat. As the mixture begins to set at the bottom and sides, gently lift the cooked portion with a spatula so that the uncooked egg mixture can run under the cooked portion. Avoid constant stirring as this will make the eggs tough and hard. Cook until all the eggs are cooked but still moist, about 3 to 5 minutes. Serves 4-6

*Chorizo (chor-EE-zoh) A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It's widely used in both Mexican and Spanish cookery. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork. The CASING should be removed and the sausage crumbled before cooking. Chorizo makes a tasty addition to many dishes including casseroles, soups, stews and Enchiladas.

---------------------- Today's Cooking Tip ---------------------

Whenever you have extra broth, pour it into a plastic ice cube tray and freeze. Once frozen they can be removed and stored in the freezer in a plastic bag. They can be added to soups or used to saute foods.

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Chicken Pasta Toss

1 1/2 cup corkscrew pasta 2 cups shredded fresh spinach 1 1/2 cups diced cooked chicken 8 cherry tomatoes halved (chopped reg tomatoes work fine..1lg) 1 cup sliced fresh mushrooms 1/4 cup shredded fresh parmesean cheese 1/3 cup olive oil 3 Tbsp dijon mustard 1 tsp lemon juice 1/4 tsp garlic salt 1/8 tsp pepper

Cook pasta according to directions. rinse under cold water well and drain. In med. salad bowl, combine pasta, spinach,chicken,tomatoes,mushrooms and parmesean cheese. In small bowl, wisk together oil,mustard,lemon juice,garlic salt, 3 Tbsp water and 1/8 tsp pepper until smooth. Pour over pasta, toss lightly and serve immediately..Serves 4

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Breakfast Burrito

1 LB bulk sausage 1 can of rotel tomatoes 4 eggs (beaten) 1 8oz. of cheddar cheese 10 flour tortillas

Cook the sausage until done. Add the eggs. When they are done add in the tomatoes, cook until heated. Heat tortillas in microwave for 40 min, turn over and heat 40 more min. Fill the tortillas with a couple of spoonfuls of meat, then add some cheese. Fold and freeze. We take them straight out of the freezer, microwave for 2 min. and eat. There wonderful.

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Decadent Brownies

1-1/4 cups unsifted flour !/4 cup sugar 1/2 cup butter or margarine 1(14 0unce) can Eagle BRAND sweetened condensed milk 1/4 cup unsweetened cocoa 1 egg 1 teas. vanilla extract 1/2 teas. baking powder 1(8oz.) bar milk chocolate candy. Broken into small chunks 1/4cup chopped nuts

Preheat oven to 350 degrees In medium bowl, combine 1 cup of flour & sugar. Cut in butter until crumbly. Press firmly on bottom of 19 by 9 inch. baking pan. Bake 15 min. Meanwhile in large mixer bowl beat milk. cocoa. egg,remaining1/2 cup of flour, vanila, & baking powder. Stir in milk, chocolate & nuts. Spread over prepared crust. Bake 20 min. ot untilcenter is set Col, spread with sprinkled confectioners sugar. Makes 30 decadent brownies.

-------------------------------------------------------------------------------- Mediterranean. This dense, moist cake, soaked in orange syrup, is best served the same day it is made. Fresh berries are nice with it.

Orange Cake

1 tablespoon unsalted butter, melted 1 tablespoon all-purpose flour, as needed 3 oranges 2 cups all-purpose flour 1 1/4 cups sugar 1/4 cup blanched almonds, ground 2 1/2 teaspoons baking powder 3 large eggs 3 tablespoons dry white wine 3 ounces whole milk 1 unsalted butter, melted 3 tablespoons sugar

Preheat the oven to 350 F. Lightly brush an 8-inch springform cake pan with the melted butter and then dust with flour. Grate oranges, being careful not to include the bitter white pith below the surface of the skin. Halve the oranges and juice through a strainer into a small sauce pan; reserve. Add the flour, sugar, almonds, and baking powder to the zest; stir to incorporate. Make a well in the center of the dry ingredients and crack the eggs into it. Add the wine and milk. Using a wooden spoon mix the liquid and dry ingredients together rapidly. Incorporate the melted butter just before you have finished mixing. Pour the batter into the prepared cake pan. Smooth the top with a rubber spatula before placing it into the oven. Bake until the top is golden brown and beginning to crack, about 30-35 minutes. Test the center of the cake with a wooden toothpick; it should come out clean. When finished baking, remove the springform pan and transfer the cake to a large plate. Heat the reserved juice with the remaining sugar until the sugar is dissolved. Use a chopstick to poke about 20 holes in the top of the cake. Make the holes deep, but don't poke all the way through the cake. Slowly pour the orange syrup over the cake, allowing the holes to fill. Saturate the cake evenly. Cut into wedges and serve right away or let sit for about an hour to further absorb the juice.

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Stroganoff Casserole 1 1/2 pounds lean ground beef chuck 1 large yellow onion, peeled and coarsely chopped 1 garlic clove, peeled and minced 1/4 teaspoon dried leaf thyme, crumbled 1/2 teaspoon dried leaf marjorama, crumbled 1 8-ounce can tomato sauce 1 cup cream-style cottage cheese 1/2 8-ounce package cream cheese, diced 1/2 pound medium egg noodles, cooked and drained by package directions 1/2 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 1/2 cup coarsely shredded sharp Cheddar cheese

Preheat oven to 350 degrees F. Coat 2 1/2 to 3 quart casserole with nonstick cooking spray and set aside. Stir-fry beef, onion, and garlic in a very large heavy nonstick skillet over moderate heat, breaking up clumps, until meat is uniformly brown, about 5 minutes. Stir in marjoram and thyme to cook, stirring often, 3 to 4 minutes. Mix in tomato sauce, cottage cheese, cream cheese, noodles, salt, and pepper. Taste for salt and pepper and adjust as needed. Turn into the casserole, scatter Cheddar evenly on top, and bake, uncovered, until browned and bubbly, 25 to 30 minutes. Serves 6

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White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain has been soaked, pressure-steamed and dried before milling. This treatment gelatinizes the starch in the grain (for fluffy, separated cooked rice) and infuses some of the nutrients of the bran and germ into the kernel's heart. Converted rice has a pale beige cast and takes slightly longer to cook than regular white rice.

Active dry yeast is available in two forms, regular and quick-rising , of which the latter takes about half as long to leaven bread. They may be used interchangeably (with adjustments in rising time) and both are available in 1/4-ounce envelopes.

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---------------------- Today's Cooking Tip ---------------------

Nuts and fruits will not sink to the bottom of a cake if they are lightly coated with flour before they are added to the batter.

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These veggies can be used as a sandwich filler, pasta topping or a main veggie dish.

2 red peppers 2 yellow peppers 2 green peppers 1 large onion tsp crushed garlic (if using this recipe as a main dish, I add baby marrows, sweet potatoes, brinjals, peeled butternut ) olive oil

Cut the above into wedges, place in a roasting dish and sprinkle with olive oil, season to taste. Place in a medium preheated oven and roast for about 20 minutes, turning occasionally. Leftover peppers can be placed in a tupperware and used the following day on sandwiches.

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Bacon & Double Cheeseburger Loaf

4 slices bacon 1 1/2 pounds lean ground chuck or ground round 1 cup breadcrumbs 1 cup coarsely shredded sharp cheddar cheese (about 4 oz) 1 Tbl regular or low-fat mayonnaise 1 large sweet onion, such as Vidalia, peeled and chopped 2 Tbl sweet pickle relish 1 1/2 tsp dry mustard 3/4 tsp salt 1/2 tsp pepper 1 egg 1/4 cup catchup

Pre-heat oven to 350 degrees. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3-4 minutes. Remove the bacon from the skillet and reserve it.

In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, breadcrumbs, 1/3 of the cheese, onion, mayo, relish, mustard, salt, pepper and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with the ketchup, then lay the bacon strips over the ketchup. Bake until loaf is firm and the bacon is crisp, 45 to 50 minutes. About 10 minutes before meatloaf is done, sprinkle the top with the remaining 1/2 cup of cheese. Allow the meatloaf to rest for 10 minutes before cutting. We like this with mashed potatoes, peas and carrots.

Leftover suggestion: Reheat slices of meatloaf in a microwave oven and serve on sesame buns with lettuce, tomato and ketchup.

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Stefado

1/4 cup olive oil 2 tablespoons flour 2 pounds boneless beef chuck, cut into 2-inch pieces 1 pound tomatoes 1 cup dry red wine 1 cup hot water 3 pounds small white onions, sliced 2 tablespoons plus 1 teaspon chopped fresh thyme * 2 tablespoons chopped fresh rosemary * 2 tablespoons plus 1 teaspoon chopped fresh oregano * 1 Bay leaf, crumbled 1 teaspoon ground cumin 1/2 lb Feta cheese, crumbled salt and pepper to taste *2 teaspoons dry may be used

Coat meat with flour. Heat olive oil in a heavy casserole or Dutch oven; add meat and brown on all sides. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. Can be prepared 1 day ahead. Cover and refrigerate. Rewarm in 350 F oven before continuing. Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Serves 6

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Slow Cooker - Savory Pepper Steak

1 1/2 - 2 pounds beef round steak, about 1/2-inch thick 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 medium onion, chopped 1 small clove garlic, minced 2 large green or red peppers, seeded and cut into 1/2-inch strips 1 can (16 ounces) whole tomoatoes 1 tablespoon beef flavor base (paste or granules) 1 tablespoon soy sauce 2 teaspoons Worcestershire sauce Fluffy rice

Cut steak into strips. Combine 1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to Crockpot with onion, garlic and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into Crock-Pot, moistening meat well. Cover and cook on Low for 8 to 10 hours. One hour before serving, turn to High and stir in remaining green pepper strips. If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into Crockpot. Cover and cook until thickened. Serve gravy with Pepper Steak over hot fluffy rice. Serves 4

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Today's Cooking Tip ---------------------

Milk and cream can be frozen but will separate when thawed. Heavy cream will not whip when thawed. Freeze milk up to 1 month and cream up to 2 months.

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homemade Kahlua

2 c. brandy or vodka 4 oz. vanilla 4 c. water 3 1/2 c. sugar 1 1/2 oz. powdered instant coffee Heat to boiling. Remove from heat and let cool. Let age in capped bottle 3 weeks.

OR: 3 c. sugar, 3c. water, 1 vanilla bean. Boil these ingredients 15 min. and cool. Add 1 qt. bodka to the above mixture. Pour into bottles, etc. Let sit 3-6 weeks.

An appreciated gift is homemade vanilla. Just buy a cheap bottle of brandy and add 3 or 4 fresh vanilla beans (cut open to expose beans). Just cap the bottle and shake every couple of days for 3-4 weeks. Put in small bottles for gifts.

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vegetarian dish

Ingredients 6 - 10 Medium sized potatoes (wash thoroughly with skin on) 1 Green Pepper 1 Punnet Mushrooms 1 Large Onion Cheddar Cheese Broccoli Salt, Pepper & Paprika (optional) to taste 1 Tablespoon Oil 2 Cups Milk 2 Tablespoons butter

Method Boil potatoes with skin on for 5-8 mins Allow to cool, then cut into slices, each potato cut into about 6 slices Cut onion, mushrooms and green pepper into slices and sauté in butter. Add salt, pepper and paprika(optional) to taste Steam broccoli in water for + 3 minutes then drain off all water Carefully toss onion, mushroom and green pepper mixture with cut potato slices Place into baking dish Place broccoli wherever you wish in the dish Mix oil in milk and pour over, ensuring that all is covered with the milk Cover completely with cheese and bake until all milk has evaporated Switch over to grill to brown cheese very slightly Serve piping hot with a green salad on the side.

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Chicken Pasta Toss for lunch or dinner.

Simple but elegant!!!!

Greek Stuffed Chicken

6 boneless,skinless chicken breasts (the larger the better) 1 pkg frozen chopped spinach ( thawed and drained well) 1 8 oz pkg feta cheese crumbled 1/3 c mayonaise 2 cloves garlic minced fine 1/3 c flour 1/2 tsp paprika 6-9 strips bacon toothpicks

Combine spinach, cheese, mayonaise and garlic in med mixing bowl. Slice deep pocket in sides of chicken breasts. Combine paprika and flour in small bowl. Stuff spinach mixture inside pockets of chicken. Dredge each breast in flour mixture. Wrap each breast with bacon, some may require more than just one slice. Secure with toothpicks.

Bake for 30-40 mins in 375 degree oven.. Is great served with a mild rice pilaf and fresh garden salad. Very simple, delicious, and impressive..Enjoy..

-------------------------------------------------------------------------------- Many reader's have asked for more vegetables. By American standards this is a vegetable dish that could easily become a meal.

Menestra is meant for fresh vegetable lovers.

Menestra

1 cup Brussels sprouts 1 sliced Spainish onion 1 clove of garlic, sliced 1 cup cubed potatoes 3 carrots, sliced 1/8-inch thick 1 can of artichokes 1 pound fresh asparagus, cut in half-crosswise 1 cup of green peas 1 cup Spanish ham*, cubed 2 hard boiled eggs, sliced thin 1 cup olive oil Salt Water Heat oil in a large skillet, medium heat. Fry sliced onion and ham; add sliced garlic. When the onion is already transparent add cubed potatoes and stir for a while. Then, add the carrots and the asparagus; stir all these ingredients for two or three minutes, medium heat. Add the water to cover the vegetables and season with salt. Bring to boil and add the Brussels sprouts, the artichokes and the green pea.. Boil until the vegetables are tender.

To serve, cut the hard-boiled eggs into thin slices and put them on top of the Menestra. Serves 8

*It is salted and dry cured. If it is not available at an ethnic market, use ham of your preference.

Spinach Casserole

1 10-ounce package frozen, chopped spinach, cooked 1 tablespoon grated onion 3/4 cup grated sharp cheese 1 can mushroom soup 1 cup stuffing mix 1/4 cup butter or oleo 1 beaten egg

Combine all ingredients and mix well. Pour in a greased casserole dish and bake 30 minutes at 350 degrees. 4 Servings.

---------------------- Today's Cooking Tip ---------------------

Milled white rices keep almost indefinitely on the shelf. Store opened rice in a tightly covered container. It's best to store brown rice and wild rice in the refrigerator since the oils can turn rancid.

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Super Nachos

1 large bag tortilla chips 1 lb ground beef or turkey 2 cans refried beans 2 large tomatoes 6 green onions ( with stems) 2 cans chopped green chilies 2 small cans chopped black olives 2 jars chili con queso 1 16oz. container of sour cream 1 10oz. frozen guacamole (thawed)

1. Brown the ground beef or turkey. Drain. 2. Chop the tomatoes and the green onions,using about 2 inches of the stems on the onions. 3. In a very large bowl, layer half of the bag of tortilla chips. Place half of the ground beef on top of the chips. Heat the refried beans according to directions on can and spread half of the beans on top of the beef. 4. Heat one jar of the chili con queso according to directions. Pour over chips. Next, layer half of the tomatoes, onions, chilies, and black olives on top of cheese. 5. Repeat steps 3 and 4, layering as you go. 6. On top of the last layer, drop dollops of sour cream and guacamole.

--------------------------------------------------------------- Rice and Corn Fiesta - This rice dish is good as a side dish for fajitas.

3 1/3 cups water 3/4 tsp. salt 1 chicken bouillon cube 1 1/2 cups converted rice 1 cup frozen corn kernels, partially thawed 1 can (4oz.) chopped green chilies 2 green onions, thinly sliced 2 Tbs. non-fat Italian dressing 2 Tbs. chopped fresh cilantro leaves 1/4 tsp. ground cumin

1. Bring water, salt, and bouillon cube to a boil in medium saucepan; stir in rice. Reduce heat to low; cover and simmer 15 minutes, until most of the water is absorbed. 2. Stir in corn and green chilies and cook 2 minutes, until heated through. Stir in green onions, dressing cilantro and cumin. Serve.

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No Fail Blender Hollandaise

1 c. butter 4 egg yolks 1/4 tsp. each: salt, sugar, tabasco and dry mustard 2 tbsp. fresh lemon juice

Heat butter to a full boil, being careful not to brown. Combine all other ingredients in blender. With blender turned on high, slowly pour butter into this yolk mixture in a thin stream until all is added. Keeps well in refrigerator for several days. When reheating, heat over hot (not boiling) water in top of double boiler. Makes about 1-1/4 c. sauce.

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Cabbage Soup

1 cup chopped onion 1 cup chopped celery 5 tbl butter 1 lb. solid head cabbage 1 tbl minced parsley 6 tbl flour 8 cups chicken stock 3/4 to 1 lb. thinly sliced mushrooms 1/2 lb. kielbasa

In large pot, cook onions and celery in 3 tablespoons of butter at medium heat until translucent, about 10 mins. Cut cabbage into approx. 1/4 in. shreds. Add minced parsley and cabbage to onions and celery, cook till cabbage wilts, about 10 mins. Stir in flour and cook 3 minutes. Pour in stock and simmer 30 minutes, blend well. Saute mushrooms and peas in the remaining 2 tablespoons of butter. 10 minutes before finished simmering add kielbasa, peas, and mushrooms. Bring to a boil, then simmer for another 10 minutes. Add salt and pepper to taste. Serves 6-8 people.

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This salad is typical of the mezze or small dishes served as part of a selection of appetizers in the Middle East. It makes a bright, fresh counterpoint to grilled lamb skewers or falafel.

Cucumber-Tomato Salad

1 cucumber 1 cup ripe red tomatoes, 1/2-inch dice 1/2 cup red onion, finely chopped 2 teaspoons fresh lime juice, fresh 1 tablespoon cilantro, chopped (or 1 teaspoon dried) 1 teaspoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon black pepper

Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl. Toss gently. Transfer to a serving bowl; chill at least 15 minutes before serving.

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Slow Cooker - Chinese Style Country Ribs

1/4 cup soy sauce 1/4 cup orange marmelade 1 tablespoon catsup 1/4 teaspoon powdered ginger 1 garlic clove -- crushed 4 pounds spareribs -- country style

Combine soy sauce, marmalade, catsup, ginger, and garlic. Brush on both sides of the ribs. Place in a crockpot and pour remaining sauce over all. Cover and cook on LOW for 8 to 10 hours.

---------------------- Today's Cooking Tip ---------------------

When a recipe calls for browning eggplant or other foods in oil, let your broiler save you time and calories. Brush the pieces lightly with oil and let brown in the broiler. You'll use less than half the fat than if you pan-browned.

Potato Soup

you need: 10 potatoes 2 onions 2 carrots 1 lb ham whole milk 1 stick butter instant mashed potatoes

In a dutch oven pan fill about 1/3 full of water and add chopped potatoes, onions, and carrots.(Make sure that water is covering veggies by 1 inch of water.) Let this cook about 10 minutes over med. heat. Add ham. Let finish cooking till veggies are fully cooked. When potatoes, onion & carrots are done add 1 st. butter and about 2 cups of whole milk. Let simmer for about 10 more minutes. Add salt & pepper to taste. If soup is too thin, add a little instant mashed potatoes to thicken.

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BBQ MEAT LOAF

1/2 tsp. thyme 1 large onion, chopped 1 tbs. Worcestershire sauce 2 cloves garlic, minced 1 28 oz. can tomato sauce 2 lb. ground chuck 1/12 cup barbecue sauce ( your favorite ) 1 lb. bulk Italian sausage 1 1/2 cup fresh bread crumbs 2 eggs slightly beaten 1 tsp. salt 1/2 tsp. pepper

Preheat oven to 350.

In a large bowl combine, beef, sausage, onions, garlic and bread crumbs, set aside.

In a medium bowl, whisk together, eggs,salt, pepper, thyme and Worcestershire sauce, set aside.

In another small bowl mix together the tomato sauce and BBQ sauce, take out 1/2 cup and whisk into the egg mixture, add this to the meat mixture, with your hands mix just enough to combine evenly.

Form meat mixture into a loaf ( this will be a large meat loaf ) put into a small roasting pan or a 9x13 baking dish, bake for 1/2 hour, take out and drain the grease off, now pour the remaining tomato sauce mixture over the meat loaf continue cooking for 1 hour. Let cool before slicing. I have a rule about meat loaf...It has to be served with mashed potatoes and fresh green beans. ---------------------------------------------------------------

. This is a fast and easy cake to put together.

Date Nut Cake

1 cup chopped dates 1 tsp. b. soda 1 1/2 cup bioling water Mix and let sit until cool.

1 cup sugar 1/2 cup crisco 2 eggs 1 1/2 cup flour 3/4 tsp. b. soda 1/2 tsp. salt

Mix all the above together and place in a 9 x 13 inch pan.

Mix: 1/2 cup brown sugar 1/2 cup nuts 1/2 cup chocolate chips Sprinkle over cake and bake at 350* for 35 - 40 min. or until tester comes out clean.

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We are starting our week of healthy eating in the Mediterranean. This Middle Eastern-spiced spread is traditionally made with broad beans. Frozen lima beans are a superb-and readily available-substitute.

Lima Bean Spread With Cumin And Herbs

10 ounces frozen lima beans 4 garlic cloves, crushed and peeled 1 teaspoon salt, plus more to taste 1/4 teaspooncrushed red pepper 2 teaspoons extra-virgin olive oil 4 teaspoons fresh lemon juice 1 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 tablespoon fresh mint, chopped 1 tablespoon fresh cilantro 1 tablespoon fresh dill, chopped

Bring a saucepan of water to a boil. Add lima beans, garlic, salt and crushed red pepper; cook until beans are tender, about 10 minutes. Remove from heat and let beans cool in the liquid. Drain beans and garlic and transfer to a food processor. Add oil, lemon juice and cumin; puree until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in mint, cilantro and dill.

Serve the spread on sesame crackers or toasted pita.

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Slow Cooker - Pineapple Baked Beans And Beef

1 pound ground beef 28 ounces baked beans 8 ounces pineapple tidbits, drained 1 large onion, chopped 1 large green pepper, chopped 1/2 cup barbecue sauce 2 tablespoons soy sauce 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper

In a skillet, brown beef; drain. Transfer to a 5-quart slow cooker. Add remaining ingredients and mix well. Cover and cook on low for 4-8 hours or until bubbly. Serve in bowls. 6 servings

---------------------- Today's Cooking Tip --------------------- Crumble stale, hard cookies and save them in a jar. Use them for toppings on coffee cakes or for pie crust instead of graham crackers.

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Good to chop up and add to salads or just to nibble on as snacks.

PICKLED MUSHROOMS

1 lb. champignon or other mushrooms. Cut in 1/2 or 1/4 if big, leave whole if small. 1 tbs sugar 1 tbs salt 1/2 cup white wine vinegar 1/2 cup water 2 cloves garlic, crushed 1/4 cup olive oil

Combine first 5 ingredients in a pot, bring to a boil and simmer for 20 minutes until most liquid is absorbed. Move to a jar and add garlic and olive oil.

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CRAB RANGOON

(Makes 2 1/2-3 dozen)

1/2 lb. fresh crabmeat, drained of any juices, and chopped 1/2 lb. cream cheese, room temperature 1/2 tsp. A-1 sauce 1/4 tsp. garlic powder 2 1/2-3 dozen won ton wrappers 1 egg yolk, well beaten

Oil for deep frying

Combine crabmeat with cream cheese, steak sauce and garlic powder in medium bowl and blend to a paste. Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal.

Heat oil in wok, deep fryer or electric skillet to 375°F. Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels. Serve hot with Chinese mustard and/or red sauce for dipping.

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Hoppin John

1 lb Sausage 3 15-oz cans black eye peas 1 onion chopped up 1/2 stick butter 1 cup rice uncooked (brown rice optional) 6 cup water

Brown sausage and onion in large pot...add other ingredients and simmer for 2.5 hours. Serve with cornbread and a salad.

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Broiled Walnut-Glazed Lamb Chops

4 lamb chops, 1/2-inch thick 1/4 cup honey 1 tablespoon lemon juice 1/4 cup finely chopped walnuts 2 tablespoons chopped fresh parsley Salt and pepper

Take broiler pan out and turn broiler on. In a small bowl mix together, honey, lemon juice, walnuts, and parsley. Place lamb chops on rack in broiler pan. Broil 3-inches from heat for 4 minutes. Salt and pepper them and turn over. Broil for 4 minutes. Spoon honey-walnut mixture over chops and broil 1 to 2 minutes.

We like this with rice and steamed broccoli.

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Ouch! Ouch! Yum! Yum!

You can make this popular Chinese dish easily at home. How hot do you want to make it? Just adjust the amount of hot chile pepper.

This is also known as the Viceroy's Chicken, because a Peking government official was exiled to Szechuan, as a Viceroy, and when he did come back, he brought this recipe with him.

Kung Pao Chicken

1 pound skinless chicken breast 1 egg white, save yolk for fried rice 1 tablespoon cornstarch 1 tablespoon sherry Or rice wine vinegar 1 tablespoon chili and garlic paste 1 tablespoon hoisin sauce 1 teaspoon sugar 2 teaspoons light soy sauce 1 teaspoon minced garlic 1 teaspoon minced ginger root 1 teaspoon crushed hot chile pepper 1/2 cup roasted unsalted peanuts Peanut oil

Cut the chicken into bite size pieces. In a bowl, beat the egg white, and add one teaspoon of the sherry, then the cornstarch. Mix thoroughly and set it aside in the refridgerator. In another bowl mix everything else, except the peanuts, and depending on how hot you wish to have it, add or subtract the amount of chile. If this is too dry, add a little water or more rice wine, or Chinese cooking wine, if available. Place about half a cup of peanut oil in a hot skillet, and stir fry the chicken pieces, about half a dozen at a time until they are all browned...drain off most of the oil, and re-heat the skillet, then add the remaining ingredients to the skillet and heat until simmering, then add the reserved chicken... stir fry this until it starts to reduce, and add the peanuts and serve.... just before serving, sprinkle with sesame oil. Serve with stir fried vegetables and fried rice, with pickled ginger as a side dish. ------------------------ This recipe is simple and fast to make.

Fried Rice

4 cups cooked long-grain rice 2 eggs 2 green onions, finely chopped 3 tablesoons oil 1 teaspoon salt

The best way is to stir-fry it in a little hot oil with 2 scrambled eggs over a moderate heat. When all the grains are separated, add salt and finely green onions. If you happen to have any leftover cooked vegetables such as peas, carrots or green pepper, dice them into small cubes the size of peas and add to the rice to improve not only its flavor and texture but also its appearance. ---------------------- Today's Cooking Tip --------------------- To make celery crisper, put it in a bowl of water and add ice. Leave it in the refrigerator a few hours.

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they take only minutes to make. Tortilla Rolls

1 8-oz pkg. of softened cream cheese 1/4 cup of mayonnaise 1/4 cup of sour cream 1 tbsp. of lemon juice 1/8 tsp. salt (I use seasoned salt) 1/8 tsp. pepper (I use lemon pepper) 1/8 tsp. dill 15-20 red pepper flakes (adjust to taste) 1 pkg. of large flour tortilla wraps Combine all ingredients (except the flour tortillas) into a bowl and mix until fairly smooth. Spread a fairly thin amount over the open face of a tortilla wrap (don't worry about any lumps). Roll tightly into a little log and stack on a plate. Refrigerate covered overnight. Slice the rolls into about 1/2" discs and spread on a platter with a container of salsa sauce in the center. Enjoy! **You can use low fat and make a very flavorful treat** --------------------------------------------------------------- This is very easy, very good and fast.

Creamy Mushroom Linguine Ingredients: 1 can soup cream of mushroom soup 1/2 cup milk 1/3 cup grated parmesan cheese 2 or 3 boneless, skinless chicken breast halves linguine or spaghetti Mix together in a pot: 1 can cream of chicken (or mushroom) soup, 1/3 cup grated parmesan cheese, 1/2 cup milk and black pepper to taste. Heat, but don't boil. Cook 1 package (or as much as your family will eat) of linguine (or spaghetti,or fettucini - whatever pasta is in the cupboard. Cut up 2 or 3 boneless, skinless chicken breast halves into bite sized pieces and saute until no longer pink. Mix the chicken with the soup, pour over the linguine, stir and serve. * You can add peas if you want - my kids would prefer I didn't ruin good food with something green. -------------------------------------------------------------- Crab Supper Pie

4 oz. = 1 c shredded Swiss cheese 1 9-inch unbaked pastry shell 1 7-oz. can of crab meat, drained and flaked 2 green onion and tops, sliced 2 beaten eggs 1 c light cream 1/2 tsp salt 1/2 tsp grated lemon peel 1/4 tsp dry mustard pinch of mace 1/4 sliced almonds

Sprinkle cheese evenly over the bottom of unbaked pastry shell. Top with crab meat and green onion. Combine eggs, cream, lemon peel, dry mustard, salt and mace. Pour over crab meat. Top with almonds. Bake at 325 F. till set, about 45 min. Take out and let stand 10 min before cutting. Serves 6. --------------------------------------------------------------- ADELE ' s ZUCCHINI-ITALIAN SAUSAGE SOUP copyright 9/3/99 -Adele Penhollow

Remove casings from 6 Italian sausage links, hot or mild.. [or use 1 lb. bulk Italian sausage.]

Saute` in 2 T. olive oil over moderately high heat til crispy brown. Use slotted spoon to remove sausage to a dish while continuing the recipe:

3 small zucchini, washed, cut into lengthwise halves, then into chunks. (small zucchini are tender. large zucchini are not desirable.)

1 medium onion, chopped 3 cloves fresh garlic, minced 3 T. olive oil 4 medium potatoes (whites, redskins,or russets), peeled, and cut into chunks, approx. 2 " square.

1/2 lb. fresh Italian green beans = 'flat' green beans. rinsed and cut into 2" sections..[can also be found in frozen foods section of the supermarket.]

1 large can peeled whole or crushed tomatoes, + 2 tsp. sugar (zap in food processor for 10 seconds)

salt and pepper to taste crushed cayenne to taste *optional

small sprig of fresh thyme or 1/2 tsp. dry.-optional

10 or 12 leaves FRESH basil, chiffonade or leave whole..this is necessary** 1/4 c. minced Italian broad-leaf parsley...this is necessary**

2 c. water ---------- Use a nonstick 6 qt. pot to saute` the onions and garlic in olive oil only til tender, not brown. Add zucchini and sauteed ,drained sausage, Add potatoes and tomatoes and seasonings.

Add herbs and water, Cover and turn heat to low-moderate, when bubbling, turn to simmer, stirring occasionally. Taste for seasoning and let cook for 1 1/2 hrs. Serve with crusty Italian or French-style bread/rolls and enjoy.

[This one-dish meal can become all-vegetarian, if you choose, by omitting the sausage].

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Bliny (retzept blinov) - Russian Buckwheat Pancakes

1/2 cup lukewarm water, 105-110 degrees 2 packages active dry yeast 3 cups buckwheat flour 2 cups white all-purpose flour 4 cups milk 4 eggs, beaten 1/2 teaspoon salt 1/3 cup sugar 1/2 cup butter, melted and cooled Vegetable oil for frying.

(optional)16 ounces red or black caviar or substitute 1 pound thinly sliced salmon, sturgeon or herring fillets.

In a large mixing bowl, combine buckwheat flour and the white flour.

Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast over it. Add half the sugar and 1/3 cup of the flour mixture. Cover the bowl with a towel, set aside, and let rise until doubled, 30 to 60 minutes. In a large bowl, mix together the eggs, melted butter, and 2 cups of the milk mixed with 1 1/2 cups water, the remaining sugar, and the salt. Stir in enough of the remaining flour mixture so that the dough has the consistency of sour cream. Cover the bowl with a towel; set aside to rise for 30 minutes.

Set the oven to 200 F. Bring the remaining 2 cups of milk to a boil in a small saucepan. Remove from the heat. Pour the milk over the dough and stir gently.

In a 10-inch skillet over medium heat, add enough oil to coat the bottom. When the pan is hot, drop 1 tablespoon of the bliny batter into the pan. Spread to a 3-inch diameter. When the bliny bubbles break, about 10 seconds, turn the blini over with a spatula. Repeat with the remaining batter. Keep cooked bliny warm in the oven.

Serve with sour cream, melted butter, farmers cheese, honey, jam red or black caviar, salmon, or herring. and cook for 15 seconds more.

Serve the bliny hot, accompanied by bowls of the remaining butter and sour cream. Traditionally, the bliny are spread with melted butter and a mound of red caviar or slice of smoked fish, then topped with a spoonful of sour cream. If you are serving black caviar, omit the sour cream.

I usally use an apple compote as a topping. When fresh peaches are available, I slice and saute them in a little butter with nutmeg.

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Light As A Cloud Flapjacks

Dry ingredients: 2 cups self rising flour 1 teaspoon baking soda 3 tablespoons sugar

Wet ingredients: 1 3/4 cups milk 1/4 cup vinegar 1 egg

unsalted butter for skillet

Fold dry ingredients into wet. Mix well, but do not overbeat. Drop by 1/4 cup onto hot skillet. When tops bubble, turn over. Note: For added flavor, brown and drain bulk pork sausage and sprinkle on top right after batter hits the griddle.

---------------------- Today's Cooking Tip --------------------- For a pie or crust that will be baked, choose a glass pie plate or dull metal pie pan. Use shiny metal pans, which keep crusts from browning properly, only for crumb crusts that are not baked.

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TAFFY APPLE DIP

8 oz. softened cream cheese 3/4 c. brown sugar l Tbsp. vanilla extract

Mix all together until well blended. Serve with apple slices. This can be stored in a small plastic container and used as needed. If you want to serve right away it can be spread onto a platter and topped with crushed peanuts if you wish. Enjoy!

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Oatmeal Cake

11/2 cup boiling water 1 tsp. vanilla flavoring 1 cup dry oatmeal 1 1/3 cup flour 1/2 cup margarine ( 1 stick ) 1 tsp. cinnamon 2 eggs 1 tsp. baking soda 1 cup brown sugar 1 cup white sugar Mix oatmeal with boiling water, let stand 30 minutes. Cream together next 5 ingredients, add to oatmeal mixture, Sift together flour, cinnamon & soda add to oatmeal mixture. Bake in oblong sprayed pan in 350 oven for 30 min. Topping for Oatmeal Cake 1/2 cup margarine ( 1 stick ) 1 tsp. vanilla flavoring 3/4 cup brown sugar 1 can coconut 1/2 cup evaporated milk nuts (optional) Bring to boil, spread on cake while hot. Scrumptous!!! Enjoy !

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Cannellini Bean Soup

1 tbl. olive oil 1 cup chopped onions 3 garlic cloves, minced 3 new potatoes, not peeled, diced 2 (14.5-oz) cans diced tomatoes, undrained 1 1/2 cups water 2 carrots, diced 1 (15-oz) can cannellini beans, drained

In a large saucepan over medium heat, saute the onion in the oil 2 minutes. Add the garlic a saute 2 minutes. Add the potatoes, tomatoes and water. Bring to a boil, partially cover and lower the heat to a simmer for 10 minutes. Add the beans while stirring. Continue to cook for 5 minutes, Salt and pepper to taste. Serves 4 generously.

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Ciazteczka Z Makiem - Poppyseed Cookies

1/4 lb butter 2 3/4 cups all-purpose flour 2/3 cup confectioners' sugar 2 teaspoons baking powder 2 egg yolks 1 egg 3 tablespoons sour cream 4 tablespoons poppyseeds

Combine all ingredients and mix well. Knead dough for a few minutes cover and refrigerate for 15 minutes. Preheat oven to 350 F. Take the dough out and roll out dough 1/8 inch thick on a lightly floured surface. Use cooking cutters to cut dough and place on a greased cookie sheet. Gather scraps; reroll and cut out more cookies. Bake for 10 minutes till edges a light brown. Makes 60 cookies. These freeze well.

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Joe's Special Casserole

1/2 pound spinach, chopped OR 10-ounces frozen chopped, thawed 1/2 teaspoon basil 1/4 teaspoon marjoram 1/4 teaspoon oregano 1 tablespoon olive oil 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon butter 1 pound ground beef or turkey 4 eggs 1 small onion, diced

If using frozen spinach, place in strainer and drain well. Heat oil and butter in large, heavy skillet. Add ground meat and cook, stirring, until browned and crumbly. Add onion, and cook until tender but not browned. Stir in spices. Stir in drained spinach and cook until liquid has evaporated. Beat eggs, add to meat mixture and cook, stirring, until eggs are set. Makes 4 to 6 servings.

So many of the new subscribers emailed asking for Lori's recipe for Chocolate - Cheese Muffins that was mentioned by a Keyboard Pal yesterday, I am going to reprint here. They are so gooooooooood!!!

1-1/2 cups sifted flour 1 cup sugar 1 teaspoon baking soda 1/4 cup cocoa 1/2 teaspoon salt 1 cup water 1/3 cup oil 1 tablespoon vinegar 1 teaspoon vanilla One 6-ounce package of chocolate chips Cream Cheese Mixture: 8 ounces cream cheese, softened 1 egg 1/3 cup sugar 1/8 teaspoon salt

Combine flour, 1 cup sugar, baking soda, cocoa, and 1/2 teaspoon salt. Add water, oil, vinegar, and vanilla and beat well. In separate bowl, combine ingredients for cream cheese mixture, beating until smooth. Add the chocolate chips to this mixture. Fill paper muffin cups 1/3 full of batter. Top each with a heaping teaspoon of the cream cheese mixture. Bake at 350 degrees for 30 to 35 minutes. Makes 12 muffins.

---------------------- Today's Cooking Tip --------------------- Thaw meat or fish in the refrigerator, not at room temperature. Never leave raw or cooked fish or meat at room temperature for more than two hours.

German Marble Tube Cake

1 cup unsalted butter (no substitutions please) 1 1/2 cups white sugar 4 eggs 1 cup milk 1 tsp almond extract 3 1/4 cups all-purpose flour 1 tbl baking powder 1/8 tsp salt 1/4 cup unsweetened cocoa powder 3 tbl dark rum

Preheat oven to 350 degrees F. Grease and flour one 10 inch tube pan. In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract. In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum. Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife. Bake the cake in at 350 degree F for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

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BRAN MUFFINS

Combine 4 cups All bran cereal and 2 cups 100% bran cereal. Cover with 2 cups boiling water. Add 1 quart buttermilk. Cream 1 cup shortening and 3 cups sugar. Beat in 4 eggs, one at a time. Add this mixture to cooled cereal mixture. Mix 5 cups flour, 5 teaspoons soda, 1 teaspoon salt. Stir into creamed mixture only to dampen. Store in refrigerator until you are ready to bake. Fill muffin cups 2/3 full - grease pans or use paper baking cups. Bake at 375 F. for 15 to 20 min. These are really good.

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Chicken Fettuccine ala Ozarka

Ingredients

1 pound Fettuccine 1 cup Tomatoes, canned, diced 1/2 Green pepper, diced 1/2 Red pepper, diced 1 cup Zucchini, quartered and sliced 4 Large split chicken breasts-boned and skin removed (it's cheaper to do it yourself) 2 T Olive oil 2 T Italian seasoning Grated Parmesan cheese and garlic salt

Directions

Cook the fettuccine with half of the Italian seasoning, rinse and set aside. Cube the chicken breasts and cook until done. In a separate pan-saute' the red and green peppers in the olive oil until tender. Add the rest of the vegetables to the pan and slightly toss, about 2 minutes. Combine the chicken, the vegetables and the fettuccine and toss together. Garnish with Parmesan cheese and garlic salt to taste----

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This the recipe created in the late 19th century for a Russian count, has become on of the world's famous dishes. This is the classic Russian version. The numerous European and American variations called Beef Stroganoff do not in any sense reproduce the dish as it was originally made.

Beef Stroganov

1 tablespoon dry mustard* 1 pound fresh mushrooms, 2 pounds beef fillet* thinly sliced lengthwise 4 to 5 tablespoons oil 1 tablespoon sugar 2 teaspoons salt 4 cups thinly sliced onion rings 1 teaspoon black pepper 2 cups sour cream Partially freeze the meat before cutting across the grain into 1/4 inch rounds. Cut again against the grain into 1/4 inch strips and let come to room temperature. In a small bowl combine the mustard, 1 1/2 teaspooon of the sugar. a pinch of salt and 1 tablesoon hot water to form a thick paste. Set aside for 15 minutes.

Heat a large skillet with 2 tablespoons of oil and lightly saute the onions and mushrooms, about 10 minutes. In another skillet heat 2 tablespoons of oil over high heat. Drop in half of the meat constanly stirring with a wooden spoon for 2 minutes. With a slotted spoon transfer the meat to the shillet with the vegetables in it. Fry the other half of the meat the same way.

When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and the mustard paste. Set heat to medium.

Stir in the sour cream 1 tablespoon at a time, then add the remaining 1/2 teaspoon of sugar, and reduce the heat to low. Cover and gently simmer for 2 or 3 minutes. Taste for seasoning. *Note: If you do not have dry mustard use 2 tablespoons prepared mustard. You can use a lesser cut of meat.

Originally this was served by scattering 'straw potatoes' over the top. You can use 'shoe string' fies if you do not want to make your own or serve over egg noodles on a heated serving platter. ---------------------------------

Polish Noodle Casseole

1/2 pound cooked and drained noodles, 2/3 cup sour cream, 2/3 cup cottage cheese, 2 tablespoons onion, minced 2 tablespoons salt 1/2 teaspoon powdered mustard 1/4 teaspoon white ground pepper. Place, cooked and drained noodles in a buttered 1 quart casserole dish. Mix, sour cream, cottage cheese, minced onion, salt, dry mustard, and white ground pepper. Mix the above with the noodles in the casserole dish. Bake in a preheated 350 F. oven for 25 minutes. (The noodles on top should begin to brown.) To be a bit more fancy, when the 25 minutes is over, pull the casserole out of the oven, dot it with a bit of butter, and allow it to cook another 5 to 10 minutes.

---------------------- Today's Cooking Tip --------------------- A fresh egg should sink at once in a bowl of salted water and lie at the bottom; a bad egg will float. ---------------------------------------------------------------- Cuban recipe. Moros (black beans and rice)

2 T olive oil 1 onion, chopped 2 cloves garlic, minced 1 bell pepper, chopped 2 tomatoes, chopped 2 C cooked black beans 1 C chicken stock 1 C rice 2 C water

Prepare the beans the night before according to the package directions. Cook the onion, garlic, and green pepper in the oil until wilted. Add tomatoes, beans, and chicken stock. Simmer, stirring frequently, until heated through. Add raw rice and water. Cover. Cook on low about 20 minutes until rice is tender. Salt and pepper to taste.

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since apples are going to be in abundance soon, Apple jelly helps taste and appearance. Because of the sugar content it tends to burn, so you'll have to keep an eye on it, but just for a little while. Serve over rice with carrot's on the side.

Apple Jelly Chicken

4 chicken cutlets - boneless breasts or thighs 1/2 c butter 2 Tbl apple jelly 1/2 c apple juice salt

Place cutlets on a boiler pan rack that has been sprayed with nonstick cooking spray. Broil 4 inches from the heating element for 10 minutes, turning once. Meanwhile, combine butter, jelly and apple juice in a 1-qt saucepan; heat and stir over medium heat until jelly melts. Sprinkle chicken with some salt. Brush mixture over chicken. Broil 1 minute, turn. Sprinkle chicken with salt. Brush jelly mixture over chicken, broil 1 minute. Repeat process one more time. Serves 4.

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stuffed pepper soup

4 Tbs.. vegetable oil 2 cups chopped onion 1/2 cup chopped celery 2 small cloves garlic 4 cups chopped green pepper 1 pound ground beef 2 (16 ounce) cans crushed tomatoes 1 cup tomato juice 1/2 cup uncooked rice 6 cups water 4 Tbs.. chopped fresh parsley 4 tsp. white sugar 2 tsp. salt 2 tsp. black pepper 1/2 tsp. ground cinnamon Saute onion, celery, garlic and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice. Add tomatoes, juice, water, parsley, sugar, salt and pepper to the browned beef mixture. Cover and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning.

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Tortilla de Patatas (Thin Potato Omelet)

1 cup olive oil 4 large potatos, peel and slice in circles about 1/8-inch thick salt to taste 1 large Spainish onion, thinly sliced 4 large eggs.

Heat 3/4 cup of oil in a heavy 9-inch skillet, add potatos, one slice at a time so that they don't stick. Alternate layers of potato and onion. Cook slowly over medium heat. Do Not Fry!! Turn ocasionally until potatoes are tender, but Not brown. They must be loose, not "in a cake". Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tablespoons of the oil in large skillet. Add potatoes-egg mixture, spreading quickly. Lower the heat to medium. Shake pan to prevent sticking. When potatoes start to brown, put a plate on skillet and turn around, adding another tbsp of oil. Brown on the other side. You can flip three or four times for better cooking. Transfer to a plate, salt and pepper to taste. Serve hot or at room temperature with fish or beef. Serves 4-6.

Note: You may want to try adding 1/8 teaspoon of a dried herb, like rosemary or thyme, to the egg mixture. ------------------------------------- Mexican Chicken Kiev Casserole

6 skinless boneless chicken breast halves 7 ounces diced chilies 4 ounces Monterey Jack cheese, cut into strips 1/2 cup bread crumbs 1/2 cup Parmesan cheese 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon cumin 1/4 teaspoon pepper 6 tablespoons butter, melted 8 ounces canned tomato sauce 1 cup salsa

Pound chicken to 1/4". Place 2 tablespoons chilies and 1 strip cheese in center. Roll up burrito style. Combine bread crumbs, Parmesan, chili powder, salt, cumin and pepper. Dip each chicken roll in butter, then roll in crumbs. Place in baking dish, seam side down, and drizzle with remaining butter. Cover and chill 4 hours to overnight. When ready to serve, bake at 400F for 30 minutes. Combine tomato sauce and salsa for sauce.

---------------------- Today's Cooking Tip --------------------- USDA classifications of eggs refer only to size and appearance, not the quality of the eggs. The three classifications are Grade AA, Grade A, and Grade B.

Eggplant Lasagna

1 eggplant (1 - 1 1/2 lb) sliced thin 1/4 c coarse salt (2 tbl if using table salt.) 3/4 c vegetable oil 2 c tomato puree 2 tsp oregano 1 tbl minced garlic 1 1/2 c grated mozzarella cheese 1/2 c Parmesan cheese Salt and pepper to taste

Preheat the oven to 375 F. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit 1-2 hours. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Heat oil in a large skillet over medium-high heat. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablepsoon chopped garlic. Season with salt and pepper. Grease a 8 by 8 inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, salt, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.

--------------------------------------------------------------------- Apple Spice Cake

2 cups all-purpose flour 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground allspice 1/2 tsp salt 1 cup butter or margarine, softened 2 cups white sugar 4 eggs 1 tsp baking soda 1 Tbl warm water 1 tsp vanilla extract 3 red apples, peeled and diced 1/2 cup raisins soaked in warm water confectioners' sugar

Directions: 1 Preheat oven to 350 degrees F. Butter a 10 inch tube pan. 2 Whisk together flour, spices, and salt. 3 Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan. 4 Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

--------------------------------------------------------------------- Tortilla Al Ron (Rum Omelette)

A delicious, easy-to-prepare, yet eleqant brunch idea.

2 tablespoons light cream 8 eggs 1 tablespoon sugar 1/4 teasoon salt pinch of nutmeg 1 teaspoon lemon juice 2 tablesoons apricot preserves 2 tablespoons sugar 2 oz rum

Combine cream, eggs, sugar, salt and nutmeg. Beat vigorously for 1 minute. Add lemon juice and beat a few seconds longer. Melt butter in a tortilla skillet, being careful not to burn it. Add egg mixture. As edges set, lift them so the uncooked portion flows to the bottom. When eggs are set, spread preserves on half the tortilla.

Fold over, to form half a circle. Slide onto fireproof platter, folded side down. Sprinkle with sugar. Warm rum over candle flame and pour around tortilla. Pour flaming brandy into rum and it will ignite. Makes 6 servings.

========================== Pork Dim Sum

14 ounces ground pork 2 scallions, chopped 1 3/4 ounces canned bamboo shoots, chopped 1 tablespoon light soy sauce 1 tablespoon dry sherry 2 teaspoons sesame oil 2 teaspoons sugar 1 egg white, lightly beaten 4 1/2 teaspoons cornstarch 24 Wonton wrappers Mix together the ground pork, chopped scallions, bamboo shoots, soy sauce, dry sherry, sesame oil, sugar, and beaten egg in a bowl until well combined. Stir in the cornstarch, mixing thoroughly. Spread out the wonton wrappers on a counter. Place a spoonful of the pork and vegetable mix in the center of each wonton wrapper and lightly brush the edges of the wrappers with water. Bring the sides of the wrappers together in the center of the filling, pinching firmly together. Line a steamer with a clean damp dish cloth and arrange wontons inside. Cover and steam for 5-7 minutes, until cooked through. Serves 6.

Slow Cooker - International Chicken

3 pound fryer, cut into serving pieces 1/4 cup flour 2 teaspoons salt 2 teaspoons curry powder 1/8 teaspoon pepper 1 large onion, chopped 1 large green pepper, seeded and sliced into rings 2 cloves garlic, minced 1/2 cup raisins 1 can (16 ounces) whole tomatoes, mashed 3 tablespoons flour 3 tablespoons water

Rinse chicken and pat dry. Combine 1/4 cup flour, the salt, curry powder and pepper. Dust chicken well with flour mixture. Place coated chicken in Crock-Pot and mix in chopped vegetables, garlic and raisins. Pour tomatoes over all. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours. Remove chicken pieces to warm platter. Thicken sauce before serving by stirring a smooth paste of the 3 tablespoons flour and water into the suace in Crock-Pot. Cover and cook on High until sauce is thickened. This is good served on rice -- especially saffron rice. Spoon sauce over top. Serves 4

---------------------- Today's Cooking Tip ---------------------

Raw or cooked meatballs can be frozen on a cookie sheet then transferred to a container, sealed, and out back in the freezer. This way they stay separate, and you can use as many as you want at any one time.

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Sweet Brown Chicken

3 lb. chicken, cut into 8 pieces Salt and freshly ground black pepper 2 tablespoons unsalted butter 2 1/2 Tbl. brown sugar 1 onion, sliced 1 green bell pepper, sliced 2 garlic cloves, minced 1/4 tsp. dried thyme 1 1/2 cups chicken stock

Wash the chicken and pat it dry. Season with salt and pepper to taste.

Melt the butter in a large skillet over medium-high heat. Add the brown sugar and stir until dissolved. Add the chicken and brown, then stir in the onion, green pepper, garlic and thyme and cook about 5 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Reduce heat, cover and simmer 20 to 25 minutes, or until the chicken is tender.

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Mushrooms Baked in Cream

1 lb mushrooms with 1"-2" caps 1/4 c butter 1 Tabl minced onion 1/3 c dried bread crumbs (about 1 slice) 1/2 tsp salt 1/4 tsp paprika 1/8 tsp pepper 3-5 slices bacon, cooked and crumbled 1 c cream mixed with 1/2 tsp Worcestershire sauce

Clean the mushrooms and remove the stems from the caps. Set caps aside. Chop the stems finely. Heat the butter in a skillet; add chopped mushroom stems and onion. Cook slowly for about 5 minutes, gently stirring. Add and toss gently the next 5 ingredients, including the bacon. Pile stuffing into the mushroom caps. Pour the cream mixture around the mushrooms. Bake at 400* for 15-20 minutes or until heated through. Yield 6-8 servings. You may also lay the bacon uncooked over the top of the mushrooms and bake as above until bacon is cooked. We prefer it mixed into the stuffing.

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This is a low fat version of a cream sauce.

One trick is to use flavorful cheeses, like Parmesan, along with lower-calories ones; light ricotta and 1% milk are used for the traditional cream.

12 oz. fettuccine 1 cup light ricotta cheese 2 Tbs. grated Parmesan cheese 1/2 cup low-fat (1%) milk 1/4 tsp. salt 1/4 tsp. pepper 1/8 tsp. ground nutmeg 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry 4 oz. smoked ham, visible fat removed, cut into 1/4"-thick strips

1. Prepare pasta according to package directions. While pasta is cooking, prepare sauce. Place ricotta cheese in the bowl of a food processor fitted with metal blade; process until very smooth, about 1 minute. Add Parmesan cheese and process 1 minute. Add milk, salt, pepper, and nutmeg. Process 30 seconds; set aside.

2. Place chopped spinach in colander. When pasta is ready, scoop out 1/2 cup of the pasta water with a measuring cup. Drain pasta over spinach in the colander (this will heat the spinach).

3. While pasta is draining, add ham strips to saucepot in which pasta was cooked. Return pasta and spinach to saucepot and add cheese sauce. Stir vigorously to mix all the ingredients. If necessary, add some reserved pasta water to achieve desired creaminess,

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Kay's Easy Cherry Cheesecake

3 - 8 oz. pkgs Cream Cheese, softened 3/4 c sugar 1 tsp vanilla 2 tbs lemon juice 3 eggs

Preheat oven to 325°

Mix softened cream cheese, sugar, lemon juice and vanilla until very smooth. Add eggs, one at a time, beating until smooth after each one.

Pour into Graham Crack Crust (I buy them pre-made) and bake for 1 hour. Pull from oven and let cool completely on wire rack.

Top with one can of cherry pie filling

======================== If eating cucumbers causes you stomach discomfort, you are going to love this recipe. It is sweet, tart tasting and burpless.

Asian Style - Cucumber Salad

2 tablespoons rice vinegar 1/4 teaspoon salt 1/4 teaspoon sesame oil 1 English (seedless) cucumber, about 12 ounces, unpeeled and thinly sliced 1/2 small red onion, thinly sliced

In medium bowl, with wire whisk, mix vinegar, salt, and sesame oil until blended. Add cucumber and red onion, and toss to coat. --------------------- Moussaka Casserole

4 small eggplants 1 1/2 teaspoons salt 1 1/2 tablespoons oil 3 tablespn butter 1 1/2 pounds lamb or beef (I prefer beef) 2 chopped onions freshly ground black pepper 1/4 teaspoon cinnamon 4 ripe tomatoes, peeled, seeded and chopped 3 tablespoons chopped parsley 2 or 3 tablespoons water 6 tablespoons dry breadcrumbs 6 tablespoons grated parmesan cheese 3 egg yolks 2 cups Bechamel sauce (see below)

Peel and slice eggplants. Sprinkle with 1 teaspoon salt and set aside in a colander for 15 mins. Rinse and drain. Heat oil and fry eggplant until lightly browned on both sides. Drain on paper towel. Heat butter and brown the meat. Add onions and fry until soft. Season with remaining salt, pepper and cinnamon. Add tomatoes, parsley and water. Simmer for 20 mins. Sprinkle half the breadcrumbs into a buttered baking dish and cover with half the meat mixture. Add half the eggplant slices and half the grated cheese. Repeat with remaining meat, eggplant and half the remaining cheese. Beat the egg yolks in a bowl. Beat in a few tablespppns of hot Bechamel sauce and add to remaining sauce. Pour over dish, sprinkle with cheese and breadcrumbs and bake at 350 F. for 45 mins.

Bechamel sauce: 2 tablespoons butter 2 tablespoons flour 2 cups milk (cool) 1/2 teaspoon salt freshly ground black pepper Melt butter, stir in flour and cook over low heat for 1 min. Gradually add milk, stirring with a wire whisk. You want a smooth consistency. Season with salt and pepper.

---------------------- Today's Cooking Tip ---------------------

When freezing liquids, leave a one-half inch headspace at the top of the container to allow for expansion.

Chicken Cacciatore

2 1/2 lbs Chicken pieces, frying 2 tbsp Oil for frying 1 lg Onion, sliced 1 Garlic clove, minced 1 14 1/2-oz can Tomatoes, crushed 1/3 cup dry red Wine, or water 1 Bay leaf 1 tsp Salt 1/8 tsp Oregano, dried 1/2 tsp Basil, dried 1/4 tsp Pepper 16 oz Pasta, rotini

Procedures: 1.Brown chicken in hot oil in skillet; remove chicken. 2.Add onion and garlic to drippings; cook and stir until tender but not browned. 3.Return chicken to skillet. 4.Add remaining ingredients except pasta. 5.Bring to a boil; reduce heat, cover and simmer 40 minutes until chicken is fork-tender. 6.Remove and discard bay leaf. 7.Skim fat from sauce. 8.Meanwhile, prepare pasta as directed on package; drain. 9.Serve chicken and sauce over pasta Serves 4-6.

Most people will put Parmesan on top, I prefer Romano.

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Personal Pizzas

Perfect for kids, but I replace the anchovies with olives for them. yield: 6 pizzas

dough: 2 1/2 cups self-raising flour 4/5 cup (200 ml) sour cream - that's 3 tbs less than a cup 1 egg 2 tbs oil salt and pepper

topping: 6-8 tbs pizza sauce of your choice 2 tomatoes, sliced 1 small can sliced mushrooms 1 small jar anchovies (optional) 4-7 oz shredded mozzarella

Mix dough ingredients and knead until smooth. Let rest for 20 minutes. Divide into 6 balls and roll to a circle on a floured surface. Spread about 1 tbs of sauce on each and place some tomato slices, sprinkle anchovies and mushrooms and top with shredded cheese. Bake in high heat (400 F) for abour 10 minutes until cheese melts. Enjoy.

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Burgundy Beef & Vegetable Stew

1 1/2 lbs beef eye round 1 tbl vegetable oil 1 tsp dried thyme leaves 1/2 tsp salt 1/2 tsp pepper 1 can (13 3/4 oz) ready-to-serve beef broth 1/2 c Burgundy wine 3 lg cloves garlic, crushed 1 1/2 c baby carrots 1 c frozen whole pearl onions 1 1/2 tbl cornstarch, dissolved in tsp water 1 pkg (8 oz) frozen sugar snap peas.

1.Trim fat from beef; cut into 1-inch pieces. 2.In Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 hours. 3.Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. 4.Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through. Serve over hot wide noodles.

====================== Serve these muffins, warmed, with cream cheese on the side, along with a full breakfast of eggs and bacon or today's second recipe. They are mouthwateringly good and take only minutes to make.

Pear And Walnut Muffins

2 1/3 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup granulated sugar 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 2 small eggs 3/4 cup milk 12 tablespoons, 3/4 cup melted and cooled butter 1 cup peeled and coarsely chopped ripe pear 1/2 cup coarsely chopped walnuts

The Topping

1/2 cup light brown sugar 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 4 tablespoons (1/4 cup) cold butter, but into small pieces

Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.

Place 2 cups of the flour, the baking powder, baking soda, sugar, salt, cinnamon, and cardamom in a mixing bowl. and stir to blend. Add the eggs, milk and melted butter. Stir with a wooden spoon, mixing the ingredients together Don't overbeat. A few lumps in the batter are fine. Add the chopped pear and the walnuts. Stir to blend. Spoon the mixture into the muffin tin.

For the topping, in a small bowl, combine the ingredients and mix with your hands until the batter is crumble. Scatter the crumbs evenly over the 12 muffins. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or at room temperature.

Note: Theses muffins should not be refrigerated. Store leftovers in tightly wrapped foil or in an airtight container and keep them at room temperature. Or freeze them. When reheating, take them from the freezer and place them, still wrapped, in a preheated 375 F oven for 30 minutes.

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Italiano Scrambled Eggs

6 eggs 4 tablespoons light cream 1/4 teaspoon salt 1/8 teaspoon of dried thyme, crushed 1/2 green pepper chopped 2 tablespoons butter 1/2 pound sweet Italian sausage, casing removed and crumbled

In a mixing bowl beat the first 5 ingredients together. Cook the sausage and drain. Over medium heat in a 10-inch skillet melt the butter, add the egg mixture and while stirring add the cooked sausage. Cook while stirring until the eggs reach the consistency you want. Serves 4.

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Today's Cooking Tip Store soft cookies and crisp cookies separately. To keep soft cookies soft, place a slice of apple in the container to prevent them from drying out.

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SUGARLESS PEACH APPLE BUTTER

3 lb peaches, peeled, pitted & cut up 1 20 oz frozen apple juice concentrate In a 4 qt pot mash peaches well and add thawed juice concentrate. Bring to a boil gently, uncovered, reduce heat & cook 35-40 minutes or til very thick. Stir frequently as it thickens. Press through a sieve or fine strainer if you want it completely smooth. Ladle into 4 - 1/2 pint jars leaving 1/2" headspace Make sure to wipe the rim of jars clean. Place the lids on and process in boiling water bath timed for 10 minutes after the water starts to boil. Enjoy

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Here's a quick and easy recipe for veggie lovers. I especially enjoy the tart taste of the green tomatoes in this very adaptable delicacy. Whatever vegetables you don't care for may be left out and others added to suit your taste. I have also cooked red ripe tomatoes in this dish.

Stove Top Green Tomato Casserole

3 T olive oil 2 T oleo 5 large green tomatoes, washed and sliced 3 cloves garlic 1 large onion, sliced or several sliced shallots 1 med zuchinni 1 med summer squash 6-8 oz fresh mushrooms sliced large 1 stalk celery, sliced 3 T sweet basil 1 tsp oregano

Heat oil & oleo in large pan; add onion and garlic to soften, but not brown. Add tomatoes, spices, zuchinni, squash, and celery. Cook over low heat stirring occasionally for about five minutes. Add all other veggies, cover and simmer. This will produce quite a bit of water, so just simmer it out, turning veggies over occasionally til all of water evaporated. Serve by itself or as a side dish. Delicious aroma and taste. Enjoy!!!

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CURRIED CHICKEN SOUP

30 ml (2 tbsp) butter 1 lg onion, peeled and chopped 2 celery stalks with green tops, chopped 60 ml (1/4 cup) flour 15 ml (1 tbsp) curry powder 2 large green apples, peeled, cored and chopped 225 g (1/2 lb) cooked chicken meat, chopped 1.24 L (5 cups) chicken stock 15 ml (1 tbsp) lemon juice salt and pepper

Melt butter in a large saucepan. Saute onion and celery 5 minutes. Add flour and curry powder while stirring for 3 minutes. Stir in apple, chicken and 250 ml (1 cup) chicken stock. Simmer 5 minutes. Cool slightly. Puree mixture in a food processor. Return puree to to sausepan. Add the remaining stock, lemon juice and seasonings. Heat to a gentle boil and cook 10 minutes. Cool, cover and refrigerate 1/2 hour. Serve cold with a spoonful of yogurt on top of each bowl.

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Italians rarely end a meal with dessert. Desserts are usually available durings special holidays. Meals end with fresh fruit, fruit macerated in wine, or a wedge of cheese. Expresso, drunk black, is served after the fruit or cheese course.

Ricotta Lemon Cheese

2 cups ricotta cheese 1 teaspoon salt 1 egg yolk, beaten 1 teaspoon melted margarine 2 teaspoons brown sugar 1 lemon

Whip all ingredients except lemon together in a blender. Add grated lemon peel from a well washed lemon and one or more teaspoons of lemon juice, to taste. Makes a little over 2 cups. This is good with with crackers or fresh fruit slices.

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Zwieback Rolls

1 package (1/4 ounce) active dry yeast 1 teaspoon sugar 1/2 cup warm water (110° to 115°) 6 to 6-1/2 cups all-purpose flour 1 tablespoon salt 3/4 cup shortening, melted and cooled 2 cups warm skim milk (110° to 115°)

Dissolve yeast and sugar in water; set aside. In a large mixing bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth and elastic, about 6-8 minutes. Dough should be soft. Place dough in a bowl coated with nonstick cooking spray; cover and allow to rise in a warm place until doubled, about 1 hour. Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on baking sheets coated with nonstick cooking spray. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 30 minutes or until golden. Makes 2 dozen.

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SlowCooker - Country Pork Dinner

3 pounds pork loin country-style rib 1/3 cup flour 2 tablespoons salad oil 1 1/2 cup apple cider 1 cup water 1 tablespoon salt 1/2 teaspoon pepper 2 lb small new potatoes 16 ounces carrots 1 teaspoon caraway seeds 1 onion 1 cabbage

Chop small head cabbage and medium onion, cut carrots into 2" pieces. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over medium-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to medium; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours. Serves 4

Today's Cooking Tip Too much garlic in a soup or stew? Place parsley flakes in a cheesecloth bag and add to the pot until it soaks up the excess garlic.

Peach Melba

2 cup Peaches, fresh-peeled and sliced into 8 wedges each 2 cup Raspberry, fresh or frozen 3/4 cup Sugar 2 tbsp Water Ice cream, vanilla

Procedures: 1.In a saucepan, bring peaches, raspberries, sugar & water to a boil. 2.Reduce heat & simmer 5 min. chill, if desired. 3.Serve over ice cream. 4.*all this can be made & ready to eat in 30 minutes or less!

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Sausage Stars

Stars: Wonton wrappers or egg roll wrappers cut into 1/4. place wrapper into small muffin tin and press into pan with fingers. Make sure you spray pan with non-stick spray. bake in 350 oven until golden brown.

Filling: 1 lb bulk sausage, (brown and drain the grease) 1 lg. onion, chopped and add to sausage while cooking. cook for 15 to 20 minutes.

Add: 2 pkg. shredded cheese, I use 2 cups of mozzarella and 2 cups of cheddar 1 pkg. ranch dry mix 1/2 cup sour cream 2 jalepeno peppers chopped very fine block olives, chopped

Mix well in bowl until thouroghly combined. Fill cooled wrappers with mixture and bake for 10 min. in 350 degree oven. Serve with salsa and sour cream on top!

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Chicken Breasts Stuffed with Asparagus

4 whole chicken breasts, halved, boned and pounded 24 medium asparagus spears, lightly blanched 1/4 c. butter, melted 1/4 c. dijon mustard 2 garlic cloves, finely chopped 1/4 c. white wine 1-1/2 c. bread crumbs 1 tbsp. grated parmesan 2 tbsp. finely chopped parsley

Prepare chicken and asparagus. Combine the butter, mustard, garlic and wine. Dip the chicken pieces in this mixture to coat them. Place three spears of asparagus on each breast and roll, securing with a toothpick. Mix bread crumbs, parmesan and parsley together and roll the breasts in this mixture. Bake 30 min. at 350 F. Serves 4-6. Pass the blender hollandaise sauce! and hear raves.

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This is a very different ravioli recipe. It has a wonderful taste and makes a beautiful presentation. The name of the recipe comes from the pasta shell that ravioli normally has.

Ravioli nudi - Naked ravioli

2 pounds fresh spinach 15 ounces whole milk ricotta 2 eggs 6 tablespoons Parmesan 2 tablespoons flour Salt Pinch of nutmeg

Clean and wash the spinach. Cook for ten minutes in a saucepan with 1/2 cup of boiling, salted water. Drain in a colander. When cold, squeeze out the excess water and chop finely. Place in a large bowl with the ricotta, eggs, grated parmesan, flour and a pinch of nutmeg. Mix well until all the ingredients are thoroughly blended together. Form the mixture into small balls (1/2-inch diameter). Cook bringing approximately three quarts of water to the boil. Add the salt and drop in the "naked" ravioli. They are cooked when they rise to the surface. Remove with a strainer and serve immediately in warmed bowls with a Marinara sauce*. You will need about nine little ravioli per person.

For a light lunch, serve with a salad with vinaigrette dressing.

*Marinara Sauce

4 tablespoons olive oil 6 cloves of garlic 1 onion, minced 2 35 oz-cans whole tomatoes, crushed by hand Salt Freshly ground black pepper Pinch Red pepper flakes 1/2 tsp dried basil leaves

In a deep skillet set over moderate heat, heat 4 tablespoons of oil until hot. Add onion. Cook, stirring occasionally until they're pale golden, 5 minutes. Add the garlic and cook for 2 minutes. Add tomatoes, salt, pepper and red pepper flakes to taste, and simmer, stirring occasionally until the tomatoes have reduced a little and separated from the oil, 20 minutes. For a thicker sauce 45 minutes. Add the basil and simmer for 2 minutes more. Makes 4 to 6 servings.

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Broccoli Macaroni & Cheese Bake

1 1/2 cups dried elbow macaroni 3 medium carrots, peeled and cut diagonally into 1/4-inch slices 10 ounces broccoli, stems sliced, florets separated 1/2 cup frozen peas, thawed 1 cup cottage cheese 1 tablespoon Dijon mustard (country style) 1/4 teaspoon Tabasco sauce Salt and pepper to taste 4 to 8 ounces sharp cheddar cheese, coarsely shredded 4 ounces mozzarella cheese, coarsely shredded 1 tablespoon grated Parmesan cheese

Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or butter. Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas. In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4 Note: This dish can be prepared a day before it is baked.

Today's Cooking Tip

To clean leeks, trim root ends and any bruised parts parts of the green leaves. Starting at the green end, split each leek in half, with the knife stopping about an inch short of the root end. Spread leaves and white root end apart and wash thoroughly under cold running water.

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CHOCOLATE BREAD PUDDING

4 cups stale bread torn into small pieces. 4 cups milk 1 cup sugar 4 squares melted Unsweetened Chocolate 4 eggs 2 tsp vanilla 1/2 cup chopped Pecans

Soak bread in milk till absorbed. Beat eggs, Vanilla, Sugar, and Chocolate, add to the bread mix. Stir in pecans. Pour into a buttered dish. Place this one inside a larger dish with enough water to come 1/2 way up side of smaller pan. Bake at 350 degrees for 45-60 minutes or till set.

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Kugelis

5 lbs. potatoes, peeled and grated (or grind with food processor) 2 med. onions, minced 1/2 lb. bacon, fried and crumbled (reserve about 1/4 cup drippings) 3 tbl of butter, melted 6 eggs 1 lg. can evaporated milk 4 tsp. salt pepper to taste (I use about a tsp.)

Peel and grate or grind (fine disc) potatoes. Dain. Fry and crumble bacon, add to potatoes and onions, along with 1/4 cup drippings. Mix well. Beat well 4 eggs, add evaporated milk, melted butter, salt and pepper, and mix well. Add egg mixture to potato mixture, and mix together. Pour into a well greased 9x13 cake pan (yes, it'll fit--barely) Bake at 350 degrees for 50 minutes until browned. Slice into squares, and top with sour cream (applesauce is also good) Leftovers are best reheated sliced thin and sauteed in melted butter. It also reheats well in the microwave. It freezes well. NOTE: I saute the onions and bacon (both chopped) together with a little bit of water until the water evaporates.

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Chicken Shrimp Combo

4 Fryer Chicken Leg Quarters V-8 Cocktail Juice (A zesty tomato juice) 1 Clove Garlic chopped fine Italian Seasoning Mix Small container fresh mushrooms sliced 1 Pound Shrimp, peeled and deveined (Large shrimp present a better picture) Small container Cherry Tomatoes Cut in Half Salt and Pepper to taste Spinach Fettuchini or Linguini Grated Parmesan Cheese

In a covered skillet or electric skillet add a film of V-8 Juice (just as if you were using oil) and the garlic. When hot, "Brown" the chicken on both sides. Sprinkle with as little or as much Italian Spice Mixture as you like. Cover and let chicken simmer until almost done. Have a cocktail with your guests. When chicken is almost done, add the mushrooms, cover, and simmer until mushrooms are tender. Add the shrimp, cover and simmer just until barely pink. Add the Cherry Tomatoes, cover just until the tomatoes are heated yet firm. Remove immediately to a warm platter and cover with foil. To the juices in the skillet, add a bit more of the V-8 juice and simmer. Thicken very slightly with cornstarch and water. Serve chicken mixture over cooked spinach Fettuchine/Linguini and sprinkle with freshly grated Parmesan Cheese. Serve with a Green Salad and French Bread and you have an easy company one dish meal with little effort. ==============================

In Italy they never serve a vegetable on the same plate with the fish or meat. Thats why this is truly a side dish.

Ratatouille Nicoise

1/3 cup olive oil 3 cloves of garlic, chopped 1 large onion, sliced 2 zucchini 1 small eggplant 3 tablespoons flour 2 green peppers, seeded and cut into strips 1 28-ounce can Italian plum tomatoes salt and pepper 1 tablespoon capers, drained & chopped

Heat oil in large skillet, add garlic and onion, and sauté. Slice the zucchini and peel and cube eggplant. Flour the pieces lightly. Add vegetables to the skillet, cover and cook slowly - 1 hour. Add tomatoes and simmer uncovered until mixture thickens. Salt & pepper and capers last 15 minutes of cooking. Serves 5-6

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Slow Cooker - Hot and Sour Soup

1/2 pounds lean pork, cut into thin strips 1/4 pound (about 7) fresh mushrooms, sliced 1 8-ounce can sliced water chestnuts, drained 1/2 cup bamboo shoots, cut into strips 2 tablespoons rice wine vinegar 2 tablesppons light soy sauce 1 teaspoon sesame oil 1/4 tsp dried red pepper flakes 1 cup cubed firm tofu, cut into 1/2 cubes 2 cups chicken broth 2 cups water green onion slices for garnish

In slow cooker, combine all ingredients except green onions. Cover; cook on low 7 to 8 hours. Ladle into individual bowls. Garnish with green onion slices. Makes 7 to 8 servings.

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Buttermilk Pie

4 eggs 1 1/2 Cups sugar 1 1/2 Cups margarine, melted 1 tsp. vanilla 1/2 Cup buttermilk

Whisk ingredients together and pour into pie shell. Bake at 350° for 10 minutes. Reduce heat to 325° and bake for 30 minutes or until a toothpick comes out clean. Let cool until firm. ENJOY.

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Super Easy Lasagna

Sauce: Brown together and drain 3 lbs of ground beef and a large onion. Add 2 jars (30 oz) Prego spaghetti sauce (or your favoorite) 2 Table chopped garlic 8 oz sliced mushrooms (opt) 1 can tomato sauce (opt) simmer together while preparing filling. Filling: (mix together well) 24 oz cottage cheese 8-16 oz ricotta cheese 8 oz cream cheese (opt) 1/2 c parmasan cheese 3 large eggs

1 lb mozzarella cheese, shredded 3/4 c Romano cheese (opt) 1 can (48 oz) "V-8" juice 1 lb dry lasagna noodles

Use a large foil turkey roasting pan or large deep pan. Place a small amt of sauce in the bottom of the pan. Place a layer of dry noodles across the bottom, edges almost touching. Cover with about 1/3 of the sauce. Add about 1/2 of the cheese filling. Sprinkle with 1/3 of the mozzarella and 1/4 c of Romano if using. Start another layer of noodles, sauce, cheese, filling. Add final layer of noodles and sauce. Pour enough "V-8" over to be able to see at the edges. Bake at 350* for 70-80 minuts. Add last of mozzarella, romano and decorate with a few slices of American cheese if desired. Allow to stand at least 15 minutes before serving (it firms up) This freezes beautifully and makes great lunches to carry for someone who has access to a microwave. (I just wrap individual servings in saran wrap and take frozen; it thaws by lunch time and can be nuked on a paper plate in a minute or so.)

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Monkey Bread

3 cans biscuits (I use Hungry Jack) 1 cup granulated sugar 2 Tb. Cinnamon 1 cup packed brown sugar 1 stick margarine or butter 1/2 to 1 cup chopped nuts (I use pecans)

Preheat oven to 350.

Put granulated sugar and cinnamon in plastic sandwich or storage bag. Cut biscuits in fourths and shake in bag until covered. Layer biscuits in greased tube pan, sprinkling nuts on each layer.

Melt butter in small saucepan and add brown sugar. Bring to a boil and cook for 1 minute, stirring continuously. Pour over biscuits and bake for 35 minutes.

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This also makes good garlic bread. Just use butter, parmesan cheese and garlic. Cook for the same length of time.

Pane Daroto - Golden fried bread

6 slices of bread 1/2-inch thick 1 1/4 cups milk 2 eggs, beaten Olive oil 1 tablespoon Parmesan Cheese

Put 1/4-inch of oil in a heavy skillet. Cut the crusts off the bread and soak briefly in the milk Dip both sides of each slice of bread into the beaten eggs. Heat the oil over medium heat and plunge the slices into the pan one by one, frying each side for 4-5 minutes until golden brown. Remove from the pan and leave to drain on paper towels. Sprinkle with cheese and serve hot.

It is even tastier if very finely cut slices of provolone cheese are laid on top of the fresly fried bread so that they gently melt into it.

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Slow Cooker - Ham and Scalloped Potatoes

8 slices of ham 1 can cream of mushroom soup 10 medium potatoes, peeled and thinly sliced 1 cup grated Cheddar cheese 1/2 teaspoon paprika Salt and pepper to taste 2 onions, thinly sliced Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain. Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and pepper, then grate cheese. Repeat with remaining half. Spoon undiluted soup over top Sprinkle with paprika. Cover and cook on low 8 to 10 hours.

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Today's Cooking Tip

When pureeing solid food, like chicken livers, in the blender it is important to puree in small batches. Use enough of the liquid from the recipe to get the food down into the blades of the blender so it can do its job.

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Chicken Lemon Supreme

2 1/2 to 3 pound chicken 1 lemon 2 zucchini, cut lengthwise and then crosswise into quarters 2 red or green bell peppers, cored and cut into thick slices 12 small new potatoes 6 cloves garlic, peeled and left whole (optional) Salt and freshly ground black pepper About 1/2 cup dry red or white wine

Preheat oven to 425 degrees. Remove any excess fat from the chicken and giblets in cavity. Cut an "X" in the side of the lemon and place inside the chicken cavity. Place a chicken in a large casserole and surround it with the zucchini, peppers, potatoes, and garlic. Sprinkle generously with salt and pepper. Pour the wine over the bird and roast for 15 minutes (the alcohol will burn off). Reduce the temperature to 350 degrees and roast for another 45 minutes to an hour, basting the bird every 15 minutes or so. Roast until tender and the juices run yellow, not pink, when a thigh is pierced with a small sharp knife. Remove the lemon and serve the chicken cut into pieces, accompanied by the vegetables.

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Lamb Curry.

I prefer serving this with yellow rice, broiled potatoe and braised cabbage with carrot salad in a side dish. This recipe is easy if you are in touch with your cooking so you can decide which quantities to use. Ingredients oil 1 medium onion diced 1 medium tomato diced 3 cloves garlic 4 cloves 4 black peppercorns 1/2 teaspoon ginger 5 or 6 curry leaves 1 karamong (elachi) green chilies sliced through the middle (decide how many you would like to use according to your taste) spices - (mix one part corriander powder, one part tumeric powder, 6 parts chilli powder) Salt to taste 1 kilo/ 2 pounds lamb and bone (preferably leg chops) cut in chunks water coriander leaves to garnish Heat oil in pot over medium to high heat. Add onions, chilies and curry leaves. Wait till onions are light bown. Crush garlic, cloves, peppercorns, karamong and ginger to form paste. Add the paste to the pot. Braise for thirty seconds to a minute stirring continously. Add the spices and braise for a few seconds. If it is too dry then add a few droplets of water and continue braising for a minute or so. Add the tomato and lamb chunks. Salt to taste. Add water and cook for 30 minutes. When cooked sprinkle with corriander leaves. -Wahla. Ash

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This recipe makes a great brunch entree. Potatoes and Eggs Au Gratin

4 medium potatoes 4 hard-boiled eggs 1 large tomato 1/4 cup onion, chopped 1 tablespoon butter or margarine 3 tablespoons all-purpose flour 1 cup sour cream 3/4 cup shredded Cheddar cheese 1/2 cup milk 2 tablespoons snipped parsley 1/8 teaspoon paprika 3/4 cup soft bread crumbs 1 tablespoon butter, melted

Cook whole potatoes, covered, in boiling salted water for 20 minutes or till almost tender; drain well. Peel and slice cook potatoes. {You should have about 3 cups.} Thinly slice the hard-boiled eggs; cut tomato into 8 wedges. In a saucepan, cook chopped onion in 1 tablespoon butter or margarine till tender. Stir in flour. Stir in sour cream, shredded cheese, milk, parsley, paprika, 1 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir over low heat until cheese melts. Combine sour cream mixture and sliced potatoes.

Place half of the potato mixture in a 1 1/2-quart casserole. Top with egg slices and tomato wedges. Spoon remaining potato mixture atop. Toss bread crumbs with 1 tablespoon melted butter or margarine; sprinkle atop. Bake in a 350 degree oven for 40 to 45 minutes or till heated through. Garnish with additional tomato wedges, hard-cooked egg wedges, and parsley, if desired. Serves 4.

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Spiced Raisin-Appple Muffins

1 cup all-purpose flour 1 cup uncooked quick-cooking oats 1/3 cup sugar 1 tablespoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup milk 1/2 cup oil 1 large egg 1 cup raisins 1 cooking apple, chopped

Combine first 7 ingredients in a large bowl; make a well in center of mixture.

Combine milk, oil, and egg; add to dry ingredients, stirring just until moistened. Fold in raisins and apple. Spoon into greased muffin pans or lightly greased muffin liners, filling two-thirds full.

Bake at 400 F for 20 minutes. Remove from pans immediately and cool on wire racks. Makes 12 muffins.

Know how to spot a cooking apple? Their bottoms are rounded as opposed to the bumpy bottoms of Red or Golden Delicious apples.

:::::::<><>::::::<><> Today's Cooking Tip <><>::::::<><><>::::::: To get rid of onion, garlic, or fish odor on a cutting board - rub the board with a cut lemon or lime half. Then wash in soapy water.

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Chicken Breasts with Apple Raisin Stuffing

stuffing: 1/4 cup canola oil or low sodium chicken broth 1/2 cup onions, chopped 3 apples, parred and chopped 1/4-1/2 cup raisins 1 teaspoon poultry seasoning 1/2-3/4 cups plain bread crumbs

6 chicken breasts

Saute onion and apples in oil or chicken broth. Add raisins and poultry seasoning and cook for 1 minute, add bread crumbs. Cool. Set aside.

Put stuffing underneath the breasts in the pocket. Spray a baking dish with Pam. Bake uncovered at 350 degrees for 50 minutes. Serve after removing the skin from chicken breast. Serves 6.

nutritional analysis (without oil): calories=257, protein=30 g, fat=4.5 g, carbohydrates=23.5 g.

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This works well with apples too. (If using canned do not use pie filling, use pie sliced apples & drain well, same with peaches)

PEACH KUCHEN

1/2 Cup soft butter 1 pkg Yellow cake mix 1/2 Cup Coconut flakes 2 Cups sliced peaches/a little more if you like?(so they'll cover top of crust) 1/2 Cup sugar 1 tsp cinnamon 1 Cup sour cream 1 egg Cut butter into cake mix until crumbly. Mix in coconut. Pat into a 13 x 9 ungreased pan. Building up a little on the sides. BAKE 10 min. Arrange peach slices on crust. Mix sugar with cinnamon & sprinkle on peaches. Blend sour cream & egg & drizzle over apples(will not cover completely) BAKE 25 min or till light brown @ 350. SERVE WARM ----- IT'S DELICIOUS YIELD: 12 SQUARES

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Pecan Cups

Shells: 1 c. butter or margarine 1 pkg. cream cheese dash of salt 2 c. flour

Filling: 2 eggs 1-1/2 c. brown sugar, packed 2 tbsp. melted butter 1-1/2 c. chopped pecans 1/2 tsp. vanilla

To make shells, beat butter, cream cheese and salt until fluffy. Add flour and continue to mix. Put dough in fridge until firm to handle. After chilling, form dough into little balls and press into bottom and sides of small lightly greased muffin or tart tins. To make filling, beat eggs and add all remaining ingredients a nd spoon into shells. Bake at 350' for 30 minutes. Makes 48 - 2" diameter tarts. ===============================

Portuguese Sweet Rice Pudding

1/2 gallon whole milk 2 cups water 1 cup long grain rice 3 teaspoons lemon extract 1 1/2 cups sugar 10 egg yolks Pinch salt Cinnamon At medium low heat, cook the rice, lemon extract, salt and water until the liquid,is almost gone. Add the milk, 1 pint at a time, letting it cook about 15 minutes so the rice has a thick and rich consistency before the next pint is added. Remember to stir the rice constantly. When adding the last pint of milk, add the sugar and cook 15 to 20 minutes more. When done, remove from the heat and add the egg yolks (add some of the hot rice to the yolks before adding them to the whole mixture to prevent curdling). Mix the yolks into the pudding and pour into a serving dish. Sprinkle with cinnamon and cool. Serves 8 ===============================

Portugese Molasses Cookies

3 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 tablespoon ground ginger 1/2 cup butter or margarine 1 egg 1/2 cup granulated sugar 1 cup molasses 2 teaspoons white vinegar 2 teaspoons baking soda 1/2 cup boiling water

In a bowl, mix together all of the dry ingredients, except the baking soda, and set aside. In another bowl, cream the butter with the sugar. Add the egg and beat until well mixed. Add the molasses, vinegar and the flour mixture and mix well. In a separate bowl, dissolve the baking soda with the boiling water and add to the cookie batter. The dough should be soft. Add more flour if necessary. Drop generous spoonfuls onto a greased cookie sheet. Bake 8 to 10 minutes in a 350° oven. The cookies are plump and soft when baked. Makes 2 dozen

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Chil-Beef Casserole

1 1/2 pounds lean ground beef 1 16-ounce can hot chili beans 1 10-ounce can tomato soup, undiluted 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups corn chips 6 green onions, chopped 1 2 1/4-ounce can sliced ripe olives, drained 1 cup (4 ounces) shredded sharp Cheddar cheese

Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink. Add chili beans and next 4 ingredients. Cook over medium heat, stirring occasionally, 8 to 10 minutes. Place corn chips in a lightly greased 11- x 7-inch baking dish. Spoon meat mixture over chips; sprinkle with 6 tablespoons green onions, olives, and cheese.

Bake uncovered at 350° for 20 minutes or until thoroughly heated. Sprinkle with remaining green onions. Yield: 6 servings

Serve this casserole with a green salad laden with grapefruit or orange slices. A vinegary coleslaw also makes a good choice.

:::::::<><>::::::<><> Today's Cooking Tip <><>::::::<><><>::::::: Strain soup stock through a coffee filter to make it clear and debris free. ===============================

CRAB BISQUE

4 lb snow crab clusters (legs) 4 qt water (16 cups) 1 sm onion - chopped 1 1/2 stalks celery - chopped 2 cloves garlic - quartered 2 potatoes - peeled and chopped 1/4 cup fresh chopped Italian parsley 2 tsp mustard seed 1 tbl chopped pimento 1/2 tsp coarse ground pepper 2 bay leaves 1/3 cup tomato sauce 2 tablespoons half and half 1/4 cup unsalted butter 1/4 tsp dried thyme 1/8 tsp dried basil 1/8 tsp dried marjoram

Remove all the crab meat from the shells and set it aside. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.

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Cornmeal Oven-Fried Chicken

3 pound chicken, cut into serving pieces 1/2 cup yellow cornmeal Salt and freshly ground black pepper to taste 1/2 tablespoon chili powder 1/2 tablespoon dried thyme 1/2 tablespoon dried oregano 1/2 tablespoon dried basil 2 tablespoons butter 3 tablespoons olive oil

Pre-heat oven to 375 degrees.

Wash the chicken and pat dry. In a large plastic or brown paper bag, mix the cornmeal, salt and pepper, chili powder, thyme, oregano and basil together. Put a few pieces of chicken in the bag and shake to coat. Repeat with the remaining chicken. Shake off any excess coating.

Heat the baking pan in the oven. Add the butter and olive oil to the pan and coat well. Place the chicken, skin side down, in the pan. Bake 30 minutes, then turn the pieces and continue baking 25 to 30 minutes more, or until golden brown and the juices run clear. Serves 6.

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Lamb Stew

1 Leg of lamb (4 lb) 1/4 c Butter 1 lg White onion, chopped 1 can Whole peeled tomates (14 oz) 1 Green pepper, diced 1 Sweet red pepper, diced 1 Sweet yellow pepper, diced 2 tbsp Chopped parsley 1 tbsp Paprika 1 tbsp Salt 1/2 tbsp Black pepper 4 Potatoes, peeled and cubed (2lb.) 1 10 oz. box frozen Green peas 1 10 0z. box frozen Sliced carrots

Procedures: Bone leg of lamb, remove all fat and cut into 1-1/2" cubes. Melt butter in large pot. Add onion and cook until browned. Add meat and brown lightly. Add tomatoes, peppers, parsley, paprika, salt and pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas and carrots with liquid. Continue cooking until potatoes are tender, about 15 minutes.

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Szekely gulyas - Sauerkraut and Pork

2 pounds pork cubed 1 1/2 pounds sauerkraut (In a bag in the refrigerated section, not from a can!) 2 white onions, chopped 2 tablespoons lard or oil (if meat is very lean) 2 tablespoons Hungarian sweet paprika (no generic please) 1 large can of crushed tomato (or fresh tomatos peeled and crushed) 2 teaspoons sugar 2 Bay leaves 1 cup of water 1 cup of sour cream (no yogurt please) salt and pepper to taste

Brown the meat and onion (in lard or oil if needed) in a pot with lid. Add the paprika to the meat and onion mix, stir to mix in (do not burn). Put in the drained sauerkraut, crushed tomatos, bay leaves and sugar. Mix. Cover pot. Cook slowly for about one hour, or until meat is tender. Add the sour cream and stir it in. The aroma will make your mouthwater. Serve in soup dishes, with good crusty bread. This serves 4 and freezes well.

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Meatballs In Mushroom Gravy

1 1/2 pounds ground beef 2 large eggs, beaten 1/4 cup milk 2 slices white bread, crusts removed and crumbled 1/4 teaspoon salt 1/2 cup onions, chopped 2 teaspoons flour 1 teaspoon cooking oil 1 1/2 cups beef broth 1/2 teaspoon dried oregano, crushed 1 teaspoon sweet paprika 1 4-ounce can mushrooms, drained and sliced 1 cup plain yogurt 2 teaspoons chopped parsley

Preheat oven to 375 F. In a large bowl, combine the eggs and milk. Stir in bread crumbs and salt. Add ground beef and mix well. Shape into about 40 (1.5 inch) meatballs, then place in a shallow baking dish. Bake in oven for 25 to 30 minutes or until cooked. Drain on paper towels. In a large skillet, cook chopped onions in hot oil until tender. Add flour, then continue cooking for 1 more minute. Add meatballs to the skillet along with beef broth and oregano. Cover and simmer for about 10 minutes. Remove meatballs from pan and transfer to a serving dish. Add sliced mushrooms to the sauce, then bring to a boil. Reduce heat, then stir in plain yogurt and paprika. Season the sauce with salt and pepper, then pour over the meatballs. Garnish with chopped parsley. Serve with mashed potatoes, noodles or rice.

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Beef, Brown Rice and Feta Casserole

6 dried mushrooms 2 cups cooked brown rice 1 1/2 cups Cooked beef chunks 3 ounces crumbled feta cheese 6 pitted black olives 2 tablespoons parmesan cheese 1 onion, chopped 1 tablespoon oil 1 1/2 cups canned tomatos 1 garlic clove, minced Freshly ground pepper

Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: If a dish lacks flavor, try adding a little mustard, hot pepper sauce, or Worcestershire sauce. An herb or spice such as curry powder can help too.

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Cheese Bread

1 loaf French bread, unsliced 1 stick butter, softened 1 Tlb. chopped green onion 1 cup mayo 1 cup shredded cheddar cheese dash of Worcestershire Slice off top of the bread, then make slices almost all the way through. Mix other ingredients together, spread on both sides of bread slices. Put remainder on top. Wrap loaf in foil, exposing the top. Bake at 350* for 20 to 25 min. Excellent!!! with any meal.

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Apples in Pastry

Yield: 6 servings

Short pastry: 4 cups flour 2 tbs sugar 1 3/4 sticks (200 gram) cold butter, cubed 2 eggs pinch of salt

Place ingredients in food processor bowl and pulse until a ball forms. If necessary add a little cold water. Wrap in plastic and chill for 1 hour at least.

6 medium tart green apples, cored with a special tool, unpeeled 3 tbs soft butter 1/4 cup sugar 1/2 tsp cinnamon 1 tsp vanilla extract 1 tbs powdered sugar 1 egg lightly beaten with 1 tbs water

Mix butter, sugar, cinnamon and vanilla. Fill the apples with the mixture and chill until pastry is ready. I usually add some raisins to the filling too. Roll the pastry about 1/7'' thick (3-4 mm). Cut 6 circles of 6'' and 6 circles of 2''. Put an apple on each of the big circles, lift the edges and wrap while pleating the pastry over the apple. Cover with the small circles, pasting to top of pleats with egg. Place wrapped apples on a baking sheet or pan and brush with egg. Stab with a fork in several places. Bake in high heat - 400 F/200 C degrees for 40 minutes. Pastry should be light brown. Put powdered sugar in a fine sieve and dust the pastry lightly. Serve warm with vanilla ice cream (my favorite) or with hot or cold vanilla sauce. ----------------------------------------------------------------------

Pizza Bread

1 lb. hamburger 1 can of tomato soup (undiluted) 1 med. chopped onion 1 small can of mushrooms drained 1/2 cup-3/4 cup sliced black olives 3/4-1lb. cubed mild or sharp cheddar cheese. 1 loaf of Italian sliced bread

Brown hambuger and onion (salt and pepper to taste) till cooked. Drain grease. Combine the rest of the ingredients in (except bread) large bowl. Spread mixture on slices of bread and broil on cookie sheet 3- 5 minutes or until cheese melts and is hot and bubbly. This mixture freezes well.

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These are sweet and tangy. ---------------------------------

Rumaki

12 whole chicken livers, halved 12 slices bacon, halved 24 canned water chestnut slices , drained 12 scallions, halved lengthwise 1/2 cup soy sauce 1/2 teaspoon curry powder 1/2 teaspoon ground ginger 1 scallion, sliced thinly crosswise and separated into rings

Place one chicken liver half in the center of one bacon slice half. Top with one slice of water chestnut and one scallion half. Wrap bacon around the chicken liver, water chestnut and scallion, securing the whole thing with a toothpick. Place in shallow non-reactive (glass or plastic) container. Repeat with remaining chicken livers, bacon, water chestnuts and scallions. Combine the soy or tamari sauce, curry powder, ginger, and thinly slice scallion rings. Pour over the chicken livers, cover and refrigerate at least 4 hours, up to overnight. When ready to cook, drain marinade, reserving. Broil till bacon is crisp and liver is cooked through. In the meantime, bring the marinade to boil for at least 3 minutes. Serve the rumaki, passing the hot marinade.

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Chili Cheese Ball

Beat 2 teaspoons chili seasoning with 2 packages (8 ounces each) cream cheese and 3 tablespoons salsa. Shape into a ball and chill until firm. Roll in shredded monterey jack cheese or chopped nuts.

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Easy Mexican Casserole

1 pound lean ground beef 12 corn tortillas 1 large can chili, no beans 1 medium onion, chopped 1 cup shredded cheddar cheese 1 cup montery jack cheese 1/2 tablespoon black pepper 1 teaspoon garlic powder 1 tablespoon chili powder 1/4 teaspoon cummin

Brown ground beef, drain fat and mix in the spices. Spray 9x12 casserole dish with cooking spray, place layer of corn tortillas on bottom, layer of ground beef, diced onion, chili, shredded cheese. Repeat ending with cheese on top. Bake at 350 degrees for 45 minutes or until nice and warm in middle. This is excellent with a nice salsa, some Spanish rice and chips. A nice easy meal and can used in microwave as well.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Make a quick stock flavoring for soups or stews by combining onion, garlic, and carrots in a blender with a small amount of water.

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Portuguese Kale Soup

2 lbs kale deveined and coarsely chopped 1/2 lb chourico{preferably Portuguse but can use Spanish} 14 oz can kidney beans 1/4 cup salt pork diced. 1 cup potatoes cubed 1 medium onion diced 1 tsp salt 1/2 tsp black pepper 6 cups water

Saute salt pork and onions.Drain fat. Add remaining ingredients. Bring to boil and simmer covered for 1 hour. Smash some of the potatoes to thicken soup.

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recipe to use the leftover "juice" in ASPARAGUS cans

leftover juice [from 1 can Asparagus] you can use some of the stalks if required 1 teaspoon cornflour [for thickening] 1 teaspoon butter or margarine salt and pepper to taste equal amount of milk [equal to leftover juice]

Put all in pot and bring up to temperature [until thick enough] and serve This is a very quick and cheap way to use what is normally thrown out and is equal to "Cream of Asparagus ' soup.

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The following is an excellent corn chowder.

Take 1 can whole kernel corn 1 can cream style corn 1 can water and 2-3 slices cheese (your choice) heat all together till cheese melts. Enjoy.

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Bourbon Balls

3 cups finely crushed vanilla wafers 2 cups confectioers' sugar 1 cup finely pecans, chopped Or walnuts 1/4 cup cocoa 1/2 cup bourbon 1/4 cup light corn syrup

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in granulated sugar. Cover tightly and refrigerate several days before serving. Makes about 60 balls

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Here is another recipe the kids can help you make. No electric mixer is used.

Apple Crunch Muffins

1 1/2 cups sifted flour 1 egg slightly beaten 1/2 cup sugar 1/2 cup milk 2 teaspoon baking powder 1 cup diced apples 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 cup shortening

Sift flour, sugar, baking powder, salt and cinnamon in mixing bow. Cut in shortening until fine crumbs form. Combine milk and egg. Add to dry ingredients along with apples. Stir just to moisten. Spoon batter into muffin cups filling 2/3 full. Sprinkle with: 1/4 cup brown sugar (packed), 1/4 cup chopped nuts, 1/2 tsp. cinnamon (mix these three ingredients before sprinkling on muffins). Bake at 375 degrees for 25 minutes or until golden brown. Serve warm; serves 12.

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Hungarian Style - Fish and Potato Casserole

6 medium-sized potatoes (approximately 2 pounds) 2 pounds fresh fillet of sole, pike or trout 1 teaspoon of salt 1/4 teaspoon of white pepper 1/2 cup of butter 1/3 cup of hot milk 1 teaspoon of sweet paprika 1/8 teaspoon of pepper 1 1/4 cups of sour cream 1/4 cup of fine bread crumbs 1/2 medium onion, chopped finely 2 tablespoons of grated Parmesan cheese 1 teaspoon of extra paprika to sprinkle on top

Butter an 11-by-7-by-1 1/2-inch baking dish. Set out a large heavy skillet. Wash and peel potatoes. Then cut and cook potatoes 20 or 30 minutes until tender. Set aside. Season the fish with 1 teaspoon of salt and 1/4 teaspoon of white pepper. Heat the skillet over medium to high heat. Add a 1/4 cup of butter and cook the fish until it is lightly browned and appears flaky. Drain potatoes and mash either through a ricer or blender. Whip them up by adding the rest of 1/4 cup of butter and milk, salt, paprika and pepper. Spread the mashed potatoes on the bottom of the baking dish then add the fish on top. Spread sour cream over the fish, then spread the chopped onions and bread crumbs on top. Top it with the cheese and sprinkle the extra paprika on top. Bake at 350 F for 20 minutes and serve

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TEX-MEX CHICKEN FINGERS

2 lbs. Boned Skinless Chicken Breasts 3/4 cup Milk 3/4 tsp. Black Pepper 3/4 cup All-purpose Flour 3/4 cup Masa Harina or Cornmeal 3 tbsp. Chili Powder 1 tbsp. Parsley 1/2 tsp. Oregano 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 1/4 tsp. Cayenne Pepper

Preheat oven to 350 degrees. Cut chicken breasts into 12 strips. Soak chicken in milk. Set aside. Combine black pepper and flour in a separate bowl. Combine all remaining ingredients in a separate bowl. Lightly grease a cookie sheet. Dip the soaked chicken pieces first in the flour mixture, then in the milk, and then in the masa harina (or cornmeal) Adams Spices mixture. Place coated chicken strips on the cookie sheet. Bake for 20 to 30 minutes. -------------------------------------

Fruit Pie

You'll need for topping: 1/4 cup all purpose flour 1/2 cup cornmeal 1/4 cup light brown sugar--packed 5 tblsp. butter--chilled, cut in large chunks 1/3 cup old fashioned rolled oats For pie: 5 cups sliced ripe peaches, peeled 1 pint blueberries. rinsed & stemmed 1 tblsp vanilla extract 1 tblsp lemon juice 1/2 cup sugar 3 tblsp flour 2 tblsp arrowroot or cornstarch 1/4 TSP. nutmeg 1/4 TSP. salt 1--9" pie crust--rolled out in a 9" deep pie plate egg wash Directions: preheat oven 350 F. Prepare topping: Combine flour, cornmeal & brown sugar in a processor, adding butter & oats and pulse to form a uniform coarse meal, with the bits of butter no larger than small grains of rice. refrigerate until ready to use later. In a large bowl toss peaches and blueberries with the vanilla and lemon juice. in a small bowl, stir the sugar, flour, arrowroot, nutmeg and salt together. ADD this to the fruit and toss to coat evenly. Place crust in pie plate (preferably glass), crimp the edges and brush generously with t he egg wash. spoon in the fruit mixture along with all juices in bowl and sprinkle with an even layer of crumb topping. Bake until the fruit juices come bubbling up through the crumb mixture and the crust is nicely browned. (about 1 hour) Remove from oven and place on a wire rack to cool for at least 25 min before cutting wonderful served warm with french vanilla ice cream!! Enjoy!!

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Glazed Strawberry-Rhubarb Pie

Pastry for 2-crust pie 1 1/4 cups sugar 1/8 teaspoon salt 1/3 cup flour

2 cups fresh strawberries 2 cups (1" pieces) fresh rhubarb 2 tablespoons butter

Combine sugar, salt, and flour. Arrange half of berries and rhubarb in pastry lined 9" pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Put on top crust. Bake at 350° for 45 minutes or until rhubarb is done.

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Halibut fillets marinated in lime juice and herbs. Serve with salsa of your choice; pineapple and mango salsas go very well with the citrus flavors of the marinade.

Grilled Herbed Halibut Fillets

2 tablespoons olive oil 2 tablespoons lime juice 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/8 teaspoon dried rosemary 6 4-ounce halibut fillets (haddock, pollock or sole) Place fish fillets in a large, shallow glass baking dish. Whisk together olive oil, lime juice, and herbs. Pour marinade over fish, cover, and refrigerate 2 hours. Preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat. Remove fish from marinade, and place on grill. Cook 10 minutes per inch of thickness, or until fish flakes with a fork. Turn once to brown both sides.

Note: This can also be done under the oven broiler, setting the rack in the middle.

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Spicy Broiled Breaded Oysters

24 extra Select Oysters 1 egg 3 teaspoons milk 1 teaspoon salt 1/4 teaspoon Cajun seasoning 1 cup fine dry bread crumbs 1/4 cup melted butter 6 lemon wedges

Grease a shallow baking pan. Drain the oysters and dry on paper towels. Beat the egg with the milk. Add the salt and Cajun seasoning to the crumbs, then dip each oyster first in the egg mixture then in the crumbs. Arrange oysters in the baking pan and put a drop or two of butter on each. Broil for 2 or 3 minutes 2 inches from the source of the heat. Remove the pan, turn the oysters, add more butter and broil until browned on top. Serve with lemon wedges.

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Slow Cooker - Chicken Lickin' Good

8 chicken legs, thighs or breast halves 1/2 teaspoon gound ginger 1/2 teaspooon chili powder 3 tablespoons butter 1 16-ounce whole tomatoes, chopped coarsely-juice reserved 1 large onion, chopped 4 ounces mushrooms, drained and sliced 1 clove garlic, minced 1 1/2 teaspoons salt 2 tablespoons paprika 1/2 cup heavy cream

Rinse the chicken parts and pat dry. Melt the butter in a skillet. Brown the chicken on all sides in the butter. Place the chicken in the slow cooker. In a bowl combine all the other ingredients except the cream together. Mix well. Pour over the chicken. Cook on Low for 8 to 10 hours. Stir in the heavy cream just before serving. Serve over hot spaghetti.

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Country Chicken Casserole

2 c. cooked chicken Ingredients for topping: 2 cans cream of chicken soup 1 c. Bisquick 2 tsp. poultry seasoning 1 tsp. salt 1 c. sour cream 2 tsp. baking powder 1/3 tsp. pepper 1/2 c. milk 1 tbsp. parsley 1 tbsp. parsley 1 1/2 cups milk 2 well beaten eggs 1/2 to 1 c. chicken broth 1 c. shredded cheddar cheese

Cook soup, seasoning, pepper, parsley, milk, broth, and sour cream to blend ingredients. Add chicken, place in a large casserole dish sprayed with Pam. Combine the Bisquick, salt, baking powder, milk, parsley, and eggs. Mix until moistened. Place on top of chicken mixture, top with cheese and bake 40-45 minutes at 350 degrees. --------------------------

Peach or Apricot Butter

4 28 ounce cans peaches or apricots, drained 3 - 4 cups sugar 2 teaspoons cinnamon 1 teaspoon cloves 2 tablespoons lemon juice

After draining fruit, puree it using a blender (I puree it right in the crock pot with my hand blender). Add remaining ingredients. Cover and cook on high 8 - 10 hours. Remove cover during last half of cooking. Stir occasionally. Store in the refrigerator or freeze.

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Cincinnati Five Way Chili

1/2 tsp olive oil 1/2 c onions, chopped 2 cloves garlic, minced 14 1/2 ozs crushed tomatoes 3 tbsps chili powder 8 ozs no-salt-added tomato sauce 2 tbsps cocoa powder 1/2 tsp cinnamon 1/2 tsp cumin 1/4 tsp allspice 1/8 tsp cloves 3/4 tsp salt 1/2 tsp black pepper 1 lb spaghetti, thin cooked 3/4 c onions, chopped 1/2 c bell peppers,chopped

15 oz can dark red kidney beans, drained 3/4 c fat-free cheddar cheese, grated 1 1/2 lbs ground chicken, cooked

Heat oil over medium-high flame. Add chicken, onions, bell peppers, and garlic. Cook until chicken is no longer pink and vegetables are tender. Stir in tomatoes, tomato sauce, chili powder, cocoa powder, cinnamon, cumin, allspice, cloves, salt, and black pepper. Heat to boiling over high flame. Reduce flame and simmer 20 minutes more. Meanwhile, heat beans in a saucepan over medium flame. Serve chili over spaghetti. Top with beans, remaining onions, and cheese.

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Buttermilk Pecan Chicken

8 lg. skinless, boneless chicken breasts halves 1/2 c buttermilk 1/4 c prepared mustard of choice 1 1/2 c finely chopped Pecans Seasoning salt and pepper

Cut chicken breasts into serving size pieces and pound lightly to even the thickness, but don't flatten. Whisk mustard into buttermilk in a bowl and add chicken. Turn to coat well. Marinate 10 minutes.

Heat oven to 375 degrees. Place pecans on a plate or in a shallow bowl. Remove chicken from buttermilk and shake off excess. Dredge on all sides in pecans and place pieces on a baking sheet, folding any thin edges underneath to make chicken evenly thick. Season as desired with seasoning salt and pepper. Bake about 25 minutes or just until meat is opaque throughout.

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Direct from Spain, this recipe is simple and delicious. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice.

Gazpacho Andaluz

8 cups cold water 8 large, overripe tomatoes - peeled, seeded and chopped 1/4 cup minced onion 1 small clove garlic, minced 1 medium cucumber, peeled and finely chopped 1 medium green pepper, finely chopped 1/4 loaf stale French bread, cubed 1/4 cup olive oil 1/4 cup wine vinegar Kosher salt to taste Combine water, tomatoes, bread, and oil in a large stock pot. Set aside. In a food processor or blender, blend onion, garlic, cucumber, and green pepper to a paste. Stir into the stock pot. Using a hand mixer, blend until ingredients have a watery, pinkish consistency. Alternatively, process in a blender or food processor until smooth. Add vinegar, and season with salt.

Vinegret - Russian Cooked Vegetable Salad

1 large beet; w/skin, stemmed * OR 1 can-16 ounces beets; drained and cut into 1/2-inch dice 3 medium boiling potatoes; peeled 2 carrots, peeled 1/4 cupnion, chopped 3 medium Dill pickles; cut into 1/2 - inch dice 8 ounceseas; drained, 1 can 1/4 cup scallions; chopped (Green Onions will do) 1/4 cup dresh dill; finely chopped Salt and black Pepper; to taste

Dressing: 1 teaspoonry mustard 1/2 teaspoon sugar 3 tablespoons Red Wine Vinegar 1/3 cup Sunflower Or Corn Oil Salt and pepper to taste

* Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving. Makes 4 generous servings.

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Slow Cooker - Southwestern Chicken Over Rice

2 14-15 ounce cans whole kernel corn, drained 1 15-ounce can black beans, rinsed and drained 1 16-ounce jar chunky salsa, divided 6 boneless, skinless chicken breast halves 1 cup cheddar cheese, shredded

Combine corn, black beans and 1/2 jar salsa in the crock pot. Top with chicken breasts and top with the remaining salsa. Cover and cook on high for 3 to 4 hours or low for 7 to 8 hours. Before serving, top with cheese, cover and cook until cheese is melted. Serve with hot rice.

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Cream Cheese Pecan Pie

1 8-ounce package cream cheese, softened (Neufchatel-OK) 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 egg 3 eggs 1/4 cup sugar 1 cup light corn syrup 2 teaspoons vanilla 1 1/4 cups chopped pecans

Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan. Prehateat oven to 375 F. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg; beat at low speed until smooth and well blended. Set aside.

Topping Mixture In another small bowl, beat 3 eggs. Add 1/4 cup sugar, corn syrup and 1 teaspoon vanilla; blend well. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently puor topping mixture over pecans. Bake at 375 F. for 35 to 45 minutes or until center is set. If necessary, cover edge of pie crust with foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator. Oh Man! With vanilla ice cream, ummmmmmmmh!

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<:::::::

Put your extra virgin olive oil and balsamic vinegar in spray bottles to give you more control over the amount used. Spray skillets with oil before sauteing or flavor a cooked chicken breast with a spritz of balsamic vinegar. The oil spray is perfect when making phyllo pastries.

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Low-fat Oatmeal Raisin Cookies

Low-fat Oatmeal Raisin Cookies 1/4 c vegetable oil 1 c lightly packed brown sugar 1/2 c granulated sugar 1/2 c fat-free liquid egg substitute 1 teas vanilla 3 c regular or quick cooking rolled oats, uncooked 1 c unbleached flour 1 teas salt 1/2 teas baking powder 1 c raisins

In the bowl of an electric mixer, combine the oil, brown sugar and granulated sugar. Beat on medium speed until the sugars start to dissolve. Add the egg substitute and vanilla and beat 1 to 2 minutes longer. Stir in the oats, flour, salt and baking powder and mix to form a soft dough. Stir in raisins until evenly distributed. Heat oven to 350* Dip fingers or a tablespoon into water and drop 2" balls of dough onto nonstick baking sheets. Space the cookies 1 1/2 inches apart. Bake 12-14 minutes or until golden. Remove from sheets and cool on wire rack. Store in airtight containers. Makes 42 cookies. Per cookie: 74 calories, 2 gm fat, 0 mg cholesterol, 1 gm protein, 14 gms carbohydrates, 73 mg sodium.

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Flavored butters are delicious on steamed or grilled vegetables, baked potatoes, corn on the cob, pasta or grilled fish. Try spreading some on halved loaf of bread, wrapping in foil, and grilling until heated through. If you're feeling decadent, try a pat of butter on a grilled steak.

Add any one of the following to 1 stick of softened salted butter. Mix well and then either roll up, log fashion, in a length of waxed paper, or transfer to a small crock. Chill at least 4 hours for flavors to blend.

OLIVE: 1 Tbs. finely chopped black oil-cured olives and 1/4 tsp. dried thyme. BASIL & GARLIC: 2Tbs. chopped fresh basil and 1 garlic clove, crushed in a garlic press (microwave garlic 40 seconds with 1 Tbs. of the butter before mixing in with remaining butter) SUNDRIED TOMATO: 2 oil-packed sundried tomatoes, drained and finely chopped, add 1 Tbs. oil from tomatoes. PARSLEY & LEMON: 2 Tbs. chopped fresh parsley and 1/2 tsp. grated lemon peel.

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PORTUGUESE FIESTA SOUPAS

4-5 lb. roast (chuck) 1 tsp. cinnamon 1/2 tsp whole colves 1 tsp. whole allspice 1 tsp. whole cumin 4 bay leaves black pepper 1 large onion - chopped 1 small clove garlic - crushed 1 small bottle sherry wine 1 can tomato sauce 4 sprigs fresh mint salt to taste 1 loaf "day-old" french bread

Place meat in large stew pot, cover with water. Add sherry wine and tomato sauce. Tie whole spices in cheese cloth or put in tea-ball and place in pot. Add garlic, onion, salt and pepper. Over medium heat, bring to slow simmer, reduce heat and simmer 4 to 5 hours. DO NOT BOIL! Slice french bread and place in large deep bowl. Place 2 sprigs of the mint on top of bread. When meat is done (should pull apart with a fork) place in large bowl and top with remaining mint. Remove spice ball from liquid and pour over the sliced bread, creating a "soup". Chopped or wedged cabbage is often added during last hour of cooking.

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Fresh Chive and Bacon Dip

3/4 pound bacon 20 ounces cream cheese 1/4 cup minced red onion 1 cup sour cream 2 tablespoons fresh chopped parsley or 2 teaspoons dried, crushed 1/2 teaspoon steak sauce sauce 1 teaspoon garlic, minced 1/2 teaspoon Worchestershire sauce 2 tablespoons cup fresh chives, minced or 2 teaspoons dried, crushed

Cook the bacon in a saute pan until fully cooked, drain on paper towels and cool. Crumble the bacon. De-stem and chop the parsley. In a mixing bowl mix all ingredients until smooth. Store in air tight container in refrigerator.

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Hot Cheese Puffs

1 cup shredded Cheddar cheese, room temperature 3 tablespoons butter, room temperature 1/2 cup all purpose flour 1 teaspoon sweet paprika 1/2 teaspoon Worcestershire sauce pinch or more, cayenne pepper pinch salt 24 medium-size olives (pitted ripe or stuffed green)

Cream cheddar cheese and butter. Blend in flour, paprika, Worcestershire sauce, cayenne pepper and salt. Mold a slightly rounded teaspoonful of dough around each olive, covering completely. Place on parchment lined cookie sheets. Bake at 400 degrees for 12 minutes, until golden brown. Serve immediately.

Variations. Instead of olives use pecans or walnuts

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Ham Quiche Casserole

3 eggs, beaten 1 cup sour cream 1 cup grated cheese (your favorite) 1/2 cup sliced green onion 1/2 teaspoon salt 1 cup finely chopped, cooked ham 1 deep dish pie crust

Bake pie crust for about 10 minutes. Mix all ingredients together. Pour into baked pie crust. Bake at 425° F for approximately 25 minutes.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<:::::::

Plastic squeeze bottles are great for storing vinaigrettes for picnics or home use. Squeeze on salads rather than pouring or ladling on. The same bottles work well for keeping mayonnaise handy in the refrigerator. Le Duc's children like to squeeze it on sandwiches -- no knife, no mess.

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Texas-Style Chili

3-1/2 pounds Chuck blade steak 1/4 C Vegetable oil 2 C Chopped onion 3 Medium green peppers, chopped 16 oz. Tomatoes 4 Garlic cloves, minced 6 oz. Tomato paste 1/3 C Chili powder 1/2 t Cayenne 1/4 C Sugar 2 T Salt 2 t Dried Oregano (preferably Mexican oregano) 3/4 t cummin 3/4 t Black pepper

Cut steak into 1/2" cubes. Brown the meat in oil in Dutch oven, remove to a bowl and set aside. Add onions, peppers and garlic to drippings in pan over medium heat. Cook for 10 minutes, stirring occasionally. Add more oil if necessary.

Return the meat to the pan, and add tomatoes and their liquid and the remaining ingredients. Heat to boiling. Reduce heat to low, cover and simmer 1-1/2 hours or until meat is fork tender, stirring occasionally. Individual servings may be garnished with chopped onion and shredded sharp cheddar or Monterrey Jack cheese. I usally like my chili served on to of white rices Makes 6 or 7 servings.

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Egg- Stuffed Ham Rolls

Makes 4 or 5 Servings. Perparation: 10 minutes, Cooking 8 minutes

8 eggs 1/3 cup table cream 2 tbsp finely chopped parsley 1/2 tsp seasoned salt 1/2 tsp fine herbs 1/8 tsp pepper 3 tbsp butter or margarine 1 package (125g) cream cheese cut into small pieces 8 - 10 thin slices cooked ham, round (6 inch diameter) or rectangular

Whisk together eggs, cream, parsley, seasoned salt, fine herbs and pepper. Melt butter in large skillet. Pour egg mixture into skillet and scramble over medium-low heat until just set. Stir in small pieces of cream cheese into eggs. Remove from heat. Lay ham slices flat, spoon heaping 1/4 cup egg mixture onto each slice, then roll the ham slice. Place on serving platter. Garnish with green onion or hot tomato slices and parsley. Note: Use the top part of a green onion to tie around each roll to hold the bundle together. =======================

Pasta Lamb Tomato Sauce

12 ounces boneless leg of lamb or shoulder, sliced in thin strips 1 Tbsp. olive oil 1 cup chopped onion 2 cloves garlic, minced 1 1/4 cups thinly sliced zucchini 1 cup (4 ounces) sliced mushrooms 1 can (14.5 ounces) diced tomatoes and juice 3 Tbsp. chopped fresh basil leaves or 1 Tbsp. dried basil leaves, crushed 1/2 tsp. ground black pepper 1/4 tsp. seasoned salt, optional 8 ounces spaghetti, cooked and drained 1/4 cup sliced and drained ripe olives, optional

Directions In large skillet with cover, heat oil and sauté onion and garlic for 2 minutes. Add lamb and sauté 4 to 5 minutes, stirring occasionally, until meat is cooked. Drain well, set aside. Add zucchini, mushrooms, tomatoes and juice, basil, pepper, and salt. Cover and cook for 5 minutes until vegetables are crisp-tender. Mix in cooked lamb and onions, pasta and olives. Heat through and serve over cooked spaghetti. Serves 4

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I Want A Coney Island!!

From 1900 til 1913 it was called a hot dog. In 1913 the Coney Island Chamber of Commerce banned the name because of negative conotations. The term 'frankurter' was then used, people who visited Coney Island upon returning home across the country, referred to them as a Coney Islands. Since then many names have been used, pup, bow wow, blood hound, etc. In 1922 Nathan's Famous on the boardwalk sold them for 5 cents, a Hamburger with fried onions for 5 cents and a Roast Beef sandwich 5 cents. A Milk Shake was 6 cents, freshly made Potato Chips were 10 cents and a Ice Cream Soda was 10 cents.

Here is their famous recipe for chile sauce.

Coney Island Sauce

1/4 pound ground chuck 1 8-ounce can tomato sauce 1 cup tomato juice 1 tablespoon vinegar 3 tablespoons pickle relish 1 tablespoon minced onion 1 teaspoon dry mustard 1 tablespoon chili powder 1/2 teaspoon salt 1/2 teaspoon sugar

Brown beef in saucepan. Stir often to break up meat (you want it very fine). Drain off all fat. Add remaining ingredients, stir and simmer 1 hour. Stir occasionally. Makes about 2 cups. Enough sauce for 1 dozen hot dogs or hamburges. Hint: Put a slice of cheese on the hamburger then the sauce.

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Hamburgers Italian

1/2 pound ground beef 1/2 pound sweet Italian sausage 1/4 cup Italian flavored bread crumbs 1 egg 2 cloves garlic, minced 4 slices mozzarella 1 red bell pepper

Mix beef, sausage, bread crumbs, egg and garlic together. Form into patties and grill. Top with cheese right before you remove them from the grill. Put on a bun with pepper slices and mozzarella slices.

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Grilled Swordfish With Coriander Lime Butter

1 1/2 tablespoons unsalted butter, softened 1 teaspoon freshly grated lime zest 1 tablespoon fresh lime juice 1 small garlic clove, minced 1 tablespoon minced fresh coriander leaves 2 6 to 8-ounce swordfish steaks

In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.

Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Top each swordfish steak with a dollop of coriander lime butter.

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This is an egg recipe you can customize to your families tastes.

Georgia Brunch Scrambled Eggs

One 10-ounce package frozen chopped spinach, thawed 12 eggs 1/2 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1 cup shredded cheddar cheese 1 cup crumbled feta cheese

Drain thawed spinach well, pressing out excess liquid; set aside. In bowl, beat together eggs, milk, salt, and pepper. In large skillet, melt butter and pour in egg mixture. Cook without stirring til mixture begins to set. Using a large spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Stir in spinach, cheddar cheese, and half of feta cheese. Continue stirring until mixture is cooked but glossy. Place on platter and top with remaining feta.

Note: Instead of spinach, chopped broccoli works well. Want a Southwestern taste? Use Montery Jack instead of feta and add 1/2 teaspoon chili powder to the egg mixture. The 1/4 teaspoon of salt for 12 eggs is a pinch for every 2 eggs.

A sweet and spicy meat to serve with any breakfast menu. The bacon can also be breaded the night before and it will absorb the breading flavor.

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Breaded Bacon

1/2 cup flour 1/4 cup packed brown sugar 1 teaspoon ground black pepper 1 pound thick sliced bacon

Mix dry ingredients and coat bacon with mixture. Fry bacon to desired crispness.

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SHRIMP AND GUACAMOLE TOSTADAS

Lime Coriander Marinade: 1 lime 1 Tblsp. chopped coriander 1 small clove garlic 1/4 cup oil 1 tsp. Dijon mustard 1/4 tsp. ground cumin Salt and pepper

12 shrimp in the shell

Guacamole: 1 plum tomato 1 fresh or pickled jalapeno pepper 1 lime 2 ripe avocados Salt and pepper

24 round corn tortilla chips Coriander sprigs for garnish

For the Lime Coriander Marinade, squeeze 2 tablespoons juice form the lime. Chop the coriander. Crush the garlic. Combine the lime juice, coriander, garlic, oil, mustard, cumin, and salt and pepper to taste.

In a pot of boiling salted water, cook the shrimp until they turn pink, about 2 minutes. Drain, cool enough to handle and shell the shrimp. Cut in half lengthwise through the back and devein. Combine warm shrimp with marinade, cool to room temperature, and refrigerate at least 1 hour.

For the Guacamole, peel, seed and mince the tomato. Seed and mince the jalapeno. Squeeze 2 tablespoons juice from the lime. Peel the avocados. In a bowl, mash the avocados with a fork or potato masher. They shouldn't be perfectly smooth. Combine avocados, tomato, jalapeno, lime juice, and salt and pepper to taste. If not using immediately, press plastic wrap directly on surface of guacamole and refrigerate.

Recipe can be completed to this point several hours ahead.

Heat oven to 350 degrees. Put corn chips on a baking sheet and heat in oven until they are crisp and golden, about 5 minutes. Cool slightly. Drain shrimp. Put about 2 teaspoons of the guacamole on each corn chip. Put a shrimp half, cut side down on top of guacamole. Garnish each with a small sprig of coriander. Yield: 24 tostadas

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Copper Pennies / Marinated Carrots

2 pounds carrots &ndash; sliced across, (Optional: 1 small onion - diced, and/or 1 green or red pepper ; diced)

Marinade: 1 can tomato soup 3/4 cup vinegar 1 cup sugar 1 tsp dry mustard 1 Tbsp Worcestershire 1 tsp salt 1 tsp pepper 1/2 cup oil

Cook carrots until just tender crisp, then drain. (I usually steam them in the microwave with a little water) Mix the tomato soup, sugar, dry mustard, Worcestershire, salt and pepper together in a medium bowl until smooth, then stir in the oil and vinegar. Pour marinade over vegetables and stir. Cover and refrigerate until cool (they taste even better if left for at least 12 hours). Drain well before serving.

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Cajun Style Catfish and Rice

3 Tbsp. canola oil 1 cup chopped onion 1 red bell pepper, cored, seeded and chopped 3 stalks celery, sliced 3 cloves garlic, minced 1 cup long-grain white rice 1 cup frozen peas - thawed 2 cups chicken stock or broth 1 Tbsp. Worcestershire sauce 1 tsp. Tabasco, or to taste 1/4 tsp. cayenne pepper 1 pound catfish fillet

In a large skillet, preferably cast iron, heat the oil over medium-high heat. Add the onion, bell peppers, celery, peas and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes. Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes. Stir in the broth, Worcestershire sauce, cayenne and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes. Meanwhile, rinse the catfish and pat dry. With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet. Cut the catfish into 1-inch strips. Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer. Serves 4-6

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Sandy Sonnenfelt, executive chef, Auntie Pasta: Freeze homemade chicken stock in ice cube trays. Cover with plastic wrap to slow evaporation. Sonnenfelt reaches for a cube or two to make a quick sauce or to braise vegetables without fat.

Sparkling Fruit Cooler

1 c frozen lemonade concentrate, thawed 1 1/3 c cranberry juice, chilled 8 c cold water 3 c lemon-lime soda, chilled

In a pitcher combine the first 3 ingredients. Stir in the soda and serve. Makes 12 cups.

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Crockpot - CHOCOLATE BROWNIE PUDDING CAKE

1/2 cup brown sugar 3/4 cup water 2 tbls. cocoa 2 1/2 cups brownie mix (half of a 21.5-oz. pkg.) 1 egg 1/4 cup peanut butter 1 tbl. soft margarine 1/4 cup water 1/4 to 1/2 cup milk chocolate chips

1.Combine 3/4 cup water, brown sugar and cocoa in a saucepan. Bring to a boil. In the meantime, combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon. 2.Spread the batter evenly in the bottom of a lightly buttered slow cooker. Pour boiling mixture over the batter. 3.Cover and cook on High for 2 hours; turn heat off and let stand for another 30 minutes. 4.Spoon into dessert dishes while warm. Serve with whipped cream or ice cream. Makes 6-8 servings.

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Chili Stew

This spicy chili-stew is brimming with earthy black beans, vegetables and spices. The main ingredient is hominy -- a chewy, chick pea-shaped dried corn worth sinking your teeth into. Black Bean Posole

1 cup dried black beans, soaked overnight and drained 6 cups water 1 tablespoon canola oil 1 medium yellow onion, diced 1 green or red bell pepper, seeded and diced 2 stalks celery, sliced 1 jalapeno or chipotle pepper, seeded and minced 2 cloves garlic, minced 1 (15-ounce) can crushed tomatoes 1 (14-ounce) can white corn hominy, drained 2 tablespoons fresh parsley, minced 2 to 3 teaspoons dried oregano 2 teaspoons ground cumin 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon salt

Combine the beans and water in a saucepan and bring to a simmer. Cook for 1 to 1 1/2 hours over low heat, until the beans are tender. Drain, reserving 2 cups of the cooking liquid. In a large saucepan heat the oil. Add the onion, bell pepper, celery, chile and garlic. Sauté for about 7 minutes. Stir in the beans, cooking liquid, crushed tomatoes, hominy and seasonings; bring to a simmer. Cook for about 20 minutes over medium-low heat, stirring occasionally. Remove from the heat and let stand for 10 minutes before serving. Ladle the posole into bowls and serve hot. Warm flour tortillas make a nice accompaniment.

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Hi Everybody, I'm back with everyone's favorite part of the meal, DESSERTS!

Fresh Fruit And Honey

3/4 cup mayonnaise (can use low-fat) 1/2 cup honey 1 tablespoon fresh lemon juice 1/2 teaspoon almond extract 8 ounces yogurt (can use low-fat)

Mix mayonnaise, honey, lemon juice, and almond extract with a spoon. Fold in yogurt. Cover and refrigerate. Makes 2 cups. Serve over chunked fresh fruit like, melon, strawberries, nectraines, peaches etc. Or mixed fruit and add grapes or sliced banana.

Okay, now we'll bake. Mom, the next two recipes are simple as far as the utensiles used. Get the kids to help make them.

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Chocolate - Cheese Muffins

1-1/2 cups sifted flour 1 cup sugar 1 teaspoon baking soda 1/4 cup cocoa 1/2 teaspoon salt 1 cup water 1/3 cup oil 1 tablespoon vinegar 1 teaspoon vanilla One 6-ounce package of chocolate chips Cream Cheese Mixture: 8 ounces cream cheese, softened 1 egg 1/3 cup sugar 1/8 teaspoon salt

Combine flour, 1 cup sugar, baking soda, cocoa, and 1/2 teaspoon salt. Add water, oil, vinegar, and vanilla and beat well. In separate bowl, combine ingredients for cream cheese mixture, beating until smooth. Add the chocolate chips to this mixture. Fill paper muffin cups 1/3 full of batter. Top each with a heaping teaspoon of the cream cheese mixture. Bake at 350 degrees for 30 to 35 minutes.

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Cream Cheese Pecan Pie

1 8-ounce package cream cheese, softened (Neufchatel-OK) 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 egg 3 eggs 1/4 cup sugar 1 cup light corn syrup 2 teaspoons vanilla 1 1/4 cups chopped pecans

Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan. Prehateat oven to 375 F. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg; beat at low speed until smooth and well blended. Set aside.

Topping Mixture In another small bowl, beat 3 eggs. Add 1/4 cup sugar, corn syrup and 1 teaspoon vanilla; blend well. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently puor topping mixture over pecans. Bake at 375 F. for 35 to 45 minutes or until center is set. If necessary, cover edge of pie crust with foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator. Oh Man! With vanilla ice cream, ummmmmmmmh!

like a graham cracker crust? It go well with this pie.

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Slow Cooker - Pepper Steak

1 pound beef round steak, up to 1 1/2 pounds 2 tablespoons vegetable oil 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup soy sauce 1 teaspoon sugar 1 cup bean sprouts, fresh or canned -- drained 1 cup canned tomatoes, cut up 2 medium green bell peppers, seeded and -- cut into strips 1 tablespoon cornstarch 2 tablespoons cold water 4 green onions, sliced

Slice steak into narrow strips. In skillet or slow-cooking pot with browning unit, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours. Turn control to high. Add bean sprouts, tomatoes, and green peppers. Dissolve cornstarch in water. Stir into pot. Cover and cook on high 15-20 minutes or until thickened. Sprinkle with onions. Makes 4 to 5 servings.

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Jackie's Steak

1 3/4 lb.grnd. chuck 1 Tbs. parsley(minced) 3 Tbs. grated onion S & P 3 Tbs. grated gr. pepper 1 tsp.paprika 1 clove minced garlic pinch powdered thyme 2 Tbs. minced chives

Combine all well and shape into 6 steaks, 3/4 in. thick. Sprinkle with a little olive oil and flour and either broil or grill to desired "doneness".

Sauce

3 Tbs. butter 1 tsp. Dijon mustard 1/3 Cup Ketchup S & P 1 Tbs lemon juice 1/2 tsp mace 1 tsp L&P Worcestershire 2 Tbs Dry Sherry wine 2 dashes Tabasco sauce

Blend all but Sherry over low heat. Add Sherry and bring to boil. Pour over hot steaks. Enjoy!!!

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Chicken Salad Roma

3 Tbs. balsamic or red wine vinegar 1 Tbs. olive oil 1 clove garlic, crushed in garlic press 2 cups cubed cooked chicken 1 medium zucchini, quartered lengthwise and cut into slices 1 ripe tomato, cubed 1 jar marinated artichoke hearts 2 Tbs. chopped fresh basil 1/4 tsp. salt 1/8 tsp pepper 1 small loaf Italian bread (6-8 oz.), cut into 8 long diagonal slices 4 oz. part-skim mozzarella cheese, thinly sliced

1. In a small bowl combine vinegar, oil, and garlic; set aside. In large bowl combine chicken, zucchini, tomato and artichokes (with marinade), basil, salt and pepper. Add vinegar mixture and toss to combine; set aside.

2. Heat broiler. Place bread slices on a large baking sheet and top with sliced cheese. Broil about 1 minute, or until cheeses is melted. lace two cheese toasts immediately on serving plates and top with chicken salad.

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If have never had calves' liver it cook not taste more different then beef liver. Sweet, tender and no veins The Italian way of marrying a few ingredients just proves that less can be more. The sweet tenderness of calves' liver shines through in this simple recipe.

Fegatini Alla Veneta - Sauteed Calf's Liver

4 slices of calves' liver in thin slices (1 pound) 2 large onions, thinly sliced 2 tablespoons olive oil 1 tablesoon butter 2 tablespoons of broth or red wine chopped parsley salt 8 bread triangles fried in butter

Place a frying pan with the oil and butter over a medium-low heat, as soon as they are hot add the parsley and onion, lower the heat, cover, and cook for three quarters of an hour. Add the liver, increase the heat, adding a bit of the broth or mean sauce. The liver will be cooked after 5 minutes. Salt it and place it on a serving dish, decorating the edge with the bread triangles. Serve it hot with the sauteed onion, sweet peas and mashed potatoes. Serves 4

Note: Many supermarkets now a days do not carry fresh calves' liver on a regular basis. I buy the frozen and it is quite good.

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Slow Cooker - Enchilada Casserole

1 14 1/2-ounces can tomatoes 1 small onion, chopped fine 1 clove garlic, minced fine 1/2 teaspoos ground red pepper (cayenne) 1/2 teaspoon salt 1 can tomato paste (6 oz) 1 pound ground beef, browned 1 package dry taco seasoning mix 2 cups shredded Cheddar cheese 9 corn tortillas

Sauce: Blend tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and tomato paste. Heat until boiling, then simmer 5 to 10 minutes. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese. Cover and cook on low 6 to 8 hours.

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Frosted Zucchini Cookies

1/2 cup shortening 1/2 cup brown sugar, packed 1 egg 1 tsp. vanilla 1/3 cup sour cream 1 cup shredded zucchini, drained 1/2 cup chopped walnuts 2 1/2 cup flour 1 tsp. b. powder 1/2 tsp. b.soda 1 tsp. cinnamon 1 tsp. salt 1/2 cup raisins ( opt)

Beat shortening and sugar till light and fluffy. Beat in egg and vanilla and sour cream. Combine flour, b.pwd, b.soda, cinnamon, salt and stir into shortening mixture. Stir in zucchini, raisins and walnuts. Drop by t's onto ungreased cookie sheets. Bake ( preheat oven) 350* until lightly browned about 10 to 12 min. remove to wire rack and cool. Makes 4 doz. cookies.

Frosting: 1/4 cup sour cream, 1 1/2 cup sifted pwd sugar. Mix and frost.If you freeze, frost when thawed.

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Pasole

1 pound pork and cut it into hominy size. I use pork shoulder, but you use whatever piece you chose. Cover with water and bring to boil, drain & rinse well. Add 1 can of chicken broth and 1/2 cup of diced onion, salt and pepper to taste. Let simmer until almost tender. Add a #2 can of hominy (well rinsed) and let cook gently until broth is absorbed. You may add a little jalapena pepper if it suits you. This can be doubled or tripled, if you are feeding a family or for a potluck.

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Big on taste and not overly filling. The first time, use my recipe as is, if you find the you want a 'stronger blue cheese taste' use Bleu d' Auvernge cheese.

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Bleu Stuffed Mushrooms

4 ounces blue cheese (I like Stella Blue Cheese for this.) 3 ounces cream cheese 1 tablespoon half & half 14 large mushrooms, stems removed and cleaned 14 small pecan halves 14 small fresh basil leaves

In a medium bowl, combine the blue cheese and the cream cheese. Beat them together with an electric mixer so that they are smooth. Add the half & half and beat it in so that the mixture is fluffy. Fill the mushroom caps with the cheese mixture. Top each with a pecan half and a basil leaf.

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Crab & Avocado Cocktail

2 6-ounce cans Lump Crabmeat 2 whole avocados; peeled & chopped 2 whole jalapenos chilies, seeded & finely chopped 1/4 cup tomato, chopped 1/4 cup lime juice 2 tablespoon olive oil 2 tablespoon cilantro, fresh, snipped 1 clove garlic, minced 3/4 teaspoon salt Pepper to taste 1 1/2 cups lettuce, finely chopped Lemon wedges Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each serving dish. Divide the crabmeat among the dishes. Garnish with lemon OR lime wedge. 6 Servings.

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Beef Tamale Casserole

2 cups yellow corn meal 1 teaspoon salt 2 cups cold water 4 cups boiling water 1 pound ground chuck 1 chopped onion 1 teaspoon garlic powder 1 teaspoon salt 1 can tomatoes 1 chopped bell pepper 1 teaspoon chili powder 1/8 teaspoon black pepper non-fat cooking spray 2 tablespoons butter

Brown ground chuck. Add onion and bell pepper, cook until tender. Add chili powder, black pepper, garlic powder, salt and tomatoes. Simmer for 10 minutes & keep warm. Mix cornmeal with cold water. Add boiling water and cook about 15 minutes, or until thick. Add 1 teaspoon salt. Spray a casserole dish with cooking spray. Use 2/3 of cornmeal mixture on bottom and sides of casserole dish. Pour meat mixture into casserole dish. Spread the remaining 1/3 of cornmeal mixture over meat mixture. Dot with butter. Bake at 375 F for 40 minutes.

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hankering for some chili?,

I went to the cupboard and found: 1- 28 ounce can crushed tomatoes 1- 15 ounce can of red beans 1- 15 ounce can of black beans 1- 15 ounce can of great northern white beans 1- 15 ounce can of garbonzo beans 1- 4.5 ounce can of green chilies 1- small onion (diced small) 1- tablespoon chopped garlic 1- tablespoon chili powder 1- teaspoon cumin 2- ounces olive oil Method: Heat oil in stockpot, add diced onion saute until clear, add garlic, saute for about 2 minutes. Add all of the other ingredients and simmer for about 45 minutes adjust seasonings. I mixed the chili with elbow macaroni and served this hot corn bread and of course a good cold beer!

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Crockpot - Cannon Balls

1 14 ounce can of sauerkraut 12 Large cabbage leaves 1 pound Lean ground beef 1 Beaten egg 1 cup Cooked rice 1/4 cup of Milk 8 oz Tomato sauce 1/4 cup of Finely chopped onions 1 teaspoon of Brown sugar 1 teaspoon of Salt 1 teaspoon Worcestershire sauce 1/4 teaspoon of Pepper Place the sauerkraut and its juice in the bottom of the crockpot. Cut the core from a large head of cabbage. Immerse cabbage in large kettle of boiling water for about 3 minutes or until limp; drain. Separate about 12 leaves. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crockpot. Combine tomato sauce with brown sugar and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours... Makes 6 servings...

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This is a very healthy Italian Asparagus soup.

Zuppa Di Asparagi - Asparagus Soup

2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 1/2 pounds asparagus, trimmed*, peeled and cut (1 inch pieces) Salt and pepper 5 cups chicken broth 4 eggs 1/2 cup freshly grated Parmesan or Romano pecorino cheese 6 slice Italian bread, toasted

Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot. The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese. Serves 6-8.

*To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip.

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Dill French Green Bean Salad

1 pound fresh green beans * 1/4 cup stock; ** 3 tablespoons vegetable oil 1/2 teaspoon dried dillseed 3 tablespoons white vinegar 2 onions, thinly sliced 1 teaspoon sugar

*Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in.

Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.

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Slow Cooker - Apple Glazed Roast Pork

4 pounds trimmed pork loin roast 6 apples, peeled, cored and quartered 1/4 cup apple juice 3 tablespoons brown sugar 1 teaspoon ground ginger salt and pepper, to taste

Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of Apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low setting for 10 to 12 hours or until done. Use natural, non-sweetened apple juice in this.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: When measuring honey, one 12 ounce jar of honey equals a standard measuring cup. Honey can be measured easily by using the same cup used for measuring the oil in a recipe or by coating a cup or spoon with non-stick vegetable spray. The honey will slide right out. Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar in your recipe. To start with, try matching honey and sugar cup for cup. Then you can reduce the amount of honey by using 1/2 to 3/4 as much honey as white sugar in recipes. Also, reduce liquid by 1/4 cup, but if there is no liquid to reduce, add 2 tablespoons of flour for each cup of honey used, or enough flour to give the desired consistency. You should always add 1/2 teaspoon of baking soda for every cup of honey used and bake at a temperature of 25 degrees lower than instructions call for.

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Grape Pie

4 c. grapes 3/4 c. sugar 2 T. corn starch pie crust....Pillsbury refrigerated will do if you are in a hurry.

Wash grapes thoroughly. Separate pulp from skins placing pulp in small sauce pan and skins in medium sauce pan. Heat pulp (medium low heat) until soft (approx 10 min). Remove pulp from heat and run through colander or food mill to remove seeds. Add pulp to skins and cook until it comes to a boil. In separate bowl, combine sugar & cornstarch mixing well, then add to boiling pulp & skins. Let cook for 2-3 minutes. Remove from heat and let cool 5 minutes. Put in pie shell, add top crust & cook 1 hour at 350 degrees.

Meat-loaf Spiral

For great next-day sandwiches, served with sliced tomatoes and salsa/mayo spread!!

Prep time 15 minutes Bake time:1 hour, 20 minutes 8 servings _____________ 1 Tbs. oil 1 medium onion 1 garlic clove, crushed in press 2 lbs. ground meat loaf mix* or ground beef 1 cup fresh bread crumbs (2 slices) 2 eggs 3/4 tsp. dried thyme 1/2 tsp. salt 1/4 tsp. pepper 3 oz. sliced baked ham (about 6 thin slices) 3 oz. sliced provolone (about 6 thin slices)

1.Heat oven to 350 degrees. In medium skillet, heat oil. Add onion; cook 3-4 minutes, until softened. Add garlic, cook 1 minute more. 2.In large bowl, combine onion mixture, ground meat, bread crumbs, eggs, thyme, salt, and pepper. Spread mixture on a sheet of waxed paper into a 10"x12" rectangle. Lay ham and cheese slices over meat, leaving a 1" border. Roll up from the short side, using waxed paper to help. Make sure ham and cheese are tucked in. Transfer loaf to a jelly-roll pan. 3.Bake 1 hour and 20 minutes, or until a meat thermometer reads 160F when inserted in the center of the loaf. Cool 5 minutes before slicing.

* Supermarkets often prepackage a mixture of ground beef, veal and pork under the name "meat-loaf-mix."

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Barbecue Baked Beans

Ingredients: 1 lb. of ground beef Bush Original Baked Beans (can depend on amount) 1/2 cup of brown sugar 1/2 cup of chopped bell pepper 1/2 cup of chopped onions 1 bottle of Kraft (Brown sugar) Barbecue Sauce

In a frying pan place ground beef and season. Add onions and green peppers. Fry until done and drain grease off of meat. Place meat and beans in dish. Add brown sugar and barbecue sauce(a little more than 1/2 of bottle). Bake in oven on 350 for 30 minutes.

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Spicy Buffalo Stuffed Potato Skins

For convenience, the potatoes can be baked up to 24 hours in advance; simply wrap them in a clean tea towel and refrigerate. These are so good you may want to double the recipe!

3 large russet potatoes (about 1 1/2 pounds total), baked until tender 3 tablespoons melted butter 4 teaspoons hot pepper sauce 1 1/2 cups broccoli florettes, cut in half lengthwise 6 tablespoon Longhorn cheese

Preheat oven to 375 F. When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out center flesh from the potato halves, leaving a shell about 1/4-inch thick. Arrange the potato skins cut-side up on a baking sheet. In a medium bowl, mix melted butter with hot sauce until well blended. Stir in the broccoli, tossing to coat with the butter mixture. Divide broccoli mixture evenly among potato skins, mounding if necessary. Use the remaining butter in the bowl to drizzle over the filled potato skins. 1 Tablespoon of cheese over each potato. Bake uncovered until the potato skins are nicely browned and the broccoli is crisp-tender, 12 to 15 minutes. Serve warm. Serves 3 to 6

This also is an excellent way to give vegetables in packed lunches. Italian-inspired "from the garden."

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Vegetables Giardiniera

1 head cauliflower, broken into florets 3 large broccoli stalks, cut into florets 3 large carrots, peeled, sliced diagonally 1/2 pound Mediterranean olives (such as cracked green Sicilian olive or Kalamata olives)

3 tablespoons fresh lemon juice 1/2 cup olive oil 4 oil-packed sun-dried tomatoes or oven-dried tomatoes, chopped 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper Lemon wedges

Steam cauliflower until just crisp-tender, about 6 minutes. Rinse with cold water; drain well. Steam broccoli until just crisp-tender, about 4 minutes. Rinse with cold water; drain well. Steam carrots til just crisp-tender, about 4 minutes. Rinse with cold water; drain. Mix cauliflower, broccoli, carrots and olives in large bowl. (Can be prepared 1 day ahead. Cover vegetables and chill.)

Place lemon juice in small bowl. Gradually mix in oil. Add tomatoes, oregano and dried red pepper. Pour dressing over vegetables and stir to coat. Season to taste with salt and pepper. Garnish with lemon wedges. (Can be prepared 2 hours ahead. Let stand at room temperature, tossing occasionally. Serves 8

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Slow Cooker - Chicken And Sausage Gumbo

1/3 cup all-purpose flour 1/3 cup cooking oil 3 cups water 12 ounces fully cooked smoked sausage links, sliced and quartered 2 cups chopped cooked chicken 1 10-ounce package frozen whole okra, sliced 1/2 inch thick 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped celery 4 garlic clove, minced 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground red pepper Hot cooked rice

For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. In a crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-11 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.

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TRICOLOR CRUSTLESS QUICHE

2/3 lb spinach - frozen & defrosted or fresh 6 big carrots, peeled & boiled 3 big potatoes, peeled and boiled 8 oz low-fat cream cheese 8 oz regular cream cheese (or use 2 pkgs low-fat cheese) 7-8 oz shredded swiss cheese (200 gram) 1 cup all-purpose flour 1/2 cup milk 4 eggs, lightly beaten 1/2 tsp white pepper dash hot paprika salt & black pepper to taste

For frozen spinach - cook over low heat until liquid evaporates. Fresh spinach - wash and boil only in water clinging to the leaves until tendel. Drain and chop. Mash carrots. Mash potatoes separately. Mic cheeses, flour, milk and eggs, and season. Divide into 3 equal parts and place in 3 bowls. Add spinach to one bowl, mashed carrots to the second, and mashed potatoes to the third bowl. Mix well. Grease a deep 14''x4'' pan. Spoon in potato mixture and bake in 375 degrees F (190 C) for 8 minutes. Spoon in the carrot mixture and bake 8 more minutes. Now spoon in the spinach mixture and bake 45 minutes or until everything sets. Leave in the oven for a few minutes after turning heat off. Let cool a little before slicing. Definitely worth the effort!

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Asparagus Egg Salad

2 eggs, hard boiled 1 lb. asparagus 2 Tlb. red wine vinegar 2 Tlb. olive oil 2 Tlb. water 1/4 tsp. hot red pepper flakes 2 Tlb. parmesan cheese 1/4 lb. prosciutto 1/4 cup chopped basil leaves

Cook eggs. Remove and plunge into small bowl of ice water, set aside to cool. Scrub potatoes. If larger than golf balls, cut into halves or quarters. Boil potatoes in salted water for 15 min until tender. Drain and set aside to cool slightly. Meanwhile blanch asparagus in boiling salted water for about 5 min until tender but still firm. Remove and rinse under cold water to stop cooking. Set aside on towel to dry. Peel eggs and cut in half. Remove yolks . Chop whites and set aside. In a small bowl, mash yolks with a fork or whisk. Whisk vinegar with yolks until smooth. whisk in oil, water, red pepper flakes and cheese. On 4 dinner plates arrange asparagus spears, prosciutto and potaotes. Drizzle dressing over salad, and sprinkle the chopped egg whites on top, or fold into the salad dressing.

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CA CAJUN SWEET POTATO PONE

4 large sweet potatoes, peeled and quartered 1/2 cup butter 2 eggs, slightly beaten 1/2 pint whipping cream 1 tsp. vanilla 2 T. brown sugar 1/2 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. ground cloves Dash of freshly grated nutmeg 1/2 cup golden raisins 1/2 cup flaked coconut 1 tsp. orange zest 1 tsp. lemon zest 1/2 cup flour 1 T. baking powder

TOPPING: 1 cup packed brown sugar 1/2 cup butter, room temperature 1/2 cup finely chopped pecans 1/2 cup Grape-Nuts cereal

Boil sweet potatoes until tender, about 20 minutes. Drain and mash. Preheat oven to 350 degrees. Lightly butter a 13x9 baking dish. In a heavy saucepan, melt butter over medium heat; cook until light brown in color, about 7 minutes. Stir browned butter and remaining ingredients except Topping, into mashed sweet potatoes, blending well. Spread mixture into buttered baking dish; set aside. Prepare Topping by combining all ingredients. Sprinkle Topping evenly over sweet potato mixture. Bake until golden brown, and hot, about 30 minutes. Serve hot. Makes 6-8 servings REAL GOOD!!

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Two recipes that are light on the cooking and fairly quick to make.

Southwestern Chicken Stir-Fry 2 tablespoons lime juice 2 teaspoons chili powder 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips 1 small zucchini, sliced 1 small yellow squash , sliced 2 tablespoons vegetable oil 1/3 cup medium pican'te sauce 2 tablespoons fresh cilantro, chopped

Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes.

Heat 12-inch skillet. Add 1 tablespoon of the oil; rotate skillet to coat side. Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, pican'te sauce and cilantro; cook and stir until hot.

With all beutiful tomatoes available now, I've included this one to take advantage of them.

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Stuffed Tomato Delights

6 tomatoes Salt 1 medium green pepper, diced 1 small onion, chopped 1/4 cup butter, melted 1 cup rice, cooked 1 egg, well beaten 1/4 teaspoon oregano 1/4 teaspoon ground basil 1/2 teaspoon salt 1 cup cheddar cheese, shredded 4 slices bacon, cooked and crumbled

Wash and cut tops off tomatoes; scoop out pulp. Sprinkle inside of tomato shells lightly with salt; invert to drain. Chop pulp.

Saute green pepper and onion in melted butter. Add tomato pulp, rice, egg, and seasonings; mix well. Stir in cheese and bacon, saving a small amount of each to sprinkle on top of each tomato. Fill tomatoes with rice mixture. Sprinkle tops with reserved cheese and bacon. Place tomatoes in a greased shallow baking dish; add a small amount of water, and bake at 350 degrees for 25 to 30 minutes. Suggestion: If is too hot to use the oven, these do not need baking in order to eat them.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<:::::::

Marinate large cuts, such as pork butts, overnight to make the meat more tender, says this barbecue expert. And whatever your favorite sauce, begin basting the food with it 30 minutes before the end of the cooking to allow the sugars in the sauce to caramelize.

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Pound Cake

1/2 cup butter, softened 1/2 cup shortening 2 cup sugar 4 large eggs 1/2 tsp. b. soda 1 cup buttermilk 3 cup flour 1/8 tsp. salt 2 tsp. lemon extract 1 tsp. almond extract

Beat butter and shortening at med. speed for 2 min or until creamy. Gradually add sugar, beating 5 to 7 min. Add eggs, one at a time, beating just until incorporated.

Dissolve soda in buttermilk. Combine flour and salt, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in flavorings.

Pour batter into a greased and floured 10 inch tube pan. Bake at 350* for 1 hour or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 min, remove form pan, and cool completely on wire rack. Makes 14 servings. When cooled sprinkle with pwd. sugar if desired.

Note: Cake may also be baked in two 9 x 5 inch loafpans. Bake at 350* for 45 to 50 minutes. enjoy !! ----------------------------------------

Turkey Piccada with Barley and Carrot Pilaf

Barley and Carrot Pilaf

2 tsp. vegetable oil 1/2 cup sliced green onions 1 cup quick- cooking barley 1 garlic clove, crushed 1 carrot, peeled & shredded 1 can (14oz) chicken broth, plus enough water to make 2 cups 1/2 tsp. dried thyme

~Turkey Piccata

1/3 cup all purpose flour 1/2 tsp. salt 1/4 tsp. paprika 1 lb. turkey cutlets 2 Tbs. olive oil, divided 3/4 cup chicken broth 1/2 tsp. sugar 2 Tbs. fresh lemon juice 1 Tbs. nonpareil capers, drained and rinsed 1 Tbs. butter Lemon slices and chopped parsley for garnish

Heat oven to 200 degrees. For pilaf, heat oil in medium saucepan over medium heat. Cook green onions 3 minutes, until softened. Stir in barley and garlic and cook 30 seconds. Add carrot, broth and water, and thyme; increase heat and bring to a boil. Reduce heat to low, cover, and cook until barley is tender. about 10 minutes. While barley is cooking, prepare turkey. Mix flour, salt, and paprika on a plate. Coat turkey cutlets in flour mixture; shake off excess. Heat 1 Tbs. olive oil in a large non-stick skillet over medium heat. Cook cutlets 2 minutes per side, or until cooked through, adding the remaining oil as needed. Transfer the turkey to a plate and keep warm. Pour chicken broth into skillet, add sugar, and cook 2-3 minutes, or until broth is reduced by half. Stir in lemon juice and capers; cook 1 minute more. Remove from heat, swirl in butter until melted, and pour sauce over cutlets. Garnish with parsley & lemon if desired.

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Eggs Jose

Butter 4 eggs 4 tablespoons shredded Monterey Jack cheese 4 tablespoons water 4 tablespoons salsa or taco sauce 4 small tortillas

In small skillet over medium heat, heat just enough butter to grease skillet until hot enough to sizzle a drop of water. Break and slip egg into skillet. Top with cheese. Add water. Cover skillet tightly to hold in steam. Reduce heat to low. Cook until white is completely set and yolk begins to thicken but is not hard. Spread salsa on tortilla. Top with egg. 4 sevings

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Peach - Whole Wheat Pancakes

1 cup unbleached all-purpose flour 1 cup whole wheat flour 3 tablespoon baking powder 2 teaspoons salt 2 eggs 4 tablespoons unsalted butter, melted 4 tablespoons brown sugar 1 1/2 cups milk 4 fresh peaches

In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Cover and let rest for 2 hours. Mixture should have thick consistency. Heat the pan over medium heat. In the meantime, slice peaches thinly. Spoon pancake mixture onto the pan. The sliced peaches should be added immediately. When top of pancake begins to bubble, flip once. The peach slices should have lightly carmalized. When you take the pancakes out of the pan, top them with butter. Makes 10 to 12 pancakes.

Suggestion: For uniform crèpes and pancakes, use measuring cups designed for dry ingredients (a 1/4-cup measure for medium-size pancakes, a 1/3-cup measure for big ones, and a 2-tablespoon coffee measure for crèpes). Grease the cups inside and out so the batter will slip out easily. And to keep the batter from dripping en route to the griddle, scrape the bottom of the measure on the rim of the mixing bowl.

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French Toast Strata

12 cups bread cubes 8 ounces cream cheese-cubed 8 eggs 2 1/2 cups milk 6 tablespoons butter 1/4 cup maple syrup 1/8 teaspoon ground nutmeg

Grease a 3 quart rectangular baking dish. Place half of the bread cubes in the dish. Top with cream cheese cubes and remaining bread cubes. Combine eggs, milk, butter, nutmeg and maple syrup in a blender container or mixing bowl. Process or beat with a whisk until well combined. Pour egg mixture evenly over the bread and cheese cubes. Using a spatula, lightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap from baking dish. Bake, uncovered, in a 325 oven for 35 to 40 minutes or until center appears set and the edges are lightly golden. Let stand about 10 minutes before serving. Serve with syrup. Makes 6 to 8 servings.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Michael Mina, executive chef, Aqua, San Francisco: When breading food, especially seafood, use Panko, Japanese breadcrumbs found in most major markets and all over Japantown. These breadcrumbs brown evenly and give a lighter, crisper crust. They also stand up well to deep-frying.

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The basic muffin

Ingredients:

3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick plus 2 tablespoons butter 1 cup minus 1 tablespoon sugar 2 large eggs 1 1/2 cups plain yogurt

Method: 1. Adjust the oven rack to the lower middle position and preheat the oven to 375 degrees f. Coat a 12 cup muffin pan, (with standard sized molds that has a 1/2 cup capacity), with vegetable spray. 2. Mix all dry ingredients in a medium bowl and set aside. For lemon poppy seed, add the poppy seeds now. 3. Cream the butter and sugar. Add the lemon zest at this point if desired. Add eggs, one at a time scraping ofter each addition. Beat in half the dry ingredients. Beat in 1/3 of the yogurt. Beat in half of remaining dry ingredients, alternating with 1/3 of remaining yogurt. Repeat until all ingredients are incorporated. 4. Use a large ice cream scoop to divide the batter evenly among muffin cups. Bake until muffins are golden brown. About 20-25 min. Set on a wire rack to cool slightly, about 5 min. Remove from tin and serve warm. 5. While muffins are baking, heat 1/4 cup of sugar and 1/4 cup of lemon juice in a small sauce pan, until sugar is dissolved (this is a simple syrup). This takes about 3-4 min. Brush warm syrup on the warm muffins and serve. Mmmmm Mmmm!!!

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Apple Salad

Serving Size: 4

4 apples peeled and sliced 1/4 cup mayonnaise 1 1/2 tablespoons soy milk 1/2 teaspoon cinnamon 2 tablespoons sugar 1/4 cup raisins

Mix and chill briefly. ----- Per serving: 135 Calories; 1g Fat (4% calories from fat); 1g Protein; 35g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 2 1/2 Fruit; 1/2 Other Carbohydrates

:::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<::::::: The first recipe today is good for those that have hectic mornings, because the preparation is done the night before.

Make Ahead Breakfast Eggs

1 dozen eggs 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter 8 ounces sour cream 1 small green or red bell pepper, finely chopped 12 slices bacon, fried and crumbled 1 cup shredded sharp cheddar cheese

Beat eggs, stir in milk, bell pepper, onion and salt and pepper. In a large skillet, melt butter and pour in egg mixture. Cook, stirring til set but still moist; cool and stir in sour cream. Put mixture in buttered 12 x 7 pan. Top with bacon and cheese. Cover and refrigerate overnight. Bake at 300 degrees for 10 minutes. Serves 6-8 Note: Try using longhorn or montery jack cheese or a combination or cheeses.

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Lemon Waffles

4 eggs, separated 3 tablespoons sugar 1/2 teaspoon salt 1 cup milk 2 teaspoons fresh lemon juice 2 tablespoons grated lemon zest 1/4 cup butter, melted and cooled 1 cup all-purpose flour

In a medium bowl, beat egg yolks with the sugar and salt. Blend in the lemon juice, lemon zest, and butter, beating well. Blend in the milk and flour alternately. Beat egg whites until stiff and gently fold into batter. Bake in prepared waffle iron until golden brown Serves 4 Serving Suggestion. Sprinkle with confectioners' sugar and top fresh fruit. Note: You vary the taste by using an orange instead of lemon.

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RICE CROQUETTES (Serves 6)

2 Tblsp. butter 1 2/3 cups Arborio rice 3 generous cups of chicken stock 6 Tblsp. grated Parmesan cheese Salt and freshly ground pepper 1 egg yolk, beaten 6 oz. mozzarella cheese (solid piece), cut into small dice 1 egg, beaten 1 1/2 cups fine dry breadcrumbs Oil for deep frying

Melt the butter in a saucepan. Add rice and brown for a few minutes over high heat. Meanwhile, bring stock to a boil in another saucepan. Add it to the rice a little at a time over medium low heat; at the end of 15 minutes' cooking time, the rice should be very dry. Add the Parmesan, adjust seasoning with salt and pepper and turn rice out onto a board to cool. When the rice is cold, thoroughly mix in the egg yolk. Form into balls the size of an egg. Push a hole into the center of each, put in a cube of mozzarella and close the rice mixture over it. Roll each ball in beaten egg and coat with the breadcrumbs. Heat oil in a deep fryer until just before smoking. Fry the croquettes until they are a golden brown. Drain well on paper towels. Serve hot, warm or at room temperature.

NOTE: Try stuffing them with the mozzarella along with a piece of smoked ham or prosciutto or pancetta for different flavors.

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Chinese Chicken Corn Soup

3 c Chicken broth 1 8-1/4 oz Can creamed corn 1 c Chicken; diced, cooked,-skinned 1 tb Cornstarch 2 tb Cold water 2 Egg; whites 2 tb Parsley; finely, minced,-fresh Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.

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HASH BROWN POTATO CASSEROLE

2 c shredded cheddar cheese (8 ounces) 1 10 1/4 oz can cream of chicken soup 1 c dairy sour cream 1/2 c onions (I always add more-we are onion freaks) 1/4 cup melted butter or margarine 1/4 tsp salt 1/4 tsp pepper 1 32 oz package frozen hash brown potatoes (thawed) 1 cup crushed cornflakes 1 tbl butter or margarine

Grease a 13x9x2 inch baking dish. in a large mixing bowl combine cheese, chicken soup, sour cream, onion, 1/4 cup butter, salt and pepper. Mix well. Fold in hash browns. Turn the potato mixture into prepared baking dish. Toss together the cornflakes and 1 tablespoon melted butter and sprinkle over potato mixure. Bake at 350 for about 1 hour. Makes 8-10 servings.

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Basic Creme Brulee

2 cups whipping cream 5 egg yolks 1/2 cup sugar 1/2 cup thightly packed light brown sugar 1 1/2 tablespoons brown sugar

Combine first 4 ingredients, using a wire whisk until sugar dissolves and mixture is smooth. Pour mixture into 5 5-inch diameter by 1-inch deep Ramekins; place Ramekins in a large baking pan or a 15x10x1 inch jellyroll pan. Pour water in the pan to a depth of 1/2 inch. Bake at 275 F for 45-50 ninutes. Cool custards in pan set on wire rack. Note: If using 4-inch diameter increase time 15-20 minutes. Remove Ramekins and refrigerate overnight. Heat Broiler. Sprinkle 1 1/2 tablespoons brown sugar evenly over the top of each and place them in a jellyroll pan, no water this time. Plan them 5 inches below heat until sugar melts. Let stand 10 minutes to allow sugar to harden. For 4-ounce cups you will get 10. For 6-ounce cups you will get 7.

Just because it's hot, doesn't mean you can't make pie. Have your kids help make this!

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No Bake - Easy Blueberry Pie

1 9-inch crumb pie crust 6 cups fresh blueberries, divided 1/4 cup sugar 2 tablespoons water 2 tablespoons cornstarch 1/4 cup cold water 1 tablespoon butter 1 tablespoon lemon juice whipped cream

Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.

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No Bake - Oatmeal Peanut Butter Delights

2 cups white sugar 1/2 cup milk 1/4 cup cocoa 1/2 cup butter or margarine 1 teaspoon vanilla extract 1/2 cup peanut butter 3 cups quick cooking oats In a saucepan combine the sugar, milk, cocoa, and margarine. Cook over medium high heat, stirring constantly, bring mixture to a boil and boil for 1 minute. Remove from the heat and stir in the vanilla, peanut butter, and quick cooking oats. Drop spoonfuls of batter onto sheets of parchment paper. Let cool. Store cookies in an airtight container.

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Slow Cooker - Mediterranean Beef Pot Roast & Vegetables

3 to 3 1/4 - pound boneless beef bottom round rump or chuck shoulder roast 8 about 1 pound, new red potatoes, approximately 2 to 2 1/2-inch diameter 1/2 pound packaged peeled baby carrots 4 whole cloves garlic, peeled 1 teaspoon dried rosemary leaves, crushed 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup water 1/4 cup dry red wine 2 tablespoons cornstarch dissolved in 2 tablespoons water chopped parsley

In slow cooker, place potatoes, carrots and garlic. Rub beef pot roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on Low 10 to 11 hours or until beef and vegetables are tender. Remove pot roast; trim fat, if necessary. Arrange pot roast and vegetables on serving platter; cover and keep warm. Just before serving, carve pot roast across the grain into thin slices. For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Bring to a boil; cook and stir 1 minute or until thickened. Garnish beef and vegetables with parsley; serve with gravy.

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Pineapple: Cut a pineapple half into 3/4" slices. Marinade in 2Tbs. light brown sugar and 1 1/2 Tbs lime juice. Grill 3-4 minutes per side, brushing with marinade until lightly browned. Serve with coconut sorbet; garnish with toasted sweetened, shredded coconut and fresh raspberries.

Peaches: Halve and pit 4 firm ripe peaches. Brush cut sides with 1 Tbs. melted butter and sprinkle with 1 Tbs. sugar and 1/2 tsp. ground cinnamon. Grill 2-3 minutes per side, or until fruit is easily pierced with a fork. Serve with Vanilla ice cream and crumbled amaretti cookies.

Bananas: Halve 2 firm-ripe bananas lenghwise (leave peel on). Brush cut sides with 1 Tbs, honey and 2 tsp. lemon juice. Grill 2-3 minutes per side until warm and lightly glazed. Remove banana from peel and serve with chocolate ice cream and chocolate syrup.

Plums: Halve and pit 8 rip plums. Brush cut side with honey. Grill 2-3 minutes per side, until warm and lightly glazed. Serve with sweetened sour cream sprinkled with crumbled gingersnaps.

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Devon's Noodley Thing

1 lb lean ground beef 1 large can crushed tomatoes 1 regular sized can peeled and diced tomatoes 1 small onion - chopped 1 small bell pepper - chopped very small (so kids won't see 'em in the finished project) 2 TBS vegetable oil 1/2 pkg flat noodles (we use yokeless) 1/2 to 1 tsp garlic salt and pepper to taste 8 oz grated mild cheddar cheese.

Saute onion and pepper in oil until onions are clear...add ground beef and brown thoroughly. While beef is browning, cook noodles according to package directions. Drain beef mixture when done. Add tomatoes, garlic, salt and pepper. Stir in cooked, drained noodles. Distribute grated cheese over all, cover and simmer for about 20 minutes. Serve with a green salad for a nutritious meal. Serves 2 to 6 depending on whether you're feeding regular people or teenagers!

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Strawberry Pie

Baked and cooled 9 inch pie crust 1 qt strawberries 4 tbs. cornstarch 1 cup sugar

Slice 2 cups of berries and mash with potato masher add sugar and cornstarch. cook on medium heat ( stirring ) until thick. Take other 2 cups of sliced uncooked berries and place in bottom of pie crust spread cooked cooled filling over uncooked strawberries.

::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::

The first recipe today can be done on the grill or as I give the dirctions for doing under the broiler.

Salmon Steaks with Brown Sugar-Walnut Topping

4 salmon steaks, 1-inch thick olive oil salt, pepper 1 lemon, thinly sliced 3 tablespoons butter 1/2 cup coarsely chopped walnuts 1 tablespoon brown sugar

Brush both sides of salmon with olive oil and season to taste with salt and pepper. Arrange in roasting pan. Broil 10 minutes. Turn steaks. Arange lemon slices on top and broil 8 minutes longer.

Meanwhile, melt butter in small skillet. Add walnuts and cook 2 minutes, stirring. Add brown sugar and stir until dissolved. Sprinkle walnut mixture over cooked salmon. Makes 4 servings.

This next recipe can be done under the broiler or follow my directions for grilling. Even meat eaters love these!

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Portobello Mushroom Steak Sandwiches

1/2 cup mayonnaise 2 tablespoons fresh basil, chopped 1 tablespoon Dijon mustard 1/2 teaspoon fresh lemon juice 2 clove garlic, minced 5 tablespoons olive oil 4 portobello mushroom caps, 4-inches in diamater 4 slices provolone cheese 4 slices tomato 4 rolls

In a small bowl mix the first 4 ingredients together. In another small bowl whisk the oil and garlic together. When the grill is ready, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Put the caps on the grill, bottom up. Grill about 3 minutes, then turn the caps over and put a slice of cheese on each. Grill till the cheese melts, about 2 minutes. Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

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Apple Tuna Pasta Casserole

2 cups macaroni 6 tablespoons butter or margarine 1/4 cup all-purpose flour 3 cups nilk 2 cups american cheese 2 cups tuna in water, drained 2 cups tart apples, cored peeled and diced 2 tablespoons butter, melted 1/2 cup bread crumbs, soft

Cook macaroni according to package directions; drain. In saucepan, melt 6 tb butter or margarine over low heat. Blend in flour and 3/4 ts salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Add cheese; stir until cheese is melted. Stir in tuna, diced apples and drained macaroni; turn into 12x7x2 inch baking dish. Combine melted butter and crumbs. Sprinkle on top of casserole. Bake in 350~ oven for 30 minutes, or until apples are tender.

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chicken recipe

4 boneless chicken breast, halved 2 Tlb. butter 1/4 cup chopped onion 2 to 3 garlic cloves, chopped 1/4 cup raspberry vinegar 1/4 cup chicken broth 1/4 cup sour cream 1 Tlb. chopped tomato Fresh raspberries and chopped parsley for garnish, opt. (see note) Saute chicken in butter until browned, about 3 min on each side. Remove and set aside. Reduce heat. Add onion and garlic and cook until soft. Add vinegar. Raise heat and cook until sauce is reduced to about 1 tablespoon. Stir in broth, sour cream and tomato. Reduce heat and simmer 1 min. Return chicken to pan, and simmer 8 to 10 more minutes or until done. Garnish with raspberries and parsley. Makes 4 servings.

NOTE: If raspberries are not in season use cranberry vinegar and cranberry sauce can be substituted

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PARSLEY & CHEESE BAKE

16 oz lowest-fat cream cheese 4 eggs 2 tbs bread crumbs 2 cups chopped parsley salt & black pepper

Mix everything and season to taste. Spoon into a greased and floured 8'' round pan. Bake in medium heat (350 F) for 50 minutes until sets. Serve warm or cold. Enjoy

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Crock Pot - Southwestern Bean Soup

1 1/2 lbs. ground beef 1/2 lb. bacon, cut up 1 cup ham, cut up 1 onion, chopped 2 tbsp. vinegar 2 tbsp. prepared mustard 1 c. brown sugar, firmly packed 1/2 bottle ketchup (about 1 1/2 cups) 4 different types of canned or cooked beans, like 16 oz. cans of cannelleni, butter, pea and lentil.

Cook these together and drain. Put in slow cooker on low for 9-10 hrs. and enjoy! The longer it cooks the better the flavor.

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Lagniappe with Sugarfree Quick & Easy!

Lagniappe means something extra. In the book Sugarfree, Quick & Easy! the lagniappe is a collection of sugarfree diet, shopping and cooking tips that help turn no-sugar-added diets into a successful lifestyle. "The payoff is eating and living well," says author Deanie Comeaux Bahan.

If you are just starting your sugar-free diet, job one is to clean out your pantry and refrigerator before you go to the store. Remove canned corn, ketchup, biscuit and pudding mixes. Dump sugar-laden jams, spaghetti sauces, corn syrup and white flour. Give them away and restock with sugarfree, low glycemic index basics. Nothing is quick or easy if you have to stop what you're doing and run to the store for ingredients. Reduce weekday stress by planning a week of meals and shopping for all ingredients at once. Plan to cook more than you'll need at one time so that you can incorporate the leftovers into another meal. For instance, instead of baking one chicken for dinner, bake two. Cut the meat off of the bones of the second one and freeze it. On a harried day, heat it with no-sugar-added Alfredo sauce and serve over whole wheat pasta. Turn extra roast into Beef Stroganoff. Buy vegetables already chopped and cleaned if possible. They're great for salads, stir-fries and soups. If not, don't chop one onion or green pepper. Chop three. They freeze beautifully. Learn to read labels, not just the nutritional analysis, but the ingredients, too. The label of instant pudding may show "Sugar: 0," but look at the ingredients: the first two are made from corn. It may not be sugar now, but it will be as soon as it hits your body. The label on canned tomatoes notes "Sugar: 8." That is not added sugar. It's thenaturally occurring fructose which is very low on the glycemic index. Study sweeteners. Most "-ose" sugars are bad for us, but fructose (from fruit) and lactose (from milk) are okay. Check ingredients to make sure that no other sugars have been added. Maltodextrin has become a popular sweetener. Be wary of it in your foods, it's as bad as sugar! Look at the glycemic index numbers for brown rice, pasta, and whole grain bread. They fall in the medium range, not the low. If you need to lose a lot of weight, cut them out or cut them down. You can have them again when you reach a weight maintenance level.

-:::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::

People who hate eggplant will love it fixed this way. Just don't tell them it's eggplant!

Fried Eggplant Galatoire's

1 pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches 1 teaspoon salt 1/4 cup all-purpose flour for dredging vegetable oil for deep-frying 1/2 cup confectioners' sugar for dipping

In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain. Serve eggplant hot with sugar for dipping. Serves 4 to 6

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Sauteed Broccoli & Red Peppers

1 bunch broccoli, cut into florets 2 tablespoons butter 2 tablespoons olive oil 1 red pepper, sliced into thin strips 2 cloves garlic, minced 2 tablespoons pignoli nuts

In a large skillet, saute broccoli in butter and oil 3 to 4 minutes. Add peppers, garlic and pignoli nuts. Saute 2 to 3 minutes, or until vegetables are tender-crisp.

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Slow Cooker - Chicken & Rice Casserole

1 can of cream of celery soup 4 chicken breasts, skinned and boned 1 small can of sliced mushrooms, undrained 2 carrots, sliced 1 tablespoon dry onion soup mix 1/2 cup uncooked long grain converted rice

Combine the soup, mushrooms. carrots and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over. Cover. Cook on LOW for 7 to 9 hours. Serve hot.

A little humor from Shirell Husband: "Why do you want me to walk you to the garbage can?" Wife: "So that I can tell my friends we go out together once in awhile." >From Sally Balm - Suzann's Spinach Salad

3 eggs, hard boiled, sliced 6 slices bacon, crisp and chopped 8 cups spinach leaves, washed and dried 1 cup mushrooms, sliced 1 cup bean sprouts

Sauce: 1 cup oil 2/3 cup sugar 1/3 cup catsup 1 teas. Worcestershire sauce 1/4 cup vinegar dash salt dash pepper

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Lemon Freeze

2 c. graham cracker crumbs 1/4 c. melted butter or margarine (or use two premade graham crusts) 1 can sweetened condensed milk (I use skim) 1 pouch (1 box) Sherriff lemon pie filling mix, prepared in pan (or in a pinch I have also used two cans of lemon pie filling warmed in a pan)1 cup of whipping cream, whipped (I have also used the dreaded Cool Whip in a pinch)

Method: Mix graham cracker crumbs and melted butter, press into either two pie plates or one 9x13" pan. Whip cream, sweetener can be added if you like. Prepare lemon pie filling, while still warm, add can of condensed milk and stir well. Pour into pie plates and let cool about five minutes. Spread whipped cream/Cool Whip on top of filling, cover and freeze until you are ready to use it. I usually wrap in foil and then place in a freezer bag. Take out about 15 minutes before ready to serve. This is great either frozen or thawed.

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Squash Casserole 2 servings

4 yellow crooked neck squash, thinly sliced 2 teaspoons butter, cut in pieces 2 Tablespoons self-rising flour 1/2 Cup sliced onions 4 ounces Swiss or mozzarella cheese 2/3 Cup milk

Use small casseroles, single serving dishes. Layer squash,onions, butter. Spread flour over squash, and pour milk over all. Spread cheese over top.

Bake in microwave for 10 minutes or until cheese is melted and squash is done, or bake in oven at 350 degrees for 20 minutes. This is a good summer dish because it can be cooked in the microwave instead of heating up the kitchen!

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We enjoy the light taste of Rice Vinegar. Here is a low calorie salad recipe the way I originally got it.

Green Bean Salad With Asian-Style Dressing Share

Dressing 3 tablespoons white-wine vinegar 2 tablespoons rice vinegar 2 teaspoons soy sauce 1 garlic clove, minced 1-inch piece fresh ginger root, peeled and minced (about 1 tablespoon) or 1 teaspoon ground ginger 2 teaspoons sesame oil 1/3 cup canola or vegetable oil

Salad 1 tablespoon sesame seeds, toasted 2 pounds green beans, trimmed (or frozen) 2 scallions, chopped fine (about 2 tablespoons)

In a small bowl, whisk together vinegars, soy sauce, garlic, gingerroot, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper. In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well. In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.

As I said we like rice vinegar so we use 5 talespoons of it and eliminate the wine viegar.

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This is a variation of the classical French onion soup.

Simple Onion Soup

2 tablespoons butter 2 pounds onions, thinly sliced 5 cup beef broth 1/2 cup dry red wine 1 1/3 cups seasoned croutons 4 thin slices Swiss cheese 4 tablespoons grated Parmesan cheese

Melt butter in heavy large pot over medium-high heat. Add onions; cook til deep brown, stirring frequently, about 25 minutes. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper. Meanwhile, preheat oven to 500°F. Put 4 deep ovenproof bowls on baking sheet. Put 1/3 cup croutons in each bowl. Ladle soup over croutons. Top with with Swiss cheese and sprinkle the parmesan on top. Bake soup until heated through and cheeses melt, about 8 minutes. Serves 4. Note: Try making this with chicken broth for a different taste.

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Slow Cooker - Spicey Wine Pot Roast

Salt and pepper 1 small onion, chopped 3/4-ounce package of brown gravy mix 1 cup water 1/4 cup catsup 1/4 cup Dry red wine 2 teaspoons Dijon style mustard 1 teaspoon worcestershire sauce 1/8 teaspoon garlic powder 4 pounds beef pot roast Sprinkle meat with salt and pepper and place in crockpot. Combine remaining ingredients and pour over meat. Cover and cook on low 8-10 hours. Remove meat and slice If you want you can thicken sauce with flour dissolved in a small amount of water and serve over meat or as a side dish for potatoes.

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Potato Cakes

1/4 c chopped green onions 1/4 c chopped green bell pepper 1/4 c chopped jalpeno pepper or any hot pepper (if desired) 1/2 tsp curry powder 1/4 tsp salt 1/8 tsp hot red pepper sauce 2 c cold mashed potatoes 2 egg whites 1 large egg 1/4 c bread crumbs

1) Spray a small nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add green onions & peppers. Cook, stirring constantly, until tender, about 4 min or so. Stir in curry powder, salt and red pepper sauce. Cook, stirring, for 2 minutes longer. Remove from heat. 2) In a large bowl, combine mashed potatoes, egg whites egg, bread crumbs and onion/pepper mixture. Mix well. 3) Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Spoon 3 or 4 mounds of potato mixture into skillet. Flatten into pancakes. 4) Cook pancakes, turning once, until golden brown on each side, about 5 minutes. Place on a platter; cover with foil and keep warm. Repeat with more cooking spray and remaining potato mixute. Serve immediately.

Variation: add 1/4 c shredded part-skim mozzarella cheese to the mixture in Step 2. Proceed as recipe directs.

Helpful hint: When cooking mashed potatoes for an evening meal...cook extra and put in qt size freezer bags. This makes leftover mashed potatoes readily available when desired.

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A couple of very simple yet very tasty recipes for those in a hurry, plus a bonus recipe for fresh peach lovers.

Chalupa.

This is not a true chili, but if you like chili, you'll love Chalupa.

1 pound pinto beans 3 pound pork roast 7 cups water 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon salt 2 tablespoons chili powder 1 tablespoons cumin 1 teaspoon oregano 1 4-ounce can chopped green chiles tortilla chips

Put all ingredients except corn chips in Dutch oven or slow cooker. Cover and slowly simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings: chopped tomatoes, avocados, onions, shredded onions, grated Cobly cheese, or pican'te sauce.

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Chorizo con Huevos Breakfast

8 large eggs 12 ounces Chorizo Flour tortillas (2 per person)* Your favorite salsa

Beat the eggs until mixed and set aside. Start tortillas warming.* Fry the chorizo in a skillet over medium-high heat until crumbly and cooked through. Pour the eggs into the pan and scramble together with the sausage. Cook until eggs have set. Serve the eggs with warm flour tortillas and salsa.

*To warm flour tortillas: Lightly rub tortillas on one side with water to dampen. Stack them together, lightly spritzing the top side of each tortilla with nonstick spray to keep them from sticking. Place the tortillas between two microwave-safe plates. Microwave on high 1 minute. Rearrange tortillas (middle ones to the top and bottom) then microwave again 1 minute. Serve between the plates to keep them hot. (Careful! Plates and tortillas will be very hot - use potholders)

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PEACH-AMARETTO SKILLET UPSIDE DOWN CAKE

This variation on the familiar pineapple upside-down cake is a snap using an old-fashioned cast-iron skillet.

1-1/2 cups all-purpose flour 1 teaspoon baking powder Pinch salt 1/2 cup sugar 1/2 cup low-fat buttermilk 1 beaten egg 4 tablespoons butter 1/2 cup brown sugar 1/4 cup amaretto 4-1/2 cups peaches, peeled and sliced about 1/2-inch thick

In a mixing bowl combine flour, baking powder, salt and sugar. In a mixing cup, combine buttermilk and egg. Preheat oven to 375 degrees. In a cast-iron skillet or other 9-inch ovenproof skillet, melt butter on top of the stove. Pour half the butter into the buttermilk mixture and add brown sugar to the skillet. Stir and cook sugar and butter over low heat until sugar dissolves. Add amaretto and stir well. Remove from heat. Layer peaches in the skillet, overlapping. Add buttermilk mixture to flour mixture and pour over peaches. Bake about 35 minutes or until a toothpick tester comes out clean. Let cool and invert onto a plate. Serves 6.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<< To keep chopped garlic from sticking to your fingers or your knife, dunk the clove in water before skinning it.

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Swiss Cheese Chicken

Take as many boneless chicken breasts (trim fat) as needed for the number of people you are feeding and pound them (the chicken, not the people) until very thin.

Fry chicken with as many cloves of garlic as you like (or none, whatever) (to be healthy, use spray in the pan, to taste even more wonderful, use butter) until no longer pink.

At the same time, in another pan, fry up about 2 cups of sliced mushrooms. These are just much better if cooked in butter.

Put the cooked chicken in an ovenproof 9x13 pan. Spread the mushrooms on top. Then put sliced Swiss cheese on top of the mushrooms. Broil for a minute or two until the cheese is bubbly and serve immediately. Tender enough to be eaten with a fork, fancy enough for company, quick enough to make for the family.

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This is an excellent cupcake recipe even though it is sugar free

SUGAR FREE CUPCAKES

3 ripe bananas mashed 2 eggs separated 2 cups all purpose flour 2 tsp ground cinnamon 1/2 apple juice concentrate 1/2 cup gluten flour 1 tsp baking soda 1/2 cup coursely chopped walnuts 1/2 cup raisins 1/2 cup cut up dates

Preheat oven to 350. Grease muffin pan or use papers. Mix bananas, egg yolks & apple concentrate in a large bowl.. Blend well, slowly add mixture of flour, gluten flour, baking soda & cinnamon.. blend well... Beat egg whites until stiff and fold into mixture...Add nuts, raisins, & dates...Fill muffin cups half full (or half empty,depending on your own personality)..... Bake until lightly browned...(about 15 mins.)....IF YOU BAKE THIS IN A LOAF PAN IT TAKES ABOUT AN HOUR..Test with a toothpick... I enjoy cooking for my family very much ...This is one my grandkids love

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French Fritters

2 eggs, separated 2/3 cup milk 1 cup flour, sifted 1/2 teaspoon salt 1 tablespoon butter, melted 2 tablespoon lemon juice 1 lemon, rind grated 2 tablespoons sugar 4 apples or oranges, pineapple, figs or pears

Sprinkle fruit slices of you choice with the lemon rind and sugar and let stand for 2 to 3 hours. Drain and dip in the thin Fritter Batter. Batter: Beat together with mixer, egg yolks, milk, flour, salt butter and lemon juice, (I add 2 tablespoons sugar and dash of nutmeg) Fold in the stiffly beaten egg whites. Fry in deep fat 375 F. Drain and serve hot with confectioners sugar, or a sweet syrup or sauce.

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Here's something to help you use all of those beautiful tomatoes from your garden. There are many versions of this simple yet tasty Hungarian soup.

Feher Paradicsom Leves - White Tomato Soup

8 cups chicken broth 8 medium tomatoes, peeled 1/2 teaspoon salt Combine the broth and peeled tomatoes. The tomatoes should be very ripe. Add salt. Simmer gently for about 1 hour. Remove tomato pulp, strain broth. The soup should be clear. Adjust salt to taste. Serves 6 - 8

::::::::::::::::>>>>>>>>>> Recipe < >From Shirley Cline This recipe comes form the Zuni Restaurant in San Francisco (one of the Top 50). This makes the chops more tender and they have better flavor.

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BRINE FOR PORK CHOPS

6 cups cold water Scant 6 tablespoons sugar Scant 3 tablespoons kosher salt Sprig of rosemary

INSTRUCTIONS: Combine all ingredients in a plastic storage container with a lid. Stir until the sugar and salt dissolve.

Add pork chops, cover and refrigerate for 36 hours. Make sure they stay submerged in the brine.

Remove chops and cook as desired, discard the brine.

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Blueberry Grunt.

1 1/4 c. water 3/4 c. sugar 2 tsp. cornstarch juice of 1 lemon 3 c. blueberries Combine water, sugar, cornstarch, and lemon juice in a large skillet. Bring to a boil, stirrling to keep smooth, cover and simmer 5 minutes. Add berries. Cook 2 more minutes. Meanwhile, mix dumpling batter. Drop teaspooons of dumpling batter into the berries. Cover tightly and simmer without lifting cover for 12 minutes. Dumplings should be puffed and dry inside. To serve, place dumplings in individual dish spoon berries on top. Whipped cream may be used as a topping.

Yield: 6 servings

Dumplings 1 1/2 c. sifed all purpose flour 3 1/2 tsp.baking powder 1/2 tsp.salt 2 tsp. sugar 3/4 c. milk Sift flour 3 times with baking powder, salt and sugar. Add milk and stir with a fork until just blended Enjoy! ::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::

Easy Fresh Peach Pie

9-inch unbaked pastry crust 1 cup sugar 1/8 teaspoon cinnamon 6 medium-size fresh peaches, quartered 3 tablespoons flour 2 tablespoons butter

Mix sugar, flour, cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture, sprinkle with remaining mixture. Dot with butter. Bake at 400 degrees about 1 hour, or until juices thicken and crust is light brown.

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Pineapple Salad

1/3 cup Olive oil 2 tablespoons Lemon juice 1 tablespoon Soy sauce 1 1/2 teaspoons Brown sugar, packed 1 small Pineapple, cut into chunks, 1 Red apple, tart, diced -unpaired 3 Green onions, sliced w/tops -about 3 tablespoons 1 small Romaine lettuce, shredded

Shake oil, lemon juice, soy sauce and brown sugar in tightly covered container. Toss pineapple chucks, apple and onion with dressing. Place romaine in shallow bowl. Mound fruit mixture in center.

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Oven-Dried Tomatoes

3 pounds Italian plum tomatoes, washed and sliced in half lengthwise.

Scoop out the seeds and discard. A grapefuit spoon works well for this. Blot out the excess moisture with paper towels. Heat oven to 250 F. Line a 15 x 10 x 1- baking sheet pan with parchment paper. Place a wire cooling rack in the pan. Arrange the tomatoes on the rack cut side up. They can touch each other since they are going to shrink during baking. Bake for 3 to 4 hours checking occasionally. If liquid collects in the tomatoes, turn them over with tongs. The tomatoes are down when they are dry but still pliable, not brittle. (Remove tomatoes as they are done.) The length of baking time varies according to size and moiture content. Store them in resealable bags in the refrigerator for 3 to 4 days or up to 8 months in the freezer.

::::::::::::::::>>>>>>>>>> Keyboard < Whooops, sorry, Tsippi's last name is spelt Jelingold.

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Bucatini

1 pound Bucatini 4 T peas 4 T olive oil 4 T sliced mushrooms 8 strips bacon 6 oz parmesan or romano cheese 4 oz prosciutto 1/4 t black pepper

Cook the pasta. Cook bacon in olive oil until crisp. Add black pepper and let sit 1 minute. Add prosciutto, stir over heat 1 minute. Stir in peas and mushrooms and cook for 2 minutes. Put cooked pasta in a bowl, pour vegetable over and toss to mix.

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Zucchini Gems

1/2 cup sugar 1 large egg, lightly beaten 1/4 cup oil 3/4 cup flour 1/4 tsp. each b.powder, and b. soda, and salt 1 cup grated zucchini 1/4 cup dark raisins, finely chopped 1/4 cup pecans 1/4 tsp. freshly grated nutmeg

Combine sugar, egg, oil, in large bowl. Sift flour with the b.pwd, soda, salt, nutmeg in med bowl. Stir this into sugar, egg mixture. add zucchini, raisins, pecans and stir only until mixed. Do not overwork. Spoon batter into a well-buttered muffins tin. Filling each cup about 2/3 full. Bake 350* until muffins are golden brown about 25 min. run a knife around edges to loosen. Makes 9 muffins.

These freeze very well. and are great in the fall. When thawed sprinkle with pwd.sugar. I also add grated carrot, or dates, or coconut and sometimes cho. chips.also mashed banana added is great. I make about 12 doz. to freeze so I make a varitey.

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A simple inexpensive one dish meal. Want to use Turkey sausage, Georgia red hots, or any other kind, go ahead.

Potato, Cabbage And Kielbasa Casserole

3 pounds russet potatoes, about 6 1/2 stick (1/4 cup) unsalted butter 3/4 cup chicken stock 2 tablespoons cider vinegar 2 pounds cabbage, cored and coarse stems discarded 1/2 pound Munster, grated coarse (about 2 cups) 1 pound smoked kielbasa, cut crosswise into 1/4-inch-thick pieces 2 large onions, halved lengthwise and sliced thing crosswise

In a Dutch oven combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the cabbage, and boil it for 15 minutes, or until it is crisp-tender. Drain the cabbage in the colander. Stir the cabbage and 1 cup of the Munster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish. In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Munster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day ahead and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through. 6 Servings

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Kiwi Margarita Pops

6 kiwis, peeled and cut into chunks 2/3 cup tequila 1/4 to 1/2 cup orange liqueur 1/4 cup fresh lime juice 1/4 cup sugar 11 craft sticks

Process first 5 ingredients in food processor until smooth. Spoon mixture evenly into 1/4-cup molds; freeze 30 minutes or until firm. Insert wooden sticks and freeze at least 5 hours. Makes 11 pops.

Questions and Answer's

Q. Why does a recipe tell me to use unsalted butter, and then later to add salt? A. It sounds silly, but there's a reason.

A typical stick of salted butter contains about two grams or half a teaspoon of salt, but different brands and regional products may contain very different amounts. A carefully formulated recipe, especially one that uses a lot of butter, can't afford to play Russian roulette with something as important as salt. That's why serious, high-quality recipes will specify unsalted, or ``sweet'' butter and leave the salt for a separate seasoning step.

Many chefs also prefer sweet butter because it is often of higher quality than salted butter. Salt is added partially for its preservative effect, and butter intended for use while very fresh doesn't need it. In unsalted butter any off-flavors are more readily detected. Q. I like to make garlic oil by infusing olive oil with raw garlic. But I've heard that it's dangerous. A. Yes, it is. Anaerobic (non-oxygen-using) Clostridium botulinum bacteria can thrive in that strictly airless environment.

Their growth is stopped by air, acids, extreme dryness or 10 minutes of boiling. But even if the bacteria are killed, any toxin they have produced will still be present. And keeping garlic in oil in the refrigerator may not help, because the bacteria can continue producing toxin down to 37 degrees Fahrenheit, which is colder than many refrigerators. Garlic in oil has been implicated in several deaths from botulism. So considering the seriousness of the hazard, just don't do it. Why not just press some garlic into the olive oil just before using it? Q. Can raw eggs be frozen in the shell in a home freezer? A. Yes. But (1) the shells will crack from expansion of the whites and (2) the yolks will be gummy and lumpy when they're thawed out. The latter effect is called gelation. Large quantities of eggs used in food manufacturing are preserved by freezing after shelling. Gelation is prevented by adding salt, sugar or gelatin before freezing, but it would be rather difficult for you to get these substances into your whole eggs. Nevertheless, if you don't mind lumpy egg yolks, you can freeze them and they'll be perfectly fine/

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Many farmers' markets offer the services of a knife sharpener. Get your knives, scissors, and food processor blades sharpened while you shop for produce.

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Hazel's Chicken Enchilada Casserole

In a saucepan, combine: 1 can of cream of chicken soup 1/2 can of milk 1 small grated onion 1- 7oz. can of chopped gren chilis 2 cups of chunked cooked chicken meat 1 tsp. salt Heat thoroughly, occasionally stirring gently. In a casserole, layer a portion of this on a bed of tortilla chips, topping the layer with chopped tomatos, & grated cheese. Continue to likewise build each layer, ending with cheese. Top with a can of crisp fried onions. Bake at 350 for 30 min. or so, until bubbly. Serve over rice or cooked egg noodles.

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MOIST NUTTY COFFEE CAKE

4 eggs , separated 3 1/2 oz (1 1/2 cups) shredded coconut 3 1/2 oz (1 cup) chopped walnuts 2 tbs flour 1/2 tsp baking powder 2 tbs sweet wine or milk 1 cup sugar 1 tsp instant coffee 3-4 oz semi-sweet chocolate, grated 1 cup prapared coffee (filter or instant) 1 cup whipping cream 2 tsp powdered sugar 1 tsp instant coffee 12-16 coffee-flavored chocolate candies (optional) Beat egg whites stiff with 1/2 cup sugar. Mix walnuts with flour. Mix egg yolks with floured walnuts, baking powder, wine/milk, 1/2 cup sugar and instant coffee. Fold into egg whites with chocolate and coconut. Pour into a greased and floured 10'' springform pan and bake in medium heat (350 F) until cake is golden-brown and springy, about 1 hour. Cool and remove pan sides. While hot, drizzle the prepared coffee over the cake. Whip cream with powdered sugar and instant coffee and glaze. Our traditional decoration for this cake is coffee-bean-shaped chocolate candies, arranged around cake circumference.

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Wheeeeeew, it's hot across the USA!! Today's recipes do not involve any cooking.

Bean Salad 1/4 cup olive oil 1 teaspoon fresh basil, chopped 1 clove garlic, minced 1 scallion thinly sliced 2 tablespoons lemon juice salt and pepper, to taste 1 teaspoon Dijon mustard

Use a large can of beans, approximately 28 ounces. Drain beans and set aside. You can use white cannellini beans, chick peas, red kidney beans or even a combination. You can cook beans from scratch and even freeze some for a later date for this or other bean dishes. Mix well. Cover and refrigerate several hours. Taste and adjust seasoning.

Options: Colorful and tasteful additions which may be added include finely chopped red and/or green pepper, black olives, bacon, red onion.

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No Bake Peanut Butter - Chocolate Brownies

4 cups graham cracker crumbs 1 cup plain peanuts, chopped 1/2 cup confectioners' sugar 1/4 cup creamy peanut butter 2 cups semisweet chocolate chips (not unsweetened) 1 cup evaporated milk 1 teaspoon vanilla extract

Combine first 4 ingredients with a pastry blender. In a small saucepan, melt the chocolate chips and milk over low heat, stirring constantly until smooth. Remove from heat; add vanilla. Remove 1/2 cup and set aside. Pour remaining chocolate mixture over crumb mixture and stir until well blended. Spread evenly in a greased 9-inch square baking pan. Frost with the reserved chocolate mixture. Chill for about 1 hour. Makes about 2 dozen

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Roland Passot, chef-owner, La Folie, San Francisco, and Left Bank, Larkspur: Female lobsters have better, sweeter flavor than males. How do you tell them apart? Lobsters have two tentacles on the belly. If they are soft, it's a female; if they are hard, a male.

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LOW CALORIE SUMMER SAUCE

This low calorie sauce is full of natural goodness. Try it with farfalle (bow ties), or spaghetti, and a crisp green salad.

Make well in advance of serving so the flavors have time to blend.

2 1/4 lbs. ripe plum tomatoes, peeled, seeded, and chopped 6 Tblsp. extra virgin olive oil 1/2 Tblsp. chopped fresh oregano 2 Tblsp. chopped fresh basil 2 Tblsp. chopped fresh parsley 2 Tblsp. chopped black olives 2 cloves garlic, peeled and minced 1/2 tsp. sugar Salt and freshly ground black pepper

Put all ingredients in a large bowl and mix together well. Let the sauce stand at room temperature for at least 2 hours, then season and toss with hot pasta.

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King crab and sausage gumbo

Make a roux..1 cup butter and 1 cup flour preferably made in a cast iron skillet..Heat butter,mix in flour and stir constantly until dark brown..Set aside..

Ingredients: 1 cut-up king crab 1 #10 can contadina crushed tomatoes (48 ounces) 1 cup beef bouillon 1 cup chopped bell peppers 2 cups chopped okra 1 cup chopped celery 1 cup chopped onions 4 cloves minced garlic 2 bay leaves 3 quarts water 1 lb sliced smoked sausage 1 tablespoon worcestershire sauce 1 tablespoon tabasco sauce 1 tsp. cayenne pepper file' (ground sassafras leaves, to your taste ) seasoned salt and pepper (to your taste)

In a large aluminum pot,saute in melted butter,onions,celery,geen bell pepper,garlic and okra for ten minutes. Add to mixture roux,water and worcestershire sauce and season to taste. Cook for one hour..Add all other ingredients.Cook another hour.Serve in soup plate with boiled rice. Garnish with dash of file'..Serves eight..

-------------------->>>>>> Did Ya Know? <<<<<<<--------------------

Guinea pigs were first domesticated by the Incas, who used them for food, in sacrifices, and as household pets.

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This makes a great pack lunch for school or work, as well as a picnic salad.

Tuna And Tortellini Salad

2 6-ounce cans tuna fish packed in water 1 tablespoon olive oil 3 tablespoons lemon juice, divided 2 tablespoons chopped fresh parsley 1 9-ounce package each, frozen cheese, spinach tortellini 2 ounces sliced black olives, drained 1/2 teaspoon pimentos, from jar

Open can, discard lid. Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained. (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.) Place tuna in a bowl; separate by flaking pieces with a fork. Sprinkle with 1 tablespoon lemon juice; toss gently. Whisk 2 tablespoons lemon juice, 1 tablespoon oilve oil, and parsley into liquid; set aside. Cook tortellini according to package directions. Drain in colander, rinse with cold water; drain thoroughly. Combine tortellini, olives, pimentos, and tuna in serving bowl. Add enough lemon dressing to coat ingredients. Toss gently; cover and chill.

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Quick and Easy, no cooking needed! Freezer -

Cherry Cheese Squares

1 1/4 cups graham cracker crumbs 1/4 cup butter, melted 1 8-ounce package cream cheese, softened 1 1/2 cups fresh cherries, pitted and halved 1 cup confectioner's sugar 1/2 teaspoon vanilla extract 1 cup whipping cream, chilled

Combine graham cracker crumbs and melted butter and press into an 8 X 8-inch pan or glass dish; chill. Beat the cream cheese until fluffy; add confectioners' sugar and vanilla then beat until smooth.

Whip cream, mix the cherries in and fold into the cream cheese mixture. Spread on chilled graham cracker crust. Cover with wax paper and put in freezer. Before frozen, cut into squares; return to freezer. Remove dessert or individual squares from freezer 25 to 30 minutes before serving. May store in the refrigerator.

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Well, it's tomato picking time. If you like tomatoes, but have never tried green tomatoes, your missing a special taste. They have a special 'tangy' taste.

Tortino di Pomodori Verdi - Green Tomato Frittata

4 green tomatoes flour 1/4 cup extra-virgin olive oil 5 eggs salt and pepper

Cut the tomatoes into 1/2" thick slices; dredge in the flour. Heat the olive oil in a wide pan. Fry the tomato slices until golden on both sides. You may have to fry the tomatoes in two batches. Arrange the tomatoes in concentric circles in the skillet, beat the eggs with the salt and pepper, pour them over the tomatoes, lower the heat, and cook until the eggs are set. Serve hot or at room temperature. 4 servings.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: -Can't find Spanish rice for paella? Renowned Spanish cook and cookbook author Marimar Torres can't either. She substitutes Italian Arborio rice, which resembles the short-grain rice used in Spain for paella.

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Cherry Swirl Coffee Cake

4 Cups Bisquick 1/2 cup sugar 1/4 cup melted butter or margarine 1/2 cup milk 1 tsp vanilla 1 tsp almond extract{ or more vanilla} 3 eggs] 1 can cherry pie filling{ or apricot,or blueberry}

Heat oven 350 f degrees.Grease jelly roll pan{15 1/2 x 10 1/2 x 1}or 2 square pans{9x9x2}Mix all ingredients except pie filling. Beat vigorously 30 seconds. Spread 2/3 of batter{about 2 1/2 cups} in pan.Spread pie filling over batter, it may not cover completely.Drop remaining batter by tablespoons over pie filling.Bake until light brown, 20-25 minutes.Make glaze of 1 cup powered sugar, 1-2 tablespoons of milk. Drizzle over cake.

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pepper & rice

1 cup chicken broth 1 cup chopped red bell pepper 1 cup chopped yellow bell pepper 1 cup chopped (you guessed it) green bell pepper 1 Tbs. onion powder 2 tsp. minced garlic 2 cups cooked rice 2 cups wild rice 2 cups ricotta cheese 1 cup egg substitute 3/4 cup parmesan cheese

Preheat oven to 375 degrees. Lightly spray 3-quart casserole dish. Pour 1/4 cup broth into large saucepan and heat over med-high heat. Add peppers, onion powder, and garlic to saucepan; cook until vegetables are tender and broth has evaporated. Add 1/4 cup broth to saucepan; mix with vegetables. Stir in rice, mix lightly. Spread mixture into prepared casserole. In medium bowl, combine remaining broth, ricotta cheese, egg substitute, and 1/2 cup parmesan cheese. Spread cheese mixture over rice and sprinkle with remaining parmesan cheese. Bake in preheated oven 40-45 minutes, until golden brown and cooked through.

-------------------->>>>>> Did Ya Know? <<<<<<<--------------------

Flamingos are not naturally pink. They get their color from their food, tiny green algae that turn pink during digestion.

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Tortilla Pie

2 cups refried beans 1 teaspoom chile powder 1/2 teaspoon ground cumin 8 8-inch flour tortillas 8-12 ounces guacamole 8 ounces shredded Mexican cheese blend 6 ounces salsa or pican'te sauce

Preheat oven to 375 F. Combime the first 3 ingredients, stirring well. In a non-stick frying pan, lightly brown both sides of each tortilla and set aside. Put 1 tortilla in a greased 9 inch round cake pan, spread with 1/2 of refried beans, and put 1 tortilla on top. Sread with 1/2 of the salsa. an put 1 tortilla on top. Spread with 1/2 of guacamole and top with another tortilla. Sprinkle with 1/2 of cheese and top with another tortilla. Repeat layers with remaining ingredients, except cheese. Cover and bake at 375 F for 2o minutes; uncover and sprinkle with remaining cheese. Bake uncover for 5 minutes. For a one pan meal, add 1 cup cooked shredded chicken to the first layer of beans. Serves 4-6

Children will often accept unfamiliar food when it's chopped into tiny pieces and served with something they do like, such as rice.

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Confetti Rice

1 tablespoon olive oil 1/2 cup asparagus, finely chopped 1/2 cup scallions, finely chopped 1/2 cup celery, finely chopped 1 cup fresh spinach, chopped 1 cup fresh or frozen peas, cooked 1 cup carrots, grated 3 cloves garlic, finely chopped Juice of one lemon 2 teaspoons soy sauce 1/4 teaspoon freshly ground pepper 4 cups cooked rice

In a large skillet, heat the oil until hot. Then add the asparagus, scallions, celery, spinach, peas and carrots. Stir quickly for 2 minutes. Add the garlic, lemon juice, soy sauce and pepper. Continue stirring for 1 minute. Add the rice, mixing well until heated through. Serve at once. Variation: Mix all the ingredients together in a rectangular baking pan. Sprinkle with 1 cup of fresh or canned chopped tomato and 1/2 cup of freshly grated Parmesan cheese. Cover with foil and bake for 15 minutes at 375 degrees. Remove the foil and continue baking for another 5 minutes, until the casserole is nicely browned on top. Two cups of diced, cooked chicken, meat or sausage can be added to make this an easy one-pan main dish. Serves 6

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Chocolate Sauce

This is a great chocolate sauce recipe. 2 squares unsweetened chocolate 1/2 cup margerine 2 cups confectioners sugar 3/4 cup evaporated milk Slowly melt margerine and chocolate in saucepan.Remove from heat, add sugar and evaporated milk alternately.Stir until smooth. Return to heat and simmer 8 to 10 minutes. Makes two cups. Serve on ice cream, etc. doubles well.

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GREEN BEANS WITH TOMATO AND BELL PEPPER SAUCE

In Sicily, the tomato reigns. It is added to meat, fish pasta and other vegetables.

2 ripe tomatoes 2 yellow bell peppers 3 Tblsp. extra virgin olive oil 1 onion sliced 2 garlic cloves, chopped 1 1/4 lb. fresh green beans Salt and freshly round pepper 2 Tblsp. chopped fresh oregano

Drop the tomatoes into a saucepan of boiling water for a few seconds, then peel and chop them. Halve and seed the peppers, then cut into strips. Heat the oil in a skillet, add the onion and garlic and saute until the onion is golden. Add the peppers and cook gently for 5 minutes. Add the tomatoes and cook over medium low heat for 30 minutes. Meanwhile, trim the beans and cook for 3-4 minutes in a large pot of boiling salted water. Drain and add to the other vegetables. Season with salt and pepper and finish cooking for a few more minutes. Transfer to a serving plate, sprinkle with the fresh oregano and serve.

-------------------->>>>>> Did Ya Know? <<<<<<<--------------------

Sugar was first added to chewing gum in 1869 by a dentist (William Semple).

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::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::

We like to use a chicken that is bigger then what we will eat at one meal. Use the left overs to make a salad, sandwiches or creamed chicken.

This recipe is simple to make, but with a sophisticated taste.

Pollo al Forno

1 chicken, approximately 3 - 4 pounds. Salt & freshly ground black pepper 2 small lemons 4 sprigs fresh Rosemary or 1/4 teaspoon dried Olive Oil

Preheat the oven to 350 F. Remove the giblets and liver from the cavity and reserve for another use. Wash the chicken thoroughly under cold running water, discarding all visible fat from the cavity and tail area.

Pat dry with paper towels, then liberally salt and pepper the cavity. Pierce the lemons all over with a fork, then insert them into the cavity. Stuff the Rosemary in the cavity around the lemons. Rub the outside of the chicken with olive oil and place, breast down, in a baking dish. Bake for 15 minutes, remove from the oven, turn breast side up, and continue baking for 20 minutes longer. Finally, raise the heat to 400 F. and bake for an additional 15 minutes.

Suggestion: You can use leftover chicken to make a QUICK home made soup. Heat 4 cups chicken broth. Add cooked rice, cut up zuchinni and left over vegetable like cut up green beans. Let simmer 5-6 minutes, the ad the the chicken to simmer and heat through. Serves 6

Take advantage of the wonderful fresh tomatoes available now. This a colorful, no cook, simple to make recipe.

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Pomodori Fareiti al Basilico - Basil-Scented Stuffed Tomatoes

6 large ripe tomatoes 1 bunch basil leaves, washed and dryed 2 carrots, peeled and julienned 1 zuchinni, peeled and julienned 1 small red bell pepper, julienned 10 black olives, pitted and chopped 1/2 cup mayonnaise salt and pepper

Slice the tomatoes in half horizontally, scoop out their seeds, pulp and season generuosly with salt and pepper. Place the halves upside down on a place to drain the excess water. Mince the basil. In a large bowl combine the mayonmaise, basil, carrots, zuchinni, red bell pepper, olives and a pinch of black pepper. Stuff the tomatoes with the mixture and serve within 30 minutes. As an appetizer serves 12. As a side dish serves 6.

Put unused fresh basil in a plastic bag and freeze it. Enjoy!!

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Mary Sperber, co-owner, Town's End Restaurant & Bakery, San Francisco: Sperber's kitchen can turn out 500 latkes (potato pancakes) on a busy Sunday. The secret to their appeal, she believes, is grating the potatoes coarse. She also adds grated onion and carrot and a squeeze of lemon juice to keep the mixture from discoloring.

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BAKED REDFISH/SNAPPER (Pontchatrain)

Whole fish with skin on. (3 to 5 Lbs.) 2 bunches fresh green onions. (Cut these up real fine like) 1 bunch fresh parsley. (This too you cut up real fine like) Fresh lemons (Slice these nice like) 2 large cans tomatoes. (Smash these in a bowl juice and all, Cher) 1 Tbls Oil. (Justa little bit) (Ya'll can use Olive Oil or cooking oil) Salt & Pepper

Clean all scales off fish and wash thoroughly (you can keep the head on or cut it off). Season fish with a small amount of salt and pepper. Put fish into non stick pan (with 3 inch or higher sides, to catch the juice) or use small amount of cooking spray in regular pan. Cut up green onions and parsley very fine. Saute onions and parsley in small amount of oil (about 1 Tablespoon or maybe a smidgen more) in frying pan. Pour tomatoes into a large bowl, pouring all the juice in the cans into the bowl also, smash with hand so that tomatoes are no longer one piece. Pour this into frying pan with green onions and parsley and simmer for about 10 minutes to let the flavors marry. Pour this over the fish and place cut lemon slices all over fish. Bake in oven at 350° for about 20 to 30 minutes until fork goes into fish easy and fish is no longer translucent and flakes..

To really set off this dish make fresh (you know the ones that come out of the ground, not the box) mashed potatoes and green peas (canned or frozen are ok to use). Spoon the red tomato sauce onto the mashed potatoes. Oh yea! I guarantee I can still taste my Mama's baked redfish/snapper.

-------------------->>>>>> Did Ya Know? <<<<<<<--------------------

Rennet, a common substance used to curdle milk and make cheese, is taken from the inner lining of the fourth stomach of a calf?

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::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::

Crawfish Boulettes (little Balls) are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice.

1 pound crawfish tails 1 onion, finely chopped 4 cloves garlic, minced 1/4 cup parsley, finely chopped 6 green onions, chopped 1 cup bread crumbs 1-2 tablespoons Creole seasoning 4 eggs, beaten separately (two and two) 1 tablespoon Worcestershire sauce 1/4-1/2 teaspoon hot sauce, to taste Salt and freshly ground black pepper, to taste Flour, cracker meal or corn meal for breading

Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.

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Arancini Di Riso - Italian Rice Balls

1/2 lb uncooked rice 3 tablespoons olive oil 1 pound ground steak salt and pepper 1/4 cup grated Parmesan cheese 2 eggs, well beaten 1 cup bread crumbs 2 cups salad or peanut oil

Cook rice in 2 quarts boiling water until kernels crush easily between thumb and finger. drain and cool slightly. while rice is cooking, brown meat in oil over medium flame. Season with salt and pepper, add grated cheese, and blend well. Cool. Place 2 tablespoons cooked rice in the palm of the hand. Make a well in rice and put in 1 heaping tablespoon of meat mixture. Mold rice around meat into a ball. Dip balls in beaten eggs and roll in crumbs. Fry in deep hot oil til golden brown on both sides, about 3 minutes. do not fry more than 3 at a time. Remove balls from oil with a slotted spoon and serve immediately. -----------------------------------------

Arancini may be served either as a vegetable, or as a main dish with Tortellini and marinara sauce.

Serve this next one at room temperature as part of an antipasto.

Funghi al Olio e Limone - Marinated Mushrooms

2 tablespoons olive oil. 1 pound white baby mushrooms, stems sliced off even with the base of the head. 2 - 3 cloves garlic, peeled and finely chopped. Juice of 1/2 lemon. Salt & freshly ground black pepper. 2 tablespoons flat-leaved Italian parsley, finely chopped. 2 - 4 tablespoons Extra Virgin olive oil.

Heat the olive oil in a large saute pan over high heat, then add the mushrooms. Saute, shaking the pan vigorously from time to time, for about five minutes, until the mushrooms begin to exude some of their. natural juices. Lower the heat to medium, add the garlic and saute for a couple of more minutes being careful that the garlic doesn't burn. Squeeze the lemon juice over the mushrooms, taste for seasoning and add salt & pepper to your taste. Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley. Add enough additional olive oil to coat the mushrooms evenly.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<:::::::-

Adding a teaspoon of lemon juice for every 1/3 cup water in a piecrust will make the crust flakier.

Spinach

12 oz canned spinach 2 eggs 1/3 c. milk bacon bits - 2 tbls or as desired

Drain spinach well and place in skillet. Beat eggs with milk and bacon bits; add to spinach, mixing thoroughly. Cook over medium hear, stirring frequently until most moisture is absorbed

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SOUR CREAM CRUMB CAKE

crust: 3 cups flour 1 tbs baking powder 3/4 cup sugar 2 eggs 1/3 cup milk 1 tbs vanilla sugar/extract pinch salt 5 1/5 oz butter (or 1 1/3 sticks) - 200 gram Mix at low speed. Put 2/3 in a square 12'' pan and the rest in a 10'' round pan. Bake in high heat (400 F) until golden brown. Cool. Crumb the crust in the round pan. filling: 1 1/2 sticks soft butter 3/4 cup sugar 2 eggs 1 tbs vanilla sugar/extract 2 1/2 cups sour cream Beat first 4 ingredients until puffed, and add sour cream. Pour into square pan and sprinkle crumbs evenly over it. Chill for several hours until set. Optional: Spread a thin layer of jam on the crust or scatter some chopped nuts before pouring in the cream.

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Fresh Fast Pasta Sauce

2 chopped tomatoes 1/2 c. sliced fresh basil 1 chopped onion Juice of one lemon Minced fresh garlic (I used three cloves) 1/4 c. olive oil Splash of balsamic vinegar feta cheese Pasta of your choice (I used penne)

Boil the water for your pasta, add the pasta and while it is cooking, chop the tomatoes, onions, basil and juice the lemon. Mix all in a bowl with oil, balsamic vinegar, garlic, etc. Keep room temp until pasta is done, drain pasta, put back in pot and add tomato mixture. Stir and sprinkle feta on top and stir a bit more. The hot pasta warms the sauce and it is dinner in ten minutes! Serves about four. *You could add olives, green peppers, etc. and it would be good as well.

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Coffeecake muffins!

Mix together: 1 1/2 cups flour 1/2 cup sugar 1/2 tsp. salt

2 tsp. baking powder Mix thoroughly. Cut in until crumbly: 1/2 stick of butter In a small bowl, combine 1 egg 1/2 cup milk

Pour this into the flour mixture and stir ONLY until moist. Pour 1/2 of the batter into well buttered (or paper lined) muffin cups. (6) Cover each with 1/2 of the following crumb mixture: 1/4 cup brown sugar 1 tbsp. flour 1 tsp. cinnamon Add the remaining batter over this and top that with the remaining crumbs. Bake at 350 for about 20 minutes. These are yummy!

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When the Acadians came to Louisiana, corn was not a staple of their diet. The local Indians there introduced them to corn. Since then, cornbread, cush cush, corn in crawfish boils, and maque choux have found a home.

Maque choux (pronounced mak shoo) is said to be an Indian word.

12 ears of sweet corn 1 onion 1 bell pepper 2 tomatoes 1 stick of butter 1 tablespoon of salt black pepper to taste cayenne pepper to taste

Chop the onions and bellpepper finely. Cut corn off the cob keeping the juice. Saute onion, bellpepper, and tomato in butter until onions look almost clear. Add corn and cook for about 10 minutes. Add black pepper and cayenne pepper. Cook until tender, should be about 15-20 minutes. Adding milk can help make it tender. ----------------------------------------------

Potato Gnocchi

5 pounds potatoes 2 cups flour, approximately 6 quarts boiling water 3 tablespoons salt 4 cups marinara sauce 4 tablespoons grated Parmesan cheese

Boil potatoes until well done. Cool a little, peel and mash thoroughly. Place on floured board and mix well with flour. Some potatoes will require more flour than others. Knead potato dough well. Roll into finger-thin roll and cut into 2 inches long. Press each piece lightly with fork tines. Place about 20 gnocchi in boiling salted water. When they come to surface, remove from water with strainer and place in serving dish. Keep water boiling briskly, repeat until all gnocchi are cooked. Add sauce, mix well, sprinkle with Parmesan cheese and serve.

These are very moist, tasty and healthy. ------------------------------------

Apple Butter Muffins

1 3/4 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1 teaspoon apple pie spice or pumpkin pie spice 1/4 teaspoon salt 1 beaten egg 3/4 cup milk 1/4 cup cooking oil 1/3 cup apple butter 1/3 cup chopped pecans 2 tablespoons sugar

Lightly grease twelve 2 1/2-inch muffin cups or line with paper bake cups. In a large mixing bowl combine flour, the 1/3 cup sugar, the baking powder, apple pie spice, and salt. Make a well in the center. In a small bowl combine egg, milk, and oil. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy).

Spoon a rounded tablespoon of batter into each prepared muffin cup. Top each with a rounded teaspoon of apple butter. Add the remaining batter, filling each cup 3/4 full. Combine pecans and the 2 tablespoons sugar; sprinkle on top of the muffins. Bake in a 400° oven about 20 minutes or till golden. Remove from pans; serve warm. Makes 12 muffins

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Bette Kroening, chef/owner, Bette's Ocean View Diner, Berkeley: Never flip pancakes in the air; you'll knock the air out of them. Turn them over gently with a spatula instead.

Grilled Steak Bruschetta Grill

some onion halves and thick potato slices alongside the meat.

4 crusty rolls (6" long) split 1/3 cup bottled Italian dressing 3/4 cup shredded mozzarella cheese 1 envelope (7 oz) Italian salad dressing mix 1 well-trimmed boneless beef top-sirlion steak or 4 tenderloin steaks, cut 1" thick 2 cups thinly sliced spinach leaves, lightly packed 1 large tomato, chopped 1/3 cup thinly sliced fresh basil, lightly packed

1.Preheat grill and oil grid well. Lightly brush cut sides of rolls with dressing. Place rolls (cut side down) on grid over medium heat; grill uncovered, 1-2 minutes; or until crisp and golden brown. Turn rolls, sprinkle with cheese. Grill and additional 1-2 minutes or until cheese just begins to melt. 2.Press dressing mix into both sides of steak. Place steak on grill. Grill 16-20 minutes or until desired doneness. 3.In large bowl, combine spinach, tomato, and basil; toss lightly. Place an equal amount of spinach mixture on each roll half. 4.Carve steak crosswise into thin slices; arrange on spinach mixture.

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SWEET POTATO BAKE (KUGEL) 4 sweet potatoes 5 eggs lightly beaten 1 1/2 cups sour cream 2 tbs potato starch or cornstarch 4-5 spring onions, chopped 1/2 tsp sweet paprika (optional, or replace with allspice or nutmeg) 1/2 tsp salt 1/2 tsp black pepper Boil sweet potatoes in salt water until tender. Peel and mash, add the rest of the ingredients. Pour into a greased and floured 8'' or 9'' round pan, depending on mixture amount. Bake in medium heat (350 F) for 45 minutes or until firm. Let rest 10 minutes before serving.

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Stuffed Tomatoes

8 large tomatoes 8 oz shredded mozzarella cheese, divided 3/4 cup dry bread crumbs (plain or seasoned) 1//2 cup tightly packed fresh basil leaves, chopped 1/4 cup olive oil 1 garlic clove, minced 3/4 tsp. Salt 1/4 tsp. Pepper

Preheat over to 400 deg. Slice top from tomatoes, discard tops, scoop out seeds, discard seeds. Mix 1/2 of the shredded cheese with the remaining ingredients. Fill tomatoes with mixture. Top each tomato with the rest of the cheese. Place tomatoes on ungreased baking sheet; bake until softened and filling heats through, about 15-17 minutes. Remove from oven. Preheat broiler. Broil until cheese melts and begins to brown 1-2 minutes.

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Penne Rigate Alla Rustacana

A cold pasta salad for 4

12 ounces Penne Rigate 1 15-ounce can white beans 8 ounces peeled and boiled shrimp 1 small onion 1 to 2 teaspoons mustard 1 tablespoon white wine vinegar fresh tarragon 6 tablespoons extra-virgin olive oil salt and pepper to taste

Cook the penne in boiling, salted water. Drain and rinse under cold running water. Turn into a serving bowl. Mince the onion and put it into a cup of cool water, to take out the harshness. Drain the beans. Smash them up a bit with a fork before adding them to the penne along with the shrimp. In a separate bowl, mix mustard, vinegar, oil, salt,freshly ground pepper and a crumbled twig of tarragon. Beat well with a fork until creamy. Drain the onion, let dry a bit then add it to the penne. Combine the pasta mixture with the dressing and mix well. Keep cool until serving.

Makes a complete meal from start to finish in 45 minutes.

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Garmuggia Lucca Style

4 small onions 1 clove garlic 2 teaspoons Italian parsley 2 tablespoons olive oil 2 pounds beef, diced 2 cups fresh peas, shelled or 10-ounces frozen, thawed 4 artichokes salt and pepper, to taste 1/8 teaspoon sugar 3/4 cup stock or water

Cut artichokes into eight sections after removal of outer leaves and choke. Chop onions, garlic and parsley and place in large frying pan with olive oil. Brown lightly and add diced beef. Continue to brown. When the meat is thoroughly browned, add the peas and artichokes. Add the salt, pepper, sugar and water or stock. Cover the pan and cook slowly for about 30 minutes, or until the meat is well done. Adjust salt and pepper. Serve in a deep dish on layer of toasted or fried Italisn bread slices.

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Cherry Swirl Coffee Cake

4 Cups Bisquick 1/2 cup sugar 1/4 cup melted butter or margarine 1/2 cup milk 1 tsp vanilla 1 tsp almond extract {or more vanilla} 3 eggs] 1 can cherry pie filling {or apricot,or blueberry}

Heat oven 350 f degrees. Grease jelly roll pan {15 1/2 x 10 1/2 x 1}or 2 square pans{9x9x2} Mix all ingredients except pie filling. Beat vigorously 30 seconds. Spread 2/3 of batter{about 2 1/2 cups} in pan.Spread pie filling over batter, it may not cover completely. Drop remaining batter by tablespoons over pie filling. Bake until light brown,20-25 minutes. Make glaze of 1 cup powered sugar,1-2 tablespoons of milk.Drizzle over cake.

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Butter Cream Torte

2 c. Vanilla Wafer crumbs 1 c. Diced Almonds 1 c. Butter, softened 1 c. Whipping Cream, Whipped 2 c. Powdered Sugar 1/4 c. Red Maraschino Cherries 4 Eggs 1/4 c. Green Maraschino Cherries Granulated sugar (to taste) In a 9" square pan spread 1 cup crumbs. In a separate bowl cream butter, add sugar and beat until light and fluffy. Add eggs one at a time beating well after each addition. Stir in almonds. Spread mixture over crumbs. Sprinkle 3/4 c. crumbs over this layer. Beat whipping cream until stiff. Add Granulated sugar to desired sweetness (personal taste) Fold in red and green cherries. Spread over second crumb surface. Sprinkle remaining 1/4 c. wafer crumbs over surface. Refrigerate 4 or more hours overnight is best, or freeze for later use. Thaw overnight in refrigerator before use. To serve cut with knife dipped in water. Makes a very pretty Christmas dessert. If you aren't fond of the taste of the green cherries (mint) you may use all red cherries.

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Crawfish Boulettes

(little Balls) are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice.

1 pound crawfish tails 1 onion, finely chopped 4 cloves garlic, minced 1/4 cup parsley, finely chopped 6 green onions, chopped 1 cup bread crumbs 1-2 tablespoons Creole seasoning 4 eggs, beaten separately (two and two) 1 tablespoon Worcestershire sauce 1/4-1/2 teaspoon hot sauce, to taste Salt and freshly ground black pepper, to taste Flour, cracker meal or corn meal for breading

Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.

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Arancini Di Riso - Italian Rice Balls

1/2 lb uncooked rice 3 tablespoons olive oil 1 pound ground steak salt and pepper 1/4 cup grated Parmesan cheese 2 eggs, well beaten 1 cup bread crumbs 2 cups salad or peanut oil

Cook rice in 2 quarts boiling water until kernels crush easily between thumb and finger. drain and cool slightly. while rice is cooking, brown meat in oil over medium flame. Season with salt and pepper, add grated cheese, and blend well. Cool. Place 2 tablespoons cooked rice in the palm of the hand. Make a well in rice and put in 1 heaping tablespoon of meat mixture. Mold rice around meat into a ball. Dip balls in beaten eggs and roll in crumbs. Fry in deep hot oil til golden brown on both sides, about 3 minutes. do not fry more than 3 at a time. Remove balls from oil with a slotted spoon and serve immediately.

Arancini may be served either as a vegetable, or as a main dish with Tortellini and marinara sauce.

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Serve this next one at room temperature as part of an antipasto.

Funghi al Olio e Limone - Marinated Mushrooms

2 tablespoons olive oil. 1 pound white baby mushrooms, stems sliced off even with the base of the head. 2 - 3 cloves garlic, peeled and finely chopped. Juice of 1/2 lemon. Salt & freshly ground black pepper. 2 tablespoons flat-leaved Italian parsley, finely chopped. 2 - 4 tablespoons Extra Virgin olive oil.

Heat the olive oil in a large saute pan over high heat, then add the mushrooms. Saute, shaking the pan vigorously from time to time, for about five minutes, until the mushrooms begin to exude some of their. natural juices. Lower the heat to medium, add the garlic and saute for a couple of more minutes being careful that the garlic doesn't burn. Squeeze the lemon juice over the mushrooms, taste for seasoning and add salt & pepper to your taste. Remove from the heat, pour into a glass or ceramic container and stir in the chopped parsley. Add enough additional olive oil to coat the mushrooms evenly.

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Peanut Butter Pie

1 9 inch graham cracker pie shell 1 cup peanut butter 1 cup sugar 8 ounces cream cheese 1 ounce melted butter 1 teaspoon vanilla extract 1 cup heavey whipping cream 1/2 cup semisweet chocolate 1/4 pound unsalted peanuts, chopped 1 tablespoon water

Mix the peanut buter, sugar, cream cheese, butter and vanilla until smooth and creamy. Beat mixing cream until soft peaks form. Mix peanut butter into cream, then spoon mixture into pie shell. Refrigerate 5-6 hours. Melt the chocolate with water. Spread lightly over the pie filling and sprinkle the with the peanuts. A chocolat grahan cracker shell is also good.

You will want to make this the day before eating, refrigerate covered. I found that I like it a little denser then what the original recipe made. Also the coconut flavor is stronger this way. The origanl recipe did not call for coconut, but Bill wanted it. We think it came out pretty good.

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Silky Coconut Lemon Custard Pie

2 cups whole milk 1 cup heavy cream 3 large eggs 1/2 cup sugar 3 tablespoons cornstarch 1 tablespoon pure vanilla extract (I once ran out of pure vanilla extract, Bill bought some extract and I made a cake with it. It didn't taste right. I looked at the bottle it was imatation! I threw it out, and told him that if he every bought it again, he would buy dessert if he wanted it.) 1 cup coconut flakes 1/2 cup coconut flakes, toasted 1 1/2 tablespoons lemon zest 1 1/2 tablespoons lemon juice 1/8 teaspoon salt 1 9-inch baked pie shell, warm

With the rack in the lower-middle position, heat the oven to 375 F. Heat milk and cream in medium saucepan over medium-low heat until steaming, about 6 minutes. Meanwhile, whisk together eggs, sugar, cornstarch, vanilla, lemon zest, and lemon juice. Heat prebake pie shell in oven until hot, about 5 minutes. Meanwhile, whisk together the steaming milk and cream into egg and cornstarch mixture in a slow steady stream Return egg and mild mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until custard thickens and begins to form a ridge on the spoon, 6 to 8 minutes. Pour 1 cup coconut flakes evenly in the hot pie shell, then the custard. Spread the toasted coconut flakes across the top. Bake until has set around the edges but jiggles slightly in the center when shaken, 12 to 15 minutes. Cool on a rack for 2 hours.

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SOUR CREAM CRUMB CAKE

crust: 3 cups flour 1 tbs baking powder 3/4 cup sugar 2 eggs 1/3 cup milk 1 tbs vanilla sugar/extract pinch salt 5 1/5 oz butter (or 1 1/3 sticks) - 200 gram Mix at low speed. Put 2/3 in a square 12'' pan and the rest in a 10'' round pan. Bake in high heat (400 F) until golden brown. Cool. Crumb the crust in the round pan. filling: 1 1/2 sticks soft butter 3/4 cup sugar 2 eggs 1 tbs vanilla sugar/extract 2 1/2 cups sour cream Beat first 4 ingredients until puffed, and add sour cream. Pour into square pan and sprinkle crumbs evenly over it. Chill for several hours until set. Optional: Spread a thin layer of jam on the crust or scatter some chopped nuts before pouring in the cream.

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Fresh Fast Pasta Sauce

2 chopped tomatoes 1/2 c. sliced fresh basil 1 chopped onion Juice of one lemon Minced fresh garlic (I used three cloves) 1/4 c. olive oil Splash of balsamic vinegar feta cheese Pasta of your choice (I used penne)

Boil the water for your pasta, add the pasta and while it is cooking, chop the tomatoes, onions, basil and juice the lemon. Mix all in a bowl with oil, balsamic vinegar, garlic, etc. Keep room temp until pasta is done, drain pasta, put back in pot and add tomato mixture. Stir and sprinkle feta on top and stir a bit more. The hot pasta warms the sauce and it is dinner in ten minutes! Serves about four. *You could add olives, green peppers, etc. and it would be good as well.

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Coffeecake muffins!

Mix together: 1 1/2 cups flour 1/2 cup sugar 1/2 tsp. salt

2 tsp. baking powder Mix thoroughly. Cut in until crumbly: 1/2 stick of butter In a small bowl, combine 1 egg 1/2 cup milk

Pour this into the flour mixture and stir ONLY until moist. Pour 1/2 of the batter into well buttered (or paper lined) muffin cups. (6) Cover each with 1/2 of the following crumb mixture: 1/4 cup brown sugar 1 tbsp. flour 1 tsp. cinnamon Add the remaining batter over this and top that with the remaining crumbs. Bake at 350 for about 20 minutes. These are yummy!

------------------->>>>>> Did Ya Know? <<<<<<<-------------------

Mel Blanc (the voice of Bugs Bunny) was allergic to carrots. ::::::::>>><<<::::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::

PALACINTAK - HUNGARIAN BASIC PANCAKES

Know as Palatchinken in Austria, Crepes in France, Palacinky in Csechoslovakia, Palascinta in Hungary, and the Blini from Russia using Buckwheat flour.

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PALASCINTA

3 eggs 1 1/2 cups flour 2 cups milk 1 teaspoon sugar 1/2 teaspoon of salt 2 teaspoons butter, melted Crisco for frying, about 3 tablespoons (or cooking oil)

In a mixing bowl beat eggs till foamy, add sugar, butter, salt, milk and flour, gradually beating after each addition - batter should be thin like consisteny of cream. Melt Crisco and put in a measuring cup. Heat a 8 inch frying pan over medium heat with 1 tablespoon of the shortening. When hot, add 1 tablespoon tablepoon batter, tilt and twist pan so the batter spreads to cover botton evenly. When the top of the pancake begins to bubble, genlty turnover with a thin spatula and cook 5 seconds longer. Stack on a plate. Makes 12-14 8-inch pancakes.

The key to making them, is using a smooth pan and keeping it well greased as you make each one.

There are no failures. If you tear or break a pancake it still tastes just as good!! Remember, you would pay $5-$6.00 in a resturant for 2 of these, you can make a dozen for $4.00!!

When I was a kid my job was to put the filling in and roll them. This work was rewarded by eating more of them than I should have! We would use 12 ounces of Pot cheese (Farmer's cheese)*, with 2 tablespoons of milk, a pinch of salt and a pinch of fresh chopped dill mixed in. They are very sweet! Serve cold or before nuclear ovens were around, we would put a little butter in a pan to reheat them. This is still the best wat, first the delicious sweet butter taste and secondly, the Pot cheese stays cool.

Other Fillings

Jam: Roll 1-2 tablespoons of firm jam into each hot pancake and transfer to warm oven-proof dish. keep the serving dish in the oven at 200 F while the rest of the pancakes are frying or reheat the whole dish.

Cocoa: Fill with an equal mixture of cocoa and sugar. Increase the temperature of the oven to 300 F for 10 minutes before serving and the filling will melt.

Walnut Filling: 8 ounces ground walnuts 1/2 cup chopped seedless raisins 1 teaspoon grated orange rind 1/3 third cup light cream 1/2 sugar 2 tablespoons rum

In a saucepan bring the cream to a simmer, and add the rest of the ingredients. Stirring, continue to simmer over low heat for 1 minute. Fill pancakes.

Poppyseed Filling: 12 ounces ground poppy seeds 1/2 cup sugar 1/2 teaspoon lemon juice 1/2 cup seedless raisins 1/2 cup milk. 2 tablespoons brandy

In a sauce over low heat, while stirring, add all ingredients Cook very slowly while stirring, til soft and easy to spread. Fill pancakes.

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Placuszki Serowe - Cheese Pancakes<b>

12 ounces Farmer's (Pot) cheese * 4 tablespoons powdered sugar 2 eggs 1/2 teaspoon vanilla extract Dash of salt Some flour

Run the farmer's cheese through a meat grinder. Add the powdered sugar, eggs, vanilla and salt to the cheese. Mix well and form into small patties. Roll in flour, pressing flour into patties gently, and fry them in hot oil or butter until golden brown on both sides. Serve with powdered sugar, jam or sour cream. Makes about a dozen pancakes.

* You can also use Large-Curd Cottage Cheese if the Farmers Cheese is not available. Put Cottage Cheese in a strainer over a bowl and let sit 15-20 minutes. Then press gently to get more of the water out.

A word about Hungarian paprika. There two kinds sold in the US. Sweet and Hot (it's actually, just mildly spicy)

Pepper Scoville units Cayene 40,000 Crushed red pepper, Pakistan 40,000 Crushed red pepper, Calif. 20,000 Ancho pepper 3,000 Hot Hungarian 3,000

I buy the imported kind from the grocery store. SZEGED, named after the Hungarian city, for both. It is available across the country. 5 ounces is $2.69.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Chef Charles Solomon uses vitamin C to preserve the color of his house-made herb oils. To 1 1/2 pounds of basil leaves and 2 cups of olive oil, he adds 1 1/2 smashed 500-milligram caplets of vitamin C, then purees the mixture in a blender. He uses the herb purees unstrained to thicken and flavor sauces -=-=-=-=-=-=-=-=-=-=-=--=

Low-Fat High-Octane Pesto

6 Cups tightly packed washed and stemmed fresh Basil leaves (One 13x12x6 case makes about 3 1/2 batches/14 Cups) 1 Cup raw pine nuts 2 oz fresh garlic (approx. 10-12 cloves), peeled and whole 1/2 Cup Chicken Broth 3 Tbl. Fillipo Berio Extra Virgin Olive Oil 1 Tsp. fresh ground pepper 1 Tsp. sea salt 1 Cup fresh-grated Parmasan 1 Cup fresh-grated Romano Toast pine nuts on cookie sheet or pizza screen in 350º F oven till golden brown; careful not to burn them or they taste nasty Blanch Basil in boiling water 30 seconds, then shock in ice water; squeeze dry

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In Food Processor:

Basil Pine Nuts Garlic Chicken Broth Olive Oil Pepper and Salt

Run 60 sec. at slow speed; stop and scrape sides Run 2 min. at high speed In seperate bowl, hand-mix thoroughly with Parmasan and Romano Yield: About 4 cups

Use: The sauce can be frozen, partially microwave-thawed and refrozen several times before freezer burn sets in. Best to use small containers. 2-3 Tbl. of pesto will coat 1 lb. of pasta; mix with hot drained pasta and serve Low-Fat Creamy Pesto Sauce: After thawing serving of pesto, pre-mix in small bowl with equal amount of fat-free sour cream or plain yogurt, and 1-2 Tbl. of hot water from pasta pot.

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Couscous Salad

Serving Size: 8

2 cups couscous, cooked (or brown rice) 2 green onions chopped 2 tomatoes chopped 1 can garbanzo beans, canned 1/2 cup parsley chopped 2 tablespoons sunflower seeds

Dressing: 3 tablespoons olive oil 1/4 cup lemon juice 2 cloves minced garlic 1 teaspoon honey mustard 1 teaspoon salt dash pepper

Mix first 6 ingredients. Toss with dressing.

Per serving: 165 Calories; 7g Fat (39% calories from fat); 5g Protein; 20g Carbohydrate; 0mg Cholesterol; 345mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1/2 Fat

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Lemon Garlic Cod Fillets

2 tablespoons margarine 2 small garlic cloves, minced 4 cod or whitefish fillets (6 ounces each) 1/4 cup thinly sliced green onions Lemon wedges

In a skillet, melt margarine over medium heat. Saute garlic for 1 minute. Add fish fillets; cover and cook over low heat 3 minutes. Carefully turn fish; sprinkle with onions. Cover and continue to cook until fish flakes easily with a fork, about 3 minutes. Squeeze lemon over fish. Serve immediately. Yield: 4 servings.

As readers who have with us for at at least 2 months, already know, Lori and I love asparagus and eggplant. Here is a great, simple to make centerpiece of a meal.

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Baked Creole Eggplant

2 eggplants, diced 1/2- inch squares (2-2 1/2 pounds) 1 onion, chopped 1 pound raw peeled shrimp, cut in half crosswise (I use frozen, thaw and peel them.) 1 rib celery, sliced crosswise 1/2 cup butter 1/2 cup plain breadcrumbs 2 teaspoons Creole seasoning Salt and freshly ground black pepper, to taste

Steam eggplants by putting in large saucepan with 1 tablespoon water, until soft, about 12 minutes. Saute onion, and celery in butter with the creole sesoning for 4 minutes. Add shrimp, saute 2 minutes more. Take 3 tablespoons of the saute butter from the pan and reserve. Combine the saute mixture with eggplants in a medium bowl. Put the breadcrumbs in a small bowl, thoroughly stir in the reserved saute butter. Put in baking pan and sprinkle with the bread crumb mixture. Bake approximately 25 minutes at 350 F. Serve with a mixed green salad.

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Honey Pepper Pork Chops

4 1/2-inch thick pork chops 5 tablepoons honey (1/3 cup) 2 tablespoons hot pepper sauce, like Tobasco salt and pepper, to taste

Stir together the honey and pepper sauce. Season the pork chops. Grill chops over medium-low fire turning and basting for about 15-20 minutes, or til done. Don't forget to grill some vegetables at the same time. Make some extra to freeze and reheat for a quick week day meal.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Emily Luchetti, author of ``Stars Desserts'': You don't need to spend a small fortune on fresh raspberries to make a puree for desserts. Unsweetened frozen raspberries work just fine; puree them in a food processor, then push through a strainer to remove seeds.

APRICOT GLAZED PORK ROAST

4 - 5 LB boneless pork roast Salt and pepper to taste 3/4 Apricot preserves.

Season roast and put on rack and cover with foil. Back at 350 degrees for one hour. Add 1 Tbls water to apricot preserves and soften in microwave for 30 to 45 second. Remove foil from roast and pour apricot preserves over roast. Bake uncovered for one hour at 350 degrees. Let cool for 15 minutes and slice. They also had bean sprouts on the side for my husband and son. They girls don't like them because they say the bean sprouts look like "Phoney wax worms"

Serve with

POTATO HASH CASSEROLE

4 oz. sour cream 1/2 cup cream of chicken soup 1/4 cup milk 1/4 cup butter 1/4 cup finely chopped onion 1 pkg defrosted hash browns

Mix all ingredients except potatoes together. Put into greased 8 inch square pan. Add potatoes and top with topping:

Topping: 1 cup grated cheddar cheese 1 cup corn flakes 1/4 cup butter

Sprinkle cheese over potatoes, then sprinkle corn flakes and drizzle butter on top. Bake at 350 degrees for 1 hour. ---------------------------------

DUMB CAKE

1 can apple pie filling (or cherry, blueberry which ever one you like) 1 pkg yellow cake mix 1 stick butter Vegetable spray

Spray a 9 X 13 inch pan Dump can of pie filling into pan Dump cake mix over pie filling Melt butter and pour over cake mix

Mix lightly with a fork

Bake at 350 degrees for 45 minutes Let cool for 15 minutes and top with ice cream (I like Moose Track ice cream on mine)

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dessert recipes.

Southerner's love to make desserts with peanut butter. This is one of my most requested recipes. Soooooo simple and easy to make.

Peanut Butter Pie

1 9 inch graham cracker pie shell 1 cup peanut butter 1 cup sugar 8 ounces cream cheese 1 ounce melted butter 1 teaspoon vanilla extract 1 cup heavey whipping cream 1/2 senisweet chocolate 1/4 pound unsalted peanuts, chopped 1 tablespoon water

Mix the peanut buter, sugar, cream cheese, butter and vanilla until smooth and creamy. Beat mixing cream until soft peaks form. Mix peanut butter into cream, then spoon mixture into pie shell. Refrigerate 5-6 hours. Melt the chocolate with water. Spread lightly over the pie filling and sprinkle the with the peanuts. A chocolat grahan cracker shell is also good.

You will want to make this the day before eating, refrigerate covered. I found that I like it a little denser then what the original recipe made. Also the coconut flavor is stronger this way. The origanl recipe did not call for coconut, but Bill wanted it. We think it came out pretty good.

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Silky Coconut Lemon Custard Pie

2 cups whole milk 1 cup heavy cream 3 large eggs 3 tablespoons cornstarch 1 tablespoon pure vanilla extract (I once ran out of pure vanilla extract, Bill bought some extract and I made a cake with it. It didn't taste right. I looked at the bottle it was imatation! I threw it out, and told him that if he every bought it again, he would buy dessert if he wanted it.) 1 cup coconut flakes 1/2 cup coconut flakes, toasted 1 1/2 tablespoons lemon zest 1 1/2 tablespoons lemon juice 1/8 teaspoon salt 1 9-inch baked pie shell, warm

With the rack in the lower-middle position, heat the oven to 375 F. Heat milk and cream in medium saucepan over medium-low heat until steaming, about 6 minutes. Meanwhile, whisk together eggs, sugar, cornstarch, vanilla, lemon zest, and lemon juice. Heat prebake pie shell in oven until hot, about 5 minutes. Meanwhile, whisk together the steaming milk and cream into egg and cornstarch mixture in a slow steady stream Return egg and mild mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until custard thickens and begins to form a ridge on the spoon, 6 to 8 minutes. Pour 1 cup coconut flakes evenly in the hot pie shell, then the custard. Spread the toasted coconut flakes across the top. Bake until has set around the edges but jiggles slightly in the center when shaken, 12 to 15 minutes. Cool on a rack for 2 hours.

::::::::>>><<<:::::::>>> Today's Food Fact <<<:::::::>>><<<:::::::

The herring is the most widely eaten fish in the world. Nutritionally its fuel value is that equal to that of a beefsteak

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: If you've made an unfrosted cake several hours ahead but want to serve it warm, place it on a sheet pan, lightly spritz the pan with water, and cover with an aluminum foil tent. Then reheat in a moderate oven.

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Blueberry Streusel Muffins

1 3/4 cup flour 2 3/4 tsp. b.pwd 3/4 tsp.salt 1/2 cup sugar 2 tsp. grated lemon rind 1 large egg, lightly beaten 3/4 cup milk 1/3 cup vegt. oil 1 cup fresh or frozen blueberries, thawed and drained* 1 Tlb. flour 1 Tlb. sugar 1/4 cup sugar 2 1/2 Tlb. flour 1/2 tsp. ground cinnamon 1 1/2 Tlb. butter Combine first 5 ingredients in a large bowl. make a well in center of mixture. Combine egg, milk, and oil, stir well. Add to dry ingredients, stirring just until moistened.

Combine blueberries, 1 Tlb.flour, and 1 Tlb. sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter into greased muffin pans, filling 2/3 full.

Combine 1/4 cup sugar, 2 1/2 Tlb.flour, and cinnamon, cut in butter with a fork or pastry blender until mixture is crumbly. Sprinkle over batter. Bake at 400* for 18 min or until golden. Remove from pans immediately. Makes 1 doz.

* If using frozen blueberries, thaw and drain them, and pat dry with paper towels. This will prevent discoloration of batter.

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Mu Shu means "golden needles" in Chinese, referring to the dried buds of the tiger-lily flower used in the original dish. This version is a bit less authentic but still very tasty.

MU SHU CHICKEN WRAPS

1/4 cup chicken broth 1/4 cup Hoisin sauce, divided 1/2 tsp. cornstarch 1 egg, beaten 1 tsp. vegetable oil 1 tsp. sesame oil 4 large green onions, sliced 1/4"-thick diagonally 1 1/2 cups coleslaw mix or shredded cabbage 1 cup thinly sliced mushrooms 3/4 cup snow peas, sliced vertically into 1/4"- thick strips 1 large carrot, shredded lengthwise 1/2 cup sliced water chestnuts, drained 1 1/2 cups cooked shredded chicken 8- flour tortillas (6"in diameter) 1.In a small bowl combine broth, 1 Tbs. hoisin sauce, and cornstarch; set aside. 2.Heat large non-stick skillet over medium-high heat 1 minute. Spray with nonstick cooking spray. Add egg and cook until set, about 30 seconds; remove to plate. Slice egg into 1/4" thick strips. 3.Add both oils to skillet heat 30 seconds. Add green onions and cook 30 seconds. Add coleslaw, mushrooms, snow peas, carrot, and water chestnuts. Cook 1 minute stirring constantly. Add chicken and broth mixture. Cook 3 minutes, stirring frequently. Remove from heat. 4.Heat 4 tortillas at a time in a microwave: Place between 2 damp paper towels and microwave for 20 seconds. Spread each tortilla with 1 1/2 tsp. hoisin sauce. Place about 1/2 cup filling in each tortilla and roll up & enjoy. -

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soups. These are low in calories, high in nutrition, great tasting and pretty darn easy to make. The cream in cream soups hides the full flavor of the vegetables. We are going to make vegetable soups that taste creamy.

Pureed Carrot Soup With Nutmeg

2 tablespoons unsalted butter 1 medium onion, chopped 3 shallots or one medium leek (white and light green parts), chopped 2 tablespoons dry sherry or white wine 1 1/2 pounds carrots peeled, sliced in half lengthwise, sliced thin 2 cups chicken or vegetable stock 1 cup whole milk 2 table spoons minced fresh tarragon, mint, chive, or parsley 1 teaspoon salt Ground white peper Pinch of fresh ground nutmeg

Heat butter or oil in a large sauce pan over medium-high heat. Add onion; saute until golden. Add sherry and carrots; cook stirring until the sherry evaporates. Add the stock, salt, pepper, and nutmeg to the saucepan; bring to a boil. Reduce heat to simmer; cover and cook till carrots are tender, about 20 minutes. Take off heat. Laddle the soup into a blender. Add 1 cup of milk; blend until smooth. Return the soup to the saucepan; bring to a simmer and cover. Cook 2 more minutes. Taste and adjust seasoning if neccessary. If the soup is too thick, stir in a little milk. Laddle the soup into bowls and garnish with freshly torn basil.

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Creamy Broccoli Soup With Basil

Follow the Carrot Soup recipe, replacing the carrots with 2 pounds broccoli, stalks discarded and floweretes sut small. Omit nutmeg and cook broccoli until tender. Thin with 1/2 to 3/4 cup milk and garnish with torn basil leaves.

Creamy Potato Soup With Chives

Follow the Carrot Soup recipe, replacing the carrots with 2 large baking potatoes (1 1/2 pounds), peeled and cut into 1/2 -inch cubes for 4 cups. Omit nutmeg and cook until very tender. Thin with 1 to 1 1/4 cups milk and garnish with minced chives. Honey Mustard Grilled Chicken 1/3 cup Dijon style mustard 1/4 cup honey 2 tablespoons mayonnaise 1 teaspoon steak sauce Rinse the chicken breasts under cold running water and pat dry. Combine the mustard, honey, mayonnaise and steak sauce. Stir well to blend. Reserve 1/2 the sauce for basting on the grill. Dip the breasts into the remaining sauce and coat completely. Cook over low heat on the grill for 18 to 20 minutes (9 to 10 minutes each side), or til juices run clear. Baste occasionally with the reserved sauce.

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This bread is a Southern tradition.

Sweet Potato Bread

1 1/2 cups white sugar 1/2 cup vegetable oil 2 eggs 1 3/4 cups sifted all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/3 cup water 1 cup cooked, peeled and mashed sweet potatoes 1/2 cup chopped pecans Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F for about one hour. This bread freezes well.

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Pallottoline in Brodo (Sicilian Meat Ball Soup)

I've making this one for 25 years, at first 2 gallons at time for the Diner, and now in the portion shown. Extra freezes well. This soup is ideal for a light lunch with a salad like the Insalata Tricolore from Newletter #2.

1/2 pound lean ground chuck 1 egg 2 tablespons grated parmesan cheese 2 tablespoons plain breadcrumbs 2-3 sprigs finely chopped parsely 1 clove garlic, minced 1/2 crushed red pepper flakes 1/2 teaspoon salt 1/8 teaspoon pepper 7 cups meat stock 1/2 pound fettucine or other ribbon macaroni

Thoroughly mix the meat, egg, 1/4 teaspoon salt, pepper, breadcrumbs, parsely, and parmesan in a bowl. Let sit 5 minutes. Begin heating the stock with the red pepper. Form the meat into small meat balls using a melloner as as measure for size. You want them about 1/2 inch in diameter. When you are finished maked the meatballs, bring the stock to a low simmer, add the meatballs and simmer for 5 minutes. Increase the heat and bring the pot to a low boil. Break the fettucine in half, and add to the pot. Cook til the fettucine is done, about 10 minutes. Taste, adjust seasoning, laddle into bowls, putting more parmesan on top.

For a variation, use veal instead of beef.

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Tortellini Soup -

A lot of different tastes and a simple broth. It's also high in nutrition. I used to mke this one in huge quanties, but I've had to scale it back.

4 cups beef broth, not stock 3 1/2 cups water 1/2 pound sweet Italian sausage, remove casing, cut 1/2-inch pieces 10 ounces frozen tortellini, cheese or spinach filled 1/4 pound cabbage, shredded 1/2 green bell pepper, diced 1 small zucchini, finely sliced 1 small tomato, diced 1 1/2 teaspoons dried basil 1/2 teaspoon salt 1/4 teaspoon pepper Parmesan cheese

Combine first 11 ingredients in 4 quart pot. Bring to a slow boil. Reduce heat and simmer 20 minutes. Laddle into plates and sprinkle with parmesan cheese. This freezes well.

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Horn & Hardart Baked Beans

i pound of great northern beans or navy beans, soaked 1 cup of chopped onions 4 slices bacon,diced 2 tablespoons sugar 1 tablespoon dry mustard 1/2 teaspoon cayenne pepper 2/3 cup molasses (Grandma's) 2 tablespoons cider vinegar 1 1/2 cups tomato juice salt, to taste

Drain the beans and put in a large saucepan. Add water to cover. Bring to a boil over medium heat, reduce the heat and simmer, uncovered, til the beans are almost tender, about 50 minutes. Preheat the oven to 250 F. Put the beans in a 3 quart casserole. Stir in the onions, bacon, sugar dry musard, cayeene, molasses, vinegar, tomato juice, and 1 cup water. Bake, uncovered, til very tender, about 4 hours. Check the beans occasionally while baking and add more water if necessary. Seaaon with salt to taste. Serves 8 Like stew and chili, they taste even better the next day.

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Persians first began using colored eggs to celebrate spring in 3,000 B.C. 13th century Macedonians were the first Christians on record to use colored eggs in Easter celebrations. Crusaders returning from the Middle East spread the custom of coloring eggs, and Europeans began to use them to celebrate Easter and other warm weather holidays.

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Serve this subtantial soup in mugs, while you're waiting for the steaks or fish to grill.

Chilled White Bean Soup with Lime and Cilantro

1/2 Great Northen beans, rinsed 3 tablespoons unsalted butter 1 medium yellow onion, peeled and chopped fine 1 large carrot, quartered 1 1/2 teaspoons dried thyme 2 bay leaves 6 cups chicken stock or broth 1 teaspoon salt 1 1/2 cups buttermilk 4 tablespoons fresh lime juice 3/4 cup minced fresh cilantro leaves

In a 4 quart soup pot add the beans and add cold water to cover the beans by two inches. Bring to a boil, lower to a simmer for 1/2 hour, then drain and put the beans in a bowl. In the same pot melt the butter over medium heat. Add the onion, carrot, thyme, and bay leaves and cook, covered, stirring once or twice, until the vegetables are tender. Add the chicken stock and drained beans to the pot. Increase the heat and bring to a boil. Lower the heat, partially cover, simmer, stirring occasionaly, for one hour. Stir in the salt and cook 5 more minutes. Drain the beans, reserving the liquid. Discard the carrots and bay leaves. Puree the beans with 1 cup of the reserved liquid. Add the remaing liquid and blend till smooth. Transfer the soup to a bowl, stir in 1 cup of buttermilk, and the lime juice. Cover and refridgerate until cold or overnight. To serve, thin with with the remaining buttermilk and add the cilantro. The taste should be slightly tart. For a drink, a Rose or Rieseling (slightly sweet), then again there's also the classic Margarita!

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Farmer's Omelet

6 large eggs 1 teaspoon parsley flakes 1/2 cup shredded cheddar cheese 1 teaspoon dried basil 1 cupbroccoli florets, cut up 1/4 teaspoon chives 1/2 cup sliced mushrooms 1 tablespoon water-place dried 2 green onions, both ends -herbs in the water for 5 minutes -removed, thinly sliced -drain off any excess 1 tablespoon butter 1/2 teaspoon black pepper 1 tablespoon olive oil 1/4 teaspoon salt

Preheat oven to 350 F. In a large bowl wisk together the eggs and 1/2 of the cheese, set aside. In a 6 to 8 inch ovenproof skillet (we use cast iron) melt the butter and olive oil over medium heat. Add broccoli,cook, stirring for 1 minute, add onions and mushrooms, cook for 2 more minutes, stirring. Stir in the herbs, black pepper and salt. Remove from heat. Pour the egg/cheese in, stirring to blend. Sprinkle remaining cheddar cheese on top. Place on the middle rack of preheated oven. Bake 12-14 minutes, til eggs are set and cheese is lightly browned. Serve with fresh fruit and toast or muffins. Serves 4 This cornbread is great for those of you who eat on the go. A thick slice along with a bowl of soup, makes a nice simple lunch. Sausage Cornbread Bake 1 pound ground country sausage meat 1 medium onion, chopped 2 eggs, slightly beaten 1 1/2 cups buttermilk cornmeal mix 1 17-ounce can creamed-style corn 1/2 cup sour cream 1/4 cup vegetable oil 2 cups sharp cheddar cheese, shredded 1/2 cup milk Preheat oven to 425 degrees F. Grease a 10 inch ovenproof skillet.

In a medium skillet, brown the sausage and onion; drain well. In a large bowl, combine eggs, corn meal mix, corn, sour cream, milk and oil. Pour half of corn meal mixture into the greased pan, and sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake for 30 to 40 minutes. Let stand 10 minutes before serving.

************************ Today's Food Fact ******************

Mayonnaise is said to be the invention of the French chef of the Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon, his chef was creating a victory feast that included a sauce made of cream and eggs. When the chef realized that there was no cream in the kitchen, he improvised, substituting olive oil for the cream. A new culinary masterpiece was born, and the chef named it "Mahonnaise" in honor of the Duke's victory.

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Hungarian cooking isn't always paprika. Hungarian soups are dill, bay leaf, carraway seeds, and whole peppercorns. Lemon juice or vinegar is sometimes used for a mild pungent taste, and cream will give the dish mellowness. Sour cream, always a favorite, is added when a somehat tart flavor is desired.

Hideg Almaleves - Hungarian Cold Apple Soup

4 apples, peeled, cored, and diced 1/2 cup sugar rind of 1 grated lemon (yellow part only) 3 cups water 1/2 cup red or white wine 2 tablespoons flour 2 tablespoons water 1/2 cup heavy cream or sour cream

Add the apples,sugar, grated rind, and water to a pot. Over medium heat, cook until the apples are tender. Add the wine. Blend the flour and water until smooth. Thin with a few tablespoons of the hot soup. Then add to the soup while stirring. Chill and add the cream when serving.

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Polish Borscht

1 1/2 pounds pork spareribs, cut 2 ribs wide 1 large onion, chopped 1 bay leaf 3 peppercorns 2 tablespoons white vinegar 5 medium beets 2 cups sour cream 2 cups milk 3 tablespoons flour Salt and pepper In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 minutes to 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets. When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread. 6 servings

At one time there were 40 Horn & Hardart 'Automats' in New York City. All selections were behind small windows. You put the correct change in a coin slot, the window opened and you took your selection. Believe it or not the food was good. This is the original recipe for their most popular item.

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Horn & Hardart's Baked Macaroni And Cheese

1 tablespoon butter 1 tablespoon all-purpose flour 3 cups milk 1 teaspoon salt Pinch ground white pepper Dash of cayenne pepper 2 cups shredded Chedar cheese 1/2 pound elbow macaroni, cooked 1/2 cup canned tomatoes, drained and chopped 1 teaspoon sugar

Preheat oven to 350 F. Grease a 1 1/2 quart baking dish. Melt the butter in a saucepan over medium-low heat. Wisk in the flour, than add the milk, salt, and both peppers. Stir til the mixture becomes thick and smooth, 8 to 10 minutes. Add the cheese and cook, stirring til it melts. Remove from the heat. In a mixing bowl, combine the cooked macaroni and the sauce. Sir in the tomatoes and sugar. Put the mixture in the baking dish. Bake til the top browns, about 35 minutes. This keeps well and reheats easily.

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Refried beans aren't really what they seem. Although their name seems like a reasonable translation of Spanish frijoles refritos, the fact is that these beans aren't fried twice. In Spanish, refritos literally means "well-fried," not "re-fried.

****************************** ****************************** **** Food Trivia

The dye used to stamp the grade on meat is edible. It's made from grape skins.

SPAGHETTI SALAD

1 lg bottle Italian Dressing 1 bottle Schilling (McCormick Salad Supreme) 1 Green Bell Pepper -- Diced 1 Cucumber -- Diced 2 lg tomatoes -- Diced 1 lg Red Onion -- Diced 1 lb Spaghetti -- Cooked Garlic Powder -- To taste Tabasco sauce -- To taste

Mix salad dressing and Salad Supreme. Add spaghetti, vegetables and seasonings. Mix well. Refrigerate several hours or overnight.

NOTES : This can be made with Fat-Free Salad Dressing. I do not use the Tabasco Sauce.

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TOMATO SOUP WITH DILL DROPS

1 tbs butter/margarine 1 tbs olive oil 1 onion, diced 2 cloves garlic 1 tbs flour 2 lb ripe red tomatoes 2 tbs ketchup or tomato paste 3 cups hot water 2 level tbs powdered chicken soup* 1 tbs lemon juice 1 tsp sugar salt, white pepper to taste

Wash the tomatoes, pour boiling water to cover and leave for 10 minutes. Then peel easily and put in blender. Add ketchup, lemon juice and seasoning and blend smooth. Melt fat with oil and saute onion and garlic. Add flour and cook until it turns golden (1 minute), then add hot water and cook together for 15 minutes. Add tomatoes and simmer for 10 minutes more. Season to taste.

* I sometimes replace the soup powder with other spices, like cloves & nutmeg, thyme & rosemary, baharat, anything. But then I add salt, because soup powder is salty enough usually.

Dill Drops

1 egg 2 tbs flour salt, black pepper 1-2 tbs water 1 tbs dill, chopped small 1 tsp oil

Whisk everything together and leave for 10 minutes. While soup is bubbling, dribble dill batter with a spoon. Serve hot. A sprinkling of parsley or a tsp of sour cream in each bowl doesn't hurt.

Eat making disgusting slurping noises, nobody will notice anyway because they'll be doing the same.

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The nice thing about this pilaf is that it tastes good hot or cold the next day. I like with it ham.

Pineapple Pilaf

1 tablespoon butter or margarine 1 cup sliced green onions 1/2 cup chopped walnuts 1/2 cup raisins 1/2 teaspoon salt 1/2 teaspoon ground ginger 3 cups cooked long-grain rice 1 8-ounce can pineapple tidbits, drained

Heat butter in large skillet over medium-high heat. Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly.

You can substitute Basmati or Brown Rice, for the long-grain rice for more flavor.

This savory salad provides fruit and fiber. Quick, easy and a nice meal on a hot day. Serve on lettuce beds and surround with cut up tomato, and cucumber for coloful tasty meal.

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Chicken, Cherry And Wild Rice Salad

Dressing: 1/4 cup olive oil 3 tablespoons lite soy sauce 3 tablespoons lemon juice 1-1/2 teaspoons ground ginger 1/8 teaspoon black pepper

Salad: 1 (6-ounce) package long grain and wild rice mix 2 cups cubed cooked chicken 1 cup snow pea pods, cut crosswise in half and cooked 1/2 cup dried tart cherries

For the dressing, combine olive oil, soy sauce, lemon juice, ginger and pepper; mix well. For the salad, prepare rice according to package directions. Meanwhile, combine cooked chicken, cooked snow peas and cherries. Pour dressing over chicken mixture; mix well. Let rice cool about 15 minutes. Stir rice into chicken mixture. Refrigerate, covered, at least 1 hour before serving. Makes 4 servings. ::::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<:::::::

Alfred Schilling, owner, the Chocolate Argonaut: Add a splash of vinegar to pie dough or puff pastry if you won't be using it that day. The vinegar will keep the dough white for up to a week.

Skinning Chicken If you prefer your chicken shinless. save money by doing it youself. Simply grab the skin with a paper towel and pull. The paper towel provides extra grip and simplifies the task.

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The robust flavors of blue cheese and walnuts, ummmmmmh! Any leftover butter is good on baked poatoes, or spread it on baquette rounds. I like to grill a couple of thickly sliced egggplants, tomatoes, and red onions along with this. Just brush the vegetables on both sides with olive oil before grilling.

Grilled Sirloin Steaks with Blue Cheese-Walnut Butter

6 ounces blue cheese, crumbled-about 1 1/2 cups 4 tablespoons butter, room temperature 2 tablespoons fresh Italian parsley 1 tablespoon dried rosemary, crumbled 3/4 teaspoon dried rosemary, crumbled 1/4 cup chopped toasted walnuts

6 large garlic cloves, peeled 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper 2 1 1/2 pound sirloin steaks, 1-inch thick

Combine cheese, butter, parsley, and 3/4 teaspoon rosemary in bowl. Stir to blend well. Mix in walnuts. Season to taste with salt and pepper. Cover and Refrigerate over night. Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until you get a coarse paste. Place steaks in a large baking dish. Cover both sides of steaks with the garlic paste. Cover and let sit at room temperature for 1 hour. Take blue cheese butter out mix well. Grill steaks to desired doneness. Cut each steak into serving portions, top each with blue cheese butter and serve.

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great on hot dogs.

Chow Chow

1 quart Cabbage, finely chopped (1 med head) 3 cups Cauliflower, finely chopped (1 med) 2 cups Onions, finely chopped 2 cups Green tomatoes, finely chopped (4) 2 cups Green bell pepper, finely chopped (4) 1 cup Red bell pepper, finely chopped (2) 3 tablespoons Salt 2 1/2 cups Vinegar 1 1/2 cups Sugar 2 teaspoons Dry mustard 1 teaspoon Turmeric 1/2 teaspoon Ginger ground 2 teaspoons Celery seed 1 teaspoon Mustard seed Hot peppers to taste Combine chopped vegetables and sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar and spices in a non-metal pot, like Pyrex, and simmer 10 minutes. Add vegetables and simmer 10 minutes.Bring mixture to a boil. Pack boiling hot into sterilized jars leaving 1/8 inch for headspace. Adjust caps and allow to cool and seal, add screw down lids. Makes 4 pints.

Southwestern Roasted Red Pepper Cheese Spread I call this a fun spread, because of all the things you can do with it. You can make make this a low-cal spread and still get good taste.

2 cups shredded Cheddar cheese (mild to extra-sharp, your choice) 1 cup samll curd cottage cheese 1/4 cup mayonnaise 1/2 cup roasted red pepper (1 large red bell pepper) 1/4 teasppon Adobo powder 1/8 teaspoon Tobasco sauce

Put the Cheddar cheese into a 2 quart bowl. Finely chop the red pepper and stir into the cheese. Stir in cottage cheese, mayonnaise, Adobo and Tobasco mixing well. Cover and chill 1 hour. Take out and let come to room temperature. Stir well and serve with crackers, crostini, etc. Suggestion: Excellent for a different hamburger topping.

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Cherries are America's favorite summertime fruit. First some useful information, then the recipes.

1-2-Freeze Both tart and sweet cherries are easy to freeze.

Rinse and drain cherries thoroughly. For cherries that you plan to use in pies or other recipes, it is best to pit them before freezing. Pack cherries in useable quantities in freezer-proof containers or plastic freezer bags. Freeze. These frozen cherries will maintain their color and flavor for up to one year. -----------------------------------------

Sweet Cherry Bars

These easy-to-prepare bar cookies are the perfect treat.

1-1/2 cups (12 ounces) unsalted butter, softened 1-1/2 cups granulated sugar 1-1/2 cups firmly packed light brown sugar 3 large eggs 1 teaspoon vanilla extract 4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups pitted and halved fresh sweet cherries 1/3 cup sliced almonds

Put butter, granulated sugar and brown sugar in a large mixing bowl. Beat with electric mixer on medium speed 3 to 4 minutes, or until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Grease the sides and bottom of a 13x9x2-inch baking pan; set aside.

Combine flour, baking soda and salt; mix well. Add to butter mixture; beat 3 to 4 minutes, or until smooth batter forms. Spread half the batter in prepared pan. Scatter cherry halves over batter. Place spoonfuls of remaining batter on top of cherries; gently spread to cover fruit. Sprinkle almonds on top.

Bake in a preheated 350° oven 30 to 35 minutes, or until wooden pick inserted in middle comes out clean. Makes 16 bars - 24 bars. depending how big you want them

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Peach-Blueberry And Turkey Salad

1/2 cup light mayonnaise 1/2 cup plain low-fat yogurt 1/4 cup orange marmalade 2 teaspoons fresh lemon juice 1/2 teaspoon ground black pepper 3 medium peaches (about 1 pound), cut in wedges, about 3 cups 1 pint blueberries 2 cups cubed smoked turkey or roasted chicken, about 8 ounces

In a bowl, combine mayonnaise, yogurt, marmalade, lemon juice and pepper. Add peach slices, blueberries and turkey; toss until well coated.

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Potatoes Paprikash - Paprikas Krumpli

1 large Spanish onion shortening paprika to taste 2 pounds potatoes 2-4 kolbasz - Hungarian sausage

Slice the onion very finely, and sauté in shortening till glassy. Add paprika to color and taste. Peel and wash the potatoes and cut lengthwise into quarters or eighths, depending on size of potatoe. Salt to taste. Add 2-4 kolbasz. Cover and cook over slow flame until potatoes are tender and cut readily with a spoon.

Serve with lettuce salad with vinegar and oil dressing.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: Disposing Of Bacon Fat Line a coffee mug with tinfoil, pour in the bacon fat. When hardened, pick the foil out of the mug and throw away.

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Southern Ham Casserole

2 cups cooked ham, diced 1 cup cooked lima beans, drained 1 cup cream corn style 1 cup shredded Cheddar cheese 1 teaspoon Worcestershire sauce 2 tablespoons minced onion 1 egg 1/4 cup milk 1/3 cup cornmeal 2/3 cup biscuit mix

Mix ham, beans, corn, cheese, onion and Worcestershire sauce. Pour into greased casserole. Bake at 350 F, covered for 15 minutes. Mix remaining ingredients and spread evenly over casserole. Bake uncovered for 15 to 20 minutes.

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Bacon and Egg Casserole

1/4 cup butter, melted 2 cups onion-garlic croutons 1 cup unseasoned croutons 2 cups milk 1 tablespoon prepared mustard 2 cups Cheddar cheese, grated 6 large eggs 10 slices bacon

Cook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 F for 45 minutes. Allow casserole to stand for 15 minutes.

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Bean and Sausage Casserole

1 10-ounce package frozen lima beans 1 21-ounce can baked beans 1 15-ounce can kidney beans, drained 1 15-ounce can great northern beans, drained 1 small onion, chopped 1 pound smoked sausage, cut 1" pieces 3/4 cup ketchup 2 tablespoons brown sugar, packed 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon pepper

Heat oven to 400 F. Rinse frozen lima beans with cold water to separate. Mix lima, baked, kidney and northern beans, onion and sausage in ungreased 2-1/2-quart casserole. Mix remaining ingredients; stir into bean mixture. Cover and bake 40 to 50 minutes or until hot and bubbly.

Serve with a macaroni like fussili, mostaccioli or rotini. These macaronis have the size and ridges to hold the gravy (sauce).

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Italian Meat Sauce

1 28 0r 32 ounce can tomatoes, peeled and crushed 1 28 0r 32 ounce can tomato puree 1/2 pound Italian sausage, mild (remove casing and crumble) 1/2 pound ground beef 1/2 pound ground pork 1 small onion, minced 4 garlic cloves, minced 1 bay whole leaf 1/8 teaspoon crusher red pepper 1/4 teaspoon black pepper l/4 teaspoon Kosher salt 5 tablespoons olive oil

In a non-stick with 1 tablespoon olive oil, slowly brown the ground meats. Drain all but two tablespoons of grease off. In a large heavy saucepan over medium heat, add 4 tablespoons olive oil and the onion. Saute 3 minutes. Add the garlic and sautee 2 more minutes, Do Not let the garlic brown, it will become bitter. Add tomatoes, bay leaf, red pepper, Italain, black pepper and salt. Stir in the meats and reserved grease. Continue on medium heat stirring ocassionally til it begins to bubble. Lower heat to a gentle simmer. Continue to simmer and stir for 1 1/2 hours.

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Gratin Potaotes

1 tsp. butter 2 oz. gruyere cheese chilled or cojack cheese , shredded 3 - 8 oz. baking potatoes ( sliced 1/4 inch thick) 3/4 cup beef broth 13 inch gratin pan

preheat oven 425*. grease the gratin pan with butter. shred the cheese, reserve 1/3 of the cheese. arrange potaotes in overlapping rows and sprinkle each layer with cheese. pour beef broth over potatoes. top with remaining cheese. Bake until top is deep brown and potaotes are tender. about 50 - 60 min.

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This salad goes well with many entrees, But I partictually like it with grilled Swordfish and some cold Ice Tea with mint.

Tomato - Feta Cheese Salad

1 small green bell pepper, diced 1 small green bell pepper, diced 1/2 cup Bermuda onion (or sweet onion), diced 6 plum tomatoes, quartered or cut up more 1/2 pound Feta cheese 12-18 pitted black olives (Amfisa or Kalamata) 1/2 teaspooon Greek oregano 1/2 teaspoon Basil 1 tablespoon olive oil

In a shallow serving dish, spread out the diced peppers as the bottom layer. Next, cover the peppers with the onions. Sprinkle with olive oil. Crumble the Oregan and Basil between your fingers over the 1st two layers. Let sit for 1 hour for the flavors to develop. Lay the olives on top, followed by the tomatoes. Top with crumbled Feta cheese. Serve.

These are the real thing. Simple to make and delicious! Top them with guacamole (guah-kah-moh-leh) sauce.

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Flautas (Little flutes)

24 6-inch tortillas 3 tablespoons butter or margarine 1/4 cup all-purpose flour 1 teaspoon salt 1 cup chicken broth 1 tablespoon snipped parsley 1 tablespoon lemon juice 1 teaspoon grated onion 1/8 teaspoon paprika 1/8 teaspoon ground nutmeg 1/8 teaspoon pepper 1 1/2 cups finely diced cooked chicken fat for deep-fat frying

Wrap tortillas tightly in foil. Heat in 350 F oven for 20 minutes. In Saucepan melt butter or margarine, blend in flour and salt. Add chicken broth. Cook and stir till mixture thickens. Add parsley, lemon juice, onion, paprika, nutmeg, and pepper. Stir in chicken. Cool slightly. Spread about 1 tablespoon chicken mixture on each tortilla. Roll up very tightly, securing with wooden picks. Fry in deep hot fat, 350 F., for 1-2 minutes. When done, place on paper towels. Serve with guacamole.

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Old-time Lemonade

1 cup sugar 1 cup water * * * 1 cup lemon juice 4 cups water

Combine sugar and water in a saucepan. Heat, stirring constanly, until sugar dissolves, then bring to a full boil. Cool; add lemon juice and water. Pour into ice-filled glasses and garnish with lemon slice. For individual servings, combine 3 or 4 tablespoons of the syrup with 1 1/2 tablespoons lemon juice and 8 ounces water.

****************************** ****** Most chickens found in grocery stores today are usually three to four pounds. Sometimes they are cut into quarters, or individual pieces (with or without the backs and innards - these along with the wing tips and any excess fat and skin can be put in a zip lock baggie in the freezer and saved to make stock) or are whole. It depends on what you want to pay per pound and how adept you are at cutting up a chicken. A three and a half pound chicken will feed four people, but mixed with other ingredients, like the dumplings, it will stretch to maybe six, particularly if there are a number of side dishes.

************************ Today's Food Fact ******************

In the United States, a pound of potato chips costs ten times more than a pound of potatoes.

****************************** ****************************** **** Maryland Crab Cakes

1 lb crabmeat 2 tsp.worchestershire sauce 1 tsp dry mustard 1 egg 1/2 c plain breadcrumbs or 5-6 saltines crushed 1 tsp Old Bay Seasoning 1 tsp prepared mustard

Combine all ingredients form into cakes & refrigerate to set. Fry in small amount of oil or Pam until golden Enjoy

:-:-:-:-:-:-:-:-:-:-:-: TODAY'S RECIPES :-:-:-:-:-:-:-:-:-:-:-:

This simple, tasty curry is a West Indides style. The combination of vegetables used is a colorful, flavorful mix of sturdy vegetables that stand up well to the rich flavor of the curry.

Vegetable Curry

4 cups mixed vegetables - 1/2 small head of cauliflower -cut into large bite size pieces 1 stalk broccoli florets, cut into large bite size pieces 2 carrots, cut into large bite size pieces 2 teaspoons Hot Curry powder or Sweet Curry powder or 1 teaspoon each - your decide 1/2 teaspoon thyme 1 tablespoon water 1 tablespoon peanut oil or butter 1/2 cup chicken stock 1/4 teaspoon salt 1/2 teaspoon sugar

In a large pot bring 2 quart of water to a boil over a high heat. When at a full boil add the carrots first, let them boil for 1 minute, then add the broccoli and cauliflower. Boil for 2 more minutes, drain and rinse under cool water to stop cooking. While the vegetables are cooking put the curry powder in a bowl, add the thyme and 1 tablesoon of water. Let sit at least 5 minutes. Heat the oil-butter in a large skillet over medium-high heat. When hot add the curry mixture, stirring for 1 minute. Add the chicken stock, salt and sugar, stir to blend. Add the vegetables, toss to coat. Reduce heat to medium and cook for 3 minutes. With a slotted spoon, remove the vegetables to a serving bowl. Increase the heat to high, reduce the liquid until thickened, and reduced by half. About 1 minute. Spoon the curry sauce over the vegetables and serve.

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Racuchy - Polish Potato Pancakes

2-1/2 cups potatoes, grated (2 Large) Russet work best. 1/4 cup onion, minced (optional) 1 large egg, beaten 3 cups water 2 tablespoons milk 1 teaspoons lemon juice 1/2 teaspoon salt 1 potato, boiled and mashed Vegetable oil as needed Sour cream or applesauce for topping

Grate raw potatoes into water to which lemon juice has been added. Let sit 2 minutes. Place potatoes in a strainer or cheese cloth and drain off liquid. Drainwell. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 tb oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately.

Onion Muffuletta Sandwich

Sweet Onions star in a nice version of the relish that is essential to this New Orleans specialty. Try the relish on grilled halibut, too. Can be prepared in 45 minutes or less, but requires additional unattended time.

1 cup chopped Vidalia (Walla Walla) onions 1/2 cup drained small Spanish pimiento-stuffed green olives 1/4 cup olive oil (preferably extra-virgin) 1/4 cup sliced fresh basil or 1 tablespoon dried 2 tablespoons drained capers 1 tablespoon red wine vinegar 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried 1 24-inch long French or sourdough baguette, split lengthwise 12 ounces assorted sliced deli meats and cheeses (such as ham, mortadella, salami, provolone cheese and mozzarella cheese)

Combine first 7 ingredients in food processor and chop finely. Transfer to bowl. Let stand 1 hour at room temperature. Spread 1/2 cup muffuletta relish over each cut side of bread. Place meats and cheeses on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches

************************ Today's Food Fact ******************

In 1926, when a Los Angeles restaurant owner with the all-American name of Bob Cobb was looking for a way to use up leftovers, he threw together some avocado,celery, tomato, chives, watercress, hard-boiled eggs, chicken, bacon, and Roquefort cheese, and named it after himself: Cobb salad.

Food Trivia

In 1995, KFC sold 11 pieces of chicken for every man, woman and child in the US.

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Intensely flavored sun-dried tomatoes, garlic, and thyme are mellowed with cream. Try this over your favorite pasta.

Chicken Breasts in Sun-dried Tomato Cream Sauce

1 Tbs. butter 1 garlic clove. pushed through a press 1 Tbs. all-purpose flour 3/4 cup chicken broth, divided 1/2 cup heavy cream 2 Tbs. sun-dried tomato slivers in oil, plus 1 Tbs. oil (see note) 1/4 tsp. dried thyme 1/4 tsp. salt 1/4 tsp. crushed red pepper flakes 4 boneless, skinless chicken breast halves; flattened slightly

1.In large skillet, melt the butter over medium-high heat. Add garlic and cook 30 seconds. Stir in the flour and cook one minute. Stir in 1/2 cup broth, cream, tomatoes, thyme, salt, and pepper flakes. Bring to a boil and cook one minute. Pour into a measuring cup; set aside. Wipe skillet with a paper towel.

2.Heat sun-dried tomato oil in skillet over medium-high heat. Saute chicken in oil 8 minutes, turning once until browned and cooked through. Transfer to a plate.

3.Add remaining 1/4 cup broth to pan; bring to a boil, scrapping up browned bits with a wooden spoon. Mix in cream sauce; add chicken just to heat through.

* Note: Two Tbs. of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.

I've got a really simple Peanut Butter Cookie recipe that is delicious. It is:

1 cup peanut butter 1 cup white sugar 1 egg

Roll into balls, place on ungreased cookie sheet, press with fork. Bake on top rack at 350 degrees for 10-12 mins. They are good undercooked AND overcooked.

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Fresh Fruit Desserts

This is a variation of my Peach Cobler, adding Fresh strawberries and blueberries.

2 peaches, peeled, pitted and sliced 1 cup fresh strawberries, hulled and sliced in half vertically 1 cup fresh blueberries, washed 1/2 cup unsalted butter

Batter 1 cup unbleached all purpose flour (King Arthurs) 1 Tbl baking powder 1 cup milk pinch salt

Preheat oven to 350 F. Melt butter in shallow 2 quart casserole. Mix dry ingredients in a bowl. Slowly add mix and stir until blended. Pour batter over melted butter, Do Not stir! Put the all the fruit on top of the batter, Do Not stir! Bake 40 to 50 minutes, until golden and crisp. Remove and place on cooling rack. Serve warm with whipped cream. Suggested fruit substitutions: instad of strawberries and blueberries, use blackberries, raspberries. They must be Fresh!

Red Fruit Clafouti

Considered a French country classic. Traditionally made with cherries in a thick pancake like batter. That was the recipe I got from a coworker. I made it and thought it was too heavy, so I lightened the batter.

2 cups fresh Bing cherries (about 12 ounces), halved and pitted 8 ounces red plums, quartered and pitted Grated peel of one orange 1/4 cup sugar 2 1/2 tablespoons Kirsh (Cherry Liquer) Unsalted butter

Batter 1/2 cup unbleached all purpose flour (King Arthurs) 1/3 cup sugar 1 cup of milk 3 large eggs 2 tablespoons pure vanilla extract 1/2 cup fresh raspberries 1/2 teaspoon cinnamon pinch salt

Butter a shallow 1 1/2 quart baking dish. I use ceramic. Mix items from the Bing cherries through the Kirsh in medium bowl. Let stand 1 hour. Put oven rack in the middle of the oven and preheat to 325 F.

In a food processor, with a steel blade, blend all batter ingredients, except 1/2 cup raspberries, until well combined.

Put the fruit into the buttered baking dish. Laddle the batter in. Do Not stir! Scatter the rasberries over the top, and sprinkle with cinnamon.

Bake uncovered until set in the center, about 45 minutes. Cool slighty. Sprinkle powdered sugar over the top and serve.

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Bread Pudding

8 slices stale bread, crusts removed 2 cups milk + 1 cup heavy cream or- 2 cups milk 1 can evaporated milk, undiluted 5 Tbl's golden seedless raisins 2 eggs 3/4 cup sugar 1/8 Tsp salt 1 Tsp pure vanilla extract 1 Tsp cinnamon 1/2 Tsp ground nutmeg 2 Tbl's unsalted butter Butter for baking dish

Preheat oven to 350 F. Butter shallow baking dish. Butter both sides of the bread and break into quarters. Arrange on the bottom of baking dish and sprinkle the raisins on top. Put the milk, cream, eggs, sugar, salt, vanilla, in a bowl and whisk thoroughly, til well blended. Pour over the bread and bake for 24 to 35 minutes. Put on cooling rack and cool slowly. You can also put 1 Tbl of Grand Mariner in the egg mixture.

Chicken And Dumplings.

1 3-3 1/2 Lbs. fryer, cut up 1 Lg Spainish onion, sliced 6 carrots, peeled and sliced 6 cups chicken broth or stock 5 Tbl's flour 3/4 cup water Salt and pepper 2 Tbl's butter

Rinse chicken with cold water and pat dry with paper towels. Salt and pepper the chicken all over. Brown chicken all over in large nonstick saucepan. Add onions, carrots, broth and bring to boiling; cover and simmer about 1 to 1 1/4 hours or til chicken is done. Remove chicken from pan and cool (about 15 minutes). Cover broth and keep warm over low heat. Remove cooled chicken meat from bones. Discard skin and bones. Cut chicken into bite-sized pieces. Turn heat to medium-high until just boiling. Combine flour and water; stir to remove any lumps. Cook and stir until mixture is thickened (about 2 minutes). Adjust salt and pepper, to taste. For The Dumplings

1 cup flour 1 tablespoon solid Crisco 1 teaspoon of salt 1/4 cup ice water

Combine Crisco and flour and salt until nice and crumbly. Add ice water and mix until there is a fairly stiff dough. (I always have to add more flour) Roll out with rolling pin until it is pie crust thick. Cut into strips and place in boiling broth. They will cook quickly so have every thing else ready. Cook about 5 minutes and add chicken to sauce. Serve immediately. Corn bread and biscuit recipes to go along with this are on the site.

- ::::::::>>><<<:::::::>>> Today's Food Fact <<<:::::::>>><<<:::::::

The first macaroni factory in the United States was established in 1848. It was started by Antoine Zegera in Brooklyn, New York.

:::::::>>><<<:::::::>>> Today's Cooking Tip <<<:::::::>>><<<::::::: To keep chopped parsley from clumping up when you want to scatter it as a garnish, chop, then put in cheesecloth or a paper towel. Run it under cold water, squeezing it until the water runs clear. The parsley becomes fluffy and is easy to sprinkle.

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peach tips. To peel a peach, dip it into boiling water for 30 seconds, then in cold water. The peel should slide off easily. To keep sliced peaches from darkening, add lemon juice or ascorbic acid. You totally read my mind!!! I bought some peaches and wanted to give them to my one year old but the skin was too tough, peeling them left not alot of the flesh. Now I know how to peel them-----

::::::::::::::::>>>>>>>>>> Recipe <

Sheperds Pie

These are approximate measures of ingredients, you can add more or less depending on how many you are feeding or if you like left overs.

1 lb regular or lean ground beef 1 tsp roast beef seasoning 1 cube of Knor beef gravy seasoning 1 medium onion of your choice (optional) 2 cups pre-cooked fresh or frozen mixed vegetables. (note)green beans, corn, carrots and peas work and taste best. You can add a pat of butter (optional) 4-5 medium to large red potatoes, peeled cooked and mashed. 1 pie crust, fresh or frozen, but enough to line the bottom of a deep pie dish. Your own favorite gravy(optional)

Fry ground beef until nicely browned and scrambled. Drain and rince if regular ground beef is used(fat free). Return to frying pan, add roast beef seasoning, and onions. Dissolve knor beef seasoning cube in 3/4 cup hot water. Add to ground beef and simmer until thick and absorbed. Meanwhile brown pie crust in oven until light golden, remove and cool. Spread ground beef on bottom of pie crust, add cooked mix vegetable on top of beef, and top with the mashed potatoes creating design with fork. Place under broiler until light golden and firm. Turn oven down to 250 degrees and let heat for about 10 - 15 minutes.

Serve with favorite gravy, yum, yum.

-------------------->>>>>> Did Ya Know? <<<<<<<--------------------

Flamingo tongues were a common delicacy at Roman feasts.

========>>><<<=======>>> TODAY'S RECIPES <<<========>>><<<========

Tuna is America's favorite fish. Most of it is consumed from cans, but fresh tuna steak, especially albacore tuna and yellow fin, are the best. It's usually in markets in late summer and early fall. Because it is sold as steaks, there's almost no waste.

Garden-Style Tuna Steak

4 6 to 8-ounces each, albacore tuna steaks 1/4 cup olive oil 1 garlic clove, chopped 1 small shallot, chopped 1 tablespoon lemon juice 1/4 cup dry white wine 1 tablespoon chopped flat-leaf parsley 1 large ripe tomato chopped 1/2 cup sliced mushrooms

Brush tuna steaks with a little olive oil and place on a broiler pan rack that has been sprayed with non-stick cooking spray. Broil 4 inches from source of heat about 10 minutes, turning once and brushing with more olive oil. Meanwhile, heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallot. Sauté until vegetables start to soften, about 2 minutes. Lower heat, stir in lemon juice, white wine, parsley, tomato and mushroom. Simmer until tuna steaks are ready. Place steaks on serving platter. Top with sautéed vegetables. 4 Servings

Risi e Bisi (Rice and Peas)

1 tablespoon olive oil 1 small yellow onion, chopped 1 celery stalk, chopped 1 cup arborio rice 3 cups hot water (may also use chicken broth) 1/2 teaspoon salt 2 tablespoons chopped fresh parsley (or 1 1/2 teaspoons dried) 1/2 teaspoon ground black pepper 1 1/2 cups green peas, fresh or frozen 1/4 cup grated Parmesan cheese

Heat the oil in saucepan and add the onion and celery. Cook over medium heat for 5 to 7 minutes, stirring frequently. Stir in the rice, 2 cups water and seasonings. Cook over low heat for about 12 minutes, stirring frequently. Gradually stir in the peas and remaining 1 cup water and cook for 7 to 10 minutes more, until rice is tender. Remove from the heat and stir in the cheese. Let stand for a few minutes before serving. Garnish with any extra sprigs of fresh parsley. Serves 4-6

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Greek Grilled Lamb 3 Ways

The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor.

Greek Marinade for Lamb: 1/3 cup olive oil juice of 2 lemons 1/4 cup dried oregano, preferably Greek, or 1/2 cup chopped fresh 6 garlic cloves, chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

3 1/2-4 1/2 pounds lamb loin or rib chops, 3/4-1 1/4 inch thick, trimmed, OR 4 pounds lamb for kebabs cut into 1 1/2-inch chunks, OR a 3 1/2 to 4 1/2-pounds leg of lamb, fat trimmed and butterflied,

If Making Kebabs: 1 large onion, cut into 1-inch pieces 1 red or green bell pepper, cut into 1-inch pieces Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.

To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F at the thickest part for rare to medium rare. You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.

To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desiered. Grill until the meat reaches 130° to 135°F for medium-rare to medium.

To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat. Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F for rare to medium-rare; thinner parts will them be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving. The internal temperature will rise 5° to 10°F more.

========>>><<<=======>>>Today's Cooking Tip<<<=======>>><<<======= Store some olive oil in a clear plastic squeeze bottle. When you are going to use it, just take out of the refrigerator. It easier to use this way.

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Sweet Onion, Apple and Chicken Salad

3 cups (about 1 pound) diced, unpeeled sweet red apples 2 cups diced cooked chicken breast 1 cup coarsely chopped Vidalia onion 1 cup sliced celery 1/4 cup dark raisins 1/4 cup chopped toasted* walnuts Creamy Apple Dressing (recipe follows)

* To roast walnuts: Place in a dry pan over low heat, stirring frequently, until golden, about 5 minutes.

In a large serving bowl place apples, chicken, Vidalia Onion, celery, raisins and walnuts. Top with Creamy Apple Dressing; toss to coat. Serve immediately or cover and refrigerate until ready to serve. 4 portions, 8 cups

Creamy Apple Dressing

1/2 cup plain lowfat yogurt 1/4 cup reduced-calorie mayonnaise 1/4 cup frozen apple juice concentrate, thawed 1 tablespoon lemon juice 1-1/4 teaspoons salt 1/8 teaspoon ground blackpepper

In a small bowl combine yogurt, mayonnaise, apple juice concentrate, lemon juice, salt & pepper. Makes one cup

-------------------->>>>>> Did Ya Know? <<<<<<<--------------------

The term "cocktail" was invented in Elmsford, New York. A barmaid named Betsy Flanagan decorated her establishment with the tail feathers of cocks. On day a patron asked for "one of those cock tails." She served him a drink with a feather in it.

I make New England clam chowder, like in Monday's newsletter, and we follow with The Crab Cakes and a salad. With properly made chowder, this is a filling meal. You would probably have to pay about $18.00 for, plus tax and tip in a resturant.

Florida Crab Cakes

1 small green pepper, seeded and finely chopped 1 small onion, peeled and finely chopped 1 clove garlic, peeled and minced 1 egg, beaten 14 Ritz crackers, crumbled fine 1/4 cup mayonnaise 1 pound lump crab meat, flaked 1/4 teaspoon dry mustard salt and ground white pepper, to taste 8 ounces Canola oil (I like Canola oil, because, it doesn't impart any taste to the food and it's heat point 375 F.)

In a bowl gently mix first 8 ingredients. Salt and pepper to taste. Gently press into Hamburger size patties, 3 inches in diameter, 1/2 inch thick. Put in a backing pan, cover and refrigerate 1 hour. Heat oil in large, prefably non-stick, skillet over medium-high heat until hot. Fry the crab cakes til browned and crispy, about 4-5 minutes per side. When done drain on paper towels. Serve immediately. If you want them spicer add 1/8 teaspsoon cayenne pepper to the mix, or eat them with cocktail, chilli sauce. Makes 8 Suggestion: Make them smaller for appetizer's.

The Perfect Crabmeat. A crab cake is only as good as the crabmeat you put in it, so picking the right kind is essential. My choice is Blue Crab meat from the Atlantic and Gulf coasts. You can use frozen or pasteurized crab meat, but for the sweetest flavor and best texture, fresh is best. Fresh Blue crab is available now through October. Use top grade lump or jumbo crab meat which are the large chunks found in the crab's body. (Flake meat are smaller pieces from the rest of the body; claw meat can be brownish in color.) Other varieties of crab, such as West coast Dungeness crab, Florida Stone Crab.

I had the PRIVILEGE of being in Marcellas cooking class back in 1986 at "Peter Krump's Cooking School" in New York. Her English at the time was still "broken", but her cooking skills were in a lot of people's opinion-wonderful! Her best quality as a teacher, is that she literally takes you by the hand and explains every detail to you. If you have followed her recipes the past two days you will know exactly what I am saying. Marcella now lives in Sarasota, Florida with her husband. Her son now gives ccoking classes, so she has stopped, so as not to compete against him.

When the stores got the first fresh peaches this year, Lori made this recipe. We used a white Zinfandel instead of Prosecco (we are not wine officiandos). Recipe Courtesy of Marcella Hazan

Peaches, Raspberries, And Blueberries With Prosecco

2 pounds peaches 2/3 cup granulated sugar 1 1/2 cups Prosecco or other young, fruity, dry white wine 1/2 pint raspberries 1/2 pint blueberries Zest of 1 lemon

Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.

Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit. 6 to 8 servings

We both love asparagus, so when tomatoes are in season, we like to make this salad on the weekend.

Tomato and Asparagus Salad

1 pound fresh asparagus 3 large red tomatoes, finely sliced 8 ounce red or yellow cherry tomatoes, cut in half vertically 3 tablespoons extra-virgin olive oil 4 teaspoons red wine winegar 3 drops Balsamic vinegar 1/4 cup fresh basil, shredded 1/8 teaspoon Kosher (coarse) salt 1/4 teaspoon black pepper

Cook the asparagus in boiling salted water 6-7, leaving slightly crisp. Drain and immediately put into cold eater. Arrange the tomato slices in the center of a serving platter. Sprinkle cherry halves on top. Spread asparagus spears aroun the edge. Mix well the olive oil, vinegar and Balsamic. Drizzle over the vegetables.

-------------------------------------------------------------------------------- Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

Use a meat baster to "squeeze" your pancake batter onto the hot griddle-perfect shaped pancakes every time.

To keep potatoes from budding, place an apple in the bag with the potatoes.

To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

Run your hands under cold water before pressing Rice Krispies treats in the pan-the marshmallow won't stick to your fingers.

To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stove-top-skillet will be much easier to clean now.

Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces-no more stains.

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.

If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant "fix me up".

Wrap celery in aluminum foil when putting in the refrigerator-it will keep for weeks.

Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish.

Place a slice of apple in hardened brown sugar to soften it back up.

When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.

To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.

Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go.

Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

If you have problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.

Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

To get rid of itch from mosquito bite: try applying soap on the area for instant relief.

Ants, ants, ants everywhere ... Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march- see for yourself.

Use air-freshener to clean mirrors: It does a good job and better still, leave a lovely smell to the shine.

When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.

NOW Look what you can do with Alka Seltzer:

Clean a toilet. Drop in two Alka-Seltzer tablets, wait twenty minutes, brush, and flush. The citric acid and effervescent action clean vitreous china.

Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets.

Polish jewelry. Drop two Alka-Seltzer tablets into a glass of water and immerse the jewelry for two minutes.

Clean a thermos bottle. Fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary).

Unclog a drain. Clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water.

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With this recipe you can pretty much use any fruits that you like, I've suggested some that we like.

MIXED SUMMER FRUIT WITH HONEY CREAM

1 1/2 cups light sour cream 3 tablespoons honey 8 cups mixed fresh fruit (such as blueberries; pitted cherries; sliced strawberries, sliced pitted nectarines, plums and peaches) 3 tablespoons almond slices, toasted 1 cup coconut flakes, toasted

Whisk sour cream, toasted coconut and honey in medium bowl to blend. Toss fruit together in large bowl. (Can be made 3 hours ahead. Cover sauce and fruit separately and chill.) Spoon fruit mixture into individual bowls. Whisk chilled sauce to loosen if necessary. Spoon sauce over fruit. Garnish with almonds and mint, if desired. Serves 6.

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GEORGIA PEACH SHORTCAKE

1/2 cup butter 2 cups self-rising flour 3/4 cup buttermilk 4 tablespoons sugar, divided Vegetable cooking spray 3 cups sliced peaches 1 1/2 cups fresh whipped cream

In medium bowl, cut butter into flour with pastry blender until mixture resembles coarse meal. Add buttermilk and 1 tablespoon sugar until all dry ingredients are moistened. Turn dough out onto lightly floured surface and knead 3 to 4 times. Preheat oven to 425F Roll dough to 3/4-inch thickness; cut with a 2-inch biscuit cutter. Place pieces close together on a lightly greased baking sheet. Bake for 13 to 15 minutes. While shortcake is baking, place sliced peaches in medium bowl and stir in remaining 3 tablespoons sugar. To serve split shortcake in half and place peaches on the bottom half. Place the other half on top and spoon on 2 tablespoons whipping cream. 12 servings.

I also make this using strawberries, when I can get nice fresh ones. I've tried the frozen kind and don't care for them.

-------------------->>>>>> Did Ya Know? <<<<<<<--------------------

Lemons contain more sugar than strawberries.

========>>><<<=======>>> Today's Food Tips <<<=======>>><<<=======

Peach Tips

Smell the peach. The peach is a member of the rose family and should have a pleasingly sweet fragrance. Look for a creamy gold to yellow under-color. The red or "blush" of a peach is an indication of variety, not ripeness. Peaches should be soft to the touch but not mushy. Look for a well defined crease that runs from the stem to the point. Don't squeeze peaches; they bruise easily. Place firm peaches on the counter for a day or two, and they'll ripen. Promptly refrigerate ripe peaches and eat them within a week of purchase. To peel a peach, dip it into boiling water for 30 seconds, then in cold water. The peel should slide off easily. To keep sliced peaches from darkening, add lemon juice or ascorbic acid.

========>>><<<=======>>> TODAY'S RECIPES <<<========>>><<<========

Cranberry Chiffon Pie

4 ounces cream cheese, room temperature 1 cup cranberry sauce 1 cup heavy cream 1/2 cup sugar 1 9-inch baked pie shell Garnish: whipped cream or cranberry sauce mixed with Kirch

With an electric mixer, mix the cream cheese and cranberry sauce at high speed til blended. Slowly add the heavy cream and sugar, continuing to whip til thickened. Pour into the pie crust. Cover with plastic wrap and freeze 6 hours. Remove pie, let stand 10 minutes before serving and garnish.

Shrimp And Scallop Salad With Orange Sections Recipe Courtesy of Marcella Hazan

Salt 1/4 cup white wine vinegar 1 pound raw medium shrimp in their shells 1 pound bay scallops or sea scallops cut in half 5 medium oranges 1 head of romaine lettuce 1/4 cup extra virgin olive oil Fresh ground black pepper

In two separate saucepans bring water to a boil with 1 tablespoon salt and 2 tablespoons vinegar in each pan. (If you don't have two saucepans, you can execute this step in two stages using the same saucepan twice.) When the water comes to a boil, drop the shrimp into one pan and the scallops into the other. Cook the shrimp for 1 to 2 minutes, depending on their size, and the scallops for about 1 minute, until their color turns a flat white. Drain immediately.

Shell the shrimp leaving the tails on, remove the vein that runs down the center of the back, and put them in a bowl with the drained scallops.

Peel 4 oranges with a sharp paring knife, removing the peel and the pith. Slip the blade in between the sections to detach the pulp from the thin membrane that encloses each section. Lift out the membrane-less sections and remove any seeds. Set aside.

Detach the lettuce leaves from the head, discarding any bruised or wilted leaves. Wash the leaves in several changes of cold water and shake dry in a towel or in a salad spinner. Cut the leaves into strips about 1/2-inch wide. Cut the remaining orange in half and squeeze out the juice.

Combine the shrimp, scallops, and orange sections in a bowl. Add the orange juice, salt, olive oil, and liberal grindings of pepper and toss thoroughly.

Choose a shallow, neither too deep nor too flat, serving platter. Line it with strips of lettuce and top them with the shrimp, scallops, and orange sections, distributing evenly over them all the seasonings in the bowl. Serve at once. 6 servings

========>>><<<=======>>> TODAY'S RECIPES <<<========>>><<<========

This a beautiful looking, multi colored salad. Let's use some of those vegetables while they are still available.

Grilled Vegetable Platter (Verdue alla Griglia)

1 red pepper 1 yellow pepper 3 scallions, sliced in half lengthwise 1 zuchinni, sliced in half lengthwise 1 large red onion, peeled and sliced 1/4-inch thick 1 large portabello mushrom cap 2 cups mixed baby greens 1 cup arugula 1/3 cup extra-virgin olive oil 1 tablespoon capers 2 radishes, sliced salt and pepper

Roast pepppers over high heat on the grill, turning every few minutes to char evenly. Put them in a paper bag for 5 minutes. Peel them and remove the stem and seeds. Cut them into long strips. Grill the scallions, onion, and zuchinni, turning once. Slice the zuchinni diagonally. Brush the mushroom with oil on both sides and grill one minute on each side, slice in long thin strips. Arrange the greens and arugula on a serving platter add the mushroom cap, top cap with the vegetables. Mix the olive oil, capers, a pinch of salt, two grinds of the pepper mill. Pour over the vegetables, garnish with radish slices, and serve. Serves 6

A very refreshing pasta, wonderful followed by a salad of mixed leaves with plenty of fennel, carrots, spring onions (scallions). This is a light summer dinner to impress all vegetarian friends, and it can be prepared in under half an hour. Remember to buy the freshest ricotta available.

Penne with Ricotta, Lemonand Basil (Penne con Ricotta, Limone e Basilico)

8 ounces fresh ricotta cheese Thinly pared zest of lemon, finely chopped Salt and freshly ground black pepper A generous amount of fresh basil leaves, roughly torn 14 ounces penne rigati 2 ounces (1/2 cup) freshly grated Parmigiano Reggiano Extra virgin olive oil for drizzling

In a large bowl beat the ricotta with the lemon zest using a balloon whisk, adding salt, black pepper and the basil. Cook the pasta in plenty of lightly salted boiling water. Add a ladle of water from the pasta to the ricotta mixture to moisten it a little and then place the bowl over the pasta pan for a few minutes to soften the mixture. When the pasta is al dente, drain it and mix with the ricotta. Drizzle with a little olive oil, and sprinkle with Parmesan cheese. Mangia!

This a variation of old-fashioned potato salad that I came up with a few years ago. I like to add the sliced tomatoes on the side and salt and pepper them. Lori likes sour cream on them.

New-Fashioned Potato Salad

1/2 cup mayonnsise 6 tablesoons white wine vinegar 1 small red-onion, chopped 4 tablespoons fresh dill, chopped 4 tablespoons sour cream 1/2 teaspoon salt 12 cherry tomatoes, halved 2 tomatoes, sliced 5 hard boiled eggs, 2 diced fine and 3 sliced 2 1/2 pounds Yukon Gold potatoes, peeled and chopped 2 stalks of celery, thinly sliced

Combine mayonnaise, 2 tablespoon white wine vinegar, 1/2 of chopped red onion, 3 tablespoons dill, diced eggs and sour cream in a small bowl, whisk to blend. Cover and refrigerate 1 hour. Combine remaining white wine vinegar, dill, halved cherry tomatoes, rest of onion, and 1/2 teaspoon salt in medium bowl and mix thoroughly. Let stand 1 hour, stirring ocassionally. Drain thoroughly. Cook potatoes to doneness you like. Drain and let cool. When they are just warm to the touch, transfer to a large bowl. Add celery, halved tomotoes and mixed dressing. Mix gently. Decorate with sliced eggs and sliced tomatoes. I like to add sliced radishes on top as well. Optional: Add 1/2 teaspoon prepared mustard to the mix. ======>>><<<=======>>> Today's Food Trivia <<<=======>>><<<=======

Goat's milk is used more widely throughout the world than cow's milk.

=========>>><<<=======>>> Cooking Terms<<<=======>>><<<========= COOKING TERMS

Tongue: A variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of dead cow.

Yogurt: Semi-solid dairy product made from partially evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other two are goulash and squid.

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog won't eat.

Porridge: Thick oatmeal rarely found on American tables since children were granted the right to sue their parents. The name is an amalgamation of the words "Putrid," "hORRId," and "sluDGE."

Preheat: To turn on the heat in an oven for a period of time before cooking a dish, so that the fingers may be burned when the food is put in, as well as when it is removed.

Oven: Compact home incinerator used for disposing of bulky pieces of meat and poultry.

Microwave Oven: Space-age kitchen appliance that uses the principle of radar to locate and immediately destroy any food placed within the cooking compartment.

Calorie: Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food.

::::::::>>><<<:::::::>>> TODAY'S RECIPES <<<::::::::>>><<<:::::::: Properly grilled vegetables are a wonderful addition to any meal. Grill extras to have the next day. Simply nuke to warm.

Grilling Vegetables

Asparagus: Trim ends, brush with olive oil. Grill 6-8 minutes. To serve, just drizzle with lemon juice and top with butter.

Bell Peppers: Brush whole peppers with olive oil. Grill till skin is blackened. Place in a paper bag for 5 minutes. Then pull off skins. Remove stem and seeds. Make extras and cut into strips and put into a jar with extra-virgin oil, put lid on and refrigerate.

Corn: Pull back the husks, remove silks, pull back up husks and tie with string. Soak in ice water 5 minutes. Grill 25 minutes. Make extras and cut kernels off, mix in cooke rice with peas for a very tasty side dish the next day.

Fennel: Trim and quarter bulb. Steam 10 minutes. Brush with olive oil. Grill 6-7 minutes a side, or until lightly charred.

Mushrooms: For Portabellos brush with olive oil. Grill 6-7 minutes a side. or till lightly charred.

Okra: Brush with oil. Put 4-5 on each skewer. Grill 5 minutes a side. Make extras, cut up and mix in rice with corn.

Onion: Cut 1/4 inch thick, brush with oil. Grill 5-6 minutes a side. For variety use Red, Sweet (Vidala, Walla Walla), and Spainish. A great taste addition chopped in a green salad. Try this; cut grilled slices in half, mix with chopped tomatoes in wine vinegar and oil.

Potatoes: Boil Red New Potatoes til almost tender (about 15 minutes, depending upon size). Drain. When cool enough to handle, skewer them, and brush with oil. Salt and pepper them if you want. Grill til tender.

Rice Dressing Salad

4 cups chicken broth, divided 1 1/2 cups long grained rice 2 cups chopped onion 2 cups chopped celery 1/2 pound mushrooms, sliced 2 tablespoons fresh parsley, minced 1 1/2 to 2 teaspoons poultry seasoning 1/4 teaspoon dried thyme

Grease a 9x13 baking dish. Heat oven to 350 F. In a saucepan, bring 3 1/2 cups broth and rice to a boil. Reduce heat and simmer 20 minutes, or until done. Meanwhile in a skillet, saute onion and celery until tender. Stir in mushrooms, parsley, poultry seasoning, thyme, salt and pepper, and remaining broth. Pour mixture into prepared baking dish. Bake dressing at 350 F for 30 minutes. Got a big crowd to cook for? When done baking put the finished Rice in a bowl and make a second batch!

Serving suggestions: Cook 10-12 ounces peas or add cooked cut, up broccoli flowerettes. Cut up 2 to 3 tomatoes. Mix both with the cook rice dressing and serve chilled as a salad with barbecue. This can be done the day before. While your main dish is grilling take out of the refrigerator to take some of the chill off.

Triffle

Lady fingers, stale Génoise or sponge cake 1 cup Oloroso sherry 8 egg yolks 1 1/2 cups milk (NOT low fat or skim!) 1/2 cup sugar 1/4 teaspoon nutmeg or 1/4 teaspoon vanilla extract 1 cup whipping cream

Line a decorative clear glassserving bowl with the lady fingers or cake and pour over them the sherry. The cake should be moistened but not soaked. Add more sherry if necessary. Chill in the refrigerator. Make a custard by blending the egg yolks, milk, sugar, nutmeg/vanilla and cooking in the top of a double boiler over hot (not boiling) water, stirring constantly. As soon as the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool. Do not overcook or it will curdle. Pour the cooled custard over the cake and refrigerate until firm. To serve, cover top with a layer of whipped cream and decorate with cherries, blackberries, strawberries or a combination of. Serve well chilled. Serves 6 to 8.

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Need a novel kid's dessert for a picnic!?!

Dirt?!? 1/4 cup butter or margarine, softened 1 8 ounce pkg. cream cheese, softened 3 1/2 cup milk 2 3 1/2 ounce each pkgs. instant French vanilla pudding 1 12 ounce container whipped topping, thawed 1 20 ounce package Oreo cookies, crushed gummy worms 8-inch plastic flower pot (unused) garden trowel (unused) aluminum foil

The night or day before serving, cream butter and cream cheese. In another bowl, mix milk, pudding and whipped topping. Combine the mixtures. Put a small piece of foil over the bottom of the flower pot to cover the holes. Put one third of the cookie crumbs in the flower pot. Next add one half of the filling mixture. Finish the layers with crumbs, filling and top with crumbs. Refrigerate overnight. Before serving add gummy worms to top of dessert. Use the trowel as the serving utensil.

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Peach Ice Cream With Vanilla Peaches

Ice Cream: 1 1/2 pounds peaches, peeled, pitted, sliced; peels and pits reserved 2 tablespoons fresh lemon juice 2 cups whipping cream 1 cup milk (do not use low-fat or nonfat) 1 1-inch piece vanilla bean, split lengthwise or 1/4 teaspoon pure vanilla extract

4 large egg yolks 3/4 cup sugar 1/2 cup light corn syrup

Peaches: 1 2-inch piece vanilla bean, split lengthwise 1/4 cup dry white wine 3 tablespoons sugar 4 peaches, peeled, pitted, sliced

For ice cream: Place peach slices in large bowl; add lemon juice and toss gently. Set aside. Combine peach peels, pits, cream, milk and vanilla bean in heavy large saucepan and bring to simmer. Reduce heat to very low and barely simmer 20 minutes.

Strain cream mixture into heavy medium saucepan. Whisk yolks and sugar in medium bowl to blend. Gradually whisk in hot cream. Return mixture to same saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Mix in corn syrup. Chill custard until cold.

Puree peach slices in processor. Add 1 cup custard; blend until smooth. Whisk into remaining custard. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.)

For peaches: Scrape seeds from vanilla bean into heavy small saucepan; add bean or extract. Add wine and sugar and stir over low heat until sugar dissolves. Increase heat and bring to boil Pour syrup into medium bowl. Refrigerate until cold. Add peaches to syrup and toss to coat. Serve ice cream with peaches. Serves 8

======>>><<<=======>>> Today's Food Trivia <<<=======>>><<<=======

By the 18th century, apple pie had become so popular a dessert in America that Yale College served it every night at supper, and did so for more than a century.

========>>><<<=======>>>Today's Cooking Tip<<<=======>>><<<======= Use two sets of measuring cups and spoons so you can measure consecutive ingredients without washing or wiping them out repeatedly.

Lemon Meringue Bread Pudding

2 cups milk, scalded 1/2 cup sugar grated rind of 1 lemon 2 Tbs. fresh lemon juice 1 cup bread crumbs ( stale 1/2 cup raisins bread rolled into fine crumbs) 1/2 cup sugar 3 egg yolks, well beaten 3 egg whites, beaten stiff 1 Tbs. butter

Pour milk and butter over bread crumbs. Cool. Mix egg yolks, 1/2 cup sugar, lemon rind, and raisins together. Add to bread mixture, and pour into a buttered baking dish, 6 by 10 by 2 inches, or into a 1 1/2 qt. round casserole. Bake in a moderate oven 350* for 50 min. Beat 1/2 cup sugar into egg whites gradually. Fold in lemon juice. Pile lightly on pudding. Bake for about 15 min or until delicately browned (350*) Serves 6.

-------------------->>>>>> Did Ya Know? <<<<<<<--------------------

The potato was not known in Europe until the 17th century, when it was introduced by returning Spanish Conquistadors.

-------------------------------------------------------------------------------- Zucchini Ripiene al Prosciutto - Stuffed Zucchini

6 medium zucchini 3 eggs 5 to 6 tablespoons dry breadcrumbs 3 tablespoons freshly grated Parmesan 1 tablespoon butter, melted 6 ounces Prosciutto, cut into strips Salt and pepper 2 tablespoons olive oil

Steam the whole zucchini for approximately 8 minutes, or until tender. Let cool. Remove ends and cut zucchini in half. Using a melon baller, scoop out center of the 12 zucchini boats. Reserve zucchini for another purpose. Preheat oven to 350 degrees F. In a small bowl, beat the eggs. Stir in the breadcrumbs, cheese, butter, and ham. Mix well. Transfer mixture to a small skillet and cook until no liquid remains. Season with salt and pepper. Fill zucchini boats with mixture. Pour the olive oil, plus 2 tablespoons water into a large baking dish. Bake for 20 minutes. Serve as side dish, or first course.

Do Not let the length of the directions lead you to believe there is a lot of work involved. This is a wonderful recipe for a special night. Marcella is like a teaching grandmother (Nona), never leaving the smallest thing no.

Roasted Pork Tenderloin Wild Boar-Style with Shiitake Mushrooms Recipe Courtesy of Marcella Hazan This recipe is not in any of her cook books.

2 pounds pork tenderloin, cut into 2 pieces 1/4 cup extra virgin olive oil 1 cup very thinly sliced onion 3 large garlic cloves, peeled and lightly mashed with the flat side of a knife blade 4 or 5 whole bay leaves 1/2 cup finely cut celery, both stalk and leaves 1 tablespoon fresh Rosemary leaves or 1/2 tablespoon dried Rosemary, chopped 1 cup red wine (juicy, fruity wine) 1 pound fresh shiitake mushrooms 1 tablespoon butter

In a deep rectangular or oval dish that can contain the meat and all the ther ingredients except for the mushrooms, combine the pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade.

The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter.

Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices.

Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels.

In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter.

Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved.

While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender.

When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side.

Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once.

Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated. 4 to 6 servings

This is much simpler to make the length of the recipe indicates. I made this the first Saturday in May. It was the most tender Pork Loin Roast I have ever eaten. We served this with fresh asparagus sprinkled with fresh lemon juice and buttered-parsley carrots. As Lori says, everyone had a "Happy Tummy!" IMHO portabello mushrooms would work fine, at a lower price.

If you can get King Arthur flour use it. Your cobblers and cakes will automatically come out better. Lori uses an 8 inch diameter casserole for this.

Peach Cobbler

4 large peachs, peeled, pitted and sliced 1/2 cup unsalted butter 1 cup all purpose flour (King Arthur or Pillsbury unbleached all purpose) 1 cup sugar 1 cup whole milk pinch salt

Preheat oven to 350 F. Melt butter in shallow 2 quart casserole. Mix dry ingredients in a bowl. Slowly add mix and stir until blended.Pour batter over melted butter, Do Not stir! Put the peace slices on top of the batter, Do Not stir! Bake 40 to 50 minutes, until golden and crisp. Remove and place on cooling rack.

========>>><<<=======>>> Today's Food Fact <<<=======>>><<<=======

One pint of strawberries (from 12 to 36 berries depending on size) yields 3-1/2 cups of whole, 2-1/2 cups sliced and 1-2/3 cups pureed fruit.

========>>><<<=======>>>Today's Cooking Tip<<<=======>>><<<======= Cutting corn on the cob Cut large ears in half and standing the half ends on the cut surfaces, cut off the kernels.

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New England Shrimp Cocktail

1 quart boiling water 2 bay leaves 1 tablespoon Kosher salt 1 pound shrimp, 20 to 30 count, peeled and deviened, shells reserved

When you put the water in the pot add the bay leaves and reserved shrimp shells. When at a full boil add the salt, lower heat, cover and simmer 20 minutes. Scoop out all the shells. Bring back to a full boil and turn heat off, stir in shrimp, and cover. Let stand 5-6 minutes (until shrimp are pink). Drain shrimp, reserving liquid to make a bisque (below). Put shrimp in ice-water to stop cooking, then drain again. Serves 4 Suggestion. Buy frozen shrimp. Shrimp in a display case have already been frozen and thawed at least one day, equaling less flavor. If you buy from the display case, smell the shrimp. If they smell of the sea they're fresh, if not buy at your risk. IMNHO: Buy shrimp in the shell only. And cook them yourself the right way. You're spending a lot of money. The second best way to boil shrimp is in the shell, then peel and devine them. Okay, I'll shut up now, and give you the Cocktail Sauce recipe.

Cocktail Sauce

3/4 cup ketchup 3 tablespoons prepared horseradish 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon chili pepper Juice of 1 small lemon. pinch of cayenne pepper

Stir together in a small bowl; adjust seasonings as necessary.

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Real New England Bisque

3 cups of saved shrimp cooking liquid 1 cup white wine 1/2 cup dry Sherry 2 tablespoons olive oil 2 tablespoons butter 1 cup chopped onion 2 cloves of garlic, peeled and lightly crushed 1 cup carotts, peeled and chopped 1 cup chopped celery 1 teaspoon fresh thyme, minced or 1/4 teaspoon dried, crushed 1 tablespoon black peppercorns (Do not use ground pepper!) 1/4 cup all-purpose flour 3 cups tomato, chopped 3 cups water 1 teaspoon parsley, chopped 1 cup of heavey cream 1/2 pound of lobster, shrimp or crab meat (optional) Fresh parsley for garnish

Heat the oil and butter in a large skillet and add the onions through the black peppercorns. Cover and cook over low heat 15 minutes. Do Not let the vegetables brown. Sprinkle with the flour. Stir for 2 minutes over medium heat. Add 1/3 cup of the Sherry, the rest is used later. Add the wine, through the parlsey. Gently simmer, covered for 20 minutes. Remove from heat and then pour into a colander set over a large bowl. If you added lobster, shrimp or crab meat to the Bisque, take out and add to the liquid. Place the Bisque in batches in a food processer and puree. Reheat the Bisque. Add the remaining Sherry and the cream. Laddle in to bowls and garnish with a little parsley. Enjoy the Best Bisque of your life!

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New England Clam Chowder.

4 6.5-ounce cans minced clams, juice reserved (Doxxse is the best IMNHO) 2 7-ounce bottles clam juice 1 large Spainish onion, chopped 1 large celery stalk, chopped finely 3 pounds potatoes, peeled and cut into 1/4" cubes 1/4 teaspoon dried thyme, crushed 1 1/2 teaspoons dried parsley 1 bay leaf 1/4 salt pork, sliced 3 tablespoons butter 3 tablespoons flour 2 cups milk 1 cup heavy cream 1/8 teaspoon white pepper

In a cup, mix the flour with enough milk to make a thin-smooth paste. In a heavy sauce pan over medium heat, render the salt pork slices. Remove from heat and discard renderings. Return to heat and melt the butter. Add the celery, onion and saute 3 minutes. Add all the clam juice, stirring and cooking for 4 to 5 minutes. Next, while stirring, add the paste. When mixed and smooth, add the heavy cream, the rest of the milk, and all seasonings and potatoes. Continue cooking and stirring ocassionally til chowder begans to lightly bubble. Add the clams and lower heat to a gentle simmer. Simmer for 15 minutes, stirring ocassionally. Take off heat and remove bay leaf. Serve with oyster crackers. Serves 8. Left over chowder freezes well.

========>>><<<=======>>>Today's Cooking Tip<<<=======>>><<<======= Easy Jar Opening. Put a thick rubber band around the lid for a better grip.

---------------->>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<------------------ Savory Mushrooms

1 pound fresh mushrooms 3 Tlb. butter 1 tsp.vegt oil 1/4 cup finely chopped green onions 2 cloves garlic, minced 2 Tlb.dry white wine 1 tsp. chopped fresh thyme leaves 1/2 tsp salt 1/2 tsp. ground black pepper 4 ounces cream cheese, softened 1 pkg ( 12 ounces ) wonton wrappers vegetable oil

Process mushrooms in a food processor until finely chopped. Melt butter with 1 Tlb. oil in a large skillet over med heat. Add mushrooms, green onions, and garlic, saute about 20 min. or until liquid from mushrooms evaporates. Stirring constantly, add wine and cook until liquid evaporates. Stir in thyme, salt, and pepper. Remove from heat and add cream cheese, stir until melted. Place 1 tsp. mixture on lower half of each wonton wrapper over filling and roll. Press edges to seal. Place, seam side down, on baking sheet. Cover and refrigeratae until ready to serve. To serve, deep fry appetizers in hot oil until browned, about 1 to 2 min. Drain on paper towels. Serve warm. Makes about 4 doz.

This is a great make-ahead appetizer.

-------------------->>>>>> Did Ya Know? <<<<<<<--------------------

The United States Department of Agriculture reports that the average American eats eight and a half pounds of pickles a years. Dill pickles are twice as popular as sweet.

-------------------------------------------------------------------------------- Glazed Grilled Trout

6 Trout (8 to 10 oz. each), dressed 1/2 cup Teriyaki baste & glaze 4 teaspoon Fresh lime juice 1 tablespoon Finely chopped dill weed, fresh Non-stick cooking spray 3 Limes; cut into wedges Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients; brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste & glaze mixture; serve with lime wedges. (Or, broil trout on rack of broiler pan 5 minutes on each side, brushing occasionally with baste & glaze mixture.)

Grilled Snapper With An Herb Salad

1 Whole Fish, Such As Snapper, Bream, Sea Bass, Porgy 3 tablespoons extra-virgin olive oil divided plus extra for garnish 1/4 cup fresh basil leaves 1/4 cup fresh mint leaves 1/4 cup fresh fennel fronds 1 cup fresh spinach leaves, torn 1/4 cup fresh parsley leaves Juice and zest of 1 lemon

Preheat grill.

Clean and gut fish, remove top and bottom fins, scale and remove gills. Brush with 1 tablespoon olive oil and place on grill and cook until done, about 20 to 25 minutes, turning once.

Meanwhile, toss herbs in a mixing bowl. Add 2 tablespoons olive oil, lemon zest and juice and salt and pepper to taste. Toss and set aside.

When fish is done, remove to serving platter, garnish with herb salad and serve with oil and lemon juice. Yield: 4 servings

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fresh fruit salad.

1 Pineapple 1 Macintosh apple, peeled and cored 1 Bartlett pear, peeled and cored 1 Peach, pitted and peeled 1 firm banana, peeled and sliced 1/2 cup seedless grapes 4 tablespoons lemon juice 1 teaspoon sugar 4 or 5 drops Balsamic vinegar (a little goes a long way!)

To remove the Crown, grab the crown in one hand and the pineapple in the other. Twist the crown one way, pineapple other way. Remove rind and slice into bite size pieces. Slice the apple, pear and peach into bite size pieces. Put all fruit into serving bowl. In a cup mix lemon juice, sugar and Balsamic vinegar thoroughly. Pour over fruit and gently blend. Cover and refrigerate 1/2 hour. Take out, blend, recover and refrigerate 1/2 hour longer. When you are ready to serve, gently mix again.

Balsamic vinegar: "The label must carry, in full the offically established appellation, which reads: Aceto Balsamico Tradisionale di Modena. All other so-called balsamic vinegars are ordinary commercial wine vinegar "Aceto Balsamico di Modena" flavored with sugar or carmel, bearing no resemblance to the traditional product...In a salad it is sufficient to use just a "few drops" of it to the basic dressing of olive oil and pure wine vinegar..." Marcella Hazan, Essentials of Classic Italian Cooking. a 300ml (10 oz.) bottle should last you 1 to 2 years.

--- Saturday: Grilled Vegetables and Rice Dressing Salad ---

Today's Cooking Tip Form patties for burgers in a flash by shaping ground meat into a log and partially freezing it. Then cut the meat into slices of preferred thickness.

Cowboy Beans

(Makes 10 Cups) Wash, Boil, then Soak for 4 hours: 4 cups assorted dry beans (pinto, lima, pea, and red beans) Saute in 2 tablespoons Vegetable Oil: 1 lb. lean pork, cut into chunks. Add, Cook until Caramelized: 1 large onion, sliced 2 dried ancho peppers, stemmed, seeded, and sliced 3 cloves garlic, smashed Deglaze Pan with: 1/2 cup chicken broth Stir in: 3-1/2 cups chicken broth 1-1/2 cups canned crushed tomatoes 1 cup brown sugar 2 tble Worcestershire sauce 1 tble yellow mustard 1 tsp dry mustard Bake 2 Hours, Add: 3/4 cup white vinegar Uncover and Bake 1 More Hour.

Did Ya Know?

The nutritional value of squash and pumpkin seeds improves with age. These seeds are among the few foods that increase in nutritional value as they decompose.

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Crab-Stuffed Mushrooms

Serves: 8 20 to 24 large fresh mushrooms (about 1 pound) 1 cup commercial Italian salad dressing 3/4 cup soft breadcrumbs, divided 1 (6-ounce) can crabmeat, drained and flaked 2 eggs, beaten 1/4 cup mayonnaise 1/4 cup minced onion 1 teaspoon lemon juice

Clean mushrooms with damp paper towels. Remove stems, and reserve for other uses. Combine mushroom caps and Italian dressing; cover and refrigerate 1 to 2 hours. Drain well. Combine 1/2 cup breadcrumbs and remaining ingredients; stir well. Spoon crabmeat mixture into mushroom caps, and sprinkle with remaining 1/4 cup breadcrumbs. Place in an large baking dish; bake at 375 degrees for 15 minutes. Yield: about 2 dozen.

MICROWAVE DIRECTIONS: Clean mushrooms with damp paper towels. Remove stems, and reserve for other uses. Combine mushroom caps and Italian dressing; cover and refrigerate 1 to 2 hours. Drain well. Combine 1/2 cup breadcrumbs and remaining ingredients; stir well. Spoon crabmeat mixture into mushroom caps, and sprinkle with remaining 1/4 cup breadcrumbs. Arrange 10 to 12 stuffed mushrooms at a time on a glass pizza plate. Microwave at HIGH for 2 to 4 minutes or until hot. ******************************

Drunken Shallot Shrimp

Serves: 2 1 lb. fresh shrimp, steamed until just pink, deveined, and peeled 3/4 cup Calvert's Cedar Street shallot vermouth vinaigrette 1 tbs. Calvert's Cedar Street basil mustard

Toss the three ingredients together and chill. Serve over salad greens of your choice with additional vegetables to garnish or as an appetizer. Serves 2 as an entree, or 4 as an appetizer. ******************************

Glazed Onion Rings

4 to 5 large onions, white or bermuda onions 2 tablespoons butter or margarine 2 tablespoons vinegar 2 tablespoons brown sugar 1 teaspoon curry powder 2 tablespoons chopped parsley salt, black pepper and paprika sliced red chile for garnish, optional

1. Peel onions and cut into even thin slices. 2. Heat butter in large skillet. 3. Add onions and toss for a few minutes until coated with butter. DO NOT BROWN. 4. Add vinegar, brown sugar and curry powder. Stir to blend well. Add parsley. 5. Cook onions for about 5 minutes, covered until almost tender crisp. 6. Remove cover. 7. Cook onions for 2 to 3 more minutes until glazed. 8. Season with salt, black pepper and paprika. Add chili, if used. 9. Serve onions hot as a side dish or cool as an appetizer. Or use onions as a topping for green or potato salads. Makes 4 servings. ******************************

Blueberry Salad

2 small pkg. black cherry gelatin .1 /2 cups boiling water .1 large can crushed pineapples .1 can blueberries w/ syrup

-Dissolve pkgs. black cherry gelatin in 1 1/2 cups boiling water. -Pour in large can crushed pineapple & 1 can blueberries w/syrup. -Refrigerate until firm.

Topping: .1 8-oz. cream cheese .1/2 cup sugar .1 cup sour cream .1 tsp. cream

-Mix & pour over gelatin. ******************************

BLACK BEAN SOUP

1 cup dry black beans 6 cups water 2 cups chicken broth 2 cups water 1 cup chopped onion (1 large) 1 cup chopped celery (2 stalks) 4 cloves garlic, minced 1 teaspoon ground coriander 1/4 teaspoon salt 1/8 to 1/4 teaspoon ground red pepper 8 ounces fully cooked smoked turkey sausage or Polish sausage, chopped 3 tablespoons dry sherry (opt.) Dairy sour cream or shredded Monterey Jack cheese (opt) snipped fresh parsley (opt)

Rinse beans. In a large saucepan or pot combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. In the same pan combine beans, chicken broth, the 2 cups of water, onion, celery, garlic, coriander, salt, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or till beans are tender. If desired, mash beans slightly. Stir in sausage and, if desired, dry sherry. Cook 2 to 3 minutes more or till heated through. If desired, garnish with sour cream or shredded cheese and parsley. Makes about 8 cups (6 main- dish servings)

Crockery-cooker directions: Prepare beans as directed above in step 1. In a 3 1/2 or 4 quart electric crockery cooker combine chicken broth, the 2 cups of water, onion, celery, garlic, coriander, salt and ground red pepper. Stir in beans. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in sausage and, if desired, dry sherry. Cover and cook on high-heat setting about 30 minutes more or till heated through. Soup with Sausage shortcut: Prepare as above, except omit dry black beans and the 6 cups soaking water. Decrease chicken broth to 1 1/2 cups. Rinse and drain two 15-ounce cans black beans. Add to saucepan with broth, the 2 cups water, vegetables, and seasonings. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till vegetables are tender. Makes about 6 cups. ******************************

Cathy's Three Bean Salad

16 ounce can green beans -- drained 16 ounce can wax beans -- drained 15 1/2 ounce can kidney beans -- drained 1 red or green bell pepper 1 medium onion -- red is nice -MARINADE- 3/4 cup sugar 1 tablespoon salt 1/2 teaspoon pepper -- coarse ground 3/4 cup oil 2/3 cup white vinegar or garlic wine vinegar

Drain beans. Slice pepper into strips. Slice onion thinly. Combine beans, pepper and onion. Mix all marinade ingredients well. Pour over vegetables and stir well. Marinate several hours or overnight in refrigerator. Can throw in a rib of celery, diced. Adds a nice crunch. ******************************

CHICKEN BREASTS WITH BLUEBERRIES

2 tbs butter or margarine 2 whole chicken breasts (about 2 lb) cut in half, skinned if desired 1/3 cup peach or apricot jam 3 tbs Dijon mustard 1/3 cup frozen, unsweetened blueberries 1/3 cup white wine vinegar

In a 10-inch frying pan over medium-high heat, melt butter. Add chicken, meat side down; cook until brown, about 4 minutes, then turn chicken over. Meanwhile, mix jam and mustard, mashing pieces of fruit. Spread jam mixture over meaty side of breasts; sprinkle with blueberries. Turn heat to medium-low and cook, covered, until breasts are no longer pink in center (cut to test), about 15 minutes. With a slotted spoon, lift chicken and blueberries to a platter; keep warm. Add vinegar to pan; scrape brown bits free. Boil on high heat until liquid, including juices drained from chicken platter, is reduced by 1/3 and thickened. Pour sauce over chicken. Serves 4. ******************************

HONEY MUSTARD BBQ SAUCE

1 jumbo pkg. chicken parts, salted 6 Tbsp. butter or margarine 2 cloves garlic, minced 1 (8 oz.) jar Dijon mustard or spicy brown mustard 1/2 c. apple cider vinegar 1/3 c. honey 1/2 tsp. Tabasco sauce

Sprinkle chicken generously with salt. Let stand about 30 minutes while coals heat up. In saucepan cook butter and garlic for 5 minutes over low heat, stirring frequently. Stir in mustard, vinegar, honey and Tabasco sauce. Cook over low heat. Baste on chicken last 10 to 15 minutes of cooking time. ******************************

Susanna Cochran Graham's Barbecued Pork Chops

6 medium pork chops 1 Tbs (15 ml) oil or butter 1/2 cup (125 ml) brown sugar 1/4 cup (60 ml) vinegar 1 14+1/2 oz (411 g) can tomatoes 1 tsp (5 ml) allspice 4 whole cloves Salt and freshly ground black pepper to taste

Brown the pork chops in the oil or butter and place in a single layer in a baking dish. Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops. Bake in a preheated 350F (180C) oven for 45 minutes to 1 hour. Serves 4 to 6. ******************************

Cheesy Mashed Potatoes

Prep time: 30 min 1 (1 lb 4 oz) pkg (3 c) refrigerated 2 tbsp thinly sliced green onions mashed potatoes or 3 c prepared 1/3 C skim milk instant mashed potatoes 1/2 tsp salt 1/4 tsp white pepper 1/8 tsp nutmeg 2 oz (1/2 c) shredded Edam cheese

Heat oven to 400F. Spray 1 1/2-quart casserole or 8-inch square (2-quart) baking dish with non-stick cooking spray. In large bowl, combine mashed potatoes, onions, milk, salt, pepper, nutmeg, & 1/4 C of cheese; mix well. Lightly spoon into sprayed casserole. Sprinkle with remaining 1/4 c cheese. Bake at 400F for 15-20 min. or until potatoes are thoroughly heated & cheese is melted. 6 (1/2 C) servings. ******************************

(Jafjam) Cheesy Mediterranean Artichoke Pasta

Prep Time:15 mins. Ready In:20 mins. 8 oz. penne pasta, cooked, drained 1 can (14-1/2 oz.) diced tomatoes, drained 1 can (14 oz.) artichoke hearts, drained, quartered 1 can (2-1/4 oz.) California sliced pitted ripe olives 1/4 cup COLAVITA Extra Virgin Olive Oil 1/4 cup (1 oz.) DI GIORNO 100% Shredded Parmesan or Romano Cheese TOSS hot pasta with remaining ingredients. Heat 5 minutes or until thoroughly heated. Serve immediately. ******************************

(GREYLOVR) Confetti Rice

1 cup rice 1 1/3 cups water or broth 1 tsp salt 1 tsp garlic powder 1 cup cut carrots,very thin 2 inch long strips 1/2 cup chopped red onion 1 cup cut zucchini, 1/4 inch squares 1/2 cup frozen corn kernels 1/2 cup diced red bell pepper 1/2 cup cup frozen peas 2 tbsp chopped parsley 1 tbsp thyme or marjoram

Place rice, water, salt, and garlic powder in a pot with a tight-fitting lid. Bring to a boil, then lower heat to simmer. After 10 minutes add carrots and onion. Steam another 5 minutes, then add remaining vegetables. Remove from heat, leaving lid on another 5 minutes. Fluff rice and distribute veggies throughout rice. Sprinkle with herbs and serve. ****************************** **

-------------------------------------------------------------------------------- Subject: (no subject) Date: Fri, 5 Mar 1999 23:56:40 EST

Pineapple Smokies

1 cup packed brown sugar 3 T. all purpose flour 2 t. ground mustard 1 cup pineapple juice 1/2 cup vinegar 1 1/2 t. soy sauce 2 pounds mini smoked sausages

In a large saucepan,combine sugar,flour and mustard.Gradually stir in pineapple juice,vinegar and soy sauce. Bring to a boil over medium heat,stirring occasionally. Boil for 2 minutes,stirring constantly. Add sausages;stir to coat. Cook for 5 minutes or until heated through. Serve warm. ******************************

Bacon Cheese Appetizers

8 slices bacon, cut in half 1/2 pound cheddar cheese, s harp dash cayenne pepper 8 cherry tomatoes, halved

1. Slice bacon in half. 2. Cut cheddar cheese in small even cubes. 3. Sprinkle cheese cubes with a dash of caynne pepper. 4. Wrap bacon slices around each cheese cube. Fasten with wooden picks. 5. Place on a baking sheet or in an ovenproof glass dish. 6. Broil for about 5 minutes, turning over after about 3 minutes or until cheese starts to melt and bacon is cooked to your liking. Garnish with cherry tomatoes. 7. Serve as an appetizer with celery or carrot sticks or tortilla or other chips. Makes 4 servings.

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Cheese Pies

Ingredients: 1 lb. feta cheese 3 eggs, beaten 1 Tbsp. olive oil 1 Tbsp. chopped parsley 1/2 lb. butter, melted - not hot 1 lb. pkg. philo dough

Preparation Instructions: Mix the ingredients for the filling. Open the philo sheets on your counter and work quickly. Place a sheet of dough on the counter and quickly brush it with some melted butter. Place another sheet on top of it and brush with a little more butter. Place 2 tablespoons of filling onto the dough sheet and roll it up in the dough. Use wide rolls rather than narrow ones. After two rolls, fold one side to the center, thus giving you a neat package. Continue rolling and place the package, seam side down on an oiled baking sheet. Brush the top with more butter and continue with the next one. Bake at 400 for 25 to 30 minutes, or until they are golden brown.

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Bacon-Avocado Potato Salad

6 medium boiling potatoes 2 avocados -- cubed 8 slices bacon 1/2 cup chopped onions -- chopped 1 tablespoon fresh lime juice 1/2 cup white wine 1/4 cup cider vinegar salt black pepper paprika 1/4 teaspoon mustard powder 2 tablespoons fresh parsley -- chopped 1 tablespoon fresh cilantro -- chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

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Basic Stew (Microwave)

8 ounces sirloin steak, trimmed -- 3/4 to 1-inch thick 1/2 cup V-8® vegetable juice 1 cup fat-free beef broth 1 cup water 1 whole bay leaf -- small 2 teaspoons Worcestershire sauce -- (or less) 1/4 teaspoon dried basil -- leaves 10 ounces potatoes -- diced 1 cup carrots -- sliced 1/2 cup celery -- sliced 1 medium onion -- cut into 1/8th 1/2 cup celery -- sliced 1/2 cup green beans 1/2 cup corn, frozen 1/2 cup peas, frozen 2 tablespoons flour, all-purpose 1/4 cup water

Baking Dish Deep 1-1/2 quart casserole. Time on HIGH 10 minutes. Time at MEDIUM LOW 50-60 Minutes. Standing time 10 minutes. Time on HIGH for Gravy 3 minutes. In a casserole combine meat, juice, broth, water, bay leaf, Worcestershire sauce and basil. Add vegetables, except peas and corn. Mix well, making sure meat is covered by liquid. Cover and Microwave at full power (HIGH) for 10 minutes. Microwave at (MEDIUM LOW) for 50 to 60 minutes or until meat and vegetables are tender, stirring once. Add frozen peas and corn microwave for 10 minutes before end of cooking. Stir after 30 minutes. To make gravy mix 2 tablespoon all purpose flour in a jar with 1/4 cup cold water, shake to make sure no lumps, stir into stew. Microwave uncovered at full power on HIGH until thickened and bubbly for 3 minutes, stir after each minutes. NOTES : W.W. Points = 7

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Chuckwagon BBQ Chili

2 pounds round steak -- cut into 1/2" cubes 2 tablespoons vegetable oil 1 cup chopped onions 1 cup chopped celery 1 cup chopped green bell pepper 3 cloves garlic -- minced 1 16 oz. can whole tomatoes -- undrained 1 12 oz. can beer 1 cup barbecue sauce 2 tablespoons chili powder 1 teaspoon dried oregano -- crumbled 1 teaspoon salt 1/2 teaspoon pepper 2 15 oz. cans red kidney beans -- rinsed and drained

In a large soup kettle or Dutch oven over medium-high heat, brown beef in oil. Add onion, celery, green bell pepper, and garlic; cook until soft. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.

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Baked Shrimp 8 large Cleaned Shrimp 4 tbs. Lemon Juice 1/2 cup Butter 1/2 cup Chopped Parsley 3 Cloves Minced Garlic 1 cup Bread Crumbs 2 tsp. Paprika

Butterfly shrimp but don't cut all the way. Spread and flatten. Place shrimps in individual baking dishes. Sprinkle with portion of lemon juice. Combine butter, 5 tbs. parsley and garlic in a bowl. Place some of the mixture on each shrimp. Combine crumbs, remaining parsley and paprika and place some on each shrimp. Bake at 400°F for 15 minutes. Garnish with lemon wedges.

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Balsamic Chicken

Serves: 4 Work Time: 10 minutes Total Time: 25 minutes 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 4 teaspoons olive oil, divided 4 skinless, boneless chicken breast halves (1 to 1 1/2 lbs.) 1 garlic clove, crushed in garlic press 1 can (14 1/2 oz.) chicken broth

1. Combine balsamic vinegar, mustard, and 2 teaspoons olive oil in large plastic food storage bag. Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing; marinate 15 minutes. 2. Heat remaining 2 teaspoons olive oil in large nonstick skillet. Add garlic and cook 30 seconds. Add chicken broth and bring to a boil; boil until reduced by half. 3. Remove chicken from bag, saving marinade. Grill 6 minutes per side, or until cooked through. While chicken is grilling, bring sauce back to boiling and stir marinade into sauce; boil 2 minutes. Serve chicken with sauce. Per serving: 215 calories (29 percent from fat); 7 g fat.

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TURKEY BREAST W/ BASIL SAUCE

1 1/4 LB skinless, boneless 2 tbsp vegetable oil turkey breast 2 tbsp chopped dry French Shallots 1 tsp. chopped garlic 1/2 C dry white wine (optional) 1 C tomatoes, crushed 1 C canned brown sauce 1/4 C chopped fresh basil Salt & pepper

Cut turkey breast crosswise in 4 equal pieces. Heat oil in a large skillet & brown turkey pieces 2 min on each side. Add shallots & cook until slightly softened. Add garlic. Stir in white wine & cook 1 - 2 min. Add tomatoes & brown sauce. Let simmer 12 - 15 min over med heat. Stir in basil & season to taste before serving. Serve w/ steamed potatoes to soak up the delicious sauce. 4 Servings

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Broccoli Cauliflower Casserole 1 can cream of celery or cream of chicken soup,undiluted 1 (8oz) jar process cheese spread 1 (10oz) package frozen chopped broccoli 1 (10oz) package frozen chopped cauliflower 1 (2.8oz)can french fried onions

In a bowl,combine soup and cheese. Add broccoli and cauliflower. Spoon into a greased 2 qt. baking dish. Top with onions. Bake,uncovered at 350 degrees for 25-30 minutes.

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Cauliflower Casserole

1 large head cauliflower(2 pounds),cut into florets 1/4 cup diced green pepper 1 (4.5oz)jar sliced mushrooms,drained 1/4 cup butter 1/3 cup all purpose flour 3/4 t. salt 2 cups milk 1(2oz)jar pimentos,drained 1 cup (4oz) shredded Swiss cheese,divided

Cook cauliflower in boiling,salted water until crisp tender. Place in a greased 8 inch square baking dish. In a saucepan,over medium heat,saute green pepper and mushrooms in butter until tender. Add flour and salt;stir to form a smooth paste. Gradually add milk;bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Remove from heat;add pimentos. Stir in 3/4 cup cheese until melted;pour over cauliflower. Cover and bake at 350 degrees for 20 minutes. Sprinkle with remaining cheese;return to oven,uncovered,for 10-15 minutes or until cheese is melted. serves 6-8

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Cheese-Filled Manicotti

1 package (8 oz) manicotti 1 container (15 oz) fat-free ricotta cheese 2 cups low fat shredded mozzarella cheese 1/2 cup grated fat-free or low-fat Parmesan cheese 2 oz egg substitute 1 tbsp. chopped parsley 1/4 tsp. salt 1/4 tsp. pepper 1/8 tsp. nutmeg 2 cups pasta sauce of your choice

Prepare pasta according to package directions; drain, rinse in cold water, and keep moist until ready for stuffing. While pasta cooks, mix ricotta cheese, 1-1/2 cups of the mozzarella cheese, 1/4 cup of Parmesan cheese, egg substitute, parsley, salt, pepper, and nutmeg. Spoon mixture into pasta, about 1/3 cup per shell. Spray 13-x-9-inch baking pan with Pam and arrange filled manicotti in single layer. Pour pasta sauce over shells. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake at 350° F. for fifteen minutes or until hot and bubbling with cheese melted

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<A HREF="http://www.hersheys.com/cookbook/chocolate/">Greatest Chocolate Recipes ... and More</A>

TAFFY APPLE DIP

1 stick butter or margarine 1/2 c. light corn syrup 3/4 c. brown sugar 1 can Eagle Brand milk Apple wedges - tart apples are best (like Granny Smith) Optional: peanuts chopped to dip apples in after the caramel

Boil 1-2 minutes the butter, sugar and syrup. Add the 1 can Eagle Brand milk; mix well. Dip apples and enjoy. Serves well in a crockpot to keep warm continually without scorching. For parties may need to double or triple recipe. Easy to store in jars in refrigerator. Excellent on vanilla ice cream also.

STREUSEL POUND CAKE - CROCKPOT

1 pkg. pound cake mix (16 oz.) size 1/4 c. packed brown sugar 1 tbsp. flour 1/4 c. finely chopped nuts 1 tsp. cinnamon

Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.

HOT SPICED FRUIT

8 apples, peeled and sliced 8 pears, peeled and sliced 1 lg. can pineapple chunks 1/2 c. raisins1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. nutmeg 2 pkgs. of sweet and low

Add: Simmer on low overnight in crockpot. Serve warm with Cool Whip or plain yogurt in equal amounts, and a pinch of nutmeg over it.

Tips!!!! Hide a basket in the living room or family room for quick toy pick-ups.

Consider using multiple compartment laundry hamper to make sorting quick and easy.

Instead of scrubbing dirty countertops, spray with cleaner and let stand for 10 minutes. The mess will come off easily.

To remove crayon from painted walls, scrub with a toothbrush and toothpaste.

For tough stains from a mechanic, soak grease stained clothes in hand cleaner (like go-jo). Let stand overnight. Launder as usual.

Instead of making many trips to pickup odds and ends, carry a laundry basket with you. ____________________________

EASY COFFEE CHEESE CAKE

2 8oz pkgs. crescent rolls (Pillsbury brand) 2 8oz. pkgs. cream cheese 1 cup sugar 1 egg yolk 1 tsp. vanilla

Directions: Roll out one of the tubes of crescent rolls and place in a 9x13 inch pan. Next mix all other ingredients in a mixer till smooth. Place the mixture in pan and then place the 2nd pkg. of crescent rolls, after rolling out, on top of the cheese mixture. Place in oven and bake for 30 minutes at 350 degrees. TOPPING Mix together: 1 cup powdered sugar 3 tsp. hot water and drizzle on top of cake when cake is cooled off. _______________________

FUDGE PEANUT BUTTER CANDY

1 can chocolate fudge icing 1 cup peanut butter 1 cup chopped nuts

Mix all ingredients together and roll into small balls. Roll in coconut or confectioner's sugar. Put in mini-paper cups. ______________

NO-COOK MARSHMALLOW FROSTING

1/4 tsp. salt 2 egg whites 1/4 cup sugar 1 tsp. vanilla 3/4 cup Red label Karo syrup

Add salt to egg whites and beat with mixer until mixture forms soft peaks. Gradually add sugar, 1 tsp. at a time, beating until smooth and glossy. Slowly add Karo beating thoroughly until firmly peaked. Fold in Vanilla. Tint with food coloring. Frosts 2 9" layers or 10" tube. _________________

STRAWBERRY FUDGE BALLS

1 8 oz. pkg. cream cheese, softened 3/4 cup vanilla wafer crumbs 1 6 oz. pkg. semisweet chocolate morsels, melted 1/4 cup strawberry preserves 1/2 cup almonds, toasted and finely chopped Beat cream cheese at medium speed with an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves; cover and chill 1 hour. Shape into 1-inch balls; roll in chopped almonds, and chill. Yield: 4 dozen. _____________________

LOWFAT CARAMEL APPLE PUDDING CAKE

1 (9oz) pkg. one layer yellow cake mix 1 tsp. apple pie spice 1/3 cup skim milk 1 medium apple, peeled, coarsely chopped 3/4 cup firmly packed brown sugar 1 1/2 cups very warm water

In medium bowl, combine cake mix, apple pie spice and milk; mix well. Stir in apple pieces. Spread evenly in a 9 inch square pan which has been sprayed with nonstick spray. In a small bowl, combine brown sugar and hot water, mix well. Pour evenly over cake batter. Bake at 350* for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Spoon warm cake and sauce into dishes. Serves 9 Nutrition per serving: Calories 177 - Fiber 0.4g - Total Fat 3.2g - Protein 1.6g - Saturated Fat 0.5g - Sodium 198mg - Monounsaturated Fat 1.3 g- Potassium 106 mg- Polyunsaturated Fat 1.2g - Cholesterol 0% g- Calories from Fat 15 - Carbs 36g _____________________

PINEAPPLE CAKE

1/2 c Reduced-calorie margarine Sugar substitute = 2 1/2 c sugar, divided 2 Eggs 1-1/2 c All- purpose flour 1 tsp. Baking powder 1/2 tsp. Baking soda 1/2 tsp. salt 1/2 c Milk 4 slices Unsweetened Pineapple, drained 1/2 c Unsweetened pineapple juice Vegetable cooking spray

Cream margarine and 2 tablespoons sugar substitute until light and fluffy. Add eggs, one at time, beating well at medium speed of an electric mixer. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2" pieces and gently fold into batter. Spoon batter into a 6-cup Bundt pan or heavy ring mold coated with cooking spray. Bake at 350F 45 to 50 minutes or until wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring until sugar substitute dissolves. Remove cake from oven and immediately pour juice cake from pan and cool completely on a wire rack. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE Nutrition: CAL=129; CHO= 46mg; CARb=17gm; PRO=3gm; FAT=5gm; SOD=341;

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RASPBERRY COCONUT DROPS

1/2 cup shortening 1/2 cup lightly packed brown sugar 1/3 cup granulated sugar 1 egg 1/4 cup water 3/4 tsp. almond extract 1-2/3 cups all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 cup flaked coconut 1/2 cup raspberry jam

Preheat oven to 400°F (200°C). Cream shortening, sugars, egg, water and extract together on medium speed of electric mixer until light and fluffy. Combine flour, baking soda and salt. Blend into creamed mixture with coconut. Mix well. Drop dough by tablespoonfuls onto ungreased baking sheet. Make small cavity in each cookie with floured finger. Place about 1/4 tsp. jam in cavity. Top with 1/2 tsp. dough. Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown.

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WASHINGTON CHERRY COOKIES

1-1/4 cups firmly packed brown sugar 3/4 cup Golden Crisco Shortening 2 tbsp. milk 1 tbsp. vanilla 1 egg 1-3/4 cups all-purpose flour 1 tsp. salt 3/4 tsp. baking soda 1 cup white Hershey's Chipets 1 cup coarsely chopped maraschino cherries, drained, rinsed and patted dry

1. Preheat oven to 375°F (190°C). Place sheets of foil on countertop for cooling cookies. 2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in white chocolate chips and cherries. 4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375°F (190°C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes: About 3 dozen cookies ________________________

FIVE LAYER BARS

3/4 cup (1-1/2 sticks) butter or margarine 1-3/4 cups graham cracker crumbs 1/4 cup HERSHEY'S Cocoa 2 tablespoons sugar 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1 cup (6-oz. pkg.) HERSHEY'S Semisweet Chocolate Chips 1 cup raisins, chopped dried apricots or miniature marshmallows 1 cup chopped nuts.

1. Heat oven to 350°F. Place butter in 13x9x2-inch baking pan. Heat in oven until melted; remove pan from oven. 2. Stir together crumbs, cocoa and sugar; sprinkle evenly over butter. Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolate chips and raisins. Sprinkle nuts on top; press down firmly. 3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature 6 to 8 hours. Cut into bars. About 36 bars. VARIATION: GOLDEN BARS: Substitute 1 cup REESE'S Peanut Butter Chips for chocolate chips. Sprinkle 1 cup golden raisins or chopped dried apricots over chips. Proceed as above.

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TAFFY APPLE DIP

1 stick butter or margarine 1/2 c. light corn syrup 3/4 c. brown sugar 1 can Eagle Brand milk Apple wedges - tart apples are best (like Granny Smith) Optional: peanuts chopped to dip apples in after the caramel

Boil 1-2 minutes the butter, sugar and syrup. Add the 1 can Eagle Brand milk; mix well. Dip apples and enjoy. Serves well in a crockpot to keep warm continually without scorching. For parties may need to double or triple recipe. Easy to store in jars in refrigerator. Excellent on vanilla ice cream also.

STREUSEL POUND CAKE - CROCKPOT

1 pkg. pound cake mix (16 oz.) size 1/4 c. packed brown sugar 1 tbsp. flour 1/4 c. finely chopped nuts 1 tsp. cinnamon

Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.

HOT SPICED FRUIT

8 apples, peeled and sliced 8 pears, peeled and sliced 1 lg. can pineapple chunks 1/2 c. raisins1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. nutmeg 2 pkgs. of sweet and low

Add: Simmer on low overnight in crockpot. Serve warm with Cool Whip or plain yogurt in equal amounts, and a pinch of nutmeg over it.

Tips!!!! Hide a basket in the living room or family room for quick toy pick-ups.

Consider using multiple compartment laundry hamper to make sorting quick and easy.

Instead of scrubbing dirty countertops, spray with cleaner and let stand for 10 minutes. The mess will come off easily.

To remove crayon from painted walls, scrub with a toothbrush and toothpaste.

For tough stains from a mechanic, soak grease stained clothes in hand cleaner (like go-jo). Let stand overnight. Launder as usual.

Instead of making many trips to pickup odds and ends, carry a laundry basket with you. ____________________________

EASY COFFEE CHEESE CAKE

2 8oz pkgs. crescent rolls (Pillsbury brand) 2 8oz. pkgs. cream cheese 1 cup sugar 1 egg yolk 1 tsp. vanilla

Directions: Roll out one of the tubes of crescent rolls and place in a 9x13 inch pan. Next mix all other ingredients in a mixer till smooth. Place the mixture in pan and then place the 2nd pkg. of crescent rolls, after rolling out, on top of the cheese mixture. Place in oven and bake for 30 minutes at 350 degrees. TOPPING Mix together: 1 cup powdered sugar 3 tsp. hot water and drizzle on top of cake when cake is cooled off. _______________________

FUDGE PEANUT BUTTER CANDY

1 can chocolate fudge icing 1 cup peanut butter 1 cup chopped nuts

Mix all ingredients together and roll into small balls. Roll in coconut or confectioner's sugar. Put in mini-paper cups.

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NO-COOK MARSHMALLOW FROSTING

1/4 tsp. salt 2 egg whites 1/4 cup sugar 1 tsp. vanilla 3/4 cup Red label Karo syrup

Add salt to egg whites and beat with mixer until mixture forms soft peaks. Gradually add sugar, 1 tsp. at a time, beating until smooth and glossy. Slowly add Karo beating thoroughly until firmly peaked. Fold in Vanilla. Tint with food coloring. Frosts 2 9" layers or 10" tube. _________________ STRAWBERRY FUDGE BALLS

1 8 oz. pkg. cream cheese, softened 3/4 cup vanilla wafer crumbs 1 6 oz. pkg. semisweet chocolate morsels, melted 1/4 cup strawberry preserves 1/2 cup almonds, toasted and finely chopped Beat cream cheese at medium speed with an electric mixer until creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves; cover and chill 1 hour. Shape into 1-inch balls; roll in chopped almonds, and chill. Yield: 4 dozen. _____________________ To your Health.....in 1999 Lowfat/Lowcal & Diabetic Recipes

I am not a nutritionist or health expert, so please check the ingredients and nutrition information carefully and always consult a physician regarding foods that are allowed on your restricted diet. ________________________________ LOWFAT CARAMEL APPLE PUDDING CAKE

1 (9oz) pkg. one layer yellow cake mix 1 tsp. apple pie spice 1/3 cup skim milk 1 medium apple, peeled, coarsely chopped 3/4 cup firmly packed brown sugar 1 1/2 cups very warm water

In medium bowl, combine cake mix, apple pie spice and milk; mix well. Stir in apple pieces. Spread evenly in a 9 inch square pan which has been sprayed with nonstick spray. In a small bowl, combine brown sugar and hot water, mix well. Pour evenly over cake batter. Bake at 350* for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Spoon warm cake and sauce into dishes. Serves 9 Nutrition per serving: Calories 177 - Fiber 0.4g - Total Fat 3.2g - Protein 1.6g - Saturated Fat 0.5g - Sodium 198mg - Monounsaturated Fat 1.3 g- Potassium 106 mg- Polyunsaturated Fat 1.2g - Cholesterol 0% g- Calories from Fat 15 - Carbs 36g _____________________ PINEAPPLE CAKE

1/2 c Reduced-calorie margarine Sugar substitute = 2 1/2 c sugar, divided 2 Eggs 1-1/2 c All- purpose flour 1 tsp. Baking powder 1/2 tsp. Baking soda 1/2 tsp. salt 1/2 c Milk 4 slices Unsweetened Pineapple, drained 1/2 c Unsweetened pineapple juice Vegetable cooking spray

Cream margarine and 2 tablespoons sugar substitute until light and fluffy. Add eggs, one at time, beating well at medium speed of an electric mixer. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2" pieces and gently fold into batter. Spoon batter into a 6-cup Bundt pan or heavy ring mold coated with cooking spray. Bake at 350F 45 to 50 minutes or until wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring until sugar substitute dissolves. Remove cake from oven and immediately pour juice cake from pan and cool completely on a wire rack. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE Nutrition: CAL=129; CHO= 46mg; CARb=17gm; PRO=3gm; FAT=5gm; SOD=341; _________________________________________________

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Subject: FUN RECIPES Date: Sun, 28 Feb 1999 22:12:53 EST

Here's alittle trick I would like to share with you all....especially if you have kids....my son is now 20 and still eats these up!

Take a roll of biscuits Press each one in a cupcake pan like little pie crusts Fill with sloppy Joe Mix Bake in oven for the time of the biscuits on package when done... Take out and sprinkle with shredded cheddar cheese MMMMMMMMMMMMM FINGER FOOD!!!

ANOTHER GOODIE!! Make your meat loaf as usual, but make it round and put it in a round cake pan to bake. Then on top of stove make some mash potatoes. When meatloaf is done...pull out of oven and FROST thickly with the mash potatoes...Looks like a Cake!! Then Sprinkle with some cheese, put in oven long enough to melt cheese and WALLA!!! Cut like you would a cake and put on the plate with some green beans. Nice on the eyes and appetizing.

Subject: RECIPES Date: Sun, 28 Feb 1999 18:04:05 EST Baked Flounder Roll-Ups

INGREDIENTS: 1 1/3 pounds Flounder fillets 1/2 cup chopped tomato 1/2 cup chopped mushrooms 1/4 cup chopped green onions 1 can cream of celery soup 1/4 cup white wine

DIRECTIONS: Combine tomato, mushrooms and green onions; spoon mixture onto each fillet. Roll up fillets and secure with toothpicks. Combine soup and wine in a small saucepan; stir and heat to a simmer. Pour sauce over fish and bake at 350 degrees for approximately 35 minutes or until cooked throughout.

Yield: 4 Servings Each serving contains 215 calories, 5g fat (1g saturated fat), 81mg cholesterol and 704mg sodium.

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Asparagus Risotto

INGREDIENTS: 8 to 10 cups low-sodium vegetable broth 1/2 pound fresh asparagus 1 scallion or shallot, chopped 1 garlic clove, chopped 2 tablespoon extra- virgin olive oil 1 cup short-grain Italian rice 1/4 cup dry white wine (optional) 2 tablespoon minced tarragon Zest of 1 lemon 1/2 cup grated Parmesan cheese

DIRECTIONS: Bring broth to a boil. Snap tough ends off asparagus and peel to the tender core. Coarsely chop stems into 1/2 in. pieces; reserve asparagus tips. Place scallion or shallot, garlic and olive oil in a heavy-bottomed 4-qt. saucepan and toss to coat. Sauté over moderate heat until translucent. Add chopped asparagus stems and sauté 2 minutes more. Add rice and stir for a few minutes with a wooden spoon until grains are well coated. Add wine, if desired, and cook over high heat until completely absorbed. Begin to add boiling broth one cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next cup. After 15 minutes, add asparagus tips and continue to add broth 1/2 cup at a time. Taste the rice after another 5 minutes; it should be al dente, and the risotto should be a bit soupy (the Parmesan cheese will bind it). Add tarragon, lemon zest and cheese, and stir vigorously until combined. Remove from heat, ladle into individual bowls and let rest a minute before serving.

YIELD: 4 Servings Nutritional information as an appetizer: 420 calories per serving (27% from fat); 15 g protein; 62 g carbohydrate; 3 g fiber; 13 g fat (4 g saturated fat); 10 mg cholesterol; 244 mg calcium; 5 mg iron; 339 mg sodium. 0--0-0-0-0-0-0-0-0-0-

Restaurant Style Cheese Biscuits

INGREDIENTS 1 teaspoon garlic salt or powder 1 tablespoon parsley flakes 1 teaspoon Italian seasonings 2 cups Bisquick 1/2 cup cold water (or gingerale) 3/4 cup sharp cheddar cheese, grated 1/2 c Butter

DIRECTIONS: Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning (a little seasoning goes a long way.) Serve hot.

YIELD: 12 biscuits

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Subject: RECIPE, Breakfast Casserole Date: Sun, 28 Feb 1999 17:56:21 EST

Breakfast Casserole

INGREDIENTS: 1 pound bulk sausage, browned, drained and crumbled 4 eggs 2 1/2 cups milk 1 1/2 cups shredded cheddar cheese 8 slices white bread 1 can cream of mushroom soup 1/2 cup milk 1 tablespoon mustard

DIRECTIONS: Grease large, flat baking dish. Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage to cover. Spread cheese to cover. Mix eggs and 2.5 cups milk and mustard - pour over casserole. Must be refrigerated overnight. Next morning, preheat oven to 375 degrees. Mix soup and milk and cover casserole. Bake for l hour 15 minutes or until completely set.

YIELD: 4-6 Servings TIP: Serve with sliced homegrown tomatos and Mimosas for brunch

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Milky Way Bar Drop Cookies

3 (2.15 oz) Milky Way Bars, chopped, divided 2 Tbsp. milk 1/2 cup butter or margarine, softened 1/3 cup packed light brown sugar 1 egg 1/2 tsp. vanilla 1-2/3 cup flour 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup chopped walnuts

Preheat oven to 350F. Stir one Milky Way Bar with milk in small saucepan over low heat until melted and smooth; cool. In large bowl, beat butter and brown sugar until creamy. Beat in egg, vanilla and melted Milky Way Bar mixture. Combine flour, baking soda and salt in small bowl and stir into chocolate mixture. Add remaining chopped Milky Way Bars and nuts. Stir gently. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350F for 10-12 minutes or until cookies are just firm to the touch. Cool. _"This is a great bar cookie...sounds more complicated than it is. Enjoy!

Four Layer Oatmeal Bars

Oatmeal Layer 1/2 cup Butter Flavor Crisco Shortening 1 egg 1-1/2 cups quick oats, uncooked 1 cup firmly packed brown sugar 3/4 cup flour 1 tsp. cinnamon 1/4 tsp. salt Fruit Layer 1-1/2 cups diced fresh or canned peaches 3/4 cup crushed pineapple, undrained 3/4 cup diced apples 1/2 cup chopped walnuts or pecans 1/4 cup sugar 2 Tbsp. cornstarch 1/2 tsp. nutmeg Cream Cheese Layer 1 8oz. pkg. cream cheese, softened 1 egg 1/4 cup sugar 1/2 tsp. lemon juice 1/2 tsp. vanilla

Preheat oven to 350F. Grease an 11x7 glass baking dish. For Oat Layer,Combine shortening and egg in large bowl Stir with fork until blended. Add oats, brown sugar flour, cinnamon, baking soda and salt. Stir until well blended and crumbs form. Press 1-3/4 cups crumbs lightly into bottom of prepared dish. Reserve remaining crumbs. Bake at 350F for 10 minutes. Do not overbake. Cool completely. For Fruit Layer, Combine fruits, nuts and sugar with cornstarch and nutmeg in medium saucepan. Cook and stir over medium heat until mixture comes to a boil and thickens, cool completely. Set aside. Increase oven to 375F. For Cream Cheese Layer, Combine cream cheese, egg, sugar, lemon juice and vanilla in medium bowl. Beat at medium speed with electric mixer until well blended. Spread over cooled Oat layer. Spoon cooled fruit mixture over cheese layer gently to cover cheese layer. Sprinkle with reserved oat crumbs. Bake at 375F for 30 minutes, do no overbake. Cool, refrigerate and cut into bars. -----------------------------

Chocolate Raspberry Tea Cakes

1-1/2 cups flour 1/4 cup sugar 1/4 cup packed brown sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, melted 1/2 cup milk 1 egg 2 cups milk chocolate chips 1/3 cup seedless raspberry jam

Heat oven to 350 F. Line 12 muffin cups with paper baking cups. In a large bowl, stir together flour, sugars, baking powder, and salt. In a small bowl, combine butter, milk, and egg. Add to the flour mixture, stirring just until combined. Stir in milk chocolate chips. Spoon half of batter into the 12 muffin cups, filling half full. Spoon 1 teaspoon raspberry jam into each muffin cup; top with remaining batter. Bake in a preheated 350F oven for 20 to 25 minutes or until golden brown. Serve warm with additional jam, if desired. Yields: 12 muffins

DANISH PUFF COFFEE CAKE

1 Cup sifted flour ½ Cup unsweetened butter 2 Tbs. water

Cut butter into flour until mealy, add water and mix with a fork until it forms a ball. Break into two balls and place on ungreased cookie sheet and pat with fork and fingers into two 3"x12" size strips.

1 Cup water 1 Cup sifted flour 1 tsp. almond extract ½ Cup butter 3 eggs

Melt butter in water and bring to a boil. Add flour all at once and stir until batter leaves sides of pan. Let cool 5 minutes. Beat in eggs, one at a time. Add almond extract. Spoon over dough strips. Bake 1 hour at 350 degree F. Ice with powdered sugar icing drizzled over the top and sprinkle with sliced almonds and drops of red currant jam. POWDERED SUGAR ICING

1 Tbsp. melted butter 1 Cup powdered sugar ¼ tsp. almond extract 1 pinch of salt 2 Tbsp. hot milk chopped almonds

Add sugar and salt to butter with enough hot milk to make a thin icing, add almond extract and drizzle over coffee cake.

Crockpot Recipes by CHARLYMAY Apple Coconut Crisp.....and Brownie Recipes Enjoy!!!

Apple-Coconut Crisp 4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups) 1/2 cup butterscotch or caramel ice cream topping (fat-free is fine) 1/2 cup sweetened flaked coconut 1 tablespoon flour 1/3 cup brown sugar 1/2 teaspoon cinnamon 1/3 cup flour 1/2 cup quick rolled oats 2 tablespoons butter or margarine

In a casserole 1 1/2-quart baking dish that fits in the crockpot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.

Chocolate Brownie Pudding Cake Southern U.S. Cuisine

1/2 cup brown sugar 3/4 cup water 2 Tbsp cocoa 2 1/2 cups brownie mix (half of a 21.5oz pkg) 1 egg 1/4 cup peanut butter 1 tablespoon soft margarine 1/4 cup water 1/4 to 1/2 cup milk chocolate chips, if desired

Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered crockpot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart (I'll try that size next). Spoon into dessert dishes while warm; serve with whipped cream or ice cream. Serves 6 to 8.

Tips From Charlymay!!! To keep ants away, place whole cloves around window sills and doors or, anywhere you see them. This really works and is non-toxic to pets and children.

Cucumber peels will keep roaches away if you put the peels where you see them.

Spray Lysol into your cold air return vents while fan is running to keep your house smelling fresh and also to cut down on colds and flu. Do this once a week.

If you have access to fresh mint,place it around windows and doors to keep away the ants. _______________________

Recipe from Woman's Day Magazine Lowfat S'mores Fudge

1-1/3 cup (8oz.)reduced fat semisweet baking chips 2/3 cup nonfat sweetened condensed milk (not evaporated) 1 tsp. vanilla extract 1-1/3 cups minature marshmallows 2 lowfat graham crackers broken into small pieces

Line 8 inch square pan with aluminum foil and spray foil with nonstick spray. Cook chips and milk in heavy saucepan over low heat stirring constantly until melted and smooth. Remove from heat and let cool 2 minutes, then stir in vanilla and 1 cup of the marshmallows. Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours until firm. Invert pan, peel off foil. Turn fudge over again and cut into 1 inch squares. Nutrition per serving: One 1 inch piece= Calories=28/Protein=0g/Carbs=6g/Fat=0g/Cholesterol=0mg/Sodium=5mg ____________________

Apple Turnovers

Non stick spray 6 packets artificial sweetener (like Equal) 1/2 tsp. Butter Buds (or Molly McButter) 1 tsp. cinnamon 1 20 oz. can apples in water (do not drain) 8 egg roll wrappers 1 egg white, slightly beaten TOPPING 3 Tbsp. artificial sweetener 1/2 tsp. cinnamon

Preheat oven to 350F. Spray baking sheet with non-stick spray. In medium bowl, combine Butter Buds, cinnamon and Apples with their water and mix well. Take an egg roll wrapper and dip one side in the beaten egg white. Place dipped side down on a plate. Place 1/3 cup of the apple mixture in center. Take edge closest to you and fold toward center, halfway. Fold left and right edges to center and finish by rolling over last edge. Place on sprayed baking sheet and repeat with remaining egg roll wrappers. Bake at 350F for 35 minutes. While baking, combine topping ingredients. Remove turnovers from oven and sprinkle with topping. Makes 8 turnovers. Nutrition per serving: Calories=129/Protein=8.0g/Carbs=24.7/Fat=0.2g/SatFat=.04g/Cholesterol=0 mg Exchanges: 1 fruit and 3/4 starch ____________________

Tex-Mex Chops

4 boneless pork loin chops, about one pound 1 teaspoon vegetable oil 1 1/2 cups bottled salsa, chunky style 1 can (4-ounce) diced green chiles 1/2 teaspoon ground cumin 1/4 cup grated Cheddar cheese

Heat oil in nonstick pan over medium-high heat. Brown chops on one side, about 2 minutes. Turn chops. Add salsa, chiles and cumin to skillet; mix well. Lower heat, cover and barely simmer for 8 minutes. Uncover, top each chop with one tablespoon cheese. Cover and simmer an additional 2-3 minutes, until cheese melts. Serve immediately.

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Chop Toppers 4 boneless pork chops, ¾" thick, 4 oz. each Vegetable oil 1 t. black pepper ½ cup chicken broth 1 T. lemon juice

Chunky applesauce with cinnamon Heat a non-stick skillet over medium-high heat. Brush the chops lightly with oil and brown on both sides, turning once, about 3-4 minutes. Sprinkle pepper over the chops, add broth, lemon juice, and your favorite topper. Reduce heat to low, cover and simmer gently for 5 minutes. Serves 4.

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Ginger Pork Stir Fry

Blend soy sauce, vinegar, oil, ginger and garlic in shallow dish. Add pork; marinate for 10 minutes. Spray large, non-stick skillet with vegetable-oil spray. Heat the skillet over medium-high heat until hot. Add pork, stir fry for 3 minutes. Stir water and vegetables into mixture. Cover and cook 5 minutes or until vegetables are crisp-tender. Serves 4. 1 lb. boneless pork loin, cut into ¼" cubes 1 T. soy sauce 1 T. vinegar 1 t. sesame oil ½ t. ginger 1 clove garlic, minced 1 T. water 1 pkg. (16 oz.) frozen stir-fry vegetables

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BUTTERMILK PIE

2 whole eggs -- beaten pinch salt 1 1/2 cups sugar 1 tablespoon flour 1/3 cup buttermilk piece unsalted butter 1 teaspoon vanilla extract

Measure sugar, put in flour, beat eggs in sugar and flour mixture, add butter, then buttermilk, add salt and vanilla. Use favorite crust. Put in hot oven for 15 minutes, then turn down low to complete cooking - about 30 minutes more.

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BUTTERMILK PIE Ingredients: 1 (9 inch) unbaked pastry pie shell 1 1/4 cups white sugar 1/4 cup all-purpose flour 2 cups buttermilk 3 eggs 1 teaspoon vanilla extract 1/4 cup butter or margarine Directions: 1 Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well. 2 Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes. Makes 1 - 9 inch pie

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Buttermilk Silk Pie

1 9-inch uncooked pie crust 1 cup sugar 3 tbsp. cornstarch 1 large egg 3 large egg yolks 6 tbsp. unsalted butter, melted (3/4 stick) 1 1/2 cups buttermilk 1 1/2 tsp. pure vanilla extract 1/4 tsp. salt

Preheat the oven to 350 deg,, with a rack in the lower third. Bake the pie shell, gently pricking any air bubbles with a fork, until it is partially baked (it will not take on much color at this point), 8 to 10 minutes. Cool the pie shell on a wire rack; leave the oven on. Meanwhile, in a bowl, whisk together the sugar and cornstarch until there are no bumps. Add the egg, egg yolks, melted butter, buttermilk, vanilla, and salt and mix well. Pour the filling into the partially baked pie crust. Bake until the surface is a very pale golden color and the custard is set but still slightly wobbly in the center (the mixture will set up more as it cools; do not overbake), about 40 minutes. Cool the pie to room temperature on a wire rack. Serve at room temperature or slightly chilled.

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St. Paul's Tomato Aspic

Makes 8 servings 4 cups tomato juice, divided 2 3-ounce packages lemon-flavored gelatin 1 teaspoon EACH: prepared horseradish, Worcestershire sauce 1/4 teaspoon salt

Bring 2 cups tomato juice to a boil. Add gelatin and stir until dissolved. Add remaining juice, horseradish, Worcestershire and salt. Pour into an 8-inch square pan and chill overnight.

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Classic Tomato Aspic

Makes about 10 servings 3 envelopes Knox Unflavored Gelatine 3 cups cold tomato juice 2 cups tomato juice, heated to boiling 1/4 cup lemon juice 2 tablespoons sugar 4 1/2 teaspoons Worcesteshire sauce 4 to 6 dashes hot pepper sauce In large bowl, sprinkle unflavored gelatine over 1 cup cold juice; let stand 1 minute. Add hot juice and stir until gelatine is completely dissolved, about 5 minutes. Stir in remaining 2 cups cold juice, lemon juice, sugar, Worcestershire sauce and hot pepper sauce. Pour into 5 1/2 cup ring mold or bowl; chill until firm, about 4 hours. To serve, unmold and fill, if desired, with salad greens and your favorite cut-up fresh vegetables.

****************************** Egg Noodle Bake with Golden Raisins

Ingredients: 12 ounces medium egg noodles, uncooked 1 16 oz container low fat cottage cheese 1 8 oz container low fat sour cream 1 tbsp margarine 1 medium onion, diced 2 egg whites 1 1/2 cups low fat milk 1/2 cup golden raisins 2 tbsps sugar 1/2 tsp cinnamon

Directions: Prepare pasta according to package directions; drain. Rinse under water and drain again. Preheat oven to 350º F. In a large bowl, combine the noodles with the cottage cheese and sour cream and set aside. Melt the margarine in a small skillet. Add onion and saute over medium heat until soft, about 5 minutes. Combine onion with noodles. Beat egg whites in a medium bowl for 30 seconds, beat in milk. Add mixture to noodles. Stir raisins into noodles. Lightly grease a 1 1/2-quart baking dish with oil or cooking spray. Spoon noodle mixture into the dish. In a small bowl, combine sugar and cinnamon and sprinkle over noodles. Bake noodles until firm and browned on top, about 55 minutes. Serve hot from the oven or at room temperature.

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Swiss Chicken Casserole

(crock pot) 6 chicken breasts, boneless and skinless 6 slices Swiss cheese 1 can cream of mushroom soup 1/4 cup milk 2 cups stuffing mix 1/2 cup butter or margarine, melted

Lightly greas crock pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours. Serves 6.

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CHICKEN DIVINE

6 BOILED BONELESS CHICKEN BREASTS, COOLED 2 16 OZ PACKAGES BROCCOLI, COOKED AND THOROUGHLY DRAINED 1 CAN CRAM OF CHICKEN SOUP 1 CAN CREAM OF CELERY SOUP 11/2 CUP MAYONNAISE 2/3 CUP HALF AND HALF 11/2 CUP GRATED CHEDDAR CHEESE 2 t LEMON JUICE 1 t CURRY POWDER 1 CUP BREAD CRUMBS

IN A BOWL MIX SOUP, MAYONNAISE, HALF AND HALF, CHEESE, LEMON JUICE, AND CURRY POWDER. PLACE CHICKEN AND BROCCOLI IN A 9X13 INCH CASSEROLE. POUR MIXTURE OVER THE TOP. TOP DISH WITH BREAD CRUMBS. BAKE AT 350 DEGREES FOR 40 MINUTES.

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GARLIC CHICKEN

2 LBS BONELESS, SKINLESS CHICKEN BREASTS 3 T CRUSHED GARLIC 2 CUPS CHOPPED CELERY 2 t OLIVE OIL 1/4 CUP FRESH CHOPPED PARSLEY 1/2 t TARRAGON 1/4 t PEPPER 1 CUP WHITE WINE

SPRAY WITH COOKING SPRAY A 51/2 QUART DUTCH OVEN. PLACE CELERY ON THE BOTTOM; ADD CHICKEN AND GARLIC. SPRINKLE WITH OIL, PARSLEY, TARRAGON, AND PEPPER. POUR WINE OVER TOP. COVER WITH FOIL, THEN A LID. BAKE AT 375 DEGREES FOR 1 HOUR. ******************************

Pineapple Chicken

Makes 6 servings. 2 tablespoons olive oil 1 medium onion, chopped 3 pounds boneless, skinless chicken breasts, chunked or stripped 1 16-oz. can pineapple chunks, drained 1/2 cup dry sherry 2 tablespoons red wine vinegar 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon pepper 2 medium tomatoes, chopped

In a large skillet, heat the oil over medium-high heat until hot. Add the onion and garlic and cook until the onion wilts. Add the chicken and cook for about 5 minutes, turning the chicken pieces until they brown evenly. Add the pineapple, sherry, vinegar, salt, cinnamon, cloves and pepper. Stir to blend and coat the chicken pieces. Simmer vigorously for 3-4 minutes. Don't over do it -- you don't want the pineapple chunks to break down. Add the tomatoes and simmer another 2 minutes or until they are warm.

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Spicy Honey Glazed Chicken

1 tablespoon dry mustard 3 tablespoon white-wine vinegar or cider vinegar 1/4 cup wild flower honey 1 teaspoon hot tabasco sauce 1 tablespoon salsa Lizano 2 tablespoons chopped shallots or green onion 1 teaspoon Dijon-style mustard 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 small onion crushed and minced salt to taste 1/4 teaspoon white pepper ground 4 skinless, boneless chicken breast halves

Preparation Preheat oven to 400° F. Line a baking pan with foil, lightly coat foil with olive oil. Set aside. Place the dry mustard in a small bowl and stir in vinegar. Add honey, shallot, Dijon-style mustard, thyme, oregano, tabasco, pepper, salt, salsa Lizano and onion. Mix well and set aside. (Best if prepared the night before cooking) Place the chicken breast in prepared pan. Lightly score the breast on both sides. Use the tip of a sharp paring knife to make small slashes. Brush with half of the honey-mustard glaze. Bake for 10 minutes. Remove pan from the oven. Using tongs, turn breast over and brush with the remaining glaze. Return pan to the oven and bake until juices run clear when meat is pierced with a knife, about 10 minutes.

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Garlic Honey Pork Chops Print 4 1-1 1/2 inch boneless pork chops 1/4 cup honey 1/4 cup lemon juice 2 tablespoons soy sauce 2 cloves garlic 1 tablespoon cooking sherry

Mix honey, lemon juice, soy sauce, garlic and sherry together. Place together with chops in a plastic bag and refrigerate overnight. Place a heavy duty piece of aluminium foil over the coals or briquets in the center of your grill. Preheat. Drain chops saving the marinade. Place chops over the foil on the grill and reduce the heat to medium. Grill about 16-18 minutes or until done. Drain and boil reserved marinade and pour over chops before serving.

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Braised Belgian Endive

2 or 3 Belgian endive cut in half lengthwise 1/4 cup (60 ml) fresh or canned chicken stock 1/2 oz (15 g) prosciutto or other ham, cut into matchsticks 1 Tbs (15 ml) butter, cut into small pieces Salt and freshly ground black pepper to taste 1 tsp (5 ml) fresh lemon juice 3 Tbs (45 ml) heavy cream

Butter a saute pan that is just big enough to hold the endive in a single layer. Place the endive halves in the pan, add the chicken broth, scatter the ham on top, dot with the butter, and season with salt and pepper. Cover tightly and cook over very low heat for 45 to 60 minutes, turning every 15 minutes. Add the lemon juice and the cream, swirling the pan to incorporate the liquids, and turning the endive so as to coat with the sauce. Serves 2.

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BEAT-THE-CLOCK STIR FRY

1 Can (14 1/2 oz) beef broth 2 1/2 C instant (5-min) rice 12 oz lean beef, such as round 2 tsp vegetable oil steak, fresh or frozen 1 large onion (for 1 cup wedges) 1 Can (8-oz) sliced water chestnuts 12 already-peeled baby carrots 1 C already-sliced fresh mushrooms 1 C frozen broccoli florets* 1/4 C dry sherry or red or white 2 Tsp bottled minced garlic wine (optional) 1 tsp bottled chopped ginger 1 tsp reduced-sodium soy sauce 1 tbsp cornstarch 2 tsp dark sesame oil *Be sure to buy frozen broccoli florets in a plastic bag for this recipe so that the florets will thaw in the skillet.

1) Skim the fat from the beef broth. Bring 1 1/2 C water & 1 C of the broth to a boil in a 2-qt saucepan. Meanwhile, begin steps 2 & 3. When the water boils, add the rice, cover the pan, & remove from the heat until ready to serve. 2) If the beef is frozen, run it under hot water so you can remove any packaging. Place beef on a microwave-safe plate and microwave 2 min, uncovered, on high to begin defrosting. 3) Heat the vegetable oil in a 12-inch nonstick skillet over medium heat. Peel the onion & cut it lengthwise in half, then cut each half into 4 pieces. Add the onion to the skillet & cook 2 min, stirring occasionally. While the onion cooks, drain the water chestnuts. 4) Cut the carrots in half lengthwise & add them to the skillet. Add mushrooms. Cut the beef (fresh or partially defrosted) into thin strips, then raise the heat to med-high & add the beef to the skillet. Stir-fry 3 min. Add the drained water chestnuts, broccoli, sherry (if using), garlic, ginger, soy sauce, & stir-fry 2 min more. 5) Add 1/2 C of the remaining broth to the skillet. Combine the remaining 1/4 C broth with the cornstarch in a small container that has a lid & shake well until the lumps disappear. Add the mixture to the skillet along with the sesame oil. Stir & cook until the liquid thickens slightly, about 3 min. Server over a bed of the rice. Serves 4.

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For The Kiddies (Tigers Recipe List) Valentine Bunny Supplies: .Baby Food Jars .Cotton Balls .Construction Paper .Glue .Scissors .Picture of Child (optional)

Fill baby jars with cotton balls. Cut out 1 large heart which is just a little taller and wider than the front of the jar. Cut out a med. size heart which is a about 1" larger than the base of the jar. Cut out 2 small hearts (about the size of a penny or dime). Glue large heart to the face of the jar so that the top of the heart extends beyond the top of the jar (gives the appearance of ears). Glue med. heart to the base of the jar so that the top of the heart extends beyond the front of the jar (top of heart sticking out from the base will look like feet). Glue small hearts on the sides of the jar in the middle (looks like hands). Glue a cotton ball to the back of the jar (looks like a cotton tail). **Have the kids draw the face on the large heart before gluing.

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(Tigers Recipe List) Heart People Supplies: .Construction Paper .Scissors .Glue

Cut out a heart (large) and glue on hearts for eyes, nose & mouth. Attach paper strips, folded accordian style, for arms and legs and trace childs hands and feet and attach to the accordian strips

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BEEF TENDERLOIN WITH FOUR PEPPERCORN CRUST & WHISKEY SAUCE

Ingredients For the beef: 1/4 cup of a blend of four peppercorns 1 tablespoon cornstarch 2 teaspoons of fresh thyme, chopped 1 teaspoon of fresh oregano, chopped

For the whiskey sauce: 2 tablespoons softened butter 1/4 cup sliced shallots salt and fresh ground pepper to taste 1/2 cup top quality bourbon 2 cups demi-glace-glace two-pound tenderloin roast, well trimmed salt to taste 2 tablespoons vegetable oil

Preparation Make the beef: On a large plate combine the peppercorns, cornstarch, thyme and oregano until uniform. Coat the tenderloin on all sides with one tablespoon of the oil. In a large skillet heat the remaining oil over high heat. Add the beef and brown it on all sides. Transfer the beef to a roasting pan and place in a preheated oven at 350 F. Roast for 30 minutes (for rare). Let the roast stand for 10 to 15 minutes before slicing. Make the sauce: In a small heavy bottom sauce pan, melt the butter. When the butter is hot, add the shallots, the salt and the pepper. When the shallots begin to brown, remove the pan from the heat. Add the whiskey and place the pan back on the heat. When the mixture begins to boil, ignite the vapor carefully. When the flame has died, add the demi-glace-glace and bring the sauce to a boil. Lower the heat and simmer the sauce until it is reduced by 1/2 cup (about 1/3 of the original volume). Strain the sauce and keep hot until serving. Assembly: Divide the sauce evenly in the center of 4 warm plates. Arrange slices over the sauce and serve. Serves 4.

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The Original Brown Derby Cobb Salad

At the Brown Derby, this salad was tossed at tableside and served on chilled plates with chilled forks. Adapted from The Brown Derby Cookbook, by Sally Wright Cobb and Mark Willems. 6 SERVINGS 1/2 head each, washed, chopped: iceberg lettuce, romaine lettuce 1 small bunch chicory or curly endive, washed, chopped 1/2 bunch watercress, washed, chopped 3 large hard-cooked eggs, peeled, chopped 2 cooked boneless, skinless chicken breast halves, chopped 2 medium tomatoes, seeded, chopped 1 ripe avocado, peeled, sliced, see note 1/2 cup crumbled Roquefort cheese 6 strips crisp, cooked bacon, chopped 2 tablespoons chopped chives

Dressing: 1/2 cup each: water, red wine vinegar Juice of 1/2 lemon 11/2 teaspoons each: salt, freshly ground black pepper, Worchestershire sauce 1/2 teaspoon each: sugar, Dijon mustard 1 clove garlic, minced 11/2 cups vegetable oil 1/2 cup olive oil

1. Toss together lettuces, chicory and watercress in serving bowl. Arrange eggs, chicken, tomatoes, avocado and cheese in individual strips across top of greens. Sprinkle bacon and chives over top of strips. 2. For dressing, whisk together water, vinegar, lemon juice, salt, pepper, Worcestershire, sugar, mustard and garlic in medium bowl. Gradually whisk in vegetable and olive oils. Refrigerate until ready to use. Stir before using. 3. Pour dressing to taste over salad. Toss. Serve on chilled plates with chilled forks, if desired. Refrigerate unused dressing for later use.

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GOLDEN CROWN RESTAURANT HOUSE SPECIAL CHOW MEIN

15 oz Chow Mein Noodles - (not canned) 1/4 c Vegetable oil, divided 2 Garlic cloves, minced 1 1/2 c Fresh bean sprouts 1/4 c Slivered bok choy 1/4 c Slivered carrot 1/4 c Slivered green pepper 1/4 c Slivered celery 2 tb Sliced water chestnuts 2 tb Slivered bamboo shoots 2 tb Sliced canned mushrooms 2 tb Slivered onion 1/4 lb Peeled small shrimp - 60 to 75 per pound size) 1/4 c Chopped chicken 1/4 c Slivered Chinese BBQ pork 1 c Chicken broth 1 tb Cornstarch 1 ts Oyster sauce 1/2 ts Granulated sugar 1/2 ts MSG (Optional) 1/8 ts Salt Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for several minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately. ******************************

Bailey's Original Irish Cream

1 cup light cream 1 can Eagle sweetened condensed milk (14 oz.) 1 2/3 cups Irish whiskey 1 teaspoon instant coffee 2 tablespoons Hershey's chocolate syrup 1 teaspoon vanilla extract 1 teaspoon almond extract

1. Combine all the ingredients in a blender set on high speed for 30 seconds. 2. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups. ******************************

FLAVORED POPCORN BALLS

1 (3 oz.) any flavor Jell-O 1 c. sugar 1 c. white corn syrup

Mix well and bring to boiling point slowly. Cook just until sugar is dissolved. Pour over 6 quarts popped corn. Put butter on hands and shape into balls. ******************************

Coconut Bar Candy

1 1/2 C sugar 1/2 C milk 1/2 C shredded coconut 1 t vanilla

Cook 12 minutes Remove from fire and beat Turn into greased pan (sorry doesn't say what size) Cut into bars when cool Better the longer it is kept

-------------------------------------------------------------------------------- Subject: RECIPES...... Date: Sun, 21 Feb 1999 13:56:33 EST

Sunday Morning Brunch

10 oz sharp Cheddar cheese, grated 6 slices bread, cubed 1 1/4 lb country sausage 3 cups milk 9 eggs 2 tsp salt 2 tsp dry mustard dash of red pepper

Fry the sausage and crumble up like hamburger. Drain. Beat the eggs, milk and seasonings. Use an oblong casserole and begin layering in this order: first layer is bread cubes, then the sausage and top with grated cheese. Pour the egg mixture over the top and chill overnight. The next morning bake at 350 degrees for about 45 minutes. This should serve six hungry people or ten dainty eater ******************************

BREAKFAST CASSEROLE

Ingredients : 3 c. cubed bread 3 c. cubed ham or fried sausage 3 c. grated cheese 2 tbsp. melted butter 1 tsp. dry mustard 1 tbsp. flour 6 eggs 3 c. milk Preparation : Temperature at 350 degrees for 1 hour. Make at least 8 hours before baking. Place first 3 ingredients in 9x 13 inch pan. Combine flour and mustard, sprinkle over bread crumbs. Beat eggs, butter and milk, pour over bread mixture and refrigerate, bake uncovered.

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(Pillsbury Fast & Healthy Cooking Vol. 8 No. 1) Hash-Brown Potato Bake

Prep time: 10 min Ready in 45 min 1/3 c nonfat sour cream 1 tbsp all purpse flour 1 (8 oz) carton (1 c) refrigerted or 3 tbsp finely chopped onion frozen fat-free egg product, thawed 1/4 tsp salt 1/8 tsp pepper 4-6 drops hot pepper sauce 3 c refrigerated shredded hash-brown 3 oz (3/4 c) shredded reduced-fat potatoes* cheddar cheese 1 (8 oz) pkg frozen sausage-style breakfast links, cut into 1/2 inch slices

Heat ove to 350F. Spray 8-inch square (2 qt) baking dish w/ non-stick cooking spray. In Large bowl, combine sour cream & flour; blend well. Add egg product, onion, salt, pepper, & hot pepper sauce; mix well. Stir in all remaining ingredients; mix well. Pour into sprayed baking dish. Bake at 350F for 25-35 min or until casserole is puffed & golden brown and center is almost set. If desided, sprinkle w/ paprika before serving. 4 Servings. TIP: * If desired, 3 cups lighly packed frozen shredded hash-brown potatoes can be substituted for refrigerated potatoes. Place in colander or strainer; rinse w/ warm water until thawed. Drain well; pat dry with paper towels before adding to egg product mixture.

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BANANA COOKIES

1 1/2 c. flour 1 egg 1/2 tsp baking soda 1 c. mashed banana 1 tsp salt 1 tsp vanilla 1/2 tsp nutmeg 1 1/2 c. quick oats 3/4 c. butter or margarine 1/2 c. walnuts (opt) 1 c. sugar

Mix first 4 ingredients. Set aside. Cream butter and sugar. Add egg, mix well. Add banana and vanilla. Mix in dry ingredients. Stir in oats and nuts (if desired). Refrigerate for 30 minutes. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 12 to 14 minutes.

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PEANUT BLOSSOM COOKIES

1 3/4 c. all purpose flour 1/2 c. peanut butter 1 tsp soda 1 egg 1/2 tsp salt 2 Tbsp milk 1/2 c. sugar 1 tsp vanilla 1/2 c. brown sugar, packed 48 milk chocolate 1/2 c. shortening candy kisses

Combine all ingredients, except candy, in a large mixing bowl. Mix on lowest speed in mixer until dough forms. Shape dough into balls using a rounded teaspoon for each. Roll balls in sugar, if desired. Place on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Top each cookie immediately with a candy kiss. Press down firmly so cookie cracks around the edge.

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Coco Wheat Cookies

3/4C Margarine (Softened) 1C Sugar 1/2C Peanut Butter 1/2C Banana (One Mashed) 11/2C Flour 1tsp Salt 1/2tsp Soda 1tsp Baking Powder 1/2tsp Nutmeg 3/4tsp Cinnamon 1C Coco Wheats

Cream margarine and sugar. Add peanut butter and mashed banana to sugar mixture. Sift dry ingredients in a separate bowl and add slowly to creamed mixture. Blend until dry ingredients are moist. Drop onto greased cookie sheet and bake for 10-12 minutes at 350 degrees. Makes about 48 medium sized cookies.

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Italian breadcrumbs

Coat scallops in buttermilk, then roll in breadcrumbs. Spread over baking sheet which has been sprayed w/ PAM. Bake at 450° for 10 - 15 minutes, or til golden brown & firm when pressed. Serves 2 POINTS: 3 167 Calories, 0 gr Fiber, 1.6 gr Fat

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Butterfinger Cupcakes

3/4 c skim milk 2 tsp vinegar 1 c plus 1 tbsp all-purpose flour divided 3/4 c sugar 1/4 c cocoa (baking kind) 1/2 tsp baking soda 1/4 tsp salt 2 tbsp oil 2 tbsp applesauce 1 egg 1/2 tsp vanilla 1/2 pkg (8oz) fat-free cream cheese 1 piece (.75 oz) fun size Butterfinger candy 1 tbsp confectioner's sugar 12 Butterfinger BB's candies (opt)

In 1 cup measure mix milk & vinegar. Preheat oven to 350°. In bowl mix 1 cup flour, granulated sugar, cocoa,soda & salt. Add oil, applesauce, egg, vanilla & milk mixture. Beat until blended, about 2 minutes. Spoon batter into muffin tins, lined w/ cupcake papers, filling each half full. Bake until springy to touch, 20-25 minutes. Remove from pans & cool on racks 30 minutes. In bowl mix cream cheese, Butterfinger (broken into pieces) confectioners sugar & remaining 1tbsp flour. Beat w/ electric mixer 1 minute. Spread on top of cup cakes. Top each w/ 1 Butterfinger BB's candy if desired. Makes 12 cupcakes. POINTS: 3 Per cupcake (146 Calories, 3 g Fat, ? Fiber, 148 mg sodium)

****************************** * LOW FAT CARAMEL BARS

1 1/2 + 1/4 C flour, divided 1 3/4 C quick cooking oatmeal 3/4 C firmly packed brown sugar 1/2 t baking soda 1/4 t salt 1 pound pitted dates 1/2 t vanilla extract 2 T canola oil 3/4 C mini chocolate chips 1/2 C fat-free caramel frosting

Preheat oven to 350 Coat 13x9 baking pan with cooking spray Combine dates and 1 1/2 C wqter in saucepan cooking over low heat 10-15 mins Transfer to food processor and puree till smooth Add vanilla and puree 1 minute Add date mixture, oil, and 2 T water to flour mixture Combine with hands until evenly moistened Set aside 1 C flour mixture for topping Press remainder evenly into bottom of pan Bake 10 minutes and let cool 10 minutes Sprinkle cooled crust with chocolate chips Stir remaining flour into caramel topping and drizzle over chips within 1/2" of edges of pan Sprinkle with reserved oatmeal mixture Bake 10 minutes then cool and cut into bars Makes 32 bars Per bar: 122 calories, 2 g protein, 3 g fat, 0 mg chol, 23 g carbs, 97 mg sodium

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International Favorites

Asian Turkey Stir Fry

1 tablespoon vegetable oil 1 bag (16 ounces) any frozen vegetable combination, thawed 1 can (10 3/4 ounces) condensed golden mushroom soup 3 tablespoons soy sauce 1 teaspoon garlic powder 2 cups cubed cooked turkey or chicken 4 cups hot cooked rice

1. In a medium skillet over medium heat, heat oil. Add vegetables and stir fry until tender crisp. 2. Add soup, soy sauce and garlic powder. Heat to a boil. Add turkey and heat through. Serve over rice. Makes 4 servings. Tip: To thaw vegetables, microwave on HIGH 3 minutes

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Sopa De Lima (Lime Soup)

3 corn tortillas -- cut in strips vegetable oil -- for frying 2 chicken breasts 1 small onion -- chopped 2 cloves garlic -- chopped 6 black peppercorns 1 2 in stick cinnamon 8 whole allspice 1 tablespoon fresh oregano -- chopped 4 cups chicken broth 1 tomato -- peeled and chopped 2 tablespoons lime juice 1 green new mexican chile -- roast, peel, chop 4 lime slices chopped cilantro -- for garnish

This delicate soup from the Yucatan is popular throughout all ov Mexico. Mexican limes, or Key limes, differ from the Persian limes that are common in the United States in that they are smaller, a darker green, and are more tart than sweet. Although they are preferred, any lime can be substituted. Fry the tortilla strips in 360-degree oil until crisp. Remove, drain, and keep warm. Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock. Remove the chicken, and using two forks, shred the meat. Strain the broth and add enough water to make 1 quart of liquid. Reheat the chicken broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot. To serve: Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and serve.

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Mary's Fruit Medley

1 can peach pie filling(21oz) 2 (15oz)cans fruit cocktail,drained 1 (20oz) can pineapple chunks,drained 1 (15oz) can Mandarin oranges,drained 3 medium firm bananas,sliced

In a large bowl, combine pie filling and canned fruits. Cover and chill. Stir in bananas just before serving. Serves 12

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Minestrone Soup

1 1/2 cups dry navy beans 9 cups water 2 medium carrots -- sliced 6 slices bacon 1 large onion -- chopped 2 stalks celery -- chopped 1 clove garlic -- minced 2 16 oz. can tomatoes -- undrained and cut up 2 cups finely shredded cabbage 2 medium zucchini -- sliced 2 teaspoons salt 1 teaspoon dried basil -- crushed 1/2 teaspoon ground sage 1/4 teaspoon pepper 1 1/2 cups elbow macaroni or small shell pasta Grated Parmesan cheese -- for garnish

Rinse beans. In Dutch oven or kettle, combine beans and the water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. {Or soak beans in the water overnight in a covered pan.} DO NOT DRAIN. Add carrots. Cover and simmer 2 1/2 to 3 hours. Meanwhile, in a skillet, cook bacon till crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. Cook onion, celery, and garlic in reserved drippings till vegetables are almost tender; drain. Add to beans along with undrained tomatoes, cabbage, zucchini, salt, basil, sage, and pepper. Bring to boiling; stir in noodles. Reduce heat and simmer 20 minutes more or till noodles are tender. Stir in crumbled bacon. Top each serving with grated Parmesan cheese, if desired.

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Minute Minestrone Soup

1/4 cup chopped onion 1 medium zucchini -- sliced 2 tablespoons butter or margarine 1 9 oz. pkg. frozen baby lima beans 2 cans beef broth 1 16 oz. can tomatoes -- undrained and cut up 1 cup water 1/2 cup broken vermicelli -- uncooked 1 tablespoon grated Parmesan cheese 1/4 teaspoon basil leaves 1/4 teaspoon pepper 1/8 teaspoon garlic salt Dash cayenne pepper

In large saucepan over medium heat, saute onion and zucchini in butter until vegetables are crisp-tender. Remove frozen lima beans from pouch; add to sauteed vegetables. Stir in remaining ingredients. Simmer, stirring occasionally, about 15 minutes or until vermicelli is tender but still firm.

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BEEF PATTIES

1 1/2 lb ground beef 1 1/2 tsp salt 1/3 c. (1 slice) fine, dry bread crumbs 1/4 tsp pepper 1/4 c. grated onions 2 Med-size apples (about 1 1/2 c shredded) 1 1/2 tbsp worcestershire sauce 2 tbsp fat

1) set out a large heavy skillet. 2) combine ground beef, bread crumbs, onion & worcestershire sauce and a mixture of salt & pepper lightly. 3) Wash, quarter, core, pare, & shred apples. 4) Mix lightly & thoroughly w/ meat. Shape into 6 patties, about 3/4 inch thick. 5) Heat fat in skillet. 6) Add patties & brown both sides over med heat, turning occasionally. Allow 10 - 15 min for cooking. Drain off any excess fat that accumulates.

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Pepper Chicken

1 Kg Chicken, cleaned and cut 3 tbsp ground pepper 6 green chillies, cut lengthwise 1/4 tsp turmeric 2 large onions, sliced 1-2 tsp vinegar 1/2 tsp ginger and garlic paste salt to taste cooking oil (5-6tbsp) Fry onions in a large pan until brown. Add the ginger/garlic paste and fry for a minute. Next, toss in the green chillies, pepper, turmeric,salt and vinegar. Mix the spices well. Add the chicken pieces and a little water. Mix well and cook covered till done. Serve hot

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Hungarian Stuffed Peppers

1 sm onion diced (1/4 cup) 1 Tbl butter 1/4 cup rice 1 1/2 cups water 1 lb ground round or chuck 1 tea. salt 1/4 tea pepper 6 med sz green peppers 1/4 cup butter 2 Tbl flour 2 tea sugar 1 1/2 cups tomato puree 2 tomatoes peeled and quartered (I use a can of stewed tomatoes sometimes two) Saute onion in the 1 Tbl butter until soft in a large skillet. Add rice; cook over low heat, stirring constantly, 1 minute. Stir in 1/2 cup of the water; cook until rice is almost tender (about 10 min). Remove skillet from heat; add meat, 1/2 tea of the salt, 1/8 tea of the pepper, mix thoroughly. Wash green peppers; cut off tops; scoop out seeds and membranes. Stuff loosely with rice meat mixture. Melt the 1/4 cup butter in small heavy kettle. Stir in flour, sugar, 1/2 tea salt and 1/8 tea pepper. Slowly stir in tomato puree, remaining 1 cup water and tomatoes. Simmer over low hear, stirring constantly until sauce is smooth. Stand filled peppers upright in the tomato sauce; cover. Simmer over low heat until the peppers are tender, about 1 hour. Serve with crusty french bread. Makes 6 servings.

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BY THE SLICE PIZZA

1 (8oz) pkg refrigerated cresent rolls 1 (8oz) can pizza sauce 1/4 c grated parmesan cheese 1 c shredded cheese

unroll crescent rolls. Divide along short performations to from 4 rectangles. Pat the diagonal performations together to seal seam. Place them on a baking sheet 375F for 10 min. Sprinkle Parmesan cheese over rolls. Top w/ pizza sauce. Top w/ desired toppings. Sprinkle pizzas w/ shredded cheese. Bake 6 - 7 min.

****************************** ** Asparagus Au Gratin

3 14-1/2oz cans asparagus tips 2 3oz cans mushrooms 6 hard cooked eggs, chopped 12 thinly sliced ripe olives 1 TBS finely dices onion 1/3 cup seasoned bread crumbs 3 TBS butter 3 TBS flour 1 1/2 cups whole milk salt and pepper to taste 1 cup shredded cheddar cheese paprika

Make cream sauce with butter, flour and milk. Add onion, salt and pepper. In a 2qt casserole, layer asparagus, eggs, olives, cheese, mushrooms, cream sauce. End up on top with thin coating of cream sauce. Sprinkle with bread crumbs and cheese, garnish lightly with paprika. Bake in 350 degree oven until bubbles and thrroughly heated.

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Parsley Biscuits

Ingredients: 2 cups (10 oz) all-purpose (plain) flour 1/2 teaspoon salt 1 tablespoon baking powder finely shredded zest of 1 lemon 3 tablespoons finely chopoped fresh parsley 1/2 cup vegetable shortening 1/2 cup (2 fl oz) heavy (double) cream

Cooking Instructions: Preheat oven to 425º. Grease 1 or 2 baking sheets or pans and set aside. In bowl, stir together flour, salt, baking powder, lemon zest and parsley. Add the shortening, and using a pastry blender, fingertips or 2 knives, mix together until the mixture resembles oatmeal. Add the milk and cream and, using a fork, mix together until mixture forms a mass and holds together. Gather up the dough into a ball, place on a floured board and knead a few times. Flatten dough with your hands (or roll it out with a rolling pin) until it is 3/8 - 1/2 inch thick. Using round cutter or glass 2 to 2 1/2 inches in diameter, cut out as many biscuits as possible. Place on the prepared pan(s) about 1/4 inch apart. Place in the oven and bake until golden and light, about 15 minutes. Serve hot. Makes 20 to 24 biscuits

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Orange Pecan Muffins

1 1/4 cup all purpose flour 1 teaspoon salt 1 1/2 teaspoon soda 3/4 cup sugar 4 large oranges water 2 eggs,beaten 1/2 cup vegetable oil 4 1/2 cups raisin bran cereal 1 cup chopped pecans

In a large mixing bowl,combine first four ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds;puree in food processor. If necessary,add enough water to equal 2 cups. Stir oranges,eggs,oil,cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375 degrees for 20-25 minutes.

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Quick Sour Pumpernickel Starter

1 1/2 cups Milk 2 cups Rye Flour 2 Tbs Gluten 2 tsp yeast

Add the above ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours.

1/4 cup Coffee 2 Tbs Vegetable oil 1/4 cup Molasses 1/4 cup Sugar 2 Tbs Unsweetend Cocoa 1/2 tsp. Salt 2 tsp. Caraway or Fennel seed 1 cup Whole wheat flour 2 Tbs. Gluten (Optional) 1 1/3 cup Bread Flour 1/4 cup Raisins (optional)

Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) You can usually find the gluten, rye flour and whole wheat flour in a health food store or you can buy it mail order from King Arthur Flour 800-827-6836 If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I add them at the 1:18 mark. When the dough is ready, roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook 20 minutes at 350. Makes about 15 rolls.

****************************** * Creative Casseroles (MasterCook)

Crab Casserole

1 pound crabmeat 1 1/2 cups white sauce 1/2 teaspoon tabasco 2 eggs -- separated & beaten parsley or green pepper salt/pepper to taste

Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes.

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Crawfish Casserole

1 package (8 oz.) cream cheese -- cubed 1 stick margarine 2 tablespoon margarine 2 pound peeled crawfish tails 1 lg onion -- chopped 1 lg bell pepper -- chopped 1 package (8 oz.) fresh mushrooms -- slic 1 (10 3/4oz.) cream of mushroom soup 1 cups cooked rice -- (1 to 2) 1 tablespoon garlic powder -- or to taste 1/2 teaspoon red pepper 3 dashes white pepper 1 1/2 cup grated velvetta cheese 1 cup canned fried onion rings

In a double broiler, melt stick of butter and add cubed cream cheese. Stir over low heat until cheese is melted. In seperate skillet, melt 2 tablespoons margarine and saute' crawfish tails, onions, bell pepper and mushrooms until seasonings are limp. Add the mushroom soup and cooked rice. Stir in garlic powder and peppers. Add the cream cheese and margarine mixture to crawfish mixture. Stir and check for seasoning. Put in greased casserole. Top with grated Velvetta cheese and fried onion rings. Bake in 350* oven for 30 minutes or until bubbly. Freezes well. Shrimp also can be substituted for the crawfish. (wrv)

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(MasterCook)

Louisiana Crawfish Quiche

1 pound crawfish tails 1 cup fresh mushrooms -- sliced 1 cup green onions -- chopped 1/2 cup butter -- melted 4 eggs -- well-beaten 1/2 cup half 'n half or light cream 1 teaspoon salt 1/2 teaspoon dry mustard 1/8 teaspoon nutmeg 1 cup mozzarella -- shredded 1 9" pie shell -- unbaked

Saute mushrooms and green onions in butter until tender. Set aside. In large bowl, combine eggs, milk, salt, dry mustard, nutmeg and cheese. Fold in crawfish, mushrooms and onions. Pour mixture into pie shell. Bake at 400~ for 15 minutes. Reduce heat to 300~ and continue to bake for 30 minutes or until knife inserted in center comes out clean. Allow to stand 5 minutes before serving.

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CROCKPOT VEGETABLE SOUP 2 lb. stew meat, cut up in sm. pieces 1 can sliced carrots 1 can sliced potatoes 1 can tomatoes, cut up 1 can corn 1 c. frozen peas 1 c. frozen lima beans 2 (10 3/4 oz.) cans tomato soup 1 onion, sliced 1 tsp. salt Dash of pepper 1 1/3 c. water 1 bay leaf

Combine all ingredients in a crockpot. Cover and cook on low 8-10 hours. Serves 8-10.

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Little Devils Cookies

1 package devil's food cake mix 1 stick butter or margarine, melted,cooled 3/4 cup creamy peanut butter 1 (7- to 7-1/2-oz.) jar marshmallow creme

Combine melted butter and dry cake mix. (Let butter cool down a couple of minutes before adding to dry mix. The mixture should be crumbly. If the butter is too hot, the result will be a sticky mass rather than a crumbly mixture.) Reserve 1-1/2 cups of this mixture for topping. Pat remaining crumb mixture into an ungreased 13x9x2-inch pan. Combine peanut butter and marshmallow creme and spread evenly over crumb mixture in pan. Crumble reserved 1-1/2 cups of cake mixture over the peanut butter/marshmallow creme layer. Bake 20 minutes at 350 degrees. Let cool, cut into bars and serve. (Makes 3 dozen 1-1/4-inch bars)

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COCONUT COOKIES

8 squares sweet chocolete 1 cup coconut 2 cups sugar 2 cups flour 2 tsp. baking powder 4 egg yolks 4 egg whites, beaten stiff 1 tsp. vanilla

Mix together and drop by teaspoonful on a greased cookie sheet. Bake at 350F for 10-12 minutes.

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Lemon Crumb Bars

1 (18 1/4-oz.) package lemon or yellow cake mix 1/2 cup (1 stick) butter or margarine, softened 1 egg plus 3 egg yolks 2 cups finely crushed saltine crackers (1/4-lb) 1 (14 oz) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 1/2 cup ReaLemon® Lemon Juice from Concentrate

Preheat oven to 350°. In large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. Stir in saltine crumbs. Reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan. Bake 20 minutes. With mixer or wire whisk, beat 3 egg yolks Eagle Brand and ReaLemon. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes or until set. Cool. Cut into bars. Store covered in refrigerator.

Here's a simple breakfast or brunch recipe: Cheese Danish: 2 packs of refrigerator crescent rolls 3/4 c. sugar 1 t. vanilla 1 egg, separated 2 (3oz.) packs of cream cheese Lay 1 pack of rolls in bottom of 13x9 pan and press edges together. Bake per package directions. Cool. Beat sugar, vanilla, cream cheese and egg yolk and spread over baked rolls. Cover with second pack of rolls. Spread with egg white. Bake at 350 for 30-35 min.

Have you tried dipping Ritz crackers in chocolate flavored with Mint. No need to ration your Girl Scout Thin Mints...make them yourself.

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Triple Chocolate Mess

1 package chocolate cake mix(any) 1 pint sour cream 1 pkg. instant chocolate pudding(any size) 1 6oz. bag chocolate chips 3/4 c. oil 4 eggs 1 c. water

Spray crockpot with non-stick spray. Mix all ingrediants. Cook on low for 6-8 hours Try not to lift the lid. Serve with ice cream. I tried this with low fat cake mix, sour cream and fat free pudding. It turned out great! It is VERY rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fidge for a while. Just heat and serve.

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Cherry Crisp

1 can (21 oz) cherry pie filling 2/3 cup brown sugar 1/2 cup quick-cooking oats 1/2 cup flour 1 teaspoon brown sugar 1/3 cup butter, softened

Lightly butter a 3 1/2-quart crockpot. Place cherry pie filling in the crockpot. Combine dry ingredients and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.

Tips

When spreading pizza dough, rub olive oil on your hands to prevent sticking.

Add a tablespoon of olive oil to water when cooking pasta to prevent it from sticking to the pot.

Toss cooked pasta with a tablespoon of olive oil immediately after draining to keep it from sticking together.

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Peanut Butter and Jelly Cookies Lowcal

1/3 cup red-calorie margarine, softened 1/4 cup creamy peanut butter 3/4 cup granulated brown sugar 1/4 cup egg substitute, thawed 1 teaspoon vanilla extract 1-3/4 cups all- purpose flour 1/2 teaspoon baking soda 1/2 cup plus 1-1/2 tablespoons grape jelly or strawberry jam

Beat margarine and peanut butter at medium speed of an electric mixer until fluffy; gradually add sugar; beat well. Add egg substitute and vanilla; beat well. Combine flour and soda in a small bowl; stir well. Gradually add flour mixture to creamed mixture; mix well. Shape dough into 56 (1-inch) balls. Place balls, 2 inches apart, on ungreased cookie sheets; flatten cookies in a crisscross pattern with a fork. Bake at 350 degrees for 9 minutes or until lightly browned. Cool slightly on cookie sheets. Remove from cookie sheets, cool completely on wire racks. Place about 1 teaspoon jelly on bottoms of half of cookies; top with remaining cookies. Yield: 28 cookies (85 calories per cookie.) Cool down

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Dutch Apple Pie Diabetic

1/4 cup Flour 1/2 cup Quick cooking oats 1/2 tsp. Cinnamon 5 cups Sliced baking apples Sweetener equal to 1/2 cup sugar Pie crust for 1 crust pie 1/2 cup Unsweetened frozen apple juice concentrate TOPPING: 1/4 cup flour 1/2 cup quick cooking oats Sweetener =to 1/2 c brownsugar 1 tsp. cinnamon 1 pk Sugarfree instant vanilla pudding mix 1/2 cup butter or margarine Mix flour, oats, cinnamon, and sweetener with a fork. Pour over sliced apples and mix well. Pour apple juice over top of apples and mix well again. Put apple mixture in pie crust; set aside. For topping: mix dry ingredients with fork. Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples. Bake at 400 degrees for 45-55 minutes. Food exchange: per serving 2 bread, 3 fat, and 1 fruit exchange Nutrition: 251 calories, 12 grams of fat, 283 mg. sodium, 5 mg. cholesterol per serving.

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February 14...Valentines Day 1999 Happy Chocolate Month!

Boogie Woogie Cookies

A Pillsbury Bake-Off winner! 2 cups all-purpose flour 1/3 cup unsweetened cocoa 1 teaspoon baking soda 1 teaspoon salt 1 square (1 oz) semisweet chocolate, chopped 1/3 cup strong coffee 1 cup (2 sticks) butter, softened 1 cup granulated sugar 1 cup brown sugar, firmly packed 2 teaspoons vanilla extract 2 large eggs 1 cup pecans, chopped 1 cup semisweet chocolate chips 1 cup M&M mini baking pieces 2 cups rolled oats

Heat oven to 350 F. In medium bowl combine flour, cocoa, baking soda, and salt; set aside. Melt the 1-oz. square of chocolate in the coffee (in the microwave on High this should take less than 1 minute). In large mixing bowl, beat together butter, sugars, vanilla, and coffee/chocolate mixture. Beat until creamy. Add eggs one at a time, beating well after each addition. With mixer set on low speed, add dry ingredients and mix well. Stir in nuts, chocolate chips, M&Ms, and oats. Drop by heaping tablespoons onto cookie sheet. Bake 10 to 12 minutes. Let cool on cookie sheet 2 to 3 minutes, then transfer to wire rack to cool completely.

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Triple Chocolate Fantasy Bars

1 (18 1/2-ounce) pkg. chocolate cake mix 1/4 cup vegetable oil 1 egg 1 cup chopped nuts 1 (6-oz) package semi-sweet chocolate chips 1 teaspoon vanilla extract Dash salt 1 (14-ounce) can Eagle® Brand Creamy Chocolate Sweetened Condensed Milk (NOT evaporated milk)

Preheat oven to 350F. In large mixer bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in nuts. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of greased 13x9-inch baking pan. In small saucepan, combine Eagle Brand with remaining ingredients. Over medium heat, cook and stir until chips melt. Pour evenly over prepared crust. Sprinkle reserved crumb mixture evenly over top. Bake 25 to 30 minutes or until bubbly. Cool thoroughly. Cut into bars. Store loosely covered at room temperature. Option: For "Double Chocolate Fantasy Bars", use Original Eagle Brand Sweetened Condensed Milk instead of Eagle Brand Creamy Chocolate. Proceed as above. ~~~~~~~~~~~~~~~

<A HREF="http://www.redlobster.com/recipes.html">Red Lobster - Recipes</A>

Hot Crab Dip

8 Oz cream chesse (at room temperature) 1 T milk 1 T chopped onion 1 1/2 tsp horseradish 7 oz crabmeat (like the clear plastic ones in the deli....sometimes comes in 6 oz......that's okay)

Mix together. Sprinkle with breadcrumbs and paprika. Bake for 15 mins at 375 degrees. Great to dip with crackers and certain chips!!!!! ******************************

Barbecued Chicken Wings

35 chicken wings -- tips removed 1 stick butter 1 cup brown sugar 1/2 tablespoon sauce 1/2 cup dry red wine 2 teaspoons dry mustard 2 large garlic cloves -- crushed 1/4 cup fresh lemon juice fresh ground pepper to tast

Requires marinating and long cooking time but it is simple. Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour over chicken. Let stand for at least 1 hour or overnight. Be sure all wings are well coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake 4-5 hours, turning wings at regular intervals. If all marinade is not absorbed, pour off and dry wings out a bit longer in oven (but not too much) before serving.

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Orignal Buffalo Wings

oil for frying or baking 2 pounds chicken wings -- dis-jointed tips 1/4 cup butter 1/4 cup hot pepper sauce 1 tablespoon vinegar 1/2 cup blue cheese dressing;chunky 6 stalks celery -- cut into 3" dipping sticks

IF DEEP FRYING, PLACE OIL IN A LARGE SKILLET AND HEAT TO 400 DEGREES. PLACE WINGS IN HOT OIL AND COOK 12 TO 14 MINUTES OR UNTIL GOLDEN BROWN. OR PREHEAT OVEN TO 450 AND PLACE 1/4 CUP OIL IN A 9 X 13 BAKING PAN. PLACE CHICKEN IN PAN AND BAKE FOR 30 TO 35 MINUTES OR UNTIL CRISPY. MEANWHILE, IN A MEDIUM SAUCEPAN, MELT BUTTER AND ADD HOT SAUCE AND VINEGAR. MIX WELL. SET ASIDE. WHEN WHINGS ARE COOKED, REMOVE FROM SKILLET OR OVEN, PLACE WINGS IN A PLASTIC CONTAINER AND ADD SAUCE. COVER AND SHAKE VIGOROUSLY UNTIL WINGS ARE COATED WELL. REMOVE WINGS TO A SERVING TRAY AND GARNISH WITH BLUE CHEESE DRESSING AND CELERY STICKS. *COOK'S NOTE* FOR A HOTTER SAUCE, ADD 1/2 TEASPOON OF CAYENNE PEPPER TO THE BUTTER, HOT SAUCE AND VINEGAR. FOR MILDER USE FAVORITE BARBECUE SAUCE INSTEAD OF HOT SAUCE.

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DILL SHRIMP

1 cup mayonnaise 1/3 cup lemon juice 1/4 cup sugar 1/2 cup sour cream 1/4 cup red onions, sliced & diced 2 tbsp. chopped fresh dill 2 lbs. cooked med. shrimp (tails removed)

Mix all together in a large bowl. Stir in shrimp, cover and refrigerate overnight. Soooo Easy, and Soooo Good. I tripled the recipe and they ate it all!

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Chicken & Pasta Chowder

3 boneless skinless chicken breast halves -- cut in 1"pieces 1 medium onion -- chopped 2 cloves garlic -- minced 2 cans (14 1/2 oz) chicken or vegetable broth 1 teaspoon dried basil leaves 1/2 teaspoon salt 3/4 cup uncooked rotini 1 package (1 lb.) frozen broccoli, carrots, -- cauliflower 4 cups skim milk 1/2 cup all-purpose flour 1/2 medium red bell pepper -- chopped 1/4 cup shredded fresh Parmesan cheese

Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium heat until hot. Add chicken, onion and garlic; cook 4-6 minutes or until onion is tender, stirring occasionally. Stir in broth, basil and salt. Bring to a boil. Add rotini; cook over medium-high heat for 8 minutes, stirring occasionally. Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well. In small bowl, combine 1 cup of the milk and flour; blend well. Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture. Bring just to a boil, stirring frequently. Reduce heat to medium; cook 3-5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally. To serve, ladle chowder into 6 individual soup bowls. Sprinkle each with cheese. Makes 6 servings

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Pea and Cheese Salad

1 1/2 cups tiny green peas 1/2 cup diced cheddar cheese 1/2 cup diced onion 1/2 cup diced red bell pepper

Combine all ingredients,toss well. Chill and serve

****************************** Stuffed Pears

1/2 cup chopped celery 1 cup coconut 1 cup chopped pecans 1/2 t. salt 1 small carton cool whip 3 T. miracle whip Pears Mix all ingredients and use to top pear halves.

****************************** Pickled Black Eyed Peas

2 (1lb) cans black-eyed peas,drained 1 onion sliced thinly 1/2 cup olive oil 1/4 cup wine vinegar 2 cloves garlic,mashed 1 Tablespoon Worcestershire sauce 1 teaspoon salt 1 bay leaf pepper

Put peas and onions in bowl. Combine other ingredients in a saucepan. Bring to a boil and pour over peas. Refrigerate for several hours. Serves 8

****************************** BBQ Lamb Ribs

14 lb lamb breast, cut in riblets 1 c salad oil 2 ga barbecue sauce 1 salt 1 pepper

Preparation: Cut the lamb breast into riblets. Cut lengthwise with a hand meat saw or power saw about 1 1/2 to 2 inches wide the full length of the breast. Then cut crosswise into 3 inch lengths. Prepare the barbecue sauce. Preheat oven to 375F-190C Procedure Place the salad oil in the braiser and heat. Add the riblets and brown thorouthly. Turn occasionally with a kitchen fork.

Pour the prepared barbecue sauce over the riblets. Cover braiser and place in preheated oven.

Bake until the riblets are tender. Stir frequently to avoid scorching or sticking. Do not overcook, they will be lacking in appearance when served. Remove from the oven and check the seasoning.

Place in a steam table pan. Dish up 2 riblets per portion. Accompany with baked rice.

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RUMP ROAST

) 1 RUMP ROAST, 4 OR 5 LBS. TONY CHACHERE'S SEASONING (If not available, use a good Seasoning Salt.) PEPPER TO TASTE GARLIC, GREEN ONIONS, GREEN PEPPER AS NEEDED FOR INSERTING INTO ROAST OR FOR SEASONINGS

Preheat oven to 250 degrees. Season roast generously with pepper and seasoning salt, no other salt. Stick knife deep down into the roast in 10 or 12 different places. Stretch opening by placing index finger into perforation. Insert garlic clove halves, green pepper strips, whole green onions and whatever else you like into roast to enhance the flavor. Place roast on a rack and into a roasting pan. Add ½ cup water to bottom of roaster. Cover and bake 4 hours at 250 degrees. Do not open the oven until cooking time is up. After 4 hours, test with fork for tenderness. If not tender, continue cooking until it is. Remove from pan and set aside. Save the drippings.

ROAST GRAVY, MY WAY 4 TABLESPOONS FLOUR ½ CUP COLD WATER 1 CAN (10 ½ OZ.) BEEF BROTH OR 2 BEEF FLAVORED BOUILLON CUBES DISSOLVED IN WATER SALT, PEPPER, AND RED PEPPER TO TASTE

To make gravy, pour off about half of the accumulated drippings in the bottom of the roaster. Place roaster on top of the stove over a medium heat. Mix flour and cold water. Slowly pour the mixture into the pan drippings. Stir and heat until it starts to boil and thicken. Add beef broth or bouillon cubes which you have dissolved in water. Season with salt, pepper, and red pepper to your liking. You may not need salt as the seasoning salt is already salty. When it gets as thick as you want, remove from heat. ******************************

Salmon with Peaches

3 Tablespoons butter 1/2 cup flour 6 oz salmon fillet 1 wedge of lemon or lemon juice Salt and white pepper 1/4 cup sliced fresh mushrooms Pinch of minced garlic 3 Tablespoons brandy 1/2 cup heavy cream (light cream works fine) 1/2 teaspoon Dijon mustard 1/2 fresh peach, peeled and sliced

Dust salmon lightly with flour. Heat butter in skillet; put the salmon in and season lightly with salt, pepper, and lemon juice. Brown slightly on one side; turn and add the mushrooms and garlic. Let the second side brown, while moving the pan to keep the fish from sticking. Add the brandy to the pan and deglaze the bottom. Add cream, mustard, and peaches. Swirl the pan in a circular motion to mix the mustard and cream. The salmon is usually done when the cream is blended. Remove the salmon, pour the sauce on top and arrange the peaches attractively. ******************************

Sausage & Peppers with Pasta

1 Tbsp. olive or vegetable oil 1 tsp. finely chopped garlic 1 lb. sweet Italian sausage, sliced diagonally into 1-inch pieces 1 c. sliced onion 2 medium red or green peppers, cut into thin strips 2 1/2 c. water 1 pkg. Lipton Pasta & Sauce- Herb Tomato Pepper to taste

In large skillet, heat oil and cook garlic over medium heat 30 seconds. Add sausage and cook over medium-high heat 5 minutes or until browned, drain. Add onion and peppers and cook, stirring frequently, 7 minutes or until vegetables are tender; drain. Add water and bring to a boil. Stir in pasta & herb tomato sauce and continue boiling over medium heat, stirring occasionally, 12 minutes or until pasta is tender; add pepper. Makes about 4 servings.

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PINEAPPLE CASSEROLE

2 cans (20oz each) crushed pineapple 1/2 cup sugar 2 tbs all-purpose flour 3 eggs, beaten 4 slices bread, crusts removed, buttered and cubed

Drain pineapple, reserving 1 cup juice. In a mixing bowl, combine pineapple and juice with sugar, flour, and eggs; mix well. Spoon into 2-qt baking dish; top with bread cubes. Bake at 350° F., uncovered, for 45-50 minutes or until set and browned. Serve as a side dish with ham or poultry. Serves 8. ******************************

Stuffed Shells with Broccoli

Serves 6 24 Jumbo Shells, uncooked 1 10-oz. package frozen chopped broccoli, thawed 1 cup part-skim ricotta cheese 1/2 cup shredded Swiss cheese 1 tbsp. shredded onion 2 14 1/2-oz. cans crushed tomatoes 1/2 tsp. dried basil 1/2 tsp. dried oregano Salt and freshly ground black pepper to taste

Prepare pasta according to package directions; drain. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended. Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around shells. Cover pan with foil. Bake at 375º F for about 25 minutes until heated through, and serve. ****************************** Scalloped Sweet Potatoes

Ingredients: 6 medium-large (about 2-1/2 to 3 lbs.) sweet potatoes or yams 4 tbsp. cold unsalted butter, cut into bits 1-1/2 cups grated sharp cheddar cheese Salt to taste Freshly ground black pepper to taste 1-1/4 cups low-fat milk

Preheat the oven to 425 degrees. Lightly butter a 10 x 10 x 2 inch or other large, shallow baking dish. Peel the sweet potatoes and cut them in half lengthwise, then slice them into paper-thin half-moons. Spread half the sliced potatoes in the bottom of the baking dish. Sprinkle with half the butter bits and grated cheese, and season with salt and pepper. Spread the remaining sweet potato slices on top, then the remaining butter and grated cheese. Slowly pour the milk into the corner of the dish, then gently shake the dish to distribute the milk. Cook, uncovered, 45 minutes, or until the potatoes are tender when pierced with a knife. Let sit 10 minutes before serving. ******************************

White Beans with Carrots and Roasted Garlic

1 tsp. olive oil 1 small onion, peeled and finely chopped 2 cloves garlic, peeled and minced 1 cup Great Northern Beans, soaked overnight and drained 7 cups water 1 large sprig fresh rosemary 2 large sprigs fresh thyme 1 1/2 C carrots, peeled and cut into 1/2 inch pieces 8 cloves garlic, roasted and peeled 1 tsp. salt plus more to taste freshly ground pepper to taste

Heat the oil in a large saucepan over medium heat. Add the onin and cook untils oftened, about 5 minutes. Add the garlic and cook, stirring constantly for 30 seconds. Stir in the eans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes. Stir int he carrots and roasted garlic into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with salt and pepper. Makes 4 servings ******************************

CREAM CHEESE COFFEE CAKE LOAVES

1/2 cup sour cream 1/4 cup sugar 1/4 cup butter or margarine 1/2 tsp. salt 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110º to 115º) 1 egg, beaten 2 cups flour

FILLING 1 package (8 ounces) cream cheese, softened 3/4 cup confectioners' sugar 1 small egg, beaten 1 tsp. vanilla Small pinch salt

GLAZE 1 cup confectioners' sugar 1 tbsp. milk 1/2 tsp. vanilla Sliced almonds, toasted

1. In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium heat, stirring often, for 5 to 7 minutes until well blended. Cool to room temperature. 2. In a mixing bowl, dissolve yeast in warm water. Add sour cream mixture and egg; mix well. Gradually stir in flour (dough will be soft). Cover and refrigerate overnight. 3. In the morning, combine the filling ingredients until well blended. Turn dough onto a floured surface; knead 5 times. Divide into two equal portions. Roll each portion into a 12x8-inch rectangle. Spread half of the filling on each to within 1 inch of edges. Roll up jelly-roll style from long side; pinch seams and ends to seal. Place seam side down on a greased baking sheet. Cut six X's on top of loaves. Cover and let rise until nearly doubled in size, about 1 hour. 4. Bake at 375º for 20 to 25 minutes or until golden brown. Cool on wire racks. 5. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds. Store in the refrigerator. Yield: 2 loaves, 12 servings. ******************************

Best French Toast in the World!!

Try making french toast with Kings Hawaiian bread (some stores carry it some don't, but most of the stores seem to have it by the deli section) the recipe for their "Famous King's Hawaiian French Toast" is on the back of the package. I have found that this recipe is great with any kind of bread, but the K.H. is a very sweet bread and seems to make the recipe even yummier. If you can't find the bread, here is the recipe: 4 Fresh Eggs 1/2 c. Sugar 1/2 tsp. Vanilla 1/8 tsp. Cinnamon (you can use more to your own taste) 1/8 tsp. Nutmeg 1/8 tsp. Baking Soda 1/2 c. Evap. Milk (diluted) ( or substitute regular milk- 1 cup- and it is just as good) 1 tbsp. liq. Shortening

Separate bread slices and allow to dry out a bit. Blend all ingredients well. Before dipping each slice rapidly on both sides, stir ingredients to keep spices blended. DO NOT SOAK!!! Place dipped bread into a heated skillet, turn when golden brown. To Serve: Sprinkle with powdered sugar and a dash of cinnamon.( Cinnamon sugar is very good also) For a special treat add grated orange rind to ingredients before blending. If you use regualar loaf bread, this recipe will use up almost a whole loaf of bread, which is great to freeze and use for quick breakfasts in the am. ******************************

Cookies DROP COOKIES

1 cup sugar 1/2 cup butter 1 egg 1/2 tsp. vanilla 1/2 cup sour cream 1 tsp. soda 1/2 tsp. baking powder 1 cup ground raisins 2 3/4 cups flour

Cream sugar and butter, add egg, sour cream, flour, soda and baking powder sifted together and raisins. After mixing, let stand 2 hour; then form in small balls. Roll in mixture of one-third cup sugar and 2/3 tsp. cinnamon. Bake at 450 degrees (no time given) ******************************

Snickerdoodles

1 1/2 C. sugar 2 eggs 1 C. margarine

Mix above ingredients together. Then add: 2 3/4 C. flour 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. salt

Roll dough into small balls. Roll small balls of dough in a mixture of: 2 Tbsp. sugar 1 tsp. cinnamon Bake in oven at 400° for 8-10 minutes. ******************************

SNOWBALLS

2 cups sifted flour 1/4 tsp baking powder 1/4 tsp salt 1 cup butter, softened 1/2 cup confectioners sugar 1-1/2 cups chopped walnuts 1-lb. confectioners sugar to roll cookies in

Sift flour, baking powder, and salt. Mix butter with sugar until very light and fluffy. Mix in flour mixture. Stir in walnuts. Refrigerate until easy to handle. Make balls in the palm of your hand by tablespoons. Place on a lightly greased cookie sheet, and bake in a 350F. oven until golden brown, being careful bottoms do not burn. Place confectioners sugar in a large bowl. Take cookies from oven and gently put into bowl. Carefully, they are hot, toss cookies in sugar until they are coated. Makes 50-60 ****************************** 7 Layer Bars

1 1/2 c crushed graham crackers crumbs 1/2 c melted margarine 1 (6 oz) pkg semisweet chocolate chips 1 (6 oz) pkg peanut butter chips 1/2 c mini baking M&Ms 1 small can coconut 1 c chopped pecans 1 can sweetened condensed milk

Mix melted margarine & graham cracker crumbs. Press gently into a 9x13" pan. Then lay remaining ingredients, in order given & pour sweetened condensed milk over top. Bake at 350° for 25 - 30 minutes. ******************************

Caramel-Pineapple Upside-down Cake

Makes 2 cakes (lowfat/lowcal) 1 20-oz. can pineapple tidbits in juice, undrained Cooking spray 1/4 cup fat-free milk 1 tbsp. margarine or butter 1 cup canned mashed sweet potatoes or yams 30 small soft caramel candies 1/4 cup vegetable oil 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 3 large egg whites 1 18.25-oz. pkg. light yellow cake mix 1 large egg

Drain pineapple in a colander over a bowl, reserving 1 cup juice. Arrange pineapple tidbits evenly in bottom of 2 (9-inch) round cake pans coated with cooking spray. Combine milk, margarine and caramels in a small microwave-safe bowl; microwave at high for 2 1/2 minutes or until caramels are melted, stirring every minute. Pour caramel mixture evenly over pineapple in pans. Combine reserved pineapple juice, sweet potatoes and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes or until well-blended. Pour batter evenly over caramel layer in pans; bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Place a plate upside down on top of each pan, and invert onto plates. Serve cakes warm. Yield: 16 servings (2 cakes, 8 servings per cake). Nutrition: Calories - 258 (25% from fat)/Fat - 7.3g (Sat 2.6g,mono1/5g,poly1/9g)/Protein - 3g/Carbs.- 45.3g/Fiber - 0.8g/Chol.- 15mg/Sodium - 269mg ******************************

Lowcal Chicken Fried Steak & Cream Gravy

From the Texas Beef Industry test kitchen

2 cups skim milk 2 Tbsp. egg substitute 2 (4 oz) tenderized round steak or cube steak 2 Tbsp. flour 1 tsp. vegetable oil Salt and pepper to taste Cream gravy - recipe follows

Combine skim milk and egg substitute in a shallow bowl. Add meat and marinate for about 30 minutes. Combine flour, salt and pepper in a plastic bag. Take meat out of egg mixture and shake or wipe off excess moisture. Place the meat in the bag, close top and shake to coat with flour. Heat oil in skillet with non-stick surface. Place steak in a skillet over medium-high heat. Brown on one side, turn and brown other side. Remove from skillet and keep warm while making gravy. Makes two servings. Cream Gravy: Combine 1 tablespoon flour and 1 cup skim milk in a jar with a lid; shake until flour is blended. Pour into the skillet in which meat was cooked. Stir to loosen bits of flour stuck to the pan. Cook over low heat until gravy is thickened. Seasoned to taste with salt and pepper. Pour over steak. Serves 2 Nutritional analysis per serving: 341 calories, 14.2 grams fat, 96 milligrams cholesterol, 248 milligrams sodium, 38.5 percent calories from fat.} ******************************

Quick & Easy Cheddar Sauce

1/2 c evaporated skimmed milk 2 oz sharp Cheddar cheese, shredded Dash each: Worcestershire sauce, hot sauce, salt & pepper

In small saucepan heat milk to just below boiling point. Remove pan from heat & stir in remaining ingredients. Cook over low heat, stirring constantly, until cheese is melted. Serve over hot cooked veggies or use as dip. Makes 2 servings, 6 tablespoons each. Exchanges per serving: 1½ P/M ******************************

Close to no fat chicken salad

(Serves two, plus enough to save for a snack) 1 1/2 cups finely chopped cooked chicken 1/2 cup sliced seedless grapes 2 tbsp nonfat Mayo 2 tbsp nonfat plain yogurt 1 tbsp minced sweet onion 1 stalk celery, finely chopped 1/2 tsp salt 1/2 tsp ground cumin (the first time I used 1 tsp. of nutmeg instead, because I didn't have ground cumin. Tried it again with cumin, and both are good. Depends on your tastes.) 3 tbsp toasted slivered almonds

Mix well. Cover and chill to blend flavors. Serve as a sandwich on bread/rolls of your choice, or as salad in lettuce or tomato cups. Or to be fancy, hollow out hard or Kaiser rolls to make individual bowls to hold the salad. (With Pam or similar spray, lightly coat the inside of the bread bowl so it doesn't soak up moisture from the salad.) Garnish with fresh watercress or parsley. ******************************

CRACKER JACKS

15 cups of popped pop corn 1/2 cup butter 1/2 Tsp. salt 1 cup brown sugar(packed) 1/4 cup light corn syrup 1/2 Tsp. baking soda

Cook brown sugar, butter, syrup, and salt until bubbly. Continue to cook for 5 minutes. Remove from heat and add baking soda. Stir until foamy. Pour over corn, stir to coat corn. Put coated corn into flat pan and put into 200 degree oven for 1 hour, stirring every 15 minutes. Cool and store in air tight container.

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Raisin Puree

2 c seedless raisins 6 tb water 4 ts vanilla

Combine raisins, water and vanilla in food processor and blend until smooth. ***************************** Red Bell Pepper And Cheddar Cheese Spread

1/2 sm onion, quartered 3 lg cloves garlic, peeled 2 ts olive oil 2 red bell peppers 1 1/2 c tillamook cheddar cheese, or 1 other sharp cheddar, 1 grated and packed to measure 1 ds cayenne pepper 2 tb chives, fresh, chopped

Preheat oven to 375°F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Makes about 1-1/2 cups. Excellent with crackers, on crusty country bread or served with a dip with crudites. ******************************

Roasted Red Pepper Mustard

1 1/2 lb red bell peppers 1/2 c dry red wine 10 drops hot pepper sauce 2 md garlic cloves, halved 1/4 ts cayenne pepper 1 tb coarse kosher salt 3/4 c imported english-style dry -mustard 1 ts crushed black peppercorns 3/4 ts crushed whole allspice 1 1/4 c boiling water 2 tb honey 3/4 c red wine vinegar 1 1/2 ts dried thyme, crumbled 1/2 c sherry vinegar 3 bay leaves 3 tb mustard seed 3 fresh thyme sprigs 2/3 c medium-dry sherry

Char bell peppers oven gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand ten minutes. Peel and seed. Rinse if necessary; pat dry. Puree in processor until smooth. Mix in hot pepper sauce and cayenne pepper. Transfer to bowl. Place dry mustard in medium bowl. Add water, both vinegars and mustard seed, whisking until mustard is smooth. Cover and let mellow two hours. Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy nonaluminum saucepan. Cover partially and simmer 7 minutes. Strain sherry mixture through fine sieve into mustard. Stir in honey and dried thyme. Return to saucepan. Set saucepan in larger pan of simmering water. Cook until consistency of mayonnaise, stirring frequently, 20 to 30 minutes. Whisk in red pepper puree. Pack mustard into hot jars. Top each with bay leaf and thyme sprig. Cool completely. Seal tightly and refrigerate one week to mellow flavors. (Can be stored in refrigerator three months.) ******************************

THREE PEPPER RELISH

1 onion, sliced 2 carrots, shredded 1 bell pepper cut in 2 Tbsp raisins strips, julienned 1 clove garlic, minced 1 red pepper, cut in strips 1/4 c. cider vinegar 1 yellow pepper, cut in strips 3 Tbsp sugar

Combine all ingredients except 2 tablespoons vinegar and 1 tablespoon sugar in glass bowl. Cover with waxed paper and microwave on high 4 minutes, stirring once during cooking. Stir in remaining vinegar and sugar. ******************************

CHERRY HEART CHEESECAKE

Crust: 1-1/3 c. crushed chocolate wafer cookies 1/4 c. Land O' Lakes butter, melted 2 T. sugar

Filling: 4 eggs, separated 1/2 c. Land O' Lakes butter, softened 2 pkgs. (8 oz.) cream cheese, softened 1 c. sugar 1 T. cornstarch 1 tsp. baking powder 1 T. lemon juice

Topping: 1 carton (8 oz.) dairy sour cream (1 cup) 2 T. sugar 1 tsp. vanilla 1 can (21 oz.) cherry pie filling 3 T. cherry flavored liqueur

Heat oven to 325~. For crust, in small bowl stir together all crust ingredients. Press crumb mixture on bottom of 9-inch springform pan. Bake 10 minutes; cool.

For filling, in small mixer bowl beat egg whites at high speed, scraping bowl often, until soft peaks form, 1 to 2 minutes; set aside. In large mixer bowl combine 1/2 cup butter, cream cheese and egg yolks. Beat at medium speed, scraping bowl often, until smooth and creamy, 2 to 3 minutes. Add 1 cup sugar, cornstarch, baking powder and lemon juice. Continue beating, scraping bowl often, until well mixed, 1 to 2 minutes. By hand, fold in beaten egg whites. Spoon filling into prepared pan. Bake for 60 to 80 minutes or until center is set and firm to the touch. (Cheesecake surface will be slightly cracked.) Cool 15 minutes; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (Cheesecake center will dip slightly upon cooling.)

For topping, in small bowl stir together sour cream, 2 tablespoons sugar and vanilla. Spread evenly over top of cheesecake. Spoon out 2 to 3 tablespoons of cherry sauce from pie filling; drop by teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce forming hearts. Cover; refrigerate 4 hours or overnight. In medium bowl stir together remaining pie filling and liqueur. Serve over slices of cheesecake. Store refrigerated. Makes 10 servings.

****************************** Cupid's Cherry Cream-Filled Cookies

1 (20-oz.) pkg. Pillsbury Refrigerated Sugar Cookies

FILLING 1 teaspoon powdered sugar 1/4 cup chopped maraschino cherries 1 teaspoon cherry liquid 1 (8-oz.) pkg. cream cheese, softened

GLAZE 3 cups powdered sugar 1/4 cup water 2 tablespoons light corn syrup 2 tablespoons margarine or butter, melted 1/4 teaspoon almond extract 2 drops red food color, if desired

DECORATION Maraschino cherries, fresh fruit, decorator frosting or candy hearts

Heat oven to 350 F. Spoon and shape heaping teaspoonfuls of well-chilled cookie dough into balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350 F. for 10 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheets with spatula. Cool completely. In small bowl, combine all filling ingredients; blend well. Spread about 1 tablespoon filling on bottom of cooled cookie. Top with another cookie, bottom side down, to form sandwich. Repeat with remaining cookies. In large bowl, combine all glaze ingredients; blend at low speed until moistened. Beat at high speed until smooth. Add 1 to 2 tablespoons additional water if glaze is too thick.* Arrange filled cookies on wire rack over 15x10x1-inch baking pan. Spoon glaze evenly over tops and sides of cookies. Glaze that drips off can be reused. Let stand until glaze is dry. Decorate as desired with maraschino cherries. Store in refrigerator. 18 sandwich cookies TIP: *Glaze should be thin enough to flow down sides of cookies and drip into pan below. If glaze is too thick, there will not be enough to cover all cookies.

****************************** CRIMSON ROYALE

A lovely champagne cocktail. 12 tablespoons frozen cranberry juice cocktail concentrate, thawed 6 teaspoons cranberry liqueur 6 teaspoons orange liqueur 1 bottle champagne or other sparkling wine 12 whole fresh cranberries 6 orange slices, folded in half 6 bamboo skewers

Measure 2 tablespoons cranberry concentrate, 1 teaspoon cranberry liqueur and 1 teaspoon orange liqueur into each of 6 champagne flutes. Top with champagne. Thread 1 cranberry, 1 orange slice and then another cranberry onto each skewer. Place skewers atop glasses. 6 Servings

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CUPID

3 ounces sherry 1 egg 1 teaspoon superfine sugar Pinch cayenne pepper 3 or 4 ice cubes

Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass. Note: If there is a problem with eggs in your region, do not prepare this recipe. Serves 1.

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BIEROCKS

1 lb hamburger 2 c. shredded cabbage 4 tbsp shortening 1 tbsp salt 1 c chopped onion 1 tbsp pepper 1 tbsp flour 1/4 tsp allspice

Fry onions & hamburger in a heavy skillet for a few minutes before adding cabbage, when cabbage has been added season & simmer slowly for about 20 minutes. Stir frequently to keep from scorching if dry add tbsp of water. When done take off & cool. Roll bread dough thin into 3 inch squares. Place meat mixture in center & seal. Bake 400F for 30 min.

BREAD DOUGH FOR BIEROCKS 2 1/2 c water (105F - 115F) 1/2 c oleo 1/8 c yeast 3/8 tsp salt 1/2 c sugar flour Mix water, yeast, sugra together; gradually add oleo, salt. Add enough flour until dough is slightly tacky. Let rise until doubled (approx 1 hour). Roll dough thin & cut into 3 inch squares. (this recipe & the Bierocks recipe are from my aunts church camp) ******************************

CHICKEN ROLL-UPS

1/2 c sliced mushrooms 1/4 c italian style bread crumbs 1 small onion, chopped 4 boneless, skinless chicken breast 1/4 c chopped green pepper halves (about 1 lb) 2 tbsp olive oil 1 can (19oz) homestyle chicken soup

In a 10 inch skillet, saute mushrooms, onion, & green pepper in hot oil for 3 min; remove from ehat & stir in bread crumbs. Place equal amounts of mixture on ech chicken pieces; roll up starting at small end & secure w/ toothpicks. Leave any remaining filling in skillet. Place chicken rools back in skillet & cover w/ soup. Bring to a boil, reduce, heat & simmer 15 min, cover & cook an additional 10 - 15 min or until chicken is done.

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Cheese-Pecan Crisps

1/2 pound sharp Cheddar cheese

BIEROCKS

1 lb hamburger 2 c. shredded cabbage 4 tbsp shortening 1 tbsp salt 1 c chopped onion 1 tbsp pepper 1 tbsp flour 1/4 tsp allspice

Fry onions & hamburger in a heavy skillet for a few minutes before adding cabbage, when cabbage has been added season & simmer slowly for about 20 minutes. Stir frequently to keep from scorching if dry add tbsp of water. When done take off & cool. Roll bread dough thin into 3 inch squares. Place meat mixture in center & seal. Bake 400F for 30 min.

BREAD DOUGH FOR BIEROCKS 2 1/2 c water (105F - 115F) 1/2 c oleo 1/8 c yeast 3/8 tsp salt 1/2 c sugar flour Mix water, yeast, sugra together; gradually add oleo, salt. Add enough flour until dough is slightly tacky. Let rise until doubled (approx 1 hour). Roll dough thin & cut into 3 inch squares. (this recipe & the Bierocks recipe are from my aunts church camp) ******************************

(Lostmiki) CHICKEN ROLL-UPS

1/2 c sliced mushrooms 1/4 c italian style bread crumbs 1 small onion, chopped 4 boneless, skinless chicken breast 1/4 c chopped green pepper halves (about 1 lb) 2 tbsp olive oil 1 can (19oz) homestyle chicken soup

In a 10 inch skillet, saute mushrooms, onion, & green pepper in hot oil for 3 min; remove from ehat & stir in bread crumbs. Place equal amounts of mixture on ech chicken pieces; roll up starting at small end & secure w/ toothpicks. Leave any remaining filling in skillet. Place chicken rools back in skillet & cover w/ soup. Bring to a boil, reduce, heat & simmer 15 min, cover & cook an additional 10 - 15 min or until chicken is done. ******************************

Shrimp & Egg Cakes

6 eggs, beaten until frothy 1/4 tsp salt 1/2 tps Accent 2 TBSP soy sauce 1 Cup green onion, thinly sliced; include a little fo the green 1/4 cup celery, thinly sliced 1 4-oz can mushroom stems & pieces, coarsely chopped 1 7 1/2 oz can shrimp bits & pieces OR 3/4 cup chopped shrimp 2 TBSP peanut oil

SAUCE: 1 10-oz can chicken broth 1 TBSP soy sauce 1/4 tsp granulated sugar 1/2 tsp (additonal) accent 2 TBSP conrstarch

MIX the beaten eggs, salt, accent, soy sauce, sliced green onion, celery, mushrooms & shrimp together together well and set aside for 15 min to let the various flavors become united. HEAT the peanut oil over moderate heat in a large skillet or on a griddle. Drop TBSP full of the egg mixture into the hot oil; allow them to form into lacy pancakes. Stir the egg mixture frequently so that the egg and solid ingredients are even mixed in each spoonful. Contine to cook the shrimp pnacakes over moderate heat until the egg prtions just begin to turn golden brown and the tops are fim. Remvoed w/ a spatula and place on a heated platter in a 250F oven while you make the sauce. MIX the chicken broth, soy sauce, sugar, accent and corn stach together well. Place over low heat & cook, stirring constantly, until glazed and thickened. Pour the hot sauce over the egg pancakes & serve at once. Serves 6 NOTE: I know the shrimp is not a meat it is more seafood, but I thought I would add it.... my sis tried the recipe and says it is good..... I am not one for seafood thoguh!

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Cheese-Pecan Crisps

1/2 pound sharp Cheddar cheese 1 stick butter 1 Tablespoon Worcestershire sauce 1 1/4 cups flour 1/2 teaspoon salt dash of red pepper dash of Tabasco sauce 1 cup finely chopped pecans

Grate the cheese. Cream butter and cheese and add remaining ingredients. Refrigerate until able to roll into round rolls the size of fifty-cent piece. Put rolls in freezer. May be stored there indefinitely. Take out of freezer and wait a few minutes before slicing into thin rounds. Place on ungreased cookie sheet and bake about 10 minutes in 350 degree oven. ******************************

Shrimp & Egg Cakes

6 eggs, beaten until frothy 1/4 tsp salt 1/2 tps Accent 2 TBSP soy sauce 1 Cup green onion, thinly sliced; include a little fo the green 1/4 cup celery, thinly sliced 1 4-oz can mushroom stems & pieces, coarsely chopped 1 7 1/2 oz can shrimp bits & pieces OR 3/4 cup chopped shrimp 2 TBSP peanut oil

SAUCE: 1 10-oz can chicken broth 1 TBSP soy sauce 1/4 tsp granulated sugar 1/2 tsp (additonal) accent 2 TBSP conrstarch

MIX the beaten eggs, salt, accent, soy sauce, sliced green onion, celery, mushrooms & shrimp together together well and set aside for 15 min to let the various flavors become united. HEAT the peanut oil over moderate heat in a large skillet or on a griddle. Drop TBSP full of the egg mixture into the hot oil; allow them to form into lacy pancakes. Stir the egg mixture frequently so that the egg and solid ingredients are even mixed in each spoonful. Contine to cook the shrimp pnacakes over moderate heat until the egg prtions just begin to turn golden brown and the tops are fim. Remvoed w/ a spatula and place on a heated platter in a 250F oven while you make the sauce. MIX the chicken broth, soy sauce, sugar, accent and corn stach together well. Place over low heat & cook, stirring constantly, until glazed and thickened. Pour the hot sauce over the egg pancakes & serve at once. Serves 6 NOTE: I know the shrimp is not a meat it is more seafood, but I thought I would add it.... my sis tried the recipe and says it is good..... I am not one for seafood thoguh! ******************************

Strawberry Nut Salad

2 packages strawberry jello 1 cup boiling water 2 (10oz) packages frozen thawed strawberries,undrained 1 (20oz) can crushed pineapple,drained 1 cup coarsley chopped pecans or walnuts 1 (8oz) cartons sour cream

Dissolve jello in water. Add strawberries with juice,drained pineapple and nuts. Divide in half. Put 1/2 mixture in pyrex dish,refrigerate until firm. When congealed,spread sour cream over top of this half. Then pour balance of mixture over all. You can substitute 2 mashed bananas instead of nuts.

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CHEESE POPOVER PUFFS

1 cup all purpose flour 1/2 tsp salt 1 cup milk 2 eggs 1 tbs butter or margarine, melted 1/4 cup shredded Cheddar cheese

Combine all ingredients except cheese. Beat at medium speed of an electric blender until smooth. Stir in cheese. Heat a well greased muffin pan at 425º F. for 3 minutes or until very hot. Spoon in batter, filling 2/3 full. Bake at 425º F. for 15 minutes; reduce heat, bake at 350º F. for 25 minutes or until golden brown. Serve immediately. Yield: 8 popovers.

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HOT SAUSAGE BALLS

1 lb. hot pork sausage (room temp.) 2 c. grated Colby cheese 2 c. Bisquick

Mix all together with hands. Form into small walnut-size balls. Bake at 350 degrees for 20-25 minutes.

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SHRIMP APPETIZER

On a large, flat plate, layer: 1 package cream cheese 1 pound + shrimp (drained if canned, thawed if frozen) 1 jar Skippers brand cocktail sauce Use crackers to scoop up and enjoy!

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Crazy Quilt Salad

1 16 oz. can kidney beans -- rinsed and drained 1 15 oz. can lima beans -- rinsed and drained 1 can {14 1/2 oz.} green beans -- drained 1 can {14 1/2 oz.} wax beans -- drained 1 cup thinly sliced celery 1 large green bell pepper -- chopped 1/2 cup thinly sliced onion DRESSING: 1/3 cup vinegar 1/4 cup vegetable oil 1 1/2 teaspoons ground mustard 1 teaspoon ground thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder

Place the first 7 ingredients in a large bowl. Combine dressing ingredients; mix well. Pour over bean mixture and toss gently. Cover and refrigerate for 6 hours or overnight, stirring occasionally.

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(Kraft) Ranch Taco Chicken Salad

Prep time: 15 min Cooking time: 8 min 1 Cup Taco Bell Home Originals Think 'N Chunky Salsa, divided 1 Pound boneless skinless chicken breasts, cut into strips 1 Pkg (16 oz) salad greens 1 Cup Kraft Free Ranch Fat Free Dressing or Kraft Ranch Dressing 1 Cup Kraft Shredded Cheddar Cheese

HEAT 1/4 cup of the salsa in large nonstick skillet on med-high heat. Add chicken; cook and stir 8 minutes or until chicken is cooked through. TOSS chicken and greens in large bowl. TOP w/ reamining 3/4 cup Salsa, Dressing and Cheese before serving. Granish w/ jalapeno pepper. Makes 6 main-dish servings. (SouthWestern Ranch TCS: Prepare as directed, substituting 1 pkg (6 oz) Lous Rich Carving Board Southwestern Chicken Breast Strips for chicken. Omit cooking and use 3/4 cup salsa. RTCS Wraps: Prepare as directed. Spoon Salad mixture onto flour tortillas; roll up.) ******************************

Creamy Salmon Chowder

1 Tbsp olive oil 1 cup onion, diced 2/3 cup celery, diced 1/2 cups red bell pepper, diced 1 1/2 cups Yukon Gold potatoes, unpeeled, diced 1 med zucchini, diced 1 can chicken broth, fat-free, low sodium (14.5 oz can) 1/2 tsp dill weed, dried 1/4 tsp salt 1/4 tsp black pepper, freshly ground 1 can pink salmon, with bones, drained, (7.5 oz can) 1 can evaporated milk, fat free (12 oz can) 1 Tbsp cornstarch 1/2 cu scallions, thinly sliced, green stems included

1. Heat oil in a large saucepan over medium heat. Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally. Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine. Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes. 2. Meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones. In a medium bowl, whisk cornstarch in milk to dissolve. Add salmon and milk mixture to saucepan and stir to combine. Bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes. Serve chowder garnished with scallions. | Nutrient value per serving: 307 calories, 38 grams carbohydrate, 7 g fat, 23 g protein, 410 mg calcium, 573 mg sodium ******************************

STIR-FRIED BEEF & BROCCOLI

prep: 10 min cook: 9 -11 min serves: 4

1 LB boneless sirloin steak 3 scallions, chopped 2 TBSP dry sherry 1/4 LB fresh mushrooms, 2 TBSP soy sauce sliced 1 Garlic clove, minced 2 TSP cornstarch 1/2 TSP ground ginger 1/2 Cup beef broth 3 TBSP vegetable oil 1 Small bunch of broccoli, separated into florets

1) Cut steak across gain on a slight diagonal into thin strips. In a med bowl, combine sherry, soy sauce, garlic, & ginger. Add beef slices and toss to coat. 2) In a wok, heat 1 1/2 TBSP oil over high heat until hot, swirling to coat sides of pan. Add beef & stir-fry until meat loses its read color, about 3 min. Remove to a plate. 3) Add remaining 1 1/2 TBSP oil to wok & heat over high heat. Add broccoli. Stir-fry until crisp-tneder, 3 to 4 min. Add scallions & mushrooms. Stir-fry 2 min. Return beef to wok. 4) Dissolve cornstarch in beef broth & stir into wok. Cook over high heat, stirring, until sauce boils & thickens, 1 - 2 min. ******************************

CHICKEN SWEET & SOUR GRILLED FRUITED TENDERS

1 (2-1/2 lb) pkg chicken tenderloins 48 large green seedless grapes 4 small mild onions, peeled, cut into quarters 2 green bell peppers, cured & cut 16 squares 4 plums, seeded and cut into quarters 3/4 c. catsup 1/3 c. apricot preserves 3 Tbsp brown sugar 2 Tbsp apple cider vinegar 1 (8-oz) can crushed pineapple in juice

Thread thawed chicken tenderloins onto 8 long metal skewers alternately with grapes, onions, bell peppers and plums to make kabobs. Combine catsup, preserves, brown sugar and vinegar. Stir in 1/4 cup pineapple juice; reserving crushed pineapple. Set aside one/third of sauce mixture to baste kabobs; stir reserved pineapple into remaining 2/3 of sauce to serve with cooked kabobs. Place kabobs on lightly greased grill. Brush lightly with basting sauce. Grill for 5 minutes. Turn kabobs over, baste again and grill for an additional 5 to 10 minutes or until juices run clear. Discard leftover basting sauce. Serve kabobs with reserved pineapple sauce. Refrigerate leftovers.

****************************** Chicken Teriyaki

3 chicken breasts; shredded 4 c bean sprouts 3 c cabbage; sliced 1 c mushrooms; sliced 1 c any other vegetables; -matchsticked or chop 1 salt and pepper 1 terriyaki sauce

1. In wok or large skillet, with small amount of oil, cook vegetables until done. 2. In smaller skillet (or same skillet after vegetables are cooked), heat small amount of oil and quickly cook chicken shreds until done. Season with salt and pepper to taste. 3. Serve both over plate of sticky rice drizzled with a good store-bought terriyaki sauce. NOTES : Other vegetables to add: carrots, broccoli, celery, bok choy. I like the cabbage well-done, but the beansprouts added at the very last minute so they're hot, but still crunchy.

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DELICIOUS SCALLOPED POTATOES RAW POTATOES CREAM

Slice as many potatoes in a casserole as you want. Cover with cream and bake uncovered in 325 degree oven until done. Nothing else needs to be added.

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GOLDEN SCALLOPED POTATOES

1 CAN CELERY SOUP 1 C. MILK DASH OF PEPPER 6 TO 7 C. THIN SLICED POTATOES 1 MED. ONION 1 1/2 C. SHREDDED CHEDDAR CHEESE 1/2 C. SHREDDED CHEDDAR CHEESE FOR TOP

Combine soup, milk, pepper in small bowl. In buttered casserole dish, arrange layers of potatoes, cheese, onions, soup mix, ending with cheese cover.

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MUSHROOM-CHEESE SCALLOPED POTATOES

6 C. THIN SLICED, PEELED POTATOES WATER 1 TSP. SALT 1 1/4 C. (10 1/2 OZ.) CAN CREAM OF MUSHROOM SOUP 1 C. SHREDDED AMERICAN CHEESE 1/8 TSP. PEPPER 1 THIN SLICED MED. ONION 1/4 C. DRY BREAD CRUMBS 2 TBSP. GRATED PARMESAN CHEESE

Place potatoes in large saucepan. Cover with water. Add salt. Heat to boiling; boil 5 to 8 minutes or until tender. Drain. Combine soup, evaporated milk, American cheese and pepper. Mix well. Place half the potatoes in buttered 2 quart casserole. Top with onions. Spoon half the soup mixture over onions. Top with remaining potatoes and soup mixture. Mix together bread crumbs and Parmesan cheese. Sprinkle evenly over casserole. Bake in moderate oven (350 degrees F.) 40 to 45 minutes or until potatoes are tender.

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Hot Buttermilk Biscuits

2 C flour 2 t baking powder 1/2 t baking soda 1 t salt 1/3 C soft shortening 1 C buttermilk

Combine dry ingred; make a well in the center of flour and add shortening and milk. Stir with fork till mixture forms a ball. With floured hands, pat dough on lightly -floured surface until 1/2" thick; fold in half and pat out again 1/2" thick. Cut with floured 2" cutter. Place on ungreased pan and bake @ 450º on oven rack slightly above center 10 minutes or till lightly brown. Makes about 1- 1/2 dozen ******************************

Monkey Bread

3 1/2 to 3 3/4 cups all purpose flour 2 Tablespoons sugar 1/2 teaspoon salt 1 package active dry yeast 1 cup milk 1/4 cup butter 1 egg 1/4 cup melted butter

Grease 12 cup bundt cake pan or tube pan Mix 1 1/2 cups of the flour,the sugar,salt and yeast in 3 qt. bowl. Heat milk and 1/4 cup butter in saucepan over medium low heat,stirring frequently,until very warm (120 degrees to 130)Add milk mixture and egg to the flour mixture.Beat on low speed until moistened;beat 3 minutes on medium speed.Stir in enough of the remaining flour to make dough easy to handle.Turn dough onto lightly floured surface.Knead until dough is smooth and elastic;about 5 minutes.Shape dough into 24 balls. Dip each ball into the melted butter.Layer evenly in pan. Cover and let rise in warm place until double about 30 minutes. Heat oven to 350 degrees. Bake until golden brown 25-30 minutes. Cool 2 minutes;invert onto serving plate. Serve warm.

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Onion Board

2 teaspoons yeast 1 Cup Warm Water 1 teaspoon Sugar 1 1/2 teaspoons Salt 1 1/2 cups AP Flour 1 1/2 cups Bread Flour 1 Tablespoon Olive Oil 1 1/2 cups chopped Onion 3 Cloves of Chopped Garlic 2 Tablespoons of Butter 1/8 cup Kraft Grated American Cheese Food This comes in a gold can usually next to the Parmesan Cheese. Note. I have used Parmesan and grated Cheddar cheese.

Put the first 7 ingredients into the bread machine. select the dough making option. If not using a bread machine knead well and let raise for one hour) Grill or Microwave the Onions, Garlic and butter until soft. Let cool. Method One... Looks better.. Spray counter top with Pam, When the dough is ready, remove from ABM and spray with Pam, then roll out about 1/2 thick into a 14x10 rectangle. Transfer to a oiled cookie sheet. Method Two.. Makes a slightly thicker Crust.. Put dough into a oiled 13X9 pan. Spread out with your fingers until its all evenly spread out. Spread the Onions and Garlic over the dough and press lightly into the dough. Sprinkle on the Cheese, to taste. (lots) Note. The last time I sprinkled on some Powdered Garlic bread seasoning that I use. It definitely added a bit to the flavors. Bake at 400 for 20 minutes or until done. Putting under the broiler for 1 minute at the end will darken up the onions real nice.

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Chicken Casserole

Serves: 4 Work Time: 30 minutes Total Time: 3 hours Ingredients: 1 cup elbow spaghetti 1 1/2 cups chicken stock 2 tablespoons chicken fat or margarine 1 can sliced mushrooms 1 large onion, chopped 1 cup chopped celery 1 green pepper 1 boiled hen, cut in pieces 1 medium can of tomatoes, chopped 3/4 cup grated American cheese

Preparation: Boil noodles in chicken stock for two minutes. Saute vegetables in 2 tablespoons of chicken fat or margarine until limp, not brown. Add boiled hen cut in pieces, tomatoes, noodles and salt and pepper to taste. Mix well and pour into greased casserole dish. Let stand for 2 hours or overnight in the refrigerator. Sprinkle cheese on top and bake at 350 degrees F for 30 minutes.

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Chili Casserole

1 pound bulk pork sausage 2 cups water 1 can (15.5 oz) chili beans -- undrained 1 can (14.5 oz.) diced tomatoes -- undrained 3/4 cup long-grain rice -- uncooked 1/4 cup onion -- chopped 1 tablespoon chili powder 1 teaspoon worcestershire sauce 1 teaspoon prepared mustard 3/4 teaspoon salt 1/8 teaspoon garlic powder 1 cup cheddar cheese -- shredded

In a skillet, cook sausage until no longer pink. Drain. Transfer to slowcooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time.

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Classic Pot Pie

1 (15oz) pkg refrigerated pie crusts FILLING: 1/3 cup margarine or butter 1/3 cup onion -- chopped 1/3 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups chicken broth 2/3 cup milk 2 1/2 to 3 cups cooked chicken or turkey -- shredded 2 cups frozen mixed vegetables, thawed 1 cup potatoes -- diced

Heat oven to 425 degrees. Prepare pie crust as directed on package for 2-crust pie using 9-inch pan. In medium saucepan, melt margarine over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened. Add chicken, potatoes and mixed vegetables; remove from heat. Spoon mixture into crust-lined pan. Tope with second crust and flute. Cut slits in several places. Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

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CROCK POT POT ROAST DINNER

1 beef roast 1 env. onion soup mix 1 can cream of mushroom soup 1 c. water 4 potatoes, peeled and cut into small chunks 5 carrots, scraped and diced

In a crockpot, put beef roast in center with carrots and potatoes around it. Sprinkle onion soup mix on top. Pour mushroom soup over this, then pour the cup of water over also. Cover and cook on low for at least 8 hours. ******************************

CROCK POT STROGANOFF

2 lb. round steak 1/4 c. flour 1/2 tsp. pepper 1/2 tsp. salt 1 tsp. garlic bits 3 tbsp. butter 1 sm. onion, chopped 1 tbsp. soy sauce 2 beef bouillon cubes 1 can cream of mushroom soup 1 c. water

Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed. Serve over cooked wide noodles.

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TERIYAKI STEAK

2 to 2 1/2 lbs. boneless steak, cut up in small pieces 1 tsp. ginger 1 tbsp. sugar 2 tbsp. oil 1/2 c. soy sauce 1 garlic clove, crushed

Combine all ingredients and pour over steak. Cook on low 4 to 6 hours in crockpot. Serve over rice.

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Coffee Shake

1 cup skim milk 1 pkg Instant Cappuccino Mix (your choice) Blend the above till smooth in blender. Then add: 1/2 cup FF Cool Whip, frozen Blend until smooth, sprinkle w/ some cinnamon, if desired & ENJOY!! Makes 1 serving.

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FRENCH MINT ICED TEA

13 teabags, regular size 1/2 cup mint leaves juice from 2 lemons 6 ounces frozen orange juice concentrate 1 cup sugar

Combine tea, mint and one quart of water in a large saucepan. Cover and bring to a boil and immediately remove from heat. Steep thirty minutes. Add remaining ingredients and additional water to make two quarts liquid. Strain and chill.

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Praline Cheesecake

1 1/2 cups graham cracker crumbs 3 Tablespoons sugar 3 Tablespoons butter,melted 3 (8oz) packages cream cheese,softened 3/4 cup packed brown sugar 2 Tablespoons all purpose flour 3 eggs 2 teaspoons vanilla 1/2 cup chopped pecans,toasted whipped cream pecan halves

Combine cracker crumbs,sugar and butter. Press into the bottom of a 9 inch springform pan. Bake at 350 degrees for 10 minutes. Set aside. Meanwhile,beat cream cheese until smooth in a large mixing bowl.Gradually add brown sugar and flour.Add eggs,one at a time,beating well after each addition. Add vanilla. Stir in chopped pecans. Pour into crust,bake at 350 degrees for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving,garnish with whipped cream and pecans.

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Fresh Pineapple Fluff

1 fresh pineapple pare and cut into fine pieces 1 cup cream, whipped 1/4 cup sugar maraschino cherries 1/2 lb. marshmallows, cut in small pieces

Place in bowl in layers, sprinkling each layer with sugar and marshmallow pieces. ( use scissors dipped in cold water to cut marshmallows.) Cover and let stand several hours. When ready to serve, fold in whipped cream. Spoon into serving dishes and garnish each serving with maraschino cherry . makes 8 servings.

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12 Layer Jello

1 pkg of each jello: cherry, orange, lemon, lime, raspberry, blackberry (I have also added the new "blue" color) 3 cups sour cream

Dissolve 1st flavor Jello in 1 c boiling water. Pour 1/2 c into measuring cup and add 3 Tbsp water...set aside. Gradually pour remaining jello into small bowl containing 1/2 c sour cream. Stir well Pour sour cream mixture into 9x13 pan. Refrigerate 20 min. Be sure shelf is as level as possible Carefully add clear jello to pan (pour onto spoon so it won't disturb the bottom layer. refrigerate again for 20 minutes. Continue this pattern with each flavor of jello. I usually go from darkest color to lightest, or follow the pattern of a rainbow. Add cool ship to top when all 12 layers are set. Sprinkle with chopped nuts if desired. As the clear layer is cooling, I mix up the next flavor. the layers seem to adhere to each other is the liquids are slightly warm. This recipe requires time and patience, but the results are worth it!

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Chocodeath Cake

Yield: 8 servings 2 c Cake flour 2 ts Baking soda 1/2 ts Salt 1/2 c Butter or margarine 2 c Granulated sugar 3 Large eggs 1 1/2 ts Vanilla 3 oz Unsweetened chocolate 1 c Dairy sour cream 1 c Water; boiling

FILLING 1/2 c Butter or margarine 12 oz Caramels 1 can Sweetened condensed milk

Preheat oven to 350~. Grease and flour a 9x13 pan. Set aside. Sift together cake flour, baking soda and salt. Set aside. Beat butter and sugar together in a large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in vanilla and melted chocolate. Alternately, add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition. Stir in the boiling water. (Batter will be thin.) Divide cake batter in half. Pour one half into prepared cake pan. Bake 10-12 minutes or until firm to touch. Remove from oven. Meanwhile, prepare filling. Mix the butter, caramels and sweetened condensed milk in a sauce pan and melt over low heat, stirring often. Can be melted in the microwave. When melted, pour the mixture over the half baked cake. Pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15-20 minutes or until firm to the touch. (It took me 25 minutes) Cool and frost or serve with whipped cream or a la mode.

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CHOCOLATE DECADANT Cake

1 c Boiling water 3 oz Unsweetened chocolate 1/2 c Sweet butter 1 ts Vanilla extract 2 c Sugar 2 Eggs, separated 1 ts Baking soda 1/2 c Sour cream 2 c Less 2 tablespoons flour 1 ts Baking powder Icing: 2 TB Butter 1/4 c Semi-sweet chocolate chips 6 TB Heavy cream 1 1/4 c Powdered sugar 1 ts Vanilla extract

chop up chocolate, butter and put them in boiling water. melting them. add vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream. fold in egg whites. put in tube pan. bake at 350 degrees for 40-50 minutes. put on icing. icing: combine all ingredients and put on low heat. stir constantly. cool. it will thicken. put on top of cake and let drizzle down sides.

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EASY PEACH CAKE COBBLER

1 C. BISQUICK 3/4 C. SUGAR 3/4 C. MILK 1 C. SUGAR 1 CAN SLICED PEACHES AND JUICE 1/2 C. WATER

Melt 1/2 stick oleo in 9 x 13 pan. Heat to boiling: large can of sliced peaches with juice, 1/2 cup water, and 1 cup sugar. Mix 1 cup Bisquick, 3/4 cup sugar and 3/4 cup milk. Will be slightly lumpy. Pour in pan with hot melted butter then pour peach mixture on top of that. Bake at 400 degrees until brown on top and middle is done.

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Lemon Coconut Pie

1 (14oz) can condensed milk 1 cup water 1/2 cup lemon juice 1/2 cup biscuit mix 3 eggs 1/4 cup butter,softened 1 1/2 teaspoon vanilla 1 1/3 cup flaked coconut

Preheat oven to 350 degrees. In blender,combine all ingredients except coconut. Blend on low speed for 3 minutes. Pour into greased 10 inch pie plate. Let stand for 5 minutes. Sprinkle with coconut. Bake for 35-40 minutes or until knife inserted near edge comes out clean. Cool slightly before serving.

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Peanut Butter Pie

Ingredients: 2 12oz cool whips 1 cup crunchy peanut butter 2 cups powdered sugar 1/2 cup milk 8 ozs cream cheese (softened) 3 small graham cracker crusts (or 2 large)

Directions: Mix cream cheese, sugar & milk together. Fold in peanut butter and cool whip. Pour into pie shell and let freeze for a couple of hours. This is so easy to make but it is delicious.

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Pineapple Coconut Pie

4 eggs 2 cups sugar 1 stick butter,melted 1 small can crushed pineapple,drained 1 can coconut

Heat oven to 300 degrees. Mix sugar and eggs together and add melted butter. Add drained pineapple and coconut,stirring well. Pour into 2 unbaked pie shells and bake for 40 minutes at 350 degrees. Remove and let cool.

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