1 large ripe pear or tart apple, peeled and thinly sliced
1/2 cup water, divided
2 T. sugar
1 T. raisins or cranberries, optional
1 tsp. butter
1/8 tsp. cinnamon
Dash nutmeg
1 T. cornstarch
2 slices cinnamon bread, toasted
Ice cream or whipped cream, optional

In a saucepan, combine the pear or apple with ¼ cup water, sugar, raisins if desired, butter, cinnamon and nutmeg. Cook over medium heat for 8 to 10 minutes or until fruit is tender. Combine cornstarch and remaining water until smooth; add to the fruit mixture. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes while you toast the bread. Top with ice cream or whipped cream if desired.

1/2 cup Parmesan Cheese
3 cups Zucchini cubes (make them small)
1/2 cup chopped onion
4 or 5 Garlic Cloves, mashed
2 T. chopped fresh parsley (or 1 T. dried)
1/2 tsp. dried oregano (or 1/2 tsp. marjoram)
4 eggs, slightly beaten
1/2 cup Vegetable oil (or Canola oil)
Dash pepper
1/2 tsp salt
1 cup Bisquick

Mix all ingredients together and bake in a greased 9x13 pan or 2 -9x9In. pans. Sprinkle lightly Lawry’s Seasoned Salt on top. (Optional) Bake at 350 for 25-30 minutes or until top is nicely browned. Cut into bite size pieces when cool

2 medium size Roma tomatoes, halved lengthwise
1/2 T. Olive oil
2 garlic cloves, minced
1/2 cup fresh bread crumbs

Heat toaster oven to 350 degrees. Scoop out centers of the tomato halves and reserve. Mix the crumbs, garlic and reserved pulp that you have chopped. Salt and pepper the halves. Fill the tomatoes with the crumb mixture. Add a little chopped parsley on top. Place in a baking dish. Put some olive oil in the dish so tomatoes won’t stick. Bake 45 minutes. You can add some parmesan cheese to the bread mix. The longer they bake, the better.

1/2 small eggplant, cut into ¼ in. slices or chunks
2 plumb tomatoes, quartered
1/2 medium green bell pepper, quartered
1/2 medium red pepper, quartered
1 small red onion, in wedges
2 or 3 green onions, in 2 in. pieces
Half a dozen garlic cloves, peeled and sliced
1 T. Creole seasoning
1 1/2 T. olive oil
Handful of shredded fresh basil

Put all the vegetables into a 2 qt. pan, toss gently with the seasoning, oil and the basil, and roast at 450 degrees for 20 to 30 minutes or until vegetables are as tender as you like. Stir gently every 10 minutes. Serve as a side dish or over pasta.

1/3 lb. Yukon Gold or little red potatoes cut in halves or 1 in. pieces
3 T. Olive oil
About 6 oz. of cauliflower florets
2 T. capers, rinsed and patted dry
1/4tsp. dried Chile flakes
1/3 medium red onion sliced lengthwise, thinly
1 T. red wine vinegar

450 degree oven. Combine potatoes with about 1/2 tsp. salt and 1 T. olive oil. Toss to coat evenly. Spread on a rimmed baking sheet and roast for about 40 minutes. Stir about halfway through the 40 minutes. Cut the florets so they are uniform in size. Put them in the oiled bowl, add 1/2 tsp. salt and 2 T. olive oil and toss to coat generously, so they will brown evenly. Transfer to a small sauté pan and cook for about 7 minutes, until they begin to turn brown. Meanwhile, sauté the capers in 1 T. of oil in a small pan for about 2 minutes-add the chile flakes and the onion and cook for about 2 minutes more until onion softens. Remove from heat. Add the vinegar. Add the cauliflower to the baking sheet with the potatoes and bake about 20 minutes more until both are tender. Remove from the oven and put into a serving dish. Add the onion mix and toss to coat. Add salt and pepper to taste. Serve hot or at room temperature.

1 pint of cranberries
Zest of 1/2 orange
Zest of 1/2 lemon.
Mix the zest with 3 T. sugar
¼ cup orange juice
1 tsp. lemon juice
5 additional T’s of sugar

Combine all ingredients in a sauce pan. Bring to an almost bubbling-over boil, about 2 to 3 minutes, until berries pop. Chill. It is better made the day before you are going to serve it.

Place broccoli flowerets in a circle on a large plate. Cut strips of red pepper and arrange diagonally across the broccoli. Make a bow by cutting shapes from red pepper. Cut out stars from jicama or turnip. Add cherry tomatoes to the wreath. Place a bowl of your favorite dip in the center. You can also do this with steamed vegetables to make a hot dish. I would use roasted red peppers. A hollandaise sauce would work well. Of course leftovers would make great soup!

1 (15oz.) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 (18.25 ounce) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream (Optional)
Nutmeg, (Optional)

Stir together first 5 ingredients. Pour into a lightly greased 13x9 inch baking pan. Sprinkle cake mix evenly over the pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over the pecans.
Bake at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand at least 10 minutes before serving. Serve warm or at room temperature with Whipped cream.
Whipped Cream;
1 8oz, carton of whipping cream
2 T. powdered sugar
dash of ground nutmeg.
Beat cream at low speed until foamy; increase speed to medium –high and gradually add the sugar and nutmeg, beating until soft peaks form
(Alternative for whipped cream would be Cool Whip with just a dash of nutmeg on top of each serving.)

1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
2 cloves garlic, minced
3/4 cup (1 large) potato, cut in 1/2 inch cubes
1 can (16 oz.) tomatoes, undrained
1 cup thinly sliced zucchini
1/2 pound green beans, cut in 1 inch pieces
1/2 cup broken spaghetti
3 cups hot water
2 tsp. instant beef or chicken bouillon granules (I use very low sodium)
1 tsp. basil leaves
1 Tbs. parsley flakes

In 3 quart casserole, combine all ingredients. Cover. Microwave on high 25-30 minutes or until vegetables are tender, stirring once or twice. Serves 6

Calories 35; Exchanges 1 1/2 vegetable; Cholesterol 0 ; Sodium 315 mg. or use very low sodium bouillon

1 egg white
1/2 cup seasoned bread crumbs
¼ tsp. salt
4 boneless skinless chicken breast halves, 4 oz. each
1 T. olive oil
1 jar (7 ounces) roasted sweet peppers, drained
1 clove garlic, peeled
1/2 tsp. Italian seasoning
1/2 cup feta cheese
Fresh basil leaves, thinly sliced (optional)

1. Whisk egg white in a shallow bowl. Combine bread crumbs and salt in another bowl. Dip chicken in egg white, then roll in crumb mixture.

2. In a large skillet over medium heat, cook chicken in oil for 4 to 5 minutes on each side, or until juices run clear.

3. Place peppers, garlic and Italian seasoning in a food processor. Process until smooth. Transfer to a small microwave safe bowl, cover and microwave until heated through.

4. Top each breast half with about 2 T. of red pepper sauce and 2 T. of the feta cheese. Garnish with basil if desired.

Serve over steamed spinach or spinach as a side.

1 cup+2 T. Bisquick
1/3 cup milk
1/3 cup shredded cheddar cheese
¼ cup chopped fully cooked ham

In a bowl, combine the mix and milk just until moistened. Stir in the ham and cheese. Drop by rounded tablespoonfuls onto greased baking sheet. Bake at 450 degrees 8 minutes or until golden brown. Yield: 10 biscuits

Aprox. 1/3 box of tricolor bow-tie or fusilli pasta
2T. balsamic vinegar
1 1/2 tsp. Dijon mustard
1/3 cup olive oil
2 T. diced sun-dried tomatoes (not in oil)
1 1/2 T. sliced black olives (you can substitute Kalmata olives)
¼ tsp. oregano
2 T. fresh basil
2 T. diced red onion
2 T. diced red pepper
2T. diced green pepper
2 diced pickled pepperoncini peppers (Italian peppers)
1/3 cup crumbled feta cheese
2 slices mozzarella cheese (Optional)
1 T. grated Romano cheese

1. Cook pasta as directed on the box adding salt and a few drops of olive oil. Drain and rinse with cold water to cool.
2. Meanwhile, make the vinaigrette.
3. Combine all the other ingredients except the cheeses in a bowl; add ¼ tsp. garlic salt and the pepper. Add the vinaigrette, the cheeses and toss. Chill until ready to serve.

¼ cup sour cream
4 slices of bread
2 green onions, chopped
2 slices American cheese
2 hard cooked eggs, cut in 1/4in. slices
4 bacon strips, cooked and drained
2 T. softened butter or margarine

Spread sour cream on one side of 2 slices of bread. Top with onions, cheese, eggs. And bacon. Top with remaining bread. Butter outsides of sandwiches and cook in a skillet until golden brown on both sides. (You can use a George Forman grill)

1 pkg. (3 3/4 oz.) instant vanilla pudding and pie filling
1 can (8oz.) crushed pineapple, undrained
2 cups sour cream
1 T. sugar
Whipped cream or Cool Whip
1- 9in. graham cracker crust

Combine pie filling, undrained pineapple, sour cream and sugar. Beat slowly at lowest speed for 1 minute. Pour into pie shell. Chill at least 3 hours. Garnish with whip cream add fresh pineapple or cherries.

Parmesan Cheese Sauce:

1. Melt 3/4 T. butter in a medium sauce pan or skillet over medium- high heat. Sprinkle 1 T. flour into the melted butter, whisking constantly, 30 sec. to 1 minute or until mixture is golden and lumpy.

2. Gradually whisk in 1/2 cup 1% low fat milk, and bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened.

3. Add 1/4 cup shredded Parmesan cheese, 1/8 tsp. each, salt and pepper, and a pinch of paprika, whisking until smooth. Remove from heat.

Sandwiches: (Make as many as you need)
Rye, wheat or white bread slices, toasted
Sliced deli-roasted turkey breast
Parmesan cheese
Reduced fat Bacon slices cooked and crumbled
Plum tomatoes, sliced

Arrange toasted bread slices on aluminum foil lined jelly-roll pan. Top with turkey and the cheese sauce, sprinkle with the parmesan cheese.
Broil 6 in. from heat for 4 to 6 minutes or until bubbly and lightly brown; remove from oven. Top with crumbled bacon and tomato slices; best if served immediately!

1 to 1/2 lb. fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
2 T. olive oil
1 1/2 T. Dijon mustard
1 T. Sherry vinegar (or any of your choice)
1 small shallot, minced (about a tablespoon)
1 T. chopped parsley
¼ tsp. thyme
¼ small red onion, sliced

Cook potatoes until tender. Run under cold water to cool. Drain. In a small bowl or measuring cup add the oil, mustard, vinegar, shallot, parsley, thyme; season with salt and pepper. Combine with potatoes and onion. Toss to combine. Serve at room temperature.

A great alternative to a mayonnaise base dressing!

1 cylinder container (Edy’s) Vanilla Ice Cream
14 crushed Oreo cookies
2 Heath candy bars, crushed
Chocolate syrup

Cut the ice cream container in half to remove the ice cream in a whole piece.
Place crushed cookies on a large foil sheet and roll the ice cream over them to coat.
Freeze until hard.
Slice and serve with chocolate sauce drizzled on the plate and crushed heath bars sprinkled on top!

(I crush cookies and the heath bars in a food processor)

2 T olive oil
1 T. minced garlic
1/2 lb. cooked, peeled, deveined and defrosted
¼ tsp. cayenne pepper
3/4 cups milk
1/2 cup parmesan cheese, grated
1/2 T. butter
salt and pepper to taste
1/2 T. lime juice
1/8 tsp. sugar, to add to the lime juice
2 T. scallions, chopped

1. Heat oil in a medium hot skillet and add the garlic. Let that cook for about 2 minutes.(Be careful not to burn it)
2. Add the shrimp and sprinkle with the cayenne pepper. Cook, moving them in the pan for just a couple of minutes.
3. Add the sugar to the lime juice and mix; set aside.
4. Add the milk and the cheese, butter and lime juice and stir constantly for about 5 minutes making sure the cheese and butter are melted and the sauce is well blended.
5. Taste for seasonings.
6. Serve over linguine and sprinkle with scallions.

3 (or 2) Chicken breast halves
1/2 can Cream of Chicken soup
¼ cup red cooking wine (you could use chicken broth)
3 slices Swiss cheese
Pepperidge Farm Stuffing
3 T. melted butter or Margarine

Lay chicken breasts in a baking dish sprayed with cooking spray. Be sure to wash your hands after handling the chicken! Place 1 slice of the Swiss cheese on top of each breast. Mix the wine and soup and spread over this. Generously sprinkle the stuffing mix (about 1 to 1 1/2 cups). Drizzle melted butter or margarine over the stuffing. Bake at 350 degrees for 30-40 minutes uncovered. (Just watch that the stuffing doesn’t burn on top)

2 cups cold fat-free milk
1 pkg. Chocolate Instant pudding
1 cup sliced strawberries
6 reduced fat OREO cookies, coarsely chopped
¼ cup thawed Cool Whip topping

Add milk to dry pudding mix. Beat with a wire whisk 2 min. Chill 5 minutes. Spoon 1/3 of the pudding into 4 mugs; top with a layer of strawberries and cookies. Repeat layers and top with topping.

Pre-heat oven 375 degrees
13x9 dish or an 8 1/4in. square Pyrex baking dish

1 Rotisserie Chicken, skin off and shredded
1 onion, chopped
1 bell pepper, chopped (Publix has a container of green, red and yellow mix, use about half instead of the whole bell pepper)
Sauté peppers and onions until somewhat soft.
Drain and rinse 1 can 15.5 oz. of Pinto beans
¼ cup diced canned tomatoes
(I use about 1/2 a can of Muir Glen fire-roasted organic tomatoes and press out the juice, can size is 14.5 ounces, save the rest for something else)
¼ cup chopped green chilies (You can freeze the rest)
1 can of Bush’s chili Mack-Chili Starter
8 oz. Velveeta Mexican flavored cheese (1/2 the package)

Spray the dish with Pam.
- scatter chicken evenly
- scatter the peppers and onions
- top with chili beans and sauce
- next the pinto beans
- scatter tomatoes evenly
- add diced chilies evenly
- cut the cheese into thick slices and totally cover the top

Bake 28 to 32 minutes. Serve at once
Serves 4 to 6 generously or 8 moderately, but freezes well!

Note from Ruth: Don’t forget to make soup with the bones!

2 servings

2 strips of bacon cut cross-wise in thin strips
1 T. butter
3/4 cups sliced mushrooms
1/2 cup finely diced green bell pepper
¼ cup finely diced yellow onion
1 tsp. fresh time or 1/8 tsp. dried
1/2 cup chicken broth
¼ cup freshly brewed coffee
¼ cup seeded diced tomatoes
¼ tsp. hot pepper sauce (or more)
2 T. Madeira wine
1 tsp. cornstarch
1/2 lb. uncooked shrimp, peeled and deveined

Place bacon in sauté pan and cook over medium-high heat until fat is rendered. Add butter and allow to melt. Add mushrooms, peppers, onion and thyme. Cook for about 3 minutes. Add chicken broth, coffee, tomatoes and hot sauce; bring to a boil. Mix Madeira wine with cornstarch in a small bowl. Add to sauce and bring to a boil, stirring constantly. Add shrimp and simmer for an additional 2-3 minutes until shrimp are pink and sauce is thickened. Taste and adjust seasoning with salt and pepper if necessary Serve over cooked grits.

1 1/2 cups chicken stock
1 1/2 cups milk
3/4 cups grits
Kosher salt
Pepper
2 T. butter

Bring liquids to a simmer. Slowly pour in grits while whisking constantly to prevent clumping and sticking. Add salt and pepper. Reduce heat to medium low and continue to simmer for about 25 minutes or until liquid is mostly absorbed. If consistency gets too thick you can always add more stock or milk. Stir in butter and adjust seasonings to taste. Serve warm.

1 cup cornmeal
1/2 cup flour
1 egg
¼ cup buttermilk
1/2 tsp. Dijon mustard
2 dashes hot sauce (or more)
green tomatoes

Place cornmeal on a plate.
Place flour on a second plate and season with salt and pepper.
In a small bowl beat the egg together with the buttermilk, mustard and hot sauce. Working one at a time dip the tomato slices into the seasoned flour and shake off excess.
Dip in egg mixture to coat, shake off excess, then place slices in the cornmeal.
Shake off excess and place on a rack.
Fry in Canola oil and let drain on a paper towel or a brown paper bag.

Ingredients:
3 large flour tortillas
1 8oz. low-fat cream cheese (softened)
¼ cup light or no –fat Miracle Whip
3 T. black olives, chopped

Toothpicks, Saran Wrap and Salsa

For color, substitute one of the following for the black olives
2 T. black ch.olives and 10 to 15 chopped green olives with pimentos
2 T. black olives ch. and 2 T. chopped red pimentos

Lay 1 flour tortilla on a piece of saran wrap. With a pizza cutter or knife, square off 2 sides of tortilla.

Spread about 1/3 of the mixture on the tortilla. (A thin layer should go almost to the edges.) Beginning at a curved edge, roll the tortilla.

The square ends will not be filled completely, so use a small amount of extra filling to fill both ends. Wrap the tortilla in the saran wrap and chill for 1-2 hours. (This recipe should make 3 tortilla rolls)

After chilling, use a sharp knife to cut rolls into slices, about 3/4 in. wide. Put a toothpick through the slice and arrange on a plate. To eat, dip the slice on salsa. (My favorites are Pace Mild Chunky Salsa or Paul Newman’s Mango Salsa)

1 1/2 cup cold milk
1 3.9oz. Chocolate pudding (instant)
2 3/4 cup whipped topping, divided
1 package Andres candies, chopped, divided
1 chocolate crumb crust
¼ tsp. mint extract
2 drops green food coloring

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup candies and 3/4 cup whipped topping. Spoon into crust. In another bowl, combine remaining whipped topping, the extract and food coloring. Spread over pudding layer, sprinkle with remaining candies. Cover and refrigerate at least 4 hours.

3 T butter
1 cup diced green pepper

1 15oz. can Butter beans, drained
1 15 oz. can Kidney beans, drained
1 15oz. can Baked beans, do not drain

1/2 cup Ketchup
3 T Molasses
2 T Dehydrated onions
1/3 cup Brown sugar
1 tsp dry mustard

In a Pyrex dish melt butter in microwave; cover with Press and Seal; add green pepper; cover with press and seal and microwave about 2 minutes.

Remove from microwave and add the 3 cans of beans, stir well to mix. Then add all the remaining ingredients and stir.

Cover and microwave for 4 minutes; stir; cover and return to microwave and cook for an additional 4 minutes.

Remove from microwave; stir; return to microwave for an additional 4 minutes. (uncovered)

Remove from microwave; stir; return to microwave for final 4 minutes. (uncovered)

The total microwave cooking time is 16 minutes. (8 minutes covered and 8 minutes uncovered)

Enjoy!

This dish is excellent by it self or mixed with rice.

2 cups of zucchini, chopped
1/4 medium onion, chopped
2 eggs
3/4 cup sharp cheddar cheese
1 T. pimento
1/4 tsp. salt
Pepper to taste

In a pie plate that has been sprayed, place the zucchini and onion. Cover with plastic wrap and leave a small space along the edge to vent. Microwave for 7 minutes.
Remove from microwave and carefully drain the accumulated water.
In a separate bowl, beat the 2 eggs, add the pimento, salt and pepper and the cheese. Pour and spread evenly over the zucchini and onions. Microwave uncovered for 7 to 8 minutes until set.

6 T. heavy cream
7 ounces semisweet chocolate, chopped

Bring cream to a simmer in a heavy saucepan. Add chocolate and whisk until melted.
Remove from heat and put in a fondue pot or a bowl.
Dip strawberries or bananas, cake or anything you might choose.

1/2 pound fish fillets (Tilapia works well)
1/4 cup Caesar Salad dressing
1/4 cup seasoned bread crumbs
1/4 cup shredded cheese

Dry rinsed fillets. Moisten thoroughly with the Caesar dressing. Lay in a single layer in a glass dish. Cover with the breadcrumbs. Top with the cheese. Cover. Microwave on high until the fish flakes or until the cheese is melted. Check after 5 minutes. Let stand a minute and check again to make sure the fish is cooked.

1/2 lb. pork loin, cubed 1 1/2 in.
Oil for frying
1 bell pepper
1 red pepper
2 slices of canned pineapple
2 spring onions
¼ tsp. salt
1 T. soy sauce
1 egg white
Pinch of pepper
1/2 cup corn starch

Sauce:
Measure the reserved juice from the pineapple and add enough water to make 1 1/2 cups.
Stir in: 1 1/2 cups of sugar
¼ cup vinegar
1 T. cornstarch
2 T. soy sauce
1 tsp. chicken boulion

Cut pork into cubes, and marinate with the salt, pepper, soy sauce and egg white which you have already mixed.

Put the 1/2 cup of corn starch into a plastic bag and add the marinated meat and shake until all covered.

Fry the meat in hot oil (about 1 in. deep in pan) until golden brown. Place on a paper towel to drain.

Sauté the peppers and the onions in another skillet with about 1 T. of oil. Then sprinkle a little water over them and cook for 2 minutes with a pinch of salt. Remove veggies to another dish. Add the sauce to that pan and cook until opaque and thickened. Add vegetables back in to the sauce. Then add the pork and the pineapple. Cook for a few minutes until heated through.

Serve over rice.

6 slices crisp bacon, crumbled
2 T. finely chopped onion
1 cup shredded American or Cheddar Cheese
¼ tsp.Worcestershire sauce
¼ cup mayonnaise
dash of Tabasco sauce (to taste)
Combine all ingredients, spread on Party Rye rounds. (May use crustless white or rye rounds)
Broil 1-2 minutes

Sausage Dip

1 # Jimmy Dean Original Sausage, break up and cook
8 oz. cream cheese
1 can “Ro-tel Original Diced Tomatoes and green chilies”

Soften the cream cheese. Mix Ro-tel with the sausage. Add slices of the cheese and mix together in the same fry pan. Serve warm with “Scoops”. Can be frozen. Warm in microwave after defrosting.

4 or 5 slices of bread, hearty, heavier type
3 or 4 large eggs
1 T. condensed milk
1 tsp. vanilla

Put the bread out in the morning to dry out some so it won’t get soggy when dipped in egg mixture.
1st secret! If you forgot to get the bread out, use a hair dryer to dry the bread!
Combine eggs, milk and vanilla.
Have skillet at medium heat with a little oil.
Dip bread in egg mix and place bread in skillet
. 2nd secret! When it is golden brown on the bottom side, sprinkle cinnamon on the top before you turn the bread to brown the 2nd side. Sprinkle cinnamon on the browned side also. Finish browning all the bread, serve with butter or Smart Balance and pour on the syrup!
Delicious!

1 T. olive oil
1 large onion, chopped
Several large garlic cloves, minced
1 green pepper cut in strips
1 medium eggplant, cubed (optional)
2 cups mushrooms, thickly sliced
3 small zucchini, thickly sliced
4 tomatoes or 1 large can diced tomatoes
¼ cup dry red wine or sherry (optional)
2 tsp. dried basil
1 T. lemon juice (optional)
2 tsp. thyme
1 tsp, oregano
1 tsp. cumin
Fresh ground pepper

Ratatouille is a French mixed vegetable dish often made from the summer’s abundance of garden fresh vegetables. It can be served hot, at room temperature or chilled.

Warm oil in a large no-stick frying pan or medium pot over medium heat. Add the onions and cook 5 minutes. Add the green peppers, eggplant (if using), mushrooms, zucchini, tomatoes and the rest of the ingredients. Add salt to taste. Stir well and cover. Reduce heat to medium low and cook for 30 minutes, stirring occasionally or till vegetables are cooked.

You can add left over brats cooked and sliced or whatever you’d like. Serve in a soup bowl. Sometimes served on rice or pasta or served on half sliced roll with a slice of Mozzarella on top.

1/2 cup chopped onion
1/2 T. butter
1 # Brussels sprouts, cored and sliced thinly
1/3 cup chicken broth
2 tsp. sugar
1/2 tsp. salt
3 T. chopped toasted pecans (opt.)

Sauté onions in the butter until tender. Add the sprouts, sauté 2 minutes. Add broth, sugar and salt. Cover and cook 5 minutes, stirring occasionally. Sprinkle with the toasted pecans.
Alternative: Add mushrooms, or water chestnuts in place of the nuts. )

After steaming the whole sprouts, for 8 to 10 minutes, here is a wonderful sauce to put over them.

MUSTARD SAUCE:
1/2 cup fat-free plain yogurt
1 T. reduced-fat mayonnaise
1-1/2 tsp. Dijon mustard
¼ tsp. celery seed

In a small saucepan, combine all ingredients and cook until just heated through and serve with the sprouts.

Pre heat oven to 275 degrees

1. Mix together oats and nuts in bowl.
2 1/2 cups Old Fashion Rolled Oats
2/3 cups nuts (your choice…walnuts, cashew, sunflower seed, pecans etc.)

2.Combine molasses, honey, oil, cinnamon & nutmeg. Pour over oat/nut mixture and mix well.
1 Tbsp. Canola oil
1/3 cup molasses
1/3 cup honey
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

3. On a cookie sheet, spread mixture and bake 30 minutes. Stir after 15 min. and every 5 min. or so after that. It should be brown in color. Do not over bake! Cool.

When cool add the following. Store in a tight container.
2/3 cup raisins
2/3 cup dried cranberries
(other choices are dried apricots, apples, pineapple, M&M’s etc.)

2 veal cutlets for scaloppini (very thin slice)
1 lemon
1/2 cup all-purpose flour
Salt to taste
1 egg
1 T. water
1 T. vegetable oil (optional)
1/2 cup dry bread crumbs
1 T. vegetable oil + 1 T. butter for frying

1. Place cutlets between 2 pieces of plastic wrap and pound until very thin.
2. Slice lemon in half and squeeze over the veal and let stand for 30 minutes (Optional)
3. Salt veal.
4. Place flour in a shallow plate
5. Beat egg, water and oil (if using- some recipes say it helps make the breading stick)
6. Place breadcrumbs in a shallow plate.
7. One at a time dip the cutlet into the flour on each side.
8. Dip into egg mixture, allowing excess to drip off
9. Dredge in breadcrumbs
10. Allow to sit for 30 minutes.(Optional)
11. Heat oil and butter in frying pan
12. Fry first side slowly until golden brown aprox.. 3 to 4 minutes
13. Turn cutlets and cook second side.
14, Drain on paper towels and keep warm while you prepare rest of meal.
15. Serve with lemon slices

1 # chicken tenders
1/8 tsp. pepper
4 or 5 oz. of a jar of “sun-dried tomato Alfredo sauce”(Classico brand)
1 T. dry white wine
6oz, jar quartered marinated artichoke hearts, drained
¼ cup grated Asiago cheese, divided
1- 6oz. bag fresh spinach
1 tsp. fresh lemon juice
1 T. fresh parsley

1. Sprinkle tenders with pepper and place in a lightly greased baking dish. Stir together the Alfredo sauce and wine and spoon evenly over the chicken. Cut artichoke quarters in half and arrange over the chicken. Sprinkle with 2 T. of the cheese.

2. Bake at 350 degrees for 30 to 35 minutes or until sauce is bubbly. And chicken is done.

3. Cook the washed spinach in a lightly greased skillet over medium high heat for 2 to 3 minutes or just until wilted; sprinkle with lemon juice. Place spinach on a serving platter and top with the chicken. Spoon artichoke mixture over the chicken and sprinkle with remaining cheese and the parsley.

The leftover Alfredo sauce is great with cooked shrimp and pasta!

Pre-heat oven to 350 degrees

8 oz. wide noodles
Manischevitz yolk free or
Mueller’s extra wide
3 eggs
1/2 cup splenda sugar
1 tsp. vanilla
1 tsp. cinnamon
4 T. raisins
Batth Farms fancy mixed or regular
6 apricots, chopped
1 cup 2% milk fat, low fat cottage cheese
1 cup reduced fat sour cream
3-4 T. Smart Balance for topping
1 tsp. cinnamon and sugar mix

water bath

Boil noodles for 6 to 8 minutes.
Beat eggs with sugar
Add cinnamon
Put noodles into egg mixture. Add raisins, cottage cheese and sour cream.
Combine gently and pour into a 9x9 baking dish.
Top with butter and sprinkle with cinnamon sugar mixture.

Put into hat water bath.
Cover and bake 30 minutes.

4 large apples (I like Granny Smith)
¼ c. sugar
8 oz. crushed pineapple juice (from drained can)
2 T. cider vinegar
1 T. flour
1 egg
1/2 c. salted peanuts, chopped
1- 8oz. Cool Whip

Mix sugar, pineapple juice, vinegar, flour and egg in a saucepan. Bring to a boil. Stir until thickened. Cool (if in a hurry, cool in freezer). Cut apples into bite size chunks with skin on. Add cooled pineapple juice mixture plus the saved pineapple, peanuts and Cool Whip. Mix well and serve. Best if refrigerated for a while.

1/3 cup seashell pasta (can use rotini pasta)
4 to 6 oz. imitation crabmeat
¼ green pepper, diced
¼ sweet onion, diced
2 T. salad olives (can use black olives diced)
6 to 8 grapes cut in half
6 to 8 grape tomatoes cut in half
2 T. sliced celery

DRESSING
¼ cup mayonnaise
1/2 tsp. lemon juice
¼ packet artificial sweetener
¼ tsp. garlic powder
¼ tsp. dill weed
¼ tsp. basil
¼ tsp. oregano
¼ tsp. Dijon mustard

Cook pasta as directed on the box.
Cook to al dente; rinse with cold water and drain.
In a large bowl whisk together the dressing.
Add the pasta to the dressing and toss to coat.
Add the crab, green pepper, onion, olives, tomatoes and celery.
Gently fold into the salad mixture.
Cover and chill until serving.

Dressing:
1/4 cup Mayonnaise
1 T. cream
2 T. Heinz Chili sauce
1 T. chopped green pepper
1 T. chopped scallions
1/2 T. fresh lemon juice
Salt and pepper to taste
(Optional; finely chopped dill pickles)

Left over crab cut in chunks
1/2 small avocado
1 hardboiled egg

1 green pepper, diced
1/2 onion, diced
1 can Tomato paste
Milk to thin sauce
¼ lb. cooked shrimp

Sauté pepper and onion until tender, not brown. Add salt & pepper. Add one can of tomato paste and thin with milk until the sauce is the consistency of spaghetti sauce and pink in color. Heat slowly and simmer briefly. Last, add the shrimp and cook briefly.

May be served with rice or toast.

For those with a taste for things with a little jest, add Tabasco sauce or some red pepper flakes.

This serves two.

1 avocado- peeled, pitted and diced
1 cups cubed watermelon
1 cups fresh spinach
A few slivers of onion (opt.)
1/4 c. balsamic dressing

In a salad bowl, toss together the avocado, watermelon cubes and spinach. Stir in the dressing just before serving. (This is just as good without the spinach!)

Balsamic Dressing:
1/2 tsp. minced or chopped garlic
1/2 T. Dijon mustard
1 1/2 T. balsamic vinegar
Salt and pepper to taste
1/2 c. (or less) olive oil

Whisk garlic, mustard and vinegar together in a bowl. Season with salt and pepper to taste. Slowly whisk in the olive oil until it is a little thick and creamy. (This makes more than you need for this salad but it keeps well.)

1 cup of uncooked long-grain rice

1 can of reduced sodium chicken broth

1/4 cup water

1 can reduced sodium cream of chicken soup, undiluted

1 cup fat-free or 1% milk

1/2 T dried minced onion

1/2 tsp Worcestershire sauce

1/4 tsp salt

2 cups cubed rotisserie chicken

1 cup chopped celery

3 T sliced almonds + (3 T almonds to be sprinkled on after 40 minutes of baking)

Meanwhile, in a large bowl combine soup, milk, onion, Worcestershire sauce and salt.  Stir in the chicken and the celery, 3 tablespoons almonds and rice.

Place in a baking dish coated with nonstick cooking spray.  Cover and bake at 350 degrees for 40 minutes.  Uncover and sprinkle with the rest of the almonds and bake another 5 to 10 minutes.

This can be doubled and it freezes well for up to 3 months!

1/2 lb. beef sliced thin (partially frozen slices better)
¼ cup soy sauce
1/2 Tbsp. cooking wine or juice of 1/2 lemon
1 sm. onion sliced in rings
1 Tbsp. oil
1/2 Tbsp. Worcestershire sauce

Soak meat in soy sauce, Worcestershire sauce and cooking wine for at least half an hour. Heat oil and sauté onion rings for 2 minutes. Remove and set aside half of the onion rings. Add beef and juice mixture, and stir fry for 5 minutes. Add any kind of green vegetable and steam with the lid on for a couple of minutes. Place in dish and add remaining onion rings on top. Serve with rice.

1 (14 3/4 oz..) can of cream style corn
1 (10 3/4 oz.) can cream of chicken soup
3 1/2 cups of water (both soup and corn cans)
1/2 cup imitation crab meat (give or take a little) ( or chicken)
1 egg beaten

Heat corn, soup and water to boiling, add crab meat, and drizzle beaten egg and stir into hot soup.

Prepare:
Pull hair back and keep away from face while doing procedure
Use only one egg
Use a wash cloth or your hands to rinse egg off
You can also use this mask on areas of the body to reduce the appearance of Cellulite

Warnings:
Eggs may carry salmonella bacteria. Be careful not to get raw egg in your mouth, eyes or nose, and wash well afterward. This may smell a bit

Begin with cleansed dry face
Separate one egg whites from yokes, you will be using only the whites
Add 4-5 drops lemon juice
With a brush apply egg whites to face stroking upward each side of the jaw line to the forehead. Repeat 4 or 5 times. Apply to the neck to reduce lines and firm.
Once applied wait 15 to 20 minutes
Rinse with warm water
Pat dry

Moisturizing Banana Mask
1/2 banana mashed
1 tblsp honey
1 tblsp orange juice
4-5 drops of lemon juice
Mix well and apply to face. Wait 15-20 minutes. Rinse

1 1/2 tsp. minced garlic
2 ¼ tsp. Dijon mustard
6 T. balsamic vinegar
3/4 tsp. salt
1 cup less 1 T. olive oil
2 lb. small red skinned potatoes
2 lb. asparagus
1/2 cup chopped green onions with 2 in. of stem
Pepper
1 head of Boston lettuce
1 head radicchio
¼ cup chopped parsley

Place garlic, mustard, vinegar, and salt in a non-aluminum bowl and whisk well. Gradually whisk in the olive oil. Dressing can be made 1 day ahead, covered and refrigerated.
Boil potatoes 15 to 20 minutes until cooked. Drain well and cut into large bite-sized pieces.
Cut asparagus stalks diagonally in 2 in. pieces. Microwave on HIGH until tender. Drain and refresh with cold water. Both the potatoes and asparagus can be prepared several hours ahead, covered, and kept at room temperature.
When ready to serve, heat dressing over medium heat until hot. Pour over the potatoes and asparagus. Season to taste with salt and pepper. Arrange a border of the lettuce and radicchio on a platter. Mound the salad on the leaves and sprinkle with parsley.