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CRAB SALAD - By Ruth Deuber

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 ½ 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.

LEFTOVER CRAB - Make a Crab Louie salad!

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 ½ small avocado 1 hardboiled egg

SIMPLE & DELICIOUS SHRIMP CREOLE - By Neal Clarke

1 green pepper, diced ½ 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.

AVACADO WATERMELON SALAD - By Ruth Deuber

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: ½ tsp. minced or chopped garlic ½ T. Dijon mustard 1 ½ T. balsamic vinegar Salt and pepper to taste ½ 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.)

Rotisserie Chicken and Rice Casserole - Submitted by Ruth Deuber

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)

In a saucepan, bring the broth, water and rice to a boil. Reduce heat: cover and simmer for 15 to 18 minutes or until the liquid is absorbed and the rice tender.

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!

Note: This recipe's ingredients include nut products.

CHINESE BEEF AND ONIONS - By Bobbie Phillips

½ lb. beef sliced thin (partially frozen slices better) ¼ cup soy sauce ½ Tbsp. cooking wine or juice of ½ lemon 1 sm. onion sliced in rings 1 Tbsp. oil ½ 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.

EGG FLOWER CORN & CRAB SOUP - By Bobbie Phillips

1 (14 ¾ oz..) can of cream style corn 1 (10 ¾ oz.) can cream of chicken soup 3 ½ cups of water (both soup and corn cans) ½ 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.

Egg White Facial Mask - this is a skin firming mask Submitted by: Robyn Church

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 ½ 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

ASPARGUS POTATO SALAD - Presented by Dede D’Arcy

1 ½ tsp. minced garlic
2 ¼ tsp. Dijon mustard
6 T. balsamic vinegar
¾ tsp. salt
1 cup less 1 T. olive oil
2 lb. small red skinned potatoes
2 lb. asparagus
½ 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.

WALNUT BALLS - Recipe from Cat Barrett

1 stick butter 1 package pitted chopped dates 1 cup sugar 1 egg ½ cup chopped walnuts 2 cups Rice Crispies ½ tsp. vanilla Powdered sugar (for rolling)	Melt butter in sauce pan. Add egg, sugar, and dates. Cook gently stirring until all is at a mushy stage about 5 to 10 min. Set aside and add the Rice Crispies, walnuts and vanilla. When cool enough to handle, butter your hands, make into balls, and roll in powdered sugar.

LAMB SHANKS - Recipe from George Tenney in The Sanibel –Captiva Conservation “Foundation Favorites”

2 lamb shanks 3 carrots, cut in small sticks 1 sweet onion cut in eighths 1 green pepper cut in ½ in. slices 1 small can tomato sauce 1 cup red wine 1 cup chicken broth ½ tsp. oregano ½ tsp. rosemary 2 T.dill seeds ½ tsp. garlic powder	Place shanks in a deep casserole. Add the carrots, onions, green pepper. In a large measuring cup mix the tomato sauce, wine and chicken broth Add the seasonings and blend. Pour over the shanks. Bake 4 hours at 275 degrees. The last half hour, remove the lid. You can thicken the liquid for gravy if you wish. Long slow baking is the secret of this recipe.

SHRIMP BISQUE - Ruth Deuber from Mrs. Wilkes of Savannah

4 T. butter 1 small onion, finely chopped 2 tsp. paprika 1 tsp. salt ½ tsp pepper 1/4 cup flour 2 cups no-fat half-n-half (or light cream) 1 cup milk 1 can cream of tomato soup ½ cup white wine or sherry 1 T. lemon juice Dash of Tabasco 2 - 8oz. packages of salad shrimp (cooked and cleaned)	Sauté onion in butter until soft. Add paprika, salt and pepper. Add flour and stir until smooth. Pour in cream and milk and cook until thickened. Remove from heat and pour into a food processor or blender. (Sometimes I use the hand blender and just do it right in the pan). Add the shrimp and blend until smooth. Return to pan and add the rest of the ingredients. Serves 4 to 6.

Creamed Eggs - Submitted by Ruth Deuber

3 hard –cooked eggs, shelled and quartered

2 T. melted butter

2 T. flour

1 cup milk

¼ tsp. salt

1 T. Dijon mustard

In a small saucepan, add flour to the melted butter. Blend until smooth. Add milk gradually. Cook until thick, stirring occasionally. Add salt and mustard. Gently fold in eggs. Continue to heat slowly. You can make the sauce earlier but allow time to heat through before adding the eggs. Serve over toast or a biscuit Serves 2 or 3 Doubles easily

Corned Beef and Cabbage - Submitted by Ruth Deuber

3 to 4 lb. corned beef brisket

3 carrots cut in 3 in. pieces or use baby carrots

1 medium onion quartered

3/4 to 1-1/4 cups water

Small head of cabbage cut in wedges

Place carrots and onions in bottom of a slow cooker. Top with the corned beef brisket. Sprinkle the season packet over the beef. Add water, cover and cook on low 8 hours. Remove meat and carrots to a platter and cover to keep warm. Remove about a cup of the liquid and put in a skillet. Put in the cabbage, cover and cook for 20 minutes.

You can add the cabbage at the beginning of the process if desired.

Creamy Lime Cooler - Submitted by Ruth Deuber

1 cup milk

1 cup lime sherbet

4 T. limeade concentrate

Place all ingredients in a blender, cover and process until smooth. Pour into chilled glasses and serve.

Blueberry Smoothie - Submitted by Maria Wharton

1-1/2 cups orange juice

1 cup frozen blueberries

4 frozen strawberries

4 frozen peach slices

1/3 cup plain non-fat yogurt

1 banana

1 T. ground flax seed

1 T. wheat germ

Combine in a juicer or blender.

Microwave Hot Fudge Sauce - Submitted by Paul Myatt

1 cup sugar

6 T. Cocoa

3 T. cornstarch

2 tsp. Vanilla

4 T. margarine

Add 1 cup of water to the sugar, Cocoa and cornstarch. Microwave until sauce starts to thicken, stirring every 30 seconds. This takes 2 to 4 minutes. Add the margarine and cook 30 seconds more. Add vanilla and it's ready to serve over ice cream.

Note: Try using it as a fondue with strawberries, cake and bananas.

Pot-au-Chocolate - Submitted by Ruth Deuber

1/2 cup water

1/4 cup sugar

1 - 6 oz. semi-sweet chocolate chips

3 egg yolks

2 cups heavy cream

2 tsp. Creme de Menthe or brandy

1. Boil sugar and water together for 3 minutes.

2. Put syrup in blender, add chips and grind for 10 seconds.

3. Cool to room temperature and blend for 10 seconds.

4. Add egg yolks to mixture and blend for 10 seconds.

5. Add heavy cream and the liquor and blend for 20 seconds.

6. Pour into 4 to 6 serving glasses. Cover with foil and freeze.

One Step Crock Pot Stew - Submitted by Helen VanBuskirk

1/4 cup flour

Few grinds of pepper

1 envelope onion soup mix

2 lbs. lean stew beef

2 cups beef broth

1 tsp garlic powder

1 tsp paprika

1 tsp Worcestershire sauce

1 bay leaf

2 cups sliced Baby Bella mushrooms

3 medium red potatoes, not peeled, cubed

3 cups frozen mixed vegetables

Place flour, pepper and onion soup mix in crock pot. Add stew beef and stir until coated. In a 1 quart bowl combine the beef broth, paprika, garlic powder, Worcestershire sauce and bay leaf. Pour over the beef. Add mushrooms and potatoes. Stir. Then place frozen veggies on top without stirring.

Cover crock pot. Cook on high 4-6 hours. Do not peek. Remove bay leaf before serving.

Rolos (candy) - Submitted by Lynn Smith

Snyders Snap pretzels (small square ones)

1-13 oz. Rolo Candies

Pecan halves

Place candies on top of pretzels on a foil lined baking sheet, (parchment paper works well also). Bake in a 250 degree oven for 3 to 4 minutes so the candy softens slightly.

Remove from oven and press a piece of pecan on each one. Refrigerate to cool before storing. Makes about 63 pieces.

Note: This recipe's ingredients include nut products.

Microwave Fudge - Submitted by Ruth Deuber

12 oz. milk chocolate chips

6 oz. semi-sweet chocolate chips

1 can Eagle Brand condensed milk

1 tsp vanilla

Mix together chocolate chips and condensed milk in a microwave safe bowl. Microwave on high for 3 minutes. Remove from microwave and quickly stir until creamy. Add the vanilla. Stir again. Pour into pan and cool.

Tuscan Soup - Submitted by Ruth Deuber

1 small carrot chopped (or about 6 baby carrots that come in a bag)

1 small onion, chopped (I like to use 1 leek chopped)

1 T. olive oil

1 carton (32 oz.) chicken broth

1/2 c. water with 1/2 tsp. bouillon granules

3/4 tsp. salt

1/4 tsp. pepper

1 can (15.8 oz.) Great Northern Beans, rinsed and drained

2/3 cup small spiral pasta (Rigatoni)

2 to 3 cups fresh spinach chopped

In a 2 quart saucepan over medium-high heat, sauté onions or leeks until soften and slightly browned. Add broth and water mixture and bring to a boil. Stir in the beans and pasta. Reduce heat and simmer 30 minutes. Just before serving, add the spinach. Heat through.

Note: You can sprinkle a little parmesan cheese on top of each bowl before serving.

Cranberry Relish - Submitted by Mary Ann Bennett

1 lb. (1 quart) of cranberries (one Publix package)

Zest of 1 orange

Zest of 1/3 lemon

Mix the zest with 3 T. of sugar

1/2 cup orange juice

Juice of 1/3 of lemon

2/3 cup of sugar

Combine all ingredients in a saucepan. Bring to an almost bubbling-over boil, about two to three minutes, until berries pop. Chill.

Note: It is better made the day before you want to serve it.

Vegetable Christmas Wreath - Submitted by Ruth Deuber

Broccoli flowerets

Red pepper

Jicama or turnip

Cherry tomatoes

Your favorite dip

Place fresh broccoli flowerets in a circle on a large plate. Cut strips of red pepper and arrange diagonally around your wreath. Make a bow by cutting shapes from a red pepper. Cut out small stars of jicama or turnip. Add some cherry tomatoes to the wreath. Place a dish of your favorite dip in the center.

Note: You can also do this with steamed vegetables to make a hot dish. I would use roasted red peppers instead of raw ones. A hollandaise sauce would work well with the cooked vegetables. And of course, leftovers make great soup!

Potato Latkes - As Presented by Ruth Deuber and Myron Kline

1 large baking potato

1 egg, beaten

2 T. grated onion

1 T. flour

1/2 tsp. salt

vegetable oil for frying

Grate the potato and place in a bowl. Drain any liquid that accumulates. Add egg, flour, salt. Mix well and in a large skillet heat about 1/8 inch of oil. Heat to medium high heat, about 375 degrees. Drop batter by 1/4 cupfuls, pressing to flatten. Fry until golden brown on both sides.

Keep warm until ready to serve, which should be immediately.

Serve with applesauce or sour cream.

Note: Some recipes call for a bit of garlic powder added.

Pumpkin Flapjacks - Submitted by Mary McIntyre

1-1/4 cups buttermilk

3/4 cups canned pure pumpkin

4 large eggs, separated, room temperature

1/4 cup sugar

3/4 tsp. vanilla extract

1/4 cup butter, melted

1-1/3 cups cake flour (or sifted regular flour)

1-3/4 tsp. pumpkin pie spice

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

Vegetable oil or butter for frying

Maple syrup (could sprinkle with chopped pecans or walnuts)

Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in a large bowl to blend: whisk in melted butter. Whisk flour, spice, baking soda, baking powder, and salt in a medium bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine. Using an electric mixer beat egg whites in medium bowl until soft peaks form. Fold egg whites into batter.

Lightly oil or butter a heavy skillet over medium heat. Add batter by 1/3 cupfuls and cook until bubbles form on top. Turn and cook other side until brown. Serve with syrup.

These freeze very well! Just pop them in a microwave just like the ones from Aunt Jemima!

Note: This recipe's ingredients may include nut products.

Pumpkin Chiffon Pie - Sugar Free and Low Fat - Submitted by Ruth Deuber

2-1/4 cups cold fat-free milk

2 packages (1.5 oz. each) sugar-free instant vanilla pudding mix

1 can (15 oz.) solid-pack pure pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 reduced-fat graham cracker crust

Optional: Reduced-fat whipped topping and additional cinnamon.

Prep: 10 minutes plus chilling time.

In a mixing bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie shell. Cover and refrigerate for at least 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Nutrition Facts: One slice equals 217 calories, 3 gr. fat (0 g saturated fat), 1 mg cholesterol, 684 mg sodium, 42 g carbohydrate, 0 fiber, 4 g protein.

Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

Pineapple Rice - From Barbara Maruchi, Lakewood

1-1/3 cups Minute Rice

1-1/3 cups pineapple juice

1/2 cup crushed pineapple

Prepare Minute Rice as directed on the package, using pineapple juice and water. Just before serving, add drained crushed pineapple. Mix lightly with fork and serve.

Makes 4 servings.

Note: Any type of canned fruit may be used with the rice.

Chicken and Biscuits - Submitted by Ruth Deuber

About 3 cups cooked chicken from a Rotisserie chicken

1 medium onion, finely chopped

1 rib of celery, finely chopped

1 cup frozen peas and carrots, thawed

3 T butter

2 T flour

1/4 tsp salt

Pepper to taste

1-3/4 cup reduced sodium chicken broth (14 fl. oz)

1/4 tsp thyme

1/2 cup half-and-half (can use no-fat)

1/2 tsp fresh lemon juice

Sauté the onion and celery in the butter. Add the peas and carrots. Sprinkle flour over the vegetables and slowly add the chicken broth stirring to blend to cook the flour. Add salt, pepper and thyme. Blend in the half-and-half and the lemon juice and the chicken.

Heat through while you prepare the biscuits.

Pillsbury has microwave biscuits (in freezer section) that make this recipe quick and easy. Prepare them according to the directions on the bag.

Serve chicken and sauce over the biscuits.

Rotisserie Chicken and Rice Casserole - Submitted by Ruth Deuber

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)

In a saucepan, bring the broth, water and rice to a boil. Reduce heat: cover and simmer for 15 to 18 minutes or until the liquid is absorbed and the rice tender.

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!

Note: This recipe's ingredients include nut products.

Orange Cake - Submitted by Jan Emrich

Bake a box of orange cake mix as directed on the box.

Remove from oven and let stand for 15 to 20 minutes.

Mix 1 large (6 oz) box of orange Jello according to directions.

Poke holes into the cake and pour the Jello over the entire cake.

Chill in refrigerator over night.

Serve with Cool Whip and decorate with Mandarin oranges.

Let your imagination run wild! Use a lemon cake mix or a white cake mix. Use any flavor Jello. Decorate with sprinkles, gum drops or just about anything you can think of. You can freeze half before using the Cool Whip.

Shrimp Mornay for Two - Submitted by Ruth Deuber

1/2 lb cooked shrimp

1 T butter

1 T flour

2-1/2 T cream (I use no-fat Half-n-Half)

1/2 cup chicken broth

2 T shredded Swiss cheese

2 T Parmesan cheese

Melt butter over medium heat. Add flour and when bubbly stir in the broth. Add the cream. Slowly stir in the Swiss cheese. When it is thickened add the shrimp.

Divide into 2 ramekins. Top with the Parmesan cheese. You may also sprinkle a few bread crumbs on top.

Place under broiler until bubbly and light brown.

Best Banana Bread Recipe

2 cups all-purpose flour

1/2 cup sugar

3/4 tsp baking soda

1/2 tsp salt

1 cup toasted walnuts or pecans, chopped

3 ripe, soft, darkly speckled large bananas, mashed well (about 1-1/2 cups)

1/4 cup plain yogurt

2 large eggs, beaten lightly

6 T butter, melted then cooled

1 tsp vanilla extract

Adjust oven rack to lower middle position and preheat oven to 350 degrees.

Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan.

Combine dry ingredients together in large bowl and set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.

Pour batter into prepared loaf pan; bake until load is golden brown and toothpick inserted in center comes out clean, about 55 minutes.

Cool in pan for 5 minutes, then transfer to wire rack.

Wrap tightly with plastic wrap and store in refrigerator for 4 days, on counter for 2 days.

Note: This recipe's ingredients include nut products.

Thai Fried Rice - Submitted by Beulah Johnston

3 cups cooked, cold rice (I always make a big pot and freeze in Ziploc bags)

4 T vegetable oil

3 cloves garlic, minced

1/2 cup chopped onion

1 cup diced cooked ham (can substitute cooked chicken, raw chicken, shrimp or sausage)

1 tsp salt

1 tsp pepper

1 tsp sugar

1 T soy sauce

1 cup shredded cabbage and/or grated carrot (or leftover/frozen vegetables)

Cook the rice the day before, if feasible. Thaw if it has been frozen. Set aside. Heat oil in a large skillet or wok. Add all remaining ingredients, except vegetables. Stir fry meat until tender and hot, about 1-2 minutes.

Add 3 cups cooked rice. Stir fry about 5 minutes.

Add vegetables, stir well into rice mixture.

Garnish with spring onion leaf "flowers." Cut into leaves approximately 2 inches in length, make several slits vertically about half-way down the length of the leaves and drop the leaves into cold water. They will curl up to make a flower!

Microwave Mushrooms - Compliments of Mary Trettenero, Cameo

1 package med/large mushrooms

1/2 stick melted butter

4 large green onions (white part only)

1/2 tsp minced garlic

1/4 tsp dry mustard

Clean the mushrooms and remove/chop the stems only. Add butter, onions, garlic and mustard to stems and microwave on high (uncovered) for two minutes. Caps may be placed in a glass pie plate for later step.

Remove from microwave and add:

1 tsp soy sauce

1/4 tsp oregano

3 T Italian bread crumbs

3 T Parmesan cheese

Mix all ingredients together and microwave for one minute, then remove and stuff caps with mixture. Sprinkle a bit more Parmesan over all and microwave (uncovered) for six minutes. Serve and enjoy!

Thirty Minute Meatloaf - From Barbara Maruchi, Lakewood

1 lb ground beef

1-1/2 cups fresh bread crumbs (approx. 3 slices white bread)

1-8oz. container of creamy cottage cheese

1 egg

1/4 minced onion

2 tsp season salt

1/2 cup catsup

Have meat and egg out of the refrigerator for a while before planning to bake.

Preheat oven to 350 degrees. Combine all ingredients except catsup. Spread evenly in an 8" x 8" pan. Pour catsup over all and bake 30 minutes.

Makes 4 servings.

Creamy Ham Macaroni - Submitted by Beulah Johnston

2 cups uncooked elbow macaroni

1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

2/3 cup milk

2 cups shredded Cheddar cheese

2 cups cubed fully cooked ham

1 (4.5 ounce) jar sliced mushrooms, drained

1 (2 ounce) jar diced pimientos, drained

Cook the macaroni according to package directions. Meanwhile, in a large saucepan, whisk soup and milk; stir in cheese. Cook and stir over medium heat until cheese is melted. Drain macaroni; add to the pan. Stir in the ham, mushrooms and pimientos; heat through.

30-Minute Salmon - From Scott Moore, Shell Point Operations Manager

Salmon filet (or any type of fish you prefer)

Extra Virgin Olive Oil

Spike seasoning (find at Publix)

Pepper

Lemon (dry) seasoning

Garlic

Angel hair pasta

Parmesan cheese

Clean and skin salmon filet. Rub down with extra virgin olive oil.

Mix together dry ingredients - Spike seasoning, Pepper and Lemon seasoning.

Coat filet with dry seasoning and grill. Prepare angel hair pasta, drain. Heat some extra virgin olive oil and minced garlic (may use microwave).

Serve filet on bed of pasta, drizzle with oil and garlic mixture and top with Parmesan cheese.

Note: Great with some hot garlic bread or rolls!

Banana Bread - From Ginny Ficker, SPTV Intern

2 cups all-purpose flour

3/4 tsp. baking soda

1/2 tsp salt

1 cup sugar

1/4 cup butter, softened

2 large eggs

1-1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup lain low-fat yogurt

1 tsp. vanilla extract

Cooking Spray

Preheat oven to 350˚

Lightly spoon flour into dry measuring cup; level with a knife. combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8-1/2 x 4-1/2 inch loaf pan, coated with cooking spray.

Bake at 350˚ for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, cool and serve.

Cedric's Casserole - From Willie Demarest, Coquina

1/2 to 1 pound ground beef

1 medium onion, chopped

1 small head of cabbage, coarsely shredded

1 can tomato soup

3/4 tsp salt

1/8 tsp pepper

3 T Butter

Sauté chopped onion in butter, then add ground beef, salt and pepper - but do not brown the meat. Place 3 cups of shredded cabbage in bottom of a 2 or 3-quart casserole dish. Add meat mixture, then top with 3 more cups of cabbage. Top that with the undiluted can of tomato soup.